FP-14DCC en
INSTRUCTION
BOOKLET
Recipe
Booklet
14-Cup Cuisinart Elite Collection™ Food Processor FP-14C Series
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Recommended maximum work bowl capacities
IMPORTANT
UNPACKING
INSTRUCTIONS
FOOD
CAPACITY
CAPACITY
14-CUP (3.5 L) WORKBOWL 11-CUP (2.75 L)
WORKBOWL
CAPACITY
4.5-CUP (1.12 L)
WORKBOWL
Sliced or shredded fruit,
vegetables or cheese
14 cups (3.5 L)
11 cups (2.75 L)
N/A
Chopped fruit, vegetables
or cheese
12 cups (3 L)
9 cups (2.25 L)
3 cups (750 ml)
Puréed fruit, vegetables
or cheese
12 cups (3 L) cooked
8 cups (2 L) puréed
8 cups (2 L) cooked
6 cups (1.5 L) puréed
3 cups (750 ml) cooked
1½ cups (375 ml) puréed
Chopped or puréed meat,
fish, seafood
2¼ pounds (1 kg)
2 pounds (900 g)
½ pound (226 g)
Thin liquid*
(e.g. dressing, soups, etc.)
10 cups (2.5 L)
8 cups (2 L)
3 cups (700 ml)
CAUTION:
Cake Batter
Two 9-inch (23 cm) cheesecakes
Four 8-inch (20 cm) homemade
layers (2 boxes 18.5 oz. cake mix)
One 9-inch (23 cm)
cheesecake
Two 8-inch (20 cm)
homemade layers (1 box)
N/A
THE CUTTING TOOLS HAVE VERY SHARP
EDGES. To avoid injury when unpacking the
parts, please follow these instructions.
Cookie dough
8 dozen
(based on average chocolate chip
cookie recipe)
N/A
N/A
1. Place the box on a low table or on the floor
next to the kitchen counter where you
intend to keep the food processor. Be sure
the box is right side up.
White bread dough
6 cups (1.5 L) flour
N/A
N/A
Whole wheat bread dough 4 cups (1 L) flour
N/A
N/A
2. Open top flaps—there will be a rectangular
block of foam that holds the processor
parts, each fitted into a cavity in the foam.
Nuts for nut butter
5 cups (1.25 L)
1½ cups (375 ml)
7 cups (1.75 L)
* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity
by 2 cups (500 ml).
This package contains a Cuisinart Elite
Collection™ 14-Cup (3.5 L) Food Processor and
the accessories for it:
14-, 11- and 4.5-cup (3.5 L, 2.75 L, 1.12 L) work
bowls, work bowl cover, metal chopping/mixing
blade, dough blade, adjustable slicing disc,
reversible shedding disc, stem adapter, large
and small pushers, spatula, storage case and
instruction/recipe book.
9. Lift out the storage case, unlock the cover
and remove the foam block; small metal
chopping/mixing blade (D), dough blade
(E), large metal chopping/mixing blade (F),
and stem adapter (G), are each in a cavity.
CAREFULLY REMOVE THE METAL
CHOPPING/MIXING BLADE BY
GRASPING THE CENTRE HUB AND
LIFTING IT STRAIGHT UP. NEVER
TOUCH THE BLADES, AS THEY ARE
RAZOR SHARP.
10. Pull out the drawer to the storage case
with the adjustable slicing disc (H), and
CAREFULLY REMOVE IT BY USING
THE plastic hub. DO NOT TOUCH
THE BLADE, IT IS VERY SHARP. The
reversible shredding disc (I) is also in the
drawer. Carefully remove the slicing disc
by using the plastic hub and carefully
remove the shredding disc by using the
plastic hub. Remember to lock the parts
in the storage case when not in use.
11. Save the shipping cartons and plastic foam
blocks. You will find them very useful if you
need to repack the processor for moving or
other shipment.
A
3. Remove the instruction/recipe book, the
spatula (A) is on one side of the foam
block.
B
C
4. Lift out the work bowls (B) and spatula (C)
from the other side of the foam block.
5.Remove the foam block and the cardboard
frame.
6.Remove the housing base (D) from one side
of the bottom of the box. Assemble the
work bowls on the base by placing them
over the shaft and using the handle to turn
the work bowl counterclockwise to lock it.
7.Place the food processor on the counter or
table. Read the Assembly and Operating
Instructions thoroughly before using the
machine.
8. The storage case is on the other side of the
bottom of the box.
E
D
Storage Cover
with Lock
F
G
Drawer
H
K
I
J
2
3
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
damaged cord or plug, or after appliance
has been dropped or damaged in any way.
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.
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 pusher assembly, call 1-800-472-7606
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.
4
5. Be sure cover and feed tube are securely
locked in place before operating food
processor.
Warning: Risk of fire
or electric shock
6. Never try to override or tamper with cover
interlock mechanism.
The lightning flash with arrowhead
symbol within an equilateral triangle
is intended to alert the user to the
presence of un-insulated dangerous
voltage within the product’s enclosure
that may be of sufficient magnitude to
constitute a risk of fire or electric
shock to persons.
Cleaning
To protect against risk of electrical shock, do
not put base in water or other liquid.
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 CUL 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 7.0 amperes is based
on attachment that draws greatest current.
Other recommended attachments may
draw significantly less current.
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
CONTENTS
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
Important Unpacking Instructions................. 3
Important Safeguards................................... 4
Features and Benefits................................... 6
Assembly Instructions, Diagram....................8
Machine Controls.......................................... 9
Work Bowls................................................... 9
Machine Functions........................................ 9
User Guide and Capacity Chart.................. 11
Cleaning, Storage and Maintenance........... 15
For Your Safety............................................ 15
Technical Data..............................................15
Troubleshooting........................................... 16
Warranty Information................................... 18
INTRODUCTION
The food processor that re-invented the art of
food preparation once again leads the way in
innovation! Congratulations on your purchase of
the Cuisinart Elite Collection™ 14-Cup (3.5 L)
Food Processor – the next generation in culinary
excellence.
NOTICE
à at
e
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 grounding-type plug,
and should be used in
combination with a properly
connected grounding-type
outlet as shown in Figure A.
a
o
Superbly designed for high performance and
ease of use, the Cuisinart Elite Collection™
14-Cup (3.5 L) has the power, capacity,
versatility, precision, and accessories to handle
any task. From the three nested and sealed
bowls to the adjustable slicing disc and
reversible shredding disc, these incredible
features create multiple food processors in one!
dapt
P
ed
s à a er
fix t o d la
laque
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 lug under the screw of the outlet
cover plate.
All of these pioneering, creative elements come
together with Cuisinart’s leading reputation to
give you the Elite Collection™ 14-Cup (3.5 L)
Food Processor – the finest food prep appliance
for today’s modern kitchen.
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.
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
5
FEATURES AND BENEFITS
1. Housing Base and Motor
With a vertically projecting motor shaft,
this powerful base will process through a
variety of recipes with 1000 watts of peak
power.
2.Touchpad Control Panel
These easy to clean, electronically
controlled buttons, feature On, Off, Dough
and Pulse options, for every food
processing function. The contemporary,
blue LED lights will indicate when the unit
is powered on.
3.Work Bowls
Designed with maximum versatility, the
work bowl should be selected based on
task appropriateness.
These nested bowls feature SealTight ™
technology, which maximizes each bowl’s
processing capacity, ensures safe handling,
and keeps all the ingredients contained in
the bowl you’re using! The bowls also
include a locking feature to prevent them
from coming out of position when pouring,
and finger recesses (a) for user-friendliness.
The large, medium and small work bowls
are all made of durable material with
convenient measurement markings (b)
and pour spouts (c).
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 (a) on either side of the handle
interlock (b).
The Supreme® Wide-Mouth feed tube (c)
accommodates larger ingredients and saves
precutting time.
5.Pusher Assembly
Secured with a snap-fit, the small pusher
(a) inside the large pusher (b) allows you to
accommodate ingredients of all sizes. The
large pusher lock (c), located on the handle,
enables it to be pulled out to lock and
pushed in to unlock – this feature should be
used when processing heavy loads.
6.Small Chopping/Mixing Blade
This small stainless steel blade will chop or
mix anything in your small work bowl and
also features the BladeLock System.
5c
4c
7.Large Chopping/Mixing Blade
Stainless steel in construction, this heavyduty blade will process a variety of food in
your large or medium work bowl. The
BladeLock System enables the blade to stay
in place to prevent leaking, while providing
optimal pouring.
4a
4b
5b
7
8.Dough Blade
Designed for our exclusive dough speed
control, this blade will knead through all
types of dough. The dough blade can be
used only in the large bowl.
3c
8
9.Adjustable Slicing Disc
The versatile 6-in-1 disc allows for thin
to thick slices with 1 to 6 mm indicators.
This disc may be used with the large or
medium bowl.
9
3a
10.Reversible Shredding Disc
Provides the option of either fine or
medium shredding for optimal results.
This disc may be used with the large or
medium bowl.
10
11
11.Stem Adapter
This user-friendly tool easily attaches to
either disc or small chopping/mixing blade
to engage the motor shaft.
12.Spatula
Uniquely designed for use with any
work bowl.
13.Retractable Cord (not shown)
The retractable cord system allows you
to pull as much cord as needed, and then
store it back in the housing when not in use.
12
3b
3
14
Note: The end of the cord is wrapped with
red tape to prevent over-pulling.
14.Storage Case
This convenient storage case with safety
lock holds all of the blades and discs that
are included with your new food processor.
2
15.Cleaning Tool
1
6
6
5a
15
7
ASSEMBLY
INSTRUCTIONS
Blade Operation
Before first use
Before using your Cuisinart Elite Collection™
14-Cup (3.5 L) Food Processor for the first time,
wash all of the work bowls, work bowl cover,
pusher assembly, blades, discs, and spatula
(see Cleaning Instructions on page 15).
1.Place the food processor base on a dry,
level countertop with the controls facing
toward you. Do not plug the unit in until it
is fully assembled.
Note: To use the medium bowl, it must
be nested into the large bowl. The small
bowl must be nested in the medium,
with the medium in the large for
operation.
2.With the large bowl on the base, use
the handle to turn the work bowl
counterclockwise to lock it onto the
housing base.
To use the medium bowl, place your
thumbs in the finger recesses and align in
the large bowl with the pour spout facing
the back of the unit.
To use the small bowl, place your thumbs
in the finger recesses and align the medium
bowl with the pour spout facing opposite
the handle.
Large Bowl
& accessories
Medium Bowl
& accessories
Small Bowl
& accessories
The BladeLock feature is designed to
keep the blade in place during processing,
pouring, lifting, and handling tasks – but is
not permanently attached. Handle with
care.
Note: The chopping/mixing blades
should not be removed with liquid
contents above the hub of the blade in
the bowls, as this will defeat the
SealTight™ system.
Large Blade Operation
3.With your medium and/or large work bowl
assembled on the base, grasp the large
chopping/mixing blade by its hub, align it
over the centre of the bowl, twist into
position and push down firmly to lock.
Dough Blade Operation
4.For use with the large bowl. Carefully lift
and place the dough blade over the centre
hub of the work bowl by lining up the
markings and sliding the blade down.
Small Blade Operation
5.With all three work bowls assembled on the
base, position the stem adapter over the
centre of the bowls, twist into position and
push down to lock. Grasp the small
chopping/mixing blade by its hub, place it
over the stem adapter, twist into position
and push down firmly to lock.
Disc Operation
6.When using your medium and/or large bowl
only, position the stem adapter over the
centre of the bowl, twist into position and
push down to lock. If using the adjustable
slicing disc, use the rotating hub and
indicator markings to select slicing
thickness. Using the plastic hub, align and
insert the disc over the stem adapter.
Note: The work bowl
cover fits, locks and
seals on the large bowl
with any nested bowl
combination. The work
bowl cover will become easier to engage
with repeated use.
8.Align pusher assembly and activating rod
with the feed tube opening on the work
bowl cover and slide it down completely.
9.Plug the food processor into a proper
electrical outlet. It is now ready for use.
Note: The bowl, lid and pushers must be
securely in place for the unit to operate.
MACHINE Controls
On Button
The On control is a continuous button that
allows the machine to run until Off is selected.
1. Properly assemble and engage the
machine.
2. Add ingredients to the work bowl, either
through the feed tube or directly into the
bowl.
3. Press the On button. The blue LED light
will illuminate and the motor will start.
4. Press the Off button when finished.
PULSE Button
The Pulse control is a momentary 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.
If using the reversible shredding disc,
determine whether the fine or medium side
will be used and use the plastic hub to
twist into position on the stem adapter. The
plastic hub may be used for removal of this
disc.
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.
Cover Operation
1. Prepare the dough ingredients and place in
work bowl fitted with the dough blade.
7.Place the work bowl
cover onto the work bowl
by positioning it directly
over the bowls, and push
down on the front and
back to lock into place.
8
To remove the cover,
push in both sides of the
release button (located
on the cover interlock)
and lift up to remove.
DOUGH Button
2. Assemble and engage the work bowl cover
and pusher.
3. Press the Dough button and the blue LED
light will illuminate.
4. Then press the On button to knead the
dough. The blue LED On light will also be
illuminated.
5. Press the Off button when finished.
Note: Kneading dough should only be
done in the large work bowl.
Work Bowls
Three nested work bowls are provided for a very
versatile processing experience. We recommend
using the work bowls in a manner that will
optimize efficiency. For example, if your recipe
requires using multiple bowls, begin with the
smallest bowl to minimize cleaning. This way the
small bowl can serve as a prep bowl to reserve
chopped ingredients for a recipe.
Note that the bowls lock into place to pour while
nested. The convenient finger recesses can be
used to remove the small and medium bowls with
ingredients, or the bowls can remain nested during
pouring or food removal.
Chopping certain foods may scratch or cloud the
work bowl, this will not affect the functionality of
your work bowl.
MACHINE Functions
Chopping
(using the Chopping Blade)
• For raw ingredients: peel, core and/or remove
seeds and pits. Food should be cut into even,
½ to 1-inch (1.3-2.5 cm) 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
(using the Chopping Blade)
• To purée fresh fruits or cooked fruits/
vegetables: ingredients should be cut into
1-inch (2.5 cm) 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. (see Mashed Potato
recipe on page 35.)
• 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.
9
Kneading
(using the Dough Blade or
the Metal Chopping Blade
with Dough Speed)
• The exclusive dough control processes pastry
doughs, batters and kneads yeast bread
doughs. The reduced RPMs of the dough
control will achieve better results. The metal
chopping blade is ideal for pastry doughs
while the dough blade is specifically designed
for kneading yeast doughs.
• The pusher lock is recommended to be in the
locked position when kneading dough to avoid
it from moving around – some vibration is still
normal.
Shredding (using the Reversible
Shredding Disc)
• Always pack food in the feed tube evenly to
shred. For smaller amounts of food, use the
smaller feed tube. For cheese shredding,
always use the large feed tube. 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.
• 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
PROCESS
FOOD
TOOL
FRUITS
Metal Blade
Chop
1 pound = 3 cups (750 ml)
Metal Blade
Purée
1 pound = 3 cups (750 ml)
Slicing Disc
Shredding Disc
Slice
Shred
1 apple = ¾ cup (175 ml)
1 apple = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop – process
for fine chop.
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Avocados
Metal Blade
Metal Blade
Chop
Purée
1 medium = 1 cup (250 ml)
1 medium = 1 cup (250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Bananas
Metal Blade
Slicing Disc
Purée
Slice
3 medium = 1 cup (250 ml)
1 pound = 2 cups (500 ml)
Process to purée ripe bananas.
Light pressure for firm bananas.
Berries
Metal Blade
Purée
1 pint fresh = 2 cups (500 ml); 10
ounce-bag frozen = 1½ cups (375 ml)
Process until puréed. Strain to remove seeds. Thaw
frozen berries before processing.
Strawberries: remove stems; stack berries on their side.
Slicing Disc
Slice
1 pint = 2 cups (500 ml)
Medium pressure.
Chop
1 medium = 4 cups (1 L)
Apples
• When shredding cheese, be sure that the
cheese is well chilled before shredding.
YIELD
DIRECTIONS
• Dough kneading should be done in the large
bowl only.
Coconuts
Metal Blade
Slicing (using the Adjustable
Slicing Disc)
Shredding Disc
Shred
1 medium = 4 cups (1 L)
Cut flesh into 1-inch (2.5 cm) pieces; pulse to chop.
Process to finely chop.
Cut flesh to fit feed tube, medium pressure.
Kiwis
Slicing Disc
Slice
2 kiwis = ¾ cup (175 ml)
Chill and peel; light pressure.
Mangoes
Metal Blade
Chop
1 medium = ¾ to 1 cup (175 ml-250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Metal Blade
Purée
1 medium = ¾ to 1 cup (175 ml-250 ml)
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peaches/
Nectarines
Metal Blade
Metal Blade
Chop
Purée
1 lb = 2 to 2½ cups (500-625 ml)
1 lb = 2 to 2½ cups (500-625 ml)
Slicing Disc
Slice
1 lb = 2 to 2½ cups (500-625 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; peel and process to
purée.
Remove pit, light pressure.
Citrus Fruits;
Lemons, Limes &
Oranges
Metal Blade
Chop
Slicing Disc
Slice
For medium fruit:
1 lemon = 2 to 3 teaspoons (10-15 ml)
zest; 1 lime = 1 tsp (5 ml) zest;
1 orange = 1½ tablespoons (25 ml)
zest
Zest: use vegetable peeler to remove rind; process. For
the finest chopped zest, add small amount of sugar to
chop with zest
Dried (sticky)
Fruits
Metal Blade
Chop
1 pound = 2½ cups (625 ml)
Chill fruit. Add some flour from recipe to work bowl.
Process using short pulses until desired consistency.
VEGETABLES
Metal Blade
Slicing Disc
Purée
Slice
1 cup (250 ml) = ½ cup (125 ml) purée
1 pound = 3 cups (750 ml)
Process to purée cooked beans.
“French-cut”: trim beans; stack in feed tube horizontally.
Light pressure.
Broccoli/
Cauliflower
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound raw = 2 cups (500 ml)
1 pound cooked = 1 cup (250 ml)
Broccoli stems only
Broccoli stems only
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cabbage
Metal Blade
Chop
2 pounds = 8 cups (2 L)
Slicing Disc
Slice
2 pounds = 8 cups (2 L)
Shredding Disc
Shred
2 pounds = 8 cups (2 L)
Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired
consistency.
Cut in wedges to fit feed tube; remove centre core. Light
to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound (6 med) = 3 cups (750 ml)
2 med cooked = ½ cup (125 ml) purée
1 pound (6 med) = 3 cups (750 ml)
1 pound (6 med) = 2½ cups (625 ml)
• Always pack food in the feed tube evenly
to slice. For smaller amounts of food, use the
smaller feed tube. For cheese slicing, always
use the large feed tube. 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 julienne or matchstick cuts: Place food
horizontally in the feed tube and process with
even pressure to create long, plank-like slices.
Replace stack of slices in feed tube vertically
and process again using 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. Take
advantage of the smaller feed tube if
appropriate.
• When slicing cheese, be sure that the cheese
is well chilled before slicing.
10
Beans - Green,
Wax
Carrots
Trim ends; place upright in feed tube. Medium pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired
consistency.
Process to purée.
Small rounds: trim; place upright in feed tube. Long
slices: trim; place horizontally in feed tube. Medium to
firm pressure.
Small shreds: trim; place upright in feed tube. Long
shreds: trim; place horizontally in feed tube. Medium to
firm pressure.
11
FOOD
TOOL
DIRECTIONS
FOOD
TOOL
Celery
Metal Blade
Chop
2 medium stalks = ½ cup (125 ml)
Slicing Disc
Slice
Cut into 1 inch (2.5 cm) pieces; pulse to chop to desired
consistency.
Trim; place upright in feed tube. Medium pressure.
Radishes
Metal Blade
Chop
½ pound = 1½ cups (375 ml)
2 medium stalks = ½ cup (125 ml)
Metal Blade
Chop
1 medium = 1½ cups (375 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Slicing Disc
Shredding Disc
Slice
Shred
½ pound = 1½ cups (375 ml)
½ pound = 1½ cups (375 ml)
Slicing Disc
Slice
1 medium = 1½ cups (375 ml)
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in feed
tube. Medium pressure.
Scallions
Metal Blade
Slicing Disc
Chop
Slice
1 to 2 = ¼ cup (50 ml)
1 to 2 = ¼ cup (50 ml)
Shredding Disc
Shred
1 medium = 1½ cups (375 ml)
Shreds: trim; place upright in feed tube. Medium
pressure. Long shreds: trim; place horizontally in feed
tube. Medium pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: trim; place
lengthwise in feed tube. Medium pressure.
Spinach
Metal Blade
Metal Blade
Chop
Purée
Pulse to chop.
Process to purée.
Garlic
Metal Blade
Chop
1 head = 12 to 16 cloves;
1 medium clove = ½ teaspoon (2 ml)
Peel; with machine running, drop cloves through feed
tube to finely chop.
Slicing Disc
Slice
1 pound raw = 10 cups (2.50 L) raw
1 pound raw = 1½ cups (375 ml)
cooked
1 pound raw = 10 cups
(2.50 L) raw
Ginger
Metal Blade
Chop
Slicing Disc
Shredding Disc
Slice
Shred
1-inch (2.5 cm) pieces =
1 tablespoon (15 ml)
4 ounces = ½ cup (125 ml)
4 ounces = ½ cup (125 ml)
Peel; cut into ½-inch (1.25 cm) pieces. With machine
running, drop through feed tube to finely chop.
Peel; place upright in feed tube. Medium pressure.
Peel; place upright in feed tube. Medium pressure.
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 3 cups (750 ml)
1 pound = 3 cups (750 ml)
Shredding Disc
Shred
1 pound = 3 cups (750 ml)
Herbs - Fresh
Metal Blade
Chop
1 cup (250 ml) loosely packed =
¹∕³ cup (75 ml)
Herbs, work bowl and blade should be clean and
completely dry. Pulse to roughly chop. Process to finely
chop. Keep up to 10 days in airtight bag in refrigerator.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Long slices:
trim; place horizontally in feed tube. Medium pressure.
Shredding: trim; place upright in feed tube. Long shreds:
trim and place horizontally in feed tube. Medium
pressure.
Metal Blade
Purée
½ pound = 1 cup (250 ml)
Jalapeño
Metal Blade
Chop
Chop
¼ pound = 1 cup (250 ml)
Shred
Remove seeds and stem. With machine running, drop
halved pepper through feed tube to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Place upright in feed tube for
narrow slices, horizontally for longer slices.
Metal Blade
Slicing Disc
1 medium pepper =
3 tablespoons (45 ml)
1 medium pepper = ¼ cup (50 ml)
¼ pound = 1 cup (250 ml)
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 2 cups (500 ml)
1 pound = 2 cups (500 ml)
Clean leeks; trim, discard dark green parts. Cut into
1-inch (2.5 cm) pieces; pulse to chop.
Clean leeks as above. Place upright in feed tube;
medium pressure. Long slices: trim; place lengthwise in
feed tube. Medium pressure.
Med.
Shred
Fine
Shred
Mushrooms
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 pound = 6 cups (1.5 L)
1 pound = 5 cups (1.25 L)
1 pound = 5 cups (1.25 L)
Cut into even pieces; pulse to chop.
Pack feed tube. Light pressure.
Pack feed tube. Light pressure.
Onions
Metal Blade
Chop
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Slicing Disc
Slice
1 pound = 4½ to 5 cups
(1.1-1.25 L)
1 medium = ¾ to 1 cup
(175-250 ml)
Cucumbers
Leeks
Peppers - Bell
Metal Blade
Slicing Disc
PROCESS
Chop
Slice
YIELD
1 pound = 4½ to 5 cups (1.25 L)
1 pound = 3 cups (750 ml)
CHEESES
Soft Cheeses;
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel
Paese
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Halve or quarter and place
upright in feed tube for narrow slices, horizontally for
longer slices.
Metal Blade
Slicing Disc
Chop
Slice
1 medium = ¾ cup (175 ml)
1 medium = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally for
longer slices. Medium pressure.
Potatoes
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound = 3½ to 4 cups (875 ml-1 L)
1 cup (250 ml) cooked (1-inch
(2.5 cm) pieces) = ½ cup (125 ml)
1 pound = 3½ to 4 cups (875 ml-1 L)
1 pound = 3½ to 4 cups (875 ml-1 L)
Raw potatoes: cut into 1-inch (2.5 cm) pieces; pulse to
chop.
Sweet potatoes/yams: cut into 1-inch (2.5 cm) pieces;
pulse to chop.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes; firm pressure for sweet
potatoes/yams; light pressure for partially cooked
potatoes.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes. Note: keep sliced or
shredded raw potatoes in cold water to avoid
discolouration; dry well before using. Mashed potatoes:
process cooked white potatoes through medium
shredding disc to avoid a gluey consistency.
Shredding Disc
Shredding Disc
YIELD
DIRECTIONS
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Process
to finely chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Roll leaves together and place upright in feed tube;
medium pressure.
Cut into 1-inch (2.5 cm) pieces. Process soft cheeses until
smooth.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Chill well; medium pressure. Mozzarella should be frozen
for 25 to 30 minutes before shredding.
¼ pound = 1 cup (250 ml)
Firm Cheeses;
Cheddar, Swiss,
Edam & Gouda
Metal Blade
Slicing Disc
Shredding Disc
Shredding Disc
Chop
Slice
Med.
Shred
Fine
Shred
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
Cut into ½- to 1-inch (1.25-2.5 cm) pieces; temperature
not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
Hard Cheeses;
Parmesan &
Romano
Metal Blade
Chop
¾ pound = 3 cup (750 ml)
Cut into ½- to 1 inch (1.25-2.5 cm) pieces; temperature
not critical. *Never process cheese that cannot be
pierced with the tip of a sharp knife.
¼ pound = 1 cup (250 ml)
Cheese should be room temperature.
¼ pound = 1 cup (250 ml)
Cheese should be room temperature.
Trim; place in feed tube. Medium pressure.
Pickles
12
Zucchini/Summer
Squash
PROCESS
Shredding Disc
Shredding Disc
Med.
Shred
Fine
Shred
ADDITIONAL
FOODS
Baby Food
Butter
Chocolate
Crumbs; Bread,
Cookies &
Crackers
As with all fruit and cooked vegetable purées, cut
ingredients into 1-inch (2.5 cm) pieces. Steam cooked
ingredients until completely soft. Pulse to chop, then
process until completely smooth. To ensure there are no
lumps, press mixture through a fine mesh strainer. Keeps
well frozen in ice cube trays for individual 1-ounce (30
ml) portions.
Metal Blade
Purée
Metal Blade
Chop
¼ pound (1 stick) = ½ cup (125 ml)
Slicing Disc
Slice
¼ pound (1 stick) = ½ cup (125 ml)
Metal Blade
Chop
1-ounce (30 ml) = ¼ cup (50 ml)
grated
Shredding Disc
Shred
1-ounce (30 ml) = ¼ cup (50 ml) grated
Cut into ½- to 1-inch (2.5 cm) pieces (or use chocolate
chips). Pulse to start, then process to desired
consistency. Texture will appear more rounded than
grated.
Chill chocolate; medium to firm pressure.
Metal Blade
Chop
12 to 14 graham wafers =
1 cup (250 ml) crumbs; 1 slice bread =
½ cup (125 ml) crumbs
Break up ingredients into ½- to 1-inch (1.25-2.5 cm)
pieces. Process until fine. Breadcrumbs: make from
fresh, stale or toasted bread.
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: process flavouring
ingredients before adding butter. Pastry: cut butter into
small cubes; freeze before using.
Butter should be cold, not frozen; medium pressure.
13
FOOD
TOOL
Egg Whites
Metal Blade
Meat, Poultry &
Fish
PROCESS
Chop
YIELD
DIRECTIONS
8 egg whites = 1 cup (250 ml) firm
whites
Egg whites should be room temperature; add 1 teaspoon
(5 ml) lemon juice or vinegar per white. Process in an
absolutely clean bowl for 1 to 2½ minutes until surface
develops ridges and mass of whites almost stops
moving. These egg whites should not be used in
meringues. For whipped egg whites with volume, whip
with whisk or electric mixer.
Metal Blade
Chop
2¼ pound boneless =
4½ cups (1 L)
Metal Blade
Purée
1 pound boneless =
2 cups (500 ml)
Slicing Disc
Slice
1 pound boneless =
2 cups (500 ml)
Cut very cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process for a few
seconds at a time for a finer chop. Check texture often
to avoid overprocessing.
Cut very cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process
continuously until desired texture.
Slicing cooked meat/poultry: be sure it is very cold. Use
a single chunk of meat at a time. Slicing raw meat/
poultry: cut to fit feed tube; wrap in plastic to briefly
freeze. Raw meat is ready to slice when hard to the
touch but can easily be pierced with tip of a sharp knife.
Milk Shakes/
Smoothies
Metal Blade
Chop/ Purée
Can make up to 16
8-ounce (227 g) servings.
Milkshakes: add ice cream first; process and add milk
through feed tube. Smoothies: add fruit first, then add
the liquid while processing.
Nuts
Metal Blade
Chop
¾ pound = 3 cups (750 ml)
Metal Blade
Purée
¼ pound = 1 cup (250 ml)
Slicing Disc
Shredding
Disc
Slice
Shred
(fine/med.)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
Pulse to chop. Hardness of nut dictates amount and time
of processing. If either flour or sugar is added to nuts
during processing, they can be processed as long as
possible without becoming butter. Coarsely chopped
nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3
times, then process 20 to 30 seconds, watching
carefully for desired consistency.
Nut butter: process nuts 2 to 3 minutes, scraping bowl
as necessary. For smoothest consistency, add some oil
to nuts while processing.
Medium pressure; nuts will have a coarse texture.
Medium pressure; nuts will have a fine/medium texture.
Granulated Sugar
(to make extra
super-fine sugar)
Metal Blade
Chop
1 pound = 2 cups (500 ml)
Process 1 minute, or until fine.
Tofu
Metal Blade
Purée
10 ounces = ¾ cup (175 ml)
Drain; process 2 minutes or until smooth.
Whipping Cream
Metal Blade
Chop
1 cup (250 ml) = ½ cup
(125 ml) whipped
Process well-chilled cream until cream begins to thicken.
Add sugar as desired; process continuously until cream
reaches desired consistency (about 3 to 4 minutes).
DOUGHS
Pulse mixture until it has consistency between cornmeal
and small pebbly crumbs. Add water, 1 tablespoon (15
ml) at a time; pulse until a dough forms.
Pastry Dough
Metal Blade
Mix
Batters
Quick Bread,
Cake & Cookies
Metal Blade
Mix
First sift dry ingredients together by processing; remove
and reserve. Process the fats and sugars together and
then add any remaining liquid ingredients. Pulse in
reserved dry ingredients. Any ingredients that need to be
coarsely chopped can be added with dry ingredients.
For finely chopped ingredients, chop separately in small
work bowl and then add to batter at the end.
Yeast Dough
Breads
Metal Blade
Dough Blade
Mix
Knead
TIPS: Use ¾ cup (175 ml) warm liquid to proof 2¼
teaspoons (11.25 ml) dry active yeast. Sugar/honey aids
in activating yeast, so add a small amount, about 1
teaspoon (5 ml) , to the warm liquid/yeast mixture when
proofing. Food processor can handle up to 6 cups (1.5 L)
white flour for a yeast bread dough. The dough should
have a soft, pliable texture and feel only slightly tacky.*
Sweet Dough
Breads & Coffee
Cakes
Metal Blade
Dough Blade
Mix
Knead
See TIPS above, but keep in mind that sweet doughs
will be rich and sticky and may not clean sides of bowl;
bowl may need to be scraped. Sweet doughs require
less kneading once the ingredients are mixed.*
Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough. *See troubleshooting for additional
direction and techniques.
14
CLEANING, STORAGE
and Maintenance
Keep your Cuisinart Elite Collection 14-Cup
Food Processor ready to use on the kitchen
counter. When not in use, leave it unplugged.
This food processor includes a storage case
with lock for safekeeping of blades and discs.
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 work
bowl and pushers 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 assembly and blade or disc immediately
after use so food won’t dry on them. Be sure to
place the pushers 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 blades and discs by hand, do it
carefully. When handling, use the plastic hubs
on the blades for the discs. 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 centre and move it rapidly up and down
on the centre 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, which
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.
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 discs.
Never put blades or discs 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 chopping blade and dough 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 10
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 Three-Year Warranty
on the entire machine.
15
TroubleShooting
Food Processing
1.
Problem: The food is unevenly processed
Solution:
• The ingredients should be cut evenly
into ½- to 1-inch (1.25-2.5 cm) 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:
• Large feed tube must be packed full
for best results. If processing smaller
quantities, use the small feed tube.
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 Processing
1.
Problem: The dough control button does
not work.
Solution:
• The dough control works in conjunction
with the ON button. The food processor
will only operate once the ON is selected
after the dough function is activated.
2.
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 10).
If motor speeds up, continue processing.
If not, add more flour, 1 tablespoon (15 ml) at a time until the motor speeds
up. Process until dough cleans the side of
the work bowl.
3.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.
Solution:
• W
hile machine is running, add flour, 1 tablespoon (15 ml) at a time until dough
cleans the inside of the bowl.
Technical
1.Problem: The motor does not start.
4. Problem: Blade rises in work bowl
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.
Solution:
• Excessively sticky dough can cause blade
to rise. Reinsert blade and immediately
add 2 tablespoons (30 ml) of flour through
the feed tube while the machine is
running.
• If you are slicing or shredding and the
above solution does not work, make sure
that the food contents in the feed tube
are cut below the maximum fill line so
that the activation rod can engage the
motor.
5. Problem: The large pusher moves when
processing dough or other heavy loads.
• If the motor still will not start, check the
power cord and outlet.
Solution:
• The pusher lock feature, located above
the handle, should be pulled out (some
vibration is normal).
2.Problem: The food processor shuts off
during operation.
6. Problem: Dough doesn’t clean inside of
the work bowl.
Solution:
• A
mount of dough may exceed maximum
capacity of your food processor. Remove
half and process in two batches.
• D
ough may be too dry (see number 9).
• D
ough may be too wet (see number 10).
7. Problem: Nub of dough forms on top of
blade and does not become uniformly
kneaded.
Solution:
• S
top machine, carefully remove dough,
divide it into 3 pieces and redistribute
them evenly in the work bowl.
8. 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.
9. Problem: Dough is too dry.
Solution:
• While machine is running, add water, 1 tablespoon (15 ml) at a time until dough
cleans the inside of the bowl.
16
10. Problem: Dough is too wet.
Solution:
• The cover may have become unlocked;
check to make sure it is securely in
position.
5.Problem: It is difficult to remove the
chopping/mixing blade from the work bowl.
Solution:
• These innovative blades have 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 large pusher falls out when
the cover is turned upside down.
Solution:
• The pusher lock feature, located above
the handle, should be pulled out.
• A safety protector in the motor prevents
the motor from overheating, which is
caused by excessive strain. Press the Off
control button and wait 10 to 15 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:
• The back of the cover becoming
unlatched, and any related noise, 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.
17
WARRANTY
Limited Three-Year
Warranty
Address:
We warrant that this Cuisinart product will be
free of defects in material or workmanship
under normal home use for 3 years from
the date of original purchase. This warranty
covers manufacturer’s defects including
mechanical and electrical defects. It does
not cover damage from consumer abuse,
unauthorized repairs or modifications, theft,
misuse, or damage due to transportation
or environmental conditions. Products with
removed or altered identification numbers will
not be covered.
Email: consumer_Canada@conair.com
Model: FP-14C Series
This warranty is not available to retailers or
other commercial purchasers or owners. If
your Cuisinart product should prove to be
defective within the warranty period, we will
repair it or replace it if necessary. For warranty
purposes, please register your product online
at www.cuisinart.ca to facilitate verification of
the date of original purchase and keep your
original receipt for the duration of the limited
warranty. This warranty excludes damage
caused by accident, misuse or abuse,
including damage caused by overheating,
and it does not apply to scratches, stains,
discolouration or other damage to external
or internal surfaces that does not impair the
functional utility of the product. This warranty
also expressly excludes all incidental or
consequential damages.
Your Cuisinart product 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.
If the appliance should become defective
within the warranty period, do not return the
appliance to the store. Please contact our
Customer Service Centre:
Cuisinart Canada 100 Conair Parkway
Woodbridge, Ont. L4H 0L2
To facilitate the speed and accuracy of your
return, please enclose:
•$10.00 for shipping and handling of the
product (cheque or money order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original proof
of purchase
•Any other information pertinent to the
product’s return
* Product date code can be found on the
underside of the base of the product. The
product date code is a 4 or 5 digit number.
Example, 90630 would designate year, month
& day (2009, June 30th).
Note: We recommend you use a traceable,
insured delivery service for added protection.
Cuisinart will not be held responsible for
in-transit damage or for packages that are not
delivered to us.
To order replacement parts or accessories,
call our Customer Service Centre at
1-800-472-7606.
For more information, please visit our website
at www.cuisinart.ca
©2013 Cuisinart Canada
100 Conair Parkway Woodbridge, Ont L4H 0L2
Consumer Call Centre Email:
Courriel centre au consommateur :
Consumer_Canada@Conair.com
1-800-472-7606
Printed in China/Imprimé en Chine
09CUI-C029
Toll-free phone number: 1-800-472-7606
IB-8478B-CAN-B
18
19
RECIPES
To help you feel right at home with your new Cuisinart Elite Collection™ 12-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 difficulty (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!
BASICS
Basic Fresh Breadcrumbs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
BUTTERS
Gorgonzola Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Peanut Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
MARINADES & DRESSINGS
Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Herbed Vinaigrette. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SAUCES
Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Simple Tomato Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Hollandaise Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Tartar Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
DOUGHS
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ELITE COLLECTION™
Recipe Booklet
14-CUP FOOD PROCESSOR
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15
16
2
BREAKFAST & BRUNCH
SIDES
Traditional Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Leek, Sausage, and Fontina Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
APPETIZERS
BREADS
Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hummus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . .
19
20
21
22
23
24
SOUPS
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Simple Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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26
27
28
SALADS
Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Cuisinart® Wheat Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sesame Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
DESSERTS
36
37
38
39
40
41
Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Banana Cream Pie & Chocolate Cookie Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Deep Chocolate Layer Cake & Cream Cheese Frosting. . . . . . . . . . . . . . . . . . . . . .
Dessert Crêpes with Berries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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43
44
45
46
47
48
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.
4
ENTRÉES
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3
Basic Fresh Breadcrumbs
Gorgonzola Butter
There is no need to buy breadcrumbs when you can make them
in no time with your Cuisinart® Food Processor.
Melt a slice of this butter on your favourite steak right when it comes off
the grill. It is also delicious on a baked potato or steamed vegetables.
Makes 1 roll compound butter, 16 slices
Makes 1¹∕³ cups (325 ml)
8
slices white bread
Approximate preparation time: Less than one
minute, plus 35 minutes for baking
Preheat oven to 325°F (160°C). Bake slices of bread in a
single layer for about 20 minutes or until bread is
completely dried out.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Break
toasted bread up into pieces and pulse about 10 times
and then process until breadcrumbs are fine, about 25 seconds.
Approximate preparation time: 5 minutes
8 tablespoons (½ cup (125
ml; 1 stick) unsalted butter, room temperature
¼
cup (50 ml) Gorgonzola, crumbled
pinch freshly ground
black pepper
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Add the butter and
Gorgonzola and process for 60 seconds until smooth, scraping
the bowl as necessary.
Remove butter from bowl and place on a sheet of waxed
paper. With the aid of the paper, form the butter into a log.
Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 52 (96% from fat) | carb. 0g | pro. 0g | fat 6g |
sat. fat 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fiber 0g
TIP: For seasoned breadcrumbs, add ¼ teaspoon (1 ml)
each dried oregano, dried basil, garlic powder, and
ground onion flakes.
Peanut Butter
Nutritional information per serving (2 tablespoons (30 ml) ):
Makes 2½ cups (625 ml)
Calories 60 (11% from fat) | carb. 11g | pro. 2g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fiber 1g
Approximate preparation time: 4½ minutes
5
cups (1.25
peanuts
L) dry roasted Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Pulse peanuts about 10 times
and then process until drops of oil are visible and the mixture is
very smooth, about 4½ minutes.
TIP: Any nut can be substituted in this recipe.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 100 (71% from fat) | carb. 4g | pro. 4g | fat 9g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 9mg | fiber 1g
5
BASICS
BASICS
6
Sweet and Sour Marinade
This marinade pairs well with poultry and pork.
Basic Mayonnaise
Taste the difference in homemade mayonnaise.
Makes about 1½ cups (375 ml)
Makes 1 cup (250 ml)
Approximate preparation time: 5 to 10 minutes
Approximate preparation time: 5 minutes
4
½
garlic cloves
½
cup (125 ml) extra virgin
olive oil
½
cup (125 ml) dark corn
syrup
cup (125 ml) balsamic
vinegar
1tablespoon (15 ml) plus
1 teaspoon (5 ml) paprika
2teaspoons (10 ml) dry
2
1
1
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Add the garlic and process to
finely chop. Add the remaining ingredients. Process again until
well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 97 (62% from fat) | carb. 10g | pro. 0g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 152mg | calc. 4mg | fiber 0g
teaspoon
powder
teaspoon
salt
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. With
the machine running, very gradually drizzle the oil through the
feed tube until mixture thickens. (Adding the oil through the
drizzle hole located in the feed tube pusher will yield best
results.) Taste and adjust seasoning accordingly.
1 to 1½cups (250-375 ml) For fresh herb mayonnaise: process ¹∕³ cup (75 ml) firmly
packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems
removed, with the yolks before adding the oil.
lemon juice or white wine
vinegar
vegetable or canola 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.
mustard powder
teaspoons
thyme
2
large egg yolks*
¼
teaspoon (1 ml) kosher salt
1tablespoon (15 ml) Dijon-style mustard
1teaspoon (5 ml) fresh
(10 ml) dried (5 ml) chili
(5 ml) kosher
Herbed Vinaigrette
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
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 (15 ml) ):
Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g |
sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
¼
1
¼
½
½
½
½
cup (50 ml) red wine
vinegar
teaspoon (5 ml)
Dijon-style mustard
cup
(50 ml) fresh parsley
(2 ml) dried
teaspoon
basil
teaspoon
thyme
(2 ml) dried
teaspoon (2 ml) dried
marjoram
teaspoon
salt
(2 ml) kosher
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Add the vinegar, mustard,
parsley and remaining herbs and spices and process to
combine. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are homogenous,
about 45 to 60 seconds.
TIP: Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
dressing desired.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 91 (99% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | fiber 0g
¼teaspoon (1 ml) ground
¾
7
white pepper
cup (175 ml) extra virgin
olive oil
BASICS
BASICS
8
Basil Pesto
Simple Tomato Sauce
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes about 2½ cups (625 ml)
Makes 4 cups (1 L) tomato sauce for pasta / 2½ cups (625 ml)
tomato sauce for pizza.
Approximate preparation time: 5 minutes
4ounces (115 g)
Reggiano Parmigiano
cheese, cut into ½-inch
(1.25 cm) cubes
4
garlic cloves
¾cup (175 ml) pine nuts or
walnuts, lightly toasted
6cups (1.5 l) tightly
packed fresh basil leaves,
unblemished (about 20
ounces)
½ to ¾ teaspoon (2 ml- 3.75 ml)
kosher or sea salt
²∕³ to ¾ cup (175-250 ml) extra
virgin olive oil
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running,
drop the cheese and garlic through the small feed tube to
process until finely chopped, about 30 seconds. Add the nuts
and pulse to chop, about 5 to 6 pulses. Add the basil leaves
and pulse to chop, 10 to 15 times; scrape the bowl. Add the
salt. With the machine running, add the olive oil in a slow,
steady stream through the small feed tube, processing until
combined and emulsion is formed, about 1 minute. Scrape the
work bowl.
To store the pesto, transfer to a glass jar or bowl, tap to remove
all air bubbles, even out the surface. Float a layer of olive oil on
top; cover 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 (15 ml) ):
Calories 51 (87% from fat) | carb. 1g | pro. 1g | fat 5g |
sat. fat 1g | chol. 1mg | sod. 88mg | calc. 34mg | fiber 0g
1 small onion (about
4 ounces (115 g) ), cut into
1-inch (2.5 cm) pieces
1½tablespoon (25 ml) extra
virgin olive oil
6
garlic cloves
1
teaspoon (5 ml) dried oregano
1 can (35 ounces) plum
tomatoes, with juices
2 sprigs fresh basil
(10 to 12 large leaves)
¼
cup (50 ml) dry white wine
teaspoon (2 ml) kosher ½
salt
¼teaspoon (1 ml) freshly
ground black pepper
½ to 1teaspoon (2-5 ml) red pepper flakes (optional, to
taste, for a spicier sauce)
Approximate preparation time: 10 to 15 minutes, plus 1 hour cooking (cook an additional 40 minutes to make the
reduced pizza sauce)
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the onion and pulse to
chop, about 10 times. Put the olive oil into a 6-quart saucepan
over medium heat. When the oil shimmers across the pan, add
the onion. With the processor running, drop the garlic through
the feed tube to chop. Add the garlic and oregano to the pan.
Cook until onion is softened and the garlic is fragrant. While
the onion mixture is cooking, add the tomatoes to the work
bowl and pulse to chop. Add the tomatoes to the pan with the
basil, wine and salt. Bring to a boil and then reduce the heat to
low; cover the pan loosely and simmer for 50 to 60 minutes.
Turn off the heat and let cool in the pan for 10 minutes. Stir in
the black pepper and optional red pepper flakes. 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.
This sauce freezes well.
Nutritional information per serving (½ cup (125 ml) ):
Calories 46 (22% from fat) | pro. 2g | carb. 6g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 457mg | calc. 91mg | fiber 1g
Nutritional information per serving (½ cup (125 ml) ) :
reduced for pizza sauce
Calories 74 (22% from fat) | pro. 3g | carb. 10g | fat 2g |
sat. fat 0g | chol. 0mg | sod. 732mg | calc. 91mg | fiber 2g
9
BASICS
BASICS
10
Hollandaise Sauce
Pizza Dough
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
Once you see how simple pizzas are to make, you will never
order one to be delivered again!
Makes 3 cups (750 ml)
Makes 1¾ pounds (795 g) dough (six 7-inch (18 cm) crusts or
three 12-inch (30 ml) crusts) / 6 servings
Approximate preparation time: 15 minutes
Place butter in a saucepan over low heat to melt.
¾pound (375 g) (3 sticks)
Insert the large chopping blade into the large work bowl of
the Cuisinart® Food Processor. Add the yolks, mustard, salt
and pepper and process for 90 seconds. Once the butter is
melted, turn heat up to bring the butter just to a boil. With
the machine running, slowly drizzle the hot butter through the
feed tube. Sauce will thicken to a mayonnaise consistency.
When all butter has been incorporated, add the lemon juice
and pulse to incorporate. Taste and adjust seasoning
accordingly. Serve while still warm.
unsalted butter
3
large egg yolks
½
teaspoon (2 ml) kosher salt
¼teaspoon (1 ml) freshly
ground black pepper
2tablespoons (30 ml) fresh
lemon juice
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 108 (98% from fat) | carb. 0g | pro. 0g | fat 12g |
sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g
Tartar Sauce
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
Makes about 2 cups (500 ml)
Approximate preparation time: 5 minutes
2 ounces (60 g) shallots or
green onions, trimmed and
cut into 1-inch (2.5 cm)
pieces
3 ounces (85 g) drained
¼
1
sweet gherkin pickles
cup (50 ml) fresh Italian
parsley
tablespoon
weed
(15 ml) dill
1 Dijon-style mustard
½
teaspoon (2 ml) dried
thyme
3tablespoons (45 ml)
drained capers
1½
cups (375 ml) mayonnaise
½cup (125 ml) nonfat plain
yogurt, drained* over-
Insert the small metal chopping blade into the small work
bowl of the Cuisinart® Food Processor. Add the shallots,
gherkins and parsley and pulse to chop, about 15 pulses. Add the dill, mustard, thyme, and capers and pulse 5 times to
chop. Add the mayonnaise, yogurt and black pepper; pulse
to combine, 5 times – do not overprocess. Refrigerate until
ready to use.
1
package active dry yeast
1teaspoon (5 ml) granulated sugar
1¼cups (300 ml) warm water
(105° to 115°F ( 41° to 46°C.)
3¹⁄³cups (825 ml) unbleached,
all-purpose flour
½
tablespoon (7 ml) kosher
salt
2teaspoons (10 ml) extra
virgin olive oil
Approximate preparation time: 5 to 10 minutes, plus 55
minutes rising and resting, 5 minutes assembly and 10 minutes
baking
In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in
warm water. Let stand until foamy, about 3 to 5 minutes. Insert
the dough blade into the large work bowl of the Cuisinart®
Food Processor and add the flour and salt.
With machine running on dough speed, pour the liquid slowly
through the small feed tube as fast as the flour will absorb it.
Once a dough ball forms and cleans the sides of the work
bowl, process for an additional 30 seconds to knead dough.
Dough may be slightly sticky. Coat dough evenly with extra
virgin olive oil and transfer to a plastic food storage bag and
seal the top. Let dough rise in a warm place for about 45
minutes.
Place dough on a lightly floured surface; punch down and let
rest 5 to 10 minutes. Roll into desired crust sizes and place on
baking pans lightly sprayed with vegetable oil cooking spray.
Follow pizza recipe..
Nutritional information per serving (1 ounce (30 g) ):
Calories 112 (2% from fat) | carb. 24g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 134mg | calc. 0mg | fiber 1g
*To drain yogurt, place in a strainer lined with a coffee filter or
a yogurt strainer. Cover and let drain until desired thickness is
reached.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g |
sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g
night
¹∕8teaspoon (.5 ml) freshly
ground black pepper
11
BASICS
BASICS
12
Pasta Dough
Basic Flaky Pastry Dough
Fresh pasta is a special treat. While it is best served right away, you can
freeze it after it has been rolled and cut.
This recipe makes ample crust for a
9- to 11-inch (23-28 cm) regular or deep-dish pie or tart.
Makes 1½ pounds (750 g), about 10 servings
Approximate preparation time: 10 minutes, plus 90 minutes
resting time
Approximate preparation time: 5 minutes
2cups (500 ml) unbleached,
all-purpose flour
1
cup (250 ml) semolina flour
1
tablespoon (15 ml) kosher salt
4
large eggs
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add both flours and salt to
work bowl and pulse 5 to 6 times to combine. With the
machine running, add 1 egg at a time until a dough ball forms.
Once dough ball forms, allow machine to run for 30 seconds to
knead. Divide dough into 4 equal parts and pass through a
pasta roller machine.
Nutritional information per serving (2 ounces (60 g) ):
Calories 165 (12% from fat) | carb. 30g | pro. 7g | fat 2g |
sat. fat 1g | chol. 85mg | sod. 668mg | calc. 11mg | fiber 1g
For a one-crust pie:
1½ cups (375 ml) unbleached,
all-purpose flour
¼
teaspoon (1 ml) table salt
¹∕8
teaspoon (0.5 ml) baking powder
8 tablespoons (120 ml)
unsalted butter, cut into
½-inch (1.25 cm) pieces,
well chilled
2 tablespoons (30 ml) vegetable shortening (preferably nonhydrogenated),
cut into ½-inch (1.25 cm)
pieces, well chilled
2 to 4 tablespoons (30-45 ml)
ice water
For a two-crust pie:
3 cups (750 ml) unbleached,
all-purpose flour
½
teaspoon (2 ml) ¼
table salt
teaspoon
powder
(1 ml) baking
16 tablespoons (240 ml)
unsalted butter, cut into
½-inch (1.25 cm) pieces,
well chilled
4 tablespoons (60 ml)
5 to 8
vegetable shortening
(preferably
nonhydrogenated), cut
into ½-inch (1.25 cm)
pieces, well chilled
tablespoons
ice water
(75-120 ml)
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short, quick pulses until the mixture
resembles coarse corn meal and no pieces of butter larger than
a pea remain visible, 15 to 20 pulses. Sprinkle half the
maximum ice water on the flour and butter mixture, then pulse
5 or 6 times on the dough speed setting. The dough will be
crumbly, but should begin to hold together when a small
amount is picked up and pressed together. Add more water, a
teaspoon (two for the two-crust recipe) at a time, with 2 to 3
quick pulses on the dough speed setting after each addition,
adding just enough water for the dough to hold together easily
when pressed into a ball. Do not allow the dough to form a ball
in the processor! Add the liquid sparingly so that the dough is
not sticky. Do not overprocess or the pastry will be tough, not
tender and flaky.
Turn the dough out onto a lightly floured surface. Press
together into a ball, then flatten into a disk about 6 inches (15 cm) in diameter (two disks for the two-crust recipe). Wrap in
plastic wrap and refrigerate for 1 hour before continuing. The
dough will keep refrigerated for up to 3 days, or may be frozen
(double-wrapped) for up to a month; thaw at room temperature
for an hour before using. Use as directed in recipe.
To bake the pastry blind for a single-crust filled pie or tart, roll
out pastry ¹∕8-inch (0.3 cm) thick to fit pan; crimp and seal
edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400ºF (200ºC). Line the shell with a sheet
of aluminum foil or parchment paper and fill with pie weights,
dry rice or beans. Bake for 15 minutes.
Leftover pastry may be rolled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or
cinnamon and sugar, and baked until lightly browned.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
13
BASICS
BASICS
14
Pâte Brisée
Pâte Sucrée
This versatile dough can be used for sweet or savoury treats.
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favourite shapes.
Makes two single crust 9-inch (23 cm) tarts/pies or one
double-crust pie, 24 servings
2cups (500 ml) unbleached,
all-purpose flour
1
teaspoon (5 ml) table salt
16tablespoons (½ pound
(250 g); 2 sticks) unsalted
butter, cold and cut into
½-inch (1.25 cm) cubes
¼
cup (50 ml) ice water
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour and salt and
process for 10 seconds to sift. Evenly add the butter and pulse
until the mixture resembles coarse crumbs. Pour in water 1 tablespoon (15 ml) 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 flat disc;
wrap in plastic and refrigerate until ready to use. This pastry
also freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat) | carb. 8g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as above
except add 1½ tablespoons (25 ml) of granulated sugar to the
dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat) | carb. 10g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
Makes two 9-inch (23 cm) single tarts/pies, or one double-crust
pie
2cups (500 ml) unbleached,
all-purpose flour
2tablespoons (30 ml) granulated sugar
½
teaspoon (2 ml) table salt
12tablespoons (¾ cup (175
ml) ) unsalted butter,
room temperature
2
large egg yolks
1
tablespoon (15 ml) ice water
¼teaspoon (1 ml) lemon zest
(optional)
½teaspoon (2 ml) pure vanilla extract
Approximate preparation time: 5 minutes plus
30 minutes for resting
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, sugar and salt
and process for 10 seconds to sift. Add the butter and process
until combined. With the machine running on the dough speed
setting, 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.
Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator
until ready to use.
To make this an almond sucrée, substitute 1 cup (250 ml) of the
all-purpose flour for toasted almonds. Finely grind the
almonds, then add the remaining dry ingredients and follow
instructions as stated above.
Nutritional information per serving:
Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | fiber 0g
15
BASICS
BASICS
16
Traditional Scones
Leek, Sausage and Fontina Quiche
The key to a delicate scone is to not overmix the dough. Always use a light
hand and you will have delicious results.
A perfect dish for Sunday brunch.
2½cups (625 ml) unbleached,
all-purpose flour
4tablespoons (60 ml) granulated sugar, divided
2
teaspoons (10 ml) baking powder
1
teaspoon (5 ml) salt
6tablespoons (90 ml) unsalted butter, cold and
cut into small cubes
½ cup (125 ml) plus 1 tablespoon (15 ml) buttermilk
¼ teaspoon (1 ml) pure 1
½
1
vanilla extract
large egg
cup
(125 ml) currants
(15 ml) heavy tablespoon
cream
Makes 8 scones
Makes 12 servings
Approximate preparation time: 10 minutes plus
30 minutes for baking
Approximate preparation time: 20 minutes plus 40 minutes
for baking
Preheat oven to 375°F (190°C). Line a baking sheet with
parchment paper.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, 3 tablespoons
(45 ml) granulated sugar, baking powder and salt and process
for 15 seconds to combine. Add the butter and pulse to
incorporate, about 8 pulses, until the butter pieces are about
the size of peas. Stir the buttermilk, vanilla and egg together in
a liquid measuring cup. With the machine running on the
dough speed, slowly add the liquids through the feed tube
until just combined; be very careful not to overmix. Add the
currants and pulse until just combined, 2 to 3 pulses.
Pour dough onto a clean surface. Form into a long, flat
rectangle and cut into 8 triangles. Place the scones, evenly
spaced, on the baking sheet. Brush the tops with heavy cream
and sprinkle with reserved sugar.
Bake for 30 to 35 minutes, until baked through and golden.
Nutritional information per scone:
Calories 180 (46% from fat) | carb. 23g | pro. 2g | fat 9g |
sat. fat 6g | chol. 39mg | sod. 171mg | calc. 53mg | fiber 1g
Filling:
1recipe Pâte Brisée (Page 15)
1
garlic clove
1small leek, white and light
green parts only, cut into
½-inch (1.25 cm) pieces
6ounces (170 g) precooked
chicken apple sausage, cut
into small dice
1tablespoon (15 ml) unsalted butter
¼teaspoon (1 ml) freshly
ground black pepper,
2
¾
¾
2
2
¼
divided
ounces
cheese
cup
cup
(60 g) fontina (175 ml) whole milk
(175 ml) heavy cream
large eggs
large egg yolks
teaspoon
salt
(1 ml) kosher Prepare Páte Brisée according to recipe on page 15.
While dough is chilling, preheat oven to 350°F (180˚C).
Roll out one dough disc* to ¹∕8-inch (0.3 cm) thick to fit a 9-inch (23 cm) tart pan. Fit the dough into the pan. Chill in refrigerator
for about 30 minutes.
While dough is chilling, preheat oven to 350°F (180°C).
Using a fork, prick the dough evenly all over but make sure not
to go entirely through the dough. Line the shell with parchment
and weigh down with dried beans or rice. Bake in oven for 25 minutes, or until the dough underneath the parchment is no
longer wet. Remove the beans/rice and parchment and continue
baking until the shell is golden brown, about an additional 10 minutes. Remove and reserve.
While the quiche shell is baking, insert the small metal chopping blade
into the small work bowl. Process the garlic until finely chopped. Add
the leeks and pulse to chop, about 6 pulses.
Place a skillet over medium heat and add the sausage; cook for
about 3 minutes. Add the butter, garlic, leeks and a pinch of
pepper. Stir over medium-low heat until vegetables are soft,
about 2 to 3 minutes.
Place the reversible shredding disc on the medium shredding
side into the medium work bowl and shred the fontina. Remove
and reserve. Replace the shredding disc with the large metal
chopping blade and add the milk, cream, eggs, yolks, salt,
remaining pepper and half of the shredded fontina. Process to
combine all ingredients, about 10 seconds.
To assemble the quiche: spread the sausage and leeks evenly
along the bottom of the baked tart shell. Pour the egg mixture
over the vegetables and scatter the remaining fontina on the top.
Bake for 35 to 40 minutes until quiche is lightly browned and just set.
Remove from oven and let sit for about 5 to 10 minutes before
serving.
*The second dough disc may either be used within 3 days if
refrigerated or it may be wrapped well and stored in the freezer
until needed.
Nutritional information per serving (including pastry):
Calories 181 (83% from fat) | carb. 3g | pro. 4g | fat 17g |
sat. fat 10g | chol. 116mg | sod. 301mg | calc. 62mg | fiber 0g
17
BREAKFAST & BRUNCH
BREAKFAST & BRUNCH
18
Artichoke and Herb Yogurt Dip
Chunky Guacamole
A delicious lowfat dip for crudités or chips.
Make our fresh guacamole for the Sunday game or serve alongside
quesadillas for a fun dinner night.
Makes 4 cups (1 L)
1ounce (30 g) Parmesan,
cut into ½-inch (1.25 cm)
cubes
2
tablespoons (30 ml) fresh mint
¼
cup (50 ml) fresh basil
¼
cup (50 ml) fresh parsley
2jars (12-ounce (340 g) )
artichoke hearts
16ounces (453 g) plain lowfat yogurt
½
teaspoon (2 ml) lemon zest
½ teaspoon (2 ml) freshly
ground black pepper
¼
teaspoon (1 ml) kosher salt
¹∕8teaspoon (0.5 ml) freshly
Approximate preparation time: 6 minutes, plus optional 2 hours for resting
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Process the Parmesan until
finely chopped; remove work bowl and reserve. Add the fresh
herbs to the work bowl; pulse to chop, about 5 pulses. Add
remaining ingredients, including reserved Parmesan; pulse 5 times to combine, and then process until all ingredients are
incorporated.
Allow dip to rest at least 2 hours in refrigerator for flavours to
develop. Remove from refrigerator ½ hour before serving.
Nutritional information per serving (¼ cup (50 ml) ):
Calories 41 (52% from fat) | carb. 3g | pro. 2g | fat 2g |
sat. fat 1g | chol. 2mg | sod. 115mg | calc. 73mg | fiber 0g
Makes 6 cups (1.5 L)
Approximate preparation time: 10 minutes
2
garlic cloves
1jalapeño pepper, cut into
1-inch (2.5 cm) pieces
½ medium onion, cut into
1-inch (2.5 cm) pieces
2
tablespoons (30 ml) fresh cilantro
½
cup (125 ml) grape tomatoes
6ripe avocados, halved,
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running,
drop the garlic through the small feed tube to finely chop. Add
jalapeño to work bowl and pulse 5 times to chop. Add the
onion and pulse 4 times to chop. Add the cilantro and pulse 3 times to chop. Add the tomatoes and pulse 3 times to chop.
Scoop out the insides of the avocados directly into work bowl
and add the lime juice and salt. Pulse until desired consistency
is achieved, about 10 to 12 pulses.
2 to 3tablespoons (30-45 ml)
Calories 76 (73% from fat) | carb. 5g | pro. 1g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 104mg | calc. 8mg | fiber 3g
pits removed
1
fresh lime juice
teaspoon
salt
Nutritional information per serving (¼ cup (50 ml) ):
(5 ML) kosher ground nutmeg
19
APPETIZERS
APPETIZERS
20
Hummus
Three Tomato Salsa
The food processor is a perfect tool for a creamy hummus.
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes 4 cups (1 L)
Makes 3 cups (750 ml)
Approximate preparation time: 10 minutes
½cup (125 ML) fresh Italian
parsley leaves
1
teaspoon (5 ML) lemon zest
1
teaspoon (5 ML) kosher salt
1 to 2 garlic cloves
4cans (15½ ounces (440 G)
each) chickpeas, drained
¼
cup (125 ML) tahini
¼
cup (125 ML) fresh lemon juice
¹∕³
cup (75 ML) water
1
teaspoon (5 ML) ground cumin
¼
cup (50 ML) extra virgin olive oil
21
APPETIZERS
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the parsley, lemon
zest, salt, and garlic together, about 6 seconds. Scrape bowl
and repeat. Add remaining ingredients and process until
smooth, about 1 minute. Scrape bowl and process again to
fully incorporate all ingredients.
½
bunch fresh cilantro
½ large Vidalia onion, cut
into 1-inch (2.5 CM) pieces
1
garlic clove
1small jalapeño pepper,
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Put half of the cilantro, half of
the onion, garlic cloves, jalapeños, 1 teaspoon (5 ml) of salt and
half the tomatoes into the work bowl and pulse to chop to
desired consistency, about 8 to10 quick pulses; repeat with the
remaining half.
Nutritional information per serving (2 tablespoons (30 ml) ):
2
teaspoons (10 ML) sea salt
½ pound (250 G) ripe plum
tomatoes, cut into 1-inch
(2.5 cm) pieces
½ pound (250 ML) green,
hothouse tomatoes, cut
into 1-inch (2.5 CM) pieces
½ pound (250 G) yellow
tomatoes, cut into 1-inch
(2.5 CM) pieces
1
teaspoon (5 ML) fresh lime juice
Combine the two batches in a large bowl and stir in the lime
juice. Taste and adjust seasoning accordingly.
Calories 55 (49% from fat) | carb. 5g | pro. 2g | fat 3g |
sat. fat 0g | chol. 0mg | sod. 163mg | calc. 13mg | fiber 1g
seeded
For better consistency, drain each batch in a strainer
to remove excess liquid.
Serve with your favourite tortilla chips.
TIP: Salsa can be processed in one batch. However,
a better consistency is achieved by processing the tomatoes in
two batches.
Nutritional information per serving (¼ cup (50 ml) ):
Calories 13 (9% from fat) | carb. 3g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 209mg | calc. 7mg | fiber 1g
APPETIZERS
22
Classic Bruschetta
Classic and delicious.
Caramelized Onion, Steak
and Gruyère Quesadillas
Enjoy these grown-up quesadillas at your next cocktail party. Serve with
salsa, guacamole and sour cream for dipping.
Makes 50 bruschette
6
garlic cloves
2
cups (500 ml) fresh basil
6cups (1.5 l) tomatoes, cut
into 1-inch (2.5 cm) pieces
½ to ¾ teaspoon kosher salt
¼teaspoon (1 ml) freshly
ground black pepper
3
tablespoons (45 ml) olive oil
1tablespoon (15 ml) fresh
lemon juice
1baguette, cut into
½-inch (1.25 cm) slices
2
smashed garlic cloves
Approximate preparation time: 15 to 20 minutes, including
toasting and assembly time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor and process the whole garlic
cloves until finely chopped. Add the basil to the work bowl and
pulse 5 to 6 times to roughly chop. Add the tomatoes and
pulse to roughly chop. Strain mixture; put into a large mixing
bowl and toss with the salt, pepper, oil and lemon juice. Taste
and adjust seasoning accordingly.
Preheat oven to 400°F (200°C).
Rub the bread slices with the smashed garlic and place on a
baking sheet. Bake in oven to toast, about
5 minutes.
Spoon ½ to 1 tablespoon (7-15 ml) of topping on each toasted
slice and serve immediately.
Nutritional information per bruschetta:
Calories 80 (19% from fat) | carb. 14g | pro. 2g | fat 2g |
sat. fat 0g | chol. 0mg | sod. 176mg | calc. 23mg | fiber 1g
Makes 16 servings
Approximate preparation time: 1 hour
3
pounds yellow onions
½cup (1 stick) unsalted
butter
¼
teaspoon (1 ml) kosher salt
¼teaspoon (1 ml) freshly
8
1½
16
ground black pepper
ounces
cheese
pounds
steak
(226 g) Gruyère (750 g) sirloin 8-inch (20 cm) flour tortillas
Insert the slicing disc, adjusted to 2 mm, into the large work
bowl of the Cuisinart® Food Processor, and slice the onions.
Place a large skillet over medium-low heat and add the butter.
Once the butter is melted, add the onions with salt and pepper
to the skillet and cook over low heat for about 1 hour, until
onions are completely soft and caramel in color.
While onions are caramelizing, replace the slicing disc with the
reversible shredding disc on the medium shredding side and
process the Gruyère.
Grill or pan-roast the steaks until rare to medium-rare (steaks
will continue to cook in the quesadillas). Allow steaks to cool
and then thinly slice.
To assemble: evenly place ¼ cup (50 ml) of onions on a tortilla
and top with 4 to 5 slices of steak, ¹∕³ cup (75 ml) of shredded
cheese and then top with another tortilla. Repeat with
remaining ingredients.
Preheat the Cuisinart® Griddler®, fitted with the griddle plates
in the closed position, to 375°F (190°C). Brush the top and
bottom tortillas lightly with oil and grill until the cheese is
melted and the tortillas are golden and crisp, about 3 minutes.
Quesadillas can also be prepared in a 375°F (190°C) oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with guacamole and sour cream.
Note: The flavour of the caramelized onions is well-worth the
time it takes to prepare them.
Nutritional information per ¼ quesadilla:
Calories 166 (44% from fat) | carb. 15g | pro. 8g | fat 8g |
sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fiber 0g
23
APPETIZERS
APPETIZERS
24
Lightened Broccoli and Potato Soup
Tomato Soup
This soup is a delicious and healthy substitute for other cream soups.
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavour.
Makes about 10 cups (2.5 L)
Makes about 8 cups (2 L)
Approximate preparation time: 25 to 30 minutes
4
ounces (115 g) Cheddar
2
garlic cloves
1small onion, cut into
1-inch (2.5 cm) pieces
2tablespoons (30 ml) extra
virgin olive oil
½tablespoon (7 ml) sea or
kosher salt, divided
1teaspoon (5 ml) freshly
ground black pepper,
divided
Insert the reversible shredding disc assembly on the medium
shredding side into the medium work bowl of the Cuisinart®
Food Processor and shred the cheese. Remove work bowl and
reserve. Insert the large metal chopping blade into the large
work bowl. With the machine running, drop the garlic cloves
through the small feed tube to finely chop. Add the onion to
the work bowl and pulse to chop, about 10 pulses.
Heat the olive oil in a large saucepan over low heat. Add the
garlic and onion, with a pinch each of salt and pepper. Sauté
until softened, about 8 to 10 minutes.
1
pound (500 g) potatoes
2pounds (1 kg) broccoli,
While vegetables are cooking, insert the adjustable slicing disc
assembly, adjusted to the 4mm setting, into the large work bowl.
Slice the potatoes and the broccoli stems.
2½
1
¾
Raise the heat to medium and add the potatoes, broccoli
stems and a pinch each of the salt and pepper; sauté 2 to 3
minutes, and then add the sherry. Let the sherry cook down
until almost evaporated. Add the stock and bring to a boil.
stems peeled and
florets separated
(625 ml) sherry
quart (0.9 l) hot cups
vegetable stock
teaspoon (3.75 ml)
lemon zest
Reduce heat to medium-low and stir in the florets, lemon zest,
½ cup (125 ml) of Cheddar, and remaining salt and pepper.
Simmer until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids into the
large work bowl with the large metal chopping blade and purée
until completely smooth, about 1 minute.
Return the purée to the saucepan. Place over medium-low heat
and stir in the reserved liquid until desired consistency is
achieved. Stir in remaining Cheddar.
Approximate preparation time: 50 minutes
8ounces (226 g) thick-cut
bacon, cut into small dice
6
ounces (170 ml) grape tomatoes
1medium onion, cut into
1-inch (2.5 cm) pieces
2medium carrots, cut into
1-inch (2.5 cm) pieces
1celery stalk, cut into
1-inch (2.5 cm) pieces
3 tablespoons (45 ml)
unbleached, all-purpose
flour
5cups (1.25 L) whole plum
tomatoes in purée (from
about 1½ 28-ounce cans)
whole sun-dried tomatoes
3
pinch baking soda
3½
cups (875 ml) vegetable stock
1½
teaspoons (7 ml) kosher salt
¾teaspoon (3.75 ml) freshly
ground black pepper
Put bacon into a 6-quart (5.7 L) saucepan and place over
medium heat. Sauté until bacon is cooked through, about 10 to 15 minutes, and add the grape tomatoes
to the pan. Cook until tomatoes are bursting, about 10 minutes. Remove and reserve the tomatoes and remove
and discard the bacon or reserve for separate use.
While the bacon and tomatoes are cooking, insert the large
metal chopping blade into the large work bowl of the
Cuisinart® Food Processor. Add the onion and pulse to chop,
about 10 pulses. Add the carrots and celery to the work bowl
and pulse to chop, about 10 pulses.
Add the onion to the saucepan with the bacon fat and sauté 5 to 7 minutes, or until the onion is softened. Stir in the carrots
and celery; sauté for 6 to 8 minutes, until tender. Stir in flour;
cook for an additional minute.
Add tomatoes, with their juices, sun-dried tomatoes, reserved
grape tomatoes, baking soda, stock and spices. Cover; bring to
a slight boil. Reduce heat and uncover, let simmer about 20 minutes.
Carefully process soup until completely puréed. Return to
saucepan to heat through.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
Calories 160 (55% from fat) | carb. 16g | pro. 3g | fat 10g |
sat. fat 5g | chol. 15mg | sod. 870mg | calc. 94mg | fiber 3g
Taste and adjust seasoning accordingly.
TIP: This soup is very thick, so add more stock if a thinner
consistency is desired.
Nutritional information per serving (1 cup (250 ml) ):
Calories 140 (39% from fat) | carb. 17g | pro. 5g | fat 7g |
sat. fat 2g | chol. 5mg | sod. 680mg | calc. 71mg | fiber 4g
25
SOUPS
SOUPS
26
Roasted Butternut Squash Soup
French Onion Soup
A hearty, warming soup for a winter evening.
Homemade veal stock really adds to the flavour of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
Makes about 12 cups (3 L)
Makes 20 servings
Approximate preparation time: 65 to 75 minutes
5pounds (2 kg) butternut
squash, halved and seeds
removed (about two
2-pound (1 kg) squash)
1 tablespoon (15 ml) extra
virgin olive oil
2medium-large onions, cut
into 1-inch (2.5 cm) pieces
4tablespoons (60 ml) (½
stick) unsalted butter
2½teaspoons (13 ml) kosher
salt, divided
1tablespoon (15 ml) light or
dark brown sugar
¼cup (50 ml) finely chopped
Preheat oven to 375°F (190°C).
Place squash in a shallow roasting pan. Drizzle olive oil over
flesh and into the pan. Turn squash flesh down. Bake until
squash is tender, about 45 minutes.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the onions and pulse to
chop, about 8 to 10 pulses.
Melt the butter in a 6-quart (5.7 L) saucepan over medium heat.
Once the butter has melted, add the onions and ¼ teaspoon (1 ml) of salt. Sauté 5 to 7 minutes, or until the onions are
softened. Stir in the brown sugar; sauté for an additional 10
minutes. Add the ginger; sauté until tender and aromatic,
about 6 to 8 minutes.
2
quarts (1.9 l) vegetable stock
teaspoons (7 ml) ground 1½
nutmeg
¾teaspoon (3.75 ml) freshly
Add stock, roasted squash, nutmeg, remaining salt and pepper
to the pot. Cover; bring to a slight boil. Once boiling, uncover
and let simmer for 15 to 20 minutes. Strain the soup, reserving
the liquid. Place the solids into the large work bowl with the
large metal chopping blade and purée until completely
smooth, about 1 minute.
½
Return purée to the saucepan over medium-low heat and stir in
the reserved liquid until desired consistency
is achieved.
fresh ginger
ground black pepper
teaspoon
thyme
(2 ml) fresh Adjust seasoning to taste and serve.
Nutritional information per serving (1 cup (250 ml) ):
Calories 200 (60% from fat) | carb. 19g | pro. 2g | fat 14g |
sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | fiber 1g
27
SOUPS
Approximate preparation time: about 2½ hours
4pounds (1.8 kg) yellow
onions, peeled
1cup (250 ml) (½ pound; 2 sticks) unsalted butter
2teaspoons (10 ml) kosher
salt, divided
1teaspoon (5 ml) freshly
ground black pepper,
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart® Food Processor and slice the
onions.
Melt the butter in an 8-quart (7.6 L) stockpot placed over low
heat. Once the butter has melted, add the onions and ¼ teaspoon (1 ml) of both the salt and pepper. Let the onions
cook until deeply caramelized, about 1½ hour.
divided
While the onions are cooking, replace the slicing disc with the
reversible shredding disc on the medium shredding side to
shred the Gruyère; reserve in the bowl.
flour
Once onions have cooked, stir in the flour and cook for about 1 to 2 minutes. Add the stock, thyme and bay leaves. Increase
the temperature to medium high and bring the mixture to a
simmer. Add the sherry and return to a simmer. Reduce the
temperature to low and let cook for 50 minutes. Stir in
remaining salt and pepper. Taste and adjust seasoning
accordingly.
20
ounces (567 g) Gruyère
2tablespoons (30 ml)
unbleached, all-purpose
3
quarts (2.8 L) beef or veal stock
2
tablespoons (30 ml) fresh thyme
2
bay leaves
2
cups (500 ml) dry sherry
1baguette, cut into
½-inch (1.25 cm) slices
While soup is cooking, lightly toast the baguette slices under a
broiler; reserve. Once soup is ready, place in individual,
ovenproof crocks and place the bread slices over soup and top
with the reserved Gruyère. Broil until the cheese is completely
melted and browned. Serve immediately.
Nutritional information per serving (1 cup (250 ml) ):
Calories 311 (53% from fat) | carb. 21g | pro. 13g | fat 19g |
sat. fat 11g | chol. 54mg | sod. 806mg | calc. 318mg | fiber 2g
SOUPS
28
Chopped Salad
Classic Coleslaw
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
The Cuisinart® Food Processor makes the preparation of this
picnic favourite a breeze.
Makes 12 cups (2.7 L)
Makes 12 cups (2.7 L)
Approximate preparation time: 20 to 25 minutes, including
vinaigrette
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
3celery stalks, cut into
1-inch (2.5 cm) pieces
3medium carrots (about
4 ounces (115 g) ), cut into
1-inch (2.5 cm) pieces
1red onion, cut into
1-inch (2.5 cm) pieces
1
cup (250 ml) flat-leaf parsley
8scallions, trimmed and cut
into 1-inch (2.5 cm) pieces
1cucumber (about
12 ounces (340 g) ), cut
into 1-inch (2.5 cm) pieces
1pound (500 g) ripe tomatoes, cut into 1-inch
(2.5 cm) pieces
2cups (500 ml) corn, fresh
or frozen (thawed)
1
can (19 ounces (540 g) ) chickpeas
¾
teaspoon (3.75 ml) kosher salt
½teaspoon (2 ml) freshly
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the celery, carrots, onion,
parsley and scallions and pulse to chop, about 10 pulses.
Remove and place vegetables into a large mixing bowl. Add
the cucumber to the work bowl and pulse to roughly chop, 5 pulses, and add to mixing bowl. Roughly chop the tomatoes
by pulsing them with 5 pulses and add to the mixing bowl with
the corn and chickpeas. Toss all ingredients together with salt,
pepper and vinaigrette. Taste and adjust seasoning accordingly. Serve immediately.
Nutritional information per serving (1 cup (250 ml) ):
Calories 140 (28% from fat) | carb. 23g | pro. 5g | fat 5g |
sat. fat 1g | chol. 0mg | sod. 342mg | calc. 53mg | fiber 5g
1head green cabbage,
cored and quartered
½head red cabbage,
cored and halved
1
pound (500 g) carrots
1
fennel bulb
2½
teaspoons (13 ml) kosher salt
1
cup (250 ml) mayonnaise
¾teaspoon (3.75 ml) freshly
ground black pepper
½teaspoon (2 ml) granulated sugar
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart® Food Processor and slice
both cabbages. Remove and place in a large mixing bowl.
Replace the slicing disc with the reversible shredding disc on the
medium shredding side and shred the carrots and fennel. Toss
well with the cabbage and the salt. Let vegetables sit for 1 hour
and then squeeze out any moisture and drain. Toss with
remaining ingredients. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g |
sat. fat 2g | chol. 7mg | sod. 597mg | calc. 65mg | fiber 4g
ground black pepper
¼ cup(50 ml) Herbed Vinaigrette
(see page 7)
29
SALADS
SALADS
30
Eggplant Parmesan
Classic Meatballs
Every step of this recipe can be done in the food processor!
A classic recipe to use for meatballs and meatloaf.
nonstick cooking spray
2½
pounds (1.1 kg) eggplant
2cups (500 ml) unbleached,
all-purpose flour
6 to 7large eggs, lightly beaten
3cups (750 ml)Herbed
Breadcrumbs (page 5)
cup (125 ml) olive oil
½
1
ounce Parmesan cheese
8ounces mozzarella,
well chilled
4cups (1 L) Simple Tomato
Sauce (page 10)
Makes 2 pans, 13 x 9 inches (33 x 23 cm) ,16 servings
Makes approximately 32 meatballs
Approximate preparation time: 10 to 15 minutes plus 20 minutes for roasting eggplant and 20 minutes for baking the
assembled dish
Approximate preparation time (meatballs): 10 minutes plus
25 minutes for cooking
Preheat oven to 400°F (200°C). Line two baking sheets with
parchment paper and spray two 13 x 9-inch (33 x 23 cm) pans
with nonstick cooking spray.
Insert the slicing disc, adjusted to 4 mm, into the large work
bowl of the Cuisinart® Food Processor. Slice the eggplant into
rounds.
Put the flour, eggs, and breadcrumbs in shallow individual
containers. Dredge each slice of eggplant first in the flour, then
in the eggs, and then in the breadcrumbs. After dredging in
each ingredient, tap the eggplant to remove any excess.
Drizzle the prepared baking sheets with olive oil and arrange
eggplant in single layers on both sheets. Bake in oven for 20
minutes, flipping eggplant halfway through the baking time.
While eggplant is baking, replace the slicing disc with the fine
shredding disc and shred the Parmesan. Reverse the shredding
disc to the medium side and shred the mozzarella. Mix with a
spatula to combine the cheeses.
Remove the eggplant from the oven and reduce oven
temperature to 375°F (190°C). Place 1 cup (250 ml) of tomato
sauce on the bottom of each of two 13 x 9-inch (33 x 23 cm)
pans. Layer the eggplant equally in the pans. Spread each with
an additional ¾ to 1 cup (175-250 ml) of sauce and then
distribute the cheeses equally on top. Bake in the oven for 15 to 20 minutes until warmed through and cheese is melted
and golden.
1medium onion (about
3 ounces (85 g) ) quartered
½
cup (125 ml) fresh parsley leaves
2 slices day-old firm bread,
torn into pieces
1pound (500 g) boneless
chuck, cut into 1-inch (2.5
cm) pieces
1pound (500 g) boneless
pork, cut into 1-inch (2.5 cm) pieces
¼
cup (50 ml) nonfat dry milk
1½
teaspoons (7 ml) kosher salt
½teaspoon (2 ml) ground
¼
2
¹∕³
nutmeg
teaspoon
thyme
(1 ml) dried large eggs
cup
(75 ml) cold water
Approximate preparation time (meatloaf): 10 minutes plus 90 minutes for cooking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Put the onion, parsley, bread,
meat, dry milk and spices into the work bowl; pulse 4 to 6
times and then process until finely chopped. Add the eggs and
water and pulse until just combined; be careful not to
overprocess.
Shape the mixture into balls, 2 tablespoons (30 ml) each.
Arrange them in a single layer in a baking dish and bake at
375°F (190°C) for 25 minutes or simmer in tomato sauce until
cooked through.
To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch (22 x 12 x 7 cm) loaf pan and bake at 375°F (190°C) for about
90 minutes, until the top is well browned and the internal
temperature registers 160°F (71°C).
Nutritional information per serving (1 meatball):
Calories 78 (55% from fat) | carb. 2g | pro. 7g | fat 5g |
sat. fat 2g | chol. 31mg | sod. 125mg | calc. 20mg | fiber 0g
Nutritional information per serving (11-inch (28 cm) slice
meatloaf):
Calories 376 (55% from fat) | carb. 10g | pro. 31g | fat 22g |
sat. fat 8g | chol. 151mg | sod. 601mg | calc. 95mg | fiber 1g
Nutritional information per serving:
Calories 258 (45% from fat) | carb. 29g | pro. 11g | fat 15g |
sat. fat 4g | chol. 92mg | sod. 353mg | calc. 142mg | fiber 5g
31
ENTRÉES
ENTRÉES
32
Crab Cakes
Stuffed Roasted Peppers
A delicious treat that is easy to make for any occasion.
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce.
nonstick cooking spray
16ounces (454 g) lump crabmeat
1
garlic clove
1red bell pepper, about
7 ounces (200 g), cut into
2-inch (5 cm) pieces
3green onions, cut into
1-inch (2.5 cm) pieces
½
cup (125 ml) parsley
1 teaspoon (5 ml) extra virgin olive oil
¼
teaspoon (1 ml) kosher salt
¼teaspoon (1 ml) freshly
ground pepper
2
large eggs, lightly beaten
1cup (250 ml) Basic Fresh
Breadcrumbs (page 5)
½
cup ( 125 ml) mayonnaise
1teaspoon (7 ml) Worcestershire sauce
1½teaspoons (7 ml) Old Bay
seasoning
2teaspoons (10 ml) Dijonstyle mustard
hot sauce, optional
33
ENTRÉES
Makes twelve 3-ounce (85 g) cakes
Makes 6 peppers
Approximate preparation time: 10 minutes plus
20 minutes cooking time
Approximate preparation time: 65 to 70 minutes, including
bake time
Look through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a
baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running,
drop the garlic through the small feed tube to chop. Add the
peppers, green onion and parsley and pulse to coarsely chop,
about 10 to 12 pulses.
Put the oil into a large skillet placed over medium heat. Cook
chopped vegetables with salt and pepper until soft, about 5 to
7 minutes. Remove and reserve in a large mixing bowl.
Once vegetables have cooled slightly, add the crab, eggs,
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and
a dash or two of hot sauce if using to the mixing bowl. Mix
thoroughly but carefully, so not to break up the crab too much.
Form mixture into 2-inch (5 cm) round cakes.
Place on prepared baking sheet and bake until crabcakes are
evenly golden, about 15 to 20 minutes.
TIP: Substitute cooked fish fillet for the crab to make tasty
fishcakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat) | carb. 11g | pro. 11g | fat 5g |
sat. fat 2g | chol. 77mg | sod. 912mg | calc. 54mg | fiber 1g
nonstick cooking spray
4
garlic cloves
1large red onion, cut into
1-inch (2.5 cm) pieces
2tablespoons (30 ml) nonfat
dry milk
1teaspoon (5 ml) fresh
Italian parsley
1
teaspoon (5 ml) dried basil
1
teaspoon (5 ml) celery seed
2
teaspoons (10 ml) kosher salt
½teaspoon (10 ml) freshly
ground black pepper
2¼pounds (1 kg) pork shoulder, cut into 1-inch
2.5 cm) pieces
3
tablespoons (45 ml) olive oil
5ounces (145 g) (about 1¼ cup (300 ml) ) breadcrumbs, (see recipe page 5)
2
large eggs
10medium multi-colored
peppers, cored with seeds
Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch (33 x 23 cm) pan with nonstick cooking spray.
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart® Food Processor. With the machine
running, drop the garlic through the feed tube to chop. Add
the onion, dry milk, parsley, basil, celery seed, salt and pepper
and pulse to chop, about 8 to 10 pulses. Remove work bowl
and reserve.
Insert the large metal chopping blade into the large work bowl.
Add the pork and pulse 10 times, then run machine to finely
chop, about 35 seconds.
Place olive oil in large skillet over medium heat. Once oil is
heated, add the onion mixture to the skillet, cook until
softened, about 5 minutes. Stir in the pork and cook until
cooked through, about 10 to 15 minutes; reserve. Stir the
breadcrumbs into meat mixture with eggs; combine well. Fill
the peppers equally and place in prepared pan. Bake peppers
in oven until soft and lightly browned, about 40 to 45 minutes.
Nutritional information per serving:
Calories 324 (42% from fat) | carb. 20g | pro. 27g | fat 15g |
sat. fat 4g | chol. 120mg | sod. 631mg | calc. 81mg | fiber 3g
removed
1recipe Simple Tomato
Sauce (page 10)
SIDES
34
Mashed Potatoes
Classic Cuisinart® White Bread
Try this rich but not too sinful version of the traditional mashed potatoes.
Spoil your family with homemade bread.
Makes 24 servings (two 9 x 5-inch (23 x 13 cm) loaves,
1½ pounds (750 g) each)
Makes 7½ (1.7 L) cups, fifteen ½-cup (125 ml) servings
Approximate preparation time: 35 minutes
3¾pounds (1.7 kg) Yukon
gold potatoes, peeled and
cut into 1-inch (2.5 cm)
pieces
¼bunch chives, trimmed,
dried well and cut into
1-inch (2.5 cm) pieces
1½ounces (43 g) Parmesan,
cut into ½-inch (1.25 cm)
pieces
¼
cup (50 ml) unsalted butter
¾
teaspoon (3.75 ml) kosher salt
¾teaspoon (3.75 ml) freshly
ground black pepper
¾
cup (175 ml) whole milk
¾cup (175 ml) mascarpone
cheese, room temperature
Place the potatoes in a large saucepan and cover with water.
Bring to a boil and simmer until potatoes are tender.
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Pulse the chives to finely
chop; reserve.
Insert the reversible shredding disc on the fine shredding side
into the large work bowl and shred the Parmesan. Reverse the
disc to the medium shredding side. Once the potatoes are
tender, shred the potatoes. Replace the shredding disc with the
large metal chopping blade. Add the butter, salt, and pepper
and pulse to combine. Add the milk through the feed tube
while pulsing, until incorporated. Add the mascarpone and
chives and pulse until just combined. Taste and adjust
seasoning accordingly.
Nutritional information per serving:
Calories 160 (35% from fat) | carb. 21g | pro. 5g | fat 6g |
sat. fat 4g | chol. 18mg | sod. 211mg | calc. 75mg | fiber 3g
2¼ teaspoons (11 ml) active dry yeast
1 tablespoon (15 ml) granulated sugar
¹⁄³cup (75 ml) warm water
(105° to 110°F (40° to
43°C) )
6 cups (1.5 L) unbleached,
all-purpose flour
6tablespoons (90 ml) 2½
12/3
unsalted
butter, cut into
1-inch(2.5 cm) pieces
(13 ml) salt
(400 ml) cold water
teaspoons
cups
nonstick cooking spray
Approximate preparation time: 10 to 15 minutes, plus 2½
hours rising and resting, 35 minutes baking, and 1 hour or
longer cooling
Dissolve the yeast and sugar in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flour, butter and salt and
process on the dough speed until combined, about 10 to 15
seconds. Add the cold water to yeast mixture. With the
machine running on dough speed, pour the liquid through the
feed tube as fast as the flour absorbs it. Once the dough cleans
the sides of the work bowl and forms a ball, process for 45
seconds to knead the dough. Dough should be smooth and
elastic.
Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Lightly coat two 9 x 5-inch (23 x 13 cm) loaf pans with nonstick
cooking spray. Place dough on a lightly floured surface and
punch down; let rest 5 to 10 minutes. Divide dough into two
equal pieces and shape each into a loaf. Place in prepared
pans and cover lightly with plastic wrap. Let rise until dough is
just above the tops of the pans, about 45 minutes to 1 hour.
Preheat oven to 400°F (200°C) .
Bake until the tops are browned and loaf sounds hollow when
tapped, about 30 to 35 minutes. Remove from pans and cool
on wire rack.
Nutritional information per slice:
Calories 139 (19% from fat) | carb. 25g | pro. 3g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | fiber 1g
35
SIDES
BREADS
36
Classic Cuisinart® Wheat Bread
Buttery Dinner Rolls
The nutty flavour of whole wheat makes this bread a favourite.
Fresh from the oven, warm rolls make any dinner extra special.
2¼ teaspoons (11.25 ml)
active dry yeast
1 tablespoon (15 ml) plus
1 teaspoon (5 ml)
granulated sugar
¹⁄³cup (75 ml) warm water
(105° to 110°F (40° to
43°C) )
2 cups (500 ml) unbleached,
all-purpose flour
2
cups (500 ml) whole wheat flour
4 tablespoons (60 ml) unsalted butter, cut into
1-inch (2.5 cm) pieces
½
tablespoon (7 ml) salt
1
cup (250 ml) cold water
nonstick cooking spray
Makes 12 servings (one 9 x 5-inch (23 x 13 cm) loaf)
Makes 16 rolls
Approximate preparation time: 10 to 15 minutes, plus 2½ hours rising and resting, 35 minutes baking, and 1 hour or
longer cooling
Approximate preparation time: 20 to 25 minutes, plus 2½ hours rising, 40 minutes baking, and 10 to 15 minutes
cooling.
Dissolve the yeast and sugar in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flours, butter and salt and
process until combined, about 10 to 15 seconds. Add the cold
water to the yeast mixture. With the machine running, pour the
liquid through the feed tube as fast as the flour absorbs it.
Once the dough cleans the sides of the work bowl and forms a
ball, process for 45 seconds to knead dough. Dough should be
smooth and elastic.
Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Lightly coat a 9 x 5-inch (23 x 13 cm) loaf pan with nonstick
cooking spray. Place dough on a lightly floured surface and
punch down; let rest 5 to 10 minutes. Shape the dough into a
loaf. Place in prepared pan and cover lightly with plastic wrap.
Let rise until dough is just above the tops of the pans, about 45
minutes to 1 hour.
Preheat oven to 400°F (200°C).
Bake until the top is browned and loaf sounds hollow when
tapped, about 30 to 35 minutes. Remove from pan and cool on
wire rack.
37
BREADS
¾ cup (175 ml) whole milk,
plus 1 tablespoon (15 ml)
for brushing
½ cup (125 ml) unsalted butter, plus 2 tablespoons (30 ml) for brushing
¼
cup (50 ml) granulated sugar
1 teaspoon (5 ml) fine sea
salt, or table salt
2¼
teaspoons (11 ml) active dry yeast
¼cup (50 ml) warm (105º to
110ºF (40° to 43°C) ) water
4¾cups (1.18 L) unbleached
1
bread flour
large egg
In a microwave-safe container, scald the milk in the microwave;
stir in the butter, sugar and salt; reserve.
Dissolve the yeast in the warm water. Let stand 3 to 5 minutes,
or until mixture is foamy. Put the flour into the large work bowl
of the Cuisinart® Food Processor fitted with the dough blade
and process for 10 seconds. With the machine running, slowly
add the liquids through the feed tube and process until a
dough ball forms. Continue processing 45 seconds to knead
the dough. Shape it into a smooth ball and place in a 1-gallon (3.8 L) sealable plastic bag. Squeeze the air out and seal the
bag. Let rise in a warm place until it has doubled, about 45 to
60 minutes.
Preheat oven to 450°F (230°C). Lightly butter a 10-inch (25 cm)
round baking pan. Divide the dough into 16 equal pieces,
(about 2¼ ounces (65 g) each). Roll into smooth rounds and
arrange in the prepared pan. Cover with plastic wrap and let
rise until about doubled, about 30 to 40 minutes. Combine
remaining tablespoon of milk and butter and heat until the
butter has melted. Just before baking, gently brush the rolls
with the butter/milk mixture. Place in preheated oven and bake
until golden brown, about 25 to 30 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 oven.
Nutritional information per serving (1 slice):
Nutritional information per serving (1 roll):
Calories 135 (20% from fat) | carb. 23g | pro. 4g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 244mg | calc. 30mg | fiber 3g
Calories 209 (38% from fat) | carb. 28g | pro. 5g | fat 9g |
sat. fat 5g | chol. 34mg | sod. 160mg | calc. 23mg | fiber 1g
BREADS
38
Challah Bread
Sesame Dinner Rolls
Not only a great bread for a special dinner,
but also makes the best French toast.
Fresh from the oven, warm rolls make any dinner extra special.
2teaspoons (10 ml) active
dry yeast
½cup (125 ml) granulated
sugar, divided
¾cup (375 ml) warm water,
(105 to 110°F°(41-43°C) )
2large eggs, lightly beaten
5cups (1.25 ml) unbleached,
all-purpose flour
2
teaspoons (10 ml) kosher salt
½cup (125 ml) unsalted butter, cut into 1-inch (2.5 cm) pieces
1
large egg for egg wash
1
teaspoon (5 ml) sesame seeds
Makes two 1 pound (500 g) loaves
Makes 32 rolls
Approximate preparation time: 10 to 15 minutes, plus 3 hours rising and resting, 30 minutes baking, and 1 hour or
longer cooling
Approximate preparation time: 20 to 25 minutes, plus 2½ hours rising, 40 minutes baking, and 10 to 15 minutes
cooling
Dissolve the yeast and 1 teaspoon (5 ml) of sugar in warm
water in a large liquid measuring cup. Let sit until foamy, about
5 minutes. Add beaten eggs; stir gently
to combine.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flour, remaining sugar, salt
and butter and process on the dough speed until combined,
about 10 to 15 seconds. With the machine running on dough
speed, add liquid through the feed tube as fast as the flour
absorbs it. Once the dough cleans the sides of the work bowl
and forms a ball, process for 45 seconds to knead dough.
Dough should be smooth and elastic.
Place dough in a large greased glass bowl, turning dough to
grease the entire surface, cover bowl with plastic wrap and let
rise until the dough has doubled
in size, about 2 hours. For a lighter loaf, punch dough down
and repeat the rise. In warmer weather, allow dough to rise
overnight in refrigerator.
Once risen, punch dough down and divide into two equal
parts. Divide each half into three equal parts. Roll each piece
into a long rope. Braid the strands loosely into two separate
loaves. Place on two separate baking sheets lined with
parchment paper. Cover with plastic until doubled in size,
about 1 hour.
Preheat oven to 400°F (200°C).
Brush loaves with egg wash and sprinkle with sesame seeds.
Bake until golden brown, about 25 to 30 minutes. Cool on a
wire rack.
1¼ cups (300 ml) (12-ounce
can) evaporated low-fat
milk
4½
teaspoons (23 ml) active dry yeast
3 tablespoons (45 ml) granulated sugar
2
large eggs, beaten
5¾cups(1.3 L) unbleached,
all-purpose flour
1 stick plus 6 tablespoons
(90 ml) unsalted butter,
cut into 1-inch (2.5 cm)
2
1
1
2
pieces
teaspoons
salt
(10 ml) kosher nonstick cooking spray
large egg
(5 ml) water
teaspoons (10 ml) sesame teaspoon
seeds
In a small saucepan over medium heat, warm milk to 105° to
110°F (41°-43°C). Remove from heat. Add yeast and sugar; stir
to dissolve and let sit until foamy, about 5 minutes. Add beaten
eggs; stir gently to combine. Transfer to a 2-cup measuring cup
and reserve.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flour, butter and salt and
process on dough speed until combined, about 15 to 20
seconds. With the machine running on dough speed, pour the
yeast mixture through the feed tube in a steady stream as fast
as the flour absorbs it. After the dough forms a ball, process 45 seconds to knead. Dough should be smooth and elastic.
Place the dough in a lightly floured plastic food storage bag
and seal. Let rise until doubled in size, about 1 to 1½ hours.
Lightly coat three 8-inch (20 cm) round baking pans with
nonstick cooking spray. Place dough on a lightly floured surface
and punch down; let rest 5 to 10 minutes. Divide dough into
32 equal pieces (each about 1 ounce (30 g) ) and shape each
piece into a ball. Place 16 balls, just touching, into each pan.
Cover loosely with plastic and let rise 1 hour.
Preheat oven to 350°F (180°C).
Combine egg and water. Brush over rolls and sprinkle with
sesame seeds. Bake in preheated oven until golden, about 35 to 40 minutes. Cool on wire rack.
Nutritional information per serving roll:
Calories 150 (36% from fat) | carb. 20g | pro. 4g | fat 6g |
sat. fat 3g | chol. 34mg | sod. 164mg | calc. 30mg | fiber 1g
TIP: To make one 1-pound (500 g) loaf, halve all ingredients
and follow the same instructions.
Nutritional information per serving (1 ounce (30 g) ):
Calories 107 (26% from fat) | carb. 18g | pro. 3g | fat 3g |
sat. fat 2g | chol. 27mg | sod. 140mg | calc. 3mg | fiber 1g
39
BREADS
BREADS
40
Popovers
Classic Cheesecake
Eat the popovers hot out of the oven to fully appreciate
their delicious texture.
This simple recipe produces perfect cheesecake every time.
Makes one 9-inch (23 cm) cake, 12 servings
Approximate preparation time: 15 minutes, plus 3 hours
baking/resting and 6-plus hours cooling
Makes 18 popovers
2¼ cups (550 ml) unbleached,
all-purpose flour
2½
cups (625 ml) evaporated milk
6
large eggs
3tablespoons (45 ml) unsalted butter, melted
1
teaspoon (5 ml) sea salt
butter or nonstick
cooking spray for pan
Approximate preparation time: 5 minutes plus
45 minutes for resting and 50 minutes for baking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, milk, eggs,
butter and salt and process ingredients together until
completely smooth, about 20 to 30 seconds. Transfer to a large
mixing bowl and allow to rest at room temperature for about
30 to 45 minutes.
Preheat oven to 450°F (230°C) (use convection bake if
available). With butter or nonstick cooking spray, heavily butter
or coat eighteen 5-ounce ramekins or muffin cups and place on
two baking sheets. Fill each ramekin with about ¹∕³ cup (75 ml)
of batter. Place in oven and bake for 30 minutes. Lower the
heat to 350°F (180°C) and bake for an additional 20 minutes.
Remove from oven and carefully remove popovers from
ramekins. Serve immediately.
butter to prepare the pan
1recipe Graham Cracker
Crust (below)
24ounces (680 g) cream
cheese, room temperature
1½
cups (375 ml) granulated sugar
½
teaspoon (2 ml) salt
4large eggs,
room temperature
1teaspoon (5 ml) pure vanilla extract
¾cup (175 ml) ricotta,
room temperature
¾cup (175 ml) sour cream,
room temperature
Nutritional information per popover:
Calories 136 (39% from fat) | carb. 14g | pro. 6g | fat 6g |
sat. fat 3g | chol. 87mg | sod. 188mg | calc. 98mg | fiber 0g
Preheat oven to 325°F (160°C). Place a large roasting pan on
bottom rack of oven and fill with 1 to 2 inches (2.5 to 5 cm) of
water.
Butter one 9-inch (23 cm) springform pan.
Prepare the graham cracker crust according to recipe below.
Press the graham cracker crust evenly into the prepared pan.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Cut each block of cream
cheese into 6 pieces and place into the work bowl; pulse 10 times and then process for 45 seconds. Scrape the bowl and
add the sugar and salt; process for an additional 30 to 45
seconds until smooth. With the machine running, add the eggs
one at a time with the vanilla, until just incorporated. Add the
ricotta and sour cream and pulse until all ingredients are just
incorporated and homogenous, scraping the bowl as necessary.
Pour filling evenly into the prepared pan and bake in the
middle of the oven. Add more water to roasting pan if any has
evaporated. Bake for 1 hour. Turn the oven off and let the cake
rest in the oven. Do not open the oven door until 2 hours have
elapsed.
Remove cheesecake and place on a cooling rack. Once
completely cool, wrap well with plastic and refrigerate for at
least 6 hours before serving.
Serve with fresh berries and Raspberry Sauce (page 48).
Nutritional information per serving:
Calories 456 (60% from fat) | carb. 38g | pro. 8g | fat 31g |
sat. fat 18g | chol. 154mg | sod. 391mg | calc. 72mg | fiber 1g
Graham Cracker Crust
Makes one 9-inch (23 cm) pie crust, 12 servings
Approximate preparation time: 2 minutes
9ounces (255 g) graham
crackers (about 2 sleeves)
1teaspoon (5 ml) ground
cinnamon
¼
cup (125 ml) granulated sugar
6tablespoons (90 ml) unsalted butter, melted
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Break crackers in fours and
place in the work bowl; pulse until finely chopped, about 10 to
12 long pulses. Add the cinnamon and sugar and process for
15 seconds. Add the butter and process until ingredients are
well combined, about 45 seconds.
Press even amounts of crust into a 9-inch (23 cm) pie or cake
plate.
Nutritional information per serving:
Calories 78 (44% from fat) | carb. 10g | pro. 1g | fat 4g |
sat. fat 2g | chol. 8mg | sod. 64mg | calc. 4mg | fiber 0g
41
BREADS
DESSERTS
42
Apple Crumb Pie
Banana Cream Pie
The adjustable slicing disc makes preparing this pie a breeze.
Everyone will love this Southern-inspired dessert.
Makes one 9-inch (23 cm) deep-dish pie, 8 to 12 servings
½ recipe sweet Pâte Brisée
dough (page 15)
5large apples (golden
delicious, ginger gold,
or other similar apples),
peeled, cored and halved
juice of 2 lemons
1
teaspoon (5 ml) vanilla paste
½
cup (125 ml) granulated sugar
2
tablespoons (30 ml) apricot jam
1recipe Crumb Pie Topping
(below)
Makes one 9-inch (23 cm) pie, 16 servings
Approximate preparation time: 55 to 65 minutes, including
baking time
Preheat oven to 350°F (180°C).
Roll out dough into a 10-inch (25 cm) disc. Fit into an
ungreased, 9-inch (23 cm) , 1½-quart (1.4 L) ceramic pie baker.
Chill in refrigerator for about 20 minutes.
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart® Food Processor and slice the
apples.
1recipe Chocolate Cookie
Crust (below)
4
medium bananas
¼teaspoon (1 ml) ground
cinnamon
1recipe lighter Pastry
Cream (page 45)
In a large bowl, toss the apples, lemon juice, vanilla paste, and
sugar together. Carefully spread the jam on the bottom of the
chilled pie shell, then fan the apples in layers.
Approximate preparation time: 50 minutes, including pastry
cream; allow 2 hours for chilling
Preheat oven to 375°F (190°C).
Prepare Chocolate Cookie Crust according to recipe below.
Insert the slicing disc, adjusted to 4mm, into the large work
bowl of the Cuisinart® Food Processor and slice the bananas.
Gently fold the bananas and cinnamon into the
prepared lightened pastry cream. Pour the banana pastry
cream equally into the baked, cooled cookie crust and chill for
at least 2 hours before serving.
Nutritional information per serving:
Top the pie evenly with the crumb topping and bake for 40 to
50 minutes, or until the top of the pie is a dark golden brown.
Calories 315 (52% from fat) | carb. 35g | pro. 4g | fat 19g |
sat. fat 11g | chol. 111mg | sod. 177mg | calc. 61mg | fiber 2g
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat) | carb. 36g | pro. 3g | fat 1g |
sat. fat 0g | chol. 36mg | sod. 225mg| calc. 10mg | fiber 2g
Chocolate Cookie Crust
Crumb Pie Topping
We love this with our Banana Cream Pie, but it also makes
a cheesecake even more decadent.
Makes 1 cup (250 ml), 12 servings
Pair this topping with our Apple Crumb recipe, or any fruit-filled pie.
Makes enough crumb topping for one pie
Approximate preparation time: 3 minutes
¹∕³
cup (75 ml) toasted pecans
¾cup (175 ml) unbleached,
all-purpose flour
¹∕³cup (175 ml) unsalted butter, cold
and cut into cubes
1¼teaspoons (6 ml) ground
¼
43
cinnamon
teaspoon
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Add the pecans and pulse to
roughly chop. Add remaining ingredients and pulse until
mixture is well combined – mixture should resemble crumbs.
Nutritional information per serving (based on 12 servings):
Calories 89 (69% from fat) | carb. 6g | pro. 1g | fat 7g |
sat. fat 3g | chol. 13mg | sod. 44mg | calc. 5mg | fiber 1g
24chocolate wafers,
about ½ box
2teaspoons granulated
sugar
¼cup (50 ml) unsalted butter, melted
Approximate preparation time: 1 minute plus
15 minutes for baking time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the cookies and pulse 10
times. Add the sugar and pulse an additional 5 times. With the
machine running, drizzle in the melted butter until incorporated.
Press crust into a 9-inch (23 cm) pie or cake plate and bake in a
375°F (190°C) oven for 15 minutes before filling.
(1 ml) salt
DESSERTS
DESSERTS
44
Pastry Cream
Deep Chocolate Layer Cake
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
Makes about 2¼ (550 ml) cups
1½
cups (375 ml) milk
½
cup (125 ml) heavy cream
½cup (125 ml) granulated
sugar, divided
½
teaspoon (2 ml) salt
½tablespoon (7 ml) pure
4
2
vanilla extract
large egg yolks
tablespoons
cornstarch
(30 ml) For a lighter pastry cream:
cup (125 ml) heavy cream
½
1½tablespoons (25 ml)
confectioners’ sugar
Approximate preparation time: 25 minutes, including
cooking time
Put the milk, cream, ¼ cup (50 ml) sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy simmer.
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart® Food Processor. Add the yolks,
cornstarch and remaining sugar; process for 1 minute until
mixture is light and thick.
With the machine running, pour ¾ to 1½ cups (175-375 ml) of
the milk mixture slowly through the feed tube and process
mixture for about 1 minute.
Return mixture to the saucepan over medium heat. Bring to a
boil and cook while whisking continuously for about 2½ minutes until thickened. Strain mixture through a fine mesh
strainer into the large work bowl fitted with the large metal
chopping blade. Process for
5 minutes. Pour mixture into a clean mixing bowl;
cover directly with plastic wrap and cool before using.
For a lighter pastry cream: whip the ½ cup (125 ml) of heavy
cream to medium peaks with 1½ tablespoons (25 ml) of
confectioners’ sugar. Fold into pastry cream once completely
cool.
butter to prepare the pans
2cups (500 ml) unbleached,
all-purpose flour
¾
teaspoon (3.75 ml) baking soda
½
teaspoon (2 ml) baking powder
½
teaspoon (2 ml) salt
¾
cup (175 ml) granulated sugar
¾
cup (175 ml) brown sugar
5ounces (145 g) bittersweet
chocolate, chopped
¾cup (175 ml) unsweetened
cocoa powder
½tablespoon (7 ml) espresso
powder
1
cup (250 ml) boiling water
1cup (250 ml) (½ pound (250 g) ; 2 sticks) unsalted
butter, melted and cooled
¾
cup (175 ml) buttermilk
3
large eggs
½tablespoon (7 ml) pure
vanilla extract
Makes two 9-inch (23 cm) cakes (one 2- or 4-layer cake), 12 servings
Approximate preparation time: 15 minutes, plus 50 minutes
to bake, plus cooling time
Preheat oven to 350°F (180°C). Coat two 9-inch (23 cm) round
pans with butter and cut rounds of parchment paper to fit the
bottoms of each pan.
Insert the large metal chopping blade into the large work bowl of
the Cuisinart® Food Processor. Add the flour, baking soda, baking
powder, salt and sugars and pulse 10 times and then process for
20 seconds to sift.
Place the bittersweet chocolate, cocoa powder and espresso
powder into a small bowl and pour the boiling water over
ingredients and stir to combine; reserve.
With the machine running, slowly pour the butter through the feed
tube. Continue pouring the buttermilk, eggs, and vanilla through
the feed tube until ingredients are just combined. Pour the
chocolate mixture evenly over the batter and pulse to completely
incorporate.
Divide the batter evenly between the two prepared pans. Bake in
oven for 45 to 50 minutes, until a cake tester comes out just clean.
Let pans rest on cooling racks for 15 minutes. Remove cake from
pans but leave on the racks until completely cool. Once cool, cut
each layer in half horizontally to frost with Cream Cheese Frosting
and build a four-layer cake, or leave the layers as is and make a
thick two-layer cake.
Nutritional information per serving (2 tablespoons (30 ml) ):
Nutritional information per serving:
Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g |
sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g
Calories 258 (23% from fat) | carb. 49g | pro. 6g | fat 7g |
sat. fat 3g | chol. 54mg | sod. 224mg | calc. 38mg | fiber 3g
Cream Cheese Frosting
24ounces (680 g) cream
cheese (room temperature),
each package of cream
cheese cut into 6 pieces
1½cups (375 ml) (¾ pound
(375 g) ; 3 sticks) unsalted
butter, room temperature
1²∕³cups (400 ml) confectioners’ sugar, sifted
¾
teaspoon (3.75 ml) salt
1teaspoon (5 ml) pure Makes about 5½ (1.30 L) cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the cream cheese,
butter, sugar and salt, pulse 2 to 3 times and then process until
smooth. Add the vanilla and sour cream and pulse to combine.
vanilla extract
2teaspoons (10 ml) sour
cream, room temperature
45
DESSERTS
DESSERTS
46
Dessert Crêpes with Berries
Raspberry Sauce
Crépe-making takes some practice, but once you get
the technique down it is all worth it.
This raspberry sauce works well with many desserts – pair it with the
dessert crêpes and the cheesecake.
Makes 6 servings
Sweet Crêpe Batter:
3
large eggs
¾cup (175 ml) unbleached,
all-purpose flour
½
teaspoon (2 ml) salt
2tablespoons (30 ml)
granulated sugar
1teaspoon (5 ml) pure vanilla extract
1
cup (250 ml) whole milk
¼cup (50 ml) (½ stick) unsalted butter, melted
Berries:
2
cups (500 ml) mixed fresh berries
¼
teaspoon (1 ml) orange zest
2teaspoons (10 ml) granulated sugar
Mascarpone Cream:
8
ounces (227 g) mascarpone
¾
cup (175 ml) heavy cream
¹⁄³
cup (75 ml) superfine sugar
1teaspoon (5 ml) pure ¼
vanilla extract
pinch salt
teaspoon
zest
(1 ml) orange 1
teaspoon (5 ml) unsalted butter
confectioners’ sugar for
dusting
Approximate preparation time: 25 minutes, not including
resting the batter
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running, add
the eggs to the work bowl. Stir together the flour, salt and sugar
and add to the work bowl and mix until just combined. With the
machine running, add the vanilla, milk and butter together and
process until homogenous. Transfer mixture to a container;
cover and let rest in the refrigerator for 2 hours or overnight.
Insert the small metal chopping blade into the small work bowl
and add the berries, orange zest and sugar. Process until
completely puréed. Strain the purée through a fine mesh
strainer and discard the seeds; reserve.
Makes 2 cups (500 ml)
Approximate preparation time: 5 minutes
3cups (750 ml) frozen raspberries, thawed
1
cup (250 ml) fresh raspberries
2tablespoons (30 ml) ¼
granulated sugar
pinch salt
teaspoon
-zest
(1 ml) orange Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add both raspberries and
process for 15 seconds. Add remaining ingredients and process
for an additional 45 seconds. Strain through a fine mesh strainer
and discard the seeds. Taste and adjust sugar amount to
personal preference.
Nutritional information per 2 tablespoons (30 ml) :
Calories 21 (0% from fat) | carb. 6g | pro. 0g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 0mg| calc. 6mg | fiber 2g
Insert the large metal chopping blade into the clean large work
bowl and add the mascarpone cream ingredients; process until
all ingredients are well incorporated, about 15 seconds.
Reserve.
Prepare the crêpes. Place an 8-inch (20 cm) skillet over medium
heat and preheat for 5 minutes. Once the pan is heated, add
the butter. Once melted, wipe the butter around the pan with a
paper towel. Add a scant 3 tablespoons (45 ml) of batter to the
preheated pan. Working very quickly, move the batter around
so it just coats the bottom. You want the pan to be coated thinly
and evenly. After about 1 minute, when the crêpe is set and
lightly browned, flip the crêpe with a heatproof spatula and
cook for an additional minute on the second side. Reserve on a
plate. Continue with the remaining batter, stacking the crêpes
as you go. When all of the crêpes are prepared, cover plate with
foil – to keep crepes warm, place plate over a skillet containing
some water over medium-low heat.
To serve crêpes: spread 1½ tablespoons (25 ml) of mascarpone
cream and about 1 tablespoon (15 ml) of the puréed berries on
each crêpe and fold into thirds. Place three crêpes on each
plate and dust with confectioner’s sugar and reserved berry
purée.
Nutritional information per serving:
Calories 393 (56% from fat) | carb. 35g | pro. 9g | fat 25g |
sat. fat 15g | chol. 172mg | sod. 342mg | calc. 98mg | fiber 1g
47
DESSERTS
DESSERTS
48
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