Bon Appétit!!
Suisse
Swiss Cheese Fondue
http://www.recipezaar.com/recipe/print?id=15387
50 min | 20 min prep
Ingredients:
1 clove garlic, halved
8 fluid ounces dry white wine or rose wine
1 teaspoon lemon juice
2 cups grated gruyere cheese
2 cups grated emmenthaler cheese
1 teaspoon cornflour
1 tablespoon kirsch
cubed French bread, to serve
1. Rub the inside of the fondue pot with cut clove of garlic.
2. Pour in wine and lemon juice and heat gently until bubbling.
3. Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
4. (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
5. Do not allow fondue to boil.
6. Serve with the bread.
SERVES 4
Tomato and Cheese Swiss Fondue
http://www.recipezaar.com/recipe/print?id=111388
Tasty variation: Substitute white grape juice for tomato juice and omit basil.
40 min | 20 min prep
SERVES 6 -7
Ingredients:
1 3/4 cups tomato juice
2 garlic cloves
16 ounces swiss cheese or gruyere cheese, shredded (4 cups)
1/4 cup tomato juice
3 tablespoons cornstarch
1/2 teaspoon worcestershire sauce (Use vegetarian Worcestershire to make this recipe vegetarian.)
3/4 teaspoon salt
1/2 teaspoon dried basil or 1 1/2 teaspoons fresh basil
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
Serve with:
1/2 loaf French bread or focaccia bread, cubed
2 small red potatoes, steamed & quartered (cooked) or 12 ounces diced ham (cooked)
9 ounces tortellini, prepared (spinach, cheese, mushroom, whatever kind you like)
1. In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
2. Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
3. Add cheese, a small amount at a time stirring constantly until cheese is melted.
4. Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
5. Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
6. For Vegetarian omit ham or any meat tortellini for serving.
Doris’ Sante Fe Chicken
http://www.recipezaar.com/recipe/print?id=268711
11⁄4 hours | 15 min prep
SERVES 4
Ingredients:
4 boneless skinless chicken breasts
1 onion, Chopped
1 garlic clove, Minced
1 (19 ounce) can black beans, drained & rinsed
1 (14 ounce) can Mexican tomatoes
1 teaspoon lime juice (real or bottled)
1 teaspoon worcestershire sauce
1/2 cup water
1 (5-8 ounce) saffron rice mix
4 ounces shredded cheddar cheese or monterey jack cheese
1. Coat pan over medium heat, add chicken and cook.
2. Remove chicken & recoat pan and add onion, cook low heat for 8 minutes.
3. Add beans, tomatoes, juice and sauce and 1/2 cup of water.
4. Bring to a Boil.
5. Add Rice & Chicken and reduce to a simmer for 30 minutes.
6. Sprinkle w/ cheese and cover until melted.
Baker’s Swiss Chocolate Squares
http://fooddownunder.com/cgi-bin/recipe.cgi?r=17012
Ingredients :
1 cup Water
1/2 cup Margarine
1 1/2 x Semi-sweet Baker’s chocolate squares
2 cup Sugar
2 cup Flour
1 tsp Baking soda
1 tsp Salt
1/2 cup Sour cream
2 x Eggs
FROSTING:
1/2 cup Margarine
1/3 cup Milk
1 1/2 x Sq chocolate
1 box confectioners sugar
1 tsp Vanilla
Method :
Put flour and sugar in large bowl. Combine water, margarine and chocolate squares in saucepan and bring to boil. Add chocolate mixture to dry ingredients, then add rest of ingredients. Mix well and pour into well greased jelly roll pan (cookie sheet with 1/2-inch lip). Bake in 375 degrees oven for about 20 to 25 minutes.
Frosting: Combine margarine with milk and chocolate. Boil for one minute.
Remove from heat and add to one full box of confectioners sugar, beat until smooth and stir in 1 teaspoon of vanilla. Pour over cake while cake is still warm, allow to set in.
After cooling, cut into squares like brownies.
Swiss Rosti
http://www.recipezaar.com/recipe/print?id=64780
5 hours | 41⁄2 hours prep
SERVES 8 -10
Ingredients:
1 1/2 kg large baking potatoes or waxy potatoes
60 g butter
2 tablespoons sunflower oil
salt & freshly ground black pepper
1 teaspoon finely chopped parsley or fresh thyme
1. Boil the potatoes for 10 minutes until just tender.
2. Drain thoroughly and leave to cool then peel.
3. Chill for about 4 hours (this can be speeded up by careful use of the freezer).
4. Coarsely grate the potatoes into a large bowl.
5. Add salt and pepper and herbs to taste.
6. Melt half the butter and half oil in the frying pan.
7. Add the grated potato and flatten into a cake in the pan (use a fish knife for this as it makes it a bit easier).
8. Cook over a low heat for about 15 minutes.
9. Once the base is crisp turn on to a plate.
10. Melt the remaining butter and oil in the frying pan.
11. Add the potato cake and cook the other side.
Chocolate Fondue Recipe Swiss Dessert
http://recipes.epicurean.com/recipe/208/chocolate-fondue.html
Ingredients:
1/2 cup butter
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla
Directions:
Melt butter in a medium saucepan. Remove from heat.
Add cocoa, sugar, and cream. Heat until smooth. Remove from heat and stir in vanilla.
Serve with slices of fruit (banana, pinapple, strawberries, apple), chunks of pound cake and marshmallows.
Risotto Ticino Recipe
http://www.theworldwidegourmet.com/recipes/risotto-ticino/
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
1 large onion, minced
2 cloves of garlic, chopped
300 g (10 oz.) Rice
500 g (18 oz.) peeled diced tomatoes
600 ml (2 1/2 cups) hot stock
3 tbsp. oil
2 tbsp. tomato purée
50 g (3 tbsp.) butter
100 g (3 1/2 oz.) Sbrinz cheese
Method:
1. heat the oil in a large saucepan; sauté the onion, rice and garlic for a few minutes;
2. add the tomatoes and tomato puree;
3. pour in the broth; bring to a boil; cover; reduce the heat to low and cook until the rice is done;
4. remove the lid; stir in the butter and cheese; serve hot.