Recipe Tag

I was tagged by sonya to give 4 recipes...check below to see if you are tagged by me!

Alton Brown's Cheesey Fondue
1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy P
inch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper

Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

Low-Fat Asian Dressing
2 c. water
1/2 c. sugar
3 tsp. dry fruit pectin
1 t. white vinegar
1 T. teriyaki sauce (soy can be substituted)
1/4 tsp garlic powder
1/4 tsp. black pepper

Combine all ingredients in a saucepan. Slowly bring to a rolling boil, whisking often. Let boil for 2 minutes. Remove from heat & cool. Serve over a nice salad of greens, cabbage, scallions, shredded carrots and grilled chicken.

Bacon Stuffed Mushrooms
1 large package fresh white button mushrooms
3 Tbsp. butter
3 Tbsp. finely chopped onion
1 jar Oscar Mayer or Hormel Real Bacon Bits
1 c. breadcrumbs (fresh or store bought)
1 c. shredded cheddar cheese
Garlic powder, salt & pepper to taste

Heat oven to 350 degrees. Rinse mushrooms, remove stems. Chop stems into fine pices. Heat butter in large skillet over medium heat. Add chopped stems and onions. Saute for approximately 2 minutes. Add breadcrumbs. Stir until moist. Turn off heat, add bacon bits & cheese to mixture. Drop mixture into mushroom caps. Bake in preheated for approximately 20 minutes.

Sinful Ice Cream Dessert
30 Oreos, crushed
1/2 c. butter, melted
1/2 gallon ice cream (I like coffee or Heath or butter pecan best), softened
1 jar caramel sauce
6 oz. chocolate chips

Mix Oreos and butter in a 9x13 pan. Spread evenly on the bottom. Place in freezer for at least 30 minutes. Spread softened ice cream over Oreo layer. Freeze for at least 1 hour. When ice cream layer is frozen, in a saucepan mix caramel sauce and chocolate chips over low heat (microwave if you'd like) until chocolate melts. Spread over ice cream layer. Refreeze...remove from freezer about 20 minutes before you are ready to serve (unless of course it's 80 degrees in your house or outside...then 5 minutes should do!).

TAGGING (I'll let you off the hook & you can just do 2 if you want):
1. Bob
2. Lights
3. Boo
4. Momma