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Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot. [1] Fondue eaten as a communal meal is referred to as a fondue party.
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Saganaki, lit on fire, at the Parthenon Restaurant in Greektown, Chicago. In many Greek restaurants in the United States and Canada, after the saganaki cheese is fried, it is flambéed at table (often with a shout of "opa!" [4]), after which the flames usually are extinguished with a squeeze of lemon juice.
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Today, there are plenty of variations on fondue: Ree Drummond has recipes for classic fondue and slow-cooker fondue, but her favorite just might be chocolate fondue. 10 Best Fondue Pots for Cheese ...
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
Fondue recipes aren't challenging, so why not try this super creamy fondue recipe? This mouth-watering, indulgent recipe mixes heavy cream, two kinds of cheese and a poached egg. Yum. Please, melt ...
A sizzler is a medley dish invented in Mumbai.It is cooked and served on a hot metal plate that is placed on a wooden holder when taken to the customer's table. The dish is inspired by the Japanese Teppanyaki, in which vegetables and meat are cooked on a very hot metal griddle, to keep the inside soft and moist, and make the outside crunchy.