Cuisinart DLC-2APK - Mini-Prep Plus Food Processor, DLC-2WS - 2 Speed Mini-Prep, Mini-Prep Plus DLC-2A Series Instruction And Recipe Booklet

INSTRUCTION & RECIPE BOOKLET

Mini-Prep®Plus Processor DLC-2A Series

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

IMPORTANT
UNPACKING
INSTRUCTIONS

This package contains a Cuisinart®Mini-Prep

®

Plus Processor and the standard parts for it:
SmartPower Blade®metal chopping / grinding
blade, spatula, and instruction / recipe booklet.

CAUTION: THE CUTTING BLADE HAS VERY
SHARP EDGES.

To avoid injury when unpacking, please
follow these instructions:

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

2. Lift up and remove the cardboard lid from the
work bowl cover.

3. Grasping the work bowl cover, lift the unit up
and out of the box and place on the tabletop.

4. Turn the work bowl cover clockwise to unlock
it from the unit base. Lift up and remove.

5. Carefully lift the protective cardboard off the
chopping / grinding blade shaft.

6. CAREFULLY REMOVE THE METAL BLADE
BY GRASPING THE CENTER WHITE HUB
AND LIFTING IT STRAIGHT UP. NEVER
TOUCH THE BLADE, AS IT IS RAZOR
SHARP.

7. Read the instructions thoroughly before using
the machine.

NOTE: Remember to return your product regis­tration card with all information carefully and
completely filled out.

TABLE OF CONTENTS

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

Introduction . . . . . . . . . . . . . . . . . . .Page 2

Assembly Instructions . . . . . . . . . . .Page 2

Tips For Processing . . . . . . . . . . . .Page 3

Processing Food . . . . . . . . . . . . . . .Page 3

Cleaning and Storage . . . . . . . . . . .Page 4

Troubleshooting . . . . . . . . . . . . . . .Page 4

Operating Techniques . . . . . . . . . . .Page 4

Recipes . . . . . . . . . . . . . . . . . . . . . .Page 7

Warranty . . . . . . . . . . . . . . . . . . . . .Page 10

IMPORTANT
SAFEGUARDS

When using an electrical appliance, basic safety
precautions should always be adhered to, includ­ing the following:

1. Read all instructions.

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

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

4. Always unplug unit from outlet when not in
use, before putting on or taking off parts,
before cleaning, and before removing food
from bowl. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.

5. Avoid contact with moving parts.

6. Do not operate any appliance with a
damaged cord or plug after the appliance
malfunctions, or if appliance has been
dropped or damaged in any manner.
Return the appliance to the nearest
authorized Cuisinart Service Facility for
examination, repair, and electrical or
mechanical adjustment.

7. The use of attachments not recommended or
sold by Cuisinart may cause fire, electric
shock or injury.

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

9. Do not use outdoors.

10. Keep hands and utensils away from moving
blade while processing, to prevent the risk of
severe injury to persons, or damage to the
chopper/grinder. A scraper may be used, but
must only be used when the chopper/grinder
is not running.

11. Blade is extremely sharp. Handle carefully
when removing, inserting or cleaning.
Always allow blade to stop moving before
removing cover.

12. To reduce the risk of injury, never place
cutting blade on base without first putting
work bowl properly in place.

13. Be certain cover is securely locked in place
before operating appliance. Do not attempt
to remove cover until blade has stopped
rotating.

14. Do not attempt to defeat the cover interlock
mechanism, as serious injury may result.

15. Before using, check work bowl for presence
of foreign objects.

1

SAVE THESE
INSTRUCTIONS

FOR HOUSEHOLD
USE ONLY

NOTICE

This appliance has a polarized plug (one blade
is wider than the other). As a safety feature,
this plug will fit only one way in a polarized
outlet. 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.

INTRODUCTION

The Cuisinart®Mini-Prep®Plus Processor han­dles a variety of food preparation tasks including
chopping, grinding, puréeing, emulsifying and
blending. The patented auto-reversing blade
provides a super-sharp edge for the delicate
chopping of herbs and for blending and puréeing
other soft foods, while the blunt edge offers a
powerful cutting surface to grind through spices
and other hard foods. Pulse activation gives
maximum control for precision processing,
whether chopping or grinding.

The powerful high-speed motor works hard and
fast to accomplish any small job with ease.
Chop herbs, onions, garlic; grind spices, hard
cheese; purée baby foods; blend mayonnaise
and flavored butters, all with the same compact
appliance. The Mini-Prep

®

Plus Processor takes
up minimum counter space and stores neatly on
the countertop or in a cabinet.

ASSEMBLY INSTRUCTIONS

1. With the base unit on the tabletop, place
the work bowl over the center stem and turn
slightly to the right, until bowl drops down to
the bottom of the stem.

2. Turn the work bowl counterclockwise to
lock onto base.

3. CAREFULLY pick up the blade by its hub
and place on the center stem until it drops
to the bottom of the stem. NEVER TOUCH
THE BLADE ITSELF.

4. Add food ingredients.

5. Place the cover on the work bowl with the
long tab to the right of the rear column.

6. Turn cover counterclockwise to securely
lock into locking post.

7. Plug unit into wall socket.

8. You are ready to CHOP/GRIND.

2

Motor Base

Spatula (not shown)

Cuisinart®Smart

Power Blade

®

Cover

3-cup

Work Bowl

With Handle

TIPS FOR
PROCESSING FOOD

Preparing the Food

Size

Always cut large pieces of food into smaller
pieces of even size – about

1

⁄2 inch (12mm)
to a side or as specified under "Operating
Techniques" on page 4. If you don't start with
pieces that are small and uniform, you will not
get an even chop.

Quantity

Do not overload the work bowl. Overloading
causes inconsistent results and it strains the
motor. Use the quantities given in the recipe
section as a guide. As a rule of thumb, remem­ber that after being processed, food should not
reach more than

2

⁄3 of the way up the central hub

of the blade assembly.
Note: Due to the powerful motor provided with

this unit, Cuisinart recommends using one hand
to support the Mini-Prep

®

Plus Processor during

operation.

Selecting the Right Operating Control

Use the chop function for chopping, puréeing
and mixing. It is the right choice, for example, for
chopping soft, fragile food such as herbs, celery,
onions, garlic and most cheeses. It is also the
right choice for puréeing cooked vegetables,
making mayonnaise and mixing salad dressing.

Pulse action is best when you are using the
chop function. Two or three pulses are often
enough. Be sure to check the food frequently to
prevent overprocessing. If you overprocess, you
are likely to get a watery paste instead of a fine
chop.

Use the grind function for grinding spices, and
for chopping hard food such as peppercorns,
seeds, chocolate and nuts.

Continuous-hold action is best when you are
using the grind function. You may have to oper­ate the Mini-Prep

®

Plus Processor for several
seconds with some food to achieve the desired
results – as long as 20 seconds for some seeds.

When you operate the unit for more than 10
seconds, use a pulse action every 10 seconds or
so to allow food to drop to the bottom of the
work bowl. This provides more consistent
results.

Never operate the Mini-Prep

®

Plus Processor

continuously for longer than 1 minute at a time.
Note: The work bowl and cover may become

scratched when you use them for grinding grain
and spices. This does not affect the performance
of the Mini-Prep

®

Plus Processor. However, you
may want to reserve the original bowl for grind­ing, and purchase an additional bowl and cover
set for other uses.

These are available from the Cuisinart Customer
Service Department, which you can reach by
dialing our toll-free number: 800-726-0190.

Adding Liquid

You can add liquids such as water, oil or
flavoring while the machine is running. For
example, you might want to add oil when making
mayonnaise or salad dressing, or you could add
vanilla or alcohol when making frozen yogurt.

Pour the liquid through one of the two openings
in the cover.

IMPORTANT: Add liquid through only one
opening at a time. The other opening must be
left free to allow air to escape. If both openings
are blocked, liquid cannot flow smoothly into
the bowl.

Removing Food from the Sides of the Bowl

Occasionally food will stick to the sides of the
bowl as you process. Stop the machine to clear
food away. AFTER THE BLADE HAS STOPPED
MOVING, remove the cover, and use the spatula

to scrape the food from the sides of the bowl
back into the center. Do not put hands into bowl
unless unit is unplugged.

PROCESSING FOOD

1. Place the work bowl firmly on the motor

base and insert the blade assembly.

Opening at back of bowl must face column at
back of Mini-Prep

®

Plus Processor. Turn coun-

terclockwise to lock in place.

2. Place food in the work bowl. Be sure the
food is cut in small pieces, and the bowl is not
overloaded.

3. Lock the cover into position.
Note: Due to the powerful motor provided with
this unit, Cuisinart recommends using one
hand to support the Mini-Prep

®

Plus Processor

during operation.

4. Press the appropriate Chop or Grind
Control, depending on the food you are
processing.

5. When you have finished processing the food,

stop the machine by releasing the control
button.

6. WHEN THE BLADE STOPS MOVING,
remove the cover.

7. Unplug the unit.

8. Carefully remove the blade assembly,
holding it by the handle on the top of the
sheath. NEVER TOUCH THE BLADE

ITSELF.

9. Remove food with the spatula.
Note: Do not operate Mini-Prep

®

Plus

Processor without food contents in work bowl.

Tip: Process foods in order from dry to wet to

avoid having to clean bowl and blade
between each task.

3

4

TO REMOVE PREP BOWL

1. Turn the work bowl cover clockwise and
remove.

2. Turn the work bowl clockwise to unlock
and lift off of the base.

3. Carefully remove the blade by lifting it up
from the hub.

CLEANING
AND STORAGE

To simplify cleaning, rinse the work bowl, cover,
and blade immediately after each use, so that
food won’t dry on them. Wash blade assembly,
work bowl, cover, and spatula in warm soapy
water. Rinse and dry. Wash the blade carefully.

Avoid leaving blade in soapy water where it may
disappear from sight. If you have a dishwasher,
you can wash the work bowl, cover, blade
assembly, and spatula on the top rack. Insert the
work bowl upside down and the cover right side
up. Put the blade and spatula in the cutlery bas­ket. Unload the dishwasher carefully to avoid
contact with the sharp blade.

Wipe the motor base clean with a damp sponge
or cloth. Dry it immediately. Never submerge the
motor base or the plug in water or other liquid.

The Mini-Prep

®

Plus Processor stores neatly on
the countertop in a minimum of space. When it is
not in use, be sure to leave it unplugged. The
hidden cord storage underneath the motor base
will help to keep excess cord off the countertop.
Store the unit assembled to prevent loss of
parts. Store the blades as you would sharp
knives – out of the reach of children.

The Mini-Prep

®

Plus Processor is intended for
HOUSEHOLD USE ONLY. Any service other
than cleaning and normal user maintenance
should be performed by an authorized Cuisinart
Service Representative.

TROUBLESHOOTING

Motor doesn't start or blade doesn't rotate.

• Check that plug is securely inserted into outlet.

• Check that work bowl and cover are securely

locked into place.

• Be sure to press only one operation control

button at a time.

Food is unevenly chopped.

• Either you are chopping too much food at one

time, or the pieces are not small enough. Try
cutting food into smaller pieces of even size
and processing a smaller amount per batch.

Food is chopped too fine or is watery.

• The food has been overprocessed. Use brief

pulses, or process for a shorter time. Let blade
stop completely between pulses.

Food collects on work bowl cover or sides of
prep bowl.

• You may be processing too much food. Turn

machine off. When blade stops rotating,
remove cover, and clean bowl and lid with
spatula.

Food catches on blade.

• You may be processing too much food.

Carefully remove blade. Remove food from
blade with spatula, and start over again.

OPERATING TECHNIQUES

With the Mini-Prep®Processor you can chop,
grind or purée small amounts of foods. Use this
listing of ingredients and techniques as a basic
guide for processing (Pages 5-6).

* Surface scratches that may occur will not

impair the function of the Mini-Prep

®

Plus
Processor. You may want to consider
purchasing a second work bowl specifically
for these tasks.

Anchovies Chop. Pulse to desired consistency. Drain first. Cut in half.

Bacon Chop. Pulse to desired consistency. Cook crispy; drain well. Break into 1-inch pieces.

Baking chocolate/ Chop. Pulse on chop to break up, then process Process no more than 11⁄2 ounces at a time. For best results,
chocolate chunks/chips continuously until desired chop size is achieved. chill chocolate for 3–5 minutes in freezer before chopping.

Cut baking chocolate squares into

1

⁄2-inch pieces to chop.

Bread for crumbs Chop. Pulse to break up, then process Use day-old, hard bread for dry crumbs; fresh bread for

continuously until desired crumb size is reached. moist crumbs. Cut or break into pieces no larger than 1 inch.

For buttered crumbs, add 1 teaspoon of butter per slice after
crumbs have started to form, and process to combine and coat.

Butter Chop continuously. Cut in

1

⁄2-inch pieces. Best at room temperature. Process up to

3

⁄4 cup at a time. Add to freshly chopped citrus zest, garlic,

herbs or shallots to create compound butters.

Celery Chop. Pulse to desired size. Cut in

1

⁄2-inch long pieces.

Cheese – hard Chop. Pulse on chop 10 times, then process Remove and discard rind or reserve for another use. Cut into
(Parmesan, Asiago, continuously on chop until desired consistency.

1

⁄2-inch pieces. If possible, remove from refrigerator

Romano, etc.) 20–30 minutes before processing. Up to 3 ounces.

Cheese – soft Chop. Pulse to break up, then process Chill cheese first.

continuously to “cream.”

Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then Hard spices may cause scratches on the work bowl and lid.*
other hard spices process continuously until finely chopped.

Citrus zest Chop. Pulse to break up, then process Use vegetable peeler to remove zest (color only) from citrus;

continuously until finely chopped. scrape off any white with sharp knife. Cut strips in half.

Adding a small amount of sugar or salt will help achieve a
finer texture.

Cookies, graham crackers Chop. Pulse 5 times to break up, then process Hard cookies only. Break up into 1-inch or smaller pieces.
for crumbs, hard Amaretti continuously until finely chopped. For buttered crumbs, add 1 teaspoon of butter per graham
or macaroons cracker sheet or for every 3 cookies.

Fruits, cooked; fresh or Chop. Pulse to break up, then process Cooked fruits may be processed to make baby foods or purées;
frozen thawed berries continuously until desired consistency. liquid may be added for consistency. To process fresh or

frozen thawed berries for sauce, pulse to chop, then process
until puréed (sugar may be added to taste).

Garlic Chop. Pulse to chop roughly, then process Peel garlic cloves first. Scrape work bowl sides and bottom

continuously for fine chop. as needed.

5

Food Operation/Technique Comments/Notes

Ginger root, fresh Chop. Pulse to break up, then process continuously Peel first; cut into 1⁄2-inch pieces or slices. Scrape work bowl

on chop to reach desired consistency. sides and bottom as needed. Up to 4 ounces.

Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into

3

⁄4 inch pieces.

Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop.

Horseradish Chop. Peel first. Cut into 1⁄2-inch pieces. Process up to 4 ounces at a time.

Leeks Chop. Trim off root end and tough outer skin. Wash thoroughly to

remove sand and grit; dry completely. Cut in

1

⁄2-inch pieces.

Meats Chop. Pulse to chop, or process continuously to Uncooked meats should be cold, but not frozen; cut up to 8

purée (add liquid as needed). ounces into 1⁄2-inch pieces, trimmed of gristle and soft fat;

some hard fat may remain. Cooked meats can be cold or warm;
cut up to 8 ounces in

1

⁄2-inch pieces. Add liquid (water, broth or

from cooking) as needed to process to purée consistency.

Mushrooms Chop. Pulse to chop to desired consistency. Choose firm, fresh mushrooms. Cut into quarters or even-size

pieces, no larger than 3⁄4 inch.

Nuts Chop. Pulse to chop to desired consistency. Toast nuts first for maximum flavor. Allow to cool completely

before chopping.

Olives Chop. Pulse to chop to desired consistency. Use only pitted olives. Drain well for best results.

Onions Chop. Pulse 5-10 times to chop to desired size. Peel; cut into

3

⁄4-inch or smaller pieces of similar size.

Peppercorns Grind. Pulse first, then process continuously until Combine peppercorns with dried herbs or spices or coarse

desired consistency. salt to create rubs and seasonings. Hard peppercorns may

scratch work bowl and lid.*

Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into

1

⁄2-inch pieces. Do not overprocess.

Seeds, dried berries Grind. Pulse to break up, then process continuously Coriander, cumin, dill, fennel, sesame, poppy, and

to desired consistency. juniper berries.

Shallots Chop. Pulse 5-10 times to chop to Peel first; cut into quarters, or pieces no larger than

3

⁄4-inch.

desired consistency.

Vegetables, cooked Chop. Pulse 5-10 times to chop, then process Cook vegetables until tender. Process to a smooth purée for

continuously until desired consistency is reached. baby food or sauces; may need to add liquid for consistency.

6

Food Operation/Technique Comments/Notes

RECIPE NOTES

Preparation times are estimates and are based
on the time it takes to prepare, assemble, and
cook the ingredients once they have been gath­ered from the refrigerator and cupboard and
placed on the counter.

Nutritional analyses are based on number of
servings indicated. If a recipe produces a range
of servings, the nutritional analysis is based on
the highest serving yield for that particular
recipe.

Guacamole

This popular Mexican specialty is delicious with

chips and vegetable crudités, or it can be used

as a topping for grilled chicken or fish.

Makes 11⁄3 cups

1 clove garlic, peeled
2 green onions, trimmed and cut in

1

⁄2-inch pieces

1 jalapeño pepper, cored, seeded and

cut in 1⁄2-inch pieces

2 ripe avocados, peeled and pitted,

diced

2 tablespoons fresh lime juice

(juice of 1 medium lime)

1

⁄2 teaspoon cumin powder

1

⁄4 teaspoon powdered coriander

1

⁄2 teaspoon kosher salt

1

⁄2 cup finely chopped fresh tomatoes

(optional) *

Place the garlic, green onions, and jalapeño
pepper in the work bowl. Pulse on chop 10
times; scrape the bottom and sides of the work
bowl. Add the avocados, lime juice, cumin,
coriander and salt. Pulse on chop 10 times,
then process on chop continuously for 15 sec­onds; scrape the work bowl. Process on chop
for another 15 to 20 seconds until smooth and
creamy. Transfer to a serving bowl; cover and

refrigerate for 30 minutes before serving to
allow the flavors to blend. If desired, stir in or
top with chopped fresh tomatoes.

*Core and seed tomato, cut into 1⁄2 inch pieces,
then chop.

Nutritional information per serving (3 tablespoons):

Calories 81 (72% from fat) • carb. 6g

• pro. 0g • fat 7g • sat. fat 1g • chol. 0mg

• sod. 97mg • calc. 4mg • fiber 4g

Tapenade

A favorite from the Provençal region of France.

Makes about 1 cup

1 clove garlic, peeled
1 anchovy fillet
1 cup pitted Niçoise or other imported

olives (10 ounces before pitting)
3 tablespoons capers
11⁄2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon brandy (optional)
2 teaspoons herbs de Provence

or thyme

1

⁄2 teaspoon freshly ground black

pepper
4 tablespoons extra virgin olive oil

Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovy, olives, and capers;
pulse on chop, 10 times; scrape the work bowl.
Add the mustard, lemon juice, brandy (if using),
herbs and pepper. Process for 15 seconds on
chop; scrape the work bowl. Process for 15
seconds longer; scrape the work bowl again
and add the olive oil. Process until a thick
paste forms, about 20 to 30 seconds more.
Transfer to a container and let the tapenade
stand for 30 minutes or longer before serving,
to allow the flavors to blend. Store in an airtight
container in the refrigerator for up to a week.

Nutritional information per tablespoon:

Calories 95 (87% from fat) • carb. 2g

• pro. 1g • fat 10g • sat. fat 1g • chol. 0mg

• sod. 680mg • calc. 21mg • fiber 1g

Pesto

It is a favorite for dressing pasta but is also

wonderful on boiled or steamed potatoes,

steamed fresh vegetables, or as a spread on a

fresh tomato and mozzarella sandwich. You

may vary your pesto by using other herbs such

as cilantro, mint or parsley and by using other

nuts such as almonds, pecans or hazelnuts.

Makes about

1

⁄2 cup

1 ounce Reggiano Parmigiano,

cut in 1⁄2-inch cubes

1

⁄4 cup toasted pine nuts or walnuts

1 clove garlic, peeled

1

⁄2 teaspoon kosher salt

1 cup (packed) fresh basil leaves,

washed and dried completely

1

⁄3 cup extra virgin olive oil

Place the cheese in the work bowl and pulse
on chop 5 times; process continuously on
chop until finely ground, about 15 seconds.
Remove and reserve. Add the nuts to the work
bowl and pulse on chop 5 times; remove and
reserve. Add the garlic and salt to the work
bowl and process 5 seconds on chop; scrape
the bottom and sides of the work bowl. Add
the basil leaves and half the olive oil. Pulse
on grind 10 times, then grind continuously
for about 15 seconds. Scrape the work bowl.
With the machine running on grind, add the
remaining oil slowly, in a steady stream,
through one of the holes in the recessed area
of the lid. After all the oil has been added,
process on grind for an additional 10 seconds.
Add the reserved cheese and nuts to the
mixture. Pulse 10 times on chop to blend. Let
the pesto sit for 30 minutes or longer to allow
the flavors to develop. Pesto sauce will keep
refrigerated for up to a week, or may be frozen.
Transfer the sauce to an airtight container.

7

Smooth the top to an even level and top with
layer of olive oil; cover and refrigerate until
ready to use.

Nutritional information per 1⁄2 tablespoon:

Calories 21 (67% from fat) • carb. 1g

• pro. 1g • fat 2g • sat. fat 0g • chol. 1mg

• sod. 65mg • calc. 26mg • fiber 0g

Serving idea:

Try it as a fast, fresh topping for salmon fillets.
Place 6-ounce salmon fillets skin-side down on
a lightly oiled baking sheet. Spread each fillet
with a thin layer of pesto and sprinkle with
fresh breadcrumbs. Bake in a preheated 400ºF
oven for 10 to 15 minutes, until cooked (about
10 minutes per inch of thickness) and opaque,
and breadcrumbs are lightly browned. Let rest
5 minutes before serving.

Roasted Red

Pepper Sauce

Use this sauce for vegetables or meats, or try

our creamy variation to use as a dip for fresh

vegetable crudités or pita chips.

Makes 1

1

⁄8 cups

1–2 cloves garlic (to taste), peeled *
1 strip lemon zest (2 x 1⁄2 inches),

bitter white pith removed
1 teaspoon kosher salt
1 teaspoon herbs de Provençe
11⁄2 tablespoons fresh lemon juice
11⁄2 tablespoons regular or white

balsamic vinegar

1

⁄4 cup extra virgin olive oil

1 jar (12-ounce) roasted red peppers,

drained but not rinsed
4 large fresh red peppers, roasted,

cut in eighths

Add the garlic, zest, salt, and herbs to the work
bowl and chop for 5 to 10 seconds; scrape the
bottom and sides of the work bowl. Add the

lemon juice, vinegar, olive oil and peppers.
Pulse on chop, 10 times, then process for 15
to 20 seconds until smooth. Transfer to a
resealable container and refrigerate for at least
30 minutes to allow the flavors to blend. Will
keep up to 1 week refrigerated.

Roasted Red Pepper Dip Variation:

Make half
the recipe (use a 6–7-ounce jar of roasted pep­pers). Add 2 ounces of regular or lowfat cream
cheese and

1

⁄4 cup of sour cream or plain
yogurt that has been drained, and chop for 10
to 15 seconds until combined and smooth.
[To drain yogurt, place yogurt in a yogurt funnel
or strainer lined with a paper coffee filter over a
bowl, and allow the liquid (whey) to drain for
several hours, until desired thickness is
reached.]

*If you prefer a lighter garlic flavor, you may
blanch the peeled garlic in boiling water for 4
to 5 minutes. Drain, cool and use in this or any
other recipe.

Nutritional information per tablespoon:

Calories 33 (81% from fat) • carb. 1g

• pro. 0g • fat 3g • sat. fat 0g • chol. 0mg

• sod. 132mg • calc. 4mg • fiber 0g

Lemon Herb Butter

This compound butter is delicious on vegeta­bles or grilled meats. You may vary the herbs
used, such as basil, tarragon or thyme butter,

to create your own flavors, omit the zest or

change the citrus, add in chopped olives or

sun-dried tomatoes, or use roasted garlic or

shallots in place of the garlic.

Makes about

3

⁄4 cup (12 servings)

2 cloves garlic, peeled
2 strips lemon zest, 2 x 1⁄2 inches,

bitter white pith removed

1

⁄2 teaspoon kosher salt

1

⁄3 cup packed Italian parsley leaves
2 teaspoons fresh rosemary leaves
3 tablespoons fresh lemon juice

1 teaspoon Dijon-style mustard

1

⁄4 teaspoon freshly ground pepper

(white or black)

3

⁄4 cup (6 ounces) unsalted butter,

cut in 12 pieces

Process garlic, lemon zest and salt on chop
until finely chopped, about 20 seconds; scrape
prep bowl. Add parsley and rosemary leaves;
pulse on chop, 10 to 15 times. Add lemon
juice, mustard and pepper; process on chop
to blend well, about 30 seconds. Add butter
and grind to cream the mixture, about 30 to 40
seconds. Transfer to a container and let stand
for 30 minutes to allow flavors to blend.

Use as a spread for breads or as a topping for
freshly steamed vegetables or baked potatoes.
To serve as a compound butter with grilled
meats or fish, shape the butter into a log,
about 1 inch in diameter; wrap tightly in plastic
wrap and refrigerate or freeze. Slice and serve

1

⁄8-inch thick slices of butter on top of hot
grilled steaks, boneless chicken breasts or
seafood steaks.

Nutritional information per serving:

Calories 105 (96% from fat) • carb. 1g

• pro. 0g • fat 12g • sat. fat 7g • chol. 31mg

• sod. 67mg • calc. 8mg • fiber 0g

Basic Vinaigrette

This recipe may be easily modified by

changing the flavor of the oils and vinegars

used, or by adding herbs or sun-dried

tomatoes. It can also be cut in half or thirds

to make smaller amounts.

Makes 11⁄2 cups

1 clove garlic or small shallot, peeled

(cut shallot in 1⁄2-inch pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon

juice (or flavored vinegar)
2 teaspoons Dijon-style mustard

(regular or grainy)

8

1

⁄2 teaspoon kosher salt

1

⁄8 teaspoon freshly ground pepper

1

⁄2 cup extra virgin olive oil

1

⁄2 cup vegetable oil or light flavored

olive oil

Pulse on chop 5 times to chop the garlic or
shallot; scrape the bottom and sides of the
work bowl. Add the vinegars, mustard, salt and
pepper. Process on chop until smooth, about
5 seconds. Add the oils slowly through one
hole in the lid, processing continuously until all
the oil has been added, then process for an
additional 10 seconds. Taste and adjust sea­sonings as needed. This dressing is best made
at least

1

⁄2 hour ahead, to allow the flavors to
blend. Vinaigrette will keep well if covered and
chilled for one week. Remove from refrigerator
about 30 minutes before serving; may need to
reprocess to emulsify if separation has
occurred.

Nutritional information per tablespoon:

Calories 81 (98% from fat) • carb. 0g

• pro. 0g • fat 9g • sat. fat 1g • chol. 0mg

• sod. 38mg • calc. 0mg • fiber 0g

Creamy Roasted Garlic

and Herb Dressing

Try this flavorful dressing on a crispy romaine

salad with summer tomatoes.

Makes about

2

⁄3 cup

6 cloves garlic, peeled

1

⁄2 teaspoon extra virgin olive oil

1

⁄2 cup basil leaves, washed and dried

1

⁄2 cup Italian parsley leaves,

washed and dried

1

⁄2 cup drained fat-free plain yogurt *

1

⁄3 cup light mayonnaise

1 tablespoon balsamic vinegar

Preheat the oven to 375°F. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast
in the preheated oven for 45 minutes. Let cool
5 to 10 minutes.

Place the garlic in the work bowl with the basil
and parsley leaves. Pulse on grind 10 times.
Scrape the work bowl. Add the yogurt, mayon­naise and vinegar. Process on grind until
smooth and blended, about 30 to 40 seconds.
Scrape the work bowl and process 15 seconds
more. Transfer to a container with a lid and
refrigerate for 30 minutes to allow the flavors to
blend. Keeps for one week refrigerated.

*To drain yogurt, place 1 cup yogurt in a yogurt
strainer or strainer lined with a coffee filter over
a bowl. Cover with plastic wrap and refrigerate.
The liquid (whey) will drain out and the yogurt
will thicken. After about 12 hours, the yogurt
will lose about half its original volume.

Nutritional information per serving

(based on 10 servings):

Calories 45 (58% from fat) • carb. 3g

• pro. 2g • fat 3g • sat. fat 1g • chol. 4mg

• sod. 78mg • calc. 47mg • fiber 0g

Asian Marinade

This marinade is equally good for pork,

chicken or salmon. It is also a good sauce

for serving with dim sum.

Makes about 1

1

⁄4 cups

1

⁄2 ounce peeled fresh gingerroot,

cut in 1⁄2-inch pieces

1 clove garlic, peeled

1

⁄3 cup soy sauce (may use low-sodium

or tamari)

1

⁄4 cup canola or other vegetable oil
3 tablespoons hoisin sauce
3 tablespoons Asian sesame oil

(toasted sesame oil)

3 tablespoons rice wine vinegar

1

⁄4 teaspoon cayenne pepper

Place the pieces of gingerroot and garlic in the
work bowl. Pulse on chop, 5 times. Scrape the
sides and bottom of the work bowl. Add the
remaining ingredients and chop until smooth,
about 15 seconds. Transfer to a container,

cover and refrigerate if not using immediately.
Marinate meat or seafood for approximately 2
hours before roasting or grilling.

Cooking Suggestion:

Pour 2⁄3 of the marinade into a resealable
plastic bag and add two 1-pound trimmed
pork tenderloins. Coat the meat thoroughly
with the marinade and refrigerate for 2 hours.
Remove the tenderloins from the marinade
and place on a rack; discard the marinade.
Roast in a preheated 475ºF oven for 20 to 22
minutes, turning after 10 minutes. Remove
from oven. The temperature of the meat should
be about 150ºF; it will rise to 160–165°F while
resting. Let rest for 10 minutes; slice and serve
with remaining reserved marinade drizzled over
the meat.

Nutritional information per tablespoon:

Calories 51 (83% from fat) • carb. 2g

• pro. 0g • fat 5g • sat. fat 0g • chol. 0mg

• sod. 372g • calc. 4mg • fiber 0g

Mini Cheesecakes

When you don’t want lots of leftovers to tempt

you, try this little recipe.

Makes two 4-inch cheesecakes

cooking spray

11⁄2 ounces crispy shortbread cookies or

graham crackers, broken into

1

⁄2-inch pieces

1

⁄2 tablespoon unsalted butter,

cut in 4 pieces

8 ounces regular or lowfat cream

cheese cut in 16 pieces

1

⁄4 cup sugar
1 large egg
11⁄2 teaspoons vanilla extract

Preheat the oven to 350ºF. Lightly coat two
4-inch (11⁄4 cup) springform pans with cooking
spray.

9

Place the cookie pieces in the work bowl;
pulse 5 times on chop to break up. Add the
butter and process 15 to 20 seconds on chop
until buttered crumbs are formed. Press into
the bottoms of the two prepared pans. Bake in
the preheated oven for 10 minutes. Place in the
freezer for 5 to 10 minutes to cool completely.
When cool, wrap each pan in a sheet of alu­minum foil so that foil comes at least 1 inch up
the sides.

Do not wash the work bowl. Place the cream
cheese and sugar in the work bowl. Chop for
10 seconds to combine. Scrape the bottom
and sides of the bowl. Add the egg and vanilla;
chop until smooth, about 10 seconds. Scrape
the bowl and process for another 5 seconds.
Divide the batter evenly between the two pre­pared pans. Place two pans in a larger pan and
add

1

⁄2 inch of hot water. Bake in the preheated
oven for 25 minutes. Remove from the oven,
remove foil, and place on a rack to cool com­pletely. Cover and refrigerate for at least 4
hours before serving. May be double-wrapped
and frozen for up to one month.

Note:

May also be made in four 4-ounce
ramekins or custard cups. Omit the crust, and
follow directions as given. Baking time will be
22 minutes.

Nutritional information per serving:

Calories 169 (43% from fat) • carb. 21g

• pro. 4g • fat 8g • sat. fat 4g • chol. 72mg

• sod. 111mg • calc. 22mg • fiber 0g

CUISINART®MINI-PREP

®

PLUS PROCESSOR

This warranty supersedes all previous warranties
on the Cuisinart

®

Mini-Prep®Plus Processor.

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

®

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

We warrant that your Cuisinart

®

Mini-Prep®Plus
Processor will be free of defects in material or
workmanship under normal home use for 18
months from the date of original purchase.

We suggest that you complete and return the
enclosed product registration card promptly to
facilitate verification of the date of original pur­chase. However, return of the product registra­tion is not a condition of these warranties.

If your Cuisinart

®

Mini-Prep®Plus 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, please call
our Consumer Service Center toll-free at 1-800­726-0190 or write to:

Cuisinart
150 Milford Road
East Windsor, NJ 08520

To facilitate the speed and accuracy of your
return, please also enclose $10.00 for shipping
and handling of the product (California residents
need only supply proof of purchase and should
call 1-800-726-0190 for shipping instructions).
Please also be sure to include a return address,
description of the product defect, product serial
number, and any other information pertinent to
the product’s return. Please pay by check or
money order.

NOTE: For added protection and secure han­dling of any Cuisinart

®

product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost
and/or damaged products are not covered
under warranty.

Your Cuisinart

®

Mini-Prep®Plus Processor has
been manufactured to strict specifications and
has been designed for use with the Cuisinart

®

Mini-Prep®Plus Processor accessories and
replacement parts. These warranties expressly
exclude any defects or damages caused by
accessories, replacement parts or repair service
other than those that have been authorized
by Cuisinart.

These warranties do not cover any damage
caused by accident, misuse, shipment or other
than ordinary household use.

These warranties exclude all incidental or
consequential damages. Some states do not
allow the exclusion of or limitation of incidental
or consequential damages, so the foregoing
limitation may not apply to you.

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 which sells Cuisinart

®

products of the
same type. The retail store shall then, according
to its preference, 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 either
of the above two options does 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

10

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 800-726-0190. Cuisinart will
be responsible for the cost of the repair,
replacement, and shipping and handling for
such nonconforming products under warranty.

BEFORE RETURNING YOUR
CUISINART

®

PRODUCT

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 to
ensure that the problem is properly diagnosed,
the product serviced with the correct parts, and
to ensure that the product is still under warranty.

11

© 2005 Cuisinart

Cuisinart

®

is a registered trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

04CU13494

Discover the complete line of Cuisinart®brand premier kitchen appliances

including food processors, mini food processors, hand mixers, blenders, toasters,

coffeemakers, cookware, ice cream makers and toaster ovens at

www.cuisinart.com

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Processors

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Makers

U IB-5719A

Version no.: DLC2A IB-5719A

SIZE: 216mm(W) x 178mm(H)
Total Pages : 12pcs

Material:
Cover:157gsm Matt Artpaper
Inside: 120gsm Gloss Artpaper

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

Date: 03/31/05

P. O.: 0503000 (00/00/2005_OP)

Coating: Varnishing in cover page

Tel: [phone] Fax: [phone]