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* 30 OZ CHICKEN OR VEGETABLE BROTH * 14 OZ RED BURGUNDY WINE * 1 TBL DICED GARLIC * 1/4 CUP SLICED BUTTON MUSHROOM CAPS * 1/8 CUP SLICED GREEN ONIONS * 1/2 TSP CORSE BLACK PEPPER
BRING BROTH TO A BOIL
ADD THE REMAINING INGREDIENTS
WAIT FOR THE MIXTURE TO COME BACK TO A LIGHT BOIL BEFORE STARTING TO FONDUE!
***You can fondue any kind of meat, seafood, or vegetable with this cooking style. We recommend: chicken, center cut filet, duck, pork, shrimp, Portobello mushrooms, broccoli, squash, small red potatoes.
***Be sure to cut everything into bite size pieces (1 oz pieces). This will help cook the food faster and make it easier on your guest to eat.