Easy Cheesy Fondue Ragu Recipes

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EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES



Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound asparagus, trimmed of stems, tips reserved
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
12 cherry tomatoes
Cornichons or baby gherkin pickles
Marinated mushrooms
Pickled onions

Steps:

  • Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
  • Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
  • To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
  • To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
  • Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

EASY CHEESY FONDUE



Easy Cheesy Fondue image

The best way to get your kids to eat their broccoli. This is great for every day,special occasions, an even large groups. My kids get so exited when they find out this is for dinner. There are six of us so I always double it.

Provided by startnover

Categories     Cheese

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups milk
2 cups shredded cheddar cheese (we like mild)
1 garlic clove

Steps:

  • In sauce pan, melt butter.
  • Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
  • Gradually add milk.
  • Bring to a boil, cook and stir 2 minutes or until thick.
  • Reduce heat, add cheese, cook and stir till melted.
  • Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
  • Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.

Nutrition Facts : Calories 839.4, Fat 67.5, SaturatedFat 42.6, Cholesterol 205.3, Sodium 1589.9, Carbohydrate 23, Fiber 0.6, Sugar 0.8, Protein 36.2

EASY CHEESY FONDUE #RAGU



Easy Cheesy Fondue #Ragu image

Ragú® Recipe Contest Entry. This is a fun recipe that can either be used as a meal or a great and different appetizer for your next party. The fondue incorporates Ragu Double Cheddar Sauce, Ragu Traditional Sauce and goat cheese; and dippers include tortellini, Italian sausage and polenta.

Provided by Sirbarney

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces tortellini
1 loaf Italian bread
12 ounces fresh Italian sausage, in casings
1 lb prepared refrigerated polenta
vegetable oil (for cooking)
1 split garlic clove
16 ounces Ragú® Pasta Sauce (double cheddar cheese sauce)
1 1/2 cups Ragú® Pasta Sauce (Old World Traditional)
4 ounces goat cheese
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly ground nutmeg

Steps:

  • To prepare dipping items:.
  • Tortellini: Prepare according to package directions.
  • Italian bread: Cut into 1-inch cubes.
  • Italian Sausage: Place sausage in a large saucepan, cover with water. Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes. Remove from pot and cool for 5 minutes. Slice into 1/4-inch slices. Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet. Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain.
  • Polenta: Slice polenta into 1/2-inch slices. Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet. Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side. Drain on paper towel, then cut into quarters.
  • Note: Dipping items can be prepared in advanced and served hot or at room temperature.
  • To prepare fondue:.
  • Rub the inside of an electric fondue pot with garlic. Set heat on fondue pot at 350 degrees. Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes. Whisk in the goat cheese until melted. Stir in the black pepper and nutmeg, bring to a boil, stirring constantly. Lower heat to 200 degrees. Using fondue forks or tooth picks, spear prepared dipping items and enjoy!
  • Serves 4 as a meal, more as appetizers.
  • Note: If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.

Nutrition Facts : Calories 1188.5, Fat 42.6, SaturatedFat 17.4, Cholesterol 94.9, Sodium 2002.8, Carbohydrate 156.5, Fiber 11.6, Sugar 3.4, Protein 46

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