Cuisinart MFP-107 User Manual

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INSTRUCTION BOOKLET

7-Cup Cuisinart Elite Collection® Food Processor

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

MFP-107 Series

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

FOOD CAPACITY

Sliced or shredded fruit, vegetables or cheese 7 cups

Chopped fruit, vegetables or cheese 2 cups

Puréed fruit, vegetables or cheese 2 cups cooked; 1 cup puréed

Chopped or puréed meat, fish or seafood ¾ pound

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

Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix

Cookie dough 2½ dozen (based on average chocolate chip cookie recipe)

White bread/pizza dough 3 cups (all-purpose or bread flour)

Nuts for nut butter

5 cups

2 cups

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection accessories for it:

7-cup work bowl, work bowl cover, metal chopping/mixing/kneading blade, reversible slicing/shredding disc, stem adapter, pusher, spatula and instruction/recipe book.

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

unpacking the parts, please follow these instructions.

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

2. Open top flaps – you will see a rectangular

3. Remove the instruction/recipe book first.

4. WITH GREAT CARE, THE BLADE IS VERY

5. Lift out the top packing material.

6. Lift out the bowl (E), Remove the packing

7. Only the housing base (G) remains in the

8. Assemble the bowl onto the base by

9. Save the shipping cartons and packing

7-Cup Food Processor and the

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

block of packing material that holds the processor parts, each fitted into cavity.

SHARP, lift out the slicing/shredding disc (A), bowl cover (B), detachable stem (C) and spatula (D).

material. CAREFULLY REMOVE THE

METAL CHOPPING BLADE (F) BY GRASPING THE CENTER HUB.

box. Use both hands to lift the base out of the box and place on the table of counter.

positioning the handle to the left of center and turning it counterclockwise to lock it into the base. Read the instructions thoroughly before using the machine.

material. You will find them very useful if need to repack the processor for moving or other shipment. Keep bags away from children.

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 bowl cover assembly, call 1-800-7620190 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 350 watts is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

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

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

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

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

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

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

The exclamation point within an

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

SPECIAL CORD SET INSTRUCTIONS

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 groundingtype plug, and should be used in combination with a properly connected grounding-type outlet as shown in Figure A.

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

NOTE: Do not remove the grounding prong.

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

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

CONTENTS

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

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

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

Assembly Instructions ...................................7

Machine Controls ......................................... 8

Machine Functions ....................................... 8

User Guide and Capacity Chart ............... 8–9

Cleaning, Storage and Maintenance .......... 10

For Your Safety ........................................... 10

Technical Data .............................................10

Troubleshooting .................................... 11–12

Warranty Information ............................ 12-13

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

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

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

FEATURES AND BENEFITS

. Housing Base and Motor

With a vertically projecting motor shaft, this powerful base will easily process a variety of recipes.

2. Touchpad Control Panel

These easy-to-clean, touchpad buttons feature On, Pulse and Off with blue LED light.

3. Work Bowl

7-cup capacity with technology, which maximizes processing capacity.

The work bowl is made of durable material

with convenient measurement markings and pour spout.

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 on either side of the handle interlock.

5. Pusher

Secured with a snap-fit, the pusher allows you to process the ingredients that go in the feed tube. Small drizzle hole for emulsifying is also provided.

6. Chopping/Mixing/Kneading Blade

This stainless steel blade will chop, mix or knead dough. It also features the BladeLock System to keep the blade in place while pouring.

7. Reversible Slicing and Shredding Disc

Provides the versatility of either slicing or shredding with the convenience of one disc.

8. Stem Adapter

This user-friendly tool easily attaches to the disc to engage the motor shaft.

9. Spatula

Uniquely designed to scrape the work bowl.

10. Cord Storage (not shown)

Keeps countertops safe and clean by conveniently wrapping excess cord under the unit.

11.

BPA Free (not shown)

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

SealTight™ Advantage

ASSEMBLY INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection 7-Cup Food Processor for the first time, wash the work bowl, work bowl cover, pusher, blade, disc, and spatula (see Cleaning Instructions on page 10).

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

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

Blade Operation

The BladeLock feature is designed to

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

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

Note: The chopping/mixing/kneading

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

Blade Operation

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

blade is securely locked before turning the bowl upside down.

take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.)

Disc Operation

4. Position the stem adapter over the center of the bowl, and slide it down the motor shaft. Select which disc side to use for slicing or shredding, and place over the stem adapter.

Cover Operation

5. Put the work bowl cover on the work bowl by latching the back on first and then

™

system.

(To remove, first

pushing down on the front to lock into place. Be sure both front and back locks are fully engaged.

Another way to put the

cover on is by positioning it directly over the bowl, and pushing down on the front and back.

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 bowl. The work bowl cover will become easier to engage with repeated use. The seal is removable for cleaning, but must be replaced for each operation.

6. Align pusher over the feed tube opening on the work bowl cover and slide it down completely.

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

Note: The bowl and lid 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 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.

MACHINE FUNCTIONS

Using the Metal Blade Chopping

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

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

• Pulse food in 1-second increments to chop.

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

Puréeing

• To purée fresh fruits or cooked fruits/

vegetables: Ingredients should be cut into 1-inch pieces; a smooth purée is achieved easiest when all the pieces are equal in size. Pulse to initially chop and then process ON until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes.

• To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

Reversible Slicing/Shredding Disc

• Always pack food in the feed tube evenly for slicing and shredding. 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.

• For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.

• For small ingredients, like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube.

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

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

USER GUIDE & CAPACITY CHART

You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart Food Processor. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making bread crumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything!

(facing page)

FOOD TOOL DIRECTIONS

Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.)

Firm Cheeses (Cheddar, Swiss, Edam, Gouda, etc.)

Hard Cheeses (Parmesan, Romano, etc.)

Baby Food Chopping Mixing, Kneading

Butter Chopping, Mixing, Kneading

Grating Chocolate Chopping, Mixing,

Bread/Cookie/ Cracker/Chip Crumbs

Milk Shakes/ Smoothies

Fresh Herbs Chopping, Mixing,

Nuts Chopping, Mixing,

"Ice Cream" Chopping, Mixing,

Whipped Cream Chopping, Mixing,

Superfine Sugar Chopping, Mixing,

Ground Meat Chopping, Mixing,

Chopping, Mixing, Kneading Blade

Slicing/Shredding Disc Have cheese sit at room temperature for about 10 minutes before slicing/

Chopping, Mixing, Kneading Blade

Blade

Blade Slicing/Shredding Disc

Kneading Blade

Chopping, Mixing, Kneading Blade

Kneading Blade

Have cheese at room temperature. When applicable, cut into 1-inch pieces. Process until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings, etc.

shredding. Cut to fit feed tube. Use light to medium pressure when slicing/shredding.

Chill cheese(s). If using the metal blade, cut into ½-inch pieces. Pulse to break up and then process until finely grated. This will produce a nice grated cheese. If slicing or shredding, cut to fit feed tube. Use light to medium pressure when slicing/shredding.

As for 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 (add steaming liquid through the feed tube as processing if necessary). 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.

For creaming: Have at room temperature. Cut into 1-inch pieces. Process, scraping bowl as necessary. For compound (flavored) butters, process flavoring ingredients, such as herbs, zest, vegetables, etc, before adding butter: For shredding/slicing: Freeze briefly. Use light to medium pressure to shred or slice. Shredded butter is perfect for preparing certain pastry doughs. Sliced butter is great for serving alongside corn on the cob or freshly made rolls.

Chill chocolate. Cut into ½ - to 1-inch pieces, or use chocolate chips. Pulse to break up, and then process until desired consistency is achieved.

If larger than the size of a potato chip, break into smaller pieces. Pulse to break up, and then process until desired consistency. This will make perfect breads/cracker/chip crumbs for breading meats and fish. Processing cookies makes for delicious pie and cake crusts!

For milk shakes, first add ice cream. While unit is running, add milk through the feed tube until desired consistency. For smoothies, add fruit first, then add the liquid through the feed tube while unit is running.

Wash and dry herbs VERY well. Pulse to roughly chop. Process to finely chop.

Pulse to chop to desired consistency. To make a nut butter, pulse to break up, and then process until smooth, stopping to scrape down as needed.

Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice or milk), any desired sweeteners, such as sugar, honey, simple syrup, and other flavors. Process until smooth.

Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency. This cream is dense and perfect as a whipped topping for cake or ice cream.

Process granulated sugar for about 1 minute until finely ground. Excellent for using in meringues and some baked goods.

Cut into ½-inch pieces. About 14 long pulses, or until desired consistency. If a purée is desired, continue to process. Never chop/purée more than ¾ pound at one time.

CLEANING, STORAGE AND MAINTENANCE

Keep your Cuisinart Elite Collection® 7-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged.

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

All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work 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. The seal also can be removed for cleaning, but must be replaced for every operation. Insert the work bowl and pusher 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 and blade or disc immediately after use so food won’t dry on them. Be sure to place the pusher upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.

If you wash the blade and disc by hand, do it carefully. When handling, use the plastic hubs. 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.

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

MAINTENANCE:

performed by an authorized service representative.

Any other servicing should be

FOR YOUR SAFETY

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

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

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

Never put blade or disc 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 the metal 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 30 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 One-Year Warranty on the entire machine.

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed. Solution:

• The ingredients should be cut evenly into 1- to 2-inch pieces before processing.

• Process in batches to avoid overloading.

2. Problem: Slices are uneven or slanted.

Solution:

• Place evenly cut food into the feed tube.

• Apply even pressure on the pusher.

3. Problem: Food falls over in feed tube.

Solution:

• Feed tube must be packed full for best results.

4. Problem: Some food remains on top

of the disc.

Solution:

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

Dough Kneading

1. Problem: Motor slows down.

Solution:

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

•

Dough may be too wet (see number 8). If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans the sides of the work bowl.

2. Problem: Blade doesn’t incorporate

ingredients.

Solution:

• Always start the food processor before adding liquid. Add liquid in a slow, steady stream, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

3. Problem: Blade rises in work bowl.

Solution:

• Excessively sticky dough can cause blade to rise. Reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running.

4. Problem: Dough doesn’t clean inside of

the work bowl.

Solution:

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

• Dough may be too dry (see number 7).

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

5. Problem: Nub of dough forms on top of

blade and does not become uniformly kneaded.

Solution:

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

6. Problem: Dough feels tough after kneading.

Solution:

•

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

7. Problem: Dough is too dry.

Solution:

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

8. Problem: Dough is too wet.

Solution:

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

Technical

1. Problem: The motor does not start.

Solution:

• There is a safety interlock to prevent the

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

• If the motor still will not start, check the

power cord and outlet.

2. Problem: The food processor shuts off

during operation.

Solution:

• The cover may have become unlocked;

check to make sure it is securely in position.

• A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 20 to 30 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:

• If the back of the cover becomes unlatched, and there is any related noise, it 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:

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

• The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing.

5. Problem: It is difficult to remove the

chopping/mixing/kneading blade from the work bowl.

Solution:

• This innovative blade has been designed to lock in the work bowl to prevent them from falling out when emptying the contents of the bowl. Using extreme care, use a little extra force to remove the blade.

6. Problem: The food processor vibrated/

moved around the countertop during processing.

Solution:

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

• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder.

7. Problem: The pusher falls out when the

cover is turned upside down.

Solution:

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

WARRANTY LIMITED ONE-YEAR

WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart Elite Collection 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 7-Cup Food Processor will be free of defects in materials and workmanship under normal home use for one year 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, 7811 North Glen Harbor Blvd., Glendale, AZ 85307.

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

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

NOTE: For added protection and secure handling of any Cuisinart returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product),

7-Cup Food Processor that

7-Cup Food

product that is being

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® 7-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

12CE129032

N IB-11315

DESSERTS

 ber 1g

fat 15g

calc. 5mg

pro. 2g

sod. 241mg

carb. 30g

⁄8-inch thick circle and  t into a

chol. 48mg

cooling rack at least 40 minutes before serving. brown, another 30 to 35 minutes. Let the pie rest on a perature to 350°F and continue to bake until golden

sugar. remaining egg wash, and sprinkle with granulated 3, 6 and 9 o’clock positions). Brush the top with the pie crust (in a circular pattern, similar to a clock’s 12, Cut four ½-inch vents in the center of the top of the excess dough and discard (or save for another use). down the sides to seal. Using a paring knife, trim any Press the dough disc on top of the  lled pie, pressing Brush the outer rim of the pie shell with the egg wash.

