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"This is really close to the Melting Pot's cheddar fondue (a lot closer than the others on this site), but the cheeses are reversed. At the Melting Pot it's 2 parts sharp cheddar and 1 part Emmenthaler cheese. I've been going to the Melting Pot since the '80's and have made it many times at home, so I know the recipe well..."
"Eh. I'm sorry, but we just didn't like it - 4 out of 4 people said it wasn't a "make again." Obviously, we're in the minority. But it just didn't float our collective boat - neither the shrimp nor the sauce."
"Very good recipe! Like others, I did add more milk to thin it a bit. I think next time I'll use lemon extract instead of vanilla to change it up a bit. It is very pretty when it dries!"
"I completely botched the recipe, and it was still delicious. I had read it a few times before making it and put out the non-refrigerated ingredients on the counter the night before making it so cooking dinner went more quickly. But when I started cooking... My laptop was upstairs in the bedroom... I was down in the kitchen... So I went from m..."
"This was just too bland for us. Which is weird because the exact same ingredients in mashed potatoes are delicious. We ate what was on our plates, but I don't think I'll be making this again."
"Very good and VERY easy! The only changes I made were adding about 1/4 t of thyme instead of oregano, and reversing the wine/water ratio (I used 1 C wine and 1/2 C water)."
"We loved this, and it was so easy! I made the shrimp exactly as written. I also made angel hair pasta with a sauce of olive oil, butter, and garlic, and tossed it with some fresh parsley and grated Parmesan cheese. Put it all together and... Yum!"
"We weren't crazy about this one. The flavor combo just tasted strange. I like to make pork chops with a similar honey/lemon sauce, but the pork roast itself was just too strongly "porky" flavored to meld with the sauce - it tasted more like the flavors were competing rather than complementing each other."