Cuisinart Elite Collection 12-Cup Food Processor Food Processor Recipe Booklet

Below you will find brief information for Food Processor Elite Collection 12-Cup Food Processor. This recipe booklet provides a variety of recipes designed to showcase the capabilities of your new Cuisinart Elite Collection 12-Cup Food Processor. From basic breadcrumbs to gourmet dishes, it includes breakfast, brunch, dinner, and dessert options, with varying difficulty levels and time commitments indicated for each. Detailed nutritional information is also provided.

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ELITE COLLECTION

™

Recipe Booklet

12-CUP FOOD PROCESSOR

RECIPES

To help you feel right at home with your new Cuisinart Elite Collection ™ 12-Cup Food

Processor in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, every meal is covered with these easy-to-follow recipes.

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

2=medium, 3=challenging), and the convenient clock icons that point you to each recipe’s time commitment so you can allocate your time accordingly.

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

Bon appétit!

BASICS

Basic Fresh Breadcrumbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

BUTTERS

Gorgonzola Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Mediterranean Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Peanut Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

MARINADES & DRESSINGS

Asian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Herbed Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

SAUCES

Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Simple Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Roasted Red Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Hollandaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Tartar Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

DOUGHS

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

BREAKFAST & BRUNCH

Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Zucchini Spice Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Mixed Mushroom and Red Pepper Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

White and Sweet Potato Hash with Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

APPETIZERS

Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . 28

SOUPS

Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Simple Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

SALADS

Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Classic Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Classic Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . . 37

ENTRÉES

Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Eggplant Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Spinach Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Chicken Marsala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

SIDES

Vegetable Napoleon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

BREADS

Classic Cuisinart ® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Classic Cuisinart ® Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Buttery Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

DESSERTS

Chocolate Pecan Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Classic Cheesecake & Graham Cracker Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Banana Cream Pie & Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Deep Chocolate Layer Cake & Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . 62

Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Berry Mango Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Tropical Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Mango Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Blueberry Mint Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Banana “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

4 Cuisinart ® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners.

BASIC FRESH BREADCRUmBS

There is no need to buy breadcrumbs when you can make them in no time with your Cuisinart

Food Processor .

slices white bread makes 1¹∕³ cups

Approximate preparation time: Less than one minute, plus 35 minutes for baking

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):

BASICS 5

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 .

¼ tablespoons

(½ cup

;

1 stick ) unsalted butter , room temperature cup G orGonzola , crumbled pinch freshly Ground black pepper makes 1 roll compound butter, 16 slices

Approximate preparation time: 5 minutes

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):

mEDITERRANEAN BUTTER

Garlic cloves teaspoon i talian seasoninG teaspoon dried basil teaspoon dried oreGano teaspoon dried saGe teaspoon chili powder teaspoon balsamic vineGar tablespoons (½ pound ;

2 sticks

) unsalted butter

, room temperature makes 1 cup or two 7-inch logs

Approximate preparation time: 5 minutes

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):

6 cups dry roasted peanuts

PEANUT BUTTER

makes 2 cups

Approximate preparation time: 4½ minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Pulse peanuts about 10 times and then process until drops of oil are visible and the mixture is very smooth, about 4½ minutes.

TIP: Any nut can be substituted in this recipe.

Nutritional information per serving (1 tablespoon):

BASICS

ASIAN mARINADE

This marinade is equally good for pork, chicken or salmon .

It is also a good sauce for serving with dim sum .

²∕³

¼ ounce peeled fresh GinGer

, cut into ½inch pieces

Garlic cloves cup soy sauce

( may use low sodium or tamari ) cup canola or other veGetable oil cup plus 2 tablespoons hoisin sauce cup plus

2 tablespoons a sian sesame oil ( toasted sesame oil

) tablespoons rice wine vineGar teaspoon cayenne pepper makes about 2 cups

Approximate preparation time: 10 minutes

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):

SWEET AND SOUR mARINADE

This marinade pairs well with poultry and pork .

Garlic cloves cup dark corn syrup cup extra virGin olive oil cup balsamic vineGar tablespoon plus

1 teaspoon paprika teaspoons dry mustard powder teaspoons dried thyme teaspoon chili powder teaspoon kosher salt makes 1 cup

Approximate preparation time: 5 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart ® Food Processor. Add the garlic and process to finely chop. Add the remaining ingredients.

Process again until well mixed, about 45 seconds.

Nutritional information per serving (1 tablespoon):

BASICS 7

HERBED VINAIGRETTE

A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken .

¾ cup red wine vineGar teaspoon d ijon style mustard cup fresh parsley teaspoon dried basil teaspoon dried thyme teaspoon dried marjoram teaspoon kosher salt teaspoon Ground white pepper cup extra virGin olive oil makes 1 cup

Approximate preparation time: 5 minutes

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):

BASIC mAyONNAISE

Taste the difference in homemade mayonnaise .

2 larGe eGG yolks

* teaspoon kosher salt tablespoon d ijon style mustard teaspoon fresh lemon juice or white wine vineGar

2 to

2½ cups veGetable or canola oil , divided

8 BASICS makes about 3 cups

Approximate preparation time: 5 to 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Process the egg yolks, salt, mustard and lemon juice until smooth, about 30 seconds. With the machine running, add ¼ cup of the oil 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 oil until thick, about 1 minute.

Taste and adjust seasoning accordingly.

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 Beaters ® may be substituted for the egg yolks.

Nutritional information per serving (1 tablespoon):

BASIL PESTO

If you have other herbs or nuts, use them in place of some of the basil and pine nuts .

5 ounces

r eGGiano p armiGiano cheese , cut into

½inch cubes

Garlic cloves cup pine nuts or walnuts , liGhtly toasted cups tiGhtly packed fresh basil leaves

, unblemished

( about

20 ounces

)

¼ to ½ teaspoon kosher or sea salt

²∕³ to

¾ cup extra virGin olive oil 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. 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):

BASICS 9

SImPLE TOmATO SAUCE

A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas .

½ small onion

( about

4 ounces ), cut into

1inch pieces tablespoon extra virGin olive oil

Garlic cloves teaspoon dried oreGano

½ can (35 ounces ) plum tomatoes

, with juices spriGs fresh basil

(10 to 12 larGe leaves ) cup dry white teaspoon wine kosher salt

¼ teaspoon freshly Ground black pepper

¼ to

¾ teaspoon red pepper flakes

( optional , to taste , for a spicier sauce

) makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza.

Approximate preparation time: 10 to 15 minutes, plus 1 hour cooking (cook an additional 40 minutes to make the reduced pizza sauce)

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Add the onion and pulse to chop, about 10 times. Put the olive oil into a 6-quart saucepan over medium heat. When the oil shimmers across the pan, add the onion. With the processor running, drop the garlic through the feed tube to chop. Add the garlic and oregano to the pan.

Cook until onion is softened and the garlic is fragrant.