Transfer the apple mixture into the pie shell. but make sure not to go entirely through the dough.

lemon juice, spices, salt, vanilla and sugar. slice. Transfer to a large bowl and toss gently with the Stand the apple halves upright in the feed tube and slicing disc into the work bowl of the food processor.

minutes. 10-inch pie plate. Chill in refrigerator for about 20

of the oven.

sat. fat 9g Calories 263 (51% from fat)

Nutritional information per serving (based on 12 servings):

6. Bake the pie for 15 minutes, then reduce the tem-

WASH

GRANULATED

EXTRACT

GROUND

OF ½

HALVED

ADY

ELICIOUS

APPLES

40)

PÂTE BRISÉE

TEASPOON LIGHTLY BEATEN EGG

CUP VANILLA

TEASPOON TEASPOON PINCH CINNAMON

TEASPOON JUICE AND

TASTIEST

INK

LARGE

(

PAGE

RECIPE

1 ¼

WATER

)

WITH

LARGE

EGG

5. Roll out the remaining dough into a 10-inch disc.

SUGAR

4. Using a fork, prick the chilled dough evenly all over

SALT

NUTMEG

LEMON

3. While dough is chilling, prepare the  lling. Insert the

CORED

, OR

THE

OLD

OLDEN

TO BE

INGER

2. Roll out dough to

DOUGH

PURE KOSHER

GROUND

MEDIUM

PEELED

TEND

, G

1. Preheat oven to 450°F with the rack in the lower third

Makes one 10-inch pie, 8 to 12 servings

here is our favorite to share with you and your family.

Everyone needs a fail-proof apple pie recipe –

CLASSIC APPLE PIE

 ber 1g

fat 22g

DESSERTS

calc. 36mg

pro. 6g

sod. 258mg

carb. 27g

chol. 122mg

hours. cooling rack, then cover and refrigerate for at least 8 additional hour. Cool cheesecake completely on a then turn the oven off and let rest in the oven for an cheesecake on the middle rack. Bake for 1 hour and the baking pan in the oven, add some more. Place the Open the oven; if any of the water has evaporated from

crème fraîche until combined. until combined, scraping down as needed. Pulse in the

until combined. unit running, add the vanilla and eggs, one at a time, scrape down the sides of the bowl as needed. With the times, and then process until homogenous, stopping to seconds until creamy. Add the sugars and pulse a few down sides of bowl, and then process for 30 to 35 Add the cream cheese. Pulse about 5 times, scrape out work bowl, and then replace the chopping blade.

bottom of the prepared pan. Reserve. about 5 times to combine. Remove and press into the grind, about 20 seconds. Add the butter and pulse pulse about 10 times to chop, then process to  nely work bowl of the food processor. Add the cookies and

pan with nonstick spray; reserve. water- lled pan. Lightly coat the inside of a springform other rack in the middle of the oven, directly over the bottom rack of the oven and  ll with water. Position the

sat. fat 12g Calories 334 (60% from fat)

Nutritional information per serving:

YOGURT

GROUND GROUND

GROUND

SALT

PURÉE

ROOM

PURE

LIGHT

ROOM

AND

)

CREAM STANDARD

UNSALTED

COOKING

TEMPERATURE

GREEK

CRÈME

KOSHER

PUMPKIN

EGGS

EXTRACT

GRANULATED

SUGAR

PACKED

PIECES

CUBED

SOFTENED

PLAIN OUNCES

TEASPOON TEASPOON CINNAMON

TEASPOON PINCH CUP TEMPERATURE

LARGE VANILLA

TEASPOON CUP BROWN

CUP TEMPERATURE

SOFTENED PACKAGES OUNCES

AND BUTTER TABLESPOONS

GINGERSNAP

NONSTICK

5. Pour the cream cheese mixture into the prepared pan.

FRAÎCHE

, OR

NUTMEG ALLSPICE

4. Stop the unit to add the pumpkin, salt and spices. Pulse

SUGAR

3. Prepare the  lling. Remove the chopping blade to wipe

CUT

INTO

CHEESE

2. Prepare the crust. Insert the chopping blade into the

SPRAY

ROOM

⁄8

1 ¼

16 F

ILLING

3 24 C

RUST

1. Preheat the oven to 325°F. Place a baking pan on the

Makes one 8-inch cake, about 12 servings

Change up the Thanksgiving table with this pumpkin pie–inspired dessert.

PUMPKIN CHEESECAKE

 ber 2g

fat 35g

calc. 58mg

pro. 7g

sod. 405mg

carb. 41g

chol. 74mg

crumb coat, your cake will be perfectly smooth. tion. This cake tends to be a bit crumbly so by doing the remaining frosting. This will ensure a very clean presentaminutes to let that set. After chilling,  nish with the (this is called a “crumb coat”). Chill for about 30 to 60 spread a thin layer of frosting to cover all sides and top half, and then place the top half on the lower. Then Spread a thin layer of frosting on the top of the lower using a serrated knife to halve the cake horizontally. cake: You can make it into a two-layer cake by carefully evenly on the top and sides with a spatula. For an 8-inch 9-inch cake: Frost the entire cake as one layer, spreading

needed. stopping to scrape down the sides of the bowl as and vanilla. Process until completely smooth, again combined, another 10 to 15 seconds. Add the sugar, salt seconds. Add the goat cheese and process until stopping to scrape down as needed, about 40 to 60 the cream cheese and butter and process until smooth, it well, insert the chopping blade into the work bowl. Add

inserted in the center comes out clean. Cool in the pan. oven. Bake for about 25 minutes, or until a cake tester

just combined. Add to the mixing bowl with the dry ingredients; stir until sugars. Process until well mixed, about 45 to 60 seconds. unit is running, gradually add the wet ingredients to the the oil, eggs and vanilla in a large measuring cup. While chopping blade. Add the sugars to the work bowl. Put

with the dry ingredients; reserve. Shred the carrots. Add the nuts and carrots to the bowl the chopping blade and replace with the shredding disc. to coarsely chop. Leaving the nuts in the bowl, remove

seconds. Transfer to a large mixing bowl; reserve. baking soda and salt. Process to combine, about 10 processor. Add the  our, cinnamon, baking powder,

round baking pan with nonstick cooking spray; reserve.

DESSERTS

sat. fat 11g Calories 495 (62% from fat)

Nutritional information per serving:

EXTRACT

PURE KOSHER

SALT

’

SUGAR

)

CREAM

CAN ROOM

7. Once the cake has cooled, remove from pan. For a

CUT

AND

(OR

YOU

PIECES

TEMPERATURE

)

UNSALTED

CHEESE

VANILLA

OIL

DARK

VEGETABLE

SUGAR

6. While cake is cooling, prepare the frosting. After cleaning

5. Pour into the prepared pan and carefully place in the

CONFECTIONERS

YOGURT

SOUR

GOAT CHEESE

CUT

INTO

ROOM

OUNCES

PIECES

TEMPERATURE

)

CREAM

STANDARD

PURE

EGGS

PLUS

TABLESPOONS

SUGAR

PACKED

LIGHT

GRANULATED

SMALL

4. Remove the shredding disc and replace with the

3. Put the walnuts into the work bowl and pulse 2 to 3 times

CARROTS

(

ABOUT

SALT

SODA POWDER

CARROTS

WALNUTS KOSHER BAKING BAKING

GROUND

ALL

PURPOSE

2. Insert the chopping blade into the work bowl of the food

SPRAY

PLUS

TABLESPOONS

COOKING

VANILLA TEASPOON

TEASPOON CUP PLAIN

SUBSTITUTE TEMPERATURE OUNCES

AND BUTTER STICK

INTO ROOM PACKAGE OUNCES

EXTRACT TEASPOON

LARGE GRAPESEED

CUP BROWN

CUP CUP PEELED

MEDIUM POUND

LIGHTLY TOASTED CUP

TEASPOON TEASPOON TEASPOON CINNAMON

TEASPOON FLOUR

UNBLEACHED CUP

NONSTICK

½ ¼

⁄3

8 F

ROSTING

1 2

½ ½

1 ½ ½ 1

1. Preheat oven to 350°F. Lightly coat either an 8- or 9-inch Makes one 8- or 9-inch cake, about 10 servings

of the cake for a picture-perfect presentation.

toasted almonds, or  nely chop walnuts and press around the lower sides

A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with

CARROT CAKE WITH CREAM CHEESE FROSTING

DOUGHS/BREADS

 ber 1g

fat 10g

calc. 26mg

pro. 4g

sod. 437mg

carb. 25g

chol. 29mg

sat. fat 7g Calories 210 (45% from fat)

Nutritional information per biscuit:

them out. of dough without shaping once you’ve portioned

TIP: For more rustic-style biscuits, bake the pieces

ately. oven and brush with melted butter. Serve immedi-

4. Bake 10 minutes, until golden brown. Remove from

prepared baking sheet. piece into a round and place evenly spaced onto the into a log and cut into 12 equal pieces. Form each Knead dough by hand about two to three times, form work bowl and place onto a well  oured surface.

CUBED

– the dough will be quite sticky. Remove dough from all of it) through the feed tube until just incorporated

3. While pulsing, pour the buttermilk (you may not need

SALT

rate until the size of the butter resembles peas. seconds. Add the cold butter and pulse to incorpo-

SODA

sugar, salt and pepper and process again for 5 baking soda and process for 10 seconds. Add the food processor. Add both  ours, cream of tartar, and

2. Insert the chopping blade into the work bowl of the

parchment paper.

UNSALTED

AND

UNSALTED

FRESHLY GROUND KOSHER

SUGAR

BAKING

CREAM

FLOUR

MELTED

BUTTERMILK

COLD

PEPPER

TAR TAR

CAKE

FLOUR

PURPOSE

UNBLEACHED

TABLESPOONS CUP BUTTER

TABLESPOONS BLACK

TEASPOON TEASPOON GRANULATED

TEASPOON TEASPOONS OF

TABLESPOON CUP ALL

CUPS

BUTTER

1. Preheat oven to 500°F. Line a baking sheet with

Makes 12 biscuits

2 1

¼ 1

¼ 2

1 ¾

2¼

want to make them every night.

These biscuits are so light and tender, you will

BUTTERMILK BISCUITS

 ber 1g

fat 2g

calc. 17mg

pro. 4g

sod. 157mg

carb. 7g

chol. 22mg

serving. and let cool on a rack for about 10 minutes for reached, about 12 to 15 minutes. Remove from pan golden brown or an internal temperature of 200˚F is the rolls with the butter/milk mixture. Bake until butter has melted. Just before baking, gently brush milk and tablespoon of butter and heat until the 30 to 40 minutes. Combine remaining tablespoon of and let rise until the rolls have doubled in size, about arrange in the prepared pan. Cover with plastic wrap about 2 ounces each). Roll into smooth rounds and baking pan. Divide the dough into 12 equal pieces,

has doubled in size, about 45 to 60 minutes. plastic wrap. Let rise in a warm place until the dough the air out and seal the bag or tightly cover bowl with 1-gallon sealable plastic bag or large bowl. Squeeze Shape the dough into a smooth ball and place in a Continue processing 45 seconds to knead the dough. feed tube and process until a dough ball forms. machine running, slowly add the liquid through the yeast mixture. Gently stir to combine. With the for 10 seconds. Add the milk mixture and egg to the of the food processor. Add the  our and salt; process foamy. Insert the chopping blade into the work bowl warm water. Let stand 5 minutes, or until mixture is

Remove from heat and set aside. sugar. Warm over low heat until the butter in melted.

sat. fat 1g Calories 144 (28% from fat)

Nutritional information per roll:

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

3. Preheat oven to 450°F. Lightly butter a 9-inch round

2. In a large measuring cup, dissolve the yeast in the

1. In a small saucepan combine the milk, butter and

Makes 12 rolls

SALT

WATER

DRY YEAST

FOR

MILK

EGG

LIGHTLY BEATEN

KOSHER

FLOUR

WARM

ACTIVE

GRANULATED

PLUS

TABLESPOON

UNSALTED

TABLESPOON

WHOLE

DOUGHS/BREADS

BREAD

LARGE TEASPOON CUPS

1 ¾ 3

(105˚F- 110˚F)

TABLESPOONS TEASPOONS SUGAR

TABLESPOONS FOR

BRUSHING

BUTTER TABLESPOONS

BRUSHING PLUS

TABLESPOONS

3 1¾

BUTTERY DINNER ROLLS

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

 ber 0g

fat 6g

 ber 0g

fat 15g

9-inch

calc. 2mg

pro. 1g

calc. 0mg

pro. 2g

sod. 48mg

carb. 8g

sod. 190mg

carb. 15g

DOUGHS/BREADS

chol. 40mg

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

(based on 12 servings): Nutritional information per single-crust serving

sat. fat 9g Calories 200 (66% from fat)

(based on 12 servings): Nutritional information per double-crust serving

should be  rm enough to roll. in plastic; chill in refrigerator until ready to use. Dough

2. Divide dough evenly and form it into 2  at discs. Wrap

and vanilla; pulse 3 to 4 times, until combined. process until incorporated. Add the water, zest (if using) machine running add the yolks, one at a time, and

SALT

process until combined, about 30 seconds. With the process for 10 seconds to sift. Add the butter and food processor. Add the  our, sugar and salt and

1. Insert the chopping blade into the work bowl of the

ZEST

WATER

TEMPERATURE

UNSALTED

PURE

)

LEMON

ICE

YOLKS

KOSHER

SUGAR

FLOUR

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

into your favorite shape and bake.

EXTRACT

TEASPOON

(

OPTIONAL

TEASPOON TABLESPOON LARGE

EGG

AND

CUBED

BUTTER

ROOM

TABLESPOONS TEASPOON GRANULATED

TABLESPOONS ALL

PURPOSE

CUPS

UNBLEACHED

VANILLA

¼ 1 2

12 ½

Use any leftovers from this “sweet” dough for easy cookies. Just roll, cut

PÂTE SUCRÉE

 ber 0g

fat 7g

 ber 0g

fat 15g

calc. 0mg

pro. 1g

calc. 0mg

pro. 2g

sod. 95mg

carb. 7g

sod. 190mg

carb. 15g

chol. 20mg

chol. 40mg

well for up to 6 months.

until ready to use. form each into a  at disc; wrap in plastic and refrigerate the water. Divide dough equally into two pieces and mixture just forms a dough – you may not need all of

mixture resembles coarse crumbs. 10 seconds to sift. Add the butter and pulse until the food processor. Add the  our and salt and process for

sat. fat 5g Calories 100 (66% from fat)

(based on 12 servings): Nutritional information per single-crust serving

sat. fat 9g Calories 200 (66% from fat)

(based on 12 servings): Nutritional information per double-crust serving

NOTE: As long as it is well wrapped, this pastry freezes

2. Pour in water 1 tablespoon at a time, and pulse until

INTO

1. Insert the chopping blade into the work bowl of the

CUT

SALT

AND

UNSALTED

FLOUR

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

WATER CUBES

COLD

KOSHER

DOUGHS/BREADS

CUP

ICE

½-

INCH

BUTTER

TABLESPOONS TEASPOON ALL

PURPOSE

CUPS

UNBLEACHED

16 1

PÂTE BRISÉE

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

DOUGHS/BREADS

 ber 0g

fat 0g

calc. 0mg

pro. 2g

sod. 143mg

carb. 13g

chol. 0g

sat. fat 0g Calories 62 (6% from fat)

Nutritional information per serving (based on 12 servings):

appropriate recipe. down. Form into desired crust size(s) as directed by

4. Place dough on a lightly  oured surface and punch

hour. with plastic wrap. Let rise in a warm place for about 1

SALT

KOSHER

Add dough, turn to coat in oil and cover bowl tightly

3. Lightly coat the inside of a large bowl with olive oil.

knead the dough. Dough may be slightly sticky. forms a ball. Continue to process for 30 seconds to until the dough cleans the sides of the work bowl and the feed tube as fast as the  our absorbs it. Process the machine running, pour the liquid mixture through food processor. Add the  our, olive oil and salt. With

OLIVE

OIL

PLUS

FLOUR

)

(

YOU

UNBLEACHED

FLOUR

WATER

GRANULATED

ALL

MAY

COATING

BALL

2. Insert the chopping blade into the work bowl of the

OUNCE

)

ACTIVE

warm water. Let stand until foamy, about 5 minutes.

1. In a liquid measuring cup dissolve yeast and sugar in

STANDARD

FOR

BREAD

WARM

, ¼

TEASPOON DOUGH

MORE TEASPOON

PURPOSE SUBSTITUTE CUPS

(105°–115°F)

CUP SUGAR

TEASPOON DRY YEAST

PACKET TEASPOONS

12⁄3

⁄3

2¼

14-inch crust)

Makes ¾ pound dough (two 9-inch crusts, or one

recipes for Sausage Bread or Broccoli Rabe Bread on pages 24 and 25.

This dough can be used for more than just the obvious – just check out our

PIZZA DOUGH

ENTRÉES

 ber 0g

fat 4g

calc. 10mg

pro. 3g

sod. 39mg

carb. 5g

chol. 14mg

⁄8

teaspoon each of kosher salt and black

sat. fat 0g Calories 67 (53% from fat)

Nutritional information per  sh stick:

pepper and 1 teaspoon of olive oil. cabbage, chopped cilantro with 1 cup of shredded green juice. To prepare slaw: Mix together 2 tablespoons of topped with a cabbage slaw and a squeeze of lime Prepare as is, and then put in warmed soft tortillas,

Note: These  sh sticks also make delicious  sh tacos!

on page 13.

6. Serve immediately, paired with the Rémoulade

paper towel-lined tray. Remove and reserve on a cooling rack set over a pan at one time, until golden brown and crisp. hot, cook  sh, putting no more than 5 pieces into the

5. Put the oil in a large skillet over medium heat. Once

Repeat with remaining  sh. and then in the ground chips. Set on a clean platter.

4. First lightly coat the  sh in the  our, then in the egg

baking dishes.

3. Put the  our and egg into separate shallow bowls or

with the citrus juice, salt and pepper.

MIXED

BLACK

EACH

OF ,

BLACK

SEASONING

2. Cut the  sh into 4x1-inch “sticks.” Season on all sides

LIME

shallow baking dish. about 20 to 30 seconds. Remove and reserve in a 5 times to break up, and then process to  nely chop, food processor. Add the tortilla chips and pulse about

COD

FISH

CHIPS

1. Insert the chopping blade into the work bowl of the

Makes about 20  sh sticks

OIL

GRAPESEED

EGG

LIGHTLY BEATEN

SALT AND

PINCH

FLOUR

UNBLEACHED

FOR

SEASONING

SALT, FOR

SEASONING

OF 1

LEMON

SOLE

WHITE

TORTILLA

VEGETABLE CUP

LARGE PEPPER

KOSHER WITH ALL

PURPOSE

CUP PEPPER

FRESHLY GROUND KOSHER FOR

JUICE LEMON

POUND CUPS

¼ 1

½ 3

FISH STICKS

but for a more traditional coating, use the breadcrumbs on page 4.

Crushed tortilla chips make crisp  sh sticks, which are perfect in  sh tacos,

 ber 1g

fat 7g

ENTRÉES

15),

FOR

SERVING

HUNKY

(

PAGE

calc. 67mg

pro. 8g

sod. 264mg

carb. 4g

chol. 25mg

sat. fat 3g Calories 110 (57% from fat)

Nutritional information per taco:

salsa and guacamole. lettuce, tomato and cheese. Garnish with sour cream, taco meat in the center of each shell. Top with a bit of

5. To assemble tacos, put about 2 tablespoons of warm

14),

WARM

)

SOFT

LOW

PASTE

Remove pan from heat and set aside. add the broth, cooking until the broth has evaporated. the tomato paste, and cook for about 1 minute; then to combine and cook until meat is no longer pink. Add

CUMIN

Add the meat-vegetable mixture, spices and salt. Stir

4. Put the oil in a large skillet over medium-high heat.

This will take about 10 pulses to properly chop.

INTO

allow meat to drop back down before pulsing again. pulses, chop the meat, pausing between pulses to

AND

sides once more, then add the stew meat. Using long onion. Pulse to chop, about 7 times. Scrape down the the machine, scrape down the sides and add the jalapeño through the feed tube and  nely chop. Stop With the machine running, drop the garlic and

YOUR

HOTTER

SOME

3. Remove the slicing disc and insert the chopping blade.

into wedges. Reserve. lettuce, remove and reserve. Slice the plum tomato

2. Flip the shredding disc to the slicing side. Slice the

out. reserve, keeping it loosely covered so it doesn't dry

ACK

food processor. Shred the Monterey Jack. Remove and

UACAMOLE

(

PAGE

SERVING

PLAIN

KEPT

INCH

BROTH

TOMATO KOSHER

SALT

DRIED

OREGANO

GROUND CHILI

POWDER

OIL

GRAPESEED

MEAT, CUT

INCH

PIECES

PEELED

JALAPEÑO

PREFERENCE

USE

TO BE

SEEDED

(

PEELED

QUARTERED

ICEBERG

ONTEREY

ALSA

PIECES

STEW

ONION

MUCH

TEND

CLOVE

CREAM

TORTILLOS

(3-

CAYENNE

OTHERS

TOMATO

ROMAINE

FOR

SERVING

OMATO

YOGURT, FOR SOUR

CORN SMALL

SODIUM CUP

CHICKEN

TEASPOON TEASPOON PINCH TEASPOON TEASPOON TEASPOON VEGETABLE

TEASPOON

½-

INCH

POUND CUT

INTO

MEDIUM USE

)

HOW

OWN

JUDGMENT

THAN PEPPERS JALAPEÑO

GARLIC

PLUM LETTUCE

HEAD OUNCES

1. Insert the shredding disc into the work bowl of the

Makes twelve tacos (6 servings)

½ 1 ¾

⁄8

1 T

ACO

ILLING

¼ 3 G

ARNISH

kids especially will love assembling their own tacos.

A bit spicy and full of  avor, this is a great recipe to have in your arsenal –

TACOS AMERICANOS

ENTRÉES

 ber 4g

fat 7g

calc. 49mg

pro. 3g

sod. 433mg

carb. 12g

chol. 0mg

rice. seasonings as desired. Serve immediately with white stir in the sesame oil and  sh sauce. Taste and adjust

nicely coats the vegetables. broccoli  orets. Cook until broccoli is tender and sauce minutes. Stir in the reserved bok choy leaves and the pan. Stir and cook until slightly thickened, a few sauce and cornstarch together. Add broth mixture to

for a few minutes more. additional 5 minutes. Add the broccoli stalks and cook sliced vegetables. Sauté until softened, about an for about 3 to 5 minutes, and then add the remaining medium-high. Add ½ of the sliced vegetables. Sauté minutes. Add the remaining oil and increase heat to ginger. Sauté until softened and very fragrant, about 2 medium heat. Once oil is hot, add the garlic and

bok choy, mushrooms and onion. Reserve. slicing disc. Slice the red pepper, broccoli stalk,

chop, about 10 to 15 seconds. Remove and reserve. and ginger through the feed tube and process to  nely food processor. With the unit running, add the garlic

sat. fat 1g Calories 123 (52% from fat)

Nutritional information per serving (1 cup):

FISH

TRIMMED

SNAP

LOW

VEGETABLE

PEELED

TRIMMED

BABY

STEM

BROCCOLI

AND

HALVED

INCH

PIECE CLOVES

TABLESPOONS DROPS TEASPOON PEAS

CUP TEASPOONS REDUCED

TABLESPOONS BROTH

CUP VEGETABLE

TABLESPOONS TRIMMED

ONION MEDIUM

MUSHROOMS

OUNCES RESERVED

LEAVES BUNCH

AND STALK

HALVED MEDIUM

AND

GARLIC

SESAME

SEEDS

5. Once the mixture has achieved desired consistency,

OIL

4. While the vegetables are cooking, stir the broth, soy

TUBE

3. Put 1 tablespoon of the oil into a large skillet over

2. Remove the chopping blade and replace with the

PEELED

SESAME

SNOW

SOY

SAUCE

SODIUM

CHICKEN

DIVIDED

PEANUT

FIT

FEED

AND

RED

CLEANED

AND

BOK

CHOY

FLORETS

CORED BELL

PEPPER

GINGER

PEELED

SAUCE

HOT

CORNSTARCH

SODIUM

OIL

LARGE

SHIITAKE

SEPARATED

RED

1. Insert the chopping blade into the work bowl of the

Makes 4 servings

2 2 1

½ 2

1½

3½

1 12

cubed tofu to the dish to make it a bit heartier.

A quick and simple stir-fry. This is just a base – add cooked chicken, beef, or

VEGETABLE STIR–FRY

 ber 3g

fat 25g

ENTRÉES

calc. 41mg

pro. 27g

carb. 30g

sod. 791mg

chol. 103mg

rest at least 15 minutes before serving. golden brown, about 15 minutes. Allow pot pie to

¼ inch of space between biscuits. the biscuits over the top of the  lling so there is about

plastic. Cut into 9 pieces. Reserve, covered loosely with

stew-like, stir in the peas. additional 35 to 40 minutes to thicken slightly. Once reserved chicken and frozen onions. Simmer for an necessary so vegetables stay submerged.) Stir in the until vegetables are tender. (Add more broth if salt and pepper and let simmer for about 20 minutes, slightly to maintain a healthy simmer. Stir in the potato, medium high to bring to a boil, and then reduce heat whisk in 4 cups of the chicken broth, increase heat to about 3 minutes to eliminate any raw  our taste. Slowly

separate bowl. pulsing 2 to 3 times. Remove and reserve in a

10 minutes. sauté. Sauté until vegetables are softened, about 8 to chop. Add the onion, carrot and celery to the pot to blade. Add the onion and pulse about 10 times to

reserve. processor and slice the carrot and celery together and the slicing disk into the work bowl of the food

low heat.

sat. fat 11g Calories 459 (49% from fat) Nutritional information per serving (based on 8 servings):

9. Bake until biscuits are fully cooked through and

8. Pour  lling into a 9-inch square pan. Evenly distribute

43)

RECIPE

PEAS PEARL

FRESHLY GROUND KOSHER

CUT

INTO

POTATO

INCH

POTATO

BROTH

AND

INTO

TEMPERA

INCH

PIECES

PEELED

TRIMMED

UNSALTED

UTTERMILK

FROZEN FROZEN

PEPPER

CUBES

AND

SWEET

INTO

½-

WAXY

SODIUM

CHICKEN

DIVIDED

ALL

PURPOSE

)

(

SKIN

AND

CUT

ROOM

CHICKEN

INTO

ONION

TRIMMED

CARROT

CUP CUP BLACK

TEASPOON TEASPOON

½-

INCH

PEELED MEDIUM

CUT MEDIUM

LOW CUPS

FLOUR CUP

DISCARDED PIECES TURE POUNDS APPROXIMATELY ROASTED

CUT SMALL

CELERY STALK AND

MEDIUM BUTTER

TABLESPOONS

ISCUIT

7. While  lling is cooking, prepare the biscuit dough.

ONIONS

SALT

CUBES

6. Stir the  our into the vegetable mixture and cook for

5. In two to three batches, roughly chop the chicken by

CARCASS

INCH

4. Remove the slicing disc and insert the chopping

AND

PEELED

3. While pan is heating, prepare the vegetables. Insert

⁄3

¼ ¾

1 1

DOUGH

(

PAGE

2. Put the butter in a medium stockpot over medium-

1. Preheat oven to 400°F. Makes 8 to 10 servings

The ultimate comfort food.

CHICKEN POT PIE

sat. fat 0g • chol. 0mg • sod. 220mg • calc. 11mg •  ber 1g Calories 61 (55% from fat) • carb. 5g • pro. 2g • fat 4g

Nutritional information per patty:

drain and rinse before using. water by 2 inches. Allow to soak overnight, and then *To soak, place chickpeas in a bowl and cover with

amount of tahini dressing (page 8). tomato, lemon juice, salt and pepper and a good served in a pita, topped with chopped cucumber and

Serving suggestions: The falafel patties are best when

through. both sides. Bake for 30 minutes, turning halfway tablespoon of oil over the patties, turning to coat small amount of oil over the parchment. Drizzle 1 on a parchment-lined rimmed baking pan; brush a

To bake: Preheat oven to 400°F. Place falafel patties

patties. paper towel–lined pan. Repeat with remaining Remove and transfer to a cooling rack set over a minutes, turning halfway through to evenly brown. patties in the pan at one time. Cook about 4 to 5

OIL

monitor temperature), place no more than 4 falafel to be 375°F – use a candy/deep-fat thermometer to dust falafel with  our. Once the oil is hot (you want it set over medium heat. While oil is heating, lightly

4. To pan fry: Put ¼-inch of oil into a medium sauté pan

LEAVES

TALIAN

cover with plastic wrap and chill overnight. diameter. Place on a wax paper–lined tray or plate, into ¼-inch high patties, about 1½ to 2 inches in

3. Using a ¼-cup scoop, form into 12 balls. Press balls

tube and process 20 to 25 seconds to incorporate.

CUMIN

and then with unit running, pour through the feed

2. Dissolve the baking soda in the tablespoon of water,

AND

seconds to  nely grind. times to break up, and then process for about 30 salt, pepper, spices, parsley and  our. Pulse 10 to 15 to chop, about 10 to 15 times. Add the chickpeas,

;

RINSED

SODA

AND

POWDER

SALT

PIECES

PEELED

VEGETABLE

PEELED

WATER

BAKING

FLOUR

UNBLEACHED

STEMS

FRESH

CHILI

GROUND GROUND

FRESHLY GROUND KOSHER

INCH

OVERNIGHT

CHICKPEAS

food processor. Add the garlic and shallot and pulse

1. Insert the chopping blade into the work bowl of the Makes 12 falafel patties

COOKING

PURPOSE

PACKED

PEPPER

INTO

SHALLOT

CLOVE

DRAINED

DRIED

ENTRÉES

FOR GRAPESEED

TABLESPOON TEASPOON ALL

TABLESPOON PARSLEY

CUP TEASPOON CORIANDER

TEASPOON TEASPOON BLACK

TEASPOON TEASPOON CUT

SMALL GARLIC AND

SOAKED CUP

1 ¼

⁄3

⁄8

¼ ¾

⁄8

1 1

FALAFEL

to whip it up in your own home!

in just about every city. The food processor makes it possible

The Middle-Eastern street food staple can now be found

SOUPS/SALADS/SIDES

 ber 1g

fat. 3g

calc. 9mg

pro. 7g

sod. 200mg

carb. 5g

chol. 12mg

sat. fat 0g Calories 48 (48% from fat)

Nutritional information per cake:

fraîche.

3. Serve with warm applesauce, sour cream or crème

rack in a 200ºF oven. cooked off. Keep warm on a baking sheet lined with a Repeat adding oil as needed, until all mixture has been minutes on each side or until crispy and light brown.  atten to about ¼-inch thickness. Cook about 4 to 6 spoonfuls evenly spaced in pan. Press down on top to heat. When hot, drop pancake mixture by scant ¼-cup

2. Put the oil into a large skillet set over medium-high

wet or the  nal cakes will be too dense. holds together. You do not want the mixture to be too Gradually add the beaten egg until the mixture just salt, pepper and  our and gently mix to fully combine. wringing. Transfer all to a large mixing bowl. Add the vegetables by wrapping up in a clean towel and gently carrot and onion. Squeeze all excess liquid out of tube (trim to  t as needed), shred the potato, zucchini, assembly. Laying the vegetables horizontally in the feed chopping blade and replace with the shredding disc pulses. Leaving the parsley in the bowl, remove the food processor. Add the parsley and  nely chop, 3 to 4

1. Insert the chopping blade into the work bowl of the

Makes ten to twelve 3-inch cakes

NEEDED

EGG

MEAL

PURPOSE

PEPPER

ONION

ZUCCHINI

TUBE

AND

VEGETABLE TABLESPOONS

(

MAY NOT

LARGE MATZO

ALL TABLESPOONS

BLACK TEASPOON

TEASPOON SMALL PEELED

SMALL SMALL FEED

PEELED MEDIUM

PARSLEY TABLESPOON

¼ 1 1

1 1

EGG

)

THE

ENTIRE

, OR

SALT

CARROT

TRIMMED

FIT

POTATO

DISCARDED

TALIAN

GRAPESEED

NEED

LIGHTLY BEATEN

FLOUR

UNBLEACHED

FRESHLY GROUND KOSHER

PEELED

MEDIUM

CUT

RUSSET

STEMS

FRESH

OIL

PLUS

A twist on the traditional potato latkes.

ZUCCHINI-CARROT-POTATO CAKES

SOUPS/SALADS/SIDES

 ber 3g

fat 7g

calc. 32mg

pro. 3g

sod. 209mg

carb. 7g

chol. 0mg

desired. Serve immediately. Sprinkle with a few pinches of shredded Parmesan if

about 20 to 25 minutes. with the salt and pepper, and sauté until very tender, processor. Slice the brussels sprouts. Add to the pan

low heat.

(

OPTIONAL

CRUSHED

JUICE

ZEST

PEPPER

FRESHLY GROUND

BRUSSELS

OPTIONAL

SHREDDED PEPPER

PINCHES LEMON

TEASPOONS LEMON

TEASPOON BLACK

PINCHES TEASPOON SPROUTS

POUND TABLESPOONS

)

RED

PARMESAN

FRESH

GRATED

sat. fat 1g Calories 93 (63% from fat)

Nutritional information per serving (½ cup):

3. Add the remaining ingredients and toss to combine.

KOSHER

SALT

TRIMMED

2. Insert the slicing disc into the work bowl of the food

OIL

OLIVE

1. Put the oil in a large skillet set over medium/medium-

Makes about 3 cups

white truf e oil over the sprouts just before serving.

simple side dish. For an upscale take on it, drizzle a small amount of

The sweetness of the brussels sprouts comes out nicely in this

SHREDDED BRUSSELS SPROUTS

(

1½

2 ½

1 3

 ber 2g

fat 4g

calc. 25mg

pro. 2g

sod. 271mg

carb. 12g

SOUPS/SALADS/SIDES

(

PAGE

7) B

ASIC

PEPPER

SALT

RINSED

) OR

TOMATOES FEED

PEELED

FEED

TRIMMED

INCH

PARSLEY

INCH

PEELED

FRESHLY GROUND KOSHER

AND

CHICKPEAS

(

THAWED

FRESH

LENGTHWISE

GRAPE

FIT

THE

CARROT

FIT

THE

INTO

CUCUMBER

DISCARDED

TALIAN

INTO

RED

ONION

chol. 0mg

adjust seasoning accordingly. Serve immediately. together with salt, pepper and vinaigrette. Taste and tomatoes, corn and chickpeas. Toss all ingredients tube and slice. Add to the bowl along with the disc. Fit the celery and carrot together in the feed

roughly chop, 5 pulses, add to mixing bowl.

pulse to chop, about 5 pulses. of the food processor. Add the onion and parsley;

sat. fat 1g Calories 87 (38% from fat)

Nutritional information per serving (½ cup):

TUBE

AND

TUBE

AND

3. Remove the chopping blade and insert the slicing

2. Add the cucumber to the work bowl and pulse to

PIECES

SEEDED

PIECES

1. Insert the chopping blade into the work bowl

Makes about 4 cups

INAIGRETTE

CANNED

CORN

CUT

FRESH

CUT

TABLESPOONS BLACK

TEASPOON TEASPOON DRAINED

CUP FROZEN

CUP HALVED

PINT CUT

MEDIUM CUT

CELERY STALK AND

MEDIUM STEMS

CUP AND

LARGE

2½

¼ ½

even among non-salad eaters!

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

CHOPPED SALAD

SOUPS/SALADS/SIDES

sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg •  ber 1g Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g

Nutritional information per serving (½ cup):

desired. vinegar and oil. Taste and adjust seasoning as Toss vegetables together with the salt, pepper,

VIRGIN

SALT

3. Transfer ingredients to a large mixing or serving bowl.

 ip to the slicing side. Slice the cabbage. carrot and the radish. Remove the shredding disc and

ping blade and insert the shredding disc. Shred the

2. Keeping the parsley in the bowl, remove the chop-

about 6 to 8 pulses. food processor. Add parsley and pulse to  nely chop,

PARSLEY

1. Insert the chopping blade into the work bowl of the

Makes about 4 cups

COLESLAW

EXTRA

CIDER

VINEGAR

SAVOY

RED

RADISH

PEELED

TALIAN

OIL

PEPPER

FRESHLY GROUND KOSHER

CORED

HEAD

CORED

HEAD

LARGE

CARROT DISCARDED

TABLESPOONS TEASPOONS BLACK

TEASPOON TEASPOON CABBAGE

MEDIUM CABBAGE

MEDIUM TRIMMED

MEDIUM AND

TRIMMED

LARGE STEMS

CUP

FRESH

2½ 2

⁄8

OLIVE

this is nice and light, with the same tang.

