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Suggest a better description1. Bring shredded cheese to room tempeture, toss with flour and set aside.
2. In a largesaucepan heat wine over medium heat until small bubblesrise to the surgace. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure the cheese melts before adding more. Stir until mixture bubbles gently.
3. Stir in milk, sherry, nutmeg and white pepper. Transfer cheese to a fondue pot. Keep mixture bubbling gently over a dondue burner. Serve with dippers. If mixture becomes too thick, stir in a little warm milk.
4. Cover and refrigerate any leftover fondue up to 4 days. Reheat over medium-low heat 8 to 10 mins adn whisk until smooth.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 15 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 8.4mg | 0 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.2g | 0 % | |
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: 15
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