INSTRUCTION AND RECIPE BOOKLET
MINI-PREP® PLUS PROCESSOR DLC-2A Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a Cuisinart®Premier
Series Mini-Prep®Plus Processor and the
standard parts for it: SmartPower™ metal
chopping / grinding blade, spatula, and
instruction / recipe booklet.
CAUTION: THE CUTTING BLADE HAS VERY
SHARP EDGES.
To avoid injury when unpacking, please follow
these instructions:
1. Place the box on a table or kitchen counter.
Be sure the box is right side up.
2. Lift up and remove the cardboard lid from
the work bowl cover.
3. Grasp the work bowl cover and lift the unit
up and out of the box and place on the
tabletop.
4. Turn the work bowl cover clockwise to
unlock it from the unit base. Lift up and
remove.
5. Carefully lift the protective cardboard off the
chopping / grinding blade shaft.
6. CAREFULLY REMOVE THE METAL
BLADE BY GRASPING THE CENTER
WHITE HUB AND LIFTING IT STRAIGHT
UP. NEVER TOUCH THE BLADE, AS IT IS
RAZOR SHARP.
7. Read the instructions thoroughly before
using the machine.
NOTE: Remember to return your warranty card
with all information carefully and completely
filled out.
TABLE OF CONTENTS:
Important Safeguards.................. Page 1
Introduction ............................... Page 2
Assembly Instructions............... Page 2
Tips For Processing.................. Page 3
Processing Food....................... Page 3
Cleaning And Storage................. Page 4
Troubleshooting......................... Page 4
Operating Techniques................. Page 4
Recipes ..................................... Page 7
Warranty.................................... Page 10
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic
safety precautions should always be
adhered to, including the following:
1. READ ALL INSTRUCTIONS.
2. To protect against risk of electric
shock, do not put motor base in water
or other liquid.
3. Close supervision is necessary when any
appliance is used by or near children.
4. Always unplug unit from outlet when not in
use, before putting on or taking off parts,
before cleaning, and before removing food
from bowl. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.
5. Avoid contact with moving parts.
6. Do not operate any appliance with a
damaged cord or plug after the appliance
malfunctions, or if appliance has been
dropped or damaged in any manner.
Return the appliance to the nearest authorized Cuisinart Service Facility for
examination, repair, and electrical or
mechanical adjustment.
7. The use of attachments not recommended
or sold by Cuisinart may cause fire, electric
shock or injury.
8. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
9. Do not use outdoors.
10. Keep hands and utensils away from moving
blade while processing, to prevent the risk of
severe injury to persons, or damage to the
chopper/grinder. A scraper may b e u se d , b u t
must only be used when the chopper/grinder
is not running.
11. Blade is sharp. Handle carefully when removing, inserting or cleaning. Always allow blade
to stop moving before removing cover.
12. To reduce the risk of injury, never place
cutting blade on base without first putting
work bowl properly in place.
13. Be certain cover is securely locked in place
before operating appliance. Do not attempt
to remove cover until blade has stopped
rotating.
14. Do not attempt to defeat the cover interlock
mechanism, as serious injury may result.
15. Before using, check work bowl for presence
of foreign objects.
1
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
NOTICE
This appliance has a polarized plug (one blade is
wider than the other). As a safety feature, this
plug will fit only one way in a polarized outlet. If
the plug does not fit fully in the outlet, reverse
the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this
safety feature.
INTRODUCTION
The Cuisinart®Mini-Prep®Plus Processor
handles a variety of food preparation tasks
including chopping, grinding, puréeing, emulsifying and blending. The patented auto-reversing
blade provides a super-sharp edge for the
delicate chopping of herbs and for blending and
puréeing other soft foods, while the blunt edge
offers a powerful cutting surface to grind through
coffee beans, spices and other hard foods. Pulse
activation gives maximum control for precision
processing, whether chopping or grinding.
The powerful high-speed motor works hard and
fast to accomplish any small job with ease.
Chop herbs, onions, garlic; grind coffee beans,
spices, hard cheese; purée baby foods; blend
mayonnaise and flavored butters, all with the
same compact appliance. The Mini-Prep
®
Plus
Processor takes up minimum counter space and
stores neatly on the countertop or in a cabinet.
DLC-2A ASSEMBLY
INSTRUCTIONS
1. With the base unit on the tabletop, place
the work bowl over the center stem and turn
slightly to the right, until bowl drops down to
the bottom of the stem.
2. Turn the work bowl counterclockwise to
lock onto base.
3. CAREFULLY PICK UP THE BLADE BY ITS
HUB and place on the center stem until it
drops to the bottom of the stem. NEVER
TOUCH THE BLADE ITSELF.
4. Add food ingredients.
5. Place the cover on the work bowl with the
long tab to the right of the rear column.
6. Turn cover counterclockwise to securely
lock into locking post.
7. Plug unit into wall socket.
8. You are ready to CHOP/GRIND.
2
Motor Base
Spatula (not shown)
Cuisinart
®
Smart
Power™Blade
Cover
3-cup
Work Bowl
With Handle
TIPS FOR
PROCESSING FOOD
Preparing the Food
Size:
Always cut large pieces of food into smaller
pieces of even size – about 1/2 inch (12mm) to
a side or as specified under "Operating
Techniques" on page 4. If you don't start with
pieces that are small and uniform, you will not
get an even chop.
Quantity:
Do not overload the work bowl. Overloading
causes inconsistent results and it strains the
motor. Use the quantities given in the recipe
section as a guide. As a rule of thumb, remember that after being processed, food should not
reach more than 2/3 of the way up the central
hub of the blade assembly.
Note: Due to the powerful motor provided with
this unit, Cuisinart recommends using one hand
to support the Mini-Prep
®
Plus Processor during
operation.
Selecting the Right Operating Control
Use the chop function for chopping, puréeing
and mixing. It is the right choice, for example,
for chopping soft, fragile food such as herbs,
celery, onions, garlic and most cheeses. It is also
the right choice for puréeing cooked vegetables,
making mayonnaise and mixing salad dressing.
Pulse action is best when you are using the
chop function. Two or three pulses are often
enough. Be sure to check the food frequently to
prevent overprocessing. If you overprocess, you
are likely to get a watery paste instead of a fine
chop.
Use the grind function for grinding coffee beans
and spices, and for chopping hard food such as
peppercorns, seeds, chocolate and nuts.
Continuous-hold action is best when you are
using the grind function. You may have to operate the Mini-Prep
®
Plus Processor for several
seconds with some food, to achieve the desired
results – as long as 20 seconds for some seeds,
or 40 seconds for coffee beans.
When you operate the unit for more than 10 seconds, use a pulse action every 10 seconds or so
to allow food to drop to the bottom of the work
bowl. This provides more consistent results.
Never operate the Mini-Prep
®
Plus Processor
continuously for longer than 1 minute at a
time.
Note: The work bowl and cover may become
scratched when you use them for grinding
coffee, grain and spices. This does not affect
the performance of the Mini-Prep
®
Plus
Processor. However, you may want to reserve
the original bowl for grinding, and purchase an
additional bowl and cover set for other uses.
These are available from the Cuisinart Customer
Service Department, which you can reach by
dialing our toll-free number: 800-726-0190.
Adding Liquid
You can add liquids such as water, oil or flavoring while the machine is running. For example,
you might want to add oil when making mayonnaise or salad dressing, or you could add vanilla
or alcohol when making frozen yogurt.
Pour the liquid through one of the two openings
in the cover. IMPORTANT: Add liquid through
only one opening at a time. The other opening
must be left free to allow air to escape. If both
openings are blocked, liquid cannot flow
smoothly into the bowl.
Removing Food from the Sides of the Bowl
Occasionally food will stick to the sides of the
bowl as you process. Stop the machine to clear
food away. AFTER THE BLADE HAS
STOPPED MOVING, remove the cover, and use
the spatula to scrape the food from the sides of
the bowl back into the center. Do not put hands
into bowl unless unit is unplugged.
PROCESSING FOOD
1. Place the work bowl firmly on the motor
base and insert the blade assembly.
Opening at back of bowl must face column
at back of Mini-Prep®Plus Processor.
Turn counterclockwise to lock in place.
2. Place food in the work bowl. Be sure the
food is cut in small pieces, and the bowl is
not overloaded.
3. Lock the cover into position.
Note: Due to the powerful motor provided
with this unit, Cuisinart recommends using
one hand to support the Mini-Prep
®
Plus
Processor during operation.
4. Press the appropriate Chop or Grind
Control, depending on the food you are
processing.
5. When you have finished processing the
food, stop the machine by releasing the
control button.
6. WHEN THE BLADE STOPS MOVING,
remove the cover.
7. Unplug the unit.
8. Carefully remove the blade assembly,
holding it by the handle on the top of the
sheath. NEVER TOUCH THE BLADE ITSELF.
9. Remove food with the spatula.
3
4
Anchovies Chop. Pulse to desired consistency Drain first. Cut in half.
Bacon Chop. Pulse to desired consistency. Cook crispy; drain well. Break into 1 inch pieces.
Baking chocolate/ Chop. Pulse on chop to break up, then process Process no more than 1-1/2 ounces at a time. For best results,
chocolate chunks/chips continuously until desired chop size is achieved. chill chocolate for 3–5 minutes in freezer before chopping.
Cut baking chocolate squares into 1/2 inch pieces to chop.
Food Operation/Technique Comments/notes
Note: Do not operate Mini-Prep®Plus Processor
without food contents in work bowl.
Tip: Process foods in order from dry to wet to
avoid having to clean bowl and blade between
each task.
TO REMOVE PREP BOWL
– Turn the work bowl cover clockwise and
remove.
– Turn the work bowl clockwise to unlock and lift
off of the base.
– Carefully remove the blade by lifting it up from
the hub.
CLEANING AND STORAGE:
To simplify cleaning, rinse the work bowl, cover
and blade immediately after each use, so that
food won’t dry on them. Wash blade assembly,
work bowl, cover and spatula in warm soapy
water. Rinse and dry. Wash the blade carefully.
Avoid leaving blade in soapy water where it may
disappear from sight.
If you have a dishwasher, you can wash the work
bowl, cover, blade assembly and spatula on the
top rack. Insert the work bowl upside down and
the cover right side up. Put the blade and spatula in the cutlery basket. Unload the dishwasher
carefully to avoid contact with the sharp blade.
Wipe the motor base clean with a damp sponge
or cloth. Dry it immediately. Never submerge the
motor base or the plug in water or other liquid.
The Mini-Prep
®
Plus Processor stores neatly on
the countertop in a minimum of space. When it
is not in use, be sure to leave it unplugged. The
hidden cord storage underneath the motor base
will help to keep excess cord off the countertop.
Store the unit assembled to prevent loss of
parts. Store the blades as you would sharp
knives – out of the reach of children.
The Mini-Prep
®
Plus Processor is intended for
HOUSEHOLD USE ONLY. Any service other than
cleaning and normal user maintenance should
be performed by an authorized CuisinartService
Representative.
TROUBLESHOOTING
Motor doesn't start or blade doesn't rotate.
• Check that plug is securely inserted into outlet.
• Check that work bowl and cover are securely
locked into place.
• Be sure to press only one operation control
button at a time.
Food is unevenly chopped.
• Either you are chopping too much food at one
time, or the pieces are not small enough. Try
cutting food into smaller pieces of even size and
processing a smaller amount per batch.
Food is chopped too fine or is watery.
• The food has been overprocessed. Use brief
pulses, or process for a shorter time. Let blade
stop completely between pulses.
Food collects on work bowl cover or sides of
prep bowl.
• You may be processing too much food. Turn
machine off. When blade stops rotating, remove
cover, and clean bowl and lid with spatula.
Food catches on blade.
• You may be processing too much food.
Carefully remove blade. Remove food from blade
with spatula, and start over again.
OPERATING TECHNIQUES
With the Mini-Prep®Processor you can chop, grind or purée small amounts of foods.
Use this listing of ingredients and techniques as a basic guide for processing.
Bread for crumbs Chop. Pulse to break up, then process Use day-old, hard bread for dry crumbs; fresh bread for
continuously until desired crumb size is reached. moist crumbs. Cut or break into pieces no larger than 1 inch.
For buttered crumbs, add 1 teaspoon of butter per slice after
crumbs have started to form, and process to combine and coat.
Butter Chop continuously. Cut in 1/2 inch pieces. Best at room temperature. Up to
3/4 cup. Add to freshly chopped citrus zest, garlic, herbs or
shallots to create compound butters.
Celery Chop. Pulse to desired size. Cut in 1/2 inch long pieces.
Cheese – hard Chop. Pulse on chop 10 times, then process Remove and discard rind or reserve for another use. Cut into
(Parmesan, Asiago, continuously on chop until desired consistency. 1/2 inch pieces. If possible, remove from refrigerator
Romano, etc.) 20–30 minutes before processing. Up to 3 ounces.
Cheese – soft Chop. Pulse to break up, then process Chill cheese first.
continuously to “cream.”
Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then Hard spices may cause scratches on the work bowl and lid.
other hard spices process continuously until finely chopped.
Citrus zest Chop. Pulse to break up, then process Use vegetable peeler to remove zest (color only) from citrus;
continuously until finely chopped. scrape off any white with sharp knife. Cut strips in half.
Adding a small amount of sugar or salt will help achieve a
finer texture.
Coffee beans Grind. Pulse 5 times to break up, then process Hard foods such as coffee beans may cause scratches on the
continuously until finely ground. work bowl and lid.
Cookies, graham crackers Chop. Pulse 5 times to break up, then process Hard cookies only. Break up into 1 inch or smaller pieces.
for crumbs, hard Amaretti continuously until finely chopped. For buttered crumbs, add 1 teaspoon of butter per graham
or macaroons cracker sheet or for every 3 cookies.
Fruits cooked; fresh or Chop. Pulse to break up, then process Cooked fruits may be processed to make baby foods or purées;
frozen thawed berries continuously until desired consistency. liquid may be added for consistency. To process fresh or
frozen thawed berries for sauce, pulse to chop, then process
until puréed (sugar may be added to taste).
Garlic Chop. Pulse to chop roughly, then process Peel garlic cloves first. Scrape work bowl sides and bottom
continuously for fine chop. as needed.
Ginger root, fresh Chop. Pulse to break up, then process continuously Peel first; cut into 1/2 inch pieces or slices. Scrape work bowl
on chop to reach desired consistency. sides and bottom as needed. Up to 4 ounces.
5
Food Operation/Technique Comments/notes
Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into 3/4 inch pieces.
Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Chop. Peel first. Cut into 1/2 inch pieces. Up to 4 ounces.
Leeks Chop. Trim off root end and tough outer skin. Wash thoroughly to
remove sand and grit; dry completely. Cut in 1/2 inch pieces.
Meats Chop. Pulse to chop, or process continuously to Uncooked meats should be cold, but not frozen; cut up to 8
purée (add liquid as needed). ounces into 1/2 inch pieces, trimmed of gristle and soft fat;
some hard fat may remain. Cooked meats can be cold or warm;
cut up to 8 ounces in 1/2 inch pieces. Add liquid (water, broth or
from cooking) as needed to process to purée consistency.
Mushrooms Chop. Pulse to chop to desired consistency. Choose firm fresh mushrooms. Cut into quarters or even-size
pieces, no larger than 3/4 inch.
Nuts Chop. Pulse to chop to desired consistency. Toast nuts first for maximum flavor. Allow to cool completely
before chopping.
Olives Chop. Pulse to chop to desired consistency. Use only pitted olives. Drain well for best results.
Onions Chop. Pulse 5-10 times to chop to desired size. Peel; cut into 3/4 inch or smaller pieces of similar size.
Peppercorns Grind. Pulse first, then process continuously until Combine peppercorns with dried herbs or spices or coarse
desired consistency. salt to create rubs and seasonings. Hard peppercorns may
scratch work bowl and lid.*
Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into 1/2 inch pieces. Do not overprocess.
Seeds, dried berries Grind. Pulse to break up, then process continuously Coriander, cumin, dill, fennel, sesame, poppy, and
to desired consistency. juniper berries.
Shallots Chop. Pulse 5-10 times to chop to Peel first; cut into quarters, or pieces no larger than 3/4 inch.
desired consistency.
Vegetables, cooked Chop. Pulse 5-10 times to chop, then process Cook vegetables until tender. Process to a smooth purée for
continuously until desired consistency is reached. baby food or sauces; may need to add liquid for consistency.
6
Food Operation/Technique Comments/notes
* Surface scratches that may occur will not impair the function of the Mini-Prep®Plus Processor. You may want to consider purchasing a second work
bowl specifically for these tasks.
Recipe Notes:
Preparation times are estimates and are based
on the time it takes to prepare, assemble, and
cook the ingredients once they have been gathered from the refrigerator and cupboard and
placed on the counter.
Nutritional analyses are based on number of
servings indicated. If a recipe produces a range
of servings, the nutritional analysis is based on
the highest serving yield for that particular
recipe.
Guacamole
This popular Mexican specialty is delicious with
chips and vegetable crudités, or it can be used
as a topping for grilled chicken or fish.
