Cuisinart FP-12 Series Instruction Booklet

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Page 1

12-Cup Cuisinart Elite Collection® Food Processor

FP-12 Series

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

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

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FOOD CAPACITY

12-CUP WORKBOWL

CAPACITY 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

6 cups puréed

3 cups cooked 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

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

N/A

Cookie dough 6 dozen (based on average chocolate

chip cookie recipe)

N/A

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

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

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

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IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection

12-Cup Food Processor and the

accessories for it: 12- and 4-cup work bowls, work bowl cover,

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

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

unpacking the parts, please follow these instructions.

1. Place the box on a low table or on the floor 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 and remove the cardboard insert. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. Remove the instructional material and cleaning tool first.

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

5. Lift out the middle foam block.

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

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

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

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

NOTE: We recommend that you visit our

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

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IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

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

3. Always unplug from outlet when not in

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

4. Do not use outdoors.

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

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

Operation

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

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

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

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

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

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

Cleaning

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

General

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

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

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

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

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

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

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

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

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

NOTICE: If your food processor has a plastic case, it has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

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WARNING

RISK OF FIRE OR ELECTRIC SHOCK

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

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

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

The exclamation point within an

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

SPECIAL CORD SET INSTRUCTIONS

NOTICE

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

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

NOTE: Do not remove the grounding prong.

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

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

CONTENTS

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

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

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

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

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

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

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

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

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

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

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

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

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

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FEATURES AND BENEFITS

. Housing Base and Motor

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

2. Touchpad Control Panel

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

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

These nested bowls feature SealTight

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

The large and small work bowls are

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

4. Work Bowl Cover with Feed Tube

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

The Supreme

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

5. Pusher Assembly

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

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

15.

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

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Page 8

Large Bowl

& accessories

Small Bowl

& accessories

ASSEMBLY INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection

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

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

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

To use the small bowl, place your thumbs

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

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

system.

Large Blade Operation

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

blade is securely locked before turning the bowl upside down.

(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 Operation

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

Small Blade Operation

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

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

(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.

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

Cover Operation

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

Another way to put the

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

To remove the cover,

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

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

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

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

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

MACHINE CONTROLS

On Button

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

1. Properly assemble and engage the machine.

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

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

4. Press the Off button when finished.

Pulse Button

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

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

WORK BOWLS

Two nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency

. 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 would be the Cherry Crumb Muffins recipe on page 18.

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

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

MACHINE FUNCTIONS

Chopping

(using the Chopping Blade)

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

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

Puréeing

(using the Chopping Blade)

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vegetables: Ingredients should be cut into

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

Page 10

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cooked white potatoes.

(see Mashed Potato

recipe on page 48.)

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

Kneading

(using the Dough Blade or the Metal Chopping Blade)

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

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

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bowl only.

Slicing (using the Adjustable

Slicing Disc)

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

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

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

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

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is well chilled before slicing.

Shredding (using the Reversible

Shredding Disc)

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

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

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cheese is well chilled before shredding.

Whipping

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

Page 11

FOOD TOOL PROCESS YIELD DIRECTIONS

FRUITS

Apples

Metal Blade

Slicing Disc Shredding Disc

Chop

Purée

Slice Shred

1 pound = 3 cups

1 apple = ¾ cup 1 apple = ¾ cup

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

Avocados Metal Blade

Metal Blade

Chop Purée

1 medium = 1 cup 1 medium = 1 cup

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

Bananas Metal Blade

Slicing Disc

Purée Slice

3 medium = 1 cup 1 pound = 2 cups

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

Berries Metal Blade

Slicing Disc

Purée

Slice

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

1 pint = 2 cups

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

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

Coconuts Metal Blade

Shredding Disc

Chop

Shred

1 medium = 4 cups

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

Cut flesh to fit feed tube, medium pressure.

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

Mangoes Metal Blade

Metal Blade

Chop Purée

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

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

Peaches/ Nectarines

Metal Blade Metal Blade Slicing Disc

Chop Purée Slice

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

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

Citrus Fruits; Lemons, Limes & Oranges

Metal Blade

Slicing Disc

Chop

Slice

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

1 orange = 1½ tablespoons zest

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.

Dried (sticky) Fruits

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

Process using short pulses until desired consistency.

VEGETABLES

Beans - Green, Wax

Metal Blade Slicing Disc

Purée Slice

1 cup = ½ cup purée 1 pound = 3 cups

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

Light pressure.

Broccoli/ Cauliflower

Metal Blade Metal Blade Slicing Disc Shredding Disc

Chop Purée Slice Shred

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

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.

Cabbage Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

2 pounds = 8 cups

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.

Carrots Metal Blade

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice

Shred

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 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.

USER GUIDE & CAPACITY CHART

Page 12

FOOD TOOL PROCESS YIELD DIRECTIONS

Celery Metal Blade

Slicing Disc

Chop

Slice

2 medium stalks = ½ cup

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

Trim; place upright in feed tube. Medium pressure.

Cucumbers Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

1 medium = 1½ cups

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.

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

1 medium clove = ½ teaspoon

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

Ginger Metal Blade

Slicing Disc Shredding Disc

Chop

Slice Shred

1-inch pieces = 1 tablespoon

4 ounces = ½ cup 4 ounces = ½ cup

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

cup

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.

Jalapeño Metal Blade

Slicing Disc

Chop

Shred

1 medium pepper = 3 tablespoons

1 medium pepper = ¼ cup

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.

Leeks Metal Blade

Slicing Disc

Chop

Slice

1 pound = 2 cups

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.

Mushrooms Metal Blade

Slicing Disc

Shredding Disc

Chop Slice

Shred

1 pound = 6 cups 1 pound = 5 cups

1 pound = 5 cups

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

Pack feed tube. Light pressure.

Onions Metal Blade

Slicing Disc

Chop Slice

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

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

Peppers - Bell Metal Blade

Slicing Disc

Chop Slice

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

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.

Pickles Metal Blade

Slicing Disc

Chop Slice

1 medium = ¾ cup 1 medium = ¾ cup

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

longer slices. Medium pressure.

Potatoes Metal Blade

Metal Blade

Slicing Disc

Shredding Disc

Chop Purée

Slice

Shred

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

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

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

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

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

Page 13

FOOD TOOL PROCESS YIELD DIRECTIONS

Radishes Metal Blade

Slicing Disc Shredding Disc

Chop

Slice Shred

½ pound = 1½ cups

½ pound = 1½ cups ½ pound = 1½ cups

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

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

Scallions Metal Blade

Slicing Disc

Chop Slice

1 to 2 = ¼ cup 1 to 2 = ¼ cup

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.

Spinach Metal Blade

Metal Blade

Slicing Disc

Chop Purée

Slice

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

cooked 1 pound raw = 10 cups raw

Pulse to chop. Process to purée.

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

Zucchini/Summer Squash

Metal Blade Slicing Disc

Shredding Disc

Chop Slice

Shred

1 pound = 3 cups 1 pound = 3 cups

1 pound = 3 cups

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.

CHEESES

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

Mozzarella, Bel Paese

Metal Blade Metal Blade

Shredding Disc Shredding Disc

Purée Chop

Med. Shred Fine Shred

½ pound = 1 cup ¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

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.

Firm Cheeses; Cheddar, Swiss, Edam & Gouda

Metal Blade Slicing Disc Shredding Disc Shredding Disc

Chop Slice Med. Shred Fine Shred

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

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

Hard Cheeses; Parmesan & Romano

Metal Blade

Shredding Disc Shredding Disc

Chop

Med. Shred Fine Shred

¾ pound = 3 cup

¼ pound = 1 cup ¼ pound = 1 cup

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.

ADDITIONAL FOODS

Baby Food

Metal Blade Purée

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 Metal Blade

Slicing Disc

Chop

Slice

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.

Butter should be cold, not frozen; medium pressure.

Chocolate Metal Blade

Shredding Disc

Chop

Shred

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.

Chill chocolate; medium to firm pressure.

Crumbs; Bread, Cookies & Crackers

Metal Blade Chop 12 to 14 graham wafers =

1 cup crumbs; 1 slice bread = ½ cup crumbs

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

Page 14

FOOD TOOL PROCESS YIELD DIRECTIONS

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

whites

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)

Meat, Poultry & Fish

Metal Blade

Slicing Disc

Chop

Purée

Slice

2 pound boneless = 4 cups

1 pound boneless = 2 cups

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.

Milk Shakes/ Smoothies

Metal Blade Chop/ Purée Can make up to 16

8-ounce servings.

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

Nuts Metal Blade

Metal Blade

Slicing Disc Shredding Disc

Chop

Purée

Slice Shred (fine/med.)

¾ pound = 3 cups

¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

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.

Granulated Sugar (to make extra super-fine sugar)

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

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

Pastry Dough

Metal Blade

Mix

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

Batters Quick Bread, Cake & Cookies

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

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.

Yeast Dough Breads

Metal Blade Dough Blade

Mix Knead

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

Sweet Dough Breads & Coffee Cakes

Metal Blade Dough Blade

Mix Knead

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.*

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.

Page 15

CLEANING, STORAGE AND MAINTENANCE

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

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

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

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

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

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

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

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

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

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

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

MAINTENANCE:

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.

Page 16

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

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

TROUBLESHOOTING

Food Processing

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

into ½- to 1-inch pieces before processing.

r1SPDFTTJOCBUDIFTUPBWPJE

overloading.

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

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

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

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

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

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

cut remaining bits by hand and add to processed ingredients.

Dough Processing

1. Problem: Motor slows down.

Solution:

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

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

r

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

2. Problem: Blade doesn’t incorporate ingredients.

Solution:

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

adding liquid. Add liquid in a slow, steady

stream, allowing the dry ingredients to

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

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

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

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

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

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

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

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

Solution:

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

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

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

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

Solution:

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

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

7. Problem: Dough feels tough after kneading.

Solution:

 r

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

8. Problem: Dough is too dry.

Solution:

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

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

9. Problem: Dough is too wet.

Solution:

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

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

Page 17

Technical

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

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

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

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

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

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

power cord and outlet.

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

Solution:

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

check to make sure it is securely in position.

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

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

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

Solution:

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

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

4. Problem: The motor slowed down during operation.

Solution:

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

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

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

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

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

Solution:

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

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

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

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

Solution:

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

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

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

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

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

Solution:

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

handle, should be pulled out.

WARRANTY FULL TEN-YEAR

MOTOR WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart Elite Collection

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

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

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

Page 18

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

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

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

NOTE: For added protection and secure handling of any Cuisinart

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

CALIFORNIA RESIDENTS ONLY:

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

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

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

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

BEFORE RETURNING YOUR CUISINART PRODUCT

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

Your Cuisinart

Elite Collection® 12-Cup Food Processor has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

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

150 Milford Road

East Windsor, NJ 08520

Printed in China

12CE138370

N IB-8477E

Page 19

DESSERTS

BLUEBERRY MINT SORBET

12 OUNCES FROZEN BLUEBERRIES

½ CUP SIMPLE SYRUP*

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

Food Processor. Put the blueberries,

simple syrup, 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.

Nutritional information per ½ cup serving:

Calories 94 (5% from fat)

carb. 24g

pro. 0g

fat 1g

sat. fat 0g

chol. 0mg

sod. 0mg

calc. 1mg

ber 2g

*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.

This refreshing sorbet is perfect in the height of summer.

BANANA “ICE CREAM”

2 BANANAS, FROZEN,

CUT INTO 1 TO 2-INCH PIECES

½ TABLESPOON HONEY

¼ TEASPOON PURE VANILLA

EXTRACT

1 TABLESPOON COCONUT MILK

PINCH SALT

Makes about four 3-ounce servings

Approximate preparation time: 5 minutes

Insert the large chopping blade into the large work bowl

of the Cuisinart

Food Processor. Put the bananas,

honey, vanilla, 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.

Nutritional information per serving:

Calories 68 (1% from fat)

carb. 16g

pro. 1g

fat 1g

sat. fat 1g

chol. 0mg

sod. 1mg

calc. 4mg

ber 2g

TIP: Peel and cut your overripe bananas before you

freeze them. Wrap each banana separately in plastic.

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

Page 20

DESSERTS

12 OUNCES FROZEN

CUBED MANGO

²⁄³ CUP SIMPLE SYRUP*

TABLESPOONS LEMON JUICE

SMALL PINCH SALT

Makes 2 cups

Approximate preparation time: 5 minutes

Insert the large chopping blade into the large work bowl

of the Cuisinart

Food Processor. Put the mango, simple

syrup, lemon 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.

Nutritional information per ½ cup serving:

Calories 119 (1% from fat)

carb. 31g

pro. 0g

fat 0g

sat. fat 0g

chol. 0mg

sod. 2mg

calc. 9mg

ber 1g

*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.

MANGO SORBET

This sorbet is so fast and easy in the Cuisinart

Food Processor.

Page 21

DESSERTS

2 BANANAS

2 MEDIUM PEACHES, 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

Food Processor. Put the

bananas, peaches, 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 cup:

Calories 114 (3% from fat)

carb. 29g

pro. 1g

fat 0g

sat. fat 0g

chol. 0mg

sod. 4mg

calc. 18mg

ber 3g

A taste of the tropics anytime.

TROPICAL FRUIT SMOOTHIE

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

BERRY MANGO SMOOTHIE

A delicious smoothie, full of antioxidants.

Makes eight 1 cup servings.

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. Put the

bananas, strawberries, 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 cup:

Calories 146 (3% from fat)

carb. 29g

pro. 1g

fat 0g

sat. fat 0g

chol. 0mg

sod. 6mg

calc. 22mg

ber 4g

Page 22

DESSERTS

Makes 2 cups

Approximate preparation time: 5 minutes

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 ne 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

ber 2g

3 CUPS FROZEN RASPBERRIES,

THAWED

1 CUP FRESH RASPBERRIES

2 TABLESPOONS GRANULATED

SUGAR

PINCH SALT

¼ TEASPOON ORANGE ZEST

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

dessert crêpes and the cheesecake.

RASPBERRY SAUCE

Page 23

DESSERTS

SWEET CRÊPE BATTER:

LARGE EGGS

¾ CUP UNBLEACHED,

ALL-PURPOSE FLOUR

½ TEASPOON SALT

2 TABLESPOONS GRANULATED

SUGAR

1 TEASPOON PURE VANILLA

EXTRACT

1 CUP WHOLE MILK

¼ CUP (½ STICK) UNSALTED

BUTTER, MELTED

BERRIES:

2 CUPS MIXED FRESH BERRIES

¼ TEASPOON ORANGE ZEST

2 TEASPOONS GRANULATED

SUGAR

MASCARPONE CREAM:

OUNCES MASCARPONE

¾ CUP HEAVY CREAM

¹⁄³ CUP SUPERFINE SUGAR

1 TEASPOON PURE VANILLA

EXTRACT

PINCH SALT

¼ TEASPOON ORANGE ZEST

1 TEASPOON UNSALTED BUTTER

CONFECTIONERS’ SUGAR FOR

DUSTING

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 our, 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, orange zest and sugar. Process until

completely puréed. Strain the purée through a ne 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, ip 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 crepes 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

ber 1g

Crépe-making takes some practice, but once you get

the technique down it is all worth it.

DESSERT CRÊPES WITH BERRIES

Page 24

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

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

Food Processor. Add the

pine nuts and pulse 2 to 3 times, then process until they

are ground. Add the our, 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

tted with the large metal chopping blade; process until

creamy, scraping the bowl as necessary. Combine the

eggs, oil and extract together 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)

carb. 29g

pro. 4g

fat 20g

sat. fat 8g

chol. 110mg

sod. 153mg

calc. 21mg

ber 1g

NONSTICK COOKING SPRAY

¼ CUP TOASTED PINE NUTS

1²⁄³ CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

¼ CUP CORNMEAL

½ TABLESPOON BAKING POWDER

½ TEASPOON SALT

¾ CUP (1½ STICKS) UNSALTED

BUTTER, ROOM TEMPERATURE,

CUT INTO TABLESPOONS

1 CUP GRANULATED SUGAR

½ TEASPOON ORANGE OR

LEMON ZEST

4 LARGE EGGS, ROOM

TEMPERATURE

¼ CUP OLIVE OIL

½ TABLESPOON PURE VANILLA

EXTRACT

Page 25

DESSERTS

BUTTER TO PREPARE THE PANS

2 CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

¾ TEASPOON BAKING SODA

½ TEASPOON BAKING POWDER

½ TEASPOON SALT

¾ CUP GRANULATED SUGAR

¾ CUP BROWN SUGAR

5 OUNCES BITTERSWEET

CHOCOLATE, CHOPPED

¾ CUP UNSWEETENED COCOA

POWDER

½ TABLESPOON ESPRESSO

POWDER

1 CUP BOILING WATER

1 CUP (½ POUND; 2 STICKS)

UNSALTED BUTTER, MELTED

AND COOLED

¾ CUP BUTTERMILK

3 LARGE EGGS

½ TABLESPOON 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 pans with butter

and cut rounds of parchment paper to t the bottoms of each pan.

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

the Cuisinart

Food Processor. Add the our, 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 into 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 as is and 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

ber 3g

DEEP CHOCOLATE LAYER CAKE

Frost this deep and rich chocolate cake with

Cream Cheese Frosting (below).

CREAM CHEESE FROSTING

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

ber 0g

28 OUNCES CREAM CHEESE

(ROOM TEMPERATURE), EACH

PACKAGE OF CREAM CHEESE

CUT INTO 6 PIECES

1½ CUPS (¾ POUND; 3 STICKS)

UNSALTED BUTTER, ROOM

TEMPERATURE

2 CUPS CONFECTIONERS’

SUGAR, SIFTED

¾ TEASPOON SALT

1 TEASPOON PURE VANILLA

EXTRACT

2 TEASPOONS SOUR CREAM

Page 26

DESSERTS

Makes about 2¼ cups

Approximate preparation time: 25 minutes, including

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

Food Processor. Add the

yolks, cornstarch and 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 ne mesh strainer into the large

work bowl tted 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)

carb. 8g

pro. 1g

fat 4g

sat. fat 2g

chol. 58mg

sod. 72mg

calc. 32mg

ber 0g

1½ CUPS MILK

½ CUP HEAVY CREAM

½ CUP GRANULATED SUGAR,

DIVIDED

½ TEASPOON SALT

½ TABLESPOON PURE VANILLA

EXTRACT

4 LARGE EGG YOLKS

2 TABLESPOONS CORNSTARCH

FOR A LIGHTER PASTRY CREAM:

½ CUP HEAVY CREAM

1½ TABLESPOONS

CONFECTIONERS’ SUGAR

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

the food processor makes it easy.

PASTRY CREAM

Page 27

DESSERTS

1 RECIPE CHOCOLATE COOKIE

CRUST (BELOW)

FIRM BANANAS

¼ TEASPOON GROUND

CINNAMON

1 RECIPE LIGHTER PASTRY

CREAM (PAG E 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.

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

Food Processor

and slice the 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)

carb. 35g

pro. 4g

fat 19g

sat. fat 11g

chol. 111mg

sod. 177mg

calc. 61mg

ber 2g

Everyone will love this Southern-inspired dessert.

BANANA CREAM PIE

24 CHOCOLATE WAFER COOKIES,

ABOUT ½ BOX

2 TEASPOONS GRANULATED

SUGAR

¼ CUP (4 TABLESPOONS)

UNSALTED BUTTER, MELTED

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

Food Processor. Add the

cookies and pulse 10 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 or cake plate and bake in a

375°F oven for 15 minutes before lling.

Nutritional information per serving:

Calories 85 (55% from fat)

carb. 9g

pro. 1g

fat 5g

sat. fat 3g

chol. 10mg

sod. 65mg

calc. 3mg

ber 0g

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

a cheesecake even more decadent.

CHOCOLATE COOKIE CRUST

Page 28

DESSERTS

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 baker.

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

ber 2g

½ RECIPE SWEET PÂTE BRISÉE

DOUGH (PAG E 16)

LARGE APPLES (GOLDEN

DELICIOUS, GINGER GOLD,

OR OTHER SIMILAR APPLES),

PEELED, CORED AND HALVED

JUICE OF 2 LEMONS

TEASPOON VANILLA PASTE*

CUP GRANULATED SUGAR

2 TABLESPOONS APRICOT JAM

1 RECIPE CRUMB PIE TOPPING

(BELOW)

The adjustable slicing disc makes preparing this pie a breeze.

APPLE CRUMB PIE

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

CRUMB PIE TOPPING

Makes enough crumb topping for one pie

Approximate preparation time: 3 minutes

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

ber 1g

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 SALT

Page 29

DESSERTS

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

rack of oven and ll 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 into 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 lling 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)

carb. 38g

pro. 8g

fat 31g

sat. fat 18g

chol. 154mg

sod. 391mg

calc. 72mg

ber 1g

BUTTER TO PREPARE THE PAN

1 RECIPE GRAHAM CRACKER

CRUST (BELOW)

OUNCES CREAM CHEESE,

ROOM TEMPERATURE

1½ CUPS GRANULATED SUGAR

½ TEASPOON SALT

4 LARGE EGGS,

ROOM TEMPERATURE

1 TEASPOON PURE VANILLA

EXTRACT

¾ CUP RICOTTA,

ROOM TEMPERATURE

¾ CUP SOUR CREAM, ROOM

TEMPERATURE

This simple recipe produces perfect cheesecake every time.

CLASSIC CHEESECAKE

GRAHAM CRACKER CRUST

Makes one 9-inch pie 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 nely 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 even amounts of crust into a 9-inch pie or cake plate.

Nutritional information per serving:

Calories 78 (44% from fat)

carb. 10g

pro. 1g

fat 4g

sat. fat 2g

chol. 8mg

sod. 64mg

calc. 4mg

ber 0g

½ OUNCES GRAHAM CRACKERS,

ABOUT 1 SLEEVE

½ TEASPOON GROUND

CINNAMON

2 TABLESPOONS GRANULATED

SUGAR

3 TABLESPOONS UNSALTED

BUTTER, MELTED

Page 30

DESSERTS

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.

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.

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. Add the

our, salt, cinnamon, 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.

Once dough has chilled for about 30 minutes, roll each

piece out on a lightly oured surface into a rectangle

about ¹⁄

-inch thick. Brush pastry with cream and then

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

jellyroll fashion, brush with cream and sprinkle with

cinnamon sugar. Slightly chill. 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)

carb. 11g

pro. 1g

fat 8g

sat. fat 4g

chol. 14mg

sod. 30mg

calc. 8mg

ber 0g

DOUGH:

2¼

CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

½ TEASPOON SALT

½ TEASPOON GROUND CINNAMON

2 TABLESPOONS GRANULATED

SUGAR

½ TEASPOON ORANGE ZEST

1 CUP (½ POUND; 2 STICKS)

UNSALTED BUTTER, COLD AND

CUT INTO SMALL CUBES

4 OUNCES CREAM CHEESE, COLD

AND CUT INTO SMALL CUBES

½ CUP SOUR CREAM

FILLING:

CUP TOASTED PECANS

¾ CUP CHOCOLATE CHIPS

½ CUP GRANULATED SUGAR

¼ CUP BROWN SUGAR

½ TABLESPOON GROUND

CINNAMON

½ TEASPOON FRESHLY GROUND

NUTMEG

¼ CUP HEAVY CREAM

¼ CUP CINNAMON SUGAR

These cookies are a delicious treat!

CHOCOLATE PECAN PINWHEELS

Page 31

BREADS

1½ CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

¾ CUP PLUS 4 TEASPOONS

EVAPORATED MILK

2 LARGE EGGS

1 TABLESPOON UNSALTED

BUTTER, MELTED

½ TEASPOON SALT

BUTTER OR NONSTICK

COOKING SPRAY FOR PAN

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

Food Processor. Add the

our, milk, eggs, 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

mufn cups and place on two baking sheets. Fill each

cup/ramekin with about ¹⁄

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)

carb. 14g

pro. 6g

fat 6g

sat. fat 3g

chol. 87mg

sod. 188mg

calc. 98mg

ber 0g

Eat the popovers hot out of the oven to fully appreciate

their delicious texture.

POPOVERS

Page 32

BREADS

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

Food Processor. Add both

ours, cream of 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.

With the machine running, pour the buttermilk through

the feed tube and process until just incorporated.

Remove dough from work bowl and place onto a well

oured 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.

Nutritional information per serving (1 biscuit):

Calories 206 (44% from fat)

carb. 25g

pro. 4g

fat 10g

sat. fat 6g

chol. 28mg

sod. 543mg

calc. 30mg

ber 1g

2¼ CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

¾ CUP CAKE FLOUR

1 TABLESPOON CREAM OF

TARTA R

¾ TABLESPOON BAKING SODA

¼ TEASPOON GRANULATED

SUGAR

½ TABLESPOON SALT

¼ TEASPOON FRESHLY GROUND

BLACK PEPPER

9 TABLESPOONS (½ CUP PLUS

1 TABLESPOON) UNSALTED

BUTTER, COLD AND CUBED

1 CUP BUTTERMILK

2 TABLESPOONS UNSALTED

BUTTER, MELTED

BUTTERMILK BISCUITS

These biscuits are so light and delicious that you will

want to make them every night.

Page 33

BREADS

Makes 16 rolls

Approximate preparation time: 20 to 25 minutes,

plus 2½ 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 our into the

large work bowl of the Cuisinart

Food Processor tted

with the dough blade 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 place 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 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)

carb. 28g

pro. 5g

fat 9g

sat. fat 5g

chol. 34mg

sod. 160mg

calc. 23mg

ber 1g

¾ CUP WHOLE MILK, PLUS

1 TABLESPOON FOR BRUSHING

½ CUP UNSALTED BUTTER, PLUS 2

TABLESPOONS FOR BRUSHING

¼ CUP GRANULATED SUGAR

1 TEASPOON FINE SEA SALT, OR

TABLE SALT

2¼ TEASPOONS ACTIVE DRY YEAST

¼ CUP WARM (105º TO 110ºF)

WATER

4¾ CUPS UNBLEACHED BREAD

FLOUR

1 LARGE EGG

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

BUTTERY DINNER ROLLS

Page 34

BREADS

CLASSIC CUISINART

WHEAT BREAD

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

2¼ TEASPOONS ACTIVE DRY YEAST

1 TABLESPOON PLUS

1 TEASPOON

GRANULATED SUGAR

¹⁄³ CUP WARM WATER

(105° TO 110°F)

2 CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

2 CUPS WHOLE WHEAT FLOUR

4 TABLESPOONS UNSALTED

BUTTER, CUT INTO

1-INCH PIECES

½ TABLESPOON SALT

1 CUP COLD WATER

NONSTICK COOKING SPRAY

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 ours, 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 our 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.

Place the dough in a lightly oured 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 oured 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)

carb. 23g

pro. 4g

fat 3g

sat. fat 2g

chol. 8mg

sod. 244mg

calc. 30mg

ber 3g

Page 35

BREADS

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

Makes two medium baguettes, about ¾ pound each

Approximate preparation time: 10 to 15 minutes,

plus 2 to 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

Food Processor. Add the ours, wheat germ

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 our 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.

Place the dough in a lightly oured 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 for a more avorful 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 our. 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)

carb. 25g

pro. 3g

fat 3g

sat. fat 2g

chol. 8mg

sod. 243mg

calc. 30mg

ber 1g

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

You can always freeze a loaf for future use.

CRUSTY FRENCH BREAD

Page 36

BREADS

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 our, 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 our 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.

Place the dough in a lightly oured 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 oured 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 slice:

Calories 139 (19% from fat)

carb. 25g

pro. 3g

fat 3g

sat. fat 2g

chol. 8mg

sod. 243mg

calc. 30mg

ber 1g

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 (¼ POUND;

½ STICK) UNSALTED BUTTER,

CUT INTO 1-INCH PIECES

2 TEASPOONS SALT

1¹⁄³ CUPS COLD WATER

NONSTICK COOKING SPRAY

Spoil your family with homemade bread.

CLASSIC CUISINART

WHITE BREAD

Page 37

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

Insert the small metal chopping blade into the small

work bowl of the Cuisinart

Food Processor and process

the ginger; 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, salt, pepper, syrup and zest.

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):

Calories 97 (30% from fat)

carb. 16g

pro. 1g

fat 3g

sat. fat 2g

chol. 8mg

sod. 169mg

calc. 37mg

ber 3g

1½ OUNCES FRESH GINGER

2 POUNDS CARROTS

2 TABLESPOONS UNSALTED

BUTTER

½ TEASPOON KOSHER SALT

PINCH FRESHLY GROUND

BLACK PEPPER

¹⁄³ CUP PURE MAPLE SYRUP

2 TEASPOONS ORANGE ZEST

Page 38

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 into 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

Food Processor. Slice the

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

rosemary.

Preheat the Cuisinart

Griddler

, tted with the grill

plates to 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)

carb. 27g

pro. 4g

fat 6g

sat. fat 1g

chol. 0mg

sod. 304mg

calc. 2mg

ber 2g

Page 39

SIDES

Makes 5 cups, ten ½-cup servings

Approximate preparation time: 35 minutes

Put the potatoes into 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 nely chop; remove work bowl

and reserve.

Insert the reversible shredding disc on the ne

shredding side into the large work bowl of the Cuisinart

Food Processor and 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

ber 3g

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

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

MASHED POTATOES

Page 40

SIDES

NONSTICK COOKING SPRAY

3 GARLIC CLOVES

½ LARGE RED ONION,

CUT INTO 1-INCH PIECES

1½ TABLESPOONS NONFAT

DRIED MILK

1 TABLESPOON FRESH

TALIAN PARSLEY

¾ TEASPOON DRIED BASIL

¾ TEASPOON CELERY SEED

1½ TEASPOONS KOSHER SALT

TEASPOON FRESHLY GROUND

BLACK PEPPER

1¾ POUNDS PORK SHOULDER,

CUT INTO 1-INCH PIECES

2 TABLESPOONS OLIVE OIL

3¾

OUNCES BASIC FRESH

BREADCRUMBS, ABOUT

1 CUP (PAG E 5)

1 LARGE EGG

4 TO 6 MEDIUM MULTI-COLORED

PEPPERS, CORED WITH SEEDS

REMOVED

Makes 4 to 6 peppers

Approximate preparation time: 65 to 70 minutes,

including 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

Food Processor. With the

machine running, 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 nely chop, about 35 seconds.

Remove and reserve.

Add the pork to the work bowl and pulse 10 times, then

run machine to nely chop, about 35 seconds.

Put the olive oil into large skillet over medium heat.

Once oil is heated, 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

eggs; combine mixture well. Evenly ll the peppers and

place in prepared pan. Bake peppers in oven until soft

and lightly browned, about 40 to 45 minutes.

Nutritional information per serving:

Calories 324 (42% from fat)

carb. 20g

pro. 27g

fat 15g

sat. fat 4g

chol. 120mg

sod. 631mg

calc. 81mg

ber 3g

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

delicious with our Simple Tomato Sauce.

STUFFED ROASTED PEPPERS

Page 41

SIDES

Makes 8 servings

Approximate preparation time: 20 minutes

Preheat the Cuisinart

Griddler

in the open position to

high.

Insert the slicing disc assembly, adjusted to 6mm, into

the large work bowl of the Cuisinart

Food Processor.

Slice the eggplant, 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

Grill 2 to 4 minutes per 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,

nishing with another eggplant round.

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

tube.

Nutritional information per serving:

Calories 160 (72% from fat)

carb. 7g

pro. 4g

fat 13g

sat. fat 13g

chol. 5mg

sod. 350mg

calc. 35mg

ber 3g

1 MEDIUM EGGPLANT*

MEDIUM ZUCCHINI

1 MEDIUM ONION

8 MEDIUM CREMINI MUSHROOMS

2 MEDIUM TOMATOES,

RIPE BUT FIRM

¹⁄³ CUP EXTRA VIRGIN OLIVE OIL

1 TEASPOON KOSHER SALT

½ TEASPOON FRESHLY GROUND

BLACK PEPPER

8 LARGE BASIL LEAVES

3 OUNCES SOFT GOAT CHEESE

This vegetable side dish makes a beautiful presentation and

will be sure to impress any crowd.

VEGETABLE NAPOLEON

Page 42

ENTRÉES

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

Food Processor. With the

machine running, drop the garlic through the small feed

tube to chop. Add the peppers, green onion and parsley

and pulse to coarsely chop, about 10 to 12 pulses.

Put the oil into a large skillet placed over medium heat.

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 sh llet for the crab to make

tasty shcakes.

Nutritional information per serving (2 crab cakes):

Calories 123 (33% from fat)

carb. 11g

pro. 11g

fat 5g

sat. fat 2g

chol. 77mg

sod. 912mg

calc. 54mg

ber 1g

NONSTICK COOKING SPRAY

16 OUNCES LUMP CRABMEAT

GARLIC CLOVE

1 RED BELL PEPPER, ABOUT

7 OUNCES, CUT INTO

2-INCH PIECES

3 GREEN ONIONS, CUT INTO

INCH PIECES

½ CUP PARSLEY

1 TEASPOON EXTRA VIRGIN

OLIVE OIL

¼ TEASPOON KOSHER SALT

¼ TEASPOON FRESHLY GROUND

PEPPER

2 LARGE EGGS, LIGHTLY BEATEN

1 CUP BASIC FRESH

BREADCRUMBS (PAG E 5)

CUP MAYONNAISE

1 TEASPOON WORCESTERSHIRE

SAUCE

1½ TEASPOONS OLD BAY

SEASONING

2 TEASPOONS DIJON-STYLE

MUSTARD

HOT SAUCE, OPTIONAL

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

CRAB CAKES

Page 43

ENTRÉES

CHICKEN MARSALA

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

2 LEEKS, WHITE PARTS ONLY

8 OUNCES BABY PORTOBELLO

MUSHROOMS

3½ OUNCES SHIITAKE MUSHROOMS

8 OUNCES CREMINI MUSHROOMS

¼ CUP MARSALA WINE

½ CUP CHICKEN OR BEEF BROTH

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

Makes 8 servings

Approximate preparation time: 30 to 35 minutes

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

our, tapping away any excess our. 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)

carb. 12g

pro. 35g

fat 6g

sat. fat 3g

chol. 93mg

sod. 446mg

calc. 33mg

ber 1g

Page 44

ENTRÉES

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 ALL-PURPOSE FLOUR

¼ CUP PARSLEY

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

3 GARLIC CLOVES

1 TABLESPOON UNSALTED

BUTTER

1 TEASPOON DRIED THYME

1 CAN 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 olive oil into an ovenproof 6-quart casserole over medium

heat. While oil is heating, season veal with salt and pepper;

dust lightly with our, 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 nely 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 leeks and

pulse to chop, about 10 to 12 pulses; remove and reserve

separately. Chop the carrots 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, add remaining salt if

necessary and adjust seasoning accordingly.

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

ber 4g

A perfect, comforting dish for a cold winter evening.

BRAISED VEAL SHANKS

Page 45

ENTRÉES

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 medium

heat. 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 our into the onion/carrot mixture and cook for about

3 minutes to eliminate any taste of our. Slowly whisk in the

chicken broth completely, bring 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 one 9 x 13-inch pan with

nonstick cooking spray.

Pour lling into the prepared pan. Prepare the biscuit dough.

Top pan with 12 biscuits.

Bake until biscuits are fully baked through and golden brown,

about 35 to 40 minutes. Allow pot pies 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

ber 2g

The ultimate comfort food.

CHICKEN POT PIE

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 PO TATO

1 MEDIUM SWEET POTATO ,

PEELED

2 TABLESPOONS

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 BUTTERMILK BISCUITS

(PAGE 55)

NONSTICK COOKING SPRAY

Page 46

ENTRÉES

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

Food Processor. Put the

onion, parsley, bread, meat, dry milk, salt and spices

into the work bowl and pulse 4 to 6 times, then process

until nely chopped. Add the eggs 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)

carb. 2g

pro. 7g

fat 5g

sat. fat 2g

chol. 31mg

sod. 125mg

calc. 20mg

ber 0g

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

Calories 376 (55% from fat)

carb. 10g

pro. 31g

fat 22g

sat. fat 8g

chol. 151mg

sod. 601mg

calc. 95mg

ber 1g

½ MEDIUM ONION, ABOUT

1½ OUNCES, CUT IN

QUARTERS

¼ CUP LOOSELY PACKED PARSLEY

LEAVES

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)

A classic recipe to use for meatballs and meatloaf.

CLASSIC MEATBALLS

Page 47

ENTRÉES

1 GARLIC CLOVE

1 TABLESPOON OLIVE OIL

1 BAG (10-OUNCE) FRESH

SPINACH LEAVES

5 OUNCES PARMESAN

½ LEMON

½ POUND RICOTTA

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 nely 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 ne 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 lling

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,

ll the centers of half the cut pasta squares with lling.

Brush around the lling with the egg wash and top with

the remaining squares. Press down around the lling 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 10) 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)

carb. 17g

pro. 12g

fat 9g

sat. fat 9g

chol. 74mg

sod. 712mg

calc. 249mg

ber 1g

Homemade ravioli denitely takes time to make,

but it is certainly well worth the effort.

SPINACH RAVIOLI

Page 48

ENTRÉES

1 RECIPE PIZZA DOUGH*

(PAG E 13)

GARLIC CLOVE

¾ TEASPOON DRIED BASIL

¼ CUP FRESH PARSLEY

6 OUNCES MOZZARELLA

CHEESE, COLD AND CUT

INTO 1-INCH PIECES

6 PITTED BLACK OLIVES

½ RED ONION, ABOUT

2½ OUNCES

1 SMALL EGGPLANT, ABOUT

10 OUNCES, QUARTERED

LENGTHWISE

1½ TABLESPOONS EXTRA VIRGIN

OLIVE OIL, DIVIDED

¼ CUP RICOTTA CHEESE

¼ TEASPOON KOSHER SALT

¼ TEASPOON FRESHLY GROUND

BLACK PEPPER

CORNMEAL FOR SPRINKLING

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

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 nely 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 our the work surface. Roll into rounds, 12 inches each

in diameter for 2 balls and 8 inches in diameter for 4 balls. Place equal

amounts of the eggplant lling 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

lling and press rmly 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

ber 3g

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

EGGPLANT CALZONE

Page 49

ENTRÉES

Makes 8 servings

Approximate preparation time: 45 to 50 minutes,

including 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

Food Processor.

Slice the eggplant into rounds.

Put the our, eggs, and breadcrumbs into individual

shallow containers. Dredge each slice of eggplant rst

in the our, 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, ipping

eggplant halfway through the baking time.

While eggplant is baking, replace the slicing disc with

the ne 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)

carb. 29g

pro. 11g

fat 15g

sat. fat 4g

chol. 92mg

sod. 353mg

calc. 142mg

ber 5g

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

EGGPLANT PARMESAN

NONSTICK COOKING SPRAY

1 TO 1¼

POUNDS EGGPLANT

½ CUP UNBLEACHED,

ALL-PURPOSE FLOUR

3 LARGE EGGS, LIGHTLY BEATEN

1½ CUPS HERBED BREADCRUMBS

(PAGE 5)

¼ CUP OLIVE OIL

½ OUNCE PARMESAN

4 OUNCES MOZZARELLA CHEESE,

WELL CHILLED

2 CUPS SIMPLE TOMATO SAUCE

(

PAGE 10)

Page 50

SALADS

SHREDDED CARROT SALAD WITH

HONEY-GINGER DRESSING

Healthy, nutritious and delicious.

²⁄³ CUP WALNUT HALVES,

SHELLS REMOVED

1½ POUNDS CARROTS, CUT INTO

INCH PIECES

¾ OUNCE FRESH GINGER ROOT,

PEELED, CUT INTO

½-

INCH PIECES

1 CUP PLAIN NONFAT YOGURT,

DRAINED*

¹⁄³

CUP FRESH MINT LEAVES

1½ TABLESPOONS HONEY

²⁄³ CUP GOLDEN RAISINS

¼ TEASPOON KOSHER SALT

PINCH OF FRESHLY

GROUND 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 ginger root

until nely 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.

*To drain yogurt: Line a sieve with a double layer of

cheesecloth or a paper coffee lter and place over a

bowl. Put yogurt in sieve; cover and refrigerate at least

8 hours or overnight. You may need to drain water from

bowl occasionally. Refrigerate thickened yogurt in an

airtight container for up to one week.

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

ber 2g

Page 51

SALADS

¼ LARGE RED ONION (ABOUT

1½ OUNCES), CUT INTO

1-INCH PIECES

2 STALKS CELERY,

CUT INTO 1-INCH PIECES

1 POUND POACHED CHICKEN

BREAST, CUT INTO

1-INCH PIECES

¼ CUP LIGHT MAYONNAISE

¼ TEASPOON SEA 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

Food Processor. Add the

onion and celery and pulse to nely 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)

carb. 3g

pro. 36g

fat 11g

sat. fat 2g

chol. 103mg

sod. 492mg

calc. 25mg

ber 0g

A delicious dish for a light lunch or dinner.

CLASSIC CREAMY CHICKEN SALAD

Page 52

SALADS

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

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 accordingly.

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

ber 4g

The Cuisinart

Food Processor makes the preparation of this

picnic favorite a breeze.

CLASSIC COLESLAW

Page 53

SALADS

CHOPPED SALAD

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

non-salad eaters!

2 CELERY STALKS, CUT INTO

1-INCH PIECES

2 MEDIUM CARROTS, ABOUT

OUNCES, CUT INTO

1-INCH PIECES

½ RED ONION, CUT INTO

INCH PIECES

¾ CUP FLAT LEAF PARSLEY

6 SCALLIONS, TRIMMED AND

CUT INTO 1-INCH PIECES

¾ CUCUMBER, ABOUT

12 OUNCES, 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 (PAG E 8)

Makes 10 cups

Approximate preparation time: 20 to 25 minutes,

including vinaigrette

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. Add the

celery, carrots, onion, parsley and scallions and pulse to

chop, about 10 pulses. Remove and place vegetables

into 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)

carb. 23g

pro. 5g

fat 5g

sat. fat 1g

chol. 0mg

sod. 342mg

calc. 53mg

ber 5g

Page 54

SOUPS

FRENCH ONION SOUP

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

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

Makes 20 servings

Approximate preparation time: about 2½ hours

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

the large work bowl of the Cuisinart

Food Processor

and slice the onions.

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 our and cook for

about 1 to 2 minutes. Add the stock, thyme and bay

leaves. 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 leaves and thyme sprigs 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)

carb. 21g

pro. 13g

fat 19g

sat. fat 11g

chol. 54mg

sod. 806mg

calc. 318mg

ber 2g

4 POUNDS YELLOW ONIONS,

PEELED

1 CUP (½ POUND; 2 STICKS)

UNSALTED BUTTER

2 TEASPOONS KOSHER SALT,

DIVIDED

1 TEASPOON FRESHLY GROUND

BLACK PEPPER, DIVIDED

20 OUNCES GRUYÈRE

TABLESPOONS UNBLEACHED,

ALL-PURPOSE FLOUR

3 QUARTS BEEF OR VEAL STOCK

2 SPRIGS FRESH THYME

2 BAY LEAVES

2 CUPS DRY SHERRY

1 BAGUETTE, CUT INTO

½-INCH SLICES

Page 55

SOUPS

5 POUNDS BUTTERNUT SQUASH,

HALVED AND SEEDS REMOVED

(ABOUT TWO 2-POUND

SQUASH)

1 TABLESPOON EXTRA VIRGIN

OLIVE OIL

2 MEDIUM-LARGE ONIONS, CUT

INTO 1-INCH PIECES

4 TABLESPOONS (½ STICK)

UNSALTED BUTTER

2½ TEASPOONS KOSHER SALT,

DIVIDED

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 esh and into the pan. Turn squash esh down.

Bake until squash is tender, about 45 minutes.

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. Add the

onions and pulse to 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 accordingly.

Nutritional information per serving (1 cup):

Calories 200 (60% from fat)

carb. 19g

pro. 2g

fat 14g

sat. fat 4g

chol. 10mg

sod. 470mg

calc. 69mg

ber 1g

A hearty, warming soup for a winter evening.

ROASTED BUTTERNUT SQUASH SOUP

Page 56

SOUPS

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

Food Processor. Add the onion and pulse

to chop, 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 our; cook for an additional minute.

Add 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 accordingly.

Nutritional information per serving (1 cup):

Calories 160 (55% from fat)

carb. 16g

pro. 3g

fat 10g

sat. fat 5g

chol. 15mg

sod. 870mg

calc. 94mg

ber 3g

8 OUNCES THICK-CUT BACON,

CUT INTO SMALL DICE

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

TOMATO SOUP

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

with its smoky bacon avor.

Page 57

SOUPS

4 OUNCES CHEDDAR

GARLIC CLOVES

1 SMALL ONION, CUT INTO

1-INCH PIECES

2 TABLESPOONS EXTRA VIRGIN

OLIVE OIL

½ TABLESPOON SEA OR KOSHER

SALT, DIVIDED

1 TEASPOON FRESHLY GROUND

BLACK PEPPER, DIVIDED

1 POUND POTATOES

2 POUNDS BROCCOLI,

STEMS PEELED AND

FLORETS SEPARATED

2½ CUPS SHERRY

1 QUART VEGETABLE STOCK

¾ TEASPOON LEMON ZEST

Makes about 10 cups

Approximate preparation time: 25 to 30 minutes

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 nely 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.

Raise 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 orets,

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

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.

Add remaining Cheddar.

Taste and adjust seasoning accordingly.

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)

carb. 17g

pro. 5g

fat 7g

sat. fat 2g

chol. 5mg

sod. 680mg

calc. 71mg

ber 4g

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

LIGHTENED BROCCOLI AND POTATO SOUP

Page 58

SOUPS

GAZPACHO

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 PEPPER, SEEDED

AND CUT INTO 1-INCH PIECES

½ CUP CILANTRO

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

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 ne 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 accordingly; 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

ber 2g

Page 59

APPETIZERS

Makes 16 servings

Approximate preparation time: 1 hour 40 minutes

Insert the slicing disc, adjusted to 3mm, into the large

work bowl of the Cuisinart

Food Processor, and slice

the onions. 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 steaks until rare to medium-rare

(steaks will continue to cook in the quesadillas). Allow

steaks 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⁄

cup of shredded

cheese and then top with another tortilla. Repeat with

remaining ingredients.

Preheat the Cuisinart

Griddler

, tted with the griddle

plates in the closed position, to 375°F. Brush the top

and bottom 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 avor of the caramelized onions is well worth

the time it takes to prepare them.

Nutritional information per serving:

Calories 166 (44% from fat)

carb. 15g

pro. 8g

fat 8g

sat. fat 4g

chol. 28mg

sod. 208 mg

calc. 112mg

ber 0g

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

salsa, guacamole and sour cream for dipping.

CARAMELIZED ONION, STEAK

AND GRUYÈRE QUESADILLAS

1½ POUNDS YELLOW ONIONS

¼ CUP 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

Page 60

APPETIZERS

1 ¾-INCH SLICE FRENCH BREAD,

CUT INTO 4 PIECES

½ OUNCE ROMANO

2 TABLESPOONS LIGHTLY

TOASTED PINE NUTS OR

WALNUTS

1 CAN (15-OUNCE) ARTICHOKES,

WELL DRAINED, GENTLY

SQUEEZED IN PAPER TOWELING

TO REMOVE EXCESS MOISTURE

1 GARLIC CLOVE

1 SHALLOT, ABOUT ½ OUNCE,

PEELED

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

(REGULAR, NOT LOW- OR

NON-FAT), CUT INTO

1-INCH PIECES

30 1½-INCH WHITE BUTTON OR

CREMINI MUSHROOMS*

Makes about 30 1½-inch 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

Food Processor and process the bread and

Romano for about 45 seconds until nely 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 stufng 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.

*Cremini mushrooms are a darker version of the white button

mushroom and have a more intense avor. When grown to

large size (4 to 5 inches in diameter, they become the popular

Portobello mushrooms. In some markets, cremini mushrooms

may be labeled “Baby Bellas.”

Nutritional information per piece:

Calories 93 (62% from fat)

carb. 6g

pro. 3g

fat 6½g

sat. fat 2g

chol. 6mg

sod. 117mg

calc. 74mg

ber 1g

A variation of the quintessential hors d’oeuvre.

SPINACH, FETA AND ARTICHOKE

STUFFED MUSHROOMS

Page 61

APPETIZERS

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 nely 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)

carb. 14g

pro. 2g

fat 2g

sat. fat 0g

chol. 0mg

sod. 176mg

calc. 23mg

ber 1g

4 GARLIC CLOVES

1 CUP FRESH BASIL

4 CUPS TOMATOES, 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

Classic and delicious.

CLASSIC BRUSCHETTA

Page 62

APPETIZERS

5 SPRIGS FRESH CILANTRO

½ SMALL VIDALIA ONION,

CUT INTO 1-INCH PIECES

1 SMALL GARLIC CLOVE

1 SMALL JALAPEÑO PEPPER,

SEEDED

1 TEASPOON SEA 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

Food Processor. Place the

cilantro, onion, 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)

carb. 3g

pro. 1g

fat 0g

sat. fat 0g

chol. 0mg

sod. 209mg

calc. 7mg

ber 1g

Serve warm tortilla chips alongside this fresh and tangy salsa.

THREE TOMATO SALSA

Page 63

APPETIZERS

¼ CUP FRESH ITALIAN PARSLEY

LEAVES

TEASPOON LEMON ZEST

½ TEASPOON KOSHER SALT

1 GARLIC CLOVE

2 CANS (EACH 15½ OUNCES)

CHICKPEAS

2 TABLESPOONS TAHINI

2 TABLESPOONS FRESH

LEMON JUICE

2½ TABLESPOONS WATER

½ TEASPOON GROUND CUMIN

2 TABLESPOONS EXTRA VIRGIN

OLIVE OIL

Makes 2 cups

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. Process the

parsley, lemon 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)

carb. 5g

pro. 2g

fat 3g

sat. fat 0g

chol. 0mg

sod. 163mg

calc. 13mg

ber 1g

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

HUMMUS

Page 64

APPETIZERS

Makes 3 cups

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. With the

machine running, drop the garlic through the small feed

tube to nely 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)

carb. 5g

pro. 1g

fat 7g

sat. fat 1g

chol. 0mg

sod. 104mg

calc. 8mg

ber 3g

Make our fresh guacamole for the Sunday game or serve alongside

quesadillas for a fun dinner night.

CHUNKY GUACAMOLE

1 GARLIC CLOVE

½ JALAPEÑO PEPPER, SEEDED,

CUT INTO 1-INCH PIECES

½ SMALL ONION, CUT INTO

1-INCH PIECES

1 TABLESPOON CILANTRO

¼ CUP GRAPE TOMATOES

3 RIPE AVOCADOS, HALVED,

PITS REMOVED

1 TO 2 TABLESPOONS FRESH LIME

JUICE

½ TEASPOON KOSHER SALT

Page 65

APPETIZERS

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

Food Processor. Process the

Parmesan until nely 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

avors to develop. Remove from refrigerator ½ hour

before serving.

Nutritional information per serving (¼ cup):

Calories 41 (52% from fat)

carb. 3g

pro. 2g

fat 2g

sat. fat 1g

chol. 2mg

sod. 115mg

calc. 73mg

ber 0g

1 OUNCE PARMESAN, CUT INTO

½-INCH CUBES

2 TABLESPOONS FRESH MINT

¼ CUP FRESH BASIL

¼ CUP FRESH PARSLEY

2 JARS (12-OUNCE) ARTICHOKE

HEARTS

16 OUNCES PLAIN LOW-FAT

YOGURT

½ TEASPOON LEMON ZEST

½ TEASPOON FRESHLY GROUND

BLACK PEPPER

¼ TEASPOON KOSHER SALT

¹∕8 TEASPOON FRESHLY GROUND

NUTMEG

A delicious lowfat dip for crudités or chips.

ARTICHOKE AND HERB YOGURT DIP

Page 66

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 for cooking

Insert the small metal chopping blade into the small work

bowl of the Cuisinart

Food Processor. Chop the parsley,

about 15 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:

Calories 118 (26% from fat)

carb. 20g

pro. 2g

fat 3g

sat. fat 2g

chol. 9mg

sod. 179mg

calc. 26mg

ber 3g

¼ CUP FRESH 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

Page 67

BREAKFAST & BRUNCH

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

MIXED MUSHROOM AND RED PEPPER FRITTATA

Makes 10 servings

Approximate preparation time: 25 minutes, plus

15 minutes for baking

Preheat oven to 350°F.

Insert the small metal chopping blade into the small

work bowl of the Cuisinart

Food Processor and process

the Parmesan until nely chopped; remove and reserve.

Add the garlic cloves to the small bowl and process until

nely 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 into 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 scone:

Calories 102 (64% from fat)

carb. 2g

pro. 7g

fat 7g

sat. fat 2g

chol. 212mg

sod. 295mg

calc. 38mg

ber 1g

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

Page 68

BREAKFAST & BRUNCH

This delicious zucchini bread is so simple to prepare in your

Cuisinart

Food Processor.

ZUCCHINI SPICE BREAD

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 one 9 x 5-inch loaf pan well

with nonstick cooking spray.

Stir the our, 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

Food Processor and chop

the walnuts by 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

ber 1g

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 SALT

½ CUP TOASTED WALNUTS

1 LARGE ZUCCHINI, ABOUT

½ POUND

1 CUP LIGHT BROWN SUGAR

½ CUP VEGETABLE OIL

1 LARGE EGG, LIGHTLY BEATEN

¾ TEASPOON PURE VANILLA

EXTRACT

Page 69

BREAKFAST & BRUNCH

NONSTICK COOKING SPRAY

CRUMB TOPPING:

½ CUP TOASTED PECANS

OR WALNUTS

¼ CUP UNBLEACHED,

ALL-PURPOSE FLOUR

¹⁄³ CUP LIGHT BROWN SUGAR

¼ CUP (½ STICK) UNSALTED

BUTTER, COLD AND CUT

INTO SMALL CUBES

1 TEASPOON GROUND

CINNAMON

¼ TEASPOON SALT

MUFFINS:

1½ CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

½ TABLESPOON BAKING SODA

½ TEASPOON SALT

½ TEASPOON GROUND

CINNAMON

¹⁄³ CUP GRANULATED SUGAR

¼ CUP LIGHT BROWN SUGAR

¾ CUP BUTTERMILK

¹⁄³ CUP VEGETABLE OIL

1 LARGE EGG

1 TEASPOON PURE VANILLA

EXTRACT

1 CUP DRIED CHERRIES

CHERRY CRUMB MUFFINS

A hit at every brunch table.

Makes 12 mufns

Approximate preparation time: 15 minutes plus

20 minutes for baking

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

nonstick cooking spray.

Insert the small chopping blade into the small work

bowl of the Cuisinart

Food Processor. Put the nuts for

the crumb topping 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

Food Processor. Process the our,

baking 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 process

for about 4 to 5 seconds. Scrape the work bowl and add

the dried cherries, pulse 2 to 3 times to combine.

Scoop mufn batter evenly into the prepared mufn

pan. Sprinkle the crumb topping evenly on the tops of

each mufn. Bake for 18 to 20 minutes, until a cake

tester comes out clean.

Nutritional information per mufn:

Calories 151 (39% from fat)

carb. 21g

pro. 2g

fat 7g

sat. fat 1g

chol. 18mg

sod. 258mg

calc. 18mg

ber 0g

Page 70

BASICS

2 CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

2 TABLESPOONS GRANULATED

SUGAR

½ TEASPOON TABLE SALT

12 TABLESPOONS (¾ CUP)

UNSALTED BUTTER,

CUT INTO TABLESPOONS,

ROOM TEMPERATURE

2 LARGE EGG YOLKS

1 TABLESPOON ICE WATER

¼ TEASPOON LEMON ZEST

(OPTIONAL)

½ TEASPOON PURE VANILLA

EXTRACT

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

double-crust pie

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. Add the

our, 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 at discs. Wrap in plastic; chill in

refrigerator until ready to use. Dough should be rm

enough to roll.

To make this an almond sucrée, substitute ¹⁄

cup of the

all-purpose our for toasted almonds. Finely grind the

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 72 servings):

Calories 92 (58% from fat)

carb. 8g

pro. 1g

fat 6g

sat. fat 4g

chol. 32mg

sod. 23mg

calc. 2mg

ber 0g

For 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

ber 0g

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

Just roll and cut into your favorite shapes.

PÂTE SUCRÉE

Page 71

BASICS

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

our 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 at 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)

carb. 8g

pro. 1g

fat 0g

sat. fat 0g

chol. 0mg

sod. 98mg

calc. 2mg

ber 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)

carb. 10g

pro. 1g

fat 0g

sat. fat 0g

chol. 0mg

sod. 98mg

calc. 2mg

ber 0g

2 CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

1 TEASPOON TABLE SALT

16 TABLESPOONS (½ POUND;

2 STICKS) UNSALTED BUTTER,

COLD AND CUT INTO ½-INCH

CUBES

¼ CUP ICE WATER

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

Page 72

BASICS

FOR A ONE-CRUST PIE:

1½

CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

¼ TEASPOON TABLE SALT

¹∕8 TEASPOON BAKING POWDER

8 TABLESPOONS (¼ POUND;

1 STICK) 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 TABLE SALT

¼ TEASPOON BAKING POWDER

16 TABLESPOONS (½ POUND;

2 STICKS) UNSALTED BUTTER,

COLD AND CUT INTO ½-INCH

CUBES

4 TABLESPOONS VEGETABLE

SHORTENING (PREFERABLY

NON-HYDROGENATED), COLD

AND CUT INTO ½-INCH CUBES

5 TO 8 TABLESPOONS ICE WATER

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 our, 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 corn meal and no pieces of butter larger than

a pea remain visible, 15 to 20 pulses. Sprinkle half the

maximum ice water on the our 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 aky.

Turn the dough out onto a lightly oured surface. Press

together into a ball, then atten 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 lled pie or tart, roll

out pastry ¹⁄

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

Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |

sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | ber 0g

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

Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |

sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | ber 0g

This recipe makes ample crust for a

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

BASIC FLAKY PASTRY DOUGH

Page 73

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

Insert the large metal chopping blade into the large

work bowl of the Cuisinart

Food Processor. Add both

ours and salt to 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)

carb. 30g

pro. 7g

fat 2g

sat. fat 1g

chol. 85mg

sod. 668mg

calc. 11mg

ber 1g

2 CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

1 CUP SEMOLINA FLOUR

1 TABLESPOON KOSHER SALT

4 LARGE EGGS

SPINACH PASTA DOUGH

Add a healthy, colorful ingredient to your pasta bowl.

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

Food Processor. Fill the

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

process until nely chopped. Add remaining spinach

and repeat, scraping the bowl in between. Add both

ours 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)

carb. 20g

pro. 3g

fat 0g

sat. fat 0g

chol. 0mg

sod. 718mg

calc. 89mg

ber 1g

6 OUNCES FRESH SPINACH

LEAVES

1½ CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

²⁄³ CUP SEMOLINA FLOUR

2 TEASPOONS KOSHER SALT

Page 74

BASICS

1 PACKAGE ACTIVE DRY YEAST

1 TEASPOON GRANULATED

SUGAR

1¼ CUPS WARM WATER

(105° TO 115°F.)

3¹⁄³ CUPS UNBLEACHED,

ALL-PURPOSE FLOUR

½ TABLESPOON KOSHER SALT

2 TEASPOONS EXTRA VIRGIN

OLIVE OIL

Makes 1¾ pounds dough (six 7-inch crusts or three

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

Food Processor and add the our and salt.

With machine running, pour the liquid slowly through

the small feed tube as fast as the our 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 oured 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. Follow pizza recipe.

Nutritional information per serving (1 ounce):

Calories 112 (2% from fat)

carb. 24g

pro. 3g

fat 0g

sat. fat 0g

chol. 0mg

sod. 134mg

calc. 0mg

ber 1g

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

order one to be delivered again!

PIZZA DOUGH

Page 75

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

Place butter in a saucepan over low heat to melt.

Insert the large chopping blade into the large work bowl of

the Cuisinart

Food Processor. Add the yolks, mustard, salt

and 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 emulsied

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)

carb. 0g

pro. 0g

fat 12g

sat. fat 7g

chol. 57mg

sod. 45mg

calc. 3mg

ber 0g

24 TABLESPOONS (¾ POUND;

3 STICKS) UNSALTED BUTTER

3 LARGE EGG YOLKS

1 TABLESPOON DIJON-STYLE

MUSTARD

½ TEASPOON KOSHER SALT

¼ TEASPOON FRESHLY

GROUND BLACK PEPPER

2 TABLESPOONS FRESH LEMON

JUICE

2 OUNCES SHALLOTS OR GREEN

ONIONS, TRIMMED AND CUT

INTO 1-INCH PIECES

3 OUNCES DRAINED SWEET

GHERKIN PICKLES

4 TABLESPOONS FRESH

ITALIAN PARSLEY

1 TABLESPOON DILL WEED

1 TABLESPOON DIJON-STYLE

MUSTARD

½ TEASPOON DRIED THYME

TABLESPOONS DRAINED

CAPERS

1½ CUPS MAYONNAISE

½ CUP NONFAT PLAIN YOGURT,

DRAINED* OVERNIGHT

¹∕

TEASPOON FRESHLY GROUND

BLACK PEPPER

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 shallots,

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.

*To drain yogurt, place in a strainer lined with a coffee lter or

a yogurt strainer. Cover and let drain until desired thickness is

reached.

Nutritional information per serving (1 tablespoon):

Calories 72 (88% from fat)

carb. 2g

pro. 0g

fat 7g

sat. fat 1g

chol. 13mg

sod. 86mg

calc. 10mg

ber 0g

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

but also with steamed fresh vegetables.

TARTAR SAUCE

Page 76

BASICS

3 POUNDS RED BELL PEPPERS

(APPROXIMATELY 8 MEDIUM

PEPPERS)

8 GARLIC CLOVES, UNPEELED

2 SHALLOTS (ABOUT 1 OUNCE),

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

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,

ipping 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):

Calories 100 (24% from fat)

carb. 17g

pro. 3g

fat 3g

sat. fat 1g

chol. 3mg

sod. 233mg

calc. 27mg

ber 5g

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

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

perfect for chicken and sh.

ROASTED RED PEPPER SAUCE

Page 77

BASICS

SIMPLE TOMATO SAUCE

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

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

Food Processor. Add the

onion and pulse to 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 akes. 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)

pro. 2g

carb. 6g

fat 1g

sat. fat 0g

chol. 0mg

sod. 457mg

calc. 91mg

ber 1g

Nutritional information per serving (½ cup):

reduced for pizza sauce

Calories 74 (22% from fat)

pro. 3g

carb. 10g

fat 2g

sat. fat 0g

chol. 0mg

sod. 732mg

calc. 91mg

ber 2g

1 SMALL ONION (ABOUT

4 OUNCES), CUT INTO

1-INCH PIECES

½ TABLESPOON EXTRA VIRGIN

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, TO TASTE, FOR A

SPICIER SAUCE)

Page 78

BASICS

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

some of the basil and pine nuts.

BASIL PESTO

3 OUNCES REGGIANO

PARMIGIANO CHEESE,

CUT INTO ½-INCH CUBES

2 GARLIC CLOVES

½ CUP PINE NUTS OR WALNUTS,

LIGHTLY TOASTED

5 CUPS TIGHTLY PACKED FRESH

BASIL LEAVES, UNBLEMISHED

(ABOUT 20 OUNCES)

¼ TO ½

TEASPOON KOSHER OR

SEA SALT

²∕

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 nely 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)

carb. 1g

pro. 1g

fat 5g

sat. fat 1g

chol. 1mg

sod. 88mg

calc. 34mg

ber 0g

Page 79

BASICS

HERBED VINAIGRETTE

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

¼ CUP RED WINE VINEGAR

1 TEASPOON DIJON-STYLE

MUSTARD

¼ CUP FRESH 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

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):

Calories 91 (99% from fat)

carb. 0g

pro. 0g

fat 11g

sat. fat 2g

chol. 0mg

sod. 76mg

calc. 2mg

ber 0g

BASIC MAYONNAISE

Taste the difference in homemade mayonnaise.

4 LARGE EGG YOLKS*

TEASPOON KOSHER SALT

2 TABLESPOON DIJON-STYLE

MUSTARD

2 TEASPOON FRESH LEMON

JUICE OR WHITE WINE VINEGAR

2 TO 2½

CUPS VEGETABLE OR

CANOLA OIL, DIVIDED

Makes about 3 cups

Approximate preparation time: 5 to 10 minutes

Insert the large metal chopping blade into the large work bowl

of the Cuisinart

Food Processor. Process the egg yolks, salt,

mustard and lemon juice until smooth, about 30 seconds. With

the machine running, add ¼ cup of the oil 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 emulsied and homogenous,

slowly add remaining oil until thick, about 1 minute.

Taste and adjust seasoning accordingly.

For fresh herb mayonnaise: process ¹∕

cup rmly 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 Beaters

may be substituted for the egg yolks.

Nutritional information per serving (1 tablespoon):

Calories 85 (98% from fat)

carb. 0g

pro. 0g

fat 10g

sat. fat 1g

chol. 17mg

sod. 38mg

calc. 2mg

ber 0g

Page 80

BASICS

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

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

ASIAN MARINADE

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 CANOLA OR OTHER

VEGETABLE OIL

¼ CUP PLUS 2 TABLESPOONS

HOISIN SAUCE

CUP PLUS 2 TABLESPOONS

ASIAN SESAME OIL (TOASTED

SESAME OIL)

2 TABLESPOONS RICE WINE

VINEGAR

¼ TEASPOON 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.

Nutritional information per serving (1 tablespoon):

Calories 44 (78% from fat)

carb. 2g

pro. 0g

fat 4g

sat. fat 0g

chol. 0mg

sod. 156mg

calc. 0mg

ber 0g

SWEET AND SOUR MARINADE

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

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 nely chop. Add the remaining ingredients.

Process again until well mixed, about 45 seconds.

Nutritional information per serving (1 tablespoon):

Calories 97 (62% from fat)

carb. 10g

pro. 0g

fat 7g

sat. fat 1g

chol. 0mg

sod. 152mg

calc. 4mg

ber 0g

Page 81

BASICS

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

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.

Nutritional information per serving (1 tablespoon):

Calories 52 (96% from fat)

carb. 0g

pro. 0g

fat 6g

sat. fat 4g

chol. 16 mg

sod. 5mg

calc. 2mg

ber 0g

8 TABLESPOONS (½ CUP;

1 STICK) UNSALTED BUTTER,

ROOM TEMPERATURE

¼ CUP GORGONZOLA, CRUMBLED

PINCH FRESHLY GROUND

BLACK PEPPER

MEDITERRANEAN BUTTER

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 nely 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.

Nutritional information per serving (1 tablespoon):

Calories 103 (98% from fat)

carb. 0g

pro. 0g

fat 11g

sat. fat 7g

chol. 30mg

sod. 2mg

calc. 2mg

ber 0g

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

16 TABLESPOONS (½ POUND;

2 STICKS) UNSALTED BUTTER,

ROOM TEMPERATURE

PEANUT BUTTER

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 nut can be substituted in this recipe.

Nutritional information per serving (1 tablespoon):

Calories 100 (71% from fat)

carb. 4g

pro. 4g

fat 9g

sat. fat 1g

chol. 0mg

sod. 1mg

calc. 9mg

ber 1g

4 CUPS DRY ROASTED PEANUTS

Page 82

BASICS

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∕

cups

Approximate preparation time: Less than one

minute, plus 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

Food Processor. Break

toasted bread up into pieces and pulse about 10 times

and then process until breadcrumbs are ne, about 25

seconds.

TIP: For seasoned breadcrumbs, add ¼ teaspoon each

dried oregano, dried basil, garlic powder, and ground

onion akes to toasted bread and process as above.

Nutritional information per serving (2 tablespoons):

Calories 60 (11% from fat)

carb. 11g

pro. 2g

fat 1g

sat. fat 0g

chol. 0mg

sod. 90mg

calc. 10mg

ber 1g

6 SLICES WHITE BREAD

Page 83

SIDES

Vegetable Napoleon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Stuffed Roasted Peppers ..............................................47

Mashed Potatoes .................................................... 48

Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Ginger Glazed Carrots ................................................50

BREADS

Classic Cuisinart

White Bread ......................................... 51

Crusty French Bread ..................................................52

Classic Cuisinart

Wheat Bread .........................................53

Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Buttermilk Biscuits .................................................... 55

Popovers ...........................................................56

DESSERTS

Chocolate Pecan Pinwheels ............................................57

Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Banana Cream Pie & Chocolate Cookie Crust .............................60

Pastry Cream ........................................................61

Deep Chocolate Layer Cake & Cream Cheese Frosting .....................62

Pound Cake with Pine Nuts and Olive Oil ................................ 63

Dessert Crêpes with Berries ............................................64

Raspberry Sauce .....................................................65

Berry Mango Smoothie ................................................66

Tropical Fruit Smoothie ................................................66

Mango Sorbet .......................................................67

Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Banana “Ice Cream” ..................................................68

Cuisinart

is a registered trademark of Cuisinart. Any trademarks or service marks of third parties

used herein are the trademarks or service marks of their respective owners.

Page 84

BREAKFAST & BRUNCH

Cherry Crumb Mufns ................................................18

Zucchini Spice Bread .................................................19

Mixed Mushroom and Red Pepper Frittata ...............................20

White and Sweet Potato Hash with Fennel ...............................21

APPETIZERS

Artichoke and Herb Yogurt Dip ......................................... 22

Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Hummus ............................................................24

Three Tomato Salsa ..................................................25

Classic Bruschetta ....................................................26

Spinach, Feta and Artichoke Stuffed Mushrooms ..........................27

Caramelized Onion, Steak and Gruyère Quesadillas .......................28

SOUPS

Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Lightened Broccoli and Potato Soup ....................................30

Simple Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Roasted Butternut Squash Soup ........................................32

French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

SALADS

Chopped Salad ......................................................34

Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Classic Creamy Chicken Salad ..........................................36

Shredded Carrot Salad with Honey-Ginger Dressing .......................37

ENTRÉES

Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Eggplant Calzone .................................................... 39

Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Braised Veal Shanks ..................................................43

Chicken Marsala .....................................................44

Crab Cakes .........................................................45

Page 85

RECIPES

BASICS

Basic Fresh Breadcrumbs ...............................................5

BUTTERS

Gorgonzola Butter .....................................................6

Mediterranean Butter ..................................................6

Peanut Butter .........................................................6

MARINADES & DRESSINGS

Asian Marinade .......................................................7

Sweet and Sour Marinade ..............................................7

Herbed Vinaigrette ....................................................8

Basic Mayonnaise .....................................................8

SAUCES

Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Simple Tomato Sauce ................................................. 10

Roasted Red Pepper Sauce ............................................11

Hollandaise Sauce .................................................... 12

Tartar Sauce .........................................................12

DOUGHS

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Spinach Pasta Dough .................................................14

Basic Flaky Pastry Dough ..............................................15

Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Pâte Sucrée .........................................................17

To help you feel right at home with your new Cuisinart Elite Collection

12-Cup Food Proces-

sor 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 difculty (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!

Page 86

Recipe Booklet

ELITE COLLECTION

12-CUP FOOD PROCESSOR

Page 87

Version no: N IB-8477E

SIZE: 152MM(W) x 228MM(H)

Pages: 86pp

Paper: Cover:157GSM MATT ARTPAPER Inside:120GSM GLOSS ARTPAPER

Color: Cover:4c+1c(BLACK) Inside:1c+1c

Coating: Gloss varnishing in cover Conair: Conair By

Astor You

Date: 20/02/2013

SUN HING PRINTING CO., LTD.

Cuisinart FP-12 Series Instruction Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual