Cuisinart FP-14 User Manual

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INSTRUCTION BOOKLET

14-Cup Cuisinart Elite Collection® Food Processor

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

FP-14 Series

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

FOOD CAPACITY

14-CUP WORKBOWL

Sliced or shredded fruit, vegetables or cheese

Chopped fruit, vegetables or cheese

Puréed fruit, vegetables or cheese

Chopped or puréed meat, fish, seafood

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

Cake batter Two 9-inch cheesecakes

Cookie dough 8 dozen

White bread dough 6 cups flour N/A N/A

Whole wheat bread dough

Nuts for nut butter 7 cups 5 cups 1½ cups

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

14 cups 11 cups N/A

12 cups 9 cups 3 cups

12 cups cooked 8 cups puréed

2¼ pounds 2 pounds ½ pound

10 cups 8 cups 3 cups

Four 8-inch homemade layers (2 boxes 18.5 oz. cake mix)

(based on average chocolate chip cookie recipe)

4 cups flour N/A N/A

CAPACITY 11-CUP WORKBOWL

8 cups cooked 6 cups puréed

One 9-inch cheesecake Two 8-inch homemade layers (1 box)

N/A N/A

CAPACITY

4.5-CUP WORKBOWL

3 cups cooked 1½ cups puréed

N/A

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection accessories for it: 14-, 11- and 4.5-cup work bowls, work bowl cover, metal chopping/mixing blade, dough blade, adjustable slicing disc, reversible shredding disc, stem adapter, large and small pushers, spatula, accessory storage case, cleaning tool and instruction/recipe book.

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

unpacking the parts, please follow these instructions.

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

2. Open top flaps—there will be a rectangular

3. Remove the instruction/recipe book,

4. Lift out the work bowls (B) and spatula (C)

5. Remove the foam block and the cardboard

6. Remove the housing base (D) from one side

7. Place the food processor on the counter or

8. The storage case (E) is on the other side of

9. Lift out the storage case, unlock the cover

14-Cup Food Processor and the

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

block of foam that holds the processor parts, each fitted into a cavity in the foam.

cleaning tool and bowl cover (A) from one side of the foam block. Lift out the large and small pushers.

from the other side of the foam block.

frame.

of 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.

table. Read the Assembly and Operating Instructions thoroughly before using the machine.

the bottom of the box.

and remove the foam block; the small metal chopping/mixing blade (F), dough blade (G), large metal chopping/mixing blade (H), and stem adapter (I), are each in a cavity. CAREFULLY REMOVE THE

METAL CHOPPING/MIXING BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP.

10. Pull out the drawer to the storage case with the adjustable slicing disc (J), and

CAREFULLY REMOVE IT BY USING THE PLASTIC HUB. DO NOT TOUCH THE BLADE, IT IS VERY SHARP. The

reversible shredding disc (K) is also in the drawer. Carefully remove the slicing disc and shredding disc by using the plastic hub. Remember to lock the parts in the storage case when not in use.

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

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

Drawer

Storage Cover with Lock

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 7 amperes is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

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

garage always unplug the unit from the electrical outlet. Not doing so

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

closes.

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

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

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

The exclamation point within an

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

SPECIAL CORD SET INSTRUCTIONS

NOTICE

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

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

NOTE: Do not remove the grounding prong.

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

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

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

CONTENTS

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

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

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

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

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

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

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

User Guide and Capacity Chart ................. 12

Cleaning, Storage and Maintenance .......... 16

For Your Safety ........................................... 16

Technical Data .............................................17

Troubleshooting .......................................... 17

Warranty Information .................................. 19

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

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

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

FEATURES AND BENEFITS

. Housing Base and Motor

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

2. Touchpad Control Panel

These easy-to-clean, electronically controlled buttons feature On, Off, Dough and Pulse options for every food processing function. The contemporary blue LED lights 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, medium 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 or medium work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring.

8. Dough Blade Designed for our exclusive dough speed control, 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 6 mm indicators. This disc may be used with the large or medium bowl.

10. Reversible Shredding Disc

Provides the option of either fine or medium shredding for optimal results. This disc may be used with the large or medium 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 any work bowl.

13. Retractable Cord (not shown)

The retractable cord system allows you to pull as much cord as needed, and then store it back in the housing when not in use.

Note: The end of the cord is wrapped with

red tape to prevent over-pulling.

14. Accessory Storage Case

This convenient storage case with safety lock holds all of the blades and discs that are included with your new food processor.

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

16.

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

ASSEMBLY INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection 14-Cup Food Processor for the first time, wash all of the work bowls, work bowl cover, pusher assembly, blades, discs, and spatula (see Cleaning Instructions on page 16).

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.

Note: To use the medium bowl, it must

be nested into the large bowl. The small bowl must be nested in the medium, with the medium in the large for operation.

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 medium bowl, place your

thumbs in the finger recesses and align in the large bowl with the pour spout facing the back of the unit. Push down to lock.

To use the small bowl, place your thumbs

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

Large Bowl

& accessories

Medium Bowl & accessories

Small Bowl

& accessories

Blade Operation

The BladeLock feature is designed to

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

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

Note: The chopping/mixing blades

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

Large Blade Operation

With your medium and/or 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.

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

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 all three 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 on 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.

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

system.

(To remove, first take the bowl off

(To remove, first take

Always

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.

Dough Button

1. Prepare the dough ingredients and place in work bowl fitted with the dough blade.

2. Assemble and engage the work bowl cover and pusher.

3. Press the Dough button and the blue LED light will illuminate.

4. Then press the On button to knead the dough. The blue LED On light will also be illuminated.

5. Press the Off button when finished.

Note: Kneading dough should only be done in the large work bowl.

WORK BOWLS

Three nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency requires using multiple bowls, begin with the smallest 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 and medium bowls with ingredients, or the bowls can remain nested during pouring or food removal.

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

. For example, if your recipe

MACHINE FUNCTIONS

Chopping

(using the Chopping Blade)

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seeds and pits. Food should be cut into even,

½- to 1-inch pieces. Foods cut into same size pieces produce the most even results.

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

Puréeing

(using the Chopping Blade)

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vegetables: Ingredients should be cut into

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

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cooked white potatoes. recipe on page 50.)

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

(see Mashed Potato

Kneading

(using the Dough Blade or the Metal Chopping Blade with Dough Speed)

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doughs, batters and kneads yeast bread doughs. The reduced RPMs of the dough control will achieve better results. The metal chopping blade is ideal for pastry doughs while the dough blade is specifically designed for kneading yeast 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.

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-14WHIP.

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.

ACCESSORY STORAGE CASE

Operating The Lock

To unlock turn counterclockwise. Gently lift up the transparent cover. Do not force the cover open when the knob is in the locked position. To lock, gently close the cover and turn the knob clockwise.

Inserting Accessories

The Accessory Storage Case cover houses the (A) large metal blade in the right cavity, the (B) dough blade in the back cavity, and the (C) small metal blade in the left cavity. Hold each piece carefully by the center hub. WARNING: DO NOT TOUCH METAL BLADES, AS DOING SO MAY RESULT IN INJURY. The (D) stem adapter fits in the long center opening. Insert the stem adapter with the thinner, plastic end towards the back.

E & F

Icons embossed on the inside surface of the Accessory Storage Case show proper placement of the blades.

The discs are housed in the drawer at the lower end of the Accessory Storage Case. The (E) reversible shredding disc gets inserted first (on either side). Then the (F) adjustable slicing disc rests over the shredding disc with the plastic hub facing up. The words “shredding” and “slicing” are printed in the drawer as a reminder of the correct disc positions.

Carefully hold discs by center hub for inserting and removing from the storage case.

WARNING: CUTTING EDGES OF FOOD PROCESSOR DISCS ARE VERY SHARP. ALWAYS KEEP FINGERS AWAY FROM SHARP SIDE.

USER GUIDE & CAPACITY CHART

FOOD TOOL PROCESS YIELD DIRECTIONS

FRUITS

Apples

Avocados Metal Blade

Bananas Metal Blade

Berries Metal Blade

Coconuts Metal Blade

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

Mangoes Metal Blade

Peaches/ Nectarines

Citrus Fruits; Lemons, Limes & Oranges

Dried (sticky) Fruits

VEGETABLES

Beans - Green, Wax

Broccoli/ Cauliflower

Cabbage Metal Blade

Carrots Metal Blade

Metal Blade

Slicing Disc Shredding Disc

Metal Blade

Slicing Disc

Shredding Disc

Metal Blade

Metal Blade Metal Blade Slicing Disc

Metal Blade

Slicing Disc

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

Metal Blade Slicing Disc

Metal Blade Metal Blade Slicing Disc Shredding Disc

Slicing Disc

Shredding Disc

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice Shred

Chop Purée

Purée Slice

Purée

Slice

Chop

Shred

Chop Purée

Chop Purée Slice

Chop

Slice

Purée Slice

Chop Purée Slice Shred

Chop

Slice

Shred

Chop

Purée

Slice

Shred

1 pound = 3 cups

1 apple = ¾ cup 1 apple = ¾ cup

1 medium = 1 cup 1 medium = 1 cup

3 medium = 1 cup 1 pound = 2 cups

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

1 pint = 2 cups

1 medium = 4 cups

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

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

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

1 orange = 1½ tablespoons zest

1 cup = ½ cup purée 1 pound = 3 cups

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

2 pounds = 8 cups

1 pound (6 med) = 3 cups

2 med cooked = ½ cup purée

1 pound (6 med) = 3 cups

1 pound (6 med) = 2½ cups

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

Process to purée cooked and peeled apples for applesauce.

Medium pressure Medium pressure

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

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

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

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

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

Cut flesh to fit feed tube, medium pressure.

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

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

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

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

Process using short pulses until desired consistency.

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

Light pressure.

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

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

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

Use shredding disc for extra-fine needs.

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

Process to purée.

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

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

FOOD TOOL PROCESS YIELD DIRECTIONS

Celery Metal Blade

Slicing Disc

Cucumbers Metal Blade

Slicing Disc

Shredding Disc

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

Ginger Metal Blade

Slicing Disc Shredding Disc

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

Jalapeño Metal Blade

Leeks Metal Blade

Mushrooms Metal Blade

Onions Metal Blade

Peppers - Bell Metal Blade

Pickles Metal Blade

Potatoes Metal Blade

Slicing Disc

Shredding Disc

Slicing Disc

Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Chop

Slice

Shred

Chop

Slice Shred

Chop

Shred

Chop

Slice

Chop Slice

Shred

Chop Slice

Chop Purée

Slice

Shred

2 medium stalks = ½ cup

1 medium = 1½ cups

1 medium clove = ½ teaspoon

1-inch pieces = 1 tablespoon

4 ounces = ½ cup 4 ounces = ½ cup

cup

1 medium pepper = 3 tablespoons

1 medium pepper = ¼ cup

1 pound = 2 cups

1 pound = 6 cups 1 pound = 5 cups

1 pound = 5 cups

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

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

1 medium = ¾ cup 1 medium = ¾ cup

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

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

1 pound = 3½ to 4 cups

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

Trim; place upright in feed tube. Medium pressure.

Cut into 1-inch pieces; pulse to chop.

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

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

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

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

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

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

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

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

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

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

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

Pack feed tube. Light pressure.

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

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

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

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

longer slices. Medium pressure.

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

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

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

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

FOOD TOOL PROCESS YIELD DIRECTIONS

Radishes Metal Blade

Scallions Metal Blade

Spinach Metal Blade

Zucchini/Summer Squash

CHEESES

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

Mozzarella, Bel Paese

Firm Cheeses; Cheddar, Swiss, Edam & Gouda

Hard Cheeses; Parmesan & Romano

Slicing Disc Shredding Disc

Slicing Disc

Metal Blade

Slicing Disc

Metal Blade Slicing Disc

Shredding Disc

Metal Blade Metal Blade

Shredding Disc Shredding Disc

Metal Blade Slicing Disc Shredding Disc Shredding Disc

Metal Blade

Shredding Disc Shredding Disc

ADDITIONAL FOODS

Baby Food

Butter Metal Blade

Chocolate Metal Blade

Crumbs; Bread, Cookies & Crackers

Metal Blade Purée

Slicing Disc

Shredding Disc

Metal Blade

Chop

Slice Shred

Chop

Chop 12 to 14 graham wafers =

Slice

Chop Purée

Slice

Chop Slice

Shred

Purée Chop

Med. Shred Fine Shred

Chop Slice Med. Shred Fine Shred

Chop

Med. Shred Fine Shred

Chop

Slice

Chop

Shred

½ pound = 1½ cups

½ pound = 1½ cups ½ pound = 1½ cups

1 to 2 = ¼ cup 1 to 2 = ¼ cup

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

cooked 1 pound raw = 10 cups raw

1 pound = 3 cups 1 pound = 3 cups

1 pound = 3 cups

½ pound = 1 cup ¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

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

¾ pound = 3 cup

¼ pound = 1 cup ¼ pound = 1 cup

¼ pound (1 stick) = ½ cup

1-ounce = ¼ cup grated

1 cup crumbs; 1 slice bread = ½ cup crumbs

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

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

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

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

Pulse to chop. Process to purée.

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

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

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

trim and place horizontally in feed tube. Medium pressure.

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

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

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

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

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

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

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

Butter should be cold, not frozen; medium pressure.

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

Chill chocolate; medium to firm pressure.

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

FOOD TOOL PROCESS YIELD DIRECTIONS

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

Meat, Poultry & Fish

Milk Shakes/ Smoothies

Nuts Metal Blade

Granulated Sugar (to make extra super-fine sugar)

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

Whipping Cream Metal Blade Chop 1 cup = ½ cup whipped

DOUGHS

Pastry Dough

Batters Quick Bread, Cake & Cookies

Yeast Dough

Breads

Sweet Dough

Breads & Coffee Cakes

Metal Blade

Slicing Disc

Metal Blade Chop/ Purée Can make up to 16

Metal Blade

Slicing Disc Shredding Disc

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

Metal Blade

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

Metal Blade Dough Blade

Chop

Purée

Slice

Chop

Purée

Slice Shred (fine/med.)

Mix

Mix Knead

whites

2¼ pound boneless = 4½ cups

1 pound boneless = 2 cups

8-ounce servings.

¾ pound = 3 cups

¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

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 or electric mixer or additional Cuisinart Whipping Disc. (This part can be ordered separately using part number FP-14WHIP).

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

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

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

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

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

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

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

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

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

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

TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon, to the warm liquid/yeast mixture when proofing. Food processor can handle up to 6 cups white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.*

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

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

CLEANING, STORAGE AND MAINTENANCE

Keep your Cuisinart Elite Collection® 14-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged.

This food processor includes a storage case with lock for safekeeping of blades and discs. 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 bowl, 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 bowl 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 bowl, 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 the 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 bowl is made of durable plastic that is shatter resistant and heat resistant. It 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.

The Accessory Storage Case is made of a highimpact plastic that has a smooth, easy-to-clean surface. Occasionally wipe your Accessory Storage Case with a cloth or sponge that has been dipped in warm soapy water. To remove stubborn spots, use a mild soap solution, then wipe with a damp sponge. Do not put the Accessory Storage Case in the dishwasher. Blades, stem adapter and discs should always be clean when they are put into the Accessory Storage Case. The Accessory Storage Case is not meant for temporary storage of soiled blades between periods of use.

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

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

FOR YOUR SAFETY

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

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

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

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

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

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

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

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

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

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

TECHNICAL DATA

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

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

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

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

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed.

Solution:

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into ½- to 1-inch pieces before processing.

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overloading.

2. Problem: Slices are uneven or slanted.

Solution:

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3. Problem: Food falls over in feed tube.

Solution:

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

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

Solution:

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cut remaining bits by hand and add to processed ingredients.

Dough Processing

1. Problem: The dough control button does not work.

Solution:

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with the On button. The food processor will only operate once ON is selected after the dough function is activated.

2. Problem: Motor slows down.

Solution:

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

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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.

3. Problem: Blade doesn’t incorporate ingredients.

Solution:

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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.

4. Problem: Blade rises in work bowl.

Solution:

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

5. Problem: The large pusher moves when

processing dough or other heavy loads.

Solution:

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

Problem:

the work bowl.

Solution:

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Dough doesn’t clean inside of

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

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

Solution:

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

8. Problem: Dough feels tough after kneading.

Solution:

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

9. Problem: Dough is too dry.

Solution:

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

10. Problem: Dough is too wet.

Solution:

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

Technical

1. Problem: The motor does not start.

Solution:

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

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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.

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power cord and outlet.

2. Problem: The food processor shuts off during

operation.

Solution:

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check to make sure it is securely in position.

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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:

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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:

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

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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:

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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:

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

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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:

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handle, should be pulled out.

WARRANTY FULL TWENTY-YEAR

MOTOR WARRANTY

LIMITED THREE-YEAR WARRANTY

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

We warrant that your Cuisinart Elite Collection 14-Cup Food Processor will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase.

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

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

14-Cup Food Processor

14-Cup Food

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

14-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

13CE140783

N IB-8478E

DESSERTS

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

Food Processor. Put the bananas,

Food Processor. Put the blueberries,

chol. 0mg

ﬁber 2g

fat 1g

ﬁber 2g

fat 1g

calc. 4mg

pro. 1g

calc. 1mg

pro. 0g

sod. 1mg

carb. 16g

sod. 0mg

carb. 24g

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

Nutritional information per serving:

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

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

EXTRACT

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

1 TO 2-INCH PIECES

Insert the large chopping blade into the large work bowl

PINCH SALT 1 TABLESPOON COCONUT MILK

¼ TEASPOON PURE VANILLA ½ TABLESPOON HONEY

2 BANANAS, FROZEN, CUT INTO

Approximate preparation time: 5 minutes

Makes about four 3-ounce servings

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

BANANA “ICE CREAM”

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

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

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

Nutritional information per ½ cup serving:

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

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

Approximate preparation time: 5 minutes

Makes 4 cups

LEMON JUICE

2 TABLESPOONS FRESH 4 LARGE MINT LEAVES 1 CUP SIMPLE SYRUP*

BLUEBERRIES

24 OUNCES FROZEN

BLUEBERRY MINT SORBET

This refreshing sorbet is perfect in the height of summer.

DESSERTS

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

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

Food Processor. Put the mango, simple

chol. 0mg

ﬁber 1g

fat 0g

calc. 9mg

pro. 0g

sod. 2mg

carb. 31g

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

Nutritional information per ½ cup serving:

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

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

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

Approximate preparation time: 5 minutes

Makes 3 cups

PINCH SALT ¼ CUP LEMON JUICE 1 CUP SIMPLE SYRUP* 1 POUND FROZEN MANGO

Food Processor.

This sorbet is so fast and easy in the Cuisinart

MANGO SORBET

DESSERTS

ﬁber 2g

fat 0g

calc. 18mg

pro. 1g

sod. 5mg

carb. 29g

chol. 0mg

sat. fat 0g Calories 117 (2% from fat)

Nutritional information per cup:

Serve immediately.

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

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

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

Food Processor. Put the

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

JUICE

3 CUPS ORANGE PEACH MANGO 3 CUPS FROZEN CUBED MANGO

1-INCH CUBES

2 CUPS PINEAPPLE, CUT INTO

2½ CUPS 1-INCH CUBES, ABOUT 2 TO

2 MEDIUM PEACHES, CUT INTO 2 BANANAS

Approximate preparation time: 5 minutes

Makes ten 1-cup servings

A taste of the tropics anytime.

TROPICAL FRUIT SMOOTHIE

carb. 29g

Food Processor. Put the

sod. 4mg

ﬁber 3g

fat 0g

calc. 18mg

pro. 1g

chol. 0mg

sat. fat 0g Calories 118 (3% from fat)

Nutritional information per cup:

Serve immediately.

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

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

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

Approximate preparation time: 5 minutes

Makes ten 1-cup servings

JUICE OR ORANGE JUICE

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

AND QUARTERED

2 CUPS STRAWBERRIES, HULLED

EACH BROKEN INTO 4 PIECES

3 MEDIUM-LARGE RIPE BANANAS,

A delicious smoothie, full of antioxidants.

BERRY MANGO SMOOTHIE

DESSERTS

Food Processor. Add both

sod. 0mg

carb. 6g

ﬁber 2g

fat 0g

calc. 6mg

pro. 0g

chol. 0mg

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

Nutritional information per 2 tablespoons:

seeds. Taste and add more sugar if desired. Strain through a ﬁne mesh strainer and discard the

additional 45 seconds. seconds. Add remaining ingredients and process for an thawed and fresh raspberries and process for 15 work bowl of the Cuisinart Insert the large metal chopping blade into the large

Approximate preparation time: 5 minutes

Makes 2 cups

¼ TEASPOON ORANGE ZEST PINCH SEA SALT

SUGAR

2 TABLESPOONS GRANULATED 1 CUP FRESH RASPBERRIES

THAWED

3 CUPS FROZEN RASPBERRIES,

dessert crêpes and the cheesecake.

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

RASPBERRY SAUCE

DESSERTS

ﬁber 1g

fat 25g

calc. 98mg

pro. 9g

sod. 342mg

carb. 35g

chol. 172mg

Food Processor. With the machine running,

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

Nutritional information per serving:

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

containing some water over medium-low heat. with foil – to keep crêpes warm, place plate over the skillet as you go. When all of the crêpes are prepared, cover plate plate. Continue with the remaining batter, stacking the crêpes cook for an additional minute on the second side. Reserve on a lightly browned, ﬂip the crêpe, using a heatproof spatula, and and evenly. After about 1 minute, when the crêpe is set and

just

coats the bottom. The pan should be coated thinly

so it preheated pan. Working very quickly, move the batter around paper towel. Add a scant 3 tablespoons of batter to the butter. Once melted, wipe the butter around the pan with a and preheat for 5 minutes. Once the pan is heated, add the Prepare the crêpes. Place an 8-inch skillet over medium heat

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

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

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

batter from 2 hours to overnight

Approximate preparation time: 30 minutes, plus resting the

Makes 6 servings

FOR DUSTING

CONFECTIONERS’ SUGAR, 1 TEASPOON UNSALTED BUTTER

¼ TEASPOON ORANGE ZEST PINCH SALT

EXTRACT

1 TEASPOON PURE VANILLA ¹∕³ CUP SUPERFINE SUGAR ¾ CUP HEAVY CREAM 8 OUNCES MASCARPONE MASCARPONE CREAM

SUGAR

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

BUTTER, MELTED

¼ CUP (½ STICK) UNSALTED 1 CUP WHOLE MILK

EXTRACT

1 TEASPOON PURE VANILLA

SUGAR

2 TABLESPOONS GRANULATED ½ TEASPOON TABLE SALT

ALL-PURPOSE FLOUR

¾ CUP UNBLEACHED, 3 LARGE EGGS SWEET CRÊPE BATTER

the technique down it is all worth it.

Crépe-making takes some practice, but once you get

DESSERT CRÊPES WITH BERRIES

DESSERTS

ﬁber 1g

fat 20g

calc. 21mg

pro. 4g

Food Processor. Add the

sod. 153mg

carb. 29g

chol. 110mg

Approximate preparation time: 20 minutes, plus

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

Nutritional information per serving (12 servings):

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

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

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

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

90 minutes for baking

EXTRACT

ROOM TEMPERATURE

LEMON ZEST

CUT INTO TABLESPOONS BUTTER, ROOM TEMPERATURE,

ALL-PURPOSE FLOUR

CUPS UNBLEACHED,

½ TABLESPOON PURE VANILLA ¼ CUP OLIVE OIL

4 LARGE EGGS,

½ TEASPOON ORANGE OR 1 CUP GRANULATED SUGAR

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

1²∕ ¼ CUP TOASTED PINE NUTS NONSTICK COOKING SPRAY

Make one 9 x 5-inch loaf cake

serve anytime with a cup of tea or coffee.

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

POUND CAKE WITH PINE NUTS AND OLIVE OIL

ﬁber 0g

fat 8g

DESSERTS

calc. 8mg

pro. 1g

sod. 57mg

carb. 3g

Food Processor. Add the cream cheese,

chol. 23mg

Approximate preparation time: 10 minutes

ROOM TEMPERATURE

2 TEASPOONS SOUR CREAM,

EXTRACT

1 TEASPOON PURE VANILLA ¾ TEASPOON SALT

SUGAR, SIFTED

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

Nutritional information per serving (1 tablespoon):

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

Makes about 5½ cups

TEMPERATURE UNSALTED BUTTER, ROOM

CUT INTO 6 PIECES PACKAGE OF CREAM CHEESE

(ROOM TEMPERATURE), EACH

2 CUPS CONFECTIONERS’

1½ CUPS (¾ POUND; 3 STICKS)

28 OUNCES CREAM CHEESE

CREAM CHEESE FROSTING

ﬁber 3g

fat 7g

calc. 38mg

pro. 6g

sod. 224mg

carb. 49g

Food Processor. Add the ﬂour, baking soda,

chol. 54mg

Approximate preparation time: 15 minutes, plus 50 minutes

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

Nutritional information per serving:

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

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

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

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

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

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

to bake, plus cooling time

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

EXTRACT

½ TABLESPOON PURE VANILLA 3 LARGE EGGS ¾ CUP BUTTERMILK

AND COOLED UNSALTED BUTTER, MELTED

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

POWDER

½ TABLESPOON ESPRESSO

POWDER

¾ CUPS UNSWEETENED COCOA

CHOCOLATE, CHOPPED

5 OUNCES BITTERSWEET ¾ CUP LIGHT BROWN SUGAR ¾ CUP GRANULATED SUGAR ½ TEASPOON TABLE SALT

POWDER

½ TEASPOON BAKING ¾ TEASPOON BAKING SODA

ALL-PURPOSE FLOUR

2 CUPS UNBLEACHED, BUTTER TO PREPARE THE PANS

Cream Cheese Frosting (below).

Frost this deep and rich chocolate cake with

DEEP CHOCOLATE LAYER CAKE

DESSERTS

ﬁber 0g

fat 4g

calc. 32mg

pro. 1g

Food Processor. Add the

sod. 72mg

carb. 8g

chol. 58mg

Approximate preparation time: 25 minutes, including

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

Nutritional information per serving (2 tablespoons):

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

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

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

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

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

cooking time

Makes about 2¼ cups

CONFECTIONERS’ SUGAR

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

2 TABLESPOONS CORNSTARCH 4 LARGE EGG YOLKS

EXTRACT

½ TABLESPOON PURE VANILLA ½ TEASPOON SALT

DIVIDED

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

PASTRY CREAM

the food processor makes it easy.

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

DESSERTS

ﬁber 2g

ﬁber 0g

fat 5g

fat 19g

calc. 3mg

pro. 1g

Food Processor. Add the

calc. 61mg

pro. 4g

Food Processor and slice

sod. 65mg

carb. 9g

sod. 177mg

carb. 35g

chol. 10mg

Approximate preparation time: 1 minute plus

chol. 111mg

Approximate preparation time: 50 minutes including

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

Nutritional information per serving:

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

drizzle in the melted butter until incorporated. an additional 5 times. With the machine running, cookies and pulse 10 times. Add the sugar and pulse work bowl of the Cuisinart Insert the large metal chopping blade into the medium

15 minutes for baking time

BUTTER, MELTED

¼ CUP (½ STICK) UNSALTED

SUGAR

1 TABLESPOON GRANULATED

ABOUT ½ BOX

24 CHOCOLATE WAFER COOKIES,

Makes 1 cup, 12 servings

a cheesecake even more decadent.

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

CHOCOLATE COOKIE CRUST

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

Nutritional information per serving:

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

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

below. Prepare Chocolate Cookie Crust according to recipe

Preheat oven to 375°F.

pastry cream; allow 2 hours for chilling

Makes one 9-inch pie, 16 servings

CREAM (PAG E 64)

1 RECIPE LIGHTENED PASTRY

CINNAMON

¼ TEASPOON GROUND 4 FIRM BANANAS

CRUST (BELOW)

1 RECIPE CHOCOLATE COOKIE

Everyone will love this Southern-inspired dessert.

BANANA CREAM PIE

ﬁber 1g

fat 7g

calc. 5mg

pro. 1g

sod. 44mg

carb. 6g

Food Processor. Add the pecans and pulse to

chol. 13mg

Approximate preparation time: 3 minutes

DESSERTS

¼ TEASPOON SEA SALT

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

Nutritional information per serving (based on 12 servings):

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

Makes enough crumb topping for one pie

CINNAMON

1¼ TEASPOONS GROUND

AND CUT INTO CUBES

¹∕³ CUP UNSALTED BUTTER, COLD

ALL-PURPOSE FLOUR

¾ CUP UNBLEACHED, ¹∕³ CUP TOASTED PECANS

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

CRUMB PIE TOPPING

ﬁber 2g

fat 1g

calc. 10mg

pro. 3g

sod. 225mg

carb. 36g

Food Processor and slice the apples.

chol. 36mg

Approximate preparation time: 55 to 65 minutes, including

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

Nutritional information per serving (based on 12 servings):

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

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

in layers. the chilled pie shell. Fan the apples in the reserved tart shell the recipe below. Carefully spread the jam on the bottom of sugar together. Prepare the Crumb Pie Topping according to In a large bowl, toss the apples, lemon juice, vanilla paste, and

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

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

Preheat oven to 350°F. baking time

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

(BELOW)

1 RECIPE CRUMB PIE TOPPING 2 TABLESPOONS APRICOT JAM ½ CUP GRANULATED SUGAR 1 TEASPOON VANILLA PASTE* JUICE OF 2 LEMONS

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

5 LARGE APPLES (GOLDEN

DOUGH (PAG E 16)

RECIPE SWEET PÂTE BRISÉE

The adjustable slicing disc makes preparing this pie a breeze.

APPLE CRUMB PIE

DESSERTS

ﬁber 0g

fat 4g

calc. 4mg

pro. 1g

sod. 64mg

carb. 10g

Food Processor. Break crackers in fours

chol. 8mg

Approximate preparation time: 2 minutes

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

Nutritional information per serving:

Press equal amounts of crust into two 9-inch pie plates. are well combined, about 45 seconds.

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

Makes two 9-inch pie crusts, 24 servings

BUTTER, MELTED

6 TABLESPOONS UNSALTED ¼ CUP GRANULATED SUGAR

CINNAMON

1 TEASPOON GROUND

(ABOUT 2 SLEEVES)

9 OUNCES GRAHAM CRACKERS

GRAHAM CRACKER CRUST

ﬁber 1g

fat 31g

calc. 72mg

pro. 8g

sod. 391mg

carb. 38g

chol. 154mg

Food Processor. Cut each block of cream

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

Nutritional information per serving:

Serve with fresh berries and Raspberry Sauce (page 68). least 6 hours before serving.

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

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

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

prepared springform pan. below. Press the graham cracker crust equally into the Prepare the Graham Cracker Crust according to the recipe

Butter one 9-inch springform pan. rack of oven and ﬁll with 1 to 2 inches of water.

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

Approximate preparation time: 15 minutes, plus 3 hours

Makes one 9-inch cake, 24 servings

TEMPERATURE

¾ CUP SOUR CREAM, ROOM

TEMPERATURE

¾ CUP RICOTTA, ROOM

EXTRACT

1 TEASPOON PURE VANILLA

TEMPERATURE

4 LARGE EGGS, ROOM ½ TEASPOON SALT 1½ CUPS GRANULATED SUGAR

ROOM TEMPERATURE

24 OUNCES CREAM CHEESE,

CRUST (BELOW)

1 RECIPE GRAHAM CRACKER BUTTER TO PREPARE THE PAN

This simple recipe produces perfect cheesecake every time.

CLASSIC CHEESECAKE

DESSERTS

ﬁber 0g

fat 8g

calc. 8mg

pro. 1g

sod. 30mg

carb. 11g

chol. 14mg

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

Nutritional information per cookie:

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

prepared baking sheets. approximately ½-inch thick and space evenly on the remaining dough. Cut each roll into 12 pieces cinnamon sugar. Slightly chill. Repeat with the jellyroll fashion, brush with cream and sprinkle with sprinkle with ¼ of the ﬁlling. Roll the rectangle up in a

-inch thick. Brush pastry with cream and then

about ¹∕ piece out on a lightly ﬂoured surface into a rectangle Once dough has chilled for about 30 minutes, roll each

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

FOR SPRINKLING

¼ CUP CINNAMON SUGAR,

¼ CUP HEAVY CREAM

NUTMEG

½ TEASPOON FRESHLY GROUND

CINNAMON

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

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

Food Processor. Add the

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

AND CUT INTO SMALL CUBES

CUT INTO SMALL CUBES UNSALTED BUTTER, COLD AND

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

SUGAR

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

parchment paper.

ALL-PURPOSE FLOUR

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

plus 35 minutes for baking

½ CUP SOUR CREAM

4 OUNCES CREAM CHEESE, COLD

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

2 TABLESPOONS GRANULATED ½ TEASPOON GROUND CINNAMON ½ TEASPOON SALT

2¼ CUPS UNBLEACHED, DOUGH:

Approximate preparation time: 30 minutes,

Makes 4 dozen cookies

These cookies are a delicious treat!

CHOCOLATE PECAN PINWHEELS

BREADS

ﬁber 0g

fat 6g

calc. 98mg

pro. 6g

carb. 14g

Food Processor. Add the

sod. 188mg

chol. 87mg

cup of batter. Place in oven and bake for 30

Approximate preparation time: 5 minutes plus

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

Nutritional information per popover:

remove popovers from ramekins. Serve immediately. additional 20 minutes. Remove from oven and carefully minutes. Lower the heat to 350°F and bake for an about ¹∕ place on two baking sheets. Fill each ramekin with coat eighteen 5-ounce ramekins or mufﬁn cups and With butter or nonstick cooking spray, heavily butter or Preheat oven to 450°F (use convection bake if available).

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

45 minutes for resting and 50 minutes for baking

Makes 18 popovers

COOKING SPRAY FOR PAN

BUTTER, MELTED

ALL-PURPOSE FLOUR

their delicious texture.

Eat the popovers hot out of the oven to fully appreciate

BUTTER OR NONSTICK 1 TEASPOON SEA SALT

3 TABLESPOONS UNSALTED 6 LARGE EGGS 2½ CUPS EVAPORATED MILK

2¼ CUPS UNBLEACHED,

POPOVERS

BREADS

ﬁber 1g

fat 10g

calc. 30mg

pro. 4g

sod. 543mg

carb. 25g

chol. 28mg

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

Nutritional information per biscuit:

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

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

Food Processor. Add both

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

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

10 minutes for baking

BUTTER, MELTED

2 TABLESPOONS UNSALTED 1 CUP BUTTERMILK

BUTTER, COLD AND CUBED

1 TABLESPOON) UNSALTED

9 TABLESPOONS (1 STICK PLUS

PEPPER

¼ TEASPOON FRESHLY GROUND ½ TABLESPOON SEA SALT

SUGAR

¼ TEASPOON GRANULATED 4½ TEASPOONS BAKING SODA

OF TAR TAR

1 TABLESPOON CREAM ¾ CUP CAKE FLOUR

ALL-PURPOSE FLOUR

2¼ CUPS UNBLEACHED,

Approximate preparation time: 10 minutes plus

Makes 12 biscuits

want to make them every night.

These biscuits are so light and delicious that you will

BUTTERMILK BISCUITS

BREADS

Nutritional information per serving roll:

golden, about 35 to 40 minutes. Cool on wire rack. with sesame seeds. Bake in preheated oven until Combine egg and water. Brush over rolls and sprinkle

Preheat oven to 350°F.

let rise 1 hour. touching, into each pan. Cover loosely with plastic and and shape each piece into a ball. Place 16 balls, just Divide dough into 32 equal pieces (each about 1 ounce) surface and punch down; let rest 5 to 10 minutes. nonstick cooking spray. Place dough on a lightly ﬂoured Lightly coat three 8-inch round baking pans with

1½ hours. bag and seal. Let rise until doubled in size, about 1 to Place the dough in a lightly ﬂoured plastic food storage

Dough should be smooth and elastic. dough forms a ball, process 45 seconds to knead. a steady stream as fast as the ﬂour absorbs it. After the speed, pour the yeast mixture through the feed tube in to 20 seconds. With the machine running on dough and process on dough speed until combined, about 15

Food Processor. Add the ﬂour, butter and salt

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

2-cup measuring cup and reserve. Add beaten eggs; stir gently to combine. Transfer to a stir to dissolve and let sit until foamy, about 5 minutes. 105° to 110°F. Remove from heat. Add yeast and sugar; In a small saucepan over medium heat, warm milk to

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

Approximate preparation time: 20 to 25 minutes,

Makes 32 rolls

1-INCH PIECES

UNSALTED BUTTER, CUT INTO

ALL-PURPOSE FLOUR

SUGAR

EVAPORATED LOW-FAT MILK

2 TEASPOONS SESAME SEEDS 1 TEASPOON WATER 1 LARGE EGG NONSTICK COOKING SPRAY 2 TEASPOONS KOSHER SALT

1 STICK PLUS 6 TABLESPOONS

5¾ CUPS UNBLEACHED, 2 LARGE EGGS, BEATEN

3 TABLESPOONS GRANULATED 4½ TEASPOONS ACTIVE DRY YEAST

1¼ CUPS (12-OUNCE CAN)

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

SESAME DINNER ROLLS

BREADS

ﬁber 1g

fat 3g

calc. 15mg

pro. 2g

sod. 232mg

carb. 13g

chol. 0mg

Food Processor. Add the ﬂours, salt and herbs and

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

sat. fat 0g Calories 83 (28% from fat)

Nutritional information per serving (1 ounce):

follow the same instructions. TIP: To make one 1¾-pound loaf, halve all ingredients and

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

Preheat oven to 350°F. plastic wrap and let rise until doubled, about 45 to 60 minutes.

on a baking sheet lined with parchment. Cover loosely with each into an oblong loaf, about 10 inches in length and place crust.) Punch dough down and divide into three pieces. Shape more ﬂavorful loaf, with a more artisanal bread texture and (This rise can be omitted if pressed for time, but makes for a Punch dough down and let rise again until doubled in size.

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

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

large liquid measuring cup. and let sit until foamy, about 5 minutes. Transfer mixture to a 110°F. Remove from heat. Add sugar and yeast; stir to dissolve In a small saucepan over medium heat, warm milk to 105° to

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

1-pound each) or two large loaves, about 1¾ pounds each Makes three medium loaves, about 10 x 6 inches each (about

FOR DUSTING BREAD

PROVENCE

ALL-PURPOSE OR BREAD FLOUR

ACTIVE DRY YEAST

SUGAR

MILK

EXTRA WHOLE-WHEAT FLOUR ¾ CUP KALAMATA OLIVES 1 CUP COLD WATER

2 TEASPOONS HERBES DE 2 TEASPOONS KOSHER SALT

3½ CUPS UNBLEACHED, 3½ CUPS WHOLE WHEAT FLOUR

2 PACKAGES (4½ TEASPOONS)

2 TABLESPOONS GRANULATED

1 CUP PLUS 3 TABLESPOONS

tuna or chicken salad especially well.

This is a great bread for sandwiches – it complements

WHOLE WHEAT KALAMATA BREAD

BREADS

ﬁber 1g

fat 3g

calc. 3mg

pro. 3g

sod. 140mg

carb. 18g

chol. 27mg

Food Processor. Add the ﬂour, remaining

sat. fat 2g Calories 107 (26% from fat)

Nutritional information per serving (1 ounce):

and follow the same instructions. TIP: To make one 1-pound loaf, halve all ingredients

minutes. Cool on a wire rack. seeds. Bake until golden brown, about 25 to 30 Brush loaves with egg wash and sprinkle with sesame

Preheat oven to 400°F.

until doubled in size, about 1 hour. sheets lined with parchment paper. Cover with plastic into two separate loaves. Place on two separate baking each piece into a long rope. Braid the strands loosely equal parts. Divide each half into three equal parts. Roll Once risen, punch dough down and divide into two

dough to rise overnight in refrigerator. down and repeat the rise. In warmer weather, allow in size, about 2 hours. For a lighter loaf, punch dough plastic wrap and let rise until the dough has doubled dough to grease the entire surface, cover bowl with Place dough in a large greased glass bowl, turning

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

to combine. about 5 minutes. Add beaten eggs; stir gently water in a large liquid measuring cup. Let sit until foamy, Dissolve the yeast and 1 teaspoon of sugar in warm

1 hour or longer cooling plus 3 hours rising and resting, 30 minutes baking, and

Approximate preparation time: 10 to 15 minutes,

Makes two 1 pound loaves

INTO 1-INCH PIECES

ALL-PURPOSE FLOUR

(105 TO 110°F)

DIVIDED

1 TEASPOON SESAME SEEDS 1 LARGE EGG FOR EGG WASH

½ CUP UNSALTED BUTTER, CUT 2 TEASPOONS KOSHER SALT

5 CUPS UNBLEACHED, 2 LARGE EGGS, LIGHTLY BEATEN

¾ CUP WARM WATER,

½ CUP GRANULATED SUGAR, 2 TEASPOONS ACTIVE DRY YEAST

but also makes the best French toast.

Not only a great bread for a special dinner,

CHALLAH BREAD

BREADS

ﬁber 1g

fat 3g

calc. 30mg

pro. 3g

sod. 243mg

carb. 25g

chol. 8mg

Food Processor. Add the ﬂours, wheat germ

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

Nutritional information per serving (1 slice):

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

Preheat oven to 425°F.

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

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

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

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

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

Approximate preparation time: 10 to 15 minutes,

Makes three medium baguettes, about ¾ pound each

DUSTING BREAD

ALL-PURPOSE OR BREAD FLOUR

(105° TO 110° F)

EXTRA FLOUR FOR

²∕³ CUP COLD WATER

2¼ TEASPOONS KOSHER SALT

¹∕³ CUP WHEAT GERM ²∕³ CUP CAKE FLOUR

5 CUPS UNBLEACHED,

1¼ CUPS WARM WATER, 2¼ TEASPOONS ACTIVE DRY YEAST

You can always freeze a loaf for future use.

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

CRUSTY FRENCH BREAD

BREADS

ﬁber 3g

fat 3g

calc. 30mg

pro. 4g

sod. 244mg

carb. 23g

chol. 8mg

Food Processor. Add the ﬂours, butter and

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

Nutritional information per slice:

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

Preheat oven to 400°F.

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

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

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

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

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

Approximate preparation time: 10 to 15 minutes,

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

1-INCH PIECES

BUTTER, CUT INTO

ALL-PURPOSE FLOUR

(105° TO 110°F.)

SUGAR

1 TEASPOON GRANULATED

NONSTICK COOKING SPRAY 1 CUP COLD WATER ½ TABLESPOON SALT

4 TABLESPOONS UNSALTED 2 CUPS WHOLE WHEAT FLOUR

2 CUPS UNBLEACHED,

¹∕³ CUP WARM WATER

1 TABLESPOON PLUS 2¼ TEASPOONS ACTIVE DRY YEAST

WHEAT BREAD

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

CLASSIC CUISINART

BREADS

ﬁber 1g

fat 3g

calc. 30mg

pro. 3g

sod. 243mg

carb. 25g

chol. 8mg

Food Processor. Add the ﬂour, butter and salt

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

Nutritional information per slice:

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

Preheat oven to 400°F.

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

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

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

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

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

Approximate preparation time: 10 to 15 minutes,

1½ pounds each) Makes 24 servings (two 9 x 5-inch loaves,

1-INCH PIECES

BUTTER, CUT INTO

ALL-PURPOSE FLOUR

(105° TO 110°F)

SUGAR

NONSTICK COOKING SPRAY 1²∕³ CUPS COLD WATER 2½ TEASPOONS SALT

6 TABLESPOONS UNSALTED

6 CUPS UNBLEACHED,

¹∕³ CUP WARM WATER

1 TABLESPOON GRANULATED 2¼ TEASPOONS ACTIVE DRY YEAST

WHITE BREAD

Spoil your family with homemade bread.

CLASSIC CUISINART

SIDES

ﬁber 4g

fat 11g

calc. 335mg

pro. 12g

sod. 865mg

carb. 28g

chol. 22mg

sat. fat 5g Calories 260 (39% from fat)

Nutritional information per serving:

for about 15 minutes before serving. and golden on top, about 50 minutes. Allow gratin to sit top with remaining cheese. Bake in oven until tender reserved cheese. Layer into prepared gratin dish and

of the

but still ﬁrm. Remove from heat and stir in ²∕ for about 10 minutes, until potatoes are cooked through and return to medium heat. Simmer milk with potatoes 2mm and slice the potatoes. Add potatoes to saucepan Replace chopping blade with slicing disc adjusted to

simmer until thickened. Remove pan from heat. milk with salt, pepper and nutmeg and bring to a Cook until soft, about 3 minutes. Slowly whisk in the over heat for about 1 minute. Add the onion mixture. medium heat. Once oil is heated add the ﬂour and stir Put the oil into a 6-quart saucepan and place over

and pulse to chop, about 8 to 10 pulses. through the small feed tube to chop. Add the onions work bowl. With machine running, drop the garlic cloves Insert the large metal chopping blade into the large

reserve. Parmesan and chop until ﬁne; remove work bowl and

Food Processor. Add the

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

dish with nonstick cooking spray. Preheat oven to 375°F. Lightly coat an 11-inch gratin

minutes for baking and 15 minutes for resting

PEELED

3¾ POUNDS WHITE POTATOES,

NUTMEG

½ TEASPOON FRESHLY GROUND

PEPPER

½ TEASPOON FRESHLY GROUND 1 TABLESPOON KOSHER SALT 4 CUPS REDUCED-FAT MILK

ALL-PURPOSE FLOUR

3 TABLESPOONS UNBLEACHED, 2 TABLESPOONS VEGETABLE OIL

1-INCH PIECES

1 SMALL ONION, CUT INTO 3 LARGE GARLIC CLOVES

½-INCH CUBES

7 OUNCES PARMESAN, CUT INTO NONSTICK COOKING SPRAY

Approximate preparation time: 15 minutes plus 50

Makes 12 servings

This traditional potato dish works well alongside any meat entrée.

POTATO GRATIN

SIDES

ﬁber 3g

fat 6g

calc. 75mg

pro. 5g

carb. 21g

Food Processor. Pulse the

sod. 211mg

chol. 18mg

Approximate preparation time: 35 minutes

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

Nutritional information per serving:

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

chives to ﬁnely chop; reserve. work bowl of the Cuisinart Insert the small metal chopping blade into the small

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

Makes 7½ cups, ﬁfteen ½-cup servings

ROOM TEMPERATURE

¾ CUP MASCARPONE CHEESE, ¾ CUP WHOLE MILK

GROUND BLACK PEPPER

¾ TEASPOON FRESHLY ¾ TEASPOON KOSHER SALT ¼ CUP UNSALTED BUTTER

½-INCH PIECES

1½ OUNCES PARMESAN, CUT INTO

1-INCH PIECES

DRIED WELL AND CUT INTO

¼ BUNCH CHIVES, TRIMMED,

INTO 1-INCH PIECES POTATOES, PEELED AND CUT

3¾ POUNDS YUKON GOLD

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

MASHED POTATOES

SIDES

carb. 20g

Food Processor. With the

sod. 631mg

ﬁber 3g

fat 15g

calc. 81mg

pro. 27g

chol. 120mg

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

Nutritional information per serving:

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

machine to ﬁnely chop, about 35 seconds. work bowl. Add the pork and pulse 10 times, then run Insert the large metal chopping blade into the large

pulses. Remove work bowl and reserve. seed, salt and pepper and pulse to chop, about 8 to 10 to chop. Add the onion, dry milk, parsley, basil, celery machine running, drop the garlic through the feed tube work bowl of the Cuisinart Insert the large metal chopping blade into the medium

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

minutes for baking

REMOVED PEPPERS, CORED WITH SEEDS

6 MEDIUM MULTI-COLORED 2 LARGE EGGS

PAG E 5) BREADCRUMBS, (SEE RECIPE

5 OUNCES (ABOUT 1¼ CUP) 3 TABLESPOONS OLIVE OIL

CUT INTO 1-INCH PIECES

2¼ POUNDS PORK SHOULDER,

BLACK PEPPER

½ TEASPOON FRESHLY GROUND 2 TEASPOONS KOSHER SALT 1 TEASPOON CELERY SEED 1 TEASPOON DRIED BASIL

PARSLEY

1 TEASPOON FRESH ITALIAN

MILK

2 TABLESPOONS NONFAT DRY

1-INCH PIECES

1 LARGE RED ONION, CUT INTO 4 GARLIC CLOVES NONSTICK COOKING SPRAY

Approximate preparation time: 25 minutes plus 45

Makes 6 peppers

delicious with our Simple Tomato Sauce (page10).

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

STUFFED ROASTED PEPPERS

SIDES

ﬁber 3g

fat 13g

calc. 35mg

pro. 4g

Food Processor. Slice the

in the open position

sod. 350mg

carb. 7g

Griddler

chol. 5mg

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

Nutritional information per serving:

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

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

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

Toss vegetables with the olive oil, salt and pepper.

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

to High. Preheat the Cuisinart

Approximate preparation time: 20 minutes.

Makes 8 servings

3 OUNCES SOFT GOAT CHEESE 8 LARGE BASIL LEAVES

BLACK PEPPER

½ TEASPOON FRESHLY GROUND 1 TEASPOON KOSHER SALT ¹∕³ CUP EXTRA VIRGIN OLIVE OIL

BUT FIRM

2 MEDIUM TOMATOES, RIPE

MUSHROOMS

8 MEDIUM BABY PORTOBELLO 1 MEDIUM ONION 1 MEDIUM ZUCCHINI 1 MEDIUM EGGPLANT*

will be sure to impress any crowd.

VEGETABLE NAPOLEON

This vegetable side dish makes a beautiful presentation and

SIDES

ﬁber 3g

fat 3g

calc. 37mg

pro. 1g

Food Processor and process

carb. 16g

sod. 169mg

chol. 8mg

Approximate preparation time: 30 minutes

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

Nutritional information per serving (½ cup):

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

Makes 6 cups, twelve ½-cup servings

PEPPER

BUTTER

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

GINGER GLAZED CARROTS

1 TABLESPOON ORANGE ZEST ½ CUP PURE MAPLE SYRUP

¼ TEASPOON FRESHLY GROUND ¾ TEASPOON KOSHER SALT

3 TABLESPOONS UNSALTED 3 POUNDS CARROTS 2 OUNCES FRESH GINGER

ENTRÉES

ﬁber 1g

fat 5g

calc. 54mg

pro. 11g

sod. 912mg

carb. 11g

chol. 77mg

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

Nutritional information per serving (2 crab cakes):

tasty ﬁsh cakes. TIP: Substitute cooked ﬁsh ﬁllet for the crab to make

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

round cakes.

MUSTARD

SEASONING

break up the crab too much. Form mixture into 2-inch mixing bowl. Mix thoroughly but carefully, so not to

SAUCE

Bay, Dijon and a dash or two of hot sauce if using to the eggs, breadcrumbs, mayonnaise, Worcestershire, Old Once vegetables have cooled slightly, add the crab,

BREADCRUMBS (PAG E 5)

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

PEPPER

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

OLIVE OIL

and pulse to coarsely chop, about 10 to 12 pulses. tube to chop. Add the pepper, green onions and parsley machine running, drop the garlic through the small feed

Food Processor. With the

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

1-INCH PIECES

2-INCH PIECES 7 OUNCES, CUT INTO

baking sheet with nonstick cooking spray. reserve in refrigerator. Preheat oven to 400°F. Coat a Look through crabmeat to make sure there are no shells;

20 minutes cooking time

HOT SAUCE, OPTIONAL

2 TEASPOONS DIJON-STYLE

1½ TEASPOONS OLD BAY

1 TEASPOON WORCESTERSHIRE ½ CUP MAYONNAISE

1 CUP BASIC FRESH 2 LARGE EGGS, LIGHTLY BEATEN

¼ TEASPOON FRESHLY GROUND ¼ TEASPOON KOSHER SALT

1 TEASPOON EXTRA VIRGIN ½ CUP PARSLEY

3 GREEN ONIONS, CUT INTO

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

Approximate preparation time: 10 minutes plus

Makes twelve 3-ounce cakes

CRAB CAKES

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

ENTRÉES

calc. 179mg

pro. 100g

ﬁber 4g

fat 13g

Food

sod. 686mg

carb. 20g

chol. 381mg

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

Nutritional information per serving:

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

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

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

Preheat oven to 300°F. the carrots and celery by pulsing and add to the onion mixture.

about 10 to 12 pulses, remove and reserve separately. Chop tube to chop. Add the onions and leeks and pulse to chop, With the machine running drop the garlic through the feed Insert the large metal chopping blade into the large work bowl.

work bowl and reserve. Processor. Add the parsley and process to ﬁnely chop, remove blade into the small work bowl of the Cuisinart While shanks are cooking, insert the small metal chopping

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

3 hours for cooking

NONFAT, LOW SODIUM

CHOPPED DRAINED AND ROUGHLY

BUTTER

1-INCH PIECES

CLEANED WELL AND CUT INTO

1-INCH PIECES

ALL-PURPOSE FLOUR

BLACK PEPPER

WITH BUTCHER’S TWINE INCHES IN DIAMETER, TIED

1¼ INCHES THICK, 3 TO 3½ 4½ POUNDS TOTAL), ABOUT

1 BAY LEAF 1 TABLESPOON TOMATO PASTE

¼ CUP CHICKEN STOCK, ¼ CUP DRY WHITE WINE

1 CAN PLUM TOMATOES, 1 TEASPOON DRIED THYME

1 TABLESPOON UNSALTED

1 CELERY STALK, CUT INTO

2 MEDIUM CARROTS, CUT INTO

2 LEEKS, WHITE PART S ONLY,

¾ POUND ONIONS, CUT INTO 4 GARLIC CLOVES ¼ CUP PARSLEY

½ CUP UNBLEACHED,

¼ TEASPOON FRESHLY GROUND ¾ TEASPOON KOSHER SALT

6 VEAL SHANKS (ABOUT 4 TO 3 TEASPOONS OLIVE OIL

Approximate preparation time: 35 to 40 minutes plus

Makes 6 servings

A perfect, comforting dish for a cold winter evening.

BRAISED VEAL SHANKS

ENTRÉES

ﬁber 2g

fat 22g

calc. 58mg

pro. 27g

sod. 918mg

carb. 34g

Food Processor. Add the cubed chicken

chol. 101mg

Approximate preparation time: 1 hour plus 50 minutes for

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

Nutritional information per serving:

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

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

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

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

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

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

slice the carrots. the chopping blade with the slicing disc adjusted to 4mm and and add the onion. Pulse to chop, about 10 pulses. Replace Insert the large metal chopping blade into the large work bowl

and pulse to roughly chop. Remove work bowl and reserve. bowl of the Cuisinart Insert the large metal chopping blade into the medium work

baking

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

(PAGE 58)

BLACK PEPPER

FLOUR

PEELED

BUTTER

1-INCH PIECES

1-INCH CUBES

CHILLED AND CUT INTO APPROXIMATELY 4 POUNDS,

NONSTICK COOKING SPRAY

½ RECIPE BUTTERMILK BISCUITS ½ CUP FROZEN PEARL ONIONS ½ CUP FROZEN PEAS

¼ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT 5 CUPS CHICKEN BROTH

2 TABLESPOONS ALL-PURPOSE

1 MEDIUM SWEET PO TATO , 1 LARGE WAXY PO TATO

2 TABLESPOONS UNSALTED 2 MEDIUM CARROTS

1 LARGE ONION, CUT INTO

1 ROASTED CHICKEN,

The ultimate comfort food.

CHICKEN POT PIE

ENTRÉES

Food Processor. Put the ﬂour, baking powder,

ﬁber 2g

calc. 40mg

pro. 5g

fat 6g

corner. Continue making overlapping folds, creating a crimped towards the center of the circle, as if you were folding a dog-ear close the empanada, start with one end and fold the corner in leaving an inch space from the ﬁlling to the edge of the dough. To tablespoons of ﬁlling. Fold the circle in half, enclosing the ﬁlling, as a guide, cut circles into the dough. Fill each circle with about 2 ¹∕8-inch thick. Using a small plate, about 4 to 5 inches in diameter temperature before rolling. Roll the dough on a ﬂoured surface to

If dough has been refrigerated, allow it to come to room Assembling the empanadas: cool to room temperature before ﬁlling empanadas.

for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to black beans and spices, including the remaining salt, and simmer teaspoon of salt; cook until just tender, about 5 minutes. Stir in the slices into cubes and add them to the onion mixture with ¼ slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the While vegetables are cooking, replace the chopping blade with the

fragrant, about 10 minutes. peppers, garlic, and jalapeño. Sauté until vegetables are soft and heat. Once the oil shimmers across the pan, add the onions, Put the olive oil into a large sauté pan and place over medium

pepper and pulse to chop. Remove work bowl and reserve. through the small feed tube to ﬁnely chop. Add the onion and bowl. With the machine running, drop the garlic and jalapeño Insert the large metal chopping blade into the medium work

refrigerator to use within 1 to 2 days. the ﬁlling. If not using right away, place wrapped dough in the Wrap dough ball in plastic and allow to rest while you prepare

milk, and pulse until mixture forms a soft dough ball. until mixture resembles a coarse meal. Add the egg yolks and sift. Add the butter evenly over the dry ingredients and pulse sugar, and salt into the work bowl and process for 15 seconds to the Cuisinart Insert the large metal chopping blade into the large work bowl of

for cooking

Approximate preparation time: 50 minutes, plus 15 minutes

Makes 35 empanadas

sod. 376mg

carb. 23g

chol. 39mg

COOKING THE EMPANADA

CINNAMON

BLACK BEANS

DIVIDED

1-INCH PIECES

SMALL CUBES UNSALTED BUTTER, CUT INTO

SUGAR

POWDER

ALL PURPOSE FLOUR

sat. fat 3g Calories 170 (34% from fat)

Nutritional information per empanada:

sheet. If desired, reserve empanadas in a 200°F oven until ready to serve. browned and cooked through. Remove empanadas with tongs and drain on a paper towel-lined baking oil is ready. Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side, or until well to pan fry. Test oil by dropping a pea-sized piece of dough into the pan; if the oil sizzles immediately, the Put the vegetable oil into the same sauté pan after cleaning. Heat oil over medium-high heat until ready

Continue with the remaining empanadas. empanada to seal it.

effect, in the same direction until you reach the opposite corner. Fold the last fold underneath the

½ CUP VEGETABLE OIL FOR ¾ CUP COOKED CORN 1 TEASPOON FRESH LIME JUICE

¼ TEASPOON GROUND ½ TEASPOON GROUND CUMIN 1 TEASPOON PAPRIKA 2 TEASPOONS CHILI POWDER

2 CANS (EACH 20 OUNCES)

1½ TEASPOONS KOSHER SALT, 1 LARGE SWEET PO TATO 1 TABLESPOON OLIVE OIL

1 RED BELL PEPPER, CUT INTO

1 MEDIUM ONION, CUT INTO 2 JALAPEÑO PEPPERS, SEEDED 3 TO 4 GARLIC CLOVES FILLING:

1¼ CUPS WHOLE MILK 5 LARGE EGG YOLKS

½ CUP PLUS 2 TABLESPOONS 1¼ TEASPOONS KOSHER SALT

1¼ TEASPOONS GRANULATED

1½ TABLESPOONS BAKING

5 CUPS UNBLEACHED, DOUGH:

salsa fresca, and sour cream.

These empanadas are delicious served with guacamole,

SWEET POTATO AND BLACK BEAN EMPANADAS

ENTRÉES

fat 5g

calc. 95mg

pro. 31g

calc. 20mg

pro. 7g

ﬁber 1g

fat 22g

ﬁber 0g

sod. 601mg

carb. 10g

sod. 125mg

carb. 2g

chol. 151mg

chol. 31mg

sat. fat 8g

Calories 376 (55% from fat)

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

sat. fat 2g

Calories 78 (55% from fat)

Nutritional information per serving (1 meatball):

registers 160°F.

the top is well browned and the internal temperature

loaf pan and bake at 375°F for about 90 minutes, until

To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch

cooked through.

at 375°F for 25 minutes or simmer in tomato sauce until

Arrange them in a single layer in a baking dish and bake

NUTMEG

Shape the mixture into balls, 2 tablespoons each.

just

combined; be careful not to overprocess.

ﬁnely chopped. Add the eggs and water and pulse until

CUT INTO 1-INCH PIECES

work bowl; pulse 4 to 6 times and then process until

onion, parsley, bread, meat, dry milk and spices into the

Food Processor. Put the

work bowl of the Cuisinart

Insert the large metal chopping blade into the large

CUT INTO 1-INCH PIECES

TORN INTO PIECES

10 minutes plus 90 minutes for cooking

Approximate preparation time (meatloaf):

3 OUNCES) QUARTERED

10 minutes plus 25 minutes for cooking

¹∕³ CUP COLD WATER 2 LARGE EGGS ¼ TEASPOON DRIED THYME

½ TEASPOON GROUND 1½ TEASPOONS KOSHER SALT ¼ CUP NONFAT DRY MILK

1 POUND BONELESS PORK,

1 POUND BONELESS CHUCK,

2 SLICES DAY-OLD FIRM BREAD, ½ CUP FRESH PARSLEY LEAVES

1 MEDIUM ONION (ABOUT

Approximate preparation time (meatballs):

Makes approximately 32 meatballs

A classic recipe to use for meatballs and meatloaf.

CLASSIC MEATBALLS

ENTRÉES

ﬁber 2g

fat 16g

calc. 417mg

pro. 21g

sod. 1192mg

carb. 29g

Food Processor and process the

chol. 141mg

sat. fat 8g Calories 340 (42% from fat)

Nutritional information per serving (based on 6 servings):

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

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

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

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

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

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

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

including rolling

Approximate preparation time: 60 minutes,

Makes 30 ravioli

(PAG E 10)*

1 RECIPE SIMPLE TOMATO SAUCE

(PAG E 14)*

1 RECIPE PASTA DOUGH 1 TEASPOON WATER 1 LARGE EGG

NUTMEG

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

SPINACH LEAVES

1 BAG (10 OUNCES) FRESH 1 TABLESPOON OLIVE OIL 1 GARLIC CLOVE

but it is certainly well worth the effort.

Homemade ravioli deﬁnitely takes time to make,

SPINACH RAVIOLI

ENTRÉES

ﬁber 2g

chol. 40mg

sat. fat 9g

fat 15g

pro. 19g

Food Processor. Use medium pressure to

Food Processor. Add the parsley and basil and

carb. 42g

side and shred the mozzarella by using medium pressure.

shred the Parmesan. Reverse the shredding disc to the medium

Insert the ﬁne shredding disc into the large work bowl and

“air-bake” type) or pizza peel with cornmeal.

place it on the rack. Sprinkle a nonstick baking sheet (not

Raise the oven temperature to 450º F. If using a baking stone,

balsamic vinegar and let cool. and beginning to brown. Transfer to a small bowl, toss with the the middle of the oven for about 25 to 20 minutes, until tender olive oil. Spread in a single layer on the baking sheet. Roast in slice the red and yellow peppers. Remove and toss with the bowl of the Cuisinart Insert the slicing disc, adjusted to 5mm, into the medium work

reserve. pulse to chop, about 10 quick pulses. Remove work bowl and of the Cuisinart Insert the small metal chopping blade into the small work bowl

Prepare the Pizza Dough and let rise. foil.

Preheat the oven to 400º F. Line a shallow baking sheet with 25 minutes plus 30 minutes baking and resting time

calc. 224mg

sod. 539mg Calories 381 (36% from fat)

Nutritional information per serving:

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

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

the larger calzones, 2 tablespoons for the smaller calzones. calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture, ¼ cup for dough, leaving a 1-inch border. Use ½ cup for the larger calzones, ¼ cup for the smaller for 4 balls and 6-inches in diameter for 8 balls. Spread the cheese mixture over half the 10 minutes. Lightly ﬂour the work surface. Roll into rounds, 10-inches each in diameter Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and let rest for

combine, 12 to 15 times. Remove and refrigerate until ready to assemble the calzones. chopping blade. Sprinkle the chevre and reserved herbs over the mozzarella. Pulse to Leave the cheeses in the work bowl. Replace the shredding disc with the large metal

CORNMEAL FOR SPRINKLING

CHEESE, CRUMBLED

11 OUNCES CHÈVRE OR GOAT

WELL CHILLED

8 OUNCES FRESH MOZZARELLA,

½-INCH CUBES

½ OUNCE PARMESAN, CUT INTO

VINEGAR

1 TABLESPOON BALSAMIC

OLIVE OIL

1 TEASPOON EXTRA VIRGIN

HALF, CORED AND SEEDED

2 YELLOW BELL PEPPERS, CUT IN

HALF, CORED AND SEEDED

2 RED BELL PEPPERS, CUT IN 6 LARGE FRESH BASIL LEAVES

LEAVES

2 TABLESPOONS FLAT PARSLEY

(PAGE 13)

1 RECIPE PIZZA DOUGH

Approximate preparation time: 1 hour for the pizza dough,

Makes 4 large or 8 small calzones, 8 servings

This versatile recipe can have many substitutes.

AND MOZZARELLA CALZONES

ROASTED PEPPER, CHÈVRE

ENTRÉES

carb. 29g

Food Processor. Slice the

sod. 353mg

ﬁber 5g

fat 15g

calc. 142mg

pro. 11g

chol. 92mg

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

Nutritional information per serving:

and golden. minutes until warmed through and cheese is melted cheeses equally on top. Bake in the oven for 15 to 20 additional ¾ to 1 cup of sauce and then distribute the eggplant equally in the pans. Spread each with an the bottom of each of two 13 x 9-inch pans. Layer the temperature to 375°F. Place 1 cup of tomato sauce on Remove the eggplant from the oven and reduce oven

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

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

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

nonstick cooking spray. parchment paper and spray two 13 x 9-inch pans with Preheat oven to 400°F. Line two baking sheets with

for baking the assembled dish plus 20 minutes for roasting eggplant and 20 minutes

Approximate preparation time: 10 to 15 minutes

Makes 2 pans, 13 x 9 inches,16 servings

(PAG E 10)

WELL CHILLED

(PAG E 5)

ALL-PURPOSE FLOUR

4 CUPS SIMPLE TOMATO SAUCE

8 OUNCES MOZZARELLA, 1 OUNCE PARMESAN CHEESE ½ CUP OLIVE OIL

3 CUPS HERBED BREADCRUMBS 6 TO 7 LARGE EGGS, LIGHTLY BEATEN

2 CUPS UNBLEACHED, 2½ POUNDS EGGPLANT NONSTICK COOKING SPRAY

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

EGGPLANT PARMESAN

SALADS

ﬁber 0g

fat 11g

calc. 25mg

pro. 36g

Food Processor. Add the

sod. 492mg

carb. 3g

chol. 103mg

Approximate preparation time: 5 to 10 minutes

sat. fat 2g

Calories 259 (38% from fat)

Nutritional information per serving (½ cup):

seasonings; pulse to achieve desired consistency.

to chop. Scrape the bowl and add the mayonnaise and

10 pulses. Add the chicken and pulse about 5 to 6 times

onions and celery and pulse to ﬁnely chop, about 8 to

work bowl of the Cuisinart

Insert the large metal chopping blade into the large

Makes 4 cups, eight ½-cup servings

BLACK PEPPER

1-INCH PIECES

BREAST, CUT INTO

1-INCH PIECES

A delicious dish for a light lunch or dinner.

CLASSIC CREAMY CHICKEN SALAD

¹∕8 TEASPOON PAPRIKA

½ TEASPOON FRESHLY GROUND ¾ TEASPOON SEA SALT ½ CUP LIGHT MAYONNAISE

2 POUNDS POACHED CHICKEN

4 OUNCES CELERY, CUT INTO

2 OUNCES RED ONION, CUT INTO

SALADS

ﬁber 3g

fat 5g

calc. 65mg

pro. 4g

sod. 39mg

carb. 19g

chol. 0mg

sat. fat 0g Calories 137 (33% from fat)

Nutritional information per serving:

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

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

DRAINED*

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

Food Processor and pulse to coarsely chop

Cuisinart metal chopping blade into the small work bowl of the to 10 minutes. Allow to cool slightly. Insert the small

PIECES PEELED, CUT INTO ½-INCH

CUT INTO 2-INCH PIECES

pan and toast until golden brown and fragrant, about 8 Preheat oven to 350°F. Put the walnut halves in a baking

REMOVED

hours (or overnight) to drain yogurt

1 CUP GOLDEN RAISINS 2 TABLESPOONS HONEY ½ CUP FRESH MINT LEAVES

1½ CUPS PLAIN NONFAT YOGURT,

1 OUNCE FRESH GINGER ROOT,

2 POUNDS CARROTS, PEELED,

1 CUP WALNUT HALVES, SHELLS

Approximate preparation time: 20 minutes, plus 8

Makes sixteen ½-cup servings

Healthy, nutritious and delicious.

HONEY-GINGER DRESSING

SHREDDED CARROT SALAD WITH

SALADS

carb. 10g

Food Processor and slice

sod. 597mg

ﬁber 4g

fat 15g

calc. 65mg

pro. 2g

chol. 7mg

sat. fat 2g

Calories 177 (74% from fat)

Nutritional information per serving (1 cup):

seasoning accordingly.

Toss with remaining ingredients. Taste and adjust

and then squeeze out any moisture and drain.

SUGAR

BLACK PEPPER

cabbage and the salt. Let vegetables sit for 1 hour

shred the carrots and fennel. Toss well with the

shredding disc on the medium shredding side and

bowl. Replace the slicing disc with the reversible

both cabbages. Remove and place in a large mixing

AND HALVED

work bowl of the Cuisinart

Insert the slicing disc adjusted to 4mm into the large

AND QUARTERED

plus 1 hour for resting time

½ TEASPOON GRANULATED

¾ TEASPOON FRESHLY GROUND 1 CUP MAYONNAISE 2½ TEASPOONS KOSHER SALT 1 FENNEL BULB 1 POUND CARROTS

½ HEAD RED CABBAGE, CORED

1 HEAD GREEN CABBAGE, CORED

Approximate preparation time: 5 to 10 minutes,

Makes 12 cups

picnic favorite a breeze.

Food Processor makes the preparation of this

The Cuisinart

CLASSIC COLESLAW

SALADS

(SEE PAG E 8)

¼ CUP HERBED VINAIGRETTE

BLACK PEPPER

½ TEASPOON FRESHLY GROUND ¾ TEASPOON KOSHER SALT

ﬁber 5g

fat 5g

calc. 53mg

pro. 5g

sod. 342mg

carb. 23g

chol. 0mg

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

Nutritional information per serving (1 cup):

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

FROZEN (THAWED)

INTO 1-INCH PIECES

1-INCH PIECES 12 OUNCES), CUT INTO

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

INTO 1-INCH PIECES

mixing bowl. Roughly chop the tomatoes by pulsing bowl and pulse to roughly chop, 5 pulses, and add to into a large mixing bowl. Add the cucumber to the work chop, about 10 pulses. Remove and place vegetables celery, carrots, onion, parsley and scallions and pulse to

Food Processor. Add the

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

1-INCH PIECES

1-INCH PIECES 4 OUNCES), CUT INTO

1-INCH PIECES

including vinaigrette

1 CAN (19 OUNCES) CHICKPEAS

2 CUPS CORN, FRESH OR

1 POUND RIPE TOMATOES, CUT

1 CUCUMBER (ABOUT

8 SCALLIONS, TRIMMED AND CUT 1 CUP FLAT-LEAF PARSLEY

1 RED ONION, CUT INTO

3 MEDIUM CARROTS (ABOUT

3 CELERY STALKS, CUT INTO

Approximate preparation time: 20 to 25 minutes,

Makes 12 cups

non-salad eaters!

CHOPPED SALAD

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

SOUPS

ﬁber 2g

fat 19g

calc. 318mg

pro. 13g

Food Processor

sod. 806mg

carb. 21g

chol. 54mg

Approximate preparation time: About ¾ hours,

sat. fat 11g

Calories 311 (53% from fat)

Nutritional information per serving (1 cup):

Serve immediately.

cheese is completely melted and browned.

soup and top with the reserved Gruyère. Broil until the

individual, ovenproof crocks; place the bread slices over

bay leaves and thyme sprigs and ladle soup into

under a broiler; reserve. Once soup is ready, remove

While soup is cooking, lightly toast the baguette slices

Taste and adjust seasoning accordingly.

cook for 50 minutes. Stir in remaining salt and pepper.

to a simmer. Reduce the temperature to low and let

bring the mixture to a simmer. Add the sherry and return

leaves. Increase the temperature to medium-high and

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

½-INCH SLICES

Once onions have cooked, stir in the ﬂour and cook for

shredding side to shred the Gruyère; reserve in the bowl.

with the reversible shredding disc on the medium

While the onions are cooking, replace the slicing disc

about 1½ hours.

ALL-PURPOSE FLOUR

Let the onions cook until deeply caramelized,

onions and ¼ teaspoon of both the salt and pepper.

BLACK PEPPER, DIVIDED

medium-low heat. Once the butter has melted, add the

Melt the butter in an eight-quart stockpot placed over

and slice the onions.

DIVIDED

UNSALTED BUTTER

the large work bowl of the Cuisinart

Insert the slicing disc assembly adjusted to 4mm into

PEELED

including cooking time

Makes 20 servings

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

2 TABLESPOONS UNBLEACHED, 20 OUNCES GRUYÈRE CHEESE

1 TEASPOON FRESHLY GROUND

2 TEASPOONS KOSHER SALT,

1 CUP (½ POUND; 2 STICKS)

4 POUNDS YELLOW ONIONS,

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

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

FRENCH ONION SOUP

SOUPS

ﬁber 1g

fat 14g

calc. 69mg

pro. 2g

sod. 470mg

carb. 19g

chol. 10mg

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

Nutritional information per serving (1 cup):

Taste and adjust seasoning accordingly.

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

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

BLACK PEPPER

tender and aromatic, about 6 to 8 minutes. an additional 10 minutes. Add the ginger; sauté until onions are softened. Stir in the brown sugar; sauté for

GINGER

¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the heat. Once the butter has melted, add the onions and Melt the butter in a 6-quart saucepan over medium

BROWN SUGAR

DIVIDED

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

Food Processor. Add the

work bowl of the Cuisinart

UNSALTED BUTTER

Insert the large metal chopping blade into the large

Bake until squash is tender, about 45 minutes. over ﬂesh and into the pan. Turn squash ﬂesh down.

INTO 1-INCH PIECES

OLIVE OIL

Place squash in a shallow roasting pan. Drizzle olive oil

Preheat oven to 375°F.

simmer soup

SQUASH)

(ABOUT TWO 2-POUND

HALVED AND SEEDS REMOVED

45 minutes for roasting squash and 20 minutes to

½ TEASPOON FRESH THYME

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

¼ CUP FINELY CHOPPED FRESH

1 TABLESPOON LIGHT OR DARK

2½ TEASPOONS KOSHER SALT,

4 TABLESPOONS (½ STICK)

2 MEDIUM-LARGE ONIONS, CUT

1 TABLESPOON EXTRA VIRGIN

5 POUNDS BUTTERNUT SQUASH,

Approximate preparation time: 20 minutes plus

Makes about 12 cups

A hearty, warming soup for a winter evening.

ROASTED BUTTERNUT SQUASH SOUP

SOUPS

ﬁber 3g

fat 10g

calc. 94mg

pro. 3g

sod. 870mg

carb. 16g

chol. 15mg

sat. fat 5g

Calories 160 (55% from fat)

Nutritional information per serving (1 cup):

Taste and adjust seasoning accordingly.

to saucepan to heat through. Add reserved bacon.

Carefully process soup until completely puréed. Return

uncover; let simmer about 20 minutes.

spices. Cover; bring to a slight boil. Reduce heat and

reserved grape tomatoes, baking soda, stock and

Add tomatoes, with their juices, sun-dried tomatoes,

until tender. Stir in ﬂour; cook for an additional minute.

Stir in the carrots and celery; sauté for 6 to 8 minutes,

sauté 5 to 7 minutes, or until the onions are softened.

Add the onions to the saucepan with the bacon fat and

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

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

Food Processor. Add the onion and pulse

the Cuisinart

large metal chopping blade into the large work bowl of

While the bacon and tomatoes are cooking, insert the

bacon separately.

minutes. Remove and reserve the tomatoes and the

the pan. Cook until tomatoes are bursting, about 10

about 10 to 15 minutes, and add the grape tomatoes to

medium heat. Sauté until bacon is cooked through,

Put bacon into a 6-quart saucepan and place over

20 minutes to simmer

BLACK PEPPER

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

1½ 28-OUNCE CANS)

IN PURÉE (FROM ABOUT

5 CUPS WHOLE PLUM TOMATOES ¾ TEASPOON DRIED MARJORAM 1½ TEASPOONS DRIED BASIL

ALL-PURPOSE FLOUR

3 TABLESPOONS UNBLEACHED,

1-INCH PIECES

1 CELERY STALK, CUT INTO

1-INCH PIECES

2 MEDIUM CARROTS, CUT INTO

1-INCH PIECES

1 MEDIUM ONION, CUT INTO 6 OUNCES GRAPE TOMATOES

CUT INTO SMALL DICE

8 OUNCES THICK-CUT BACON,

Approximate preparation time: 30 minutes plus

Makes about 8 cups

TOMATO SOUP

with its smoky bacon ﬂavor.

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

SOUPS

ﬁber 4g

fat 7g

calc. 71mg

pro. 5g

sod. 680mg

carb. 17g

chol. 5mg

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

Nutritional information per serving (1 cup):

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

Taste and adjust seasoning accordingly.

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

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

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

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

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

pepper. Sauté until softened, about 8 to 10 minutes.

SEPARATED PEELED AND FLORETS

Add the garlic and onion, with a pinch each of salt and Heat the olive oil in a large saucepan over low heat.

work bowl and pulse to chop, about 10 pulses. small feed tube to ﬁnely chop. Add the onion to the machine running, drop the garlic cloves through the

BLACK PEPPER, DIVIDED

SALT, DIVIDED

OLIVE OIL

chopping blade into the large work bowl. With the Remove work bowl and reserve. Insert the large metal

Food Processor and shred the cheese.

the Cuisinart

1-INCH PIECES

medium shredding side into the medium work bowl of Insert the reversible shredding disc assembly on the

¾ TEASPOON LEMON ZEST 1 QUART VEGETABLE STOCK 2½ CUPS SHERRY

2 POUNDS BROCCOLI, STEMS 1 POUND POTATOES

1 TEASPOON FRESHLY GROUND

½ TABLESPOON SEA OR KOSHER

2 TABLESPOONS EXTRA VIRGIN

1 SMALL ONION, CUT INTO 2 GARLIC CLOVES 4 OUNCES CHEDDAR

Approximate preparation time: 25 to 30 minutes

Makes about 10 cups

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

LIGHTENED BROCCOLI AND POTATO SOUP

SOUPS

²/³ CUP EXTRA VIRGIN OLIVE OIL

ﬁber 2g

fat 13g

calc. 31mg

pro. 2g

sod. 407mg

carb. 14g

chol. 0mg

sat. fat 2g

Calories 172 (64% from fat)

Nutritional information per serving (1 cup):

adjust seasonings accordingly; serve.

Add chopped vegetables to the strained broth. Taste and

Pulse reserved vegetables 6 to 8 times to roughly chop.

very dry.

a spatula or the bottom of a ladle, until the mixture is

strain; continue to press juice through the strainer, using

the soup base and place through a ﬁne mesh strainer to

the last 10 seconds through the small feed tube. Remove

Process ingredients for 2 minutes; add the olive oil during

sherry vinegar, bread, cumin, salt, pepper and sugar.

bowl. Pulse to chop, about 25 pulses. Add the paprika,

grape tomatoes, garlic, jalapeño, and cilantro to the work

remaining tomatoes, cucumber, yellow pepper, onion,

Food Processor. Add the

bowl of the Cuisinart

Insert the large metal chopping blade into the large work

½ of the yellow peppers, and ¼ of the red onion.

Reserve 1 cup of the tomatoes, ½ of the cucumbers,

SUGAR

½ TABLESPOON GRANULATED

BLACK PEPPER

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

¹/³ CUP SHERRY VINEGAR

¾ TEASPOON PAPRIKA ½ CUP FRESH CILANTRO

AND CUT INTO 1-INCH PIECES

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

1-INCH PIECES, DIVIDED

1 LARGE RED ONION, CUT INTO

1-INCH PIECES, DIVIDED

2 YELLOW PEPPERS, CUT INTO

DIVIDED CUT INTO 1-INCH PIECES,

12 OUNCES ENGLISH CUCUMBER,

PIECES, DIVIDED THE VINE, CUT INTO 1-INCH

2 POUNDS RIPE TOMATOES ON

Approximate preparation time: 10 to 15 minutes

Makes 8 cups

This delicious soup is perfect all summer long.

GAZPACHO

APPETIZERS

ﬁber 0g

fat 8g

calc. 112mg

pro. 8g

, ﬁtted with the griddle

cup of shredded

carb. 15g

Food Processor, and slice

sod. 208 mg

Griddler

chol. 28mg

Approximate preparation time: 1 hour

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

Nutritional information per ¼ quesadilla:

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

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

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

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

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

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

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

soft and caramel in color. low heat for about 1 hour, until onions are completely

BLACK PEPPER

onions with salt and pepper to the skillet and cook over and add the butter. Once the butter is melted, add the the onions. Place a large skillet over medium-low heat

BUTTER

work bowl of the Cuisinart Insert the slicing disc, adjusted to 2 mm, into the large

Makes 32 servings

16 8-INCH FLOUR TORTILLAS 1½ POUNDS SIRLOIN STEAK 8 OUNCES GRUYÈRE CHEESE

¼ TEASPOON FRESHLY GROUND ¼ TEASPOON KOSHER SALT

½ CUP (1 STICK) UNSALTED 3 POUNDS YELLOW ONIONS

salsa, guacamole and sour cream for dipping.

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

AND GRUYÈRE QUESADILLAS

CARAMELIZED ONION, STEAK

APPETIZERS

Food Processor and process the bread and

chol. 6mg

calc. 74mg

pro. 3g

ﬁber 1g

fat 6.5g

sod. 117mg

carb. 6g

sat. fat 2g

Calories 93 (62% from fat)

Nutritional information per piece:

mushrooms is desired.

TIP: This recipe is simple to cut in half if a smaller amount of

may be labeled “Baby Bellas.”

Portobello mushrooms. In some markets, cremini mushrooms

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

mushroom and have a more intense ﬂavor. When grown to

*Cremini mushrooms are a darker version of the white button

minutes before serving.

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

freeze.

ahead. If making in advance, cover and refrigerate. Do not

do not crowd. The mushrooms may be stuffed up to 8 hours

shallow baking dish that has been lightly coated with olive oil;

of the spinach mixture. Arrange the stuffed mushrooms in a

Preheat oven to 425°F. Stuff each mushroom with a tablespoon

and discard or reserve for another use.

Rinse and dry the mushrooms thoroughly. Remove the stems

made up to 2 days ahead.

times to incorporate. Transfer to a bowl. The stufﬁng may be

Add the reserved breadcrumb mixture and pulse about 15

and cream cheese and process for 20 seconds to incorporate.

after each addition to chop. Add the herbes de Provence, feta

the spinach, about 4 ounces at a time, and pulse 12 to 15 times

the feed tube to process. Scrape the sides of the bowl and add

With the machine running, drop the garlic and shallot through

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

breadcrumb mixture.

pulse to chop, about 10 to 15 times. Add to the reserved

and reserve. Add the artichokes to the small work bowl and

pine nuts and pulse about 5 times to coarsely chop. Remove

Asiago for about 45 seconds until ﬁnely chopped. Add the

of the Cuisinart

Insert the small metal chopping blade into the small work bowl

minutes baking and cooling

Approximate preparation time: 30 to 40 minutes, plus 30

Makes about 60 stuffed mushrooms

CREMINI MUSHROOMS*

60 1½-INCH WHITE BUTTON OR

1-INCH PIECES

NON-FAT), CUT INTO

(REGULAR, NOT LOW- OR

4 OUNCES CREAM CHEESE

SLIGHTLY CRUMBLED

4 OUNCES FETA CHEESE,

PROVENCE

1 TEASPOON HERBES DE

STEMS REMOVED WASHED AND DRIED, TOUGH

16 OUNCES FRESH SPINACH, WELL

PEELED

1 SHALLOT, ABOUT 1 OUNCE, 2 SMALL GARLIC CLOVES

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

1 CAN (15 OUNCES) ARTICHOKE

NUTS OR WALNUTS

½ CUP LIGHTLY TOASTED PINE 1 OUNCE ASIAGO CHEESE

CUT INTO ½-INCH PIECES

1½ OUNCES FRENCH BREAD,

A variation of the quintessential hors d’oeuvre.

STUFFED MUSHROOMS

SPINACH, FETA AND ARTICHOKE

APPETIZERS

ﬁber 1g

fat 2g

calc. 23mg

pro. 2g

Food Processor and process

carb. 14g

sod. 176mg

chol. 0mg

Approximate preparation time: 15 to 20 minutes,

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

Nutritional information per bruschetta:

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

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

Preheat oven to 400°F.

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

including toasting and assembly time

Makes 50 bruschette

½-INCH SLICES

LEMON JUICE

BLACK PEPPER

TEASPOON KOSHER SALT

1-INCH PIECES

2 SMASHED GARLIC CLOVES

1 BAGUETTE, CUT INTO

1 TABLESPOON FRESH 3 TABLESPOONS OLIVE OIL

¼ TEASPOON FRESHLY GROUND ½ TO ¾

6 CUPS TOMATOES, CUT INTO 2 CUPS FRESH BASIL 6 GARLIC CLOVES

Classic and delicious.

CLASSIC BRUSCHETTA

APPETIZERS

ﬁber 1g

fat 0g

calc. 7mg

pro. 1g

Food Processor. Put half of

sod. 209mg

carb. 3g

chol. 0mg

Approximate preparation time: 10 minutes

sat. fat 0g

Calories 13 (9% from fat)

Nutritional information per serving (¼ cup):

tomatoes in two batches.

a better consistency is achieved by processing the

TIP: Salsa can be processed in one batch. However,

Serve with your favorite tortilla chips.

to remove excess liquid.

For better consistency, drain each batch in a strainer

lime juice. Taste and adjust seasoning accordingly.

CUT INTO 1-INCH PIECES

1-INCH PIECES

TOMATOES, CUT INTO

CUT INTO 1-INCH PIECES

Combine the two batches in a large bowl and stir in the

to10 quick pulses; repeat with the remaining half.

SEEDED

bowl and pulse to chop to desired consistency, about 8

1 teaspoon of salt and half the tomatoes into the work

the cilantro, half of the onion, garlic cloves, jalapeños,

INTO 1-INCH PIECES

work bowl of the Cuisinart

Insert the large metal chopping blade into the large

Makes 3 cups

Serve warm tortilla chips alongside this fresh and tangy salsa.

1 TEASPOON FRESH LIME JUICE

½ POUND YELLOW TOMATOES,

½ POUND GREEN, HOTHOUSE

½ POUND RIPE PLUM TOMATOES, 2 TEASPOONS SEA SALT

1 SMALL JALAPEÑO PEPPER, 1 GARLIC CLOVE

½ LARGE VIDALIA ONION, CUT ½ BUNCH FRESH CILANTRO

THREE TOMATO SALSA

APPETIZERS

ﬁber 1g

fat 3g

calc. 13mg

pro. 2g

Food Processor. Process

sod. 163mg

carb. 5g

chol. 0mg

Approximate preparation time: 10 minutes

¼ CUP EXTRA VIRGIN OLIVE OIL

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

Nutritional information per serving (2 tablespoons):

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

Makes 4 cups

CHICKPEAS, DRAINED

LEAVES

1 TEASPOON GROUND CUMIN ¹∕³ CUP WATER ¼ CUP FRESH LEMON JUICE ¼ CUP TAHINI

4 CANS (15½ OUNCES EACH) 1 TO 2 GARLIC CLOVES 1 TEASPOON KOSHER SALT 1 TEASPOON LEMON ZEST

½ CUP FRESH ITALIAN PARSLEY

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

HUMMUS

APPETIZERS

ﬁber 3g

fat 7g

calc. 8mg

pro. 1g

Food Processor. With the

sod. 104mg

carb. 5g

chol. 0mg

Approximate preparation time: 10 minutes

sat. fat 1g

Calories 76 (73% from fat)

Nutritional information per serving (¼ cup):

consistency is achieved, about 10 to 12 pulses.

add the lime juice and salt. Pulse until desired

the insides of the avocados directly into work bowl and

Add the tomatoes and pulse 3 times to chop. Scoop out

to chop. Add the cilantro and pulse 3 times to chop.

pulse 5 times to chop. Add the onion and pulse 4 times

tube to ﬁnely chop. Add jalapeño to work bowl and

machine running, drop the garlic through the small feed

work bowl of the Cuisinart

Insert the large metal chopping blade into the large

Makes 6 cups

JUICE

PITS REMOVED

1-INCH PIECES

CUT INTO 1-INCH PIECES

1 TEASPOON KOSHER SALT

2 TO 3 TABLESPOONS FRESH LIME

6 RIPE AVOCADOS, HALVED, ½ CUP GRAPE TOMATOES 2 TABLESPOONS FRESH CILANTRO

½ MEDIUM ONION, CUT INTO

1 JALAPEÑO PEPPER, SEEDED, 2 GARLIC CLOVES

quesadillas for a fun dinner night.

Make our fresh guacamole for the Sunday game or serve alongside

CHUNKY GUACAMOLE

APPETIZERS

ﬁber 0g

fat 2g

calc. 73mg

pro. 2g

Food Processor. Process the

sod. 115mg

carb. 3g

chol. 2mg

Approximate preparation time: 6 minutes, plus

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

Nutritional information per serving (¼ cup):

before serving.

NUTMEG

BLACK PEPPER

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

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

YOGURT

HEARTS

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

½-INCH CUBES

optional 2 hours for resting

Makes 4 cups

A delicious lowfat dip for crudités or chips.

ARTICHOKE AND HERB YOGURT DIP

¹∕8 TEASPOON FRESHLY GROUND ¼ TEASPOON KOSHER SALT

½ TEASPOON FRESHLY GROUND ½ TEASPOON LEMON ZEST

16 OUNCES PLAIN LOW-FAT

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

1 OUNCE PARMESAN, CUT INTO

BREAKFAST & BRUNCH

ﬁber 4g

sat. fat 4g

fat 11g

pro. 16g

Food Processor. With the machine

calc. 98mg

carb. 62g

sod. 607mg

butter. Once melted, wipe the butter around the pan with a and preheat for 5 minutes. Once the pan is heated, add the Prepare the crêpes: Place an 8-inch skillet over medium heat

stop cooking. Reserve. desired doneness. Transfer with slotted spoon to ice water to over the water – use a spatula to separate the eggs. Cook until and bring to a strong simmer. Carefully add eggs by cracking per every 4 quarts into a large saucepan. Place over high heat Poach the eggs: Pour water with 1 tablespoon of white vinegar

and wilted, about 9 minutes total. Reserve ﬁlling. time, along with the salt and pepper, and sauté until bright softened, about 3 minutes. Add the spinach a handful at a shimmers across the pan, add the onion and sauté until large skillet and place over medium heat. Once the oil and pulse the onions to chop, about 5 times. Put the oil into a Insert the small metal chopping blade into the small work bowl

a container, cover and refrigerate for 2 hours or overnight. feed tube and process until homogenous. Transfer mixture to running, add the milk and melted butter together through the and salt and process until just combined. With the machine running, add the eggs through the feed tube. Add the ﬂours bowl of the Cuisinart Insert the large metal chopping blade into the medium work

Sift the ﬂours together in a small bowl. for cooking

Approximate preparation time: 10 minutes plus 35 minutes

Makes 6 servings

chol. 46mg Calories 398 (24% from fat)

Nutritional information per serving:

Serve with Hollandaise Sauce (page 12) on the side. poached egg.

top of the other. Place the two crêpes on each plate and top with a reheated ½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on Each crêpe should be ﬁlled with ¼ cup of the spinach ﬁlling and

Bring a small pot of water to a simmer to reheat poached eggs. To serve crêpes: warm, place plate over a skillet containing some water over medium-low heat.

When all of the crêpes are prepared, cover plate with foil – to keep crêpes stacking the crêpes as you go.

additional minute. Reserve on a plate. Continue with the remaining batter, and lightly browned, ﬂip the crêpe using a heatproof spatula, and cook for an to be coated thinly and evenly. After about 1 minute, when the crêpe is set quickly, move the batter around so it just coats the bottom. You want the pan paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very

SAUCE (PAG E 12)

1 RECIPE FOR HOLLANDAISE 4 OUNCES SOFT GOAT CHEESE

6 LARGE EGGS 1 TEASPOON UNSALTED BUTTER

BLACK PEPPER

½ TEASPOON FRESHLY GROUND 1 TEASPOON KOSHER SALT 20 OUNCES BABY SPINACH 2 TABLESPOONS OLIVE OIL

½-INCH PIECES

½ RED ONION, CUT INTO FILLING:

BUTTER, MELTED

3 TABLESPOONS UNSALTED 1¼ CUPS WHOLE MILK 3 LARGE EGGS ½ TEASPOON KOSHER SALT

ALL-PURPOSE FLOUR

¼ CUP UNBLEACHED, ¾ CUPS BUCKWHEAT FLOUR BUCKWHEAT CRÊPES:

This brunch dish is absolutely delicious served with hollandaise sauce.

SPINACH AND GOAT CHEESE

BUCKWHEAT CRÊPES WITH

set.

just

ﬁber 0g

fat 17g

calc. 62mg

pro. 4g

sod. 301mg

carb. 3g

-inch thick to ﬁt a 9-inch tart pan. Fit

BREAKFAST & BRUNCH

chol. 116mg

Approximate preparation time: 20 minutes plus 40 minutes

sat. fat 10g Calories 181 (83% from fat)

Nutritional information per serving (including pastry):

until needed. refrigerated or it may be wrapped well and stored in the freezer *The second dough disc may either be used within 3 days if

serving. Remove from oven and let sit for about 5 to 10 minutes before

Bake for 35 to 40 minutes until quiche is lightly browned and over the vegetables and scatter the remaining fontina on the top.

along the bottom of the baked tart shell. Pour the egg mixture To assemble the quiche: spread the sausage and leeks evenly

combine all ingredients, about 10 seconds. remaining pepper and half of the shredded fontina. Process to chopping blade and add the milk, cream, eggs, yolks, salt, and reserve. Replace the shredding disc with the large metal side into the medium work bowl and shred the fontina. Remove Place the reversible shredding disc on the medium shredding

about 2 to 3 minutes. pepper. Stir over medium-low heat until vegetables are soft, about 3 minutes. Add the butter, garlic, leeks and a pinch of Place a skillet over medium heat and add the sausage; cook for

the leeks and pulse to chop, about 6 pulses. into the small work bowl. Process the garlic until ﬁnely chopped. Add While the quiche shell is baking, insert the small metal chopping blade

minutes. Remove and reserve. baking until the shell is golden brown, about an additional 10 longer wet. Remove the beans/rice and parchment and continue minutes, or until the dough underneath the parchment is no and weigh down with dried beans or rice. Bake in oven for 25 to go entirely through the dough. Line the shell with parchment Using a fork, prick the dough evenly all over but make sure not

While dough is chilling, preheat oven to 350°F. the dough into the pan. Chill in refrigerator for about 30 minutes.

Roll out one dough disc* to ¹∕ While dough is chilling, preheat oven to 350°F. Prepare Páte Brisée according to recipe on page 16. for baking

Makes 12 servings

BLACK PEPPER, DIVIDED

BUTTER

SMALL DICE APPLE SAUSAGE, CUT INTO

½-INCH PIECES

GREEN PAR TS ONLY, CUT INTO

¼ TEASPOON KOSHER SALT 2 LARGE EGG YOLKS 2 LARGE EGGS ¾ CUP HEAVY CREAM ¾ CUP WHOLE MILK 2 OUNCES FONTINA CHEESE

¼ TEASPOON FRESHLY GROUND

1 TABLESPOON UNSALTED

6 OUNCES PRECOOKED CHICKEN

1 SMALL LEEK, WHITE AND LIGHT 1 GARLIC CLOVE FILLING:

1 RECIPE PÂTE BRISÉE (PAGE 16)

A perfect dish for Sunday brunch.

LEEK, SAUSAGE AND FONTINA QUICHE

BREAKFAST & BRUNCH

ﬁber 1g

fat 9g

calc. 53mg

pro. 2g

carb. 23g

Food Processor. Add the

sod. 171mg

chol. 39mg

Approximate preparation time: 10 minutes plus

sat. fat 6g

Calories 180 (46% from fat)

Nutritional information per scone:

golden.

Bake for 30 to 35 minutes, until baked through and

heavy cream and sprinkle with reserved sugar.

evenly spaced, on the baking sheet. Brush the tops with

rectangle and cut into 8 triangles. Place the scones,

Pour dough onto a clean surface. Form into a long, ﬂat

the currants and pulse until just combined, 2 to 3 pulses.

until just combined; be very careful not to overmix. Add

speed, slowly add the liquids through the feed tube

measuring cup. With the machine running on the dough

the buttermilk, vanilla and egg together in a liquid

until the butter pieces are about the size of peas. Stir

the butter and pulse to incorporate, about 8 pulses,

and salt and process for 15 seconds to combine. Add

ﬂour, 3 tablespoons granulated sugar, baking powder

work bowl of the Cuisinart

Insert the large metal chopping blade into the large

parchment paper.

Preheat oven to 375°F. Line a baking sheet with

30 minutes for baking

Makes 8 scones

1 TABLESPOON HEAVY CREAM ½ CUP CURRANTS 1 LARGE EGG

EXTRACT

¼ TEASPOON PURE VANILLA

BUTTERMILK

½ CUP PLUS 1 TABLESPOON

SMALL CUBES BUTTER, COLD AND CUT INTO

6 TABLESPOONS UNSALTED 1 TEASPOON SALT 2 TEASPOONS BAKING POWDER

SUGAR, DIVIDED

4 TABLESPOONS GRANULATED

ALL-PURPOSE FLOUR

2½ CUPS UNBLEACHED,

hand and you will have delicious results.

The key to a delicate scone is to not overmix the dough. Always use a light

TRADITIONAL SCONES

BREAKFAST & BRUNCH

1 CUP CHOCOLATE CHIPS

ﬁber 1g

fat 12g

calc. 94mg

pro. 4g

sod. 484mg

carb. 20g

chol. 72mg

sat. fat 6g Calories 200 (51% from fat)

Nutritional information per serving:

EXTRACT

45 minutes, until a cake tester comes out clean. crumb topping evenly on the top. Bake for about 40 to Pour ingredients into prepared pan and spread the

TEMPERATURE

pulses. Stir in the chocolate chips. cake ingredients and pulse to incorporate, about 5 ingredients for 15 seconds to combine. Add the dry sour cream, eggs and vanilla extract and process

ALL-PURPOSE FLOUR

sugar and pulse to fully combine. Add the buttermilk, blade into the large work bowl. Add the butter and work bowl and reserve. Insert the large metal chopping

EXTRACT

and salt and process 5 seconds to combine. Remove work bowl. Add the ﬂour, baking soda, baking powder Insert the large metal chopping blade into the medium

WALNUTS

Remove and reserve. and pulse to incorporate, about 8 to 10 pulses.

INTO SMALL CUBES

ingredients for the crumb topping to the work bowl

Food Processor. Add the

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

ALL-PURPOSE FLOUR

nonstick cooking spray. Preheat oven to 375°F. Coat an 8-inch square pan with

plus 45 minutes for baking

Approximate preparation time: 15 to 20 minutes,

Makes one 8-inch square cake

½ TEASPOON PURE VANILLA 2 LARGE EGGS, LIGHTLY BEATEN 1 CUP SOUR CREAM 1 CUP BUTTERMILK ½ CUP GRANULATED SUGAR

½ CUP UNSALTED BUTTER, ROOM ½ TEASPOON SALT 4 TEASPOONS BAKING POWDER 1 TEASPOON BAKING SODA

3½ CUPS UNBLEACHED, CAKE:

1 TEASPOON PURE VANILLA ½ TEASPOON SALT

1 CUP TOASTED PECANS OR 2 TEASPOONS CINNAMON

½ CUP UNSALTED BUTTER, CUT 1 CUP BROWN SUGAR

2 CUPS UNBLEACHED, CRUMB TOPPING:

NONSTICK COOKING SPRAY

the perfect slice.

crumb cake. Always let it cool completely before cutting to ensure

Start your mornings with a cup of coffee and a piece of this delicious

CHOCOLATE CHIP CRUMB CAKE

BREAKFAST & BRUNCH

ﬁber 0g

fat 7g

calc. 18mg

pro. 2g

carb. 21g

Food Processor.

sod. 258mg

chol. 18mg

Approximate preparation time: 15 minutes plus

sat. fat 1g

Calories 151 (39% from fat)

Nutritional information per mufﬁn:

tester comes out clean.

each mufﬁn. Bake for 18 to 20 minutes, until a cake

pan. Sprinkle the crumb topping evenly on the tops of

Scoop mufﬁn batter evenly into the prepared mufﬁn

to combine.

bowl and add the dried cherries, pulse 2 to 3 times

speed for about 4 to 5 seconds. Scrape the work

Add the dry ingredients and process on the dough

the small feed tube and process until combined.

machine running, pour the liquid ingredients through

eggs and vanilla in a liquid measuring cup. With the

for about 5 seconds to combine. Stir together the oil,

work bowl; add the sugars and buttermilk, and process

Replace the large metal chopping blade into the large

seconds to sift. Remove work bowl and reserve.

the ﬂour, baking soda, salt and cinnamon, for 10

work bowl. Process the dry ingredients for the mufﬁns:

Insert the large metal chopping blade into the medium

Remove work bowl and reserve.

achieve a crumb-like mixture, about 5 to 6 pulses.

remaining crumb topping ingredients and pulse to

small work bowl and pulse to roughly chop. Add

Put the pecans for the crumb topping recipe into the

work bowl of the Cuisinart

Insert the small metal chopping blade into the small

nonstick cooking spray.

Preheat oven to 400°F. Coat a 12-cup mufﬁn pan with

20 minutes for baking

Makes 12 mufﬁns

1 CUP DRIED CHERRIES

EXTRACT

1 TEASPOON PURE VANILLA 1 LARGE EGG

¹∕³ CUP VEGETABLE OIL

¾ CUP BUTTERMILK ¼ CUP LIGHT BROWN SUGAR

¹∕³ CUP GRANULATED SUGAR

CINNAMON

½ TEASPOON GROUND ½ TEASPOON SALT ½ TABLESPOON BAKING SODA

ALL-PURPOSE FLOUR

1½ CUPS UNBLEACHED, MUFFINS:

¼ TEASPOON SALT

CINNAMON

1 TEASPOON GROUND

SMALL CUBES BUTTER, COLD AND CUT INTO

¼ CUP (½ STICK) UNSALTED

¹∕³ CUP LIGHT BROWN SUGAR

ALL-PURPOSE FLOUR

¼ CUP UNBLEACHED,

WALNUTS

½ CUP TOASTED PECANS OR CRUMB TOPPING:

NONSTICK COOKING SPRAY

A hit at every brunch table.

CHERRY CRUMB MUFFINS

BASICS

ﬁber 0g

cup of the

fat 7g

fat 6g

calc. 5mg

pro. 1g

calc. 2mg

pro. 1g

Food Processor. Add the

sod. 23mg

carb. 7g

sod. 23mg

carb. 8g

chol. 32mg

Approximate preparation time: 5 minutes plus

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

Nutritional information per serving:

For the almond sucrée:

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

Nutritional information per serving (based on 72 servings):

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

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

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

30 minutes for resting

EXTRACT

½ TEASPOON PURE VANILLA

(OPTIONAL)

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

TEMPERATURE UNSALTED BUTTER, ROOM

12 TABLESPOONS (¾ CUP) ½ TEASPOON TABLE SALT

SUGAR

2 TABLESPOONS GRANULATED

ALL-PURPOSE FLOUR

2 CUPS UNBLEACHED,

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

PÂTE SUCRÉE

Just roll and cut into your favorite shapes.

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

BASICS

ﬁber 0g

fat 0g

calc. 2mg

pro. 1g

sod. 98mg

carb. 10g

chol. 0mg

sat. fat 0g

Calories 47 (5% from fat)

Nutritional information per serving:

to the dry ingredients in the work bowl.

above except add 1½ tablespoons of granulated sugar

TIP: For a sweet Pâte Brisée, follow the same recipe as

sat. fat 0g

Calories 39 (6% from fat)

Nutritional information per serving:

ﬁber 0g

fat 0g

calc. 2mg

pro. 1g

sod. 98mg

carb. 8g

chol. 0mg

wrapped.

freezes well for up to 6 months as long as it is well

and refrigerate until ready to use. This pastry also

two pieces and form each into a ﬂat disc; wrap in plastic

may not need all of the water. Divide dough equally into

speed setting until mixture just forms a dough – you

water, 1 tablespoon at a time, and pulse on the dough

until the mixture resembles coarse crumbs. Pour in

add the butter and pulse on the dough speed setting

ﬂour and salt and process for 10 seconds to sift. Evenly

Food Processor. Add the

work bowl of the Cuisinart

CUBES COLD AND CUT INTO ½-INCH

2 STICKS) UNSALTED BUTTER,

Insert the large metal chopping blade into the large

30 minutes for resting

ALL-PURPOSE FLOUR

Approximate preparation time: 5 minutes plus

¼ CUP ICE WATER

16 TABLESPOONS (½ POUND; 1 TEASPOON TABLE SALT

2 CUPS UNBLEACHED,

double-crust pie, 24 servings

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

PÂTE BRISÉE

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

BASICS

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

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

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

Bake for 15 minutes. parchment paper and ﬁll with pie weights, dry rice or beans. oven to 400ºF. Line the shell with a sheet of aluminum foil or

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

Food Processor. Add the ﬂour, salt and baking

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

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

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

resting time

Approximate preparation time: 10 minutes, plus 90 minutes

CHILLED INTO ½-INCH PIECES, WELL NONHYDROGENATED), CUT SHORTENING (PREFERABLY

PIECES, WELL CHILLED BUTTER, CUT INTO ½-INCH

ALL-PURPOSE FLOUR

CHILLED INTO ½-INCH PIECES, WELL NONHYDROGENATED), CUT SHORTENING (PREFERABLY

PIECES, WELL CHILLED BUTTER, CUT INTO ½-INCH

ALL-PURPOSE FLOUR

5 TO 8 TABLESPOONS ICE WATER

4 TABLESPOONS VEGETABLE

16 TABLESPOONS UNSALTED ¼ TEASPOON BAKING POWDER ½ TEASPOON SALT

3 CUPS UNBLEACHED, FOR A TWO-CRUST PIE:

2 TO 4 TABLESPOONS ICE WATER

2 TABLESPOONS VEGETABLE

8 TABLESPOONS UNSALTED ¹∕8 TEASPOON BAKING POWDER ¼ TEASPOON SALT

1½ CUPS UNBLEACHED, FOR A ONE-CRUST PIE:

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

This recipe makes ample crust for a

BASIC FLAKY PASTRY DOUGH

BASICS

ﬁber 1g

fat 0g

ﬁber 1g

fat 2g

calc. 89mg

pro. 3g

calc. 11mg

pro. 7g

Food Processor. Fill the

carb. 30g

Food Processor. Add both

sod. 718mg

carb. 20g

sod. 668mg

chol. 0mg

Approximate preparation time: 10 minutes

chol. 85mg

Approximate preparation time: 5 minutes

sat. fat 0g

Calories 97 (3% from fat)

Nutritional information per serving (2 ounces):

pass through a pasta roller machine.

seconds to knead. Divide dough into 4 equal parts and

Once dough ball forms, allow machine to run for 30

combine. Process ingredients until a dough ball forms.

ﬂours and salt to work bowl and pulse 5 to 6 times to

and repeat, scraping the bowl in between. Add both

process until ﬁnely chopped. Add remaining spinach

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

work bowl of the Cuisinart

Insert the large metal chopping blade into the large

ALL-PURPOSE FLOUR

LEAVES

2½ TEASPOONS KOSHER SALT ¾ CUP SEMOLINA FLOUR

1¾ CUPS UNBLEACHED,

8 OUNCES FRESH SPINACH

Makes 1½ pounds, about 6 servings

Add a healthy, colorful ingredient to your pasta bowl.

SPINACH PASTA DOUGH

sat. fat 1g

Calories 165 (12% from fat)

Nutritional information per serving (2 ounces):

roller machine.

dough into 4 equal parts and pass through a pasta

allow machine to run for 30 seconds to knead. Divide

time until a dough ball forms. Once dough ball forms,

combine. With the machine running, add 1 egg at a

ﬂours and salt to work bowl and pulse 5 to 6 times to

work bowl of a Cuisinart

ALL-PURPOSE FLOUR

Insert the large metal chopping blade into the large

Makes 1½ pounds, about 10 servings

4 LARGE EGGS 1 TABLESPOON KOSHER SALT 1 CUP SEMOLINA FLOUR

2 CUPS UNBLEACHED,

PASTA DOUGH

freeze it after it has been rolled and cut.

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

BASICS

ﬁber 1g

fat 0g

calc. 0mg

pro. 3g

sod. 134mg

carb. 24g

chol. 0mg

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

Nutritional information per serving (1 ounce):

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

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

Food Processor and add the ﬂour and salt.

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

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

Approximate preparation time: 5 to 10 minutes, plus

OLIVE OIL

2 TEASPOONS EXTRA VIRGIN ½ TABLESPOON KOSHER SALT

ALL-PURPOSE FLOUR

3¹∕³ CUPS UNBLEACHED,

(105° TO 115°F)

1¼ CUPS WARM WATER

SUGAR

1 TEASPOON GRANULATED 1 PACKAGE ACTIVE DRY YEAST

12-inch crusts) / 6 servings Makes 1¾ pounds dough (six 7-inch crusts or three

order one to be delivered again.

PIZZA DOUGH

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

BASICS

BLACK PEPPER

¹∕8 TEASPOON FRESHLY GROUND

DRAINED* OVERNIGHT

½ CUP NONFAT PLAIN YOGURT, 1½ CUPS MAYONNAISE

3 TABLESPOONS DRAINED ½ TEASPOON DRIED THYME

1 TABLESPOON DIJON-STYLE 1 TABLESPOON DILL WEED ¼ CUP FRESH ITALIAN PARSLEY

3 OUNCES DRAINED SWEET

2 OUNCES SHALLOTS OR GREEN

ﬁber 0g

fat 7g

calc. 10mg

pro. 0g

sod. 86mg

carb. 2g

Food Processor. Add the shallots,

chol. 13mg

Approximate preparation time: 5 minutes

sat. fat 1g

Calories 72 (88% from fat)

Nutritional information per serving (1 tablespoon):

reached.

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

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

ready to use.

to combine, 5 times – do not overprocess. Refrigerate until

chop. Add the mayonnaise, yogurt and black pepper; pulse

the dill, mustard, thyme, and capers and pulse 5 times to

gherkins and parsley and pulse to chop, about 15 pulses. Add

bowl of the Cuisinart

Insert the small metal chopping blade into the small work

Makes about 2 cups

CAPERS

MUSTARD

GHERKIN PICKLES

INTO 1-INCH PIECES ONIONS, TRIMMED AND CUT

but also with steamed fresh vegetables.

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

TARTAR SAUCE

Food Processor. Add the yolks, mustard, salt

chol. 57mg

ﬁber 0g

fat 12g

calc. 3mg

pro. 0g

sod. 45mg

carb. 0g

sat. fat 7g

Calories 108 (98% from fat)

Nutritional information per serving (1 tablespoon):

Taste and adjust seasoning accordingly. Serve while still warm.

incorporated, add the lemon juice and pulse to incorporate.

mayonnaise consistency. When all butter has been

incorporated, about 1 minute. Sauce will thicken to a

and homogenous, slowly add remaining butter until

should take about 5 minutes. Once the mixture is emulsiﬁed

incorporated with the yolks before adding the next. This step

through the feed tube drop by drop, being sure each drop is

the machine running, very slowly drizzle ¼ of the hot butter

melted, turn heat up to bring the butter just to a boil. With

and pepper and process for 90 seconds. Once the butter is

of the Cuisinart

Insert the large chopping blade into the medium work bowl

Put the butter into a saucepan over low heat to melt.

Approximate preparation time: 15 minutes

Makes 3 cups

JUICE

2 TABLESPOONS FRESH LEMON

BLACK PEPPER

¼ TEASPOON FRESHLY GROUND ½ TEASPOON KOSHER SALT

MUSTARD

1 TABLESPOON DIJON-STYLE 3 LARGE EGG YOLKS

UNSALTED BUTTER

¾ POUND (3 STICKS)

and steamed vegetables.

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

HOLLANDAISE SAUCE

BASICS

ﬁber 5g

fat 3g

calc. 27mg

pro. 3g

Food Processor, add

sod. 233mg

carb. 17g

chol. 3mg

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

Nutritional information per serving (½ cup):

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

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

raw pepper pieces and pulse to roughly chop. the shallots and pulse to chop; remove and reserve. Add the the medium work bowl of the Cuisinart into 1-inch pieces. Insert the large metal chopping blade into While the peppers are roasting, cut the remaining peppers

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

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

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

including roasting and resting peppers

BLACK PEPPER

JUICE

BROTH

OLIVE OIL

BUTTER

FINELY CHOPPED

PEPPERS)

(APPROXIMATELY 8 MEDIUM

FRESHLY GROUND ¼ TO ½ TEASPOON KOSHER SALT

½ TEASPOON FRESH LEMON

1½ CUPS CHICKEN STOCK OR 3 TABLESPOONS WHITE WINE

1½ TEASPOONS EXTRA VIRGIN

½ TABLESPOON UNSALTED

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

3 POUNDS RED BELL PEPPERS

Approximate preparation time: 90 to 100 minutes,

Makes about 3 cups

for chicken and ﬁsh.

ROASTED RED PEPPER SAUCE

roasted counterpart to create a ﬂavor-packed yet healthy sauce, perfect

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

BASICS

ﬁber 2g

fat 2g

ﬁber 1g

fat 1g

calc. 91mg

carb. 10g

calc. 91mg

carb. 6g

Food Processor. Add the

sod. 732mg

pro. 3g

sod. 457mg

pro. 2g

chol. 0mg

Approximate preparation time: 10 to 15 minutes,

sat. fat 0g

Calories 74 (22% from fat)

reduced for pizza sauce

Nutritional information per serving (½ cup):

sat. fat 0g

Calories 46 (22% from fat)

Nutritional information per serving (½ cup):

This sauce freezes well.

cool before using as a pizza topping.

now and then. Transfer the reduced sauce to a bowl to

uncovered, for 40 additional minutes to reduce, stirring

If you would like a sauce for pizza, continue to simmer,

seasoning accordingly.

and optional red pepper ﬂakes. Taste and adjust

cool in the pan for 10 minutes. Stir in the black pepper

simmer for 50 to 60 minutes. Turn off the heat and let

then reduce the heat to low; cover the pan loosely and

the pan with the basil, wine and salt. Bring to a boil and

SPICIER SAUCE)

(OPTIONAL, TO TASTE, FOR A

BLACK PEPPER

the work bowl and pulse to chop. Add the tomatoes to

While the onion mixture is cooking, add the tomatoes to

Cook until onion is softened and the garlic is fragrant.

tube to chop. Add the garlic and oregano to the pan.

LARGE LEAVES)

the processor running, drop the garlic through the feed

the oil shimmers across the pan, add the onion. With

TOMATOES, WITH JUICES

oil into a 6-quart saucepan over medium heat. When

onion and pulse to chop, about 10 times. Put the olive

work bowl of the Cuisinart

Insert the large metal chopping blade into the large

make the reduced pizza sauce)

plus 1 hour cooking (cook an additional 40 minutes to

OLIVE OIL

1-INCH PIECES 4 OUNCES), CUT INTO

sauce for pizza

Makes 4 cups tomato sauce for pasta; 2½ cups tomato

½ TO 1 TEASPOON RED PEPPER FLAKES

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

2 SPRIGS FRESH BASIL (10 TO 12

1 CAN (35 OUNCES) PLUM 1 TEASPOON DRIED OREGANO 6 GARLIC CLOVES

1½ TABLESPOONS EXTRA VIRGIN

1 MEDIUM ONION (ABOUT

a tasty topping for homemade pizzas.

A simple marinara sauce for pasta, or when reduced,

SIMPLE TOMATO SAUCE

BASICS

ﬁber 0g

fat 5g

calc. 34mg

pro. 1g

Food Processor. With the

sod. 88mg

carb. 1g

chol. 1mg

Approximate preparation time: 5 minutes

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

Nutritional information per serving (1 tablespoon):

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

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

SALT

(ABOUT 20 OUNCES)

BASIL LEAVES, UNBLEMISHED

LIGHTLY TOASTED

INTO ½-INCH CUBES

PARMIGIANO CHEESE, CUT

¾ TO 1 CUP EXTRA VIRGIN OLIVE OIL

½ TO ¾

TEASPOON KOSHER OR SEA

6 CUPS TIGHTLY PACKED FRESH

¾ CUP PINE NUTS OR WALNUTS, 4 GARLIC CLOVES

4 OUNCES REGGIANO

Makes about 2½ cups

some of the basil and pine nuts.

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

BASIL PESTO

BASICS

CANOLA OIL, DIVIDED

CUPS VEGETABLE OR

VINEGAR JUICE OR WHITE WINE

MUSTARD

2 TO 2½

2 TEASPOON FRESH LEMON

2 TABLESPOON DIJON-STYLE ½ TEASPOON KOSHER SALT 4 LARGE EGG YOLKS*

sod. 38mg

carb. 0g

ﬁber 0g

fat 10g

calc. 2mg

pro. 0g

cup ﬁrmly packed fresh herbs,

chol. 17mg

may be substituted for the egg yolks.

Food Processor. Process the egg yolks, salt,

sat. fat 1g

Calories 85 (98% from fat)

Nutritional information per serving (1 tablespoon):

the shell.

shells, and avoid contact between the yolks or whites and

properly refrigerated, clean, grade A or AA eggs with intact

illness. To reduce this risk, we recommend you use only fresh,

eggs due to the slight risk of salmonella or other food-borne

Caution is suggested in consuming raw and lightly cooked

*Raw egg warning:

eggs, Egg Beaters

For lower-cholesterol mayonnaise, and to avoid using raw

removed, with the yolks before adding the oil.

stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems

For herb mayonnaise: process ¹∕

adjust seasoning accordingly.

slowly add remaining oil until thick, about 1 minute. Taste and

5 minutes. Once the mixture is emulsiﬁed and homogenous,

the yolks before adding the next. This step should take about

tube, drop by drop, being sure each drop is incorporated with

the machine running, add ¼ cup of the oil through the feed

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

of the Cuisinart

Insert the small metal chopping blade into the small work bowl

Approximate preparation time: 5 to 10 minutes

Makes about 3 cups

Taste the difference in homemade mayonnaise.

BASIC MAYONNAISE

Food Processor. Add the vinegar, mustard,

chol. 0mg

ﬁber 0g

fat 11g

calc. 2mg

pro. 0g

sod. 76mg

carb. 0g

sat. fat 2g

Calories 91 (99% from fat)

Nutritional information per serving (1 tablespoon):

dressing desired.

medium or large work bowl depending on the amount of

TIP: Dressing can easily be increased – use either the

homogenous, about 3 minutes.

the olive oil through the feed tube until all ingredients are

combine and roughly chop. With machine running, slowly pour

parsley and remaining herbs and spices and process to

of the Cuisinart

Insert the small metal chopping blade into the small work bowl

Approximate preparation time: 5 minutes

Makes 1 cup

WHITE PEPPER

MUSTARD

¾ CUP EXTRA VIRGIN OLIVE OIL

¼ TEASPOON GROUND ½ TEASPOON KOSHER SALT ½ TEASPOON DRIED MARJORAM ½ TEASPOON DRIED THYME ½ TEASPOON DRIED BASIL ¼ CUP FRESH PARSLEY

1 TEASPOON DIJON-STYLE ¼ CUP RED WINE VINEGAR

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

HERBED VINAIGRETTE

BASICS

1 TEASPOON KOSHER SALT 1 TEASPOON CHILI POWDER

ﬁber 0g

fat 7g

calc. 4mg

pro. 0g

sod. 152mg

carb. 10g

chol. 0mg

sat. fat 1g Calories 97 (62% from fat)

Nutritional information per serving (1 tablespoon):

POWDER

1 TEASPOON PAPRIKA

45 seconds. ingredients. Process again until well mixed, about garlic and process to ﬁnely chop. Add the remaining

Food Processor. Add the

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

2 TEASPOONS DRIED THYME

2 TEASPOONS DRY MUSTARD

1 TABLESPOON PLUS ½ CUP BALSAMIC VINEGAR ½ CUP EXTRA VIRGIN OLIVE OIL ½ CUP DARK CORN SYRUP 4 GARLIC CLOVES

Approximate preparation time: 5 minutes

Makes 1 cup

This marinade pairs well with poultry and pork.

SWEET AND SOUR MARINADE

ﬁber 0g

fat 4g

calc. 0mg

pro. 0g

Food Processor. Add the

sod. 156mg

carb. 2g

chol. 0mg

Approximate preparation time: 10 minutes

¼ TEASPOON CAYENNE PEPPER

VINEGAR

sat. fat 0g Calories 44 (78% from fat)

Nutritional information per serving (1 tablespoon):

approximately 2 hours before roasting or grilling. if not using immediately. Marinate meat or seafood for 15 seconds. Transfer to a container, cover and refrigerate remaining ingredients and process until smooth, about

SESAME OIL)

ASIAN SESAME OIL (TOASTED

HOISIN SAUCE

VEGETABLE OIL

LOW-SODIUM OR TAMARI)

Scrape the sides and bottom of the work bowl. Add the ginger and garlic and pulse to chop, about 8 to 10 times. work bowl of the Cuisinart

CUT INTO ½-INCH PIECES

Insert the large metal chopping blade into the medium

2 TABLESPOONS RICE WINE

¼ CUP PLUS 2 TABLESPOONS

½ CUP CANOLA OR OTHER

²∕³ CUP SOY SAUCE (MAY USE

2 GARLIC CLOVES

1 OUNCE PEELED FRESH GINGER,

Makes about 2 cups

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

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

ASIAN MARINADE

BASICS

Food Processor. Pulse peanuts about 10 times

chol. 0mg

ﬁber 1g

fat 9g

calc. 9mg

pro. 4g

sod. 1mg

carb. 4g

sat. fat 1g

Calories 100 (71% from fat)

Nutritional information per serving (1 tablespoon):

very smooth, about 4 minutes.

and then process until drops of oil are visible and the mixture is

of the Cuisinart

Insert the large metal chopping blade into the large work bowl

Approximate preparation time: 4 minutes

Makes 2½ cups

5 CUPS DRY ROASTED PEANUTS

PEANUT BUTTER

ﬁber 0g

fat 11g

calc. 2mg

pro. 0g

sod. 2mg

carb. 0g

Food Processor. With the machine running,

chol. 30mg

sat. fat 7g

Calories 103 (98% from fat)

Nutritional information per serving (1 tablespoon):

Butter can either be refrigerated or frozen.

each portion of butter into a log. Roll and wrap well in plastic.

separate sheets of waxed paper. With the aid of the paper, form

Remove butter from bowl, divide into two, and place on two

combine, about 60 seconds. Scrape bowl as necessary.

Add remaining ingredients including the butter and process to

drop the garlic cloves through the feed tube to ﬁnely chop.

bowl of the Cuisinart

Insert the large metal chopping blade into the medium work

Approximate preparation time: 5 minutes

Makes 1 cup or two 7-inch logs

ROOM TEMPERATURE STICKS) UNSALTED BUTTER,

16 TABLESPOONS (½ POUND; 2 1 TEASPOON BALSAMIC VINEGAR 1 TEASPOON CHILI POWDER 1 TEASPOON DRIED SAGE 1 TEASPOON DRIED OREGANO 1 TEASPOON DRIED BASIL 1 TEASPOON ITALIAN SEASONING 2 GARLIC CLOVES

MEDITERRANEAN BUTTER

ﬁber 0g

fat 6g

calc. 2mg

pro. 0g

sod. 5mg

carb. 0g

Food Processor. Add the butter and

chol. 16 mg

sat. fat 4g

Calories 52 (96% from fat)

Nutritional information per serving (1 tablespoon):

or frozen.

Roll and wrap well in plastic. Butter can either be refrigerated

paper. With the aid of the paper, form the butter into a log.

Remove butter from bowl and place on a sheet of waxed

the bowl as necessary.

Gorgonzola and process for 60 seconds until smooth, scraping

bowl of the Cuisinart

Insert the large metal chopping blade into the medium work

Approximate preparation time: 5 minutes

Makes 1 roll compound butter, 16 slices

BLACK PEPPER

ROOM TEMPERATURE

1 STICK) UNSALTED BUTTER,

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

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

PINCH FRESHLY GROUND ¼ CUP GORGONZOLA, CRUMBLED

8 TABLESPOONS (¼ POUND;

GORGONZOLA BUTTER

BASICS

chol. 0mg

cups

carb. 11g

Food Processor. Break

sod. 90mg

ﬁber 1g

fat 1g

calc. 10mg

pro. 2g

Food Processor.

sat. fat 0g Calories 60 (11% from fat)

Nutritional information per serving (2 tablespoons):

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

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

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

minute, plus 35 minutes for baking

Approximate preparation time: Less than one

Makes 1¹∕

in no time with your Cuisinart

8 SLICES WHITE BREAD

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

BASIC FRESH BREADCRUMBS

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

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

Cuisinart

Banana “Ice Cream” ..................................................71

Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Mango Sorbet .......................................................70

Tropical Fruit Smoothie ................................................69

Berry Mango Smoothie ................................................69

Raspberry Sauce .....................................................68

Dessert Crêpes with Berries ............................................67

Pound Cake with Pine Nuts and Olive Oil ................................ 66

Deep Chocolate Layer Cake & Cream Cheese Frosting .....................65

Pastry Cream ........................................................64

Banana Cream Pie & Chocolate Cookie Crust .............................63

Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Chocolate Pecan Pinwheels ............................................60

DESSERTS

Popovers ...........................................................59

Buttermilk Biscuits ....................................................58

Sesame Dinner Rolls ..................................................57

Whole Wheat Kalamata Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Challah Bread .......................................................55

Crusty French Bread ..................................................54

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

White Bread ......................................... 52

Classic Cuisinart Classic Cuisinart

BREADS

Potato Gratin ........................................................51

Mashed Potatoes .................................................... 50

Stuffed Roasted Peppers ..............................................49

Vegetable Napoleon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Ginger Glazed Carrots ................................................47

SIDES

Crab Cakes .........................................................46

Braised Veal Shanks ..................................................45

Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Sweet Potato and Black Bean Empanadas ................................43

Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Roasted Pepper, Chèvre and Mozzarella Calzone .......................... 40

Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

ENTRÉES

Classic Creamy Chicken Salad ..........................................38

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

Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Chopped Salad ......................................................35

SALADS

French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Roasted Butternut Squash Soup ........................................33

Tomato Soup ........................................................ 32

Lightened Broccoli and Potato Soup ....................................31

Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

SOUPS

Caramelized Onion, Steak and Gruyère Quesadillas .......................29

Spinach, Feta and Artichoke Stuffed Mushrooms ..........................28

Classic Bruschetta ....................................................27

Three Tomato Salsa ..................................................26

Hummus ............................................................25

Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Artichoke and Herb Yogurt Dip .........................................23

APPETIZERS

Buckwheat Crêpes with Spinach and Goat Cheese ........................22

Leek, Sausage, and Fontina Quiche .....................................21

Traditional Scones ....................................................20

Chocolate Chip Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Cherry Crumb Mufﬁns ................................................18

BREAKFAST & BRUNCH

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

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

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

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

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

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

DOUGHS

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

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

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

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

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

SAUCES

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

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

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

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

MARINADES & DRESSINGS

14-Cup Food Processor feel right at home in your

RECIPES

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

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

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

BUTTERS

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

BASICS

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

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

these easy-to-follow recipes make sure every meal is covered. easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, kitchen, we’ve assembled a variety of delicious recipes to get you started, from quick and To help your Cuisinart Elite Collection

14-CUP FOOD PROCESSOR

Recipe Booklet

ELITE COLLECTION

Version no: N IB-8478E

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

Pages: 92pp

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: 02/05/2013

SUN HING PRINTING CO., LTD.

Cuisinart FP-14 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual