ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Feta and Ricotta Fondue

Misc.
ADVERTISEMENT

Feta and Ricotta Fondue

Serves: 4

Ingredients:

3 tb Butter or margarine
4 oz Feta cheese 1/2" cubes
1/8 ts Pepper, black
juice of 1 lemon
1 tb Parsley, minced (optional)
1 c Ricotta cheese

Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over
low-heat. Add the feta and ricotta cheese, and pepper. Cook,
stirring constantly, and mashing the cheeses slightly, until they
soften and begin to bubble - about 5 minutes.

Stir in lemon juice, and garnish with the parsley if desired. Serve at
once; as the fondue cools, it loses flavor.

VARIATIONS:
Substitute Fontina cheese for the Feta Cheese or you can
substitute cottage cheese for the ricotta. You can make both of
these substitutions.



MsgID: 091752
Shared by: Hobbs
In reply to: Recipe: Classic Swiss Fondue
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Rice Flatbread
  • I found a rice flatbread recipe but not pita recipe made with rice flour. RICE FLATBREAD 1/2 cup brown rice flour 1/2 cup white rice flour 1 tsp. sea salt 3 Tbsp. expeller-pressed safflower oil 1/2 to 3/4 cup wat...
  • Hot Beef and Hazelnut Salad
  • HOT BEEF AND HAZELNUT SALAD "I have a salad that calls for hazelnuts, but I have not been able to find them. I've just been substituting walnuts." 1 lb. sirloin steak, sliced across grain into thin strips FOR THE MA...
  • Stuffed Pepper Casserole (using ground beef and rice)
  • STUFFED PEPPER CASSEROLE 4 medium green bell peppers 1 1/2 lb ground beef 2 tablespoon onions 1/4 teaspoon ground black pepper 1/2 teaspoon salt 1 1/2 cups cooked rice 1 cup whole kernel corn 1 (8 oz) can to...
  • Corn Meal Pizza Crust
  • CORN MEAL PIZZA CRUST 2/3 cup Quaker or Aunt Jemima Corn Meal 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 cup milk 1/4 cup vegetable oil Heat oven to 450 degrees F. In medium bowl, combine corn m...
ADVERTISEMENT
  • Bring a Dish Recipe Swap - 2-6-09
  • February 6, 2009 RECIPE SWAP BRING A DISH RECIPE SWAP ASSORTED RECIPES Please click the POST REPLY button above to share a recipe. ...
  • Diet Coke Cake - Jonette is right!
  • I made this with white cake mix, (Duncan Hines) and diet root beer today YUM! I doubt if I will ever make a cake mix again with eggs and oil. The result was very moist, I'm having trouble keeping away from...
  • Baker's Square Key Lime Pie Clone
  • BAKER'S SQUARE KEY LIME PIE (copycat recipe) FOR THE CRUST: 11 graham crackers, crushed (not cinnamon flavor) 5 tablespoons butter, melted FOR THE...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Feta and Ricotta Fondue
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!