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Gr8 Sites You Might Find Useful:
- American Fondue - Quick cheese fondue relying on Velveeta cheese and dried onion soup mix.
- Cheese Fondue - Ovo-lacto vegetarian recipe making use of milk, cottage cheese, and two kinds of pasteurized processed cheeses.
- Cheese Fondue from RecipeSource - Around fifty fondue recipes, using various types of cheese.
- Cheese Fondue from RecipeSource - Simple recipe serving 4. Requires aged Swiss cheese.
- Chocolate Fondue Recipes - Add chocolate to fruits and desserts.
- Collection Fondue Recipes - Good selection of hot oil fondues.
- Creamy Cheese Fondue from RecipeSource - American and cream cheese with chives are the base of this recipe. Direction for microwave available.
- Crockpot Cheese Fondue Dip from RecipeSource - Makes use of canned condensed cheese and grated sharp cheddar.
- Dilled Garbanzo Fondue - Vegetarian recipe with a tofu base.
- Fast Cheese Fondues from RecipeSource - Simple recipe, serving 5. Uses Gruyère or Swiss cheese.
- Fondue by GourmetSleuth - Includes descriptions, recipes, serving and preparation equipment and fondue etiquette.
- Fondue Revival - A little history plus a broth-based recipe.
- Fondue Set and Recipes - Two recipes presented by a seller of fondue equipment; one for a traditional cheese fondue with alcohol, the other for a non-alcoholic version.
- GoFondue.com - Recipe categories include cheese, oil, dessert, broth, and dipping sauces.
- Golden Vegetable Fondue - Use sausages and potatoes for dipping.
- Minced Lamb Fondue from RecipeSource - Recipe for the fondue pieces and a mushroom sauce to go with it.
- Queso Fundido with Chorizo Casserole Dip from RecipeSource - A cheese fondue making use of Cacique Brand products, served with corn chips or tortillas.
- Rediscovering Fondue - History, how-to, tips and recipes for home cooking from About.com.
- Rosemary & Swiss Fondue - Simple recipe with several suggested variations.
- Swiss Cheese Fondue - Vegetarian recipe using Gruyere, Appenzeller, and Tilsit cheeses.
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Last update: 0:30 PT, Wednesday, March 3, 2010