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Fondues are a group of distinct dishes that can be either savoury or sweet. 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 (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 ...
This is a list of prepared-foods list articles on Wikipedia. Lists of prepared foods ... Fondues; Cheeses. Brined; Yogurt-based; Fish and seafood.
Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped) Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often ...
At the time, it sold just three fondues: Swiss cheese, beef, and chocolate. Over time, the chain began serving more varieties of fondue, plus things like craft cocktails and salads. As its menu ...
Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold.
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This is a list of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of a dish or a food. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein .