Cuisinart DLC-XPN User Manual

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INSTRUCTION BOOKLET

12-Cup Cuisinart Elite Collection® Food Processor

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

FP-12 Series

Page 2

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

FOOD CAPACITY

12-CUP WORKBOWL

Sliced or shredded fruit, vegetables or cheese 12 cups N/A

Chopped fruit, vegetables or cheese 9 cups 3 cups

Puréed fruit, vegetables or cheese 10 cups cooked

6 cups puréed

Chopped or puréed meat, fish, seafood 2 pounds ½ pound

Thin liquid* (e.g. dressing, soups, etc.)

Cake batter One 9-inch cheesecake

Cookie dough 6 dozen (based on average chocolate

White bread dough 5 cups flour N/A

Whole wheat bread dough

Nuts for nut butter 5 cups 1½ cups

* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.

8 cups 3 cups

Two 8-inch homemade layers (1 box 18.5 oz. cake mix)

chip cookie recipe)

3 cups flour N/A

CAPACITY 4-CUP WORKBOWL

3 cups cooked 1½ cups puréed

N/A

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IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection accessories for it:

12- and 4-cup work bowls, work bowl cover, large and small metal chopping/mixing blades, dough blade, adjustable slicing disc, reversible shredding disc, stem adapter, large and small pushers, spatula, cleaning tool, instruction/recipe book and How-to DVD.

CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when

unpacking the parts, please follow these instructions.

1. Place the box on a low table or on the floor

2. Open top flaps and remove the cardboard

The spatula and stem adapter (A) are in

The bowl cover (B) is in a cavity at the center

The adjustable slicing disc (C) and reversible

Remove the large (E) and small (F) metal

3. Lift out the top foam block.

4. The 12- and 4-cup work bowls (G), large/small

5. Lift out the middle foam block.

6. The housing base (K) is at the bottom of

12-Cup Food Processor and the

next to the kitchen counter or table where you intend to keep the food processor. Be sure the box is right side up.

insert. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. Remove the instructional material and cleaning tool first.

cavities at one short side of the foam block. Remove them next.

of the foam block. Grasp the edge of the bowl cover and lift it straight up to remove it.

shredding disc (D) are on either long side of the foam block. Slide them out of their grooves WITH GREAT CARE. THE BLADES

ARE VERY SHARP.

chopping/mixing blades from the foam block.

CAREFULLY REMOVE THEM BY GRASPING THE CENTER HUB AND LIFTING THEM STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP.

pushers (H), dough blade (I) and DVD (J) are in the middle foam block. Remove them next.

the box. Assemble the work bowls on the base by placing them over the shaft and using the handle to turn the work

bowl

counterclockwise

to lock it, then remove the

housing base (K) from the bottom of the box.

7. Place the food processor on the countertop or table. Read the Assembly and Operating Instructions thoroughly before using the machine.

8. Save the shipping cartons and plastic foam blocks. You will find them very useful if you need to repack the processor for moving or other shipment.

Please watch the enclosed How-to DVD before using the food processor.

NOTE: We recommend that you visit our

website, www.cuisinart.com for a fast, efficient way to complete your product registration.

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IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them carefully.

3. Always unplug from outlet when not in

use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or counter, or touch hot surfaces.

6. Do not operate any appliance with a damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped.

2. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.

3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the pusher assembly, call 1-800-762-0190 for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children.

5. Be sure cover and feed tube are securely locked in place before operating food processor.

6. Never try to override or tamper with cover interlock mechanism.

Cleaning

To protect against risk of electrical shock, do not put base in water or other liquids.

General

1. This appliance should not be used by or near children or individuals with certain disabilities.

2. Do not operate this, or any other motordriven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception.

3. This food processor is UL listed for household use. Use it only for food preparation as described in the accompanying recipe and instruction book. Do not use this appliance outside of its intended use.

4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor.

5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly in locked position.

6. Maximum rating of 6.5 amperes is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

7. Do not operate your appliance in an appliance garage or under a wall cabinet.

When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create

a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

NOTICE: If your food processor has a plastic case, it has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. 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.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

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WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated dangerous voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.

The exclamation point within an

equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.

SPECIAL CORD SET INSTRUCTIONS

NOTICE

If you have a die-cast metal unit, for your protection, it is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet as shown in Figure A.

If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug. As shown in Figure C, the adapter must be grounded by attaching its grounding plug under the screw of the outlet cover plate.

NOTE: Do not remove the grounding prong.

CAUTION: Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded.

Note: Use of an adapter is not permitted in Canada.

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

CONTENTS

Important Unpacking Instructions ................ 3

Important Safeguards................................... 4

Features and Benefits .................................. 6

Assembly Instructions, Diagram ...................8

Machine Controls ......................................... 9

Work Bowls .................................................. 9

Machine Functions ....................................... 9

User Guide and Capacity Chart ................. 11

Cleaning, Storage and Maintenance .......... 15

For Your Safety ........................................... 15

Technical Data .............................................15

Troubleshooting .......................................... 16

Warranty Information .................................. 17

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

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FEATURES AND BENEFITS

. Housing Base and Motor

With a vertically projecting motor shaft, this powerful base will process through a variety of recipes with a 1000 watt peak power induction motor.

2. Touchpad Control Panel

These easy-to-clean, electronically controlled buttons feature On, Off and Pulse options for every food processing function. The contemporary blue LED light will indicate when the unit is powered on.

3. Work Bowls Designed with maximum versatility, the work bowl should be selected based on task appropriateness.

These nested bowls feature SealTight

technology, which maximizes each bowl’s processing capacity, ensures safe handling, and keeps all the ingredients contained in the bowl you’re using! The bowls also include a locking feature to prevent them from coming out of position when pouring, and finger recesses (a) for user-friendliness.

The large and small work bowls are

all made of durable material with convenient measurement markings (b) and pour spouts (c).

4. Work Bowl Cover with Feed Tube

Work bowl cover with SealTight® Advantage feature allows for maximum bowl capacity during processing and pouring. To remove the work bowl cover, push in the release buttons (a) on either side of the handle interlock (b).

The Supreme

wide-mouth feed tube (c) accommodates larger ingredients and saves precutting time.

5. Pusher Assembly

Secured with a snap-fit, the small pusher (a) inside the large pusher (b) allows you to accommodate ingredients of all sizes. The large pusher lock (c), located on the handle, enables it to be pulled out to lock and pushed in to unlock – this feature should be used when processing heavy loads.

7. Large Chopping/Mixing Blade Stainless steel in construction, this heavyduty blade will process a variety of food in your large work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring.

8. Dough Blade Designed for superb results, this blade will knead through all types of dough. The dough blade can be used only in the large bowl.

9. Adjustable Slicing Disc The versatile 6-in-1 disc allows for thin to thick slices with 1 to 6mm indicators. This disc may be used only in the large bowl.

10. Reversible Shredding Disc Provides the option of either fine or medium shredding for optimal results. This disc may be used only in the large bowl.

11. Stem Adapter This user-friendly tool easily attaches to either disc or small chopping/mixing blade to engage the motor shaft.

12. Spatula Uniquely designed for use with either work bowl.

13. Cord Storage (not shown) Keeps countertops safe and clean by conveniently wrapping excess cord under the unit.

14. Cleaning Tool This tool is designed to aid in the cleaning of the underside of the workbowl cover, by using either the flat side or the brush side.

15.

BPA Free (not shown) All materials that come in contact with food or liquid are BPA free.

6. Small Chopping/Mixing Blade This small stainless steel blade will chop or mix anything in your small work bowl and also features the BladeLock System.

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ASSEMBLY INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection 12-Cup Food Processor for the first time, wash the work bowls, work bowl cover, pusher assembly, blades, discs, and spatula (see Cleaning Instructions on page 15).

1. Place the food processor base on a dry, level countertop with the controls facing toward you. Do not plug the unit in until it is fully assembled.

2. With the large bowl on the base, use the handle to turn the work bowl counterclockwise to lock it onto the housing base.

To use the small bowl, place your thumbs

in the finger recesses and align the pour spout facing opposite the handle. Push down to lock.

Large Bowl

& accessories

Small Bowl

& accessories

Blade Operation

The BladeLock feature is designed to

keep the blade in place during processing, pouring, lifting, and handling tasks – but is not permanently attached. Handle with

care. Always check to be sure the blade is securely locked before turning the bowl upside down.

Note: The chopping/mixing blades

should not be removed with liquid contents above the hub of the blade in the bowls, as this will defeat the SealTight

Large Blade Operation

3. With your large work bowl assembled on the base, grasp the large chopping/mixing blade by its hub, align it over the center of the bowl, place it onto the shaft and turn it until it slides into place. Firmly push down to lock. Always check to be sure the

blade is securely locked before turning the bowl upside down.

take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.)

Dough Blade Operation

4. For use with the large bowl. Carefully lift and place the dough blade on the shaft and turn it until it slides into place.

Small Blade Operation

5. With both work bowls assembled on the base, position the stem adapter over the center of the bowls, place it on the shaft and turn it until it slides into place. Grasp the small chopping/mixing blade by its hub, place it over the stem adapter, turning it until it slides into place, and push down firmly to lock. Always check to be sure

the blade is securely locked before turning the bowl upside down.

remove, first take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.)

Disc Operation

6. When using your large bowl only, position the stem adapter over the center of the bowl, place it on the shaft and turn it until it slides into place. If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness. Using the plastic hub, align and insert the disc over the stem adapter.

system.

(To remove, first

(To

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If using the reversible shredding disc, determine whether the fine or medium side will be used and use the plastic hub to twist into position on the stem adapter. The plastic hub may be used for removal of this disc.

Cover Operation

7. Place the work bowl cover onto the work bowl by positioning it directly over the bowls, and push down on the front and back to lock into place.

Another way to put the

cover on is by latching the back on first and then pushing down on the front to lock into place. Be sure both front and back locks are fully engaged.

To remove the cover,

push in both sides of the release button (located on the cover interlock) and lift up to remove.

Note: The work bowl cover fits, locks and seals on the large bowl with any nested bowl combination. The work bowl cover will become easier to engage with repeated use.

8. Align pusher assembly and activating rod with the feed tube opening on the work bowl cover and slide it down completely.

9. Plug the food processor into a proper electrical outlet. It is now ready for use.

Note: The bowl, lid and pushers must be securely in place for the unit to operate.

MACHINE CONTROLS

On Button

The On control is a continuous button that allows the machine to run until OFF is selected.

1. Properly assemble and engage the machine.

2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl.

3. Press the On button. The blue LED light will illuminate and the motor will start.

4. Press the Off button when finished.

Pulse Button

The Pulse control is a momentary button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse is about one second.

1. With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. The blue LED On light will be illuminated upon activation.

WORK BOWLS

Two nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency requires using both bowls, begin with the small bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe. A great example of this would be the Cherry Crumb Muffins recipe on page 18.

Note that the bowls lock into place to pour while nested. The convenient finger recesses can be used to remove the small bowl with ingredients, or the bowl can remain nested during pouring or food removal.

Chopping certain foods may scratch or cloud the work bowl; this will not affect the functionality of your work bowl.

. For example, if your recipe

MACHINE FUNCTIONS

Chopping

(using the Chopping Blade)

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seeds and pits. Food should be cut into even, ½- to 1-inch pieces. Foods cut into same size pieces produce the most even results.

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For the finest chop, either hold the pulse down or press ON to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary.

Puréeing

(using the Chopping Blade)

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vegetables: Ingredients should be cut into

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easiest when all the pieces are equal in size. Pulse to initially chop and then process ON

Page 10

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cooked white potatoes. recipe on page 48.)

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the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

(see Mashed Potato

Kneading

(using the Dough Blade or the Metal Chopping Blade)

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through yeast dough, while the metal chopping blade is ideal for pastry doughs.

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The pusher lock is recommended to be in the locked position when kneading dough to avoid it from moving around – some vibration is still normal.

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bowl only.

Slicing (using the Adjustable

Slicing Disc)

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to slice. For smaller amounts of food, use the smaller feed tube. For cheese slicing, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.

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horizontally in the feed tube and process with even pressure to create long, plank-like slices. Replace stack of slices in feed tube vertically and process again using even pressure.

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slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.

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radishes or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate.

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is well chilled before slicing.

Shredding (using the Reversible

Shredding Disc)

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shred. For smaller amounts of food, use the smaller feed tube. For cheese shredding, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods. Always process with even pressure.

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spinach: Roll leaves together and stand up in feed tube. Process with even pressure.

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cheese is well chilled before shredding.

Whipping

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offers a whipping disc for egg whites, crèmes, etc.This part can be ordered separately using part number FP-12WHIP.

Page 11

USER GUIDE & CAPACITY CHART

FOOD TOOL PROCESS YIELD DIRECTIONS

FRUITS

Apples

Avocados Metal Blade

Bananas Metal Blade

Berries Metal Blade

Coconuts Metal Blade

Kiwis Slicing Disc Slice 2 kiwis = ¾ cup Chill and peel; light pressure.

Mangoes Metal Blade

Peaches/ Nectarines

Citrus Fruits; Lemons, Limes & Oranges

Dried (sticky) Fruits

VEGETABLES

Beans - Green, Wax

Broccoli/ Cauliflower

Cabbage Metal Blade

Carrots Metal Blade

Metal Blade

Slicing Disc Shredding Disc

Metal Blade

Slicing Disc

Shredding Disc

Metal Blade

Metal Blade Metal Blade Slicing Disc

Metal Blade

Slicing Disc

Metal Blade Chop 1 pound = 2½ cups Chill fruit. Add some flour from recipe to work bowl.

Metal Blade Slicing Disc

Metal Blade Metal Blade Slicing Disc Shredding Disc

Slicing Disc

Shredding Disc

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice Shred

Chop Purée

Purée Slice

Purée

Slice

Chop

Shred

Chop Purée

Chop Purée Slice

Chop

Slice

Purée Slice

Chop Purée Slice Shred

Chop

Slice

Shred

Chop

Purée

Slice

Shred

1 pound = 3 cups

1 apple = ¾ cup 1 apple = ¾ cup

1 medium = 1 cup 1 medium = 1 cup

3 medium = 1 cup 1 pound = 2 cups

1 pint fresh = 2 cups; 10 ounce-bag frozen = 1½ cups

1 pint = 2 cups

1 medium = 4 cups

1 medium = ¾ to 1 cup 1 medium = ¾ to 1 cup

1 lb = 2 to 2½ cups 1 lb = 2 to 2½ cups 1 lb = 2 to 2½ cups

For medium fruit: 1 lemon = 2 to 3 teaspoons zest; 1 lime = 1 tsp zest;

1 orange = 1½ tablespoons zest

1 cup = ½ cup purée 1 pound = 3 cups

1 pound raw = 2 cups 1 pound cooked = 1 cup Broccoli stems only Broccoli stems only

2 pounds = 8 cups

1 pound (6 med) = 3 cups

2 med cooked = ½ cup purée

1 pound (6 med) = 3 cups

1 pound (6 med) = 2½ cups

Cut into 1-inch pieces; pulse to chop – process for fine chop.

Process to purée cooked and peeled apples for applesauce.

Medium pressure Medium pressure

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée.

Process to purée ripe bananas. Light pressure for firm bananas.

Process until puréed. Strain to remove seeds. Thaw frozen berries before processing.

Strawberries: remove stems; stack berries on their side. Medium pressure.

Cut flesh into 1-inch pieces; pulse to chop. Process to finely chop.

Cut flesh to fit feed tube, medium pressure.

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée.

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; peel and process to purée. Remove pit, light pressure.

Zest: use vegetable peeler to remove rind; process. For the finest chopped zest, add small amount of sugar to chop with zest

Trim ends; place upright in feed tube. Medium pressure.

Process using short pulses until desired consistency.

Process to purée cooked beans. “French-cut”: trim beans; stack in feed tube horizontally.

Light pressure.

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée. Peel and trim stems. Medium pressure. Peel and trim stems. Medium pressure.

Cut into 1-inch pieces; pulse to chop to desired consistency.

Cut in wedges to fit feed tube; remove center core. Light to no pressure. Use slicing disc for coleslaw.

Use shredding disc for extra-fine needs.

Cut into 1-inch pieces; pulse to chop to desired consistency.

Process to purée.

Small rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium to firm pressure.

Small shreds: trim; place upright in feed tube. Long shreds: trim; place horizontally in feed tube. Medium to firm pressure.

Page 12

FOOD TOOL PROCESS YIELD DIRECTIONS

Celery Metal Blade

Slicing Disc

Cucumbers Metal Blade

Slicing Disc

Shredding Disc

Garlic Metal Blade Chop 1 head = 12 to 16 cloves;

Ginger Metal Blade

Slicing Disc Shredding Disc

Herbs - Fresh Metal Blade Chop 1 cup loosely packed = ¹∕³

Jalapeño Metal Blade

Leeks Metal Blade

Mushrooms Metal Blade

Onions Metal Blade

Peppers - Bell Metal Blade

Pickles Metal Blade

Potatoes Metal Blade

Slicing Disc

Shredding Disc

Slicing Disc

Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Chop

Slice

Shred

Chop

Slice Shred

Chop

Shred

Chop

Slice

Chop Slice

Shred

Chop Slice

Chop Purée

Slice

Shred

2 medium stalks = ½ cup

1 medium = 1½ cups

1 medium clove = ½ teaspoon

1-inch pieces = 1 tablespoon

4 ounces = ½ cup 4 ounces = ½ cup

cup

1 medium pepper = 3 tablespoons

1 medium pepper = ¼ cup

1 pound = 2 cups

1 pound = 6 cups 1 pound = 5 cups

1 pound = 5 cups

1 pound = 4½ to 5 cups 1 medium = ¾ to 1 cup

1 pound = 4½ to 5 cups 1 pound = 3 cups

1 medium = ¾ cup 1 medium = ¾ cup

1 pound = 3½ to 4 cups 1 cup cooked (1-inch

pieces) = ½ cup 1 pound = 3½ to 4 cups

1 pound = 3½ to 4 cups

Cut into 1 inch pieces; pulse to chop to desired consistency.

Trim; place upright in feed tube. Medium pressure.

Cut into 1-inch pieces; pulse to chop.

Rounds: trim; place upright in feed tube. Medium pressure. Long slices: trim; place horizontally in feed tube. Medium pressure.

Shreds: trim; place upright in feed tube. Medium pressure. Long shreds: trim; place horizontally in feed tube. Medium pressure.

Peel; with machine running, drop cloves through feed tube to finely chop.

Peel; cut into ½-inch pieces. With machine running, drop through feed tube to finely chop.

Peel; place upright in feed tube. Medium pressure. Peel; place upright in feed tube. Medium pressure.

Herbs, work bowl and blade should be clean and completely dry. Pulse to roughly chop. Process to finely chop. Keep up to 10 days in airtight bag in refrigerator.

Remove seeds and stem. With machine running, drop halved pepper through feed tube to chop.

Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Place upright in feed tube for narrow slices, horizontally for longer slices.

Clean leeks; trim, discard dark green parts. Cut into 1-inch pieces; pulse to chop.

Clean leeks as above. Place upright in feed tube; medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.

Cut into even pieces; pulse to chop. Pack feed tube. Light pressure.

Pack feed tube. Light pressure.

Cut into 1-inch pieces; pulse to chop. Trim; place in feed tube. Medium pressure.

Cut into 1-inch pieces; pulse to chop. Remove seeds and stem. Cut stem end flat to slice into

rings; medium pressure. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices.

Cut into 1-inch pieces; pulse to chop. Place upright in feed tube for rounds; horizontally for

longer slices. Medium pressure.

Raw potatoes: cut into 1-inch pieces; pulse to chop. Sweet potatoes/yams: cut into 1-inch pieces; pulse to

chop. Trim end flat; cut to fit into feed tube. Light to medium

pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked potatoes.

Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes. Note: keep sliced or shredded raw potatoes in cold water to avoid discoloration; dry well before using. Mashed potatoes: process cooked white potatoes through medium shredding disc to avoid a gluey consistency.

Page 13

FOOD TOOL PROCESS YIELD DIRECTIONS

Radishes Metal Blade

Scallions Metal Blade

Spinach Metal Blade

Zucchini/Summer Squash

CHEESES

Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina

Mozzarella, Bel Paese

Firm Cheeses; Cheddar, Swiss, Edam & Gouda

Hard Cheeses; Parmesan & Romano

Slicing Disc Shredding Disc

Slicing Disc

Metal Blade

Slicing Disc

Metal Blade Slicing Disc

Shredding Disc

Metal Blade Metal Blade

Shredding Disc Shredding Disc

Metal Blade Slicing Disc Shredding Disc Shredding Disc

Metal Blade

Shredding Disc Shredding Disc

ADDITIONAL FOODS

Baby Food

Butter Metal Blade

Chocolate Metal Blade

Crumbs; Bread, Cookies & Crackers

Metal Blade Purée

Slicing Disc

Shredding Disc

Metal Blade Chop 12 to 14 graham wafers =

Chop

Slice Shred

Chop Slice

Chop Purée

Slice

Chop Slice

Shred

Purée Chop

Med. Shred Fine Shred

Chop Slice Med. Shred Fine Shred

Chop

Med. Shred Fine Shred

Chop

Slice

Chop

Shred

½ pound = 1½ cups

½ pound = 1½ cups ½ pound = 1½ cups

1 to 2 = ¼ cup 1 to 2 = ¼ cup

1 pound raw = 10 cups raw 1 pound raw = 1½ cups

cooked 1 pound raw = 10 cups raw

1 pound = 3 cups 1 pound = 3 cups

1 pound = 3 cups

½ pound = 1 cup ¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup

¾ pound = 3 cup

¼ pound = 1 cup ¼ pound = 1 cup

¼ pound (1 stick) = ½ cup

1-ounce = ¼ cup grated

1 cup crumbs; 1 slice bread = ½ cup crumbs

Cut into 1-inch pieces; pulse to chop. Process to finely chop.

Trim ends; firm pressure. Trim ends; firm pressure.

Cut into 1-inch pieces; pulse to chop. Trim, discard dark green parts, place upright in feed

tube. Light to medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.

Pulse to chop. Process to purée.

Roll leaves together and place upright in feed tube; medium pressure.

Cut into 1-inch pieces; pulse to chop. Rounds: trim; place upright in feed tube. Long slices:

trim; place horizontally in feed tube. Medium pressure. Shredding: trim; place upright in feed tube. Long shreds:

trim and place horizontally in feed tube. Medium pressure.

Cut into 1-inch pieces. Process soft cheeses until smooth. Cut into 1-inch pieces; pulse to chop.

Chill well; medium pressure. Mozzarella should be frozen for 25 to 30 minutes before shredding.

Cut into ½- to 1-inch pieces; temperature not critical. Chill well; light to medium pressure. Chill well; medium pressure. Chill well; light pressure.

Cut into ½- to 1 inch pieces; temperature not critical. *Never process cheese that cannot be pierced with the tip of a sharp knife.

Cheese should be room temperature. Cheese should be room temperature.

As with all fruit and cooked vegetable purées, cut ingredients into 1-inch pieces. Steam cooked ingredients until completely soft. Pulse to chop, then process until completely smooth. To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps well frozen in ice cube trays for individual 1-ounce portions.

Butter should be room temperature and cut into tablespoon-size pieces. Process, scraping bowl as necessary. Compound butters: process flavoring ingredients before adding butter. Pastry: cut butter into small cubes; freeze before using.

Butter should be cold, not frozen; medium pressure.

Cut into ½- to 1-inch pieces (or use chocolate chips). Pulse to start, then process to desired consistency. Texture will appear more rounded than grated.

Chill chocolate; medium to firm pressure.

Break up ingredients into ½- to 1-inch pieces. Process until fine. Breadcrumbs: make from fresh, stale or toasted bread.

Page 14

FOOD TOOL PROCESS YIELD DIRECTIONS

Egg Whites Metal Blade Chop 8 egg whites = 1 cup firm

Meat, Poultry & Fish

Milk Shakes/ Smoothies

Nuts Metal Blade

Granulated Sugar (to make extra super-fine sugar)

Tofu Metal Blade Purée 10 ounces = ¾ cup Drain; process 2 minutes or until smooth.

Whipping Cream Metal Blade Chop 1 cup = ½ cup whipped

DOUGHS

Pastry Dough

Batters Quick Bread, Cake & Cookies

Yeast Dough Breads

Sweet Dough Breads & Coffee Cakes

Metal Blade

Slicing Disc

Metal Blade Chop/ Purée Can make up to 16

Metal Blade

Slicing Disc Shredding Disc

Metal Blade Chop 1 pound = 2 cups Process 1 minute, or until fine.

Metal Blade

Metal Blade Mix First sift dry ingredients together by processing; remove

Metal Blade Dough Blade

Chop

Purée

Slice

Chop

Purée

Slice Shred (fine/med.)

Mix

Mix Knead

whites

2 pound boneless = 4 cups

1 pound boneless = 2 cups

8-ounce servings.

¾ pound = 3 cups

¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough. *See troubleshooting for additional direction and techniques.

Egg whites should be room temperature; add 1 teaspoon lemon juice or vinegar per white. Process in an absolutely clean bowl for 1 to 2½ minutes until surface develops ridges and mass of whites almost stops moving. These egg whites should not be used in meringues. For whipped egg whites with volume, whip with whisk, electric mixer or additional Cuisinart Whipping Disc. (This part can be ordered separately using part number FP-12WHIP)

Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process for a few seconds at a time for a finer chop. Check texture often to avoid overprocessing.

Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process continuously until desired texture.

Slicing cooked meat/poultry: be sure it is very cold. Use a single chunk of meat at a time. Slicing raw meat/ poultry: cut to fit feed tube; wrap in plastic to briefly freeze. Raw meat is ready to slice when hard to the touch but can easily be pierced with tip of a sharp knife. *Slicing meats works best when semi-frozen.

Milkshakes: add ice cream first; process and add milk through feed tube. Smoothies: add fruit first, then add the liquid while processing.

Pulse to chop. Hardness of nut dictates amount and time of processing. If either flour or sugar is added to nuts during processing, they can be processed as long as possible without becoming butter. Coarsely chopped nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3 times, then process 20 to 30 seconds, watching carefully for desired consistency.

Nut butter: process nuts 2 to 3 minutes, scraping bowl as necessary. For smoothest consistency, add some oil to nuts while processing.

Medium pressure; nuts will have a coarse texture. Medium pressure; nuts will have a fine/medium texture.

Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency (about 3 to 4 minutes).

Pulse mixture until it has consistency between cornmeal and small pebbly crumbs. Add water, 1 tablespoon at a time; pulse until a dough forms.

and reserve. Process the fats and sugars together and then add any remaining liquid ingredients. Pulse in reserved dry ingredients. Any ingredients that need to be coarsely chopped can be added with dry ingredients. For finely chopped ingredients, chop separately in small work bowl and then add to batter at the end.

TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon, to the warm liquid/yeast mixture when proofing. Food processor can handle up to 8 cups white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.*

See TIPS above, but keep in mind that sweet doughs will be rich and sticky and may not clean sides of bowl; bowl may need to be scraped. Sweet doughs require less kneading once the ingredients are mixed.*

Page 15

CLEANING, STORAGE AND MAINTENANCE

Keep your Cuisinart Elite Collection® 12-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged.

Keep the blades and discs out of the reach of children.

All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work bowls, cover and accessories on the bottom rack may cause damage over time. Insert the cover with the feed tube facing up to ensure proper cleaning of the seal. (Note: The seal is not removable and water will drain properly.) Insert the work bowls and pushers upside down for drainage. Remember to unload the dishwasher carefully wherever you place sharp blades and discs.

To simplify cleaning, rinse the work bowls, cover, pusher assembly and blade or disc immediately after use so food won’t dry on them. Be sure to place the pushers upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.

If further cleaning of the cover is necessary after dishwashing or hand washing, run faucet water pressure directly through the holes in the cover while pushing up and down on the rubber seal.

If you wash blades and discs by hand, do it carefully. When handling, use the plastic hubs on the blades and discs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush.

The work bowls are made of durable plastic, that is shatter resistant and heat resistant. They should not be placed in a microwave oven, as the aperture at the front of the pusher houses the metal rod that activates the motor.

The housing base may be wiped clean with a soapy, non-abrasive material. Be sure to dry once clean.

Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads. If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge.

If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder.

IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

MAINTENANCE:

performed by an authorized service representative.

Any other servicing should be

FOR YOUR SAFETY

Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.

Handle and store metal blades and discs carefully. Their cutting edges are very sharp.

Always place the stem adapter on the motor shaft before assembling the discs.

Never put blades or discs on the motor shaft until the work bowl is locked in place.

Always be sure that the blade or disc is down on motor shaft as far as it will go.

Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl.

When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.

Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.

Always unplug the unit before removing food, cleaning, or putting on or taking off parts.

Always remove work bowl from base of machine before you remove chopping blade or dough blade.

TECHNICAL DATA

The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base.

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour.

Page 16

Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off, and when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.

Cuisinart offers a Limited Three-Year Warranty on the entire machine.

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed. Solution: r5IFJOHSFEJFOUTTIPVMECFDVUFWFOMZ

into ½- to 1-inch pieces before processing.

r1SPDFTTJOCBUDIFTUPBWPJE

overloading.

2. Problem: Slices are uneven or slanted. Solution:

r1MBDFFWFOMZDVUGPPEJOUPUIFGFFEUVCF r"QQMZFWFOQSFTTVSFPOUIFQVTIFS

3. Problem: Food falls over in feed tube. Solution: r-BSHFGFFEUVCFNVTUCFQBDLFEGVMM

for best results. If processing smaller quantities, use the small feed tube.

4. Problem: Some food remains on top of the disc.

Solution: r*UJTOPSNBMGPSTNBMMQJFDFTUPSFNBJO

cut remaining bits by hand and add to processed ingredients.

Dough Processing

1. Problem: Motor slows down.

Solution:

r"NPVOUPGEPVHINBZFYDFFENBYJNVN

capacity of your food processor. Remove half and process in two batches.

r

Dough may be too wet (see number 9). If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans the sides of the work bowl.

2. Problem: Blade doesn’t incorporate ingredients.

Solution:

r"MXBZTTUBSUUIFGPPEQSPDFTTPSCFGPSF

adding liquid. Add liquid in a slow, steady

stream, allowing the dry ingredients to

absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

3. Problem: Blade rises in work bowl. Solution:

 r&YDFTTJWFMZTUJDLZEPVHIDBODBVTFCMBEF

to rise. Reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running.

4. Problem: The large pusher moves when processing dough or other heavy loads.

Solution:  r5IFQVTIFSMPDLGFBUVSFMPDBUFEBCPWF

the handle, should be pulled out (some vibration is normal).

5. Problem: Dough doesn’t clean inside of the work bowl.

Solution:

 r"NPVOUPGEPVHINBZFYDFFENBYJNVN

capacity of your food processor. Remove half and process in two batches.

 r%PVHINBZCFUPPESZTFFOVNCFS  r%PVHINBZCFUPPXFUTFFOVNCFS

6. Problem: Nub of dough forms on top of blade and does not become uniformly kneaded.

Solution:

 r4UPQNBDIJOFDBSFGVMMZSFNPWFEPVHI

divide it into 3 pieces and redistribute them evenly in the work bowl.

7. Problem: Dough feels tough after kneading.

Solution:

 r

Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.

8. Problem: Dough is too dry.

Solution:

 r8IJMFNBDIJOFJTSVOOJOHBEEXBUFS

tablespoon at a time until dough cleans the inside of the bowl.

9. Problem: Dough is too wet.

Solution:

 r8IJMFNBDIJOFJTSVOOJOHBEEGMPVS

tablespoon at a time until dough cleans the inside of the bowl.

Page 17

Technical

1. Problem: The motor does not start. Solution:

r5IFSFJTBTBGFUZJOUFSMPDLUPQSFWFOUUIF

motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.

r*GZPVBSFTMJDJOHPSTISFEEJOHBOEUIF

above solution does not work, make sure that the food contents in the feed tube are cut below the maximum fill line so that the activation rod can engage the motor.

r*GUIFNPUPSTUJMMXJMMOPUTUBSUDIFDLUIF

power cord and outlet.

2. Problem: The food processor shuts off during operation.

Solution:

r5IFDPWFSNBZIBWFCFDPNFVOMPDLFE

check to make sure it is securely in position.

r"TBGFUZQSPUFDUPSJOUIFNPUPSQSFWFOUTUIF

motor from overheating, which is caused by excessive strain. Press the Off control button and wait 10 to 15 minutes to allow the food processor to cool off before resuming.

3. Problem: The food processor cover becomes unlatched in the back and/or makes a loud noise.

Solution:

r5IFCBDLPGUIFDPWFSCFDPNJOHVOMBUDIFE

and any related noise, will not prevent the unit from working. Simply push down to lock the back into position.

4. Problem: The motor slowed down during operation.

Solution:

r5IJTJTOPSNBMBTTPNFIFBWJFSMPBETFH

slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.

r5IFNBYJNVNMPBEDBQBDJUZNBZIBWF

been exceeded. Remove some of the ingredients and continue processing.

5. Problem: It is difficult to remove the chopping/mixing blade from the work bowl.

Solution:

r5IFTFJOOPWBUJWFCMBEFTIBWFCFFO

designed to lock in the work bowl to prevent them from falling out when emptying the contents of the bowl.

Using extreme care, use a little extra force to remove the blade.

6. Problem: The food processor vibrated/ moved around the countertop during processing.

Solution:

r.BLFTVSFUIFSVCCFSGFFUBUUIFCPUUPNPG

the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.

r5IJTJTOPSNBMBTTPNFIFBWJFSMPBETFH

slicing/shredding cheese) may require the motor to work harder.

7. Problem: The large pusher falls out when the cover is turned upside down.

Solution:

r5IFQVTIFSMPDLGFBUVSFMPDBUFEBCPWFUIF

handle, should be pulled out.

WARRANTY FULL TEN-YEAR

MOTOR WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart Elite Collection that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart Elite Collection 12-Cup Food Processor will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart Elite Collection Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty

12-Cup Food Processor

12-Cup Food

Page 18

service, simply call our toll-free number 1-800726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 7475 North Glen Harbor Blvd. Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.

Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart

product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product to be serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.

Your Cuisinart

Elite Collection® 12-Cup Food Processor has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those 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 these exclusions may not apply to you. You may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

12CE138370

N IB-8477E

Page 19

DESSERTS

freeze them. Wrap each banana separately in plastic. TIP: Peel and cut your overripe bananas before you

ber 2g

fat 1g

calc. 4mg

pro. 1g

sod. 1mg

carb. 16g

chol. 0mg

sat. fat 1g Calories 68 (1% from fat)

Nutritional information per serving:

with plastic directly if freezing. container to be stored in the freezer. Cover ice cream For best results, serve immediately or place in a

and then process for about 1 to 2 minutes until smooth.

EXTRACT

Pulse 10 times, using long pulses. Scrape the work bowl honey, vanilla, coconut milk and salt into the work bowl.

Food Processor. Put the bananas,

of the Cuisinart

CUT INTO 1 TO 2-INCH PIECES

Insert the large chopping blade into the large work bowl

PINCH SALT 1 TABLESPOON COCONUT MILK

¼ TEASPOON PURE VANILLA ½ TABLESPOON HONEY

2 BANANAS, FROZEN,

Approximate preparation time: 5 minutes

Makes about four 3-ounce servings

Frozen bananas give this guilt-free dessert a super-creamy consistency.

BANANA “ICE CREAM”

month in clean, sealed container. Simple syrup can last in a refrigerator for at least one

each water and sugar will yield 1½ cups simple syrup. brought to a boil in order to dissolve the sugar. One cup *Note: Simple syrup is equal amounts sugar and water

Food Processor. Put the blueberries,

chol. 0mg

Approximate preparation time: 5 minutes

sat. fat 0g Calories 94 (5% from fat)

Nutritional information per ½ cup serving:

if freezing. stored in the freezer. Cover sorbet with plastic directly Serve immediately or place in a container to be

and then process for about 1 minute until smooth.

LEMON JUICE

Pulse 10 times, using long pulses. Scrape the work bowl simple syrup, mint and lemon juice into the work bowl.

LARGE MINT LEAVES

of the Cuisinart Insert the large chopping blade into the large work bowl

Makes about 2 cups

1 TABLESPOON FRESH 2 ½ CUP SIMPLE SYRUP* 12 OUNCES FROZEN BLUEBERRIES

ber 2g

fat 1g

calc. 1mg

pro. 0g

sod. 0mg

carb. 24g

BLUEBERRY MINT SORBET

This refreshing sorbet is perfect in the height of summer.

Page 20

DESSERTS

month in clean, sealed container. Simple syrup can last in a refrigerator for at least one

each water and sugar will yield 1½ cups simple syrup. brought to a boil in order to dissolve the sugar. One cup *Note: Simple syrup is equal amounts sugar and water

Food Processor. Put the mango, simple

chol. 0mg

ber 1g

fat 0g

calc. 9mg

pro. 0g

sod. 2mg

carb. 31g

sat. fat 0g Calories 119 (1% from fat)

Nutritional information per ½ cup serving:

if freezing. stored in the freezer. Cover sorbet with plastic directly Serve immediately or place in a container to be

and then process for two minutes until smooth. Pulse 10 times, using long pulses. Scrape the work bowl

syrup, lemon juice and salt into the work bowl. of the Cuisinart Insert the large chopping blade into the large work bowl

Approximate preparation time: 5 minutes

Makes 2 cups

TABLESPOONS LEMON JUICE

CUBED MANGO

SMALL PINCH SALT 3 ²⁄³ CUP SIMPLE SYRUP*

12 OUNCES FROZEN

Food Processor.

This sorbet is so fast and easy in the Cuisinart

MANGO SORBET

Page 21

DESSERTS

ber 3g

fat 0g

calc. 18mg

pro. 1g

sod. 4mg

carb. 29g

chol. 0mg

sat. fat 0g Calories 114 (3% from fat)

Nutritional information per cup:

Serve immediately.

seconds. feed tube until well blended, about an additional 45 With the unit running, pour the juice through the small

Process until smooth, about 30 seconds. Pulse the fruit to chop, using 10 long pulses.

order, into the work bowl. bananas, peaches, pineapple and frozen mango, in that

Food Processor. Put the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

MANGO JUICE

1¾ CUPS ORANGE PEACH 2 CUPS FROZEN CUBED MANGO

1-INCH CUBES

2 CUPS PINEAPPLE, CUT INTO

2½ CUPS 1-INCH CUBES, ABOUT 2 TO

2 MEDIUM PEACHES, CUT INTO 2 BANANAS

Approximate preparation time: 5 minutes

Makes eight 1-cup servings

A taste of the tropics anytime.

TROPICAL FRUIT SMOOTHIE

Food Processor. Put the

sod. 6mg

carb. 29g

ber 4g

fat 0g

calc. 22mg

pro. 1g

chol. 0mg

Approximate preparation time: 5 minutes

sat. fat 0g Calories 146 (3% from fat)

Nutritional information per cup:

Serve immediately.

45 seconds. small feed tube until well blended, about an additional With the unit running, pour the juice through the

JUICE OR ORANGE JUICE

Process until smooth, about 30 seconds. Pulse the fruit to chop, using 10 long pulses.

that order, into the work bowl.

AND QUARTERED

bananas, strawberries, blueberries and frozen mango, in work bowl of the Cuisinart

EACH BROKEN INTO 4 PIECES

Insert the large metal chopping blade into the large

Makes eight 1 cup servings.

1½ CUPS ORANGE PEACH MANGO 1 POUND FROZEN MANGO 1 PINT BLUEBERRIES

1½ CUPS STRAWBERRIES, HULLED

2 MEDIUM-LARGE RIPE BANANAS,

A delicious smoothie, full of antioxidants.

BERRY MANGO SMOOTHIE

Page 22

DESSERTS

ber 2g

fat 0g

calc. 6mg

pro. 0g

sod. 0mg

carb. 6g

Food Processor. Add both

chol. 0mg

sat. fat 0g Calories 21 (0% from fat)

Nutritional information per 2 tablespoons:

Taste and adjust sugar amount to personal preference. Strain through a ne mesh strainer and discard the seeds. ingredients and process for an additional 45 seconds. raspberries and process for 15 seconds. Add remaining bowl of the Cuisinart Insert the large metal chopping blade into the large work

Approximate preparation time: 5 minutes

Makes 2 cups

¼ TEASPOON ORANGE ZEST PINCH SALT

SUGAR

2 TABLESPOONS GRANULATED 1 CUP FRESH RASPBERRIES

THAWED

3 CUPS FROZEN RASPBERRIES,

dessert crêpes and the cheesecake.

This raspberry sauce works well with many desserts – pair it with the

RASPBERRY SAUCE

Page 23

DESSERTS

ber 1g

fat 25g

calc. 98mg

pro. 9g

sod. 342mg

carb. 35g

chol. 172mg

Food Processor. With the machine running, add

sat. fat 15g Calories 393 (56% from fat)

Nutritional information per serving:

with confectioner’s sugar and reserved berry purée. and fold into thirds. Place three crêpes on each plate and dust and about 1 tablespoon of the puréed berries on each crêpe To serve crêpes: spread 1½ tablespoons of mascarpone cream

some water over medium-low heat. foil – to keep crepes warm, place plate over a skillet containing as you go. When all of the crêpes are prepared, cover plate with plate. Continue with the remaining batter, stacking the crêpes cook for an additional minute on the second side. Reserve on a lightly browned, ip the crêpe with a heatproof spatula and and evenly. After about 1 minute, when the crêpe is set and so it just coats the bottom. You want the pan to be coated thinly preheated pan. Working very quickly, move the batter around paper towel. Add a scant 3 tablespoons of batter to the butter. Once melted, wipe the butter around the pan with a and preheat for 5 minutes. Once the pan is heated, add the Prepare the crêpes. Place an 8-inch skillet over medium heat

Reserve. all ingredients are well incorporated, about 15 seconds. bowl and add the mascarpone cream ingredients; process until Insert the large metal chopping blade into the clean large work

strainer and discard the seeds; reserve. completely puréed. Strain the purée through a ne mesh and add the berries, orange zest and sugar. Process until Insert the small metal chopping blade into the small work bowl

cover and let rest in the refrigerator for 2 hours or overnight. process until homogenous. Transfer mixture to a container; machine running, add the vanilla, milk and butter together and and add to the work bowl and mix until just combined. With the the eggs to the work bowl. Stir together the our, salt and sugar of the Cuisinart Insert the large metal chopping blade into the large work bowl

resting the batter

Approximate preparation time: 25 minutes, not including

Makes 6 servings

DUSTING

EXTRACT

OUNCES MASCARPONE

SUGAR

BUTTER, MELTED

EXTRACT

SUGAR

ALL-PURPOSE FLOUR

LARGE EGGS

CONFECTIONERS’ SUGAR FOR 1 TEASPOON UNSALTED BUTTER

¼ TEASPOON ORANGE ZEST PINCH SALT

1 TEASPOON PURE VANILLA

¹⁄³ CUP SUPERFINE SUGAR

¾ CUP HEAVY CREAM 8 MASCARPONE CREAM:

2 TEASPOONS GRANULATED ¼ TEASPOON ORANGE ZEST 2 CUPS MIXED FRESH BERRIES BERRIES:

¼ CUP (½ STICK) UNSALTED 1 CUP WHOLE MILK

1 TEASPOON PURE VANILLA

2 TABLESPOONS GRANULATED ½ TEASPOON SALT

¾ CUP UNBLEACHED, 3 SWEET CRÊPE BATTER:

the technique down it is all worth it.

Crépe-making takes some practice, but once you get

DESSERT CRÊPES WITH BERRIES

Page 24

DESSERTS

ber 1g

fat 20g

calc. 21mg

pro. 4g

Food Processor. Add the

sod. 153mg

carb. 29g

chol. 110mg

sat. fat 8g Calories 308 (57% from fat)

Nutritional information per serving (12 servings):

out clean. of the oven for 90 minutes or until a cake tester comes Pour batter into the prepared pan. Bake in the middle

work bowl and pulse ingredients until just combined. until incorporated. Add the dry ingredients evenly to the With machine running, gradually add the egg mixture eggs, oil and extract together in a liquid measuring cup. creamy, scraping the bowl as necessary. Combine the tted with the large metal chopping blade; process until Add the butter, sugar and zest to the large work bowl

bowl and reserve. and salt and process to sift, about 10 seconds. Remove are ground. Add the our, cornmeal, baking powder pine nuts and pulse 2 to 3 times, then process until they work bowl of the Cuisinart Insert the large metal chopping blade into the large

nonstick cooking spray. Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with

90 minutes for baking

Approximate preparation time: 20 minutes, plus

Make one 9 x 5-inch loaf cake

EXTRACT

½ TABLESPOON PURE VANILLA ¼ CUP OLIVE OIL

TEMPERATURE

4 LARGE EGGS, ROOM

LEMON ZEST

½ TEASPOON ORANGE OR 1 CUP GRANULATED SUGAR

CUT INTO TABLESPOONS BUTTER, ROOM TEMPERATURE,

¾ CUP (1½ STICKS) UNSALTED ½ TEASPOON SALT ½ TABLESPOON BAKING POWDER ¼ CUP CORNMEAL

ALL-PURPOSE FLOUR

1²⁄³ CUPS UNBLEACHED, ¼ CUP TOASTED PINE NUTS NONSTICK COOKING SPRAY

serve anytime with a cup of tea or coffee.

This super-rich and moist pound cake works well as a simple dessert or to

POUND CAKE WITH PINE NUTS AND OLIVE OIL

Page 25

ber 0g

fat 8g

calc. 8mg

pro. 1g

sod. 57mg

carb. 3g

Food Processor. Add the cream cheese,

chol. 23mg

Approximate preparation time: 10 minutes

DESSERTS

2 TEASPOONS SOUR CREAM

EXTRACT

1 TEASPOON PURE VANILLA ¾ TEASPOON SALT

SUGAR, SIFTED

sat. fat 5g Calories 84 (81% from fat)

Nutritional information per serving (1 tablespoon):

smooth. Add the vanilla and sour cream and pulse to combine. butter, sugar and salt; pulse 2 to 3 times and then process until of the Cuisinart Insert the large metal chopping blade into the large work bowl

Makes about 5½ cups

TEMPERATURE UNSALTED BUTTER, ROOM

CUT INTO 6 PIECES PACKAGE OF CREAM CHEESE

(ROOM TEMPERATURE), EACH

2 CUPS CONFECTIONERS’

1½ CUPS (¾ POUND; 3 STICKS)

28 OUNCES CREAM CHEESE

CREAM CHEESE FROSTING

ber 3g

fat 7g

calc. 38mg

pro. 6g

sod. 224mg

carb. 49g

chol. 54mg

Food Processor. Add the our, baking soda, baking

sat. fat 3g Calories 258 (23% from fat)

Nutritional information per serving:

thick two-layer cake. and build a four-layer cake, or leave the layers as is and make a each layer in half horizontally to frost with Cream Cheese Frosting pans but leave on the racks until completely cool. Once cool, cut Let pans rest on cooling racks for 15 minutes. Remove cake from

oven for 45 to 50 minutes, until a cake tester comes out just clean. Divide the batter evenly between the two prepared pans. Bake in

incorporate. chocolate mixture evenly over the batter and pulse to completely the feed tube until ingredients are just combined. Pour the tube. Continue pouring the buttermilk, eggs, and vanilla through With the machine running, slowly pour the butter through the feed

ingredients and stir to combine; reserve. powder into a small bowl and pour the boiling water over Place the bittersweet chocolate, cocoa powder and espresso

20 seconds to sift. powder, salt and sugars and pulse 10 times and then process for the Cuisinart Insert the large metal chopping blade into the large work bowl of

and cut rounds of parchment paper to t the bottoms of each pan. Preheat oven to 350°F. Coat two 9-inch round pans with butter

to bake, plus cooling time

Approximate preparation time: 15 minutes, plus 50 minutes

Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings

EXTRACT

½ TABLESPOON PURE VANILLA 3 LARGE EGGS ¾ CUP BUTTERMILK

AND COOLED UNSALTED BUTTER, MELTED

1 CUP (½ POUND; 2 STICKS) 1 CUP BOILING WATER

POWDER

½ TABLESPOON ESPRESSO

POWDER

¾ CUP UNSWEETENED COCOA

CHOCOLATE, CHOPPED

5 OUNCES BITTERSWEET ¾ CUP BROWN SUGAR ¾ CUP GRANULATED SUGAR ½ TEASPOON SALT ½ TEASPOON BAKING POWDER ¾ TEASPOON BAKING SODA

ALL-PURPOSE FLOUR

2 CUPS UNBLEACHED, BUTTER TO PREPARE THE PANS

Cream Cheese Frosting (below).

Frost this deep and rich chocolate cake with

DEEP CHOCOLATE LAYER CAKE

Page 26

DESSERTS

ber 0g

fat 4g

calc. 32mg

pro. 1g

Food Processor. Add the

sod. 72mg

carb. 8g

chol. 58mg

Approximate preparation time: 25 minutes, including

sat. fat 2g Calories 72 (50% from fat)

Nutritional information per serving (2 tablespoons):

cream into the pastry cream once completely cool. confectioners’ sugar. Fold the sweetened whipped cream to medium peaks with 1½ tablespoons of For a lighter pastry cream: whip the ½ cup of heavy

before using. bowl and cover directly with plastic wrap and cool Process for 5 minutes. Pour mixture into a clean mixing work bowl tted with the large metal chopping blade. Strain mixture through a ne mesh strainer into the large very important to avoid overcooking the eggs. about 2½ minutes until thickened. Stirring constantly is being sure to whisk the entire surface of the pan, for Bring to a boil and cook while whisking continuously, Return mixture to the saucepan over medium heat.

mixture for about 1 minute. milk mixture slowly through the feed tube and process With the machine running, pour ¾ to 1½ cups of the

1 minute until mixture is light and thick. yolks, cornstarch and remaining sugar, process for work bowl of the Cuisinart Insert the large metal chopping blade into the large

simmer. saucepan over medium heat. Bring mixture to a heavy Put the milk, cream, ¼ cup sugar, salt and vanilla into a

cooking time

Makes about 2¼ cups

CONFECTIONERS’ SUGAR

1½ TABLESPOONS ½ CUP HEAVY CREAM FOR A LIGHTER PASTRY CREAM:

2 TABLESPOONS CORNSTARCH 4 LARGE EGG YOLKS

EXTRACT

½ TABLESPOON PURE VANILLA ½ TEASPOON SALT

DIVIDED

½ CUP GRANULATED SUGAR, ½ CUP HEAVY CREAM 1½ CUPS MILK

PASTRY CREAM

the food processor makes it easy.

This all-purpose pastry cream is a great foundation for fresh fruit tarts –

Page 27

DESSERTS

ber 2g

ber 0g

fat 5g

fat 19g

calc. 3mg

pro. 1g

calc. 61mg

pro. 4g

Food Processor

carb. 9g

Food Processor. Add the

sod. 177mg

carb. 35g

sod. 65mg

chol. 10mg

Approximate preparation time: 1 minute plus

chol. 111mg

Approximate preparation time: 50 minutes, including

sat. fat 3g Calories 85 (55% from fat)

Nutritional information per serving:

375°F oven for 15 minutes before lling. Press crust into a 9-inch pie or cake plate and bake in a

the melted butter until incorporated. additional 5 times. With the machine running, drizzle in cookies and pulse 10 times. Add the sugar and pulse an

UNSALTED BUTTER, MELTED

SUGAR

work bowl of the Cuisinart Insert the large metal chopping blade into the large

ABOUT ½ BOX

15 minutes for baking time

Makes 1 cup, 12 servings

a cheesecake even more decadent.

We love this with our Banana Cream Pie, but it also makes

CHOCOLATE COOKIE CRUST

sat. fat 11g Calories 315 (52% from fat)

Nutritional information per serving:

at least 2 hours before serving. cream into the baked, cooled cookie crust and chill for prepared lighter pastry cream. Pour the banana pastry Gently fold the bananas and cinnamon into the

and slice the bananas. the large work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 4mm, into

15 minutes. Press cookie crust into a 9-inch pie plate and bake for

Prepare chocolate cookie crust according to recipe.

Preheat oven to 375°F.

pastry cream; allow 2 hours for chilling

Makes one 9-inch pie

CREAM (PAG E 61)

CINNAMON

FIRM BANANAS

CRUST (BELOW)

¼ CUP (4 TABLESPOONS)

2 TEASPOONS GRANULATED

24 CHOCOLATE WAFER COOKIES,

1 RECIPE LIGHTER PASTRY

¼ TEASPOON GROUND 4

1 RECIPE CHOCOLATE COOKIE

Everyone will love this Southern-inspired dessert.

BANANA CREAM PIE

Page 28

ber 1g

fat 7g

DESSERTS

calc. 5mg

pro. 1g

sod. 44mg

carb. 6g

Food Processor. Add the pecans and pulse to

chol. 13mg

Approximate preparation time: 3 minutes

¼ TEASPOON SALT

sat. fat 3g Calories 89 (69% from fat)

Nutritional information per serving (based on 12 servings):

mixture is well combined – mixture should resemble crumbs. roughly chop. Add remaining ingredients and pulse until of the Cuisinart Insert the small metal chopping blade into the small work bowl

Makes enough crumb topping for one pie

CINNAMON

1¼ TEASPOONS GROUND

AND CUT INTO CUBES

¹∕³ CUP UNSALTED BUTTER, COLD

ALL-PURPOSE FLOUR

¾ CUP UNBLEACHED, ¹∕³ CUP TOASTED PECANS

Pair this topping with our Apple Crumb recipe, or any fruit-lled pie.

CRUMB PIE TOPPING

ber 2g

fat 1g

calc. 10mg

pro. 3g

sod. 225mg

carb. 36g

Food Processor and slice the

chol. 36mg

Approximate preparation time: 55 to 65 minutes, including

sat. fat 0g Calories 166 (8% from fat)

Nutritional information per serving (based on 12 servings):

substitute pure vanilla extract. *Vanilla paste can be found in specialty stores. If not available,

50 minutes, or until the top of the pie is a dark golden brown. Top the pie evenly with the crumb topping and bake for 40 to

chilled pie shell, then fan the apples in layers. sugar together. Carefully spread the jam on the bottom of the In a large bowl, toss the apples, lemon juice, vanilla paste, and

apples. work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 4mm, into the large

Chill in refrigerator for about 20 minutes. 9-inch, 1½-quart ceramic pie baker. Roll out dough into a 10-inch disc. Fit into an ungreased,

Preheat oven to 350°F. baking time

Makes one 10-inch deep-dish pie, 8 to 12 servings

(BELOW)

1 RECIPE CRUMB PIE TOPPING

2 TABLESPOONS APRICOT JAM

CUP GRANULATED SUGAR TEASPOON VANILLA PASTE*

½ 1 JUICE OF 2 LEMONS

PEELED, CORED AND HALVED OR OTHER SIMILAR APPLES), DELICIOUS, GINGER GOLD, LARGE APPLES (GOLDEN

DOUGH (PAG E 16)

½ RECIPE SWEET PÂTE BRISÉE

The adjustable slicing disc makes preparing this pie a breeze.

APPLE CRUMB PIE

Page 29

DESSERTS

Food Processor. Break crackers in fours and

chol. 8mg

ber 0g

fat 4g

calc. 4mg

pro. 1g

sod. 64mg

carb. 10g

sat. fat 2g Calories 78 (44% from fat)

Nutritional information per serving:

Press even amounts of crust into a 9-inch pie or cake plate. well combined, about 45 seconds.

15 seconds. Add the butter and process until ingredients are 12 long pulses. Add the cinnamon and sugar and process for place in the work bowl; pulse until nely chopped, about 10 to of the Cuisinart Insert the large metal chopping blade into the large work bowl

Approximate preparation time: 2 minutes

Makes one 9-inch pie crust, 12 servings

BUTTER, MELTED

3 TABLESPOONS UNSALTED

SUGAR

2 TABLESPOONS GRANULATED

CINNAMON

½ TEASPOON GROUND

ABOUT 1 SLEEVE

½ OUNCES GRAHAM CRACKERS,

GRAHAM CRACKER CRUST

ber 1g

fat 31g

calc. 72mg

pro. 8g

sod. 391mg

carb. 38g

chol. 154mg

Food Processor. Cut each block of cream

sat. fat 18g Calories 456 (60% from fat)

Nutritional information per serving:

Serve with fresh berries and Raspberry Sauce (page 65). least 6 hours before serving.

completely cool, wrap well with plastic and refrigerate for at Remove cheesecake and place on a cooling rack. Once

elapsed. rest in the oven. Do not open the oven door until 2 hours have evaporated. Bake for 1 hour. Turn the oven off and let the cake middle of the oven. Add more water to roasting pan if any has Pour lling evenly into the prepared pan and bake in the

incorporated and homogenous, scraping the bowl as necessary. ricotta and sour cream and pulse until all ingredients are just one at a time with the vanilla, until just incorporated. Add the seconds until smooth. With the machine running, add the eggs add the sugar and salt; process for an additional 30 to 45 times and then process for 45 seconds. Scrape the bowl and cheese into 6 pieces and place into the work bowl; pulse 10 of the Cuisinart Insert the large metal chopping blade into the large work bowl

Press the graham cracker crust evenly into the prepared pan. Prepare the graham cracker crust according to recipe below. Butter one 9-inch springform pan. rack of oven and ll with 1 to 2 inches of water.

Preheat oven to 325°F. Place a large roasting pan on bottom baking/resting and 6-plus hours cooling

Approximate preparation time: 15 minutes, plus 3 hours

Makes one 9-inch cake, 12 servings

TEMPERATURE

ROOM TEMPERATURE

EXTRACT

ROOM TEMPERATURE

ROOM TEMPERATURE OUNCES CREAM CHEESE,

CRUST (BELOW)

¾ CUP SOUR CREAM, ROOM

¾ CUP RICOTTA,

1 TEASPOON PURE VANILLA

4 LARGE EGGS, ½ TEASPOON SALT 1½ CUPS GRANULATED SUGAR

1 RECIPE GRAHAM CRACKER BUTTER TO PREPARE THE PAN

This simple recipe produces perfect cheesecake every time.

CLASSIC CHEESECAKE

Page 30

DESSERTS

ber 0g

fat 8g

calc. 8mg

pro. 1g

sod. 30mg

carb. 11g

chol. 14mg

sat. fat 4g Calories 113 (59% from fat)

Nutritional information per cookie:

brown. Bake in oven for 30 to 35 minutes, until just golden

prepared baking sheets. approximately ½-inch thick and space evenly on the remaining dough. Cut each roll into 12 pieces, cinnamon sugar. Slightly chill. Repeat with the jellyroll fashion, brush with cream and sprinkle with

NUTMEG

sprinkle with ¼ of the lling. Roll the rectangle up in a

-inch thick. Brush pastry with cream and then

about ¹⁄

CINNAMON

piece out on a lightly oured surface into a rectangle Once dough has chilled for about 30 minutes, roll each

equal pieces, wrap in plastic and chill in the refrigerator. crumbly; be careful not to overmix. Divide dough into 4 until just combined. The dough should be slightly

CUP TOASTED PECANS

¼ CUP CINNAMON SUGAR ¼ CUP HEAVY CREAM

½ TEASPOON FRESHLY GROUND

½ TABLESPOON GROUND ¼ CUP BROWN SUGAR ½ CUP GRANULATED SUGAR ¾ CUP CHOCOLATE CHIPS 1 FILLING:

and pulse to combine. Add the sour cream and pulse seconds to sift. Add the butter and cream cheese evenly our, salt, cinnamon, sugar and zest and process for 10

Food Processor. Add the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

AND CUT INTO SMALL CUBES

CUT INTO SMALL CUBES UNSALTED BUTTER, COLD AND

combine. Remove work bowl and reserve. Add the sugars, cinnamon and nutmeg and pulse to Add the chocolate and pulse again to roughly chop.

SUGAR

work bowl and add the pecans. Pulse to roughly chop. Insert the small metal chopping blade into the small

parchment paper. Preheat oven to 375°F. Line two baking sheets with

ALL-PURPOSE FLOUR CUPS UNBLEACHED,

plus 35 minutes for baking

½ CUP SOUR CREAM

4 OUNCES CREAM CHEESE, COLD

1 CUP (½ POUND; 2 STICKS) ½ TEASPOON ORANGE ZEST

2 TABLESPOONS GRANULATED ½ TEASPOON GROUND CINNAMON ½ TEASPOON SALT

2¼ DOUGH:

Approximate preparation time: 30 minutes,

Makes 4 dozen cookies

These cookies are a delicious treat!

CHOCOLATE PECAN PINWHEELS

Page 31

ber 0g

fat 6g

calc. 98mg

pro. 6g

Food Processor. Add the

sod. 188mg

carb. 14g

cup of batter. Place in oven

BREADS

chol. 87mg

sat. fat 3g Calories 136 (39% from fat)

Nutritional information per popover:

Serve immediately. and carefully remove popovers from ramekins. bake for an additional 20 minutes. Remove from oven and bake for 30 minutes. Lower the heat to 350°F and cup/ramekin with about ¹⁄ mufn cups and place on two baking sheets. Fill each 6-cup popover pans or twelve 5-ounce ramekins or Heavily butter or coat with nonstick cooking spray two Preheat oven to 450°F (use convection bake if available).

rest at room temperature for about 30 to 45 minutes. seconds. Transfer to a large measuring cup and allow to together until completely smooth, about 20 to 30 our, milk, eggs, butter and salt and process ingredients work bowl of the Cuisinart Insert the large metal chopping blade into the large

45 minutes for resting and 50 minutes for baking

COOKING SPRAY FOR PAN

BUTTER OR NONSTICK ½ TEASPOON SALT

BUTTER, MELTED

1 TABLESPOON UNSALTED 2 LARGE EGGS

EVAPORATED MILK

¾ CUP PLUS 4 TEASPOONS

ALL-PURPOSE FLOUR

1½ CUPS UNBLEACHED,

Approximate preparation time: 5 minutes plus

Makes 12 popovers

their delicious texture.

POPOVERS

Eat the popovers hot out of the oven to fully appreciate

Page 32

BREADS

ber 1g

fat 10g

calc. 30mg

pro. 4g

sod. 543mg

carb. 25g

chol. 28mg

sat. fat 6g Calories 206 (44% from fat)

Nutritional information per serving (1 biscuit):

melted butter. Serve immediately. biscuits are ready, remove from oven and brush with Bake about 10 minutes, until golden brown. Once

prepared baking sheet. piece into a ball and place evenly spaced onto the form into a log and cut into 12 equal pieces. Form each oured surface. Knead dough by hand about two times, Remove dough from work bowl and place onto a well the feed tube and process until just incorporated. With the machine running, pour the buttermilk through ingredients, until the size of the butter resembles peas. and pulse 15 times to incorporate into the dry and process again for 5 seconds. Add the cold butter combine for 10 seconds. Add the sugar, salt and pepper ours, cream of tartar, and baking soda and process to

Food Processor. Add both

work bowl of the Cuisinart Insert the large metal chopping blade into the large

parchment paper. Preheat oven to 500°F. Line one baking sheet with

10 minutes for baking

BUTTER, MELTED

2 TABLESPOONS UNSALTED 1 CUP BUTTERMILK

BUTTER, COLD AND CUBED

1 TABLESPOON) UNSALTED

9 TABLESPOONS (½ CUP PLUS

BLACK PEPPER

¼ TEASPOON FRESHLY GROUND ½ TABLESPOON SALT

SUGAR

¼ TEASPOON GRANULATED ¾ TABLESPOON BAKING SODA

TAR TAR

1 TABLESPOON CREAM OF ¾ CUP CAKE FLOUR

ALL-PURPOSE FLOUR

2¼ CUPS UNBLEACHED,

Approximate preparation time: 10 minutes plus

Makes 12 biscuits

want to make them every night.

These biscuits are so light and delicious that you will

BUTTERMILK BISCUITS

Page 33

BREADS

ber 1g

fat 9g

calc. 23mg

pro. 5g

Food Processor tted

sod. 160mg

carb. 28g

chol. 34mg

Approximate preparation time: 20 to 25 minutes,

sat. fat 5g Calories 209 (38% from fat)

Nutritional information per serving (1 roll):

removing from oven. For a softer roll, brush each with melted butter just after

let cool on a rack for about 10 minutes for serving. brown, about 25 to 30 minutes. Remove from pan and mixture. Place in preheated oven and bake until golden baking, gently brush the rolls with the butter/milk butter and heat until the butter has melted. Just before minutes. Combine remaining tablespoon of milk and and let rise until about doubled, about 30 to 40 arrange in the prepared pan. Cover with plastic wrap about 2¼ ounces each). Roll into smooth rounds and baking pan. Divide the dough into 16 equal pieces, Preheat oven to 450°F. Lightly butter a 10-inch round

45 to 60 minutes. bag. Let rise in a warm place until it has doubled, about sealable plastic bag. Squeeze the air out and seal the Shape it into a smooth ball and place in a 1-gallon Continue processing 45 seconds to knead the dough. feed tube and process until a dough ball forms. the machine running, slowly add the liquids through the with the dough blade and process for 10 seconds. With large work bowl of the Cuisinart minutes, or until mixture is foamy. Put the our into the Dissolve the yeast in the warm water. Let stand 3 to 5

microwave; stir in the butter, sugar and salt; reserve. In a microwave-safe container, scald the milk in the

minutes cooling. plus 2½ hours rising, 40 minutes baking, and 10 to 15

Makes 16 rolls

1 LARGE EGG

FLOUR

4¾ CUPS UNBLEACHED BREAD

WATER

¼ CUP WARM (105º TO 110ºF) 2¼ TEASPOONS ACTIVE DRY YEAST

TABLE SALT

1 TEASPOON FINE SEA SALT, OR ¼ CUP GRANULATED SUGAR

TABLESPOONS FOR BRUSHING

½ CUP UNSALTED BUTTER, PLUS 2

1 TABLESPOON FOR BRUSHING

¾ CUP WHOLE MILK, PLUS

BUTTERY DINNER ROLLS

Fresh from the oven, warm rolls make any dinner extra special.

Page 34

BREADS

ber 3g

fat 3g

calc. 30mg

pro. 4g

sod. 244mg

carb. 23g

chol. 8mg

Food Processor. Add the ours, butter and

sat. fat 2g Calories 135 (20% from fat)

Nutritional information per serving (1 slice):

pan and cool on wire rack. when tapped, about 30 to 35 minutes. Remove from Bake until the top is browned and loaf sounds hollow

Preheat oven to 400°F.

of the pans, about 45 minutes to 1 hour. plastic wrap. Let rise until dough is just above the tops into a loaf. Place in prepared pan and cover lightly with punch down; let rest 5 to 10 minutes. Shape the dough spray. Place dough on a lightly oured surface and Lightly coat a 9 x 5-inch loaf pan with nonstick cooking

doubled in size, about 1 to 1½ hours. bag and seal. Allow to rest in a warm place until Place the dough in a lightly oured plastic food storage

be smooth and elastic. process for 45 seconds to knead dough. Dough should cleans the sides of the work bowl and forms a ball, tube as fast as the our absorbs it. Once the dough the machine running, pour the liquid through the feed seconds. Add the cold water to the yeast mixture. With salt and process until combined, about 10 to 15 Cuisinart Insert the dough blade into the large work bowl of the

liquid measuring cup. Let sit until foamy, about 5 minutes. Dissolve the yeast and sugar in warm water in a large

and 1 hour or longer cooling plus 2½ hours rising and resting, 35 minutes baking,

Approximate preparation time: 10 to 15 minutes,

Makes 12 servings (one 9 x 5-inch loaf)

1-INCH PIECES

BUTTER, CUT INTO

ALL-PURPOSE FLOUR

(105° TO 110°F)

GRANULATED SUGAR

1 TEASPOON

NONSTICK COOKING SPRAY 1 CUP COLD WATER ½ TABLESPOON SALT

4 TABLESPOONS UNSALTED 2 CUPS WHOLE WHEAT FLOUR

2 CUPS UNBLEACHED,

¹⁄³ CUP WARM WATER

1 TABLESPOON PLUS 2¼ TEASPOONS ACTIVE DRY YEAST

WHEAT BREAD

The nutty avor of whole wheat makes this bread a favorite.

CLASSIC CUISINART

Page 35

BREADS

ber 1g

fat 3g

calc. 30mg

pro. 3g

sod. 243mg

carb. 25g

chol. 8mg

Food Processor. Add the ours, wheat germ

sat. fat 2g Calories 139 (19% from fat)

Nutritional information per serving (1 slice):

when allowed to cool completely before slicing. when tapped. Cool on a wire rack. Bread slices best for 25 to 30 minutes until browned and hollow sounding 5 diagonal slashes in each loaf about ¼ inch deep. Bake Dust loaves with our. Using a serrated knife, make 4 or

Preheat oven to 425°F.

wrap and let rise until doubled, about 45 to 60 minutes. sheet lined with parchment. Cover loosely with plastic about 16 to 18 inches in length, and place on a baking into two pieces. Shape each into a long narrow loaf, bread texture and crust.) Punch dough down and divide makes for a more avorful loaf, with a more “artisanal” size. (This rise can be omitted if pressed for time, but Punch dough down and let rise again until doubled in

doubled in size, about 1 to 1½ hours. bag and seal. Allow to rest in a warm place until Place the dough in a lightly oured plastic food storage

be smooth and elastic. process for 45 seconds to knead dough. Dough should cleans the sides of the work bowl and forms a ball, tube as fast as the our absorbs it. Once the dough the machine running, pour the liquid through the feed seconds. Add the cold water to the yeast mixture. With and salt and process until combined, about 10 to 15 Cuisinart Insert the dough blade into the large work bowl of the

measuring cup. Let sit until foamy, about 5 minutes. Dissolve the yeast in warm water in a large liquid

baking, and 1 hour or longer cooling plus 2 to 3½ hours rising and resting, 30 minutes

Approximate preparation time: 10 to 15 minutes,

Makes two medium baguettes, about ¾ pound each

DUSTING BREAD

ALL-PURPOSE OR BREAD FLOUR CUPS UNBLEACHED,

(105° TO 110°F)

EXTRA FLOUR FOR ¼ CUP COLD WATER 2 TEASPOONS KOSHER SALT

¹⁄³ CUP WHEAT GERM ²⁄³ CUP CAKE FLOUR

3½

1¼ CUPS WARM WATER, 2¼ TEASPOONS ACTIVE DRY YEAST

You can always freeze a loaf for future use.

This recipe makes three loaves, which may be too much for your needs.

CRUSTY FRENCH BREAD

Page 36

BREADS

ber 1g

fat 3g

calc. 30mg

pro. 3g

sod. 243mg

carb. 25g

chol. 8mg

Food Processor. Add the our, butter and salt

sat. fat 2g Calories 139 (19% from fat)

Nutritional information per slice:

and cool on wire rack. when tapped, about 30 to 35 minutes. Remove from pans Bake until the tops are browned and loaf sounds hollow

Preheat oven to 400°F.

minutes to 1 hour. until dough is just above the tops of the pans, about 45 prepared pans and cover lightly with plastic wrap. Let rise equal pieces and shape each into a loaf. Place in down; let rest 5 to 10 minutes. Divide dough into two spray. Place dough on a lightly oured surface and punch Lightly coat two 9 x 5-inch loaf pans with nonstick cooking

in size, about 1 to 1½ hours. bag and seal. Allow to rest in a warm place until doubled Place the dough in a lightly oured plastic food storage

knead the dough. Dough should be smooth and elastic. the work bowl and forms a ball, process for 45 seconds to the our absorbs it. Once the dough cleans the sides of running, pour the liquid through the feed tube as fast as Add the cold water to yeast mixture. With the machine and process until combined, about 10 to 15 seconds. Cuisinart Insert the dough blade into the large work bowl of the

liquid measuring cup. Let sit until foamy, about 5 minutes. Dissolve the yeast and sugar in warm water in a large

and 1 hour or longer cooling plus 2½ hours rising and resting, 35 minutes baking,

Approximate preparation time: 10 to 15 minutes,

1¼ pounds each) Makes 18 servings (two 9 x 5-inch loaves,

NONSTICK COOKING SPRAY 1¹⁄³ CUPS COLD WATER 2 TEASPOONS SALT

CUT INTO 1-INCH PIECES

½ STICK) UNSALTED BUTTER,

4 TABLESPOONS (¼ POUND;

ALL-PURPOSE FLOUR

5 CUPS UNBLEACHED,

(105° TO 110°F)

¹⁄³ CUP WARM WATER

SUGAR

1 TABLESPOON GRANULATED 2¼ TEASPOONS ACTIVE DRY YEAST

WHITE BREAD

Spoil your family with homemade bread.

CLASSIC CUISINART

Page 37

SIDES

ber 3g

fat 3g

calc. 37mg

pro. 1g

Food Processor and process

sod. 169mg

carb. 16g

chol. 8mg

Approximate preparation time: 35 minutes

sat. fat 2g Calories 97 (30% from fat)

Nutritional information per serving (½ cup):

glaze over carrots and serve. a glaze-like consistency, about 3 to 5 minutes. Drizzle with a slotted spoon. Continue to reduce liquid until it is during cooking time. Once carrots are tender, remove Sauté for about 25 minutes, stirring carrots occasionally minutes. Add the carrots, salt, pepper, syrup and zest. melted, add the ginger and sauté until soft, about 4 large skillet placed over medium heat. Once butter is work bowl and slice the carrots. Melt the butter in a slicing disc assembly, adjusted to 5mm, into the large the ginger; remove work bowl and reserve. Insert the work bowl of the Cuisinart Insert the small metal chopping blade into the small

Makes 4 cups

BLACK PEPPER

BUTTER

A great recipe for getting kids of all ages to eat their vegetables!

GINGER GLAZED CARROTS

2 TEASPOONS ORANGE ZEST

¹⁄³ CUP PURE MAPLE SYRUP

PINCH FRESHLY GROUND ½ TEASPOON KOSHER SALT

2 TABLESPOONS UNSALTED 2 POUNDS CARROTS 1½ OUNCES FRESH GINGER

Page 38

SIDES

ber 2g

fat 6g

calc. 2mg

pro. 4g

sod. 304mg

carb. 27g

chol. 0mg

sat. fat 1g Calories 179 (32% from fat)

Nutritional information per serving:

together. Taste, adjust seasoning accordingly, and serve. present. Repeat with remaining slices. Toss grilled slices position for about 2 to 3 minutes, until grill marks are plates to sear. Grill the potato slices in the closed

, tted with the grill

Griddler

Preheat the Cuisinart

rosemary. potatoes and toss with the olive oil, salt, pepper and

Food Processor. Slice the

work bowl of the Cuisinart slicing disc assembly, adjusted to 4mm, into the large temperature. While potatoes are cooling, insert the not to overcook. Drain potatoes and cool to just room Simmer until potatoes are barely fork tender; be careful with water. Bring to a boil and then reduce to a simmer. Put whole potatoes into a large saucepan and cover

50 minutes

GROUND BLACK PEPPER

4 FRESH ROSEMARY SPRIGS

½ TEASPOON FRESHLY ¾ TEASPOON KOSHER SALT 3 TABLESPOONS OLIVE OIL 2 POUNDS NEW RED POTATOES

Approximate preparation time: About 40 to

Makes about 6 servings

Rosemary is a perfect partner for these grilled potatoes.

GRILLED ROSEMARY POTATOES

Page 39

SIDES

sat. fat 4g Calories 160 (35% from fat)

Nutritional information per serving:

ber 3g

fat 6g

calc. 75mg

pro. 5g

sod. 211mg

carb. 21g

chol. 18mg

accordingly. pulse until just combined. Taste and adjust seasoning until incorporated. Add the mascarpone and chives and Add the milk through the feed tube while pulsing, butter, salt, and pepper and pulse to combine. disc with the large metal chopping blade. Add the are tender, shred the potatoes. Replace the shredding disc to the medium shredding side. Once the potatoes

BLACK PEPPER

Food Processor and shred the Parmesan. Reverse the

shredding side into the large work bowl of the Cuisinart Insert the reversible shredding disc on the ne

and reserve.

INCH PIECES

BUTTER

½-

chives and pulse to nely chop; remove work bowl

Food Processor. Add the

work bowl of the Cuisinart Insert the small metal chopping blade into the small

water. Bring to a boil and simmer until potatoes are tender.

AND CUT INTO 1-INCH PIECES

INTO 1-INCH PIECES POTATOES, PEELED AND CUT

Put the potatoes into a large saucepan and cover with

½ CUP MASCARPONE CHEESE ½ CUP WHOLE MILK

½ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT

3 TABLESPOONS UNSALTED

1 OUNCE PARMESAN, CUT INTO

10 CHIVES, TRIMMED, DRIED WELL

2½ POUNDS YUKON GOLD

Approximate preparation time: 35 minutes

Makes 5 cups, ten ½-cup servings

Try this rich but not too sinful version of the traditional mashed potatoes.

MASHED POTATOES

Page 40

SIDES

carb. 20g

Food Processor. With the

sod. 631mg

ber 3g

fat 15g

calc. 81mg

pro. 27g

chol. 120mg

sat. fat 4g Calories 324 (42% from fat)

Nutritional information per serving:

and lightly browned, about 40 to 45 minutes. place in prepared pan. Bake peppers in oven until soft eggs; combine mixture well. Evenly ll the peppers and reserve. Stir the breadcrumbs into meat mixture with and cook until cooked through, about 10 to 15 minutes; cook until softened, about 5 minutes. Stir in the pork Once oil is heated, add the onion mixture to the skillet; Put the olive oil into large skillet over medium heat.

run machine to nely chop, about 35 seconds. Add the pork to the work bowl and pulse 10 times, then

Remove and reserve. Then run machine to nely chop, about 35 seconds. seed, salt, and pepper; pulse to chop, about 10 pulses. to chop. Add the onion, dried milk, parsley, basil, celery machine running, drop the garlic through the feed tube work bowl of the Cuisinart Insert the large metal chopping blade into the large

with nonstick cooking spray. Preheat oven to 325°F. Lightly coat a 13 x 9-inch pan

including bake time

REMOVED PEPPERS, CORED WITH SEEDS

1 CUP (PAG E 5) BREADCRUMBS, ABOUT

OUNCES BASIC FRESH

CUT INTO 1-INCH PIECES

BLACK PEPPER TEASPOON FRESHLY GROUND

TALIAN PARSLEY

DRIED MILK

CUT INTO 1-INCH PIECES

4 TO 6 MEDIUM MULTI-COLORED 1 LARGE EGG

3¾ 2 TABLESPOONS OLIVE OIL

1¾ POUNDS PORK SHOULDER,

½ 1½ TEASPOONS KOSHER SALT ¾ TEASPOON CELERY SEED ¾ TEASPOON DRIED BASIL

1 TABLESPOON FRESH

1½ TABLESPOONS NONFAT

½ LARGE RED ONION, 3 GARLIC CLOVES NONSTICK COOKING SPRAY

Approximate preparation time: 65 to 70 minutes,

Makes 4 to 6 peppers

delicious with our Simple Tomato Sauce.

These hearty peppers can also be served as a main course, and are

STUFFED ROASTED PEPPERS

Page 41

SIDES

ber 3g

fat 13g

calc. 35mg

pro. 4g

Food Processor.

in the open position to

sod. 350mg

carb. 7g

chol. 5mg

sat. fat 13g Calories 160 (72% from fat)

Nutritional information per serving:

tube. *Try to select a medium-size eggplant to t the feed

nishing with another eggplant round. basil, goat cheese, tomato, mushroom, zucchini, Napoleons in the following order: eggplant, onion, On either a platter or eight individual plates, build the

about 30 seconds per side. a platter and reduce the heat to low. Grill the tomatoes, about 1 minute per side. Reserve grilled vegetables on Grill 2 to 4 minutes per side. Add the mushrooms; grill spaced on both sides of the preheated Griddler Arrange the eggplant, zucchini and onions evenly

BLACK PEPPER

Toss vegetables with the olive oil, salt and pepper.

tomatoes into rounds. Slice the eggplant, zucchini, onion, mushrooms and

RIPE BUT FIRM

the large work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 6mm, into

high.

Griddler

Preheat the Cuisinart

MEDIUM ZUCCHINI

3 OUNCES SOFT GOAT CHEESE 8 LARGE BASIL LEAVES

½ TEASPOON FRESHLY GROUND 1 TEASPOON KOSHER SALT

¹⁄³ CUP EXTRA VIRGIN OLIVE OIL

2 MEDIUM TOMATOES, 8 MEDIUM CREMINI MUSHROOMS 1 MEDIUM ONION 1 1 MEDIUM EGGPLANT*

Approximate preparation time: 20 minutes

Makes 8 servings

will be sure to impress any crowd.

VEGETABLE NAPOLEON

This vegetable side dish makes a beautiful presentation and

Page 42

ENTRÉES

ber 1g

fat 5g

calc. 54mg

pro. 11g

sod. 912mg

carb. 11g

chol. 77mg

sat. fat 2g Calories 123 (33% from fat)

Nutritional information per serving (2 crab cakes):

tasty shcakes. TIP: Substitute cooked sh llet for the crab to make

crabcakes are evenly golden, about 15 to 20 minutes. Place on prepared baking sheet and bake until

round cakes.

MUSTARD

SEASONING

break up the crab too much. Form mixture into 2-inch mixing bowl. Mix thoroughly but carefully, so not to Bay, Dijon and a dash or two of hot sauce if using to the eggs, breadcrumbs, mayonnaise, Worcestershire, Old Once vegetables have cooled slightly, add the crab,

SAUCE

CUP MAYONNAISE

BREADCRUMBS (PAG E 5)

large mixing bowl. soft, about 5 to 7 minutes. Remove and reserve in a

PEPPER

Cook chopped vegetables with salt and pepper until Put the oil into a large skillet placed over medium heat.

OLIVE OIL

and pulse to coarsely chop, about 10 to 12 pulses. tube to chop. Add the peppers, green onion and parsley

INCH PIECES

machine running, drop the garlic through the small feed

Food Processor. With the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

2-INCH PIECES 7 OUNCES, CUT INTO

baking sheet with nonstick cooking spray. reserve in refrigerator. Preheat oven to 400°F. Coat a

GARLIC CLOVE

Look through crabmeat to make sure there are no shells;

20 minutes cooking time

HOT SAUCE, OPTIONAL

2 TEASPOONS DIJON-STYLE

1½ TEASPOONS OLD BAY

1 TEASPOON WORCESTERSHIRE ½

1 CUP BASIC FRESH 2 LARGE EGGS, LIGHTLY BEATEN

¼ TEASPOON FRESHLY GROUND ¼ TEASPOON KOSHER SALT

1 TEASPOON EXTRA VIRGIN ½ CUP PARSLEY

3 GREEN ONIONS, CUT INTO

1 RED BELL PEPPER, ABOUT 1 16 OUNCES LUMP CRABMEAT NONSTICK COOKING SPRAY

Approximate preparation time: 10 minutes plus

Makes twelve 3-ounce cakes

CRAB CAKES

A delicious treat that is easy to make for any occasion.

Page 43

ENTRÉES

ber 1g

fat 6g

calc. 33mg

pro. 35g

Food Processor, and

sod. 446mg

carb. 12g

chol. 93mg

Approximate preparation time: 30 to 35 minutes

sat. fat 3g Calories 252 (22% from fat)

Nutritional information per serving:

immediately. to heat through in the simmering sauce. Serve seasoning accordingly. Return the chicken to the skillet the sauce thickens, about 4 minutes. Taste and adjust and add the Marsala mixture; bring to a simmer until and reserve. Return the mushroom mixture to the skillet both sides, about 3 to 5 minutes on each side; remove butter to the skillet and sauté chicken until golden on our, tapping away any excess our. Add remaining both sides with remaining salt and pepper. Dredge in While vegetables are cooking, sprinkle the chicken on

soft, about 8 to 10 minutes; reserve. pepper to the skillet. Stir vegetables and sauté until very mushrooms, ½ teaspoon of salt. and ¼ teaspoon of medium heat. When butter melts, add the leeks, Put 1 tablespoon of butter into a large skillet over

Marsala, broth and cornstarch together; reserve. disc with the large metal chopping blade and process the the mushrooms. Remove and reserve. Replace the slicing from the leeks. Adjust the slicing disc to 6mm and slice remove any dirt; dry well. Rinse the work bowl of any dirt slice the leeks. Remove and wash well in cold water to large work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 2mm, into the

Makes 8 servings

ALL-PURPOSE FLOUR

¼ CUP UNBLEACHED,

THINLY SLICED

2½ POUNDS CHICKEN BREAST,

PEPPER, DIVIDED

½ TEASPOON FRESHLY GROUND

DIVIDED

1 TEASPOON KOSHER SALT,

BUTTER, DIVIDED

3 TABLESPOONS UNSALTED 2 TABLESPOONS CORNSTARCH ½ CUP CHICKEN OR BEEF BROTH ¼ CUP MARSALA WINE 8 OUNCES CREMINI MUSHROOMS 3½ OUNCES SHIITAKE MUSHROOMS

MUSHROOMS

8 OUNCES BABY PORTOBELLO 2 LEEKS, WHITE PAR TS ONLY

This elegant meal is easy enough to prepare any night of the week.

CHICKEN MARSALA

Page 44

ENTRÉES

Food Processor. Add the

sod. 686mg

carb. 20g

ber 4g

fat 13g

calc. 179mg

pro. 100g

chol. 381mg

sat. fat 4g Calories 607 (20% from fat)

Nutritional information per serving:

Serve with pasta, potatoes, or polenta. necessary and adjust seasoning accordingly.

Stir in reserved chopped parsley. Taste, add remaining salt if pour the defatted liquid back into the cooked vegetables.) into a fat separator and allow the fat to rise to the top. Then Degrease the cooking liquid with a fat mop. (Or pour the liquid

off the bone, about 3 hours place in oven. Cook until meat is completely tender and falling comes halfway up the shanks. Place cover on casserole and nestling them in the tomato/vegetable mixture; be sure liquid bring mixture to a low simmer. Add the reserved veal shanks, the chopped tomatoes, tomato paste and bay leaf and again chicken stock and let the liquid come to a strong simmer. Stir in Stir the wine into the casserole and reduce completely. Add the tomatoes to the work bowl and pulse to roughly chop; reserve. minutes. While vegetables are cooking, add the plum translucent and vegetables are slightly softened, about 5 to 8 carrots, celery, garlic, and thyme. Cook until onions are casserole. Once melted, stir in the chopped onions, leeks, Once the shanks are well browned, add the butter to the

Preheat oven to 300°F. to the onion mixture.

separately. Chop the carrots and celery by pulsing, then add pulse to chop, about 10 to 12 pulses; remove and reserve the small feed tube to chop. Add the onions and leeks and work bowl. With the machine running, drop the garlic through reserve. Insert the large metal chopping blade into the large parsley and process to nely chop; remove work bowl and small work bowl of the Cuisinart While shanks are cooking, insert the small metal blade into the

each side, until nicely browned. Remove and reserve. add the veal shanks and cook for about 8 to 10 minutes on dust lightly with our, shaking off excess. Once oil is heated, heat. While oil is heating, season veal with salt and pepper; Put olive oil into an ovenproof 6-quart casserole over medium

3 hours for cooking

INCHES THICK, 3 TO 3½

NONFAT, LOW SODIUM

CHOPPED DRAINED AND ROUGHLY

BUTTER

1-INCH PIECES

INTO 1-INCH PIECES CLEANED WELL AND CUT

1-INCH PIECES

BLACK PEPPER

WITH BUTCHER'S TWINE INCHES IN DIAMETER, TIED

1¼

POUNDS TOTAL), ABOUT

1 BAY LEAF 1 TABLESPOON TOMATO PASTE

¼ CUP CHICKEN STOCK, ¼ CUP DRY WHITE WINE

1 CAN PLUM TOMATOES, 1 TEASPOON DRIED THYME

1 TABLESPOON UNSALTED 3 GARLIC CLOVES

1 CELERY STALK, CUT INTO

1 MEDIUM CARROT, CUT INTO

1 LEEK, WHITE PAR T ONLY,

½ POUND ONIONS, CUT INTO ¼ CUP PARSLEY ½ CUP ALL-PURPOSE FLOUR

¼ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT

4 VEAL SHANKS (ABOUT 4 2 TEASPOONS OLIVE OIL

Approximate preparation time: 35 to 40 minutes plus

Makes 4 servings

A perfect, comforting dish for a cold winter evening.

BRAISED VEAL SHANKS

Page 45

ENTRÉES

ber 2g

fat 22g

calc. 58mg

pro. 27g

sod. 918mg

carb. 34g

chol. 101mg

Food Processor. Add the cubed chicken and

sat. fat 10g Calories 449 (45% from fat)

Nutritional information per serving:

minutes before serving. about 35 to 40 minutes. Allow pot pies to rest for about 15 Bake until biscuits are fully baked through and golden brown,

Top pan with 12 biscuits. Pour lling into the prepared pan. Prepare the biscuit dough.

nonstick cooking spray. Preheat oven to 400°F and coat one 9 x 13-inch pan with

consistency. Add more broth if necessary. and adjust seasoning accordingly. Mixture should have a soupy frozen vegetables. Simmer for an additional 20 minutes, taste some. Reduce heat to low and stir in the reserved chicken and minutes, until vegetables are tender and liquid has reduced potatoes, salt and pepper and let simmer for about 20 to 25 reduce heat to maintain a simmer. Stir in the white and sweet chicken broth completely, bring the mixture to a boil, and then 3 minutes to eliminate any taste of our. Slowly whisk in the Stir the our into the onion/carrot mixture and cook for about

feed tube horizontally and slice. 6mm. Cut both potatoes into quarters horizontally. Arrange in While onions and carrots are cooking, adjust the slicing disc to

carrots and cook until soft, about 8 to 10 minutes. heat. Once the butter melts, add the chopped onion and sliced Melt the butter in a 6-quart saucepan placed over medium

assembly, adjusted to 4mm, and slice the carrots. 10 pulses. Replace the chopping blade with the slicing disc Put the onion into the work bowl and pulse to chop, about

pulse to roughly chop. Reserve. of the Cuisinart Insert the large metal chopping blade into the large work bowl

for baking

Approximate preparation time: 1 hour plus 50 minutes

Makes one 9 x 13-inch pan, about 12 servings

(PAGE 55)

BLACK PEPPER

ALL-PURPOSE FLOUR

PEELED

BUTTER

1-INCH PIECES

1-INCH CUBES

CHILLED AND CUT INTO APPROXIMATELY 4 POUNDS,

NONSTICK COOKING SPRAY

½ RECIPE BUTTERMILK BISCUITS

½ CUP FROZEN PEARL ONIONS ½ CUP FROZEN PEAS

¼ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT

5 CUPS CHICKEN BROTH

2 TABLESPOONS

1 MEDIUM SWEET PO TATO , 1 LARGE WAXY PO TATO

2 TABLESPOONS UNSALTED 2 MEDIUM CARROTS

1 LARGE ONION, CUT INTO

1 ROASTED CHICKEN,

The ultimate comfort food.

CHICKEN POT PIE

Page 46

ENTRÉES

fat 5g

calc. 95mg

pro. 31g

calc. 20mg

pro. 7g

ber 1g

fat 22g

ber 0g

sod. 601mg

carb. 10g

sod. 125mg

carb. 2g

chol. 151mg

chol. 31mg

sat. fat 8g Calories 376 (55% from fat)

Nutritional information per serving (one 1-inch slice meatloaf):

sat. fat 2g Calories 78 (55% from fat)

Nutritional information per serving (1 meatball):

the internal temperature registers 160°F. about 75 minutes, until the top is well browned and 8½ x 4¼ x 3-inch loaf pan and bake at 375°F for To make meatloaf: Pack the mixture into an

cooked through. at 375°F for 25 minutes or simmer in tomato sauce until Arrange them in a single layer in a baking dish and bake Shape the mixture into balls, 2 tablespoons each.

to overprocess. until the desired consistency is reached; be careful not until nely chopped. Add the eggs and water and pulse into the work bowl and pulse 4 to 6 times, then process onion, parsley, bread, meat, dry milk, salt and spices

Food Processor. Put the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

10 minutes plus 75 minutes for cooking

Approximate preparation time (meatloaf):

10 minutes plus 25 minutes for cooking

(IF NECESSARY)

2 TABLESPOONS COLD WATER 1 LARGE EGG ¼ TEASPOON DRIED THYME ¾ TEASPOON GROUND NUTMEG 1 TEASPOON KOSHER SALT

DRY MILK

2½ TABLESPOONS NONFAT

CUT INTO 1-INCH PIECES

¾ POUND BONELESS PORK,

CUT INTO 1-INCH PIECES

¾ POUND BONELESS CHUCK,

TORN INTO PIECES

1 SLICE DAY-OLD FIRM BREAD,

LEAVES

¼ CUP LOOSELY PACKED PARSLEY

QUARTERS

1½ OUNCES, CUT IN

½ MEDIUM ONION, ABOUT

Approximate preparation time (meatballs):

Makes approximately 16 meatballs

A classic recipe to use for meatballs and meatloaf.

CLASSIC MEATBALLS

Page 47

ENTRÉES

ber 1g

fat 9g

calc. 249mg

pro. 12g

sod. 712mg

carb. 17g

Food Processor and process the

chol. 74mg

Approximate preparation time: 60 minutes,

sat. fat 9g Calories 201 (42% from fat)

Nutritional information per serving (based on 6 servings):

time. Wrap well in plastic to freeze. *Freeze any leftover pasta dough to use at another

freshly grated Parmesan. Serve ravioli with the Simple Tomato Sauce (page 10) and

ravioli in batches. Remove with a strainer. Bring a large pot of salted water to a boil and cook the

seal and push out any air bubbles. the remaining squares. Press down around the lling to Brush around the lling with the egg wash and top with ll the centers of half the cut pasta squares with lling. sheet into an even amount of squares. Using a teaspoon, by hand. After the dough is rolled into sheets, cut each Roll the pasta dough out thin, either with a pasta roller or

reserve for the egg wash. Stir the egg together with one teaspoon of water and

ingredients to fully incorporate. spinach/garlic mixture well and pulse into lling process for about 1 minute to combine well. Drain the ricotta, salt and nutmeg to the work bowl and together and then process for about 20 seconds. Add bitter white pith. Add the zest to the cheese and pulse vegetable peeler, being careful not to include any of the chopping blade. Peel the zest off the lemon with a Replace the shredding disc with the large metal side into the large work bowl and process the Parmesan. Insert the reversible shredding disc on the ne shredding

wilt the spinach and soften garlic. Remove and reserve. add the chopped garlic and spinach in two batches to over medium heat. When oil shimmers across the pan, garlic to nely chop. Put the olive oil into a large skillet bowl of the Cuisinart Insert the small metal chopping blade into the small work

including rolling

Makes 30 ravioli

(PAGE 14)*

1 RECIPE PASTA DOUGH 1 TEASPOON WATER 1 LARGE EGG

NUTMEG

¼ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT ½ POUND RICOTTA ½ LEMON 5 OUNCES PARMESAN

SPINACH LEAVES

1 BAG (10-OUNCE) FRESH 1 TABLESPOON OLIVE OIL 1 GARLIC CLOVE

but it is certainly well worth the effort.

Homemade ravioli denitely takes time to make,

SPINACH RAVIOLI

Page 48

ENTRÉES

ber 3g

fat 11g

calc. 157mg

pro. 14g

Food Processor. Using medium

sod. 565mg

carb. 53g

Food Processor. Process the garlic, basil and

chol. 22mg

Lightly our the work surface. Roll into rounds, 12 inches each Cover loosely with plastic wrap and let rest for 10 minutes. Punch down the pizza dough and divide into 2 or 4 equal balls.

cornmeal. the rack. Sprinkle a nonstick baking sheet or pizza peel with Preheat the oven to 450ºF. If using a baking stone, place it on

with salt and pepper; mix ingredients together well.

minutes. Add vegetables to mixing bowl and stir in the ricotta pan and add the eggplant; cook until tender, about 10 to 12 until softened, about 8 minutes. Pour the remaining oil into the is hot and shimmers across the pan, add the onion and sauté tablespoon of oil in a large skillet over medium heat. Once oil pressure, slice the onion and then the eggplant. Heat 1 work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 4mm, to the large

mixing bowl. coarsely chop, about 8 to 10 pulses. Transfer mixture to a large the mozzarella and the olives to the work bowl and pulse to parsley together until nely chopped, about 10 seconds. Add of the Cuisinart Insert the large metal chopping blade into the large work bowl

Prepare the Pizza Dough and let rise. 25 minutes plus about 30 minutes baking and resting time

sat. fat 4g Calories 360 (27% from fat)

Nutritional information per serving (based on 12 servings):

wrap airtight in double thickness of plastic wrap. calzones; should you have leftover dough, it does freeze well. To freeze, *The pizza dough recipe may yield more than necessary for these

375ºF oven before serving; microwaving is not recommended. should be wrapped in foil or plastic wrap and refrigerated. Re-warm in a Calzones may be served hot or at room temperature. Leftover calzones golden brown. Transfer to a rack to cool for 10 minutes before serving. Bake for 20 to 25 minutes, until the dough is baked through and is a deep

or place on a cornmeal-dusted baking sheet and place in the hot oven. cornmeal-dusted baker’s peel and transfer to the preheated baking stone, slashes on the top of each calzone for the steam to escape. Place on a around the edges of the calzone. Use a serrated knife to make three 1-inch lling and press rmly to seal the edges. Then make overlapping folds Brush the border of the dough lightly with water. Fold the dough over the

1-inch border. amounts of the eggplant lling over half of the dough rounds, leaving a in diameter for 2 balls and 8 inches in diameter for 4 balls. Place equal

CORNMEAL FOR SPRINKLING

BLACK PEPPER

¼ TEASPOON FRESHLY GROUND ¼ TEASPOON KOSHER SALT ¼ CUP RICOTTA CHEESE

OLIVE OIL, DIVIDED

1½ TABLESPOONS EXTRA VIRGIN

LENGTHWISE

10 OUNCES, QUARTERED

1 SMALL EGGPLANT, ABOUT

2½ OUNCES

½ RED ONION, ABOUT 6 PITTED BLACK OLIVES

INTO 1-INCH PIECES CHEESE, COLD AND CUT

6 OUNCES MOZZARELLA ¼ CUP FRESH PARSLEY ¾ TEASPOON DRIED BASIL

GARLIC CLOVE

(PAG E 13)

1 RECIPE PIZZA DOUGH*

Approximate preparation time: 1 hour for the pizza dough,

Makes 2 large or 4 small calzones

A great make-ahead dish to take to a picnic or tailgating party.

EGGPLANT CALZONE

Page 49

ENTRÉES

ber 5g

fat 15g

calc. 142mg

pro. 11g

sod. 353mg

carb. 29g

chol. 92mg

sat. fat 4g Calories 258 (45% from fat)

Nutritional information per serving:

is melted and golden. for 15 to 20 minutes until warmed through and cheese then place the cheese evenly on top. Bake in the oven pan. Top with an additional ¾ to 1 cup of sauce and of the prepared pan. Layer the eggplant evenly in the Eggplant Parmesan. Place 1 cup of sauce on the bottom temperature to 375°F, and prepare to assemble the Remove the eggplant from the oven, reduce oven

mozzarella. Mix with a spatula to combine the cheeses. shredding disc to the medium side and shred the the ne shredding disc and shred the Parmesan. Reverse While eggplant is baking, replace the slicing disc with

eggplant halfway through the baking time. layers on sheet. Bake in oven for 20 minutes, ipping baking sheet with olive oil and place eggplant in single eggplant to remove any excess. Drizzle the prepared breadcrumbs. After dredging in each ingredient, pat the in the our, then in the eggs, and then in the shallow containers. Dredge each slice of eggplant rst Put the our, eggs, and breadcrumbs into individual

Slice the eggplant into rounds.

Food Processor.

the large work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 4mm, into

nonstick cooking spray. parchment paper and spray one 13 x 9-inch pan with Preheat oven to 400°F. Line a baking sheet with

including cooking times

PAGE 10)

(

WELL CHILLED

(PAGE 5)

ALL-PURPOSE FLOUR

2 CUPS SIMPLE TOMATO SAUCE

4 OUNCES MOZZARELLA CHEESE, ½ OUNCE PARMESAN ¼ CUP OLIVE OIL

1½ CUPS HERBED BREADCRUMBS 3 LARGE EGGS, LIGHTLY BEATEN

½ CUP UNBLEACHED, 1 TO 1¼

POUNDS EGGPLANT

NONSTICK COOKING SPRAY

Approximate preparation time: 45 to 50 minutes,

Makes 8 servings

Every step of this recipe can be done in the food processor!

EGGPLANT PARMESAN

Page 50

SALADS

ber 2g

fat 4g

calc. 66mg

pro. 4g

sod. 35mg

carb. 18g

chol. 0mg

sat. fat 0g Calories 111 (30% from fat)

Nutritional information per serving (½ cup):

airtight container for up to one week. bowl occasionally. Refrigerate thickened yogurt in an 8 hours or overnight. You may need to drain water from bowl. Put yogurt in sieve; cover and refrigerate at least cheesecloth or a paper coffee lter and place over a *To drain yogurt: Line a sieve with a double layer of

Serve chilled on a bed of lettuce. gently mix. Taste and adjust seasoning accordingly. combine. Add walnuts, raisins, salt and pepper and an additional 5 seconds. Add to shredded carrots and combine, about 10 seconds. Scrape bowl and process bowl. Add the yogurt, mint and honey. Process to until nely chopped, about 5 to 10 seconds. Scrape the large metal chopping blade. Process the ginger root medium pressure. Transfer to a large mixing bowl. Insert in the large feed tube horizontally and shred using medium side into the large work bowl. Place the carrots Insert the reversible shredding disc assembly on the

nuts, about 5 to 6 times. Remove work bowl and reserve.

Food Processor and pulse to coarsely chop

Cuisinart metal chopping blade into the small work bowl of the 8 to 10 minutes. Allow to cool slightly. Insert the small pan and toast until golden brown and fragrant, about Preheat oven to 350°F. Put the walnut halves in a baking

hours (or overnight) to drain yogurt

GROUND PEPPER

PINCH OF FRESHLY

¼ TEASPOON KOSHER SALT ²⁄³ CUP GOLDEN RAISINS

1½ TABLESPOONS HONEY

CUP FRESH MINT LEAVES DRAINED*

¹⁄³

1 CUP PLAIN NONFAT YOGURT,

INCH PIECES

½-

PEELED, CUT INTO

¾ OUNCE FRESH GINGER ROOT,

INCH PIECES

1½ POUNDS CARROTS, CUT INTO

SHELLS REMOVED

²⁄³ CUP WALNUT HALVES,

Approximate preparation time: 20 minutes, plus 8

Makes 6 cups

Healthy, nutritious and delicious.

HONEY-GINGER DRESSING

SHREDDED CARROT SALAD WITH

Page 51

SALADS

ber 0g

fat 11g

calc. 25mg

pro. 36g

Food Processor. Add the

sod. 492mg

carb. 3g

chol. 103mg

Approximate preparation time: 5 to 10 minutes

BLACK PEPPER

sat. fat 2g Calories 259 (38% from fat)

Nutritional information per serving (½ cup):

seasonings; pulse to achieve desired consistency. chop. Scrape the bowl and add the mayonnaise and pulses. Add the chicken and pulse about 5 to 6 times to onion and celery and pulse to nely chop, about 8 to 10 work bowl of the Cuisinart

1-INCH PIECES

BREAST, CUT INTO

CUT INTO 1-INCH PIECES

1-INCH PIECES 1½ OUNCES), CUT INTO

Insert the large metal chopping blade into the large

Makes 2 cups

A delicious dish for a light lunch or dinner.

CLASSIC CREAMY CHICKEN SALAD

PINCH PAPRIKA

¼ TEASPOON FRESHLY GROUND ¼ TEASPOON SEA SALT ¼ CUP LIGHT MAYONNAISE

1 POUND POACHED CHICKEN

2 STALKS CELERY,

¼ LARGE RED ONION (ABOUT

Page 52

SALADS

ber 4g

fat 15g

calc. 65mg

pro. 2g

Food Processor and

sod. 597mg

carb. 10g

chol. 7mg

sat. fat 2g Calories 177 (74% from fat)

Nutritional information per serving (1 cup):

Taste and adjust seasoning accordingly. any moisture and drain. Toss with remaining ingredients.

SUGAR

GROUND BLACK PEPPER

salt. Let vegetables sit for 1 hour and then squeeze out the carrots and fennel. Toss well with the cabbage and the shredding disc on the medium shredding side and shred bowl. Replace the slicing disc with the reversible slice both cabbages. Remove and place in a large mixing

CORED AND HALVED

the large work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 4mm, into

CORED AND QUARTERED

plus 1 hour for resting time

¼ TEASPOON GRANULATED

½ TEASPOON FRESHLY ½ CUP MAYONNAISE 1¼ TEASPOONS KOSHER SALT ½ FENNEL BULB ½ POUND CARROTS

½ HEAD RED CABBAGE,

½ HEAD GREEN CABBAGE,

Approximate preparation time: 5 to 10 minutes,

Makes 8 cups

picnic favorite a breeze.

Food Processor makes the preparation of this

The Cuisinart

CLASSIC COLESLAW

Page 53

SALADS

VINAIGRETTE (PAG E 8)

3 TABLESPOONS HERBED

BLACK PEPPER

¼ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT

ber 5g

fat 5g

calc. 53mg

pro. 5g

sod. 342mg

carb. 23g

chol. 0mg

sat. fat 1g Calories 140 (28% from fat)

Nutritional information per serving (1 cup):

accordingly. Serve immediately. salt, pepper and vinaigrette. Taste and adjust seasoning

FROZEN THAWED

CUT INTO 1-INCH PIECES

1-INCH PIECES 12 OUNCES, CUT INTO

corn and chickpeas. Toss all ingredients together with them with 5 pulses and add to the mixing bowl with the

CUT INTO 1-INCH PIECES

mixing bowl. Roughly chop the tomatoes by pulsing bowl and pulse to roughly chop, 5 pulses, and add to

INCH PIECES

into a large mixing bowl. Add the cucumber to the work chop, about 10 pulses. Remove and place vegetables celery, carrots, onion, parsley and scallions and pulse to

Food Processor. Add the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

1-INCH PIECES 4

OUNCES, CUT INTO

1-INCH PIECES

including vinaigrette

1 CAN (15 OUNCES) CHICKPEAS

1½ CUPS CORN, FRESH OR

¾ POUND RIPE TOMATOES,

¾ CUCUMBER, ABOUT

6 SCALLIONS, TRIMMED AND ¾ CUP FLAT LEAF PARSLEY

½ RED ONION, CUT INTO

2 MEDIUM CARROTS, ABOUT

2 CELERY STALKS, CUT INTO

Approximate preparation time: 20 to 25 minutes,

Makes 10 cups

non-salad eaters!

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit – even among

Page 54

SOUPS

ber 2g

fat 19g

calc. 318mg

pro. 13g

Food Processor

sod. 806mg

carb. 21g

chol. 54mg

Approximate preparation time: about 2½ hours

sat. fat 11g Calories 311 (53% from fat)

Nutritional information per serving (1 cup):

immediately. cheese is completely melted and browned. Serve soup and top with the reserved Gruyère. Broil until the individual, ovenproof crocks; place the bread slices over bay leaves and thyme sprigs and ladle soup into under a broiler; reserve. Once soup is ready, remove While soup is cooking, lightly toast the baguette slices

Taste and adjust seasoning accordingly. cook for 50 minutes. Stir in remaining salt and pepper. to a simmer. Reduce the temperature to low and let bring the mixture to a simmer. Add the sherry and return leaves. Increase the temperature to medium high and

½-INCH SLICES

about 1 to 2 minutes. Add the stock, thyme and bay Once onions have cooked, stir in the our and cook for

shredding side to shred the Gruyère; reserve in the bowl. with the reversible shredding disc on the medium While the onions are cooking, replace the slicing disc

ALL-PURPOSE FLOUR TABLESPOONS UNBLEACHED,

about 1½ hours. Let the onions cook until deeply caramelized,

BLACK PEPPER, DIVIDED

onions and ¼ teaspoon of both the salt and pepper. medium-low heat. Once the butter has melted, add the Melt the butter in an eight-quart stockpot placed over

DIVIDED

UNSALTED BUTTER

and slice the onions. the large work bowl of the Cuisinart

PEELED

Insert the slicing disc assembly, adjusted to 4mm, into

Makes 20 servings

1 BAGUETTE, CUT INTO 2 CUPS DRY SHERRY 2 BAY LEAVES 2 SPRIGS FRESH THYME 3 QUARTS BEEF OR VEAL STOCK

2 20 OUNCES GRUYÈRE

1 TEASPOON FRESHLY GROUND

2 TEASPOONS KOSHER SALT,

1 CUP (½ POUND; 2 STICKS)

4 POUNDS YELLOW ONIONS,

have a store-bought stock, make sure that it is a high-quality brand.

Homemade veal stock really adds to the avor of the rich soup. But if you

FRENCH ONION SOUP

Page 55

SOUPS

ber 1g

fat 14g

calc. 69mg

pro. 2g

sod. 470mg

carb. 19g

chol. 10mg

sat. fat 4g Calories 200 (60% from fat)

Nutritional information per serving (1 cup):

Taste and adjust seasoning accordingly.

the feed tube until desired consistency is achieved. With the machine running, add reserved liquid through

about 1 minute. chopping blade and purée until completely smooth, solids into the large work bowl with the large metal minutes. Strain the soup, reserving the liquid. Place the

BLACK PEPPER

Once boiling, uncover and let simmer for 15 to 20 and pepper to the pot. Cover; bring to a slight boil. Add stock, roasted squash, nutmeg, and remaining salt

tender and aromatic, about 6 to 8 minutes. an additional 10 minutes. Add the ginger; sauté until onions are softened. Stir in the brown sugar; sauté for ¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the heat. Once the butter has melted, add the onions and Melt the butter in a 6-quart saucepan over medium

GINGER

BROWN SUGAR

DIVIDED

UNSALTED BUTTER

onions and pulse to chop, about 8 to 10 pulses.

Food Processor. Add the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

INTO 1-INCH PIECES

OLIVE OIL

Bake until squash is tender, about 45 minutes. over esh and into the pan. Turn squash esh down. Place squash in a shallow roasting pan. Drizzle olive oil

SQUASH)

(ABOUT TWO 2-POUND

HALVED AND SEEDS REMOVED

Preheat oven to 375°F.

½ TEASPOON FRESH THYME

¾ TEASPOON FRESHLY GROUND 1½ TEASPOONS GROUND NUTMEG 2 QUARTS VEGETABLE STOCK

¼ CUP FINELY CHOPPED FRESH

1 TABLESPOON LIGHT OR DARK

2½ TEASPOONS KOSHER SALT,

4 TABLESPOONS (½ STICK)

2 MEDIUM-LARGE ONIONS, CUT

1 TABLESPOON EXTRA VIRGIN

5 POUNDS BUTTERNUT SQUASH,

Approximate preparation time: 65 to 75 minutes

Makes about 12 cups

A hearty, warming soup for a winter evening.

ROASTED BUTTERNUT SQUASH SOUP

Page 56

SOUPS

ber 3g

fat 10g

calc. 94mg

pro. 3g

sod. 870mg

carb. 16g

chol. 15mg

sat. fat 5g Calories 160 (55% from fat)

Nutritional information per serving (1 cup):

Taste and adjust seasoning accordingly.

to saucepan to heat through. Add reserved bacon. Carefully process soup until completely puréed. Return

uncover, let simmer about 20 minutes. spices. Cover; bring to a slight boil. Reduce heat and reserved grape tomatoes, baking soda, stock and Add tomatoes, with their juices, sun-dried tomatoes,

tender. Stir in our; cook for an additional minute. in the carrots and celery; sauté for 6 to 8 minutes, until sauté 5 to 7 minutes, or until the onion is softened. Stir Add the onion to the saucepan with the bacon fat and

the work bowl and pulse to chop, about 10 pulses. to chop, about 10 pulses. Add the carrots and celery to

Food Processor. Add the onion and pulse

the Cuisinart large metal chopping blade into the large work bowl of While the bacon and tomatoes are cooking, insert the

bacon separately. minutes. Remove and reserve the tomatoes and the to the pan. Cook until tomatoes are bursting, about 10 about 10 to 15 minutes, and add the grape tomatoes medium heat. Sauté until bacon is cooked through, Put bacon into a 6-quart saucepan and place over

BLACK PEPPER

¾ TEASPOON FRESHLY GROUND 1½ TEASPOONS KOSHER SALT ¾ TEASPOON DRIED MARJORAM 1½ TEASPOONS DRIED BASIL 3½ CUPS VEGETABLE STOCK PINCH BAKING SODA 3 WHOLE SUN-DRIED TOMATOES

1½ 28-OUNCE CANS)

IN PURÉE (FROM ABOUT

5 CUPS WHOLE PLUM TOMATOES

ALL-PURPOSE FLOUR

3 TABLESPOONS UNBLEACHED,

1-INCH PIECES

1 CELERY STALK, CUT INTO

1-INCH PIECES

2 MEDIUM CARROTS, CUT INTO

1-INCH PIECES

1 MEDIUM ONION, CUT INTO

OUNCES GRAPE TOMATOES CUT INTO SMALL DICE

8 OUNCES THICK-CUT BACON,

Approximate preparation time: 50 minutes

Makes about 8 cups

TOMATO SOUP

with its smoky bacon avor.

The ultimate comfort soup, our recipe takes it to the next level

Page 57

SOUPS

ber 4g

fat 7g

calc. 71mg

pro. 5g

sod. 680mg

carb. 17g

chol. 5mg

sat. fat 2g Calories 140 (39% from fat)

Nutritional information per serving (1 cup):

thinner consistency is desired. TIP: This soup is very thick, so add more stock if a

Taste and adjust seasoning accordingly.

Add remaining Cheddar. the feed tube until desired consistency is achieved. With the machine running, add reserved liquid through

1 minute. blade and purée until completely smooth, about into the large work bowl with the large metal chopping Strain the soup, reserving the liquid. Place the solids

pepper. Simmer until vegetables are tender. lemon zest, ½ cup of Cheddar, and remaining salt and Reduce heat to medium low and stir in the orets,

stock and bring to a boil. sherry cook down until almost evaporated. Add the sauté 2 to 3 minutes, and then add the sherry. Let the broccoli stems and a pinch each of the salt and pepper; Raise the heat to medium and add the potatoes,

work bowl. Slice the potatoes and the broccoli stems. assembly, adjusted to the 4mm setting, into the large While vegetables are cooking, insert the slicing disc

FLORETS SEPARATED STEMS PEELED AND

pepper. Sauté until softened, about 8 to 10 minutes. Add the garlic and onion, with a pinch each of salt and

BLACK PEPPER, DIVIDED

Heat the olive oil in a large saucepan over low heat.

bowl and pulse to chop, about 10 pulses. small feed tube to nely chop. Add the onion to the work

SALT, DIVIDED

OLIVE OIL

the machine running, drop the garlic cloves through the and reserve. Insert the large metal chopping blade. With

Food Processor and shred the cheese. Remove

Cuisinart medium shredding side into the large work bowl of the

1-INCH PIECES

GARLIC CLOVES

Insert the reversible shredding disc assembly on the

¾ TEASPOON LEMON ZEST 1 QUART VEGETABLE STOCK 2½ CUPS SHERRY

2 POUNDS BROCCOLI, 1 POUND POTATOES

1 TEASPOON FRESHLY GROUND

½ TABLESPOON SEA OR KOSHER

2 TABLESPOONS EXTRA VIRGIN

1 SMALL ONION, CUT INTO 2 4 OUNCES CHEDDAR

Approximate preparation time: 25 to 30 minutes

Makes about 10 cups

This soup is a delicious and healthy substitute for other cream soups.

LIGHTENED BROCCOLI AND POTATO SOUP

Page 58

SOUPS

²⁄³ CUP EXTRA VIRGIN OLIVE OIL

ber 2g

fat 13g

calc. 31mg

pro. 2g

sod. 407mg

carb. 14g

chol. 0mg

sat. fat 2g Calories 172 (64% from fat)

Nutritional information per serving (1 cup):

adjust seasonings accordingly; serve. Add chopped vegetables to the strained broth. Taste and Pulse reserved vegetables 6 to 8 times to roughly chop.

very dry. a spatula or the bottom of a ladle, until the mixture is strain; continue to press juice through the strainer, using the soup base and place through a ne mesh strainer to the last 10 seconds through the small feed tube. Remove Process ingredients for 2 minutes; add the olive oil during sherry vinegar, bread, cumin, salt, pepper and sugar. bowl. Pulse to chop, about 25 pulses. Add the paprika, grape tomatoes, garlic, jalapeño, and cilantro to the work remaining tomatoes, cucumber, yellow pepper, onion,

Food Processor. Add the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

½ of the yellow peppers, and ¼ of the red onion. Reserve 1 cup of the tomatoes, ½ of the cucumbers,

Approximate preparation time: 10 to 15 minutes

Makes 8 cups

SUGAR

½ TABLESPOON GRANULATED

BLACK PEPPER

1 TEASPOON FRESHLY GROUND 2 TEASPOONS KOSHER SALT 1 TEASPOON GROUND CUMIN 2 SLICES WHITE BREAD

¹⁄³ CUP SHERRY VINEGAR

¾ TEASPOON PAPRIKA ½ CUP CILANTRO

AND CUT INTO 1-INCH PIECES

1 JALAPEÑO PEPPER, SEEDED 3 GARLIC CLOVES 4 CUPS GRAPE TOMATOES

1-INCH PIECES, DIVIDED

1 LARGE RED ONION, CUT INTO

1-INCH PIECES, DIVIDED

2 YELLOW PEPPERS, CUT INTO

DIVIDED CUT INTO 1-INCH PIECES,

12 OUNCES ENGLISH CUCUMBER,

PIECES, DIVIDED THE VINE, CUT INTO 1-INCH

2 POUNDS RIPE TOMATOES ON

This delicious soup is perfect all summer long.

GAZPACHO

Page 59

APPETIZERS

ber 0g

fat 8g

calc. 112mg

pro. 8g

, tted with the griddle

cup of shredded

carb. 15g

Food Processor, and slice

sod. 208 mg

Griddler

chol. 28mg

Approximate preparation time: 1 hour 40 minutes

sat. fat 4g Calories 166 (44% from fat)

Nutritional information per serving:

the time it takes to prepare them. Note: The avor of the caramelized onions is well worth

salsa, guacamole and sour cream. To serve: Cut quesadillas into quarters and serve with

baked on parchment lined baking trays. Quesadillas can also be prepared in a 375°F oven,

about 3 minutes. cheese is melted and the tortillas are golden and crisp, and bottom tortillas lightly with oil and grill until the plates in the closed position, to 375°F. Brush the top Preheat the Cuisinart

remaining ingredients. cheese and then top with another tortilla. Repeat with and top with 4 to 5 slices of steak, ¹⁄ To assemble: evenly place ¼ cup of onions on a tortilla

steaks to cool and then thinly slice. (steaks will continue to cook in the quesadillas). Allow Grill or pan-roast the steaks until rare to medium-rare

shredding side and process the Gruyère. with the reversible shredding disc on the medium While onions are caramelizing, replace the slicing disc

soft and caramel in color. low heat for about 1 hour, until onions are completely onions with salt and pepper to the skillet and cook over and add the butter. Once the butter is melted, add the the onions. Place a large skillet over medium-low heat work bowl of the Cuisinart Insert the slicing disc, adjusted to 3mm, into the large

Makes 16 servings

BLACK PEPPER

OLIVE OIL FOR BRUSHING 8 8-INCH FLOUR TORTILLAS 1 POUND SIRLOIN STEAK 4 OUNCES GRUYÈRE

¹∕8 TEASPOON FRESHLY GROUND ¹∕8 TEASPOON KOSHER SALT

¼ CUP UNSALTED BUTTER 1½ POUNDS YELLOW ONIONS

salsa, guacamole and sour cream for dipping.

Enjoy these grown-up quesadillas at your next cocktail party. Serve with

AND GRUYÈRE QUESADILLAS

CARAMELIZED ONION, STEAK

Page 60

ber 1g

fat 6½g

APPETIZERS

calc. 74mg

pro. 3g

sod. 117mg

carb. 6g

Food Processor and process the bread and

chol. 6mg

Approximate preparation time: 30 to 40 minutes, plus

sat. fat 2g Calories 93 (62% from fat)

Nutritional information per piece:

may be labeled “Baby Bellas.” Portobello mushrooms. In some markets, cremini mushrooms large size (4 to 5 inches in diameter, they become the popular mushroom and have a more intense avor. When grown to *Cremini mushrooms are a darker version of the white button

minutes before serving. Bake the mushrooms for 20 to 25 minutes. Allow to rest for 5

freeze. ahead. If making in advance, cover and refrigerate. Do not do not crowd. The mushrooms may be stuffed up to 8 hours shallow baking dish that has been lightly coated with olive oil; of the spinach mixture. Arrange the stuffed mushrooms in a Preheat oven to 425°F. Stuff each mushroom with a tablespoon

and discard or reserve for another use. Rinse and dry the mushrooms thoroughly. Remove the stems

made up to 2 days ahead. times to incorporate. Transfer to a bowl. The stufng may be Add the reserved breadcrumb mixture and pulse about 15 and cream cheese and process for 20 seconds to incorporate. after each addition to chop. Add the herbes de Provence, feta spinach, about 3 ounces at a time, and pulse 12 to 15 times tube to process. Scrape the sides of the bowl and add the machine running, drop the garlic and shallot through the feed Insert the large metal blade into the large work bowl. With the

breadcrumb mixture. pulse to chop, about 10 to 15 times. Add to the reserved and reserve. Add the artichokes to the small work bowl and pine nuts and pulse about 5 times to coarsely chop. Remove Romano for about 45 seconds until nely chopped. Add the of the Cuisinart Insert the small metal chopping blade into the small work bowl

30 minutes baking and cooling

Makes about 30 1½-inch stuffed mushrooms

CREMINI MUSHROOMS*

30 1½-INCH WHITE BUTTON OR

1-INCH PIECES

NON-FAT), CUT INTO

(REGULAR, NOT LOW- OR

2 OUNCES CREAM CHEESE

SLIGHTLY CRUMBLED

2 OUNCES FETA CHEESE,

PROVENCE

½ TEASPOON HERBES DE

TOUGH STEMS REMOVED WELL WASHED AND DRIED,

5 OUNCES FRESH SPINACH,

PEELED

1 SHALLOT, ABOUT ½ OUNCE, 1 GARLIC CLOVE

TO REMOVE EXCESS MOISTURE SQUEEZED IN PAPER TOWELING WELL DRAINED, GENTLY

1 CAN (15-OUNCE) ARTICHOKES,

WALNUTS TOASTED PINE NUTS OR

2 TABLESPOONS LIGHTLY ½ OUNCE ROMANO

CUT INTO 4 PIECES

1 ¾-INCH SLICE FRENCH BREAD,

A variation of the quintessential hors d’oeuvre.

STUFFED MUSHROOMS

SPINACH, FETA AND ARTICHOKE

Page 61

ber 1g

fat 2g

calc. 23mg

pro. 2g

sod. 176mg

carb. 14g

Food Processor and process the

chol. 0mg

Approximate preparation time: 15 to 20 minutes,

APPETIZERS

sat. fat 0g Calories 80 (19% from fat)

Nutritional information per bruschetta:

slice and serve immediately. Spoon ½ to 1 tablespoon of topping on each toasted

about 5 minutes. place on a baking sheet. Bake in oven to toast, Rub the bread slices with the smashed garlic and

Preheat oven to 400°F.

juice. Taste and adjust seasoning accordingly. mixing bowl and toss with the salt, pepper, oil and lemon and pulse to roughly chop. Strain mixture, put into a large and pulse 5 to 6 times to roughly chop. Add the tomatoes garlic until nely chopped. Add the basil to the work bowl bowl of the Cuisinart Insert the large metal chopping blade into the large work

including toasting and assembly time

Makes 30 bruschette

½-INCH SLICES

JUICE

OLIVE OIL

BLACK PEPPER

1-INCH PIECES

1 SMASHED GARLIC CLOVE

½ BAGUETTE, CUT INTO

1 TABLESPOON FRESH LEMON

2 TABLESPOONS EXTRA VIRGIN

¹∕8 TEASPOON FRESHLY GROUND

½ TEASPOON KOSHER SALT

4 CUPS TOMATOES, CUT INTO 1 CUP FRESH BASIL 4 GARLIC CLOVES

Classic and delicious.

CLASSIC BRUSCHETTA

Page 62

APPETIZERS

ber 1g

fat 0g

calc. 7mg

pro. 1g

Food Processor. Place the

sod. 209mg

carb. 3g

chol. 0mg

Approximate preparation time: 10 minutes

sat. fat 0g Calories 13 (9% from fat)

Nutritional information per serving (¼ cup):

1-INCH PIECES

Serve with your favorite tortilla chips.

excess liquid. For better consistency, drain in a strainer to remove

CUT INTO 1-INCH PIECES

1-INCH PIECES

Taste and adjust seasoning accordingly.

consistency is reached, about 8 to 10 pulses.

SEEDED

tomatoes and lime juice and pulse to chop until desired bowl and pulse to chop, about 10 pulses. Add the salt, cilantro, onion, garlic clove and jalapeño into the work

CUT INTO 1-INCH PIECES

work bowl of the Cuisinart Insert the large metal chopping blade into the large

Makes 2 cups

Serve warm tortilla chips alongside this fresh and tangy salsa.

THREE TOMATO SALSA

½ TEASPOON FRESH LIME JUICE

1 YELLOW TOMATO, CUT INTO

1 GREEN HOTHOUSE TOMATO,

1 PLUM TOMATO, CUT INTO 1 TEASPOON SEA SALT

1 SMALL JALAPEÑO PEPPER, 1 SMALL GARLIC CLOVE

½ SMALL VIDALIA ONION, 5 SPRIGS FRESH CILANTRO

Page 63

APPETIZERS

ber 1g

fat 3g

calc. 13mg

pro. 2g

Food Processor. Process the

sod. 163mg

carb. 5g

chol. 0mg

Approximate preparation time: 10 minutes

OLIVE OIL

2 TABLESPOONS EXTRA VIRGIN ½ TEASPOON GROUND CUMIN

sat. fat 0g Calories 55 (49% from fat)

Nutritional information per serving (2 tablespoons):

LEMON JUICE

2½ TABLESPOONS WATER

2 TABLESPOONS FRESH 2 TABLESPOONS TAHINI

ingredients. Scrape bowl and process again to fully incorporate all ingredients and process until smooth, about 1 minute. 6 seconds. Scrape bowl and repeat. Add remaining parsley, lemon zest, salt, and garlic together, about work bowl of the Cuisinart Insert the large metal chopping blade into the large

CHICKPEAS

2 CANS (EACH 15½ OUNCES) 1 GARLIC CLOVE ½ TEASPOON KOSHER SALT

TEASPOON LEMON ZEST LEAVES

¼ CUP FRESH ITALIAN PARSLEY

Makes 2 cups

The food processor is a perfect tool for a creamy hummus.

HUMMUS

Page 64

APPETIZERS

ber 3g

fat 7g

calc. 8mg

pro. 1g

Food Processor. With the

sod. 104mg

carb. 5g

chol. 0mg

Approximate preparation time: 10 minutes

sat. fat 1g Calories 76 (73% from fat)

Nutritional information per serving (¼ cup):

consistency is achieved, about 10 to 12 pulses. bowl and add the lime juice and salt. Pulse until desired Scoop out the insides of the avocados directly into work chop. Add the tomatoes and pulse 3 times to chop. times to chop. Add the cilantro and pulse 3 times to and pulse 5 times to chop. Add the onion and pulse 4 tube to nely chop. Add the jalapeño to the work bowl machine running, drop the garlic through the small feed work bowl of the Cuisinart Insert the large metal chopping blade into the large

Makes 3 cups

JUICE

PITS REMOVED

1-INCH PIECES

CUT INTO 1-INCH PIECES

½ TEASPOON KOSHER SALT

1 TO 2 TABLESPOONS FRESH LIME

3 RIPE AVOCADOS, HALVED, ¼ CUP GRAPE TOMATOES 1 TABLESPOON CILANTRO

½ SMALL ONION, CUT INTO

½ JALAPEÑO PEPPER, SEEDED, 1 GARLIC CLOVE

quesadillas for a fun dinner night.

Make our fresh guacamole for the Sunday game or serve alongside

CHUNKY GUACAMOLE

Page 65

APPETIZERS

ber 0g

fat 2g

calc. 73mg

pro. 2g

Food Processor. Process the

sod. 115mg

carb. 3g

chol. 2mg

Approximate preparation time: 6 minutes, plus

sat. fat 1g Calories 41 (52% from fat)

Nutritional information per serving (¼ cup):

before serving.

NUTMEG

BLACK PEPPER

avors to develop. Remove from refrigerator ½ hour Allow dip to rest at least 2 hours in refrigerator for

process until all ingredients are incorporated. reserved Parmesan; pulse 5 times to combine, and then

YOGURT

HEARTS

about 5 pulses. Add remaining ingredients, including Add the fresh herbs to the work bowl; pulse to chop, Parmesan until nely chopped; remove and reserve. work bowl of the Cuisinart Insert the large metal chopping blade into the large

½-INCH CUBES

optional 2 hours for resting

Makes 4 cups

A delicious lowfat dip for crudités or chips.

ARTICHOKE AND HERB YOGURT DIP

¹∕8 TEASPOON FRESHLY GROUND

¼ TEASPOON KOSHER SALT

½ TEASPOON FRESHLY GROUND ½ TEASPOON LEMON ZEST

16 OUNCES PLAIN LOW-FAT

2 JARS (12-OUNCE) ARTICHOKE ¼ CUP FRESH PARSLEY ¼ CUP FRESH BASIL 2 TABLESPOONS FRESH MINT

1 OUNCE PARMESAN, CUT INTO

Page 66

BREAKFAST & BRUNCH

ber 3g

fat 3g

calc. 26mg

pro. 2g

sod. 179mg

carb. 20g

Food Processor. Chop the parsley,

chol. 9mg

Approximate preparation time: 10 minutes, plus

sat. fat 2g Calories 118 (26% from fat)

Nutritional information per serving:

Taste, adjusting seasoning accordingly, and serve. Toss with remaining butter and reserved parsley.

5 minutes. crisper hash, uncover and toss over heat for an additional minutes, covering pan for the last 5 to 8 minutes. For a vegetables, stirring occasionally, for about 20 to 25 onion, potatoes, fennel, salt, pepper and thyme. Sauté medium heat. Once the butter has melted, add the Put 2 tablespoons of butter into a large sauté pan over

Adjust the slicing disc to 4mm and slice the fennel.

GROUND BLACK PEPPER

½-inch dice. potatoes. Remove sliced potatoes and cut into

BUTTER, DIVIDED

the large work bowl. Slice both the white and sweet Insert the slicing disc assembly, adjusted to 6mm, into

assembly and reserve. and pulse to chop, about 6 pulses; remove work bowl

SCRUBBED WELL

POTATOES, SCRUBBED WELL

about 15 seconds; remove and reserve. Add the onions bowl of the Cuisinart

1-INCH PIECES

Insert the small metal chopping blade into the small work

25 minutes for cooking

½ TEASPOON DRIED THYME

½ TEASPOON FRESHLY ¾ TEASPOON KOSHER SALT

3 TABLESPOONS UNSALTED 1 MEDIUM FENNEL BULB

½ POUND SWEET POTATOES,

1 POUND YUKON GOLD

1 SMALL ONION, CUT INTO ¼ CUP FRESH PARSLEY

Makes 5 cups

dinner side dish.

A twist on traditional hash, this dish could also make a great

WHITE AND SWEET POTATO HASH WITH FENNEL

Page 67

BREAKFAST & BRUNCH

ber 1g

fat 7g

calc. 38mg

pro. 7g

Food Processor and process

sod. 295mg

carb. 2g

chol. 212mg

Approximate preparation time: 25 minutes, plus

sat. fat 2g Calories 102 (64% from fat)

Nutritional information per scone:

the pan before adding the egg and vegetable mixture. vegetables are sautéed, stir them into beaten eggs; spray cooking spray before adding the eggs. To do so, once the *If not using a nonstick pan, coat the pan with a nonstick

cutting board to cut the frittata to serve immediately. Carefully remove skillet from oven and invert onto a

puffed, about 15 to 20 minutes. and bake until the top of the frittata is golden and begins to set, about 5 minutes. Place skillet into oven skillet on the heat so that the bottom of the frittata lightly stir to evenly distribute the vegetables. Leave heat to medium low and pour the eggs into the skillet; reserved Parmesan. Once vegetables are soft, reduce well and stir in the remaining salt and pepper and While vegetables are cooking, beat the eggs together

until the vegetables have softened. the salt and pepper. Sauté for about 8 to 10 minutes, mushrooms, red peppers, thyme, and a pinch each of and sauté for 2 to 3 minutes, until fragrant. Add the surface evenly with the oil. Add the garlic to the skillet Add the olive oil and swirl the pan to coat the pan Place a 12-inch nonstick skillet* over medium heat.

the disc to 2mm and then slice the red peppers. the large work bowl and slice the mushrooms. Adjust Insert the slicing disc assembly, adjusted to 4mm, into

BLACK PEPPER, DIVIDED

DIVIDED

OLIVE OIL

nely chopped; remove bowl and reserve. Add the garlic cloves to the small bowl and process until the Parmesan until nely chopped; remove and reserve.

INTO 4 STRIPS

work bowl of the Cuisinart Insert the small metal chopping blade into the small

Preheat oven to 350°F.

CUT INTO ½-INCH CUBES

15 minutes for baking

Makes 10 servings

10 LARGE EGGS

½ TEASPOON FRESHLY GROUND

¼ TEASPOON KOSHER SALT,

1½ TABLESPOONS EXTRA VIRGIN 1 TEASPOON DRIED THYME

2 RED BELL PEPPERS, EACH CUT 8 OUNCES CREMINI MUSHROOMS 3 GARLIC CLOVES

3 OUNCES PARMESAN,

Try this frittata paired with a green salad for a light lunch or dinner.

MIXED MUSHROOM AND RED PEPPER FRITTATA

Page 68

BREAKFAST & BRUNCH

ber 1g

fat 13g

calc. 15mg

pro. 4g

sod. 193mg

carb. 34g

chol. 18mg

sat. fat 2g Calories 259 (43% from fat)

Nutritional information per serving:

1 hour and 15 minutes, until a cake tester comes out clean. Pour batter evenly into the prepared pans and bake for

10 to 15 seconds until just combined. times to incorporate ingredients and then process for Add reserved dry ingredients and zucchini. Pulse 4

the feed tube; process ingredients for 10 seconds. running, add the oil, egg, and then the vanilla through bowl and add the light brown sugar. With the machine Insert the large metal chopping blade into the large work

process the zucchini; remove and reserve. medium shredding side into the large work bowl and Insert the reversible shredding disc assembly on the

work bowl and reserve. the walnuts by pulsing, about 6 to 8 pulses. Remove

Food Processor and chop

work bowl of the Cuisinart Insert the small metal chopping blade into the small

cloves, ginger and salt together in a bowl; reserve. Stir the our, baking soda, baking powder, cinnamon,

with nonstick cooking spray. Preheat oven to 325°F. Coat one 9 x 5-inch loaf pan well

75 minutes for baking

EXTRACT

¾ TEASPOON PURE VANILLA 1 LARGE EGG, LIGHTLY BEATEN ½ CUP VEGETABLE OIL 1 CUP LIGHT BROWN SUGAR

½ POUND

1 LARGE ZUCCHINI, ABOUT ½ CUP TOASTED WALNUTS ¾ TEASPOON SALT ¼ TEASPOON GROUND GINGER ¼ TEASPOON GROUND CLOVES

CINNAMON

1 TEASPOON GROUND ¼ TEASPOON BAKING POWDER ¼ TEASPOON BAKING SODA

ALL-PURPOSE FLOUR

2¼ CUPS UNBLEACHED, NONSTICK COOKING SPRAY

Approximate preparation time: 15 minutes, plus

Makes one 9 x 5-inch loaf, approximately 12 servings

Food Processor.

Cuisinart

This delicious zucchini bread is so simple to prepare in your

ZUCCHINI SPICE BREAD

Page 69

BREAKFAST & BRUNCH

ber 0g

fat 7g

calc. 18mg

pro. 2g

sod. 258mg

carb. 21g

Food Processor. Process the our,

Food Processor. Put the nuts for

chol. 18mg

Approximate preparation time: 15 minutes plus

sat. fat 1g Calories 151 (39% from fat)

Nutritional information per mufn:

tester comes out clean. each mufn. Bake for 18 to 20 minutes, until a cake

EXTRACT

pan. Sprinkle the crumb topping evenly on the tops of Scoop mufn batter evenly into the prepared mufn

the dried cherries, pulse 2 to 3 times to combine. for about 4 to 5 seconds. Scrape the work bowl and add combined. Evenly add the dry ingredients and process ingredients through the small feed tube and process until

CINNAMON

cup. With the machine running, pour the liquid Stir together the oil, egg and vanilla in a liquid measuring process together for about 5 seconds to combine. Add the sugars and buttermilk to the work bowl and

ALL-PURPOSE FLOUR

Remove and reserve. baking soda, salt and cinnamon for 10 seconds to sift. bowl of the Cuisinart

CINNAMON

Insert the large metal chopping blade into the large work

about 5 to 6 pulses. Remove work bowl and reserve. ingredients and pulse to achieve a crumb-like mixture,

INTO SMALL CUBES BUTTER, COLD AND CUT

pulse to roughly chop. Add remaining crumb topping the crumb topping recipe into the small work bowl and

ALL-PURPOSE FLOUR

bowl of the Cuisinart Insert the small chopping blade into the small work

OR WALNUTS

nonstick cooking spray.

1 CUP DRIED CHERRIES

1 TEASPOON PURE VANILLA 1 LARGE EGG

¹⁄³ CUP VEGETABLE OIL

¾ CUP BUTTERMILK ¼ CUP LIGHT BROWN SUGAR

¹⁄³ CUP GRANULATED SUGAR

½ TEASPOON GROUND ½ TEASPOON SALT ½ TABLESPOON BAKING SODA

1½ CUPS UNBLEACHED, MUFFINS:

¼ TEASPOON SALT

1 TEASPOON GROUND

¼ CUP (½ STICK) UNSALTED

¹⁄³ CUP LIGHT BROWN SUGAR

¼ CUP UNBLEACHED,

½ CUP TOASTED PECANS CRUMB TOPPING:

Preheat oven to 400°F. Coat one 12-cup mufn pan with

20 minutes for baking

NONSTICK COOKING SPRAY

Makes 12 mufns

A hit at every brunch table.

CHERRY CRUMB MUFFINS

Page 70

BASICS

ber 0g

cup of the

fat 7g

fat 6g

calc. 5mg

pro. 1g

calc. 2mg

pro. 1g

Food Processor. Add the

sod. 23mg

carb. 7g

sod. 23mg

carb. 8g

chol. 32mg

Approximate preparation time: 5 minutes

sat. fat 4g Calories 94 (63% from fat)

Nutritional information per serving:

For the almond sucrée:

sat. fat 4g Calories 92 (58% from fat)

Nutritional information per serving (based on 72 servings):

and follow instructions as stated above. remaining dry ingredients. Process 10 seconds to sift almonds by processing 45 seconds, and then add the all-purpose our for toasted almonds. Finely grind the To make this an almond sucrée, substitute ¹⁄

enough to roll. refrigerator until ready to use. Dough should be rm Form dough into 2 at discs. Wrap in plastic; chill in

until combined. water, zest (if using) and vanilla; pulse 3 to 4 times, one at a time, and process until incorporated. Add the 30 seconds. With the machine running, add the yolks, Add the butter and process until combined, about our, sugar and salt and process for 10 seconds to sift. work bowl of the Cuisinart Insert the large metal chopping blade into the large

EXTRACT

½ TEASPOON PURE VANILLA

(OPTIONAL)

¼ TEASPOON LEMON ZEST 1 TABLESPOON ICE WATER 2 LARGE EGG YOLKS

ROOM TEMPERATURE CUT INTO TABLESPOONS, UNSALTED BUTTER,

12 TABLESPOONS (¾ CUP) ½ TEASPOON TABLE SALT

SUGAR

2 TABLESPOONS GRANULATED

ALL-PURPOSE FLOUR

2 CUPS UNBLEACHED,

double-crust pie Makes two 9-inch single tarts/pies, or one

PÂTE SUCRÉE

Just roll and cut into your favorite shapes.

Have leftover dough? Use this “sweet” dough for simple cookies.

Page 71

BASICS

ber 0g

fat 0g

calc. 2mg

pro. 1g

sod. 98mg

carb. 10g

chol. 0mg

sat. fat 0g Calories 47 (5% from fat)

Nutritional information per serving:

to the dry ingredients in the work bowl. above except add 1½ tablespoons of granulated sugar TIP: For a sweet Pâte Brisée, follow the same recipe as

chol. 0mg

sat. fat 0g Calories 39 (6% from fat)

Nutritional information per serving:

ber 0g

fat 0g

calc. 2mg

pro. 1g

sod. 98mg

carb. 8g

well for up to 6 months as long as it is well wrapped. refrigerate until ready to use. This pastry also freezes pieces and form each into a at disc; wrap in plastic and not need all of the water. Divide dough equally into two and pulse until mixture just forms a dough – you may coarse crumbs. Pour in water 1 tablespoon at a time, add the butter and pulse until the mixture resembles

CUBES COLD AND CUT INTO ½-INCH

2 STICKS) UNSALTED BUTTER,

our and salt and process for 10 seconds to sift. Evenly

Food Processor. Add the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

ALL-PURPOSE FLOUR

Approximate preparation time: 5 minutes

¼ CUP ICE WATER

16 TABLESPOONS (½ POUND; 1 TEASPOON TABLE SALT

2 CUPS UNBLEACHED,

or one double-crust pie, (12 servings) Makes two single crust 9-inch tarts/pies (24 servings),

PÂTE BRISÉE

This versatile dough can be used for sweet or savory treats.

Page 72

BASICS

Nutritional information based on 12 servings per pie: 2-crust pie

Nutritional information based on 12 servings per pie: 1-crust pie

cinnamon and sugar, and baked until lightly browned. garnish the pie, or brushed with milk, sprinkled with sugar or TIP: Leftover pastry may be rolled out and cut into shapes to

dried beans. Bake for 15 minutes. parchment paper and weigh down with pie weights, dry rice or oven to 400º F. Cover the shell with a sheet of aluminum foil or

-inch thick to t pan; crimp and seal edges. Prick

Food Processor. Add the our, salt and baking

bottom all over with a fork. Chill for 30 minutes. Preheat the out pastry ¹⁄ To bake the pastry blind for a single-crust lled pie or tart, roll

for an hour before using. Use as directed in recipe. (double wrapped) for up to a month; thaw at room temperature will keep refrigerated for up to 3 days, or may be frozen wrap and refrigerate for 1 hour before continuing. The dough diameter (two disks for the two-crust recipe). Wrap in plastic together into a ball, then atten into a disk about 6 inches in Turn the dough out onto a lightly oured surface. Press

tender and aky. not sticky. Do not overprocess or the pastry will be tough, not in the processor! Add the liquid sparingly so that the dough is when pressed into a ball. Do not allow the dough to form a ball adding just enough water for the dough to hold together easily recipe) at a time, with 2 to 3 quick pulses after each addition, together. Add more water, a teaspoon (two for the two-crust hold together when a small amount is picked up and pressed 5 or 6 times. The dough will be crumbly, but should begin to maximum ice water on the our and butter mixture, then pulse a pea remain visible, 15 to 20 pulses. Sprinkle half the resembles coarse corn meal and no pieces of butter larger than butter and shortening. Use short quick pulses until the mixture powder and process for 10 seconds to sift. Add the well-chilled of the Cuisinart Insert the large metal chopping blade into the large work bowl

resting time

Approximate preparation time: 10 minutes, plus 30 minutes

AND CUT INTO ½-INCH CUBES NON-HYDROGENATED), COLD SHORTENING (PREFERABLY

CUBES COLD AND CUT INTO ½-INCH

2 STICKS) UNSALTED BUTTER,

ALL-PURPOSE FLOUR

AND CUT INTO ½-INCH CUBES NON-HYDROGENATED), COLD SHORTENING (PREFERABLY

½-INCH CUBES

COLD AND CUT INTO

1 STICK) UNSALTED BUTTER,

ALL-PURPOSE FLOUR CUPS UNBLEACHED,

5 TO 8 TABLESPOONS ICE WATER

4 TABLESPOONS VEGETABLE

16 TABLESPOONS (½ POUND; ¼ TEASPOON BAKING POWDER ½ TEASPOON TABLE SALT

3 CUPS UNBLEACHED, FOR A TWO-CRUST PIE:

2 TO 4 TABLESPOONS ICE WATER

2 TABLESPOONS VEGETABLE

8 TABLESPOONS (¼ POUND;

¹∕8 TEASPOON BAKING POWDER

¼ TEASPOON TABLE SALT

1½ FOR A ONE-CRUST PIE:

9- to 11-inch regular or deep-dish pie or tart.

This recipe makes ample crust for a

BASIC FLAKY PASTRY DOUGH

Page 73

BASICS

ber 1g

fat 0g

fat 2g

calc. 89mg

pro. 3g

Food Processor. Fill the

calc. 11mg

pro. 7g

Food Processor. Add both

carb. 20g

sod. 668mg

carb. 30g

sod. 718mg

chol. 0mg

Approximate preparation time: 10 minutes

chol. 85mg

Approximate preparation time: 5 minutes

sat. fat 0g Calories 97 (3% from fat)

Nutritional information per serving:

pass through a pasta roller machine. seconds to knead. Divide dough into 4 equal parts and Once dough ball forms, allow machine to run for 30 combine. Process ingredients until a dough ball forms. ours and salt to work bowl and pulse 5 to 6 times to and repeat, scraping the bowl in between. Add both process until nely chopped. Add remaining spinach

ALL-PURPOSE FLOUR

bowl with half of the spinach. Pulse 10 times and then work bowl of the Cuisinart

LEAVES

Insert the large metal chopping blade into the large

Makes 1 pound, about 6 servings

Add a healthy, colorful ingredient to your pasta bowl.

SPINACH PASTA DOUGH

sat. fat 1g Calories 165 (12% from fat)

Nutritional information per serving:

machine. dough into 4 equal parts and pass through a pasta roller allow machine to run for 30 seconds to knead. Divide time until a dough ball forms. Once dough ball forms, combine. With the machine running, add 1 egg at a ours and salt to work bowl and pulse 5 to 6 times to work bowl of the Cuisinart Insert the large metal chopping blade into the large

Makes 1½ pounds, about 10 servings

ALL-PURPOSE FLOUR

2 TEASPOONS KOSHER SALT

²⁄³ CUP SEMOLINA FLOUR

1½ CUPS UNBLEACHED,

6 OUNCES FRESH SPINACH

4 LARGE EGGS 1 TABLESPOON KOSHER SALT 1 CUP SEMOLINA FLOUR

2 CUPS UNBLEACHED,

PASTA DOUGH

freeze it after it has been rolled and cut.

Fresh pasta is a special treat. While it is best served right away, you can

Page 74

BASICS

ber 1g

fat 0g

calc. 0mg

pro. 3g

sod. 134mg

carb. 24g

chol. 0mg

Food Processor and add the our and salt.

sat. fat 0g Calories 112 (2% from fat)

Nutritional information per serving (1 ounce):

oil cooking spray. Follow pizza recipe. and place on baking pans lightly sprayed with vegetable and let rest 5 to 10 minutes. Roll into desired crust sizes Place dough on a lightly oured surface; punch down

warm place for about 45 minutes. food storage bag and seal the top. Let dough rise in a evenly with extra virgin olive oil and transfer to a plastic knead dough. Dough may be slightly sticky. Coat dough work bowl, process for an additional 30 seconds to Once a dough ball forms and cleans the sides of the the small feed tube as fast as the our will absorb it. With machine running, pour the liquid slowly through

Cuisinart Insert the dough blade into the large work bowl of the warm water. Let stand until foamy, about 3 to 5 minutes. In a 2-cup liquid measure, dissolve yeast and sugar in

and 10 minutes baking plus 55 minutes rising and resting, 5 minutes assembly

Approximate preparation time: 5 to 10 minutes,

12-inch crusts) / 36 servings Makes 1¾ pounds dough (six 7-inch crusts or three

OLIVE OIL

ALL-PURPOSE FLOUR

(105° TO 115°F.)

SUGAR

2 TEASPOONS EXTRA VIRGIN ½ TABLESPOON KOSHER SALT

3¹⁄³ CUPS UNBLEACHED,

1¼ CUPS WARM WATER

1 TEASPOON GRANULATED 1 PACKAGE ACTIVE DRY YEAST

order one to be delivered again!

PIZZA DOUGH

Once you see how simple pizzas are to make, you will never

Page 75

ber 0g

fat 7g

calc. 10mg

pro. 0g

sod. 86mg

carb. 2g

Food Processor. Add the shallots,

chol. 13mg

Approximate preparation time: 5 minutes

BASICS

BLACK PEPPER

¹∕

TEASPOON FRESHLY GROUND

DRAINED* OVERNIGHT

½ CUP NONFAT PLAIN YOGURT, 1½ CUPS MAYONNAISE

sat. fat 1g Calories 72 (88% from fat)

Nutritional information per serving (1 tablespoon):

reached. a yogurt strainer. Cover and let drain until desired thickness is *To drain yogurt, place in a strainer lined with a coffee lter or

until ready to use. pulse to combine, 5 times. Do not overprocess. Refrigerate to chop. Add the mayonnaise, yogurt and black pepper; Add the dill, mustard, thyme, and capers and pulse 5 times gherkins and parsley and pulse to chop, about 15 pulses. bowl of the Cuisinart Insert the large metal chopping blade into the large work

Makes about 2 cups

CAPERS TABLESPOONS DRAINED

MUSTARD

ITALIAN PARSLEY

GHERKIN PICKLES

INTO 1-INCH PIECES ONIONS, TRIMMED AND CUT

3 ½ TEASPOON DRIED THYME

1 TABLESPOON DIJON-STYLE 1 TABLESPOON DILL WEED

4 TABLESPOONS FRESH

3 OUNCES DRAINED SWEET

2 OUNCES SHALLOTS OR GREEN

but also with steamed fresh vegetables.

This tartar sauce is good not only with sh and shellsh,

TARTAR SAUCE

ber 0g

fat 12g

calc. 3mg

pro. 0g

sod. 45mg

carb. 0g

chol. 57mg

Food Processor. Add the yolks, mustard, salt

sat. fat 7g Calories 108 (98% from fat)

Nutritional information per serving (1 tablespoon):

Taste and adjust seasoning accordingly. Serve while still warm. incorporated, add the lemon juice and pulse to incorporate. mayonnaise consistency. When all butter has been incorporated, about 1 minute. Sauce will thicken to a and homogenous, slowly add remaining butter until should take about 5 minutes. Once the mixture is emulsied incorporated with the yolks before adding the next. This step through the feed tube drop by drop, being sure each drop is the machine running, very slowly drizzle ¼ of the hot butter melted, turn heat up to bring the butter just to a boil. With and pepper and process for 90 seconds. Once the butter is the Cuisinart Insert the large chopping blade into the large work bowl of

Place butter in a saucepan over low heat to melt.

Approximate preparation time: 15 minutes

Makes 1½ cups

JUICE

2 TABLESPOONS FRESH LEMON

GROUND BLACK PEPPER

¼ TEASPOON FRESHLY ½ TEASPOON KOSHER SALT

MUSTARD

1 TABLESPOON DIJON-STYLE 3 LARGE EGG YOLKS

3 STICKS) UNSALTED BUTTER

24 TABLESPOONS (¾ POUND;

and steamed vegetables.

This sauce can be used in many dishes, including eggs benedict

HOLLANDAISE SAUCE

Page 76

BASICS

Food Processor, add the shallots and pulse to

chol. 3mg

ber 5g

fat 3g

calc. 27mg

pro. 3g

sod. 233mg

carb. 17g

sat. fat 1g Calories 100 (24% from fat)

Nutritional information per serving (½ cup):

and adjust seasonings accordingly. about 40 seconds, until ingredients are well blended. Taste pinch of pepper; pulse 2 to 3 times and then process for and garlic into the work bowl. Add the lemon juice, salt and a Put the cooked peppers and the reserved roasted peppers

a steady simmer, and allow to reduce by half, about 5 minutes. evaporated, about 2 minutes. Add the chicken stock, bring to slightly. Add the white wine and stir until liquid is mostly when they are soft. Remove lid from pan and increase heat for about 30 minutes, stirring occasionally. Peppers are done Reduce heat to low and cover with lid. Allow peppers to sweat picking up any color. Stir in the chopped raw peppers. shallots; stir and sauté for about 2 minutes to soften, not over medium heat. Once the butter melts, add the chopped Put the butter and olive oil together into a large sauté pan

pulse to roughly chop. chop, remove and reserve. Add the raw pepper pieces and of the Cuisinart Insert the large metal chopping blade into the large work bowl

into 1-inch pieces. While the peppers are roasting, cut the remaining peppers

bag overnight.) store the peppers and garlic together in a plastic food storage cleaned peppers with peeled garlic cloves. (It is possible to off the garlic and each pepper and remove seeds. Reserve become loose, at least 30 minutes. Once cool, peel the skins Allow the peppers to cool and steam so that their skins in the bowl with the garlic and cover tightly with plastic wrap. blackened. Once the peppers are charred all over, place them ipping the peppers a few times so that they are evenly continue roasting peppers for an additional 30 minutes, place in a small heatproof bowl. Return tray to oven and Roast in oven for 20 minutes. Remove the garlic cloves and

garlic. Place half of the peppers on a prepared baking sheet with the

paper. Preheat oven to 425°F. Line a baking sheet with parchment

including roasting and resting peppers

BLACK PEPPER

TEASPOON KOSHER SALT

JUICE

BROTH

OLIVE OIL

BUTTER

FINELY CHOPPED

PEPPERS)

(APPROXIMATELY 8 MEDIUM

FRESHLY GROUND ¼ TO ½

½ TEASPOON FRESH LEMON

1½ CUPS CHICKEN STOCK OR 3 TABLESPOONS WHITE WINE

1½ TEASPOONS EXTRA VIRGIN

½ TABLESPOON UNSALTED

2 SHALLOTS (ABOUT 1 OUNCE), 8 GARLIC CLOVES, UNPEELED

3 POUNDS RED BELL PEPPERS

Approximate preparation time: 90 to 100 minutes,

Makes about 3 cups

perfect for chicken and sh.

roasted counterpart to create a avor-packed yet healthy sauce,

This sauce combines the sweet taste of the red pepper with its

ROASTED RED PEPPER SAUCE

Page 77

BASICS

ber 2g

fat 2g

ber 1g

fat 1g

calc. 91mg

carb. 10g

calc. 91mg

carb. 6g

Food Processor. Add the

sod. 732mg

pro. 3g

sod. 457mg

pro. 2g

chol. 0mg

Approximate preparation time: 10 to 15 minutes,

sat. fat 0g Calories 74 (22% from fat)

reduced for pizza sauce Nutritional information per serving (½ cup):

sat. fat 0g Calories 46 (22% from fat)

Nutritional information per serving (½ cup):

This sauce freezes well.

cool before using as a pizza topping. now and then. Transfer the reduced sauce to a bowl to uncovered, for 40 additional minutes to reduce, stirring If you would like a sauce for pizza, continue to simmer,

seasoning accordingly. and optional red pepper akes. Taste and adjust cool in the pan for 10 minutes. Stir in the black pepper simmer for 50 to 60 minutes. Turn off the heat and let then reduce the heat to low, cover the pan loosely and the pan with the basil, wine and salt. Bring to a boil and

SPICIER SAUCE)

(OPTIONAL, TO TASTE, FOR A

TEASPOON RED PEPPER FLAKES

BLACK PEPPER

the work bowl and pulse to chop. Add the tomatoes to While the onion mixture is cooking, add the tomatoes to Cook until onion is softened and the garlic is fragrant. tube to chop. Add the garlic and oregano to the pan.

(10 TO 12 LARGE LEAVES)

the processor running, drop the garlic through the feed the oil shimmers across the pan, add the onion. With

TOMATOES, WITH JUICES

oil into a 6-quart saucepan over medium heat. When onion and pulse to chop, about 10 times. Put the olive work bowl of the Cuisinart Insert the large metal chopping blade into the large

make the reduced pizza sauce) plus 1 hour cooking (cook an additional 40 minutes to

OLIVE OIL

1-INCH PIECES 4 OUNCES), CUT INTO

sauce for pizza. Makes 3 cups tomato sauce for pasta / 1¾ cups tomato

¼ TO ¾

¼ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT ¼ CUP DRY WHITE WINE

2 SPRIGS FRESH BASIL

1 CAN (35 OUNCES) PLUM ¾ TEASPOON DRIED OREGANO 4 GARLIC CLOVES

½ TABLESPOON EXTRA VIRGIN

1 SMALL ONION (ABOUT

a tasty topping for homemade pizzas.

A simple marinara sauce for pasta, or when reduced,

SIMPLE TOMATO SAUCE

Page 78

ber 0g

fat 5g

BASICS

calc. 34mg

pro. 1g

carb. 1g

sod. 88mg

chol. 1mg

sat. fat 1g Calories 51 (87% from fat)

Nutritional information per serving (1 tablespoon):

refrigerator, or it may be frozen. refrigerate. The pesto will keep for 5 days in the layer of olive oil on top; cover with plastic wrap and remove all air bubbles and even out the surface. Float a To store the pesto, transfer to a glass jar or bowl, tap to

formed, about 1 minute. Scrape the work bowl. tube, processing until combined and an emulsion is olive oil in a slow, steady stream through the small feed bowl. Add the salt. With the machine running, add the chop, using long pulses, 10 to 15 times; scrape the about 5 to 6 pulses. Add the basil leaves and pulse to about 30 seconds. Add the nuts and pulse to chop, the small feed tube to process until nely chopped, machine running, drop the cheese and garlic through

Food Processor. With the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

²∕

TO ¾

CUP EXTRA VIRGIN OLIVE OIL

SEA SALT

¼ TO ½

TEASPOON KOSHER OR

(ABOUT 20 OUNCES)

BASIL LEAVES, UNBLEMISHED

5 CUPS TIGHTLY PACKED FRESH

LIGHTLY TOASTED

½ CUP PINE NUTS OR WALNUTS, 2 GARLIC CLOVES

CUT INTO ½-INCH CUBES

PARMIGIANO CHEESE,

3 OUNCES REGGIANO

Approximate preparation time: 5 minutes

Makes about 2 cups

some of the basil and pine nuts.

BASIL PESTO

If you have other herbs or nuts, use them in place of

Page 79

BASICS

ber 0g

fat 10g

calc. 2mg

pro. 0g

cup rmly packed fresh

sod. 38mg

carb. 0g

chol. 17mg

may be substituted for the egg yolks.

Food Processor. Process the egg yolks, salt,

sat. fat 1g Calories 85 (98% from fat)

Nutritional information per serving (1 tablespoon):

eggs, Egg Beaters For lower-cholesterol mayonnaise, and to avoid using raw

the shell. shells, and avoid contact between the yolks or whites and properly refrigerated, clean, grade A or AA eggs with intact illness. To reduce this risk, we recommend you use only fresh, eggs due to the slight risk of salmonella or other food-borne Caution is suggested in consuming raw and lightly cooked *Raw egg warning:

with the yolks before adding the oil. herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed, For fresh herb mayonnaise: process ¹∕

Taste and adjust seasoning accordingly. slowly add remaining oil until thick, about 1 minute. 5 minutes. Once the mixture is emulsied and homogenous, the yolks before adding the next. This step should take about tube, drop by drop, being sure each drop is incorporated with the machine running, add ¼ cup of the oil through the feed mustard and lemon juice until smooth, about 30 seconds. With of the Cuisinart Insert the large metal chopping blade into the large work bowl

Approximate preparation time: 5 to 10 minutes

Makes about 3 cups

CANOLA OIL, DIVIDED

JUICE OR WHITE WINE VINEGAR

MUSTARD

TEASPOON KOSHER SALT

2 TO 2½

CUPS VEGETABLE OR

2 TEASPOON FRESH LEMON

2 TABLESPOON DIJON-STYLE ½ 4 LARGE EGG YOLKS*

Taste the difference in homemade mayonnaise.

BASIC MAYONNAISE

¾ CUP EXTRA VIRGIN OLIVE OIL

WHITE PEPPER

¼ TEASPOON GROUND

Food Processor. Add the vinegar, mustard,

chol. 0mg

ber 0g

fat 11g

calc. 2mg

pro. 0g

sod. 76mg

carb. 0g

sat. fat 2g Calories 91 (99% from fat)

Nutritional information per serving (1 tablespoon):

homogenous, about 3 minutes. the olive oil through the feed tube until all ingredients are combine and roughly chop. With machine running, slowly pour parsley and remaining herbs and spices and process to of the Cuisinart Insert the small metal chopping blade into the small work bowl

Approximate preparation time: 5 minutes

Makes 1 cup

MUSTARD

½ TEASPOON KOSHER SALT ½ TEASPOON DRIED MARJORAM ½ TEASPOON DRIED THYME ½ TEASPOON DRIED BASIL ¼ CUP FRESH PARSLEY

1 TEASPOON DIJON-STYLE ¼ CUP RED WINE VINEGAR

A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.

HERBED VINAIGRETTE

Page 80

BASICS

1 TEASPOON KOSHER SALT 1 TEASPOON CHILI POWDER 2 TEASPOONS DRIED THYME

ber 0g

fat 7g

calc. 4mg

pro. 0g

sod. 152mg

carb. 10g

chol. 0mg

sat. fat 1g Calories 97 (62% from fat)

Nutritional information per serving (1 tablespoon):

Process again until well mixed, about 45 seconds. process to nely chop. Add the remaining ingredients.

Food Processor. Add the garlic and

bowl of the Cuisinart Insert the small metal chopping blade into the small work

POWDER

2 TEASPOONS DRY MUSTARD

1 TEASPOON PAPRIKA

1 TABLESPOON PLUS ½ CUP BALSAMIC VINEGAR ½ CUP EXTRA VIRGIN OLIVE OIL ½ CUP DARK CORN SYRUP 4 GARLIC CLOVES

Approximate preparation time: 5 minutes

Makes 1 cup

This marinade pairs well with poultry and pork.

SWEET AND SOUR MARINADE

ber 0g

fat 4g

calc. 0mg

pro. 0g

Food Processor. Add the

sod. 156mg

carb. 2g

chol. 0mg

Approximate preparation time: 10 minutes

¼ TEASPOON CAYENNE PEPPER

VINEGAR

sat. fat 0g Calories 44 (78% from fat)

Nutritional information per serving (1 tablespoon):

approximately 2 hours before roasting or grilling. if not using immediately. Marinate meat or seafood for 15 seconds. Transfer to a container, cover and refrigerate remaining ingredients and process until smooth, about

SESAME OIL)

ASIAN SESAME OIL (TOASTED

CUP PLUS 2 TABLESPOONS HOISIN SAUCE

VEGETABLE OIL

LOW-SODIUM OR TAMARI)

Scrape the sides and bottom of the work bowl. Add the ginger and garlic and pulse to chop, about 8 to 10 times. work bowl of the Cuisinart

CUT INTO ½-INCH PIECES

Insert the large metal chopping blade into the large

2 TABLESPOONS RICE WINE

¼ CUP PLUS 2 TABLESPOONS

½ CUP CANOLA OR OTHER

²∕³ CUP SOY SAUCE (MAY USE

2 GARLIC CLOVES

1 OUNCE PEELED FRESH GINGER,

Makes about 2 cups

It is also a good sauce for serving with dim sum.

This marinade is equally good for pork, chicken or salmon.

ASIAN MARINADE

Page 81

BASICS

Food Processor. Pulse peanuts about 10 times

chol. 0mg

ber 1g

fat 9g

calc. 9mg

pro. 4g

sod. 1mg

carb. 4g

sat. fat 1g Calories 100 (71% from fat)

Nutritional information per serving (1 tablespoon):

TIP: Any nut can be substituted in this recipe. very smooth, about 4½ minutes.

and then process until drops of oil are visible and the mixture is of the Cuisinart Insert the large metal chopping blade into the large work bowl

Approximate preparation time: 4½ minutes

Makes 2 cups

4 CUPS DRY ROASTED PEANUTS

PEANUT BUTTER

ber 0g

fat 11g

calc. 2mg

pro. 0g

sod. 2mg

carb. 0g

chol. 30mg

Food Processor. With the machine running,

sat. fat 7g Calories 103 (98% from fat)

Nutritional information per serving (1 tablespoon):

Butter can either be refrigerated or frozen. each portion of butter into a log. Roll and wrap well in plastic. separate sheets of waxed paper. With the aid of the paper, form Remove butter from bowl, divide into two, and place on two

to combine, about 60 seconds. Scrape bowl as necessary. Add remaining ingredients, including the butter, and process drop the garlic cloves through the feed tube to nely chop. of the Cuisinart Insert the large metal chopping blade into the large work bowl

Approximate preparation time: 5 minutes

Makes 1 cup or two 7-inch logs

ROOM TEMPERATURE

2 STICKS) UNSALTED BUTTER,

16 TABLESPOONS (½ POUND; 1 TEASPOON BALSAMIC VINEGAR 1 TEASPOON CHILI POWDER 1 TEASPOON DRIED SAGE 1 TEASPOON DRIED OREGANO 1 TEASPOON DRIED BASIL 1 TEASPOON ITALIAN SEASONING 2 GARLIC CLOVES

MEDITERRANEAN BUTTER

ber 0g

fat 6g

calc. 2mg

pro. 0g

sod. 5mg

carb. 0g

Food Processor. Add the butter and

chol. 16 mg

sat. fat 4g Calories 52 (96% from fat)

Nutritional information per serving (1 tablespoon):

or frozen. Roll and wrap well in plastic. Butter can either be refrigerated paper. With the aid of the paper, form the butter into a log. Remove butter from bowl and place on a sheet of waxed

the bowl as necessary. Gorgonzola and process for 60 seconds until smooth, scraping bowl of the Cuisinart Insert the large metal chopping blade into the large work

Approximate preparation time: 5 minutes

Makes 1 roll compound butter, 16 slices

BLACK PEPPER

ROOM TEMPERATURE

1 STICK) UNSALTED BUTTER,

PINCH FRESHLY GROUND ¼ CUP GORGONZOLA, CRUMBLED

8 TABLESPOONS (½ CUP;

the grill. It is also delicious on a baked potato or steamed vegetables.

Melt a slice of this butter on your favorite steak right when it comes off

GORGONZOLA BUTTER

Page 82

BASICS

chol. 0mg

cups

carb. 11g

Food Processor. Break

sod. 90mg

ber 1g

fat 1g

calc. 10mg

pro. 2g

Food Processor.

sat. fat 0g Calories 60 (11% from fat)

Nutritional information per serving (2 tablespoons):

onion akes to toasted bread and process as above. dried oregano, dried basil, garlic powder, and ground TIP: For seasoned breadcrumbs, add ¼ teaspoon each

seconds. and then process until breadcrumbs are ne, about 25 toasted bread up into pieces and pulse about 10 times work bowl of the Cuisinart Insert the large metal chopping blade into the large

dried out. layer for about 20 minutes or until bread is completely Preheat oven to 325°F. Bake slices of bread in a single

minute, plus 35 minutes for baking

Approximate preparation time: Less than one

Makes 1¹∕

in no time with your Cuisinart

6 SLICES WHITE BREAD

There is no need to buy breadcrumbs when you can make them

BASIC FRESH BREADCRUMBS

Page 83

used herein are the trademarks or service marks of their respective owners.

is a registered trademark of Cuisinart. Any trademarks or service marks of third parties

Cuisinart

Banana “Ice Cream” ..................................................68

Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Mango Sorbet .......................................................67

Tropical Fruit Smoothie ................................................66

Berry Mango Smoothie ................................................66

Raspberry Sauce .....................................................65

Dessert Crêpes with Berries ............................................64

Pound Cake with Pine Nuts and Olive Oil ................................ 63

Deep Chocolate Layer Cake & Cream Cheese Frosting .....................62

Pastry Cream ........................................................61

Banana Cream Pie & Chocolate Cookie Crust .............................60

Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Chocolate Pecan Pinwheels ............................................57

DESSERTS

Popovers ...........................................................56

Buttermilk Biscuits .................................................... 55

Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Wheat Bread .........................................53

Classic Cuisinart

Crusty French Bread ..................................................52

White Bread ......................................... 51

Classic Cuisinart

BREADS

Ginger Glazed Carrots ................................................50

Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Mashed Potatoes .................................................... 48

Stuffed Roasted Peppers ..............................................47

Vegetable Napoleon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

SIDES

Page 84

Crab Cakes .........................................................45

Chicken Marsala .....................................................44

Braised Veal Shanks ..................................................43

Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Eggplant Calzone .................................................... 39

Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

ENTRÉES

Shredded Carrot Salad with Honey-Ginger Dressing .......................37

Classic Creamy Chicken Salad ..........................................36

Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Chopped Salad ......................................................34

SALADS

French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Roasted Butternut Squash Soup ........................................32

Simple Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Lightened Broccoli and Potato Soup ....................................30

Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

SOUPS

Caramelized Onion, Steak and Gruyère Quesadillas .......................28

Spinach, Feta and Artichoke Stuffed Mushrooms ..........................27

Classic Bruschetta ....................................................26

Three Tomato Salsa ..................................................25

Hummus ............................................................24

Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Artichoke and Herb Yogurt Dip ......................................... 22

APPETIZERS

White and Sweet Potato Hash with Fennel ............................... 21

Mixed Mushroom and Red Pepper Frittata ...............................20

Zucchini Spice Bread .................................................19

Cherry Crumb Mufns ................................................ 18

BREAKFAST & BRUNCH

Page 85

Pâte Sucrée .........................................................17

Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Basic Flaky Pastry Dough ..............................................15

Spinach Pasta Dough .................................................14

Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

DOUGHS

Tartar Sauce ......................................................... 12

Hollandaise Sauce .................................................... 12

Roasted Red Pepper Sauce ............................................11

Simple Tomato Sauce ................................................. 10

Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

SAUCES

Basic Mayonnaise .....................................................8

Herbed Vinaigrette .................................................... 8

Sweet and Sour Marinade ..............................................7

Asian Marinade .......................................................7

MARINADES & DRESSINGS

Peanut Butter .........................................................6

Mediterranean Butter .................................................. 6

Gorgonzola Butter .....................................................6

BUTTERS

Basic Fresh Breadcrumbs ...............................................5

BASICS

Bon appétit! In addition, the detailed nutritional information lets you know exactly what you’re eating!

recipe’s time commitment so you can allocate your time accordingly. 2=medium, 3=challenging), and the convenient clock icons that point you to each Look for the chef’s whisks above the ingredients for the degree of difculty (1=easy,

dessert, every meal is covered with these easy-to-follow recipes. quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner and sor in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from

12-Cup Food Proces-

To help you feel right at home with your new Cuisinart Elite Collection

RECIPES

Page 86

12-CUP FOOD PROCESSOR

Recipe Booklet

ELITE COLLECTION

Page 87

Version no: N IB-8477E

SIZE: 152MM(W) x 228MM(H)

Pages: 86pp

Paper: Cover:157GSM MATT ARTPAPER Inside:120GSM GLOSS ARTPAPER

Color: Cover:4c+1c(BLACK) Inside:1c+1c

Coating: Gloss varnishing in cover Conair: Conair By

Astor You

Date: 20/02/2013

SUN HING PRINTING CO., LTD.

Cuisinart DLC-XPN User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual