Buffalo Chicken W Blue Cheese Fondue Recipes

Steps:

• Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, about 1 minute. Add the warm milk. Continue to stir as the sauce thickens. Bring the sauce to a boil. Sprinkle with salt and pepper. Lower the heat and cook, stirring, 2 to 3 minutes. Stir in the blue cheese and cream cheese and cook, about 2 minutes until the cheese is completely melted. Serve immediately.

Steps:

• Preheat oven to 400 degrees.
• To prepare dippers, place each chicken breat half between 2 sheet of heavy-duty plastic wrap, and flatten to a 1/2 inch thickness using a meat mallet or rolling pin.
• Place the chicken on a baking sheet coated with cooking spray.
• Brush with 2 tbsp wing sauce.
• Bake at 400 dgrees for 5 minutes.
• Turn chicken over and brush with 2 tbsp wing sauce.
• Bake an additional 5 minutes or until done.
• Cut chicken into 1 inch pieces.
• Cook the beans in boiling water for 1 minutes or until crisp-tender; drain.
• Rinse with cold water; drain well.
• Place beans on a platter with carrot, celery, bell pepper and bread; set aside.
• To prepare fondue, combine the blue cheese and the cornstarch in a large saucepan.
• Stir in wine, milk, and cream cheese.
• Bring to a boil over medium heat, cook for 1 minute, stirring constantly.
• Reduce heat to medium-low, cook 8 minutes or until mixture is smooth, stirring frequently.
• Pour into fondue pot.
• Keep warm over low flame.
• Serve with dippers.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
• Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
• Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

Steps:

• Place garlic, blue cheese, white wine, and heavy cream in medium saucepan over medium low heat. Heat mixture, stirring frequently, until cheese is melted and incorporated. Stir in Dijon mustard and thyme.
• Pour into fondue pot or warming dish. Serve hot with chips.