Cuisinart Elite Collection 2.0 Food Processor 12-Cup

Cuisinart Elite Collection 2.0 Food Processor 12-Cup
INSTRUCTION
BOOKLET
Recipe
Booklet
Reverse Side
12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITIES
FOOD
CAPACITY
12-CUP WORKBOWL
CAPACITY
4-CUP WORKBOWL
Sliced or shredded fruit, vegetables or cheese
12 cups
N/A
Chopped fruit, vegetables or cheese
9 cups
3 cups
Puréed fruit, vegetables or cheese
10 cups cooked
6 cups puréed
3 cups cooked
1½ cups puréed
Chopped or puréed meat, fish, seafood
2 pounds
½ pound
Thin liquid* (e.g. dressing, soups, etc.)
8 cups
3 cups
Cake batter
One 9-inch cheesecake
Two 8-inch homemade layers
(1 box 18.5 oz. cake mix)
N/A
Cookie dough
6 dozen (based on average chocolate
chip cookie recipe)
N/A
N/A
White bread dough
5 cups flour
Whole wheat bread dough
3 cups flour
N/A
Nuts for nut butter
5 cups
1½ cups
* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.
2
IMPORTANT UNPACKING
INSTRUCTIONS
counterclockwise to lock it, then remove the
housing base (J) from the bottom of the box.
7. Place the food processor on the countertop
or table. Read the Assembly and Operating
Instructions (pages 8–10) thoroughly before
using the machine.
8. 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.
This package contains a Cuisinart Elite
Collection® 12-Cup Food Processor and the
accessories for it:
12- and 4-cup work bowls, work bowl cover,
large and small metal chopping/mixing blades,
dough blade, adjustable slicing disc, reversible
shredding disc, stem adapter, large and small
pushers, spatula, and instruction/recipe book.
NOTE: We recommend that you visit our
website, www.cuisinart.com for a fast, efficient
way to complete your product registration.
CAUTION: THE CUTTING TOOLS HAVE VERY
SHARP EDGES. To avoid injury when
unpacking the parts, please follow these
instructions.
A
C
1. Place the box on a low table or on the floor
next to the kitchen counter or table where
you intend to keep the food processor.
Be sure the box is right side up.
2. Open top flaps. You will see a rectangular
block of plastic foam that holds the processor
parts, each fitted into a cavity in the foam.
Remove the instructional material first.
The spatula and stem adapter (A) are in
cavities at one short side of the foam block.
Remove them next.
The bowl cover (B) is in a cavity at the center
of the foam block. Grasp the edge of the bowl
cover and lift it straight up to remove it.
The adjustable slicing disc (C) and reversible
shredding disc (D) are on either long side of
the foam block. Slide them out of their
grooves WITH GREAT CARE. THE BLADES
ARE VERY SHARP.
Remove the large (E) and small (F) metal
chopping/mixing blades from the foam block.
CAREFULLY REMOVE THEM BY
GRASPING THE CENTER HUB AND
LIFTING THEM STRAIGHT UP. NEVER
TOUCH THE BLADES, AS THEY ARE
RAZOR SHARP.
3. Lift out the top foam block.
4. The 12- and 4-cup work bowls (G), large/small
pushers (H), and dough blade (I) are in the
middle foam block. Remove them next.
5. Lift out the middle foam block.
6. The housing base (J) is at 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
B
E
D
F
I
G
H
J
3
IMPORTANT
SAFEGUARDS
Cleaning
To protect against risk of electrical shock, do
not put base in water or other liquids.
General
Always follow these safety precautions when
using this appliance.
1. This appliance should not be used by or
near children or individuals with certain
disabilities.
Getting Ready
1. Read all instructions.
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.
2. Blades and discs are sharp. Handle them
carefully.
3. Always unplug unit 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.
3. This food processor is UL listed for
household use. Use it only for food
preparation as described in the
accompanying recipe and instruction book.
Do not use this appliance outside of its
intended use.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
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.
6. Do not operate any appliance with a
damaged cord or plug, or after appliance
has been dropped or damaged in any way.
Return appliance to the nearest authorized
service facility for examination, repair or
electrical or mechanical adjustment.
5. To avoid possible malfunction of work bowl
switch, never store processor with pusher
assembly in locked position.
Operation
6. Maximum rating of 6.5 amperes is based
on attachment that draws greatest current.
Other recommended attachments may
draw significantly less current.
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.
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.
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 1-800-762-0190
for assistance. Do not use the machine.)
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.
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.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
5. Be sure cover and feed tube are securely
locked in place before operating food
processor.
6. Never try to override or tamper with cover
interlock mechanism.
4
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
CONTENTS
Important Unpacking Instructions................ 3
Important Safeguards................................... 4
Features and Benefits .................................. 6
Assembly and Operating Instructions ...........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 .................................. 17
The lightning flash with arrowhead
symbol within an equilateral triangle
is intended to alert the user to the
presence of uninsulated dangerous
voltage within the product’s enclosure
that may be of sufficient magnitude to
constitute a risk of fire or electric
shock to persons.
The exclamation point within an
equilateral triangle is intended to alert
the user to the presence of important
operating and maintenance (servicing)
instructions in the literature
accompanying the appliance.
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided to reduce
the risks resulting from becoming entangled in
or tripping over a longer cord.
Longer extension cords are available and may
be used if care is exercised in their use.
If a long extension cord is used, the marked
electrical rating of the extension cord must be at
least as great as the electrical rating of the
appliance, and the longer cord should be
arranged so that it will not drape over the
countertop or tabletop where it can be pulled on
by children or tripped over.
NOTICE
This appliance has a polarized plug (one blade
is wider than the other). To reduce the risk of
electric shock, this plug will fit into a polarized
outlet only one way. If the plug does not fit fully
into the outlet, reverse the plug. If it still does
not fit, contact a qualified electrician.
Do not modify the plug in any way.
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
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.
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 a 1000-watt peak
power induction motor.
7. Large Chopping/Mixing Blade
Stainless steel in construction, this heavyduty blade will process a variety of food in
your large work bowl. The BladeLock System
enables the blade to stay in place to prevent
leaking, while providing optimal pouring.
2. Touchpad Control Panel
These easy-to-clean, electronically
controlled buttons feature On, Off and
Pulse options for every food processing
function. The contemporary blue LED light
will indicate when the unit is powered on.
8. Dough Blade
Designed for superb results, this blade will
knead through all types of dough. The
dough blade can be used only in the
large bowl.
3. Work Bowls
Designed with maximum versatility, the
work bowl should be selected based on
task appropriateness.
9. Adjustable Slicing Disc
The versatile 6-in-1 disc allows for thin to
thick slices with 1 to 6mm indicators. This
disc may be used only in the large bowl.
TM
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.
10. Reversible Shredding Disc
Provides the option of either fine or
medium shredding for optimal results. This
disc may be used only in the large bowl.
The large and small work bowls are all
made of durable material with convenient
measurement markings (b) and pour
spouts (c).
11. Stem Adapter
This user-friendly tool easily attaches to
either disc or small chopping/mixing blade
to engage the motor shaft.
4. Work Bowl Cover with Feed Tube
Work bowl cover with SealTightTM 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 seal can be removed for
cleaning by hand or dishwasher.
12. Spatula
Uniquely designed for use with either work
bowl.
13. Cord Storage (not shown)
Keeps countertops safe and clean by
conveniently wrapping excess cord under
the unit.
The Supreme® wide-mouth feed tube (c)
accommodates larger ingredients and saves
precutting time.
14. BPA Free (not shown)
All materials that come in contact with food or
liquid are BPA free.
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
5a
6
5b
7
5c
8
4c
9
4a
4b
3a
3c
10
3b
3
11
12
2
1
7
ASSEMBLY AND
OPERATING
INSTRUCTIONS
Blade Operation
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. Always check to be sure the blade
is securely locked before turning the
bowl upside down.
Before first use
Before using your Cuisinart Elite Collection®
12-Cup Food Processor for the first time, wash
the work bowls, work bowl cover, pusher
assembly, blades, discs, and spatula (see
Cleaning Instructions on page 15).
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
SealTightTM system.
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.
Large Blade
3. With your large work bowl assembled on
the base, grasp the large chopping/mixing
blade by its hub, align it over the center of
the bowl, place it on the shaft and turn it
until it slides into place. Firmly push down
to lock. Always check to be sure the
blade is securely locked before turning
the bowl upside down. (To remove, first
take the bowl off the base and put it on a
flat surface. Rest the heel of your hand on
the rim of the bowl and pull up gently and
carefully.)
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 small bowl, place your thumbs
in the finger recesses and align the pour
spout facing opposite the handle. Push
down to lock.
Large Bowl
& accessories
Small Bowl
& accessories
Dough Blade
4. For use with the large bowl. Carefully lift
and place the dough blade on the shaft
and turn it until it slides into place.
Small Blade
5. With both work bowls assembled on the
base, position the stem adapter over the
center of the bowls, place it on the shaft
and turn it until it slides into place. Grasp
the small chopping/mixing blade by its hub,
place it over the stem adapter, turning it
until it slides into place, and push down
firmly to lock. Always check to be sure
the blade is securely locked before
turning the bowl upside down. (To
remove, first take the bowl off the base
and put it on a flat surface. Rest the heel of
your hand on the rim of the bowl and pull
up gently and carefully.)
Disc Operation
6. When using your large bowl only, position
the stem adapter over the center of the
bowl, place it on the shaft and turn it until it
slides into place. 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.
8
Pulse Button
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.
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. Unless otherwise specified, a pulse
is about one second.
Cover Operation
7. Place the work bowl
cover on the work bowl
by positioning it directly
over the bowls, and push
down on the front and
back to lock into place.
1. With the machine properly assembled and
engaged, and ingredients in the work bowl,
press PULSE repeatedly as needed. The
blue LED ON light will be illuminated upon
activation.
Another way to put the
cover on is by latching
the back on first and then
pushing down on the
front to lock into place.
Be sure both front and
back locks are fully
engaged.
WORK BOWLS
Two nested work bowls are provided for
versatile processing. We recommend using the
work bowls in a manner that will optimize
efficiency. For example, if your recipe requires
using both bowls, begin with the small bowl to
minimize cleaning. This way the small bowl can
serve as a prep bowl to reserve chopped
ingredients for a recipe. A great example of this
method is the Cherry Crumb Muffins recipe on
page 36.
To remove the cover,
push in both sides of the
release button (located
on the cover interlock)
and lift up to remove.
Note that the bowls lock into place to pour while
nested. The convenient finger recesses can be
used to remove the small bowl with ingredients,
or the bowl can remain nested during pouring or
food removal.
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.
Chopping certain foods may scratch or cloud the
work bowl; this will not affect the functionality of
your work bowl.
8. Align pusher assembly and activating rod
with the feed tube opening on the work
bowl cover and slide it down completely.
MACHINE FUNCTIONS
9. Plug the food processor into a proper
electrical outlet. It is now ready for use.
Chopping
(using the Chopping Blade)
Note: The bowl, lid and pushers must be
securely in place for the unit to operate.
• For raw ingredients: peel, core and/or remove
seeds and pits. Food should be cut into even,
½- to 1-inch pieces. Foods cut into same size
pieces produce the most even results.
MACHINE CONTROLS
On Button
• 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.
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.
Puréeing
(using the Chopping Blade)
3. Press the ON button. The blue LED light
will illuminate and the motor will start.
• To purée fresh fruits or cooked fruits/
vegetables: Ingredients should be cut into
1-inch pieces; a smooth purée is achieve most
easily when all the pieces are equal in size.
Pulse to initially chop and then process ON
4. Press the OFF button when finished.
9
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 48.)
• 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.
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.
Kneading
(using the Dough Blade or the Metal
Chopping Blade)
• When shredding cheese, be sure that the
cheese is well chilled before shredding.
• The dough blade is engineered to knead
through yeast dough, while the metal
chopping blade is ideal for pastry doughs.
• To shred leafy vegetables like lettuce or
spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.
• 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.
Whipping
• As an optional attachment, Cuisinart also
offers a whipping disc for egg whites, creams,
etc. This part can be ordered separately using
part number FP-12WHIP.
• Dough kneading should be done in the large
bowl only.
Slicing (using the Adjustable
Slicing Disc)
• 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.
• When slicing cheese, be sure that the cheese
is well chilled before slicing.
• 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.
10
USER GUIDE & CAPACITY CHART
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
FRUITS
Metal Blade
Chop
1 pound = 3 cups
Metal Blade
Purée
1 pound = 3 cups
Slicing Disc
Shredding Disc
Slice
Shred
1 apple = ¾ cup
1 apple = ¾ cup
Cut into 1-inch 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
1 medium = 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Bananas
Metal Blade
Slicing Disc
Purée
Slice
3 medium = 1 cup
1 pound = 2 cups
Process to purée ripe bananas.
Light pressure for firm bananas.
Berries
Metal Blade
Purée
Process until puréed. Strain to remove seeds. Thaw
frozen berries before processing.
Slicing Disc
Slice
1 pint fresh = 2 cups; 10
ounce-bag frozen = 1½
cups
1 pint = 2 cups
Coconuts
Metal Blade
Chop
1 medium = 4 cups
Cut flesh into 1-inch pieces; pulse to chop. Process to
finely chop.
Shredding Disc
Shred
1 medium = 4 cups
Cut flesh to fit feed tube, medium pressure.
Kiwis
Slicing Disc
Slice
2 kiwis = ¾ cup
Chill and peel; light pressure.
Mangoes
Metal Blade
Metal Blade
Chop
Purée
1 medium = ¾ to 1 cup
1 medium = ¾ to 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peaches/
Nectarines
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; peel and process to purée.
Remove pit, light pressure.
Citrus Fruits;
Lemons, Limes &
Oranges
Metal Blade
Chop
For medium fruit:
1 lemon = 2 to 3 teaspoons
zest; 1 lime = 1 tsp zest;
Zest: use vegetable peeler to remove rind; process. For
the finest chopped zest, add small amount of sugar to
chop with zest.
Slicing Disc
Slice
1 orange = 1½ tablespoons
zest
Trim ends; place upright in feed tube. Medium pressure.
Dried (sticky)
Fruits
Metal Blade
Chop
1 pound = 2½ cups
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 = ½ cup purée
1 pound = 3 cups
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
1 pound cooked = 1 cup
Broccoli stems only
Broccoli stems only
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cabbage
Metal Blade
Chop
2 pounds = 8 cups
Slicing Disc
Slice
2 pounds = 8 cups
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Cut in wedges to fit feed tube; remove center core. Light
to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
Apples
Beans - Green,
Wax
Carrots
Shredding Disc
Shred
2 pounds = 8 cups
Metal Blade
Chop
1 pound (6 med) = 3 cups
Metal Blade
Purée
Slicing Disc
Slice
2 med cooked = ½ cup
purée
1 pound (6 med) = 3 cups
Shredding Disc
Shred
1 pound (6 med) = 2½ cups
11
Strawberries: remove stems; stack berries on their side.
Medium pressure.
Cut into 1-inch 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.
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
Celery
Metal Blade
Chop
2 medium stalks = ½ cup
Slicing Disc
Slice
2 medium stalks = ½ cup
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Trim; place upright in feed tube. Medium pressure.
Metal Blade
Chop
1 medium = 1½ cups
Cut into 1-inch pieces; pulse to chop.
Slicing Disc
Slice
1 medium = 1½ cups
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in feed
tube. Medium pressure.
Shredding Disc
Shred
1 medium = 1½ cups
Shreds: trim; place upright in feed tube. Medium
pressure. Long shreds: trim; place horizontally in feed
tube. Medium pressure.
Garlic
Metal Blade
Chop
1 head = 12 to 16 cloves;
1 medium clove = ½
teaspoon
Peel; with machine running, drop cloves through feed
tube to finely chop.
Ginger
Metal Blade
Chop
Slicing Disc
Shredding Disc
Slice
Shred
1-inch pieces = 1
tablespoon
4 ounces = ½ cup
4 ounces = ½ cup
Peel; cut into ½-inch 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.
Herbs - Fresh
Metal Blade
Chop
1 cup loosely packed = ¹∕³
cup
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.
Jalapeño
Metal Blade
Chop
Slicing Disc
Shred
1 medium pepper = 3
tablespoons
1 medium pepper = ¼ cup
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
Chop
1 pound = 2 cups
Slicing Disc
Slice
1 pound = 2 cups
Clean leeks; trim, discard dark green parts. Cut into
1-inch 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.
Mushrooms
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 6 cups
1 pound = 5 cups
Cut into even pieces; pulse to chop.
Pack feed tube. Light pressure.
Shredding Disc
Shred
1 pound = 5 cups
Pack feed tube. Light pressure.
Onions
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
1 medium = ¾ to 1 cup
Cut into 1-inch pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Peppers - Bell
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
1 pound = 3 cups
Cut into 1-inch 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.
Pickles
Metal Blade
Slicing Disc
Chop
Slice
1 medium = ¾ cup
1 medium = ¾ cup
Cut into 1-inch pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally for
longer slices. Medium pressure.
Potatoes
Metal Blade
Metal Blade
Chop
Purée
Slicing Disc
Slice
1 pound = 3½ to 4 cups
1 cup cooked (1-inch
pieces) = ½ cup
1 pound = 3½ to 4 cups
Shredding Disc
Shred
1 pound = 3½ to 4 cups
Raw potatoes: cut into 1-inch pieces; pulse to chop.
Sweet potatoes/yams: cut into 1-inch 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
discoloration; dry well before using. Mashed potatoes:
process cooked white potatoes through medium
shredding disc to avoid a gluey consistency.
Cucumbers
Leeks
12
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
Radishes
Metal Blade
Chop
½ pound = 1½ cups
Slicing Disc
Shredding Disc
Slice
Shred
½ pound = 1½ cups
½ pound = 1½ cups
Cut into 1-inch pieces; pulse to chop. Process to finely
chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Scallions
Metal Blade
Slicing Disc
Chop
Slice
1 to 2 = ¼ cup
1 to 2 = ¼ cup
Cut into 1-inch 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.
Slicing Disc
Slice
1 pound raw = 10 cups raw
1 pound raw = 1½ cups
cooked
1 pound raw = 10 cups raw
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 3 cups
1 pound = 3 cups
Shredding Disc
Shred
1 pound = 3 cups
Cut into 1-inch 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
Metal Blade
Purée
Chop
½ pound = 1 cup
¼ pound = 1 cup
Cut into 1-inch pieces. Process soft cheeses until smooth.
Cut into 1-inch pieces; pulse to chop.
Shredding Disc
Shredding Disc
Med. Shred
Fine Shred
¼ pound = 1 cup
¼ pound = 1 cup
Chill well; medium pressure. Mozzarella should be frozen
for 25 to 30 minutes before shredding.
Firm Cheeses;
Cheddar, Swiss,
Edam & Gouda
Metal Blade
Slicing Disc
Shredding Disc
Shredding Disc
Chop
Slice
Med. Shred
Fine Shred
¼ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
Cut into ½- to 1-inch 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
Shredding Disc
Shredding Disc
Med. Shred
Fine Shred
¼ pound = 1 cup
¼ pound = 1 cup
Cut into ½- to 1 inch pieces; temperature not critical.
*Never process cheese that cannot be pierced with the
tip of a sharp knife.
Cheese should be room temperature.
Cheese should be room temperature.
Zucchini/Summer
Squash
CHEESES
Soft Cheeses;
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel
Paese
ADDITIONAL
FOODS
Roll leaves together and place upright in feed tube;
medium pressure.
As with all fruit and cooked vegetable purées, cut
ingredients into 1-inch pieces. Steam cooked ingredients
until completely soft. Pulse to chop, then process until
completely smooth. To ensure there are no lumps, press
mixture through a fine mesh strainer. Keeps well frozen
in ice cube trays for individual 1-ounce portions.
Baby Food
Metal Blade
Purée
Butter
Metal Blade
Chop
¼ pound (1 stick) = ½ cup
Slicing Disc
Slice
¼ pound (1 stick) = ½ cup
Metal Blade
Chop
1-ounce = ¼ cup grated
Shredding Disc
Shred
1-ounce = ¼ cup grated
Cut into ½- to 1-inch 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 crumbs; 1 slice bread
= ½ cup crumbs
Break up ingredients into ½- to 1-inch pieces. Process
until fine. Breadcrumbs: make from fresh, stale or
toasted bread.
Chocolate
Crumbs; Bread,
Cookies &
Crackers
13
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: process flavoring
ingredients before adding butter. Pastry: cut butter into
small cubes; freeze before using.
Butter should be cold, not frozen; medium pressure.
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
Egg Whites
Metal Blade
Chop
8 egg whites = 1 cup firm
whites
Egg whites should be room temperature; add 1
teaspoon 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, electric mixer or additional Cuisinart
Whipping Disc. (This part can be ordered separately
using part number FP-12WHIP.)
Meat, Poultry &
Fish
Metal Blade
Chop
2 pound boneless = 4 cups
Metal Blade
Purée
1 pound boneless = 2 cups
Slicing Disc
Slice
1 pound boneless = 2 cups
Cut very cold raw or cooked meat/poultry/fish into
1-inch 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 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.
*Slicing meats works best when semi-frozen.
Milk Shakes/
Smoothies
Metal Blade
Chop/ Purée
Can make up to 16
8-ounce 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
Metal Blade
Purée
¼ pound = 1 cup
Slicing Disc
Shredding Disc
Slice
Shred (fine/med.)
¼ pound = 1 cup
¼ pound = 1 cup
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.
Metal Blade
Chop
1 pound = 2 cups
Process 1 minute, or until fine.
Granulated Sugar
(to make extra
super-fine sugar)
Tofu
Metal Blade
Purée
10 ounces = ¾ cup
Drain; process 2 minutes or until smooth.
Whipping Cream
Metal Blade
Chop
1 cup = ½ cup 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).
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
Dough Blade
Dough Blade
Mix
Knead
TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons
dry active yeast. Sugar/honey aids in activating yeast,
so add a small amount, about 1 teaspoon, to the warm
liquid/yeast mixture when proofing. Food processor can
handle up to 5 cups 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
Dough 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.*
DOUGHS
Pulse mixture until it has consistency between cornmeal
and small pebbly crumbs. Add water, 1 tablespoon at a
time; pulse until a dough forms.
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
sponge and nonabrasive cleaning powder.
CLEANING, STORAGE AND
MAINTENANCE
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.
Keep your Cuisinart Elite Collection® 2.0 12-Cup
Food Processor ready to use on the kitchen
counter. When not in use, leave it unplugged.
MAINTENANCE: Any other servicing should be
performed by an authorized service representative.
Keep the blades and discs out of the reach of
children.
FOR YOUR SAFETY
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
bowls, cover and accessories on the bottom
rack may cause damage over time. Insert the
cover with the feed tube facing up to ensure
proper cleaning of the seal. (Note: The seal is
removable for dishwashing or hand washing.)
Insert the work bowls and pushers upside down
for drainage. Remember to unload the
dishwasher carefully wherever you place sharp
blades and discs.
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.
To simplify cleaning, rinse the work bowls,
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.
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.
If further cleaning of the cover is necessary after
dishwashing or hand washing, run faucet water
pressure directly through the holes in the cover.
Always wait for the blade or disc to stop
spinning before you remove the pusher
assembly or cover from the work bowl.
If you wash blades and discs by hand, do so
carefully. When handling, use the plastic hubs
on the blades and 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 center and move it rapidly up and down
on the center shaft of the bowl. Use of a spray
attachment is also effective. If necessary, use a
brush.
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.
The work bowls are made of durable plastic that
is shatter resistant and heat resistant. They
should not be placed in a microwave oven.
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
The housing base may be wiped clean with a
soapy, non-abrasive material. Be sure to dry
once it is 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
15
wait until ingredients in the work bowl have
mixed, then add remaining liquid slowly (do
not turn off the machine). Pour liquid onto
dough as it passes under feed tube
opening; do not pour liquid directly onto
bottom of the work bowl.
3. Problem: Blade rises in work bowl.
Solution:
• Excessively sticky dough can cause blade
to rise. Reinsert blade and immediately
add 2 tablespoons of flour through the
feed tube while the machine is running.
4. Problem: The large pusher moves when
processing dough or other heavy loads.
Solution:
• The pusher lock feature, located above
the handle, should be pulled out (some
vibration is normal).
5. Problem: Dough doesn’t clean inside of
the work bowl.
Solution:
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in two batches.
• Dough may be too dry (see number 8).
• Dough may be too wet (see number 9).
6. Problem: Nub of dough forms on top of
blade and does not become uniformly
kneaded.
Solution:
• Stop machine, carefully remove dough,
divide it into 3 pieces and redistribute
them evenly in the work bowl.
7. 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.
8. Problem: Dough is too dry.
Solution:
• While machine is running, add water, 1
tablespoon at a time until dough cleans
the inside of the bowl.
9. Problem: Dough is too wet.
Solution:
• While machine is running, add flour, 1
tablespoon at a time until dough cleans
the inside of the bowl.
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.
TROUBLESHOOTING
Food Processing
1. Problem: The food is unevenly processed.
Solution:
• The ingredients should be cut evenly
into ½- to 1-inch pieces before
processing.
• Process in batches to avoid
overloading.
2. Problem: Slices are uneven or slanted.
Solution:
• Place evenly cut food into the feed tube.
• Apply even pressure on the pusher.
3. Problem: Food falls over in feed tube.
Solution:
• 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: 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. Follow solution
number 9. If motor speeds up, continue
processing. If not, add more flour, 1
tablespoon at a time until the motor
speeds up. Process until dough cleans the
sides of the work bowl.
2. Problem: Blade doesn’t incorporate
ingredients.
Solution:
• Always start the food processor before
adding liquid. Add liquid in a slow, steady
stream, allowing the dry ingredients to
absorb it. If too much liquid is added,
16
Technical
1. Problem: The motor does not start.
Solution:
• There is a safety interlock to prevent the
motor from starting if it is not properly
assembled. Make sure the work bowl
and work bowl cover are securely locked
into position.
• If 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.
• If the motor still will not start, check the
power cord and outlet.
2. Problem: The food processor shuts off
during operation.
Solution:
• The cover may have become unlocked;
check to make sure it is securely in
position.
• A safety protector in the motor prevents the
motor from overheating, which is caused
by excessive strain. Press the Off control
button and wait 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 slows down during
operation.
Solution:
• This is normal as some heavier loads (e.g.,
slicing/shredding cheese) may require the
motor to work harder. Simply reposition the
food in the feed tube and try again.
• The maximum load capacity may have
been exceeded. Remove some of the
ingredients and continue processing.
5. Problem: It is difficult to remove the
chopping/mixing 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 vibrates/moves
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.
WARRANTY
FULL TEN-YEAR
MOTOR WARRANTY
LIMITED THREE-YEAR
WARRANTY
This warranty is available to U.S. customers
only. You are a consumer if you own a Cuisinart
Elite Collection® 2.0 12-Cup Food Processor
that was purchased at retail for personal,
family or household use. Except as otherwise
required under applicable law, this warranty is
not available to retailers or other commercial
purchasers or owners.
We warrant that your Cuisinart Elite Collection®
2.0 12-Cup Food Processor will be free of
defects in materials and workmanship under
normal home use for three years from the date
of original purchase.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration. However,
product registration does not eliminate the
need for the consumer to maintain the original
proof of purchase in order to obtain the
warranty benefits. In the event that you do not
have proof of purchase date, the purchase date
for purposes of this warranty will be the date of
manufacture.
If your Cuisinart Elite Collection® 2.0 12-Cup
Food Processor should prove to be defective
within the warranty period, we will repair
it, or if we think necessary, replace it. To
obtain warranty service, simply call our toll17
Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling
for such products under warranty.
free number 1-800-726-0190 for additional
information from our Customer Service
Representatives, or send the defective product
to Customer Service at Cuisinart, 7475 North
Glen Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
BEFORE RETURNING
YOUR CUISINART PRODUCT
If you are experiencing problems with your
Cuisinart product, we suggest that you call
our Consumer Service Center at
1-800-726-0190 before returning the
product to be serviced. If servicing is
needed, a representative can confirm
whether the product is under warranty and
direct you to the nearest service location.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-726-0190 for shipping
instructions).
NOTE: For added protection and secure
handling of any Cuisinart® product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost
and/or damaged products are not covered
under warranty. Please be sure to include
your return address, daytime phone number,
description of the product defect, product
model number (located on bottom of product),
original date of purchase, and any other
information pertinent to the product’s return.
Your Cuisinart Elite Collection® 2.0 12-Cup
Food Processor has been manufactured to
the strictest specifications and has been
designed for use only in 120-volt outlets
and only with authorized accessories and
replacement parts. This warranty expressly
excludes any defects or damages caused
by attempted use of this unit with a
converter, as well as use with accessories,
replacement parts or repair service other
than those authorized by Cuisinart. This
warranty does not cover any damage
caused by accident, misuse, shipment
or other than ordinary household use.
This warranty excludes all incidental or
consequential damages. Some states do
not allow the exclusion or limitation of
these damages, so these exclusions may
not apply to you. You may also have other
rights, which vary from state to state.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store that sells Cuisinart® products of the
same type.
The retail store shall then, at its discretion,
either repair the product, refer the consumer
to an independent repair facility, replace
the product, or refund the purchase price
less the amount directly attributable to the
consumer’s prior usage of the product. If the
above options do not result in the appropriate
relief to the consumer, the consumer may then
take the product to an independent repair
facility if service or repair can be economically
accomplished. Cuisinart and not the consumer
will be responsible for the reasonable cost of
such service, repair, replacement, or refund for
nonconforming products under warranty.
Important: If the nonconforming product
is to be serviced by someone other than
Cuisinart’s Authorized Service Center, please
remind the servicer to call our Consumer
Service Center at 1-800-726-0190 to ensure
that the problem is properly diagnosed, the
product is serviced with the correct parts,
and the product is still under warranty.
©2015 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
California residents may also, according to their
preference, return nonconforming products
directly to Cuisinart for repair, or if necessary,
replacement, by calling our Consumer Service
Center toll-free at 1-800-726-0190.
14CE006636
N IB-13082-ESP
18
NOTES:
19
NOTES:
20
RECIPES
To help you feel right at home with your new Cuisinart Elite Collection® 2.0 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
BUTTERS
Gorgonzola Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Mediterranean Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Peanut Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
MARINADES & DRESSINGS
Asian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Herbed Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
SAUCES
Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Simple Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Roasted Red Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Hollandaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Tartar Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
DOUGHS
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
21
BREAKFAST & BRUNCH
Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Zucchini Spice Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Mushroom and Red Pepper Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
White and Sweet Potato Hash with Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
APPETIZERS
Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . 46
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . 47
SOUPS
Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
SALADS
Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . 56
ENTRÉES
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Eggplant Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Chicken Marsala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
22
SIDES
Vegetable Napoleon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
BREADS
Classic White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Classic Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
DESSERTS
Chocolate Pecan Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Classic Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Apple Crumb Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Banana Cream Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Deep Chocolate Layer Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Berry Mango Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Tropical Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Mango Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Banana “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Trademarks or service marks of their respective owners.
23
BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them in no
time with your Cuisinart® Food Processor.
Makes 1¹∕³ cups
6
Approximate preparation time: Less than one minute, plus
35 minutes for baking
SLICES WHITE BREAD
Preheat oven to 325°F. 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.
TIP: For seasoned breadcrumbs, add ¼ teaspoon each dried
oregano, dried basil, garlic powder, and ground onion flakes to
toasted bread and process as above.
Nutritional information per serving (2 tablespoons):
Calories 60 (11% from fat) | carb. 11g | pro. 2g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fiber 1g
GORGONZOLA BUTTER
Melt a slice of this butter on your favorite 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
Approximate preparation time: 5 minutes
8
TABLESPOONS (1 STICK)
UNSALTED BUTTER,
ROOM TEMPERATURE
¼
CUP GORGONZOLA,
CRUMBLED
PINCH FRESHLY GROUND
BLACK PEPPER
24
BASICS
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):
Calories 52 (96% from fat) | carb. 0g | pro. 0g | fat 6g |
sat. fat 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fiber 0g
MEDITERRANEAN BUTTER
Makes 1 cup or two 7-inch logs
Approximate preparation time: 5 minutes
2
1
1
1
1
1
1
½
GARLIC CLOVES
TEASPOON ITALIAN SEASONING
TEASPOON DRIED BASIL
TEASPOON DRIED OREGANO
TEASPOON DRIED SAGE
TEASPOON CHILI POWDER
TEASPOON BALSAMIC VINEGAR
POUND (2 STICKS) UNSALTED
BUTTER, ROOM TEMPERATURE
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running,
drop the garlic cloves through the feed tube to finely chop.
Add remaining ingredients, including the butter, and process to
combine, about 60 seconds. Scrape bowl as necessary.
Remove butter from bowl, divide into two, and place on two
separate sheets of waxed paper. With the aid of the paper,
form each portion of butter into a log. Roll and wrap well in
plastic. Butter can either be refrigerated or frozen.
Nutritional information per serving (1 tablespoon):
Calories 103 (98% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 7g | chol. 30mg | sod. 2mg | calc. 2mg | fiber 0g
PEANUT BUTTER
Makes 2 cups
Approximate preparation time: 4½ minutes
4
CUPS DRY ROASTED PEANUTS
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 variety of nut can be substituted in this recipe.
Nutritional information per serving (1 tablespoon):
Calories 100 (71% from fat) | carb. 4g | pro. 4g | fat 9g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 9mg | fiber 1g
BASICS
25
ASIAN MARINADE
This marinade is equally good for pork, chicken or salmon.
It is also a good sauce for serving with dim sum.
Makes about 2 cups
Approximate preparation time: 10 minutes
1
OUNCE PEELED FRESH
GINGER, CUT INTO ½-INCH PIECES
2
²∕³
GARLIC CLOVES
½
¼
CUP VEGETABLE OIL
¼
CUP PLUS 2 TABLESPOONS
ASIAN SESAME OIL (TOASTED
SESAME OIL)
2
¼
TABLESPOONS RICE WINE VINEGAR
CUP SOY SAUCE (MAY USE
LOW-SODIUM OR TAMARI)
CUP PLUS 2 TABLESPOONS
HOISIN SAUCE
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the ginger and garlic
and pulse to chop, about 8 to 10 times. Scrape the sides and
bottom of the work bowl. Add the remaining ingredients and
process until smooth, about 15 seconds. Transfer to a
container, cover and refrigerate if not using immediately.
Marinate meat or seafood for approximately 2 hours before
roasting or grilling.
Nutritional information per serving (1 tablespoon):
Calories 44 (78% from fat) | carb. 2g | pro. 0g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 156mg | calc. 0mg | fiber 0g
TEASPOON CAYENNE PEPPER
SWEET AND SOUR MARINADE
This marinade pairs well with poultry and pork.
Makes 1 cup
Approximate preparation time: 5 minutes
4
½
½
½
1
GARLIC CLOVES
2
TEASPOONS DRY MUSTARD
POWDER
2
1
1
TEASPOONS DRIED THYME
26
CUP DARK CORN SYRUP
CUP EXTRA VIRGIN OLIVE OIL
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.
CUP BALSAMIC VINEGAR
TABLESPOON PLUS
PAPRIKA
1 TEASPOON
TEASPOON CHILI POWDER
TEASPOON KOSHER SALT
BASICS
Nutritional information per serving (1 tablespoon):
Calories 97 (62% from fat) | carb. 10g | pro. 0g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 152mg | calc. 4mg | fiber 0g
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
Makes 1 cup
Approximate preparation time: 5 minutes
¼
1
¼
½
½
½
½
¼
CUP RED WINE VINEGAR
¾
CUP EXTRA VIRGIN OLIVE OIL
TEASPOON DIJON MUSTARD
CUP FRESH ITALIAN PARSLEY
TEASPOON DRIED BASIL
TEASPOON DRIED THYME
TEASPOON DRIED MARJORAM
TEASPOON KOSHER SALT
TEASPOON GROUND
WHITE PEPPER
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 and roughly chop. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | fiber 0g
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes about 3 cups
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor.
3
1
LARGE EGG YOLKS*
1
TABLESPOON WHITE WINE
VINEGAR
1
1½
TABLESPOON DIJON MUSTARD
1½
¼
TEASPOONS KOSHER SALT
TABLESPOON FRESH LEMON
JUICE
TEASPOONS GRANULATED
SUGAR
TEASPOON FRESHLY GROUND
BLACK PEPPER
1²∕³ TO 2 CUPS VEGETABLE OIL, DIVIDED
Process the egg yolks, lemon juice, vinegar, mustard, sugar, salt
and pepper until smooth, about 20 seconds. With the machine
running, add ¼ cup of the oil through the drizzle hole of the
small pusher, drop by drop, being sure each drop is incorporated with the yolks before adding the next. This step should
take about 1½ to 2 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining oil until thick, about 2
additional minutes. Taste and adjust seasoning as desired.
For fresh herb mayonnaise: process ¹∕³ cup firmly packed fresh
herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed,
with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and the
shell.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, egg substitute may be used for the egg yolks.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g |
sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g
BASICS
27
BASIL PESTO
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
Makes about 2 cups
Approximate preparation time: 5 minutes
3
OUNCES REGGIANO
PARMIGIANO, CUT INTO
½-INCH CUBES
2
½
GARLIC CLOVES
5
CUPS TIGHTLY PACKED FRESH BASIL
LEAVES, UNBLEMISHED (ABOUT 20
OUNCES)
¼ TO ½
²∕³ TO ¾
TEASPOON KOSHER SALT
CUP PINE NUTS OR WALNUTS,
LIGHTLY TOASTED
CUP 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, using long pulses, 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 an
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 and 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):
Calories 51 (87% from fat) | carb. 1g | pro. 1g | fat 5g |
sat. fat 1g | chol. 1mg | sod. 88mg | calc. 34mg | fiber 0g
28
BASICS
SIMPLE TOMATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce
for pizza
1
SMALL ONION, CUT INTO
1-INCH PIECES
½
4
¾
1
TABLESPOON OLIVE OIL
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
CAN (35 OUNCES) PLUM
TOMATOES, WITH JUICES
over medium heat. When the oil shimmers across the pan, add
2
SPRIGS FRESH BASIL
the onion. With the processor running, drop the garlic through
(10 TO 12 LARGE LEAVES)
the feed tube to chop. Add the garlic and oregano to the pan.
¼
CUP DRY WHITE WINE
Cook until onion is softened and the garlic is fragrant. While
½
TEASPOON KOSHER SALT
the onion mixture is cooking, add the tomatoes to the work
¼
TEASPOON FRESHLY GROUND
bowl and pulse to chop. Add the tomatoes to the pan with the
BLACK PEPPER
¼ TO ¾ TEASPOON RED PEPPER FLAKES basil, wine and salt. Bring to a boil and then reduce the heat to
(OPTIONAL, FOR A SPICIER SAUCE) 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.
GARLIC CLOVES
TEASPOON DRIED OREGANO
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):
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,
reduced for pizza sauce (½ cup):
Calories 74 (22% from fat) | pro. 3g | carb. 10g | fat 2g |
sat. fat 0g | chol. 0mg | sod. 732mg | calc. 91mg | fiber 2g
BASICS
29
ROASTED RED PEPPER SAUCE
This sauce combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed sauce,
perfect for chicken and fish.
Makes about 3 cups
3
POUNDS RED BELL PEPPERS
(APPROXIMATELY 8 MEDIUM
PEPPERS)
Approximate preparation time: 90 to 100 minutes, including
roasting and resting peppers
Preheat oven to 425°F. Line a baking sheet with parchment
paper.
8
2
GARLIC CLOVES, UNPEELED
SMALL SHALLOTS, FINELY
CHOPPED
Place half of the peppers on a prepared baking sheet with the
garlic.
½
TABLESPOON UNSALTED
BUTTER
1½
TEASPOONS EXTRA VIRGIN
OLIVE OIL
3
1½
½
¼ TO ½
TABLESPOONS WHITE WINE
Roast in oven for 20 minutes. Remove the garlic cloves and
place in a small heatproof bowl. Return tray to oven and
continue roasting peppers for an additional 30 minutes, flipping
the peppers a few times so that they are evenly blackened.
Once the peppers are charred all over, place them in the bowl
with the garlic and cover tightly with plastic wrap. Allow the
peppers to cool and steam so that their skins become loose, at
least 30 minutes. Once cool, peel the skins off the garlic and
each pepper and remove seeds. Reserve cleaned peppers with
peeled garlic cloves. (It is possible to store the peppers and
garlic together in a plastic food storage bag overnight.)
CUPS CHICKEN STOCK OR BROTH
TEASPOON FRESH LEMON JUICE
TEASPOON KOSHER SALT
FRESHLY GROUND
BLACK PEPPER
While the peppers are roasting, cut the remaining peppers into 1-inch pieces.
Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor, add
the shallots and pulse to chop, remove and reserve. Add the raw pepper pieces and pulse to roughly
chop.
Put the butter and olive oil together into a large sauté pan over medium heat. Once the butter melts,
add the chopped shallots; stir and sauté for about 2 minutes to soften, not picking up any color. Stir
in the chopped raw peppers. Reduce heat to low and cover with lid. Allow peppers to sweat for
about 30 minutes, stirring occasionally. Peppers are done when they are soft. Remove lid from pan
and increase heat slightly. Add the white wine and stir until liquid is mostly evaporated, about 2
minutes. Add the chicken stock, bring to a steady simmer, and allow to reduce by half, about 5
minutes.
Put the cooked peppers and the reserved roasted peppers and garlic into the work bowl. Add the
lemon juice, salt and a pinch of pepper; pulse 2 to 3 times and then process for about 40 seconds,
until ingredients are well blended. Taste and adjust seasonings accordingly.
Nutritional information per serving (½ cup):
Calories 100 (24% from fat) | carb. 17g | pro. 3g | fat 3g |
sat. fat 1g | chol. 3mg | sod. 233mg | calc. 27mg | fiber 5g
30
BASICS
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs Benedict and
steamed vegetables.
Makes 1½ cups
Approximate preparation time: 15 minutes
3
STICKS (¾ POUND) UNSALTED
BUTTER
3
1
½
¼
LARGE EGG YOLKS
2
TABLESPOONS FRESH LEMON
JUICE
TABLESPOON DIJON MUSTARD
TEASPOON KOSHER SALT
TEASPOON FRESHLY
GROUND BLACK PEPPER
Place butter in a saucepan over low heat to melt.
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, very slowly drizzle ¼ of the hot butter through the
feed tube drop by drop, being sure each drop is incorporated
with the yolks before adding the next. This step should take
about 5 minutes. Once the mixture is emulsified and homogenous, slowly add remaining butter until incorporated, about
1 minute. 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.
Nutritional information per serving (1 tablespoon):
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.
4
MEDIUM SCALLIONS, TRIMMED
AND CUT INTO 1-INCH PIECES
3
OUNCES DRAINED SWEET
GHERKIN PICKLES
¼
1
1
½
3
CUP FRESH ITALIAN PARSLEY
1½
¼
CUPS MAYONNAISE
¹⁄ 8
TEASPOON FRESHLY GROUND
BLACK PEPPER
TABLESPOON DILL WEED
TABLESPOON DIJON MUSTARD
TEASPOON FRESH THYME
TABLESPOONS DRAINED
CAPERS
Makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the scallions, 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.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g |
sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g
CUP NONFAT PLAIN GREEK
YOGURT
BASICS
31
PIZZA DOUGH
Once you see how simple pizzas are to make, you will never
order one to be delivered again!
Makes 1½ pounds dough (four 8-inch crusts or two
12-inch crusts) / 36 servings
1
PACKAGE (2¼ TEASPOONS)
ACTIVE DRY YEAST
1
TEASPOON GRANULATED
SUGAR
1¼
31⁄3
1½
2
CUPS WARM WATER
(105° TO 110°F)
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
TEASPOONS KOSHER SALT
TEASPOONS 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 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,
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.
Nutritional information per serving:
Calories 112 (2% from fat) | carb. 24g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 134mg | calc. 0mg | fiber 1g
32
BASICS
PASTA 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.
Makes 1½ pounds, about 10 servings
Approximate preparation time: 5 minutes
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1
1
4
CUP SEMOLINA FLOUR
TABLESPOON KOSHER SALT
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:
Calories 165 (12% from fat) | carb. 30g | pro. 7g | fat 2g |
sat. fat 1g | chol. 85mg | sod. 668mg | calc. 11mg | fiber 1g
SPINACH PASTA DOUGH
Add colorful ingredient to your pasta bowl.
Makes 1 pound, about 6 servings
Approximate preparation time: 10 minutes
6
1½
OUNCES FRESH SPINACH LEAVES
²⁄³
2
CUP SEMOLINA FLOUR
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
TEASPOONS KOSHER SALT
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Fill the bowl with half of the
spinach. Pulse 10 times and then process until finely chopped.
Add remaining spinach and repeat, scraping the bowl in
between. Add both flours and salt to work bowl and pulse 5 to
6 times to combine. Process ingredients 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:
Calories 97 (3% from fat) | carb. 20g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 718mg | calc. 89mg | fiber 1g
BASICS
33
BASIC FLAKY PASTRY DOUGH
This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart.
Approximate preparation time: 10 minutes, plus 30 minutes
resting time
FOR A ONE-CRUST PIE:
1½
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¼
¹⁄8
1
TEASPOON KOSHER SALT
2
TABLESPOONS VEGETABLE
SHORTENING (PREFERABLY
NON-HYDROGENATED), COLD
AND CUT INTO ½-INCH CUBES
2 TO 4
TABLESPOONS ICE WATER
TEASPOON BAKING POWDER
STICK (8 TABLESPOONS)
UNSALTED BUTTER, COLD AND
CUT INTO ½-INCH CUBES
FOR A TWO-CRUST PIE:
3
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½
¼
2
TEASPOON KOSHER SALT
TEASPOON BAKING POWDER
STICKS (½ POUND) UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH CUBES
¼
CUP VEGETABLE SHORTENING
(PREFERABLY NONHYDROGENATED), COLD AND CUT
INTO ½-INCH CUBES
5 TO 8
TABLESPOONS ICE WATER
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 cornmeal 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. 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 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 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 thick and fit into pan; crimp and seal edges.
Prick bottom all over with a fork. Chill for 30 minutes. Preheat
the oven to 400º F. Cover the shell with a sheet of aluminum
foil or parchment paper and weigh down with pie weights, dry
rice or dried beans. Bake for 15 minutes.
TIP: 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
34
BASICS
PÂTE BRISÉE
This versatile dough can be used for sweet or savory treats.
Makes two single-crust 9-inch tarts/pies (24 servings),
or one double-crust pie (12 servings)
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1
2
TEASPOON KOSHER SALT
¼
STICKS (½ POUND) UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH CUBES
CUP 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 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 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
BASICS
35
PÂTE SUCRÉE
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favorite shapes.
Makes two 9-inch single tarts/pies, or one double-crust pie
Approximate preparation time: 5 minutes
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
TABLESPOONS GRANULATED
SUGAR
½
1½
TEASPOON KOSHER SALT
STICKS (12 TABLESPOONS)
UNSALTED BUTTER, CUT INTO
TABLESPOONS, ROOM
TEMPERATURE
2
1
¼
LARGE EGG YOLKS
½
TEASPOON PURE VANILLA
EXTRACT
TABLESPOON ICE WATER
TEASPOON GRATED
LEMON ZEST (OPTIONAL)
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, about 30 seconds. With the machine running,
add the yolks, one at a time, and process until incorporated.
Add the water, zest (if using) and vanilla; pulse 3 to 4 times,
until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator
until ready to use. Dough should be firm enough to roll.
Tip: To make this an almond sucrée, substitute toasted
almonds for 1⁄3 cup of the all-purpose flour: Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingredients. Process 10 seconds to sift and
follow instructions as stated above.
Nutritional information per serving (based on 24 servings):
Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g
With 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
36
BASICS
CHERRY CRUMB MUFFINS
A hit at every brunch table.
