At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
A glossy, deep-red "fondue" made by cooking red wine and sugar until slightly thickened.
Dietary Fiber: 0g
I use the Cabernet Sauvignon.I made it as the recipe said. I found that it goes well with French toast , Waffles and fresh fruit.
love this recipe...I have made it several times. I use the Cabernet Sauvignon. I do cut back on the sugar just a tiny bit. I love the flavor of this dip with swiss cheese, it is great with other cheeses and bread or crackers. Just the best and a unique appy to take to a get together. I have made this the day before and keep it in the refrigerator. this works well and saves time. try it you won't be disappointed.
We served this for a Halloween cocktail party as a "blood red" dip for sharp cheddar cheese & fruit. I will make this anytime during the fall/winter season. It was delicious, unique & easy to make. I used Merlot & organic sugar, and increased the ingredients by 50%. It was served in small batches to keep it well chilled. It is also nice drizzled on a plate for cheese cake or a little on ice cream. My guests were impressed that I did a "wine reduction" so they must not realize how easy it was :-) !!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/724
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It was a beautiful day and Dad offered to take over dinner. He found a manly recipe for Mustard & Bourbon Glazed Pork Chops and made a plan.
Freshly sliced from the deli, Land O Lakes® 4 Cheese Italian Blend combines the rich flavors of Asiago, Romano and Parmesan with creamy American to bring the authentic taste of Italy to your American fare.
After you make the hamburger patties and light the grill, what do you get out of the fridge?
Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
But, sometimes I like to look at the burger and bun as just a starting point for some fun, creative cooking. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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