Swiss Cheese Porcini Fondue Recipe

Swiss Cheese Porcini Fondue Recipe

Swiss Cheese Recipe Ingredients:
  • 1 cup plus 2 Tablespoons Marsala wine
  • 3/4 cup dried wild mushrooms, preferably Italian porcini
  • 8 ounces imported Fontina cheese, grated
  • 8 ounces Swiss or Emmentaler cheese, grated
  • 2 to 3 Tablespoons unbleached all-purpose flour
  • 1 clove garlic, halved
  • 2 cups dry white wine
  • 1/2 cup grated Swiss Cheese Parmesan or Pecorino Romano cheese
  • Freshly ground black pepper, to taste
Swiss Cheese Recipe Instructions :
Heat 1 cup Marsala wine just to boiling in a small saucepan and pour over the dried mushrooms in a small bowl. Let stand at least 1 hour.
Meanwhile, toss the Fontina and Swiss cheeses lightly with the flour.
Rub a heavy enameled pot or fondue pot with the garlic. Pour in the white wine and heat over medium-low heat until hot. Add the cheese tossed with flour, a handful at a time, stirring constantly and waiting until each addition melts before adding the next. Then stir in the Parmesan.

Drain the mushrooms, squeezing out as much liquid as possible, and chop into fairly fine pieces. Stir the mushrooms, the remaining 2 tablespoons Marsala, and lots of freshly ground black pepper into the fondue.

Serve fondue with assorted breads and sausages for dipping.

Swiss Cheese Chicken with Mushrooms (Clay Cooker)

Swiss Cheese Chicken with Mushrooms (Clay Cooker)
Swiss Cheese Recipe Ingredients:
  • 1/4 cup all-purpose flour
  • 1 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 fryer chicken, cut up into serving pieces
  • 2 Tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 green onions, sliced, tops included
  • 8 ounces white mushrooms, wiped clean and sliced or quartered
  • 1/4 cup white wine
  • 1 pint (2 cups) sour cream, divided use
  • 1-1/2 cups grated Swiss Cheese
Swiss Cheese Recipe Instructions:
Presoak claypot, top and bottom, in cold water for 15 minutes.

Measure flour, paprika, oregano, basil, garlic powder, and onion powder into a large plastic bag. Seal and shake to combine. Add chicken to the bag and shake to coat the pieces. Shake off any excess flour, reserving excess flour mixture, and place chicken pieces on a platter.

Place a large, heavy skillet over medium-high heat. When hot, add the olive oil and quickly brown the chicken, turning only once.

Arrange the browned chicken in the drained claypot, placing dark meat on the bottom and breast pieces on top. Top with salt, pepper, green onions, and mushrooms.

Add the wine to the frying pan drippings and simmer for 1 minute. Stir 1 tablespoon of the reserved flour mixture into half (1 cup) of the sour cream. Add to the skillet and gently heat until thickened, stirring constantly. Pour sauce evenly over the chicken in the claypot. Sprinkle with Swiss cheese and cover with the lid.

Place claypot in a cold oven and turn heat up to 475 F. Bake about 45 minutes, depending on chicken, checking for doneness after 30 minutes.

Remove chicken and vegetables to a platter and tent with foil. Pour juices from the claypot into a saucepan over medium heat. Whisk 1 tablespoon of the reserved flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened.

Serve chicken with the vegetables on top and pass the sauce in a gravy boat.

Swiss Chicken Casserole II

Swiss Chicken Casserole II

Swiss Cheese Recipe Ingredients

  • 6 skinless, boneless chicken breasts
  • 6 slices Swiss cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup milk
  • 2 cups herb-seasoned stuffing mix
  • 1/4 cup butter

Swiss Cheese Recipe Instructions

Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!


Swiss Chicken Recipe Ingredients :
  • 2 tbsp. butter
  • 2 tbsp. vegetable oil
  • 1 (2 1/2 to 3 lb.) chicken, quartered
  • 1 sm. onion, chopped fine
  • 1 clove garlic, chopped fine
  • 1 1/2 c. chicken broth
  • 2 tbsp. Dijon mustard
  • 1/2 tsp. dried tarragon
  • 1/4 lb. sliced baby swiss cheese
Swiss Cheese Recipe Instructions
In a 10 to 12 inch skillet, heat butter and oil and brown chicken on all sides. Dry each piece of chicken well before placing in skillet. Pour off all but 2 tablespoons of fat. Add onion and garlic and saute 1 minute. Add broth and scrape up any brown bits from skillet.

Blend in mustard and tarragon. Return chicken to skillet, cover and simmer slowly, turning chicken twice, for 35 minutes. About 3 minutes before final cooking is done, top each quarter of chicken with a slice of swiss cheese.

Transfer chicken to a warm platter. Skim off excess fat on sauce and raise heat under the skillet. Boil briskly, stirring constantly until sauce is thick and syrupy. Spoon sauce over chicken. Serve immediately.


Swiss Cheese Recipe Ingredients :
  • 2-3 chicken breasts, boned & skinned
  • 4 eggs, well beaten
  • 1/2 tsp. salt
  • 1 c. fine bread crumbs
  • 8 tbsp. butter
  • 1/2 lb. fresh mushrooms, sliced
  • 4 oz. Swiss cheese, shredded
  • 1 c. chicken stock
  • Juice of 1 lemon
Swiss Cheese Recipe Instructions
Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour. Roll chicken in bread crumbs to coat. Brown lightly in butter in small pan. Transfer to 1 1/2 quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over all. Bake in 350 degree oven 30 minutes or until heated through. Pour fresh lemon juice over casserole just before serving. Serves 4.



Swiss Cheese Recipes Ingredients
  • 1 - 1 1/2 lbs. chicken (boneless) breasts
  • Onion
  • Swiss cheese
  • 1 can cream of chicken soup
  • 1/4 lb. butter (melted)
  • Pepperidge Farm Herb Stuffing Mix (blue bag)
Swiss Cheese Recipe Instructions
Boil chicken for 10 minutes with sliced onion. Spread chicken pieces out in a 9x9 pan. Cover with Swiss cheese, cream of chicken soup and 1 can milk.

Mix butter and 2 cups of Pepperidge Farm Herb Stuffing Mix (blue bag). Sprinkle over chicken and Swiss cheese mixture. Bake 350 degrees, 45 minutes - 1 hour...enjoy it !

Swiss Cheese Recipe: Crab Muffins Recipe

Swiss Cheese Recipe: Crab Muffins Recipe
Swiss Cheese Recipe Ingredients:

* Vegetable spray
* 1/4 cup (1/2 stick) butter
* 1/4 cup minced sweet onions
* 1/4 cup minced celery
* 2 cloves garlic, pressed
* 1-1/2 cups strong fish, chicken, or vegetable broth
* 1 (6 ounces) box stuffing mix
* 1 cup shredded Swiss cheese
* 2 cups pasteurized canned lump crabmeat or fresh (see Note)
* 2 Tbsp chopped chives
* 3 eggs
* 1/4 cup lemon juice
* 1 cup milk

Swiss Cheese Recipe Instructions:
Saute sweet onions and celery in butter until onion becomes translucent. Add pressed garlic and saute an additional 2 minutes. Add broth and bring to a boil. Remove from heat. Add contents of stuffing mix, gently tossing to combine. Let rest, uncovered, for 15 minutes.
Preheat oven to 350 F. Coat mini-muffin tins with vegetable spray.
Toss Swiss cheese, crabmeat, and chives with prepared stuffing mix.
Beat eggs, lemon juice, and milk with a fork until mixed. Let sit for 5 minutes until it appears curdled.
Pour egg mixture over crab stuffing mix. Toss gently to combine.
Fill mini-muffin tins to the rim. Bake about 30 minutes until puffy and golden.
Serve hot or at room temperature with optional dipping sauce.
Makes about 4 dozen crab muffins..enjoy it !