Makes 12 muffins
Approximate preparation time: 15 minutes plus 20 minutes
for baking
NONSTICK COOKING SPRAY
CRUMB TOPPING:
Preheat oven to 400°F. Coat one 12-cup muffin pan with
nonstick cooking spray.
Insert the small chopping blade into the small work bowl of the
Cuisinart® Food Processor. Put the nuts for the crumb topping
recipe into the small work bowl and pulse to roughly chop.
Add remaining crumb topping ingredients and pulse to
achieve a crumb-like mixture, about 5 to 6 pulses. Remove
work bowl and reserve.
½
CUP TOASTED PECANS OR
WALNUTS
¼
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
¹⁄
³
4
CUP LIGHT BROWN SUGAR
1
TEASPOON GROUND
CINNAMON
¼
TEASPOON KOSHER SALT
Add the sugars and buttermilk to the work bowl and process
together for about 5 seconds to combine.
1½
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½
½
½
TABLESPOON BAKING SODA
Stir together the oil, egg and vanilla in a liquid measuring cup.
With the machine running, pour the liquid ingredients through
the small feed tube and process until combined. Evenly add
the dry ingredients and pulse about 4 to 5 times. Scrape the
work bowl and add the dried cherries, pulse 2 to 3 times to
combine.
¹⁄
³
¼
CUP GRANULATED SUGAR
¾
¹⁄
³
1
1
CUP BUTTERMILK
1
CUP DRIED CHERRIES
TABLESPOONS (½ STICK)
UNSALTED BUTTER, COLD AND
CUT INTO SMALL CUBES
MUFFINS:
TEASPOON KOSHER SALT
TEASPOON GROUND
CINNAMON
CUP PACKED LIGHT BROWN
SUGAR
CUP VEGETABLE OIL
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the flour, baking
soda, salt and cinnamon for 10 seconds to sift. Remove and
reserve.
Scoop muffin batter evenly into the prepared muffin pan.
Sprinkle the crumb topping evenly on the top of each muffin.
Bake for 18 to 20 minutes, until a cake tester comes out clean.
Nutritional information per muffin:
Calories 151 (39% from fat) | carb. 21g | pro. 2g | fat 7g |
sat. fat 1g | chol. 18mg | sod. 258mg | calc. 18mg | fiber 0g
LARGE EGG
TEASPOON PURE VANILLA
EXTRACT
BREAKFAST & BRUNCH
37
ZUCCHINI SPICE BREAD
This delicious zucchini bread is simple to prepare in your
Cuisinart® Food Processor.
Makes one 9 x 5-inch loaf, approximately 12 servings
Approximate preparation time: 15 minutes, plus
75 minutes for baking
NONSTICK COOKING SPRAY
2¼
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¼
¼
1
TEASPOON BAKING SODA
¼
¼
¾
½
1
TEASPOON GROUND CLOVES
1
½
1
¾
CUP PACKED LIGHT BROWN SUGAR
TEASPOON BAKING POWDER
TEASPOON GROUND
CINNAMON
TEASPOON GROUND GINGER
TEASPOON KOSHER SALT
CUP TOASTED WALNUTS
LARGE ZUCCHINI, ABOUT
½ POUND
CUP VEGETABLE OIL
LARGE EGG, LIGHTLY BEATEN
TEASPOON PURE VANILLA EXTRACT
Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan well with
nonstick cooking spray.
Stir the flour, baking soda, baking powder, cinnamon, cloves,
ginger and salt together in a bowl; reserve.
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor and chop the walnuts by
pulsing, about 6 to 8 pulses. Remove work bowl and reserve.
Insert the reversible shredding disc assembly on the medium
shredding side into the large work bowl and process the
zucchini; remove and reserve.
Insert the large metal chopping blade into the large work bowl
and add the light brown sugar. With the machine running, add
the oil, egg, and then the vanilla through the feed tube; process
ingredients for 10 seconds.
Add reserved dry ingredients and zucchini. Pulse 4 times to
incorporate ingredients and then process for 10 to 15 seconds
until just combined.
Pour batter evenly into the prepared pans and bake for
1 hour and 15 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 259 (43% from fat) | carb. 34g | pro. 4g | fat 13g |
sat. fat 2g | chol. 18mg | sod. 193mg | calc. 15mg | fiber 1g
38
BREAKFAST & BRUNCH
MUSHROOM AND RED PEPPER FRITTATA
Try this frittata paired with a green salad for a light lunch or dinner.
Makes 10 servings
Approximate preparation time: 25 minutes, plus 15 minutes
for baking
3
OUNCES PARMESAN,
CUT INTO ½-INCH CUBES
3
8
2
GARLIC CLOVES
1
1½
TEASPOON DRIED THYME
¼
½
TEASPOON KOSHER SALT, DIVIDED
10
LARGE EGGS
OUNCES CREMINI MUSHROOMS
RED BELL PEPPERS, EACH CUT
INTO 4 STRIPS
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
Preheat oven to 350°F.
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor and process the Parmesan
until finely chopped; remove and reserve. Add the garlic cloves
to the small bowl and process until finely chopped; remove
bowl and reserve.
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl and slice the mushrooms. Adjust the disc to 2mm
and then slice the red peppers.
Place a 12-inch nonstick skillet* over medium heat. Add the
olive oil and swirl the pan to coat the pan surface evenly with
the oil. Add the garlic to the skillet and sauté for 2 to 3
minutes, until fragrant. Add the mushrooms, red peppers,
thyme, and a pinch each of the salt and pepper. Sauté for
about 8 to 10 minutes, until the vegetables have softened.
While vegetables are cooking, beat the eggs together well and
stir in the remaining salt and pepper and reserved Parmesan.
Once vegetables are soft, reduce heat to medium low and
pour the eggs into the skillet; lightly stir to evenly distribute the
vegetables. Leave skillet on the heat so that the bottom of the
frittata begins to set, about 5 minutes. Place skillet in oven and
bake until the top of the frittata is golden and puffed, about 15
to 20 minutes.
Carefully remove skillet from oven and invert onto a cutting
board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick cooking
spray before adding the eggs. To do so, once the vegetables are
sautéed, stir them into beaten eggs; spray the pan before adding
the egg and vegetable mixture.
Nutritional information per serving:
Calories 102 (64% from fat) | carb. 2g | pro. 7g | fat 7g |
sat. fat 2g | chol. 212mg | sod. 295mg | calc. 38mg | fiber 1g
BREAKFAST & BRUNCH
39
WHITE AND SWEET POTATO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
Makes 5 cups
Approximate preparation time: 10 minutes, plus 25 minutes
for cooking
¼
1
CUP FRESH ITALIAN PARSLEY
1
POUND YUKON GOLD
POTATOES, SCRUBBED WELL
½
POUND SWEET POTATOES,
SCRUBBED WELL
1
3
MEDIUM FENNEL BULB
¾
½
TEASPOON KOSHER SALT
½
TEASPOON DRIED THYME
SMALL ONION, CUT INTO
PIECES
TABLESPOONS UNSALTED
BUTTER, DIVIDED
TEASPOON FRESHLY
GROUND BLACK PEPPER
1-INCH
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Chop the parsley, about 15
seconds; remove and reserve. Add the onions and pulse to
chop, about 6 pulses; remove work bowl assembly and reserve.
Insert the slicing disc assembly, adjusted to 6mm, into
the large work bowl. Slice both the white and sweet potatoes.
Remove sliced potatoes and cut into ½-inch dice.
Adjust the slicing disc to 4mm and slice the fennel.
Put 2 tablespoons of butter into a large sauté pan over medium
heat. Once the butter has melted, add the onion, potatoes,
fennel, salt, pepper and thyme. Sauté vegetables, stirring
occasionally, for about 20 to 25 minutes, covering pan for the
last 5 to 8 minutes. For a crisper hash, uncover and toss over
heat for an additional 5 minutes.
Toss with remaining butter and reserved parsley.
Taste, adjusting seasoning accordingly, and serve.
Nutritional information per serving (½ cup):
Calories 118 (26% from fat) | carb. 20g | pro. 2g | fat 3g |
sat. fat 2g | chol. 9mg | sod. 179mg | calc. 26mg | fiber 3g
40
BREAKFAST & BRUNCH
ARTICHOKE AND HERB YOGURT DIP
A delicious lowfat dip for crudités or chips.
Makes 4 cups
1
OUNCE PARMESAN, CUT INTO
½-INCH CUBES
Approximate preparation time: 6 minutes, plus optional
2 hours for resting
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the Parmesan until
finely chopped; remove 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.
2
¼
¼
2
TABLESPOONS FRESH MINT
1
QUART PLAIN LOW-FAT
YOGURT
½
TEASPOON GRATED LEMON
ZEST
½
Allow dip to rest at least 2 hours in refrigerator for flavors to
develop. Remove from refrigerator ½ hour before serving.
TEASPOON FRESHLY GROUND
BLACK PEPPER
Nutritional information per serving (¼ cup):
¼
TEASPOON KOSHER SALT
Calories 41 (52% from fat) | carb. 3g | pro. 2g | fat 2g |
sat. fat 1g | chol. 2mg | sod. 115mg | calc. 73mg | fiber 0g
CUP FRESH BASIL
CUP FRESH ITALIAN PARSLEY
JARS (12-OUNCES EACH)
ARTICHOKE HEARTS, DRAINED
APPETIZERS
41
CHUNKY GUACAMOLE
Make our fresh guacamole for the Sunday game or serve alongside
quesadillas for a fun dinner night.
Makes 3 cups
Approximate preparation time: 10 minutes
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
the jalapeño to the 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.
1
½
GARLIC CLOVE
½
SMALL ONION, CUT INTO
1-INCH PIECES
1
TABLESPOON FRESH
CILANTRO LEAVES
¼
3
CUP GRAPE TOMATOES
1 TO 2
½
TABLESPOONS FRESH LIME JUICE
Nutritional information per serving (¼ cup):
TEASPOON KOSHER SALT
Calories 76 (73% from fat) | carb. 5g | pro. 1g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 104mg | calc. 8mg | fiber 3g
42
JALAPEÑO, SEEDED,
CUT INTO 1-INCH PIECES
RIPE AVOCADOS, HALVED
AND PITTED
APPETIZERS
HUMMUS
The food processor is a perfect tool for a creamy hummus.
Makes 2 cups
Approximate preparation time: 10 minutes
¼
½
½
1
2
CUP FRESH ITALIAN PARSLEY
2
2
TABLESPOONS TAHINI
2½
½
2
TABLESPOONS WATER
TEASPOON GRATED LEMON ZEST
TEASPOON KOSHER SALT
GARLIC CLOVE
CANS (15 OUNCES EACH)
CHICKPEAS, DRAINED
TABLESPOONS FRESH
LEMON JUICE
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.
Nutritional information per serving (2 tablespoons):
Calories 55 (49% from fat) | carb. 5g | pro. 2g | fat 3g |
sat. fat 0g | chol. 0mg | sod. 163mg | calc. 13mg | fiber 1g
TEASPOON GROUND CUMIN
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
APPETIZERS
43
THREE TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes 2 cups
Approximate preparation time: 10 minutes
5
SPRIGS FRESH CILANTRO,
LEAVES ONLY
½
SMALL ONION, CUT INTO
PIECES
1
1
1
1
SMALL GARLIC CLOVE
1
GREEN HOTHOUSE TOMATO, CUT
INTO 1-INCH PIECES
1
YELLOW TOMATO, CUT INTO
1-INCH PIECES
½
TEASPOON FRESH LIME JUICE
44
1-INCH
SMALL JALAPEÑO, SEEDED
TEASPOON KOSHER SALT
PLUM TOMATO, CUT INTO
PIECES
1-INCH
APPETIZERS
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Place the cilantro, onion,
garlic clove and jalapeño into the work bowl and pulse to chop,
about 10 pulses. Add the salt, tomatoes and lime juice and
pulse to chop until desired consistency is reached, about 8 to
10 pulses.
Taste and adjust seasoning accordingly.
For better consistency, drain in a strainer to remove excess
liquid.
Serve with your favorite tortilla chips.
Nutritional information per serving (¼ cup):
Calories 13 (9% from fat) | carb. 3g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 209mg | calc. 7mg | fiber 1g
CLASSIC BRUSCHETTA
Classic and delicious.
Makes 30 bruschette
4
1
4
Approximate preparation time: 15 to 20 minutes, including
toasting and assembly time
GARLIC CLOVES
CUP FRESH BASIL
CUPS TOMATO PIECES, CUT INTO
1-INCH PIECES
½
¹∕8
TEASPOON KOSHER SALT
2
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
1
½
TABLESPOON FRESH LEMON JUICE
1
SMASHED GARLIC CLOVE
TEASPOON FRESHLY GROUND
BLACK PEPPER
BAGUETTE, CUT INTO
½-INCH SLICES
Insert the large metal chopping blade into the large work bowl of
the Cuisinart® Food Processor and process the garlic 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.
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 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
APPETIZERS
45
SPINACH, FETA AND ARTICHOKE
STUFFED MUSHROOMS
A variation of the quintessential hors d’oeuvre.
Makes about 30 stuffed mushrooms
Approximate preparation time: 30 to 40 minutes, plus
30 minutes baking and cooling
1
½
¾-INCH SLICE FRENCH BREAD,
CUT INTO 4 PIECES
OUNCE PARMESAN, CUT INTO
½-INCH PIECES
2
TABLESPOONS LIGHTLY TOASTED
PINE NUTS OR WALNUTS
1
CAN (15 OUNCES) ARTICHOKES,
WELL DRAINED, GENTLY
SQUEEZED IN PAPER TOWEL
TO REMOVE EXCESS
MOISTURE
Insert the small metal chopping blade into the small work bowl of
the Cuisinart® Food Processor and process the bread and
Parmesan for about 45 seconds until finely chopped. Add the
pine nuts and pulse about 5 times to coarsely chop. Remove and
reserve. Add the artichokes to the small work bowl and pulse to
chop, about 10 to 15 times. Add to the reserved breadcrumb
mixture.
1
1
5
GARLIC CLOVE
OUNCES FRESH SPINACH, WELL
WASHED AND DRIED, TOUGH
STEMS REMOVED
Insert the large metal blade into the large work bowl. With the
machine running, drop the garlic and shallot through the feed
tube to process. Scrape the sides of the bowl and add the
spinach, about 3 ounces at a time, and pulse 12 to 15 times after
each addition to chop. Add the herbes de Provence, feta and
cream cheese and process for 20 seconds to incorporate. Add
the reserved breadcrumb mixture and pulse about 15 times to
incorporate. Transfer to a bowl. The stuffing may be made up to
2 days ahead.
½
TEASPOON HERBES DE
PROVENCE
2
OUNCES FETA CHEESE,
SLIGHTLY CRUMBLED
Rinse and dry the mushrooms thoroughly. Remove the stems and
discard or reserve for another use.
2
OUNCES CREAM CHEESE,
ROOM TEMPERATURE AND CUT
INTO 1-INCH PIECES
30
1½-INCH WHITE BUTTON OR
SMALL SHALLOT
CREMINI MUSHROOMS
Preheat oven to 425°F. Stuff each mushroom with a tablespoon
of the spinach mixture. Arrange the stuffed mushrooms in a
shallow baking dish that has been lightly coated with olive oil; do
not crowd. The mushrooms may be stuffed up to 8 hours ahead.
If making in advance, cover and refrigerate. Do not freeze.
Bake the mushrooms for 20 to 25 minutes. Allow to rest for 5
minutes before serving.
Nutritional information per mushroom:
Calories 93 (62% from fat) | carb. 6g | pro. 3g | fat 6½g |
sat. fat 2g | chol. 6mg | sod. 117mg | calc. 74mg | fiber 1g
46
APPETIZERS
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 16 servings
Approximate preparation time: 1 hour 40 minutes
1½
4
POUNDS YELLOW ONIONS
¹∕8
¹∕8
TEASPOON KOSHER SALT
4
1
8
OUNCES GRUYÈRE
TABLESPOONS (½ STICK)
UNSALTED BUTTER
TEASPOON FRESHLY GROUND
BLACK PEPPER
POUND SIRLOIN STEAK
8-INCH FLOUR TORTILLAS
OLIVE OIL FOR BRUSHING
Insert the slicing disc, adjusted to 3mm, 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 steak until rare to medium-rare (steak will
continue to cook in the quesadillas). Allow steak to cool and
then thinly slice.
