Cuisinart Recipe Booklet User Manual

Recipe Booklet

SMOOTHIES, SHAKES, SOUPS & MORE!

Instruction

Booklet

Reverse Side

CUISINART®SMOOTH OPERATOR®BLENDER

RECIPE TIPS

The simple recipes that follow include some Cuisinart favorites as well as some creative combinations that are sure to please your friends and family. Thanks to the superior ice crushing power of the Smooth Operator able to make delicious frozen drinks.

Chopping Nuts: Place blender jar and cover blender. Set on low and pulse until desired chop is achieved. Pulse fewer times for coarsely chopped nuts. For best results process small amounts,

Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or crackers into pieces or less in size. For best bread results, use dayold bread (drier bread works best). Place bread, cookie or cracker pieces in blender jar. Set on low or high and pulse to chop, then blend continuously until desired texture of crumbs is achieved. For best results, process 1 cup or less at a time.

Crushing Ice: Add up to 10 standard ice cubes to the blender jar. Cover. Press the Pulse button, then press the high button, using short bursts,10 times, or until cubes are the consistency of snow. Turn blender off. Pulse fewer times if coarsely chopped ice is desired.

Grating Fresh Citrus Zest: For best results, blender jar and cutting assembly must be clean and dry. Remove zest from fruit in strips using a vegetable peeler; use a sharp knife to remove the bitter white pith from the underside of the zest. Cut strips in half. Process no more than 8 strips at a time (zest of 1 medium lemon). Add strips and 1 teaspoon sugar or coarse salt (from recipe) to the blender jar. Cover blender jar. Set on low; blend for 15 to 20 seconds. Turn blender off.

Baby Food: Combine fruit or meat with 3 to 4 tablespoons liquid (water, milk, fruit juice, broth, or cooking liquid) in the blender jar. Set on Low or High. Blend for 15 to 20 seconds until a smooth purée is reached.

Blender, you’ll also be

⁄2 cup shelled nuts in the

⁄2 cup or less.

⁄2-inch

⁄2 cup cooked vegetables,

Add more liquid as necessary and process further until desired texture is reached. For “junior” type foods, set on high and use the pulse function. Always consult with your pediatrician/family physician concerning the best foods for your baby and when to introduce new foods to his/her diet.

Grinding Hard Cheese: Cut cheese into

⁄2-inch pieces; remove all outer hard rind. Place cheese in blender jar. Set on low. Pulse to chop cheese, 10 to 12 times, then blend until desired grind is reached. For best results, grind no more than 3 ounces of cheese at a time.

Grinding Spices: For best results, blender jar and cutting assembly must be clean and dry.

Add

⁄4 to 1⁄2 cup of spices/seeds/peppercorns to blender jar. Set on low or high; pulse to break up, then blend for 20 to 40 seconds. Turn blender off.

Whipping Cream: If possible, chill blender jar and cutting assembly in refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to blender jar. Cover jar. Set on low and pulse (1-second pulses) 20 to 30 times until cream is thickened. (Do not overblend – bits of butter will begin to form.) If desired, add 1 tablespoon sugar and 1 to 2 teaspoons of vanilla or other flavoring. Consistency with be that of a thickened but not fluffy whipped cream and is most appropriate for topping desserts or coffee drinks.

Puréeing Hot Mixtures: When using the blender to purée hot mixtures such as creamed soups and baby foods, strain the solids from the liquid, reserving the cooking liquid. Allow hot foods to cool slightly before blending to prevent steam buildup, which may cause the lid to lift up from the blender jar. Place the cooked solids in the blender jar along with

⁄2 to 1 cup of the reserved cooking liquid. Pulse to chop, then blend until desired consistency/purée is reached.

NOTE: It is highly recommended NOT to dispense hot ingredients through the dispenser tap.

Keep ice cubes made of juices, yogurt, milk or fruit purées on hand, and use instead of plain ice

when making smoothies and frosty beverages to prevent diluting the drink.

For quick cleaning, add 1 cup of warm water and a drop of liquid dish soap to the blender jar. Cover and blend on low or high for 30 seconds or more as needed. Discard the soapy water and rinse blender thoroughly before the next use.

