Cuisinart Fondue Maker CFO-3SS User Manual

4.8

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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14
stir in the liqueur. Keep warm at Setting 3 to serve
the fondue.
Warm Berry Fondue is good served with cubes of
lemon pound cake, chocolate angel food cake,
bites of brownies, sliced bananas, sliced apricots
or peaches, or cookies.
SAUCES FOR FONDUES
ASIAN PEANUT DRESSING
Makes about 1-3/4 cups
4 slices peeled fresh ginger,
1/16-inch thick each
3 cloves garlic, peeled
1/2 cup fat free, low-sodium
chicken stock/broth
1/3 cup low-sodium soy sauce or tamari
1/4 cup Asian sesame oil
(toasted dark sesame oil)
2 tablespoons rice vinegar
1 – 2 tablespoons fresh cilantro leaves
5 teaspoons sugar
1/2 cup peanut butter (creamy or smooth),
from a jar
2 – 4 drops Asian chili oil (to taste)
Place the ginger and garlic in the work bowl of
the Cuisinart
®
Food Processor. Pulse 10 times
to chop; scrape work bowl. Add the next 7
ingredients in the order listed. Process 20 – 30
seconds. Add chili oil to taste; process 5 seconds.
May be used immediately, or refrigerated up to
5 days. Allow chilled dressing to return to room
temperature before using.
WASABI GINGER SAUCE
Makes about 2 cups
Use this versatile sauce as a dipping sauce for
potstickers, dumplings or Mongolian Hot Pot, or
as a marinade for meats and seafood, or dressing
for salads.
1/2 ounce fresh ginger, peeled, cut in
1/2-inch or smaller pieces
1 small shallot (1/2 ounce), peeled, cut in
1/2-inch or smaller pieces
1 clove garlic, peeled
3/4 cup mirin or rice wine*
3/4 cup low-sodium soy or tamari sauce
1/4 cup seasoned rice or wine vinegar
2 tablespoons dark molasses
1-1/2 tablespoons prepared wasabi paste*
1 tablespoon brown sugar, packed
1 tablespoon Asian sesame oil
(toasted sesame oil)
1-1/2 teaspoons powdered ginger
1/2 teaspoon freshly ground black pepper
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; pulse 5 times.
Scrape sides of jar; pulse 5 times. Add remaining
ingredients in order given. Blend for 20 seconds.
Transfer to a resealable container and let stand
for 30 minutes before using, to allow flavors to
develop. Unused portions may be refrigerated for
up to a week – stir before using.
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
Tip: As a marinade, use about 1 tablespoon of
marinade per portion. Meats such as boneless,
skinless chicken parts, pork chops, or steaks,
may be placed in a resealable freezer weight bag,
coated with marinade and frozen. When thawed,
they will be fully marinated and ready to cook.
SPINACH DIPPING SAUCE
Makes 1-1/2 cups
Preparation: 10 minutes, plus overnight to drain
the yogurt.
1 cup non-fat plain yogurt (without gelatin)
1 10-ounce package frozen chopped
spinach, thawed
1/2 ounce Reggiano Parmesan cheese, cut in
1/2-inch pieces
1 – 2 cloves garlic, peeled
8 chives, cut into 1-inch lengths
1/2 cup well-packed flat parsley leaves
1/4 cup extra virgin olive oil
4 – 6 drops Tabasco
®
or other hot sauce
3 – 4 tablespoons water (or to taste)

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