A mayonnaise-free version of the classic barbecue dish,

SOUPS/SALADS/SIDES

 ber 5g

fat 3g

calc. 57mg

pro. 7g

sod. 659mg

carb. 20g

chol. 0mg

eating. pesto. The pesto is best stirred into soup before

Taste and adjust seasoning accordingly. additional 5 to 10 minutes or until heated through. Stir in the cooked ditalini, if using, and simmer for an minutes. simmer until all vegetables are tender, about 20 to 30 zucchini, squash, chickpeas and beans. Continue to boil. Reduce to maintain a simmer and add the broth. Increase temperature to bring mixture to just a the vegetables have cooked, stir in the potatoes and

soft, about 10 minutes. remaining salt and pepper, and sauté until slightly and slice. Slice the fennel. Add to the pot, with the carrots and celery into the feed tube so they are snug chopping blade and insert the slicing disc. Fit the

the salt and pinch of pepper and begin to sauté. chopped. Transfer to the pot with a ¼ teaspoon of processor. Add the garlic and leek; pulse until  nely the chopping blade into the work bowl of the food

sat. fat 0g Calories 127 (19% from fat)

(

PAGE

11),

FOR

Nutritional information per serving (1 cup):

5. Serve in individual bowls topped with a dollop of

4. Slice the zucchini and squash, reserve in bowls. Once

3. While the garlic and leek are cooking, remove the

2. While oil is heating, prepare the vegetables. Insert

PESTO

SMALL PASTA

RINSED

KIDNEY

, (

NOT

TRIMMED

SALT

AND

OIL

SERVING

BASIL

) (

OTHER

DITALINI

AND

)

RED

RINSED

)

CHICKPEAS

HALVED

SQUASH

LENGTHWISE

TRIMMED

SODIUM

VEGETABLE

POTATOES

BULB

TRIMMED

PEELED

DIVIDED

FRESHLY GROUND

KOSHER

INCH

PIECES

TRIMMED

PEELED

OLIVE

)

COOKED

DRAINED

(15

OUNCES

AND

(15

OUNCES

AND

YELLOW

HALVED

ZUCCHINI

LOW

CHICKEN

QUARTERED

RED

FENNEL

TRIMMED

CARROTS

PEPPER

INTO

LEEK

CLOVE

TABLESPOONS VARIETY

(

OPTIONAL

CUPS BEANS

CAN DRAINED

CAN LENGTHWISE

TRIMMED SMALL

AND SMALL

STOCK CUPS

PEELED OUNCE

SMALL CELERY STALK AND

MEDIUM BLACK

TEASPOON DIVIDED

TEASPOON CUT

SMALL GARLIC TABLESPOON

1. Put the olive oil in a large pot set over medium heat.

Makes about 12 cups

6 ½ 1

1 1 ½

Pesto stars in this brightly  avored springtime soup.

SPRING VEGETABLE MINESTRONE

SOUPS/SALADS/SIDES

 ber 2g

fat 16g

calc. 29mg

pro. 1g

sod. 598mg

carb. 17g

chol. 55mg

thinner soup is desired, add the remaining cup. take about 2 minutes to reach a nice consistency). If a tube. Add ½ cup of the cream until smooth (this will ing, slowly add the hot cooking liquid through the feed while puréeing). Process to purée and while process(this will make it easier to add to the food processer food processor and transfer liquid to a measuring cup

tender, about 15 minutes. maintain a simmer. Allow to simmer until potatoes are mixture to a boil. Once boiling, reduce heat to cinnamon, cayenne and broth and raise heat to bring vegetables in the pot and stir to fully coat. Add the slicing disc. Slice the potatoes. Add to the softened potatoes. Remove the chopping blade and insert the

be low so the vegetables do not pick up any color). until softened, about 8 minutes (you want the heat to pot with a pinch each of the salt and pepper. Sauté until  nely chopped, about 8 to 10 times. Put into the processor. Add the garlic, ginger and leek and pulse the chopping blade into the work bowl of the food

sat. fat 11g Calories 221 (66% from fat)

Nutritional information per serving (1 cup):

5. Serve immediately.

CUP

HEAVY

CREAM

BROTH

LOW

SODIUM

VEGETABLE

4. Using a slotted spoon, transfer the soup solids to the

GROUND

COLD

FEED

PEELED

THE

POTATOES

IMMEDIATELY

FIT

POUND

SWEET

)

WATER

3. While the vegetables are cooking, prepare the

KOSHER

AND

CUT

INTO

2. While butter is heating, prepare the vegetables. Insert

GINGERROOT

PEELED

BUTTER

CHICKEN

CAYENNE

USING

(

RESERVE

CUT

PEPPER

FRESHLY GROUND

PIECES

TRIMMED

PIECE

CLOVE

CUPS PINCH CINNAMON

TEASPOON IF NOT

TUBE AND

(

ABOUT

MEDIUM BLACK

PINCH SALT, DIVIDED

TEASPOON

INCH

LEEK PEELED

INCH

GARLIC UNSALTED

TABLESPOONS

1. Put the butter in a medium pot set over low heat.

Makes about 10 cups

1 ½1

This velvety soup is perfect for a brisk fall day.

CREAMY SWEET POTATO SOUP

 ber 2g

fat 0g

calc. 17mg

pro. 1g

sod. 361mg

carb. 5g

chol. 0mg

desired. Serve. 7 times to incorporate. Taste and adjust seasoning as

and pulse 7 to 8 times to rough chop. the scallions, cucumber, bell peppers and tomatoes, chop. Pulse an additional 4 to 5 times if necessary. Add garlic, jalapeño, and parsley down the feed tube to food processor. With the machine running, drop the

SOUPS/SALADS/SIDES

LOW

JUICE

VINEGAR

SALT

AND

CUT

sat. fat 0g Calories 24 (5% from fat)

Nutritional information per serving (½ cup):

2. Add the remaining ingredients and pulse another 6 to

INTO

CUT

INTO

AND

CUT

PARSLEY

AND

CUT

1. Insert the chopping blade into the work bowl of the

Makes 3½ cups

JUICE

LIME

CUT

SAUCE

WINE

PIECES

CORED

RIPE

PIECES

PEPPER

PIECES

TRIMMED

TALIAN

PIECES

PEELED

VEGETABLE

HOT FRESH RED

PEPPER

FRESHLY GROUND KOSHER

INCH

VINE

PIECES

PEPPER

INCH

BELL

PIECES

CUCUMBER

INCH

DISCARDED

INCH

SEEDED

CLOVE

SODIUM

CUPS DASHES TEASPOON TEASPOON BLACK

TEASPOON TEASPOON INTO

TOMATOES MEDIUM

INCH

RED

BELL

INTO

YELLOW

INCH

LARGE INTO

SCALLIONS STEMS

CUP

FRESH

INTO

JALAPEÑO GARLIC

1½ 3 1 1

¼ 1

1 1

This bright and vibrant soup is perfect all summer long.

GAZPACHO

APPETIZERS

Nutritional information per serving:

warm. halfway through cooking. Remove and allow bread to rest 5 minutes before slicing. Serve

9. Bake for 30 to 35 minutes or until golden brown and cooked through, rotating the pan

in the top. baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits pinch to seal. Roll the dough over so it is seam side down and arrange in the center of the the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and end closest to you and tightly pull it over the dough in the center to cover and complete you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take the long

8. Brush the border of the dough with the egg wash. Starting with the long end farthest from

1-inch border around the outside.

7. Evenly spread the broccoli-cheese mixture all over the dough in a single layer, leaving a

dough back together. dough onto prepared baking sheet and reshape if necessary. If any tears appear, pinch the press out dough into a 14 x 8 inch rectangle, turning and stretching as needed. Gently lift

6. Punch down pizza dough on a lightly  oured surface. With the tips of your  ngers, gently

stir to completely combine. remaining salt and pepper. Add to broccoli rabe and medium mixing bowl with the ricotta, nutmeg,

WASH

FOR

PEPPER

NUTMEG

PECORINO

WHOLE CLOVES FLAKES

AND

THAN

BROCCOLI

PIZZA

TEASPOON

EGG FLOUR

UNBLEACHED BLACK

TEASPOON PINCH OUNCE CUP GARLIC PEPPER

TEASPOON DIVIDED

TEASPOON PIECES

TRIMMED MORE BUNCH

VEGETABLE TABLESPOONS

RECIPE

¼ ½ 2

⁄8

2 1

WATER

WITH

)

BEATEN

DOUGH

PURPOSE

EGG

ROLLING

ALL

FRESHLY GROUND

blade, and process to  nely grate. Put into a into the work bowl, still  tted with the chopping

5. While the vegetables are cooking, put the pecorino slightly.

 akes. Remove from the heat and set aside to cool through cooking, stir in the garlic and red pepper for about 7 to 8 minutes, or until just tender. Halfway

MILK

but will shrink as it cooks. Season with salt and sauté

4. Add broccoli rabe to the skillet – it will look like a lot chop.

unit running, drop the garlic through feed tube to into the work bowl of the food processor. With the

RICOTTA

PEELED

RED

CRUSHED

KOSHER

SALT

3. While the oil is heating, insert the chopping blade

CUT

INTO

INCH

medium heat until shimmering.

2. Heat the remaining oil in a 10-inch sauté pan over

(

of the oil and set aside. oven. Lightly coat a baking sheet with 1 tablespoon

1. Preheat oven to 400˚F with rack in the middle of the

39)

PAGE

(

POUND

RABE

DIVIDED

GRAPESEED

DOUGH

OIL

Makes one 14-inch roll

of broccoli rabe in this version.

Sweet ricotta complements the slight bitterness

BROCCOLI RABE BREAD

APPETIZERS

 ber 2g

fat 13g

calc. 73mg

pro. 8g

sod. 406mg

carb. 16g

chol. 36mg

sat. fat 4g Calories 204 (54% from fat)

Nutritional information per serving (based on 14 servings):

cooking. Remove and allow bread to rest 5 minutes before slicing. Serve warm.

8. Bake for 30 minutes or until golden brown and cooked through, rotating the pan halfway through

wash, and with a paring knife cut 3 evenly spaced slits in the top. so it is seam side down and arrange in the center of the baking sheet. Brush all over with egg along the seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over you and tightly pull it over the dough in the center to cover and complete the roll. Pinch to seal all the dough into a log (like a jelly roll) to the center of the rectangle. Take the long end closest to

7. Brush the border of the dough with the egg wash. Starting with the long end farthest from you, roll

the outside. Sprinkle remaining cheese evenly over the sausage mixture.

6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch border around

sheet and reshape if necessary. If any tears appear, pinch the dough back together. 14x8-inch rectangle, turning and stretching as needed. Gently lift dough onto prepared baking

With the tips of your  ngers, gently press out into a

5. Punch down pizza dough on a lightly  oured surface.

WASH

FOR

HOT

SWEET

CLOVES

FENNEL

PIZZA

TEASPOON LIGHTLY BEATEN EGG

FLOUR UNBLEACHED

TABLESPOONS CASINGS

POUND SAUSAGE

POUND MOZZARELLA

OUNCES DIVIDED

TEASPOON SMASHED

GARLIC CORED

REMOVED SMALL

VEGETABLE TABLESPOONS

RECIPE

2 1

WATER

)

WITH

EGG

DOUGH

PURPOSE

WINE

SAUSAGE

REMOVED

SALT

LARGE

ROLLING

ALL WHITE

REMOVED

TALIAN

CASINGS

TALIAN

DIVIDED

LOW

MOISTURE

KOSHER

rella. Set aside to cool slightly. from heat. Discard garlic and stir in ½ cup of the mozza wine has evaporated, about 1 minute, and remove pan the bottom of the pan with a wooden spoon. Cook until Add fennel and stir. Add the wine and scrape any bits on sausage is browned with no pink, about 5 to 7 minutes.

medium-size chunks directly into the pan. Cook until Return pan to the heat and break sausage up into

4. Once the fennel has cooked, reserve in a separate bowl.

the shredding side. Shred mozzarella; reserve in bowl. and garlic are cooking, remove the slicing disc and  ip to the fennel is softened and lightly browned. While fennel

PEELED

AND

teaspoon of the salt. Sauté for about 8 to10 minutes until Add fennel to the hot skillet with the garlic and ¼ work bowl of the food processor and slice the fennel.

3. While the oil is heating, insert the slicing disc into the

2. Heat remaining oil in a 10-inch skillet over medium heat.

Lightly coat a baking sheet with 1 tablespoon of the oil.

39)

AND

FRONDS

(

PAGE

QUARTERED

BULB

OIL

DIVIDED

GRAPESEED

DOUGH

1. Preheat oven to 400˚F with rack in the middle of the oven.

Make one 14-inch roll

feel free to use whatever suits your taste.

We use a combination of sweet and hot sausage in this bread but

This recipe is great for a hungry crowd and can easily be doubled.

SAUSAGE BREAD (STROMBOLI STYLE)

 ber 1g

fat 5g

calc. 12mg

pro. 4g

sod. 360mg

carb. 7g

chol. 13mg

them cocktail size. substitute. Just cut each slice in quarters to make bread, such as Pepperidge Farm brand, is a good

immediately.

down. Top with another piece of bread, cream cheese side cucumber slices and a piece of smoked salmon each. each piece of bread. Top half of the slices with 3 Spread 1 teaspoon of cream cheese on one side of

moon shapes). processor. Slice the cucumber (you will have half-

sat. fat 2g Calories 85 (48% from fat)

Nutritional information per sandwich:

*If you cannot  nd cocktail bread, extra-thin sliced

3. Halve the sandwiches on the diagonal and serve

PIECES

INTO

SALMON

CUT

SMOKED

BREAD

CHEESE

CREAM

SOFTENED

CAPER

VARIETY

2. Lay the slices of bread on a clean work surface.

AND

MEDIUM

CUCUMBER

TORN

OUNCES COCKTAIL

LOAF

PUMPERNICKEL

(

PAGE

6),

LEMON

DILL

CUP

SALMON

WIDTHWISE HALVED

LENGTHWISE

SMALL

1. Insert the slicing disc into the work bowl of the food

Makes about 22 sandwiches

APPETIZERS

3.5

lots of color to your table.

lunch buffet – they are not only delicious, but they will also bring

Be sure to have these sandwiches front and center on your

CUCUMBER-SALMON TEA SANDWICHES

APPETIZERS

 ber 1g

fat 4g

calc. 10mg

pro. 1g

sod. 198mg

carb. 7g

chol. 11mg

them cocktail size. substitute. Just cut each slice in quarters to make bread, such as Pepperidge Farm brand, is a good

immediately.

the remaining bread. piece of bread, buttered side down. Continue with 3 radish slices and a pinch of salt. Top with another piece of bread. Top half of the buttered pieces with Spread 1 teaspoon of butter on one side of each

slice. processor. Fill the feed tube with the radishes and

sat. fat 3g Calories 72 (56% from fat)

Nutritional information per sandwich:

*If you cannot  nd cocktail bread, extra-thin–sliced

3. Halve the sandwiches on the diagonal and serve

SEA

SALT

SOFTENED CUP

DILL

BUTTER

(

PAGE

5),

BREAD

2. Lay the slices of bread on a clean work surface.

TRIMMED

(

ABOUT

RYE COCKTAIL

LOAF

SLICED

SMALL

BUNCH

SMALL

RADISHES

1. Fit the slicing disc into the work bowl of the food

Makes about 22 sandwiches

An elegant sandwich to serve for light lunch or afternoon tea.

DILL-RADISH TEA SANDWICHES

APPETIZERS

 ber 1g

fat 2g

calc. 11mg

pro. 1g

sod. 138mg

carb. 5g

chol. 0mg

paprika and za’atar, if using, over the oil. with the remaining tablespoon of oil. Sprinkle the a slight indentation in the center of the dip and  ll

bowl as needed. minutes, stopping to scrape down the sides of the ing ingredients and process until smooth, about 5 down the sides of the bowl and repeat. Add remaingarlic and process to chop, about 10 seconds. Scrape food processor. Add the parsley, lemon zest, salt and

(

)

PAPRIKA

sat. fat 0g Calories 43 (41% from fat)

Nutritional information per serving (1 tablespoon):

2. For serving, transfer hummus to a shallow bowl. Make

FOR

OIL

CUMIN

AND

EACH

)

SALT

OLIVE

JUICE

PEELED

ZEST

PARSLEY

VIRGIN GROUND

LEMON

TAHINI

DRAINED

OUNCES

KOSHER

LEMON

TALIAN

OPTIONAL

PINCH

A’ATAR

(

OPTIONAL

TEASPOON SERVING

PLUS

TABLESPOON

CUP

EXTRA

TEASPOON CUP

WATER

CUP

FRESH

TABLESPOONS RINSED

CHICKPEAS CANS

(15.5

GARLIC

CLOVE

TEASPOONS TEASPOON LEAVES

ONLY

CUP

FRESH

⁄8

¼ ½ ¼ ¼ 2

2 1 1¼ ½

1. Insert the chopping blade into the work bowl of the

Makes about 2½ cups

Serve this brightly  avored dip with warm pita for a satisfying snack.

HUMMUS

APPETIZERS

 ber 3g

fat 4g

calc. 28mg

pro. 3g

sod. 311mg

carb. 10g

chol. 0mg

than 4 minutes. Serve warm. frequently, until slightly darkened in color, no more the puréed bean mixture to the pan and cook, stirring skillet and set over medium-high heat. Once hot, add

Add salt to taste. feed tube as you go to achieve a nice creamy texture. consistency is reached, adding water through the  tted with the chopping blade. Pulse until desired

and softened a bit more, about 6 to 8 minutes. minutes. Add the drained beans and cook until hot cumin and cayenne. Sauté until softened, about 4 chopped vegetables, tomato paste, a pinch of salt, skillet set over medium heat. Once oil is hot, add the

the bowl and process to  nely chop. food processor. Put the garlic, onion and jalapeño in

sat. fat 0g Calories 83 (41% from fat)

Nutritional information per serving (¼ cup):

1½

CUPS

4. Put the remaining 1 tablespoon of oil in the same

)

PINTO

CUMIN

3. Transfer all ingredients to the food processor, still

PASTE

SALT

DIVIDED

AND

CUT

PIECES

PEELED

AND

2. Put 1 tablespoon of the oil in a medium nonstick

PEELED

WATER

DRAINED

OUNCES

CAYENNE

GROUND

KOSHER

TOMATO

OIL

GRAPESEED

INCH

PIECES

SEEDED

INTO

INCH

ONION

CLOVES

BEANS CAN

(15.5

PINCH PINCHES DIVIDED

TEASPOON TABLESPOON VEGETABLE

TABLESPOONS INTO

JALAPEÑO CUT

MEDIUM GARLIC

1. Insert the chopping blade into the work bowl of the

Makes about 2 cups

is just as simple and much more delicious!

It is easy enough to buy canned, but making your own

1 1 1

½ 1

½ 2

REFRIED BEANS

APPETIZERS

you have all the ingredients prepped and ready to go. NOTE: These nachos are a breeze to make, especially if

Nutritional information per serving (based on 12 servings):

salsa, guacamole and sour cream. until the cheese is fully melted. Serve immediately with

6. Bake in the preheated oven for about 15 minutes, or

PLAIN

15)

PAGE

(

14)

CREAM

(

PAGE

over the rest of the assembled nacho ingredients. Shred the cheese(s). Remove and evenly distribute

ACK

nachos. Flip the slicing disc to the shredding side. Slice the olives. Remove and distribute on top of the

BLACK

5. Remove the chopping blade and insert the slicing disc.

chop. Again, remove and distribute on the chips.

AND

CUT

4. Put the tomatoes into the work bowl and pulse to

Remove and evenly distribute on the chips and beans.

AND

PIECES

ONTEREY

PITTED

TOMATOES

PIECES

SEEDED

INCH

TRIMMED

, OR A

MIX

THE

bowl and pulse to roughly chop, about 5 times. food processor. Put the scallions and jalapeño in the

3. Insert the chopping blade into the work bowl of the

the chips. Reserve.

2. Evenly distribute dollops of the refried beans on top of

baking pan. with foil. Evenly distribute the chips on the prepared

COVER

CANNED

(

RECIPE BEANS

)

RIMMED

BAG

TORTILLA

)

YOGURT CUP

SOUR

CUP

GUACAMOLE

CUP

SALSA

TWO

CHILLED

HEDDAR

OUNCES

OLIVES CUP

WHOLE

CUP

GRAPE

INTO

INCH

JALAPEÑO CUT

INTO

SCALLIONS

FOLLOWS HOMEMADE CUP

REFRIED

BAKING

SHEET

THE

BOTTOM

CHIPS

(

ENOUGH

STANDARD

½ ²⁄³ ²⁄³

¾ ½

SMALL

LARGE

1. Preheat oven to 375°F. Line a rimmed baking sheet

Makes 10 to 12 servings

TEN-LAYER NACHOS

different cheeses or substituting your own favorite nacho toppings. These nachos are stacked high with delicious ingredients. Try using

BREAKFAST & BRUNCH

 ber 0g

fat 17g

⁄8

-inch thick circle and  t into a

calc. 90mg

pro. 6g

a pinch of the salt. Sauté until softened, about 4 Once oil is hot, add the chopped garlic and leek with

4. Put oil in a medium skillet over medium-low heat.

disc and slice the mushrooms. Remove the chopping blade and insert the slicing process until  nely chopped. Remove and reserve. processor. Put the garlic and leek into the bowl and chopping blade into the work bowl of the food

3. While shell is baking, prepare the  lling. Insert the

reserve. Reduce the oven temperature to 325˚F. brown, an additional 10 to 15 minutes. Remove and ment and continue baking until the shell is golden no longer wet. Remove the beans/rice and parch- minutes, or until the dough under the parchment is down with dried beans or rice. Bake for 15 to 20 dough. Line the shell with parchment and weigh it all over but make sure not to go entirely through the minutes. Using a fork, prick the chilled dough evenly 9-inch tart pan. Chill in refrigerator for about 20

2. Roll out dough to

1. Preheat oven to 350°F.

Makes 12 servings

sod. 191mg

carb. 10g

chol. 102mg

black pepper

¼ to ½ teaspoon dried)

divided

cleaned

1-inch pieces trimmed and cut into

(page 40)

sat. fat 5g Calories 217 (71% from fat)

Nutritional information per serving:

* You may substitute half & half for the milk and cream.

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

8. Bake for 25 to 30 minutes until quiche is just set.

the top. the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on

7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of

remaining salt and the pepper in the work bowl. Process to fully combine.

6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolks,

Gruyère. Remove and reserve.

5. While the mushrooms are cooking,  ip the slicing disc to the shredding side and shred the

picked up some color, about 6 to 10 minutes. minutes. Add the mushrooms and thyme. Sauté until mushrooms are softened and have

¼ teaspoon freshly ground 2 large egg yolks 3 large eggs

⁄3 cup heavy cream*

1 cup whole milk* 2 ounces Gruyère

1 teaspoon fresh thyme (or

¼ teaspoon kosher salt, 1 teaspoon olive oil

4 ounces mushrooms,

1 small to medium leek, 1 garlic clove, peeled

½ recipe pâte brisée dough

lunch or dinner when paired with salad.

Quiche works for any meal, from an elegant weekend brunch, to a light

MUSHROOM, LEEK AND GRUYÈRE QUICHE

3g | chol. 225mg | sod. 248mg | calc. 73mg |  ber 1g

Calories 127 (56% from fat) | carb. 5g | pro. 9g | fat 8g | sat. fat

Nutritional information per serving:

add to the coated pan. etables are sautéed, stir them into beaten eggs; and cooking spray before adding the eggs. Once the veg-

*If not using a nonstick pan, coat the pan with a nonstick

cutting board. Cut the frittata and serve immediately.

8. Carefully remove skillet from oven and invert onto a

about 20 to 25 minutes. until the top of the frittata is golden and puffed, about 6 to 8 minutes. Place skillet into oven and bake the bottom and sides of the frittata begin to set, shredded parmesan. Leave skillet on the heat so that with the eggs, remaining salt and pepper and mixture back to the pan, stir to combine, then top

7. Once potatoes have browned, add the onion/pepper

pepper. Sauté until browned and tender. to the pan with 2 pinches each of the salt and potatoes from the water and dry well on a towel. Add

6. Add the remaining oil to the pan. Remove the

and reserve. sauté until softened, about 6 to 8 minutes. Remove pepper, with a pinch each of the salt and pepper;

BEATEN

DIVIDED

FRESHLY GROUND

EGGS PEPPER

coat the surface evenly. Add the garlic, onion and Add 2 teaspoons of the olive oil and swirl the pan to

5. Place a 10-inch nonstick skillet* over medium heat.

side. Shred the Parmesan; reserve.

4. Remove the slicing disc, and  ip to the shredding

Slice the potato; remove and reserve in cold water. onion and pepper. Remove vegetables and reserve. blade and insert the slicing disc assembly. Slice the

3. Keeping the garlic in the bowl, remove the chopping

chop. the garlic through the feed tube and process to  nely of the Food Processor. With the unit running, drop

2. Insert the metal chopping blade into the work bowl

OLIVE

OIL

ARMESAN

COLD

WATER

OUNCES

RUSSET

AND

PEPPER

AND

PEELED

HALVED

MEDIUM

CORED

BELL

PEELED

AND

RED

ONION

CLOVES

KOSHER

SALT

1. Preheat oven to 350°F. Makes 10 servings

BREAKFAST & BRUNCH

LARGE BLACK

TEASPOON DIVIDED

DIVIDED TABLESPOON

OUNCE RESERVED

PEELED POTATO SMALL

SEEDED QUARTERED MEDIUM

HALVED SMALL

GARLIC

TEASPOON

1 1

1 2

cooked Italian sausage mixed into it.

Frittatas are simple and delicious. This is also tasty with some crumbled,

PEPPER, ONION AND POTATO FRITTATA

BREAKFAST & BRUNCH

 ber 1g

fat 8g

calc. 14mg

pro. 3g

sod. 183mg

carb. 28g

chol. 23mg

sat. fat 1g Calories 194 (37% from fat)

Nutritional information per serving:

loaf out onto a wire rack to cool completely.

6. Cool on a wire rack for 5 minutes, and then turn the

cake tester comes out clean. middle of the oven for 1½ hours, until a toothpick or

5. Pour the batter into the prepared pan and bake in the

4 to 5 times to combine. Scrape down the bowl. 15 pulses total). Add the dried fruit, and pulse about bowl as necessary until fully incorporated (about 12 to between short and long pulses, scrape down the mixture and scrape down the bowl. Alternating

SUGAR

until combined. Add the dry ingredient/zucchini

oil, the sugar, and the eggs. Process for 5 seconds

4. Reinsert the chopping blade and add the vegetable

ingredients. Stir to mix.

DRIED

CHERRIES

EGGS

GRANULATED

OIL

GRAPESEED

ZUCCHINI

CRANBERRIES

the walnuts and zucchini to the bowl with the dry the zucchini to  t the feed tube and shred. Transfer chopping blade and insert the shredding disc. Trim

3. Leaving the nuts in the work bowl, remove the

to the work bowl and chop, 5 pulses.

POWDER

SALT NUTMEG ALLSPICE

WALNUTS BAKING KOSHER GROUND GROUND

ingredients to a large bowl; reserve. Add the walnuts powder and process for 10 seconds to sift. Transfer food processor. Add the  our, spices, salt and baking

2. Insert the chopping blade into the work bowl of the

with cooking spray.

GROUND

PURPOSE

FLOUR

SPRAY

UNBLEACHED

COOKING

1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan

Makes one 2-pound loaf (16 servings)

OR CUP

LARGE CUP VEGETABLE

CUP OUNCES

APPROXIMATELY LARGE

LIGHTLY TOASTED CUP

TEASPOON TEASPOON TEASPOON TEASPOON CINNAMON

TEASPOONS ALL

CUPS NONSTICK

½ 2 1

½ 1 1 ¼ ¾

1½

2¼

This moist, quick bread is perfect for breakfast or for an afternoon snack.

ZUCCHINI SPICE BREAD

BREAKFAST & BRUNCH

 ber 3g

fat 21g

calc. 27mg

pro. 6g

sod. 372mg

carb. 26g

chol. 62mg

sat. fat 4g Calories 306 (60% from fat)

Nutritional information per muf n:

cake tester comes out clean. and bake for 18 to 20 minutes, until a toothpick or

5. Divide the batter among the prepared muf n cups

to incorporate. coconut and sun ower seeds. Pulse 3 to 4 more times Scrape down the sides of the bowl and add the carrot mixture, and pulse three times to combine.

SEEDS

COCONUT

EXTRACT

PURE OIL

ROOM

SUGAR

LIGHT

EGGS

process for 5 seconds, until combined. Add the  our/

GRATED

)

OATS

GROUND BAKING KOSHER

WHEAT FLOUR

FLOUR

COOKING

CARROTS

ZEST

INSTANT

PEELED

sugar, eggs, oil and vanilla to the work bowl and

4. Reinsert the chopping blade and add the brown

with the dry ingredients and stir to combine; reserve.  t the feed tube snugly and shred. Add to the bowl blade and insert the shredding disc. Cut the carrots to Leaving the nuts in the bowl, remove the chopping

3. Add the walnuts and pulse to chop, about 5 times.

mixing bowl; reserve. 10 seconds to sift. Transfer ingredients to a medium

SODA

SALT

cinnamon, oats and zest to the work bowl; process for food processor. Add the  ours, salt, baking soda,

2. Insert the chopping blade into the work bowl of the

muf n pan with nonstick cooking spray and set aside.

SPRAY

1. Preheat the oven to 350°F. Lightly coat a six-cup

Makes 6 muf ns

SUNFLOWER TABLESPOONS

UNSWEETENED CUP

SHREDDED

VANILLA TEASPOON

VEGETABLE CUP

GRAPESEED

TEMPERATURE LARGE

BROWN CUP

PACKED

AND

TRIMMED

LARGE LIGHTLY TOASTED

CUP

WALNUTS

ORANGE TEASPOON

(

NOT

CUP

ROLLED

CINNAMON TEASPOON

TEASPOON TEASPOON CUP

WHOLE

ALL

PURPOSE

CUP

UNBLEACHED

NONSTICK

¹⁄³

½ ¾ ½ ¹⁄³

A delicous yet healthy way to start the day.

MORNING-GLORY MUFFINS

BASICS

 ber 3g

fat 6g

calc. 7mg

pro. 1g

sod. 118mg

carb. 4g

chol. 0mg

10 to 15 pulses. salt. Pulse until desired consistency is achieved, about directly into the work bowl and add the lime juice and

chop. Scrape down the sides of the bowl. chop. Add the onion and cilantro and pulse 5 times to garlic and jalapeño through the feed tube to  nely food processor. With the machine running, drop the

sat. fat 1g Calories 71 (73% from fat)

Nutritional information per serving (¼ cup):

SALT

CILANTRO

2. Scoop out the insides of the avocados in pieces

AND

HALVED

PIECES

KOSHER

FRESH

INCH

PEELED

INCH

SEEDED

PEELED

TEASPOON LIME

JUICE

TABLESPOONS PITS

REMOVED

RIPE

AVOCADOS

STEMS

DISCARDED

TABLESPOON CUT

INTO

SMALL

ONION

CUT

INTO

JALAPEÑO GARLIC

CLOVE

1. Insert the chopping blade into the work bowl of the

Makes about 2½ cups

a component in our Ten-Layer Nachos!

or served alongside quesadillas for a festive dinner. It is also

Our fresh guacamole is perfect for the Sunday game

CHUNKY GUACAMOLE

½ 1

BASICS

 ber 1g

fat 0g

calc. 7mg

pro. 0g

sod. 287mg

carb. 2g

chol. 0mg

liquid. on desired consistency, strain salsa to remove excess

reached, about 8 to 10 pulses. and pulse to chop until desired consistency is pulses. Add the salt, tomatoes, cilantro and lime juice chop. Add the onion, and pulse to chop, about 3 garlic and jalapeño through the feed tube to  nely food processor. With the machine running, drop the

sat. fat 0g Calories 11 (7% from fat)

Nutritional information per serving (¼ cup):

GRAPE

INTO

ONION

½-

INCH

CLOVE

TEASPOON CILANTRO

TABLESPOONS CUPS TEASPOON CUT

SMALL INTO

JALAPEÑO GARLIC

FRESH

LIME

JUICE

STEMS

DISCARDED

FRESH

2. Taste and adjust seasoning accordingly. Depending

SALT

PIECES

AND

PEELED

PIECES

PEELED

TOMATOES

KOSHER

INCH

SEEDED

AND

CUT

1. Insert the chopping blade into the work bowl of the

Makes about 2 cups

Serve warm tortilla chips alongside this fresh and tangy salsa.

TOMATO SALSA

2 2 1

1 1

BASICS

 ber 0g

fat 10g

BLACK

PEPPER

REEK

YOGURT

(

PAGE

DRAINED

IJON

DILL

PARSLEY

GHERKIN

INTO

SHALLOT

FRESHLY GROUND

BOUGHT

FRESH

TALIAN

INTO

CUT

LARGE

OR G

CUT

SWEET

STYLE

)

10)

calc. 13mg

pro. 1g

sod. 181mg

carb. 2g

chol. 41mg

sat. fat 1g Calories 103 (87% from fat)

Nutritional information per serving (1 tablespoon):

MUSTARD

Refrigerate until ready to use. long pulses to combine. Do not over-process.

capers and pulse 5 to 10 times to chop. the sides of the bowl and add the mustard and and dill; pulse to chop, about 15 pulses. Scrape down food processor. Add the shallot, gherkins, parsley

2. Add the mayonnaise, yogurt and black pepper; use 5

INCH

TEASPOON

(

REGULAR

CUP

NONFAT PLAIN

STORE

CUPS

MAYONNAISE

CAPERS TABLESPOONS

TABLESPOON TABLESPOON STEMS

DISCARDED

CUP

FRESH

PIECES PICKLES

DRAINED PIECES

PEELED

AND

MEDIUM

¹∕8

1¼

3 1 1

1. Insert the chopping blade into the work bowl of the

Makes: 1½ cups

use Greek yogurt in place of regular.

with freshly steamed vegetables. For a richer, thick consistency,

This sauce not only complements seafood but also pairs well

RÉMOULADE SAUCE

BASICS

 ber 1g

fat 0g

calc. 13mg

pro. 1g

sod. 191mg

carb. 3g

chol. 0mg

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

accordingly. red pepper  akes. Taste and adjust seasoning 10 minutes. Stir in the black pepper and optional Turn off the heat and let the sauce cool in the pan for Cover the pan loosely and simmer for about 1 hour. Bring to a boil and then reduce the heat to low. tomatoes, wine and salt to the pan with the basil. to the work bowl and pulse to chop. Add the

garlic is fragrant. to the pan. Sauté until onion is softened and the

times. the bowl and add the onion. Pulse to chop, about 10 tube to chop. Turn unit off, scrape down the sides of machine running, drop the garlic through the feed the work bowl of the food processor. With the

medium heat.

sat. fat 0g Calories 22 (20% from fat)

Nutritional information per serving (¼ cup):

If you would like a sauce for pizza, continue to

)

FLAKES

4. While the onion mixture is cooking, add the tomatoes

RED

PEPPER

FRESHLY GROUND

, TO

TASTE

FOR

)

BASIL

(10

KOSHER

JUICES

AND

SALT

OIL

WINE

WITH

)

WHOLE

OREGANO

INCH

PIECES

PEELED

OLIVE

OUNCES

DRIED

3. When the oil is hot add the garlic, onion and oregano

2. While oil is heating, insert the chopping blade into

PEPPER

LEAVES

FRESH

DRY WHITE

TOMATOES

(28

INTO

ONION

CLOVES

(

OPTIONAL

TEASPOON BLACK

TEASPOON LARGE

SPRIGS TEASPOON CUP PLUM

CAN TEASPOON CUT

SMALL GARLIC TABLESPOON

SPICIER

SAUCE

1. Put the olive oil into a large saucepan set over

Makes about 4 cups

2 ½ ¼

1 ¾

1 4 ½

all day long. When reduced, it makes a tasty topping for homemade pizzas.

This sauce comes together in no time but tastes like it has been simmering

SIMPLE TOMATO SAUCE

 ber 0g

fat 8g

BASICS

calc. 40mg

pro. 1g

carb. 0g

sod. 74mg

chol. 2mg

the refrigerator, or it may be frozen. wrap and refrigerate. The pesto will keep for 5 days in the surface. Cover the surface directly with plastic container; tap to remove all air bubbles and even out

the work bowl. formed, about 1 minute. Scrape down the sides of tube, processing until combined and an emulsion is the olive oil in a slow, steady stream through the feed bowl and add the salt. With the machine running, add and using 10 to 15 long pulses, chop. Scrape the and pulse to chop, about 5 to 6 times. Add the basil until  nely chopped, about 30 seconds. Add the nuts cheese and garlic through the feed tube to process food processor. With the machine running, drop the

sat. fat 1g Calories 72 (80% from fat)

Nutritional information per serving (1 tablespoon):

2. To store the pesto, transfer to a glass jar or airtight

²⁄³

CUP

EXTRA

VIRGIN

OLIVE

OIL

BASIL

TIGHTLY PACKED

PINE

CLOVE

CUBES

TEASPOON

OUNCES

FRESH CUPS

LIGHTLY TOASTED CUP

GARLIC

½-

INCH

ECORINO

OUNCES

¼ 1

KOSHER

SALT

)

LEAVES

(

ABOUT

NUTS

PEELED

CHEESE

CUT

INTO

ARMESAN

1. Insert the chopping blade into the work bowl of the

Makes about 1¼ cups

of herbs or nuts in this recipe.

BASIL PESTO

so adjust the amount of cheese if desired. Try any combination

This is a slightly cheesier version of the standard pesto,

BASICS

 ber 0g

⁄3 cup  rmly

fat 10g

calc. 5mg

pro. 1g

sod. 104mg

carb. 0g

chol. 41mg

4 minutes. Taste and adjust seasoning accordingly. enous, slowly add the remaining oil until thick, about minute. Once the mixture is emulsi ed and homogadding the next. This step should take about 1 sure each drop is incorporated into the yolks before oil through the feed tube in a very slow stream, being

seconds. lemon juice and water until smooth, about 30 food processor. Process the egg yolks, salt, mustard,

sat. fat 1g Calories 93 (96% from fat)

(1 tablespoon, using egg yolks): Nutritional information per serving

yolks. raw eggs, Egg Beaters® may be substituted for the egg For lower-cholesterol mayonnaise, and to avoid using

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

oil. etc.), stems removed, with the yolks before adding the packed fresh herbs (i.e., parsley, dill, tarragon, basil,

NOTE: For fresh herb mayonnaise: process

OIL

WATER FRESH

LEMON

JUICE

2. With the machine running, add the  rst ¼ cup of the

SALT

DIJON

MUSTARD

KOSHER

EGG

YOLKS

1. Insert the chopping blade into the work bowl of the

Makes 1¼ cups

VEGETABLE CUP

GRAPESEED

TABLESPOON TABLESPOON TEASPOON TEASPOON LARGE

¾ 1 1 1 ¾ 4

Taste the difference in homemade mayonnaise.

BASIC MAYONNAISE

BASICS

 ber 0g

fat 10g

calc. 4mg

pro. 1g

sod. 68mg

carb. 1g

chol. 24mg

crisps. This will de nitely impress your guests! with a Parmesan crisp. 2 ounces of cheese will make 8 croutons, a bit of dressing and then top each portion torn or shredded romaine lettuce, 2 cups of garlicky While crisps are baking, toss together 4 to 6 cups of golden. Allow to cool on the sheet for a few minutes. for about 8 minutes, or until melted and slightly sheet (such as the Silpat brand). Bake in a 400°F oven apart, on to a baking pan lined with a nonstick baking san, and then portion out by the tablespoon 2 inches disc makes it easy. Shred about 2 ounces of Parmelove to make elegant Parmesan crisps. The shredding

dressing is emulsi ed, about 30 seconds to 1 minute. through the feed tube in a steady stream until the

pepper to the work bowl. Process until well blended. lemon juice, vinegar, Worcestershire sauce and chopped. Add the anchovies, egg yolks, mustard, garlic through the feed tube and process until  nely food processor. With the machine running, drop the

sat. fat 2g Calories 91 (95% from fat)

Nutritional information per serving (1 tablespoon dressing):

OIL

TIP: For the perfect accompanying Caesar Salad, we

2. With the machine running, slowly pour olive oil

1. Insert the chopping blade into the work bowl of the

Makes 1 cup

OLIVE

ORCESTERSHIRE

WINE

LEMON

MUSTARD

PEELED

VIRGIN

RED

FRESH

IJON

YOLKS

PEPPER

FRESHLY GROUND

EGG

FILLETS

CLOVES

EXTRA

CUP BLACK

TEASPOON SAUCE

TEASPOONS VINEGAR

TEASPOONS JUICE

TEASPOONS TEASPOONS LARGE ANCHOVY GARLIC

²⁄³

4 2 2 6 2

can easily be used.

CAESAR DRESSING

to the classic. If you’d prefer not to use raw egg yolks, egg substitute

There are many versions of this recipe, but our take is pretty close

BASICS

 ber 0g

fat 8g

calc. 17mg

pro. 1g

sod. 89mg

carb. 2g

chol. 0mg

too thick, process in additional water. process until desired consistency. If dressing seems add the oil through the feed tube. Continue to

salt and pepper. Add the tahini, ¼ cup of water, lemon juice, honey,  nely chopped. Stop machine to scrape down sides. garlic through the feed tube. Allow to process until food processor. With the machine running, drop the

sat. fat 1g Calories 72 (88% from fat)

Nutritional information per serving (1 tablespoon):

OIL

SALT

2. Turn machine on to process and while mixing, slowly

OLIVE

VIRGIN

FRESHLY GROUND KOSHER HONEY

FRESH

DIVIDED

PEELED

EXTRA

PEPPER

JUICE

WATER TAHINI

CLOVE

CUP BLACK

TEASPOON TEASPOON TEASPOON LEMON

TABLESPOONS CUP CUP GARLIC

¼ ¾ 1

2 ¼

¹⁄³ 1

1. Insert the chopping blade into the work bowl of the

Makes about 1¼ cups

just as delicious on a salad of mixed greens.

its jar. This dressing is a perfect match for our falafel on page 34, but is also stores. Be sure to stir well before measuring out, as it naturally separates in Tahini (a paste of ground sesame seeds) can now be found in most grocery

TAHINI DRESSING

BASICS

 ber 0g

fat 11g

 ber 2g

fat 10g

calc. 1mg

pro. 0g

calc. 11mg

pro. 5g

sod. 80mg

carb. 1g

sod. 105mg

carb. 4g

chol. 0mg

sat. fat 2g Calories 93 (97% from fat)

Nutritional information per serving (1 tablespoon):

enous, about 1½ minutes. through the feed tube until all ingredients are homog-

2. With machine running, slowly pour the olive oil

 nely chop. and pepper to the bowl and process to combine and food processor. Add the vinegar, shallot, mustard, salt

1. Insert the chopping blade into the work bowl of the

Makes 1 cup

chol. 0mg

sat. fat 1g Calories 116 (71% from fat)

Nutritional information per serving (1 tablespoon):

for more complex  avor. nuts; try adding sweet or savory spices to the spread

TIP: This method can be done with any of your favorite

seasoning as desired.

2. Add salt and pulse 2 to 3 times to incorporate. Adjust

may need to stop to scrape down periodically.) mixture is very smooth, about 3½ to 4½ minutes. (You then process until drops of oil are visible and the food processor. Pulse peanuts about 10 times and

1. Insert the chopping blade into the work bowl of the

Makes about 1 cup

OIL

OLIVE

SALT

MUSTARD

PEELED

VINEGAR

VIRGIN

GROUND KOSHER

IJON

CUP

EXTRA

WHITE

PEPPER

TEASPOON TEASPOON TEASPOON AND

HALVED

SMALL

SHALLOT

CUP

HAMPAGNE

¼ ½ 1

½ ¼

grilled chicken, this works great as a marinade, too.

Classic vinaigrette – tossed with mixed greens or drizzle over

BASIC VINAIGRETTE

SALT

DRY ROASTED

KOSHER

UNSALTED

TEASPOON PEANUTS

CUPS

in the  nal product.

PEANUT BUTTER

be sure to use unsalted nuts so you can control the amount of seasoning

You’ll be pleasantly surprised at how easy it is to make your own nut butter;

BASICS

 ber 0g

fat 5g

calc. 1mg

pro. 2g

sod. 160mg

carb. 1g

chol. 16mg

of the capers. most likely not necessary because of the briny  avor With this version, the extra pinch of salt is combined. Taste and adjust seasoning as desired. Add the capers, dill and salmon and pulse until fully cheese, salt and pepper, processing until combined. zest and process to break up. Then add the cream add the lemon, capers and dill. First add the lemon

of salt if desired. bined, about 20 times. Taste and add additional pinch

process until smooth. and pepper. Pulse a few times to break up, and then food processor. Add the cream cheese, pinch of salt

sat. fat 3g Calories 56 (83% from fat)

Nutritional information per serving (1 tablespoon):

SPRIGS

FRESH

DILL

OPTIONAL

WHITE STRIPS

TORN

PEPPER

FRESHLY GROUND

CUT

TEASPOONS

OPTIONAL

(

BITTER

INCH

CUT

OUNCES

BLACK PINCH

DIVIDED PINCHES

AND CHEESE PACKAGE OUNCES

DRAINED

CAPERS

PITH

REMOVED

ZEST

PIECES

LEMON

INCH

SALMON

INTO

SMOKED

NOTE: To add even more  avor to the cream cheese,

KOSHER

SALT

2. Add the smoked salmon and pulse until fully com-

INTO

PIECES

ROOM

TEMPERATURE

)

PLAIN

CREAM

STANDARD

3 2-

1. Insert the chopping blade into the work bowl of the

Makes about 1 cup

crudités or as a spread for tea sandwiches.

Delicious topping for any roasted bagel. Try the zestier version with a

SALMON CREAM CHEESE

BASICS

 ber 0g

fat 3g

calc. 1mg

pro. 1g

sod. 79mg

carb. 1g

JUICE

chol. 10mg

sat. fat 2g Calories 35 (85% from fat)

Nutritional information per serving (1 tablespoon):

between pulses if needed.

CUP

)

cheese is smooth. Scrape down the sides of the bowl ingredients have been fully incorporated and cream bowl and pulse about 10 to 12 times, until the all

CUT

2. Add the cream cheese, lemon juice and salt to the

and parsley and pulse about 6 to 7 times to chop. food processor. Add the carrot, red pepper, scallion,

AND

1. Insert the chopping blade into the work bowl of the

Makes 1½ cups

sat. fat 5g | chol. 20mg | sod. 24mg | calc. 0mg |  ber 0g

Calories 67 (100% from fat) | carb. 0g | pro. 0g | fat 7g

Nutritional information per serving (2 teaspoons):

accordingly. additional 5 seconds. Taste and adjust seasonings

4. Add salt and pepper and process to incorporate, an

seconds. butter. Process, scraping down as needed, for about 10

3. Scrape down sides of bowl if necessary, and then add the

about 20 seconds.

2. Put the dill into the work bowl and process to chop,

food processor.

1. Insert the chopping blade into the work bowl of the

Makes ½ cup

INTO

ROOM

CHEESE

HEAPING

SALT

LEMON

CUT

DISCARDED

TALIAN

ABOUT

INTO

(

PEPPER

)

PIECES

PEELED

KOSHER FRESH

AND

PACKAGE

CREAM

FRESH

(

CHOPPED

PIECES

BELL

CUP

INCH

PLAIN

STEMS

PIECES

)

½-

INCH

RED

INTO

½-

CARROT

TEASPOON TEASPOON PIECES

TEMPERATURE

STANDARD

OUNCES PARSLEY

TABLESPOON

½-

INCH

SCALLION

CUP

INTO MEDIUM

(

HEAPING

CUT MEDIUM

½ ½

or even as a topping to a baked potato.

on your morning bagel – serve with crackers, in sandwiches,

Vibrant with color and texture, this spread isn’t just for schmearing

VEGETABLE CREAM CHEESE

4 ¼

SALT

PIECES

TEMPERATURE

ERRYGOLD

QUALITY

KOSHER

INTO

ROOM

(

GOOD

DILL

PEPPER

FRESHLY GROUND

CUT

LUGRA

FRESH

BLACK PINCH

PINCHES AND

BUTTER OUNCES

CUP

DILL BUTTER

but a pat on top of grilled or roasted salmon is another great use for it.

We feature it in our Dill-Radish Tea Sandwich, page 23,

Using a high quality, European-style butter makes a difference, so splurge!

 ber 1g

fat 1g

calc. 8mg

pro. 2g

sod. 72mg

carb. 9g

chol. 0mg

BASICS

above instruction until  nely chopped. old bread. Simply break into uniform pieces and follow NOTE: Breadcrumbs can also be processed from day-

sat. fat 0g Calories 48 (11% from fat)

Nutritional information per serving (2 tablespoons):

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

 ne crumbs. 1½ minutes for coarse crumbs and 3 to 4 minutes for until desired texture is achieved; about 30 seconds to bread into pieces and pulse 10 times, then process food processor. Directly into the work bowl, break the

2. Insert the chopping blade into the work bowl of the

ly dried out. layer for about 20 minutes or until bread is complete-

1. Preheat oven to 325°F. Bake slices of bread in a single

Makes 1¼ cups

BREAD

WHITE

SLICES

Food Processor in no time at all.

with your Cuisinart

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

Classic Apple Pie Pumpkin Cheesecake Carrot Cake with Cream Cheese Frosting

DESSERTS

Buttermilk Biscuits Buttery Dinner Rolls Pâte Sucrée Pâte Brisée Pizza Dough

DOUGHS/BREADS

Fish Sticks Tacos Americanos Vegetable Stir-Fry Chicken Pot Pie Falafel

ENTRÉES

Zucchini-Carrot-Potato Cakes Shredded Brussels Sprouts Chopped Salad Coleslaw Spring Vegetable Minestrone Creamy Sweet Potato Soup Gazpacho

SOUPS/SALADS/SIDES

Stuffed Breads – 2 varieties (Sausage; Broccoli Rabe) Tea Sandwiches – 2 varieties (Radish-Dill; Cucumber-Salmon) Hummus Refried Beans Ten-Layer Nachos

APPETIZERS

Mushroom, Leek and Gruyère Quiche Pepper, Onion and Potato Frittata Zucchini Spice Bread Morning-Glory Muf ns

BREAKFAST & BRUNCH

Chunky Guacamole Tomato Salsa Rémoulade Sauce Simple Tomato Sauce Basil Pesto Basic Mayonnaise Caesar Dressing Tahini Dressing Basic Vinaigrette Peanut Butter Salmon Cream Cheese Vegetable Cream Cheese Dill Butter Basic Fresh Breadcrumbs

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 dif culty (1=easy,

every meal is covered with these easy-to-follow recipes. and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick

7-Cup Food Processor

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

RECIPES

7-CUP FOOD PROCESSOR

Recipe Booklet

ELITE COLLECTION

Version no: N MFP107 IB-11315

SIZE: 152MM(W)X229MM(H)

Pages: 60pp

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

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

Coating: Gloss varnishing Conair: By Astor You

Date: 2 /07/2012

SUN HING PRINTING CO., LTD.

Cuisinart MFP-107 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual