Cuisinart MFP-107BC, MFP-107 Series Instruction Booklet

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7-Cup Cuisinart Elite Collection® Food Processor

MFP-107 Series

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

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

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FOOD CAPACITY

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.)

5 cups

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

2 cups

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

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IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection

7-Cup Food Processor and the

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

2. Open top flaps – you will see a rectangular block of packing material that holds the processor parts, each fitted into cavity.

3. Remove the instruction/recipe book first.

4. WITH GREAT CARE, THE BLADE IS VERY SHARP, lift out the slicing/shredding disc (A), bowl cover (B), detachable stem (C) and spatula (D).

5. Lift out the top packing material.

6. Lift out the bowl (E), Remove the packing material. CAREFULLY REMOVE THE

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

7. Only the housing base (G) remains in the box. Use both hands to lift the base out of the box and place on the table of counter.

8. Assemble the bowl onto the base by 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.

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

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IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them

carefully.

3. Always unplug from outlet when not in

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

4. Do not use outdoors.

5. Do not let cord hang over edge of table or

counter, or touch hot surfaces.

6. Do not operate any appliance with a

damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other

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

2. Avoid contact with moving parts. Never

push food down by hand when slicing or shredding. Always use pusher.

3. Make sure motor has completely stopped

before removing cover. (If machine does not stop within 4 seconds after you remove the 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

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WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

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

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

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

The exclamation point within an

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

SPECIAL CORD SET INSTRUCTIONS

NOTICE

If you have a die-cast metal unit, for your protection, it is equipped with a 3-conductor cord set that has a molded 3-prong 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

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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

SealTight™ Advantage 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.

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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

™

system.

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.

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

Disc Operation

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

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.

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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

(facing page)

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!

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FOOD TOOL DIRECTIONS

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

Chopping, Mixing, 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.

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

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

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

Hard Cheeses (Parmesan, Romano, etc.)

Chopping, Mixing, Kneading Blade

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.

Baby Food Chopping Mixing, Kneading

Blade

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.

Butter Chopping, Mixing, Kneading

Blade Slicing/Shredding Disc

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.

Grating Chocolate Chopping, Mixing,

Kneading Blade

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.

Bread/Cookie/ Cracker/Chip Crumbs

Chopping, Mixing, Kneading Blade

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!

Milk Shakes/ Smoothies

Chopping, Mixing, Kneading Blade

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.

Fresh Herbs Chopping, Mixing,

Kneading Blade

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

Nuts Chopping, Mixing,

Kneading Blade

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.

"Ice Cream" Chopping, Mixing,

Kneading Blade

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.

Whipped Cream Chopping, Mixing,

Kneading Blade

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.

Superfine Sugar Chopping, Mixing,

Kneading Blade

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

Ground Meat Chopping, Mixing,

Kneading Blade

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.

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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:

Any other servicing should be

performed by an authorized service representative.

FOR YOUR SAFETY

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

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

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

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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.

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• 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

7-Cup Food Processor that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart Elite Collection

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

7-Cup Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800726-0190 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

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

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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

Page 15

DESSERTS

CLASSIC APPLE PIE

Everyone needs a fail-proof apple pie recipe –

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

RECIPE

PÂTE BRISÉE

DOUGH

(

PAGE

40)

LARGE

APPLES

OLDEN

ELICIOUS

, G

INGER

OLD

INK

ADY

TEND

TO BE

THE

TASTIEST

PEELED

CORED

AND

HALVED

JUICE

OF ½

MEDIUM

LEMON

TEASPOON

GROUND

CINNAMON

PINCH

GROUND

NUTMEG

TEASPOON

KOSHER

SALT

TEASPOON

PURE

VANILLA

EXTRACT

CUP

GRANULATED

SUGAR

EGG

WASH

LARGE

EGG

LIGHTLY BEATEN

WITH

TEASPOON

WATER

)

Makes one 10-inch pie, 8 to 12 servings

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

of the oven.

2. Roll out dough to

⁄8-inch thick circle and  t into a

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

minutes.

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

slicing disc into the work bowl of the food processor.

Stand the apple halves upright in the feed tube and

slice. Transfer to a large bowl and toss gently with the

lemon juice, spices, salt, vanilla and sugar.

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

but make sure not to go entirely through the dough.

Transfer the apple mixture into the pie shell.

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

Brush the outer rim of the pie shell with the egg wash.

Press the dough disc on top of the  lled pie, pressing

down the sides to seal. Using a paring knife, trim any

excess dough and discard (or save for another use).

Cut four ½-inch vents in the center of the top of the

pie crust (in a circular pattern, similar to a clock’s 12,

3, 6 and 9 o’clock positions). Brush the top with the

remaining egg wash, and sprinkle with granulated

sugar.

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

perature to 350°F and continue to bake until golden

brown, another 30 to 35 minutes. Let the pie rest on a

cooling rack at least 40 minutes before serving.

Nutritional information per serving (based on 12 servings):

Calories 263 (51% from fat)

carb. 30g

pro. 2g

fat 15g

sat. fat 9g

chol. 48mg

sod. 241mg

calc. 5mg

 ber 1g

Page 16

DESSERTS

Makes one 8-inch cake, about 12 servings

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

bottom rack of the oven and  ll with water. Position the

other rack in the middle of the oven, directly over the

water- lled pan. Lightly coat the inside of a springform

pan with nonstick spray; reserve.

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

work bowl of the food processor. Add the cookies and

pulse about 10 times to chop, then process to  nely

grind, about 20 seconds. Add the butter and pulse

about 5 times to combine. Remove and press into the

bottom of the prepared pan. Reserve.

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

out work bowl, and then replace the chopping blade.

Add the cream cheese. Pulse about 5 times, scrape

down sides of bowl, and then process for 30 to 35

seconds until creamy. Add the sugars and pulse a few

times, and then process until homogenous, stopping to

scrape down the sides of the bowl as needed. With the

unit running, add the vanilla and eggs, one at a time,

until combined.

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

until combined, scraping down as needed. Pulse in the

crème fraîche until combined.

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

Open the oven; if any of the water has evaporated from

the baking pan in the oven, add some more. Place the

cheesecake on the middle rack. Bake for 1 hour and

then turn the oven off and let rest in the oven for an

additional hour. Cool cheesecake completely on a

cooling rack, then cover and refrigerate for at least 8

hours.

Nutritional information per serving:

Calories 334 (60% from fat)

carb. 27g

pro. 6g

fat 22g

sat. fat 12g

chol. 122mg

sod. 258mg

calc. 36mg

 ber 1g

NONSTICK

COOKING

SPRAY

RUST

GINGERSNAP

TABLESPOONS

UNSALTED

BUTTER

SOFTENED

AND

CUBED

ILLING

OUNCES

STANDARD

PACKAGES

)

CREAM

CHEESE

SOFTENED

AND

CUT

INTO

PIECES

ROOM

TEMPERATURE

CUP

PACKED

LIGHT

BROWN

SUGAR

CUP

GRANULATED

SUGAR

TEASPOON

PURE

VANILLA

EXTRACT

LARGE

EGGS

ROOM

TEMPERATURE

CUP

PUMPKIN

PURÉE

PINCH

KOSHER

SALT

TEASPOON

GROUND

CINNAMON

⁄8

TEASPOON

GROUND

ALLSPICE

⁄8

TEASPOON

GROUND

NUTMEG

OUNCES

CRÈME

FRAÎCHE

PLAIN

GREEK

YOGURT

ROOM

TEMPERATURE

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

PUMPKIN CHEESECAKE

Page 17

DESSERTS

NONSTICK

COOKING

SPRAY

CUP

PLUS

TABLESPOONS

UNBLEACHED

ALL

PURPOSE

FLOUR

TEASPOON

GROUND

CINNAMON

TEASPOON

BAKING

POWDER

TEASPOON

BAKING

SODA

TEASPOON

KOSHER

SALT

CUP

WALNUTS

LIGHTLY TOASTED

POUND

CARROTS

(

ABOUT

MEDIUM

SMALL

CARROTS

PEELED

CUP

GRANULATED

SUGAR

CUP

PACKED

LIGHT

DARK

BROWN

SUGAR

CUP

PLUS

TABLESPOONS

GRAPESEED

VEGETABLE

OIL

LARGE

EGGS

TEASPOON

PURE

VANILLA

EXTRACT

ROSTING

OUNCES

STANDARD

PACKAGE

)

CREAM

CHEESE

ROOM

TEMPERATURE

AND

CUT

INTO

PIECES

STICK

OUNCES

)

UNSALTED

BUTTER

ROOM

TEMPERATURE

AND

CUT

INTO

PIECES

OUNCES

GOAT CHEESE

ROOM

TEMPERATURE

(

YOU

CAN

SUBSTITUTE

SOUR

CREAM

PLAIN

YOGURT

)

⁄3

CUP

CONFECTIONERS

’

SUGAR

TEASPOON

KOSHER

SALT

TEASPOON

PURE

VANILLA

EXTRACT

Makes one 8- or 9-inch cake, about 10 servings

1. Preheat oven to 350°F. Lightly coat either an 8- or 9-inch

round baking pan with nonstick cooking spray; reserve.

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

processor. Add the  our, cinnamon, baking powder,

baking soda and salt. Process to combine, about 10

seconds. Transfer to a large mixing bowl; reserve.

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

to coarsely chop. Leaving the nuts in the bowl, remove

the chopping blade and replace with the shredding disc.

Shred the carrots. Add the nuts and carrots to the bowl

with the dry ingredients; reserve.

4. Remove the shredding disc and replace with the

chopping blade. Add the sugars to the work bowl. Put

the oil, eggs and vanilla in a large measuring cup. While

unit is running, gradually add the wet ingredients to the

sugars. Process until well mixed, about 45 to 60 seconds.

Add to the mixing bowl with the dry ingredients; stir until

just combined.

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

oven. Bake for about 25 minutes, or until a cake tester

inserted in the center comes out clean. Cool in the pan.

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

it well, insert the chopping blade into the work bowl. Add

the cream cheese and butter and process until smooth,

stopping to scrape down as needed, about 40 to 60

seconds. Add the goat cheese and process until

combined, another 10 to 15 seconds. Add the sugar, salt

and vanilla. Process until completely smooth, again

stopping to scrape down the sides of the bowl as

needed.

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

9-inch cake: Frost the entire cake as one layer, spreading

evenly on the top and sides with a spatula. For an 8-inch

cake: You can make it into a two-layer cake by carefully

using a serrated knife to halve the cake horizontally.

Spread a thin layer of frosting on the top of the lower

half, and then place the top half on the lower. Then

spread a thin layer of frosting to cover all sides and top

(this is called a “crumb coat”). Chill for about 30 to 60

minutes to let that set. After chilling,  nish with the

remaining frosting. This will ensure a very clean presenta-

tion. This cake tends to be a bit crumbly so by doing the

crumb coat, your cake will be perfectly smooth.

Nutritional information per serving:

Calories 495 (62% from fat)

carb. 41g

pro. 7g

fat 35g

sat. fat 11g

chol. 74mg

sod. 405mg

calc. 58mg

 ber 2g

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

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

of the cake for a picture-perfect presentation.

CARROT CAKE WITH CREAM CHEESE FROSTING

Page 18

DOUGHS/BREADS

Makes 12 biscuits

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

parchment paper.

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

food processor. Add both  ours, cream of tartar, and

baking soda and process for 10 seconds. Add the

sugar, salt and pepper and process again for 5

seconds. Add the cold butter and pulse to incorpo-

rate until the size of the butter resembles peas.

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

all of it) through the feed tube until just incorporated

– the dough will be quite sticky. Remove dough from

work bowl and place onto a well  oured surface.

Knead dough by hand about two to three times, form

into a log and cut into 12 equal pieces. Form each

piece into a round and place evenly spaced onto the

prepared baking sheet.

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

oven and brush with melted butter. Serve immedi-

ately.

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

of dough without shaping once you’ve portioned

them out.

Nutritional information per biscuit:

Calories 210 (45% from fat)

carb. 25g

pro. 4g

fat 10g

sat. fat 7g

chol. 29mg

sod. 437mg

calc. 26mg

 ber 1g

2¼

CUPS

UNBLEACHED

ALL

PURPOSE

FLOUR

CUP

CAKE

FLOUR

TABLESPOON

CREAM

TARTA R

TEASPOONS

BAKING

SODA

TEASPOON

GRANULATED

SUGAR

TEASPOON

KOSHER

SALT

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

TABLESPOONS

UNSALTED

BUTTER

COLD

AND

CUBED

CUP

BUTTERMILK

TABLESPOONS

UNSALTED

BUTTER

MELTED

These biscuits are so light and tender, you will

want to make them every night.

BUTTERMILK BISCUITS

Page 19

DOUGHS/BREADS

Makes 12 rolls

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

sugar. Warm over low heat until the butter in melted.

Remove from heat and set aside.

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

warm water. Let stand 5 minutes, or until mixture is

foamy. Insert the chopping blade into the work bowl

of the food processor. Add the  our and salt; process

for 10 seconds. Add the milk mixture and egg to the

yeast mixture. Gently stir to combine. With the

machine running, slowly add the liquid through the

feed tube and process until a dough ball forms.

Continue processing 45 seconds to knead the dough.

Shape the dough into a smooth ball and place in a

1-gallon sealable plastic bag or large bowl. Squeeze

the air out and seal the bag or tightly cover bowl with

plastic wrap. Let rise in a warm place until the dough

has doubled in size, about 45 to 60 minutes.

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

baking pan. Divide the dough into 12 equal pieces,

about 2 ounces each). Roll into smooth rounds and

arrange in the prepared pan. Cover with plastic wrap

and let rise until the rolls have doubled in size, about

30 to 40 minutes. Combine remaining tablespoon of

milk and tablespoon of butter and heat until the

butter has melted. Just before baking, gently brush

the rolls with the butter/milk mixture. Bake until

golden brown or an internal temperature of 200˚F is

reached, about 12 to 15 minutes. Remove from pan

and let cool on a rack for about 10 minutes for

serving.

For a softer roll, brush each with melted butter just after

removing from the oven.

Nutritional information per roll:

Calories 144 (28% from fat)

carb. 7g

pro. 4g

fat 2g

sat. fat 1g

chol. 22mg

sod. 157mg

calc. 17mg

 ber 1g

TABLESPOONS

WHOLE

MILK

PLUS

TABLESPOON

FOR

BRUSHING

TABLESPOONS

UNSALTED

BUTTER

PLUS

TABLESPOON

FOR

BRUSHING

TABLESPOONS

GRANULATED

SUGAR

1¾

TEASPOONS

ACTIVE

DRY YEAST

TABLESPOONS

WARM

WATER

(105˚F- 110˚F)

CUPS

BREAD

FLOUR

TEASPOON

KOSHER

SALT

LARGE

EGG

LIGHTLY BEATEN

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

BUTTERY DINNER ROLLS

Page 20

DOUGHS/BREADS

PÂTE SUCRÉE

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

into your favorite shape and bake.

CUPS

UNBLEACHED

ALL

PURPOSE

FLOUR

TABLESPOONS

GRANULATED

SUGAR

TEASPOON

KOSHER

SALT

TABLESPOONS

UNSALTED

BUTTER

ROOM

TEMPERATURE

AND

CUBED

LARGE

EGG

YOLKS

TABLESPOON

ICE

WATER

TEASPOON

LEMON

ZEST

(

OPTIONAL

)

TEASPOON

PURE

VANILLA

EXTRACT

Makes two 9-inch single crust pies or one

9-inch

double-crust pie

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

food processor. Add the  our, sugar and salt and

process for 10 seconds to sift. Add the butter and

process until combined, about 30 seconds. With the

machine running add the yolks, one at a time, and

process until incorporated. Add the water, zest (if using)

and vanilla; pulse 3 to 4 times, until combined.

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

in plastic; chill in refrigerator until ready to use. Dough

should be  rm enough to roll.

Nutritional information per double-crust serving

(based on 12 servings):

Calories 200 (66% from fat)

carb. 15g

pro. 2g

fat 15g

sat. fat 9g

chol. 40mg

sod. 190mg

calc. 0mg

 ber 0g

Nutritional information per single-crust serving

(based on 12 servings):

Calories 92 (58% from fat)

carb. 8g

pro. 1g

fat 6g

sat. fat 4g

chol. 40mg

sod. 48mg

calc. 2mg

 ber 0g

Page 21

DOUGHS/BREADS

CUPS

UNBLEACHED

ALL

PURPOSE

FLOUR

TEASPOON

KOSHER

SALT

TABLESPOONS

UNSALTED

BUTTER

COLD

AND

CUT

INTO

½-

INCH

CUBES

CUP

ICE

WATER

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

double-crust pie

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

food processor. Add the  our and salt and process for

10 seconds to sift. Add the butter and pulse until the

mixture resembles coarse crumbs.

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

mixture just forms a dough – you may not need all of

the water. Divide dough equally into two pieces and

form each into a  at disc; wrap in plastic and refrigerate

until ready to use.

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

well for up to 6 months.

Nutritional information per double-crust serving

(based on 12 servings):

Calories 200 (66% from fat)

carb. 15g

pro. 2g

fat 15g

sat. fat 9g

chol. 40mg

sod. 190mg

calc. 0mg

 ber 0g

Nutritional information per single-crust serving

(based on 12 servings):

Calories 100 (66% from fat)

carb. 7g

pro. 1g

fat 7g

sat. fat 5g

chol. 20mg

sod. 95mg

calc. 0mg

 ber 0g

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

PÂTE BRISÉE

Page 22

DOUGHS/BREADS

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

14-inch crust)

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

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

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

food processor. Add the  our, olive oil and salt. With

the machine running, pour the liquid mixture through

the feed tube as fast as the  our absorbs it. Process

until the dough cleans the sides of the work bowl and

forms a ball. Continue to process for 30 seconds to

knead the dough. Dough may be slightly sticky.

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

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

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

hour.

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

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

appropriate recipe.

Nutritional information per serving (based on 12 servings):

Calories 62 (6% from fat)

carb. 13g

pro. 2g

fat 0g

sat. fat 0g

chol. 0g

sod. 143mg

calc. 0mg

 ber 0g

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

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

PIZZA DOUGH

2¼

TEASPOONS

STANDARD

PACKET

, ¼

OUNCE

)

ACTIVE

DRY YEAST

TEASPOON

GRANULATED

SUGAR

⁄3

CUP

WARM

WATER

(105°–115°F)

12⁄3

CUPS

BREAD

FLOUR

(

YOU

MAY

SUBSTITUTE

UNBLEACHED

ALL

PURPOSE

FLOUR

)

TEASPOON

OLIVE

OIL

PLUS

FOR

COATING

BALL

DOUGH

TEASPOON

KOSHER

SALT

Page 23

ENTRÉES

Makes about 20  sh sticks

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

food processor. Add the tortilla chips and pulse about

5 times to break up, and then process to  nely chop,

about 20 to 30 seconds. Remove and reserve in a

shallow baking dish.

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

with the citrus juice, salt and pepper.

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

baking dishes.

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

and then in the ground chips. Set on a clean platter.

Repeat with remaining  sh.

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

hot, cook  sh, putting no more than 5 pieces into the

pan at one time, until golden brown and crisp.

Remove and reserve on a cooling rack set over a

paper towel-lined tray.

6. Serve immediately, paired with the Rémoulade

on page 13.

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

Prepare as is, and then put in warmed soft tortillas,

topped with a cabbage slaw and a squeeze of lime

juice. To prepare slaw: Mix together 2 tablespoons of

chopped cilantro with 1 cup of shredded green

cabbage,

⁄8

teaspoon each of kosher salt and black

pepper and 1 teaspoon of olive oil.

Nutritional information per  sh stick:

Calories 67 (53% from fat)

carb. 5g

pro. 3g

fat 4g

sat. fat 0g

chol. 14mg

sod. 39mg

calc. 10mg

 ber 0g

CUPS

TORTILLA

CHIPS

POUND

WHITE

FISH

LEMON

SOLE

COD

JUICE

OF 1

LEMON

LIME

FOR

SEASONING

KOSHER

SALT, FOR

SEASONING

FRESHLY GROUND

BLACK

PEPPER

FOR

SEASONING

CUP

UNBLEACHED

ALL

PURPOSE

FLOUR

MIXED

WITH

PINCH

EACH

KOSHER

SALT AND

BLACK

PEPPER

LARGE

EGG

LIGHTLY BEATEN

CUP

GRAPESEED

VEGETABLE

OIL

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

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

FISH STICKS

Page 24

ENTRÉES

ARNISH

OUNCES

ONTEREY

ACK

HEAD

ROMAINE

ICEBERG

LETTUCE

PLUM

TOMATO

QUARTERED

ACO

ILLING

GARLIC

CLOVE

PEELED

JALAPEÑO

SEEDED

(

SOME

PEPPERS

TEND

TO BE

HOTTER

THAN

OTHERS

USE

YOUR

OWN

JUDGMENT

PREFERENCE

HOW

MUCH

JALAPEÑO

USE

)

MEDIUM

ONION

PEELED

AND

CUT

INTO

INCH

PIECES

POUND

STEW

MEAT, CUT

INTO

½-

INCH

PIECES

TEASPOON

GRAPESEED

VEGETABLE

OIL

TEASPOON

CHILI

POWDER

⁄8

TEASPOON

GROUND

CUMIN

⁄8

TEASPOON

DRIED

OREGANO

PINCH

CAYENNE

TEASPOON

KOSHER

SALT

TEASPOON

TOMATO

PASTE

CUP

CHICKEN

BROTH

LOW

SODIUM

SMALL

(3-

INCH

)

SOFT

CORN

TORTILLOS

KEPT

WARM

SOUR

CREAM

PLAIN

YOGURT, FOR

SERVING

OMATO

ALSA

(

PAGE

14),

FOR

SERVING

HUNKY

UACAMOLE

(

PAGE

15),

FOR

SERVING

Makes twelve tacos (6 servings)

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

food processor. Shred the Monterey Jack. Remove and

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

out.

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

lettuce, remove and reserve. Slice the plum tomato

into wedges. Reserve.

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

With the machine running, drop the garlic and

jalapeño through the feed tube and  nely chop. Stop

the machine, scrape down the sides and add the

onion. Pulse to chop, about 7 times. Scrape down the

sides once more, then add the stew meat. Using long

pulses, chop the meat, pausing between pulses to

allow meat to drop back down before pulsing again.

This will take about 10 pulses to properly chop.

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

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

to combine and cook until meat is no longer pink. Add

the tomato paste, and cook for about 1 minute; then

add the broth, cooking until the broth has evaporated.

Remove pan from heat and set aside.

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

taco meat in the center of each shell. Top with a bit of

lettuce, tomato and cheese. Garnish with sour cream,

salsa and guacamole.

Nutritional information per taco:

Calories 110 (57% from fat)

carb. 4g

pro. 8g

fat 7g

sat. fat 3g

chol. 25mg

sod. 264mg

calc. 67mg

 ber 1g

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

kids especially will love assembling their own tacos.

TACOS AMERICANOS

Page 25

ENTRÉES

GARLIC

CLOVES

PEELED

1 1-

INCH

PIECE

GINGER

PEELED

AND

HALVED

MEDIUM

RED

BELL

PEPPER

HALVED

AND

CORED

STALK

BROCCOLI

FLORETS

AND

STEM

SEPARATED

BUNCH

BABY

BOK

CHOY

LEAVES

TRIMMED

AND

RESERVED

3½

OUNCES

SHIITAKE

MUSHROOMS

CLEANED

MEDIUM

LARGE

RED

ONION

PEELED

AND

TRIMMED

FIT

FEED

TUBE

1½

TABLESPOONS

PEANUT

VEGETABLE

OIL

DIVIDED

CUP

VEGETABLE

CHICKEN

BROTH

LOW

SODIUM

TABLESPOONS

SOY

SAUCE

REDUCED

SODIUM

TEASPOONS

CORNSTARCH

CUP

SNAP

SNOW

PEAS

TRIMMED

TEASPOON

HOT

SESAME

OIL

DROPS

FISH

SAUCE

TABLESPOONS

SESAME

SEEDS

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

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

VEGETABLE STIR–FRY

Makes 4 servings

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

food processor. With the unit running, add the garlic

and ginger through the feed tube and process to  nely

chop, about 10 to 15 seconds. Remove and reserve.

2. Remove the chopping blade and replace with the

slicing disc. Slice the red pepper, broccoli stalk,

bok choy, mushrooms and onion. Reserve.

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

medium heat. Once oil is hot, add the garlic and

ginger. Sauté until softened and very fragrant, about 2

minutes. Add the remaining oil and increase heat to

medium-high. Add ½ of the sliced vegetables. Sauté

for about 3 to 5 minutes, and then add the remaining

sliced vegetables. Sauté until softened, about an

additional 5 minutes. Add the broccoli stalks and cook

for a few minutes more.

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

sauce and cornstarch together. Add broth mixture to

the pan. Stir and cook until slightly thickened, a few

minutes. Stir in the reserved bok choy leaves and

broccoli  orets. Cook until broccoli is tender and sauce

nicely coats the vegetables.

5. Once the mixture has achieved desired consistency,

stir in the sesame oil and  sh sauce. Taste and adjust

seasonings as desired. Serve immediately with white

rice.

Nutritional information per serving (1 cup):

Calories 123 (52% from fat)

carb. 12g

pro. 3g

fat 7g

sat. fat 1g

chol. 0mg

sod. 433mg

calc. 49mg

 ber 4g

Page 26

ENTRÉES

Makes 8 to 10 servings

1. Preheat oven to 400°F.

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

low heat.

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

the slicing disk into the work bowl of the food

processor and slice the carrot and celery together and

reserve.

4. Remove the slicing disc and insert the chopping

blade. Add the onion and pulse about 10 times to

chop. Add the onion, carrot and celery to the pot to

sauté. Sauté until vegetables are softened, about 8 to

10 minutes.

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

pulsing 2 to 3 times. Remove and reserve in a

separate bowl.

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

about 3 minutes to eliminate any raw  our taste. Slowly

whisk in 4 cups of the chicken broth, increase heat to

medium high to bring to a boil, and then reduce heat

slightly to maintain a healthy simmer. Stir in the potato,

salt and pepper and let simmer for about 20 minutes,

until vegetables are tender. (Add more broth if

necessary so vegetables stay submerged.) Stir in the

reserved chicken and frozen onions. Simmer for an

additional 35 to 40 minutes to thicken slightly. Once

stew-like, stir in the peas.

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

Cut into 9 pieces. Reserve, covered loosely with

plastic.

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

the biscuits over the top of the  lling so there is about

¼ inch of space between biscuits.

9. Bake until biscuits are fully cooked through and

golden brown, about 15 minutes. Allow pot pie to

rest at least 15 minutes before serving.

Nutritional information per serving (based on 8 servings):

Calories 459 (49% from fat)

carb. 30g

pro. 27g

fat 25g

sat. fat 11g

chol. 103mg

sod. 791mg

calc. 41mg

 ber 3g

The ultimate comfort food.

CHICKEN POT PIE

TABLESPOONS

UNSALTED

BUTTER

MEDIUM

CARROT

PEELED

AND

TRIMMED

CELERY STALK

TRIMMED

SMALL

ONION

PEELED

AND

CUT

INTO

INCH

PIECES

ROASTED

CHICKEN

APPROXIMATELY

POUNDS

ROOM

TEMPERA

TURE

AND

CUT

INTO

INCH

PIECES

(

SKIN

AND

CARCASS

DISCARDED

)

CUP

ALL

PURPOSE

FLOUR

DIVIDED

CUPS

CHICKEN

BROTH

LOW

SODIUM

MEDIUM

WAXY

POTATO

CUT

INTO

½-

INCH

CUBES

MEDIUM

SWEET

POTATO

PEELED

AND

CUT

INTO

½-

INCH

CUBES

TEASPOON

KOSHER

SALT

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

⁄3

CUP

FROZEN

PEARL

ONIONS

⁄3

CUP

FROZEN

PEAS

RECIPE

UTTERMILK

ISCUIT

DOUGH

(

PAGE

43)

Page 27

ENTRÉES

CUP

DRIED

CHICKPEAS

SOAKED

OVERNIGHT

;

RINSED

AND

DRAINED

GARLIC

CLOVE

PEELED

SMALL

SHALLOT

PEELED

AND

CUT

INTO

INCH

PIECES

TEASPOON

KOSHER

SALT

⁄8

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

TEASPOON

GROUND

CUMIN

TEASPOON

GROUND

CORIANDER

⁄8

TEASPOON

CHILI

POWDER

⁄3

CUP

PACKED

FRESH

TALIAN

PARSLEY

STEMS

AND

LEAVES

TABLESPOON

UNBLEACHED

ALL

PURPOSE

FLOUR

TEASPOON

BAKING

SODA

TABLESPOON

WATER

GRAPESEED

VEGETABLE

OIL

FOR

COOKING

Makes 12 falafel patties

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

food processor. Add the garlic and shallot and pulse

to chop, about 10 to 15 times. Add the chickpeas,

salt, pepper, spices, parsley and  our. Pulse 10 to 15

times to break up, and then process for about 30

seconds to  nely grind.

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

and then with unit running, pour through the feed

tube and process 20 to 25 seconds to incorporate.

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

into ¼-inch high patties, about 1½ to 2 inches in

diameter. Place on a wax paper–lined tray or plate,

cover with plastic wrap and chill overnight.

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

set over medium heat. While oil is heating, lightly

dust falafel with  our. Once the oil is hot (you want it

to be 375°F – use a candy/deep-fat thermometer to

monitor temperature), place no more than 4 falafel

patties in the pan at one time. Cook about 4 to 5

minutes, turning halfway through to evenly brown.

Remove and transfer to a cooling rack set over a

paper towel–lined pan. Repeat with remaining

patties.

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

on a parchment-lined rimmed baking pan; brush a

small amount of oil over the parchment. Drizzle 1

tablespoon of oil over the patties, turning to coat

both sides. Bake for 30 minutes, turning halfway

through.

Serving suggestions: The falafel patties are best when

served in a pita, topped with chopped cucumber and

tomato, lemon juice, salt and pepper and a good

amount of tahini dressing (page 8).

*To soak, place chickpeas in a bowl and cover with

water by 2 inches. Allow to soak overnight, and then

drain and rinse before using.

Nutritional information per patty:

Calories 61 (55% from fat) • carb. 5g • pro. 2g • fat 4g

sat. fat 0g • chol. 0mg • sod. 220mg • calc. 11mg •  ber 1g

The Middle-Eastern street food staple can now be found

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

to whip it up in your own home!

FALAFEL

Page 28

SOUPS/SALADS/SIDES

TABLESPOON

FRESH

TALIAN

PARSLEY

STEMS

DISCARDED

MEDIUM

RUSSET

POTATO

PEELED

AND

CUT

FIT

THE

FEED

TUBE

SMALL

ZUCCHINI

TRIMMED

SMALL

MEDIUM

CARROT

PEELED

SMALL

ONION

PEELED

TEASPOON

KOSHER

SALT

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

TABLESPOONS

UNBLEACHED

ALL

PURPOSE

FLOUR

MATZO

MEAL

LARGE

EGG

LIGHTLY BEATEN

(

MAY NOT

NEED

ENTIRE

EGG

)

TABLESPOONS

GRAPESEED

VEGETABLE

OIL

PLUS

NEEDED

Makes ten to twelve 3-inch cakes

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

food processor. Add the parsley and  nely chop, 3 to 4

pulses. Leaving the parsley in the bowl, remove the

chopping blade and replace with the shredding disc

assembly. Laying the vegetables horizontally in the feed

tube (trim to  t as needed), shred the potato, zucchini,

carrot and onion. Squeeze all excess liquid out of

vegetables by wrapping up in a clean towel and gently

wringing. Transfer all to a large mixing bowl. Add the

salt, pepper and  our and gently mix to fully combine.

Gradually add the beaten egg until the mixture just

holds together. You do not want the mixture to be too

wet or the  nal cakes will be too dense.

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

heat. When hot, drop pancake mixture by scant ¼-cup

spoonfuls evenly spaced in pan. Press down on top to

 atten to about ¼-inch thickness. Cook about 4 to 6

minutes on each side or until crispy and light brown.

Repeat adding oil as needed, until all mixture has been

cooked off. Keep warm on a baking sheet lined with a

rack in a 200ºF oven.

3. Serve with warm applesauce, sour cream or crème

fraîche.

Nutritional information per cake:

Calories 48 (48% from fat)

carb. 5g

pro. 7g

fat. 3g

sat. fat 0g

chol. 12mg

sod. 200mg

calc. 9mg

 ber 1g

A twist on the traditional potato latkes.

ZUCCHINI-CARROT-POTATO CAKES

Page 29

SOUPS/SALADS/SIDES

SHREDDED BRUSSELS SPROUTS

The sweetness of the brussels sprouts comes out nicely in this

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

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

TABLESPOONS

OLIVE

OIL

POUND

BRUSSELS

SPROUTS

TRIMMED

TEASPOON

KOSHER

SALT

PINCHES

FRESHLY GROUND

BLACK

PEPPER

TEASPOON

GRATED

LEMON

ZEST

1½

TEASPOONS

FRESH

LEMON

JUICE

PINCHES

CRUSHED

RED

PEPPER

(

OPTIONAL

)

SHREDDED

PARMESAN

(

OPTIONAL

)

Makes about 3 cups

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

low heat.

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

processor. Slice the brussels sprouts. Add to the pan

with the salt and pepper, and sauté until very tender,

about 20 to 25 minutes.

3. Add the remaining ingredients and toss to combine.

Sprinkle with a few pinches of shredded Parmesan if

desired. Serve immediately.

Nutritional information per serving (½ cup):

Calories 93 (63% from fat)

carb. 7g

pro. 3g

fat 7g

sat. fat 1g

chol. 0mg

sod. 209mg

calc. 32mg

 ber 3g

Page 30

SOUPS/SALADS/SIDES

CHOPPED SALAD

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

even among non-salad eaters!

Makes about 4 cups

1. Insert the chopping blade into the work bowl

of the food processor. Add the onion and parsley;

pulse to chop, about 5 pulses.

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

roughly chop, 5 pulses, add to mixing bowl.

3. Remove the chopping blade and insert the slicing

disc. Fit the celery and carrot together in the feed

tube and slice. Add to the bowl along with the

tomatoes, corn and chickpeas. Toss all ingredients

together with salt, pepper and vinaigrette. Taste and

adjust seasoning accordingly. Serve immediately.

Nutritional information per serving (½ cup):

Calories 87 (38% from fat)

carb. 12g

pro. 2g

fat 4g

sat. fat 1g

chol. 0mg

sod. 271mg

calc. 25mg

 ber 2g

LARGE

RED

ONION

PEELED

AND

CUT

INTO

INCH

PIECES

CUP

FRESH

TALIAN

PARSLEY

STEMS

DISCARDED

MEDIUM

CUCUMBER

SEEDED

AND

CUT

INTO

INCH

PIECES

CELERY STALK

TRIMMED

AND

CUT

FIT

THE

FEED

TUBE

MEDIUM

CARROT

PEELED

AND

CUT

FIT

THE

FEED

TUBE

PINT

GRAPE

TOMATOES

HALVED

LENGTHWISE

CUP

CORN

FRESH

FROZEN

(

THAWED

)

CUP

CANNED

CHICKPEAS

DRAINED

AND

RINSED

TEASPOON

KOSHER

SALT

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

2½

TABLESPOONS

ASIC

INAIGRETTE

(

PAGE

Page 31

SOUPS/SALADS/SIDES

CUP

FRESH

TALIAN

PARSLEY

STEMS

DISCARDED

LARGE

CARROT

PEELED

AND

TRIMMED

MEDIUM

LARGE

RADISH

TRIMMED

MEDIUM

HEAD

RED

CABBAGE

CORED

MEDIUM

HEAD

SAVOY

CABBAGE

CORED

TEASPOON

KOSHER

SALT

⁄8

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

TEASPOONS

CIDER

VINEGAR

2½

TABLESPOONS

EXTRA

VIRGIN

OLIVE

OIL

Makes about 4 cups

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

food processor. Add parsley and pulse to  nely chop,

about 6 to 8 pulses.

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

ping blade and insert the shredding disc. Shred the

carrot and the radish. Remove the shredding disc and

 ip to the slicing side. Slice the cabbage.

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

Toss vegetables together with the salt, pepper,

vinegar and oil. Taste and adjust seasoning as

desired.

Nutritional information per serving (½ cup):

Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g

sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg •  ber 1g

A mayonnaise-free version of the classic barbecue dish,

this is nice and light, with the same tang.

COLESLAW

Page 32

SOUPS/SALADS/SIDES

Makes about 12 cups

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

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

the chopping blade into the work bowl of the food

processor. Add the garlic and leek; pulse until  nely

chopped. Transfer to the pot with a ¼ teaspoon of

the salt and pinch of pepper and begin to sauté.

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

chopping blade and insert the slicing disc. Fit the

carrots and celery into the feed tube so they are snug

and slice. Slice the fennel. Add to the pot, with the

remaining salt and pepper, and sauté until slightly

soft, about 10 minutes.

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

the vegetables have cooked, stir in the potatoes and

broth. Increase temperature to bring mixture to just a

boil. Reduce to maintain a simmer and add the

zucchini, squash, chickpeas and beans. Continue to

simmer until all vegetables are tender, about 20 to 30

minutes.

Stir in the cooked ditalini, if using, and simmer for an

additional 5 to 10 minutes or until heated through.

Taste and adjust seasoning accordingly.

5. Serve in individual bowls topped with a dollop of

pesto. The pesto is best stirred into soup before

eating.

Nutritional information per serving (1 cup):

Calories 127 (19% from fat)

carb. 20g

pro. 7g

fat 3g

sat. fat 0g

chol. 0mg

sod. 659mg

calc. 57mg

 ber 5g

TABLESPOON

OLIVE

OIL

GARLIC

CLOVE

PEELED

SMALL

LEEK

TRIMMED

AND

CUT

INTO

INCH

PIECES

TEASPOON

KOSHER

SALT

DIVIDED

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

DIVIDED

MEDIUM

CARROTS

PEELED

AND

TRIMMED

CELERY STALK

TRIMMED

SMALL

FENNEL

BULB

TRIMMED

OUNCE

RED

POTATOES

, (

NOT

PEELED

QUARTERED

CUPS

CHICKEN

VEGETABLE

STOCK

LOW

SODIUM

SMALL

ZUCCHINI

TRIMMED

AND

HALVED

LENGTHWISE

SMALL

YELLOW

SQUASH

TRIMMED

AND

HALVED

LENGTHWISE

CAN

(15

OUNCES

)

CHICKPEAS

DRAINED

AND

RINSED

CAN

(15

OUNCES

)

RED

KIDNEY

BEANS

DRAINED

AND

RINSED

CUPS

COOKED

DITALINI

PASTA

(

OPTIONAL

) (

OTHER

SMALL

VARIETY

)

TABLESPOONS

BASIL

PESTO

(

PAGE

11),

FOR

SERVING

SPRING VEGETABLE MINESTRONE

Pesto stars in this brightly  avored springtime soup.

Page 33

SOUPS/SALADS/SIDES

TABLESPOONS

UNSALTED

BUTTER

GARLIC

CLOVE

PEELED

1 ½-

INCH

PIECE

GINGERROOT

PEELED

LEEK

TRIMMED

AND

CUT

INTO

INCH

PIECES

TEASPOON

KOSHER

SALT, DIVIDED

PINCH

FRESHLY GROUND

BLACK

PEPPER

MEDIUM

SWEET

POTATOES

(

ABOUT

POUND

PEELED

AND

CUT

FIT

THE

FEED

TUBE

(

RESERVE

COLD

WATER

IF NOT

USING

IMMEDIATELY

)

TEASPOON

GROUND

CINNAMON

PINCH

CAYENNE

CUPS

CHICKEN

VEGETABLE

BROTH

LOW

SODIUM

CUP

HEAVY

CREAM

Makes about 10 cups

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

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

the chopping blade into the work bowl of the food

processor. Add the garlic, ginger and leek and pulse

until  nely chopped, about 8 to 10 times. Put into the

pot with a pinch each of the salt and pepper. Sauté

until softened, about 8 minutes (you want the heat to

be low so the vegetables do not pick up any color).

3. While the vegetables are cooking, prepare the

potatoes. Remove the chopping blade and insert the

slicing disc. Slice the potatoes. Add to the softened

vegetables in the pot and stir to fully coat. Add the

cinnamon, cayenne and broth and raise heat to bring

mixture to a boil. Once boiling, reduce heat to

maintain a simmer. Allow to simmer until potatoes are

tender, about 15 minutes.

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

food processor and transfer liquid to a measuring cup

(this will make it easier to add to the food processer

while puréeing). Process to purée and while process-

ing, slowly add the hot cooking liquid through the feed

tube. Add ½ cup of the cream until smooth (this will

take about 2 minutes to reach a nice consistency). If a

thinner soup is desired, add the remaining cup.

5. Serve immediately.

Nutritional information per serving (1 cup):

Calories 221 (66% from fat)

carb. 17g

pro. 1g

fat 16g

sat. fat 11g

chol. 55mg

sod. 598mg

calc. 29mg

 ber 2g

This velvety soup is perfect for a brisk fall day.

CREAMY SWEET POTATO SOUP

Page 34

SOUPS/SALADS/SIDES

GAZPACHO

This bright and vibrant soup is perfect all summer long.

GARLIC

CLOVE

PEELED

JALAPEÑO

SEEDED

AND

CUT

INTO

INCH

PIECES

CUP

FRESH

TALIAN

PARSLEY

STEMS

DISCARDED

SCALLIONS

TRIMMED

AND

CUT

INTO

INCH

PIECES

LARGE

CUCUMBER

CUT

INTO

INCH

PIECES

YELLOW

BELL

PEPPER

CUT

INTO

INCH

PIECES

RED

BELL

PEPPER

CUT

INTO

INCH

PIECES

MEDIUM

VINE

RIPE

TOMATOES

CORED

AND

CUT

INTO

INCH

PIECES

TEASPOON

KOSHER

SALT

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

TEASPOON

RED

WINE

VINEGAR

TEASPOON

FRESH

LIME

JUICE

DASHES

HOT

SAUCE

1½

CUPS

VEGETABLE

JUICE

LOW

SODIUM

Makes 3½ cups

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

food processor. With the machine running, drop the

garlic, jalapeño, and parsley down the feed tube to

chop. Pulse an additional 4 to 5 times if necessary. Add

the scallions, cucumber, bell peppers and tomatoes,

and pulse 7 to 8 times to rough chop.

2. Add the remaining ingredients and pulse another 6 to

7 times to incorporate. Taste and adjust seasoning as

desired. Serve.

Nutritional information per serving (½ cup):

Calories 24 (5% from fat)

carb. 5g

pro. 1g

fat 0g

sat. fat 0g

chol. 0mg

sod. 361mg

calc. 17mg

 ber 2g

Page 35

APPETIZERS

Makes one 14-inch roll

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

oven. Lightly coat a baking sheet with 1 tablespoon

of the oil and set aside.

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

medium heat until shimmering.

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

into the work bowl of the food processor. With the

unit running, drop the garlic through feed tube to

chop.

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

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

for about 7 to 8 minutes, or until just tender. Halfway

through cooking, stir in the garlic and red pepper

 akes. Remove from the heat and set aside to cool

slightly.

5. While the vegetables are cooking, put the pecorino

into the work bowl, still  tted with the chopping

blade, and process to  nely grate. Put into a

medium mixing bowl with the ricotta, nutmeg,

remaining salt and pepper. Add to broccoli rabe and

stir to completely combine.

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

press out dough into a 14 x 8 inch rectangle, turning and stretching as needed. Gently lift

dough onto prepared baking sheet and reshape if necessary. If any tears appear, pinch the

dough back together.

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

1-inch border around the outside.

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

you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take the long

end closest to you and tightly pull it over the dough in the center to cover and complete

the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and

pinch to seal. Roll the dough over so it is seam side down and arrange in the center of the

baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits

in the top.

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

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

warm.

Nutritional information per serving:

Calories 204 (54% from fat) | carb. 16g | pro. 8g | fat 13g

sat. fat 4g | chol. 36mg | sod. 406mg | calc. 73mg |  ber 2g

RECIPE

PIZZA

DOUGH

(

PAGE

39)

TABLESPOONS

GRAPESEED

VEGETABLE

OIL

DIVIDED

BUNCH

BROCCOLI

RABE

(

THAN

POUND

TRIMMED

AND

CUT

INTO

INCH

PIECES

TEASPOON

KOSHER

SALT

DIVIDED

⁄8

TEASPOON

CRUSHED

RED

PEPPER

FLAKES

GARLIC

CLOVES

PEELED

CUP

WHOLE

MILK

RICOTTA

OUNCE

PECORINO

PINCH

NUTMEG

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

UNBLEACHED

ALL

PURPOSE

FLOUR

FOR

ROLLING

DOUGH

EGG

WASH

EGG

BEATEN

WITH

TEASPOON

WATER

)

Sweet ricotta complements the slight bitterness

of broccoli rabe in this version.

BROCCOLI RABE BREAD

Page 36

APPETIZERS

Make one 14-inch roll

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

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

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

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

work bowl of the food processor and slice the fennel.

Add fennel to the hot skillet with the garlic and ¼

teaspoon of the salt. Sauté for about 8 to10 minutes until

the fennel is softened and lightly browned. While fennel

and garlic are cooking, remove the slicing disc and  ip to

the shredding side. Shred mozzarella; reserve in bowl.

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

Return pan to the heat and break sausage up into

medium-size chunks directly into the pan. Cook until

sausage is browned with no pink, about 5 to 7 minutes.

Add fennel and stir. Add the wine and scrape any bits on

the bottom of the pan with a wooden spoon. Cook until

wine has evaporated, about 1 minute, and remove pan

from heat. Discard garlic and stir in ½ cup of the mozza-

rella. Set aside to cool slightly.

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

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

14x8-inch rectangle, turning and stretching as needed. Gently lift dough onto prepared baking

sheet and reshape if necessary. If any tears appear, pinch the dough back together.

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

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

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

the dough into a log (like a jelly roll) to the center of the rectangle. Take the long end closest to

you and tightly pull it over the dough in the center to cover and complete the roll. Pinch to seal all

along the seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over

so it is seam side down and arrange in the center of the baking sheet. Brush all over with egg

wash, and with a paring knife cut 3 evenly spaced slits in the top.

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

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

Nutritional information per serving (based on 14 servings):

Calories 204 (54% from fat)

carb. 16g

pro. 8g

fat 13g

sat. fat 4g

chol. 36mg

sod. 406mg

calc. 73mg

 ber 2g

RECIPE

PIZZA

DOUGH

(

PAGE

39)

TABLESPOONS

GRAPESEED

VEGETABLE

OIL

DIVIDED

SMALL

FENNEL

BULB

FRONDS

REMOVED

QUARTERED

AND

CORED

GARLIC

CLOVES

PEELED

AND

SMASHED

TEASPOON

KOSHER

SALT

DIVIDED

OUNCES

LOW

MOISTURE

MOZZARELLA

DIVIDED

POUND

SWEET

TALIAN

SAUSAGE

CASINGS

REMOVED

POUND

HOT

TALIAN

SAUSAGE

CASINGS

REMOVED

TABLESPOONS

WHITE

WINE

UNBLEACHED

ALL

PURPOSE

FLOUR

FOR

ROLLING

DOUGH

EGG

WASH

LARGE

EGG

LIGHTLY BEATEN

WITH

TEASPOON

WATER

)

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

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

feel free to use whatever suits your taste.

SAUSAGE BREAD (STROMBOLI STYLE)

Page 37

APPETIZERS

SMALL

MEDIUM

CUCUMBER

HALVED

LENGTHWISE

AND

WIDTHWISE

CUP

SALMON

CREAM

CHEESE

LEMON

DILL

CAPER

VARIETY

(

PAGE

6),

SOFTENED

LOAF

PUMPERNICKEL

COCKTAIL

BREAD

3.5

OUNCES

SMOKED

SALMON

TORN

CUT

INTO

PIECES

Makes about 22 sandwiches

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

processor. Slice the cucumber (you will have half-

moon shapes).

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

Spread 1 teaspoon of cream cheese on one side of

each piece of bread. Top half of the slices with 3

cucumber slices and a piece of smoked salmon each.

Top with another piece of bread, cream cheese side

down.

3. Halve the sandwiches on the diagonal and serve

immediately.

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

bread, such as Pepperidge Farm brand, is a good

substitute. Just cut each slice in quarters to make

them cocktail size.

Nutritional information per sandwich:

Calories 85 (48% from fat)

carb. 7g

pro. 4g

fat 5g

sat. fat 2g

chol. 13mg

sod. 360mg

calc. 12mg

 ber 1g

Be sure to have these sandwiches front and center on your

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

lots of color to your table.

CUCUMBER-SALMON TEA SANDWICHES

Page 38

APPETIZERS

SMALL

RADISHES

(

ABOUT

SMALL

BUNCH

TRIMMED

LOAF

SLICED

RYE COCKTAIL

BREAD

CUP

DILL

BUTTER

(

PAGE

5),

SOFTENED

SEA

SALT

Makes about 22 sandwiches

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

processor. Fill the feed tube with the radishes and

slice.

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

Spread 1 teaspoon of butter on one side of each

piece of bread. Top half of the buttered pieces with

3 radish slices and a pinch of salt. Top with another

piece of bread, buttered side down. Continue with

the remaining bread.

3. Halve the sandwiches on the diagonal and serve

immediately.

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

bread, such as Pepperidge Farm brand, is a good

substitute. Just cut each slice in quarters to make

them cocktail size.

Nutritional information per sandwich:

Calories 72 (56% from fat)

carb. 7g

pro. 1g

fat 4g

sat. fat 3g

chol. 11mg

sod. 198mg

calc. 10mg

 ber 1g

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

DILL-RADISH TEA SANDWICHES

Page 39

APPETIZERS

Makes about 2½ cups

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

food processor. Add the parsley, lemon zest, salt and

garlic and process to chop, about 10 seconds. Scrape

down the sides of the bowl and repeat. Add remain-

ing ingredients and process until smooth, about 5

minutes, stopping to scrape down the sides of the

bowl as needed.

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

a slight indentation in the center of the dip and  ll

with the remaining tablespoon of oil. Sprinkle the

paprika and za’atar, if using, over the oil.

Nutritional information per serving (1 tablespoon):

Calories 43 (41% from fat)

carb. 5g

pro. 1g

fat 2g

sat. fat 0g

chol. 0mg

sod. 138mg

calc. 11mg

 ber 1g

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

HUMMUS

CUP

FRESH

TALIAN

PARSLEY

LEAVES

ONLY

TEASPOON

LEMON

ZEST

1¼

TEASPOONS

KOSHER

SALT

GARLIC

CLOVE

PEELED

CANS

(15.5

OUNCES

EACH

)

CHICKPEAS

DRAINED

AND

RINSED

TABLESPOONS

TAHINI

CUP

FRESH

LEMON

JUICE

CUP

WATER

TEASPOON

GROUND

CUMIN

CUP

EXTRA

VIRGIN

OLIVE

OIL

PLUS

TABLESPOON

FOR

SERVING

⁄8

TEASPOON

PAPRIKA

(

OPTIONAL

)

PINCH

A’ATAR

(

OPTIONAL

)

Page 40

APPETIZERS

Makes about 2 cups

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

food processor. Put the garlic, onion and jalapeño in

the bowl and process to  nely chop.

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

skillet set over medium heat. Once oil is hot, add the

chopped vegetables, tomato paste, a pinch of salt,

cumin and cayenne. Sauté until softened, about 4

minutes. Add the drained beans and cook until hot

and softened a bit more, about 6 to 8 minutes.

3. Transfer all ingredients to the food processor, still

 tted with the chopping blade. Pulse until desired

consistency is reached, adding water through the

feed tube as you go to achieve a nice creamy texture.

Add salt to taste.

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

skillet and set over medium-high heat. Once hot, add

the puréed bean mixture to the pan and cook, stirring

frequently, until slightly darkened in color, no more

than 4 minutes. Serve warm.

Nutritional information per serving (¼ cup):

Calories 83 (41% from fat)

carb. 10g

pro. 3g

fat 4g

sat. fat 0g

chol. 0mg

sod. 311mg

calc. 28mg

 ber 3g

GARLIC

CLOVES

PEELED

MEDIUM

ONION

PEELED

AND

CUT

INTO

INCH

PIECES

JALAPEÑO

SEEDED

AND

CUT

INTO

INCH

PIECES

TABLESPOONS

GRAPESEED

VEGETABLE

OIL

DIVIDED

TABLESPOON

TOMATO

PASTE

TEASPOON

KOSHER

SALT

DIVIDED

PINCHES

GROUND

CUMIN

PINCH

CAYENNE

CAN

(15.5

OUNCES

)

PINTO

BEANS

DRAINED

1½

CUPS

WATER

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

is just as simple and much more delicious!

REFRIED BEANS

Page 41

APPETIZERS

TEN-LAYER NACHOS

These nachos are stacked high with delicious ingredients. Try using

different cheeses or substituting your own favorite nacho toppings.

Makes 10 to 12 servings

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

with foil. Evenly distribute the chips on the prepared

baking pan.

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

the chips. Reserve.

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

food processor. Put the scallions and jalapeño in the

bowl and pulse to roughly chop, about 5 times.

Remove and evenly distribute on the chips and beans.

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

chop. Again, remove and distribute on the chips.

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

Slice the olives. Remove and distribute on top of the

nachos. Flip the slicing disc to the shredding side.

Shred the cheese(s). Remove and evenly distribute

over the rest of the assembled nacho ingredients.

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

until the cheese is fully melted. Serve immediately with

salsa, guacamole and sour cream.

Nutritional information per serving (based on 12 servings):

Calories 249 (48% from fat) | carb. 25g | pro. 7g | fat 13g

sat. fat 3g | chol. 13mg | sod. 421mg | calc. 174mg |  ber 4g

NOTE: These nachos are a breeze to make, especially if

you have all the ingredients prepped and ready to go.

STANDARD

BAG

TORTILLA

CHIPS

(

ENOUGH

COVER

THE

BOTTOM

RIMMED

BAKING

SHEET

)

CUP

REFRIED

BEANS

HOMEMADE

(

RECIPE

FOLLOWS

)

CANNED

LARGE

SMALL

SCALLIONS

TRIMMED

AND

CUT

INTO

INCH

PIECES

JALAPEÑO

SEEDED

AND

CUT

INTO

INCH

PIECES

CUP

GRAPE

TOMATOES

CUP

WHOLE

PITTED

BLACK

OLIVES

OUNCES

ONTEREY

ACK

HEDDAR

MIX

THE

TWO

CHILLED

²⁄³

CUP

SALSA

(

PAGE

14)

²⁄³

CUP

GUACAMOLE

(

PAGE

15)

CUP

SOUR

CREAM

PLAIN

YOGURT

Page 42

BREAKFAST & BRUNCH

Makes 12 servings

1. Preheat oven to 350°F.

2. Roll out dough to

⁄8

-inch thick circle and  t into a

9-inch tart pan. Chill in refrigerator for about 20

minutes. Using a fork, prick the chilled dough evenly

all over but make sure not to go entirely through the

dough. Line the shell with parchment and weigh it

down with dried beans or rice. Bake for 15 to 20

minutes, or until the dough under the parchment is

no longer wet. Remove the beans/rice and parch-

ment and continue baking until the shell is golden

brown, an additional 10 to 15 minutes. Remove and

reserve. Reduce the oven temperature to 325˚F.

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

chopping blade into the work bowl of the food

processor. Put the garlic and leek into the bowl and

process until  nely chopped. Remove and reserve.

Remove the chopping blade and insert the slicing

disc and slice the mushrooms.

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

Once oil is hot, add the chopped garlic and leek with

a pinch of the salt. Sauté until softened, about 4

minutes. Add the mushrooms and thyme. Sauté until mushrooms are softened and have

picked up some color, about 6 to 10 minutes.

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

Gruyère. Remove and reserve.

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

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

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

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

the top.

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

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

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

Nutritional information per serving:

Calories 217 (71% from fat)

carb. 10g

pro. 6g

fat 17g

sat. fat 5g

chol. 102mg

sod. 191mg

calc. 90mg

 ber 0g

MUSHROOM, LEEK AND GRUYÈRE QUICHE

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

lunch or dinner when paired with salad.

½ recipe pâte brisée dough

(page 40)

1 garlic clove, peeled

1 small to medium leek,

trimmed and cut into

1-inch pieces

4 ounces mushrooms,

cleaned

1 teaspoon olive oil

¼ teaspoon kosher salt,

divided

1 teaspoon fresh thyme (or

¼ to ½ teaspoon dried)

2 ounces Gruyère

1 cup whole milk*

⁄3 cup heavy cream*

3 large eggs

2 large egg yolks

¼ teaspoon freshly ground

black pepper

Page 43

BREAKFAST & BRUNCH

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

cooked Italian sausage mixed into it.

PEPPER, ONION AND POTATO FRITTATA

Makes 10 servings

1. Preheat oven to 350°F.

2. Insert the metal chopping blade into the work bowl

of the Food Processor. With the unit running, drop

the garlic through the feed tube and process to  nely

chop.

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

blade and insert the slicing disc assembly. Slice the

onion and pepper. Remove vegetables and reserve.

Slice the potato; remove and reserve in cold water.

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

side. Shred the Parmesan; reserve.

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

Add 2 teaspoons of the olive oil and swirl the pan to

coat the surface evenly. Add the garlic, onion and

pepper, with a pinch each of the salt and pepper;

sauté until softened, about 6 to 8 minutes. Remove

and reserve.

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

potatoes from the water and dry well on a towel. Add

to the pan with 2 pinches each of the salt and

pepper. Sauté until browned and tender.

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

mixture back to the pan, stir to combine, then top

with the eggs, remaining salt and pepper and

shredded parmesan. Leave skillet on the heat so that

the bottom and sides of the frittata begin to set,

about 6 to 8 minutes. Place skillet into oven and bake

until the top of the frittata is golden and puffed,

about 20 to 25 minutes.

8. Carefully remove skillet from oven and invert onto a

cutting board. Cut the frittata and serve immediately.

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

cooking spray before adding the eggs. Once the veg-

etables are sautéed, stir them into beaten eggs; and

add to the coated pan.

Nutritional information per serving:

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

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

GARLIC

CLOVES

PEELED

SMALL

ONION

PEELED

AND

HALVED

MEDIUM

RED

BELL

PEPPER

QUARTERED

CORED

AND

SEEDED

SMALL

MEDIUM

RUSSET

POTATO

OUNCES

PEELED

AND

HALVED

RESERVED

COLD

WATER

OUNCE

ARMESAN

TABLESPOON

OLIVE

OIL

DIVIDED

TEASPOON

KOSHER

SALT

DIVIDED

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

DIVIDED

LARGE

EGGS

BEATEN

Page 44

BREAKFAST & BRUNCH

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

ZUCCHINI SPICE BREAD

Makes one 2-pound loaf (16 servings)

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

with cooking spray.

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

food processor. Add the  our, spices, salt and baking

powder and process for 10 seconds to sift. Transfer

ingredients to a large bowl; reserve. Add the walnuts

to the work bowl and chop, 5 pulses.

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

chopping blade and insert the shredding disc. Trim

the zucchini to  t the feed tube and shred. Transfer

the walnuts and zucchini to the bowl with the dry

ingredients. Stir to mix.

4. Reinsert the chopping blade and add the vegetable

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

until combined. Add the dry ingredient/zucchini

mixture and scrape down the bowl. Alternating

between short and long pulses, scrape down the

bowl as necessary until fully incorporated (about 12 to

15 pulses total). Add the dried fruit, and pulse about

4 to 5 times to combine. Scrape down the bowl.

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

middle of the oven for 1½ hours, until a toothpick or

cake tester comes out clean.

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

loaf out onto a wire rack to cool completely.

Nutritional information per serving:

Calories 194 (37% from fat)

carb. 28g

pro. 3g

fat 8g

sat. fat 1g

chol. 23mg

sod. 183mg

calc. 14mg

 ber 1g

NONSTICK

COOKING

SPRAY

2¼

CUPS

UNBLEACHED

ALL

PURPOSE

FLOUR

1½

TEASPOONS

GROUND

CINNAMON

TEASPOON

GROUND

ALLSPICE

TEASPOON

GROUND

NUTMEG

TEASPOON

KOSHER

SALT

TEASPOON

BAKING

POWDER

CUP

WALNUTS

LIGHTLY TOASTED

LARGE

ZUCCHINI

APPROXIMATELY

OUNCES

CUP

GRAPESEED

VEGETABLE

OIL

CUP

GRANULATED

SUGAR

LARGE

EGGS

CUP

DRIED

CHERRIES

CRANBERRIES

Page 45

BREAKFAST & BRUNCH

NONSTICK

COOKING

SPRAY

CUP

UNBLEACHED

ALL

PURPOSE

FLOUR

¹⁄³

CUP

WHOLE

WHEAT FLOUR

TEASPOON

KOSHER

SALT

TEASPOON

BAKING

SODA

TEASPOON

GROUND

CINNAMON

CUP

ROLLED

OATS

(

NOT

INSTANT

)

TEASPOON

GRATED

ORANGE

ZEST

¹⁄³

CUP

WALNUTS

LIGHTLY TOASTED

LARGE

CARROTS

PEELED

AND

TRIMMED

¹⁄³

CUP

PACKED

LIGHT

BROWN

SUGAR

LARGE

EGGS

ROOM

TEMPERATURE

¹⁄³

CUP

GRAPESEED

VEGETABLE

OIL

TEASPOON

PURE

VANILLA

EXTRACT

¹⁄³

CUP

SHREDDED

UNSWEETENED

COCONUT

TABLESPOONS

SUNFLOWER

SEEDS

MORNING-GLORY MUFFINS

A delicous yet healthy way to start the day.

Makes 6 muf ns

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

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

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

food processor. Add the  ours, salt, baking soda,

cinnamon, oats and zest to the work bowl; process for

10 seconds to sift. Transfer ingredients to a medium

mixing bowl; reserve.

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

Leaving the nuts in the bowl, remove the chopping

blade and insert the shredding disc. Cut the carrots to

 t the feed tube snugly and shred. Add to the bowl

with the dry ingredients and stir to combine; reserve.

4. Reinsert the chopping blade and add the brown

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

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

carrot mixture, and pulse three times to combine.

Scrape down the sides of the bowl and add the

coconut and sun ower seeds. Pulse 3 to 4 more times

to incorporate.

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

and bake for 18 to 20 minutes, until a toothpick or

cake tester comes out clean.

Nutritional information per muf n:

Calories 306 (60% from fat)

carb. 26g

pro. 6g

fat 21g

sat. fat 4g

chol. 62mg

sod. 372mg

calc. 27mg

 ber 3g

Page 46

BASICS

CHUNKY GUACAMOLE

Makes about 2½ cups

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

food processor. With the machine running, drop the

garlic and jalapeño through the feed tube to  nely

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

chop. Scrape down the sides of the bowl.

2. Scoop out the insides of the avocados in pieces

directly into the work bowl and add the lime juice and

salt. Pulse until desired consistency is achieved, about

10 to 15 pulses.

Nutritional information per serving (¼ cup):

Calories 71 (73% from fat)

carb. 4g

pro. 1g

fat 6g

sat. fat 1g

chol. 0mg

sod. 118mg

calc. 7mg

 ber 3g

GARLIC

CLOVE

PEELED

JALAPEÑO

SEEDED

AND

CUT

INTO

INCH

PIECES

SMALL

ONION

PEELED

AND

CUT

INTO

INCH

PIECES

TABLESPOON

FRESH

CILANTRO

STEMS

DISCARDED

RIPE

AVOCADOS

HALVED

PITS

REMOVED

TABLESPOONS

FRESH

LIME

JUICE

TEASPOON

KOSHER

SALT

Our fresh guacamole is perfect for the Sunday game

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

a component in our Ten-Layer Nachos!

Page 47

BASICS

GARLIC

CLOVE

PEELED

JALAPEÑO

SEEDED

AND

CUT

INTO

½-

INCH

PIECES

SMALL

ONION

PEELED

AND

CUT

INTO

INCH

PIECES

TEASPOON

KOSHER

SALT

CUPS

GRAPE

TOMATOES

TABLESPOONS

FRESH

CILANTRO

STEMS

DISCARDED

TEASPOON

FRESH

LIME

JUICE

Makes about 2 cups

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

food processor. With the machine running, drop the

garlic and jalapeño through the feed tube to  nely

chop. Add the onion, and pulse to chop, about 3

pulses. Add the salt, tomatoes, cilantro and lime juice

and pulse to chop until desired consistency is

reached, about 8 to 10 pulses.

2. Taste and adjust seasoning accordingly. Depending

on desired consistency, strain salsa to remove excess

liquid.

Nutritional information per serving (¼ cup):

Calories 11 (7% from fat)

carb. 2g

pro. 0g

fat 0g

sat. fat 0g

chol. 0mg

sod. 287mg

calc. 7mg

 ber 1g

Serve warm tortilla chips alongside this fresh and tangy salsa.

TOMATO SALSA

Page 48

BASICS

RÉMOULADE SAUCE

This sauce not only complements seafood but also pairs well

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

use Greek yogurt in place of regular.

Makes: 1½ cups

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

food processor. Add the shallot, gherkins, parsley

and dill; pulse to chop, about 15 pulses. Scrape down

the sides of the bowl and add the mustard and

capers and pulse 5 to 10 times to chop.

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

long pulses to combine. Do not over-process.

Refrigerate until ready to use.

Nutritional information per serving (1 tablespoon):

Calories 103 (87% from fat)

carb. 2g

pro. 1g

fat 10g

sat. fat 1g

chol. 41mg

sod. 181mg

calc. 13mg

 ber 0g

MEDIUM

LARGE

SHALLOT

PEELED

AND

CUT

INTO

INCH

PIECES

DRAINED

SWEET

GHERKIN

PICKLES

CUT

INTO

INCH

PIECES

CUP

FRESH

TALIAN

PARSLEY

STEMS

DISCARDED

TABLESPOON

FRESH

DILL

TABLESPOON

IJON

MUSTARD

TABLESPOONS

DRAINED

CAPERS

1¼

CUPS

MAYONNAISE

(

PAGE

10)

STORE

BOUGHT

CUP

NONFAT PLAIN

YOGURT

(

REGULAR

OR G

REEK

STYLE

)

¹∕8

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

Page 49

BASICS

TABLESPOON

OLIVE

OIL

GARLIC

CLOVES

PEELED

SMALL

ONION

PEELED

AND

CUT

INTO

INCH

PIECES

TEASPOON

DRIED

OREGANO

CAN

(28

OUNCES

)

WHOLE

PLUM

TOMATOES

WITH

JUICES

CUP

DRY WHITE

WINE

TEASPOON

KOSHER

SALT

SPRIGS

FRESH

BASIL

(10

LARGE

LEAVES

)

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

TEASPOON

RED

PEPPER

FLAKES

(

OPTIONAL

TASTE

FOR

SPICIER

SAUCE

)

Makes about 4 cups

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

medium heat.

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

the work bowl of the food processor. With the

machine running, drop the garlic through the feed

tube to chop. Turn unit off, scrape down the sides of

the bowl and add the onion. Pulse to chop, about 10

times.

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

to the pan. Sauté until onion is softened and the

garlic is fragrant.

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

to the work bowl and pulse to chop. Add the

tomatoes, wine and salt to the pan with the basil.

Bring to a boil and then reduce the heat to low.

Cover the pan loosely and simmer for about 1 hour.

Turn off the heat and let the sauce cool in the pan for

10 minutes. Stir in the black pepper and optional

red pepper  akes. Taste and adjust seasoning

accordingly.

If you would like a sauce for pizza, continue to

simmer, uncovered, for 40 additional minutes to

reduce, stirring now and then. Transfer the reduced

sauce to a bowl to cool before using as a pizza

topping.

Nutritional information per serving (¼ cup):

Calories 22 (20% from fat)

carb. 3g

pro. 1g

fat 0g

sat. fat 0g

chol. 0mg

sod. 191mg

calc. 13mg

 ber 1g

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

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

SIMPLE TOMATO SAUCE

Page 50

BASICS

BASIL PESTO

This is a slightly cheesier version of the standard pesto,

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

of herbs or nuts in this recipe.

Makes about 1¼ cups

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

food processor. With the machine running, drop the

cheese and garlic through the feed tube to process

until  nely chopped, about 30 seconds. Add the nuts

and pulse to chop, about 5 to 6 times. Add the basil

and using 10 to 15 long pulses, chop. Scrape the

bowl and add the salt. With the machine running, add

the olive oil in a slow, steady stream through the feed

tube, processing until combined and an emulsion is

formed, about 1 minute. Scrape down the sides of

the work bowl.

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

container; tap to remove all air bubbles and even out

the surface. Cover the surface directly with plastic

wrap and refrigerate. The pesto will keep for 5 days in

the refrigerator, or it may be frozen.

Nutritional information per serving (1 tablespoon):

Calories 72 (80% from fat)

carb. 0g

pro. 1g

fat 8g

sat. fat 1g

chol. 2mg

sod. 74mg

calc. 40mg

 ber 0g

OUNCES

ARMESAN

ECORINO

CHEESE

CUT

INTO

½-

INCH

CUBES

GARLIC

CLOVE

PEELED

CUP

PINE

NUTS

LIGHTLY TOASTED

CUPS

TIGHTLY PACKED

FRESH

BASIL

LEAVES

(

ABOUT

OUNCES

)

TEASPOON

KOSHER

SALT

²⁄

CUP

EXTRA

VIRGIN

OLIVE

OIL

Page 51

BASICS

LARGE

EGG

YOLKS

TEASPOON

KOSHER

SALT

TEASPOON

DIJON

MUSTARD

TABLESPOON

FRESH

LEMON

JUICE

TABLESPOON

WATER

CUP

GRAPESEED

VEGETABLE

OIL

Makes 1¼ cups

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

food processor. Process the egg yolks, salt, mustard,

lemon juice and water until smooth, about 30

seconds.

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

oil through the feed tube in a very slow stream, being

sure each drop is incorporated into the yolks before

adding the next. This step should take about 1

minute. Once the mixture is emulsi ed and homog-

enous, slowly add the remaining oil until thick, about

4 minutes. Taste and adjust seasoning accordingly.

NOTE: For fresh herb mayonnaise: process

⁄3 cup  rmly

packed fresh herbs (i.e., parsley, dill, tarragon, basil,

etc.), stems removed, with the yolks before adding the

oil.

*Raw egg warning: Caution is suggested in consuming

raw and lightly cooked eggs due to the slight risk of

salmonella or other food-borne illness. To reduce this

risk, we recommend you use only fresh, properly

refrigerated, clean, grade A or AA eggs with intact

shells, and avoid contact between the yolks or whites

and the shell.

For lower-cholesterol mayonnaise, and to avoid using

raw eggs, Egg Beaters® may be substituted for the egg

yolks.

Nutritional information per serving

(1 tablespoon, using egg yolks):

Calories 93 (96% from fat)

carb. 0g

pro. 1g

fat 10g

sat. fat 1g

chol. 41mg

sod. 104mg

calc. 5mg

 ber 0g

Taste the difference in homemade mayonnaise.

BASIC MAYONNAISE

Page 52

BASICS

CAESAR DRESSING

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

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

can easily be used.

Makes 1 cup

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

food processor. With the machine running, drop the

garlic through the feed tube and process until  nely

chopped. Add the anchovies, egg yolks, mustard,

lemon juice, vinegar, Worcestershire sauce and

pepper to the work bowl. Process until well blended.

2. With the machine running, slowly pour olive oil

through the feed tube in a steady stream until the

dressing is emulsi ed, about 30 seconds to 1 minute.

TIP: For the perfect accompanying Caesar Salad, we

love to make elegant Parmesan crisps. The shredding

disc makes it easy. Shred about 2 ounces of Parme-

san, and then portion out by the tablespoon 2 inches

apart, on to a baking pan lined with a nonstick baking

sheet (such as the Silpat brand). Bake in a 400°F oven

for about 8 minutes, or until melted and slightly

golden. Allow to cool on the sheet for a few minutes.

While crisps are baking, toss together 4 to 6 cups of

torn or shredded romaine lettuce, 2 cups of garlicky

croutons, a bit of dressing and then top each portion

with a Parmesan crisp. 2 ounces of cheese will make 8

crisps. This will de nitely impress your guests!

Nutritional information per serving (1 tablespoon dressing):

Calories 91 (95% from fat)

carb. 1g

pro. 1g

fat 10g

sat. fat 2g

chol. 24mg

sod. 68mg

calc. 4mg

 ber 0g

GARLIC

CLOVES

PEELED

ANCHOVY

FILLETS

LARGE

EGG

YOLKS

TEASPOONS

IJON

MUSTARD

TEASPOONS

FRESH

LEMON

JUICE

TEASPOONS

RED

WINE

VINEGAR

TEASPOONS

ORCESTERSHIRE

SAUCE

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

²⁄³

CUP

EXTRA

VIRGIN

OLIVE

OIL

Page 53

BASICS

Tahini (a paste of ground sesame seeds) can now be found in most grocery

stores. Be sure to stir well before measuring out, as it naturally separates in

its jar. This dressing is a perfect match for our falafel on page 34, but is also

just as delicious on a salad of mixed greens.

TAHINI DRESSING

GARLIC

CLOVE

PEELED

¹⁄³

CUP

TAHINI

CUP

WATER

DIVIDED

TABLESPOONS

FRESH

LEMON

JUICE

TEASPOON

HONEY

TEASPOON

KOSHER

SALT

TEASPOON

FRESHLY GROUND

BLACK

PEPPER

CUP

EXTRA

VIRGIN

OLIVE

OIL

Makes about 1¼ cups

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

food processor. With the machine running, drop the

garlic through the feed tube. Allow to process until

 nely chopped. Stop machine to scrape down sides.

Add the tahini, ¼ cup of water, lemon juice, honey,

salt and pepper.

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

add the oil through the feed tube. Continue to

process until desired consistency. If dressing seems

too thick, process in additional water.

Nutritional information per serving (1 tablespoon):

Calories 72 (88% from fat)

carb. 2g

pro. 1g

fat 8g

sat. fat 1g

chol. 0mg

sod. 89mg

calc. 17mg

 ber 0g

Page 54

BASICS

BASIC VINAIGRETTE

Classic vinaigrette – tossed with mixed greens or drizzle over

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

CUP

HAMPAGNE

VINEGAR

SMALL

SHALLOT

PEELED

AND

HALVED

TEASPOON

IJON

MUSTARD

TEASPOON

KOSHER

SALT

TEASPOON

GROUND

WHITE

PEPPER

CUP

EXTRA

VIRGIN

OLIVE

OIL

Makes 1 cup

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

food processor. Add the vinegar, shallot, mustard, salt

and pepper to the bowl and process to combine and

 nely chop.

2. With machine running, slowly pour the olive oil

through the feed tube until all ingredients are homog-

enous, about 1½ minutes.

Nutritional information per serving (1 tablespoon):

Calories 93 (97% from fat)

carb. 1g

pro. 0g

fat 11g

sat. fat 2g

chol. 0mg

sod. 80mg

calc. 1mg

 ber 0g

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

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

in the  nal product.

PEANUT BUTTER

Makes about 1 cup

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

food processor. Pulse peanuts about 10 times and

then process until drops of oil are visible and the

mixture is very smooth, about 3½ to 4½ minutes. (You

may need to stop to scrape down periodically.)

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

seasoning as desired.

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

nuts; try adding sweet or savory spices to the spread

for more complex  avor.

Nutritional information per serving (1 tablespoon):

Calories 116 (71% from fat)

carb. 4g

pro. 5g

fat 10g

sat. fat 1g

chol. 0mg

sod. 105mg

calc. 11mg

 ber 2g

CUPS

UNSALTED

DRY ROASTED

PEANUTS

TEASPOON

KOSHER

SALT

Page 55

BASICS

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

crudités or as a spread for tea sandwiches.

SALMON CREAM CHEESE

OUNCES

STANDARD

PACKAGE

)

PLAIN

CREAM

CHEESE

ROOM

TEMPERATURE

AND

CUT

INTO

PIECES

PINCHES

KOSHER

SALT

DIVIDED

PINCH

FRESHLY GROUND

BLACK

PEPPER

OUNCES

SMOKED

SALMON

CUT

TORN

INTO

INCH

PIECES

3 2-

INCH

STRIPS

LEMON

ZEST

(

BITTER

WHITE

PITH

REMOVED

OPTIONAL

TEASPOONS

DRAINED

CAPERS

OPTIONAL

SPRIGS

FRESH

DILL

OPTIONAL

Makes about 1 cup

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

food processor. Add the cream cheese, pinch of salt

and pepper. Pulse a few times to break up, and then

process until smooth.

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

bined, about 20 times. Taste and add additional pinch

of salt if desired.

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

add the lemon, capers and dill. First add the lemon

zest and process to break up. Then add the cream

cheese, salt and pepper, processing until combined.

Add the capers, dill and salmon and pulse until fully

combined. Taste and adjust seasoning as desired.

With this version, the extra pinch of salt is

most likely not necessary because of the briny  avor

of the capers.

Nutritional information per serving (1 tablespoon):

Calories 56 (83% from fat)

carb. 1g

pro. 2g

fat 5g

sat. fat 3g

chol. 16mg

sod. 160mg

calc. 1mg

 ber 0g

Page 56

BASICS

DILL BUTTER

VEGETABLE CREAM CHEESE

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

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

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

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

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

or even as a topping to a baked potato.

Makes ½ cup

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

food processor.

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

about 20 seconds.

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

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

seconds.

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

additional 5 seconds. Taste and adjust seasonings

accordingly.

Nutritional information per serving (2 teaspoons):

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

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

CUP

FRESH

DILL

OUNCES

GOOD

QUALITY

BUTTER

(

ERRYGOLD

LUGRA

ROOM

TEMPERATURE

AND

CUT

INTO

PIECES

PINCHES

KOSHER

SALT

PINCH

FRESHLY GROUND

BLACK

PEPPER

Makes 1½ cups

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

food processor. Add the carrot, red pepper, scallion,

and parsley and pulse about 6 to 7 times to chop.

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

bowl and pulse about 10 to 12 times, until the all

ingredients have been fully incorporated and cream

cheese is smooth. Scrape down the sides of the bowl

between pulses if needed.

Nutritional information per serving (1 tablespoon):

Calories 35 (85% from fat)

carb. 1g

pro. 1g

fat 3g

sat. fat 2g

chol. 10mg

sod. 79mg

calc. 1mg

 ber 0g

MEDIUM

CARROT

PEELED

AND

CUT

INTO

½-

INCH

PIECES

(

HEAPING

CUP

)

MEDIUM

RED

BELL

PEPPER

CUT

INTO

½-

INCH

PIECES

(

HEAPING

CUP

)

SCALLION

CHOPPED

INTO

½-

INCH

PIECES

(

ABOUT

CUP

)

TABLESPOON

FRESH

TALIAN

PARSLEY

STEMS

DISCARDED

OUNCES

PLAIN

CREAM

CHEESE

STANDARD

PACKAGE

ROOM

TEMPERATURE

AND

CUT

INTO

PIECES

TEASPOON

FRESH

LEMON

JUICE

TEASPOON

KOSHER

SALT

Page 57

BASICS

BASIC FRESH BREADCRUMBS

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

with your Cuisinart

Food Processor in no time at all.

Makes 1¼ cups

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

layer for about 20 minutes or until bread is complete-

ly dried out.

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

food processor. Directly into the work bowl, break the

bread into pieces and pulse 10 times, then process

until desired texture is achieved; about 30 seconds to

1½ minutes for coarse crumbs and 3 to 4 minutes for

 ne crumbs.

TIP: For seasoned breadcrumbs, add ¼ teaspoon each

dried oregano, dried basil, garlic powder, and ground

onion  akes to toasted bread and process as above.

Nutritional information per serving (2 tablespoons):

Calories 48 (11% from fat)

carb. 9g

pro. 2g

fat 1g

sat. fat 0g

chol. 0mg

sod. 72mg

calc. 8mg

 ber 1g

NOTE: Breadcrumbs can also be processed from day-

old bread. Simply break into uniform pieces and follow

above instruction until  nely chopped.

SLICES

WHITE

BREAD

Page 58

SOUPS/SALADS/SIDES

Gazpacho

Creamy Sweet Potato Soup

Spring Vegetable Minestrone

Coleslaw

Chopped Salad

Shredded Brussels Sprouts

Zucchini-Carrot-Potato Cakes

ENTRÉES

Falafel

Chicken Pot Pie

Vegetable Stir-Fry

Tacos Americanos

Fish Sticks

DOUGHS/BREADS

Pizza Dough

Pâte Brisée

Pâte Sucrée

Buttery Dinner Rolls

Buttermilk Biscuits

DESSERTS

Carrot Cake with Cream Cheese Frosting

Pumpkin Cheesecake

Classic Apple Pie

Cuisinart

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

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

Page 59

RECIPES

BASICS

Basic Fresh Breadcrumbs

Dill Butter

Vegetable Cream Cheese

Salmon Cream Cheese

Peanut Butter

Basic Vinaigrette

Tahini Dressing

Caesar Dressing

Basic Mayonnaise

Basil Pesto

Simple Tomato Sauce

Rémoulade Sauce

Tomato Salsa

Chunky Guacamole

BREAKFAST & BRUNCH

Morning-Glory Muf ns

Zucchini Spice Bread

Pepper, Onion and Potato Frittata

Mushroom, Leek and Gruyère Quiche

APPETIZERS

Ten-Layer Nachos

Refried Beans

Hummus

Tea Sandwiches – 2 varieties (Radish-Dill; Cucumber-Salmon)

Stuffed Breads – 2 varieties (Sausage; Broccoli Rabe)

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

7-Cup Food Processor

in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick

and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert,

every meal is covered with these easy-to-follow recipes.

Look for the chef’s whisks above the ingredients for the degree of dif culty (1=easy,

2=medium, 3=challenging), and the convenient clock icons that point you to each

recipe’s time commitment so you can allocate your time accordingly.

In addition, the detailed nutritional information lets you know exactly what you’re eating!

Bon appétit!

Page 60

Recipe Booklet

ELITE COLLECTION

7-CUP FOOD PROCESSOR

Page 61

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-107BC, MFP-107 Series Instruction Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual