Cuisinart FP-12N Instruction Manual

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INSTRUCTION

BOOKLET

Recipe

Booklet

Reverse Side

12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series

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

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

FOOD	CAPACITY	CAPACITY
	12-CUP WORKBOWL	4-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	3 cups cooked
	6 cups puréed	1½ cups puréed

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

Thin liquid* (e.g. dressing, soups, etc.)	8 cups	3 cups

Cake batter	One 9-inch cheesecake	N/A
	Two 8-inch homemade layers
	(1 box 18.5 oz. cake mix)

Cookie dough	6 dozen (based on average chocolate	N/A
	chip cookie recipe)

White bread dough	5 cups flour	N/A

Whole wheat bread dough	3 cups flour	N/A

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.

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection® 12-Cup Food Processor and the accessories for it:

12and 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 next to the kitchen counter or table where you intend to keep the food processor.

Be sure the box is right side up.

2.Open top flaps. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. Remove the instructional material first.

The spatula and stem adapter (A) are in cavities at one short side of the foam block. Remove them next.

The bowl cover (B) is in a cavity at the center of the foam block. Grasp the edge of the bowl cover and lift it straight up to remove it.

The adjustable slicing disc (C) and reversible 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.

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

3.Lift out the top foam block.

4.The 12and 4-cup work bowls (G), large/small pushers (H), and dough blade (I) are in the middle foam block. Remove them next.

5.Lift out the middle foam block.

6.The housing base (J) is at the bottom of the box. Assemble the work bowls on the base by placing them over the shaft and using the handle to turn the work bowl

counterclockwise to lock it, then remove the housing base (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.

			WARNING
Do not modify the plug in any way.			WARNING
Do not modify the plug in any way.

			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
	REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

FEATURES AND BENEFITS

1.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 SealTightTM 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.

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	Small Bowl
& accessories	& 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 SealTightTM system.

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. (To 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.)

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. (To 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.

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. For example, if your recipe requires using both bowls, begin with the small bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe. A great example of this 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.

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 (see Mashed Potato 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.

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 (using the Adjustable

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.

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	Metal Blade	Chop	1 pound = 3 cups	Cut into 1-inch pieces; pulse to chop – process for
Apples				fine chop.
	Metal Blade	Purée	1 pound = 3 cups	Process to purée cooked and peeled apples for
				applesauce.
	Slicing Disc	Slice	1 apple = ¾ cup	Medium pressure
	Shredding Disc	Shred	1 apple = ¾ cup	Medium pressure

Avocados	Metal Blade	Chop	1 medium = 1 cup	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 medium = 1 cup	Cut into 1-inch pieces; process to purée.

Bananas	Metal Blade	Purée	3 medium = 1 cup	Process to purée ripe bananas.
	Slicing Disc	Slice	1 pound = 2 cups	Light pressure for firm bananas.

Berries	Metal Blade	Purée	1 pint fresh = 2 cups; 10	Process until puréed. Strain to remove seeds. Thaw
			ounce-bag frozen = 1½	frozen berries before processing.
			cups
	Slicing Disc	Slice	1 pint = 2 cups	Strawberries: remove stems; stack berries on their side.
				Medium pressure.

Coconuts	Metal Blade	Chop	1 medium = 4 cups	Cut flesh into 1-inch pieces; pulse to chop. Process to
				finely chop.
	Shredding Disc	Shred	1 medium = 4 cups	Cut flesh to fit feed tube, medium pressure.

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

Mangoes	Metal Blade	Chop	1 medium = ¾ to 1 cup	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 medium = ¾ to 1 cup	Cut into 1-inch pieces; process to purée.

Peaches/	Metal Blade	Chop	1 lb = 2 to 2½ cups	Cut into 1-inch pieces; pulse to chop.
Nectarines	Metal Blade	Purée	1 lb = 2 to 2½ cups	Cut into 1-inch pieces; peel and process to purée.
	Metal Blade	Purée	1 lb = 2 to 2½ cups	Cut into 1-inch pieces; peel and process to purée.
	Slicing Disc	Slice	1 lb = 2 to 2½ cups	Remove pit, light pressure.