To assemble: evenly place ¼ cup of onions on a tortilla and top
with 4 to 5 slices of steak, ¹⁄³ cup 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. Brush the top and bottom of
the 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 oven, baked on
parchment-lined baking trays.
To serve: Cut quesadillas into quarters and serve with salsa,
guacamole and sour cream.
Note: The flavor of the caramelized onions is well worth the
time it takes to prepare them.
Nutritional information per serving:
Calories 166 (44% from fat) | carb. 15g | pro. 8g | fat 8g |
sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fiber 0g
APPETIZERS
47
GAZPACHO
This delicious soup is perfect all summer long.
Makes 8 cups
Approximate preparation time: 10 to 15 minutes
2
POUNDS RIPE TOMATOES ON THE
VINE, CUT INTO 1-INCH PIECES,
DIVIDED
12
OUNCES ENGLISH CUCUMBER, CUT
INTO 1-INCH PIECES, DIVIDED
2
YELLOW PEPPERS, CUT INTO
1-INCH PIECES, DIVIDED
LARGE RED ONION, CUT INTO
1-INCH PIECES, DIVIDED
1
4
3
1
CUPS GRAPE TOMATOES
½
CUP FRESH CILANTRO,
LEAVES ONLY
¾
¹⁄³
2
1
2
1
TEASPOON PAPRIKA
½
²⁄³
TABLESPOON GRANULATED SUGAR
48
GARLIC CLOVES
JALAPEÑO, SEEDED AND CUT INTO
1-INCH PIECES
CUP SHERRY VINEGAR
SLICES WHITE BREAD
TEASPOON GROUND CUMIN
TEASPOONS KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP EXTRA VIRGIN OLIVE OIL
SOUPS
Reserve 1 cup of the tomatoes, ½ of the cucumbers,
½ of the yellow peppers, and ¼ of the red onion.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the remaining
tomatoes, cucumber, yellow pepper, onion, grape tomatoes,
garlic, jalapeño, and cilantro to the work bowl. Pulse to chop,
about 25 pulses. Add the paprika, sherry vinegar, bread, cumin,
salt, pepper and sugar. Process ingredients for 2 minutes; add
the olive oil during the last 10 seconds through the small feed
tube. Remove the soup base and place through a fine mesh
strainer to strain; continue to press juice through the strainer,
using a spatula or the bottom of a ladle, until the mixture is very
dry.
Pulse reserved vegetables 6 to 8 times to roughly chop. Add
chopped vegetables to the strained broth. Taste and adjust
seasonings as desired; serve.
Nutritional information per serving (1 cup):
Calories 172 (64% from fat) | carb. 14g | pro. 2g | fat 13g |
sat. fat 2g | chol. 0mg | sod. 407mg | calc. 31mg | fiber 2g
LIGHTENED BROCCOLI AND POTATO SOUP
This soup is a delicious substitute for other cream soups.
Makes about 10 cups
Approximate preparation time: 25 to 30 minutes
4
2
1
2
1½
1
1
2
2
1
¾
Insert the reversible shredding disc assembly on the medium
shredding side into the large work bowl of the Cuisinart® Food
Processor and shred the cheese. Remove and reserve. Insert the
SMALL ONION, CUT INTO 1-INCH
large metal chopping blade. With the machine running, drop the
PIECES
garlic cloves through the small feed tube to finely chop. Add the
TABLESPOONS OLIVE OIL
TEASPOONS KOSHER SALT, DIVIDED onion to the work bowl and pulse to chop, about 10 pulses.
OUNCES CHEDDAR
GARLIC CLOVES
TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
POUND POTATOES
POUNDS BROCCOLI,
STEMS PEELED AND
FLORETS SEPARATED
TABLESPOONS SHERRY
QUART VEGETABLE STOCK
TEASPOONS GRATED LEMON ZEST
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.
While vegetables are cooking, insert the slicing disc assembly,
adjusted to the 4mm setting, into the large work bowl. Slice
the potatoes and the broccoli stems.
Increase 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.
Reduce heat to medium low and stir in the florets, lemon zest,
½ cup of Cheddar, and remaining salt and pepper. Simmer
until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids in the
large work bowl with the large metal chopping blade and
purée until completely smooth, about 1 minute.
With the machine running, add reserved liquid through the
feed tube until desired consistency is achieved. Add remaining
Cheddar.
Taste and adjust seasoning as desired.
TIP: This soup is very thick, so add more stock if a thinner
consistency is desired.
Nutritional information per serving (1 cup):
Calories 140 (39% from fat) | carb. 17g | pro. 5g | fat 7g |
sat. fat 2g | chol. 5mg | sod. 680mg | calc. 71mg | fiber 4g
SOUPS
49
TOMATO SOUP
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavor.
Makes about 8 cups
Approximate preparation time: 50 minutes
8
OUNCES THICK-CUT BACON, CUT
INTO SMALL DICE
6
1
OUNCES GRAPE TOMATOES
2
MEDIUM CARROTS, CUT INTO
1-INCH PIECES
1
CELERY STALK, CUT INTO
PIECES
3
TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR
5
CUPS WHOLE PLUM TOMATOES IN
PURÉE (FROM ABOUT
1½ 28-OUNCE CANS)
3
WHOLE SUN-DRIED TOMATOES
MEDIUM ONION, CUT INTO
PIECES
1-INCH
1-INCH
PINCH BAKING SODA
3½
1½
¾
1½
¾
CUPS VEGETABLE STOCK
TEASPOONS DRIED BASIL
TEASPOON DRIED MARJORAM
TEASPOONS KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
Put bacon into a 6-quart 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 the bacon separately.
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 the canned 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. Add reserved bacon.
Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 160 (55% from fat) | carb. 16g | pro. 3g | fat 10g |
sat. fat 5g | chol. 15mg | sod. 870mg | calc. 94mg | fiber 3g
50
SOUPS
ROASTED BUTTERNUT SQUASH SOUP
A hearty, warming soup for a winter evening.
Makes about 12 cups
Approximate preparation time: 65 to 75 minutes
5
POUNDS BUTTERNUT
SQUASH, HALVED AND SEEDS
REMOVED (ABOUT TWO
2-POUND SQUASH)
1
TABLESPOON EXTRA VIRGIN
OLIVE OIL
2½
TEASPOONS KOSHER SALT,
DIVIDED
2
MEDIUM-LARGE ONIONS, CUT
INTO 1-INCH PIECES
4
TABLESPOONS (½ STICK)
UNSALTED BUTTER
1
TABLESPOON LIGHT OR DARK
BROWN SUGAR
¼
CUP FINELY CHOPPED FRESH
GINGER
2
1½
¾
QUARTS VEGETABLE STOCK
½
TEASPOON FRESH THYME
TEASPOONS GROUND NUTMEG
TEASPOON FRESHLY GROUND
BLACK PEPPER
Preheat oven to 375°F.
Place squash in a shallow roasting pan. Drizzle olive oil over
flesh and into the pan and sprinkle the squash with ¼ teaspoon
of the salt. 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 saucepan over medium heat. Once
the butter has melted, add the onions and ¼ teaspoon 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.
Add stock, roasted squash, nutmeg, and 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.
With the machine running, add reserved liquid through the
feed tube until desired consistency is achieved.
Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 200 (60% from fat) | carb. 19g | pro. 2g | fat 14g |
sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | fiber 1g
SOUPS
51
FRENCH ONION SOUP
Homemade veal stock really adds to the flavor of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
Makes 10 servings
Approximate preparation time: about 2½ hours
2
POUNDS YELLOW ONIONS,
PEELED
1
STICK (8 TABLESPOONS)
UNSALTED BUTTER
1
TEASPOON KOSHER SALT,
DIVIDED
½
TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
10
1
OUNCES GRUYÈRE
6
1
1
1
½
CUPS BEEF OR VEAL STOCK
TABLESPOON UNBLEACHED,
ALL-PURPOSE FLOUR
SPRIG FRESH THYME
BAY LEAF
CUP DRY SHERRY
BAGUETTE, CUT INTO
½-INCH SLICES
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 eight-quart stockpot placed over
medium-low heat. Once the butter has melted, add the onions
and ¼ teaspoon of both the salt and pepper. Let the onions
cook until deeply caramelized, about 1½ hours.
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.
Once onions have cooked, stir in the flour and cook for about
1 to 2 minutes. Add the stock, thyme and bay leaf. 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.
While soup is cooking, lightly toast the baguette slices under
a broiler; reserve. Once soup is ready, remove bay leaf and
thyme and ladle soup into individual ovenproof crocks; 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):
Calories 311 (53% from fat) | carb. 21g | pro. 13g | fat 19g |
sat. fat 11g | chol. 54mg | sod. 806mg | calc. 318mg | fiber 2g
52
SOUPS
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
Makes 10 cups
2
CELERY STALKS, CUT INTO
1-INCH PIECES
2
MEDIUM CARROTS, ABOUT
4 OUNCES, CUT INTO
1-INCH PIECES
½
RED ONION, CUT INTO
1-INCH PIECES
¾
6
CUP FRESH ITALIAN PARSLEY
1
SMALL TO MEDIUM CUCUMBER,
CUT INTO 1-INCH PIECES
¾
POUND RIPE TOMATOES,
CUT INTO 1-INCH PIECES
1½
CUPS CORN, FRESH OR FROZEN
THAWED
1
½
¼
CAN
3
TABLESPOONS HERBED
VINAIGRETTE (PAGE 8)
SCALLIONS, TRIMMED AND CUT
INTO 1-INCH PIECES
(15 OUNCES) CHICKPEAS
Approximate preparation time: 20 to 25 minutes, including
vinaigrette
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 in 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):
Calories 140 (28% from fat) | carb. 23g | pro. 5g | fat 5g |
sat. fat 1g | chol. 0mg | sod. 342mg | calc. 53mg | fiber 5g
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
SALADS
53
CLASSIC COLESLAW
The Cuisinart Food Processor makes the preparation of this
picnic favorite a breeze.
®
Makes 8 cups
½
HEAD GREEN CABBAGE,
CORED AND QUARTERED
½
HEAD RED CABBAGE,
CORED AND HALVED
½
½
1¼
½
½
POUND CARROTS
¼
TEASPOON GRANULATED SUGAR
FENNEL BULB
TEASPOONS KOSHER SALT
CUP MAYONNAISE
TEASPOON FRESHLY
GROUND BLACK PEPPER
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
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 as desired.
Nutritional information per serving (1 cup):
Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g |
sat. fat 2g | chol. 7mg | sod. 597mg | calc. 65mg | fiber 4g
54
SALADS
CREAMY CHICKEN SALAD
A delicious dish for a light lunch or dinner.
Makes 2 cups
Approximate preparation time: 5 to 10 minutes
¼
2
MEDIUM RED ONION, CUT
INTO 1-INCH PIECES
CELERY STALKS, CUT INTO
1-INCH PIECES
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the onion and celery and
pulse to finely chop, about 8 to 10 pulses. Add the chicken and
pulse about 5 to 6 times to chop. Scrape the bowl and add the
mayonnaise and seasonings; pulse to achieve desired
consistency.
1
POUND COOKED CHICKEN
BREAST, CUT INTO 1-INCH
PIECES
¼
¼
¼
CUP LIGHT MAYONNAISE
Nutritional information per serving (½ cup):
TEASPOON KOSHER SALT
Calories 259 (38% from fat) | carb. 3g | pro. 36g | fat 11g |
sat. fat 2g | chol. 103mg | sod. 492mg | calc. 25mg | fiber 0g
TEASPOON FRESHLY GROUND
BLACK PEPPER
PINCH PAPRIKA
SALADS
55
SHREDDED CARROT SALAD WITH
HONEY-GINGER DRESSING
Healthy, nutritious and delicious.
Makes 6 cups
Approximate preparation time: 20 minutes, plus 8 hours (or
overnight) to drain yogurt
²⁄³
1½
CUP WALNUT HALVES
1
2-INCH PIECE FRESH GINGERROOT, PEELED AND CUT INTO
½-INCH PIECES
½
CUP PLAIN NONFAT GREEK
YOGURT
¹⁄
³
1½
²⁄³
¼
CUP FRESH MINT LEAVES
POUNDS CARROTS, CUT INTO
2-INCH PIECES
TABLESPOONS HONEY
CUP GOLDEN RAISINS
TEASPOON KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
Preheat oven to 350°F. Put the walnut halves in a baking pan
and toast until golden brown and fragrant, about 8 to 10
minutes. Allow to cool slightly. Insert the small metal chopping
blade into the small work bowl of the Cuisinart® Food Processor
and pulse to coarsely chop nuts, about 5 to 6 times. Remove
work bowl and reserve.
Insert the reversible shredding disc assembly on the medium
side into the large work bowl. Place the carrots in the large feed
tube horizontally and shred using medium pressure. Transfer to
a large mixing bowl. Insert the large metal chopping blade.
Process the gingerroot until finely chopped, about 5 to 10
seconds. Scrape bowl. Add the yogurt, mint and honey. Process
to combine, about 10 seconds. Scrape bowl and process an
additional 5 seconds. Add to shredded carrots and combine.
Add walnuts, raisins, salt and pepper and gently mix. Taste and
adjust seasoning accordingly. Serve chilled on a bed of lettuce.
Nutritional information per serving (½ cup):
Calories 111 (30% from fat) | carb. 18g | pro. 4g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 35mg | calc. 66mg | fiber 2g
56
SALADS
EGGPLANT PARMESAN
Every step of this recipe can be done in the food processor!
Makes 8 servings
Approximate preparation time: 45 to 50 minutes, including
cooking times
NONSTICK COOKING SPRAY
1 TO 1¼
½
POUNDS EGGPLANT
3
1½
LARGE EGGS, LIGHTLY BEATEN
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
CUPS BASIC FRESH BREADCRUMBS
(PAGE 5)
¼
½
4
CUP OLIVE OIL
2
CUPS SIMPLE TOMATO SAUCE
(PAGE 10)
OUNCE PARMESAN
OUNCES MOZZARELLA CHEESE,
WELL CHILLED
Preheat oven to 400°F. Line a baking sheet with parchment
paper and spray one 13 x 9-inch pan with nonstick cooking
spray.
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart® Food Processor. Slice the eggplant
into rounds.
Put the flour, eggs, and breadcrumbs into individual shallow
containers. Dredge each slice of eggplant first in the flour, then
in the eggs, and then in the breadcrumbs. After dredging in
each ingredient, pat the eggplant to remove any excess.
Drizzle the prepared baking sheet with olive oil and place
eggplant in single layers on sheet. 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 shredding disc
to the medium side and shred the mozzarella. Mix with a
spatula to combine the cheeses.
Remove the eggplant from the oven, reduce oven temperature
to 375°F, and prepare to assemble the Eggplant Parmesan.
Place 1 cup of sauce on the bottom of the prepared pan. Layer
the eggplant evenly in the pan. Top with an additional ¾ to 1
cup of sauce and then place the cheese evenly on top. Bake in
the oven for 15 to 20 minutes until warmed through and
cheese is melted and golden.
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
ENTRÉES
57
EGGPLANT CALZONE
A great make-ahead dish to take to a picnic or tailgating party.
Makes 2 large or 4 small calzones
Approximate preparation time: 1 hour for the pizza dough,
25 minutes plus about 30 minutes baking and resting time
1
RECIPE PIZZA DOUGH*
(PAGE 13)
1
¾
¼
6
GARLIC CLOVE
6
½
1
PITTED BLACK OLIVES
1½
TABLESPOONS EXTRA VIRGIN
OLIVE OIL, DIVIDED
¼
CUP RICOTTA CHEESE, DRAINED
IF ESPECIALLY WET
¼
¼
TEASPOON KOSHER SALT
TEASPOON DRIED BASIL
CUP FRESH ITALIAN PARSLEY
OUNCES MOZZARELLA CHEESE,
COLD AND CUT INTO 1-INCH
PIECES
MEDIUM RED ONION
SMALL EGGPLANT,
(ABOUT 10 OUNCES),
QUARTERED LENGTHWISE
TEASPOON FRESHLY GROUND
BLACK PEPPER
Prepare the Pizza Dough and let rise.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the garlic, basil and
parsley together until finely chopped, about 10 seconds. Add
the mozzarella and the olives to the work bowl and pulse to
coarsely chop, about 8 to 10 pulses. Transfer mixture to a large
mixing bowl.
