Cuisinart BFP 10CH User Manual

Recipe  
Booklet  
Reverse Side  
INSTRUCTION BOOKLET  
PowerBlend DuetBlender/Food Processor  
BFP-10 Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
25. Wash the blender jar, food processor work bowl, food  
processor chopping blade, locking ring, and covers before  
first use.  
disc. Carefully remove slicing /shredding disc as it is very sharp,  
then remove adapter stem.  
6. Remove the bottom corrugated insert containing the blender jar  
assembly. Be careful not to tip the jar when removing.  
26.WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK  
OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER  
SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE  
DONE ONLY BY AUTHORIZED PERSONNEL.  
7. Last, remove any additional literature from the box.  
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
BLENDER  
27. WARNING: FLASHING LIGHT INDICATES READY TO  
OPERATE. DO NOT TOUCH BLADES.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Helpful Reminders. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Quick Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Dos and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
FOOD PROCESSOR  
NOTICE  
This appliance has a polarized plug (one prong is wider than the  
other). To reduce the risk of electric shock, this plug will fit into a  
polarized outlet only one way. If the plug does not fit fully into the  
outlet, reverse the plug.  
If it still does not fit, contact a qualified electrician. Do not modify  
the plug in any way.  
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Adding Food While Processing. . . . . . . . . . . . . . . . . . . . . . . 10  
Removing Processed Food . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Cleaning and Storing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Guidelines for Preparing Foods for Chopping . . . . . . . . . . . 11  
Guidelines for Preparing Foods for Slicing and Shredding . 12  
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Maximum rating of 600 watts is based on the jar attachment, which  
draws the greatest power. Other recommended attachments may  
draw significantly less power.  
This unit comes with a resettable thermal fuse to prevent damage  
to the motor in the case of extreme overload. Simply unplug the  
unit, rest it for 15 minutes and continue.  
UNPACKING INSTRUCTIONS  
1. Place the gift box containing your Cuisinart® PowerBlend Duet™  
on a flat, sturdy surface before unpacking.  
2. Remove the instruction booklet and other printed material from  
top of corrugated insert.  
3. Next, remove the top corrugated insert containing the fill cap.  
4. Carefully lift the blender base from box and set aside.  
5. Carefully lift the top corrugated insert of the food processor  
accessory. It containing the adapter stem, and slicing/shredding  
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1
2
8. 7-Speed Touchpad Control  
with Indicator Lights  
INTRODUCTION  
You’ll love everything your PowerBlend Duetlets you do. You can  
prepare a whole meal in this combo blender/food processor. This  
super-size blender and genuine Cuisinart® food processor have  
preprogrammed functions to guarantee perfect results whether  
you’re slicing cucumbers, chopping meat, or puréeing peaches.  
Does the time consuming tasks, so you have time for the fun stuff!  
Easy to use, read and clean.  
Seven speeds give you great  
versatility – use low speeds  
for delicate blending all the way  
up to high speeds for cheese,  
garlic, or lemon zest. The red  
LED lights clearly indicate what  
blender speed you are using.  
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BLENDER PARTS AND FEATURES  
1. 2-oz. Measured Pour Lid  
8a. Ice Crush Button  
Allows you to measure and add ingredients neatly without  
removing the cover.  
(Blender Only)  
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7
Activates the ice crushing speed.  
This button is preset to the best  
speed for crushed ice. However,  
you can crush ice at any speed.  
The food processor attachment  
is not intended to crush ice.  
Use the blender jar for this.  
2. Cover  
Just press on; no turning or twisting required. Tightfitting seal  
resists leakage.  
3. 56-oz. Glass Jar  
Has a unique, sturdy, widemouth design.  
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8a  
4. Leakproof Rubber Gasket (not shown)  
Holds the glass jar snugly in position for safe operation.  
8b. Pulse Button  
Allows you to pulse at any  
speed from high to low, so  
you can blend ingredients  
only as much as needed.  
5. High-Quality Cutting Assembly with Patented Stainless  
Steel Blades (not shown)  
Is strong enough for all blender tasks, including tough jobs,  
from ice crushing to chopping delicate herbs.  
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8b  
8c  
8c. Food Processor Button  
Note: Blades are very sharp...handle carefully.  
Is preset to the best speed for all food processing tasks.  
Always use this button when food processing. This speed may  
also be used with blender jar.  
6. Collar (Locking Ring)  
Collar is self-aligning so that the glass blender jar slides easily  
into position, eliminating the frustration of twisting and turning  
the blender jar to lock it into place.  
9. Slip-Proof Feet  
Prevent movement during use and prevent damaging marks on  
countertops or tables.  
7. Heavy-Duty Motor Base  
Motor base is so sturdy and stable, it will not “walk” on your  
counter – even during ice crushing! The motor is strong enough  
to handle all blending tasks, including crushing ice without  
liquid, and is backed by a three-year limited warranty.  
10. Hidden Cord Storage Compartment (not shown)  
Keeps countertop safe and neat by conveniently storing  
excess cord.  
11. Impact-Resistant Plastic Housing  
Is crafted of the finest quality materials to resist staining,  
cracking, and odors.  
12. Innovative Cuisinart Design  
Combined with power, performance, sturdiness, and easy  
cleanup, makes this blender a winner.  
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Warning: Do not place blender jar on base while motor is  
running.  
BLENDER ASSEMBLY  
To use your Cuisinart® PowerBlend Duet, begin by assembling  
the blender jar.  
Do not twist locking ring from blender jar when removing  
blender jar from base. Simply lift blender jar from motor base.  
d
1. Turn the blender jar (a) upside  
down, and place it flat on a  
sturdy surface.  
Boiling liquid or solid frozen foods (with the exception of ice  
cubes or ½" pieces of frozen fruit) should never be placed in  
the blender jar.  
2. Position the rubber gasket (b)  
on the round opening on the  
bottom of the blender jar.  
Do not place ice, frozen foods or very cold liquids in a blender  
jar which has come directly from a hot dishwasher.  
c
Do not place very hot liquids or foods in a blender jar which  
has come directly from the freezer. Boiling liquids should cool  
for 5 minutes before being placed in blender jar.  
3. Turn the cutting assembly (c)  
upside down, and place the  
blade end in the blender jar  
opening.  
b
a
Follow Cleaning and Care instructions on page 7 prior to your  
first use.  
Note: Blades are very sharp...  
handle carefully.  
BLENDER OPERATING INSTRUCTIONS  
1. Place the motor base of your Cuisinart® PowerBlend Dueton  
a flat, sturdy surface. It is important that the surface be clean  
and dry. Follow the instructions for assembling the blender jar  
(see previous section). Once the jar is assembled and is in  
position on the motor base, plug the Cuisinart® PowerBlend  
Duetinto an electrical outlet.  
4. Secure the rubber gasket and cutting assembly in position by  
placing the smaller opening of the locking ring (d) on top of the  
cutting assembly. Engage threads by twisting the locking ring  
clockwise until tightened. Make sure locking ring is tightly  
fastened to blender jar. Once assembled, turn the blender jar  
right side up.  
2. Add all necessary ingredients to the blender jar, and replace  
the cover. You may add more ingredients by lifting the  
5. Push the cover onto the top of the blender jar. Insert the  
measured pour lid into the cover, aligning the tabs in the pour  
lid with the slots in the cover. Twist clockwise to lock pour lid in  
the cover.  
measured pour lid and dropping ingredients through the fill  
area. Replace the measured pour lid after adding ingredients.  
Do not put hands into blender jar with blender plugged in.  
NOTES: Add liquid ingredients first, then follow with solid  
ingredients. This will provide more consistent blending  
and prevent unnecessary stress on the motor.  
6. Place the blender jar on the motor base so that the jar markings  
are facing you and the handle is positioned to one side.  
7. Plug in power cord. Your blender is now ready to be used.  
To remove blender jar cover, lift edge of cover upward.  
Lifting measured pour lid will not remove cover.  
HELPFUL REMINDERS  
3. To start blending: Press the On button. The red On  
LED light will flash, indicating that the blender is turned on  
but no speed has been selected.  
4. Press the desired blending speed: Both the On indicator light  
and the activated speed indicator light will glow. The blender will  
now be functioning at the desired speed. It is possible to switch  
Once the cover is in position, ingredients can be added during  
blending; twist the measured pour lid counterclockwise until the  
tabs in the pour lid align with the slots in the cover; pull up  
pour lid, add ingredients, and replace the pour lid.  
Cover should always be in place while the unit is ON.  
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speeds without pressing the Off button, by simply pushing the  
next desired speed button.  
5. To reset the blender: The unit has an advanced thermal,  
resettable fuse feature. In the event of an overload condition,  
the unit will shut down to protect the motor from overheating.  
When this happens, reset the unit by unplugging the blender  
and let it cool down for a minimum of 15 minutes.  
QUICK REFERENCE GUIDE  
FOR BLENDER FUNCTION  
To Activate Blender  
To Begin Blending  
To Change Speeds  
To Pulse  
Press On – The blender is in On mode.  
Press desired speed button.  
Press desired speed button.  
In On mode press Pulse,  
then press and release desired speed  
button as needed.  
6. To stop the blending process: Re-press the activated speed  
button. The blending process will stop. The red On indicator  
light will continue to flash to let you know that the blender is  
still on and can be reactivated by pushing the desired speed  
button. The blender can be completely deactivated and  
stopped at any speed by pushing the Off button. You will need  
to press the On button again to continue blending.  
To Crush Ice  
In On mode, press and release Ice  
Crush button as needed.  
To Stop Blending (and Deactivate Blender)  
Press Off Button.  
Release button.  
To Stop Blending (in Pulse or Ice  
Crush Mode)  
To Stop Blending in Stir, Chop, Mix, Purée,  
or Food Processor Mode  
Press Speed button again. This will  
return the blender to On mode. Press  
Off button to turn blender off.  
7. Pulse mode: While the blender is turned on, you can create a  
burst of power for quick, efficient blending, by activating the  
pulse function. To do so, first push the Pulse button, which will  
QUICK REFERENCE GUIDE  
FOR BLENDER SPEED  
Refer to this guide to choose the best speed for your desired result.  
Ingredient/Recipe  
Speed  
Result  
Reconstituting frozen  
orange juice concentrate  
Stir  
Smooth and full-bodied  
Thick and creamy  
Desired consistency  
Coarse to fine  
cause the pulse indicator light to flash. Next, push and release  
the desired speed button. Repeat as desired. You determine  
the duration of each pulse. While pulsing, all indicator lights  
(the on, the pulse, and the desired speed lights) will glow. The  
pulse function can be used to break apart larger pieces of food  
or to control the texture of food when chopping. The pulse  
function is also effective in starting the blending process when  
you do not want continuous power, or when processing items  
which do not require an extended amount of blending.  
Mayonnaise  
Salad dressings  
Nuts  
Stir  
Stir  
Chop  
Whipping cream  
Bread crumbs  
Grating citrus zest  
Soups  
Mix  
Thick topping  
Mix  
Uniformly fine  
Purée  
Uniformly fine  
Purée  
Uniformly smooth  
Smooth and creamy  
Smooth and creamy  
Smooth and creamy  
Thick and slushy  
Coarse to fine  
Milk shakes  
Baby food  
Food Processor  
Food Processor  
Food Processor  
Food Processor  
Food Processor  
Ice Crush  
8. To crush ice: The PowerBlend Duetmotor is strong enough  
to crush ice without liquid at any speed; however, for your  
convenience, we have preset the best speed for ice crushing.  
To give you greater control, the ice crush function automatically  
operates as a pulse function. To crush ice, place ice cubes in  
the blender jar, and place the cover and the measured pour lid  
on the blender jar. Press the On button. Press the Ice Crush  
button in short pulses until ice is crushed to desired  
Health drinks  
Frozen cocktails  
Grinding hard cheese  
Ice  
Snowy  
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consistency. See the Recipe Tips section in recipe booklet for  
more details.  
Tip: You may wish to clean your blender cutting assembly as  
follows: Squirt a small amount of dishwashing liquid into  
assembled blender jar and fill halfway with warm water. Run on  
Stir for 15 seconds. Repeat using clean tap water. Empty blender  
jar and carefully disassemble parts. Wash cutting assembly, gasket  
and locking ring in warm, soapy water. Rinse and dry all parts  
thoroughly.  
9. To dislodge food: Use a rubber or plastic spatula to help  
remove food lodged around the cutting assembly. DO NOT  
USE SPATULA UNTIL YOU HAVE TURNED THE BLENDER  
OFF.  
Replace the cover and measured pour lid and continue blending,  
if necessary. Make sure spatula is not inside the blender jar before  
blending.  
DO’s AND DON’Ts WHEN USING  
YOUR BLENDER  
10.When finished blending: Press the Off button and  
unplug the blender from the electrical outlet. Never remove the  
blender jar from the motor base until the blender is off. Do not  
twist locking ring from blender jar when removing jar from  
motor base. Simply lift blender jar from motor base. Do not  
place hands into blender jar with blender plugged in.  
DO:  
• Make sure the electrical outlet is rated at the same voltage as  
that stated on the bottom of the blender motor base.  
• Always use the motor base on a clean, sturdy and dry surface.  
• Always add liquid ingredients to the blender jar first, then add  
remaining ingredients. This will ensure that ingredients are  
uniformly mixed.  
CLEANING AND CARE  
Always unplug your Cuisinart® PowerBlend Duetfrom the  
electrical outlet before cleaning. The blender is made of corrosion-  
resistant parts, which are easy to clean. Before first use and after  
every use, clean each part thoroughly. Periodically check all parts  
before reassembly. If any part is damaged or blender jar is chipped  
or cracked, DO NOT USE BLENDER.  
• When using either blender or food processor, cut most foods  
into cubes approximately ½" to 1" to achieve a more uniform  
result. Cut all cheeses into pieces no larger than ½".  
• When using blender, use the measured pour lid to measure  
liquid ingredients such as alcohol. Replace measured pour lid  
after ingredients have been added.  
Remove the blender jar from the motor base by lifting straight up  
and away. Twist off the locking ring by turning counterclockwise.  
Remove the cutting assembly and rubber gasket. Wash in warm  
soapy water; rinse and dry thoroughly. Place the locking ring in  
the upper rack of the dishwasher or wash in warm water.  
• When using either blender or food processor, use a rubber or  
plastic spatula as needed, only when the blender is turned OFF.  
Never use metal utensils, as damage may occur to the blender  
jar/work bowl or cutting assembly.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and  
may cause injury. Do not attempt to remove blades from cutting  
assembly.  
• Place blender cover on firmly. Always operate the blender with  
the cover on.  
Remove the blender jar cover and the measured pour lid. Wash in  
warm, soapy water; rinse and dry thoroughly, or place in the upper  
rack of the dishwasher. The blender jar should be washed in warm  
soapy water and rinsed and dried thoroughly. The blender jar can  
also be placed upside down in the dishwasher.  
• Make sure locking ring is tightly attached to blender jar.  
• Always remove locking ring, cutting assembly, and rubber gasket  
before cleaning.  
• When scraping the blender jar with a spatula, remove the food  
from the sides of the blender jar and place it in the center of the  
blender jar, over the cutting assembly.  
Finally, wipe the motor base clean with a damp cloth to remove  
any residue, and dry thoroughly. Never submerge the motor base  
in water or other liquid, or place in the dishwasher.  
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• When chopping fresh herbs, garlic, onion, zest, bread crumbs,  
nuts, etc., make sure the blender jar and cutting assembly are  
completely dry.  
FOOD PROCESSOR PARTS  
1
2
AND FEATURES  
1. Food pusher with oil dispenser  
2. Work bowl cover with feed tube  
3. Stainless steel chopping blade  
• If food tends to stick to the sides of the blender jar or food  
processor work bowl during use, pulse in short bursts.  
DON’T:  
• Don’t store food or liquids in your blender jar.  
4. Stainless steel reversible slicing/  
shredding disc  
• When using blender, don’t place cutting assembly and locking  
ring onto motor base without the blender jar attached.  
5. Adapter stem  
6. Clear work bowl  
7. Gearbox collar  
• Blender or food processor will not mash potatoes, knead dough,  
or beat egg whites.  
3
• Don’t remove blender jar or food processor bowl while unit is  
ON. Keep the blender jar or food processor cover on while  
blending.  
8. Motor base  
Used for both the blender jar and  
the food processor bowl  
4
5
• Don’t twist locking ring from blender jar when removing blender  
jar from motor base. Simply lift blender jar from motor base.  
FOOD PROCESSOR  
ASSEMBLY  
• Don’t overprocess foods. Blender or food processor will achieve  
most desired results in seconds, not minutes.  
Please note that the bowl and collar will fit  
on the base in eight different positions. The  
handle can be in front or on either side and  
the feed tube in front, back, or on either side.  
Directions for use reference a certain  
• Don’t overload blender or food processor. If the motor stalls, turn  
OFF immediately, unplug the unit, and remove a portion of the  
food; then continue.  
6
• Don’t use any utensil inside the blender jar or food processor  
bowl while the motor is ON.  
position for instructional purposes only.  
7
8
• Don’t use any container or accessories not recommended by  
Cuisinart. Doing so may result in injury.  
1. Hold gearbox collar in one hand and  
work bowl handle in the other. Twist bowl  
clockwise onto collar.  
• Don’t place hands inside the blender jar or food processor bowl  
when blender is plugged in.  
2. Place collar with bowl onto motor base  
with handle facing front.  
• Don’t add boiling liquids or frozen foods (except ice cubes or ½"  
pieces of frozen fruit) to glass blender jar. Boiling liquids should  
cool for 5 minutes before being placed in blender jar.  
Now follow directions below for either:  
a) chopping, puréeing and mixing or  
b) slicing and shredding  
• The food processor accessory is not intended to crush ice. This  
could damage the chopping blade and will damage work bowl.  
a) CHOPPING, PURÉEING & MIXING  
1. Place chopping blade over shaft in work bowl. Chopping blade  
should slide easily to the bottom of the bowl. Lower blade will  
almost touch bottom of bowl.  
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BE SURE TO HANDLE THE METAL BLADE WITH CARE AS  
IT IS RAZOR SHARP!  
4. Plug your Cuisinart® PowerBlend Duetinto a household  
electrical outlet.  
2. Place food to be processed in work bowl. Put cover on work  
bowl, with feed tube at about 11 o’clock. Turn the cover  
clockwise until it fits into position. Cover lock must click into  
locked position prior to use. If you have trouble fitting the cover  
on the work bowl, turn chopping blade hub slightly and replace  
cover.  
5. Insert pusher. Use moderate pressure to push down on pusher  
with one hand while using your other hand to push the On  
button, Pulse button, and hold down the Food Processor button.  
Slicing and shredding only take a few seconds. Wait until disc  
stops spinning before removing cover. When it stops, remove  
cover before removing work bowl. Never try to remove cover and  
work bowl together; this could damage work bowl.  
3. ALWAYS USE PUSHER TO GUIDE FOOD THROUGH FEED  
TUBE. NEVER USE YOUR FINGERS OR SPATULA.  
6. To remove cover, unlock it by turning it counterclockwise, then  
lift it straight up.  
4. Plug your PowerBlend Duetinto a wall outlet. Push the On  
button and then the Food Processor button to start chopping  
or puréeing. It is recommended that one hand be placed on the  
food processor lid while in use, to provide unit stability. If the  
machine doesn’t start, make sure it is plugged in and the work  
bowl and cover are locked into place. The food processor will  
not start until the collar, work bowl and work bowl lid are  
locked into place. Nevertheless, always unplug the unit  
before placing hands into the food processor bowl.  
7. Remove slicing/shredding disc before removing work bowl.  
To remove it, grasp flat top section of adapter stem and lift it  
straight up. Holding work bowl collar, turn work bowl  
counterclockwise and lift it straight up to remove it from base.  
FOOD PROCESSOR OPERATING INSTRUCTIONS  
Your PowerBlend Duetcomes with a food processor button.  
This button is the perfect speed for all your food processing tasks.  
Always use this speed when using the food processor. You may  
also use the Pulse button with this function for pulse-chopping.  
NOTE: The motor base will start, but the food processor blade  
will not turn until assembled properly.  
To use your food processor, make sure that the bowl is assembled  
properly and the blade or slicing/shredding disc and the cover are  
locked into place.  
b) SLICING AND SHREDDING WITH THE REVERSIBLE  
SLICING/SHREDDING DISC  
When you use the control panel, the LED will light next to each  
button you press.  
The slicing/shredding disc can slice and shred a variety of fruits  
and vegetables, meats and cheeses.  
Press the On button. For continuous operation, press the  
Food Processor button. Motor will start if you have followed  
assembly instructions.  
1. Place adapter stem onto the center shaft. To slice: Attach disc  
to stem with the raised edge of slicer on top. To shred: Attach  
disc to stem with the raised shredding slots on top. Place the  
slicing/shredding disc onto shaft with the desired cutting blade  
facing up. Be sure to handle the metal blade with care, as it  
is razor sharp.  
To turn motor off, press the Food Processor button again or the  
Off button.  
2. Place cover on work bowl, with feed tube at about 11 o’clock.  
Turn cover clockwise until it fits into position. Insert food in feed  
tube.  
3. Hold pusher with more rounded side toward the outside of the  
bowl and insert it in feed tube over food. Always use pusher to  
guide food through feed tube. Never use your fingers or spatula.  
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For on/off operation, called pulse-chopping or pulsing, press the  
On button, press the Pulse button, and then press and release the  
Food Processor button the desired number of times. Motor runs as  
long as you hold the Food Processor button down. The motor  
stops when you release control switch. Try it a few times.  
plastic spatula to scrape down any pieces that stick to inside  
of bowl.  
Onions and other food with a high water content turn into a smooth  
purée very quickly. Do not overchop – look at food frequently  
through work bowl.  
You control the duration and frequency of pulses by the length of  
time you hold the Food Processor button down and the rate at  
which you press it. Pulses should be short bursts. Allow enough  
time between pulses to let food in work bowl fall to bottom.  
To purée, follow same procedure as for chopping, but let machine  
run until food is a smooth purée.  
New users are often surprised at how fast the processor works.  
You will quickly get used to its great speed.  
Always use the Food Processor button for pulse/chopping.  
Never turn cover back and forth to start and stop processor.  
These are some conditions that affect your results:  
• Size of pieces you put in bowl – all should be about the same  
size.  
USING THE POWERBLEND DUETBLENDER/FOOD  
PROCESSOR TO CHOP, PURÉE, AND MIX  
• Amount of food you process – don’t add too much.  
Refer to Food Processor Assembly instructions on pages 8–9.  
• Type of processing you choose – continuous or pulse/chopping.  
1. Cut food into ¾" pieces. You will get a more even chop if you  
start with pieces that are all the same size. Put pieces into work  
bowl with metal blade in place. You can put in up to 1 cup of  
food at a time. If you want to process more, do it in batches.  
ADDING FOOD WHILE PROCESSING  
To add liquid while the machine is running, pour it through the  
open feed tube. This is especially useful when making mayonnaise  
or dressings.  
2. Put on cover, lock it and insert pusher. It is recommended that  
one hand be placed on the food processor lid while in use, to  
provide unit stability. Press the On button, press the Pulse  
button, and the Food Processor button (to pulse), then release.  
Repeat two to three times. Each time blade stops, let food  
pieces drop to the bottom of bowl before pulsing again. This  
ensures that the blade will chop them at every pulse. Watch what  
happens to the food. With pulse/chopping technique, you can  
get an even chop without danger of overprocessing. Check  
texture by looking through work bowl. Be careful not to  
overprocess.  
A small hole in the pusher allows you to add liquids in a very slow,  
steady stream – useful when making sauces.  
When you want to add small pieces of food like cheese, meat or  
garlic cloves while machine is running, drop them through open  
feed tube.  
To prevent spills when adding sugar and other dry ingredients,  
use a funnel.  
REMOVING PROCESSED FOOD  
Before removing processed food, press Off button and wait for  
blade to stop spinning. Then remove cover by turning it  
counterclockwise. Never try to remove cover and work bowl  
together; this can damage work bowl.  
For a coarse chop, pulse only a few times.  
NOTE: The unit has an advanced thermal, resettable fuse  
feature. In the event of an overload condition, the unit will shut  
down to protect the motor from overheating. When this  
happens, reset the unit by unplugging the blender and let it cool  
down for a minimum of 15 minutes.  
It is important not to let metal blade fall out of  
work bowl as you empty it.  
Here are two ways to prevent it from falling out:  
3. If you want a finer chop or purée, press the On button and then  
the Food Processor button and let machine run continuously  
until the food is chopped as fine as you want it. Check frequently  
through clear cover or bowl to avoid chopping too fine. Use a  
1. Before tilting bowl, use spatula to remove  
food from around blade. Carefully remove  
blade by the plastic hub.  
10  
2. Hold top of blade in place with finger or spatula while pouring  
out processed food.  
General Guidelines for Preparing Foods for Chopping  
THE FOOD  
HOW TO PREPARE IT  
At this point, you may either lift the work bowl off motor base, or  
hold the collar at the base and turn the handle of the bowl  
counterclockwise and lift blade straight up.  
Fruits and vegetables  
Peel and core if necessary. Remove large, hard  
pits and seeds. Cut into ¾" pieces and process  
up to 1 cup at a time.  
NOTES: Occasionally, a piece of food may become wedged  
between the blade and the work bowl. If this happens, remove  
the cover, lift the blade out carefully and remove the wedged  
piece. Empty the bowl, reinsert the blade and lock the cover into  
place. Process smaller amounts of the food at one time.  
Meat, poultry and fish  
These should be very cold but not frozen. First,  
cut into ¾" pieces. Put up to ½ pound in work  
bowl. If you want to chop or purée more, do it  
in batches of not more than ½ pound each.  
Pulse/chop or run continuously until desired  
consistency is reached. Check texture every 2  
or 3 seconds to avoid overprocessing.  
Don't store food or liquids in the food processor work bowl.  
CLEANING AND STORING  
Bread, crackers or cookies  
Break into 1" pieces and process continuously  
until texture for crumbs is fine. For seasoned  
crumbs, chop with herbs. For buttered crumbs,  
dribble melted butter through feed tube while  
processing – 1 teaspoon melted butter for each  
slice of bread.  
YOUR POWERBLEND DUET™  
FOOD PROCESSOR ATTACHMENT  
Store the chopping blade and slicing/ shredding disc as you  
would sharp knives – out of the reach of children.  
Crumb crusts  
Chop crackers or cookies as described in  
preceding paragraph. Add sugar, spices and  
butter and cut into pieces, as specified  
by recipe. Pulse/chop until combined.  
The work bowl, cover, pusher, chopping blade, and slicing/  
shredding disc are top shelf dishwasher-safe. When placing  
parts in your dishwasher, insert the work bowl upside down.  
Remember where you place the sharp blade and disc, and be  
certain to unload the dishwasher carefully.  
Hard cheese “grated”  
If it’s too hard to cut with a knife, don’t try to  
chop it – it may damage blade. First cut into ¾"  
pieces. Pulse/chop until pea-sized, then  
process continuously. You can chop it as  
coarse or as fine as you want. Simply run  
machine longer for finer chop. Process up to 3  
ounces at one time.  
The gearbox collar is not immersible. To clean, just wipe with a  
damp cloth.  
If you wash the blades and discs by hand, do it carefully. 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 rapidly up  
and down on the center shaft of the bowl. Use of a spray hose is  
also effective. If necessary, use a brush.  
Whipping cream  
Processor-whipped cream works well for most  
purposes. It is excellent as a topping for  
desserts or hot drinks. Cream must be at  
refrigerator temperature. You can whip up to  
1 cup at a time. Do not use food processor  
whipped cream to prepare soufflés or other  
foods where volume is required.  
The work bowl should not be placed in a microwave oven.  
Parsley and other fresh herbs  
Work bowl and metal blade must be clean and  
dry. Remove stems; use leaves only. Dry herbs  
completely. The more herbs you chop at once,  
the finer chop you can get. Chopped herbs  
keep for several days in the refrigerator in  
airtight bags, or can be frozen for months.  
11  
General Guidelines for Preparing Foods for Slicing and Shredding  
Food  
To Prepare for Slicing  
To Prepare for Shredding  
Long narrow foods like carrots, celery,  
cucumbers and zucchini  
Cut into even lengths about 1" shorter than height  
of feed tube. Stand pieces upright in feed tube,  
flat side down, adding enough pieces so they  
cannot tilt.  
For long shreds, cut into largest size that will fit  
sideways in feed tube. Stack in feed tube to  
about 1" from top. For shorter shreds, stand  
pieces upright in feed tube, flat side down (as  
described in slicing column).  
Apples, onions, potatoes, peppers, tomatoes  
and other large, round fruits and vegetables  
Cut one end flat, then cut lengthwise into halves  
or quarters. Pack solidly in feed tube to prevent  
tilting. Fill feed tube to about 1" from top.  
Use light to moderate pressure.  
Same as slicing. Place in feed tube sideways for  
longer shreds, or upright for shorter shreds.  
Strawberries, mushrooms, radishes and other  
small, round fruits and vegetables  
Slice off top and bottom, leaving center section.  
Place in feed tube, flat side down.  
Same as slicing. Radishes shred well.  
Do not shred.  
Cabbage, iceberg lettuce  
Cut off top and bottom, leaving center section.  
Cut into wedges to fit feed tube upright. Remove  
core. Cut top and bottom pieces into similar  
wedges.  
Uncooked meat and poultry  
(8 oz. maximum at one time)  
Use boneless cuts. Cut into feed-tube lengths.  
Remove skin if desired. Wrap in plastic wrap and  
put in freezer until it feels hard when you try to  
squeeze it but is still easily pierced with tip of  
sharp knife. Remove plastic wrap and stand  
pieces upright in feed tube. Note: Chicken and  
beef for stir-fries should be sliced with the grain.  
Boned, skinned chicken breast will usually fit  
when frozen as described above and cut in half  
crosswise.  
Same as slicing.  
Chill in freezer for 5 minutes before processing.  
Cut into pieces to fit feed tube. Stand pieces in  
feed tube and use light pressure on pusher. Use  
4 oz. maximum.  
Soft cheeses like mozzarella  
Do not slice.  
Same as slicing. Chill 5 minutes in freezer before  
processing. Use 4 oz. maximum.  
Medium-hard cheeses like Cheddar and Swiss  
Hard cheeses like Parmesan  
Cut into pieces to fit feed tube. Stand pieces in  
feed tube and use light pressure on pusher.  
Do not shred.  
Do not slice.  
12  
This warranty does not cover any damage caused by accident, misuse,  
shipment or other ordinary household use.  
WARRANTY  
LIMITED THREE-YEAR WARRANTY  
This warranty excludes all incidental or consequential damages. Some states  
do not allow the exclusion or limitation of these damages, so they may not  
apply to you.  
This warranty is available to consumers only. You are a consumer if you own  
a Cuisinart® PowerBlend DuetBlender/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.  
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 which sells Cuisinart products of the  
same type.  
We warrant that your Cuisinart® PowerBlend DuetBlender/Food Processor  
will be free of defects in materials and workmanship under normal home use  
for 3 years from the date of original purchase.  
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 two options do not result in the  
appropriate relief to the consumer, the consumer may then take the product  
to an independent repair facility if service or repair can be economically  
accomplished. Cuisinart and not the consumer will be responsible for  
the reasonable cost of such service, repair, replacement, or refund for  
nonconforming products under warranty.  
We suggest you complete and return the enclosed product registration card  
promptly to facilitate verification of the date of original purchase. However,  
return of the product registration card does not eliminate the need for the  
consumer to maintain the original proof of purchase in order to obtain the  
warranty benefits. In the event that you do not have proof of purchase  
date, the purchase date for purposes of this warranty will be the date of  
manufacture.  
If your Cuisinart® PowerBlend DuetBlender/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, 150 Milford Road, East Windsor, NJ 08520.  
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.  
Cuisinart will be responsible for the cost of the repair, replacement, and  
shipping and handling for such products under warranty.  
To facilitate the speed and accuracy of your return, please enclose $10.00 for  
shipping and handling of the product.  
BEFORE RETURNING YOUR CUISINART® PRODUCT  
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).  
If you are experiencing problems with your Cuisinart® product, we suggest that  
you call our Cuisinart® Service Center at 1-800-726-0190 before returning the  
product serviced. If servicing is needed, a Representative can confirm whether  
the product is under warranty and direct you to the nearest service location.  
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.  
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.  
Your Cuisinart® PowerBlend DuetBlender/Food Processor has been  
manufactured to the strictest specifications and has been designed for use  
with the authorized accessories and replacement parts.  
This warranty expressly excludes any defects or damages caused by  
accessories, replacement parts, or repair service other than those that have  
been authorized by Cuisinart.  
13  
Coffeemakers  
Food  
Processors  
Toasters  
Rice Cookers  
Cookware  
Grills  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good Life®.  
©2009 Conair Corporation  
Cuisinart® is a registered trademark  
of the Conair Corporation  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
Any trademarks or service marks of third parties used herein are the  
trademarks or service marks of their respective owners.  
09CE16297  
G IB-9571  
Instruction  
Booklet  
Reverse Side  
Recipe Booklet  
PowerBlend DuetBlender/Food Processor  
BFP-10 Series  
Food Processor  
Appetizers/Dips/Spreads  
RECIPES  
Recipe Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Artichoke & Olive Tapenade . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Roasted Red Pepper Tapenade . . . . . . . . . . . . . . . . . . . . . . . . 13  
Grape Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Roasted Garlic Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Blender  
Smoothies, Frappés, Shakes, etc.  
Fresh Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
To-Fruitti Smoothies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Pineapple, Kiwi, Melon Smoothie . . . . . . . . . . . . . . . . . . . . . . . . 4  
Tropical Sunshine Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . 5  
Banana Berry Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Strawberry & Papaya Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Mocha Frappé. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Berry Berry Berry Daiquiris . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Dulce de Leche Shake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Frozen Rum Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Frosty Fresh Strawberry Margaritas . . . . . . . . . . . . . . . . . . . . . . 7  
Grasshoppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Savory Side Dishes  
Potato Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Shredded Carrot, Zucchini & Jicama Salad . . . . . . . . . . . . . . . 16  
Desserts  
Mango Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Brownie Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Soups  
Classic Chilled Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Creamy Roasted Pepper & Corn Soup . . . . . . . . . . . . . . . . . . . . 8  
Cream of Asparagus Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Salad Dressings, Vinaigrettes, Savory Sauces  
Creamy Feta & Yogurt Dressing . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Basic Vinaigrette. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Raspberry Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Creamy Blue Cheese Dressing . . . . . . . . . . . . . . . . . . . . . . . . 11  
Rustic Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Desserts/Dessert Sauces  
Chocolate Pots de Crême. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Classic Cherry Clafoutis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Quick Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
2
Grinding Hard Cheese  
RECIPE TIPS  
Cut cheese into ½" pieces. Blend on Food Processor speed for  
30 seconds. Turn blender off. For best results, grind no more  
than 3 ounces of cheese at a time.  
You’ll find many easy ways to prepare savory, healthful meals with  
your Cuisinart® PowerBlend Duet. The simple recipes that follow  
include some Cuisinart favorites as well as some creative new  
combinations that are sure to please your friends and family.  
Thanks to the superior ice crushing power of the PowerBlend  
Duet, you’ll also be able to make delicious frozen drinks.  
Whipping Cream  
Whip 1 cup of cream (whipping or heavy cream) at a time. Blend  
on Mix, and process for 45 to 60 seconds or until creamy and  
smooth. If making sweetened cream, add sugar after 10 seconds.  
Turn blender off. Makes about 1 cup.  
Chopping Nuts  
Pulse ½ cup of nuts (shells removed) on Chop 4 to 5 times. Turn  
blender off; scrape blender jar with spatula. Turn blender on and  
pulse on Chop 2 to 3 times. Turn blender off. Pulse fewer times for  
more coarsely chopped nuts. For best results, process no more  
than 1 cup at a time.  
Puréeing Sun-Dried Tomatoes  
Rehydrate 1 ounce of tomatoes in 1 cup boiling water. Allow to  
sit for 10 minutes or until softened. Add tomatoes and water to  
blender jar. Cover and pulse on Food Processor speed 5 times;  
then run continuously on Food Processor speed for 15 to 20  
seconds. Turn blender off. Drain in fine strainer if desired.  
Bread, Cookie or Cracker Crumbs  
For best results, use day-old bread (drier bread works best). Break  
bread slices into ½" pieces, and process no more than 1 cup of  
pieces at a time on Mix for 5 to 10 seconds. Crackers and cookies  
should also be broken into ½" pieces; process 1 cup at a time on  
Mix for 10 to 15 seconds. Turn blender off.  
Makes about ½ cup of puréed tomatoes.  
Crushing Ice (Blender Jar Only)  
Add up to 10 large ice cubes to blender jar. Press the Ice Crush  
button, using short bursts, 10 times or until cubes are the  
consistency of snow. Turn blender off. Pulse fewer times if coarsely  
chopped ice is desired.  
Grating Citrus Zest  
For best results, blender jar and cutting assembly must be clean  
and dry. Remove zest from fruit in strips (using vegetable peeler).  
Use no more than 8 strips at a time (zest of one medium lemon).  
Cut strips in half. Add strips and 1 teaspoon sugar (from recipe) to  
the blender jar. Blend on Food Processor speed for 15 to 20  
seconds. Turn blender off.  
3
To-Fruitti Smoothie  
The much-maligned tofu is a good source of protein  
and a nice alternative to using dairy products in smoothies.  
Change the fruits to suit your own taste.  
BLENDER  
SMOOTHIES, FRAPPÉS, SHAKES, ETC.  
Makes 48 ounces  
Fresh Fruit Smoothie  
Layers of fresh fruit blend in just seconds to make this all-fruit smoothie.  
Makes six 8-ounce servings  
2
1
1
1
1
1
2
cups mango chunks (1-inch pieces), about 12 ounces  
medium banana, cut into 1-inch pieces  
cup orange, apple or other fruit juice  
cup soy milk/beverage  
tablespoon vanilla extract  
cup silken tofu, cut into 1-inch pieces  
cups frozen strawberries (do not thaw)  
½
1
1
cup orange juice  
cup cantaloupe, cut into 1-inch pieces  
cup raspberries (fresh or frozen)  
1
cup pineapple chunks (1-inch pieces)  
(fresh or canned, drained)  
Place all ingredients in blender jar in order listed. Cover and blend  
on Food Processor until smooth and creamy, about 20 seconds.  
Serve immediately or refrigerate.  
1
1
1
1
1
cup navel orange segments, cut into 1-inch pieces  
cup strawberries, hulled and halved  
cup mango chunks (1-inch pieces) or peach slices  
medium banana, cut into ½-inch slices  
cup ice cubes (about 6 standard)  
Nutritional information per serving (based on 6 servings):  
Calories 135 (18% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g  
Layer the ingredients in the blender jar in the order listed.  
Cover and blend on Food Processor for 25 to 35 seconds,  
until smooth. Turn blender off.  
Pineapple, Kiwi, Melon Smoothie  
Makes about 5 cups  
Note: The riper the fruit, the sweeter the smoothie.  
1
1
2
10  
large banana, peeled, cut into ½-inch pieces  
cup orange juice  
cups honeydew melon chunks, about ¾-inch  
ounces (2 large or 3 medium) kiwi, peeled and cut into  
¾-inch pieces  
Nutritional information per serving:  
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g  
2
cups frozen pineapple chunks  
Place ingredients in blender jar in order listed. Cover and blend on  
Food Processor for 20 to 30 seconds until completely smooth and  
blended. Serve immediately.  
Garnish with sliced strawberries or orange slices and a wedge of  
pineapple.  
Nutritional information per serving (one cup):  
Calories 142 (5% from fat) • carb. 36g • pro. 2g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 8mg • calc. 37mg • fiber 4g  
4
Tropical Sunshine Fruit Smoothie  
Banana Berry Smoothie  
Refreshing and tangy, this smoothie is a great way to start the day.  
This smoothie provides potassium and is full of  
vitamin C and antioxidants.  
Makes 4 cups  
Makes 5 cups  
1
1
large banana, peeled, cut into ½-inch pieces  
cup orange juice (use calcium-enriched for greater  
nutritional value)  
cups mango chunks (¾-inch)  
cups frozen pineapple chunks (1-inch pieces)  
1
2
1
1
2
large banana, peeled and cut into ½-inch slices  
cups fresh strawberry halves  
cup fresh pomegranate juice*  
cup fat free vanilla yogurt  
cups frozen raspberries or blueberries (or 1 cup each)  
sugar or honey to taste if needed  
2
1½  
Place ingredients in blender jar in order listed. Cover and blend on  
Food Processor for 20 to 30 seconds until completely smooth and  
blended. Serve immediately.  
(will depend on tartness of fruit and personal taste)  
Place ingredients in blender jar in order listed. Cover and blend on  
Food Processor for 20 to 30 seconds until completely smooth and  
blended. Serve immediately.  
Garnish with sliced strawberries, sliced kiwi, fresh berries on a  
skewer, orange wedge and/or coconut.  
Nutritional information per serving (one cup):  
Calories 164 (2% from fat) • carb. 40g • pro. 1g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 13mg • calc. 11mg • fiber 4g  
Nutritional information per serving (one cup):  
Calories 141 (2% from fat) • carb. 33g • pro. 4g • fat 0g • sat. fat 0g  
• chol. 1mg • sod. 35mg • calc. 84mg • fiber 4g  
Notes  
*You may use either freshly made pomegranate juice or purchased  
pomegranate juice. To prepare fresh pomegranate juice in your  
Cuisinart® blender, remove the seeds from a fresh pomegranate.  
Place in blender jar. Select Purée and blend until puréed. Press  
purée through a fine mesh strainer to remove seed particles. One  
average pomegranate will yield about ½ cup fresh pomegranate  
juice.  
• Ingredients can be increased by 50% to make 6 cups  
of smoothie.  
• For a “colada” flavor, add ½ cup light coconut milk with the  
orange juice before blending.  
5
Strawberry & Papaya Smoothie  
Berry Berry Berry Daiquiris  
Using a cup of frozen fruit chills and thickens the smoothie without  
diluting the fruit flavors.  
Makes 4  
4
1½  
2
¼
1½  
¾
¾
ounces amber rum  
ounces Triple Sec  
Makes about 5 cups  
tablespoons superfine sugar  
cup fresh lime juice  
cups frozen strawberries  
cup frozen blueberries  
cup frozen raspberries  
2
3
1
1
cups fresh strawberry halves  
cups fresh papaya chunks, about ¾-inch  
cup orange, tangerine or guava juice  
cup frozen strawberries  
Place ingredients in blender jar in order listed. Cover and blend on  
Food Processor for 20 to 30 seconds until completely smooth  
and blended. Serve immediately.  
Place all ingredients in blender jar in order listed. Cover and blend  
on Food Processor until thick and smooth, about 30 to 40  
seconds. Pour into stemmed glasses and serve. May be garnished  
with fresh berries on a skewer.  
Nutritional information per serving (one cup):  
Calories 96 (5% from fat) • carb. 23g • pro. 2g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 5mg • calc. 45mg • fiber 5g  
Nutritional information per serving (¾ cup):  
Calories 205 (1% from fat) • carb. 30g • pro. 1g • fat 0g • sat. fat 0g  
• chol. 0g • sod. 6mg • calc. 26mg • fiber 4g  
Mocha Frappé  
Why go out for special coffee drinks when you can prepare them easily  
at home in your Cuisinart® PowerBlend Duet?  
Dulce de Leche Shake  
Makes about 6 cups  
Makes 2 servings  
3
1½  
¹⁄  
cups vanilla bean or French vanilla ice cream  
cups milk (whole or reduced fat)  
cup dulce de leche (a very thick, Spanish/South  
American “caramel sauce” which can be found in  
well-stocked grocery and specialty food markets)  
8
¼
2
ounces espresso or double strength coffee, chilled*  
cup chocolate sauce  
tablespoons flavored syrup – vanilla, hazelnut,  
almond, raspberry, etc.  
³
15  
ice cubes  
Place ice cream, milk, and dulce de leche in blender jar in that  
order. Cover and blend on Food Processor until smooth, creamy,  
and homogenous, about 30 to 40 seconds.  
Place all ingredients in blender jar in order listed. Cover and blend  
on Food Processor until smooth and slushy, about 30 to 40  
seconds. Serve immediately in tall glasses. Garnish with a dollop of  
whipped cream if desired.  
Serve in chilled martini glasses as a dessert drink. Garnish with  
chopped sugared pecans and a slice of fresh peach or strawberry.  
Nutritional information per serving:  
Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 37mg • calc. 6mg • fiber 0g  
Nutritional information per serving (one cup):  
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g • sat. fat 8g  
• chol. 48mg • sod. 114mg • calc. 186mg • fiber 0g  
Note: For a creamy frappé, add 2 tablespoons half-and-half before  
blending.  
*May be prepared from instant espresso powder.  
Note: For an adult dessert drink, add bourbon, rum, brandy or  
liqueur such as amaretto or Frangelico® – about ½ ounce per ¾-  
cup shake.  
6
Note: For a nonalcoholic margarita, substitute 5 ounces fruit juice  
such as cranberry juice or pomegranate juice for the tequila and  
Triple Sec.  
Frozen Rum Punch  
Makes 5 cups  
1
cup frozen pineapple  
1
1
¾
1½  
¼
8
cup canned pineapple in juice  
cup mango sorbet  
cup rum  
tablespoon grenadine  
cup lime juice (approximately 4 limes)  
ice cubes  
Grasshoppers  
Serve grasshoppers as an after-dinner treat in a chilled martini glass.  
For a nonalcoholic version, use mint and clear chocolate syrups found  
in coffee bars.  
Makes about 3 cups – 6 servings  
Place ingredients in blender jar in order listed. Cover and blend on  
Food Processor for 25 to 30 seconds until smooth.  
2
1/4  
4
4
6
cups vanilla ice cream  
cup heavy cream  
ounces green crème de menthe  
ounces white crème de cocao  
ice cubes  
Serve immediately. May be garnished with a quarter slice of fresh  
pineapple and a maraschino cherry.  
Nutritional information per serving (½ cup):  
Calories 91 (1% from fat) • carb. 14g • pro. 0g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 4mg • calc. 7mg • fiber 1g  
Place all ingredients in blender jar in order listed. Cover and blend  
on Food Processor until smooth, creamy and completely  
homogenous – about 40 seconds.  
Frosty Fresh Strawberry Margaritas  
These are best made with fresh summertime strawberries.  
You may vary your fruit to make other flavors such as mango,  
watermelon or fresh peach.  
Makes 4 servings  
1
3
2
2
3
2
pint fresh strawberries, hulled and halved (2 cups)  
ounces tequila (6 tablespoons)  
ounces Triple Sec or Cointreau® (4 tablespoons)  
ounces fresh lime juice (4 tablespoons)  
tablespoons superfine sugar  
cups ice cubes  
Place all ingredients in blender jar in order listed. Cover and blend  
on Food Processor until thick and smooth, about 30 to 40  
seconds. Pour into stemmed glasses and serve. May be garnished  
with a whole strawberry and a lime slice.  
Nutritional information per serving:  
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g  
7
SOUPS  
Creamy Roasted Pepper  
& Corn Soup  
This soup can be served chilled in the summer, or hot the rest of the  
year. Garnish with a swirl of sour cream or crème fraîche, croutons made  
from cornbread or chopped fresh chives.  
Classic Chilled Gazpacho  
A Cuisinart favorite, made with fresh, ripe summer tomatoes,  
Chilled Gazpacho is perfect on a hot, summer night.  
Makes 6 cups  
Makes 8 servings, about 6 ounces each  
3
1
1
1
½
2
ears corn, about 6 to 7 inches in length, husks removed  
tablespoon extra virgin olive oil  
cup diced (½-inch pieces) onion  
clove garlic, peeled and sliced  
teaspoon thyme  
jars (12-ounce) roasted red peppers, drained,  
juices reserved  
cups low sodium chicken broth/stock  
1-2  
3
1
cloves garlic, peeled  
cups tomato or vegetable juice cocktail, divided  
large rib celery, peeled, cut into 1-inch pieces  
large cucumber, peeled, halved lengthwise, seeded,  
cut into 1-inch pieces  
medium green bell pepper, cored, seeded,  
cut into 1-inch pieces  
1
½
½
2½  
medium red bell pepper, cored, seeded,  
cut into 1-inch pieces  
Cut corn from cobs, reserving cobs.  
Place garlic in blender jar. Cover and pulse on Chop 10 times.  
Add 1 cup tomato juice/vegetable juice cocktail to blender jar  
along with celery, cucumber, green pepper, red pepper, jalapeño  
pepper, and green onions. Blend on Mix until vegetables are  
medium-finely chopped, about 5 to 10 seconds. Transfer to a large  
serving bowl. Add remaining tomato juice/vegetable cocktail to  
blender jar with fresh tomatoes. Pulse 10 times on Chop, or blend  
continuously if a smoother gazpacho is preferred. Add to the bowl  
of vegetables with the remaining juice. Season with sherry vinegar  
or lemon juice, salt and pepper. Chill before serving.  
Heat oil in a large (4-quart) saucepan over medium heat. Add cut  
corn, onions, garlic, and thyme. Cook, stirring often, for 3 to 4  
minutes, until onions are translucent and have begun to soften.  
Add reserved the corn cobs, roasted peppers, chicken broth/stock,  
¾ cup of the roasted red pepper juices, the potato, salt, and  
pepper. Bring to a boil, then reduce heat and simmer for 20 to 25  
minutes. Remove and discard the corn cobs; let stand for 5  
minutes.  
Strain the solids from the liquid, reserving the liquid. Place the  
solids in the blender jar with 1¼ cups of the liquid. Hold lid in  
place and blend on Food Processor for 30 to 40 seconds, until the  
solids are completely puréed and smooth. Transfer to a clean  
saucepan and add remaining reserved cooking liquid. Reheat soup  
over low heat if serving hot, or cool and refrigerate if serving cold.  
Nutritional information per serving:  
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g  
Nutritional information per serving (one cup):  
Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g  
• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g  
8
Cream of Asparagus Soup  
SALAD DRESSINGS, VINAIGRETTES,  
SAVORY SAUCES  
Makes eight 6-ounce servings  
¾
3
cup Italian parsley leaves, washed and dried  
tablespoons unsalted butter  
cup chopped onion or leek  
pound asparagus, trimmed, cut into 1-inch pieces  
cups fat free, low-sodium chicken or  
vegetable stock or broth  
cup half-and-half  
tablespoon cornstarch  
cups cold water  
teaspoon kosher salt  
Creamy Feta & Yogurt Dressing  
²⁄  
1
3
³
Makes 1¼ cups (can be doubled)  
1
1
½
¹⁄  
¼
1
1
clove garlic, peeled and crushed  
teaspoon oregano  
teaspoon basil  
1
1
1½  
1
½
cup red wine vinegar  
³
cup extra virgin olive oil  
tablespoon fresh lemon juice  
teaspoon honey  
teaspoon white pepper  
4
¼
ounces crumbled feta cheese  
cup lowfat or fat free plain yogurt  
Place the parsley in the blender jar. Cover and pulse on Chop until  
coarsely chopped, about 4 to 5 times. Remove and reserve.  
Melt the butter in medium saucepan over medium heat. Add onion  
and cook until soft but not brown, about 2 to 3 minutes. Add  
asparagus, stock, and all but 1 tablespoon of the reserved parsley.  
Cover and bring to a boil over medium-high heat. Reduce heat to  
low and simmer, partially covered, until asparagus is tender, about  
10 to 12 minutes.  
Place garlic, oregano, and basil in the blender jar. Cover and pulse  
5 times on Chop to chop garlic. Add remaining ingredients in order  
listed. Blend for 15 seconds using Mix. Scrape blender jar. Blend  
15 seconds longer on Mix.  
Let dressing stand for 20 to 30 minutes to allow flavors to blend.  
Transfer to a resealable container and refrigerate until ready to use.  
Pour the soup through a strainer, reserving the solids and liquids.  
Allow to cool 5 minutes. Place the solids in the blender jar with  
1 cup of the cooking liquid; return the remaining liquid to the  
saucepan. Cover and blend on Purée until creamy and smooth,  
about 30 to 40 seconds. Return puréed vegetable mixture to the  
saucepan and stir to combine. Stir in half-and-half. Stir cornstarch  
into water, and add to soup. Add salt and pepper. Cook, stirring  
often, over medium heat, until soup thickens, about 6 to 8 minutes.  
Do not let boil. Taste and adjust seasonings as needed. Serve in  
warmed bowls garnished with the remaining parsley.  
Nutritional information per serving (one tablespoon):  
Calories 43 (81% from fat) • carb. 1g • pro. 1g • fat. 1g • sat. fat 1g  
• chol. 5mg • sod. 65mg • calc. 36mg • fiber 0g  
Nutritional information per serving:  
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g  
• chol. 19mg • sod. 510g • calc. 56mg • fiber 2g  
9
Basic Vinaigrette  
Raspberry Vinaigrette  
Try this pink dressing on a salad of baby spinach. Sprinkle with some  
crumbled chèvre and dried cranberries to finish.  
This basic vinaigrette is perfect for a crisp green salad.  
Makes about 1½ cups, can be doubled or tripled  
Makes about 3 cups  
1
clove garlic, peeled  
2
½
1
½
²⁄  
tablespoons Dijon-style mustard  
cup wine vinegar  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil  
zest of ½ lemon (color only – no bitter white pith)  
clove garlic, peeled  
small shallot , peeled, quartered  
teaspoons kosher salt  
teaspoon thyme  
teaspoon freshly ground pepper  
cup raspberry vinegar  
cup fresh lemon juice  
cup fresh or frozen thawed raspberries  
tablespoons honey  
teaspoon xanthan gum* (optional – but helps keep vinai-  
grette from separating)  
1
1
1½  
1
½
²⁄  
¼
½
2
³
²⁄  
³
³
Place the garlic, mustard, vinegar, salt, and pepper in the blender  
jar. Cover and blend on Food Processor for 10 to 15 seconds. With  
the machine on, add the oils in a slow, steady stream through the  
pour lid. Continue to blend for an additional 20 to 30 seconds until  
completely emulsified.  
1
Note: You may change the Basic Vinaigrette by using different  
flavors of vinegar, mustard or oil. Try using fresh lemon juice and a  
little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-  
dried tomatoes, or pesto for other flavor changes.  
1
¾
cup walnut oil  
cup canola oil  
Place the zest, garlic, shallot, salt, thyme, and pepper in the  
blender jar. Cover and pulse on Chop, 5 to 10 times to begin  
chopping garlic, shallot and zest. Add remaining ingredients in  
order listed. Blend on Food Processor until completely emulsified  
and homogenous, about 20 to 30 seconds. Transfer to a  
resealable storage container. Let stand 30 minutes before using to  
allow flavors to develop and blend. If not using immediately,  
refrigerate. Remove from refrigerator 30 minutes before using.  
Nutritional information per tablespoon:  
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g  
• chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g  
*Can be found in most well-stocked natural foods or health food  
stores. Xanthan gum is a naturally derived stabilizer that is  
produced from the fermentation of corn syrup. Often used in  
baking breads, xanthan gum will help stabilize marinades,  
vinaigrettes and salad dressings and prevent them from separating.  
It is an optional ingredient.  
Nutritional information per tablespoon:  
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g  
• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g  
10  
Creamy Blue Cheese Dressing  
Rustic Tomato Sauce  
Thick and creamy, this dressing is wonderful served over a wedge  
of chilled iceberg lettuce, and is thick enough  
This is a great basic tomato sauce that is ready in less than an hour.  
that it can be used as a dip for crudités.  
Makes about 8 cups  
1
1
2
2
4
1
1
4
½
2
3
tablespoon extra virgin olive oil  
onion (8 ounces), peeled and cut into ½-inch pieces  
carrots (4 ounces), peeled and cut into ½-inch pieces  
ribs celery, trimmed and cut into ½-inch pieces  
cloves garlic, peeled  
Makes 3½ cups  
¼
½
1
1
1
ounce shallot (about ½ shallot), cut into ¼" pieces  
cup buttermilk  
cup sour cream  
cup mayonnaise  
teaspoon dried oregano  
teaspoon dried basil  
tablespoon lemon juice  
ounces crumbled blue cheese  
teaspoon kosher salt  
6
½
roasted red bell peppers, cut into 1-inch pieces  
cup dry white wine (such as vermouth)  
tablespoons tomato paste  
cans (15-ounce) recipe ready diced tomatoes  
with juices  
freshly ground pepper  
Place shallot pieces in blender jar. Cover and pulse on Chop 4 to 5  
times. Add remaining ingredients to the blender jar. Blend on Purée  
until smooth and homogenous, about 15 to 20 seconds. Serve  
immediately or store in refrigerate for up to one week. If desired,  
reserve half the crumbled bleu cheese and stir in for texture.  
½
¼
teaspoon kosher salt  
teaspoon freshly ground black pepper  
Heat the olive oil in large saucepan over medium heat. Add the  
onion, carrot, celery, garlic, oregano and basil. Cover loosely and  
cook until the vegetables are softened, 6 to 8 minutes. Stir in the  
roasted red pepper, wine, tomato paste, and tomatoes. Bring to a  
boil, then reduce heat and simmer for 35 to 40 minutes, loosely  
covered. Uncover and simmer for 15 to 20 minutes longer to  
thicken. Turn off heat and let sit 5 minutes.  
Nutritional information per serving (2 tablespoons):  
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g  
• chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g  
Strain the solids from the liquids, and return the liquid to the  
saucepan. Place the solids in the blender jar with ½ cup of the  
cooking liquid. Cover and pulse on Food Processor 10 times to  
chop. Use a plastic spatula to scrape the sides of the blender jar.  
Blend for 30 to 40 seconds, until smooth. Return the puréed  
tomato mixture to the liquid in the saucepan and reheat gently  
over medium low heat. Add salt and pepper.  
Nutritional information per serving (½ cup):  
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g  
11  
DESSERTS/DESSERT SAUCES  
Classic Cherry Clafoutis  
This traditional country French dessert can be made with cherries, plums,  
peaches, pears or any other berry may be used. We have added finely  
ground almonds or hazelnuts for that certain “je ne sais quoi.”  
Chocolate Pots de Crème  
Makes 8 servings  
Makes 8 servings  
3
8
cups heavy cream  
ounces semisweet chocolate morsels or chocolate  
chunks (½-inch)  
tablespoons granulated sugar  
teaspoon instant espresso powder  
large egg yolks, lightly beaten  
teaspoons pure vanilla extract  
2
¼
1
¾
¼
3
teaspoons unsalted butter, melted  
cup + 4 teaspoons granulated sugar, divided  
ounce almonds or hazelnuts (toasted gives best flavor)  
cup evaporated low fat milk (not reconstituted)  
cup heavy cream  
2
1
7
2
large eggs  
tablespoon vanilla extract  
1
Have ready eight 5-ounce ramekins or pots de crème dishes. Place  
in a 13 x 9 x 3-inch pan. Bring 4 cups of water to a boil; keep hot  
and reserve. Arrange rack in center of oven. Preheat oven to 325°F.  
1
tablespoon brandy or amaretto  
teaspoon salt  
cup all-purpose flour  
teaspoon ground cinnamon  
ounces pitted cherries (thawed if using frozen)  
¹⁄8  
½
¼
12  
Place heavy cream in a saucepan and bring to a simmer over  
medium heat – do not boil. Place the chocolate morsels/chunks,  
granulated sugar, and espresso powder in the blender jar. Cover  
and pulse on Chop 10 to 15 times to chop the chocolate  
somewhat finely.  
Arrange the rack in the middle of the oven. Preheat oven to 325°F.  
Brush a six-cup oval baker or gratin dish with the melted butter.  
Dust with 2 teaspoons of the granulated sugar.  
Add the egg yolks and blend for 20 seconds on Mix. With the  
blender running on Purée, add the hot heavy cream through the  
pour lid in a slow steady stream and blend until chocolate is  
completely melted, about 45 seconds. Spoon off foam and discard  
(may also put in a fat separator and pour off liquid until just foam  
remains). Stir in vanilla.  
Place ¼ cup of the sugar and the nuts in the blender jar. Cover and  
pulse 15 times on Chop to chop the nuts. Add the evaporated  
milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend  
for 10 seconds on Food Processor; mixture will be smooth and  
creamy – do not overblend.  
Arrange the cherries in the bottom of the prepared baking dish.  
Carefully pour the batter over the cherries. Place in the preheated  
oven and bake for 35 minutes. After 35 minutes, sprinkle evenly  
with the remaining 2 teaspoons of sugar. Continue to bake for an  
additional 15 to 20 minutes, until the clafoutis is puffed and golden  
brown. Remove from the oven and cool for 10 minutes before  
serving. Serve with sweetened whipped cream, vanilla ice cream or  
frozen yogurt as desired.  
Pour equal amounts of the chocolate mixture into each of the  
ramekins. Place pan in oven and add hot water to reach halfway  
up the sides of the ramekins. Bake in preheated 325°F oven for 55  
to 60 minutes. Edges will be set, centers may still be slightly jiggly.  
Transfer ramekins to a rack to cool completely, uncovered, about  
1 hour. (They will set as they cool.) Serve warm, or chill, covered,  
until cold, at least 3 hours. Chocolate Pots de Crème may be  
garnished with freshly whipped cream and/or chocolate curls.  
Nutritional information per serving:  
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g  
• chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g  
Nutritional information per serving:  
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g • sat. fat 26g  
• chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g  
12  
Place the almonds in the food processor work bowl fitted with the  
metal chopping blade. Process the almonds on Food Processor  
until chopped, about 10 seconds; remove and reserve. Place the  
garlic, salt, and lemon peel in the work bowl. Pulse on Food  
Processor to chop finely, about 10 times. Add the remaining  
ingredients and pulse on Food Processor until all ingredients are  
chopped to form a coarse paste. Let stand for 30 minutes before  
serving.  
Quick Raspberry Sauce  
Makes 2 cups  
12  
1
1
ounces fresh or frozen, thawed raspberries  
cup red berry preserves  
tablespoon sugar  
1
tablespoon fresh lemon or lime juice  
Place all ingredients in blender jar. Cover and blend on Purée until  
smooth and completely puréed, 20 to 30 seconds. Strain mixture  
through a fine sieve to remove seeds; discard seeds. Store in an  
airtight container in refrigerator. Serve with desserts, like Mango  
Bread Pudding (page 15) pancakes or waffles.  
*For a less pungent garlic flavor, use roasted garlic, or pour ½ cup  
boiling water over the garlic and let it stand for 5 minutes. Drain  
and dry completely before processing.  
Nutritional information per serving (2 tablespoons):  
Calories 73 (81% from fat) • carb. 2g • pro. 2g • fat 7g • sat. fat. 1g  
• chol. 0mg • sod. 350mg • calc. 41mg • fiber 1g  
Nutritional information per serving (about ¼ cup):  
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g  
Roasted Pepper Tapenade  
Makes 1 cup  
1
1
small clove garlic, peeled  
jar (12-ounce) roasted peppers, drained,  
cut into 1-inch pieces  
FOOD PROCESSOR  
1
2
1
oil-packed sun dried tomato, drained  
tablespoons green pimento-stuffed olives  
teaspoon thyme  
APPETIZERS/DIPS/SPREADS  
½
teaspoon extra virgin olive oil  
pinch salt  
Artichoke & Olive Tapenade  
pinch pepper  
Makes about 1 cup  
Place the garlic in the work bowl fitted with the metal chopping  
blade. Process the garlic on Food Processor until chopped, about  
10 seconds. Place the roasted peppers, sun dried tomato, olives,  
thyme, olive oil, salt, and pepper in the work bowl. Pulse on Food  
Processor until all ingredients are chopped to form a coarse paste.  
Let stand for 30 minutes before serving. Serve with crackers or on  
top of crostini.  
2
1
¼
1
tablespoons almonds, toasted  
clove garlic, peeled*  
teaspoon kosher salt  
strip (2 x ½-inch) lemon peel (bitter white pith removed  
and discarded)  
can (14-ounce) artichoke hearts, drained  
cup brine cured green olives, pitted  
green onion, trimmed and cut into ½-inch pieces  
cup fresh parsley, packed  
1
¼
1
¼
1
This tapenade is also good spread over a log of chèvre and served  
with crackers, crostini, or sliced French bread.  
teaspoon extra virgin olive oil  
Nutritional information per serving (2 tablespoons):  
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 48 mg • calc. 16mg • fiber 1g  
13  
Grape Tomato Salsa  
Guacamole  
Makes about 1 cup  
Makes about 1 cup  
1
2
2
½
¼
¼
small clove garlic, peeled  
¼
1
1
cup fresh cilantro leaves, loosely packed  
small garlic clove, peeled  
jalapeño pepper, halved, seeded, cut into ½-inch pieces  
green onion, trimmed (include some green),  
cut into ½-inch pieces  
pint grape tomatoes  
teaspoon fresh lime juice  
teaspoon kosher salt  
ripe, medium avocados, approximately 1 cup of pulp  
teaspoons fresh lemon or lime juice  
teaspoon salt  
teaspoon ground cumin  
teaspoon ground coriander  
1
1
1
1
Place the garlic in the food processor work bowl fitted with the  
chopping blade. Process on Food Processor until finely chopped,  
about 10 seconds. Add remaining ingredients to bowl and pulse on  
Food Processor for approximately 1½ minutes, until the mixture is  
completely smooth and creamy.  
Place cilantro in the food processor work bowl fitted with the  
chopping blade. Place cover on bowl and process on Food  
Processor. With the machine running, add garlic through the feed  
tube and process until finely chopped, about 5 seconds. Scrape  
work bowl. Add jalapeño, onion, tomatoes, lime juice, and salt.  
Press the Pulse button and pulse on Food Processor until coarsely  
chopped, about 8 to 10 times.  
Serve immediately or cover the guacamole directly with plastic  
wrap to avoid oxidation.  
Nutritional information per serving (¼ cup):  
Calories 104 (79% from fat) • carb. 5g • pro. 1g • fat 10g • sat. fat 1g  
• chol. 0mg • sod. 301mg• calc. 9 mg • fiber 3g  
Nutritional information per tablespoon:  
Calories 8 (9% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 170mg • calc. 4mg • fiber 0g  
14  
Roasted Garlic Hummus  
Pesto  
Traditional pesto is a thick, uncooked sauce made of basil leaves, garlic,  
olive oil, pine nuts, and cheese. It is a favorite for dressing pasta, and is  
also wonderful on boiled or steamed potatoes, steamed fresh vegetables,  
or as a spread on a fresh tomato and mozzarella sandwich. You may vary  
your pesto by using other herbs such as cilantro, mint or parsley and by  
using other nuts such as almonds, pecans or hazelnuts.  
Makes about 21/ cups  
3
2
tablespoons Italian parsley leaves  
8-12 cloves roasted garlic, cooled*  
2
cups canned chickpeas, drained  
cup fresh lemon juice  
cup tahini  
teaspoons kosher salt  
teaspoon cumin  
½
¼
2
½
3
Makes about 2/ cup  
3
1
¼
1
ounce Reggiano-Parmigiano, cut into ½-inch cubes  
cup toasted pine nuts or walnuts  
clove garlic, peeled  
tablespoons extra virgin olive oil  
1½  
cups (packed) fresh basil leaves,  
washed and dried completely  
cup extra virgin olive oil  
Place the parsley in the food processor work bowl fitted with the  
chopping blade. Place cover on work bowl and pulse on Food  
Processor, 8 to 10 times. Remove and reserve. Place the roasted  
garlic, chickpeas, lemon juice, tahini, salt, and cumin in the work  
bowl. Process on Food Processor until smooth, about 30 to 40  
seconds. With the machine running, add 2 tablespoons of the olive  
oil in a slow, steady stream, about 20 seconds, processing until  
completely blended. Transfer to a bowl to allow flavors to blend for  
30 minutes or longer before serving. Cover and refrigerate if not  
serving after 30 minutes.  
¼
½
teaspoon kosher salt  
Insert the chopping blade in the food processor work bowl. Process  
on Food Processor. With the machine running drop the cheese  
through the feed tube and process to chop finely, about 10 to 15  
seconds; remove and reserve. Place the nuts in the work bowl and  
pulse to chop, 5 times; remove and reserve. With the machine  
running, drop the garlic through the feed tube and process to chop, 5  
seconds. Scrape work bowl. Add basil leaves to work bowl. Pulse on  
Food Processor to chop, 5 times, then process until finely chopped,  
about 5 seconds. With the machine running, add the olive oil in a  
steady stream to create a smooth emulsion. Scrape work bowl. Add  
salt, reserved Parmesan cheese and chopped nuts to work bowl.  
Process until smooth and blended, about 10 seconds. Transfer to a  
resealable container, cover with a thin layer of olive oil, cover and  
refrigerate until ready to use. Pesto may be frozen.  
Remove from refrigerator 30 minutes before serving. To serve,  
transfer to serving bowl, drizzle with remaining olive oil and  
sprinkle with the reserved chopped parsley. Serve with wedges  
of pita bread, toasted pita chips or vegetable crudités.  
*To roast garlic, peel as many cloves as you need (it will keep  
refrigerated for a week in an airtight container, so do lots to have  
on hand), and toss them in a small amount of olive oil. Place them  
in the center of a sheet of heavy duty aluminum foil and roast in a  
400ºF oven for 35 to 45 minutes until tender and golden. The sharp  
pungent flavor of the garlic will become sweet and mellow.  
Nutritional analysis per ½ tablespoon:  
Calories 21 (67% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g  
• chol. 1mg • sod. 65mg • calc. 26mg • fiber 0g  
Nutritional information per serving (¹/ cup):  
³
Serving idea: While pesto is a wonderful sauce for pasta, it is much  
more versatile than just that. Try it as a fast, fresh topping for salmon  
fillets: Place 5 to 6-ounce salmon fillets skin side down on a lightly  
oiled baking sheet. Spread each fillet with a thin layer of pesto and  
sprinkle with fresh breadcrumbs (made in the Cuisinart® MiniPrep).  
Bake in a preheated 400ºF oven for 10 to 15 minutes, until cooked  
Calories 181 (50% from fat) • carb. 17g • pro. 7g • fat 10g • sat. fat 1g  
• chol. 0mg • sod. 389mg • calc. 60 mg • fiber 6g  
15  
(about 10 minutes per inch of thickness) and opaque, and  
breadcrumbs are lightly browned. Let rest 5 minutes before serving.  
Shredded Carrot, Zucchini  
& Jicama Salad  
SAVORY SIDE DISHES  
A quick and easy salad for all seasons.  
Makes 4 servings  
2
3
small zucchini (a scant ½ pound), cut to fit feed tube  
medium carrots (a scant ½ pound), peeled,  
cut to fit feed tube  
Potato Pancakes  
Makes eight 2-inch pancakes  
8
½
2
ounces jicama, peeled, cut to fit feed tube  
small clove garlic, peeled  
tablespoons raspberry vinegar  
teaspoon Dijon-style mustard  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup light olive oil  
tablespoons toasted slivered almonds  
1
12  
2
1
1
green onion, trimmed, cut into 1-inch pieces  
ounces Yukon Gold potatoes, peeled, cut to fit feed tube  
ounces yellow onion  
egg, lightly beaten  
teaspoon kosher salt  
1
¼
¼
¼
2
2
tablespoon vegetable oil  
Place the green onion in the work bowl of the food processor fitted  
with the chopping blade. Process on high until finely chopped.  
Insert the shredding disc and place cover on work bowl. Place  
potatoes in feed tube and shred on Food Processor. Continue with  
any remaining potatoes and then the yellow onion. Transfer  
contents of work bowl to a clean tea towel which has been laid out  
on the counter. Over the sink or mixing bowl, use the tea towel to  
wring out as much liquid as you can from the potatoes and onion.  
Transfer ingredients to a mixing bowl. Add egg, salt, and pepper  
and mix well.  
Insert the shredding disc in the food processor work bowl and  
place cover on work bowl. Press On. Arrange zucchini in feed tube;  
press Food Processor and shred using medium pressure. Transfer  
to a medium bowl. Arrange carrots in feed tube and shred using  
firm pressure; transfer to the bowl with the zucchini. Arrange  
jicama in feed tub and shred using medium pressure. Press Off.  
Transfer to the bowl with the zucchini and carrots; toss to combine.  
Do not clean work bowl.  
Place a nonstick 10-inch skillet over medium heat. Add the  
vegetable oil. Form small pancakes with your hands, squeezing out  
any remaining liquid. When the oil shimmers in the pan, add  
pancakes. Cook approximately 3 minutes on each side until  
pancake is golden brown or to your desired doneness. Repeat until  
all pancakes are cooked.  
Insert the chopping blade in work bowl. Place cover on work bowl  
and press On button, then Food Processor. With the machine  
running, drop the garlic through the feed tube and process to  
chop, 5 seconds. Press Off. Scrape the work bowl and add the  
vinegar, mustard, salt, and pepper. Press On, then Food Processor.  
Process 5 seconds to combine, then, with the machine running,  
add the oil slowly through the feed tube and process until  
emulsified, about 30 seconds. Press Off. Toss the shredded  
zucchini and carrots with dressing to taste. Transfer to a serving  
bowl and garnish with toasted slivered almonds. Serve immediately  
or cover and chill for up to 2 hours (vegetables will begin to lose  
their crunchy freshness if longer).  
Nutritional information per pancake:  
Calories 76 (47% from fat) • carb. 8g • pro. 2g • fat 4g • sat. fat 1g  
• chol. 27mg • sod. 304mg • calc. 9mg • fiber 1g  
Nutritional information per serving:  
Calories 183 (76% from fat) • carb. 9g • pro. 2g • fat 16g • sat. fat 2g  
• chol. 0mg • sod. 137mg • calc. 37mg • fiber 3g  
16  
Cut the stem end of the mango flat. Feel with the tip of a small,  
sharp knife where the seed is, and cut off 2 slices lengthwise,  
down each side of the mango as close to the seed as possible.  
Peel and cut in half lengthwise. Insert the slicing disc into the food  
processor work bowl. Arrange the mango pieces upright with the  
flat side down – use light pressure to slice. Add the mango slices  
to the bread cube mixture. (If desired, reserve some to arrange  
decoratively on top of the bread pudding before baking.) Pour into  
prepared baking dish. Arrange rack in center of oven.  
DESSERTS  
Mango Bread Pudding  
Bread pudding can be mixed and assembled ahead, then baked for a  
warm dessert while dinner is being served. Serve with Quick Raspberry  
Sauce (page 13) and top with sweetened softly whipped cream, or ice  
cream – vanilla, ginger or coconut.  
Place the baking pans in the preheated oven. Carefully add enough  
hot water to the larger pan to come up the sides of the smaller pan  
by 1 inch. Bake for 75 to 85 minutes, until slightly puffed and  
custard is set. Remove from oven and place on a rack. Let rest for  
20 to 30 minutes before serving.  
Makes 12 servings  
3
tablespoons unsalted butter, melted, divided  
mango (about 1 pound), firm but ripe  
cups firm bread cubes  
1
6
6
1
Nutritional information per serving:  
Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g • sat. fat 4g  
• chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g  
large eggs  
can (12-ounce) lowfat evaporated milk  
(not reconstituted)  
½
1
¾
¼
¼
¾
cup packed brown sugar  
teaspoon pure vanilla extract  
teaspoon ground cinnamon  
teaspoon ground ginger  
teaspoon ground allspice  
cup heavy cream  
Butter a 2-quart baking dish (9 x 9 x 2-inch square or equivalent)  
with 1 tablespoon of the butter and place in a larger baking/  
roasting pan. Place the bread cubes in a large bowl.  
Place the eggs, evaporated milk, brown sugar, vanilla, spices, and  
heavy cream in the blender jar with the remaining melted butter.  
Blend on Stir until smooth and homogenous, about 25 seconds.  
Pour the liquid mixture over the bread cubes, stir to combine. Let  
stand for 45 minutes at room temperature, or cover and refrigerate  
for up to 12 hours (if refrigerated, let come to room temperature for  
30 minutes before baking).  
Preheat oven to 325°F.  
17  
Notes:  
Brownie Bites  
• Mocha Almond Brownie Bites: add ½ tablespoon instant  
espresso powder and 2 tablespoons toasted slivered almonds to  
the flour/cocoa mixture before pulsing.  
Made in mini-muffin size, these yummy chocolate morsels  
are just a bite or two.  
Makes 12 brownie bites  
• Add 2 tablespoons mini chocolate morsels or almond  
brickle bits.  
cooking spray  
cup all-purpose flour  
¹⁄  
¹⁄  
¹⁄8  
3
³
³
cup unsweetened cocoa powder  
teaspoon salt  
tablespoons unsalted butter, cut into 12 pieces  
(best at room temperature)  
cup firmly packed light brown sugar  
large egg  
½
1
1½  
teaspoons vanilla extract  
Preheat the oven to 350ºF. Lightly coat a 12-cup mini-muffin pan  
with cooking spray.  
Combine the flour, cocoa and salt in the work bowl and pulse on  
Food Processor 10 times to sift. Transfer to a small bowl and  
reserve. Add the butter to the work bowl. Pulse 5 to 10 times.  
Add the brown sugar; pulse 5 times to break up and process for  
10 to 15 seconds; scrape the bottom and sides of the work bowl.  
Process until smooth, 10 to 15 seconds longer. Add the egg and  
vanilla, process on until smooth, 10 seconds. Add half the dry  
mixture, pulse 5 times on Chop. Scrape the work bowl. Add the  
remaining dry mixture, pulse until just combined, 4 to 5 times.  
Spoon the batter in equal amounts into the prepared muffin pan.  
Bake in the preheated oven for 12 to 13 minutes, until tops are  
puffed and crackled (they may still be moist when tested with a  
toothpick). Remove from oven and let cool in pan for 2 minutes,  
then remove from pan and place on a rack to cool completely,  
or serve warm.  
Nutritional information per piece:  
Calories 50 (60% from fat) • carb. 4g • pro. 1g • fat 4g • sat. fat 2g  
• chol. 25mg • sod. 9mg • fiber 1g  
18  
Version no : IB-9571  
Fold Size: 178X216MM Saddle Stitiched 32PP  
Material: COVER: 157gsm matt artpaper  
INSIDE: 120gsm gloss artpaper  
Coating:  
Gloss Varnishing in cover  
Color: COVER: 4C(CMYK)+1C(BK)  
INSIDE: 4C(CMYK)+1C(BK)  
Co-ordinator : Astor You  
Date: SEP-30-2009  
Hugo Description  
PDF version :  
Hugo Code :  
Color Series:  
Remark :  
BFP10 IB-9571(0,0) BOOK  
SMT0026IB-1-1  
NON  
Operator : Long  
Quality request(1)  

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