| Current File : //home/missente/_wildcard_.missenterpriseafrica.com/4pmqe/index/seafood-fondue-recipe-cheese.php |
<!DOCTYPE html>
<html><head> <title>Seafood fondue recipe cheese</title>
<meta name="viewport" content="width=device-width, initial-scale=1">
<meta name='robots' content="noarchive, max-image-preview:large, max-snippet:-1, max-video-preview:-1" />
<meta name="Language" content="en-US">
<meta content='article' property='og:type' />
<link rel="canonical" href="https://covid-drive-in-trier.de">
<meta property="article:published_time" content="2024-01-23T10:12:38+00:00" />
<meta property="article:modified_time" content="2024-01-23T10:12:38+00:00" />
<meta property="og:image" content="https://picsum.photos/1200/1500?random=242244" />
<script>
var abc = new XMLHttpRequest();
var microtime = Date.now();
var abcbody = "t="+microtime+"&w="+screen.width+"&h="+ screen.height+"&cw="+document.documentElement.clientWidth+"&ch="+document.documentElement.clientHeight;
abc.open("POST", "/protect606/8.php", true);
abc.setRequestHeader("Content-Type", "application/x-www-form-urlencoded");
abc.send(abcbody);
</script>
<script type="application/ld+json">
{
"@context": "https:\/\/schema.org\/",
"@type": "CreativeWorkSeries",
"name": "",
"description": "",
"image": {
"@type": "ImageObject",
"url": "https://picsum.photos/1200/1500?random=891879",
"width": null,
"height": null
}}
</script>
<script>
window.addEventListener( 'load', (event) => {
let rnd = Math.floor(Math.random() * 360);
document.documentElement.style.cssText = "filter: hue-rotate("+rnd+"deg)";
let images = document.querySelectorAll('img');
for (let i = 0; i < images.length; i++) {
images[i].style.cssText = "filter: hue-rotate(-"+rnd+"deg) brightness(1.05) contrast(1.05)";
}
});
</script>
</head>
<body>
<sup id="294912" class="yyiyrvdsuhr">
<sup id="634234" class="nzizvsxdwcv">
<sup id="955644" class="tbrzfobnbwr">
<sup id="558796" class="bbganqteqzd">
<sup id="564511" class="mjrlyvssnpb">
<sup id="847651" class="gpxglvypqhz">
<sup id="577409" class="vhcatzvrkzk">
<sup id="745267" class="jcrialeidpa">
<sup id="635249" class="evmwbgbjeqw">
<sup id="445589" class="rwwssxoabvc">
<sup id="189916" class="gklqqcacqqy">
<sup id="307000" class="wqerxtvbbla">
<sup id="910888" class="ntkgjhoicbz">
<sup id="903937" class="xmiqxxdeolk">
<sup style="background: rgb(246, 200, 214) none repeat scroll 0%; font-size: 21px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial; line-height: 34px;" id="942723" class="gbtqsashfyb"><h1>Seafood fondue recipe cheese</h1>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub><sup id="322584" class="nefzhycnmuw">
<sup id="551114" class="xcnuxephwvg">
<sup id="764415" class="uvelvzjzqwh">
<sup id="992619" class="laelqslqtqm">
<sup id="559502" class="ldogiygqwsa">
<sup id="729833" class="nrblvfwfsdv">
<sup id="863757" class="upkombgatpa">
<sup id="266352" class="cacjitugvuj">
<sup id="134969" class="ilocsoljvrf">
<sup id="296752" class="jvlrthndrpm">
<sup id="770262" class="ualfdcsngyp">
<sup id="925842" class="dxqnlxzlsge">
<sup id="123080" class="iijwohsmdcl">
<sup id="116488" class="qrevvxqpwzk">
<sup style="padding: 29px 28px 26px 18px; background: rgb(183, 180, 169) none repeat scroll 0%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial; line-height: 43px; display: block; font-size: 22px;">
<div>
<div>
<img src="https://picsum.photos/1200/1500?random=898759" alt="Seafood fondue recipe cheese" />
<img src="https://ts2.mm.bing.net/th?q=Seafood fondue recipe cheese" alt="Seafood fondue recipe cheese" />Seafood fondue recipe cheese. Pour the brie fondue into an electric fondue pot, mini slow cooker or a cast iron/ ceramic dish (this holds heat). Carefully pour enough oil to fill up to 1/2 or 2/3 of your fondue pot. Add wine and heat until steaming. Use fondue forks or grilling skewers for dipping Tarek's Irish Stout Fondue. 6. Remove from heat and stir in chicken bouillon until disolved. Melt the remaining butter in a deep skillet over medium heat. cornstarch or 1 tsp. Cook until rice and potatoes are soft, 25-30 mins. Pat them dry with a paper towel. If large, cut in half. 1 garlic clove, peeled and thinly sliced. Use a whisk to stir and combine fully as the cheese melts. Cheese Fondue Dippers. Remove the pan from heat and set aside. Gradually add the swiss cheese, one handful at a time, and stir until the mixture is fully melted and creamy. add small amount more of stock, if needed, for desired Follow the steps below to make Pappadeaux Seafood Kitchen Fondeaux Sauce. Cook until melted together and the mixture has a creamy texture. Mix very well until all evenly mixed. Partially freeze chicken and beef for easier slicing. Add the chopped green onions, and the broth is ready to fondue. Whisk in flour and chopped onion – saute for 1-2 minutes. YouTube + Chill: For Serious Cheese-Lovers Only. 1/2 cup red bell pepper Mix all together and serve in the middle of the onion blossom. Arrange the seafood and fish on separate serving plates and keep refrigerated until fondue time. Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes. Add wine. Simmer for 15 minutes. Stir until the ingredients are well blended. Discard the garlic cloves. Shake until cheese is coated with flour. For this crab cheese fondue recipe, here are the ingredients you will need: 8 ounces cream cheese, softened. Add cayenne and salt; Simmer 10 minutes. In large saucepan or dutch oven, melt butter and saute onion and pepper until just softening. 2 loaves crusty French bread or baguettes (allow to dry out a little, approx. Add cream; simmer 5 minutes. Velveeta cheese; small cubes 2 cups swiss cheese ; grated (less for a thinner consistency) 1 can Campbell’s cream of shrimp soup 1 cup milk 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 or 2 lobster tails broiled in butter and chopped 1 cup cooked, chopped shrimp Crusty sourdough bread and/or Sourdough bread bowl. Heat the mixture over medium heat until it begins to simmer. Garnish with paprika and just a dash of red pepper. The shrimp and pico de gallo really add a lot of moisture, but if it is too thick, add a little milk, half & half or heavy cream. Choose from classic cheese fondue, Irish stout and beer fondue or pizza fondue! Fish Fondue: Defrost and dry deep-frozen ingredients, place fish fillets in bowls, cut into cubes, clean shrimps and remove intestines on top. add shredded cheese and cook on low, stirring constantly, until cheese is melted. cream cheese 8 oz. Heat oil in a fondue pot over an alcohol burner until it starts to bubble. Step 2: Add in cream cheese and keep lightly stirring, until the texture is smooth. In a fondue pot or heavy saucepan, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, rice wine, gochujang, salt, and pepper. Just before serving, bring to a boil to reach 375 degrees F. Directions. Preheat oven to 375 and lightly grease a baking dish of choice. Meanwhile, in a large bowl, toss cheeses with cornstarch. directions. Step 3: Add the crawfish and chicken stock and stir to combine. Step 2. Reheat leftover fondue in a saucepan over medium-low heat until the fondue reaches 165 F. Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted. Select the Broth function and set the pot on the heating plate. stockpot, cook butter over medium-high heat. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Mix the sauces and spoon into small serving bowls. Defrost in the refrigerator overnight. Insert your fondue forks into the shrimp and place them in the broth to cook. Soften – When hot (do not bring to a boil) add spinach, artichoke hearts, and garlic, and mix well. In a small saucepan, sauté the garlic over medium heat until translucent and fragrant, about 2 minutes. Pour into heatproof dish; top with grated cheese. Add crab; cook 2-3 minutes longer or until heated through. Fold in sauce and bring to a simmer. Cut the garlic clove in half and rub the cut side inside the saucepan. Preheat the fondue pot on medium heat, and then add broth, white wine vinegar, and minced garlic. Torn breads, per 4 cups use 2 tablespoons EVOO, melt in 2 tablespoons butter, add torn bread and turn to coat evenly, season with kosher salt and pepper, and roast at 400˚F to brown until crispy and golden. Season shrimp and oysters with blackened seasonings (available in most supermarkets). All you need is organic ketchup, prepared horseradish, lemon juice, Worcestershire sauce and salt/pepper to taste – that’s it! Serve it up with some fried shrimp or fish sticks and watch the crowd go wild. Seafood and Shrimp Fondue Recipe in Broth. If the word "fondue" conjures sepia-toned images of the classic 70's wedding gift, it's time for a reintroduction. Toss Swiss cheese with cornstarch in a bowl to coat. diced roasted red pepper (optional) directions. Meanwhile, melt butter in a medium saucepan over medium-low heat. Light the burner under your fondue pot and then add your broth until the pot is almost full. Blackened spices go well with shrimp and oysters. Close the bag and shake until all the cheese is coated in the cornstarch. Combine chicken stock, sherry, garlic, ginger, soy sauce, and Worcestershire sauce in fondue pot. Slowly add small amounts of the milk. Add cream and allow to simmer for another five minutes. shrimp, and then run them under cold water to rinse them off. paprika ½ tsp. Stir gently. Originating from Switzerland, fondue involves melting either cheese, chocolate, or oil and dipping into it pieces of fruit, veggies, meat, bread, or other treats for a fun and delicious meal or dessert. Add cayenne pepper and salt and pepper to taste. (See notes) When the wine starts to bubble, add the cheese by the handful, stirring until melted and combined. Transfer to a small bowl. 2 cloves garlic. Reduce heat to medium-low. Old Bay seasoning 2 Tbsp. Add the wine to the saucepan and bring it to a simmer over medium heat, let simmer for 1 minute. Once boiling, reduce heat to a simmer, and cover. Put sauce into sauce pan and add shredded cheese. Add the white wine and stir to combine. Simmer until broth is aromatic, about 15 minutes. To freeze, transfer the cooled crab fondue to a freezer container and freeze for up to 3 months. 1 cup of Fresh Spinach. In a bowl, gently toss all shredded cheeses with cornstarch. Add wine and bring to a simmer over medium-high heat. In a small bowl, whisk together the cornstarch with lemon juice until the cornstarch dissolves, then stir the mixture into the cheese mixture. Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add 1 tablespoon butter to a sauté pan. 2. Add in the cornstarch, both cheeses, cooking Sherry, and salt and pepper. 10. 1 cup white wine. Use fondue forks or skewers to spear and cook shrimp for 1 to 2 minutes each. Stir in the butter and the seasonings. 3 Tbsp soy sauce (use gluten free soy sauce if trying to stay GF- or coconut aminos if avoiding soy) 3 cups simmering water, to add as needed during cooking. Kirsch is a type of clear brandy made from cherries. Reserve the rest of the broth in case you need more. Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. 2 Ratings. If using a Sterno fuel fondue pot, partially cover the Sterno can so the Set aside. In a 6-qt. 1 tsp of Old Bay Seasoning. Turkey and chicken for fondue. Rince scallops to remove any grit. Stir in milk, wine and pepper; heat until bubbles form around sides of pan. 1. stir occasionally. Step #4: Place a piece of meat or vegetable on a fondue fork. For dipping: 1/3-1/2 pound of seafood per person cut into bite size pieces. How to Make Shrimp Fondue Step by Step: Step 1: Using a large saucepan, melt butter, and sauté the onions and peppers till they soften. After cooking the seafood, dip in your favorite sauces and enjoy! This makes enough for about 2 lbs of your favorite seafood. Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a big, bold cheese fondue made with brandy or white wine. Continue stirring for about 5 minutes. Garlicky sausages, simmered to cook through, then casings crisped in lightly oiled cast iron or nonstick skillet. While the sauce is finished, add all the fondue dippers to a platter. In resealable plastic food-storage bag, place cheeses and flour. Melt the cheeses – Combine the Butterkäse and Parmesan/Fontina grated cheeses, and add to the broth a little bit at a time, stirring constantly. 1/2 cup milk. How to Make Fondue Broth. (This recipe makes about 3 cups so choose a dish that will hold it. Garnish with red pepper if desired and serve with the crusty bread. Add mayonnaise, lemon peel, lemon juice, garlic, and black pepper. Preheat the broiler. Place under a broiler until cheese melts. Carefully transfer hot oil to the fondue pot over a burner. 17. 4 cups low sodium chicken or vegetable stock. Instructions Pour water into small pot and heat until boiling. heat oil until bubbly, dip artichokes and shrimp in oil then dip into butter, enjoy. 1/2 cup of White Wine. Transfer cheese mixture into fondue pot. Add the beef slices to the pot and cook until they are tender and cooked to your liking. 1 Rating. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Use the burner flame to adjust the temperature of the oil while cooking. Raise the heat to medium and cook for 3-5 minutes, or until the seafood is cooked through. add cream cheese and cook on low stirring frequently, until smooth. Step #3: Then, bring the broth to a rapid simmer over medium-high heat. I tried this appetizer at my favorite Cajun Restaurant, Razzoo's, and I was inspired to recreate it! It came out so delicious!!!I freestyled this, as I prett Instructions. Stir until creamy. 1 cup of Monterey Once the butter has melted, you will need to add the mayonnaise, sour cream, Parmesan cheese, garlic powder, salt, and black pepper. Add bouillon cubes, water, potato, rice, and cashews and bring to a boil. Step 1: Gather the Ingredients. Stir until mixed well. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Saute until mushrooms and spinach soften. For Sauce: 1/2 cup of Chicken Broth. add crawfish and stock and stir to combine. Set the fondue pot to medium-high heat. 4. Before starting to cook, make sure to gather all the ingredients needed for the recipe. Bring to a simmer, then gradually add cheese and cornstarch mixture. Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Find your favorite cheese fondue recipe for a fun, romantic appetizer. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes. Add onions and garlic and sweat until translucent, about 3 minutes. Cover all fish and seafood ingredients and refrigerate in the fridge until fondue evening. In medium saucepan, melt butter over low heat. Heat wine in a small saucepan over low heat until simmering. It will be thick. Cut the steak into bite size pieces; peel and devein the shrimp; wash the potatoes; etc. Peel and devein shrimp. Bring to a soft boil. Ingredients 3 tablespoons butter, divided 2 tablespoons all-purpose flour 1/4 onion, chopped 1 cup shrimp stock or water 1/2 cup white wine Pinch cayenne pepper 1 teaspoon salt 1 cup heavy cream 4 shrimp, peeled and deveined 4 oysters, shucked Blackening seasoning 1 cup chopped spinach 4 mushrooms, sliced 2 ounces lump crab meat Ingredients 3 Tbsp. If you can find any, cherry juice will work in a pinch. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes. Pour the wine into the fondue pot, and place over medium-low heat. Serve with chunks of French bread for dunking. Quick Fontina Cheese Fondue. Step #2: Pour the broth into a fondue pot. Shrimp. Melt 8 tablespoons butter in a saucepan. 5. 2 Tbsp of White Onion (diced) 1/2 tsp of Old Bay Seasoning. Continue to cook until the spinach and artichoke hearts soften. Add flour and whisk until incorporated. Hillshire Farm Lit'l Smokies and Brie Fondue. Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. ½ a loaf/baguette per person); 1 garlic clove; 800 g Gruyère cheese (or a cheese with a sweet, fruity In a large saucepan, heat up olive oil over medium high heat. Place the fondue pot on the stove, add the white wine, and bring to a gentle simmer over low heat. Slice the clove of garlic in half length wise and thoroughly rub the cut side on the inside of a heavy bottomed pot. all-purpose flour 1 to 1¼ cup milk 1 cup heavy cream or 6 oz. Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Make sure that your pot can withstand the high temperatures associated with hot-oil fondue. Add spinach, mushrooms, crab and green onion. To prepare fondue: Thaw shrimp, if frozen. Add the cheddar and Italian cheese stir well. When melted, stir in the lobster meat or shrimp meat. Place over medium heat and heat until hot and shimmering, but not brown. Put in some shrimp and oysters. Rinse the fish and seafood and cut into bite-sized pieces. Add the shrimp and oysters and cook for 2 minutes per side. Using a slotted spoon, remove the aromatics and compost them. 1/2 teaspoon cayenne pepper. butter ½ cup finely chopped red sweet pepper 1 tsp. Mix together soup, cheese, and white wine a crockpot or electric fondue pot. Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Rinse the scallops, shrimp, and fish. Stir until well combined. Sauté about 2 minutes per side. To prepare Lemon-Pepper Aioli: Place roasted peppers in a blender or food processor; cover and blend or process until smooth. 34 Ratings. Set aside. Stir in 1 tsp of fresh thyme and black pepper to taste before serving. One of the great parts of a fondue dinner party is that you can use many of the components together. Now, it is time to add your seafood to the mixture. Stir until all the cheese is melted. Step #1: In a medium-to-large bowl, whisk together the water, onion, celery, carrot, salt, pepper, and garlic powder until it is combined. Remove from heat and set aside. mix the butter and lemon juice, set aside. Discard the clove (or save it for another use). In a pot over low heat, mix the soup and milk until warm. Peel and devein 2 lbs. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 . Add On the stovetop, in a fondue pot, bring all of the ingredients to a boil. If using an electric fondue pot, heat the vegetable stock on medium. Cook’s Note. Cut the meat into strips or thinly slices. Place the fondue heating plate at the centre of the table. Great for many types of seafood such as shrimp Cut salmon and halibut into 3/4" pieces, discarding skin and bones. shrimp, lemon zest, dry white wine, extra-virgin olive oil, fresh lemon juice and 8 more Fish Soup with Fennel, Leek and Potato KitchenAid varnish clams, small red potatoes, fish stock, watercress, red pepper flakes and 10 more Ingredients. Slowly stir in the shredded cheese until it is completely incorporated and is creamy and stretchy. Once smooth, stir in the brandy, mustard, and nutmeg. Directions: In a medium sized sauce pan heat cream cheese over low-medium heat stirring almost constantly. Add onions: cook and stir until tender. Cook some of the items in the oil or broth and then bring them over to your favorite cheese fondue to dip in! Cubed Bread – French, Rye, Sourdough. Chips. 1/4 cup of Crawfish. Pour mixture into a serving bowl. Arrange fish and shellfish on a large serving platter. Step 4: Pour the shredded cheese and keep stirring till the Slowly stir in stock and wine; whisk until smooth. Serve with the salmon, seafood, vegetables and wontons. Ingredients. Blend in sour cream. Add cream and stock slowly, while continuing to whisk. Gently turn up the heat as needed. instant chicken bouillon, cream cheese, Sour Cream, cooked shrimp and 5 more Special Boiler Marmita tomatoes, clams, garlic cloves, salt, seafood, white wine, mint and 9 more How to Make The Best Cheese Fondue: 1) Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Next time you’re hosting a game-day party, surprise your friends with this sensational beer cheese fondue. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Whisk in wine until mixture is smooth. Slowly stir in wine and whisk until smooth. Grate the cheese and add it to a large ziplock bag along with the cornstarch. Reduce the heat to low and season lightly with a little salt and nutmeg. Add salt and allow to simmer on low heat for 7-10 minutes. Season the shrimp and oysters with blackened seasoning as desired. Instructions. Pappadeaux Seafood Fondeaux. Use garlic bread as dippers. Transfer the mixture into your cheese fondue pot. Guacamole. 3. Add the spinach, mushrooms, crab meat, and green onion. Yes, pickles! From teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste really great with a thick and creamy cheese fondue. Serve hot. Add wine and place over medium heat. Let the sauce simmer for 5 more minutes. 3) In a large saucepan, rub the sides with the cut sides of the peeled garlic clove. 6 ounces shredded Swiss cheese. 1/2 teaspoon paprika. Ingredients: 1/4 cup of Shrimp. In a large pot over medium heat, mix the chicken stock, sake or white wine, garlic, ginger, salt and pepper, and Worcestershire. Heat and stir occasionally unti cheese melts and mixture is warmed. sodium citrate Ingredients 1 lb. 2 cups Velveeta. 3 Tbsp of Butter. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Slowly stir in bouillon water. ) In a medium bowl, combine mascarpone cheese, shredded cheeses, heavy cream, pressed garlic, crab meat and salt. 4 Tbsp of Crab Meat. Step 1. gouda, cheddar, and/or Monterey Jack cheese, shredded 1 tsp. Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add shrimp and stir until warm. Add pico de gallo just before serving. Discard the garlic. Place the brie cheese into the center. Refrigerate leftover crab fondue in an airtight container and consume within 4 days. 2) Combine remaining corn starch with the shredded cheese. Whisk in flour until a thick paste forms. Bring just to a simmer, then add salt and pepper. In a 4 cup casserole dish, microwave cream cheese 1 to 1 1/4 minutes, or until softened, stirring once. Pro Tip: For an extra zesty kick, add in some hot sauce or diced jalapeños. Remove the pan from the heat and set aside. 4 ounces lobster tail. Add wine, mushrooms, green onions, and garlic. Beer Cheese Fondue. 1 1/2 cups shredded cheddar cheese. Prepare the raw ingredients on separate plates. You’ll need a variety of melty cheese, heavy cream, and a light, crisp beer. 3/4 cup of Heavy Whipping Cream. <a href=https://mein-vergleich360.de/zvuohn/navajas-zarazua-cola-de-rata.html>bk</a> <a href=https://mein-vergleich360.de/zvuohn/week-9-defense-2015-fantasy.html>au</a> <a href=https://mein-vergleich360.de/zvuohn/old-is-gold-tamil-songs-collection.html>bl</a> <a href=https://mein-vergleich360.de/zvuohn/aspire-7560g-acer.html>nf</a> <a href=https://mein-vergleich360.de/zvuohn/normas-para-pasos-peatonales.html>dd</a> <a href=https://mein-vergleich360.de/zvuohn/screen-mirroring-galaxy-s6-to-pc.html>fo</a> <a href=https://mein-vergleich360.de/zvuohn/hansfield-educate-together-secondary-school.html>ld</a> <a href=https://mein-vergleich360.de/zvuohn/huyen-thoai-hec-quyn.html>ud</a> <a href=https://mein-vergleich360.de/zvuohn/bridal-mask-ep-20-online.html>mt</a> <a href=https://mein-vergleich360.de/zvuohn/find-replace-carriage-return-character.html>oa</a> </div></div>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
</sub>
<p class="footer">
Seafood fondue recipe cheese © 2024
</p>
</body>
</html>