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This was just like the Melting Pot and less expensive. For 2, we used 1/2 large chicken breast (5 oz), 6 oz beef fillet, some large chunks of potatoes, mushrooms, cauliflower and broccoli florets. For dipping sauces, we used horseradish cream, blue cheese butter, BBQ, sweet & sour, teriyaki, and a Thai style peanut. For company, we are planning to serve all of the above with a Spring mix salad with pecans, dried cranberry, and raspberry dressing, plus ice cream for dessert. Awesome!
We tried this recipe several times and really liked it, then we went to the Melting Pot and had theirs... it was soo much better. I tasted the Melting Pots version and it was much more strong than this recipe. The next time we made fondue I added 3 Knorr vegetable bouillon cubes and a bit more wine... voilÃ !
Great Fondue, thanks! Everyone loved it! I added 2 bullion cubes and kind of wish I did'nt, it made it a bit salty and took away from the wine/merlot flavor so be carefull and make it as written first, only add boullion after you let everything simmer together if you think it still needs more kick!
I accidentally used chicken stock instead of vegetable broth...but it still turned out really good. I can't wait to bust out my fondue pot again to make this the correct way. Great recipe!
I made this for a fondue dinner I just had tonight. This was really good and I will be using this recipe again I'm sure. Thank you for posting.
Wonderful. Thank you for posting. Everyone loved this!
This was a hit! Everyone loved it!
We stayed in for Valentine's Day and had this, and it was very close to the real thing. I only wish we had access to some of the dipping sauces they provided. Our fondue pot is a little large, so I think we need to double the recipe next time so that the liquid goes over the meats to fully cook. I also used a cabernet wine. It worked great, thanks for posting!
Yummy! I replaced 1 cup of the broth with chicken broth and doubled the garlic. I think this was at least as good as the melting pots and sooo much less expensive. Thanks for a great recipe!
I used 4 cups vegetable broth (not sure if that's the same thing as stock), and also added extra garlic and bouillon. I used merlot for the wine. We cooked red potatoes and broccoli for veggies, and chicken, sirloin, and shrimp for meat. The shrimp was especially delicious, and cooked really quick.