Vegetable And Cheese Fondue Recipe
Don't be mean to your self by missing out on this Vegetable And Cheese Fondue recipe. A delicious Vegetable And Cheese Fondue gets its taste from Vegetable. The first taste of this delightful Vegetable And Cheese Fondue from the European cuisine is enough to addict you to it for life! You must try this recipe.
Ingredients
3 large carrots, cut into 3" by 1/2 pieces
Water
1 bunch broccoli, cut into 2" by 1" pieces
2 medium-sized yellow or green peppers, cut into 3" by 1" pieces
1 pound small red potatoes, each cut in half
1 tablespoon salad oil
1 garlic clove, sliced
3/4 teaspoon chili powder
1 cup milk
1/2 teaspoon Worcestershire
1/8 teaspoon hot-pepper sauce
3/4 pound American cheese, shredded
1 4-ounce can chopped green chilies, drained
2 medium-sized Granny Smith or Red
Delicious apples
1/2 16-ounce loaf Italian bread, cut into 1-inch cubes
Directions
1. In 10-inch skillet over high heat, heat carrots and 1/2 inch water to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, until carrots are tender-crisp. With slotted spoon, remove carrots to large platter. In same water in skillet, cook broccoli about 10 minutes; remove to platter. Then cook peppers about 2 minutes; remove to platter.
2. To same skillet, add potatoes and enough water to come up to 1 inch; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove potatoes to platter with vegetables. Discard water in skillet; wipe dry with paper towels.
3. In same skillet over medium heat, in hot salad oil, cook garlic until lightly browned; discard garlic. Reduce heat to low; add chili powder; cook 1 minute. Stir in milk, Worcestershire, hot-pepper sauce, American cheese, and chopped green chilies until smooth, stirring
2. To same skillet, add potatoes and enough water to come up to 1 inch; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove potatoes to platter with vegetables. Discard water in skillet; wipe dry with paper towels.
3. In same skillet over medium heat, in hot salad oil, cook garlic until lightly browned; discard garlic. Reduce heat to low; add chili powder; cook 1 minute. Stir in milk, Worcestershire, hot-pepper sauce, American cheese, and chopped green chilies until smooth, stirring