Keep your blender out on the counter within easy reach and you will be surprised how often you will use it.

RECIPES

SMOOTHIES, SHAKES, FRAPPÉS, FROZEN BEVERAGES

Fresh Fruit Smoothie

Layers of fresh fruit blend in just seconds

to make this all-fruit smoothie.

Makes six 8-ounce servings

2 cup orange juice

⁄ 1 cup cantaloupe, cut into 1-inch pieces 1 cup raspberries (fresh or frozen)

4 cup pineapple chunks,

⁄

cut into 1-inch pieces (fresh or canned, drained)

1 cup navel orange segments,

cut into 1-inch pieces

1 cup strawberries, hulled and halved

4 cup mango chunks, cut into 1-inch pieces

⁄ 1 medium banana, cut into 1 cup ice cubes (about 6 standard)

Attach the dispenser tap to the blender collar.

Layer the ingredients in the blender jar in the order listed. Place cover with blending stick on

2-inch slices

⁄

the blender jar. Press On. Turn blender on high and process for 25 to 30 seconds until smooth. Press Off once it is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as smoothie is dispensing.

Note: The riper the fruit, the sweeter the smoothie.

Nutritional information per serving:

Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g

Taste of the Tropics

Smoothie

Makes 5 cups

2 cups pineapple (fresh or frozen),

cut into 1-inch pieces 1 mango, cut into cubes (about 1 to 1⁄2 cups) 1 cup frozen papaya 1frozen banana, cut into 1-inch pieces 2 cups orange/peach/mango juice blend 5 ounces dark rum (optional)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed. Place cover with blending stick on the blender jar. Press On. Turn blender on high and process for 25 to 30 seconds until smooth. Press Off once it is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 70 (4% from fat) • carb. 17g • pro. 1g

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

• calc. 14mg • fiber 1g

Cocoa Banana Smoothie

Makes 4 cups

frozen bananas, cut into 1-inch pieces 6ounces lowfat coffee yogurt 3 tablespoons chocolate syrup

⁄2 teaspoon espresso powder 1 cup vanilla soymilk 6-8 ice cubes

Attach the dispenser tap to the blender collar.

To dispense smoothie: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 70 (12% from fat) • carb. 14g • pro. 2g

• fat 1g • sat. fat 0g • chol. 1mg • sod. 25mg

• calc. 41mg • fiber 1g

Breakfast Banana

Berry Smoothie

This meal-in-a-smoothie is a

perfect start to the day.

2 cups

Makes 3

1frozen banana, cut into 1-inch pieces 1 cup fresh strawberries 1 cup frozen berries

⁄2 cup fat-free vanilla yogurt 1tablespoon protein powder

⁄

(raspberries or strawberries)

⁄2 cups orange juice or soymilk

(soy or whey)

Attach the dispenser tap to the blender collar.

To dispense smoothie: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 70 (5% from fat) • carb. 12g • pro. 5g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 11mg

• calc. 79mg • fiber 2g

Power Berry

Antioxidant Smoothie

Makes about 5 cups

1 cup frozen blueberries 11⁄4 cups fresh strawberries, quartered 1 cup frozen raspberries 31⁄2 cups orange juice 2 tablespoons protein powder 1-2 tablespoons wheat germ

Attach the dispenser tap to the blender collar.

To dispense smoothie: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄

Calories 92 (7% from fat) • carb. 16g • pro. 6g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 3mg

• calc. 79mg • fiber 2g

-cup serving:

Sunshine Smoothie

This smoothie is the next best thing

to being on the beach!

Makes 41⁄2 cups

2 cups frozen pineapple, cut into

1-inch chunks

frozen bananas, cut into 1-inch pieces 1 cup frozen peaches 2 tablespoons cream of coconut 11⁄2 cups orange/peach/mango juice blend

(orange juice may be substituted)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed. Place cover with blending stick on the blender jar. Press On. Turn blender on high and process for 25 to 30 seconds until smooth. once it is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 77 (12% from fat) • carb. 17g • pro. 1g

• fat 1g • sat. fat 1g • chol. 0mg • sod. 3mg

• calc. 9mg • fiber 1g

Press Off

Cran-Raspberry

Lemon Smoothie

Makes 5 cups

⁄2 cup frozen cranberries

2 cups lemon sorbet

11⁄ 1 cup fresh or frozen raspberries 2 cups orange/peach/mango juice blend

(orange juice may be substituted)

Attach the dispenser tap to the blender collar.

To dispense smoothie: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as smoothie is dispensing.

Note: This smoothie is on the tart side. If you prefer a sweeter smoothie, just add a tablespoon or two of sugar.

Nutritional information per 1⁄2-cup serving:

Calories 85 (1% from fat) • carb. 21g • pro. 1g

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

• calc. 12mg • fiber 1g

Watermelon

Strawberry Cooler

This cooler makes a sweet, refreshing treat

Makes 4 cups

11⁄2 cups strawberry sorbet, softened 2 tablespoons fresh lime juice 4

cups fresh watermelon, cut into cubes

Attach the dispenser tap to the blender collar.

To dispense cooler: With blender on low, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as cooler is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 68 (5% from fat) • carb. 17g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg

• calc. 10mg • fiber 1g

Cucumber Melon

Agua Fresca

The ultimate refreshing drink

on a hot summer day.

Makes 41⁄2 cups

21⁄2 cups cucumber, peeled,

seeded and chopped

11⁄2

cups honeydew melon, cut into cubes 2tablespoons lime juice 2 tablespoons fresh mint,

roughly chopped 11⁄2-inch piece fresh ginger,

peeled and chopped

⁄2 cup apple juice

⁄2 cup water

8 ice cubes

Attach the dispenser tap to the blender collar.

To dispense: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as drink is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 25 (4% from fat) • carb. 6g • pro.1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 7mg

• calc. 14mg • fiber 1g

Frozen Rum Punch

Makes 5 cups

cup frozen pineapple, pre-cut chunks 1 cup canned pineapple in juice 1 cup mango sorbet

4 cup rum

⁄

⁄2 tablespoons grenadine

⁄4 cup lime juice

(approximately 4 limes)

8 ice cubes

Attach the dispenser tap to the blender collar.

To dispense punch: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as punch is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 91 (1% from fat) • carb. 14g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

• calc. 7mg • fiber 1g

Campari Grapefruit Slushy

Once you acquire a taste for this slightly bitter

beverage, it will become a favorite flavor.

Makes about 6 cups

6 pink grapefruits, cut into sections,

reserved with juices

2 cup Campari

⁄

⁄4 cup Grand Marnier

6 ice cubes

Attach the dispenser tap to the blender collar.

To dispense slushy: With blender on high, place a cup or pitcher under the dispenser tap. Pull

down the dispenser tap and stir contents with the blending stick as slushy is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 73 (1% from fat) • carb. 11g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg

• calc. 9mg • fiber 1g

Peach Raspberry

Grand Margarita

Makes 31⁄2 cups

2 cups frozen peaches

⁄4 cup frozen raspberries

1 cup raspberry or peach sorbet

⁄4 cup Grand Marnier

2 cup tequila

⁄

2 tablespoons fresh lime juice

⁄2 cup orange juice

Attach the dispenser tap to the blender collar.

To dispense: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as drink is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 144 (0% from fat) • carb. 21g • pro. 1g

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

• calc. 8mg • fiber 2g

Mocha Mudslide

Makes 5 cups

2 cups coffee ice cream 2 cups chocolate ice cream 1 cup milk

4 cup Kahlúa

⁄

⁄4 cup vodka

2tablespoons Irish cream liqueur

(optional)

Attach the dispenser tap to the blender collar.

To dispense: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as drink is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 232 (49% from fat) • carb. 22g • pro. 3g

• fat 13g • sat. fat 8g • chol. 46mg • sod. 48mg

• calc. 89mg • fiber 0g

Super Veggie Juice

Get your veggies for the day on the run

in this quick, fresh vegetable juice.

Makes about 4 cups

11⁄2 cups V-8 juice

⁄2 cup cherry tomatoes, halved

2 red bell pepper, roughly chopped

⁄

1 celery stalk, cut into small dice 1 cup cucumber, peeled, seeded, and

3 tablespoons fresh parsley 2 teaspoons lime juice (about 1⁄2 lime) 3 dashes Tabasco 4-5 ice cubes

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed. Place cover with blending stick on the blender

(about

⁄2 cup)

roughly chopped

jar. Press On. Turn blender on high and process for 25 to 30 seconds until smooth. Press Off once it is smooth, if not dispensing immediately.

To dispense juice: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as juice is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 18 (7% from fat) • carb. 4g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 176mg

• calc. 18mg • fiber 1g

Chocolate Cookies

and Cream Shake

Makes 4 cups

3 cups chocolate ice cream

2 cups lowfat milk

11⁄ 10 chocolate sandwich cookies

Attach the dispenser tap to the blender collar.

To dispense shake: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as shake is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 189 (41% from fat) • carb. 25g • pro. 4g

• fat 9g • sat. fat 4g • chol. 20mg • sod. 136mg

• calc. 113mg • fiber 0mg

Peppermint Stick

Milkshake

Makes 5 cups

31⁄2 cups vanilla ice cream 2 cups lowfat milk

cup peppermint candies, crushed

⁄2

⁄4

1-2 drops peppermint extract (optional)

Attach the dispenser tap to the blender collar.

To dispense shake: With blender on high, place a cup or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as shake is dispensing.

Nutritional information per 1⁄

Calories 184 (29% from fat) • carb. 30g • pro. 3g

• fat 6g • sat. fat 4g • chol. 24mg • sod. 70mg

• calc. 124mg • fiber 0g

-cup serving:

DIPS, SAUCES, AND DRESSINGS

Chunky Hummus

For this hummus variation the chickpeas

do not get puréed all the way.

Makes about 1 cup

1 small scallion, roughly chopped 1 tablespoon parsley

⁄4 teaspoon kosher salt

2 tablespoons tahini

2 tablespoons lemon juice 1 15-ounce can chickpeas 4 tablespoons extra virgin olive oil

Attach dispenser tap to the blender collar.

Place the scallion, parsley, and salt in the blender. Place cover with blending stick on the blender jar. Press On and pulse on high 10 to 15 times. Scrape the sides of the blender jar and add the tahini, lemon juice, and chickpeas in the order listed and pulse on high about 10 times. Scrape sides of blender jar and blend on high for about 25 to 30 seconds. Add the olive oil in a steady stream through the opening in the blender jar lid while blending on high for 20 seconds. Once hummus has reached desired consistency, press Off.

Transfer the hummus to a bowl and let stand for 30 minutes before serving, to allow flavors to develop. Hummus will keep covered in the refrigerator for up to a week.

Nutritional information per 1⁄

Calories 122 (66% from fat) • carb. 8g • pro. 3g

• fat 10g • sat. fat 1g • chol. 0mg • sod. 248mg

• calc. 32mg • fiber 2g

-cup serving:

Black Bean Dip

Makes about 13⁄4 cup

⁄2 teaspoon olive oil

1 small garlic clove, smashed

2 sweet red bell pepper, chopped into

⁄

2-inch dice (about 2 to 3 ounces)

⁄

1 16-ounce can black beans

2 teaspoon chipotle peppers

⁄

4 cup fromage blanc

⁄

⁄2 teaspoon salt

Attach dispenser tap to the blender collar.

In a small sauté pan, heat the olive oil over medium heat. Add the garlic clove and chopped red pepper and sauté for about 5 minutes, until the

peppers are slightly browned. Add contents of pan to the blender jar along with the black beans, chipotle pepper, fromage blanc, and salt. Place cover with blending stick on the blender jar. Press On, pulse on high 10 times. Blend on high for 15 to 20 seconds. Once ingredients are puréed, press Off.

Transfer to a small serving bowl. Dip may be used immediately as a spread for tortillas and quesadillas or covered with plastic and refrigerated for an hour to set up to a more dip-like consistency.

Nutritional information per 1⁄4-cup serving:

Calories 51 (8% from fat) • carb. 10g • pro. 5g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 384mg

• calc. 17mg • fiber 3g

Ancho Chile Sauce

A perfect all-purpose sauce for Mexican dishes.

Makes about 2 cups

6 dried ancho chiles 1 tablespoon olive oil 1large shallot (about 3 ounces),

roughly chopped 1 garlic clove, chopped 1 jalapeño, seeds removed, roughly

chopped

⁄4 cup white wine

1 cup chicken stock

⁄4 teaspoon salt 2 tablespoons honey 1tablespoon lime juice

Reconstitute chiles: place them in a bowl, and pour boiling water over them so that they are completely covered. Invert a plate to cover bowl, keeping the chiles submerged. Allow the chiles to sit until they soften, about 30 minutes to an hour. Once soft, remove all seeds and stems, and reserve.

⁄2-quart sauté pan, heat the olive oil over

In a 3 medium heat. Add shallot, garlic, jalapeño, and a small pinch of salt. Stir and sauté until softened

and slightly browned, about 5 minutes. Stir in reserved chiles and heat through for about a minute. Stir in white wine. Scrape any bits that are clinging to the bottom of the pan. Allow wine to reduce to almost nothing. Add the chicken stock, bring to a boil and then reduce to a simmer for about 10 to 15 minutes.

Place contents of pan into the blender jar and add remaining salt, honey, and lime juice.

Place cover with blending stick on the blender jar. Secure the cover tightly with a dishtowel and your hand. Press On and blend on high for 30 to 40 seconds. Press Off once it is smooth. Serve chile sauce immediately or keep in refrigerator for up to a week.

Nutritional information per 1⁄4--cup serving:

Calories 49 (30% from fat) • carb. 7g • pro. 1g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 275mg

• calc. 10mg • fiber 0g

Romesco Sauce

This sauce of Spanish origin is delicious

served with grilled chicken, vegetables,

or even grilled seafood.

Makes about 2 cups

3 tablespoons plus 1 teaspoon extra

virgin olive oil

4 medium tomatoes (about 5 ounces

each), sliced in half

1large sweet red bell pepper

(about 7 to 8 ounces), sliced in half 1 shallot (about 2 ounces) unpeeled 3 garlic cloves, unpeeled 1 cup white bread cubed

(about 1" cubes, crust removed)

⁄3 cup roasted almonds,

roughly chopped

⁄2 teaspoon paprika 2 tablespoons sherry vinegar 2 tablespoons sherry

cup chicken or vegetable stock

⁄4

⁄2 teaspoon kosher salt

freshly ground black pepper

Preheat oven to 425°F.

Lightly coat a baking sheet with 1 tablespoon of olive oil and place the tomatoes, pepper, shallot, and garlic cloves on it. Roast for about 35 to 40 minutes until all vegetables are blistered and soft. Place the pepper in a small mixing bowl and seal tightly with plastic wrap (leave for about 30 minutes). Remove and discard skins and seeds from tomatoes and skins from both shallot and garlic. Reserve.

When the vegetables are almost cool, heat 1 teaspoon of olive oil in a 3

⁄2-quart sauté pan over medium heat. Toast the bread cubes gently until slightly golden, about 3 minutes. Stir in roasted tomatoes, shallot, and garlic and heat gently.

Remove skins and seeds from pepper and roughly chop. Stir pepper in with the almonds and paprika and heat for about 1 minute. Add the sherry vinegar and the sherry, scraping up any bits that are stuck to the bottom of the pan. Reduce liquid by half. Add the stock and bring to a boil. Reduce to simmer for about 4 to 5 minutes.

Place contents of pan into the blender jar plus the remaining 2 tablespoons of olive oil, salt, and pepper. Place cover with blending stick on the blender jar. Secure the cover tightly with a dishtowel and your hand. Press On. Blend on high for 20 seconds.

Press Off once it is smooth, and adjust seasonings accordingly.

Serve immediately or place in container to store in refrigerator for up to one week.

Nutritional information per 1⁄4-cup serving:

Calories 173 (47% from fat) • carb. 19g • pro. 4g

• fat 9g • sat. fat 1g • chol 0mg sod. 108mg

• calc. 27mg • fiber 2g

+ 14 hidden pages

Cuisinart Recipe Booklet User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual