Cuisinart FP-12DCS Instruction Booklet

INSTRUCTION
BOOKLET
Recipe
Booklet
Reverse Side
12-Cup Cuisinart Elite Collection® Food Processor
FP-12DCS
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITIES
FOOD
CAPACITY
12-CUP WORKBOWL
CAPACITY
4-CUP WORKBOWL
Sliced or shredded fruit, vegetables or cheese
12 cups
N/A
Chopped fruit, vegetables or cheese
9 cups
3 cups
Puréed fruit, vegetables or cheese
10 cups cooked
6 cups puréed
3 cups cooked
1½ cups puréed
Chopped or puréed meat, fish, seafood
2 pounds
½ pound
Thin liquid* (e.g. dressing, soups, etc.)
8 cups
3 cups
Cake batter
One 9-inch cheesecake
Two 8-inch homemade layers
(1 box 18.5 oz. cake mix)
N/A
Cookie dough
6 dozen (based on average chocolate
chip cookie recipe)
N/A
White bread dough
5 cups flour
N/A
Whole wheat bread dough
3 cups flour
N/A
Nuts for nut butter
5 cups
1½ cups
* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.
IMPORTANT UNPACKING
INSTRUCTIONS
CAREFULLY REMOVE THE METAL
CHOPPING/MIXING BLADE BY GRASPING
THE CENTER WHITE HUB AND LIFTING IT
STRAIGHT UP. NEVER TOUCH THE BLADES,
AS THEY ARE RAZOR SHARP.
10. Pull out the drawer to the storage case with
the adjustable slicing disc (J), and
CAREFULLY REMOVE IT BY USING THE
PLASTIC HUB. DO NOT TOUCH THE
BLADE; IT IS VERY SHARP. The reversible
shredding disc (K) is also in the drawer.
Carefully remove the slicing disc by using
the plastic hub, and carefully remove the
shredding disc by using the plastic hub.
Remember to lock the parts in the storage
case when not in use.
11. Save the shipping cartons and plastic foam
blocks. You will find them very useful if you
need to repack the processor for moving or
other shipment.
This package contains a Cuisinart Elite
Collection® 12-Cup Food Processor and the
accessories for it:
12- and 4-cup work bowls, work bowl cover,
large and small metal chopping/mixing blades,
dough blade, adjustable slicing disc, reversible
shredding disc, stem adapter, large and small
pushers, spatula, accessory storage case,
cleaning tool and instruction/recipe book.
CAUTION: THE CUTTING TOOLS HAVE VERY
SHARP EDGES. To avoid injury when
unpacking the parts, please follow these
instructions.
1. Place the box on a low table or on the
floor next to the kitchen counter where
you intend to keep the food processor.
Be sure the box is right side up.
2. Open top flaps—there will be a rectangular
block of foam that holds the processor
parts, each fitted into a cavity in the foam.
3. Remove the instruction/recipe book,
cleaning tool and bowl cover (A) from one
side of the foam block. Lift out the large and
small pushers from their space under the
bowl cover in the foam block.
4. Lift out the 12- and 4-cup work bowls (B)
and spatula (C) from the other side of the
foam block.
5. Lift out the foam block and the cardboard
frame.
6. Remove the housing base (D) from one side
of the bottom of the box. Assemble the
work bowls on the base by placing them
over the shaft and using the handle to turn
the work bowl counterclockwise to lock it.
7. Place the food processor on the countertop
or table. Read the Assembly and Operating
Instructions thoroughly before using the
machine.
8. The storage case (E) is on the other side of
the bottom of the box.
9. Lift out the storage case, unlock the cover
and remove the foam block; the small metal
chopping/mixing blade (F), dough blade (G),
large metal chopping/mixing blade (H), and
stem adapter (I), are each in a cavity.
NOTE: We recommend that you visit our
website, www.cuisinart.com for a fast, efficient
way to complete your product registration.
A
B
C
E
D
Storage Cover
with Lock
G
F
Drawer
H
K
I
J
3
IMPORTANT
SAFEGUARDS
7. Do not operate your appliance in an
appliance garage or under a wall cabinet.
When storing in an appliance garage
always unplug the unit from the
electrical outlet. Not doing so could create
a risk of fire, especially if the appliance
touches the walls of the garage or the door
touches the unit as it closes.
Always follow these safety precautions when
using this appliance.
Getting Ready
1. Read all instructions.
Cleaning
2. Blades and discs are sharp. Handle them
carefully.
To protect against risk of electrical shock, do
not put base in water or other liquids.
3. Always unplug from outlet when not in
use, before putting on or taking off parts,
before removing food and before
cleaning. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.
General
1. This appliance should not be used by or
near children or individuals with certain
disabilities.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
2. Do not operate this, or any other motordriven appliance, while under the influence
of alcohol or other substances that affect
your reaction time or perception.
6. Do not operate any appliance with a
damaged cord or plug, or after appliance
has been dropped or damaged in any way.
Return appliance to the nearest authorized
service facility for examination, repair or
electrical or mechanical adjustment.
3. This food processor is UL listed for
household use. Use it only for food
preparation as described in the
accompanying recipe and instruction book.
Do not use this appliance outside of its
intended use.
4. Do not use outdoors.
Operation
4. The use of attachments not recommended
or sold by Cuisinart may cause fire,
electrical shock or personal injury, or
damage to your food processor.
1. Keep hands as well as spatulas and other
utensils away from moving blades or discs
while processing food, to prevent the
possibility of severe personal injury or
damage to food processor. A plastic
scraper may be used, but only when the
food processor motor is stopped.
5. To avoid possible malfunction of work bowl
switch, never store processor with pusher
assembly in locked position.
6. Maximum rating of 6.5 amperes is based
on attachment that draws greatest current.
Other recommended attachments may
draw significantly less current.
2. Avoid contact with moving parts. Never
push food down by hand when slicing or
shredding. Always use pusher.
3. Make sure motor has completely stopped
before removing cover. (If machine does
not stop within 4 seconds after you remove
the pusher assembly, call 1-800-762-0190
for assistance. Do not use the machine.)
NOTICE: If your food processor has a plastic
case, it has a polarized plug (one blade is wider
than the other). As a safety feature, this plug will
fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If
it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature.
4. Never store any blade or disc on motor
shaft. To reduce the risk of injury, no blade
or disc should be placed on the shaft
except when the bowl is properly locked in
place and the processor is in use. Store
blades and discs, as you would sharp
knives, out of reach of children.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
5. Be sure cover and feed tube are securely
locked in place before operating food
processor.
6. Never try to override or tamper with cover
interlock mechanism.
4
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
CONTENTS
Important Unpacking Instructions................ 3
Important Safeguards................................... 4
Introduction .................................................. 5
Features and Benefits .................................. 6
Assembly Instructions, Diagram ...................8
Machine Controls ......................................... 9
Work Bowls .................................................. 9
Machine Functions ....................................... 9
User Guide and Capacity Chart ................. 11
Cleaning, Storage and Maintenance .......... 15
For Your Safety........................................... 15
Technical Data .............................................15
Troubleshooting .......................................... 16
Warranty Information .................................. 17
The lightning flash with arrowhead
symbol within an equilateral triangle
is intended to alert the user to the
presence of uninsulated dangerous
voltage within the product’s enclosure
that may be of sufficient magnitude to
constitute a risk of fire or electric
shock to persons.
The exclamation point within an
equilateral triangle is intended to alert
the user to the presence of important
operating and maintenance (servicing)
instructions in the literature
accompanying the appliance.
SPECIAL CORD SET
INSTRUCTIONS
INTRODUCTION
The food processor that re-invented the art of
food preparation once again leads the way in
innovation! Congratulations on your purchase of
the Cuisinart Elite Collection® 12-Cup Food
Processor – the next generation in culinary
excellence.
NOTICE
If you have a die-cast metal
unit, for your protection, it is
equipped with a 3-conductor
cord set that has a molded
3-prong grounding-type plug,
and should be used in
combination with a properly
connected grounding-type
outlet as shown in Figure A.
Superbly designed for high performance and
ease of use, the Cuisinart Elite Collection®
12-Cup has the power, capacity, versatility,
precision, and accessories to handle any task.
From the two nested and sealed bowls to the
adjustable slicing disc and reversible shredding
disc, these incredible features create multiple
food processors in one!
If a grounding-type outlet is
not available, an adapter,
shown in Figure B, may be
obtained so that a 2-slot wall outlet can be used
with a 3-prong plug. As shown in Figure C, the
adapter must be grounded by attaching its
grounding lug under the screw of the outlet
cover plate.
All of these pioneering, creative elements come
together with Cuisinart’s leading reputation to
give you the Elite Collection® 12-Cup Food
Processor – the finest food prep appliance for
today’s modern kitchen.
NOTE: Do not remove the grounding prong.
CAUTION: Before using an adapter,
it must be determined that the outlet
cover plate screw is properly
grounded. If in doubt, consult a
licensed electrician. Never use an
adapter unless you are sure it is
properly grounded.
Note: Use of an adapter is not
permitted in Canada.
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
DO NOT OPEN
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,
DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY
5
7. Large Chopping/Mixing Blade
Stainless steel in construction, this heavyduty blade will process a variety of food in
your large work bowl. The BladeLock System
enables the blade to stay in place to prevent
leaking, while providing optimal pouring.
FEATURES AND BENEFITS
1. Housing Base and Motor
With a vertically projecting motor shaft,
this powerful base will process through a
variety of recipes with a 1000-watt peak
power induction motor.
8. Dough Blade
Designed for superb results, this blade will
knead through all types of dough. The
dough blade can be used only in the large
bowl.
2. Touchpad Control Panel
These easy-to-clean, electronically
controlled buttons feature On, Off and
Pulse options for every food processing
function. The contemporary blue LED light
will indicate when the unit is powered on.
9. Adjustable Slicing Disc
The versatile 6-in-1 disc allows for thin
to thick slices with 1 to 6mm indicators.
This disc may be used only in the large
bowl.
3. Work Bowls
Designed with maximum versatility, the
work bowl should be selected based on
task appropriateness.
10. Reversible Shredding Disc
Provides the option of either fine or
medium shredding for optimal results.
This disc may be used only in the large
bowl.
These nested bowls feature SealTight ™
technology, which maximizes each bowl’s
processing capacity, ensures safe handling,
and keeps all the ingredients contained in
the bowl you’re using! The bowls also
include a locking feature to prevent them
from coming out of position when pouring,
and finger recesses (a) for user-friendliness.
11. Stem Adapter
This user-friendly tool easily attaches to
either disc or small chopping/mixing blade
to engage the motor shaft.
The large and small work bowls are all
made of durable material with convenient
measurement markings (b) and pour spouts
(c).
12. Spatula
Uniquely designed for use with either
work bowl.
4. Work Bowl Cover with Feed Tube
Work bowl cover with SealTight™ Advantage
feature allows for maximum bowl capacity
during processing and pouring. To remove
the work bowl cover, push in the release
buttons (a) on either side of the handle
interlock (b).
13. Cord Storage (not shown)
Keeps countertops safe and clean by
conveniently wrapping excess cord under
the unit.
14. Accessory Storage Case
This convenient storage case with safety
lock holds all of the blades and discs that
are included with your new food processor.
The Supreme® Wide-Mouth feed tube (c)
accommodates larger ingredients and saves
precutting time.
15. Cleaning Tool
This tool is designed to aid in the cleaning
of the underside of the work bowl cover, by
using either the flat side or the brush side.
5. Pusher Assembly
Secured with a snap-fit, the small pusher
(a) inside the large pusher (b) allows you to
accommodate ingredients of all sizes. The
large pusher lock (c), located on the handle,
enables it to be pulled out to lock and
pushed in to unlock – this feature should be
used when processing heavy loads.
6. Small Chopping/Mixing Blade
This small stainless steel blade will chop or
mix anything in your small work bowl and
also features the BladeLock System.
6
5a
6
5b
7
8
5c
4c
9
4a
4b
3a
11
3c
10
12
3b
3
14
2
1
15
7
ASSEMBLY
INSTRUCTIONS
care. Always check to be sure the blade
is securely locked before turning the
bowl upside down.
Note: The chopping/mixing blades
should not be removed with liquid
contents above the hub of the blade in
the bowls, as this will defeat the
SealTight™ system.
Before first use
Before using your Cuisinart Elite Collection®
12-Cup Food Processor for the first time, wash
the work bowls, work bowl cover, pusher
assembly, blades, discs, and spatula (see
Cleaning Instructions on page 15).
Large Blade Operation
3. With your large work bowl assembled on the
base, grasp the large chopping/mixing blade
by its hub, align it over the center of the
bowl, place it onto the shaft and turn it until
it slides into place. Firmly push down to lock.
Always check to be sure the blade is
securely locked before turning the bowl
upside down. (To remove, first take the bowl
off the base and put it on a flat surface. Rest
the heel of your hand on the rim of the bowl
and pull up gently and carefully.)
1. Place the food processor base on a dry,
level countertop with the controls facing
toward you. Do not plug the unit in until it
is fully assembled.
2. With the large bowl on the base, use
the handle to turn the work bowl
counterclockwise to lock it onto the
housing base.
To use the small bowl, place your thumbs
in the finger recesses and align the pour
spout facing opposite the handle. Push
down to lock.
Large Bowl
& accessories
Dough Blade Operation
4. For use with the large bowl. Carefully lift
and place the dough blade on the shaft
and turn it until it slides into place.
Small Bowl
& accessories
Small Blade Operation
5. With both work bowls assembled on the
base, position the stem adapter over the
center of the bowls, place it on the shaft
and turn it until it slides into place. Grasp
the small chopping/mixing blade by its hub,
place it over the stem adapter, turning it
until it slides into place, and push down
firmly to lock. Always check to be sure
the blade is securely locked before
turning the bowl upside down. (To
remove, first take the bowl off the base
and put it on a flat surface. Rest the heel of
your hand on the rim of the bowl and pull
up gently and carefully.)
Disc Operation
6. When using your large bowl only, position
the stem adapter over the center of the
bowl, place it on the shaft and turn it until it
slides into place. If using the adjustable
slicing disc, use the rotating hub and
indicator markings to select slicing
thickness. Using the plastic hub, align and
insert the disc over the stem adapter.
If using the reversible shredding disc,
determine whether the fine or medium side
will be used and use the plastic hub to
twist into position on the stem adapter. The
plastic hub may be used for removal of this
disc.
Blade Operation
The BladeLock feature is designed to
keep the blade in place during processing,
pouring, lifting, and handling tasks – but is
not permanently attached. Handle with
8
1. With the machine properly assembled and
engaged, and ingredients in the work bowl,
press the Pulse button repeatedly as
needed. The blue LED On light will be
illuminated upon activation.
Cover Operation
7. Place the work bowl
cover onto the work bowl
by positioning it directly
over the bowls, and push
down on the front and
back to lock into place.
WORK BOWLS
Two nested work bowls are provided for a very
versatile processing experience. We recommend
using the work bowls in a manner that will
optimize efficiency. For example, if your recipe
requires using both bowls, begin with the small
bowl to minimize cleaning. This way the small
bowl can serve as a prep bowl to reserve chopped
ingredients for a recipe. A great example of this
would be the Cherry Crumb Muffins recipe on
page 18.
Another way to put the
cover on is by latching
the back on first and then
pushing down on the
front to lock into place.
Be sure both front and
back locks are fully
engaged.
To remove the cover,
push in both sides of the
release button (located
on the cover interlock)
and lift up to remove.
Note that the bowls lock into place to pour while
nested. The convenient finger recesses can be
used to remove the small bowl with ingredients,
or the bowl can remain nested during pouring or
food removal.
Note: The work bowl cover fits, locks
and seals on the large bowl with any
nested bowl combination. The work
bowl cover will become easier to engage
with repeated use.
Chopping certain foods may scratch or cloud the
work bowl; this will not affect the functionality of
your work bowl.
8. Align pusher assembly and activating rod
with the feed tube opening on the work
bowl cover and slide it down completely.
MACHINE FUNCTIONS
9. Plug the food processor into a proper
electrical outlet. It is now ready for use.
(using the Chopping Blade)
Chopping
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seeds and pits. Food should be cut into even,
½- to 1-inch pieces. Foods cut into same size
pieces produce the most even results.
Note: The bowl, lid and pushers must be
securely in place for the unit to operate.
MACHINE CONTROLS
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For the finest chop, either hold the pulse down
or press ON to run the machine continuously.
Watch ingredients closely to achieve desired
consistency and scrape the work bowl as
necessary.
On Button
The On control is a continuous button that
allows the machine to run until OFF is selected.
1. Properly assemble and engage the
machine.
Puréeing
2. Add ingredients to the work bowl, either
through the feed tube or directly into the
bowl.
(using the Chopping Blade)
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vegetables: Ingredients should be cut into
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easiest when all the pieces are equal in size.
Pulse to initially chop and then process ON
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cooked white potatoes. (see Mashed Potato
recipe on page 48.)
3. Press the On button. The blue LED light will
illuminate and the motor will start.
4. Press the Off button when finished.
Pulse Button
The Pulse control is a momentary button that
allows the machine to run only while it is being
pressed. This capability provides more accurate
control of the duration and frequency of
processing. Unless otherwise specified, a pulse
is about one second.
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the solids from the liquid and process the
solids alone. Add cooking liquid and process
as needed.
9
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cheese is well chilled before shredding.
Kneading
(using the Dough Blade or
the Metal Chopping Blade)
ACCESSORY
STORAGE CASE
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through yeast dough, while the metal
chopping blade is ideal for pastry doughs.
Operating The Lock
rThe pusher lock is recommended to be in the
locked position when kneading dough to avoid
it from moving around – some vibration is still
normal.
To unlock turn counterclockwise. Gently lift up
the transparent cover. Do not
force the cover open when the
knob is in the locked position. To
lock, gently close the cover and
turn the knob clockwise.
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bowl only.
Inserting Accessories
Slicing (using the Adjustable
Slicing Disc)
The Accessory Storage Case cover houses the
(A) large metal blade in the right cavity, the (B)
dough blade in the back cavity, and the (C)
small metal blade in the left cavity. Hold each
piece carefully by the center hub. WARNING:
DO NOT TOUCH METAL BLADES, AS DOING
SO MAY RESULT IN INJURY. The (D) stem
adapter fits in the long center opening. Insert
the stem adapter with the thinner, plastic end
towards the back.
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to slice. For smaller amounts of food, use the
smaller feed tube. For cheese slicing, always
use the large feed tube. The food will dictate
the amount of pressure: Use light pressure for
soft foods, medium pressure for medium
foods, and firm pressure for harder foods.
Always process with even pressure.
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horizontally in the feed tube and process with
even pressure to create long, plank-like slices.
Replace stack of slices in feed tube vertically
and process again using even pressure.
B
C
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slice on the bottom of the food so that it sits
upright in the feed tube. If food does not fit in
the feed tube, cut in half or quarters to fit.
Process with even pressure.
D
A
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food sits upright in the feed tube. Take
advantage of the smaller feed tube if
appropriate.
E&F
Icons embossed on the inside surface of the
Accessory Storage Case show proper
placement of the blades.
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is well chilled before slicing.
The discs are housed in the drawer at the lower
end of the Accessory Storage Case. The (E)
reversible shredding disc gets inserted first (on
either side). Then the (F) adjustable slicing disc
rests over the shredding disc with the plastic
hub facing up. The words “shredding” and
“slicing” are printed in the drawer as a reminder
of the correct disc positions.
Shredding (using the Reversible
Shredding Disc)
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shred. For smaller amounts of food, use the
smaller feed tube. For cheese shredding,
always use the large feed tube. The food will
dictate the amount of pressure: Use light
pressure for soft foods, medium pressure for
medium foods and firm pressure for harder
foods. Always process with even pressure.
Carefully hold discs by center hub for inserting
and removing from the storage case.
WARNING: CUTTING EDGES OF FOOD
PROCESSOR DISCS ARE VERY SHARP.
ALWAYS KEEP FINGERS AWAY FROM
SHARP SIDE.
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spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.
10
USER GUIDE & CAPACITY CHART
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
FRUITS
Metal Blade
Chop
1 pound = 3 cups
Metal Blade
Purée
1 pound = 3 cups
Slicing Disc
Shredding Disc
Slice
Shred
1 apple = ¾ cup
1 apple = ¾ cup
Cut into 1-inch pieces; pulse to chop – process for
fine chop.
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Avocados
Metal Blade
Metal Blade
Chop
Purée
1 medium = 1 cup
1 medium = 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Bananas
Metal Blade
Slicing Disc
Purée
Slice
3 medium = 1 cup
1 pound = 2 cups
Process to purée ripe bananas.
Light pressure for firm bananas.
Berries
Metal Blade
Purée
Process until puréed. Strain to remove seeds. Thaw
frozen berries before processing.
Slicing Disc
Slice
1 pint fresh = 2 cups; 10
ounce-bag frozen = 1½
cups
1 pint = 2 cups
Metal Blade
Chop
1 medium = 4 cups
Cut flesh into 1-inch pieces; pulse to chop. Process to
finely chop.
Shredding Disc
Shred
1 medium = 4 cups
Cut flesh to fit feed tube, medium pressure.
Kiwis
Slicing Disc
Slice
2 kiwis = ¾ cup
Chill and peel; light pressure.
Mangoes
Metal Blade
Metal Blade
Chop
Purée
1 medium = ¾ to 1 cup
1 medium = ¾ to 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peaches/
Nectarines
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; peel and process to purée.
Remove pit, light pressure.
Citrus Fruits;
Lemons, Limes &
Oranges
Metal Blade
Chop
For medium fruit:
1 lemon = 2 to 3 teaspoons
zest; 1 lime = 1 tsp zest;
Zest: use vegetable peeler to remove rind; process. For
the finest chopped zest, add small amount of sugar to
chop with zest
Slicing Disc
Slice
1 orange = 1½ tablespoons
zest
Trim ends; place upright in feed tube. Medium pressure.
Dried (sticky)
Fruits
Metal Blade
Chop
1 pound = 2½ cups
Chill fruit. Add some flour from recipe to work bowl.
Process using short pulses until desired consistency.
VEGETABLES
Metal Blade
Slicing Disc
Purée
Slice
1 cup = ½ cup purée
1 pound = 3 cups
Process to purée cooked beans.
“French-cut”: trim beans; stack in feed tube horizontally.
Light pressure.
Broccoli/
Cauliflower
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound raw = 2 cups
1 pound cooked = 1 cup
Broccoli stems only
Broccoli stems only
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cabbage
Metal Blade
Chop
2 pounds = 8 cups
Slicing Disc
Slice
2 pounds = 8 cups
Shredding Disc
Shred
2 pounds = 8 cups
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Cut in wedges to fit feed tube; remove center core. Light
to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
Metal Blade
Chop
1 pound (6 med) = 3 cups
Metal Blade
Purée
Slicing Disc
Slice
2 med cooked = ½ cup
purée
1 pound (6 med) = 3 cups
Shredding Disc
Shred
1 pound (6 med) = 2½ cups
Apples
Coconuts
Beans - Green,
Wax
Carrots
11
Strawberries: remove stems; stack berries on their side.
Medium pressure.
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Process to purée.
Small rounds: trim; place upright in feed tube. Long
slices: trim; place horizontally in feed tube. Medium to
firm pressure.
Small shreds: trim; place upright in feed tube. Long
shreds: trim; place horizontally in feed tube. Medium to
firm pressure.
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
Celery
Metal Blade
Chop
2 medium stalks = ½ cup
Slicing Disc
Slice
2 medium stalks = ½ cup
Cut into 1 inch pieces; pulse to chop to desired
consistency.
Trim; place upright in feed tube. Medium pressure.
Metal Blade
Chop
1 medium = 1½ cups
Cut into 1-inch pieces; pulse to chop.
Slicing Disc
Slice
1 medium = 1½ cups
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in feed
tube. Medium pressure.
Shredding Disc
Shred
1 medium = 1½ cups
Shreds: trim; place upright in feed tube. Medium
pressure. Long shreds: trim; place horizontally in feed
tube. Medium pressure.
Garlic
Metal Blade
Chop
1 head = 12 to 16 cloves;
1 medium clove = ½
teaspoon
Peel; with machine running, drop cloves through feed
tube to finely chop.
Ginger
Metal Blade
Chop
Slicing Disc
Shredding Disc
Slice
Shred
1-inch pieces = 1
tablespoon
4 ounces = ½ cup
4 ounces = ½ cup
Peel; cut into ½-inch pieces. With machine running, drop
through feed tube to finely chop.
Peel; place upright in feed tube. Medium pressure.
Peel; place upright in feed tube. Medium pressure.
Herbs - Fresh
Metal Blade
Chop
1 cup loosely packed = ¹∕³
cup
Herbs, work bowl and blade should be clean and
completely dry. Pulse to roughly chop. Process to finely
chop. Keep up to 10 days in airtight bag in refrigerator.
Jalapeño
Metal Blade
Chop
Slicing Disc
Shred
1 medium pepper = 3
tablespoons
1 medium pepper = ¼ cup
Remove seeds and stem. With machine running, drop
halved pepper through feed tube to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Place upright in feed tube for
narrow slices, horizontally for longer slices.
Metal Blade
Chop
1 pound = 2 cups
Slicing Disc
Slice
1 pound = 2 cups
Clean leeks; trim, discard dark green parts. Cut into
1-inch pieces; pulse to chop.
Clean leeks as above. Place upright in feed tube;
medium pressure. Long slices: trim; place lengthwise in
feed tube. Medium pressure.
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 6 cups
1 pound = 5 cups
Cut into even pieces; pulse to chop.
Pack feed tube. Light pressure.
Shredding Disc
Shred
1 pound = 5 cups
Pack feed tube. Light pressure.
Onions
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
1 medium = ¾ to 1 cup
Cut into 1-inch pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Peppers - Bell
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
1 pound = 3 cups
Cut into 1-inch pieces; pulse to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Halve or quarter and place
upright in feed tube for narrow slices, horizontally for
longer slices.
Pickles
Metal Blade
Slicing Disc
Chop
Slice
1 medium = ¾ cup
1 medium = ¾ cup
Cut into 1-inch pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally for
longer slices. Medium pressure.
Potatoes
Metal Blade
Metal Blade
Chop
Purée
Slicing Disc
Slice
1 pound = 3½ to 4 cups
1 cup cooked (1-inch
pieces) = ½ cup
1 pound = 3½ to 4 cups
Shredding Disc
Shred
1 pound = 3½ to 4 cups
Raw potatoes: cut into 1-inch pieces; pulse to chop.
Sweet potatoes/yams: cut into 1-inch pieces; pulse to
chop.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes; firm pressure for sweet
potatoes/yams; light pressure for partially cooked
potatoes.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes. Note: keep sliced or
shredded raw potatoes in cold water to avoid
discoloration; dry well before using. Mashed potatoes:
process cooked white potatoes through medium
shredding disc to avoid a gluey consistency.
Cucumbers
Leeks
Mushrooms
12
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
Radishes
Metal Blade
Chop
½ pound = 1½ cups
Slicing Disc
Shredding Disc
Slice
Shred
½ pound = 1½ cups
½ pound = 1½ cups
Cut into 1-inch pieces; pulse to chop. Process to finely
chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Scallions
Metal Blade
Slicing Disc
Chop
Slice
1 to 2 = ¼ cup
1 to 2 = ¼ cup
Cut into 1-inch pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: trim; place
lengthwise in feed tube. Medium pressure.
Spinach
Metal Blade
Metal Blade
Chop
Purée
Pulse to chop.
Process to purée.
Slicing Disc
Slice
1 pound raw = 10 cups raw
1 pound raw = 1½ cups
cooked
1 pound raw = 10 cups raw
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 3 cups
1 pound = 3 cups
Shredding Disc
Shred
1 pound = 3 cups
Cut into 1-inch pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Long slices:
trim; place horizontally in feed tube. Medium pressure.
Shredding: trim; place upright in feed tube. Long shreds:
trim and place horizontally in feed tube. Medium
pressure.
Metal Blade
Metal Blade
Purée
Chop
½ pound = 1 cup
¼ pound = 1 cup
Cut into 1-inch pieces. Process soft cheeses until smooth.
Cut into 1-inch pieces; pulse to chop.
Shredding Disc
Shredding Disc
Med. Shred
Fine Shred
¼ pound = 1 cup
¼ pound = 1 cup
Chill well; medium pressure. Mozzarella should be frozen
for 25 to 30 minutes before shredding.
Firm Cheeses;
Cheddar, Swiss,
Edam & Gouda
Metal Blade
Slicing Disc
Shredding Disc
Shredding Disc
Chop
Slice
Med. Shred
Fine Shred
¼ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
Cut into ½- to 1-inch pieces; temperature not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
Hard Cheeses;
Parmesan &
Romano
Metal Blade
Chop
¾ pound = 3 cup
Shredding Disc
Shredding Disc
Med. Shred
Fine Shred
¼ pound = 1 cup
¼ pound = 1 cup
Cut into ½- to 1 inch pieces; temperature not critical.
*Never process cheese that cannot be pierced with the
tip of a sharp knife.
Cheese should be room temperature.
Cheese should be room temperature.
Zucchini/Summer
Squash
CHEESES
Soft Cheeses;
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel
Paese
ADDITIONAL
FOODS
Roll leaves together and place upright in feed tube;
medium pressure.
As with all fruit and cooked vegetable purées, cut
ingredients into 1-inch pieces. Steam cooked ingredients
until completely soft. Pulse to chop, then process until
completely smooth. To ensure there are no lumps, press
mixture through a fine mesh strainer. Keeps well frozen
in ice cube trays for individual 1-ounce portions.
Baby Food
Metal Blade
Purée
Butter
Metal Blade
Chop
¼ pound (1 stick) = ½ cup
Slicing Disc
Slice
¼ pound (1 stick) = ½ cup
Metal Blade
Chop
1-ounce = ¼ cup grated
Shredding Disc
Shred
1-ounce = ¼ cup grated
Cut into ½- to 1-inch pieces (or use chocolate chips).
Pulse to start, then process to desired consistency.
Texture will appear more rounded than grated.
Chill chocolate; medium to firm pressure.
Metal Blade
Chop
12 to 14 graham wafers =
1 cup crumbs; 1 slice bread
= ½ cup crumbs
Break up ingredients into ½- to 1-inch pieces. Process
until fine. Breadcrumbs: make from fresh, stale or
toasted bread.
Chocolate
Crumbs; Bread,
Cookies &
Crackers
13
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: process flavoring
ingredients before adding butter. Pastry: cut butter into
small cubes; freeze before using.
Butter should be cold, not frozen; medium pressure.
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
Egg Whites
Metal Blade
Chop
8 egg whites = 1 cup firm
whites
Egg whites should be room temperature; add 1
teaspoon lemon juice or vinegar per white. Process in
an absolutely clean bowl for 1 to 2½ minutes until
surface develops ridges and mass of whites almost
stops moving. These egg whites should not be used in
meringues. For whipped egg whites with volume, whip
with whisk or electric mixer.
Meat, Poultry &
Fish
Metal Blade
Chop
2 pound boneless = 4 cups
Metal Blade
Purée
1 pound boneless = 2 cups
Slicing Disc
Slice
1 pound boneless = 2 cups
Cut very cold raw or cooked meat/poultry/fish into
1-inch pieces; pulse to chop. Process for a few seconds
at a time for a finer chop. Check texture often to avoid
overprocessing.
Cut very cold raw or cooked meat/poultry/fish into
1-inch pieces; pulse to chop. Process continuously until
desired texture.
Slicing cooked meat/poultry: be sure it is very cold. Use
a single chunk of meat at a time. Slicing raw meat/
poultry: cut to fit feed tube; wrap in plastic to briefly
freeze. Raw meat is ready to slice when hard to the
touch but can easily be pierced with tip of a sharp knife.
*Slicing meats works best when semi-frozen.
Milk Shakes/
Smoothies
Metal Blade
Chop/ Purée
Can make up to 16
8-ounce servings.
Milkshakes: add ice cream first; process and add milk
through feed tube. Smoothies: add fruit first, then add
the liquid while processing.
Nuts
Metal Blade
Chop
¾ pound = 3 cups
Metal Blade
Purée
¼ pound = 1 cup
Slicing Disc
Shredding Disc
Slice
Shred (fine/med.)
¼ pound = 1 cup
¼ pound = 1 cup
Pulse to chop. Hardness of nut dictates amount and
time of processing. If either flour or sugar is added to
nuts during processing, they can be processed as long
as possible without becoming butter. Coarsely chopped
nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3
times, then process 20 to 30 seconds, watching
carefully for desired consistency.
Nut butter: process nuts 2 to 3 minutes, scraping bowl
as necessary. For smoothest consistency, add some oil
to nuts while processing.
Medium pressure; nuts will have a coarse texture.
Medium pressure; nuts will have a fine/medium texture.
Granulated Sugar
(to make extra
super-fine sugar)
Metal Blade
Chop
1 pound = 2 cups
Process 1 minute, or until fine.
Tofu
Metal Blade
Purée
10 ounces = ¾ cup
Drain; process 2 minutes or until smooth.
Whipping Cream
Metal Blade
Chop
1 cup = ½ cup whipped
Process well-chilled cream until cream begins to
thicken. Add sugar as desired; process continuously until
cream reaches desired consistency (about 3 to 4
minutes).
Pastry Dough
Metal Blade
Mix
Batters
Quick Bread,
Cake & Cookies
Metal Blade
Mix
First sift dry ingredients together by processing; remove
and reserve. Process the fats and sugars together and
then add any remaining liquid ingredients. Pulse in
reserved dry ingredients. Any ingredients that need to
be coarsely chopped can be added with dry ingredients.
For finely chopped ingredients, chop separately in small
work bowl and then add to batter at the end.
Yeast Dough
Breads
Metal Blade
Dough Blade
Mix
Knead
TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons
dry active yeast. Sugar/honey aids in activating yeast,
so add a small amount, about 1 teaspoon, to the warm
liquid/yeast mixture when proofing. Food processor can
handle up to 5 cups white flour for a yeast bread dough.
The dough should have a soft, pliable texture and feel
only slightly tacky.*
Sweet Dough
Breads & Coffee
Cakes
Metal Blade
Dough Blade
Mix
Knead
See TIPS above, but keep in mind that sweet doughs
will be rich and sticky and may not clean sides of bowl;
bowl may need to be scraped. Sweet doughs require
less kneading once the ingredients are mixed.*
DOUGHS
Pulse mixture until it has consistency between cornmeal
and small pebbly crumbs. Add water, 1 tablespoon at a
time; pulse until a dough forms.
Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough.
*See troubleshooting for additional direction and techniques.
14
be clean when they are put into the Accessory
Storage Case. The Accessory Storage Case is
not meant for temporary storage of soiled
blades between periods of use.
CLEANING, STORAGE
AND MAINTENANCE
Keep your Cuisinart Elite Collection® 12-Cup
Food Processor ready to use on the kitchen
counter. When not in use, leave it unplugged.
Four rubber feet on the underside keep the base
from moving on most work surfaces when the
machine is processing heavy loads. If the feet
leave spots on the counter, spray them with a
spot remover and wipe with a damp sponge. If
any trace of the spot remains, repeat the
procedure and wipe the area with a damp
sponge and nonabrasive cleaning powder.
Keep the blades and discs out of the reach of
children.
All parts except the housing base are
dishwasher safe, and we recommend washing
them in the dishwasher on the top rack only.
Due to intense water heat, washing the work
bowls, cover and accessories on the bottom
rack may cause damage over time. Insert the
cover with the feed tube facing up to ensure
proper cleaning of the seal. (Note: The seal is
not removable and water will drain properly.)
Insert the work bowls and pushers upside down
for drainage. Remember to unload the
dishwasher carefully wherever you place sharp
blades and discs.
IMPORTANT: Never store any blade or disc on
the motor shaft. No blade or disc should be
placed on the shaft except when the processor
is about to be used.
Maintenance:
Any other servicing should be performed
by an authorized service representative.
FOR YOUR SAFETY
Like all powerful electrical appliances, a food
processor should be handled with care. Follow
these guidelines to protect yourself and your
family from misuse that could cause injury.
To simplify cleaning, rinse the work bowls,
cover, pusher assembly and blade or disc
immediately after use so food won’t dry on
them. Be sure to place the pushers upside
down for drainage. If food lodges in the pusher,
remove it by running water through it, or use a
bottle brush.
Handle and store metal blades and discs
carefully. Their cutting edges are very sharp.
Always place the stem adapter on the motor
shaft before assembling the discs.
If you wash blades and discs by hand, do it
carefully. When handling, use the plastic hubs
on the blades and plastic hub for the discs.
Avoid leaving them in soapy water where they
may disappear from sight. To clean the metal
blade, fill the work bowl with soapy water, hold
the blade by its plastic center and move it
rapidly up and down on the center shaft of the
bowl. Use of a spray attachment is also
effective. If necessary, use a brush.
Never put blades or discs on the motor shaft
until the work bowl is locked in place.
Always be sure that the blade or disc is down
on motor shaft as far as it will go.
Always insert chopping blade and dough blade
in the work bowl before putting ingredients in
bowl.
When slicing or shredding food, always use the
pusher. Never put your fingers or spatula into
feed tube.
The work bowls are made of durable plastic
that is shatter resistant and heat resistant. They
should not be placed in a microwave oven, as
the aperture at the front of the pusher houses
the metal rod that activates the motor.
Always wait for the blade or disc to stop
spinning before you remove the pusher
assembly or cover from the work bowl.
The housing base may be wiped clean with a
soapy, nonabrasive material. Be sure to dry
once clean.
Always unplug the unit before removing food,
cleaning, or putting on or taking off parts.
Always remove work bowl from base of machine
before you remove chopping blade or dough
blade.
The Accessory Storage Case is made of a highimpact plastic that has a smooth, easy-to-clean
surface. Occasionally, wipe your Accessory
Storage Case with a cloth or sponge that has
been dipped in warm soapy water. To remove
stubborn spots, use a mild soap solution, then
wipe with a damp sponge. Do not put the
Accessory Storage Case in the dishwasher.
Blades, stem adapter and discs should always
TECHNICAL DATA
The motor in your food processor operates on a
standard line operating current. The appropriate
voltage and frequency for your machine are
shown on a label on the bottom of the base.
15
If not, add more flour, 1 tablespoon at a
time until the motor speeds up. Process
until dough cleans the sides of the work
bowl.
An automatic, temperature-controlled circuit
breaker in the motor ensures complete
protection against motor burnout. If the
processor runs for an exceptionally long time
when chopping, mixing or kneading a thick or
heavy mixture in successive batches, the motor
may overheat. If this happens, the processor will
stop. Turn it off and wait for the motor to cool
before proceeding. It will usually cool within 10
minutes. In extreme cases, it could take an hour.
2. Problem: Blade doesn’t incorporate
ingredients.
Solution:
r"MXBZTTUBSUUIFGPPEQSPDFTTPSCFGPSF
adding liquid. Add liquid in a slow, steady
stream, allowing the dry ingredients to
absorb it. If too much liquid is added,
wait until ingredients in the work bowl
have mixed, then add remaining liquid
slowly (do not turn off the machine). Pour
liquid onto dough as it passes under feed
tube opening; do not pour liquid directly
onto bottom of the work bowl.
Safety switches prevent the machine from
operating when the work bowl or the cover is
not locked into position. The motor stops within
seconds when the motor is turned off, and when
the pusher assembly is removed, a fast-stop
circuit also enables the motor to stop within
seconds.
Cuisinart offers a Limited Three-Year Warranty
on the entire machine.
3. Problem: Blade rises in work bowl.
Solution:
r&YDFTTJWFMZTUJDLZEPVHIDBODBVTFCMBEF
to rise. Reinsert blade and immediately
add 2 tablespoons of flour through the
feed tube while the machine is running.
TROUBLESHOOTING
Food Processing
1. Problem: The food is unevenly processed.
4. Problem: The large pusher moves when
processing dough or other heavy loads.
Solution:
r5IFJOHSFEJFOUTTIPVMECFDVUFWFOMZ
into ½- to 1-inch pieces before
processing.
Solution:
r5IFQVTIFSMPDLGFBUVSF MPDBUFEBCPWF
the handle, should be pulled out (some
vibration is normal).
r1SPDFTTJOCBUDIFTUPBWPJE
overloading.
2. Problem: Slices are uneven or slanted.
5. Problem: Dough doesn’t clean inside of
the work bowl.
Solution:
r1MBDFFWFOMZDVUGPPEJOUPUIFGFFEUVCF
r"QQMZFWFOQSFTTVSFPOUIFQVTIFS
Solution:
r"NPVOUPGEPVHINBZFYDFFENBYJNVN
capacity of your food processor. Remove
half and process in two batches.
r%PVHINBZCFUPPESZ TFFOVNCFS r%PVHINBZCFUPPXFU TFFOVNCFS 3. Problem: Food falls over in feed tube.
Solution:
r-BSHFGFFEUVCFNVTUCFQBDLFEGVMM
for best results. If processing smaller
quantities, use the small feed tube.
6. Problem: Nub of dough forms on top of
blade and does not become uniformly
kneaded.
4. Problem: Some food remains on top
of the disc.
Solution:
r4UPQNBDIJOF DBSFGVMMZSFNPWFEPVHI divide it into 3 pieces and redistribute
them evenly in the work bowl.
Solution:
r*UJTOPSNBMGPSTNBMMQJFDFTUPSFNBJO
cut remaining bits by hand and add to
processed ingredients.
7. Problem: Dough feels tough after kneading.
Dough Processing
Solution:
rDivide dough into 2 or 3 pieces and
redistribute evenly in bowl. Process 10
seconds or until uniformly soft and pliable.
1. Problem: Motor slows down.
Solution:
r"NPVOUPGEPVHINBZFYDFFENBYJNVN
capacity of your food processor. Remove
half and process in two batches.
r%PVHINBZCFUPPXFU TFFOVNCFS If motor speeds up, continue processing.
16
motor to work harder. Simply reposition the
food in the feed tube and try again.
8. Problem: Dough is too dry.
Solution:
r8IJMFNBDIJOFJTSVOOJOH BEEXBUFS tablespoon at a time until dough cleans
the inside of the bowl.
r5IFNBYJNVNMPBEDBQBDJUZNBZIBWF
been exceeded. Remove some of the
ingredients and continue processing.
5. Problem: It is difficult to remove the
chopping/mixing blade from the work bowl.
9. Problem: Dough is too wet.
Solution:
r8IJMFNBDIJOFJTSVOOJOH BEEGMPVS tablespoon at a time until dough cleans
the inside of the bowl.
Solution:
r5IFTFJOOPWBUJWFCMBEFTIBWFCFFO
designed to lock in the work bowl to
prevent them from falling out when
emptying the contents of the bowl. Using
extreme care, use a little extra force to
remove the blade.
Technical
1. Problem: The motor does not start.
Solution:
r5IFSFJTBTBGFUZJOUFSMPDLUPQSFWFOUUIF
motor from starting if it is not properly
assembled. Make sure the work bowl
and work bowl cover are securely locked
into position.
6. Problem: The food processor vibrated/
moved around the countertop during
processing.
Solution:
r.BLFTVSFUIFSVCCFSGFFUBUUIFCPUUPNPG
the unit are clean and dry. Also make sure
that the maximum load capacity is not
being exceeded.
r*GZPVBSFTMJDJOHPSTISFEEJOHBOEUIF
above solution does not work, make sure
that the food contents in the feed tube are
cut below the maximum fill line so that the
activation rod can engage the motor.
r5IJTJTOPSNBMBTTPNFIFBWJFSMPBET FH slicing/shredding cheese) may require the
motor to work harder.
r*GUIFNPUPSTUJMMXJMMOPUTUBSU DIFDLUIF
power cord and outlet.
7. Problem: The large pusher falls out when the
cover is turned upside down.
2. Problem: The food processor shuts off
during operation.
Solution:
Solution:
r5IFDPWFSNBZIBWFCFDPNFVOMPDLFE
check to make sure it is securely in
position.
r5IFQVTIFSMPDLGFBUVSF MPDBUFEBCPWFUIF
handle, should be pulled out.
WARRANTY
FULL TEN-YEAR
MOTOR WARRANTY
r"TBGFUZQSPUFDUPSJOUIFNPUPSQSFWFOUTUIF
motor from overheating, which is caused by
excessive strain. Press the Off control
button and wait 10 to 15 minutes to allow
the food processor to cool off before
resuming.
LIMITED THREE-YEAR
WARRANTY
3. Problem: The food processor cover
becomes unlatched in the back and/or
makes a loud noise.
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart
Elite Collection® 12-Cup Food Processor
that was purchased at retail for personal,
family or household use. Except as otherwise
required under applicable law, this warranty is
not available to retailers or other commercial
purchasers or owners.
Solution:
r5IFCBDLPGUIFDPWFSCFDPNJOHVOMBUDIFE and any related noise, will not prevent the
unit from working. Simply push down to
lock the back into position.
4. Problem: The motor slowed down during
operation.
We warrant that your Cuisinart Elite Collection®
12-Cup Food Processor will be free of defects
in materials and workmanship under normal
home use for three years from the date of
original purchase.
Solution:
r5IJTJTOPSNBMBTTPNFIFBWJFSMPBET FH slicing/shredding cheese) may require the
17
take the product to an independent repair
facility if service or repair can be economically
accomplished. Cuisinart and not the consumer
will be responsible for the reasonable cost of
such service, repair, replacement, or refund for
nonconforming products under warranty.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration. However,
product registration does not eliminate the
need for the consumer to maintain the original
proof of purchase in order to obtain the
warranty benefits. In the event that you do not
have proof of purchase date, the purchase date
for purposes of this warranty will be the date of
manufacture.
California residents may also, according to their
preference, return nonconforming products
directly to Cuisinart for repair, or if necessary,
replacement, by calling our Consumer Service
Center toll-free at 1-800-726-0190.
If your Cuisinart Elite Collection® 12-Cup Food
Processor should prove to be defective within
the warranty period, we will repair it, or if we
think necessary, replace it. To obtain warranty
service, simply call our toll-free number
1-800-726-0190 for additional information from
our Customer Service Representatives, or send
the defective product to Customer Service
at Cuisinart, 7475 North Glen Harbor Blvd.,
Glendale, AZ 85307.
Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling
for such products under warranty.
BEFORE RETURNING
YOUR CUISINART PRODUCT
If you are experiencing problems with your
Cuisinart product, we suggest that you call our
Consumer Service Center at
1-800-726-0190 before returning the product
to be serviced. If servicing is needed, a
Representative can confirm whether the
product is under warranty and direct you to
the nearest service location.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-726-0190 for shipping
instructions).
Your Cuisinart Elite Collection® 12-Cup Food
Processor has been manufactured to the
strictest specifications and has been designed
for use only in 120 volt outlets and only with
authorized accessories and replacement
parts. This warranty expressly excludes any
defects or damages caused by attempted
use of this unit with a converter, as well as
use with accessories, replacement parts or
repair service other than those authorized
by Cuisinart. This warranty does not cover
any damage caused by accident, misuse,
shipment or other than ordinary household
use. This warranty excludes all incidental
or consequential damages. Some states do
not allow the exclusion or limitation of these
damages, so these exclusions may not apply
to you. You may also have other rights, which
vary from state to state.
NOTE: For added protection and secure
handling of any Cuisinart product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost
and/or damaged products are not covered
under warranty. Please be sure to include
your return address, daytime phone number,
description of the product defect, product
model number (located on bottom of product),
original date of purchase, and any other
information pertinent to the product’s return.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store that sells Cuisinart products of the
same type.
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center
at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced
with the correct parts, and the product is still
under warranty.
150 Milford Road
The retail store shall then, at its discretion,
either repair the product, refer the consumer
to an independent repair facility, replace
the product, or refund the purchase price
less the amount directly attributable to the
consumer’s prior usage of the product. If the
above options do not result in the appropriate
relief to the consumer, the consumer may then
East Windsor, NJ 08520
Printed in China
13CE142414
N IB-9495B
18
12
½
2
1
BLUEBERRY MINT SORBET
This refreshing sorbet is perfect in the height of summer.
Makes about 2 cups
Approximate preparation time: 5 minutes
OUNCES FROZEN BLUEBERRIES
CUP SIMPLE SYRUP*
LARGE MINT LEAVES
TABLESPOON FRESH
LEMON JUICE
Insert the large chopping blade into the large work bowl
of the Cuisinart® Food Processor. Put the blueberries,
simple syrup, mint and lemon juice into the work bowl.
Pulse 10 times, using long pulses. Scrape the work bowl
and then process for about 1 minute until smooth.
Serve immediately or place in a container to be
stored in the freezer. Cover sorbet with plastic directly
if freezing.
Nutritional information per ½ cup serving:
Calories 94 (5% from fat) | carb. 24g | pro. 0g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 0mg | calc. 1mg | fiber 2g
*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.
Makes about four 3-ounce servings
Approximate preparation time: 5 minutes
TABLESPOON HONEY
½
¼
BANANAS, FROZEN,
CUT INTO 1 TO 2-INCH PIECES
2
1
TEASPOON PURE VANILLA
EXTRACT
TABLESPOON COCONUT MILK
PINCH SALT
Insert the large chopping blade into the large work bowl
of the Cuisinart® Food Processor. Put the bananas,
honey, vanilla, coconut milk and salt into the work bowl.
Pulse 10 times, using long pulses. Scrape the work bowl
and then process for about 1 to 2 minutes until smooth.
For best results, serve immediately or place in a
container to be stored in the freezer. Cover ice cream
with plastic directly if freezing.
Nutritional information per serving:
Calories 68 (1% from fat) | carb. 16g | pro. 1g | fat 1g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 4mg | fiber 2g
68
DESSERTS
TIP: Peel and cut your overripe bananas before you
freeze them. Wrap each banana separately in plastic.
MANGO SORBET
This sorbet is so fast and easy in the Cuisinart® Food Processor.
Makes 2 cups
Approximate preparation time: 5 minutes
CUP SIMPLE SYRUP*
²⁄³
3
OUNCES FROZEN
CUBED MANGO
12
Insert the large chopping blade into the large work bowl
of the Cuisinart® Food Processor. Put the mango, simple
syrup, lemon juice and salt into the work bowl.
TABLESPOONS LEMON JUICE
SMALL PINCH SALT
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:
Calories 119 (1% from fat) | carb. 31g | pro. 0g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 2mg | calc. 9mg | fiber 1g
*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
BERRY MANGO SMOOTHIE
A delicious smoothie, full of antioxidants.
Makes eight 1 cup servings.
Approximate preparation time: 5 minutes
PINT BLUEBERRIES
1
1
1½
CUPS STRAWBERRIES, HULLED
AND QUARTERED
1½
MEDIUM-LARGE RIPE BANANAS,
EACH BROKEN INTO 4 PIECES
2
POUND FROZEN MANGO
CUPS ORANGE PEACH MANGO
JUICE OR ORANGE JUICE
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Put the
bananas, strawberries, blueberries and frozen mango, in
that order, into the work bowl.
Pulse the fruit to chop, using 10 long pulses.
Process until smooth, about 30 seconds.
With the unit running, pour the juice through the small
feed tube until well blended, about an additional 45
seconds.
Serve immediately.
Nutritional information per cup:
Calories 146 (3% from fat) | carb. 29g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 6mg | calc. 22mg | fiber 4g
TROPICAL FRUIT SMOOTHIE
A taste of the tropics anytime.
Makes eight 1-cup servings
Approximate preparation time: 5 minutes
2
2
2
2
1¾
Pulse the fruit to chop, using 10 long pulses.
Process until smooth, about 30 seconds.
CUPS FROZEN CUBED MANGO
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Put the
bananas, peaches, pineapple and frozen mango, in that
order, into the work bowl.
MEDIUM PEACHES, CUT INTO
1-INCH CUBES, ABOUT 2 TO
2½ CUPS
BANANAS
CUPS PINEAPPLE, CUT INTO
1-INCH CUBES
CUPS ORANGE PEACH
MANGO JUICE
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:
Calories 114 (3% from fat) | carb. 29g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 4mg | calc. 18mg | fiber 3g
66
DESSERTS
RASPBERRY SAUCE
This raspberry sauce works well with many desserts – pair it with the
dessert crêpes and the cheesecake.
Makes 2 cups
Approximate preparation time: 5 minutes
CUP FRESH RASPBERRIES
1
2
CUPS FROZEN RASPBERRIES,
THAWED
3
TABLESPOONS GRANULATED
SUGAR
PINCH SALT
¼
TEASPOON ORANGE ZEST
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Add both
raspberries and process for 15 seconds. Add remaining
ingredients and process for an additional 45 seconds.
Strain through a fine mesh strainer and discard the seeds.
Taste and adjust sugar amount to personal preference.
Nutritional information per 2 tablespoons:
Calories 21 (0% from fat) | carb. 6g | pro. 0g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 0mg| calc. 6mg | fiber 2g
DESSERTS
65
DESSERT CRÊPES WITH BERRIES
Crépe-making takes some practice, but once you get
the technique down it is all worth it.
Makes 6 servings
Approximate preparation time: 25 minutes, not including
resting the batter
SWEET CRÊPE BATTER:
3
LARGE EGGS
¾
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
½
2
TEASPOON SALT
TABLESPOONS GRANULATED
SUGAR
CUP WHOLE MILK
1
¼
TEASPOON PURE VANILLA
EXTRACT
1
CUP (½ STICK) UNSALTED
BUTTER, MELTED
BERRIES:
2
CUPS MIXED FRESH BERRIES
¼
TEASPOON ORANGE ZEST
2
TEASPOONS GRANULATED
SUGAR
MASCARPONE CREAM:
OUNCES MASCARPONE
8
¾
CUP HEAVY CREAM
¹⁄³
1
CUP SUPERFINE SUGAR
TEASPOON PURE VANILLA
EXTRACT
PINCH SALT
TEASPOON UNSALTED BUTTER
1
TEASPOON ORANGE ZEST
¼
CONFECTIONERS’ SUGAR FOR
DUSTING
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:
Calories 393 (56% from fat) | carb. 35g | pro. 9g | fat 25g |
sat. fat 15g | chol. 172mg | sod. 342mg | calc. 98mg | fiber 1g
64
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.
Make one 9 x 5-inch loaf cake
NONSTICK COOKING SPRAY
¼
1²⁄³
¼
½
½
¾
1
½
CUP TOASTED PINE NUTS
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
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.
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.
TABLESPOON PURE VANILLA
EXTRACT
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.
CUP (1½ STICKS) UNSALTED
BUTTER, ROOM TEMPERATURE,
CUT INTO TABLESPOONS
CUP CORNMEAL
TABLESPOON BAKING POWDER
TEASPOON SALT
CUP GRANULATED SUGAR
TEASPOON ORANGE OR
LEMON ZEST
CUP OLIVE OIL
¼
½
LARGE EGGS, ROOM
TEMPERATURE
4
Pour batter into the prepared pan. Bake in the middle
of the oven for 90 minutes or until a cake tester comes
out clean.
Nutritional information per serving (12 servings):
Calories 308 (57% from fat) | carb. 29g | pro. 4g | fat 20g |
sat. fat 8g | chol. 110mg | sod. 153mg | calc. 21mg | fiber 1g
DESSERTS
63
DEEP CHOCOLATE LAYER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings
Approximate preparation time: 15 minutes, plus 50 minutes
to bake, plus cooling time
BUTTER TO PREPARE THE PANS
TEASPOON BAKING SODA
¾
½
½
¾
¾
5
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
TEASPOON BAKING POWDER
TEASPOON SALT
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.
CUP BOILING WATER
1
1
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.
TABLESPOON ESPRESSO
POWDER
½
CUP UNSWEETENED COCOA
POWDER
¾
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.
CUP BROWN SUGAR
¾
3
½
CUP GRANULATED SUGAR
OUNCES BITTERSWEET
CHOCOLATE, CHOPPED
CUP (½ POUND; 2 STICKS)
UNSALTED BUTTER, MELTED
AND COOLED
CUP BUTTERMILK
LARGE EGGS
TABLESPOON PURE VANILLA
EXTRACT
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:
Calories 258 (23% from fat) | carb. 49g | pro. 6g | fat 7g |
sat. fat 3g | chol. 54mg | sod. 224mg | calc. 38mg | fiber 3g
CREAM CHEESE FROSTING
Makes about 5½ cups
Approximate preparation time: 10 minutes
28
1½
2
¾
1
2
62
OUNCES CREAM CHEESE
(ROOM TEMPERATURE), EACH
PACKAGE OF CREAM CHEESE
CUT INTO 6 PIECES
CUPS (¾ POUND; 3 STICKS)
UNSALTED BUTTER, ROOM
TEMPERATURE
CUPS CONFECTIONERS’
SUGAR, SIFTED
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the cream cheese,
butter, sugar and salt; pulse 2 to 3 times and then process until
smooth. Add the vanilla and sour cream and pulse to combine.
Nutritional information per serving (1 tablespoon):
Calories 84 (81% from fat) | carb. 3g | pro. 1g | fat 8g |
sat. fat 5g | chol. 23mg | sod. 57mg | calc. 8mg | fiber 0g
TEASPOON SALT
TEASPOON PURE VANILLA
EXTRACT
TEASPOONS SOUR CREAM
DESSERTS
1½
½
½
½
½
4
2
PASTRY CREAM
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
Makes about 2¼ cups
CUPS MILK
CUP HEAVY CREAM
CUP GRANULATED SUGAR,
DIVIDED
TEASPOON SALT
TABLESPOON PURE VANILLA
EXTRACT
LARGE EGG YOLKS
TABLESPOONS CORNSTARCH
FOR A LIGHTER PASTRY CREAM:
CUP HEAVY CREAM
½
1½
TABLESPOONS
CONFECTIONERS’ SUGAR
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):
Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g |
sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g
DESSERTS
61
BANANA CREAM PIE
Everyone will love this Southern-inspired dessert.
Makes one 9-inch pie
FIRM BANANAS
4
¼
RECIPE CHOCOLATE
CRUST (BELOW)
1
1
COOKIE
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.
TEASPOON GROUND
CINNAMON
Press cookie crust into a 9-inch pie plate and bake for
15 minutes.
RECIPE LIGHTER PASTRY
CREAM (PAGE 61)
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart® Food Processor
and slice the bananas.
Gently fold the bananas and cinnamon into the
prepared lighter pastry cream. Pour the banana pastry
cream into the baked, cooled cookie crust and chill for
at least 2 hours before serving.
Nutritional information per serving:
Calories 315 (52% from fat) | carb. 35g | pro. 4g | fat 19g |
sat. fat 11g | chol. 111mg | sod. 177mg | calc. 61mg | fiber 2g
CHOCOLATE COOKIE CRUST
We love this with our Banana Cream Pie, but it also makes
a cheesecake even more decadent.
Makes 1 cup, 12 servings
CUP (4 TABLESPOONS)
UNSALTED BUTTER, MELTED
¼
TEASPOONS GRANULATED
SUGAR
2
CHOCOLATE WAFER COOKIES,
ABOUT ½ BOX
24
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:
Calories 85 (55% from fat) | carb. 9g | pro. 1g | fat 5g |
sat. fat 3g | chol. 10mg | sod. 65mg | calc. 3mg | fiber 0g
60
DESSERTS
APPLE CRUMB PIE
The adjustable slicing disc makes preparing this pie a breeze.
Makes one 10-inch deep-dish pie, 8 to 12 servings
Approximate preparation time: 55 to 65 minutes, including
baking time
LARGE APPLES (GOLDEN
DELICIOUS, GINGER GOLD,
OR OTHER SIMILAR APPLES),
PEELED, CORED AND HALVED
5
RECIPE SWEET PÂTE
DOUGH (PAGE 16)
½
JUICE OF
1
½
2
1
BRISÉE
2 LEMONS
TEASPOON VANILLA PASTE*
CUP GRANULATED SUGAR
TABLESPOONS APRICOT JAM
RECIPE CRUMB PIE TOPPING
(BELOW)
Preheat oven to 350°F.
Roll out dough into a 10-inch disc. Fit into an ungreased,
9-inch, 1½-quart ceramic pie 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 specialty stores. If not available,
substitute pure vanilla extract.
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat) | carb. 36g | pro. 3g | fat 1g |
sat. fat 0g | chol. 36mg | sod. 225mg| calc. 10mg | fiber 2g
CRUMB PIE TOPPING
Pair this topping with our Apple Crumb recipe, or any fruit-filled pie.
Makes enough crumb topping for one pie
Approximate preparation time: 3 minutes
¹∕³
¾
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.
CUP TOASTED PECANS
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
TEASPOON SALT
¼
TEASPOONS GROUND
CINNAMON
1¼
CUP UNSALTED BUTTER, COLD
AND CUT INTO CUBES
¹∕³
Nutritional information per serving (based on 12 servings):
Calories 89 (69% from fat) | carb. 6g | pro. 1g | fat 7g |
sat. fat 3g | chol. 13mg | sod. 44mg | calc. 5mg | fiber 1g
DESSERTS
59
CLASSIC CHEESECAKE
This simple recipe produces perfect cheesecake every time.
Makes one 9-inch cake, 12 servings
Approximate preparation time: 15 minutes, plus 3 hours
baking/resting and 6-plus hours cooling
BUTTER TO PREPARE THE PAN
CUPS GRANULATED SUGAR
1½
½
4
OUNCES CREAM CHEESE,
ROOM TEMPERATURE
24
RECIPE GRAHAM CRACKER
CRUST (BELOW)
1
TEASPOON SALT
LARGE EGGS,
ROOM TEMPERATURE
CUP SOUR CREAM, ROOM
TEMPERATURE
¾
CUP RICOTTA,
ROOM TEMPERATURE
¾
TEASPOON PURE VANILLA
EXTRACT
1
Preheat oven to 325°F. Place a large roasting pan on bottom
rack of oven and fill with 1 to 2 inches of water.
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:
Calories 456 (60% from fat) | carb. 38g | pro. 8g | fat 31g |
sat. fat 18g | chol. 154mg | sod. 391mg | calc. 72mg | fiber 1g
GRAHAM CRACKER CRUST
Makes one 9-inch pie crust, 12 servings
Approximate preparation time: 2 minutes
TABLESPOONS UNSALTED
BUTTER, MELTED
3
TABLESPOONS GRANULATED
SUGAR
2
TEASPOON GROUND
CINNAMON
½
OUNCES GRAHAM CRACKERS,
ABOUT 1 SLEEVE
½
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:
Calories 78 (44% from fat) | carb. 10g | pro. 1g | fat 4g |
sat. fat 2g | chol. 8mg | sod. 64mg | calc. 4mg | fiber 0g
58
DESSERTS
CHOCOLATE PECAN PINWHEELS
These cookies are a delicious treat!
Makes 4 dozen cookies
DOUGH:
2¼
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
Approximate preparation time: 30 minutes,
plus 35 minutes for baking
Preheat oven to 375°F. Line two baking sheets with
parchment paper.
TEASPOON ORANGE ZEST
½
1
TEASPOON SALT
½
½
2
Insert the small metal chopping blade into the small
TEASPOON GROUND CINNAMON
work bowl and add the pecans. Pulse to roughly chop.
TABLESPOONS GRANULATED
Add the chocolate and pulse again to roughly chop.
SUGAR
Add the sugars, cinnamon and nutmeg and pulse to
combine. Remove work bowl and reserve.
CUP (½ POUND; 2 STICKS)
UNSALTED BUTTER, COLD AND
CUT INTO SMALL CUBES
CUP SOUR CREAM
½
OUNCES CREAM CHEESE, COLD
AND CUT INTO SMALL CUBES
4
FILLING:
1
¾
½
¼
½
CUP TOASTED PECANS
CUP CHOCOLATE CHIPS
CUP GRANULATED SUGAR
CUP BROWN SUGAR
TABLESPOON GROUND
CINNAMON
CUP HEAVY CREAM
¼
¼
TEASPOON FRESHLY GROUND
NUTMEG
½
CUP CINNAMON SUGAR
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 ¹⁄8-inch thick. Brush pastry with cream and then
sprinkle with ¼ of the filling. Roll the rectangle up in a
jellyroll fashion, brush with cream and sprinkle with
cinnamon sugar. 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:
Calories 113 (59% from fat) | carb. 11g | pro. 1g | fat 8g |
sat. fat 4g | chol. 14mg | sod. 30mg | calc. 8mg | fiber 0g
DESSERTS
57
POPOVERS
Eat the popovers hot out of the oven to fully appreciate
their delicious texture.
Makes 12 popovers
LARGE EGGS
2
1
CUP PLUS 4 TEASPOONS
EVAPORATED MILK
¾
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1½
½
TABLESPOON UNSALTED
BUTTER, MELTED
TEASPOON SALT
BUTTER OR NONSTICK
COOKING SPRAY FOR PAN
Approximate preparation time: 5 minutes plus
45 minutes for resting and 50 minutes for baking
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
flour, milk, eggs, butter and salt and process ingredients
together until completely smooth, about 20 to 30
seconds. Transfer to a large measuring cup and allow to
rest at room temperature for about 30 to 45 minutes.
Preheat oven to 450°F (use convection bake if available).
Heavily butter or coat with nonstick cooking spray two
6-cup popover pans or twelve 5-ounce ramekins or
muffin cups and place on two baking sheets. Fill each
cup/ramekin with about ¹⁄³ cup of batter. Place in oven
and bake for 30 minutes. Lower the heat to 350°F and
bake for an additional 20 minutes. Remove from oven
and carefully remove popovers from ramekins.
Serve immediately.
Nutritional information per popover:
Calories 136 (39% from fat) | carb. 14g | pro. 6g | fat 6g |
sat. fat 3g | chol. 87mg | sod. 188mg | calc. 98mg | fiber 0g
56
BREADS
BUTTERMILK BISCUITS
These biscuits are so light and delicious that you will
want to make them every night.
Makes 12 biscuits
CUP CAKE FLOUR
¾
1
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2¼
¾
¼
½
¼
Approximate preparation time: 10 minutes plus
10 minutes for baking
Preheat oven to 500°F. Line one baking sheet with
parchment paper.
TABLESPOON CREAM OF
TARTAR
TABLESPOON BAKING SODA
TEASPOON GRANULATED
SUGAR
TABLESPOON SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP BUTTERMILK
1
2
TABLESPOONS (½ CUP PLUS
1 TABLESPOON) UNSALTED
BUTTER, COLD AND CUBED
9
TABLESPOONS UNSALTED
BUTTER, MELTED
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):
Calories 206 (44% from fat) | carb. 25g | pro. 4g | fat 10g |
sat. fat 6g | chol. 28mg | sod. 543mg | calc. 30mg | fiber 1g
BREADS
55
BUTTERY DINNER ROLLS
Fresh from the oven, warm rolls make any dinner extra special.
Makes 16 rolls
CUP GRANULATED SUGAR
¼
1
CUP UNSALTED BUTTER, PLUS 2
TABLESPOONS FOR BRUSHING
½
CUP WHOLE MILK, PLUS
1 TABLESPOON FOR BRUSHING
¾
2¼
¼
TEASPOON FINE SEA SALT, OR
TABLE SALT
TEASPOONS ACTIVE DRY YEAST
CUP WARM
WATER
(105º TO 110ºF)
LARGE EGG
1
CUPS UNBLEACHED BREAD
FLOUR
4¾
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):
Calories 209 (38% from fat) | carb. 28g | pro. 5g | fat 9g |
sat. fat 5g | chol. 34mg | sod. 160mg | calc. 23mg | fiber 1g
54
BREADS
2¼
1
¹⁄³
CLASSIC CUISINART® WHEAT BREAD
The nutty flavor of whole wheat makes this bread a favorite.
Makes 12 servings (one 9 x 5-inch loaf)
TEASPOONS ACTIVE DRY YEAST
TABLESPOON PLUS
1 TEASPOON
GRANULATED SUGAR
CUP WARM WATER
(105° TO 110°F)
CUPS WHOLE WHEAT FLOUR
2
4
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
½
1
TABLESPOONS UNSALTED
BUTTER, CUT INTO
1-INCH PIECES
TABLESPOON SALT
CUP COLD WATER
NONSTICK COOKING SPRAY
Approximate preparation time: 10 to 15 minutes,
plus 2½ hours rising and resting, 35 minutes baking,
and 1 hour or longer cooling
Dissolve the yeast and sugar in warm water in a large
liquid measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flours, butter and
salt and process until combined, about 10 to 15
seconds. Add the cold water to the yeast mixture. With
the machine running, pour the liquid through the feed
tube as fast as the flour absorbs it. Once the dough
cleans the sides of the work bowl and forms a ball,
process for 45 seconds to knead dough. Dough should
be smooth and elastic.
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):
Calories 135 (20% from fat) | carb. 23g | pro. 4g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 244mg | calc. 30mg | fiber 3g
BREADS
53
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.
Makes two medium baguettes, about ¾ pound each
2¼
1¼
TEASPOONS ACTIVE DRY YEAST
CUPS WARM WATER,
(105° TO 110°F)
CUP CAKE FLOUR
²⁄³
¹⁄³
2
¼
CUPS UNBLEACHED,
ALL-PURPOSE OR BREAD FLOUR
3½
CUP WHEAT GERM
TEASPOONS KOSHER SALT
CUP COLD WATER
EXTRA FLOUR FOR
DUSTING BREAD
Approximate preparation time: 10 to 15 minutes,
plus 2 to 3½ hours rising and resting, 30 minutes
baking, and 1 hour or longer cooling
Dissolve the yeast in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flours, wheat germ
and salt and process until combined, about 10 to 15
seconds. Add the cold water to the yeast mixture. With
the machine running, pour the liquid through the feed
tube as fast as the flour absorbs it. Once the dough
cleans the sides of the work bowl and forms a ball,
process for 45 seconds to knead dough. Dough should
be smooth and elastic.
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):
Calories 139 (19% from fat) | carb. 25g | pro. 3g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | fiber 1g
52
BREADS
2¼
1
¹⁄³
CLASSIC CUISINART® WHITE BREAD
Spoil your family with homemade bread.
Makes 18 servings (two 9 x 5-inch loaves,
1¼ pounds each)
TEASPOONS ACTIVE DRY YEAST
TABLESPOON GRANULATED
SUGAR
CUP WARM WATER
(105° TO 110°F)
CUPS COLD WATER
1¹⁄³
TEASPOONS SALT
2
TABLESPOONS (¼ POUND;
½ STICK) UNSALTED BUTTER,
CUT INTO 1-INCH PIECES
4
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
5
NONSTICK COOKING SPRAY
Approximate preparation time: 10 to 15 minutes,
plus 2½ hours rising and resting, 35 minutes baking,
and 1 hour or longer cooling
Dissolve the yeast and sugar in warm water in a large
liquid measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flour, butter and salt
and process until combined, about 10 to 15 seconds.
Add the cold water to yeast mixture. With the machine
running, pour the liquid through the feed tube as fast as
the flour absorbs it. Once the dough cleans the sides of
the work bowl and forms a ball, process for 45 seconds to
knead the dough. Dough should be smooth and elastic.
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:
Calories 139 (19% from fat) | carb. 25g | pro. 3g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | fiber 1g
BREADS
51
1½
2
2
½
GINGER GLAZED CARROTS
A great recipe for getting kids of all ages to eat their vegetables!
Makes 4 cups
Approximate preparation time: 35 minutes
OUNCES FRESH GINGER
POUNDS CARROTS
TABLESPOONS UNSALTED
BUTTER
TEASPOON KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
¹⁄³
2
CUP PURE MAPLE SYRUP
TEASPOONS ORANGE ZEST
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):
Calories 97 (30% from fat) | carb. 16g | pro. 1g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 169mg | calc. 37mg | fiber 3g
50
SIDES
2
3
¾
½
4
GRILLED ROSEMARY POTATOES
Rosemary is a perfect partner for these grilled potatoes.
Makes about 6 servings
POUNDS NEW RED POTATOES
TABLESPOONS OLIVE OIL
TEASPOON KOSHER SALT
TEASPOON FRESHLY
GROUND BLACK PEPPER
FRESH ROSEMARY SPRIGS
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:
Calories 179 (32% from fat) | carb. 27g | pro. 4g | fat 6g |
sat. fat 1g | chol. 0mg | sod. 304mg | calc. 2mg | fiber 2g
SIDES
49
MASHED POTATOES
Try this rich but not too sinful version of the traditional mashed potatoes.
Makes 5 cups, ten ½-cup servings
Approximate preparation time: 35 minutes
2½
10
1
POUNDS YUKON GOLD
POTATOES, PEELED AND CUT
INTO 1-INCH PIECES
CHIVES, TRIMMED, DRIED WELL
AND CUT INTO 1-INCH PIECES
OUNCE PARMESAN, CUT INTO
½-INCH PIECES
TEASPOON KOSHER SALT
½
½
TABLESPOONS UNSALTED
BUTTER
3
TEASPOON FRESHLY GROUND
BLACK PEPPER
½
½
CUP WHOLE MILK
CUP MASCARPONE CHEESE
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:
Calories 160 (35% from fat) | carb. 21g | pro. 5g | fat 6g |
sat. fat 4g | chol. 18mg | sod. 211mg | calc. 75mg | fiber 3g
48
SIDES
3
½
STUFFED ROASTED PEPPERS
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce.
Makes 4 to 6 peppers
NONSTICK COOKING SPRAY
GARLIC CLOVES
LARGE RED ONION,
CUT INTO 1-INCH PIECES
TABLESPOON FRESH
1
TABLESPOONS NONFAT
DRIED MILK
1½
¾
¾
1½
½
ITALIAN PARSLEY
TEASPOON DRIED BASIL
TEASPOON CELERY SEED
TEASPOONS KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
1¾
POUNDS PORK SHOULDER,
CUT INTO 1-INCH PIECES
2
TABLESPOONS OLIVE OIL
OUNCES BASIC FRESH
3¾
BREADCRUMBS, ABOUT
1 CUP (PAGE 5)
1
LARGE EGG
4 TO 6
MEDIUM MULTI-COLORED
PEPPERS, CORED WITH SEEDS
REMOVED
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:
Calories 324 (42% from fat) | carb. 20g | pro. 27g | fat 15g |
sat. fat 4g | chol. 120mg | sod. 631mg | calc. 81mg | fiber 3g
SIDES
47
1
1
1
8
2
¹⁄³
1
½
8
3
VEGETABLE NAPOLEON
This vegetable side dish makes a beautiful presentation and
will be sure to impress any crowd.
Makes 8 servings
Approximate preparation time: 20 minutes
MEDIUM EGGPLANT*
MEDIUM ZUCCHINI
MEDIUM ONION
MEDIUM CREMINI MUSHROOMS
MEDIUM TOMATOES,
RIPE BUT FIRM
CUP EXTRA VIRGIN OLIVE OIL
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.
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.
TEASPOON FRESHLY GROUND
BLACK PEPPER
Toss vegetables with the olive oil, salt and pepper.
TEASPOON KOSHER SALT
LARGE BASIL LEAVES
OUNCES SOFT GOAT CHEESE
On either a platter or eight individual plates, build the
Napoleons in the following order: eggplant, onion,
basil, goat cheese, tomato, mushroom, zucchini,
finishing with another eggplant round.
*Try to select a medium-size eggplant to fit the feed
tube.
Nutritional information per serving:
Calories 160 (72% from fat) | carb. 7g | pro. 4g | fat 13g |
sat. fat 13g | chol. 5mg | sod. 350mg | calc. 35mg | fiber 3g
46
SIDES
16
1
1
3
½
1
¼
¼
2
1
½
1
CRAB CAKES
A delicious treat that is easy to make for any occasion.
Makes twelve 3-ounce cakes
NONSTICK COOKING SPRAY
OUNCES LUMP CRABMEAT
GARLIC CLOVE
RED BELL PEPPER, ABOUT
7 OUNCES, CUT INTO
2-INCH PIECES
GREEN ONIONS, CUT INTO
1-INCH PIECES
CUP PARSLEY
TEASPOON EXTRA VIRGIN
OLIVE OIL
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
PEPPER
LARGE EGGS, LIGHTLY BEATEN
CUP BASIC FRESH
BREADCRUMBS (PAGE
5)
CUP MAYONNAISE
TEASPOON
SAUCE
WORCESTERSHIRE
DIJON-STYLE
TEASPOONS
MUSTARD
2
OLD BAY
TEASPOONS
SEASONING
1½
HOT SAUCE, OPTIONAL
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):
Calories 123 (33% from fat) | carb. 11g | pro. 11g | fat 5g |
sat. fat 2g | chol. 77mg | sod. 912mg | calc. 54mg | fiber 1g
ENTRÉES
45
CHICKEN MARSALA
This elegant meal is easy enough to prepare any night of the week.
Makes 8 servings
Approximate preparation time: 30 to 35 minutes
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
¼
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.
POUNDS CHICKEN BREAST,
THINLY SLICED
2½
TEASPOON FRESHLY GROUND
PEPPER, DIVIDED
½
TEASPOON KOSHER SALT,
DIVIDED
1
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.
TABLESPOONS CORNSTARCH
2
8
3½
8
¼
½
2
3
LEEKS, WHITE PARTS ONLY
OUNCES BABY PORTOBELLO
MUSHROOMS
OUNCES SHIITAKE MUSHROOMS
OUNCES CREMINI MUSHROOMS
CUP
MARSALA WINE
CUP CHICKEN OR BEEF BROTH
TABLESPOONS UNSALTED
BUTTER, DIVIDED
While vegetables are cooking, sprinkle the chicken on
both sides with remaining salt and pepper. Dredge in
flour, tapping away any excess flour. Add remaining
butter to the skillet and sauté chicken until golden on
both sides, about 3 to 5 minutes on each side; remove
and reserve. Return the mushroom mixture to the skillet
and add the Marsala mixture; bring to a simmer until
the sauce thickens, about 4 minutes. Taste and adjust
seasoning accordingly. Return the chicken to the skillet
to heat through in the simmering sauce. Serve
immediately.
Nutritional information per serving:
Calories 252 (22% from fat) | carb. 12g | pro. 35g | fat 6g |
sat. fat 3g | chol. 93mg | sod. 446mg | calc. 33mg | fiber 1g
44
ENTRÉES
2
4
½
¼
½
¼
½
1
1
1
3
1
1
1
¼
¼
1
1
BRAISED VEAL SHANKS
A perfect, comforting dish for a cold winter evening.
Makes 4 servings
Approximate preparation time: 35 to 40 minutes plus
3 hours for cooking
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
1-INCH PIECES
LEEK, WHITE PART ONLY,
CLEANED WELL AND CUT
INTO 1-INCH PIECES
MEDIUM CARROT, CUT INTO
1-INCH PIECES
CELERY STALK, CUT INTO
1-INCH 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
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:
Calories 607 (20% from fat) | carb. 20g | pro. 100g | fat 13g |
sat. fat 4g | chol. 381mg | sod. 686mg | calc. 179mg | fiber 4g
ENTRÉES
43
CHICKEN POT PIE
The ultimate comfort food.
Makes one 9 x 13-inch pan, about 12 servings
Approximate preparation time: 1 hour plus 50 minutes
for baking
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.
TABLESPOONS UNSALTED
BUTTER
MEDIUM CARROTS
2
2
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.
LARGE ONION, CUT INTO
1-INCH PIECES
1
ROASTED CHICKEN,
APPROXIMATELY 4 POUNDS,
CHILLED AND CUT INTO
1-INCH CUBES
1
1
1
LARGE WAXY POTATO
CUPS CHICKEN BROTH
5
TABLESPOONS
ALL-PURPOSE FLOUR
2
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.
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.
MEDIUM SWEET POTATO,
PEELED
TEASPOON KOSHER SALT
½
¼
½
½
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP FROZEN PEAS
CUP FROZEN PEARL ONIONS
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.
Pour filling into the prepared pan. Prepare the biscuit dough.
Top pan with 12 biscuits.
NONSTICK COOKING SPRAY
Preheat oven to 400°F and coat one 9 x 13-inch pan with
nonstick cooking spray.
RECIPE BUTTERMILK BISCUITS
(PAGE 55)
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:
Calories 449 (45% from fat) | carb. 34g | pro. 27g | fat 22g |
sat. fat 10g | chol. 101mg | sod. 918mg | calc. 58mg | fiber 2g
42
ENTRÉES
CLASSIC MEATBALLS
A classic recipe to use for meatballs and meatloaf.
Makes approximately 16 meatballs
TEASPOON KOSHER SALT
1
¾
¼
1
2
TABLESPOONS NONFAT
DRY MILK
2½
POUND BONELESS PORK,
CUT INTO 1-INCH PIECES
¾
POUND BONELESS CHUCK,
CUT INTO 1-INCH PIECES
¾
SLICE DAY-OLD FIRM BREAD,
TORN INTO PIECES
1
CUP LOOSELY PACKED PARSLEY
LEAVES
¼
MEDIUM ONION, ABOUT
1½ OUNCES, CUT IN
QUARTERS
½
TEASPOON GROUND NUTMEG
TEASPOON DRIED THYME
LARGE EGG
TABLESPOONS COLD WATER
(IF NECESSARY)
Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate preparation time (meatloaf):
10 minutes plus 75 minutes for cooking
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Put the
onion, parsley, bread, meat, dry milk, salt and spices
into the work bowl and pulse 4 to 6 times, then process
until finely chopped. Add the 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):
Calories 78 (55% from fat) | carb. 2g | pro. 7g | fat 5g |
sat. fat 2g | chol. 31mg | sod. 125mg | calc. 20mg | fiber 0g
Nutritional information per serving (one 1-inch slice meatloaf):
Calories 376 (55% from fat) | carb. 10g | pro. 31g | fat 22g |
sat. fat 8g | chol. 151mg | sod. 601mg | calc. 95mg | fiber 1g
ENTRÉES
41
1
1
1
5
½
½
½
¼
1
1
1
SPINACH RAVIOLI
Homemade ravioli definitely takes time to make,
but it is certainly well worth the effort.
Makes 30 ravioli
GARLIC CLOVE
TABLESPOON OLIVE OIL
BAG (10-OUNCE) FRESH
SPINACH LEAVES
OUNCES
PARMESAN
LEMON
POUND RICOTTA
TEASPOON KOSHER SALT
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.
TEASPOON FRESHLY GROUND
NUTMEG
LARGE EGG
TEASPOON WATER
RECIPE PASTA
(PAGE 14)*
DOUGH
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):
Calories 201 (42% from fat) | carb. 17g | pro. 12g | fat 9g |
sat. fat 9g | chol. 74mg | sod. 712mg | calc. 249mg | fiber 1g
40
ENTRÉES
EGGPLANT CALZONE
A great make-ahead dish to take to a picnic or tailgating party.
Makes 2 large or 4 small calzones
Approximate preparation time: 1 hour for the pizza dough,
25 minutes plus about 30 minutes baking and resting time
GARLIC CLOVE
1
¾
¼
6
RECIPE PIZZA DOUGH*
(PAGE 13)
1
6
½
TEASPOON DRIED BASIL
CUP FRESH PARSLEY
OUNCES MOZZARELLA
CHEESE, COLD AND CUT
INTO 1-INCH PIECES
PITTED BLACK OLIVES
RED ONION, ABOUT
2½ OUNCES
CUP RICOTTA CHEESE
¼
¼
¼
TABLESPOONS EXTRA VIRGIN
OLIVE OIL, DIVIDED
1½
SMALL EGGPLANT, ABOUT
10 OUNCES, QUARTERED
LENGTHWISE
1
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
Prepare the Pizza Dough and let rise.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the garlic, basil and
parsley together until finely chopped, about 10 seconds. Add
the mozzarella and the olives to the work bowl and pulse to
coarsely chop, about 8 to 10 pulses. Transfer mixture to a large
mixing bowl.
Insert the slicing disc assembly, adjusted to 4mm, to the large
work bowl of the Cuisinart® Food Processor. Using medium
pressure, slice the onion and then the eggplant. Heat 1
tablespoon of oil in a large skillet over medium heat. Once oil
is hot and shimmers across the pan, add the onion and sauté
until softened, about 8 minutes. Pour the remaining oil into the
pan and add the eggplant; cook until tender, about 10 to 12
minutes. Add vegetables to mixing bowl and stir in the ricotta
with salt and pepper; mix ingredients together well.
Preheat the oven to 450ºF. If using a baking stone, place it on
the rack. Sprinkle a nonstick baking sheet or pizza peel with
cornmeal.
Punch down the pizza dough and divide into 2 or 4 equal balls.
CORNMEAL FOR SPRINKLING
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):
Calories 360 (27% from fat) | carb. 53g | pro. 14g | fat 11g |
sat. fat 4g | chol. 22mg | sod. 565mg | calc. 157mg | fiber 3g
ENTRÉES
39
EGGPLANT PARMESAN
Every step of this recipe can be done in the food processor!
Makes 8 servings
NONSTICK COOKING SPRAY
1 TO 1¼ POUNDS EGGPLANT
½
3
1½
¼
½
4
2
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
LARGE EGGS, LIGHTLY BEATEN
CUPS HERBED BREADCRUMBS
(PAGE 5)
CUP OLIVE OIL
OUNCE
PARMESAN
OUNCES MOZZARELLA CHEESE,
WELL CHILLED
CUPS SIMPLE TOMATO SAUCE
(PAGE 10)
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:
Calories 258 (45% from fat) | carb. 29g | pro. 11g | fat 15g |
sat. fat 4g | chol. 92mg | sod. 353mg | calc. 142mg | fiber 5g
38
ENTRÉES
SHREDDED CARROT SALAD WITH
HONEY-GINGER DRESSING
Healthy, nutritious and delicious.
Makes 6 cups
Approximate preparation time: 20 minutes, plus 8
hours (or overnight) to drain yogurt
POUNDS CARROTS, CUT INTO
1½
CUP WALNUT HALVES,
SHELLS REMOVED
²⁄³
¾
2-INCH PIECES
OUNCE FRESH GINGER ROOT,
PEELED, CUT INTO
½-INCH PIECES
CUP FRESH MINT LEAVES
¹⁄³
1½
²⁄³
¼
CUP PLAIN NONFAT YOGURT,
DRAINED*
1
TABLESPOONS HONEY
CUP GOLDEN RAISINS
TEASPOON KOSHER SALT
PINCH OF FRESHLY
GROUND PEPPER
Preheat oven to 350°F. Put the walnut halves in a baking
pan and toast until golden brown and fragrant, about
8 to 10 minutes. Allow to cool slightly. Insert the small
metal chopping blade into the small work bowl of the
Cuisinart® Food Processor and pulse to coarsely chop
nuts, about 5 to 6 times. Remove work bowl and reserve.
Insert the reversible shredding disc assembly on the
medium side into the large work bowl. Place the carrots
in the large feed tube horizontally and shred using
medium pressure. Transfer to a large mixing bowl. Insert
the large metal chopping blade. Process the 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):
Calories 111 (30% from fat) | carb. 18g | pro. 4g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 35mg | calc. 66mg | fiber 2g
SALADS
37
CLASSIC CREAMY CHICKEN SALAD
A delicious dish for a light lunch or dinner.
Makes 2 cups
Approximate preparation time: 5 to 10 minutes
POUND POACHED CHICKEN
1
STALKS CELERY,
CUT INTO 1-INCH PIECES
2
LARGE RED ONION (ABOUT
1½ OUNCES), CUT INTO
1-INCH PIECES
¼
¼
¼
¼
BREAST, CUT INTO
1-INCH PIECES
CUP LIGHT MAYONNAISE
TEASPOON SEA SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
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):
Calories 259 (38% from fat) | carb. 3g | pro. 36g | fat 11g |
sat. fat 2g | chol. 103mg | sod. 492mg | calc. 25mg | fiber 0g
PINCH PAPRIKA
36
SALADS
CLASSIC COLESLAW
The Cuisinart® Food Processor makes the preparation of this
picnic favorite a breeze.
Makes 8 cups
POUND CARROTS
½
½
1¼
½
½
HEAD RED CABBAGE,
CORED AND HALVED
½
HEAD GREEN CABBAGE,
CORED AND QUARTERED
½
¼
FENNEL BULB
TEASPOONS KOSHER SALT
CUP MAYONNAISE
TEASPOON FRESHLY
GROUND BLACK PEPPER
TEASPOON GRANULATED
SUGAR
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):
Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g |
sat. fat 2g | chol. 7mg | sod. 597mg | calc. 65mg | fiber 4g
SALADS
35
2
2
½
¾
6
¾
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
Makes 10 cups
CELERY STALKS, CUT INTO
1-INCH PIECES
MEDIUM CARROTS, ABOUT
4 OUNCES, CUT INTO
1-INCH PIECES
RED ONION, CUT INTO
1-INCH PIECES
CUP FLAT LEAF PARSLEY
SCALLIONS, TRIMMED AND
CUT INTO 1-INCH PIECES
CUCUMBER, ABOUT
12 OUNCES, CUT INTO
1-INCH PIECES
CAN
1
½
¼
CUPS CORN, FRESH OR
FROZEN THAWED
1½
POUND RIPE TOMATOES,
CUT INTO 1-INCH PIECES
¾
3
34
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):
(15 OUNCES) CHICKPEAS
Calories 140 (28% from fat) | carb. 23g | pro. 5g | fat 5g |
sat. fat 1g | chol. 0mg | sod. 342mg | calc. 53mg | fiber 5g
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
TABLESPOONS HERBED
VINAIGRETTE (PAGE 8)
SALADS
FRENCH ONION SOUP
Homemade veal stock really adds to the flavor of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
Makes 20 servings
Approximate preparation time: about 2½ hours
OUNCES
20
2
TEASPOON FRESHLY GROUND
1
TEASPOONS KOSHER SALT,
DIVIDED
2
CUP (½ POUND; 2 STICKS)
UNSALTED BUTTER
1
POUNDS YELLOW ONIONS,
PEELED
4
3
2
2
2
1
BLACK PEPPER, DIVIDED
GRUYÈRE
TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR
QUARTS BEEF OR VEAL STOCK
SPRIGS FRESH THYME
BAY LEAVES
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.
CUPS DRY SHERRY
BAGUETTE, CUT INTO
½-INCH SLICES
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):
Calories 311 (53% from fat) | carb. 21g | pro. 13g | fat 19g |
sat. fat 11g | chol. 54mg | sod. 806mg | calc. 318mg | fiber 2g
SOUPS
33
ROASTED BUTTERNUT SQUASH SOUP
A hearty, warming soup for a winter evening.
Makes about 12 cups
Approximate preparation time: 65 to 75 minutes
QUARTS VEGETABLE STOCK
2
1½
¾
CUP FINELY CHOPPED FRESH
GINGER
¼
TABLESPOON LIGHT OR DARK
BROWN SUGAR
1
TEASPOONS KOSHER SALT,
DIVIDED
2½
TABLESPOONS (½ STICK)
UNSALTED BUTTER
4
MEDIUM-LARGE ONIONS, CUT
INTO 1-INCH PIECES
2
TABLESPOON EXTRA VIRGIN
OLIVE OIL
1
POUNDS BUTTERNUT SQUASH,
HALVED AND SEEDS REMOVED
(ABOUT TWO 2-POUND
SQUASH)
5
½
TEASPOONS GROUND NUTMEG
TEASPOON FRESHLY GROUND
BLACK PEPPER
TEASPOON FRESH THYME
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):
Calories 200 (60% from fat) | carb. 19g | pro. 2g | fat 14g |
sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | fiber 1g
32
SOUPS
TOMATO SOUP
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavor.
Makes about 8 cups
Approximate preparation time: 50 minutes
OUNCES GRAPE TOMATOES
6
1
OUNCES THICK-CUT BACON,
CUT INTO SMALL DICE
8
2
1
MEDIUM ONION, CUT INTO
1-INCH PIECES
MEDIUM CARROTS, CUT INTO
1-INCH PIECES
CELERY STALK, CUT INTO
1-INCH PIECES
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.
CUPS WHOLE PLUM TOMATOES
5
TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR
3
3
IN PURÉE (FROM ABOUT
1½ 28-OUNCE CANS)
WHOLE SUN-DRIED TOMATOES
PINCH BAKING SODA
3½
1½
¾
1½
¾
CUPS VEGETABLE STOCK
TEASPOONS DRIED BASIL
TEASPOON DRIED MARJORAM
TEASPOONS KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
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):
Calories 160 (55% from fat) | carb. 16g | pro. 3g | fat 10g |
sat. fat 5g | chol. 15mg | sod. 870mg | calc. 94mg | fiber 3g
SOUPS
31
4
2
1
LIGHTENED BROCCOLI AND POTATO SOUP
This soup is a delicious and healthy substitute for other cream soups.
Makes about 10 cups
Approximate preparation time: 25 to 30 minutes
OUNCES
CHEDDAR
GARLIC CLOVES
SMALL ONION, CUT INTO
1-INCH PIECES
POUND POTATOES
1
2
TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
1
TABLESPOON SEA OR KOSHER
SALT, DIVIDED
½
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
2
2½
1
¾
POUNDS BROCCOLI,
STEMS PEELED AND
FLORETS SEPARATED
CUPS SHERRY
QUART VEGETABLE STOCK
TEASPOON LEMON ZEST
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):
Calories 140 (39% from fat) | carb. 17g | pro. 5g | fat 7g |
sat. fat 2g | chol. 5mg | sod. 680mg | calc. 71mg | fiber 4g
30
SOUPS
GAZPACHO
This delicious soup is perfect all summer long.
Makes 8 cups
Approximate preparation time: 10 to 15 minutes
CUPS GRAPE TOMATOES
4
3
1
LARGE RED ONION, CUT INTO
1-INCH PIECES, DIVIDED
1
YELLOW PEPPERS, CUT INTO
1-INCH PIECES, DIVIDED
2
OUNCES ENGLISH CUCUMBER,
CUT INTO 1-INCH PIECES,
DIVIDED
12
POUNDS RIPE TOMATOES ON
THE VINE, CUT INTO 1-INCH
PIECES, DIVIDED
2
½
¾
¹⁄³
2
1
2
1
GARLIC CLOVES
JALAPEÑO PEPPER, SEEDED
AND CUT INTO 1-INCH PIECES
CUP CILANTRO
TEASPOON PAPRIKA
CUP SHERRY VINEGAR
SLICES WHITE BREAD
TEASPOON GROUND CUMIN
TEASPOONS KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
CUP EXTRA VIRGIN OLIVE OIL
²⁄³
TABLESPOON GRANULATED
SUGAR
½
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):
Calories 172 (64% from fat) | carb. 14g | pro. 2g | fat 13g |
sat. fat 2g | chol. 0mg | sod. 407mg | calc. 31mg | fiber 2g
SOUPS
29
CARAMELIZED ONION, STEAK
AND GRUYÈRE QUESADILLAS
Enjoy these grown-up quesadillas at your next cocktail party. Serve with
salsa, guacamole and sour cream for dipping.
Makes 16 servings
Approximate preparation time: 1 hour 40 minutes
1½
¼
¹∕8
¹∕8
4
1
8
POUNDS YELLOW ONIONS
CUP UNSALTED BUTTER
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
OUNCES
GRUYÈRE
POUND SIRLOIN STEAK
8-INCH FLOUR TORTILLAS
OLIVE OIL FOR BRUSHING
Insert the slicing disc, adjusted to 3mm, into the large
work bowl of the Cuisinart® Food Processor, and slice
the onions. Place a large skillet over medium-low heat
and add the butter. Once the butter is melted, add the
onions with salt and pepper to the skillet and cook over
low heat for about 1 hour, until onions are completely
soft and caramel in color.
While onions are caramelizing, replace the slicing disc
with the reversible shredding disc on the medium
shredding side and process the Gruyère.
Grill or pan-roast the 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:
Calories 166 (44% from fat) | carb. 15g | pro. 8g | fat 8g |
sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fiber 0g
28
APPETIZERS
1
½
2
SPINACH, FETA AND ARTICHOKE
STUFFED MUSHROOMS
A variation of the quintessential hors d’oeuvre.
Makes about 30 1½-inch stuffed mushrooms
Approximate preparation time: 30 to 40 minutes, plus
30 minutes baking and cooling
¾-INCH SLICE FRENCH BREAD,
CUT INTO 4 PIECES
ROMANO
OUNCE
TABLESPOONS LIGHTLY
TOASTED PINE NUTS OR
WALNUTS
GARLIC CLOVE
1
1
CAN (15-OUNCE) ARTICHOKES,
WELL DRAINED, GENTLY
SQUEEZED IN PAPER TOWELING
TO REMOVE EXCESS MOISTURE
1
SHALLOT, ABOUT
PEELED
½ OUNCE,
TEASPOON HERBES DE
½
OUNCES FRESH SPINACH,
WELL WASHED AND DRIED,
TOUGH STEMS REMOVED
5
PROVENCE
OUNCES CREAM CHEESE
2
OUNCES FETA CHEESE,
SLIGHTLY CRUMBLED
2
30
(REGULAR, NOT LOW- OR
NON-FAT), CUT INTO
1-INCH PIECES
1½-INCH WHITE BUTTON OR
CREMINI MUSHROOMS*
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:
Calories 93 (62% from fat) | carb. 6g | pro. 3g | fat 6½g |
sat. fat 2g | chol. 6mg | sod. 117mg | calc. 74mg | fiber 1g
APPETIZERS
27
4
1
4
½
¹∕8
GARLIC CLOVES
CUP FRESH BASIL
CLASSIC BRUSCHETTA
Classic and delicious.
Makes 30 bruschette
Approximate preparation time: 15 to 20 minutes,
including toasting and assembly time
CUPS TOMATOES, CUT INTO
1-INCH PIECES
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
SMASHED GARLIC CLOVE
1
BAGUETTE, CUT INTO
½-INCH SLICES
½
TABLESPOON FRESH LEMON
JUICE
1
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
2
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor and process the
garlic until finely chopped. Add the basil to the work bowl
and pulse 5 to 6 times to roughly chop. Add the tomatoes
and pulse to roughly chop. Strain mixture, put into a large
mixing bowl and toss with the salt, pepper, oil and lemon
juice. Taste and adjust seasoning accordingly.
Preheat oven to 400°F.
Rub the bread slices with the smashed garlic and
place on a baking sheet. Bake in oven to toast,
about 5 minutes.
Spoon ½ to 1 tablespoon of topping on each toasted
slice and serve immediately.
Nutritional information per bruschetta:
Calories 80 (19% from fat) | carb. 14g | pro. 2g | fat 2g |
sat. fat 0g | chol. 0mg | sod. 176mg | calc. 23mg | fiber 1g
26
APPETIZERS
5
½
1
1
1
1
THREE TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes 2 cups
Approximate preparation time: 10 minutes
SPRIGS FRESH CILANTRO
SMALL VIDALIA ONION,
CUT INTO 1-INCH PIECES
SMALL GARLIC CLOVE
SMALL JALAPEÑO PEPPER,
SEEDED
TEASPOON SEA SALT
PLUM TOMATO, CUT INTO
1-INCH PIECES
YELLOW TOMATO, CUT INTO
1
GREEN HOTHOUSE TOMATO,
CUT INTO 1-INCH PIECES
1
½
1-INCH PIECES
TEASPOON FRESH LIME JUICE
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Place the
cilantro, onion, garlic clove and jalapeño into the work
bowl and pulse to chop, about 10 pulses. Add the salt,
tomatoes and lime juice and pulse to chop until desired
consistency is reached, about 8 to 10 pulses.
Taste and adjust seasoning accordingly.
For better consistency, drain in a strainer to remove
excess liquid.
Serve with your favorite tortilla chips.
Nutritional information per serving (¼ cup):
Calories 13 (9% from fat) | carb. 3g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 209mg | calc. 7mg | fiber 1g
APPETIZERS
25
HUMMUS
The food processor is a perfect tool for a creamy hummus.
Makes 2 cups
Approximate preparation time: 10 minutes
TEASPOON LEMON ZEST
½
½
1
2
CUP FRESH ITALIAN PARSLEY
LEAVES
¼
2
2
2½
½
2
24
TEASPOON KOSHER SALT
GARLIC CLOVE
CANS (EACH
CHICKPEAS
15½ OUNCES)
TABLESPOONS TAHINI
TABLESPOONS FRESH
LEMON JUICE
TABLESPOONS WATER
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Process the
parsley, lemon zest, salt, and garlic together, about
6 seconds. Scrape bowl and repeat. Add remaining
ingredients and process until smooth, about 1 minute.
Scrape bowl and process again to fully incorporate all
ingredients.
Nutritional information per serving (2 tablespoons):
Calories 55 (49% from fat) | carb. 5g | pro. 2g | fat 3g |
sat. fat 0g | chol. 0mg | sod. 163mg | calc. 13mg | fiber 1g
TEASPOON GROUND CUMIN
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
APPETIZERS
1
½
CHUNKY GUACAMOLE
Make our fresh guacamole for the Sunday game or serve alongside
quesadillas for a fun dinner night.
Makes 3 cups
Approximate preparation time: 10 minutes
GARLIC CLOVE
JALAPEÑO PEPPER, SEEDED,
CUT INTO 1-INCH PIECES
TABLESPOON CILANTRO
1
¼
3
SMALL ONION, CUT INTO
1-INCH PIECES
½
CUP GRAPE TOMATOES
RIPE AVOCADOS, HALVED,
PITS REMOVED
1 TO 2 TABLESPOONS FRESH LIME
JUICE
½
TEASPOON KOSHER SALT
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):
Calories 76 (73% from fat) | carb. 5g | pro. 1g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 104mg | calc. 8mg | fiber 3g
APPETIZERS
23
ARTICHOKE AND HERB YOGURT DIP
A delicious lowfat dip for crudités or chips.
Makes 4 cups
TABLESPOONS FRESH MINT
2
¼
¼
2
OUNCE PARMESAN, CUT INTO
½-INCH CUBES
1
CUP FRESH BASIL
CUP FRESH PARSLEY
JARS (12-OUNCE) ARTICHOKE
HEARTS
TEASPOON LEMON ZEST
½
½
OUNCES PLAIN LOW-FAT
YOGURT
16
¼
¹∕8
22
TEASPOON FRESHLY GROUND
BLACK PEPPER
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
NUTMEG
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):
Calories 41 (52% from fat) | carb. 3g | pro. 2g | fat 2g |
sat. fat 1g | chol. 2mg | sod. 115mg | calc. 73mg | fiber 0g
APPETIZERS
¼
1
WHITE AND SWEET POTATO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
Makes 5 cups
CUP FRESH PARSLEY
SMALL ONION, CUT INTO
1-INCH PIECES
MEDIUM FENNEL BULB
1
3
POUND SWEET POTATOES,
SCRUBBED WELL
½
POUND YUKON GOLD
POTATOES, SCRUBBED WELL
1
¾
½
½
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.
Adjust the slicing disc to 4mm and slice the fennel.
TEASPOON FRESHLY
GROUND BLACK PEPPER
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.
TEASPOON KOSHER SALT
TABLESPOONS UNSALTED
BUTTER, DIVIDED
TEASPOON DRIED THYME
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:
Calories 118 (26% from fat) | carb. 20g | pro. 2g | fat 3g |
sat. fat 2g | chol. 9mg | sod. 179mg | calc. 26mg | fiber 3g
BREAKFAST & BRUNCH
21
MIXED MUSHROOM AND RED PEPPER FRITTATA
Try this frittata paired with a green salad for a light lunch or dinner.
Makes 10 servings
GARLIC CLOVES
3
8
2
OUNCES PARMESAN,
CUT INTO ½-INCH CUBES
3
1
1½
OUNCES CREMINI MUSHROOMS
RED BELL PEPPERS, EACH CUT
INTO 4 STRIPS
TEASPOON DRIED THYME
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
LARGE EGGS
10
TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
½
TEASPOON KOSHER SALT,
DIVIDED
¼
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:
Calories 102 (64% from fat) | carb. 2g | pro. 7g | fat 7g |
sat. fat 2g | chol. 212mg | sod. 295mg | calc. 38mg | fiber 1g
20
BREAKFAST & BRUNCH
ZUCCHINI SPICE BREAD
This delicious zucchini bread is so simple to prepare in your
Cuisinart® Food Processor.
Makes one 9 x 5-inch loaf, approximately 12 servings
NONSTICK COOKING SPRAY
Approximate preparation time: 15 minutes, plus
75 minutes for baking
Stir the flour, baking soda, baking powder, cinnamon,
cloves, ginger and salt together in a bowl; reserve.
TEASPOON BAKING POWDER
TEASPOON BAKING SODA
¼
¼
1
Preheat oven to 325°F. Coat one 9 x 5-inch loaf pan well
with nonstick cooking spray.
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2¼
¼
¼
¾
½
1
1
½
1
¾
TEASPOON GROUND
CINNAMON
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
Insert the small metal chopping blade into the small
work bowl of the Cuisinart® Food Processor and chop
the walnuts by pulsing, about 6 to 8 pulses. Remove
work bowl and reserve.
Insert the reversible shredding disc assembly on the
medium shredding side into the large work bowl and
process the zucchini; remove and reserve.
Insert the large metal chopping blade into the large work
bowl and add the light brown sugar. With the machine
running, add the oil, egg, and then the vanilla through
the feed tube; process ingredients for 10 seconds.
Add reserved dry ingredients and zucchini. Pulse 4
times to incorporate ingredients and then process for
10 to 15 seconds until just combined.
Pour batter evenly into the prepared pans and bake for
1 hour and 15 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 259 (43% from fat) | carb. 34g | pro. 4g | fat 13g |
sat. fat 2g | chol. 18mg | sod. 193mg | calc. 15mg | fiber 1g
BREAKFAST & BRUNCH
19
CHERRY CRUMB MUFFINS
A hit at every brunch table.
Makes 12 muffins
NONSTICK COOKING SPRAY
CRUMB TOPPING:
½
CUP TOASTED PECANS
OR WALNUTS
CUP LIGHT BROWN SUGAR
¹⁄³
¼
CUP UNBLEACHED,
ALL-PURPOSE FLOUR
¼
TEASPOON GROUND
CINNAMON
1
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.
CUP (½ STICK) UNSALTED
BUTTER, COLD AND CUT
INTO SMALL CUBES
TEASPOON SALT
¼
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.
MUFFINS:
1½
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½
½
½
¹⁄³
¼
¾
¹⁄³
1
1
1
TABLESPOON BAKING SODA
TEASPOON SALT
TEASPOON GROUND
CINNAMON
CUP GRANULATED SUGAR
CUP LIGHT BROWN SUGAR
CUP BUTTERMILK
CUP VEGETABLE OIL
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.
LARGE EGG
TEASPOON PURE VANILLA
EXTRACT
CUP DRIED CHERRIES
Nutritional information per muffin:
Calories 151 (39% from fat) | carb. 21g | pro. 2g | fat 7g |
sat. fat 1g | chol. 18mg | sod. 258mg | calc. 18mg | fiber 0g
18
BREAKFAST & BRUNCH
PÂTE SUCRÉE
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favorite shapes.
Makes two 9-inch single tarts/pies, or one
double-crust pie
TEASPOON TABLE SALT
½
12
TABLESPOONS GRANULATED
SUGAR
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
2
1
¼
½
TABLESPOONS (¾ CUP)
UNSALTED BUTTER,
CUT INTO TABLESPOONS,
ROOM TEMPERATURE
LARGE EGG YOLKS
TABLESPOON ICE WATER
TEASPOON LEMON ZEST
(OPTIONAL)
TEASPOON PURE VANILLA
EXTRACT
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):
Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | fiber 0g
BASICS
17
PÂTE BRISÉE
This versatile dough can be used for sweet or savory treats.
Makes two single crust 9-inch tarts/pies (24 servings),
or one double-crust pie, (12 servings)
TEASPOON TABLE SALT
1
16
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
¼
TABLESPOONS (½ POUND;
2 STICKS) UNSALTED BUTTER,
COLD AND CUT INTO ½-INCH
CUBES
CUP ICE WATER
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
flour and salt and process for 10 seconds to sift. Evenly
add the butter and pulse until the mixture resembles
coarse crumbs. Pour in water 1 tablespoon at a time,
and pulse until mixture just forms a dough – you may
not need all of the water. Divide dough equally into two
pieces and form each into a flat disc; wrap in plastic and
refrigerate until ready to use. This pastry also freezes
well for up to 6 months as long as it is well wrapped.
Nutritional information per serving:
Calories 39 (6% from fat) | carb. 8g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons of granulated sugar
to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat) | carb. 10g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
16
BASICS
BASIC FLAKY PASTRY DOUGH
This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart.
Approximate preparation time: 10 minutes, plus 30 minutes
resting time
FOR A ONE-CRUST PIE:
1½
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¼
¹∕8
8
TEASPOON TABLE SALT
TEASPOON BAKING POWDER
TABLESPOONS (¼ POUND;
1 STICK) UNSALTED BUTTER,
COLD AND CUT INTO
½-INCH CUBES
2
TABLESPOONS VEGETABLE
SHORTENING (PREFERABLY
NON-HYDROGENATED), COLD
AND CUT INTO ½-INCH CUBES
2 TO 4 TABLESPOONS ICE WATER
FOR A TWO-CRUST PIE:
3
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½
¼
16
TEASPOON TABLE SALT
TEASPOON BAKING POWDER
TABLESPOONS (½ POUND;
2 STICKS) UNSALTED BUTTER,
COLD AND CUT INTO ½-INCH
CUBES
4
TABLESPOONS VEGETABLE
SHORTENING (PREFERABLY
NON-HYDROGENATED), COLD
AND CUT INTO ½-INCH CUBES
5 TO 8 TABLESPOONS ICE WATER
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short quick pulses until the mixture
resembles coarse 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 ¹⁄8-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
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
BASICS
15
PASTA DOUGH
Fresh pasta is a special treat. While it is best served right away, you can
freeze it after it has been rolled and cut.
Makes 1½ pounds, about 10 servings
Approximate preparation time: 5 minutes
CUP SEMOLINA FLOUR
1
1
4
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2
TABLESPOON KOSHER SALT
LARGE EGGS
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add both
flours and salt to work bowl and pulse 5 to 6 times to
combine. With the machine running, add 1 egg at a
time until a dough ball forms. Once dough ball forms,
allow machine to run for 30 seconds to knead. Divide
dough into 4 equal parts and pass through a pasta roller
machine.
Nutritional information per serving:
Calories 165 (12% from fat) | carb. 30g | pro. 7g | fat 2g |
sat. fat 1g | chol. 85mg | sod. 668mg | calc. 11mg | fiber 1g
SPINACH PASTA DOUGH
Add a healthy, colorful ingredient to your pasta bowl.
Makes 1 pound, about 6 servings
Approximate preparation time: 10 minutes
CUP SEMOLINA FLOUR
²⁄³
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1½
OUNCES FRESH SPINACH
LEAVES
6
TEASPOONS KOSHER SALT
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Fill the
bowl with half of the spinach. Pulse 10 times and then
process until finely chopped. Add remaining spinach
and repeat, scraping the bowl in between. Add both
flours and salt to work bowl and pulse 5 to 6 times to
combine. Process ingredients until a dough ball forms.
Once dough ball forms, allow machine to run for 30
seconds to knead. Divide dough into 4 equal parts and
pass through a pasta roller machine.
Nutritional information per serving:
Calories 97 (3% from fat) | carb. 20g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 718mg | calc. 89mg | fiber 1g
14
BASICS
1
1
PIZZA DOUGH
Once you see how simple pizzas are to make, you will never
order one to be delivered again!
Makes 1¾ pounds dough (six 7-inch crusts or three
12-inch crusts) / 36 servings
PACKAGE ACTIVE DRY YEAST
TEASPOON GRANULATED
SUGAR
TABLESPOON KOSHER SALT
½
2
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
3¹⁄³
CUPS WARM WATER
(105° TO 115°F.)
1¼
TEASPOONS EXTRA VIRGIN
OLIVE OIL
Approximate preparation time: 5 to 10 minutes,
plus 55 minutes rising and resting, 5 minutes assembly
and 10 minutes baking
In a 2-cup 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):
Calories 112 (2% from fat) | carb. 24g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 134mg | calc. 0mg | fiber 1g
BASICS
13
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
Makes 1½ cups
Approximate preparation time: 15 minutes
LARGE EGG YOLKS
3
1
TABLESPOONS (¾ POUND;
3 STICKS) UNSALTED BUTTER
24
½
¼
2
TABLESPOON
MUSTARD
DIJON-STYLE
TEASPOON KOSHER SALT
TEASPOON FRESHLY
GROUND BLACK PEPPER
TABLESPOONS FRESH LEMON
JUICE
Place butter in a saucepan over low heat to melt.
Insert the large chopping blade into the large work bowl of
the Cuisinart® Food Processor. Add the yolks, mustard, salt
and pepper and process for 90 seconds. Once the butter is
melted, turn heat up to bring the butter just to a boil. With
the machine running, very slowly drizzle ¼ of the hot butter
through the feed tube drop by drop, being sure each drop is
incorporated with the yolks before adding the next. This step
should take about 5 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining butter until
incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to incorporate.
Taste and adjust seasoning accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat) | carb. 0g | pro. 0g | fat 12g |
sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g
TARTAR SAUCE
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
Makes about 2 cups
Approximate preparation time: 5 minutes
TABLESPOONS FRESH
4
OUNCES DRAINED SWEET
GHERKIN PICKLES
3
OUNCES SHALLOTS OR GREEN
ONIONS, TRIMMED AND CUT
INTO 1-INCH PIECES
2
1
1
½
3
1½
½
¹∕8
12
ITALIAN PARSLEY
TABLESPOON DILL WEED
TABLESPOON
MUSTARD
DIJON-STYLE
TEASPOON DRIED THYME
TABLESPOONS DRAINED
CAPERS
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):
Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g |
sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g
CUPS MAYONNAISE
CUP NONFAT PLAIN YOGURT,
DRAINED* OVERNIGHT
TEASPOON FRESHLY GROUND
BLACK PEPPER
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.
Makes about 3 cups
Approximate preparation time: 90 to 100 minutes,
including roasting and resting peppers
GARLIC CLOVES, UNPEELED
8
2
POUNDS RED BELL PEPPERS
(APPROXIMATELY 8 MEDIUM
PEPPERS)
3
SHALLOTS (ABOUT
FINELY CHOPPED
1 OUNCE),
TABLESPOONS WHITE WINE
3
1½
TEASPOONS EXTRA VIRGIN
OLIVE OIL
1½
TABLESPOON UNSALTED
BUTTER
½
½
CUPS CHICKEN STOCK OR
BROTH
TEASPOON FRESH LEMON
JUICE
¼ TO ½ TEASPOON KOSHER SALT
FRESHLY GROUND
BLACK PEPPER
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):
Calories 100 (24% from fat) | carb. 17g | pro. 3g | fat 3g |
sat. fat 1g | chol. 3mg | sod. 233mg | calc. 27mg | fiber 5g
BASICS
11
SIMPLE TOMATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 3 cups tomato sauce for pasta / 1¾ cups tomato
sauce for pizza.
GARLIC CLOVES
4
¾
1
TABLESPOON EXTRA VIRGIN
OLIVE OIL
½
SMALL ONION (ABOUT
4 OUNCES), CUT INTO
1-INCH PIECES
1
2
¼
½
¼
TEASPOON DRIED OREGANO
CAN (35 OUNCES) PLUM
TOMATOES, WITH JUICES
SPRIGS FRESH BASIL
(10 TO 12 LARGE LEAVES)
CUP DRY WHITE WINE
TEASPOON KOSHER SALT
TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ TO ¾ TEASPOON RED PEPPER FLAKES
(OPTIONAL, TO TASTE, FOR A
SPICIER SAUCE)
Approximate preparation time: 10 to 15 minutes,
plus 1 hour cooking (cook an additional 40 minutes to
make the reduced pizza sauce)
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
onion and pulse to chop, about 10 times. Put the olive
oil into a 6-quart saucepan over medium heat. When
the oil shimmers across the pan, add the onion. With
the processor running, drop the garlic through the feed
tube to chop. Add the garlic and oregano to the pan.
Cook until onion is softened and the garlic is fragrant.
While the onion mixture is cooking, add the tomatoes to
the work bowl and pulse to chop. Add the tomatoes to
the pan with the basil, wine and salt. Bring to a boil and
then reduce the heat to low, cover the pan loosely and
simmer for 50 to 60 minutes. Turn off the heat and let
cool in the pan for 10 minutes. Stir in the black pepper
and optional red pepper flakes. Taste and adjust
seasoning accordingly.
If you would like a sauce for pizza, continue to simmer,
uncovered, for 40 additional minutes to reduce, stirring
now and then. Transfer the reduced sauce to a bowl to
cool before using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup):
Calories 46 (22% from fat) | pro. 2g | carb. 6g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 457mg | calc. 91mg | fiber 1g
Nutritional information per serving (½ cup):
reduced for pizza sauce
Calories 74 (22% from fat) | pro. 3g | carb. 10g | fat 2g |
sat. fat 0g | chol. 0mg | sod. 732mg | calc. 91mg | fiber 2g
10
BASICS
BASIL PESTO
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
Makes about 2 cups
Approximate preparation time: 5 minutes
GARLIC CLOVES
2
½
OUNCES REGGIANO
PARMIGIANO CHEESE,
CUT INTO ½-INCH CUBES
3
CUP PINE NUTS OR WALNUTS,
LIGHTLY TOASTED
5
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
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. With the
machine running, drop the cheese and garlic through
the small feed tube to process until finely chopped,
about 30 seconds. Add the nuts and pulse to chop,
about 5 to 6 pulses. Add the basil leaves and pulse to
chop, using long pulses, 10 to 15 times; scrape the
bowl. Add the salt. With the machine running, add the
olive oil in a slow, steady stream through the small feed
tube, processing until combined and an emulsion is
formed, about 1 minute. Scrape the work bowl.
To store the pesto, transfer to a glass jar or bowl, tap to
remove all air bubbles and even out the surface. Float a
layer of olive oil on top; cover with plastic wrap and
refrigerate. The pesto will keep for 5 days in the
refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 51 (87% from fat) | carb. 1g | pro. 1g | fat 5g |
sat. fat 1g | chol. 1mg | sod. 88mg | calc. 34mg | fiber 0g
BASICS
9
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
Makes 1 cup
Approximate preparation time: 5 minutes
¼
1
¼
½
½
½
½
¼
¾
CUP RED WINE VINEGAR
TEASPOON
MUSTARD
DIJON-STYLE
CUP FRESH PARSLEY
TEASPOON DRIED BASIL
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.
Calories 91 (99% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | fiber 0g
TEASPOON DRIED MARJORAM
Nutritional information per serving (1 tablespoon):
TEASPOON DRIED THYME
TEASPOON KOSHER SALT
TEASPOON GROUND
WHITE PEPPER
CUP EXTRA VIRGIN OLIVE OIL
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes about 3 cups
Approximate preparation time: 5 to 10 minutes
4
½
2
2
LARGE EGG YOLKS*
TEASPOON KOSHER SALT
TABLESPOON
MUSTARD
DIJON-STYLE
TEASPOON FRESH LEMON
JUICE OR WHITE WINE VINEGAR
2 TO 2½ CUPS VEGETABLE OR
CANOLA OIL, DIVIDED
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):
8
Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g |
sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g
BASICS
ASIAN MARINADE
This marinade is equally good for pork, chicken or salmon.
It is also a good sauce for serving with dim sum.
Makes about 2 cups
Approximate preparation time: 10 minutes
GARLIC CLOVES
2
²∕³
OUNCE PEELED FRESH GINGER,
CUT INTO ½-INCH PIECES
1
CUP SOY SAUCE (MAY USE
LOW-SODIUM OR TAMARI)
TEASPOON CAYENNE PEPPER
¼
TABLESPOONS RICE WINE
VINEGAR
2
CUP PLUS 2 TABLESPOONS
ASIAN SESAME OIL (TOASTED
SESAME OIL)
¼
CUP PLUS 2 TABLESPOONS
HOISIN SAUCE
¼
CUP CANOLA OR OTHER
VEGETABLE OIL
½
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
ginger and garlic and pulse to chop, about 8 to 10 times.
Scrape the sides and bottom of the work bowl. Add the
remaining ingredients and process until smooth, about
15 seconds. Transfer to a container, cover and refrigerate
if not using immediately. Marinate meat or seafood for
approximately 2 hours before roasting or grilling.
Nutritional information per serving (1 tablespoon):
Calories 44 (78% from fat) | carb. 2g | pro. 0g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 156mg | calc. 0mg | fiber 0g
SWEET AND SOUR MARINADE
This marinade pairs well with poultry and pork.
Makes 1 cup
Approximate preparation time: 5 minutes
4
½
½
½
1
GARLIC CLOVES
CUP DARK CORN SYRUP
CUP EXTRA VIRGIN OLIVE OIL
CUP BALSAMIC VINEGAR
TABLESPOON PLUS
TEASPOONS DRY MUSTARD
POWDER
2
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):
1 TEASPOON PAPRIKA
TEASPOONS DRIED THYME
2
1
1
Calories 97 (62% from fat) | carb. 10g | pro. 0g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 152mg | calc. 4mg | fiber 0g
TEASPOON CHILI POWDER
TEASPOON KOSHER SALT
BASICS
7
GORGONZOLA BUTTER
Melt a slice of this butter on your favorite steak right when it comes off
the grill. It is also delicious on a baked potato or steamed vegetables.
Makes 1 roll compound butter, 16 slices
Approximate preparation time: 5 minutes
CUP
¼
TABLESPOONS (½ CUP;
1 STICK) UNSALTED BUTTER,
ROOM TEMPERATURE
8
GORGONZOLA, CRUMBLED
PINCH FRESHLY GROUND
BLACK PEPPER
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Add the butter and
Gorgonzola and process for 60 seconds until smooth, scraping
the bowl as necessary.
Remove butter from bowl and place on a sheet of waxed
paper. With the aid of the paper, form the butter into a log.
Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving (1 tablespoon):
Calories 52 (96% from fat) | carb. 0g | pro. 0g | fat 6g |
sat. fat 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fiber 0g
MEDITERRANEAN BUTTER
Makes 1 cup or two 7-inch logs
Approximate preparation time: 5 minutes
2
1
1
1
1
1
1
16
GARLIC CLOVES
TEASPOON ITALIAN 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
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running,
drop the garlic cloves through the feed tube to finely chop.
Add remaining ingredients, including the butter, and process
to combine, about 60 seconds. Scrape bowl as necessary.
Remove butter from bowl, divide into two, and place on two
separate sheets of waxed paper. With the aid of the paper, form
each portion of butter into a log. Roll and wrap well in plastic.
Butter can either be refrigerated or frozen.
Nutritional information per serving (1 tablespoon):
Calories 103 (98% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 7g | chol. 30mg | sod. 2mg | calc. 2mg | fiber 0g
PEANUT BUTTER
Makes 2 cups
Approximate preparation time: 4½ minutes
4
CUPS DRY ROASTED PEANUTS
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Pulse peanuts about 10 times
and then process until drops of oil are visible and the mixture is
very smooth, about 4½ minutes.
TIP: Any nut can be substituted in this recipe.
Nutritional information per serving (1 tablespoon):
6
Calories 100 (71% from fat) | carb. 4g | pro. 4g | fat 9g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 9mg | fiber 1g
BASICS
6
BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them
in no time with your Cuisinart® Food Processor.
Makes 1¹∕³ cups
SLICES WHITE BREAD
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):
Calories 60 (11% from fat) | carb. 11g | pro. 2g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fiber 1g
BASICS
5
SIDES
Vegetable Napoleon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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BREADS
Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Cuisinart® Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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DESSERTS
Chocolate Pecan Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Banana Cream Pie & Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Deep Chocolate Layer Cake & Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . .
Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Berry Mango Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tropical Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mango Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Banana “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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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.
BREAKFAST & BRUNCH
Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Zucchini Spice Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mixed Mushroom and Red Pepper Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
White and Sweet Potato Hash with Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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APPETIZERS
Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . .
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . .
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SOUPS
Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Simple Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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SALADS
Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . .
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ENTRÉES
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Eggplant Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chicken Marsala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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3
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Herbed Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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SAUCES
Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Simple Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Roasted Red Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Hollandaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Tartar Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
DOUGHS
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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ELITE COLLECTION ®
Recipe Booklet
12-CUP FOOD PROCESSOR
Version no: N IB-9495B
SIZE: 152MM(W) x 228MM(H)
Pages: 86pp
Paper:
Cover:157GSM MATT ARTPAPER
Inside:120GSM GLOSS ARTPAPER
Color: Cover:4c+1c(BLACK)
Inside:1c+1c
Coating: Gloss varnishing in cover
Conair: Conair By Astor
Date: 03/05/2013
SUN HING PRINTING CO., LTD.
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