Insert the slicing disc assembly, adjusted to 4mm, to the large
work bowl of the Cuisinart® Food Processor. Using medium
pressure, slice the onion and then the eggplant. Heat 1
tablespoon of oil in a large skillet over medium heat. Once oil is
hot and shimmers across the pan, add the onion and sauté until
softened, about 8 minutes. Pour the remaining oil into the pan
and add the eggplant; cook until tender, about 10 to 12
minutes. Add vegetables to mixing bowl and stir in the ricotta
with salt and pepper; mix ingredients together well.
Preheat the oven to 450ºF. If using a baking stone, place it on
the rack. Sprinkle a nonstick baking sheet or pizza peel with
cornmeal.
Punch down the pizza dough and divide into 2 or 4 equal balls.
Cover loosely with plastic wrap and let rest for 10 minutes.
Lightly flour the work surface. Roll into rounds, 12 inches each in
diameter for 2 balls and 8 inches in diameter for 4 balls. Place equal amounts of the eggplant filling over
half of the dough rounds, leaving a 1-inch border.
CORNMEAL FOR SPRINKLING
Brush the border of the dough lightly with water. Fold the dough over the filling and press firmly to seal the
edges. Then make overlapping folds around the edges of the calzone. Use a serrated knife to make three
1-inch slashes on the top of each calzone for the steam to escape. Place on a cornmeal-dusted baker’s peel
and transfer to the preheated baking stone, or place on a cornmeal-dusted baking sheet and place in the
hot oven.
Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown. Transfer to a
rack to cool for 10 minutes before serving. Calzones may be served hot or at room temperature. Leftover
calzones should be wrapped in foil or plastic wrap and refrigerated. Re-warm in a 375ºF oven before
serving; microwaving is not recommended.
*The pizza dough recipe may yield more than necessary for these calzones; should you have leftover
dough, it does freeze well. To freeze, wrap airtight in double thickness of plastic wrap.
Nutritional information per serving (based on 12 servings):
Calories 360 (27% from fat) | carb. 53g | pro. 14g | fat 11g |
sat. fat 4g | chol. 22mg | sod. 565mg | calc. 157mg | fiber 3g
58
ENTRÉES
SPINACH RAVIOLI
Homemade ravioli definitely takes time to make,
but it is certainly well worth the effort.
Makes 30 ravioli
Approximate preparation time: 60 minutes,
including rolling
1
1
10
5
½
½
½
¼
GARLIC CLOVE
1
1
1
LARGE EGG
TABLESPOON OLIVE OIL
OUNCES FRESH SPINACH
OUNCES PARMESAN
LEMON
POUND RICOTTA, DRAINED
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
NUTMEG
TEASPOON WATER
RECIPE PASTA DOUGH
(PAGE 14)*
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor and process the garlic to finely
chop. Put the olive oil into a large skillet over medium heat.
When oil shimmers across the pan, add the chopped garlic and
spinach in two batches to wilt the spinach and soften garlic.
Remove and reserve.
Insert the reversible shredding disc on the fine shredding side
into the large work bowl and process the Parmesan. Replace the
shredding disc with the large metal chopping blade. Peel the
zest off the lemon with a vegetable peeler, being careful not to
include any of the bitter white pith. Add the zest to the cheese
and pulse together and then process for about 20 seconds. Add
the ricotta, salt and nutmeg to the work bowl and process for
about 1 minute to combine well. Drain spinach/garlic mixture
well and pulse into filling ingredients to fully incorporate.
Stir the egg together with one teaspoon of water and reserve for
the egg wash.
Roll the pasta dough out thin, either with a pasta roller or by
hand. After the dough is rolled into sheets, cut each sheet into
an even amount of squares. Using a teaspoon, fill the centers of
half the cut pasta squares with filling. Brush around the filling
with the egg wash and top with the remaining squares. Press
down around the filling to seal and push out any air bubbles.
Bring a large pot of salted water to a boil and cook the ravioli in
batches. Remove with a strainer.
Serve ravioli with the Simple Tomato Sauce (page 28) and freshly
grated Parmesan.
*Freeze any leftover pasta dough to use at another time. Wrap
well in plastic to freeze.
Nutritional information per serving (based on 6 servings):
Calories 201 (42% from fat) | carb. 17g | pro. 12g | fat 9g |
sat. fat 9g | chol. 74mg | sod. 712mg | calc. 249mg | fiber 1g
ENTRÉES
59
CLASSIC MEATBALLS
A classic recipe to use for meatballs and meatloaf.
Makes approximately 16 meatballs
½
¼
MEDIUM ONION, QUARTERED
1
SLICE DAY-OLD FIRM BREAD,
TORN INTO PIECES
¾
POUND BONELESS CHUCK,
CUT INTO 1-INCH PIECES
¾
POUND BONELESS PORK,
CUT INTO 1-INCH PIECES
2½
TABLESPOONS NONFAT DRY
MILK
1
¾
¼
1
2
TEASPOON KOSHER SALT
CUP LOOSELY PACKED FRESH
ITALIAN PARSLEY
TEASPOON GROUND NUTMEG
TEASPOON DRIED THYME
LARGE EGG
TABLESPOONS COLD WATER
(IF NECESSARY)
Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate preparation time (meatloaf):
10 minutes plus 75 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, salt and spices into the work bowl and pulse 4
to 6 times, then process until finely chopped. Add the egg and
water and pulse until the desired consistency is reached; be
careful not to overprocess.
Shape the mixture into balls, 2 tablespoons each. Arrange
them in a single layer in a baking dish and bake at 375°F for 25
minutes or simmer in tomato sauce until cooked through.
To make meatloaf: Pack the mixture into an 8½ x 4¼ x 3-inch
loaf pan and bake at 375°F for about 75 minutes, until the top
is well browned and the internal temperature registers 160°F.
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 (one 1-inch slice meatloaf):
Calories 376 (55% from fat) | carb. 10g | pro. 31g | fat 22g |
sat. fat 8g | chol. 151mg | sod. 601mg | calc. 95mg | fiber 1g
60
ENTRÉES
CHICKEN POT PIE
The ultimate comfort food.
Makes one 9 x 13-inch pan, about 12 servings
1
ROASTED CHICKEN,
APPROXIMATELY 4 POUNDS,
CHILLED AND CUT INTO
1-INCH CUBES
1
LARGE ONION, CUT INTO
1-INCH PIECES
2
2
MEDIUM CARROTS
1
1
LARGE WAXY POTATO
2
TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR
5
½
¼
CUPS CHICKEN BROTH
½
½
½
CUP FROZEN PEAS
TABLESPOONS UNSALTED
BUTTER
MEDIUM SWEET POTATO,
PEELED
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP FROZEN PEARL ONIONS
RECIPE PREPARED BUTTERMILK
BISCUITS (PAGE 55)
NONSTICK COOKING SPRAY
Approximate preparation time: 1 hour plus 50 minutes for
baking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the cubed chicken and
pulse to roughly chop. Reserve.
Put the onion into the work bowl and pulse to chop, about 10
pulses. Replace the chopping blade with the slicing disc
assembly, adjusted to 4mm, and slice the carrots.
Melt the butter in a 6-quart saucepan placed over mediumheat. Once the butter melts, add the chopped onion and sliced
carrots and cook until soft, about 8 to 10 minutes.
While onions and carrots are cooking, adjust the slicing disc to
6mm. Cut both potatoes into quarters horizontally. Arrange in
feed tube horizontally and slice.
Stir the flour into the onion/carrot mixture and cook for about 3
minutes to eliminate any taste of flour. Slowly whisk in the
chicken broth, bringing the mixture to a boil, and then reduce
heat to maintain a simmer. Stir in the white and sweet potatoes,
salt and pepper and let simmer for about 20 to 25 minutes,
until vegetables are tender and liquid has reduced some.
Reduce heat to low and stir in the reserved chicken and frozen
vegetables. Simmer for an additional 20 minutes, taste and
adjust seasoning accordingly. Mixture should have a soupy
consistency. Add more broth if necessary.
Preheat oven to 400°F and coat a 9 x 13-inch pan with nonstick
cooking spray.
Pour filling into the prepared pan. Top pan with 12 biscuits.
Bake until biscuits are fully baked through and golden brown,
about 35 to 40 minutes. Allow pot pie to rest for about 15
minutes before serving.
Nutritional information per serving:
Calories 449 (45% from fat) | carb. 34g | pro. 27g | fat 22g |
sat. fat 10g | chol. 101mg | sod. 918mg | calc. 58mg | fiber 2g
ENTRÉES
61
BRAISED VEAL SHANKS
A perfect, comforting dish for a cold winter evening.
Makes 4 servings
Approximate preparation time: 35 to 40 minutes plus
3 hours for cooking
2
4
TEASPOONS OLIVE OIL
VEAL SHANKS (ABOUT 4 POUNDS
TOTAL), ABOUT 1¼ INCHES THICK,
3 TO 3½ INCHES IN DIAMETER,
TIED WITH BUTCHER'S TWINE
½
¼
TEASPOON KOSHER SALT
½
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
¼
3
½
CUP FRESH ITALIAN PARSLEY
1
1
1
1
1
1
TEASPOON FRESHLY GROUND
BLACK PEPPER
GARLIC CLOVES
Put the olive oil into an ovenproof 6-quart casserole over
medium heat. While oil is heating, season veal with salt and
pepper; dust lightly with flour, shaking off excess. Once oil is
heated, add the veal shanks and cook for about 8 to 10
minutes on each side, until nicely browned. Remove and
reserve.
While shanks are cooking, insert the small metal blade into the
small work bowl of the Cuisinart® Food Processor. Add the
parsley and process to finely chop; remove work bowl and
reserve. Insert the large metal chopping blade into the large
work bowl. With the machine running, drop the garlic through
the small feed tube to chop. Add the onions and leek and
pulse to chop, about 10 to 12 pulses; remove and reserve
separately. Chop the carrot and celery by pulsing, then add
to the onion mixture.
POUND ONIONS, CUT INTO
1-INCH PIECES
LEEK, WHITE PART ONLY, CLEANED
WELL AND CUT INTO 1-INCH PIECES Preheat oven to 300°F.
MEDIUM CARROT, CUT INTO
Once the shanks are well browned, add the butter to the
1-INCH PIECES
casserole. Once melted, stir in the chopped onions, leeks,
CELERY STALK, CUT INTO
carrots, celery, garlic, and thyme. Cook until onions are
1-INCH PIECES
translucent and vegetables are slightly softened, about 5 to 8
TABLESPOON UNSALTED BUTTER
TEASPOON DRIED THYME
CAN (28 OUNCES) WHOLE
PLUM TOMATOES, DRAINED
AND ROUGHLY CHOPPED
¼
¼
CUP DRY WHITE WINE
1
1
TABLESPOON TOMATO PASTE
CUP CHICKEN STOCK,
NONFAT, LOW SODIUM
BAY LEAF
minutes. While vegetables are cooking, add the plum
tomatoes to the work bowl and pulse to roughly chop; reserve.
Stir the wine into the casserole and reduce completely. Add the
chicken stock and let the liquid come to a strong simmer. Stir in
the chopped tomatoes, tomato paste and bay leaf and again
bring mixture to a low simmer. Add the reserved veal shanks,
nestling them in the tomato/vegetable mixture; be sure liquid
comes halfway up the shanks. Place cover on casserole and
place in oven. Cook until meat is completely tender and falling
off the bone, about 3 hours.
Degrease the cooking liquid with a fat mop. (Or pour the liquid
into a fat separator and allow the fat to rise to the top. Then
pour the defatted liquid back into the cooked vegetables.)
Stir in reserved chopped parsley. Taste and adjust seasoning as
desired.
Serve with pasta, potatoes, or polenta.
Nutritional information per serving:
Calories 607 (20% from fat) | carb. 20g | pro. 100g | fat 13g |
sat. fat 4g | chol. 381mg | sod. 686mg | calc. 179mg | fiber 4g
62
ENTRÉES
CHICKEN MARSALA
This elegant meal is easy enough to prepare any night of the week.
Makes 8 servings
Approximate preparation time: 30 to 35 minutes
2
1
3½
¼
½
LEEKS, WHITE PARTS ONLY
2
3
TABLESPOONS CORNSTARCH
1
TEASPOON KOSHER SALT,
DIVIDED
½
TEASPOON FRESHLY GROUND
PEPPER, DIVIDED
2½
POUNDS CHICKEN BREAST,
THINLY SLICED
¼
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
POUND CREMINI MUSHROOMS
OUNCES SHIITAKE MUSHROOMS
CUP MARSALA WINE
CUP CHICKEN BROTH, LOW
SODIUM
TABLESPOONS UNSALTED
BUTTER, DIVIDED
Insert the slicing disc assembly, adjusted to 2mm, into the large
work bowl of the Cuisinart® Food Processor, and slice the leeks.
Remove and wash well in cold water to remove any dirt; dry well.
Rinse the work bowl of any dirt from the leeks. Adjust the slicing
disc to 6mm and slice the mushrooms. Remove and reserve.
Replace the slicing disc with the large metal chopping blade and
process the Marsala, broth and cornstarch together; reserve.
Put 1 tablespoon of butter into a large skillet over medium
heat. When butter melts, add the leeks, mushrooms, ½
teaspoon of salt. and ¼ teaspoon of pepper to the skillet. Stir
vegetables and sauté until very soft, about 8 to 10 minutes;
reserve.
While vegetables are cooking, sprinkle the chicken on both
sides with remaining salt and pepper. Dredge in flour, tapping
away any excess flour. Add remaining butter to the skillet and
sauté chicken until golden on both sides, about 3 to 5 minutes
on each side; remove and reserve. Return the mushroom
mixture to the skillet and add the Marsala mixture; bring to a
simmer until the sauce thickens, about 4 minutes. Taste and
adjust seasoning accordingly. Return the chicken to the skillet
to heat through in the simmering sauce. Serve immediately.
Nutritional information per serving:
Calories 252 (22% from fat) | carb. 12g | pro. 35g | fat 6g |
sat. fat 3g | chol. 93mg | sod. 446mg | calc. 33mg | fiber 1g
ENTRÉES
63
CRAB CAKES
A delicious treat that is easy to make for any occasion.
Makes twelve 3-ounce cakes
Approximate preparation time: 10 minutes plus
NONSTICK COOKING SPRAY
16
1
1
OUNCES LUMP CRABMEAT
3
SCALLIONS, TRIMMED AND CUT
INTO 1-INCH PIECES
½
1
¼
¼
CUP FRESH ITALIAN PARSLEY
2
1
LARGE EGGS, LIGHTLY BEATEN
½
1
CUP MAYONNAISE
1½
TEASPOONS OLD BAY
SEASONING
2
TEASPOONS DIJON MUSTARD
GARLIC CLOVE
RED BELL PEPPER CORED AND
CUT INTO 2-INCH PIECES
TEASPOON OLIVE OIL
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP BASIC FRESH
BREADCRUMBS (PAGE
5)
TEASPOON WORCESTERSHIRE
SAUCE
HOT SAUCE, OPTIONAL
20 minutes cooking time
Look through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F. 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
pepper, scallions and parsley and pulse to coarsely chop, about
10 to 12 pulses.
Put the oil into a large skillet placed over medium heat. Once
oil is hot, 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 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.
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
64
ENTRÉES
VEGETABLE NAPOLEON
This vegetable side dish makes a beautiful presentation and
will be sure to impress any crowd.
Makes 8 servings
Approximate preparation time: 20 minutes
1
1
1
8
2
MEDIUM EGGPLANT*
Preheat the Cuisinart® Griddler® in the open position to high.
MEDIUM ZUCCHINI
Insert the slicing disc assembly, adjusted to 6mm, into the large
work bowl of the Cuisinart® Food Processor. Slice the eggplant,
zucchini, onion, mushrooms and tomatoes into rounds.
¹⁄³
1
½
CUP OLIVE OIL
8
3
LARGE BASIL LEAVES
MEDIUM ONION
MEDIUM CREMINI MUSHROOMS
MEDIUM TOMATOES,
RIPE BUT FIRM
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
OUNCES SOFT GOAT CHEESE
Toss vegetables with the olive oil, salt and pepper.
Arrange the eggplant, zucchini and onions evenly spaced on
both sides of the preheated Griddler®. Grill 2 to 4 minutes per
side. Add the mushrooms; grill about 1 minute per side.
Reserve grilled vegetables on a platter and reduce the heat to
low. Grill the tomatoes, about 30 seconds per side.
On either a platter or eight individual plates, build the
Napoleons in the following order: eggplant, onion, basil, goat
cheese, tomato, mushroom, zucchini, finishing with another
eggplant round.
*Try to select a medium-size eggplant to fit the feed tube.
Nutritional information per serving:
Calories 160 (72% from fat) | carb. 7g | pro. 4g | fat 13g |
sat. fat 13g | chol. 5mg | sod. 350mg | calc. 35mg | fiber 3g
SIDES
65
STUFFED ROASTED PEPPERS
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce.
Makes 6 peppers
Approximate preparation time: 65 to 70 minutes, including
bake time
NONSTICK COOKING SPRAY
3
½
GARLIC CLOVES
LARGE RED ONION, CUT INTO
1-INCH PIECES
1½
TABLESPOONS NONFAT DRIED
MILK
1
TABLESPOON FRESH
ITALIAN PARSLEY
¾
¾
1½
½
TEASPOON DRIED BASIL
1¾
POUNDS PORK SHOULDER,
CUT INTO 1-INCH PIECES
2
1
TABLESPOONS OLIVE OIL
1
6
LARGE EGG
TEASPOON CELERY SEED
TEASPOONS KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP BASIC FRESH
BREADCRUMBS (PAGE
5)
MEDIUM MULTI-COLORED
PEPPERS, CORED WITH SEEDS
REMOVED
Preheat oven to 325°F. Lightly coat a 13 x 9-inch pan 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 feed tube to chop. Add the onion,
dried milk, parsley, basil, celery seed, salt, and pepper; pulse to
chop, about 10 pulses. Then run machine to finely chop, about
35 seconds. Remove and reserve.
Add the pork to the work bowl and pulse until finely chopped,
about 10 to 12 times.
Put the olive oil into large skillet over medium heat. Once oil is
hot, 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 egg; combine mixture well. Evenly fill
the peppers and place in prepared pan. Bake peppers in oven
until soft and lightly browned, about 40 to 45 minutes.
Nutritional information per pepper:
Calories 324 (42% from fat) | carb. 20g | pro. 27g | fat 15g |
sat. fat 4g | chol. 120mg | sod. 631mg | calc. 81mg | fiber 3g
66
SIDES
MASHED POTATOES
Try this rich but not too sinful version of the traditional mashed potatoes.
Makes 5 cups
Approximate preparation time: 35 minutes
2½
POUNDS YUKON GOLD POTATOES,
PEELED AND CUT INTO
1-INCH PIECES
10
CHIVES, TRIMMED, DRIED WELL
AND CUT INTO 1-INCH PIECES
1
OUNCE PARMESAN, CUT INTO
½-INCH PIECES
3
½
½
TABLESPOONS UNSALTED BUTTER
½
½
CUP WHOLE MILK
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP MASCARPONE CHEESE,
ROOM TEMPERATURE
Put 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. Add the chives and pulse to
finely chop; remove work bowl and reserve.
Insert the reversible shredding disc on the fine shredding side
into the large work bowl of the Cuisinart® Food Processor 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: (½ CUP)
Calories 160 (35% from fat) | carb. 21g | pro. 5g | fat 6g |
sat. fat 4g | chol. 18mg | sod. 211mg | calc. 75mg | fiber 3g
SIDES
67
GRILLED ROSEMARY POTATOES
Rosemary is a perfect partner for these grilled potatoes.
Makes about 6 servings
Approximate preparation time: About 40 to
50 minutes
2
3
¾
½
POUNDS NEW RED POTATOES
4
FRESH ROSEMARY SPRIGS
TABLESPOONS OLIVE OIL
TEASPOON KOSHER SALT
TEASPOON FRESHLY
GROUND BLACK PEPPER
Put whole potatoes in a large saucepan and cover with water.
Bring to a boil and then reduce to a simmer. Simmer until
potatoes are barely fork tender; be careful not to overcook.
Drain potatoes and cool to just room temperature. While
potatoes are cooling, insert the slicing disc assembly, adjusted
to 4mm, into the large work bowl of the Cuisinart® Food
Processor. Slice the potatoes and toss with the olive oil, salt,
pepper and rosemary.
Preheat the Cuisinart® Griddler®, fitted with the grill plates to
sear. Grill the potato slices in the closed position for about 2 to
3 minutes, until grill marks are present. Repeat with remaining
slices. Toss grilled slices together. Taste, adjust seasoning
accordingly, and serve.
Nutritional information per serving:
Calories 179 (32% from fat) | carb. 27g | pro. 4g | fat 6g |
sat. fat 1g | chol. 0mg | sod. 304mg | calc. 2mg | fiber 2g
68
SIDES
GINGER GLAZED CARROTS
A great recipe for getting kids of all ages to eat their vegetables!
Makes 4 cups
Approximate preparation time: 35 minutes
1
2
2
2-INCH PIECE FRESH GINGER
¹⁄³
2
CUP REAL MAPLE SYRUP
½
TEASPOON KOSHER SALT
POUNDS CARROTS
TABLESPOONS UNSALTED
BUTTER
TEASPOONS GRATED ORANGE
ZEST
PINCH FRESHLY GROUND
BLACK PEPPER
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor and process the ginger;
remove work bowl and reserve. Insert the slicing disc assembly,
adjusted to 5mm, into the large work bowl and slice the
carrots. Melt the butter in a large skillet placed over medium
heat. Once butter is melted, add the ginger and sauté until
soft, about 4 minutes. Add the carrots, syrup, zest, salt and
pepper,. Sauté for about 25 minutes, stirring carrots occasionally during cooking time. Once carrots are tender, remove with
a slotted spoon. Continue to reduce liquid until it is a glaze-like
consistency, about 3 to 5 minutes. Drizzle glaze over carrots
and serve.
Nutritional information per serving (½ cup):
Calories 97 (30% from fat) | carb. 16g | pro. 1g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 169mg | calc. 37mg | fiber 3g
SIDES
69
CLASSIC WHITE BREAD
Spoil your family with homemade bread.
Makes 18 servings (two 9 x 5-inch loaves, 1¼ pounds each)
2¼
1
¹⁄³
5
4
2
1
TEASPOONS ACTIVE DRY YEAST
TABLESPOON GRANULATED SUGAR
CUP WARM WATER
(105° TO 110°F)
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
TABLESPOONS (½ STICK)
UNSALTED BUTTER, CUT INTO
1-INCH PIECES
TEASPOONS KOSHER SALT
CUP COLD WATER
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 until
combined, about 10 to 15 seconds. Add the cold water to 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 the dough. Dough should be smooth and
elastic.
Put 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 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.
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 serving:
Calories 103 (16% from fat) | carb. 19g | pro. 3g | fat 2g |
sat. fat 1g | chol. 5mg | sod. 191mg | calc. 1mg | fiber 1g
70
BREADS
CRUSTY FRENCH BREAD
This recipe makes two loaves, which may be too much for your needs.
You can always freeze a loaf for future use.
Makes two medium baguettes, about ¾ pound each
2¼
1¼
3½
²⁄³
¹⁄³
2
¼
TEASPOONS ACTIVE DRY YEAST
CUPS WARM WATER,
(105° TO 110°F)
CUPS UNBLEACHED,
ALL-PURPOSE OR BREAD FLOUR
CUP CAKE FLOUR
CUP WHEAT GERM
TEASPOONS KOSHER SALT
CUP COLD WATER
EXTRA FLOUR FOR
DUSTING BREAD
Approximate preparation time: 10 to 15 minutes, plus 2 to
3½ hours rising and resting, 30 minutes baking, and 1 hour or
longer cooling
Dissolve the yeast 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, wheat germ 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.
Put 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.
Punch dough down and let rise again until doubled in size.
(This rise can be omitted if pressed for time, but makes a more
flavorful loaf, with a more “artisanal” bread texture and crust.)
Punch dough down and divide into two pieces. Shape each
into a long narrow loaf, about 16 to 18 inches in length, and
place on a baking sheet lined with parchment. Cover loosely
with plastic wrap and let rise until doubled, about 45 to 60
minutes.
Preheat oven to 425°F.
Dust loaves with flour. Using a serrated knife, make 4 or 5
diagonal slashes in each loaf about ¼ inch deep. Bake for 25 to
30 minutes until browned and hollow sounding when tapped.
Cool on a wire rack. Bread slices best when allowed to cool
completely before slicing.
Nutritional information per serving (1 slice):
Calories 139 (19% from fat) | carb. 25g | pro. 3g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | fiber 1g
BREADS
71
CLASSIC WHEAT BREAD
The nutty flavor of whole wheat makes this bread a favorite.
Makes 12 servings (one 9 x 5-inch loaf)
2¼
1
¹⁄³
2
2
4
½
1
TEASPOONS ACTIVE DRY YEAST
TABLESPOON PLUS
1 TEASPOON
GRANULATED SUGAR
CUP WARM WATER
(105° TO 110°F)
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
CUPS WHOLE WHEAT FLOUR
TABLESPOONS UNSALTED
BUTTER, CUT INTO
1-INCH PIECES
TABLESPOON KOSHER SALT
CUP COLD WATER
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 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.
Put 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 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.
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.
Nutritional information per serving (1 slice):
Calories 135 (20% from fat) | carb. 23g | pro. 4g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 244mg | calc. 30mg | fiber 3g
72
BREADS
BUTTERY DINNER ROLLS
Fresh from the oven, warm rolls make any dinner extra special.
Makes 16 rolls
¾
1
CUP WHOLE MILK, PLUS
1 TABLESPOON FOR BRUSHING
STICK (8 TABLESPOONS)
UNSALTED BUTTER, PLUS
2 TABLESPOONS FOR BRUSHING
¼
1
2¼
¼
CUP GRANULATED SUGAR
4¾
CUPS UNBLEACHED,
BREAD FLOUR
1
LARGE EGG
TEASPOON KOSHER SALT
TEASPOONS ACTIVE DRY YEAST
CUP WARM
WATER
(105º TO 110ºF)
Approximate preparation time: 20 to 25 minutes, plus 2½
hours rising, 40 minutes baking, and 10 to 15 minutes cooling.
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 put in a 1-gallon
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. Lightly butter a 9 to 10-inch round
baking pan. Divide the dough into 16 equal pieces, about 2¼
ounces 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 roll):
Calories 209 (38% from fat) | carb. 28g | pro. 5g | fat 9g |
sat. fat 5g | chol. 34mg | sod. 160mg | calc. 23mg | fiber 1g
BREADS
73
BUTTERMILK BISCUITS
These biscuits are so light and delicious that you will
want to make them every night.
Makes 12 biscuits
2¼
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¾
1
¾
¼
1
¼
CUP CAKE FLOUR
9
TABLESPOONS (1 STICK PLUS
1 TABLESPOON) UNSALTED
BUTTER, COLD AND CUBED
1
2
CUP BUTTERMILK
TABLESPOON CREAM OF TARTAR
TABLESPOON BAKING SODA
TEASPOON GRANULATED SUGAR
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
TABLESPOONS UNSALTED
BUTTER, MELTED, FOR BRUSHING
Approximate preparation time: 10 minutes plus
10 minutes for baking
Preheat oven to 500°F. Line one baking sheet with parchment
paper.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add both flours, cream of
tartar, and baking soda and process to combine for 10
seconds. Add the sugar, salt and pepper and process again for
5 seconds. Add the cold butter and pulse 15 times to
incorporate into the dry ingredients, until the size of the butter
resembles peas. While pulsing, pour the buttermilk through the
feed tube and pulse until just incorporated. Remove dough
from work bowl and place on a well-floured surface. Knead
dough by hand about two times, form into a log and cut into
12 equal pieces. Form each piece into a ball and place evenly
spaced onto the prepared baking sheet.
Bake about 10 minutes, until golden brown. Once biscuits are
ready, remove from oven and brush with melted butter. Serve
immediately.
Nutritional information per biscuit:
Calories 210 (45% from fat) | carb. 25g | pro. 4g | fat 10g |
sat. fat 7g | chol. 29mg | sod. 437mg | calc. 26mg | fiber 1g
74
BREADS
POPOVERS
Eat the popovers hot out of the oven to fully appreciate
their delicious texture.
Makes 12 popovers
1½
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¾
CUP PLUS 4 TEASPOONS
EVAPORATED MILK
2
1
LARGE EGGS
½
TEASPOON KOSHER SALT
TABLESPOON UNSALTED
BUTTER, MELTED
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
measuring cup and allow to rest at room temperature for about
30 to 45 minutes.
Preheat oven to 450°F (use convection bake if available).
Heavily butter or coat with nonstick cooking spray two 6-cup
popover pans or twelve 5-ounce ramekins or muffin cups and
place on two baking sheets. Fill each cup/ramekin with about
¹⁄³ cup of batter. Place in oven and bake for 30 minutes. Lower
the heat to 350°F and bake for an additional 20 minutes.
Remove from oven and carefully remove popovers from
ramekins.
Serve immediately.
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
BREADS
75
CHOCOLATE PECAN PINWHEELS
These cookies are a delicious treat!
Makes 4 dozen cookies
Approximate preparation time: 30 minutes, plus 35 minutes
for baking
FILLING:
1
¾
½
¼
1½
CUP TOASTED PECANS
½
TEASPOON FRESHLY GROUND
NUTMEG
¼
¼
CUP HEAVY CREAM
CUP CHOCOLATE CHIPS
CUP GRANULATED SUGAR
CUP PACKED BROWN SUGAR
TEASPOONS GROUND
CINNAMON
CUP CINNAMON SUGAR
DOUGH:
2¼
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½
½
TEASPOON KOSHER SALT
2
TABLESPOONS GRANULATED
SUGAR
½
TEASPOON GRATED
ORANGE ZEST
2
STICKS (½ POUND) UNSALTED
BUTTER, COLD AND CUT INTO
SMALL CUBES
4
OUNCES (½ STANDARD
PACKAGE) CREAM CHEESE,
COLD AND CUT INTO SMALL
CUBES
½
CUP SOUR CREAM, COLD
TEASPOON GROUND
CINNAMON
Preheat oven to 375°F. Line two baking sheets with parchment
paper.
Filling:
Insert the small metal chopping blade into the small work bowl
and add the pecans. Pulse to roughly chop. Add the chocolate
and pulse again to roughly chop. Add the sugars, cinnamon
and nutmeg and pulse to combine. Remove work bowl and
reserve.
Dough:
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, salt, cinnamon,
sugar and zest and process for 10 seconds to sift. Add the
butter and cream cheese evenly and pulse to combine. Add
the sour cream and pulse until just combined. The dough
should be slightly crumbly; be careful not to overmix. Divide
dough into 4 equal pieces, wrap in plastic and chill in the refrigerator for 30 minutes (you want dough to be chilled, but still
soft enough to be rolled).
Once dough has chilled, roll each piece out on a lightly floured
surface into a rectangle about 1⁄8-inch thick. Brush pastry with
cream and then sprinkle with ¼ of the filling. Roll the rectangle
up in a jellyroll fashion, brush with cream and sprinkle with
cinnamon sugar. Chill slightly. Repeat with the remaining
dough. Cut each roll into 12 pieces, approximately ½-inch thick
and space evenly on the prepared baking sheets.
Bake in oven for 30 to 35 minutes, until just golden brown.
Nutritional information per cookie:
Calories 113 (59% from fat) | carb. 11g | pro. 1g | fat 8g |
sat. fat 4g | chol. 14mg | sod. 30mg | calc. 8mg | fiber 0g
76
DESSERTS
CLASSIC CHEESECAKE
This simple recipe produces perfect cheesecake every time.
Makes one 9-inch cake, 12 servings
Approximate preparation time: 15 minutes, plus 3 hours
baking/resting and 6-plus hours cooling
BUTTER TO PREPARE THE PAN
1
Preheat oven to 325°F. Place a large roasting pan on bottom
rack of oven and fill with 1 to 2 inches of water.
RECIPE GRAHAM CRACKER CRUST
(BELOW)
Butter one 9-inch springform pan.
24
OUNCES (3 STANDARD PACKAGES)
CREAM CHEESE, ROOM
TEMPERATURE
Press the graham cracker crust evenly into the prepared pan.
1½
½
4
CUPS GRANULATED SUGAR
1
TEASPOON PURE VANILLA
EXTRACT
¾
CUP RICOTTA,
ROOM TEMPERATURE
¾
CUP SOUR CREAM, ROOM
TEMPERATURE
TEASPOON KOSHER SALT
LARGE EGGS,
ROOM TEMPERATURE
Prepare the graham cracker crust according to recipe below.
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 in 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 65).
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 pie or cake crust, 12 servings
Approximate preparation time: 2 minutes
4½
OUNCES GRAHAM CRACKERS,
ABOUT 1 SLEEVE
½
TEASPOON GROUND
CINNAMON
2
TABLESPOONS GRANULATED
SUGAR
3
TABLESPOONS 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 into a 9-inch pie plate or cake pan to form bottom crust.
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
DESSERTS
77
APPLE CRUMB PIE
The adjustable slicing disc makes preparing this pie a breeze.
Makes one 10-inch deep-dish pie, 8 to 12 servings
Approximate preparation time: 55 to 65 minutes, including
baking time
½
RECIPE SWEET PÂTE BRISÉE
(PAGE 16)
5
LARGE APPLES (GOLDEN DELICIOUS, GINGER GOLD, OR OTHER
SIMILAR APPLES), PEELED, CORED
AND HALVED
JUICE OF
1
½
2
1
2 LEMONS
TEASPOON VANILLA PASTE*
CUP GRANULATED SUGAR
TABLESPOONS APRICOT JAM
RECIPE CRUMB PIE TOPPING
(BELOW)
Preheat oven to 350°F.
Roll out dough into a 10-inch disc. Fit into an ungreased,
9-inch, 1½-quart ceramic pie dish. 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.
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.
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.
*Vanilla paste can be found in specialty stores. If not available,
substitute pure vanilla extract.
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
CRUMB PIE TOPPING
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
¾
CUP TOASTED PECANS
¹⁄ ³
CUP UNSALTED BUTTER, COLD
AND CUT INTO CUBES
1¼
TEASPOONS GROUND
CINNAMON
¼
TEASPOON KOSHER SALT
78
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
DESSERTS
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
BANANA CREAM PIE
Everyone will love this Southern-inspired dessert.
Makes one 9-inch pie
1
Approximate preparation time: 50 minutes, including pastry
cream; allow 2 hours for chilling
RECIPE CHOCOLATE COOKIE CRUST
(BELOW)
4
¼
FIRM BANANAS
1
RECIPE LIGHTER PASTRY CREAM
(PAGE 61)
TEASPOON GROUND
CINNAMON
Preheat oven to 375°F.
Prepare chocolate cookie crust according to recipe below.
Press cookie crust into a 9-inch pie plate and bake for 15
minutes.
Insert the slicing disc assembly, 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
lighter pastry cream. Pour the banana pastry cream into the
baked, cooled cookie crust and chill for at least 2 hours before
serving.
Nutritional information per serving:
Calories 315 (52% from fat) | carb. 35g | pro. 4g | fat 19g |
sat. fat 11g | chol. 111mg | sod. 177mg | calc. 61mg | fiber 2g
CHOCOLATE COOKIE CRUST
We love this with our Banana Cream Pie, but it also makes
a cheesecake even more decadent.
Makes 1 cup, 12 servings
24
CHOCOLATE WAFER COOKIES,
ABOUT ½ BOX
2
4
TEASPOONS GRANULATED SUGAR
TABLESPOONS (½ STICK)
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 pie plate or cake pan and bake in a
375°F oven for 15 minutes before filling.
Nutritional information per serving:
Calories 85 (55% from fat) | carb. 9g | pro. 1g | fat 5g |
sat. fat 3g | chol. 10mg | sod. 65mg | calc. 3mg | fiber 0g
DESSERTS
79
PASTRY CREAM
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
Makes about 2¼ cups
Approximate preparation time: 25 minutes, including
cooking time
1½
½
½
½
1½
CUPS MILK
4
2
LARGE EGG YOLKS
CUP HEAVY CREAM
CUP GRANULATED SUGAR, DIVIDED
TEASPOON KOSHER SALT
TEASPOONS PURE VANILLA
EXTRACT
TABLESPOONS CORNSTARCH
FOR A LIGHTER PASTRY CREAM:
½
1½
CUP HEAVY CREAM
TABLESPOONS
CONFECTIONERS’ SUGAR
Put the milk, cream, ¼ cup sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy simmer.
Insert the large metal chopping blade into the large 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 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, being sure to whisk
the entire surface of the pan, for about 2½ minutes until
thickened. Stirring constantly is very important to avoid
overcooking the eggs. 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 and cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy cream to
medium peaks with 1½ tablespoons of confectioners’ sugar.
Fold the sweetened whipped cream into the pastry cream once
completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g |
sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g
80
DESSERTS
DEEP CHOCOLATE LAYER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings
Approximate preparation time: 15 minutes, plus 50 minutes
to bake, plus cooling time
BUTTER TO PREPARE THE PANS
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¾
½
½
¾
¾
TEASPOON BAKING SODA
5
OUNCES BITTERSWEET
CHOCOLATE, CHOPPED
¾
CUP UNSWEETENED COCOA
POWDER
1½
TEASPOONS ESPRESSO
POWDER
1
2
CUP BOILING WATER
¾
3
1½
CUP BUTTERMILK
TEASPOON BAKING POWDER
TEASPOON KOSHER SALT
CUP GRANULATED SUGAR
CUP PACKED LIGHT BROWN
SUGAR
STICKS (½ POUND) UNSALTED
BUTTER, MELTED AND COOLED
LARGE EGGS
TEASPOONS PURE VANILLA
EXTRACT
Preheat oven to 350°F. Coat two 9-inch round cake 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 in 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 whole to make a
thick two-layer cake.
Nutritional information per serving:
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
28
3
2
¾
1
2
OUNCES (3½ STANDARD PACKAGES) CREAM CHEESE (ROOM
TEMPERATURE), EACH PACKAGE OF
CREAM CHEESE CUT INTO 6 PIECES
STICKS (¾ POUND) UNSALTED
BUTTER, ROOM TEMPERATURE
CUPS CONFECTIONERS’
SUGAR, SIFTED
TEASPOON KOSHER SALT
TEASPOON PURE VANILLA EXTRACT
TEASPOONS SOUR CREAM
Makes about 5½ 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.
Nutritional information per serving (1 tablespoon):
Calories 84 (81% from fat) | carb. 3g | pro. 1g | fat 8g |
sat. fat 5g | chol. 23mg | sod. 57mg | calc. 8mg | fiber 0g
DESSERTS
81
POUND CAKE WITH PINE NUTS AND OLIVE OIL
This super-rich and moist pound cake works well as a simple dessert or to
serve anytime with a cup of tea or coffee.
Make one 9 x 5-inch loaf cake
Approximate preparation time: 20 minutes, plus
90 minutes for baking
NONSTICK COOKING SPRAY
¼
1²⁄³
CUP TOASTED PINE NUTS
¼
½
½
1½
CUP CORNMEAL
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
TABLESPOON BAKING POWDER
TEASPOON KOSHER SALT
CUPS (12 TABLESPOONS)
UNSALTED BUTTER, ROOM
TEMPERATURE, CUT INTO
TABLESPOONS
1
½
CUP GRANULATED SUGAR
4
LARGE EGGS, ROOM
TEMPERATURE
¼
1½
CUP OLIVE OIL
TEASPOON GRATED ORANGE OR
LEMON ZEST
TEASPOONS PURE VANILLA
EXTRACT
Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with nonstick
cooking spray.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the pine nuts and pulse
2 to 3 times, then process until they are ground. Add the flour,
cornmeal, baking powder and salt and process to sift, about 10
seconds. Remove bowl and reserve.
Add the butter, sugar and zest to the large work bowl fitted with
the large metal chopping blade; process until creamy, scraping
the bowl as necessary. Combine the eggs, oil and extract in a
liquid measuring cup. With machine running, gradually add the
egg mixture until incorporated. Add the dry ingredients evenly
to the work bowl and pulse ingredients until just combined.
Pour batter into the prepared pan. Bake in the middle of the
oven for 90 minutes or until a cake tester comes out clean.
Nutritional information per serving (12 servings):
Calories 308 (57% from fat) | carb. 29g | pro. 4g | fat 20g |
sat. fat 8g | chol. 110mg | sod. 153mg | calc. 21mg | fiber 1g
82
DESSERTS
DESSERT CRÊPES WITH BERRIES
Crêpe-making takes some practice, but once you get
the technique down it is all worth it.
Makes 6 servings
SWEET CRÊPE BATTER:
3
¾
LARGE EGGS
½
2
TEASPOON KOSHER SALT
1
TEASPOON PURE VANILLA
EXTRACT
1
4
CUP WHOLE MILK
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
TABLESPOONS GRANULATED
SUGAR
TABLESPOONS (½ STICK) UN
SALTED BUTTER, MELTED
BERRIES:
2
¼
CUPS MIXED FRESH BERRIES
2
TEASPOONS GRANULATED
SUGAR
TEASPOON GRATED ORANGE
ZEST
MASCARPONE CREAM:
8
OUNCES MASCARPONE, ROOM
TEMPERATURE
¾
¹⁄
³
1
1
¼
CUP HEAVY CREAM
1
TEASPOON UNSALTED BUTTER
CUP SUPERFINE SUGAR
TEASPOON PURE VANILLA EXTRACT
PINCH KOSHER SALT
TEASPOON GRATED ORANGE
ZEST
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, ¼ teaspoon orange zest and 2 teaspoons
sugar. Process until completely puréed. Strain the purée
through a fine mesh strainer and discard the seeds; reserve.
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 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 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 crêpes warm, place plate over a skillet containing
some water over medium-low heat.
To serve crêpes: spread 1½ tablespoons of mascarpone cream
and about 1 tablespoon 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
DESSERTS
83
RASPBERRY SAUCE
This raspberry sauce works well with many desserts – pair it with the
dessert crêpes and the cheesecake.
Makes 2 cups
Approximate preparation time: 5 minutes
3
CUPS FROZEN RASPBERRIES,
THAWED
1
2
CUP FRESH RASPBERRIES
TABLESPOONS GRANULATED SUGAR
PINCH KOSHER SALT
¼
TEASPOON GRATED ORANGE
ZEST
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:
Calories 21 (0% from fat) | carb. 6g | pro. 0g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 0mg| calc. 6mg | fiber 2g
84
DESSERTS
BERRY MANGO SMOOTHIE
A delicious smoothie, full of antioxidants.
Makes eight 1-cup servings.
Approximate preparation time: 5 minutes
2
MEDIUM-LARGE RIPE BANANAS,
EACH BROKEN INTO 4 PIECES
1½
CUPS STRAWBERRIES, HULLED
AND QUARTERED
1
1
1½
PINT BLUEBERRIES
POUND FROZEN MANGO
CUPS ORANGE PEACH MANGO
JUICE OR ORANGE JUICE
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Put the bananas, strawberries,
blueberries and frozen mango, in that order, into the work
bowl.
Pulse the fruit to chop, using 10 long pulses. Process until
smooth, about 30 seconds.
With the unit running, pour the juice through the small feed
tube until well blended, about an additional 45 seconds.
Serve immediately.
Nutritional information per serving:
Calories 146 (3% from fat) | carb. 29g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 6mg | calc. 22mg | fiber 4g
TROPICAL FRUIT SMOOTHIE
A taste of the tropics anytime.
Makes eight 1-cup servings
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Put the bananas, peaches,
pineapple and frozen mango, in that order, into the work bowl.
2
2
BANANAS
2
CUPS PINEAPPLE, CUT INTO
1-INCH CUBES
Pulse the fruit to chop, using 10 long pulses. Process until
smooth, about 30 seconds.
2
1¾
CUPS FROZEN CUBED MANGO
With the unit running, pour the juice through the small feed
tube until well blended, about an additional 45 seconds.
MEDIUM PEACHES, PITTED
AND CUT INTO 1-INCH CUBES,
ABOUT 2 TO 2½ CUPS
CUPS ORANGE PEACH
MANGO JUICE
Serve immediately.
Nutritional information per serving:
Calories 114 (3% from fat) | carb. 29g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 4mg | calc. 18mg | fiber 3g
DESSERTS
85
MANGO SORBET
This sorbet is fast and easy in the Cuisinart® Food Processor.
Makes 2 cups
Approximate preparation time: 5 minutes
12
OUNCES FROZEN
CUBED MANGO
²⁄³
3
CUP SIMPLE SYRUP*
TABLESPOONS FRESH LEMON JUICE
SMALL PINCH KOSHER SALT
Insert the large chopping blade into the large work bowl of the
Cuisinart® Food Processor. Put the mango, simple syrup, lemon
juice and salt into the work bowl.
Pulse 10 times, using long pulses. Scrape the work bowl and
then process for two minutes until smooth.
Serve immediately or place in a container to be stored in the
freezer. Cover sorbet with plastic directly if freezing.
*Note: Simple syrup is equal amounts sugar and water brought
to a boil in order to dissolve the sugar. One cup each water
and sugar will yield 1½ cups simple syrup.
Simple syrup can last in a refrigerator for at least one month in
clean, sealed container.
Nutritional information per serving (½ cup):
Calories 119 (1% from fat) | carb. 31g | pro. 0g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 2mg | calc. 9mg | fiber 1g
86
DESSERTS
BLUEBERRY MINT SORBET
This refreshing sorbet is perfect in the height of summer.
Makes about 2 cups
Approximate preparation time: 5 minutes
12
½
2
1
OUNCES FROZEN BLUEBERRIES
CUP SIMPLE SYRUP*
LARGE MINT LEAVES
TABLESPOON FRESH
LEMON JUICE
Insert the large chopping blade into the large work bowl of the
Cuisinart® Food Processor. Put the blueberries, simple syrup,
mint and lemon juice into the work bowl. Pulse 10 times, using
long pulses. Scrape the work bowl and then process for about
1 minute until smooth.
Serve immediately or place in a container to be stored in the
freezer. Cover sorbet with plastic directly if freezing.
*Note: Simple syrup is equal amounts sugar and water brought
to a boil in order to dissolve the sugar. One cup each water
and sugar will yield 1½ cups simple syrup.
Simple syrup can last in a refrigerator for at least one month
in clean, sealed container.
Nutritional information per serving (½ cup):
Calories 94 (5% from fat) | carb. 24g | pro. 0g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 0mg | calc. 1mg | fiber 2g
BANANA “ICE CREAM”
Frozen bananas give this guilt-free dessert a super-creamy consistency.
Makes about four 3-ounce servings
Approximate preparation time: 5 minutes
2
BANANAS, FROZEN,
CUT INTO 1 TO 2-INCH PIECES
½
¼
TABLESPOON HONEY
1
TABLESPOON COCONUT MILK
TEASPOON PURE
VANILLA EXTRACT
PINCH KOSHER SALT
Insert the large chopping blade into the large work bowl of the
Cuisinart® Food Processor. Put the bananas, honey, vanilla,
coconut milk and salt into the work bowl. Pulse 10 times, using
long pulses. Scrape the work bowl and then process for about
1 to 2 minutes until smooth.
For best results, serve immediately or place in a container to be
stored in the freezer. Cover ice cream with plastic directly if freezing.
TIP: Peel and cut your overripe bananas before you freeze
them. Wrap each banana separately in plastic.
Nutritional information per serving:
Calories 68 (1% from fat) | carb. 16g | pro. 1g | fat 1g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 4mg | fiber 2g
DESSERTS
87
NOTES:
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising