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Suggest a better descriptionRub the inside of a fondue pot with the cut garlic; discard garlic. Add beer and heat until bubbly. Place the flour and dry mustard in a plastic baggie. Add cheeses and toss to coat well. Reduce heat to low and add cheese slowly in batches, making sure the first batch is melted before adding the next. Season with pepper. Continue to heat, stirring constantly, until mixture is smooth. Serve with fondue forks and cubes of whole wheat bread. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #843 by Crane Walden
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 | ||
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Calories: 251 | ||
Calories from Fat: 171 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 365.4mg | 13 % | |
Potassium 73.4mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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