Citrus Fruits;	Metal Blade	Chop	For medium fruit:	Zest: use vegetable peeler to remove rind; process. For
Lemons, Limes &			1 lemon = 2 to 3 teaspoons	the finest chopped zest, add small amount of sugar to
Oranges			zest; 1 lime = 1 tsp zest;	chop with zest.
	Slicing Disc	Slice	1 orange = 1½ tablespoons	Trim ends; place upright in feed tube. Medium pressure.
			zest
Dried (sticky)	Metal Blade	Chop	1 pound = 2½ cups	Chill fruit. Add some flour from recipe to work bowl.
Fruits				Process using short pulses until desired consistency.

VEGETABLES	Metal Blade	Purée	1 cup = ½ cup purée	Process to purée cooked beans.
Beans - Green,	Slicing Disc	Slice	1 pound = 3 cups	“French-cut”: trim beans; stack in feed tube horizontally.
Wax				Light pressure.

Broccoli/	Metal Blade	Chop	1 pound raw = 2 cups	Cut into 1-inch pieces; pulse to chop.
Cauliflower	Metal Blade	Purée	1 pound cooked = 1 cup	Cut into 1-inch pieces; process to purée.
	Metal Blade	Purée	1 pound cooked = 1 cup	Cut into 1-inch pieces; process to purée.
	Slicing Disc	Slice	Broccoli stems only	Peel and trim stems. Medium pressure.
	Shredding Disc	Shred	Broccoli stems only	Peel and trim stems. Medium pressure.

Cabbage	Metal Blade	Chop	2 pounds = 8 cups	Cut into 1-inch pieces; pulse to chop to desired
				consistency.
	Slicing Disc	Slice	2 pounds = 8 cups	Cut in wedges to fit feed tube; remove center core. Light
				to no pressure. Use slicing disc for coleslaw.
	Shredding Disc	Shred	2 pounds = 8 cups	Use shredding disc for extra-fine needs.

Carrots	Metal Blade	Chop	1 pound (6 med) = 3 cups	Cut into 1-inch pieces; pulse to chop to desired
				consistency.
	Metal Blade	Purée	2 med cooked = ½ cup	Process to purée.
			purée
	Slicing Disc	Slice	1 pound (6 med) = 3 cups	Small rounds: trim; place upright in feed tube. Long
				slices: trim; place horizontally in feed tube. Medium to
				firm pressure.
	Shredding Disc	Shred	1 pound (6 med) = 2½ cups	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	Chop	2 medium stalks = ½ cup	Cut into 1-inch pieces; pulse to chop to desired
				consistency.
	Slicing Disc	Slice	2 medium stalks = ½ cup	Trim; place upright in feed tube. Medium pressure.

Cucumbers	Metal Blade	Chop	1 medium = 1½ cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = 1½ cups	Rounds: trim; place upright in feed tube. Medium
				pressure. Long slices: trim; place horizontally in feed
				tube. Medium pressure.
	Shredding Disc	Shred	1 medium = 1½ cups	Shreds: trim; place upright in feed tube. Medium
				pressure. Long shreds: trim; place horizontally in feed
				tube. Medium pressure.

Garlic	Metal Blade	Chop	1 head = 12 to 16 cloves;	Peel; with machine running, drop cloves through feed
			1 medium clove = ½	tube to finely chop.
			teaspoon

Ginger	Metal Blade	Chop	1-inch pieces = 1	Peel; cut into ½-inch pieces. With machine running, drop
			tablespoon	through feed tube to finely chop.
	Slicing Disc	Slice	4 ounces = ½ cup	Peel; place upright in feed tube. Medium pressure.
	Shredding Disc	Shred	4 ounces = ½ cup	Peel; place upright in feed tube. Medium pressure.

Herbs - Fresh	Metal Blade	Chop	1 cup loosely packed = ¹∕³	Herbs, work bowl and blade should be clean and
			cup	completely dry. Pulse to roughly chop. Process to finely
				chop. Keep up to 10 days in airtight bag in refrigerator.

Jalapeño	Metal Blade	Chop	1 medium pepper = 3	Remove seeds and stem. With machine running, drop
			tablespoons	halved pepper through feed tube to chop.
	Slicing Disc	Shred	1 medium pepper = ¼ cup	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.

Leeks	Metal Blade	Chop	1 pound = 2 cups	Clean leeks; trim, discard dark green parts. Cut into
				1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 2 cups	Clean leeks as above. Place upright in feed tube;
				medium pressure. Long slices: trim; place lengthwise in
				feed tube. Medium pressure.

Mushrooms	Metal Blade	Chop	1 pound = 6 cups	Cut into even pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 5 cups	Pack feed tube. Light pressure.
	Shredding Disc	Shred	1 pound = 5 cups	Pack feed tube. Light pressure.

Onions	Metal Blade	Chop	1 pound = 4½ to 5 cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = ¾ to 1 cup	Trim; place in feed tube. Medium pressure.

Peppers - Bell	Metal Blade	Chop	1 pound = 4½ to 5 cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 3 cups	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.

Pickles	Metal Blade	Chop	1 medium = ¾ cup	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = ¾ cup	Place upright in feed tube for rounds; horizontally for
				longer slices. Medium pressure.

Potatoes	Metal Blade	Chop	1 pound = 3½ to 4 cups	Raw potatoes: cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 cup cooked (1-inch	Sweet potatoes/yams: cut into 1-inch pieces; pulse to
			pieces) = ½ cup	chop.
	Slicing Disc	Slice	1 pound = 3½ to 4 cups	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.
	Shredding Disc	Shred	1 pound = 3½ to 4 cups	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	Chop	½ pound = 1½ cups	Cut into 1-inch pieces; pulse to chop. Process to finely
				chop.
	Slicing Disc	Slice	½ pound = 1½ cups	Trim ends; firm pressure.
	Shredding Disc	Shred	½ pound = 1½ cups	Trim ends; firm pressure.

Scallions	Metal Blade	Chop	1 to 2 = ¼ cup	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 to 2 = ¼ cup	Trim, discard dark green parts, place upright in feed
				tube. Light to medium pressure. Long slices: trim; place
				lengthwise in feed tube. Medium pressure.

Spinach	Metal Blade	Chop	1 pound raw = 10 cups raw	Pulse to chop.
	Metal Blade	Purée	1 pound raw = 1½ cups	Process to purée.
			cooked
	Slicing Disc	Slice	1 pound raw = 10 cups raw	Roll leaves together and place upright in feed tube;
				medium pressure.

Zucchini/Summer	Metal Blade	Chop	1 pound = 3 cups	Cut into 1-inch pieces; pulse to chop.
Squash	Slicing Disc	Slice	1 pound = 3 cups	Rounds: trim; place upright in feed tube. Long slices:
	Slicing Disc	Slice	1 pound = 3 cups	Rounds: trim; place upright in feed tube. Long slices:
				trim; place horizontally in feed tube. Medium pressure.
	Shredding Disc	Shred	1 pound = 3 cups	Shredding: trim; place upright in feed tube. Long shreds:
				trim and place horizontally in feed tube. Medium
				pressure.

CHEESES	Metal Blade	Purée	½ pound = 1 cup	Cut into 1-inch pieces. Process soft cheeses until smooth.
Soft Cheeses;	Metal Blade	Chop	¼ pound = 1 cup	Cut into 1-inch pieces; pulse to chop.
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel	Shredding Disc	Med. Shred	¼ pound = 1 cup	Chill well; medium pressure. Mozzarella should be frozen
Paese	Shredding Disc	Fine Shred	¼ pound = 1 cup	for 25 to 30 minutes before shredding.
	Shredding Disc	Fine Shred	¼ pound = 1 cup

Firm Cheeses;	Metal Blade	Chop	¼ pound = 1 cup	Cut into ½- to 1-inch pieces; temperature not critical.
Cheddar, Swiss,	Slicing Disc	Slice	¼ pound = 1 cup	Chill well; light to medium pressure.
Edam & Gouda	Slicing Disc	Slice	¼ pound = 1 cup	Chill well; light to medium pressure.
Edam & Gouda	Shredding Disc	Med. Shred	¼ pound = 1 cup	Chill well; medium pressure.
	Shredding Disc	Med. Shred	¼ pound = 1 cup	Chill well; medium pressure.
	Shredding Disc	Fine Shred	¼ pound = 1 cup	Chill well; light pressure.

Hard Cheeses;	Metal Blade	Chop	¾ pound = 3 cup	Cut into ½- to 1 inch pieces; temperature not critical.
Parmesan &				*Never process cheese that cannot be pierced with the
Romano				tip of a sharp knife.
	Shredding Disc	Med. Shred	¼ pound = 1 cup	Cheese should be room temperature.
	Shredding Disc	Fine Shred	¼ pound = 1 cup	Cheese should be room temperature.

ADDITIONAL				As with all fruit and cooked vegetable purées, cut
FOODS				ingredients into 1-inch pieces. Steam cooked ingredients
Baby Food	Metal Blade	Purée		until completely soft. Pulse to chop, then process until
Baby Food	Metal Blade	Purée		completely smooth. To ensure there are no lumps, press
				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	Metal Blade	Chop	¼ pound (1 stick) = ½ cup	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.
	Slicing Disc	Slice	¼ pound (1 stick) = ½ cup	Butter should be cold, not frozen; medium pressure.

Chocolate	Metal Blade	Chop	1-ounce = ¼ cup grated	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.
	Shredding Disc	Shred	1-ounce = ¼ cup grated	Chill chocolate; medium to firm pressure.

Crumbs; Bread,	Metal Blade	Chop	12 to 14 graham wafers =	Break up ingredients into ½- to 1-inch pieces. Process
Cookies &			1 cup crumbs; 1 slice bread	until fine. Breadcrumbs: make from fresh, stale or
Crackers			= ½ cup crumbs	toasted bread.

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS

Egg Whites	Metal Blade	Chop	8 egg whites = 1 cup firm	Egg whites should be room temperature; add 1
			whites	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.)

Meat, Poultry &	Metal Blade	Chop	2 pound boneless = 4 cups	Cut very cold raw or cooked meat/poultry/fish into
Fish				1-inch pieces; pulse to chop. Process for a few seconds
				at a time for a finer chop. Check texture often to avoid
				overprocessing.
	Metal Blade	Purée	1 pound boneless = 2 cups	Cut very cold raw or cooked meat/poultry/fish into
				1-inch pieces; pulse to chop. Process continuously until
				desired texture.
	Slicing Disc	Slice	1 pound boneless = 2 cups	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.

Milk Shakes/	Metal Blade	Chop/ Purée	Can make up to 16	Milkshakes: add ice cream first; process and add milk
Smoothies			8-ounce servings.	through feed tube. Smoothies: add fruit first, then add
				the liquid while processing.

Nuts	Metal Blade	Chop	¾ pound = 3 cups	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.
	Metal Blade	Purée	¼ pound = 1 cup	Nut butter: process nuts 2 to 3 minutes, scraping bowl
				as necessary. For smoothest consistency, add some oil
				to nuts while processing.
	Slicing Disc	Slice	¼ pound = 1 cup	Medium pressure; nuts will have a coarse texture.
	Shredding Disc	Shred (fine/med.)	¼ pound = 1 cup	Medium pressure; nuts will have a fine/medium texture.

Granulated Sugar	Metal Blade	Chop	1 pound = 2 cups	Process 1 minute, or until fine.
(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	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).

DOUGHS				Pulse mixture until it has consistency between cornmeal
Pastry Dough	Metal Blade	Mix		and small pebbly crumbs. Add water, 1 tablespoon at a
				time; pulse until a dough forms.
Batters	Metal Blade	Mix		First sift dry ingredients together by processing; remove
Quick Bread,				and reserve. Process the fats and sugars together and
Cake & Cookies				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.

Yeast Dough	Dough Blade	Mix		TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons
Breads	Dough Blade	Knead		dry active yeast. Sugar/honey aids in activating yeast,
	Dough Blade	Knead		so add a small amount, about 1 teaspoon, to the warm
				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.*

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

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.

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: Any other servicing should be performed by an authorized service representative.

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® 2.0 12-Cup Food Processor 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® 2.0 12-Cup 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 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® product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include

your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

CALIFORNIA RESIDENTS ONLY:

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

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the

consumer’s prior usage of the product. If the above options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

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

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

BEFORE RETURNING

YOUR CUISINART PRODUCT

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

Your Cuisinart Elite Collection® 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® Food Processor..

Makes 1¹∕³ cups

Approximate preparation time: Less than one minute, plus

35 minutes for baking

6 slices white bread

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® Food Processor. Break toasted bread up into 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.

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.

8tablespoons (1 stick) unsalted butter, room temperature

¼cup gorgonzola, crumbled

pinch freshly ground black pepper

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 Gorgonzola 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.

24 BASICS

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

½pound (2 sticks) unsalted butter, room temperature

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.

PEANUT BUTTER

Makes 2 cups

Approximate preparation time: 4½ minutes

Insert the large metal chopping blade into the large work bowl 4 cups dry roasted peanuts 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 25

ASIAN MARINADE

This marinade is equally good for pork, chicken or salmon. It is also a good sauce for serving with dim sum.

1ounce peeled fresh

ginger, cut into ½-inch pieces

2garlic cloves

²∕³	cup soy sauce (may use
	low-sodium or tamari)

½cup vegetable oil

¼cup plus 2 tablespoons hoisin sauce

¼cup plus 2 tablespoons asian sesame oil (toasted sesame oil)

2 tablespoons rice wine vinegar

¼teaspoon cayenne pepper

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.

SWEET AND SOUR MARINADE

This marinade pairs well with poultry and pork..

4 garlic cloves

½cup dark corn syrup

½cup extra virgin olive oil

½cup balsamic vinegar

1tablespoon plus 1 teaspoon paprika

2teaspoons dry mustard powder

2 teaspoons dried thyme

1 teaspoon chili powder

1 teaspoon kosher salt

Makes 1 cup

Approximate preparation time: 5 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the garlic and process to finely chop. Add the remaining ingredients. Process again until well mixed, about 45 seconds.

26 BASICS

HERBED VINAIGRETTE

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

¼cup red wine vinegar

1 teaspoon dijon mustard

¼cup fresh italian parsley

½teaspoon dried basil

½teaspoon dried thyme

½teaspoon dried marjoram

½teaspoon kosher salt

¼teaspoon ground white pepper

¾cup extra virgin olive oil

Makes 1 cup

Approximate preparation time: 5 minutes

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):

BASIC MAYONNAISE

Taste the difference in homemade mayonnaise..

3 large egg yolks*

1tablespoon fresh lemon juice

1tablespoon white wine vinegar

1 tablespoon dijon mustard

1½ teaspoons granulated sugar

1½ teaspoons kosher salt

¼teaspoon freshly ground black pepper

1²∕³ to 2 cups vegetable oil, divided

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 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 ¹∕³ cup firmly packed fresh 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.

BASICS 27

BASIL PESTO

If you have other herbs or nuts, use them in place of some of the basil and pine nuts..

3ounces reggiano parmigiano, cut into ½-inch cubes

2 garlic cloves

½cup pine nuts or walnuts, lightly toasted

5cups tightly packed fresh basil leaves, unblemished (about 20 ounces)

¼ to ½ teaspoon kosher salt

²∕³ to ¾ cup extra virgin olive oil

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. With the machine 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):

28 BASICS

SIMPLE TOMATO SAUCE

A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas..

1small onion, cut into 1-inch pieces

½tablespoon olive oil

4 garlic cloves

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

¾teaspoon dried oregano of the Cuisinart® Food Processor. Add the onion and pulse to

¼ to ¾

can (35 ounces) plum tomatoes, with juices

sprigs fresh basil

(10 to 12 large leaves)

cup dry white wine

teaspoon kosher salt

teaspoon freshly ground black pepper

teaspoon red pepper flakes (optional, for a spicier sauce)

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):

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

BASICS 29

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..

1½

¼ to ½

pounds red bell peppers (approximately 8 medium peppers)

garlic cloves, unpeeled

small shallots, finely chopped

tablespoon unsalted butter

teaspoons extra virgin olive oil

tablespoons white wine

cups chicken stock or broth

teaspoon fresh lemon juice

teaspoon kosher salt

freshly ground black pepper

Makes about 3 cups

Approximate preparation time: 90 to 100 minutes, including 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.)

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):

30 BASICS

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