Makes 1-1/3 cups
1 clove garlic, peeled
2 green onions, trimmed and cut in
1/2 inch pieces
1 jalapeño pepper, cored, seeded and cut
in 1/2 inch pieces
2 ripe avocados, peeled and pitted, diced
2 tablespoons fresh lime juice (juice of 1
medium lime)
1/2 teaspoon cumin powder
1/4 teaspoon powdered coriander
1/2 teaspoon kosher salt
1/2 cup finely chopped fresh tomatoes
(optional) *
Place the garlic, green onions, and jalapeño pep-
per in the work bowl. Pulse on chop 10 times;
scrape the bottom and sides of the work bowl.
Add the avocado, lime juice, cumin, coriander
and salt. Pulse on chop 10 times, then process
on chop continuously for 15 seconds; scrape the
work bowl. Process on chop for another 15 to 20
seconds until smooth and creamy. Transfer to a
serving bowl; cover and refrigerate for 30 minutes before serving to allow the flavors to blend.
If desired, stir in or top with chopped fresh tomatoes.
*Core and seed tomato, cut into 1/2 inch pieces,
then chop.
Nutritional analysis per serving (3 tablespoons):
Calories 81 (72% from fat) • carb. 6g •
pro. 0g • fat 7g • sat. fat 1g • chol. 0mg •
sod. 97mg • calc. 4mg • fiber 4g
Tapenade
A favorite from the Provençal region of France.
1 clove garlic, peeled
1 anchovy fillet
8 ounces pitted Niçoise or other imported
olives (10 ounces before pitting)
3 tablespoons capers
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon brandy (optional)
2 teaspoons herbs de Provence or thyme
1/2 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovy, olives, and capers; pulse
on chop, 10 times; scrape the work bowl. Add
the mustard, lemon juice, brandy (if using), herbs
and pepper. Process for 15 seconds on chop;
scrape the work bowl. Process for 15 seconds
longer; scrape the work bowl again and add the
olive oil. Process until a thick paste forms, about
20 to 30 seconds more. Transfer to a container
and let the tapenade stand for 30 minutes or
longer before serving, to allow the flavors to
blend. Store in an airtight container in the
refrigerator for up to a week.
Nutritional analysis per tablespoon:
Calories 95 (87% from fat) • carb. 2g •
pro. 1g • fat 10g • sat. fat 1g • chol. 0mg •
sod. 680mg • calc. 21mg • fiber 1g
Pesto
It is a favorite for dressing pasta but is also wonderful on boiled or steamed potatoes, steamed
fresh vegetables, or as a spread on a fresh
tomato and mozzarella sandwich. You may vary
your pesto by using other herbs such as cilantro,
mint or parsley and by using other nuts such as
almonds, pecans or hazelnuts.
Makes about 1/2 cup
Preparation: 10 – 15 minutes
1 ounce Reggiano Parmesan, cut in
1/2 inch cubes
1/4 cup toasted pine nuts or walnuts
1 clove garlic, peeled
1/2 teaspoon kosher salt
1 cup (packed) fresh basil leaves, washed
and dried completely
1/3 cup extra virgin olive oil
Place the cheese in the work bowl and pulse on
chop 5 times; process continuously on chop until
finely ground, about 15 seconds. Remove and
reserve. Add the nuts to the work bowl and
pulse on chop 5 times; remove and reserve. Add
the garlic and salt to the work bowl and process
5 seconds on chop; scrape the bottom and
sides of the work bowl. Add the basil leaves and
half the olive oil. Pulse on grind 10 times, then
grind continuously for about 15 seconds.
Scrape the work bowl. With the machine running
on grind, add the oil slowly, in a steady stream,
through one of the holes in the recessed area of
the lid. After all the oil has been added, process
on grind for an additional 10 seconds. Add the
reserved cheese and nuts to the mixture. Pulse
10 times on chop to blend. Let the pesto sit for
7
30 minutes or longer to allow the flavors to
develop. Pesto sauce will keep refrigerated for
up to a week, or may be frozen. Transfer the
sauce to an airtight container. Smooth the top to
an even level and top with layer of olive oil; cover
and refrigerate until ready to use.
Nutritional analysis per 1/2 tablespoon:
Calories 21 (67% from fat) • carb. 1g •
pro. 1g • fat 2g • sat. fat 0g • chol. 1mg •
sod. 65mg • calc. 26mg • fiber 0g
Serving idea:
Try it as a fast, fresh topping for salmon fillets.
Place 6-ounce salmon fillets skin-side down on a
lightly oiled baking sheet. Spread each fillet with
a thin layer of pesto and sprinkle with fresh
breadcrumbs. Bake in a preheated 400º F oven
for 10 to 15 minutes, until cooked (about 10 minutes per inch of thickness) and opaque, and
breadcrumbs are lightly browned. Let rest
5 minutes before serving.
Roasted Red Pepper Sauce
Use this sauce for vegetables or meats, or try
our creamy variation to use as a dip for fresh
vegetable crudités or pita chips.
Makes 1-1/8 cups
Preparation: 10 minutes or less
1 – 2 cloves garlic (to taste), peeled *
1 strip lemon zest (2 x 1/2 inches), bitter
white pith removed
1 teaspoon kosher salt
1 teaspoon herbs de Provençe
1-1/2 tablespoons fresh lemon juice
1-1/2 tablespoons regular or white balsamic
vinegar
1/4 cup extra virgin olive oil
1 jar (12 ounce) roasted red peppers,
drained but not rinsed
4 large fresh red peppers, roasted,
cut in eighths
Add the garlic, zest, salt, and herbs to the work
bowl and chop for 5 to 10 seconds; scrape the
bottom and sides of the work bowl. Add the
lemon juice, vinegar, olive oil and peppers. Pulse
on chop, 10 times, then process for 15 to 20
seconds until smooth. Transfer to a resealable
container and refrigerate for at least 30 minutes
to allow the flavors to blend. Will keep up to 1
week refrigerated.
Roasted Red Pepper Dip Variation: Make half the
recipe (use a 6–7 ounce jar of roasted peppers).
Add 2 ounces of regular or lowfat cream cheese
and 1/4 cup of sour cream or plain yogurt that
has been drained, and chop for 10 to 15 seconds until combined and smooth. [To drain
yogurt, place yogurt in a yogurt funnel or strainer
lined with a paper coffee filter over a bowl, and
allow the liquid (whey) to drain for several hours,
until desired thickness is reached.]
*If you prefer a lighter garlic flavor, you may
blanch the peeled garlic in boiling water for 4 to
5 minutes. Drain, cool and use in this or any
other recipe.
Nutritional analysis per tablespoon:
Calories 33 (81% from fat) • carb. 1g •
pro. 0g • fat 3g • sat. fat 0g • chol. 0mg •
sod. 132mg • calc. 4mg • fiber 0g
Lemon Herb Butter
This compound butter is delicious on vegetables
or grilled meats. You may vary the herbs used,
such as basil, tarragon or thyme butter, to create
your own flavors, omit the zest or change the
citrus, add in chopped olives or sun-dried
tomatoes, or use roasted garlic or shallots in
place of the garlic.
Makes about 3/4 cup /12 servings
Preparation: 10 minutes or less, plus standing
time
2 cloves garlic, peeled
2 strips lemon zest, 2 x 1/2 inches, bitter
white pith removed
1/2 teaspoon kosher salt
1/3 cup packed Italian parsley leaves
2 teaspoons fresh rosemary leaves
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon freshly ground pepper
(white or black)
3/4 cup (6 ounces) unsalted butter,
cut in 12 pieces
Process garlic, lemon zest and salt on chop until
finely chopped, about 20 seconds; scrape prep
bowl. Add parsley and rosemary leaves; pulse on
chop, 10 to 15 times. Add lemon juice, mustard
and pepper; process on chop to blend well,
about 30 seconds. Add butter and grind to
cream, about 30 to 40 seconds. Transfer to a
container and let stand for 30 minutes to allow
flavors to blend.
Use as a spread for breads, as a topping for
freshly steamed vegetables or baked potatoes,
or as a compound butter with grilled meats or
fish. To serve as a compound butter with grilled
meats, shape the butter into a log, about 1 inch
in diameter; wrap tightly in plastic wrap and
refrigerate or freeze. Slice and serve 1/8 inch
thick slices of butter on top of hot grilled steaks,
boneless chicken breasts or seafood steaks.
Nutritional analysis per serving:
Calories 105 (96% from fat) • carb. 1g •
pro. 0g • fat 12g • sat. fat 7g • chol. 31mg •
sod. 67mg • calc. 8mg • fiber 0g
8
Basic Vinaigrette
This recipe may be easily modified by changing
the flavor of the oils and vinegars used, or by
adding herbs or sun-dried tomatoes. It can also
be cut in half or thirds to make smaller amounts.
Makes 1-1/2 cups
Preparation: less than 10 minutes
1 clove garlic or small shallot, peeled
(cut shallot in 1/2 inch pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon juice
(or flavored vinegar)
2 teaspoons Dijon-style mustard
(regular or grainy)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
1/2 cup vegetable oil or light flavored olive oil
Pulse on chop 5 times to chop the garlic or shallot; scrape the bottom and sides of the work
bowl. Add the vinegars, mustard, salt and pepper. Process on chop until smooth, about 5 seconds. Add the oils slowly through one hole in the
lid, processing continuously until all the oil has
been added, then process for an additional 10
seconds. Taste and adjust seasonings as needed. This dressing is best made at least 1/2 hour
ahead, to allow the flavors to blend. Vinaigrette
will keep well if covered and chilled for one
week. Remove from refrigerator about 30 minutes before serving; may need to reprocess to
emulsify if separation has occurred.
Nutritional analysis per tablespoon:
Calories 81 (98% from fat) • carb. 0g •
pro. 0g • fat 9g • sat. fat 1g • chol. 0mg •
sod. 38mg • calc. 0mg • fiber 0g
Creamy Roasted Garlic
and Herb Dressing
Try this flavorful dressing on a crispy romaine
salad with summer tomatoes.
Makes about 2/3 cup
Preparation: 45 minutes to roast garlic;
10 minutes or less to prepare dressing
6 cloves garlic, peeled
1/2 teaspoon extra virgin olive oil
1/2 cup basil leaves, washed and dried
1/2 cup Italian parsley leaves,
washed and dried
1/2 cup drained fat-free plain yogurt *
1/3 cup light mayonnaise
1 tablespoon balsamic vinegar
Preheat the oven to 375º F. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast
in the preheated oven for 45 minutes. Let cool 5
to 10 minutes.
Place the garlic in the work bowl with the basil
and parsley leaves. Pulse on grind 10 times.
Scrape the work bowl. Add the yogurt, mayonnaise and vinegar. Process on grind until
smooth and blended, about 30 to 40 seconds.
Scrape the work bowl and process 15 seconds
more. Transfer to a container with a lid and
refrigerate for 30 minutes to allow the flavors to
blend. Keeps for one week refrigerated.
*To drain yogurt, place 1 cup yogurt in a yogurt
strainer or strainer lined with a coffee filter over a
bowl. Cover with plastic wrap and refrigerate.
The liquid (whey) will drain out and the yogurt
will thicken. After about 12 hours, the yogurt will
lose about half its original volume.
Nutritional analysis per serving (based on 10 servings):
Calories 45 (58% from fat) • carb. 3g •
pro. 2g • fat 3g • sat. fat 1g • chol. 4mg •
sod. 78mg • calc. 47mg • fiber 0g
Asian Marinade
This marinade is equally good for pork, chicken
or salmon. It is also a good sauce for serving
with dim sum.
Makes about 1-1/4 cups
Preparation: 10 minutes or less
1/2 ounce peeled fresh gingerroot, cut in
1/2 inch pieces
1 clove garlic, peeled
1/3 cup soy sauce (may use low-sodium
or tamari)
1/4 cup canola or other vegetable oil
3 tablespoons hoisin sauce
3 tablespoons Asian sesame oil (toasted
sesame oil)
3 tablespoons rice wine vinegar
1/4 teaspoon cayenne pepper
Place the pieces of gingerroot and garlic in the
work bowl. Pulse on chop, 5 times. Scrape the
sides and bottom of the work bowl. Add the
remaining ingredients and chop until smooth,
about 15 seconds. Transfer to a container, cover
and refrigerate if not using immediately. Marinate
meat or seafood for approximately 2 hours
before roasting or grilling.
Cooking Suggestion:
Pour 2/3 of the marinade into a resealable plastic
bag and add two 1 pound trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refrigerate for 2 hours. Remove the
tenderloins from the marinade and place on a
rack; discard the marinade. Roast in a preheated
475º F oven for 20 to 22 minutes, turning after
10 minutes. Remove from oven. The temperature
of the meat should be about 150º F; it will rise to
160-165°F while resting. Let rest for 10 minutes;
9
slice and serve with remaining reserved marinade drizzled over the meat.
Nutritional analysis per tablespoon:
Calories 51 (83% from fat) • carb. 2g •
pro. 0g • fat 5g • sat. fat 0g • chol. 0mg •
sod. 372g • calc. 4mg • fiber 0g
Mini Cheesecakes
When you don’t want lots of leftovers to tempt
you, try this little recipe.
Makes two 4 inch cheese cakes
Preparation: 15 minutes or less, plus 30 minutes
to bake
Cooking spray
1-1/2 ounces crispy shortbread cookies or
graham crackers, broken into
1/2 inch pieces
1/2 tablespoon unsalted butter, cut in 4 pieces
8 ounces regular or lowfat cream cheese,
cut in 16 pieces
1/4 cup sugar
1 large egg
1-1/2 teaspoons vanilla extract
Preheat the oven to 350º F. Lightly coat two
4–inch (1-1/4 cup) springform pans with cooking
spray.
Place the cookie pieces in the work bowl; pulse
5 times on chop to break up. Add the butter and
process 15 to 20 seconds on chop until buttered
crumbs are formed. Press into the bottoms of
the two prepared pans. Bake in the preheated
oven for 10 minutes. Place in the freezer for 5 to
10 minutes to cool completely. When cool, wrap
each pan in a sheet of aluminum foil so that foil
comes at least 1 inch up the sides.
Do not wash the work bowl. Place the cream
cheese and sugar in the work bowl. Chop for 10
seconds to combine. Scrape the bottom and
sides of the bowl. Add the egg and vanilla; chop
until smooth, about 10 seconds. Scrape the bowl
and process for another 5 seconds. Divide the
batter evenly between the two prepared pans.
Place two pans in a larger pan and add 1/2 inch
of hot water. Bake in the preheated oven for 25
minutes. Remove from the oven, remove foil, and
place on a rack to cool completely. Cover and
refrigerate for at least 4 hours before serving.
May be double wrapped and frozen for up to
one month.
Note: May also be made in four 4 ounce
ramekins or custard cups. Omit the crust, and
follow directions as given. Baking time will be 22
minutes.
Nutritional analysis per serving:
Calories 169 (43% from fat) • carb. 21g •
pro. 4g • fat 8g • sat. fat 4g • chol. 72mg •
sod. 111mg • calc. 22mg • fiber 0g
CUISINART
®
MINI-PREP®PLUS
PROCESSOR
Limited 18-Month Warranty
This warranty is available to consumers only. You
are a consumer if you are the owner of a
Cuisinart®Mini-Prep®Plus Processor that was
purchased at retail for personal, family or household use. Except as otherwise required under
applicable state law, this warranty is not available to retailers or other commercial purchasers
or owners.
We warrant that your Cuisinart
®
Mini-Prep®Plus
Processor will be free of defects in material and
workmanship under normal home use for 18
months from the original date of purchase.
We suggest that you complete and return the
enclosed warranty registration card promptly to
facilitate verification of the date of original
purchase. However, return of the warranty
registration card is not a condition of this
warranty and does not eliminate the need for
the consumer to maintain the original receipt
of purchase.
If your Cuisinart
®
Mini-Prep® Plus Processor
should prove to be defective within the warranty
period, we will repair it, (or, if we think necessary,
replace it) without charge to you. To obtain warranty service, please call our Cuisinart Service
Center toll-free at 1-800-726-0190 for information and instructions, or write:
Cuisinart
150 Milford Road
East Windsor, NJ 08520
Attn: Customer Service Center
To facilitate the speed and accuracy of your
return, please enclose $7.00 for shipping and
handling of the product. (California residents
need only supply a proof of purchase and
should call 1-800-726-0190 for shipping
instructions.) Please be sure to include a return
address, description of the product’s defect,
product serial number and any other information
pertinent to the product's return. Please pay by
check or money order.
Your Cuisinart
®
Mini-Prep®Plus Processor has
been manufactured to the strictest specifications
and has been designed for use only with authorized Cuisinart
®
accessory and replacement
parts. This warranty expressly excludes any
defects or damages caused by accessories,
replacement parts or repair service other than
those that have been authorized by Cuisinart.
This warranty does not cover any damage
caused by accident, misuse, shipment or other
than ordinary household use.
This warranty excludes all incidental or consequential damages. Some states do not allow the
exclusion or limitation of these damages, so the
foregoing limitations or exclusions may not apply
to you.
10
© 2001 Cuisinart
Cuisinart
®
is a registered trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
01CU13408
IB-3978
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