Cuisinart FP-12N Instruction Manual

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INSTRUCTION BOOKLET

Recipe

Booklet

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12-Cup Cuisinart Elite Collection® 2.0 Food Processor

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

FP-12N Series

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

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.

6 cups puréed

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

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, and instruction/recipe book.

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. You will see a rectangular

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 (J) is at the bottom of the

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.

block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. Remove the instructional material 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), and dough blade (I) are in the middle foam block. Remove them next.

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 (J) from the bottom of the box.

7. Place the food processor on the countertop or table. Read the Assembly and Operating Instructions (pages 8–10) 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.

NOTE: We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration.

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 unit 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

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

A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord.

Longer extension cords are available and may be used if care is exercised in their use.

If a long extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

CONTENTS

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

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

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

Assembly and Operating Instructions ...........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

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

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

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 SealTightTM 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 seal can be removed for cleaning by hand or dishwasher.

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.

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.

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.

BPA Free (not shown)

All materials that come in contact with food or liquid are BPA free.

4a 4b

ASSEMBLY AND OPERATING 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

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 on 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

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

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

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 on 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 PULSE repeatedly as needed. The blue LED ON light will be illuminated upon activation.

WORK BOWLS

Two nested work bowls are provided for versatile processing. We recommend using the work bowls in a manner that will optimize efficiency 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 method is the Cherry Crumb Muffins recipe on page 36.

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 requires

MACHINE FUNCTIONS

Chopping

(using the Chopping Blade)

• For raw ingredients: peel, core and/or remove

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.

• Pulse food in 1-second increments to chop.

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)

• To purée fresh fruits or cooked fruits/

vegetables: Ingredients should be cut into 1-inch pieces; a smooth purée is achieve most easily when all the pieces are equal in size. Pulse to initially chop and then process ON

until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes recipe on page 48.)

• To purée solids for a soup or sauce: Strain 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)

• The dough blade is engineered to knead through yeast dough, while the metal chopping blade is ideal for pastry doughs.

•

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.

• Dough kneading should be done in the large bowl only.

Slicing

Slicing Disc)

• Always pack food in the feed tube evenly 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.

• When slicing cheese, be sure that the cheese is well chilled before slicing.

• For julienne or matchstick cuts: Place food 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.

• For round fruits or vegetables: Remove a thick 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.

• For small ingredients, like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate.

(using the Adjustable

Shredding

(using the Reversible

Shredding Disc)

• Always pack food in the feed tube evenly to 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.

• When shredding cheese, be sure that the cheese is well chilled before shredding.

• To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand up in feed tube. Process with even pressure.

Whipping

• As an optional attachment, Cuisinart also offers a whipping disc for egg whites, creams, etc. This part can be ordered separately using part number FP-12WHIP.

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.

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.

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

ADDITIONAL FOODS

Baby Food

Butter Metal Blade

Chocolate Metal Blade

Crumbs; Bread, Cookies & Crackers

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

Metal Blade Purée

Slicing Disc

Shredding Disc

Metal Blade

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

Chop 12 to 14 graham wafers =

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.

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 Mix

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

Dough Blade Dough Blade

Chop

Purée

Slice

Chop

Purée

Slice Shred (fine/med.)

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 5 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.*

CLEANING, STORAGE AND MAINTENANCE

Keep your Cuisinart Elite Collection® 2.0 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 removable for dishwashing or hand washing.) 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.

If you wash blades and discs by hand, do so 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.

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

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:

• The ingredients should be cut evenly

into ½- to 1-inch pieces before processing.

• Process in batches to avoid overloading.

2. Problem: Slices are uneven or slanted.

Solution:

• Place evenly cut food into the feed tube.

• Apply even pressure on the pusher.

3. Problem: Food falls over in feed tube.

Solution:

• Large feed tube must be packed full for best results. If processing smaller quantities, use the small feed tube.

4. Problem: Some food remains on top

of the disc.

Solution:

• It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.

Dough Processing

1. Problem: Motor slows down.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

•

Dough may be too wet. Follow solution 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:

• Always start the food processor before 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:

• Excessively sticky dough can cause blade 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:

• The pusher lock feature, located above the handle, should be pulled out (some vibration is normal).

5. Problem: Dough doesn’t clean inside of

the work bowl.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

• Dough may be too dry (see number 8).

• Dough may be too wet (see number 9).

6. Problem: Nub of dough forms on top of

blade and does not become uniformly kneaded.

Solution:

• Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl.

7. Problem: Dough feels tough after kneading.

Solution:

•

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:

• While machine is running, add water, 1 tablespoon at a time until dough cleans the inside of the bowl.

9. Problem: Dough is too wet.

Solution:

• While machine is running, add flour, 1 tablespoon at a time until dough cleans the inside of the bowl.

Technical

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

• There is a safety interlock to prevent the motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.

• If you are slicing or shredding and the 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.

• If the motor still will not start, check the power cord and outlet.

2. Problem: The food processor shuts off

during operation.

Solution:

• The cover may have become unlocked; check to make sure it is securely in position.

• A safety protector in the motor prevents the 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:

• The back of the cover becoming unlatched, and any related noise, will not prevent the unit from working. Simply push down to lock the back into position.

4. Problem: The motor slows down during

operation.

Solution:

• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.

• The maximum load capacity may have 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:

• These innovative blades have been

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 vibrates/moves

around the countertop during processing.

Solution:

• Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.

• This is normal as some heavier loads (e.g., 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:

• The pusher lock feature, located above the handle, should be pulled out.

WARRANTY FULL TEN-YEAR

MOTOR WARRANTY LIMITED THREE-YEAR

WARRANTY

This warranty is available to U.S. customers 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

2.0 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 Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty

2.0 12-Cup Food Processor

2.0 12-Cup

service, simply call our toll-

free number 1-800-726-0190 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 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 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.

product that is being

products of the

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

2.0

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

14CE006636

IB-13082-ESP

NOTES:

RECIPES

To help you feel right at home with your new Cuisinart Elite Collection® 2.0 12-Cup Food Processor in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, every meal is covered with these easy-to-follow recipes.

Look for the chef’s whisks above the ingredients for the degree of difﬁculty (1=easy, 2=medium, 3=challenging), and the convenient clock icons that point you to each recipe’s time commitment so you can allocate your time accordingly.

In addition, the detailed nutritional information lets you know exactly what you’re eating!

Bon appétit!

BASICS

Basic Fresh Breadcrumbs ............................................24

BUTTERS

Gorgonzola Butter ..................................................24

Mediterranean Butter ...............................................25

Peanut Butter ......................................................25

MARINADES & DRESSINGS

Asian Marinade ....................................................26

Sweet and Sour Marinade ...........................................26

Herbed Vinaigrette .................................................27

Basic Mayonnaise ..................................................27

SAUCES

Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Simple Tomato Sauce ...............................................29

Roasted Red Pepper Sauce ..........................................30

Hollandaise Sauce ..................................................31

Tartar Sauce .......................................................31

DOUGHS

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Spinach Pasta Dough ...............................................33

Basic Flaky Pastry Dough ............................................34

Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Pâte Sucrée .......................................................36

BREAKFAST & BRUNCH

Cherry Crumb Mufﬁns ..............................................37

Zucchini Spice Bread ...............................................38

Mushroom and Red Pepper Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

White and Sweet Potato Hash with Fennel .............................40

APPETIZERS

Artichoke and Herb Yogurt Dip .......................................41

Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

Hummus ..........................................................43

Three Tomato Salsa ................................................44

Classic Bruschetta ..................................................45

Spinach, Feta and Artichoke Stuffed Mushrooms ........................46

Caramelized Onion, Steak and Gruyère Quesadillas .....................47

SOUPS

Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Lightened Broccoli and Potato Soup ..................................49

Tomato Soup ......................................................50

Roasted Butternut Squash Soup ......................................51

French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

SALADS

Chopped Salad ....................................................53

Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54

Creamy Chicken Salad ..............................................55

Shredded Carrot Salad with Honey-Ginger Dressing .....................56

ENTRÉES

Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57

Eggplant Calzone ..................................................58

Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59

Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Braised Veal Shanks ................................................62

Chicken Marsala ...................................................63

Crab Cakes .......................................................64

SIDES

Vegetable Napoleon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65

Stuffed Roasted Peppers ............................................66

Mashed Potatoes ..................................................67

Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68

Ginger Glazed Carrots ..............................................69

BREADS

Classic White Bread ................................................70

Crusty French Bread ................................................71

Classic Wheat Bread ................................................72

Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73

Buttermilk Biscuits ..................................................74

Popovers .........................................................75

DESSERTS

Chocolate Pecan Pinwheels ..........................................76

Classic Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77

Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

Apple Crumb Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78

Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78

Banana Cream Pie ..................................................79

Chocolate Cookie Crust .............................................79

Pastry Cream ......................................................80

Deep Chocolate Layer Cake ..........................................81

Cream Cheese Frosting .............................................81

Pound Cake with Pine Nuts and Olive Oil ..............................82

Dessert Crêpes with Berries ..........................................83

Raspberry Sauce ...................................................84

Berry Mango Smoothie ..............................................85

Tropical Fruit Smoothie ..............................................85

Mango Sorbet .....................................................86

Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87

Banana “Ice Cream” ................................................87

Trademarks or service marks of their respective owners.

BASIC FRESH BREADCRUMBS

There is no need to buy breadcrumbs when you can make them in no

time with your Cuisinart

Makes 1¹∕³ cups

Approximate preparation time: Less than one minute, plus

6 slices white bread

35 minutes for baking

Preheat oven to 325°F. Bake slices of bread in a single layer for about 20 minutes or until bread is completely dried out.

Insert the large metal chopping blade into the large work bowl of the Cuisinart pieces and pulse about 10 times and then process until breadcrumbs are ﬁne, about 25 seconds.

TIP: For seasoned breadcrumbs, add ¼ teaspoon each dried oregano, dried basil, garlic powder, and ground onion ﬂakes to toasted bread and process as above.

Nutritional information per serving (2 tablespoons):

Food Processor.

Food Processor. Break toasted bread up into

GORGONZOLA BUTTER

Melt a slice of this butter on your favorite steak right when it comes off the

grill. It is also delicious on a baked potato or steamed vegetables.

Makes 1 roll compound butter, 16 slices

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the butter and Gorgon-

8 tablespoons (1 stick) unsalted butter, room temperature

¼ cup gorgonzola, crumbled

pinch freshly ground black pepper

BASICS

zola and process for 60 seconds until smooth, scraping the bowl as necessary.

Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated

or frozen.

MEDITERRANEAN BUTTER

2 garlic cloves 1 teaspoon italian seasoning 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried sage 1 teaspoon chili powder 1 teaspoon balsamic vinegar ½ pound (2 sticks) unsalted

butter, room temperature

PEANUT BUTTER

4 cups dry roasted peanuts

Makes 1 cup or two 7-inch logs

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic cloves through the feed tube to ﬁnely chop. Add remaining ingredients, including the butter, and process to combine, about 60 seconds. Scrape bowl as necessary.

Remove butter from bowl, divide into two, and place on two separate sheets of waxed paper. With the aid of the paper, form each portion of butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.

Makes 2 cups

Approximate preparation time: 4½ minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Pulse peanuts about 10 times and then process until drops of oil are visible and the mixture is very smooth, about 4½ minutes.

TIP: Any variety of nut can be substituted in this recipe.

BASICS

ASIAN MARINADE

This marinade is equally good for pork, chicken or salmon.

It is also a good sauce for serving with dim sum.

1 ounce peeled fresh ginger, cut into ½-inch pieces

2 garlic cloves

²∕³ cup soy sauce (may use

low-sodium or tamari) ½ cup vegetable oil ¼ cup plus 2 tablespoons

hoisin sauce ¼ cup plus 2 tablespoons

asian sesame oil (toasted sesame oil)

2 tablespoons rice wine vinegar ¼ teaspoon cayenne pepper

SWEET AND SOUR MARINADE

Makes about 2 cups

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ginger and garlic and pulse to chop, about 8 to 10 times. Scrape the sides and bottom of the work bowl. Add the remaining ingredients and process until smooth, about 15 seconds. Transfer to a container, cover and refrigerate if not using immediately. Marinate meat or seafood for approximately 2 hours before roasting or grilling.

This marinade pairs well with poultry and pork.

4 garlic cloves ½ cup dark corn syrup ½ cup extra virgin olive oil ½ cup balsamic vinegar 1 tablespoon plus 1 teaspoon

paprika 2 teaspoons dry mustard

powder 2 teaspoons dried thyme 1 teaspoon chili powder 1 teaspoon kosher salt

BASICS

Makes 1 cup

Approximate preparation time: 5 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart ﬁnely chop. Add the remaining ingredients. Process again until well mixed, about 45 seconds.

Food Processor. Add the garlic and process to

HERBED VINAIGRETTE

A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.

Makes 1 cup

Approximate preparation time: 5 minutes

¼ cup red wine vinegar 1 teaspoon dijon mustard ¼ cup fresh italian parsley ½

teaspoon dried basil

½ teaspoon dried thyme ½ teaspoon dried marjoram ½ teaspoon kosher salt ¼ teaspoon ground

white pepper

¾ cup extra virgin olive oil

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the vinegar, mustard, parsley and remaining herbs and spices and process to combine and roughly chop. With machine running, slowly pour the olive oil through the feed tube until all ingredients are homogenous, about 3 minutes.

Nutritional information per serving (1 tablespoon):

Calories 91 (99% from fat) sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | ﬁber 0g

carb. 0g | pro. 0g | fat 11g |

BASIC MAYONNAISE

Taste the difference in homemade mayonnaise.

Makes about 3 cups

Insert the large metal chopping blade into the large work

bowl of the Cuisinart® Food Processor. Process the egg yolks, lemon juice, vinegar, mustard, sugar, salt

3 large egg yolks* 1 tablespoon fresh lemon

juice 1 tablespoon white wine

vinegar 1 tablespoon dijon mustard 1½ teaspoons granulated

sugar 1½ teaspoons kosher salt ¼ teaspoon freshly ground

black pepper 1

²∕³ to 2 cups vegetable oil, divided

and pepper until smooth, about 20 seconds. With the machine running, add ¼ cup of the oil through the drizzle hole of the small pusher, drop by drop, being sure each drop is incorporated with the yolks before adding the next. This step should take about 1½ to 2 minutes. Once the mixture is emulsiﬁed and homogenous, slowly add remaining oil until thick, about 2 additional minutes. Taste and adjust seasoning as desired.

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

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

For lower-cholesterol mayonnaise, and to avoid using raw eggs, egg substitute may be used for the egg yolks.

¹∕

cup ﬁrmly packed fresh

BASICS

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

some of the basil and pine nuts.

3 ounces reggiano

2 garlic cloves ½ cup pine nuts or walnuts,

5 cups tightly packed fresh basil

¼ to ½

²∕

parmigiano, cut into

½-inch cubes

lightly toasted

leaves, unblemished (about 20 ounces)

teaspoon kosher salt

to ¾

cup extra virgin olive oil

BASIL PESTO

Makes about 2 cups

Approximate preparation time: 5 minutes

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

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

Nutritional information per serving (1 tablespoon): Calories 51 (87% from fat)

sat. fat 1g | chol. 1mg | sod. 88mg | calc. 34mg | ﬁber 0g

Food Processor. With the machine

carb. 1g | pro. 1g | fat 5g |

BASICS

SIMPLE TOMATO SAUCE

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

1 small onion, cut into

1-inch pieces ½ tablespoon olive oil 4 garlic cloves ¾ teaspoon dried oregano 1 can (35 ounces) plum

tomatoes, with juices

2 sprigs fresh basil

(10 to 12 large leaves) ¼ cup dry white wine ½ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper

¼ to ¾

teaspoon red pepper flakes

(optional, for a spicier sauce)

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

Approximate preparation time: 10 to 15 minutes, plus 1 hour cooking (cook an additional 40 minutes to make the reduced pizza sauce)

Insert the large metal chopping blade into the large work bowl of the Cuisinart chop, about 10 times. Put the olive oil into a 6-quart saucepan over medium heat. When the oil shimmers across the pan, add the onion. With the processor running, drop the garlic through the feed tube to chop. Add the garlic and oregano to the pan. Cook until onion is softened and the garlic is fragrant. While the onion mixture is cooking, add the tomatoes to the work bowl and pulse to chop. Add the tomatoes to the pan with the basil, wine and salt. Bring to a boil and then reduce the heat to low, cover the pan loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and optional red pepper ﬂakes. Taste and adjust seasoning accordingly.

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

This sauce freezes well.

Nutritional information per serving (½ cup): Calories 46 (22% from fat)

sat. fat 0g | chol. 0mg | sod. 457mg | calc. 91mg | ﬁber 1g

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

Calories 74 (22% from fat) sat. fat 0g | chol. 0mg | sod. 732mg | calc. 91mg | ﬁber 2g

Food Processor. Add the onion and pulse to

pro. 2g | carb. 6g | fat 1g |

pro. 3g | carb. 10g | fat 2g |

BASICS

ROASTED RED PEPPER SAUCE

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

roasted counterpart to create a ﬂavor-packed sauce,

perfect for chicken and ﬁsh.

Makes about 3 cups

Approximate preparation time: 90 to 100 minutes, including

3 pounds red bell peppers

(approximately 8 medium

peppers)

8 garlic cloves, unpeeled 2 small shallots, finely

chopped

½ tablespoon unsalted

butter

1½ teaspoons extra virgin

olive oil

3 tablespoons white wine 1½ cups chicken stock or broth ½ teaspoon fresh lemon juice ¼ to ½

teaspoon kosher salt

freshly ground

black pepper

While the peppers are roasting, cut the remaining peppers into 1-inch pieces. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor, add

the shallots and pulse to chop, remove and reserve. Add the raw pepper pieces and pulse to roughly chop.

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

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

Nutritional information per serving (½ cup): Calories 100 (24% from fat) | carb. 17g | pro. 3g | fat 3g |

sat. fat 1g | chol. 3mg | sod. 233mg | calc. 27mg | ﬁber 5g

roasting and resting peppers Preheat oven to 425°F. Line a baking sheet with parchment

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

garlic. Roast in oven for 20 minutes. Remove the garlic cloves and

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

BASICS

HOLLANDAISE SAUCE

This sauce can be used in many dishes, including eggs Benedict and

steamed vegetables.

Makes 1½ cups

Approximate preparation time: 15 minutes

3 sticks (¾ pound) unsalted butter

3 large egg yolks 1 tablespoon dijon mustard ½ teaspoon kosher salt ¼ teaspoon freshly

ground black pepper 2 tablespoons fresh lemon

juice

Place butter in a saucepan over low heat to melt. Insert the large chopping blade into the large work bowl of the

Cuisinart pepper and process for 90 seconds. Once the butter is melted, turn heat up to bring the butter just to a boil. With the machine running, very slowly drizzle ¼ of the hot butter through the feed tube drop by drop, being sure each drop is incorporated with the yolks before adding the next. This step should take about 5 minutes. Once the mixture is emulsiﬁed and homogenous, slowly add remaining butter until incorporated, about 1 minute. Sauce will thicken to a mayonnaise consistency. When all butter has been incorporated, add the lemon juice and pulse to incorporate.

Taste and adjust seasoning accordingly. Serve while still warm.

Nutritional information per serving (1 tablespoon):

Calories 108 (98% from fat) sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | ﬁber 0g

Food Processor. Add the yolks, mustard, salt and

carb. 0g | pro. 0g | fat 12g |

This tartar sauce is good not only with ﬁsh and shellﬁsh,

but also with steamed fresh vegetables.

4 medium scallions, trimmed and cut into 1-inch pieces

3 ounces drained sweet gherkin pickles

¼ cup fresh italian parsley 1 tablespoon dill weed 1 tablespoon dijon mustard ½ teaspoon fresh thyme 3 tablespoons drained

capers 1½ cups mayonnaise ¼ cup nonfat plain greek

yogurt ¹∕8 teaspoon freshly ground

black pepper

TARTAR SAUCE

Makes about 2 cups

Approximate preparation time: 5 minutes Insert the large metal chopping blade into the large work bowl

of the Cuisinart® Food Processor. Add the scallions, gherkins and parsley and pulse to chop, about 15 pulses. Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add the mayonnaise, yogurt and black pepper; pulse to combine, 5 times. Do not overprocess. Refrigerate until ready to use.

Nutritional information per serving (1 tablespoon):

Calories 72 (88% from fat) sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | ﬁber 0g

carb. 2g | pro. 0g | fat 7g |

BASICS

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

order one to be delivered again!

1 package (2¼ teaspoons) active dry yeast

1 teaspoon granulated sugar

1¼ cups warm water (105° to 110°f)

⁄3

cups unbleached,

all-purpose flour 1½ teaspoons kosher salt 2 teaspoons olive oil

PIZZA DOUGH

Makes 1½ pounds dough (four 8-inch crusts or two 12-inch crusts) / 36 servings

Approximate preparation time: 5 to 10 minutes, plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes baking

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert the dough blade into the large work bowl of the Cuisinart Processor and add the ﬂour and salt. With machine running, pour the liquid slowly through the small feed tube as fast as the ﬂour will absorb it. Once a dough ball forms and cleans the sides of the work bowl, process for an additional 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with extra virgin olive oil and transfer to a plastic food storage bag and seal the top. Let dough rise in a warm place for about 45 minutes.

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

Nutritional information per serving:

Food

BASICS

PASTA DOUGH

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

freeze it after it has been rolled and cut.

Makes 1½ pounds, about 10 servings

Approximate preparation time: 5 minutes

2 cups unbleached,

all-purpose flour

1 cup semolina flour 1 tablespoon kosher salt 4 large eggs

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

pasta roller machine.

Nutritional information per serving: Calories 165 (12% from fat)

sat. fat 1g | chol. 85mg | sod. 668mg | calc. 11mg | ﬁber 1g

Food Processor. Add both ﬂours and salt to

carb. 30g | pro. 7g | fat 2g |

SPINACH PASTA DOUGH

Add colorful ingredient to your pasta bowl.

6 ounces fresh spinach leaves 1½ cups unbleached,

all-purpose flour

²⁄³ cup semolina flour

2 teaspoons kosher salt

Makes 1 pound, about 6 servings

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart spinach. Pulse 10 times and then process until ﬁnely chopped. Add remaining spinach and repeat, scraping the bowl in between. Add both ﬂours and salt to work bowl and pulse 5 to 6 times to combine. Process ingredients until a dough ball forms. Once dough ball forms, allow machine to run for 30 seconds to knead. Divide dough into 4 equal parts and pass

through a pasta roller machine.

Nutritional information per serving: Calories 97 (3% from fat)

sat. fat 0g | chol. 0mg | sod. 718mg | calc. 89mg | ﬁber 1g

Food Processor. Fill the bowl with half of the

carb. 20g | pro. 3g | fat 0g |

BASICS

BASIC FLAKY PASTRY DOUGH

This recipe makes ample crust for a

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

for a one-crust pie:

1½ cups unbleached, all-purpose flour

¼ teaspoon kosher salt

¹⁄

teaspoon baking powder

1 stick (8 tablespoons) unsalted butter, cold and cut into ½-inch cubes

2 tablespoons vegetable shortening (preferably non-hydrogenated), cold and cut into ½-inch cubes

2 to 4 tablespoons ice water

for

a two-crust pie:

3 cups unbleached, all-purpose flour

½ teaspoon kosher salt ¼ teaspoon baking powder 2 sticks (½ pound) unsalted

butter, cold and cut into ½-

¼ cup vegetable shortening (preferably non hydrogenated), cold and cut into ½-inch cubes

5 to 8 tablespoons ice water

inch cubes

Approximate preparation time: 10 minutes, plus 30 minutes

resting time Insert the large metal chopping blade into the large work bowl

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

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

To bake the pastry blind for a single-crust ﬁlled pie or tart, roll out pastry Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400º F. Cover the shell with a sheet of aluminum foil or parchment paper and weigh down with pie weights, dry rice or dried beans. Bake for 15 minutes.

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

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

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

⁄8-inch thick and ﬁt into pan; crimp and seal edges.

BASICS

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

2 cups unbleached, all-purpose flour

1 teaspoon kosher salt 2 sticks (½ pound) unsalted

butter, cold and cut into ½-inch cubes

¼ cup ice water

PÂTE BRISÉE

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

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂour and salt and process for 10 seconds to sift. Evenly add the butter and pulse until the mixture resembles coarse crumbs. Pour in water 1 tablespoon at a time, and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a ﬂat disc; wrap in plastic and refrigerate until ready to use. This pastry also freezes well for up to 6 months as long as it is well wrapped.

Nutritional information per serving: Calories 39 (6% from fat)

sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | ﬁber 0g

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

Nutritional information per serving: Calories 47 (5% from fat)

sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | ﬁber 0g

carb. 8g | pro. 1g | fat 0g |

carb. 10g | pro. 1g | fat 0g |

BASICS

PÂTE SUCRÉE

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

Just roll and cut into your favorite shapes.

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

Approximate preparation time: 5 minutes

2 cups unbleached, all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt 1½ sticks (12 tablespoons)

unsalted butter, cut into tablespoons, room temperature

2 large egg yolks 1 tablespoon ice water ¼ teaspoon grated

lemon zest (optional) ½ teaspoon pure vanilla

extract

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

Form dough into 2 ﬂat discs. Wrap in plastic; chill in refrigerator until ready to use. Dough should be ﬁrm enough to roll.

Tip: To make this an almond sucrée, substitute toasted almonds for

almonds by processing 45 seconds, and then add the remaining dry ingredients. Process 10 seconds to sift and

follow instructions as stated above.

Nutritional information per serving (based on 24 servings): Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g |

sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | ﬁber 0g

⁄3 cup of the all-purpose ﬂour: Finely grind the

With the almond sucrée:

Nutritional information per serving: Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g |

sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | ﬁber 0g

BASICS

CHERRY CRUMB MUFFINS

A hit at every brunch table.

nonstick cooking spray

crumb

topping:

½ cup toasted pecans or walnuts

¼ cup unbleached, all-purpose flour

cup light brown sugar

⁄

4 tablespoons (½ stick) unsalted butter, cold and cut into small cubes

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

muffins

1½ all-purpose flour

½ tablespoon baking soda ½ teaspoon kosher salt ½ teaspoon ground

cinnamon ¹ ¼ cup packed light brown

sugar ¾ cup buttermilk ¹ 1 large egg 1 teaspoon pure vanilla

extract 1 cup dried cherries

cups unbleached,

cup granulated sugar

⁄

cup vegetable oil

⁄

Makes 12 mufﬁns

Approximate preparation time: 15 minutes plus 20 minutes

for baking Preheat oven to 400°F. Coat one 12-cup mufﬁn pan with

nonstick cooking spray. Insert the small chopping blade into the small work bowl of the

Cuisinart recipe into the small work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse to achieve a crumb-like mixture, about 5 to 6 pulses. Remove work bowl and reserve.

Insert the large metal chopping blade into the large work bowl of the Cuisinart soda, salt and cinnamon for 10 seconds to sift. Remove and reserve.

Add the sugars and buttermilk to the work bowl and process together for about 5 seconds to combine.

Stir together the oil, egg and vanilla in a liquid measuring cup. With the machine running, pour the liquid ingredients through the small feed tube and process until combined. Evenly add the dry ingredients and pulse about 4 to 5 times. Scrape the work bowl and add the dried cherries, pulse 2 to 3 times to combine.

Scoop mufﬁn batter evenly into the prepared mufﬁn pan. Sprinkle the crumb topping evenly on the top of each mufﬁn. Bake for 18 to 20 minutes, until a cake tester comes out clean.

Nutritional information per mufﬁn:

Calories 151 (39% from fat) sat. fat 1g | chol. 18mg | sod. 258mg | calc. 18mg | ﬁber 0g

Food Processor. Put the nuts for the crumb topping

Food Processor. Process the ﬂour, baking

carb. 21g | pro. 2g | fat 7g |

BREAKFAST & BRUNCH

ZUCCHINI SPICE BREAD

This delicious zucchini bread is simple to prepare in your

Cuisinart

nonstick cooking spray 2¼ cups unbleached,

all-purpose flour

¼ teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon ground

cinnamon

¼ teaspoon ground cloves ¼ teaspoon ground ginger ¾ teaspoon kosher salt ½ cup toasted walnuts 1 large zucchini, about

½ pound 1 cup packed light brown sugar ½ cup vegetable oil 1 large egg, lightly beaten ¾ teaspoon pure vanilla extract

Food Processor.

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

Approximate preparation time: 15 minutes, plus

75 minutes for baking

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

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

Insert the small metal chopping blade into the small work bowl of the Cuisinart pulsing, about 6 to 8 pulses. Remove work bowl and reserve.

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

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

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

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

Nutritional information per serving: Calories 259 (43% from fat) | carb. 34g | pro. 4g | fat 13g |

sat. fat 2g | chol. 18mg | sod. 193mg | calc. 15mg | ﬁber 1g

Food Processor and chop the walnuts by

BREAKFAST & BRUNCH

MUSHROOM AND RED PEPPER FRITTATA

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

Makes 10 servings

Approximate preparation time: 25 minutes, plus 15 minutes

for baking

3 ounces parmesan,

cut into ½-inch cubes

3 garlic cloves 8 ounces cremini mushrooms 2 red bell peppers, each cut

into 4 strips

1 teaspoon dried thyme 1½ tablespoons extra virgin

olive oil

¼ teaspoon kosher salt, divided ½ teaspoon freshly ground

black pepper, divided

10 large eggs

Preheat oven to 350°F.

Insert the small metal chopping blade into the small work bowl of the Cuisinart until ﬁnely chopped; remove and reserve. Add the garlic cloves to the small bowl and process until ﬁnely chopped; remove bowl and reserve.

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

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

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

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

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

Nutritional information per serving: Calories 102 (64% from fat) | carb. 2g | pro. 7g | fat 7g

sat. fat 2g | chol. 212mg | sod. 295mg | calc. 38mg | ﬁber 1g

Food Processor and process the Parmesan

BREAKFAST & BRUNCH

WHITE AND SWEET POTATO HASH WITH FENNEL

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

dinner side dish.

Makes 5 cups

Approximate preparation time: 10 minutes, plus 25 minutes

¼ cup fresh italian parsley 1 small onion, cut into 1-inch

pieces

1 pound yukon gold

potatoes, scrubbed well

½ pound sweet potatoes,

scrubbed well

1 medium fennel bulb 3 tablespoons unsalted

butter, divided

¾ teaspoon kosher salt ½ teaspoon freshly

ground black pepper

½ teaspoon dried thyme

for cooking

Insert the small metal chopping blade into the small work bowl of the Cuisinart seconds; remove and reserve. Add the onions and pulse to chop, about 6 pulses; remove work bowl assembly and reserve.

Insert the slicing disc assembly, adjusted to 6mm, into the large work bowl. Slice both the white and sweet potatoes. Remove sliced potatoes and cut into ½-inch dice.

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

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

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

Nutritional information per serving (½ cup): Calories 118 (26% from fat)

sat. fat 2g | chol. 9mg | sod. 179mg | calc. 26mg | ﬁber 3g

Food Processor. Chop the parsley, about 15

carb. 20g | pro. 2g | fat 3g

BREAKFAST & BRUNCH

ARTICHOKE AND HERB YOGURT DIP

A delicious lowfat dip for crudités or chips.

1 ounce parmesan, cut into ½-inch cubes

2 tablespoons fresh mint ¼ cup fresh basil ¼ cup fresh italian parsley 2 jars (12-ounces each)

artichoke hearts, drained 1 quart plain low-fat

yogurt ½ teaspoon grated lemon

zest ½ teaspoon freshly ground

black pepper ¼ teaspoon kosher salt

Makes 4 cups

Approximate preparation time: 6 minutes, plus optional

2 hours for resting

Insert the large metal chopping blade into the large work bowl of the Cuisinart ﬁnely chopped; remove and reserve. Add the fresh herbs to the work bowl; pulse to chop, about 5 pulses. Add remaining ingredients, including reserved Parmesan; pulse 5 times to combine, and then process until all ingredients are incorporated.

Allow dip to rest at least 2 hours in refrigerator for ﬂavors to develop. Remove from refrigerator ½ hour before serving.

Nutritional information per serving (¼ cup): Calories 41 (52% from fat)

sat. fat 1g | chol. 2mg | sod. 115mg | calc. 73mg | ﬁber 0g

Food Processor. Process the Parmesan until

carb. 3g | pro. 2g | fat 2g |

APPETIZERS

CHUNKY GUACAMOLE

Make our fresh guacamole for the Sunday game or serve alongside

quesadillas for a fun dinner night.

Makes 3 cups

Approximate preparation time: 10 minutes

1 garlic clove ½ jalapeño, seeded,

cut into 1-inch pieces

½ small onion, cut into

1-inch pieces 1 tablespoon fresh

cilantro leaves ¼ cup grape tomatoes 3 ripe avocados, halved

and pitted

1 to 2 tablespoons fresh lime juice ½ teaspoon kosher salt

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

Nutritional information per serving (¼ cup): Calories 76 (73% from fat)

sat. fat 1g | chol. 0mg | sod. 104mg | calc. 8mg | ﬁber 3g

Food Processor. With the machine running,

carb. 5g | pro. 1g | fat 7g |

APPETIZERS

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

¼ cup fresh italian parsley ½ teaspoon grated lemon zest ½ teaspoon kosher salt 1 garlic clove 2 cans (15 ounces each)

chickpeas, drained

2 tablespoons tahini 2 tablespoons fresh

lemon juice

2½ tablespoons water ½ teaspoon ground cumin 2 tablespoons extra virgin

olive oil

HUMMUS

Makes 2 cups

Approximate preparation time: 10 minutes

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

Nutritional information per serving (2 tablespoons): Calories 55 (49% from fat)

sat. fat 0g | chol. 0mg | sod. 163mg | calc. 13mg | ﬁber 1g

Food Processor. Process the parsley, lemon

carb. 5g | pro. 2g | fat 3g |

APPETIZERS

THREE TOMATO SALSA

Serve warm tortilla chips alongside this fresh and tangy salsa.

5 sprigs fresh cilantro, leaves only

½ small onion, cut into 1-inch

pieces

1 small garlic clove 1 small jalapeño, seeded 1 teaspoon kosher salt 1 plum tomato, cut into 1-inch

pieces

1 green hothouse tomato, cut

into 1-inch pieces

1 yellow tomato, cut into

1-inch pieces ½ teaspoon fresh lime juice

Makes 2 cups

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart garlic clove and jalapeño into the work bowl and pulse to chop, about 10 pulses. Add the salt, tomatoes and lime juice and pulse to chop until desired consistency is reached, about 8 to 10 pulses.

Taste and adjust seasoning accordingly.

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

Serve with your favorite tortilla chips.

Nutritional information per serving (¼ cup): Calories 13 (9% from fat)

sat. fat 0g | chol. 0mg | sod. 209mg | calc. 7mg | ﬁber 1g

Food Processor. Place the cilantro, onion,

carb. 3g | pro. 1g | fat 0g |

APPETIZERS

CLASSIC BRUSCHETTA

Classic and delicious.

4 garlic cloves 1 cup fresh basil 4 cups tomato pieces, cut into

1-inch pieces

½ teaspoon kosher salt

¹∕8 teaspoon freshly ground

black pepper

2 tablespoons extra virgin

olive oil

1 tablespoon fresh lemon juice ½ baguette, cut into

½-inch slices

1 smashed garlic clove

Makes 30 bruschette

Approximate preparation time: 15 to 20 minutes, including

toasting and assembly time

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

Preheat oven to 400°F.

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

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

Nutritional information per bruschetta:

Calories 80 (19% from fat) sat. fat 0g | chol. 0mg | sod. 176mg | calc. 23mg | ﬁber 1g

carb. 14g | pro. 2g | fat 2g |

APPETIZERS

SPINACH, FETA AND ARTICHOKE

STUFFED MUSHROOMS

A variation of the quintessential hors d’oeuvre.

1 ¾-inch slice french bread, cut into 4 pieces

½ ounce parmesan, cut into ½-inch pieces

2 tablespoons lightly toasted pine nuts or walnuts

1 can (15 ounces) artichokes, well drained, gently squeezed in paper towel to remove excess moisture

1 garlic clove 1 small shallot 5 ounces fresh spinach, well

washed and dried, tough stems removed

½ teaspoon herbes de provence

2 ounces feta cheese, slightly crumbled

2 ounces cream cheese, room temperature and cut into 1-inch pieces

30 1½-inch white button or cremini mushrooms

Makes about 30 stuffed mushrooms

Approximate preparation time: 30 to 40 minutes, plus

30 minutes baking and cooling Insert the small metal chopping blade into the small work bowl of

the Cuisinart Parmesan for about 45 seconds until ﬁnely chopped. Add the pine nuts and pulse about 5 times to coarsely chop. Remove and reserve. Add the artichokes to the small work bowl and pulse to chop, about 10 to 15 times. Add to the reserved breadcrumb mixture.

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

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

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

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

Nutritional information per mushroom: Calories 93 (62% from fat) | carb. 6g | pro. 3g | fat 6½g |

sat. fat 2g | chol. 6mg | sod. 117mg | calc. 74mg | ﬁber 1g

Food Processor and process the bread and

APPETIZERS

CARAMELIZED ONION, STEAK

AND GRUYÈRE QUESADILLAS

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

salsa, guacamole and sour cream for dipping.

Makes 16 servings

Approximate preparation time: 1 hour 40 minutes

1½ pounds yellow onions 4 tablespoons (½ stick)

unsalted butter

¹∕8 teaspoon kosher salt ¹∕8 teaspoon freshly ground

black pepper 4 ounces gruyère 1 pound sirloin steak 8 8-inch flour tortillas olive oil for brushing

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

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

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

To assemble: evenly place ¼ cup of onions on a tortilla and top with 4 to 5 slices of steak, ¹⁄³ cup of shredded cheese and then top with another tortilla. Repeat with remaining ingredients.

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

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

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

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

Nutritional information per serving: Calories 166 (44% from fat)

sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | ﬁber 0g

Food Processor, and slice the onions.

Griddler®, ﬁtted with the griddle plates

carb. 15g | pro. 8g | fat 8g |

APPETIZERS

This delicious soup is perfect all summer long.

2 pounds ripe tomatoes on the

vine, cut into 1-inch pieces,

divided

12 ounces english cucumber, cut

into 1-inch pieces, divided

2 yellow peppers, cut into

1-inch pieces, divided 1 large red onion, cut into

1-inch pieces, divided 4 cups grape tomatoes 3 garlic cloves 1 jalapeño, seeded and cut into

1-inch pieces ½ cup fresh cilantro,

leaves only ¾ teaspoon paprika

¹⁄³ cup sherry vinegar

2 slices white bread 1 teaspoon ground cumin 2 teaspoons kosher salt 1 teaspoon freshly ground

black pepper

½ tablespoon granulated sugar

²⁄³ cup extra virgin olive oil

GAZPACHO

Makes 8 cups

Approximate preparation time: 10 to 15 minutes

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

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

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

Nutritional information per serving (1 cup): Calories 172 (64% from fat) | carb. 14g | pro. 2g | fat 13g |

sat. fat 2g | chol. 0mg | sod. 407mg | calc. 31mg | ﬁber 2g

SOUPS

LIGHTENED BROCCOLI AND POTATO SOUP

This soup is a delicious substitute for other cream soups.

Makes about 10 cups

Approximate preparation time: 25 to 30 minutes

4 ounces cheddar 2 garlic cloves 1 small onion, cut into 1-inch

pieces

2 tablespoons olive oil 1½ teaspoons kosher salt, divided 1 teaspoon freshly ground

black pepper, divided

1 pound potatoes 2 pounds broccoli,

stems peeled and florets separated

2 tablespoons sherry 1 quart vegetable stock ¾ teaspoons grated lemon zest

Insert the reversible shredding disc assembly on the medium shredding side into the large work bowl of the Cuisinart® Food Processor and shred the cheese. Remove and reserve. Insert the large metal chopping blade. With the machine running, drop the garlic cloves through the small feed tube to ﬁnely chop. Add the onion to the work bowl and pulse to chop, about 10 pulses.

Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch each of salt and pepper. Sauté until softened, about 8 to 10 minutes.

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

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

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

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

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

Taste and adjust seasoning as desired.

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

Nutritional information per serving (1 cup):

Calories 140 (39% from fat) sat. fat 2g | chol. 5mg | sod. 680mg | calc. 71mg | ﬁber 4g

carb. 17g | pro. 5g | fat 7g |

SOUPS

TOMATO SOUP

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

with its smoky bacon ﬂavor.

8 ounces thick-cut bacon, cut

into small dice

6 ounces grape tomatoes 1 medium onion, cut into 1-inch

pieces

2 medium carrots, cut into

1-inch pieces 1 celery stalk, cut into 1-inch

pieces

3 tablespoons unbleached,

all-purpose flour

5 cups whole plum tomatoes in

purée (from about

1½ 28-ounce cans) 3 whole sun-dried tomatoes pinch baking soda 3½ cups vegetable stock 1½ teaspoons dried basil ¾ teaspoon dried marjoram 1½ teaspoons kosher salt ¾ teaspoon freshly ground

black pepper

Makes about 8 cups

Approximate preparation time: 50 minutes

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

While the bacon and tomatoes are cooking, insert the large metal chopping blade into the large work bowl of the Cuisinart about 10 pulses. Add the carrots and celery to the work bowl and pulse to chop, about 10 pulses.

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

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

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

Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup): Calories 160 (55% from fat)

sat. fat 5g | chol. 15mg | sod. 870mg | calc. 94mg | ﬁber 3g

Food Processor. Add the onion and pulse to chop,

carb. 16g | pro. 3g | fat 10g |

SOUPS

ROASTED BUTTERNUT SQUASH SOUP

A hearty, warming soup for a winter evening.

5 pounds butternut squash, halved and seeds removed (about two 2-pound squash)

1 tablespoon extra virgin olive oil

2½ teaspoons kosher salt, divided

2 medium-large onions, cut into 1-inch pieces

4 tablespoons (½ stick) unsalted butter

1 tablespoon light or dark brown sugar

¼ cup finely chopped fresh ginger

2 quarts vegetable stock 1½ teaspoons ground nutmeg ¾ teaspoon freshly ground

black pepper ½ teaspoon fresh thyme

Makes about 12 cups

Approximate preparation time: 65 to 75 minutes Preheat oven to 375°F. Place squash in a shallow roasting pan. Drizzle olive oil over

ﬂesh and into the pan and sprinkle the squash with ¼ teaspoon of the salt. Turn squash ﬂesh down. Bake until squash is tender, about 45 minutes.

Insert the large metal chopping blade into the large work bowl of the Cuisinart chop, about 8 to 10 pulses.

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

Add stock, roasted squash, nutmeg, and remaining salt and pepper to the pot. Cover; bring to a slight boil. Once boiling, uncover and let simmer for 15 to 20 minutes. Strain the soup, reserving the liquid. Place the solids into the large work bowl with the large metal chopping blade and purée until completely smooth, about 1 minute.

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

Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup): Calories 200 (60% from fat)

sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | ﬁber 1g

Food Processor. Add the onions and pulse to

carb. 19g | pro. 2g | fat 14g |

SOUPS

FRENCH ONION SOUP

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

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

Makes 10 servings

Approximate preparation time: about 2½ hours

2 pounds yellow onions, peeled

1 stick (8 tablespoons) unsalted butter

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

10 ounces gruyère 1 tablespoon unbleached,

all-purpose flour 6 cups beef or veal stock 1 sprig fresh thyme 1 bay leaf 1 cup dry sherry ½ baguette, cut into

½-inch slices

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

Melt the butter in an eight-quart stockpot placed over medium-low heat. Once the butter has melted, add the onions and ¼ teaspoon of both the salt and pepper. Let the onions cook until deeply caramelized, about 1½ hours.

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

Once onions have cooked, stir in the ﬂour and cook for about 1 to 2 minutes. Add the stock, thyme and bay leaf. Increase the temperature to medium high and bring the mixture to a simmer. Add the sherry and return to a simmer. Reduce the temperature to low and let cook for 50 minutes. Stir in remaining salt and pepper. Taste and adjust seasoning accordingly.

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

Nutritional information per serving (1 cup): Calories 311 (53% from fat)

sat. fat 11g | chol. 54mg | sod. 806mg | calc. 318mg | ﬁber 2g

Food Processor and slice the onions.

carb. 21g | pro. 13g | fat 19g |

SOUPS

CHOPPED SALAD

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

non-salad eaters!

Makes 10 cups

Approximate preparation time: 20 to 25 minutes, including

2 celery stalks, cut into 1-inch pieces

2 medium carrots, about 4 ounces, cut into 1-inch pieces

½ red onion, cut into 1-inch pieces

¾ cup fresh italian parsley 6 scallions, trimmed and cut

into 1-inch pieces 1 small to medium cucumber,

cut into 1-inch pieces ¾ pound ripe tomatoes,

cut into 1-inch pieces 1½ cups corn, fresh or frozen

thawed 1 can (15 ounces) chickpeas ½ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper 3 tablespoons herbed

vinaigrette (page 8)

vinaigrette

Insert the large metal chopping blade into the large work bowl of the Cuisinart parsley and scallions and pulse to chop, about 10 pulses. Remove and place vegetables in a large mixing bowl. Add the cucumber to the work bowl and pulse to roughly chop, 5 pulses, and add to mixing bowl. Roughly chop the tomatoes by pulsing them with 5 pulses and add to the mixing bowl with the corn and chickpeas. Toss all ingredients together with salt, pepper and vinaigrette. Taste and adjust seasoning accordingly. Serve immediately.

Nutritional information per serving (1 cup): Calories 140 (28% from fat)

sat. fat 1g | chol. 0mg | sod. 342mg | calc. 53mg | ﬁber 5g

Food Processor. Add the celery, carrots, onion,

carb. 23g | pro. 5g | fat 5g |

SALADS

CLASSIC COLESLAW

The Cuisinart® Food Processor makes the preparation of this

½ head green cabbage,

cored and quartered

½ head red cabbage,

cored and halved

½ pound carrots ½ fennel bulb 1¼ teaspoons kosher salt ½ cup mayonnaise ½ teaspoon freshly

ground black pepper

¼ teaspoon granulated sugar

picnic favorite a breeze.

Makes 8 cups

Approximate preparation time: 5 to 10 minutes,

plus 1 hour for resting time

Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice both cabbages. Remove and place in a large mixing bowl. Replace the slicing disc with the reversible shredding disc on the medium shredding side and shred the carrots and fennel. Toss well with the cabbage and the salt. Let vegetables sit for 1 hour and then squeeze out any moisture and drain. Toss with remaining ingredients. Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup): Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g |

sat. fat 2g | chol. 7mg | sod. 597mg | calc. 65mg | ﬁber 4g

SALADS

CREAMY CHICKEN SALAD

A delicious dish for a light lunch or dinner.

¼ medium red onion, cut into 1-inch pieces

2 celery stalks, cut into 1-inch pieces

1 pound cooked chicken breast, cut into 1-inch pieces

¼ cup light mayonnaise ¼ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper pinch paprika

Makes 2 cups

Approximate preparation time: 5 to 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart pulse to ﬁnely chop, about 8 to 10 pulses. Add the chicken and pulse about 5 to 6 times to chop. Scrape the bowl and add the mayonnaise and seasonings; pulse to achieve desired consistency.

Nutritional information per serving (½ cup): Calories 259 (38% from fat)

sat. fat 2g | chol. 103mg | sod. 492mg | calc. 25mg | ﬁber 0g

Food Processor. Add the onion and celery and

carb. 3g | pro. 36g | fat 11g |

SALADS

SHREDDED CARROT SALAD WITH

HONEY-GINGER DRESSING

Healthy, nutritious and delicious.

²⁄³ cup walnut halves

1½ pounds carrots, cut into 2-inch pieces

1 2-inch piece fresh ginger- root, peeled and cut into ½-inch pieces

½ cup plain nonfat greek yogurt

cup fresh mint leaves

⁄

1½ tablespoons honey

²⁄³ cup golden raisins

¼ teaspoon kosher salt pinch freshly ground

black pepper

Makes 6 cups

Approximate preparation time: 20 minutes, plus 8 hours (or

overnight) to drain yogurt

Preheat oven to 350°F. Put the walnut halves in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor and pulse to coarsely chop nuts, about 5 to 6 times. Remove work bowl and reserve.

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

Nutritional information per serving (½ cup): Calories 111 (30% from fat) | carb. 18g | pro. 4g | fat 4g

sat. fat 0g | chol. 0mg | sod. 35mg | calc. 66mg | ﬁber 2g

SALADS

EGGPLANT PARMESAN

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

Makes 8 servings

Approximate preparation time: 45 to 50 minutes, including

nonstick cooking spray 1 to 1¼

pounds eggplant

½ cup unbleached,

all-purpose flour

3 large eggs, lightly beaten 1½ cups basic fresh breadcrumbs

(page 5) ¼ cup olive oil ½ ounce parmesan 4 ounces mozzarella cheese,

well chilled

2 cups simple tomato sauce

(page 10)

cooking times

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

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

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

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

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

Nutritional information per serving: Calories 258 (45% from fat)

sat. fat 4g | chol. 92mg | sod. 353mg | calc. 142mg | ﬁber 5g

Food Processor. Slice the eggplant

carb. 29g | pro. 11g | fat 15g |

ENTRÉES

EGGPLANT CALZONE

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

Makes 2 large or 4 small calzones

Approximate preparation time: 1 hour for the pizza dough,

25 minutes plus about 30 minutes baking and resting time

1 recipe pizza dough* (page 13)

1 garlic clove ¾ teaspoon dried basil ¼ cup fresh italian parsley 6 ounces mozzarella cheese,

cold and cut into 1-inch pieces

6 pitted black olives ½ medium red onion 1 small eggplant,

(about 10 ounces), quartered lengthwise

1½ tablespoons extra virgin olive oil, divided

¼ cup ricotta cheese, drained if especially wet

¼ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper cornmeal for sprinkling

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

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

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

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

Nutritional information per serving (based on 12 servings): Calories 360 (27% from fat) | carb. 53g | pro. 14g | fat 11g |

sat. fat 4g | chol. 22mg | sod. 565mg | calc. 157mg | ﬁber 3g

Prepare the Pizza Dough and let rise. Insert the large metal chopping blade into the large work bowl

of the Cuisinart® Food Processor. Process the garlic, basil and parsley together until ﬁnely chopped, about 10 seconds. Add the mozzarella and the olives to the work bowl and pulse to coarsely chop, about 8 to 10 pulses. Transfer mixture to a large mixing bowl.

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

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

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

ENTRÉES

SPINACH RAVIOLI

Homemade ravioli deﬁnitely takes time to make,

but it is certainly well worth the effort.

1 garlic clove 1 tablespoon olive oil 10 ounces fresh spinach 5 ounces parmesan ½ lemon ½ pound ricotta, drained ½ teaspoon kosher salt ¼ teaspoon freshly ground

nutmeg 1 large egg 1 teaspoon water 1 recipe pasta dough

(page 14)*

Makes 30 ravioli

Approximate preparation time: 60 minutes,

including rolling

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

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

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

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

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

Serve ravioli with the Simple Tomato Sauce (page 28) and freshly grated Parmesan.

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

Nutritional information per serving (based on 6 servings):

Calories 201 (42% from fat) sat. fat 9g | chol. 74mg | sod. 712mg | calc. 249mg | ﬁber 1g

carb. 17g | pro. 12g | fat 9g

ENTRÉES

CLASSIC MEATBALLS

A classic recipe to use for meatballs and meatloaf.

½ medium onion, quartered ¼ cup loosely packed fresh

italian parsley 1 slice day-old firm bread,

torn into pieces ¾ pound boneless chuck,

cut into 1-inch pieces ¾ pound boneless pork,

cut into 1-inch pieces 2½ tablespoons nonfat dry

milk 1 teaspoon kosher salt ¾ teaspoon ground nutmeg ¼ teaspoon dried thyme 1 large egg 2 tablespoons cold water

(if necessary)

Makes approximately 16 meatballs

Approximate preparation time (meatballs):

10 minutes plus 25 minutes for cooking

Approximate preparation time (meatloaf):

10 minutes plus 75 minutes for cooking

Insert the large metal chopping blade into the large work bowl of the Cuisinart meat, dry milk, salt and spices into the work bowl and pulse 4 to 6 times, then process until ﬁnely chopped. Add the egg and water and pulse until the desired consistency is reached; be careful not to overprocess.

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

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

Nutritional information per serving (1 meatball): Calories 78 (55% from fat)

sat. fat 2g | chol. 31mg | sod. 125mg | calc. 20mg | ﬁber 0g

Nutritional information per serving (one 1-inch slice meatloaf): Calories 376 (55% from fat)

sat. fat 8g | chol. 151mg | sod. 601mg | calc. 95mg | ﬁber 1g

Food Processor. Put the onion, parsley, bread,

carb. 2g | pro. 7g | fat 5g |

carb. 10g | pro. 31g | fat 22g |

ENTRÉES

CHICKEN POT PIE

The ultimate comfort food.

1 roasted chicken, approximately 4 pounds, chilled and cut into 1-inch cubes

1 large onion, cut into 1-inch pieces

2 medium carrots 2 tablespoons unsalted

butter 1 large waxy potato 1 medium sweet potato,

peeled 2 tablespoons unbleached,

all-purpose flour 5 cups chicken broth ½ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper ½ cup frozen peas ½ cup frozen pearl onions ½ recipe prepared buttermilk

biscuits (page 55) nonstick cooking spray

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

Approximate preparation time: 1 hour plus 50 minutes for

baking Insert the large metal chopping blade into the large work bowl

of the Cuisinart® Food Processor. Add the cubed chicken and pulse to roughly chop. Reserve.

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

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

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

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

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

Pour ﬁlling into the prepared pan. Top pan with 12 biscuits. Bake until biscuits are fully baked through and golden brown,

about 35 to 40 minutes. Allow pot pie to rest for about 15 minutes before serving.

Nutritional information per serving: Calories 449 (45% from fat) | carb. 34g | pro. 27g | fat 22g |

sat. fat 10g | chol. 101mg | sod. 918mg | calc. 58mg | ﬁber 2g

ENTRÉES

BRAISED VEAL SHANKS

A perfect, comforting dish for a cold winter evening.

2 teaspoons olive oil 4 veal shanks (about 4 pounds

total), about 1¼ inches thick,

3 to 3½ inches in diameter,

tied with butcher's twine

½ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper

½ cup unbleached, all-purpose flour

¼ cup fresh italian parsley 3 garlic cloves ½ pound onions, cut into

1-inch pieces

1 leek, white part only, cleaned

well and cut into 1-inch pieces

1 medium carrot, cut into

1-inch pieces

1 celery stalk, cut into

1-inch pieces 1 tablespoon unsalted butter 1 teaspoon dried thyme 1 can (28 ounces) whole

plum tomatoes, drained

and roughly chopped

¼ cup dry white wine ¼ cup chicken stock,

nonfat, low sodium

1 tablespoon tomato paste 1 bay leaf

Makes 4 servings

Approximate preparation time: 35 to 40 minutes plus

3 hours for cooking Put the olive oil into an ovenproof 6-quart casserole over

medium heat. While oil is heating, season veal with salt and pepper; dust lightly with ﬂour, shaking off excess. Once oil is heated, add the veal shanks and cook for about 8 to 10 minutes on each side, until nicely browned. Remove and reserve.

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

Preheat oven to 300°F. Once the shanks are well browned, add the butter to the

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

Degrease the cooking liquid with a fat mop. (Or pour the liquid into a fat separator and allow the fat to rise to the top. Then pour the defatted liquid back into the cooked vegetables.) Stir in reserved chopped parsley. Taste and adjust seasoning as desired.

Serve with pasta, potatoes, or polenta.

Nutritional information per serving: Calories 607 (20% from fat) | carb. 20g | pro. 100g | fat 13g |

sat. fat 4g | chol. 381mg | sod. 686mg | calc. 179mg | ﬁber 4g

ENTRÉES

CHICKEN MARSALA

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

Makes 8 servings

Approximate preparation time: 30 to 35 minutes

2 leeks, white parts only 1 pound cremini mushrooms 3½ ounces shiitake mushrooms ¼ cup marsala wine ½ cup chicken broth, low

sodium 2 tablespoons cornstarch 3 tablespoons unsalted

butter, divided 1 teaspoon kosher salt,

divided ½ teaspoon freshly ground

pepper, divided 2½ pounds chicken breast,

thinly sliced ¼ cup unbleached,

all-purpose flour

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

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

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

Nutritional information per serving:

Calories 252 (22% from fat) sat. fat 3g | chol. 93mg | sod. 446mg | calc. 33mg | ﬁber 1g

carb. 12g | pro. 35g | fat 6g

ENTRÉES

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

nonstick cooking spray 16 ounces lump crabmeat 1 garlic clove 1 red bell pepper cored and

cut into 2-inch pieces 3 scallions, trimmed and cut

into 1-inch pieces ½ cup fresh italian parsley 1 teaspoon olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper 2 large eggs, lightly beaten 1 cup basic fresh

breadcrumbs (page 5) ½ 1 teaspoon worcestershire

sauce 1½ teaspoons old bay

seasoning 2 teaspoons dijon mustard hot sauce, optional

cup mayonnaise

CRAB CAKES

Makes twelve 3-ounce cakes

Approximate preparation time: 10 minutes plus

20 minutes cooking time Look through crabmeat to make sure there are no shells;

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

Insert the large metal chopping blade into the large work bowl of the Cuisinart drop the garlic through the small feed tube to chop. Add the pepper, scallions and parsley and pulse to coarsely chop, about 10 to 12 pulses.

Put the oil into a large skillet placed over medium heat. Once oil is hot, cook chopped vegetables with salt and pepper until soft, about 5 to 7 minutes. Remove and reserve in a large mixing bowl.

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

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

TIP: Substitute cooked ﬁsh ﬁllet for the crab.

Nutritional information per serving (2 crab cakes):

Calories 123 (33% from fat) sat. fat 2g | chol. 77mg | sod. 912mg | calc. 54mg | ﬁber 1g

Food Processor. With the machine running,

carb. 11g | pro. 11g | fat 5g |

ENTRÉES

VEGETABLE NAPOLEON

This vegetable side dish makes a beautiful presentation and

will be sure to impress any crowd.

Makes 8 servings

Approximate preparation time: 20 minutes

1 medium eggplant* 1 medium zucchini 1 medium onion 8 medium cremini mushrooms 2 medium tomatoes,

ripe but firm

¹⁄³ cup olive oil

1 teaspoon kosher salt ½ teaspoon freshly ground

black pepper

8 large basil leaves 3 ounces soft goat cheese

Preheat the Cuisinart

Insert the slicing disc assembly, adjusted to 6mm, into the large work bowl of the Cuisinart zucchini, onion, mushrooms and tomatoes into rounds.

Toss vegetables with the olive oil, salt and pepper.

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

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

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

Nutritional information per serving: Calories 160 (72% from fat)

sat. fat 13g | chol. 5mg | sod. 350mg | calc. 35mg | ﬁber 3g

Griddler® in the open position to high.

Food Processor. Slice the eggplant,

carb. 7g | pro. 4g | fat 13g |

. Grill 2 to 4 minutes per

SIDES

STUFFED ROASTED PEPPERS

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

delicious with our Simple Tomato Sauce.

Makes 6 peppers

Approximate preparation time: 65 to 70 minutes, including

nonstick cooking spray 3 garlic cloves ½ large red onion, cut into

1-inch pieces 1½ tablespoons nonfat dried

milk 1 tablespoon fresh

italian parsley ¾ teaspoon dried basil ¾ teaspoon celery seed 1½ teaspoons kosher salt ½ teaspoon freshly ground

black pepper 1¾ pounds pork shoulder,

cut into 1-inch pieces 2 tablespoons olive oil 1 cup basic fresh

breadcrumbs (page 5) 1 large egg 6 medium multi-colored

peppers, cored with seeds removed

bake time

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

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

Add the pork to the work bowl and pulse until ﬁnely chopped, about 10 to 12 times.

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

Nutritional information per pepper: Calories 324 (42% from fat)

sat. fat 4g | chol. 120mg | sod. 631mg | calc. 81mg | ﬁber 3g

Food Processor. With the machine running,

carb. 20g | pro. 27g | fat 15g |

SIDES

MASHED POTATOES

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

Makes 5 cups

Approximate preparation time: 35 minutes

2½ pounds yukon gold potatoes, peeled and cut into 1-inch pieces

10 chives, trimmed, dried well and cut into 1-inch pieces

1 ounce parmesan, cut into ½-inch pieces

3 tablespoons unsalted butter ½ teaspoon kosher salt ½ teaspoon freshly ground

black pepper ½ cup whole milk ½ cup mascarpone cheese,

room temperature

Put the potatoes in a large saucepan and cover with water. Bring to a boil and simmer until potatoes are tender.

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the chives and pulse to ﬁnely chop; remove work bowl and reserve.

Insert the reversible shredding disc on the ﬁne shredding side into the large work bowl of the Cuisinart shred the Parmesan. Reverse the disc to the medium shredding side. Once the potatoes are tender, shred the potatoes. Replace the shredding disc with the large metal chopping blade. Add the butter, salt, and pepper and pulse to combine. Add the milk through the feed tube while pulsing, until incorporated. Add the mascarpone and chives and pulse until just combined. Taste and adjust seasoning accordingly.

Nutritional information per serving: ( Calories 160 (35% from fat) | carb. 21g | pro. 5g | fat 6g |

sat. fat 4g | chol. 18mg | sod. 211mg | calc. 75mg | ﬁber 3g

Food Processor and

½ cup)

SIDES

GRILLED ROSEMARY POTATOES

Rosemary is a perfect partner for these grilled potatoes.

2 pounds new red potatoes 3 tablespoons olive oil ¾ teaspoon kosher salt ½ teaspoon freshly

ground black pepper

4 fresh rosemary sprigs

Makes about 6 servings

Approximate preparation time: About 40 to

50 minutes

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

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

Nutritional information per serving: Calories 179 (32% from fat)

sat. fat 1g | chol. 0mg | sod. 304mg | calc. 2mg | ﬁber 2g

Griddler®, ﬁtted with the grill plates to

carb. 27g | pro. 4g | fat 6g

Food

SIDES

GINGER GLAZED CARROTS

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

Makes 4 cups

Approximate preparation time: 35 minutes

1 2-inch piece fresh ginger 2 pounds carrots 2 tablespoons unsalted

butter

¹⁄³ cup real maple syrup

2 teaspoons grated orange zest

½ teaspoon kosher salt pinch freshly ground

black pepper

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

Nutritional information per serving (½ cup):

Food Processor and process the ginger;

SIDES

CLASSIC WHITE BREAD

Spoil your family with homemade bread.

2¼ teaspoons active dry yeast 1 tablespoon granulated sugar

¹⁄³ cup warm water

(105° to 110°f) 5 cups unbleached,

all-purpose flour

4 tablespoons (½ stick)

unsalted butter, cut into

1-inch pieces 2 teaspoons kosher salt 1 cup cold water nonstick cooking spray

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

Approximate preparation time: 10 to 15 minutes, plus 2½ hours rising and resting, 35 minutes baking, and 1 hour or longer cooling

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

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

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

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

Preheat oven to 400°F.

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

Nutritional information per serving: Calories 103 (16% from fat) | carb. 19g | pro. 3g | fat 2g |

sat. fat 1g | chol. 5mg | sod. 191mg | calc. 1mg | ﬁber 1g

BREADS

CRUSTY FRENCH BREAD

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

You can always freeze a loaf for future use.

Makes two medium baguettes, about ¾ pound each

Approximate preparation time: 10 to 15 minutes, plus 2 to

2¼ teaspoons active dry yeast 1¼ cups warm water,

(105° to 110°f)

3½ cups unbleached,

all-purpose or bread flour

²⁄³ cup cake flour ¹⁄³ cup wheat germ

2 teaspoons kosher salt ¼ cup cold water extra flour for

dusting bread

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

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

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

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

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

Preheat oven to 425°F.

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

Nutritional information per serving (1 slice): Calories 139 (19% from fat)

sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | ﬁber 1g

Food Processor. Add the ﬂours, wheat germ and salt

carb. 25g | pro. 3g | fat 3g |

BREADS

CLASSIC WHEAT BREAD

The nutty ﬂavor of whole wheat makes this bread a favorite.

2¼ teaspoons active dry yeast 1 tablespoon plus

¹⁄³ cup warm water

2 cups whole wheat flour 4 tablespoons unsalted

½ tablespoon kosher salt 1 cup cold water nonstick cooking spray

1 teaspoon

granulated sugar

(105° to 110°f)

cups unbleached, all-purpose flour

butter, cut into

1-inch pieces

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

Approximate preparation time: 10 to 15 minutes, plus 2½ hours rising and resting, 35 minutes baking, and 1 hour or longer cooling

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

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

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

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

Preheat oven to 400°F.

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

Nutritional information per serving (1 slice):

Calories 135 (20% from fat) sat. fat 2g | chol. 8mg | sod. 244mg | calc. 30mg | ﬁber 3g

carb. 23g | pro. 4g | fat 3g |

BREADS

BUTTERY DINNER ROLLS

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

Makes 16 rolls

Approximate preparation time: 20 to 25 minutes, plus 2½

¾ cup whole milk, plus 1 tablespoon for brushing

1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons for brushing

¼ cup granulated sugar 1 teaspoon kosher salt 2¼ teaspoons active dry yeast ¼ cup warm (105º to 110ºf)

water 4¾ cups unbleached,

bread flour 1 large egg

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

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

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

Preheat oven to 450°F. Lightly butter a 9 to 10-inch round baking pan. Divide the dough into 16 equal pieces, about 2¼ ounces each. Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes. Combine remaining tablespoon of milk and butter and heat until the butter has melted. Just before baking, gently brush the rolls with the butter/milk mixture. Place in preheated oven and bake until golden brown, about 25 to 30 minutes. Remove from pan and let cool on a rack for about 10 minutes for serving.

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

Nutritional information per serving (1 roll): Calories 209 (38% from fat)

sat. fat 5g | chol. 34mg | sod. 160mg | calc. 23mg | ﬁber 1g

Food Processor ﬁtted with the dough blade

carb. 28g | pro. 5g | fat 9g

BREADS

BUTTERMILK BISCUITS

These biscuits are so light and delicious that you will

want to make them every night.

2¼ cups unbleached,

all-purpose flour

¾ cup cake flour 1 tablespoon cream of tartar ¾ tablespoon baking soda ¼ teaspoon granulated sugar 1 teaspoon kosher salt ¼ teaspoon freshly ground

black pepper

9 tablespoons (1 stick plus

1 tablespoon) unsalted

butter, cold and cubed

1 cup buttermilk 2 tablespoons unsalted

butter, melted, for brushing

Makes 12 biscuits

Approximate preparation time: 10 minutes plus

10 minutes for baking

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

Insert the large metal chopping blade into the large work bowl of the Cuisinart tartar, and baking soda and process to combine for 10 seconds. Add the sugar, salt and pepper and process again for 5 seconds. Add the cold butter and pulse 15 times to incorporate into the dry ingredients, until the size of the butter resembles peas. While pulsing, pour the buttermilk through the feed tube and pulse until just incorporated. Remove dough from work bowl and place on a well-ﬂoured surface. Knead dough by hand about two times, form into a log and cut into 12 equal pieces. Form each piece into a ball and place evenly spaced onto the prepared baking sheet.

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

Food Processor. Add both ﬂours, cream of

BREADS

Eat the popovers hot out of the oven to fully appreciate

1½ cups unbleached,

all-purpose flour

¾ cup plus 4 teaspoons

evaporated milk

2 large eggs 1 tablespoon unsalted

butter, melted

½ teaspoon kosher salt butter or nonstick

cooking spray for pan

POPOVERS

their delicious texture.

Makes 12 popovers

Approximate preparation time: 5 minutes plus

45 minutes for resting and 50 minutes for baking

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

Preheat oven to 450°F (use convection bake if available). Heavily butter or coat with nonstick cooking spray two 6-cup popover pans or twelve 5-ounce ramekins or mufﬁn cups and place on two baking sheets. Fill each cup/ramekin with about ¹⁄³ cup of batter. Place in oven and bake for 30 minutes. Lower the heat to 350°F and bake for an additional 20 minutes. Remove from oven and carefully remove popovers from ramekins. Serve immediately.

Nutritional information per popover: Calories 136 (39% from fat)

sat. fat 3g | chol. 87mg | sod. 188mg | calc. 98mg | ﬁber 0g

Food Processor. Add the ﬂour, milk, eggs,

carb. 14g | pro. 6g | fat 6g |

BREADS

CHOCOLATE PECAN PINWHEELS

These cookies are a delicious treat!

filling:

1 cup toasted pecans ¾ cup chocolate chips ½ cup granulated sugar ¼ cup packed brown sugar 1½ teaspoons ground

cinnamon ½ teaspoon freshly ground

nutmeg

¼ cup heavy cream ¼ cup cinnamon sugar

dough:

2¼ cups unbleached, all-purpose flour

½ teaspoon kosher salt ½ teaspoon ground

cinnamon 2 tablespoons granulated

sugar ½ teaspoon grated

orange zest 2 sticks (½ pound) unsalted

butter, cold and cut into small cubes

4 ounces (½ standard package) cream cheese, cold and cut into small cubes

½ cup sour cream, cold

Makes 4 dozen cookies

Approximate preparation time: 30 minutes, plus 35 minutes

for baking

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

Filling: Insert the small metal chopping blade into the small work bowl and add the pecans. Pulse to roughly chop. Add the chocolate and pulse again to roughly chop. Add the sugars, cinnamon and nutmeg and pulse to combine. Remove work bowl and reserve.

Dough: Insert the large metal chopping blade into the large work bowl of the Cuisinart sugar and zest and process for 10 seconds to sift. Add the butter and cream cheese evenly and pulse to combine. Add the sour cream and pulse until just combined. The dough should be slightly crumbly; be careful not to overmix. Divide dough into 4 equal pieces, wrap in plastic and chill in the refrigerator for 30 minutes (you want dough to be chilled, but still soft enough to be rolled).

Once dough has chilled, roll each piece out on a lightly ﬂoured surface into a rectangle about cream and then sprinkle with ¼ of the ﬁlling. Roll the rectangle up in a jellyroll fashion, brush with cream and sprinkle with cinnamon sugar. Chill slightly. Repeat with the remaining dough. Cut each roll into 12 pieces, approximately ½-inch thick and space evenly on the prepared baking sheets.

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

Nutritional information per cookie: Calories 113 (59% from fat)

sat. fat 4g | chol. 14mg | sod. 30mg | calc. 8mg | ﬁber 0g

Food Processor. Add the ﬂour, salt, cinnamon,

⁄8-inch thick. Brush pastry with

carb. 11g | pro. 1g | fat 8g |

DESSERTS

CLASSIC CHEESECAKE

This simple recipe produces perfect cheesecake every time.

Makes one 9-inch cake, 12 servings

Approximate preparation time: 15 minutes, plus 3 hours

baking/resting and 6-plus hours cooling

Preheat oven to 325°F. Place a large roasting pan on bottom

butter to prepare the pan 1 recipe graham cracker crust

(below)

24 ounces (3 standard packages)

cream cheese, room temperature

1½ cups granulated sugar ½ teaspoon kosher salt 4 large eggs,

room temperature

1 teaspoon pure vanilla

extract

¾ cup ricotta,

room temperature

¾ cup sour cream, room

temperature

rack of oven and ﬁll with 1 to 2 inches of water.

Butter one 9-inch springform pan.

Prepare the graham cracker crust according to recipe below.

Press the graham cracker crust evenly into the prepared pan.

Insert the large metal chopping blade into the large work bowl

of the Cuisinart® Food Processor. Cut each block of cream

cheese into 6 pieces and place in the work bowl; pulse 10 times

and then process for 45 seconds. Scrape the bowl and add the

sugar and salt; process for an additional 30 to 45 seconds until

smooth. With the machine running, add the eggs one at a time

with the vanilla, until just incorporated. Add the ricotta and sour

cream and pulse until all ingredients are just incorporated and

homogenous, scraping the bowl as necessary.

Pour ﬁlling evenly into the prepared pan and bake in the

middle of the oven. Add more water to roasting pan if any has

evaporated. Bake for 1 hour. Turn the oven off and let the cake

rest in the oven. Do not open the oven door until 2 hours have

elapsed.

Remove cheesecake and place on a cooling rack. Once

completely cool, wrap well with plastic and refrigerate for at

least 6 hours before serving.

Serve with fresh berries and Raspberry Sauce (page 65).

Nutritional information per serving:

Calories 456 (60% from fat)

sat. fat 18g | chol. 154mg | sod. 391mg | calc. 72mg | ﬁber 1g

carb. 38g | pro. 8g | fat 31g |

GRAHAM CRACKER CRUST

4½ ounces graham crackers,

about 1 sleeve

½ teaspoon ground

cinnamon

2 tablespoons granulated

sugar

3 tablespoons unsalted

butter, melted

Makes one 9-inch pie or cake crust, 12 servings

Approximate preparation time: 2 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Break crackers in fours and place in the work bowl; pulse until ﬁnely chopped, about 10 to 12 long pulses. Add the cinnamon and sugar and process for 15 seconds. Add the butter and process until ingredients are well combined, about 45 seconds.

Press into a 9-inch pie plate or cake pan to form bottom crust.

Nutritional information per serving: Calories 78 (44% from fat) | carb. 10g | pro. 1g | fat 4g |

sat. fat 2g | chol. 8mg | sod. 64mg | calc. 4mg | ﬁber 0g

DESSERTS

The adjustable slicing disc makes preparing this pie a breeze.

½ recipe sweet pâte brisée

5 large apples (golden deli-

juice of 2 lemons 1 ½ cup granulated sugar 2 tablespoons apricot jam 1 recipe crumb pie topping

(page 16)

cious, ginger gold, or other similar apples), peeled, cored and halved

teaspoon vanilla paste*

(below)

APPLE CRUMB PIE

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

Approximate preparation time: 55 to 65 minutes, including baking time

Preheat oven to 350°F. Roll out dough into a 10-inch disc. Fit into an ungreased,

9-inch, 1½-quart ceramic pie dish. Chill in refrigerator for about 20 minutes.

Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice the apples.

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

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

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

Nutritional information per serving (based on 12 servings): Calories 166 (8% from fat) | carb. 36g | pro. 3g | fat 1g |

sat. fat 0g | chol. 36mg | sod. 225mg| calc. 10mg | ﬁber 2g

CRUMB PIE TOPPING

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

Makes enough crumb topping for one pie

Approximate preparation time: 3 minutes

¹∕³ cup toasted pecans ¾ cup unbleached,

all-purpose flour

¹∕³ cup unsalted butter, cold

and cut into cubes

1¼ teaspoons ground

cinnamon

¼ teaspoon kosher salt

DESSERTS

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

Nutritional information per serving (based on 12 servings): Calories 89 (69% from fat) | carb. 6g | pro. 1g | fat 7g |

sat. fat 3g | chol. 13mg | sod. 44mg | calc. 5mg | ﬁber 1g

BANANA CREAM PIE

Everyone will love this Southern-inspired dessert.

1 recipe chocolate cookie crust

(below) 4 firm bananas ¼ teaspoon ground

cinnamon

1 recipe lighter pastry cream

(page 61)

Makes one 9-inch pie

Approximate preparation time: 50 minutes, including pastry

cream; allow 2 hours for chilling

Preheat oven to 375°F.

Prepare chocolate cookie crust according to recipe below.

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

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

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

Nutritional information per serving: Calories 315 (52% from fat)

sat. fat 11g | chol. 111mg | sod. 177mg | calc. 61mg | ﬁber 2g

Food Processor and slice the

carb. 35g | pro. 4g | fat 19g |

CHOCOLATE COOKIE CRUST

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

a cheesecake even more decadent.

24 chocolate wafer cookies,

2 4 tablespoons (½ stick)

unsalted butter, melted

about ½ box

teaspoons granulated sugar

Makes 1 cup, 12 servings

Approximate preparation time: 1 minute plus

15 minutes for baking time

Insert the large metal chopping blade into the large work bowl of the Cuisinart times. Add the sugar and pulse an additional 5 times. With the machine running, drizzle in the melted butter until incorporated.

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

Nutritional information per serving: Calories 85 (55% from fat)

sat. fat 3g | chol. 10mg | sod. 65mg | calc. 3mg | ﬁber 0g

Food Processor. Add the cookies and pulse 10

carb. 9g | pro. 1g | fat 5g |

DESSERTS

PASTRY CREAM

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

the food processor makes it easy.

Makes about 2¼ cups

Approximate preparation time: 25 minutes, including

1½ cups milk ½ cup heavy cream ½ cup granulated sugar, divided ½ teaspoon kosher salt 1½ teaspoons pure vanilla

extract 4 large egg yolks 2 tablespoons cornstarch

for a lighter pastry cream:

½ cup heavy cream 1½ tablespoons

confectioners’ sugar

cooking time

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

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

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

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

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

Nutritional information per serving (2 tablespoons): Calories 72 (50% from fat)

sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | ﬁber 0g

Food Processor. Add the yolks, cornstarch and

carb. 8g | pro. 1g | fat 4g |

DESSERTS

DEEP CHOCOLATE LAYER CAKE

Frost this deep and rich chocolate cake with

Cream Cheese Frosting (below).

butter to prepare the pans 2 cups unbleached,

all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon kosher salt ¾ cup granulated sugar ¾ cup packed light brown

sugar 5 ounces bittersweet

chocolate, chopped ¾ cup unsweetened cocoa

powder 1½ teaspoons espresso

powder 1 cup boiling water 2 sticks (½ pound) unsalted

butter, melted and cooled ¾ cup buttermilk 3 large eggs 1½ teaspoons pure vanilla

extract

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

Approximate preparation time: 15 minutes, plus 50 minutes

to bake, plus cooling time Preheat oven to 350°F. Coat two 9-inch round cake pans with

butter and cut rounds of parchment paper to ﬁt the bottoms of each pan.

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the ﬂour, baking soda, baking powder, salt and sugars and pulse 10 times and then process for 20 seconds to sift.

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

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

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

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

Nutritional information per serving: Calories 258 (23% from fat) | carb. 49g | pro. 6g | fat 7g |

sat. fat 3g | chol. 54mg | sod. 224mg | calc. 38mg | ﬁber 3g

CREAM CHEESE FROSTING

28 ounces (3½ standard pack-

ages) cream cheese (room temperature), each package of cream cheese cut into 6 pieces

3 sticks (¾ pound) unsalted butter, room temperature

2 cups confectioners’

sugar, sifted

¾ teaspoon kosher salt 1 teaspoon pure vanilla extract 2 teaspoons sour cream

Makes about 5½ cups

Approximate preparation time: 10 minutes

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

Nutritional information per serving (1 tablespoon): Calories 84 (81% from fat) | carb. 3g | pro. 1g | fat 8g |

sat. fat 5g | chol. 23mg | sod. 57mg | calc. 8mg | ﬁber 0g

DESSERTS

POUND CAKE WITH PINE NUTS AND OLIVE OIL

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

serve anytime with a cup of tea or coffee.

Make one 9 x 5-inch loaf cake

Approximate preparation time: 20 minutes, plus

nonstick cooking spray ¼ cup toasted pine nuts 1²⁄³ cups unbleached,

all-purpose flour ¼ cup cornmeal ½ tablespoon baking powder ½ teaspoon kosher salt 1½ cups (12 tablespoons)

unsalted butter, room temperature, cut into tablespoons

1 cup granulated sugar ½ teaspoon grated orange or

lemon zest

4 large eggs, room

temperature

¼ cup olive oil 1½ teaspoons pure vanilla

extract

90 minutes for baking

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

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

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

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

Nutritional information per serving (12 servings): Calories 308 (57% from fat)

sat. fat 8g | chol. 110mg | sod. 153mg | calc. 21mg | ﬁber 1g

Food Processor. Add the pine nuts and pulse

carb. 29g | pro. 4g | fat 20g |

DESSERTS

DESSERT CRÊPES WITH BERRIES

Crêpe-making takes some practice, but once you get

the technique down it is all worth it.

sweet crêpe batter:

3 large eggs ¾ cup unbleached,

all-purpose flour ½ teaspoon kosher salt 2 tablespoons granulated

sugar 1 teaspoon pure vanilla

extract 1 cup whole milk 4 tablespoons (½ stick) un

salted butter, melted

berries

: 2 cups mixed fresh berries ¼ teaspoon grated orange

zest 2 teaspoons granulated

sugar

mascarpone

8 ounces mascarpone, room temperature

¾ cup heavy cream ¹

cup superfine sugar

⁄

1 teaspoon pure vanilla extract 1 pinch kosher salt ¼ teaspoon grated orange

zest 1 teaspoon unsalted butter confectioners’ sugar for

dusting

cream:

Makes 6 servings

Approximate preparation time: 25 minutes, not including

resting the batter Insert the large metal chopping blade into the large work bowl

of the Cuisinart® Food Processor. With the machine running, add the eggs to the work bowl. Stir together the ﬂour, salt and sugar and add to the work bowl and mix until just combined. With the machine running, add the vanilla, milk and butter together and process until homogenous. Transfer mixture to a container; cover and let rest in the refrigerator for 2 hours or overnight.

Insert the small metal chopping blade into the small work bowl and add the berries, ¼ teaspoon orange zest and 2 teaspoons sugar. Process until completely puréed. Strain the purée through a ﬁne mesh strainer and discard the seeds; reserve.

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

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

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

Nutritional information per serving: Calories 393 (56% from fat) | carb. 35g | pro. 9g | fat 25g |

sat. fat 15g | chol. 172mg | sod. 342mg | calc. 98mg | ﬁber 1g

DESSERTS

RASPBERRY SAUCE

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

dessert crêpes and the cheesecake.

Makes 2 cups

Approximate preparation time: 5 minutes

3 cups frozen raspberries,

thawed

1 cup fresh raspberries 2 tablespoons granulated sugar pinch kosher salt ¼ teaspoon grated orange

zest

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

Nutritional information per 2 tablespoons: Calories 21 (0% from fat) | carb. 6g | pro. 0g | fat 0g |

sat. fat 0g | chol. 0mg | sod. 0mg| calc. 6mg | ﬁber 2g

DESSERTS

BERRY MANGO SMOOTHIE

A delicious smoothie, full of antioxidants.

2 medium-large ripe bananas,

each broken into 4 pieces

1½ cups strawberries, hulled

and quartered

1 pint blueberries 1 pound frozen mango 1½ cups orange peach mango

juice or orange juice

TROPICAL FRUIT SMOOTHIE

Makes eight 1-cup servings.

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart blueberries and frozen mango, in that order, into the work bowl.

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

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

Serve immediately.

Nutritional information per serving: Calories 146 (3% from fat)

sat. fat 0g | chol. 0mg | sod. 6mg | calc. 22mg | ﬁber 4g

Food Processor. Put the bananas, strawberries,

carb. 29g | pro. 1g | fat 0g |

A taste of the tropics anytime.

2 bananas 2 medium peaches, pitted

and cut into 1-inch cubes, about 2 to 2½ cups

2 cups pineapple, cut into

1-inch cubes 2 cups frozen cubed mango 1¾ cups orange peach

mango juice

Makes eight 1-cup servings

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart pineapple and frozen mango, in that order, into the work bowl.

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

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

Serve immediately.

Nutritional information per serving: Calories 114 (3% from fat)

sat. fat 0g | chol. 0mg | sod. 4mg | calc. 18mg | ﬁber 3g

Food Processor. Put the bananas, peaches,

carb. 29g | pro. 1g | fat 0g

DESSERTS

MANGO SORBET

This sorbet is fast and easy in the Cuisinart® Food Processor.

12 ounces frozen

cubed mango

²⁄³ cup simple syrup* 3 tablespoons fresh lemon juice small pinch kosher salt

Makes 2 cups

Approximate preparation time: 5 minutes

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

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

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

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

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

Nutritional information per serving (½ cup): Calories 119 (1% from fat)

sat. fat 0g | chol. 0mg | sod. 2mg | calc. 9mg | ﬁber 1g

Food Processor. Put the mango, simple syrup, lemon

carb. 31g | pro. 0g | fat 0g

DESSERTS

BLUEBERRY MINT SORBET

This refreshing sorbet is perfect in the height of summer.

12 ounces frozen blueberries ½ cup simple syrup* 2 large mint leaves 1 tablespoon fresh

lemon juice

Makes about 2 cups

Approximate preparation time: 5 minutes

Insert the large chopping blade into the large work bowl of the Cuisinart mint and lemon juice into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl and then process for about 1 minute until smooth.

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

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

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

Nutritional information per serving (½ cup): Calories 94 (5% from fat)

sat. fat 0g | chol. 0mg | sod. 0mg | calc. 1mg | ﬁber 2g

Food Processor. Put the blueberries, simple syrup,

carb. 24g | pro. 0g | fat 1g |

BANANA “ICE CREAM”

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

Makes about four 3-ounce servings

Approximate preparation time: 5 minutes

2 bananas, frozen,

cut into 1 to 2-inch pieces

½ tablespoon honey ¼ teaspoon pure

vanilla extract

1 tablespoon coconut milk pinch kosher salt

Insert the large chopping blade into the large work bowl of the Cuisinart coconut milk and salt into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl and then process for about 1 to 2 minutes until smooth.

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

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

Nutritional information per serving: Calories 68 (1% from fat)

sat. fat 1g | chol. 0mg | sod. 1mg | calc. 4mg | ﬁber 2g

Food Processor. Put the bananas, honey, vanilla,

carb. 16g | pro. 1g | fat 1g

DESSERTS

NOTES:

MANUAL DE INSTRUCCIONES

Libro de

recetas

en el lado opuesto

Procesadora de alimentos de 12 tazas (2.8 L) Cuisinart Elite Collection® 2.0

Para su seguridad y para disfrutar plenamente de este producto, siempre lea las instrucciones

cuidadosamente antes de usarlo.

