Out of 11 Ratings

Owner's of the Cuisinart Fondue Maker CFO-3SS gave it a score of 4.8 out of 5. Here's how the scores stacked up:
  • Reliability

    4.91 out of 5
  • Durability

    4.6 out of 5
  • Maintenance

    4.64 out of 5
  • Performance

    4.91 out of 5
  • Ease of Use

    4.88 out of 5
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Use a yogurt strainer or line a strainer with a
coffee filter or cheesecloth to strain the yogurt
overnight to remove the whey. The yogurt will
thicken and lose about half its volume – discard
the whey. Place the thawed spinach in a clean tea
towel (use a dark or old towel; it will stain), and
squeeze dry and reserve.
Insert the metal blade in the Cuisinart
Processor. With the machine running, drop the
cheese and garlic through the small feed tube;
process 15 – 20 seconds to chop. Add the
chives, parsley, drained yogurt and spinach;
process to combine, 45 seconds. Scrape the work
bowl. With the machine running, add the olive oil
through the small feed tube in a steady stream.
Scrape the work bowl. Add the hot sauce, then
the water and process to blend, about 20 – 30
seconds. The sauce will be thick; if you wish a
thinner sauce, add more water a little at a time
to taste.
Use the sauce for steamed vegetables, or to
spread on steamed chicken or seafood.
Makes 3/4 cup
Preparation: 5 minutes or less
1 clove garlic, peeled
1/2 teaspoon basil
1 large roasted red pepper (may be from
a jar; drain), cut in 1-inch pieces
4 oil packed sun-dried tomatoes,
drained of excess oil
1 teaspoon balsamic vinegar
2 ounces lowfat cream cheese, cut in
1/2-inch pieces
2 tablespoons lowfat sour cream
Insert the blade (sharp side) in the Chopper
Grinder Prep Bowl. Place the garlic and basil in
the Prep Bowl; set on Speed 4 and pulse 10 times
to chop. Scrape the Prep Bowl. Add the roasted
red pepper, sun-dried tomatoes and balsamic
vinegar; process to chop, 10 seconds. Let blade
stop, then process for 10 seconds. Add the cream
cheese and sour cream.
Pulse to combine, 10 times, then process until
smooth, 10 to 15 seconds. Scrape Prep Bowl and
process for 10 seconds longer. Transfer to a bowl,
cover tightly and refrigerate at least 30 minutes
before serving, to allow flavors to blend. May be
covered and refrigerated for up to 5 days.
1 clove garlic, peeled
12 pitted Kalamata olives (drained if in brine)
1 teaspoon fresh lemon juice
1 teaspoon drained capers
1/2 teaspoon anchovy paste
1/2 teaspoon Dijon-style mustard
1/2 teaspoon herbs de Provence
1/3 cup reduced fat mayonnaise
Place the garlic in the work bowl of a Cuisinart
Food Processor or MiniPrep
Plus Food
Processor and pulse 5 times to chop. Scrape the
work bowl. Add the olives, lemon juice, capers,
anchovy paste, mustard, and herbs de Provence.
Pulse to chop, 5 times, then process until a
paste is formed, about 30 seconds, scraping the
sides of the work bowl as necessary. Add the
mayonnaise and pulse to mix in. Cover and allow
the mixture to stand while the artichokes steam.
The Olive Tapenade Aioli may be made a day
ahead. Keep refrigerated until ready to use.
1 quart fat free or regular plain yogurt,
1 cucumber (preferably English hothouse)
1 clove garlic, peeled
3 tablespoons dill weed
3 tablespoons mint leaves
1 tablespoon fresh oregano leaves
2 tablespoons lemon juice
Salt and pepper to taste
Insert medium (4mm) shredding disc in Cuisinart
Food Processor. Trim cucumber to fit large feed
tube, but do not peel. Use medium pressure to
shred. Remove and reserve.