While the onion mixture is cooking, add the tomatoes to the work bowl and pulse to chop. Add the tomatoes to the pan with the basil, wine and salt. Bring to a boil and then reduce the heat to low, cover the pan loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and optional red pepper flakes. Taste and adjust seasoning accordingly.

If you would like a sauce for pizza, continue to simmer, uncovered, for 40 additional minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping.

This sauce freezes well.

Nutritional information per serving (½ cup):

Nutritional information per serving (½ cup): reduced for pizza sauce

10 BASICS

ROASTED RED PEPPER SAUCE

This sauce combines the sweet taste of the red pepper with its roasted counterpart to create a flavor-packed yet healthy sauce, perfect for chicken and fish .

2 pounds red bell peppers

( approximately 8 medium peppers

)

Garlic cloves , unpeeled shallots ( about 1 ounce ), finely chopped

½ tablespoon unsalted butter

1½ teaspoons extra virGin olive oil

3 tablespoons white wine

1½ cups chicken stock or broth

½ teaspoon fresh lemon juice

¼ to

½ teaspoon kosher salt freshly Ground black pepper makes about 3 cups

Approximate preparation time: 90 to 100 minutes, including roasting and resting peppers

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Place half of the peppers on a prepared baking sheet with the garlic.

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.)

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):

BASICS 11

HOLLANDAISE SAUCE

This sauce can be used in many dishes, including eggs benedict and steamed vegetables .

2 tablespoons

(¾ pound

;

3 sticks ) unsalted butter larGe eGG yolks tablespoon

d ijon

style mustard teaspoon kosher salt teaspoon freshly

Ground black pepper tablespoons fresh lemon juice makes 1½ cups

Approximate preparation time: 15 minutes

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):

1½

¹∕

TARTAR SAUCE

This tartar sauce is good not only with fish and shellfish, but also with steamed fresh vegetables .

ounces shallots or Green onions into

, trimmed and cut

1inch pieces ounces drained sweet

Gherkin pickles tablespoons fresh i talian parsley tablespoon dill weed tablespoon d ijon style mustard teaspoon dried thyme tablespoons drained capers cups mayonnaise cup nonfat plain yoGurt , drained

* overniGht teaspoon freshly Ground black pepper

BASICS 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 shallots, gherkins and parsley and pulse to chop, about 15 pulses.

Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add the mayonnaise, yogurt and black pepper; pulse to combine, 5 times. Do not overprocess. Refrigerate until ready to use.

*To drain yogurt, place in a strainer lined with a coffee filter or a yogurt strainer. Cover and let drain until desired thickness is reached.

Nutritional information per serving (1 tablespoon):

PIZZA DOUGH

Once you see how simple pizzas are to make, you will never order one to be delivered again!

1 packaGe active dry yeast teaspoon Granulated suGar

1¼ cups warm water

(105° to 115°f.)

3¹⁄³ cups all

unbleached purpose

, flour

2 tablespoon kosher salt teaspoons extra virGin olive oil makes 1¾ pounds dough (six 7-inch crusts or three

12-inch crusts) / 36 servings

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. Follow pizza recipe.

Nutritional information per serving (1 ounce):

BASICS 13

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 .

cups unbleached

, all purpose flour cup semolina flour tablespoon kosher salt larGe eGGs makes 1½ pounds, about 10 servings

Approximate preparation time: 5 minutes

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:

SPINACH PASTA DOUGH

Add a healthy, colorful ingredient to your pasta bowl .

1½

²⁄³

2 ounces fresh spinach leaves cups unbleached

, all purpose flour cup semolina flour teaspoons kosher salt makes 1 pound, about 6 servings

Approximate preparation time: 10 minutes

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:

14 BASICS

BASIC FLAKy PASTRy DOUGH

This recipe makes ample crust for a

9- to 11-inch regular or deep-dish pie or tart .

f or a one

crust pie

1½ cups unbleached , all

purpose flour

¹∕

8 teaspoon table salt teaspoon bakinG powder tablespoons (¼ pound ;

1 stick

) unsalted butter

, cold and cut into

½inch cubes

2 tablespoons veGetable shorteninG non

( preferably

hydroGenated

), cold and cut into ½inch cubes

2 to

4 tablespoons ice water f or a two

crust pie

3 cups all unbleached purpose

, flour

16 teaspoon teaspoon table salt bakinG powder tablespoons

(½ pound

;

2 sticks ) unsalted butter , cold and cut into

½inch cubes

4 tablespoons veGetable shorteninG non -

( preferably hydroGenated ), cold and cut into

½inch cubes

5 to 8 tablespoons ice water

Approximate preparation time: 10 minutes, plus 30 minutes resting time

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Add the flour, salt and baking powder and process for 10 seconds to sift. Add the well-chilled butter and shortening. Use short quick pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse

5 or 6 times. 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⁄

-inch thick to fit 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

Nutritional information based on 12 servings per pie: 2-crust pie

BASICS 15

PâTE BRISÉE

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

¼ cups unbleached

, all purpose flour teaspoon table salt tablespoons

(½ pound

;

2 sticks ) unsalted butter , cold and cut into

½inch cubes cup ice water makes two single crust 9-inch tarts/pies (24 servings), or one double-crust pie, (12 servings)

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:

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:

16 BASICS

PâTE SUCRÉE

Have leftover dough? Use this “sweet” dough for simple cookies .

Just roll and cut into your favorite shapes .

cups unbleached

, all purpose flour tablespoons Granulated suGar teaspoon table salt tablespoons

(¾ cup

) unsalted butter

, cut into tablespoons

, room temperature larGe eGG yolks tablespoon ice water teaspoon lemon zest

( optional ) teaspoon pure vanilla extract makes two 9-inch single tarts/pies, or one double-crust pie

Approximate preparation time: 5 minutes

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.

To make this an almond sucrée, substitute ¹⁄³ cup of the all-purpose flour for toasted almonds. 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 72 servings):

For the almond sucrée:

Nutritional information per serving:

BASICS 17

CHERRy CRUmB mUFFINS

A hit at every brunch table .

nonstick cookinG spray c rumb toppinG

½ cup toasted or walnuts pecans

¹⁄³

¼ cup unbleached

, all purpose flour cup liGht brown suGar cup

(½ stick

) unsalted butter , cold and cut into small cubes

¼ teaspoon Ground cinnamon teaspoon salt

¹⁄³

¾ m uffins

1½ cups unbleached

, all purpose flour

½ tablespoon teaspoon teaspoon cinnamon bakinG salt

Ground soda

1 cup cup cup cup

Granulated liGht buttermilk veGetable larGe eGG brown suGar oil suGar teaspoon pure vanilla extract cup dried cherries makes 12 muffins

Approximate preparation time: 15 minutes plus

20 minutes for baking

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.

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.

Add the sugars and buttermilk to the work bowl and process together for about 5 seconds to combine.

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 process for about 4 to 5 seconds. Scrape the work bowl and add the dried cherries, pulse 2 to 3 times to combine.

Scoop muffin batter evenly into the prepared muffin pan. Sprinkle the crumb topping evenly on the tops of each muffin. Bake for 18 to 20 minutes, until a cake tester comes out clean.

Nutritional information per muffin:

18 BREAKFAST & BRUNCH

ZUCCHINI SPICE BREAD

This delicious zucchini bread is so simple to prepare in your

Cuisinart

Food Processor .

1 nonstick cookinG spray

2¼ cups unbleached , all

purpose flour

1 teaspoon teaspoon teaspoon cinnamon bakinG bakinG

Ground soda powder teaspoon Ground cloves teaspoon Ground GinGer teaspoon salt cup toasted walnuts larGe zucchini

, about

½ pound cup liGht brown suGar cup veGetable oil larGe eGG

, liGhtly beaten teaspoon pure vanilla extract makes one 9 x 5-inch loaf, approximately 12 servings

Approximate preparation time: 15 minutes, plus

75 minutes for baking

Preheat oven to 325°F. Coat one 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:

BREAKFAST & BRUNCH 19

mIxED mUSHROOm AND RED PEPPER FRITTATA

Try this frittata paired with a green salad for a light lunch or dinner .

1½

10 ounces

p armesan

, cut into ½inch cubes

Garlic cloves ounces cremini mushrooms red bell peppers

, each cut into

4 strips teaspoon dried thyme tablespoons extra virGin olive oil teaspoon kosher salt

, divided teaspoon freshly Ground black pepper

, divided larGe eGGs makes 10 servings

Approximate preparation time: 25 minutes, plus

15 minutes for baking

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 into 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 scone:

20 BREAKFAST & BRUNCH

WHITE AND SWEET POTATO HASH WITH FENNEL

A twist on traditional hash, this dish could also make a great dinner side dish .

cup fresh parsley small onion , cut into

1inch pieces pound

y ukon

G old potatoes , scrubbed well pound sweet potatoes

, scrubbed well medium fennel bulb tablespoons unsalted butter

, divided teaspoon kosher salt teaspoon freshly

Ground black pepper teaspoon dried thyme makes 5 cups

Approximate preparation time: 10 minutes, plus

25 minutes for cooking

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:

BREAKFAST & BRUNCH 21

ARTICHOKE AND HERB yOGURT DIP

A delicious lowfat dip for crudités or chips .

¹∕

8 ounce

p armesan

, cut into

½inch cubes tablespoons fresh mint cup fresh basil cup fresh parsley jars (12ounce ) artichoke hearts ounces plain low

fat yoGurt teaspoon lemon zest teaspoon freshly Ground black pepper teaspoon kosher salt teaspoon freshly Ground nutmeG makes 4 cups

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.

Allow dip to rest at least 2 hours in refrigerator for flavors to develop. Remove from refrigerator ½ hour before serving.

Nutritional information per serving (¼ cup):

22 APPETIZERS

CHUNKy GUACAmOLE

Make our fresh guacamole for the Sunday game or serve alongside quesadillas for a fun dinner night .

Garlic clove jalapeño pepper , seeded , cut into

1inch pieces

¼ small onion

, cut into

1inch pieces tablespoon cup Grape cilantro tomatoes

3 ripe avocados

, halved

, pits removed

1 to

2 tablespoons fresh lime juice

½ teaspoon kosher salt 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.

Nutritional information per serving (¼ cup):

APPETIZERS 23

HUmmUS

The food processor is a perfect tool for a creamy hummus .

2 cup fresh

i talian parsley leaves teaspoon teaspoon

Garlic lemon clove kosher zest salt

2 cans ( each 15½ ounces ) chickpeas tablespoons tahini

2½ tablespoons water

½ teaspoon Ground cumin

2 tablespoons fresh lemon juice tablespoons extra virGin olive oil makes 2 cups

Approximate preparation time: 10 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Process the parsley, lemon zest, salt, and garlic together, about

6 seconds. Scrape bowl and repeat. Add remaining ingredients and process until smooth, about 1 minute.

Scrape bowl and process again to fully incorporate all ingredients.

Nutritional information per serving (2 tablespoons):

24 APPETIZERS

THREE TOmATO SALSA

Serve warm tortilla chips alongside this fresh and tangy salsa .

1 spriGs fresh cilantro small v idalia onion , cut into

1inch pieces small Garlic clove small jalapeño pepper

, seeded teaspoon sea salt plum tomato

, cut into

1inch pieces

Green hothouse tomato

, cut into 1inch pieces yellow tomato , cut into

1inch pieces teaspoon fresh lime juice makes 2 cups

Approximate preparation time: 10 minutes

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):

APPETIZERS 25

CLASSIC BRUSCHETTA

Classic and delicious .

¹∕

Garlic cloves cup fresh basil cups tomatoes , cut into

1inch pieces teaspoon kosher salt teaspoon freshly Ground black pepper tablespoons extra virGin olive oil tablespoon fresh lemon juice baGuette , cut into

½inch slices smashed Garlic clove makes 30 bruschette

Approximate preparation time: 15 to 20 minutes, including toasting and assembly time

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor and process the 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:

26 APPETIZERS

SPINACH, FETA AND ARTICHOKE

STUFFED mUSHROOmS

A variation of the quintessential hors d’oeuvre .

¾inch slice

f rench bread

, cut into 4 pieces ounce

r omano tablespoons liGhtly toasted pine nuts or walnuts can

(15ounce

) artichokes

, well drained

Gently squeezed in paper towelinG to remove excess moisture

Garlic clove shallot

, about

½ ounce

, peeled ounces fresh spinach

, well washed and dried , touGh stems removed

2 teaspoon herbes de p rovence ounces feta cheese , sliGhtly crumbled

2 ounces cream cheese

( reGular

, not low

- or non fat ), cut into

1inch pieces

30 1½inch white button or cremini mushrooms * makes about 30 1½-inch stuffed mushrooms

Approximate preparation time: 30 to 40 minutes, plus

30 minutes baking and cooling

Insert the small metal chopping blade into the small work bowl of the Cuisinart ® Food Processor and process the bread and

Romano 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.

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.

Rinse and dry the mushrooms thoroughly. Remove the stems and discard or reserve for another use.

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.

*Cremini mushrooms are a darker version of the white button mushroom and have a more intense flavor. When grown to large size (4 to 5 inches in diameter, they become the popular

Portobello mushrooms. In some markets, cremini mushrooms may be labeled “Baby Bellas.”

Nutritional information per piece:

APPETIZERS 27

1½

¹∕

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 .

pounds yellow onions cup unsalted butter teaspoon kosher salt teaspoon freshly Ground black pepper ounces G ruyère pound sirloin steak

8inch flour tortillas olive oil for brushinG makes 16 servings

Approximate preparation time: 1 hour 40 minutes

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 steaks until rare to medium-rare

(steaks will continue to cook in the quesadillas). Allow steaks to cool and then thinly slice.

To assemble: evenly place ¼ cup 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 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:

28 APPETIZERS

GAZPACHO

This delicious soup is perfect all summer long .

¹⁄³

²⁄³ pounds ripe tomatoes on the vine , cut into 1inch pieces

, divided ounces e nGlish cucumber , cut into

1inch pieces

, divided yellow peppers , cut into

1inch pieces

, divided larGe red onion

, cut into

1inch pieces

, divided cups Grape tomatoes

Garlic cloves jalapeño pepper , seeded and cut into

1inch pieces cup cilantro teaspoon paprika cup sherry vineGar slices white bread teaspoon Ground cumin teaspoons kosher salt teaspoon freshly Ground black pepper tablespoon Granulated suGar cup extra virGin olive oil makes 8 cups

Approximate preparation time: 10 to 15 minutes

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 accordingly; serve.

Nutritional information per serving (1 cup):

SOUPS 29

LIGHTENED BROCCOLI AND POTATO SOUP

This soup is a delicious and healthy substitute for other cream soups .

½ ounces

c heddar

Garlic cloves small onion , cut into

1inch pieces tablespoons extra virGin olive oil tablespoon sea or kosher salt , divided

2 teaspoon freshly Ground black pepper

, divided pound potatoes pounds broccoli , stems peeled and florets separated

2½ cups sherry

1 quart veGetable stock

¾ teaspoon lemon zest makes about 10 cups

Approximate preparation time: 25 to 30 minutes

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 large metal chopping blade. With the machine running, drop the garlic cloves through the small feed tube to finely chop. Add the onion to the work bowl and pulse to chop, about 10 pulses.

Heat the olive oil in a large saucepan over low heat.

Add the garlic and onion, with a pinch each of salt and pepper. Sauté until softened, about 8 to 10 minutes.

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.

Raise the heat to medium and add the potatoes, broccoli stems and a pinch each of the salt and pepper; sauté 2 to 3 minutes, and then add the sherry. Let the sherry cook down until almost evaporated. Add the stock and bring to a boil.

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 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.

Add remaining Cheddar.

Taste and adjust seasoning accordingly.

TIP: This soup is very thick, so add more stock if a thinner consistency is desired.

Nutritional information per serving (1 cup):

30 SOUPS

TOmATO SOUP

The ultimate comfort soup, our recipe takes it to the next level with its smoky bacon flavor .

3½

1½

¾ ounces thick

cut bacon

, cut into small dice ounces Grape tomatoes medium onion

, cut into

1inch pieces medium carrots

, cut into

1inch pieces celery stalk , cut into

1inch pieces tablespoons unbleached

, all purpose flour cups whole plum tomatoes in purée ( from about

1½ 28ounce cans

) whole sun

dried tomatoes pinch bakinG soda cups veGetable stock teaspoons dried basil teaspoon dried marjoram teaspoons kosher salt teaspoon freshly Ground black pepper makes about 8 cups

Approximate preparation time: 50 minutes

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 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 accordingly.

Nutritional information per serving (1 cup):

SOUPS 31

ROASTED BUTTERNUT SQUASH SOUP

A hearty, warming soup for a winter evening .

2 pounds butternut squash

, halved and seeds removed

( about two

2pound squash ) tablespoon extra virGin olive oil medium larGe onions , cut into

1inch pieces

4 tablespoons

(½ stick

) unsalted butter

2½ teaspoons kosher salt

, divided

1½

½ tablespoon liGht or dark brown suGar cup finely chopped fresh

GinGer quarts veGetable stock teaspoons Ground nutmeG teaspoon freshly Ground black pepper teaspoon fresh thyme makes about 12 cups

Approximate preparation time: 65 to 75 minutes

Preheat oven to 375°F.

Place squash in a shallow roasting pan. Drizzle olive oil over flesh and into the pan. Turn squash flesh down.

Bake until squash is tender, about 45 minutes.

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Add the onions and pulse to chop, about 8 to 10 pulses.

melt the butter in a 6-quart 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 accordingly.

Nutritional information per serving (1 cup):

32 SOUPS

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 .

pounds yellow onions

, peeled cup

(½ pound

; 2 sticks

) unsalted butter teaspoons kosher salt , divided teaspoon freshly Ground black pepper

, divided ounces

G ruyère tablespoons unbleached

, all purpose flour quarts beef or veal stock spriGs fresh thyme bay leaves cups dry sherry baGuette , cut into

½inch slices makes 20 servings

Approximate preparation time: about 2½ hours

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 leaves. Increase the temperature to medium high and bring the mixture to a simmer. Add the sherry and return to a simmer. Reduce the temperature to low and let cook for 50 minutes. Stir in remaining salt and pepper.

Taste and adjust seasoning accordingly.

While soup is cooking, lightly toast the baguette slices under a broiler; reserve. Once soup is ready, remove bay leaves and thyme sprigs 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):

SOUPS 33

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit – even among non-salad eaters!

1½

3 celery stalks

, cut into

1inch pieces medium carrots

, about

4 ounces , cut into

1inch pieces red onion

, cut into

1inch pieces cup flat leaf parsley scallions

, trimmed and cut into 1inch pieces cucumber , about

12 ounces

, cut into

1inch pieces pound ripe tomatoes

, cut into 1inch pieces cups corn , fresh or frozen thawed can

(15 ounces

) chickpeas teaspoon kosher salt teaspoon freshly Ground black pepper tablespoons

h erbed v inaiGrette ( paGe 8) makes 10 cups

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 into a large mixing bowl. Add the cucumber to the work bowl and pulse to roughly chop, 5 pulses, and add to mixing bowl. Roughly chop the tomatoes by pulsing them with 5 pulses and add to the mixing bowl with the corn and chickpeas. Toss all ingredients together with salt, pepper and vinaigrette. Taste and adjust seasoning accordingly. Serve immediately.

Nutritional information per serving (1 cup):

34 SALADS

CLASSIC COLESLAW

The Cuisinart

Food Processor makes the preparation of this picnic favorite a breeze .

1¼

¼ head Green cabbaGe

, cored and quartered head red cabbaGe

, cored and halved pound carrots fennel bulb teaspoons kosher salt cup mayonnaise teaspoon freshly

Ground black pepper teaspoon Granulated suGar makes 8 cups

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 accordingly.

Nutritional information per serving (1 cup):

SALADS 35

CLASSIC CREAmy CHICKEN SALAD

A delicious dish for a light lunch or dinner .

¼ larGe red onion

( about

1½ ounces ), cut into

1inch pieces stalks celery , cut into

1inch pieces pound poached chicken breast , cut into

1inch pieces cup liGht mayonnaise teaspoon sea salt teaspoon freshly Ground black pepper pinch paprika makes 2 cups

Approximate preparation time: 5 to 10 minutes

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.

Nutritional information per serving (½ cup):

36 SALADS

SHREDDED CARROT SALAD WITH

HONEy-GINGER DRESSING

Healthy, nutritious and delicious .

²⁄³ cup walnut halves

, shells removed

1½ pounds carrots

, cut into

2inch pieces

1 ounce fresh GinGer root , peeled

, cut into

½inch pieces cup plain nonfat yoGurt

, drained

¹⁄³ cup fresh mint leaves

1½ tablespoons honey

²⁄³

¼ cup Golden raisins teaspoon kosher salt pinch of freshly

Ground pepper makes 6 cups

Approximate preparation time: 20 minutes, plus 8 hours (or overnight) to drain yogurt

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 ginger root 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.

*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and place over a bowl. Put yogurt in sieve; cover and refrigerate at least

8 hours or overnight. you may need to drain water from bowl occasionally. Refrigerate thickened yogurt in an airtight container for up to one week.

Nutritional information per serving (½ cup):

SALADS 37

EGGPLANT PARmESAN

Every step of this recipe can be done in the food processor!

4 nonstick cookinG spray

1 to 1¼ pounds eGGplant

½ cup unbleached , all

purpose flour

1½

2 larGe eGGs

( paGe

, cups h erbed b readcrumbs cup olive oil liGhtly beaten ounce p armesan ounces mozzarella cheese , well chilled cups

s imple

t omato

s auce

( paGe 10) makes 8 servings

Approximate preparation time: 45 to 50 minutes, including cooking times

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:

38 ENTRÉES

EGGPLANT CALZONE

A great make-ahead dish to take to a picnic or tailgating party .

1½

¼ 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 recipe

p izza

d ouGh

( paGe 13)

Prepare the Pizza Dough and let rise.

Garlic clove

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Process the garlic, basil and teaspoon cup fresh dried basil parsley ounces mozzarella cheese into 1-

, cold inch and pieces cut 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.

pitted red

2½ black onion

, ounces olives about

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 small eGGplant , about

10 ounces

, quartered lenGthwise tablespoons olive oil

, extra divided virGin 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. cup ricotta teaspoon cheese kosher salt teaspoon freshly Ground black pepper

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.

c ornmeal for sprinklinG

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.

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):

ENTRÉES 39

SPINACH RAVIOLI

Homemade ravioli definitely takes time to make, but it is certainly well worth the effort .

Garlic clove tablespoon olive oil baG (10ounce ) fresh spinach leaves ounces

p armesan lemon pound ricotta teaspoon kosher salt teaspoon freshly Ground nutmeG larGe eGG teaspoon water recipe

p asta

d ouGh

( paGe 14)* makes 30 ravioli

Approximate preparation time: 60 minutes, including rolling

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 10) 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):

40 ENTRÉES

CLASSIC mEATBALLS

A classic recipe to use for meatballs and meatloaf .

¾ medium onion

, about

1½ ounces , cut in quarters cup loosely packed parsley leaves slice day

old firm bread

, torn into pieces pound boneless chuck

, cut into

1inch pieces pound boneless pork , cut into

1inch pieces

2½ tablespoons nonfat dry milk

1 teaspoon kosher salt

¼ teaspoon teaspoon

Ground dried nutmeG thyme

2 larGe eGG tablespoons cold water

( if necessary

) makes approximately 16 meatballs

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 eggs 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):

Nutritional information per serving (one 1-inch slice meatloaf):

ENTRÉES 41

CHICKEN POT PIE

The ultimate comfort food .

2 roasted chicken

, approximately

1inch cubes

4 pounds , chilled and cut into larGe onion , cut into

1inch pieces medium carrots tablespoons unsalted butter larGe waxy potato medium sweet potato

, peeled tablespoons all purpose flour cups chicken broth teaspoon kosher salt teaspoon freshly Ground black pepper cup frozen peas cup frozen pearl onions recipe b uttermilk b iscuits

( paGe

55) nonstick cookinG spray makes one 9 x 13-inch pan, about 12 servings

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 workbowl 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 medium heat. 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 completely, bring 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 one 9 x 13-inch pan with nonstick cooking spray.

Pour filling into the prepared pan. Prepare the biscuit dough.

Top pan with 12 biscuits.

Bake until biscuits are fully baked through and golden brown, about 35 to 40 minutes. Allow pot pies to rest for about 15 minutes before serving.

Nutritional information per serving:

42 ENTRÉES

BRAISED VEAL SHANKS

A perfect, comforting dish for a cold winter evening .

1 teaspoons olive oil veal shanks ( about 4 pounds total

), about

1¼ inches thick , 3 to 3½ inches in diameter

, tied with butcher ' s twine teaspoon kosher salt teaspoon freshly Ground black pepper cup all purpose flour cup parsley pound onions

, cut into

1inch pieces leek , white part only , cleaned well and cut into 1inch pieces medium carrot , cut into

1inch pieces celery stalk , cut into

1inch pieces

Garlic cloves tablespoon unsalted butter teaspoon dried thyme can plum tomatoes

, drained and rouGhly chopped cup dry white wine cup chicken stock , nonfat

, low sodium tablespoon tomato paste bay leaf makes 4 servings

Approximate preparation time: 35 to 40 minutes plus

3 hours for cooking

Put 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 leeks and pulse to chop, about 10 to 12 pulses; remove and reserve separately. Chop the carrots and celery by pulsing, then add to the onion mixture.

Preheat oven to 300°F.

Once the shanks are well browned, add the butter to the casserole. Once melted, stir in the chopped onions, leeks, carrots, celery, garlic, and thyme. Cook until onions are translucent and vegetables are slightly softened, about 5 to 8 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, add remaining salt if necessary and adjust seasoning accordingly.

Serve with pasta, potatoes, or polenta.

Nutritional information per serving:

ENTRÉES 43

CHICKEN mARSALA

This elegant meal is easy enough to prepare any night of the week .

8 leeks

, white parts only ounces baby portobello mushrooms

3½ ounces shiitake mushrooms

8 ounces cremini mushrooms

1 cup m arsala wine cup chicken or beef broth tablespoons cornstarch tablespoons unsalted butter , divided teaspoon kosher salt , divided

½ teaspoon freshly Ground pepper

, divided

2½ pounds chicken breast

, thinly sliced

¼ cup all

unbleached purpose

, flour makes 8 servings

Approximate preparation time: 30 to 35 minutes

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:

44 ENTRÉES

CRAB CAKES

A delicious treat that is easy to make for any occasion .

1½ nonstick cookinG spray ounces lump crabmeat

Garlic clove red bell pepper

, about

7 ounces

, cut into

2inch pieces

Green onions

, cut into

1inch pieces cup parsley teaspoon extra virGin olive oil teaspoon kosher salt teaspoon freshly Ground pepper larGe eGGs , liGhtly beaten cup b asic f resh b readcrumbs

( paGe

5) cup mayonnaise teaspoon w orcestershire sauce teaspoons

o ld

b ay seasoninG teaspoons d ijon style mustard hot sauce , optional makes twelve 3-ounce cakes

Approximate preparation time: 10 minutes plus

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 peppers, green onion and parsley and pulse to coarsely chop, about 10 to 12 pulses.

Put the oil into a large skillet placed over medium heat.

Cook chopped vegetables with salt and pepper until soft, about 5 to 7 minutes. Remove and reserve in a large mixing bowl.

Once vegetables have cooled slightly, add the crab, eggs, breadcrumbs, mayonnaise, Worcestershire, Old

Bay, Dijon and a dash or two of hot sauce if using to the mixing bowl. mix thoroughly but carefully, so not to break up the crab too much. Form mixture into 2-inch round cakes.

Place on prepared baking sheet and bake until crabcakes are evenly golden, about 15 to 20 minutes.

TIP: Substitute cooked fish fillet for the crab to make tasty fishcakes.

Nutritional information per serving (2 crab cakes):

ENTRÉES 45

¹⁄³

VEGETABLE NAPOLEON

This vegetable side dish makes a beautiful presentation and will be sure to impress any crowd .

medium eGGplant

* medium zucchini medium onion medium cremini mushrooms medium tomatoes

, ripe but firm cup extra virGin olive oil teaspoon kosher salt teaspoon freshly Ground black pepper larGe basil leaves ounces soft Goat cheese makes 8 servings

Approximate preparation time: 20 minutes

Preheat the Cuisinart ® Griddler ® in the open position to high.

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.

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:

46 SIDES

STUFFED ROASTED PEPPERS

These hearty peppers can also be served as a main course, and are delicious with our Simple Tomato Sauce .

1½

1 nonstick cookinG spray

Garlic cloves larGe red onion , cut into

1inch pieces tablespoons nonfat dried milk tablespoon fresh i talian parsley teaspoon dried basil teaspoon celery seed teaspoons kosher salt

1½

½ teaspoon freshly Ground black pepper

1¾ pounds pork shoulder

, cut into 1inch pieces

3¾ tablespoons olive oil ounces b asic f resh b readcrumbs

, about

1 cup ( paGe 5) larGe eGG

4 to

6 medium multi

colored peppers , cored with seeds removed makes 4 to 6 peppers

Approximate preparation time: 65 to 70 minutes, including bake time

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 10 times, then run machine to finely chop, about 35 seconds.

Put the olive oil into large skillet over medium heat.

Once oil is heated, add the onion mixture to the skillet; cook until softened, about 5 minutes. Stir in the pork and cook until cooked through, about 10 to 15 minutes; reserve. Stir the breadcrumbs into meat mixture with eggs; combine 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 serving:

SIDES 47

mASHED POTATOES

Try this rich but not too sinful version of the traditional mashed potatoes .

2½ pounds

y ukon Gold potatoes into

, peeled and cut

1inch pieces

10 chives , trimmed , dried well and cut into

1inch pieces

½ ounce

p armesan

, cut into

½inch pieces tablespoons unsalted butter teaspoon kosher salt teaspoon freshly Ground black pepper cup whole milk cup mascarpone cheese makes 5 cups, ten ½-cup servings

Approximate preparation time: 35 minutes

Put the potatoes into 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:

48 SIDES

GRILLED ROSEmARy POTATOES

Rosemary is a perfect partner for these grilled potatoes .

4 pounds new red potatoes tablespoons olive oil teaspoon kosher salt teaspoon freshly

Ground black pepper fresh rosemary spriGs makes about 6 servings

Approximate preparation time: About 40 to

50 minutes

Put whole potatoes into 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:

SIDES 49

GINGER GLAZED CARROTS

A great recipe for getting kids of all ages to eat their vegetables!

¹⁄³

1½

2 ounces fresh GinGer pounds carrots tablespoons unsalted butter teaspoon kosher salt pinch freshly Ground black pepper cup pure maple syrup teaspoons oranGe zest makes 4 cups

Approximate preparation time: 35 minutes

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, salt, pepper, syrup and zest.

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):

50 SIDES

CLASSIC CUISINART

WHITE BREAD

Spoil your family with homemade bread .

2¼ teaspoons active dry yeast

1 tablespoon suGar

Granulated

¹⁄³

5 cup warm water

(105° to 110°f) cups unbleached

, all

purpose flour

1¹⁄³ tablespoons (¼ pound ;

½ stick

) unsalted butter

, cut into 1inch pieces teaspoons salt cups cold water nonstick cookinG spray makes 18 servings (two 9 x 5-inch loaves,

1¼ pounds each)

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.

Place the dough in a lightly floured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours.

Lightly coat two 9 x 5-inch 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 slice:

BREADS 51

CRUSTy FRENCH BREAD

This recipe makes three loaves, which may be too much for your needs .

You can always freeze a loaf for future use .

2¼ teaspoons active dry yeast

1¼ cups warm water ,

(105° to

110°f)

3½

²⁄³

¹⁄³

2 cups all cup cake flour cup

unbleached purpose wheat teaspoons or bread

Germ

, kosher flour salt

¼ cup cold water extra flour for dustinG bread makes two medium baguettes, about ¾ pound each

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.

Place the dough in a lightly floured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours.

Punch dough down and let rise again until doubled in size. (This rise can be omitted if pressed for time, but makes for 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):

52 BREADS

CLASSIC CUISINART

WHEAT BREAD

The nutty flavor of whole wheat makes this bread a favorite .

2¼ teaspoons active dry yeast

1 tablespoon

1 teaspoon plus

Granulated suGar

¹⁄³

4 cup warm water

(105° to

110°f) cups unbleached

, all

purpose flour cups whole wheat flour tablespoons butter , cut into

1inch pieces unsalted tablespoon cup cold nonstick salt water cookinG spray makes 12 servings (one 9 x 5-inch loaf)

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.

Place the dough in a lightly floured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours.

Lightly coat a 9 x 5-inch 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):

BREADS 53

BUTTERy DINNER ROLLS

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

1 cup whole milk

, plus

1 tablespoon for brushinG cup unsalted butter

, plus

2 tablespoons for brushinG cup Granulated suGar teaspoon fine sea salt

, or table salt

2¼ teaspoons active dry yeast

¼ cup warm water

(105º to 110ºf)

4¾ cups unbleached bread flour

1 larGe eGG makes 16 rolls

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 place 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 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):

54 BREADS

BUTTERmILK BISCUITS

These biscuits are so light and delicious that you will want to make them every night .

2¼ cups unbleached

, all purpose flour

¾ cup cake flour

¼ tablespoon tartar tablespoon bakinG soda teaspoon suGar cream of

Granulated

2 tablespoon salt teaspoon freshly Ground black pepper tablespoons (½ cup plus

1 tablespoon

) unsalted butter , cold and cubed cup buttermilk tablespoons unsalted butter , melted makes 12 biscuits

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.

With the machine running, pour the buttermilk through the feed tube and process until just incorporated.

Remove dough from work bowl and place onto 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 serving (1 biscuit):

BREADS 55

POPOVERS

Eat the popovers hot out of the oven to fully appreciate their delicious texture .

1½

¾ cups unbleached

, all purpose flour cup plus

4 teaspoons evaporated milk larGe eGGs tablespoon unsalted butter

, melted teaspoon salt butter or nonstick cookinG spray for pan makes 12 popovers

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:

56 BREADS

CHOCOLATE PECAN PINWHEELS

These cookies are a delicious treat!

2 d ouGh

2¼ cups unbleached , all

purpose flour

1 teaspoon teaspoon suGar salt

Ground cinnamon tablespoons Granulated teaspoon oranGe zest cup (½ pound ; 2 sticks ) unsalted butter

, cold and cut into small cubes

½ ounces cream cheese , cold and cut into small cubes cup sour cream f illinG

½ cup toasted pecans cup chocolate chips cup Granulated suGar cup brown suGar tablespoon Ground cinnamon teaspoon freshly Ground nutmeG

¼ cup heavy cream cup cinnamon suGar makes 4 dozen cookies

Approximate preparation time: 30 minutes, plus 35 minutes for baking

Preheat oven to 375°F. Line two baking sheets with parchment paper.

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.

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.

Once dough has chilled for about 30 minutes, roll each piece out on a lightly floured surface into a rectangle about ¹⁄

-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. Slightly chill. 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:

DESSERTS 57

CLASSIC CHEESECAKE

This simple recipe produces perfect cheesecake every time .

1½

1 butter to prepare the pan recipe G raham c racker c rust

( below

) ounces cream cheese

, room temperature cups Granulated suGar teaspoon salt larGe eGGs

, room temperature teaspoon pure vanilla extract cup ricotta , room temperature cup sour cream

, room temperature makes one 9-inch cake, 12 servings

Approximate preparation time: 15 minutes, plus 3 hours baking/resting and 6-plus hours cooling

Preheat oven to 325°F. Place a large roasting pan on bottom rack of oven and fill with 1 to 2 inches of water.

Butter one 9-inch springform pan.

Prepare the graham cracker crust according to recipe below.

Press the graham cracker crust evenly into the prepared pan.

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Cut each block of cream cheese into 6 pieces and place into the work bowl; pulse 10 times and then process for 45 seconds. Scrape the bowl and add the sugar and salt; process for an additional 30 to 45 seconds until smooth. With the machine running, add the eggs one at a time with the vanilla, until just incorporated. Add the ricotta and sour cream and pulse until all ingredients are just incorporated and homogenous, scraping the bowl as necessary.

Pour filling evenly into the prepared pan and bake in the middle of the oven. Add more water to roasting pan if any has evaporated. Bake for 1 hour. Turn the oven off and let the cake rest in the oven. Do not open the oven door until 2 hours have elapsed.

Remove cheesecake and place on a cooling rack. Once completely cool, wrap well with plastic and refrigerate for at least 6 hours before serving.

Serve with fresh berries and Raspberry Sauce (page 65).

Nutritional information per serving:

GRAHAm CRACKER CRUST

makes one 9-inch pie crust, 12 servings ounces Graham crackers , about

1 sleeve teaspoon Ground cinnamon tablespoons Granulated suGar tablespoons unsalted butter

, melted

Approximate preparation time: 2 minutes

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Break crackers in fours and place in the work bowl; pulse until finely chopped, about 10 to

12 long pulses. Add the cinnamon and sugar and process for

15 seconds. Add the butter and process until ingredients are well combined, about 45 seconds.

Press even amounts of crust into a 9-inch pie or cake plate.

Nutritional information per serving:

DESSERTS

APPLE CRUmB PIE

The adjustable slicing disc makes preparing this pie a breeze .

1 recipe sweet

âte

b risée douGh ( paGe 16) larGe apples

(

Golden delicious , GinGer Gold , or other similar apples

), peeled , cored and halved juice of 2 lemons teaspoon vanilla paste

* cup Granulated suGar tablespoons apricot jam recipe

c rumb

p ie

t oppinG

( below ) makes one 10-inch deep-dish pie, 8 to 12 servings

Approximate preparation time: 55 to 65 minutes, including baking time

Preheat oven to 350°F.

Roll out dough into a 10-inch disc. Fit into an ungreased,

9-inch, 1½-quart ceramic pie baker.

Chill in refrigerator for about 20 minutes.

Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl of the Cuisinart ® Food Processor and slice the apples.

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 specialy stores. If not available, substitute pure vanilla extract.

Nutritional information per serving (based on 12 servings):

¹∕³

1¼

CRUmB PIE TOPPING

Pair this topping with our Apple Crumb recipe, or any fruit-filled pie .

cup toasted pecans cup unbleached

, all purpose flour cup unsalted butter

, cold and cut into cubes teaspoons Ground cinnamon teaspoon salt makes enough crumb topping for one pie

Approximate preparation time: 3 minutes

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):

DESSERTS 59

BANANA CREAm PIE

Everyone will love this Southern-inspired dessert .

1 recipe

c hocolate

c ookie c rust ( below ) firm bananas teaspoon Ground cinnamon recipe liGhter

p astry c ream

( paGe

61) makes one 9-inch pie

Approximate preparation time: 50 minutes, including pastry cream; allow 2 hours for chilling

Preheat oven to 375°F.

Prepare chocolate cookie crust according to recipe.

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:

CHOCOLATE COOKIE CRUST

We love this with our Banana Cream Pie, but it also makes a cheesecake even more decadent .

chocolate wafer cookies , about

½ box teaspoons Granulated suGar cup

(4 tablespoons

) unsalted butter , melted makes 1 cup, 12 servings

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 or cake plate and bake in a

375°F oven for 15 minutes before filling.

Nutritional information per serving:

60 DESSERTS

PASTRy CREAm

This all-purpose pastry cream is a great foundation for fresh fruit tarts – the food processor makes it easy .

1½

2 cups milk cup heavy cream cup Granulated suGar , divided teaspoon salt tablespoon pure vanilla extract larGe eGG yolks tablespoons cornstarch f or a liGhter pastry cream :

½ cup heavy cream

1½ tablespoons confectioners

’ suGar makes about 2¼ cups

Approximate preparation time: 25 minutes, including cooking time

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):

DESSERTS 61

DEEP CHOCOLATE LAyER CAKE

Frost this deep and rich chocolate cake with

Cream Cheese Frosting (below) .

½ butter to prepare the pans cups unbleached , all

purpose flour teaspoon bakinG soda teaspoon bakinG powder teaspoon salt cup Granulated suGar cup brown suGar ounces bittersweet chocolate , chopped cup unsweetened cocoa powder tablespoon espresso powder cup boilinG water cup

(½ pound

; 2 sticks

) unsalted butter , melted and cooled cup buttermilk larGe eGGs tablespoon pure vanilla extract 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

Preheat oven to 350°F. Coat two 9-inch round pans with butter and cut rounds of parchment paper to fit the bottoms of each pan.

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. Add the flour, baking soda, baking powder, salt and sugars and pulse 10 times and then process for

20 seconds to sift.

Place the bittersweet chocolate, cocoa powder and espresso powder into a small bowl and pour the boiling water over ingredients and stir to combine; reserve.

With the machine running, slowly pour the butter through the feed tube. Continue pouring the buttermilk, eggs, and vanilla through the feed tube until ingredients are just combined. Pour the chocolate mixture evenly over the batter and pulse to completely incorporate.

Divide the batter evenly between the two prepared pans. Bake in oven for 45 to 50 minutes, until a cake tester comes out just clean.

Let pans rest on cooling racks for 15 minutes. Remove cake from pans but leave on the racks until completely cool. Once cool, cut each layer in half horizontally to frost with Cream Cheese Frosting and build a four-layer cake, or leave the layers as is and make a thick two-layer cake.

Nutritional information per serving:

CREAm CHEESE FROSTING

makes about 5½ cups

28 ounces cream cheese

( room temperature

), each packaGe of cream cheese cut into

6 pieces

1½ cups (¾ pound ; 3 sticks ) unsalted butter

, room temperature

2 cups confectioners ’ suGar

, sifted teaspoon salt teaspoon pure vanilla extract teaspoons sour cream

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):

62 DESSERTS

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 .

1²⁄³ nonstick cookinG spray cup toasted pine nuts cups unbleached , all

purpose flour cup cornmeal tablespoon bakinG powder teaspoon salt cup

(1½ sticks

) unsalted butter , room temperature , cut into tablespoons cup Granulated suGar teaspoon oranGe or lemon zest larGe eGGs

, room temperature cup olive oil tablespoon pure vanilla extract make one 9 x 5-inch loaf cake

Approximate preparation time: 20 minutes, plus

90 minutes for baking

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 together 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):

DESSERTS 63

DESSERT CRêPES WITH BERRIES

Crépe-making takes some practice, but once you get the technique down it is all worth it .

s weet

c rêpe

b atter

3 larGe eGGs

¾ cup unbleached , all

purpose flour

¼ teaspoon suGar salt tablespoons Granulated teaspoon pure vanilla extract cup whole milk cup

(½ stick

) unsalted butter , melted b erries :

2 cups mixed fresh berries teaspoon oranGe zest teaspoons Granulated suGar m ascarpone c ream :

¹⁄³

1 ounces cup cup superfine suGar teaspoon pure vanilla extract mascarpone heavy cream

¼ pinch salt teaspoon oranGe zest

1 teaspoon unsalted butter confectioners

’ suGar for dustinG makes 6 servings

Approximate preparation time: 25 minutes, not including resting the batter

Insert the large metal chopping blade into the large work bowl of the Cuisinart ® Food Processor. With the machine running, add the eggs to the work bowl. Stir together the flour, salt and sugar and add to the work bowl and mix until just combined. With the machine running, add the vanilla, milk and butter together and process until homogenous. Transfer mixture to a container; cover and let rest in the refrigerator for 2 hours or overnight.

Insert the small metal chopping blade into the small work bowl and add the berries, orange zest and sugar. Process until completely puréed. Strain the purée through a fine mesh strainer and discard the seeds; reserve.

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 crepes 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:

64 DESSERTS

RASPBERRy SAUCE

This raspberry sauce works well with many desserts – pair it with the dessert crêpes and the cheesecake .

cups frozen raspberries

, thawed cup fresh raspberries tablespoons Granulated suGar pinch salt teaspoon oranGe zest makes 2 cups

Approximate preparation time: 5 minutes

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:

DESSERTS 65

BERRy mANGO SmOOTHIE

A delicious smoothie full of anti-oxidants .

1½

1½ medium

larGe ripe bananas

, each broken into 4 pieces cups strawberries

, hulled and quartered pint blueberries pound frozen manGo cups oranGe peach manGo juice or oranGe juice makes eight 1 cup servings.

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large 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 cup:

TROPICAL FRUIT SmOOTHIE

A taste of the tropics anytime .

2 bananas medium peaches , cut into

1inch cubes

, about

2 to

2½ cups

2 cups pineapple , cut into

1inch cubes cups frozen cubed manGo

1¾ cups oranGe peach manGo juice makes eight 1-cup servings

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large bowl of the Cuisinart ® Food Processor. Put the bananas, peaches, pineapple 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 cup:

66 DESSERTS

mANGO SORBET

This sorbet is so fast and easy in the Cuisinart

Food Processor .

²⁄³

3 ounces frozen cubed manGo cup simple syrup

* tablespoons lemon juice small pinch salt makes 2 cups

Approximate preparation time: 5 minutes

Insert the large chopping blade into the large 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.

Nutritional information per ½ cup serving:

*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.

DESSERTS 67

BLUEBERRy mINT SORBET

This refreshing sorbet is perfect in the height of summer .

1 ounces frozen blueberries cup simple syrup * larGe mint leaves tablespoon fresh lemon juice makes about 2 cups

Approximate preparation time: 5 minutes

Insert the large chopping blade into the large 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.

Nutritional information per ½ cup serving:

*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.

BANANA “ICE CREAm”

Frozen bananas give this guilt free dessert a super creamy consistency .

1 bananas

, frozen

, cut into

1 to

2inch pieces tablespoon honey teaspoon pure vanilla extract tablespoon coconut milk pinch salt makes about four 3-ounce servings

Approximate preparation time: 5 minutes

Insert the large chopping blade into the large bowl of the Cuisinart ® Food Processor. Put the bananas, honey, vanilla and coconut milk 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.

Nutritional information per serving:

TIP: Peel and cut your overripe bananas before you freeze them. Wrap each banana separately in plastic.

68 DESSERTS

Key features

Large 12-cup capacity
Multiple blade attachments (implied)
Versatile for various recipes (breakfast to dessert)
Easy-to-follow recipes included
Detailed nutritional information

Frequently asked questions

The booklet includes recipes for basics (like breadcrumbs and butters), marinades & dressings, sauces, doughs, breakfast & brunch items, appetizers, soups, salads, entrees, sides, breads, and desserts.

Recipes are categorized by difficulty: 1 (easy), 2 (medium), or 3 (challenging).

Yes, detailed nutritional information is included for each recipe.