Serie FP-12N

CAPACIDADES MÁXIMAS

ALIMENTO CAPACIDAD

DEL BOL DE 12 TAZAS (2.8 L)

Fruta/verdura/queso rebanado o rallado 12 tazas (1.3kg) N/A Fruta/verdura/queso picado 9 tazas (1.4kg) 3 tazas (430grams) Puré de fruta/verdura/queso 10 tazas (1.5kg)

Carne, pescado o marisco picado o molido 2 libras (910 g) ½ libra (225 g) Líquidos fluidos*

(por ej. aderezo, sopa, etc.) Mezcla para pastel 1 tarta de queso de 9 pulgadas

Galletas 6 docenas

Pan blanco 5 tazas (625 g) de harina común N/A Pan integral Mantequilla de frutas secas (por ejemplo

maní)

(volumen procesado: 6 tazas) (1.4L)

8 tazas (2.8 L) 3 tazas (710 ml)

(22 cm)

2 capas de pastel de 8 pulgadas (20 cm) (1 paquete de harina preparada para pastel de 18.5 onzas/535 g)

(receta de galletas de chispas de chocolate)

3 tazas (375 g) de harina común N/A 5 tazas (730g) 1½ taza (220g)

CAPACIDAD DEL BOL DE 4 TAZAS (945 ml)

3 tazas (470grams) (volumen procesado: 1½ taza) (390ml)

N/A

* Si la preparación contiene huevos (natilla, flan), utilice 2 tazas (475 ml) menos que la capacidad máxima.

INSTRUCCIONES DE DESEMBALAJE IMPORTANTES

Esta caja incluye la procesadora de alimentos de 12 tazas (2.8 L) Cuisinart Elite Collection sus accesorios:

dos boles encajados de 12 tazas (2.8 L) y 4 tazas (945 ml), tapa, juego de empujadores, cuchillas para picar/mezclar grande y pequeña, cuchilla amasadora, adaptador para uso con los discos y la cuchilla pequeña, disco rebanador ajustable, disco triturador/rallador reversible, espátula y manual de instrucciones/ libro de recetas.

PRECAUCIÓN: LAS HERRAMIENTAS DE CORTE SON MUY AFILADAS. Para prevenir

las heridas, desembale el aparato cuidadosamente, siguiendo las instrucciones siguientes:

1. Ponga la caja sobre una superficie llana y amplia, como una mesa o une encimera. Asegúrese de que la caja esté recta.

2. Abra la caja. En la caja, encontrará un bloque de espuma de poliestireno que contiene las piezas de la procesadora. Retírelas de sus cavidades en el orden siguiente: Primero, retire el manual de instrucciones.

La espátula y el adaptador para discos (A) se

encuentran en las cavidades en el costado corto del bloque. Retírelos después.

La tapa (B) se encuentra en el centro. Agarre

la tapa por el borde y álcela.

Después, retire el disco rebanador ajustable

(C) y el disco triturador/rallador reversible (D) del costado largo del bloque. Deslícelos fuera de sus cavidades CON SUMO

CUIDADO. LOS FILOS SON MUY CORTANTES.

Retire la cuchilla picadora/mezcladora

grande (E) y la cuchilla picadora/mezcladora pequeña (F) del bloque de espuma. ALCE

LAS CUCHILLAS CUIDADOSAMENTE, SOSTENIÉNDOLAS POR EL EJE. NUNCA TOQUE LOS FILOS DE LAS CUCHILLAS; SON MUY AFILADOS.

3. Retire el bloque de espuma de poliestireno.

4. Los boles (G), el juego de empujadores (H) y

la cuchilla amasadora (I) se encuentran en el

centro del bloque de espuma. Retírelos después.

5. Retire el bloque de espuma de poliestireno del medio.

6. El bloque-motor (J) se encuentra en el fondo de la caja. Instale los boles sobre la base, introduciéndolos sobre el árbol del motor y girando

en sentido antihorario

para sujetar.

Luego, retire la base (J) del fondo de la caja.

7. Ponga el aparato sobre la encimera o la mesa. Lea todas las instrucciones de ensamblaje y operación (páginas 8–10) cuidadosamente antes de usar el aparato.

8. Le aconsejamos que guarde el material de embalaje. puede ser útil.

NOTA: le aconsejamos que llene el formulario de registro disponible en www.cuisinart.com a fin de facilitar la verificación de la fecha de compra original.

IMPORTANTE MEDIDAS DE SEGURIDAD

Siempre que use aparatos eléctricos, debe tomar precauciones básicas de seguridad, incluso las siguientes:

Preparación:

1. Lea todas las instrucciones.

2. Las cuchillas y los discos son muy filosos; manipúlelas con sumo cuidado.

3. Desconecte el aparato cuando no está

en uso, antes de instalar/sacar piezas, antes de vaciar el bol y antes de limpiarlo. Para desconectar el cable de la toma de corriente, agárrelo por la clavija; nunca jale el cable.

4. No lo utilice en exteriores.

5. No permita que el cable cuelgue del borde de la encimera o de la mesa, ni que haga contacto con superficies calientes.

6. No utilice este aparato si el cable o la clavija estuviesen dañados, si no funcionase debidamente, si estuviese dañado, o después de que se hubiese caído al piso o al agua; regréselo a un centro de servicio autorizado para su revisión, reparación o ajuste.

Funcionamiento

1. Para reducir el riesgo de herida seria o de daño al aparato, mantenga las manos y los utensilios alejados de la cuchilla o del disco durante el funcionamiento. Se podrá usar una espátula de goma, siempre que el aparato esté apagado.

2. Evite el contacto con las piezas móviles. Nunca introduzca la mano en la boca de llenado; siempre use el empujador.

3. Espere hasta que el motor se haya detenido completamente antes de quitar la tapa. Si el motor no se detiene dentro de 4 segundos después de sacar el juego de empujadores, desconecte el aparato y llame al 1-800-726-0190 para asistencia. No utilice el aparato.

4. No guarde las cuchillas o los discos en el bol. Para prevenir el riesgo de heridas, nunca instale la cuchilla o el disco antes de haberse asegurado de que el bol esté debidamente instalado. Guarde los accesorios fuera del alcance de los niños.

5. Asegúrese de que la tapa esté debidamente puesta y que el empujador esté completamente engranado antes de poner el aparato en marcha.

6. No intente forzar el mecanismo de seguridad de la tapa.

Limpieza

Para reducir el riesgo de electrocución, no coloque el bloque-motor en agua u otro líquido.

General

1. Este aparato no debería ser usado por o cerca de niños o personas con alguna discapacidad.

2. No utilice este aparato bajo el efecto del alcohol u otra sustancia que afecte su tiempo de reacción o su percepción.

3. Este aparato está homologado por UL para uso doméstico. Utilícelo únicamente con el propósito para el cual fue diseñado, según se describe en este manual de instrucciones. No utilice el aparato para ningún otro fin que no sea el indicado.

4. El uso de accesorios no recomendados o vendidos por Cuisinart para uso con este modelo podría provocar un incendio, un choque eléctrico o una herida.

5. Nunca guarde el aparato con el juego de empujadores en la posición de bloqueo.

6. La potencia nominal máxima (6.5 amp) está basada en el accesorio que consume más electricidad. Otros accesorios pueden utilizar menos electricidad.

7. No haga funcionar el aparato bajo o adentro de un armario. Siempre

desconecte el aparato antes de guardarlo en un armario. Dejar el aparato

conectado presenta un riesgo de incendio, especialmente si éste toca las paredes o la puerta del armario cuando cierra.

AVISO: modelos con base de plástico: el cable de este aparato está dotado de una clavija polarizada (una pata es más ancha que otra). Como medida de seguridad, se podrá enchufar de una sola manera en la toma de corriente polarizada. Si no entrara en la toma de corriente, inviértala. Si aún no entrara completamente, comuníquese con un electricista. No intente ir en contra de esta función de seguridad.

GUARDE ESTAS INSTRUCCIONES

PARA USO DOMÉSTICO SOLAMENTE

NOTA: no quite la lengüeta del adaptador. PRECAUCIÓN: antes de conectar el

adaptador, asegúrese de que la toma de corriente esté puesta a tierra. Si no está seguro(a), comuníquese con un electricista. Nunca use un adaptador sin estar seguro de que la toma de corriente esté puesta a tierra.

Nota: está prohibido usar un adaptador en el Canadá.

ADVERTENCIA: RIESGO DE INCENDIO O ELECTROCUCIÓN

El símbolo representado por un

relámpago con punta de flecha dentro de un triángulo equilátero tiene como fin alertar al usuario de la presencia de voltajes peligrosos no aislados en el interior del aparato, los cuales pueden ser de suficiente magnitud para constituir un riesgo de incendio o electrocución.

El signo de exclamación dentro de

un triángulo equilátero tiene como fin alertar al usuario de la presencia de instrucciones importantes de operación y mantenimiento (servicio) en la documentación que acompaña

al equipo.

CONEXIÓN CON TIERRA AVISO

Modelos con base de fundición: para su protección, su aparato está equipado con un cable de puesta a tierra con clavija de tierra, la cual debe ser conectada a una toma de corriente debidamente puesta a tierra.

Si una toma de corriente con toma de tierra no está disponible, se podrá usar un adaptador para conectar el aparato a una toma de corriente sin toma de tierra. El adaptador debe ser puesto a tierra mediante un tornillo de metal que conecte la lengüeta del adaptador a la placa de la toma de corriente.

ÍNDICE

Instrucciones de desembalaje ..................... 3

Medidas de seguridad importantes ..............4

Piezas y características ................................ 6

Instrucciones de ensamblaje

y operación ....................................................8

Botones de control ....................................... 9

Uso de los boles .......................................... 9

Funciones ..................................................... 9

Guía de procesado ..................................... 11

Limpieza, mantenimiento y almacenaje ..... 17

Para su seguridad ...................................... 18

Especificaciones técnicas ...........................18

Resolución de problemas .......................... 18

Garantía ...................................................... 20

Recetas ...................................................... 22

ADVERTENCIA

RIESGO DE INCENDIO O ELECTROCUCIÓN

NO LO ABRA

ADVERTENCIA: PARA REDUCIR EL RIESGO DE INCENDIO O ELECTROCUCIÓN,

NO DESARME EL CUERPO DEL APARATO.

ESTE APARATO NO CONTIENE PIEZAS QUE PUEDAN SER REPARADAS POR

EL USUARIO. LAS REPARACIONES DEBEN SER EFECTUADAS

POR TÉCNICOS AUTORIZADOS SOLAMENTE.

PIEZAS Y CARACTERÍSTICAS

. Base/Bloque-motor

Potente motor de 1000 vatios integrado en una robusta base, capaz de procesar una gran variedad de recetas.

2. Controles electrónicos

Panel de control fácil de limpiar con botones de encendido, apagado y pulso. Luz LED azul, para un aspecto contemporáneo.

3. Boles

Versátil sistema de boles encajados que se adaptan a sus necesidades.

El sistema hermético Seal Tight

la capacidad de cada bol, asegura máxima seguridad durante el procesado y mantiene los ingredientes adentro del bol. Los boles están asegurados por un exclusivo sistema de bloqueo que permite vaciar los ingredientes sin que los boles se separen.

Los boles están hechos de un material

resistente y duradero e incluyen cavidades para los dedos (a), marcas (b) y pico vertedor (c) para mayor comodidad.

maximiza

6. Cuchilla picadora/mezcladora pequeña Resistente cuchilla de acero inoxidable, para uso con el bol pequeño. Un sistema de bloqueo mantiene la cuchilla en posición al vaciar el bol.

7. Cuchilla picadora/mezcladora grande

Resistente cuchilla de acero inoxidable, para uso con el bol grande. Un sistema de bloqueo mantiene la cuchilla en posición al vaciar el bol.

8. Cuchilla amasadora Perfecta para preparar una gran variedad de masas. Para uso con el bol grande únicamente.

9. Disco rebanador ajustable

Versátil disco ajustable que produce rebanadas de 1 a 6mm. Para uso con el bol grande únicamente.

10. Disco triturador/rallador reversible

Práctico disco doble uso que produce un rallado fino o medio. Para uso con el bol grande únicamente.

11. Adaptador Pieza removible que permite conectar los discos y la cuchilla pequeña al árbol del motor.

4. Tapa con boca de llenado extra ancha

El sistema hermético Seal Tight® sella la tapa, lo que permite llenar los boles hasta su máxima capacidad sin preocuparse por los derrames. Sistema de cierre con botones de liberación (a) y sistema de bloqueo de seguridad (b). El sello puede quitarse para lavarse a mano o en el lavavajillas.

La ancha boca de llenado Supreme

acomoda vegetales/frutas enteras.

5. Juego de empujadores

Dos empujadores encajados, uno pequeño (a) y uno grande (b), permiten procesar una gran variedad de alimentos. Un sistema de bloqueo (c) ubicado en el asa permite asegurar el empujador grande durante las tareas pesadas, como el amasado.

(c)

12. Espátula Diseño exclusivo.

13. Espacio para guardar el cable (no ilustrado)

Cómodo espacio para enrollar el cable debajo de la base.

14.

Sin BPA (no ilustrado)

Ninguna de las piezas en contacto con los alimentos/líquidos contiene bisfenol A (BPA).

4a 4b

INSTRUCCIONES DE ENSAMBLADO Y OPERACIÓN

Antes del primer uso:

Antes de usar el aparato por primera vez, lave todas las piezas removibles según se describe en la página 17.

1. Ponga la procesadora sobre una superficie llana y seca. No enchufe el aparato hasta que esté completamente ensamblado.

2. Instale el bol grande sobre la base y gírelo en sentido antihorario para sujetarlo.

Si desea utilizar el bol pequeño, agárrelo

por las cavidades para dedos e instálelo en el bol grande, el pico vertedor apuntando hacia el punto opuesto al asa. Empuje hacia abajo para sujetarlo.

Bol grande

& accesorios

Bol pequeño & accesorios

Uso de las cuchillas:

El sistema de bloqueo de seguridad que

mantiene las cuchillas en su puesto durante el procesado y al vaciar los boles no las sujeta permanentemente. Tenga

cuidado al vaciar los boles. Siempre asegúrese de que la cuchilla esté sujetada antes de voltear el bol.

Nota: no retire la cuchilla si el bol

contiene líquido hasta más arriba del eje de la misma; esto provocará un derrame.

Cuchilla grande

3. Sostenga la cuchilla por la parte de plástico e insértela cuidadosamente sobre el árbol motor. Gírela hasta que encaje. Empuje hacia abajo para sujetarla.

Siempre asegúrese de que la cuchilla esté sujetada antes de voltear el bol.

(para retirar la cuchilla, primero retire el bol de la base y póngalo sobre una superficie plana. Repose el talón de la mano sobre la orilla del bol y alce cuidadosamente la cuchilla).

Cuchilla amasadora

4. Para uso en el bol grande únicamente. Instale la cuchilla sobre el eje y gírela hasta que encaje.

Cuchilla pequeña

5. Para uso en el bol pequeño. Introduzca el adaptador sobre el árbol del motor, empujando para sujetarlo. Sostenga la cuchilla por la parte de plástico e insértela cuidadosamente sobre el adaptador. Gírela hasta que encaje y oprima para sujetarla. Siempre asegúrese de que la

cuchilla esté sujetada antes de voltear el bol.

(para retirar la cuchilla, primero retire el bol de la base y póngalo sobre una superficie plana. Repose el talón de la mano sobre la orilla del bol y alce cuidadosamente la cuchilla).

Discos

6. Para uso en el bol grande únicamente. Introduzca el adaptador sobre el árbol del motor, empujando para sujetarlo. Disco rebanador ajustable: escoja el grosor de las rebanadas, girando el eje del disco, antes de instalarlo. Agarre el disco por el eje de plástico e insértelo cuidadosamente sobre el adaptador.

Disco triturador/rallador reversible: el lado que desea usar debe apuntar hacia arriba.

Para retirar el disco, agárrelo por el eje de plástico.

Tapa

7. Cierre la tapa, colocándola encima del bol grande y oprima en la parte delantera y la parte trasera de la misma hasta que quede firme en su lugar.

También se podrá

asegurar la parte trasera primero, luego la parte delantera. Asegúrese de que ambos lados estén asegurados.

Para sacar la tapa,

oprima ambos lados del botón de liberación ubicado en el asa y álcela.

Nota: la tapa ingresará sobre el bol grande sin importar la combinación de boles usados. Puede que sea un poco difícil instalarla al principio. Se volverá más fácil cada vez que use el aparato.

8. Inserte el juego de empujadores en la boca de llenado.

9. Enchufe el aparato. Ahora está lista para el uso.

Nota: el aparato no se pondrá en marcha a menos que el bol, la tapa y los empujadores estén debidamente instalados.

Presionar aquí

PULSE

(encendido intermitente) La función de pulso le permitirá obtener resultados más homogéneos y evitará que procese excesivamente los ingredientes. Salvo indicación contraria, utilice pulsaciones cortas de un segundo.

1. Ensamble el aparato según se describió en las instrucciones de ensamblaje. Ponga los ingredientes en el bol. Oprima repetidamente el botón PULSE, hasta obtener la consistencia deseada. La luz LED azul se encenderá cada vez que oprima el botón PULSE.

USO DE LOS BOLES

El versátil sistema de boles encajados es perfecto para todas sus necesidades. Para maximizar la eficacia del sistema y ahorrar tiempo durante la preparación, le aconsejamos que utilice los boles en orden, del más pequeño al más grande receta requiere que utilice ambos boles, empiece la preparación con el bol pequeño. Podrá así picar y reservar los ingredientes en el bol pequeño, para después usarlos en la receta. Los "muffins crujientes de cerezas" (página 36 del libro de receta) son el ejemplo perfecto.

Los boles están asegurados por un exclusivo sistema de bloqueo que permite vaciar los ingredientes sin que se separen. Para vaciar el bol pequeño, puede agarrar éste por las cavidades para dedos y alzarlo, o bien agarrar el bol grande y vaciar los ingredientes.

Algunos alimentos duros pueden rallar la superficie de los boles; esto no afectará su rendimiento.

. Por ejemplo, si una

CONTROLES

(encendido continuo)

1. Ensamble el aparato según se describió en las instrucciones de ensamblaje.

2. Ponga los ingredientes en el bol o introdúzcalos en la boca de llenado.

3. Oprima el botón ON. La luz LED azul se encenderá y el aparato se pondrá en marcha.

4. Para apagar el aparato, oprima el botón OFF.

FUNCIONES

Cómo picar

(usando la cuchilla picadora/ mezcladora)

• Pelar las frutas/verduras y retirar las partes duras (corazón, pepas, semillas, huesos, etc.). Cortar los alimentos en pedazos de ½–1 pulgada (1.5–2.5cm). Obtendrá resultados más homogéneos si los pedazos son del mismo tamaño.

• Pulsar repetidamente hasta obtener la consistencia deseada. Oprimir el botón ON para obtener una textura más fina. Averiguar la consistencia a menudo y raspar el bol con una espátula si es necesario.

Cómo hacer puré

(usando la cuchilla picadora/ mezcladora)

• Puré de frutas/verduras crudas o cocinadas: Cortar los ingredientes en pedacitos de ½–1 pulgada (1.5–2.5cm). Obtendrá resultados más homogéneos si los pedazos son del mismo tamaño. Oprimir el botón PULSE repetidamente para picar grueso, luego procesar con la función

puré. Raspar el recipiente si es necesario. Nota: no utilice este método para preparar puré de patatas puré de patatas en la página 66.)

• Para preparar crema de verdura: Colar la sopa, reservando el líquido, y licuar solamente las verduras. Después, agregar un poco del caldo y seguir procesando.

hasta obtener

(véase nuestra receta de

verticalmente en la boca de llenado. Procesar otra vez, ejerciendo presión uniforme, para cortar las rodajas en tiras.

• Para cortar frutas/vegetales en rodajas: Cortar la extremidad inferior de la fruta/ vegetal e introducirla en la boca de llenado, el lado cortado primero. Si no cabe, cortar a la mitad o en cuartos. Procesar, ejerciendo presión uniforme.

• Para rebanar pequeños alimentos como champiñones, rábanos o fresas: cortar ambas extremidades de la fruta/hortaliza e introducirla verticalmente en la boca de llenado. Utilizar la boca de llenado pequeña si los alimentos caben en ésta.

Cómo amasar

(usando la cuchilla amasadora o la cuchilla picadora)

• Utilizar cuchilla amasadora para amasar masa fermentada y la cuchilla picadora para amasar masa de hojaldre.

•

Le aconsejamos que sujete los empujadores con el sistema de bloqueo que se encuentra en el asa.

• Utilizar solamente el bol grande para amasar.

Cómo rebanar

(usando el disco rebanador ajustable)

• Para lograr resultados homogéneos, apretujar los alimentos en la boca de llenado. Para procesar pequeñas cantidades, utilizar la boca de llenado pequeña. Para rebanar queso, siempre utilizar la boca de llenado grande. La presión necesaria dependerá de la consistencia de los ingredientes. Ejercer presión ligera para rebanar alimentos suaves, presión moderada para rebanar alimentos firmes y presión firme para rebanar ingredientes duros. Ejercer siempre presión uniforme.

• Refrigerar o congelar brevemente el queso antes de rebanarlo.

• Para preparar Juliana de frutas/vegetales: Disponer los alimentos horizontalmente en la boca de llenado y procesar con el disco rebanador, ejerciendo presión uniforme. Retirar las rodajas del bol y disponerlas

GUÍA DE PROCESADO

ALIMENTO ACCESORIO RESULTADO RINDE INSTRUCCIONES

FRUTAS

Manzanas

Aguacates Disco rebanador

Bananos Cuchilla picadora

Cuchilla picadora

Disco triturador/ rallador

Cuchilla picadora Cuchilla picadora

Pedacitos

Puré

Puré 3 medianos = 1 taza Utilizar bananos maduros; procesar hasta obtener la

Rodajas Rallado fino/medio

Pedacitos Puré

1 libra (455 g) = 3 tazas

1 manzana = ¾ taza 1 manzana = ¾ taza

1 mediano = 1 taza 1 mediano = 1 taza

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar para picar grueso – procesar para picar fino.

Para preparar compota de manzana: pelar y cocer las manzanas; procesar hasta obtener la consistencia deseada. Presión moderada Presión moderada

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar. Cortar en pedazos de 1 pulgada (2.5 cm); procesar hasta obtener la consistencia deseada.

consistencia deseada.

Disco rebanador Rodajas 1 libra (455 g) = 2 tazas Utilizar bananos firmes; procesar, ejerciendo presión

Frutas del bosque

Coco

Kiwis Disco rebanador Rebana 2 kiwis = ¾ taza Refrigerar y pelar; procesar, ejerciendo presión ligera.

Mangos Cuchilla picadora

Duraznos/ Nectarinas

Cítricos (limones, limas/limones verdes, naranjas)

Frutas pasas (pegajosas)

VEGETALES

Judías verdes, habichuelas

Cuchilla picadora

Disco rebanador Rodajas 1 pinta = 2 tazas

Cuchilla picadora

Disco triturador rallador

Cuchilla picadora

Disco rebanador Rodajas 1 libra (455 g) = 2–2½

Cuchilla picadora

Disco rebanador

Cuchilla picadora Pedacitos 1 libra (455 g) = 2½ tazas Refrigerar. Agregar un poco de la harina de la receta al

Cuchilla picadora Disco rebanador

Puré

Pedacitos

Rallado fino/medio

Pedacitos Puré

Pedacitos 1 libra (455 g) = 2–2½

Puré 1 libra (455 g) = 2–2½

Pedacitos

Rodajas

Puré Rodajas

1 pinta de frutas frescas = 2 tazas; 10 onzas (285 g)

de frutas congeladas = 1½ taza

1 mediano = 4 tazas

1 mediano = ¾–1 taza 1 mediano = ¾–1 taza

tazas

Frutas medianas: 1 limón = 2–3 cucharaditas de ralladura; 1 lima/limón verde = 1 cucharadita de ralladura; 1 naranja = 1½ cucharada de ralladura

1 taza = ½ taza de puré 1 libra (455 g) = 3 tazas

ligera.

Procesar hasta obtener puré. Colar el puré para eliminar las semillas. Descongelar las frutas congeladas.

Fresas: retirar el tallo y apilar horizontalmente en la boca de llenado. Procesar, ejerciendo presión moderada.

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar para picar grueso. Procesar para picar fino. Cortar en pedazos; procesar, ejerciendo presión

moderada.

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar. Cortar en pedazos de 1 pulgada (2.5 cm); procesar hasta obtener la consistencia deseada.

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar.

Cortar en pedazos de 1 pulgada (2.5 cm); procesar hasta obtener la consistencia deseada.

Quitar el hueso. Procesar, ejerciendo presión ligera.

Pelar la cáscara con un pelador de vegetales; procesar. Para obtener una ralladura más fina, procesar con un poco de azúcar.

Cortar cada lado de la fruta y poner verticalmente en la boca de llenado; procesar, ejerciendo presión moderada. Procesar, ejerciendo presión moderada.

bol. Pulsar hasta obtener la consistencia deseada.

Cocer; procesar hasta obtener la consistencia deseada. Limpiar; apilar horizontalmente en la boca de llenado.

Procesar, ejerciendo presión ligera.

ALIMENTO ACCESORIO RESULTADO RINDE INSTRUCCIONES

Brécol/Coliflor Cuchilla picadora Pedacitos 1 libra/455 g (crudo) = 2

Cuchilla picadora Puré 1 libra/455 g (cocinado) =

Disco rebanador Rodajas Tallos solamente Pelar y cortar los tallos. Procesar, ejerciendo presión

Disco triturador/ rallador

Col Cuchilla picadora

Disco rebanador

Disco triturador

Zanahorias Cuchilla picadora

Cuchilla picadora

Disco rebanador

Disco triturador rallador

Rallado fino/medio Tallos solamente Pelar y cortar los tallos. Procesar, ejerciendo presión

Pedacitos

Rodajas

Rallado medio

Pedacitos

Puré

Rodajas

Rallado fino/medio

tazas

1 taza

2 libras (910 g) = 8 tazas

1 libra (455 g) = 3 tazas

2 medianas = ½ taza de puré

1 libra (455 g) = 3 tazas

1 libra (455 g) = 2½ tazas

Apio Cuchilla picadora Pedacitos 2 ramas medianas = ½

taza

Disco rebanador Rodajas 2 ramas medianas = ½

taza

Pepinos Cuchilla picadora

Disco rebanador

Disco triturador/

Pedacitos

Rodajas

Rallado medio 1 mediano = 1½ taza Rallado medio: limpiar; disponer verticalmente en la

1 mediano = 1½ taza

rallador

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar.

Cortar en pedazos de 1 pulgada (2.5 cm); procesar hasta obtener la consistencia deseada.

moderada.

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar. Cortar en cuartos y quitar el corazón. Procesar,

ejerciendo presión moderada. Utilizar el disco rebanador para preparar ensalada de col.

Utilizar el disco triturador/rallador para rallar muy fino.

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar hasta obtener la consistencia deseada.

Procesar.

Rodajas pequeñas: disponer horizontalmente en la boca de llenado Rodajas largas: disponer horizontalmente en la boca de llenado. Procesar, ejerciendo presión moderada a firme.

Rallado corto: disponer horizontalmente en la boca de llenado Rallado largo:

boca de llenado Procesar, ejerciendo presión moderada a firme.

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar hasta obtener la consistencia deseada.

disponer horizontalmente en la

Limpiar; disponer verticalmente en la boca de llenado. Procesar, ejerciendo presión moderada.

Cortar en pedazos de 1 pulgada (2.5 cm); pulsar.

Rodajas: limpiar; disponer verticalmente en la boca de llenado. Procesar, ejerciendo presión moderada.

Rodajas largas: disponer horizontalmente en la boca de llenado Procesar, ejerciendo presión moderada.

boca de llenado. Procesar, ejerciendo presión moderada. Rallado largo: introducir horizontalmente en la boca de llenado Procesar, ejerciendo presión moderada.

Ajo Cuchilla picadora Pedacitos 1 cabeza (12–16 dientes)

= 2–3 cucharadas 1 diente mediano = ½

cucharadita

Jengibre Cuchilla picadora Pedacitos 2 pedazos de 1 pulgada

(2.5 cm) = 1 cucharada

Disco rebanador Rodajas 4 onzas (115 g) = ½ taza

Disco triturador/ rallador

Rallado fino/ medio

4 onzas (115 g) = ½ taza

Pelar; encender la máquina y echar en la boca de llenado; procesar hasta que esté finamente picado

Pelar; cortar en trocitos de ½ pulgada (1.5 cm). Encender la máquina y echar en la boca de llenado; procesar hasta que esté finamente picado.

Pelar; disponer verticalmente en la boca de llenado. Procesar, ejerciendo presión moderada.

Cuisinart FP-12N Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual