Fondue pot recipes for beef or seafood?

I have a new fondue pot, and I'd like to make a broth or oil type dip for skewering and cooking little beef pieces, or shrimp, etc.

I've seen some websites, but what recipe works best for you?

Thanks for advice.Fondue pot recipes for beef or seafood?
Fondue Broth



1 servings 1录 hours 5 min prep



2 bay leaves

2 cloves garlic, minced (I use 4-5)

2 teaspoons dried parsley

2 teaspoons fresh ground pepper

2 cans nonfat beef broth (I use Campbell's)

1/2 bottle dry white wine or 1 cup water

2 cups water

1 package French onion soup mix

1/2 bottle of heinz seafood sauce





Mix all the ingrediants in your fondue pot, and simmer for 1 hour.

When you are ready to start, bring the broth to a boil.

We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.

Of course, you can have what ever meat and vegetables you wish.

Guten apetit!
First off, use peanut oil. Burns hotter and tastes better. We like to cut up good beef, chicken and pork. We cook the pieces a few at a time and have several different dipping sauces and a good salad and bread. Very social as you can take your time while enjoying conversation and good wine. We also make a beer batter and coat mushrooms, zuchini and shrimp as well. These all can be cooked in the same pot of oil. We do it every New Year's Eve.Fondue pot recipes for beef or seafood?
do it tempura style
For Seafood



Spicy Cocktail Sauce

1 cup catsup

2 tablespoons vinegar

3/4 teaspoon prepared horseradish

Dash hot pepper sauce



Combine ingredients and store refrigerated until use.



Tartar Sauce:

3/4 cup mayonnaise

2 tablespoons chopped green onions or scallions (green part only)

2 tablespoons drained sweet pickle relish

1 tablespoon drained capers (chopped, if large)

1 tablespoon minced fresh parsley

1 teaspoon fresh lemon juice

1 teaspoon minced fresh tarragon





Chipotle Tartar Sauce

1 cup mayonnaise

2 tablespoons drained capers, chopped

2 tablespoons chopped cornichons, gherkins or dill pickles

1 1/2 tablespoons fresh lime juice

1 tablespoon minced canned chipotle chilies*



Mix all ingredients in medium bowl to blend. Season to taste with salt.



Dill Sauce

2/3 cup bottled clam juice

1/2 cup dry white wine

1 1/4 cups cr猫me fra卯che or whipping cream

3 tablespoons minced fresh dill



Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creme fra卯che. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.





For Beef:



Sour Cream Mustard Sauce

1/2 pint sour cream

1/2 mayonnaise

1/4 cup prepared mustard

1 tablespoon finely chopped onion

Dash of Hot Pepper Sauce, such as Tabasco



Herb Butter Dipping Sauce

1 cup butter or margarine, melted

2 tablespoons lemon juice

1/4 teaspoon fines herbes blend

Dash hot pepper sauce such as Tabasco



Combine ingredients, mix







I N G R E D I E N T S

1 tablespoon vegetable oil

3 tablespoons onion, finely minced

1 garlic clove, finely minced

2 cups chili sauce

1 teaspoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon dark brown sugar

1 teaspoon lemon juice

2 tablespoons water

Pinch red pepper flakes

Salt

I N S T R U C T I O N S

In a medium saucepan heat oil. Add onions and garlic and saute until softened. Add rest of the ingredients and cook at a simmer for about 15 minutes. Thin out with water if necessary. The sauce can be served warm or chilled





JM