Cuisinart HFP-300BK - PrepExpress Handheld Food Processor, PrepExpress HFP-300BKC Instruction And Recipe Booklet

For your safety and continued enjoyment of this product, always read the

instruction book carefully before using.

PrepExpress™ Handheld Food Processor

HFP-300BKC

IB-6742-CAN

INSTRUCTION AND RECIPE BOOKLET

IMPORTANT
SAFEGUARDS

When using electrical appliances, basic
safety precautions should always be
followed, including the following:

1.

Read all instructions.

2. Drums are sharp. Handle them carefully.

3. Never feed food by hand. Always use
food pusher.

4.

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

5.

Close supervision is necessary when any
appliance is used by or near children.

6.

Avoid contacting moving parts. Make
sure appliance is off when not in use,
before putting on or taking off parts.

7.

Always unplug from outlet when not in
use. To unplug, grasp plug and pull from
electrical outlet. Never pull cord.

8.

The use of attachments not
recommended or sold by Cuisinart may
cause fire, electrical shock or personal
injury, or damage to your PrepExpress™
Handheld Food Processor.

9.

Do not use outdoors.

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

11.

Do not let cord contact hot surface,
including the stove.

12.

Do not operate any appliance with
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.

13.

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.

14.

This food processor is UL listed for
household use. Use it only for food

preparation as described in the
accompanying recipe and instruction
book.

SAVE THESE
INSTRUCTIONS

FOR HOUSEHOLD
USE ONLY

NOTICE

This appliance 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.

IMPORTANT UNPACKING
INSTRUCTIONS

This package contains a Cuisinart®
PrepExpress

™

Handheld Food Processor,

and the parts for it:
Food chamber, pusher, slicing drum,

shredding drum, grating drum and recipe/
instruction book.

C

AUTION: THE DRUMS HAVE VERY
SHARP EDGES. TO AVOID INJURY WHEN
UNPACKING THE PARTS, PLEASE
FOLLOW THESE INSTRUCTIONS (see
diagram next page.)

1.

Place the box on a table or kitchen
counter. Be sure the box is right side up.

2.

Remove Feed Tube with Pusher and
Slicing Drum. The Slicing Drum is located
inside the Food Chamber. Remove it

WITH GREAT CARE; THE BLADES ARE
VERY SHARP.

3.

Remove Grating and Shredding Drum.
Remove one at a time WITH GREAT

CARE; THE BLADES ARE VERY SHARP.

4.

Remove Pulp Mold Insert.

5. Remove Motor Housing Base.
Read the instructions thoroughly before using

the machine. Save the shipping carton and
cardboard inserts. You will find them very
useful if you need to repack the processor for
moving or shipping.

W

HEN REMOVING DRUMS: CAREFULLY

REMOVE THE METAL DRUMS BY
GRASPING THE CENTRE WHITE HUB.
NEVER TOUCH THE BLADES, AS THEY ARE
RAZOR SHARP.

Note: Remember to return your completed
product registration card with all information
carefully filled out.

CONTENTS

Important Safeguards . . . . . . . . . . . . . . . 1

Unpacking Instructions . . . . . . . . . . . . . . 1

Introduction . . . . . . . . . . . . . . . . . . . . . . . 3

Parts and Features . . . . . . . . . . . . . . . . . 3

Assembly/Usage Instructions . . . . . . . . . 4

Use and Care . . . . . . . . . . . . . . . . . . . . . 5

Cleaning and Storage . . . . . . . . . . . . . . . 6

Your Safety . . . . . . . . . . . . . . . . . . . . . . . 6

Safety Features . . . . . . . . . . . . . . . . . . . . 6

Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Warranty . . . . . . . . . . . . . . . . . . . . . . . . 18

1 2

Pusher

Grating/F ine
Shredding Drum

Motorized
Housing B ase

Box

INTRODUCTION

The versatile Cuisinart® PrepExpress™
Handheld Food Processor puts expert food
preparation at your fingertips. This elegant
unit slices, shreds and grates with ease. Just
pick it up to process directly into a bowl or
operate it on the countertop – either way it’s
fast, powerful and safe to use.

PARTS AND FEATURES

1. Motorized housing base with on/off

switch and handle

2. Food chamber

3. Pusher

4. Slicing drum

5. Shredding drum

6. Grating/Fine Shredding drum

ASSEMBLY/USAGE
INSTRUCTIONS

1. Select the drum that will be used and
insert it into the chute opening. The
exterior metal portions of the drums are
sharp. Handle them carefully.

2.

Attach the food chamber assembly to
the motorized base. With the handle in
your right hand and holding the food
chamber at a 15° angle, line up the line
on the food chamber with the line on the
housing. The driving end of the assembly
must be fully inserted into the socket of
the motorized base. Next, while pushing
the food chamber assembly firmly in
toward the handle, rotate the assembly
counterclockwise until it is upright and
it is centered with the handle.

3.

Plug cord in and load the food chamber.
For best results, it is important that the
food be prepared and properly placed
in the food chamber as follows:

•

Cut food so that it will easily fit into the
feed tube.

•

Stack food upright into the feed tube
for short pieces or vertically for longer
pieces.

4.

Begin processing by pushing down the
switch and evenly pushing the food
down, using the pusher.

5.

The processed food will be released from
the front of the unit, directly into your
bowl or platter.

3 4

Motorized
Housing
Base

Grating/Fin e

Shredding D rum

Shredding

Drum

Slicing

Drum

Food
Chamber

Pusher

Feed Tube

Drums

On/Off Swi tch

1. Inser t drum into food chamber.

2. Insert food chamber into base.

USE AND CARE

1. Keep hands as well as spatulas and
other utensils away from moving drums
while processing food, to prevent the
possibility of severe personal injury or
damage to the 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 into feed tube by hand
when slicing, shredding, or grating.
Always use pusher.

3.

The exterior of the drums are sharp.
Store drums as you would other sharp
objects, out of reach of children.

4.

Maximum rating of 1.8 amperes is based
on attachment that draws greatest
current. Other recommended attachments
may draw significantly less current.

65

CLEANING AND STORAGE

Keep your food processor ready to use
on a kitchen counter. When not in use,
leave it unplugged.

The exterior of the drums are sharp. Store
the drums, as you would sharp knives, out
of the reach of children. All parts except the
housing base are dishwasher-safe, and we
recommend washing them in the top rack
of the dishwasher only.

Remember to unload the dishwasher carefully
where the sharp drums are located.

To simplify cleaning, rinse the pusher, drums,
and food chamber immediately after use, so
food won’t dry on them.

If you wash drums by hand, do it carefully.
Avoid leaving them in soapy water where they
may disappear from sight. Use of a spray
attachment is also effective. If necessary,
use a brush. The housing base is made of a
tough plastic with high impact resistance. Its
smooth surface will look new for years. Keep
a sponge handy as you work, and wipe spills
from the base.

Two 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.
Dry completely.

FOR YOUR SAFETY

Like all powerful electrical appliances, the
Cuisinart

®

PrepExpress™ Handheld 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 drums carefully. Their
cutting edges are very sharp. When slicing,
shredding, or grating food, always use the
pusher. Never put your fingers or a spatula
into feed tube.

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

SAFETY FEATURES

The motor in your PrepExpress™ Handheld
Food Processor operates on standard line
operating current. The appropriate voltage
and frequency for your machine are shown
on the lower housing under the base.

Safety switches prevent the machine from
operating when the drum and feed tube are
not locked into position. The motor stops
within seconds when the motor is turned off.

3. Twist food chamber on base to lock
position.

Apple Pancakes

8

Morning Glory Muffins

9

Potato Zucchini Frittata

9

Hash Brown Potatoe

10

Tossed Salad

10

Coleslaw

11

Asian Cucumber Salad

12

Shredded Carrot and Zucchini Salad

12

Tacos

13

French Onion Soup

13

Lacy Potato Pancakes

14

Potato Gratin

14

Personalized Pizzas

15

Carrot Cake

15

Individual Apple Galettes

16

Chocolate Mousse Pie

17

Apple Pancakes

These delicious pancakes are great

for Sunday brunch

Makes about 20 pancakes

1 medium apple, peeled, cored,
and cut in half
1 tablespoon (15 ml) cinnamon sugar
1 tablespoon (15 ml) unsalted butter
for cooking apples
2 cups (500 ml) unbleached,
all-purpose flour
½ teaspoon (2 ml) salt
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
2 large eggs
1¾ cups (425 ml) milk
4 tablespoons (20 ml) unsalted butter,
melted
powdered sugar
pure maple syrup

Place a 12-inch (30 cm) nonstick skillet over
medium heat.

Trim bottom of apples so they sit straight in the
feed tube of the Cuisinart

®

PrepExpress™
Handheld Food Processor. Insert slicing drum and
slice apples. Remove and transfer to 12-inch
(30 cm) skillet with cinnamon sugar and the
tablespoon of butter. Cook apple slices over
medium-low heat until soft and slightly
caramelized, about 8 to 10 minutes. Remove,
reserve and wipe out pan with a paper towel and
keep pan over low heat.

Preheat oven to 200°F (95°C). Prepare a baking
sheet lined with a metal cooling rack.

While apples are cooking, stir together dry
ingredients in a large mixing bowl.

In a separate bowl, whisk together the eggs, milk,
and melted butter. Pour wet ingredients over dry
ingredients and whisk just until a batter forms.

Place 1 apple slice in the skillet and pour ¼ cup
(50 ml) pancake batter over the slice. In a 12-inch
(30 cm) skillet 4 pancakes can be cooked at a

time. Cook pancakes 4 minutes per side or to
desired doneness.

Serve immediately or place cooked pancakes on a
prepared cooling rack/baking sheet and keep
warm until all are cooked.

Serve with powdered sugar and pure maple syrup.

Nutritional information per serving:

Calories 111 (34% from fat) • carb. 16g • pro. 3g

• fat 4g • sat. fat 2g • chol. 32mg • sod. 171mg

• calc. 39mg • fiber 1g

7 8

Recipes

Morning Glory Muffins

Makes 12 muffins

cooking spray
2 cups (500 ml) unbleached,

all-purpose flour
1 cup (250 ml) granulated sugar
2 teaspoons (10 ml) baking soda
2 teaspoons (10 ml) ground cinnamon
½ teaspoon (2 ml) salt
½ zucchini, about 3 ounces (85 g)
1 small Granny Smith apple, peeled,
cored, and quartered
½ cup (125 ml) raisins
½ cup (125 ml) chopped walnuts
½ cup (125 ml) shredded coconut
3 large eggs
½ cup (125 ml) unsalted butter, melted
1 teaspoon (5 ml) pure vanilla extract

Preheat oven to 375°F (190°C). Spray 12-cup
muffin pan with cooking spray.

In a large mixing bowl, sift together flour, sugar,
baking soda, cinnamon, and salt.

Insert shredding drum into Cuisinart

®

Handheld
Food Processor. Shred the zucchini and the apple
and stir into the dry ingredients. Stir in the raisins,
walnuts and coconut and reserve.

In a separate mixing bowl, whisk together eggs,
melted butter, and vanilla. Pour over dry
ingredients and mix thoroughly until mixture
becomes a thick, moist batter.

Scoop even amounts of batter (about ¼ cup
[50 ml]) into prepared muffin pan. Bake in the
middle of the oven until the muffins are a dark
golden and a cake tester comes out clean, about
20 minutes.

Nutritional information per muffin:

Calories 350 (46% from fat) • carb. 43g • pro. 5g

• fat 18g • sat. fat 11g • chol. 74mg • sod. 303mg

• calc. 28mg • fiber 3g

Potato Zucchini Frittata

Makes about 12 servings

1 tablespoon (15 ml) unsalted butter
1 small leek, washed well and

finely chopped

3 ounces (85 g) Swiss or

Cheddar cheese

1 medium potato, peeled,

about 8 ounces (227 g),

cut to fit feed tube
1 tablespoon (15 ml) olive oil
1 medium zucchini, trimmed,

about 6 ounces (170 g)
¼ teaspoon (1 ml) salt
7 large eggs
½ cup (125 ml) milk

Preheat oven to 400°F (200°C).
Place an ovenproof 12-inch (30 cm) nonstick

skillet over medium heat and add the butter. Once
butter melts, stir in the leek and reduce heat to
medium low.

While the leek is cooking, shred cheese using the
shredding drum of the Cuisinart

®

PrepExpress™
Handheld Food Processor and reserve in a
separate bowl.

Insert the slicing drum and slice the potato. Place
the potato slices in the skillet with the olive oil.
Slice the zucchini and reserve until the potatoes
begin to brown slightly, about 8 to 10 minutes.
Once potatoes have browned, add the zucchini
and the salt. Continue cooking vegetables until
they are slightly browned all over, about another
5 to 8 minutes.

Whisk together eggs and milk in a stainless bowl.
When vegetables are ready, whisk the cheese into
the egg/milk mixture and pour directly into the
skillet.

Once the eggs are set on the bottom place skillet
in preheated oven. Bake for 8 to 10 minutes until
set. To finish, broil the frittata until lightly golden
on top.

Carefully slide out onto serving platter or cutting
board and serve immediately.

Nutritional information per serving:

Calories 117 (56% from fat) • carb. 6g • pro.7g

• fat 7g • sat. fat 3g • chol. 134mg • sod. 113mg

• calc. 104mg • fiber 1g

Hash Brown Potatoes

Makes 4 to 6 servings

1 pound (500 g) russet potatoes,
peeled,

cut to fit feed tube

4 ounces (115 g) yellow onion,

cut to fit feed tube
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) fresh ground

black pepper
2 tablespoons (30 ml) unsalted butter
2 tablespoons (30 ml) olive oil

Insert the shredding drum into the Cuisinart®
PrepExpress™ Handheld Food Processor. Shred
potatoes and onion into a large mixing bowl.
Transfer contents of bowl to a clean tea towel
which has been laid out on the counter. Over the
sink, use the tea towel to wring out as much liquid
as you can from the potatoes and onion. Transfer
ingredients back to the mixing bowl. Add salt and
pepper and mix well.

Place half of the butter and olive oil in a
12-inch (30 cm) skillet and place over medium heat
until butter begins to sizzle. Add dried potatoes
and onions to the skillet and press down into pan
with a spatula. Cook potatoes for about 7 to 8
minutes until nicely browned. Be sure not to move
potatoes until browned or they will stick to the
pan. Carefully turn potatoes over and add
remaining butter and oil. Cook for an additional 5
minutes until crisp and golden. Serve immediately.

Nutritional information per serving:

Calories 141 (53% from fat) • carb. 15g • pro. 2g

• fat 8g • sat. fat 3g • chol. 10mg • sod. 117mg

• calc. 11mg • fiber 2g

Tossed Salad

Makes 18 cups (4 L)

Vinaigrette:

1 small shallot, finely chopped
¹⁄³

cup (75 ml) balsamic vinegar
1 tablespoon (15 ml) Dijon mustard
½ teaspoon (2 ml) kosher salt
¹⁄

8

teaspoon (0.5 ml) freshly
ground pepper
1 cup (250 ml) extra virgin olive oil

Salad:
1

head romaine lettuce

1 head iceberg lettuce,

cut to fit feed tube

1 small head radicchio,

cut to fit feed tube
½ medium red onion
6 radishes, ends flat
½ small red bell pepper cut into two
1½-inch (3.8 cm) slabs (about

2 ounces [60 g])
½ small yellow bell pepper cut into
two 1½-inch (3.8 cm) slabs (about

2 ounces [60 g])
1 celery stalk, trimmed and cut to fit
feed tube vertically
1 piece zucchini, about 2 ounces

(60 g)
1 medium carrot, about 3 ounces

(85 g)

In a small bowl, whisk together the shallot,
vinegar, mustard, salt and pepper. While whisking,
slowly pour in olive oil in a steady stream until
completely mixed and emulsified, reserve.

Wash, dry and tear romaine leaves into
bite-size pieces. Place into a large bowl.

Insert slicing drum into Cuisinart

®

PrepExpress™
Handheld Food Processor. Slice iceberg lettuce,
radicchio, red onion, and radishes directly into
bowl. Slice peppers and celery directly into bowl
as well.

Replace slicing drum with shredding drum. Shred
zucchini and carrot directly into bowl.

9

10

Toss vinaigrette with salad. Taste and adjust
seasoning accordingly.

Nutritional information per serving:

Calories 123 (87% from fat) • carb. 4g • pro. 1g

• fat 12g • sat. fat 2g • chol. 0mg • sod. 64mg

• calc. 13mg • fiber 1g

Coleslaw

Makes 6 cups (1.5 L)

1 small head green cabbage, about
1½ pounds (750 g), cut to fit

feed tube

1 medium carrot, about 3 ounces

(85 g), trimmed and peeled
½ cup (125 ml) mayonnaise
2 tablespoons (30 ml) white

wine vinegar
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly

ground pepper

Insert the slicing drum into the Cuisinart®
PrepExpress™ Handheld Food Processor. Slice
the cabbage into a large bowl.

Insert the shredding drum and shred the carrot
into the same bowl. Toss the cabbage and carrots
with the remaining ingredients. Taste and adjust
seasoning accordingly.

Nutritional information per serving:

Calories 87 (75% from fat) • carb. 5g • pro. 1g

• fat 8g • sat. fat 1g • chol. 4mg • sod. 124mg

• calc. 25mg • fiber 1g

Asian Cucumber Salad

Makes 3 cups (750 ml) of salad or

six ½-cup (125 ml) servings

1 piece fresh ginger root, 1 inch

(2.5 cm), peeled
1 seedless cucumber, about 1 pound
(500 g), washed
¼ cup (50 ml) rice vinegar
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) granulated sugar

Insert shredding drum into Cuisinart®
PrepExpress™ Handheld Food Processor. Shred
the ginger. Remove drum and the ginger that has
accumulated on the inside of the drum. Reserve
ginger.

Insert the slicing drum and slice the cucumber into
a large mixing bowl. Toss the cucumber with the
vinegar, salt, sugar, and reserved ginger.

Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 14 (6% from fat) • carb. 3g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 57mg

• calc. 12mg • fiber 1g

Shredded Carrot and

Zucchini Salad

Makes 4 servings

2 small zucchini (a scant ½ pound
[250 g])
3 medium carrots (a scant ½ pound

[250 g])
½ small clove garlic, peeled and finely
chopped
2

tablespoons (30 ml) raspberry
vinegar
1

teaspoon (5 ml) Dijon-style mustard
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
pepper
¼

cup (50 ml) light olive oil
2 tablespoons (30 ml) toasted

slivered almonds

Insert the shredding drum into the Cuisinart®
PrepExpress™ Handheld Food Processor. Shred
zucchini and carrots into a medium bowl.

Place the chopped garlic into a medium bowl with
the vinegar, mustard, salt and pepper. Whisk
ingredients together. While whisking, slowly pour
the oil into bowl in steady stream. Whisk until
dressing is emulsified.

Toss the shredded zucchini and carrots with
dressing to taste. Transfer to a serving bowl and
garnish with slivered toasted almonds. Serve
immediately or cover and chill for up to 2 hours
(vegetables will begin to lose their crunchy
freshness if longer).

Nutritional information per serving:

Calories 183 (76% from fat) • carb. 9g • pro. 2g

• fat 16g • sat. fat 2g • chol. 0mg • sod. 137mg

• calc. 37mg • fiber 3g

Tacos

Makes enough for 8 tacos

1 teaspoon (5 ml) vegetable oil
1 medium onion, finely chopped
1 jalapeño pepper, deseeded and
finely chopped
1

garlic clove, finely chopped
1 pound (500 g) ground beef
2 tablespoons (30 ml) chili powder
½ teaspoon (2 ml) ground cumin
¼ teaspoon (1 ml) fresh
ground pepper
¾ teaspoon (3.75 ml) kosher salt
¾ cup (175 ml) water
1 small head iceberg lettuce, cut to
fit feed tube
1 red pepper, cut into four 1½-inch

(3.75 cm) slabs
1 red onion, cut to fit feed tube
½ cup (125 ml) black pitted olives
½ pound (250 g) Cheddar or Monterey

Jack cheese (or combination of the
two)
8

taco shells

Place oil in a 12-inch (30 cm) skillet over medium
heat. Add onion and jalapeño and cook for about
4 minutes until vegetables are soft. Add the garlic
and cook for an additionally minute. Add beef to
skillet, stirring until all beef has been cooked
through. Drain and discard fat.

Add seasonings and water to beef mixture and
bring to a boil. Reduce heat to low and simmer
until thickened, about 10 minutes.

While beef is simmering, insert slicing drum into
the Cuisinart

®

PrepExpress™ Handheld Food
Processor. Slice the lettuce, red pepper, onion,
and olives and place each ingredient in a separate
bowl. Replace the slicing drum with the shredding
drum and shred the cheeses and place in a
separate bowl.

Serve the meat in taco shells with the variety of
toppings along with sliced avocado, diced
tomatoes, and sour cream.

Nutritional information per taco:

Calories 354 (63% from fat) • carb. 13g • pro. 20g

• fat 25g • sat. fat 11g • chol. 69mg • sod. 559mg

• calc. 262mg • fiber 3g

11 12

French Onion Soup

Makes about 6 servings

3 tablespoons (45 ml) unsalted butter
2 pounds (1 kg) yellow onions, peeled

and cut to fit feed tube
¾ teaspoon (3.75 ml) kosher salt, divided
½ teaspoon (2 ml) granulated sugar
½ cup (125 ml) sherry
½ cup (125 ml) dry white wine
6 cups (1.5 L) beef stock (chicken stock

or a combination of beef and chicken
may be used for a lighter soup)
¼ teaspoon (1 ml) fresh ground black
pepper
½

pound (250 g) Gruyère or Swiss cheese
6 thick slices crusty bread, toasted

Place butter in 6-quart (5.7 L) stock pot over
medium heat.

Insert slicing drum into Cuisinart

®

PrepExpress™
Handheld Food Processor. Slice onions directly
into pot. Sauté onions with ¼ teaspoon (1 ml) of
salt for 20 minutes, stirring occasionally. Add the
sugar and tur n the heat to medium high. Continue
cooking and stirring until onions become a deep
golden, about an additional 10 minutes.

Stir the sherry into the pot and cook until liquid is
evaporated. Add the white wine and simmer for 5
minutes. Add the stock and remaining salt and
pepper. Bring soup to a boil and simmer for 20
minutes. Adjust seasoning to taste.

While soup is simmering insert shredding drum
into handheld food processor. Shred the cheese
and reserve.

Arrange 6 ovenproof soup bowls on a baking
sheet. Preheat broiler to high. Ladle soup into
bowls and place a piece of toasted bread on top
of each. Mound the shredded cheese evenly on
top of the toast. Place under broiler until cheese
melts and bubbles.

Nutritional information per serving:

Calories 334 (46% from fat) • carb. 22g • pro. 17g

• fat 18g • sat. fat 10g • chol. 51mg • sod. 632mg

• calc. 417mg • fiber 3g

Lacy Potato Pancakes

Makes eight 2-inch (5 cm) pancakes

12 ounces (340 g) Yukon Gold potatoes,
peeled, cut to fit feed tube
2 ounces (60 g) yellow onion
1 egg, lightly beaten
1 teaspoon (5 ml) kosher salt
2 tablespoon (30 ml) vegetable oil

Insert the shredding drum into the Cuisinart®
PrepExpress™ Handheld Food Processor. Shred
potatoes and onion into a large mixing bowl.
Transfer contents of bowl to a clean tea towel
which has been laid out on the counter. Over the
sink, use the tea towel to wring out as much liquid
as you can from the potatoes and onion. Transfer
ingredients back to the mixing bowl. Add egg and
salt, mix well.

Place a nonstick 12-inch (30 cm) skillet over
medium heat. Add the vegetable oil. Form small
pancakes with your hands, squeezing out any
remaining liquid. When the oil shimmers in the pan,
add pancakes. Cook approximately 3 minutes on
each side until pancake is golden brown or to your
desired doneness.

Nutritional information per pancake:

Calories 76 (47% from fat) • carb. 8g • pro. 2g

• fat 4g • sat. fat 1g • chol. 27mg • sod. 304mg

• calc. 9mg • fiber 1g

Potato Gratin

Serves 12

cooking spray
24 ounces (680 g) red skinned or Yukon

Gold potatoes, peeled, cut to fit feed
tube
1½

cups (375 ml) heavy cream
2 cloves garlic, smashed
¼ teaspoon (1 ml) dried rosemary
2 teaspoons (10 ml) kosher salt
½ teaspoon (2 ml) freshly ground pepper

Place peeled potatoes in a bowl and submerge
them in cold water.

Preheat oven to 375°F (190°C). Lightly coat a
1¼-quart (1.2 L)ovenproof baking dish with
cooking spray.

In a small saucepan, place cream, smashed garlic,
and rosemary. Heat the cream until it just barely
boils (this is scalding). Reduce heat and simmer
for 10 minutes. While cream simmers, insert the
slicing drum in the Cuisinart

®

PrepExpress™

Handheld Food Processor. Slice potatoes.
Arrange sliced potatoes in prepared dish by

overlapping them slightly in a circular pattern.
Continue creating new layers of potatoes,
seasoning each layer generously with salt and
pepper until all potatoes are used. Finish by
pouring the warm cream over the layers. Cover
with a sheet of aluminum foil that has been lightly
coated with cooking spray.

Place in middle of oven on a baking sheet and
bake for 45 minutes. Remove foil and continue
baking for about another 30 minutes until gratin is
golden and bubbly. Remove from oven and let rest
5 to 10 minutes. Serve hot.

Nutritional information per serving:

Calories 435 (62% from fat) • carb. 21g • pro. 3g

• fat 17g • sat. fat 10g • chol. 61mg • sod. 355mg

• calc. 37mg • fiber 1g

Personalized Pizzas

Makes two 8-inch (20 cm) pizzas

½ small red bell pepper cut into two
1½-inch (3.75 cm) slabs (about

2 ounces [60 g])
½ small yellow bell pepper cut into
two 1½-inch (3.75 cm) slabs (about

2 ounces [60 g])
1 piece zucchini, 2 ounces (60 g)
3 ounces (85 g) mozzarella, VERY cold
1 ounce (30 g) Parmesan cheese
1 ounce (30 g) Pecorino Romano

®

cheese

olive oil
prepared pesto (optional)
2

8-inch (20 cm) pizza crusts

Preheat oven to 425°F (225°C). Line baking sheet
with aluminum foil.

Insert slicing drum into the Cuisinart

®

PrepExpress™ Handheld food processor. Slice the
4 pepper slabs together to achieve 1½-inch
(3.75 cm) pepper strips. Slice the zucchini into
rounds. Reserve both vegetables. Slice mozzarella
and reserve.

Insert the shredding drum and shred the Parmesan
cheese, reserve. Insert the grating drum and grate
the Romano cheese; reserve.

To assemble pizzas:
Using your favourite pizza dough recipe, or a
prepared pizza crust, place the crusts on prepared
baking sheet and brush all over with olive oil.
Layer vegetables evenly on both crusts, place a
few dollops of prepared pesto over the vegetables
if desired. Layer the three cheeses on the
vegetables starting with the mozzarella and ending
with the Romano.

Bake in preheated oven for about 10 minutes, or
until desired doneness is achieved.

Nutritional information per serving:

Calories 901 (33% from fat) • carb. 104g • pro. 50g

• fat 34g • sat. fat 13g • chol. 85mg • sod. 203mg

• calc. 952mg • fiber 5g

1413

Carrot Cake

Makes about 10 servings

cooking spray
Cake:

¾

cup plus 2 tablespoons (205 ml)

unbleached, all-purpose flour
½ tablespoon (7 ml) unsweetened cocoa
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) baking powder
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) salt
2 large eggs
½ cup (125 ml) plus 2 tablespoons

vegetable oil
½ cup (125 ml) granulated sugar
½ cup (125 ml) dark brown sugar
¾ cup (175 ml) chopped walnuts
½

pound (250 g) carrots

½ cup raisins (6 ounces [170 g])
Frosting:

2

ounces (60 g) white chocolate
¼ cup (50 ml) heavy cream
8

ounces (227 g) cream cheese,

room temperature
1 cup (250 ml) confectioners' sugar
½

teaspoon (2 ml) pure vanilla extract

Preheat oven to 350º F (180°C). Spray an
8x8x2-inch (20 x 20 x 5 cm) pan with cooking
spray.

Sift the flour, cocoa, cinnamon, baking powder,
baking soda, and salt together in a small bowl.

In a separate bowl, whisk together eggs, oil,
vanilla and sugar until smooth. Stir in the dry
ingredients and the chopped walnuts until
combined.

Insert the shredding drum. Shred the carrots
directly into mixing bowl. Use a spatula to stir in
the raisins with the carrots.

Pour into the prepared pan and bake in the
preheated oven until a cake tester inserted in the
centre comes out clean, about 40 to 45 minutes.
Cool in the pan. Prepare the frosting.

Insert the grating drum into processor. Grate the
white chocolate and reserve in mixing bowl. Heat
the heavy cream in a small saucepan until it is
about to come to a boil. Pour hot cream over
white chocolate to melt and mix together with a
hand mixer until cool. Add the cream cheese and
mix until soft. Sift confectioners' sugar over cream
cheese mixture and mix until smooth. Mix in
vanilla. Spread the frosting on the cooled cake.

Nutritional information per serving:

Calories 579 (49% from fat) • carb. 69g • pro. 6g

• fat 33g • sat. fat 9g • chol. 75mg • sod. 319mg

• calc. 80mg • fiber 2g

Individual Apple Galettes

Makes 8 galettes

¹⁄³

sheet puff pastry

(about 2 ounces [60 g])
2-3 small Granny Smith apples
(about 4 ounces [115 g] each), peeled,
cored, and sliced in half
2 tablespoons (30 ml) unsalted butter,
melted
2

tablespoons (30 ml) cinnamon sugar
1 large egg
¼ cup (50 ml) apricot preserves
flour for rolling pastry

Preheat oven to 450°F (230°C). Line baking sheet
with parchment paper.

Roll out puff pastry very thin. Cut into six
rectangles about 3¼ inches x 4 inches
(8.1 cm x 10 cm).

Insert slicing drum into Cuisinart

®

PrepExpress™
Handheld Food Processor. Slice apple halves. Fan
about 6 apple slices in the centre of the puff
pastry rectangles, leaving about ¼-inch (0.6 cm)
space on all sides. Cut ¼-inch (0.6 cm) wide strips
out of the puff pastry scraps in order to reinforce
the tart borders.

Brush the apples with the melted butter and
sprinkle with cinnamon sugar.

Beat egg with 1 tablespoon (15 ml) of water and
brush egg wash on the exposed pastry.

Bake in preheated oven for about 20 minutes until
golden.

While tarts are baking, heat preserves with
2 tablespoons (30 ml) of water in a small saucepan
until hot and melted. Once tarts are removed from
the oven brush with apricot glaze.

Nutritional information per serving:

Calories 133 (36% from fat) • carb. 21g • pro. 1g

• fat 6g • sat. fat 2g • chol. 34mg • sod. 36mg

• calc. 8mg • fiber 2g

Chocolate Mousse Pie

Makes about 12 servings

Crust:
30 chocolate wafer cookies (like
Nabisco

®

wafers) (approximate)
4 tablespoons (60 ml) unsalted butter,
melted

Mousse:
12

ounces (340 g) semisweet chocolate

2½ cups (625 ml) heavy cream

Topping:
½

ounce (15 g) semisweet chocolate
1½ cups (375 ml) heavy cream
¼ cup (50 ml) granulated sugar
1 teaspoon (5 ml) pure vanilla extract

Preheat oven to 350°F (180°C).
Crust:

Insert grating drum into Cuisinart

®

PrepExpress™
Handheld Food Processor. Place chocolate wafers
in drum, about 4 to 5 at a time to make cookie
crumbs. There should be about 1½ cups (375 ml)
crumbs. Combine crumbs with melted butter and
press into 9-inch (22.9 cm) deep dish pie plate.
Place in oven and bake for 10 minutes – until crust
is set.

Cool completely before filling.

Mo

usse:

Place the chocolate in a stainless mixing bowl.
Place 1 cup (250 ml) of the heavy cream in a small
saucepan over medium-high heat. When cream
almost comes to a boil, pour over chocolate. Stir
until chocolate is completely melted and smooth;
allow to cool to room temperature. In a separate
mixing bowl, whip the remaining 1½ cups (375 ml)
of heavy cream with a hand mixer until it holds
firm peaks. Carefully fold the whipped cream into
the chocolate in three additions until completely
homogenous.

Pour into cooled crust, wrap in plastic and
refrigerate for at least six hours.

15 16

Topping:

With the grating drum, process the ½-ounce (15 g)
of chocolate into curls. Reserve.

Place the cream for the topping in a stainless
mixing bowl. Whip with a hand mixer until it holds
some shape. Add the sugar and vanilla to the
cream and continue whipping until firm peaks
form. Pour whipped topping onto pie and either
serve immediately or wrap and refrigerate until
cream is also set up, about ½ hour. Serve with
chocolate curls on top.

Nutritional information per serving:

Calories 538 (73% from fat) • carb. 34g • pro. 4g

• fat 46g • sat. fat 27g • chol. 119mg • sod. 118mg

• calc. 66mg • fiber 2g

WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty supersedes all previous warranties on this
Cuisinart

®

product. This warranty is available to consumers

only. You are a consumer if you own a Cuisinart

®

product
that was purchased at retail for personal, family or house­hold use. This warranty is not available to retailers or other
commercial purchasers or owners.

We warrant that this Cuisinart

®

product will be free of
defects in material or workmanship under normal home use
for three years from the date of original purchase.

For warranty purposes, we would like to suggest that you
register your product on-line at www.cuisinart.ca to
facilitate verification of the date of original purchase.
However, should you not wish to register on-line we
recommend the consumer to maintain original receipt
indicating proof of purchase. 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.

When calling our Authorized Service Centre for in
warranty service please make reference to your model
number and the manufacturing date code. This
information can be found in the rating area on the body or
underneath the base of your unit. The model number will
follow the word Model: HFP300C. The manufacturing date
code is a 4 or 5 digit number. Example, 61011 would
designate year, month & day (2006, October 11th).

If your Cuisinart

®

product should prove to be defective
within the warranty period, we will repair it or, if we think it
necessary, replace it. To obtain warranty service, please call
our Consumer Service Centre toll-free at 1-800-472-7606
or write to:

Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2

To facilitate the speed and accuracy of your return, please
also enclose $10.00 for shipping and handling of the prod­uct. Please also be sure to include a return address,
description of the product defect, product serial number,
and any other information pertinent to the product’s return.
Please pay by cheque or money order.

NOTE: For added protection and secure handling
of any Cuisinart

®

product that is being returned, we
recommend you use a traceable, insured delivery
service.

Cuisinart cannot be held responsible for in transit
damage or for packages that are not delivered to us. Lost
and/or damaged products are not covered under warranty.

Your Cuisinart

®

product has been manufactured to strict
specifications and has been designed for use with
Cuisinart

®

authorized accessories and replacement parts

for your model.
These warranties expressly exclude any defects or

damages caused by accessories, replacement parts or
repair service other than those that have been authorized
by Cuisinart. These warranties exclude all incidental or
consequential damages.

BEFORE RETURNING YOUR CUISINART PRODUCT
Important: If the nonconforming product is to be serviced

by someone other than Cuisinart’s Authorized Service
Centre, please remind the servicer to call our Consumer
Service Centre to ensure that the problem is properly diag­nosed, the product serviced with the correct parts, and to
ensure that the product is still under warranty.

1817

©2007 Cuisinart

Cuisinart® is a registered trademark of Cuisinart

100 Conair Parkway,

Woodbridge, Ontario

L4H 0L2

Consumer Call Centre E-mail:

[e-mail]

Printed in China

07CC5014

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