California Farm Feta Cheese Bread Bowl Fondue Dinner Recipe by Hobby Horseman
Cooking Instructions 30 minutes with baked bread 1 Bake 2 feta bread bowls with 7” diameter, slice one inch thick slice off the top. Cut top in bite size pieces for dip. Hollow out 2 cup size centers by plucking out the soft cheesebread inside. Dry and pulverize to make breadcrumbs. 2 Panfry sliced onion, minced garlic and diced ham in butter till golden brown. Remove onion. Add spinach, stirfry 3 minutes. Set aside. In drippings, brown mushroom caps and stems. Add stems to ham and spinach. Caps are for dipping. 3 Grate the cheddar, gouda and brie. To the cast iron skillet, add feta and grated cheeses, basil, sour cream, heavy cream, cottage cheese, sprinkle nutmeg and pepper over. Stir and melt. Add ham and spinach mix and pour in bread bowls. Broil crust on top of cheese fondue filling and breadbowl, 5 minutes. Sprinkle with california brandy, serve. 4 Steam trimmed artichokes 45 minutes till bottom leaves are tender and pull away easily. Dip artichoke, broiled mushrooms, apple, pear, cherry tomato and bread crust pieces into cheese fondue. As you empty the fondue bread bowl, cut crust from the bread bowl sides to eat. 5 Serve with 65 minute 350 degree oven baked russet potatoes in the skin topped with ranch dressing and chopped chives, and apple strudel dessert. 1 Bake 2 feta bread bowls with 7” diameter, slice one inch thick slice off the top. Cut top in bite size pieces for dip. Hollow out 2 cup size centers by plucking out the soft cheesebread inside. Dry and pulverize to make breadcrumbs. 1 Bake 2 feta bread bowls with 7” diameter, slice one inch thick slice off the top. Cut top in bite size pieces for dip. Hollow out 2 cup size centers by plucking out the soft cheesebread inside. Dry and pulverize to make breadcrumbs. 2 Panfry sliced onion, minced garlic and diced ham in butter till golden brown. Remove onion. Add spinach, stirfry 3 minutes. Set aside. In drippings, brown mushroom caps and stems. Add stems to ham and spinach. Caps are for dipping. 2 Panfry sliced onion, minced garlic and diced ham in butter till golden brown. Remove onion. Add spinach, stirfry 3 minutes. Set aside. In drippings, brown mushroom caps and stems. Add stems to ham and spinach. Caps are for dipping. 3 Grate the cheddar, gouda and brie. To the cast iron skillet, add feta and grated cheeses, basil, sour cream, heavy cream, cottage cheese, sprinkle nutmeg and pepper over. Stir and melt. Add ham and spinach mix and pour in bread bowls. Broil crust on top of cheese fondue filling and breadbowl, 5 minutes. Sprinkle with california brandy, serve. 3 Grate the cheddar, gouda and brie. To the cast iron skillet, add feta and grated cheeses, basil, sour cream, heavy cream, cottage cheese, sprinkle nutmeg and pepper over. Stir and melt. Add ham and spinach mix and pour in bread bowls. Broil crust on top of cheese fondue filling and breadbowl, 5 minutes. Sprinkle with california brandy, serve. 4 Steam trimmed artichokes 45 minutes till bottom leaves are tender and pull away easily. Dip artichoke, broiled mushrooms, apple, pear, cherry tomato and bread crust pieces into cheese fondue. As you empty the fondue bread bowl, cut crust from the bread bowl sides to eat. 4 Steam trimmed artichokes 45 minutes till bottom leaves are tender and pull away easily. Dip artichoke, broiled mushrooms, apple, pear, cherry tomato and bread crust pieces into cheese fondue. As you empty the fondue bread bowl, cut crust from the bread bowl sides to eat. 5 Serve with 65 minute 350 degree oven baked russet potatoes in the skin topped with ranch dressing and chopped chives, and apple strudel dessert. 5 Serve with 65 minute 350 degree oven baked russet potatoes in the skin topped with ranch dressing and chopped chives, and apple strudel dessert. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pancake bowls Belgian-Style Yeast Waffles Greek yogurt bagels Citrus confetti marmalade Plum Torte Pancake bowls Belgian-Style Yeast Waffles Greek yogurt bagels Citrus confetti marmalade Plum Torte Pink Sauce Pasta Thai Quinoa Salad High Protein Weight Loss Soya Chunks Salad With Foxnut (Makhana) Dressing Rice flakes pancakes Bengal gram cutlet Sai Bhaji Beetroot Halwa Beetroot Rasam (No Dal Rasam) Soya chunks rice Sponge gourd raita Pink Sauce Pasta Thai Quinoa Salad High Protein Weight Loss Soya Chunks Salad With Foxnut (Makhana) Dressing Rice flakes pancakes Bengal gram cutlet Sai Bhaji Beetroot Halwa Beetroot Rasam (No Dal Rasam) Soya chunks rice Sponge gourd raita