Cuisinart CSB 80 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Smart Stick® PowerTrioHigh Torque Hand Blender CSB-80  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
ImPorTanT SaFEGUarDS  
When using an electrical appliance, basic safety precautions should  
always be followed, including the following:  
1. READ ALL INSTRUCTIONS.  
2. Unplug from outlet when not in use, before putting on or  
taking off parts, and before cleaning. To unplug, grasp plug  
and pull from electrical outlet. Never pull cord.  
3. To protect against electrical shock, do not put the motor body,  
cord or electrical plug of this hand blender in water or other  
liquids. Only the detachable blending shaft and other certain parts  
of this appliance have been designed for immersion into water or  
other liquids. Never submerge any other portion of this unit. If  
hand blender falls into liquid, remove immediately. Do not reach  
into the liquid without unplugging the unit first.  
4. This appliance should not be used by children. To avoid possible  
accidental injury, close supervision is necessary when any  
appliance is used by or near children.  
5. Avoid contact with moving parts.  
6. During operation keep hands, hair and clothing, as well as  
spatulas and other utensils, away from attachments and any  
mixing container to reduce risk of injury to persons and/or  
damage to the appliance. A spatula may be used, but must be  
used only when the unit is not operating.  
7. Do not operate any appliance with a damaged cord or plug,  
or after the appliance has malfunctioned or has been dropped  
or damaged in any way or is not operating properly. Return the  
appliance to the nearest Cuisinart Repair Center for examination,  
repair, or mechanical or electrical adjustment.  
8. Remove detachable shaft from the blender before washing the  
blades or shaft.  
9. Blades are SHARP. Handle carefully when removing, inserting  
or cleaning. Exercise the same care when removing,  
inserting the cutting blade or reversing disc for the food  
processor attachment.  
10. When mixing liquids, especially hot liquids, use a tall container  
or make small quantities at a time to reduce spillage, splattering  
and possibility of injury from burning.  
11. To reduce the risk of injury, never place chopper/grinder  
attachment cutting blade on base without first putting prep bowl  
properly in place.  
12. Be certain the food processor attachment cover is securely  
locked in place before operating appliance. Do not attempt to  
remove cover until blade has stopped rotating.  
13. Check work bowl for presence of foreign objects before using.  
3
14. The use of attachments or accessories not recommended by  
Cuisinart may cause fire, electrical shock, or risk of injury.  
15. Do not use outdoors or for other than intended use.  
16. Do not let any cord hang over the edge of the table or counter.  
Do not let cord contact hot surfaces, including stovetop.  
17. Make sure the appliance is off, the motor has stopped complete-  
ly, and the appliance is unplugged from outlet before putting on  
or taking off attachments, and before cleaning.  
18. Maximum rating is based on the 400W food processor  
attachment that draws the greatest power.  
19. 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 touch-  
es the walls of the garage or the door touches the unit as it  
closes.  
SaVE THESE InSTrUCTIonS  
For HoUSEHoLD USE onLY  
NOTICE  
This appliance 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
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Blending Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Food Processor Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Slicing and Shredding Disc. . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Chopping Blade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Whisk Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Blending. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Whisking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Frequent Uses for Food Processor Attachment. . . . . . . . . . . . . . . 16  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33  
UNPACKINg INSTRUCTIONS  
Place the package containing the Cuisinart® Smart Stick® PowerTrio™  
High Torque Hand Blender on a sturdy surface. Unpack the Smart  
Stick® Hand Blender from its box by removing the upper protective  
insert. Gently slide the unit from the box. Remove all support  
materials from the box and replace the upper insert. Save packaging  
for possible repacking of the unit.  
NOTE: The blending blade is extremely sharp.  
Before using the Cuisinart® Smart Stick® PowerTrioHigh Torque  
Hand Blender for the first time, we recommend that you wipe the unit  
with a clean, damp cloth to remove any dirt or dust. Dry it thoroughly  
with a soft absorbent cloth. To clean all parts see instructions on page  
12. Read all instructions completely for detailed operating procedures.  
5
PARTS AND FEATURES  
1. One-Touch Power Button: Allows you to activate the hand  
blender at the touch of a button. Simply press and hold down  
the button to blend or pulse. Once the button is released,  
blending will stop.  
2. Comfort grip Handle: The handle allows you to control the  
hand blender with ease.  
3. Motor Body Housing  
4. Blending Attachment: This attachment easily snaps into the  
motor body housing. The fixed stainless blade is partially cov-  
ered by a stainless housing that keeps splashing to a mini-  
mum. Press the release button on the back of the unit to  
detach for easy cleaning.  
5. Whisk Attachment: Whisk attachment snaps into the motor  
body housing. This attachment is great for whipping cream,  
egg whites and other delectable treats.  
a. gearbox: Whisk attaches to it.  
6. Food Processor Attachment:  
a. 4-cup capacity work bowl with a feed tube and pusher;  
works as a mini food processor. The food processor attach-  
es to the blender motor body in place of the  
blending attachment.  
b. Chop with the stainless steel chopping blade.  
c. Slice on one side and shred on the other with the stainless  
steel slicing and shredding disc.  
7. Mixing Cup: 2-cup blending cup is microwave and  
dishwasher safe. Use this container to blend drinks, shakes,  
salad dressings and more. Designed for easy gripping and  
drip-free pouring.  
6
PARTS AND  
FEATURES  
6b.  
2
1
5
6c.  
3
5a  
4
6a.  
7
7
ASSEMBLy  
BLENDINg ATTACHMENT  
1. Align the motor body housing with  
the blending shaft and push the  
pieces together until you hear and  
feel them click together. It may be  
helpful to press the release button  
when assembling.  
2. Plug the power cord of the hand  
blender into an electrical outlet.  
FOOD PROCESSOR ATTACHMENT  
1. Connect the motor body  
housing to the top of the  
food processor attachment  
cover.  
2. Align the spine in the food  
processor cover’s drive  
shaft with the ribbed open-  
ing on the underside of the  
motor body housing.  
3. When aligned properly,  
slide the two pieces  
together until you feel  
and hear a slight click.  
8
SLICINg AND SHREDDINg DISC  
1. Insert adapter stem into  
center of work bowl.  
2. Place the slicing/shredding  
disc onto shaft with the desired  
cutting blade facing up.  
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.  
BE SURE TO HANDLE THE  
METAL DISC WITH CARE,  
AS IT IS RAZOR SHARP.  
3. Place the hand blender with cover  
on top of the work bowl and rotate  
counter-clockwise to lock into place.  
4. Plug the power cord of  
the hand blender into  
an electrical outlet.  
9
CHOPPINg BLADE  
1. Place the chopping blade into center of the work bowl over metal  
blade shaft.  
2. Place the motor body housing with cover on top of the work bowl  
and rotate counterclockwise to lock into place.  
3. Plug the power cord of the hand blender into an electrical outlet.  
WHISK ATTACHMENT  
1. Align the motor body housing  
with the assembled whisk  
attachment and push the pieces  
together until you hear and feel  
them click together. It may be  
helpful to press the release  
button when assembling.  
Note: Whisk and whisk gearbox  
are detachable from one another.  
10  
OPERATION  
BLENDINg  
The specially designed blade is for mixing and puréeing all kinds of  
foods, including salad dressings, powdered drink products, soups and  
sauces and blended drinks like milkshakes or smoothies.  
This blade mixes and stirs while adding only a minimum of air to your  
mixture. A gentle up-and-down motion is all you need to make the  
most flavorful, full-bodied recipes. Be careful never to remove the  
blending shaft from the liquid while in operation, for it will splatter.  
Tilt the pan or bowl away from you if needed to ensure the protective  
blade guard on the blending shaft is fully submerged.  
1. Put blending shaft into mixture to be blended.  
2. Press and hold the Power button. The hand blender will continue  
to run as long as the button is pressed in. To turn hand blender  
off, release the Power button and the motor will stop.  
3. Do not press the button for longer than 60 seconds at a time.  
4. Unplug immediately after use.  
CAUTION: DO NOT PUT FINgERS NEAR BLADE.  
TO DISLODgE FOOD, UNPLUg HAND BLENDER  
FROM THE OUTLET FIRST.  
PULSINg  
To pulse, press and release Power button.  
FOOD PROCESSINg  
CHOPPINg FOOD  
1. Place the work bowl firmly on a flat, sturdy surface like a  
countertop.  
2. Put food in the work bowl. Be sure the food is cut into small  
pieces (½ to 1 inch), and the bowl is not overloaded.  
3. Put the food processor cover on top of the work bowl. Be sure  
the cover is properly seated.  
4. Press and hold the Power button.  
Note: Due to the powerful motor provided with this unit,  
Cuisinart recommends using one hand to support the  
work bowl during operation.  
5. When you have finished processing the food, stop the machine  
by taking your finger off the Power button.  
6. WHEN THE BLADE STOPS MOVINg, unplug the unit.  
7. Remove the motor body with the cover from the work bowl.  
8. Carefully remove the chopping blade, holding it by the gripping  
ridges on the plastic sheath. NEVER TOUCH THE BLADE  
ITSELF.  
11  
9. Remove food with a spatula.  
Note: Do not operate the food processor attachment  
without food contents in the work bowl.  
SLICINg AND SHREDDINg FOOD  
The reversible slicing/shredding disc can slice and shred a variety of  
fruits, vegetables and cheeses. See Slicing and Shredding Tips on  
page 15. Refer to Slicing and Shredding Disc Assembly on page 9.  
1. Place the work bowl firmly on a flat, sturdy surface like a counter-  
top. Be sure the disc is assembled to use the desired cutting  
edge.  
2. Insert food in feed tube. Insert pusher. Use light to moderate  
pressure to push down on pusher with one hand while using your  
other hand to push the Power button on hand blender.  
3. Slicing and shredding take only a few seconds. Wait until disc  
stops spinning before removing cover. ALWAyS USE THE  
PUSHER TO gUIDE FOOD THROUgH FEED TUBE. NEVER  
USE yOUR FINgERS OR A SPATULA.  
4. Unplug hand blender. Remove cover, then the slicing/shredding  
disc. To remove it, grasp flat top section of adapter stem and lift  
it straight up while holding the work bowl.  
WHISKINg  
1. Insert the whisk attachment into the motor body. (See Assembly  
for Whisk Attachment, page 10.)  
2. Plug electrical cord into a wall socket.  
3. Put the whisk into mixture to be blended.  
4. Press and hold the Power button. The hand blender will continue  
to run as long as the switch is pressed in. To turn hand blender  
off, release the Power button and the motor will stop.  
CLEANINg AND MAINTENANCE  
HAND BLENDER  
Always clean the motor body and blending shaft thoroughly after  
using. Remove the blending shaft from the motor body. Clean the  
motor body only with a sponge or damp cloth. Do not use abrasive  
cleaners that could scratch the surface. To clean the blending shaft,  
wash by hand in hot water using mild detergent. Be mindful of the  
fixed razor-sharp edges.  
FOOD PROCESSOR ATTACHMENT  
To simplify cleaning, rinse the work bowl, blade, disc and cover  
immediately after use so that food won’t dry on them. Do not  
submerge the work bowl cover in water or put in the dishwasher.  
Wash chopping blade, disc, stem, pusher and work bowl in warm,  
soapy water. Rinse and dry. Wipe the underside of the food proces-  
12  
sor cover with a sponge or damp cloth to remove any food. Wash the  
blade carefully. Avoid leaving it in soapy water where it may disap-  
pear from sight.  
You can wash the work bowl, chopping blade, disc and pusher on  
the upper shelf of your dishwasher. Unload the dishwasher carefully  
to avoid contact with the sharp blade. Wipe the motor body and top  
of the cover with a damp sponge or cloth. Dry it immediately. Never  
submerge the motor body or the cover in water or other liquids.  
The food processor attachment is intended for HOUSEHOLD USE  
ONLy.  
WHISK ATTACHMENT  
To clean your whisk attachment, simply release the attachment  
from the motor body housing. Once the whisk is removed, detach  
the metal whisk from the gearbox by pulling the pieces apart. To clean  
the gearbox, simply wipe with a damp cloth. To clean the metal  
whisk, wash with warm soapy water or put in the dishwasher.  
Do not submerge the gearbox in water or any other liquid.  
Any service, other than cleaning and normal user maintenance, should  
be performed by an authorized Cuisinart Service Representative.  
TIPS AND HINTS  
FOR HAND BLENDER  
• Be sure that blending blade guard is fully submerged before blending  
ingredients.  
To purée a soup, use the hand blender to blend the soup ingredients to  
the desired consistency, using a gentle up-and-down motion right in the  
saucepan or pot.  
• When blending ingredients right in a pot or pan tilt the pan away from  
you to create a deeper area for blending to prevent splatter.  
• When using a nonstick cooking surface, be careful not to scratch the  
coating with the hand blender.  
• When blending into the blending cup, for example when making a fruit  
smoothie, cut most solid foods into ½ inch pieces for easy blending.  
• Use the hand blender to make smooth gravies and pan sauces.  
• Do not immerse motor body housing in water or any other liquid.  
• When blending in the mixing cup, pour liquid ingredients in first, unless  
recipe instructs otherwise.  
• The hand blender is perfect for frothing milk for cappuccino or lattés.  
Just warm milk in a small saucepan, and then pulse the hand blender  
gently, being sure to keep the blending blade guard fully submerged.  
• Do not let hand blender stand in a hot pot on stove while not in use.  
• Do not attempt to blend fruit pits, bones or other hard materials as  
these are liable to damage the blades.  
13  
• Do not fill mixing containers too full. The level of mixture will rise when  
blending and can overflow.  
To whip air into a mixture, always hold the blade just under the surface.  
• Using a gentle up-and-down motion is the best way to blend and incor-  
porate ingredients uniformly.  
• Liquid should not come closer than 1-inch of where the shaft attaches  
to the motor housing.  
FOR WHISK ATTACHMENT  
Do not immerse whisk attachment gearbox in water or any other liquid.  
Use the whisk attachment for beating heavy cream or egg whites.  
• When beating egg whites use a very clean metal or glass bowl,  
never plastic. Plastic can contain hidden oils and fats that can  
ruin the delicate egg white foam. To help stabilize the egg whites,  
add 1/8 teaspoon of cream of tartar per egg white prior to beating  
them. (If using a copper bowl omit the cream of tartar.) Beat the  
egg whites until desired peaks form.  
• It may also be used for any task that you would normally whisk  
by hand, like crêpe batters or eggs for omelets.  
• Beating the egg whites too long causes them to dry out and  
become less stable.  
• When adding sugar to beaten egg whites, add it slowly when soft  
peaks just begin to form and then continue beating to form  
desired peaks.  
• When beating heavy cream, if possible and time allows, use a  
chilled bowl and chill the whisk attachment. The best shaped bowl  
for whipping cream is one that is deep with a rounded bottom to  
minimize any splatter.  
The cream should come out of the refrigerator just before whipping.  
Whipped cream may be used at either soft or firm peaks depend-  
ing on preference. It may be flavored as desired. For best results,  
whip cream just before using.  
FOR FOOD PROCESSOR ATTACHMENT  
• When making compound butters, remove the butter from the refrigera-  
tor and let it come to room temperature before blending the ingredients.  
• Do not grind spices in food processor work bowl.  
• Liquids in work bowl should not exceed 1½ cups. Use quantities  
given in the recipe section as a guide.  
• Do not overload work bowl. For best results most foods should  
2
3
not reach more than ∕ of the way up the work bowl.  
• Do not attempt to chop fruit pits, bones or other hard materials,  
as these are liable to damage the blades.  
• Do not immerse food processor cover in water or any other liquid.  
14  
• Do not operate food processor attachment for more than  
30 seconds continuously.  
To add liquid while the machine is running, pour it through open  
feed tube. This is especially useful when making sauces.  
A small hole in the pusher allows you to add liquids in a very  
slow, steady stream – useful when making dressings and/or  
emulsions.  
ALWAyS USE PUSHER TO gUIDE FOOD THROUgH FEED  
TUBE. NEVER USE yOUR FINgERS OR A SPATULA.  
• The size of pieces you put in bowl should be about the same size  
to achieve even results.  
• For raw ingredients: peel, core and/or remove seeds and pits.  
Food should be between ½ and 1-inch, depending on hardness  
of the food.  
• Pulse food in 1-second increments to chop. For the finest chop,  
process continuously. Watch ingredients closely to achieve  
desired consistency and scrape the work bowl as necessary.  
Slicing and Shredding (using the reversible slicing/shredding disc)  
• Always pack food in the feed tube. Use light to medium pressure  
on the feed tube while processing  
• For round fruits or vegetables, remove a thick slice on the bottom  
of the food so that it sits upright in the feed tube. If food does not  
fit in the feed tube, halve or quarter it to fit. Process with even  
pressure.  
• For small ingredients, like mushrooms, radishes or strawberries,  
trim the ends so the food sits upright in the feed tube.  
• When slicing or shredding cheese, soft to medium firm cheeses  
be sure that the cheese is well chilled.  
• When slicing or shredding harder cheeses like Parmesan, bring to  
room temperature first.  
To shred leafy vegetables like lettuce or spinach, roll leaves  
together and stand up in feed tube. Process with even pressure.  
15  
FREqUENT USES FOR FOOD PROCESSOR ATTACHMENT  
Ingredient  
attachment in work bowl  
Comments  
Baby foods (always  
consult a pediatrician  
or family physician for  
appropriate food recom-  
mendations)  
Place small amounts (no more than 2 cups) of cooked  
foods into food processor work bowl. Add small amount of  
appropriate liquid. Pulse to chop then hold to blend.  
Chopping Blade  
Bread Crumbs - fresh or  
dry (day old)  
Pulse to chop, then process until desired consistency is  
reached.  
Chopping Blade  
Chopping Blade  
For grated cheese: Cut into ¼ inch pieces. Pulse to chop  
then process until desired consistency is reached. Grate  
up to 4 ounces.  
Hard Cheese (Asiago,  
Locatelli, Parmesan,  
Romano, etc.) (Not  
recommended for softer  
cheeses unless making  
a dip or dressing)  
For shredded cheese: Let cheese come to room tempera-  
ture first and then cut into pieces to fit the feed tube. Place  
cheese in feed tube with pusher in place and turn unit on.  
Use very light to no pressure, letting the pusher almost  
naturally guide the cheese through the shredding disc. Stop  
as soon as cheese has finished shredding.  
Shredding Disc  
Cut into ½ inch pieces; may chill in freezer for 3 minutes  
before chopping. Pulse to chop, then process, no more than  
1 ounce at a time, until desired texture is reached.  
Chopping Blade  
Shredding Disc  
Chocolate  
Larger chocolate pieces work best (may chill in  
freezer for 3 minutes before shredding. Process, using  
medium pressure. Results are a finely grated product.  
Place ingredients in food processor work bowl; do not  
cover or spill on stem. Use pulse action to chop, then  
continuous-hold action to blend to desired consistency.  
Dressings can also easily be made in the mixing cup with  
the blending shaft.  
Creamy Dressing  
and Dips  
Chopping Blade  
Garlic  
Chopping Blade  
Chopping Blade  
Peel up to 12 cloves. Pulse to chop.  
To grate: Peel, cut into ½ inch pieces. Pulse to chop 2  
ounces at a time.  
Gingerroot (fresh)  
To slice or shred: peel and cut to fit the feed tube; using  
light to medium pressure on the pusher, turn the unit on.  
Stop as soon as ginger is completely shredded/sliced.  
Slicing/Shredding Disc  
Chopping Blade  
Herbs (fresh)  
Nuts  
1 cup; must be clean and dry. Pulse to chop.  
Shelled, toast first for best flavor. Pulse to chop; process  
up to a cup at a time until desired consistency is reached.  
½
Chopping Blade  
To process: 6 ounces; cut into ½ inch pieces. Pulse until  
desired consistency.  
Chopping Blade  
To slice or shred: Chill cooked meat that is cut to fit the  
feed tube for at least 15 to 20 minutes in the freezer. Using  
light to medium pressure on the pusher, turn the unit on.  
Stop as soon as meat is completely shredded/sliced.  
Meat (beef, poultry, pork)  
Slicing/Shredding Disc  
Peel, cut into ½ inch pieces. Pulse to chop, up to 1½ cups at  
a time, until desired chop is reached.  
Onion  
Chopping Blade  
Chopping Blade  
Cut into ½ inch pieces; pulse to chop, up to 2 cups at a  
time. Add cooking liquid; stock to process to a purée. Not  
recommended for mashed potatoes.  
Vegetables (cooked)  
To process: Peel as needed, cut into ½-inch pieces. Peel  
celery with peeler to remove tough strings. Chop/process up  
to 2 cups at a time.  
Chopping Blade  
Vegetables (uncooked)  
To slice or shred: Cut vegetables to fit the feed tube. Using  
medium pressure on the pusher, turn the unit on. Stop im-  
mediately when all product has been sliced or shredded.  
Slicing/Shredding Disc  
16  
SMOOTHIES AND DRINKS  
Breakfast Shake for the Road  
Nutrition in a cup! Make this smoothie in the morning  
for breakfast on the road.  
Makes about 16 ounces  
½
½
3
½
1
cup juice  
cup lowfat yogurt  
strawberries, hulled and halved  
cup mango pieces (fresh or frozen, cut into ½-inch pieces)  
tablespoon ground flax seeds (optional)  
frozen banana, cut into ½-inch pieces  
1
1. Put all ingredients in order listed into the mixing cup.  
2. Using the blending shaft, blend until smooth, about 30 to 45 seconds.  
3. Serve immediately.  
Nutritional information per serving (8 ounces):  
Calories 181 (11% from fat) • carb. 38g • pro. 4g • fat 2g • sat. fat 0g  
• chol. 4mg • sod. 43mg • calc. 111mg • fiber 4g  
Power Blast Protein Smoothie  
Blend this for a post-workout pick-me-up.  
Makes about 16 ounces  
½
13  
2
cup coconut milk  
cup vanilla or plain yogurt  
tablespoon protein powder  
1
1
½
banana, cut into ½-inch pieces  
cup mango pieces, cut into ½-inch pieces  
cup pineapple pieces, cut into ½-inch pieces  
1. Put all ingredients in order listed into the mixing cup.  
2. Using the blending shaft, blend until smooth, about 25 to 30 seconds.  
3. Serve immediately.  
Nutritional information per serving (8 ounces):  
Calories 270 (40% from fat) • carb. 38g • pro. 6g • fat 13g • sat. fat 11g  
• chol. 5mg • sod. 68mg • calc. 89mg • fiber 4g  
17  
Simple Fruit Smoothie  
This recipe works great with any type of fruit or juice.  
Makes about 16 ounces  
½
cup pomegranate juice  
½
1½  
banana, cut into 1-inch pieces  
cups mixed fruit, fresh or frozen  
1. Put all ingredients in order listed into the mixing cup.  
2. Using the blending shaft, blend until smooth, about 30 seconds.  
3. Serve immediately.  
Nutritional information per serving (8 ounces):  
Calories 112 (4% from fat) • carb. 28g • pro. 1g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 6mg • calc. 16mg • fiber 3g  
Zucchini Spice Muffins  
The shredding disc makes these muffins a breeze to make.  
Makes 6 large muffins  
nonstick cooking spray  
½
1
cup toasted, cooked walnuts  
medium zucchini (about 8 ounces), trimmed and cut to fit the  
feed tube of the work bowl  
cup packed light or dark brown sugar  
large egg, lightly beaten  
½
1
¾
¼
¼
1
¼
¼
¼
½
13  
¾
cup unbleached, all-purpose flour  
teaspoon baking soda  
teaspoon baking powder  
teaspoon ground cinnamon  
teaspoon ground cloves  
teaspoon ground nutmeg  
teaspoon ground ginger  
teaspoon table salt  
cup vegetable oil  
teaspoon pure vanilla extract  
1. Preheat oven to 375°F. Lightly coat a 6-cup regular muffin pan with  
nonstick cooking spray; reserve.  
2. Insert the chopping blade into the work bowl. Add the toasted nuts  
and pulse until chopped. Remove and reserve.  
3. Replace the chopping blade with the shredding disc. Shred the  
zucchini, and then remove to squeeze as much of the liquid out of  
it as possible (you should end up with about 2 cups of shredded  
zucchini). Reserve in a large mixing bowl.  
18  
4. Add the brown sugar and egg to the shredded zucchini; mix to fully  
combine. Add the remaining ingredients and mix to just combine.  
Spoon evenly into prepared muffin cups.  
5. Bake in the preheated oven for about 25 minutes, or until a cake  
tester inserted comes out clean.  
Nutritional information per muffin:  
Calories 318 (54% from fat) • carb. 33g • pro. 5g • fat 20g • sat. fat 2g  
• chol. 35mg • sod. 284mg • calc. 94mg • fiber 2g  
Tapenade  
A traditional French condiment. Serve alongside crackers or  
a nice crusty bread.  
Makes about 1 cup  
1
large garlic clove  
3
tablespoons packed fresh parsley  
cups pitted black olives (Kalamata or Niçoise work very well)  
cup pitted green olives  
cup capers, drained and rinsed  
tablespoon fresh lemon juice  
tablespoon Dijon-style mustard  
teaspoon freshly ground black pepper  
tablespoons extra virgin olive oil  
1½  
13  
¼
½
½
½
2
1. Insert the chopping blade into the work bowl. Add the garlic and  
parsley; process for about 5 to 10 seconds to chop. Scrape the work  
bowl. Add the olives and capers; pulse 12 to 15 times to chop. Add  
the lemon juice, mustard and pepper; process for 10 to 15 seconds,  
stopping to scrape down the sides of the bowl as necessary.  
2. With the motor running, add the olive oil through the feed tube and  
process until a thick paste forms and is homogenous, about 20  
seconds.  
Nutritional information per serving (1 tablespoon):  
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g  
• chol. 0mg • sod. 186mg • calc. 14mg • fiber 1g  
19  
Hummus  
This is your basic hummus. To change it up a bit, add a cooked  
red pepper, or roasted beets or fresh herbs.  
Makes about 2 cups  
1
1
6
3
large garlic clove  
can (15.5 ounce) chickpeas, drained and rinsed  
tablespoons tahini  
tablespoons fresh lemon juice  
½ to ¾ teaspoon sea or kosher salt, or to taste  
¼
¼
13  
teaspoon freshly ground black pepper  
cup extra virgin olive oil, more if desired  
cup water (plus more if needed)  
1. Insert the chopping blade into the work bowl. Add garlic to bowl and  
process for 10 to 15 seconds; scrape bowl. Add chickpeas, tahini,  
lemon juice, salt and pepper; pulse 10 to 12 times. Add the oil and  
process until almost completely combined. Add the water and process  
until very smooth. If a thinner consistency is desired, add more water.  
Adjust seasoning to taste.  
Nutritional information per serving (2 tablespoons):  
Calories 68 (41% from fat) • carb. 8g • pro. 2g • fat 3g • sat. fat 0g  
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g  
Fresh Tomato and Corn Salsa  
Be sure you know the freshness of your ingredients, for they can  
dramatically change the taste of this salsa. You can always add more  
flavors at the end of mixing.  
Makes about 2 cups  
1
large garlic clove  
½
½
medium onion, cut into 1-inch pieces  
jalapeño (or to taste, depending on the heat intensity of the  
pepper), seeded and cut into ½-inch pieces  
green onions, cut into 1-inch pieces  
cup fresh cilantro  
2
½
1
tablespoon fresh lime juice  
¼ to ½ teaspoon sea or kosher salt  
pinch freshly ground black pepper  
pinch chili powder  
2
medium tomatoes, cut into 1-inch pieces (you can substitute  
1 cup grape or cherry tomatoes)  
cup frozen corn kernels, not defrosted  
23  
1. Insert the chopping blade in the work bowl. Add the garlic, onion,  
jalapeño, green onion and cilantro to the bowl and pulse about 5  
times, or until roughly chopped; scrape bowl. Add the lime juice, salt,  
pepper, chili powder and tomatoes; pulse an additional 5 to 6 times.  
Add the corn and pulse 3 to 4 times to combine.  
20  
2. Adjust seasoning to taste. Serve with warm tortilla chips.  
Nutritional information per serving (2 tablespoons):  
Calories 11 (6% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 35mg • calc. 4mg • fiber 0g  
Mayonnaise  
You will be amazed with how easily you can make  
homemade mayonnaise. It is best with raw egg yolks,  
so seek out fresh local eggs.  
Makes about 1 cup  
¼
cup pasteurized liquid egg product (such as EggBeaters®);  
you can also use raw egg yolks – be sure you use the freshest  
eggs possible and from a trusted source  
tablespoon fresh lemon juice  
1
½
½
½
tablespoon white vinegar  
tablespoon Dijon-style mustard  
teaspoon granulated sugar  
pinch sea or kosher salt  
pinch ground white pepper  
cup vegetable oil  
23  
1. Put all ingredients, except for the oil, in the mixing cup in order listed.  
Using the blending shaft, process until mixture begins to thicken. Be  
sure to keep the metal blade completely submerged while blending.  
Gradually add the oil, two tablespoons at a time. Continue processing  
with a gentle up-and-down motion until thick, about 30 seconds  
longer.  
Nutritional information per serving  
(1 tablespoon based on recipe with pasteurized liquid egg product):  
Calories 83 (96% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g  
• chol. 0mg • sod. 27mg • calc. 1mg • fiber 0g  
Creamy Champagne Vinaigrette  
This delicious vinaigrette will become a favorite after the first taste.  
Makes about 1 cup  
1
garlic clove  
1
1
¼
small shallot, cut into ½-inch pieces  
tablespoon Dijon-style mustard  
teaspoon kosher or sea salt  
pinch freshly ground black pepper  
tablespoons champagne vinegar  
cup extra virgin olive oil  
2½  
¾
1. Put all ingredients in the blending cup except for the olive oil. Process  
to break up the garlic and shallot. Add oil, ¼ cup at a time, and blend  
until emulsified.  
21  
2. Let mixture blend an additional 30 seconds after all ingredients have  
been added.  
Nutritional information per serving (1 tablespoon):  
Calories 93 (90% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g  
• chol. 0mg • sod. 57mg • calc. 1mg • fiber 0  
Pesto  
This is a traditional basil pesto but experiment with other herbs like  
parsley and cilantro and nuts like walnuts.  
Makes about ¾ cup  
1½  
13  
ounces Reggiano Parmigiano, cut into ½-inch cubes  
cup toasted pine nuts (may substitute another nut like wal  
nuts if not available)  
2
garlic cloves  
½ to ¾ teaspoon kosher salt  
1½  
13  
cups packed fresh basil leaves  
cup extra virgin olive oil  
1. Insert the chopping blade into the work bowl. Add the cheese to bowl  
and pulse about 5 times to break up, and then process until finely  
ground, about 15 to 20 seconds. Remove and reserve.  
2. Add nuts to the work bowl. Pulse about 8 times until chopped;  
remove and reserve with the cheese.  
3. Add the garlic and salt to the work bowl; process for 5 seconds.  
Scrape down the sides of the bowl and add the basil and half of the  
olive oil. Pulse about 10 to 12 times for 10 to 15 seconds; scrape  
bowl. With the motor running, add the remaining oil slowly through the  
feed tube in a steady stream until blended. Add the reserved cheese  
and nuts and process for 10 to 15 seconds to fully blend.  
4. Transfer pesto to an airtight container. Pesto will keep in the  
refrigerator for up to a week, or it may be frozen.  
Nutritional information per serving (2 tablespoons):  
Calories 144 (88% from fat) • carb. 2g • pro. 3g • fat 15g • sat. fat 3g  
• chol. 5mg • sod. 282mg • calc. 73mg • fiber 1g  
Classic Caesar Salad  
An old favorite made fresh at home.  
Makes 4 to 6 servings  
Croutons:  
2
1
1
cups crusty bread, cut into ½-inch cubes  
tablespoon extra virgin olive oil  
garlic clove, crushed  
¼
teaspoon kosher salt  
22  
Salad and Dressing:  
1
2
1
head romaine lettuce  
ounces Parmigiano Reggiano  
small garlic clove  
3 to 4 anchovy fillets  
2
tablespoons egg substitute  
(may substitute 1 fresh, raw egg yolk; be sure you use the  
freshest eggs possible and from a trusted source –  
or use 2 tablespoons mayonnaise)  
teaspoon Dijon-style mustard  
1
2
teaspoons fresh lemon juice  
2
teaspoons red wine vinegar  
1
teaspoon Worcestershire sauce  
¼
13  
teaspoon freshly ground black pepper  
cup extra virgin olive oil  
1. Preheat oven to 350°F. Line baking tray with aluminum foil. Toss bread  
cubes together with olive oil, crushed garlic clove and salt. Pour onto  
prepared baking tray and bake for about 10 to 12 minutes, tossing  
croutons once during bake time. Croutons should be evenly golden.  
Remove and reserve.  
2. Clean lettuce and tear each leaf into bite size pieces. Dry well and  
reserve in large salad bowl.  
3. Insert the shredding disc into the work bowl. Shred the cheese;  
remove and reserve.  
4. Carefully remove the shredding disc and insert the chopping blade.  
Add the garlic clove and process until finely chopped. Add anchovies,  
egg substitute/yolk/mayonnaise, mustard, lemon juice, vinegar,  
Worcestershire sauce and pepper to the work bowl. Process until well  
blended. With machine running, slowly pour olive oil through the feed  
tube in a steady stream so that dressing becomes emulsified.  
5. Toss lettuce with reserved croutons, Parmesan and dressing. Serve  
immediately.  
Nutritional information per serving (based on 6 servings):  
Calories 256 (68% from fat) • carb. 14g • pro. 7g • fat 20g • sat. fat 4g  
• chol. 45mg • sod. 433mg • calc. 161mg • fiber 3g  
Citrus-Dill Dressing  
We love serving this over sliced cucumbers  
(use the slicing disc for quick preparation).  
Makes about 1 cup  
½
tablespoon champagne vinegar (you may substitute sherry  
vinegar)  
1
1
1
3
small shallot, cut into ½-inch pieces  
small garlic clove  
tablespoon Dijon-style mustard  
tablespoons fresh orange juice  
23  
1
1
3
tablespoon fresh lemon juice  
tablespoon fresh lime juice  
tablespoons fresh dill  
¼
teaspoon kosher or sea salt  
pinch freshly ground black pepper  
cup extra virgin olive oil  
½
1. Put all ingredients in the mixing cup except for the olive oil. Using the  
blending shaft, blend to break up the garlic and shallot. Add oil, ¼ cup  
at a time, and blend until emulsified. Let mixture blend an additional 30  
seconds after all ingredients have been added.  
Nutritional information per serving (based on 2 tablespoons)::  
Calories 128 (94% from fat) • carb. 2g • pro. 0g • fat 14g • sat. fat 2g  
• chol. 0mg • sod. 113mg • calc. 3mg • fiber 0g  
Roasted Red Pepper and Tomato Sauce  
This is a very versatile sauce. It is equally great over  
grilled chicken or a bowl of pasta.  
Makes about 4 cups  
2
1
1
teaspoons extra virgin olive oil  
medium onion, cut into ½-inch pieces  
carrot, cut into ½-inch pieces  
1
2
stalk celery, cut into ½-inch pieces  
garlic cloves  
1
teaspoon dried basil  
13  
3
cup dry white wine, or vermouth  
roasted red peppers, cut into ½-inch pieces  
tablespoons tomato paste  
2
2
cans (15 ounce) diced tomatoes, with juices  
teaspoon kosher or sea salt  
teaspoon freshly ground black pepper  
teaspoon crushed red pepper flakes, or to taste  
¾
¼
18  
1. Put the olive oil in a medium saucepan and set over medium heat.  
Once hot, add the onion, carrot, celery, garlic and basil. Partially cover  
and let cook until vegetables are softened but not browned, about 6 to  
8 minutes. Add the wine/vermouth, stirring to deglaze the pan (picking  
up the brown bits from the bottom of the pan and working into the  
mixture); let cook until fully evaporated. Add roasted peppers, tomato  
paste, tomatoes with juices, salt, pepper and red pepper flakes. Bring  
to a boil, then reduce heat to allow to simmer, partially covered, for  
about 35 to 40 minutes. Uncover and then simmer for an additional 15  
to 20 minutes longer to thicken.  
2. Using the blending shaft, blend sauce until puréed. If using a larger  
saucepan, tilt the pan to the side away from you to ensure that the  
protective guard of the blending shaft is fully submerged to prevent  
splatter.  
3. Taste and adjust seasonings as desired.  
24  
Nutritional information per serving (¼ cup):  
Calories 29 (18% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g  
• chol. 0mg • sod. 216mg • calc. 15mg • fiber 1g  
Mole Sauce  
These are many varieties of mole sauce. Ours is full flavored  
yet mild – perfect over chicken and rice.  
Makes about 4 cups  
2
1
tablespoons extra virgin olive oil  
medium onion, chopped  
3
garlic cloves, chopped  
2
tablespoons chili powder  
¼
¼
¼
1
teaspoon ground cinnamon  
teaspoon ground cumin  
teaspoon ground coriander  
teaspoon kosher salt  
1
¼
2
2
1
1½  
¼
2
corn tortilla, cut into small pieces  
cup toasted almonds  
tablespoons natural peanut butter  
cans (4 to 5 ounce) chopped green chilies  
can (28 ounce) diced tomatoes, liquid drained  
cups chicken broth, reduced sodium  
cup raisins  
tablespoons cocoa powder  
teaspoon granulated sugar  
1
1. Put the olive oil in a medium saucepan and set over medium heat.  
Add the onion and sauté until soft and translucent, about 5 to 8  
minutes. Reduce heat to low and add the garlic. Stir until coated  
with oil and fragrant. Add the spices and salt. Cook until spices are  
well distributed and the onion and garlic are coated, about 1 minute.  
First stir in the tortilla, almonds and peanut butter, and then add the  
remaining ingredients and stir to combine. Cover and bring to a boil  
over medium heat. Reduce heat and let simmer for about 45 minutes,  
loosely covered and stirring occasionally.  
2. Once sauce has simmered, use the blending shaft to blend until  
puréed. If using a larger saucepan, tilt the pan to one side away from  
you to ensure that the protective guard of the blending shaft is fully  
submerged to prevent splatter. If sauce is too thick, thin out with a bit  
more broth.  
3. Taste and adjust seasonings as desired.  
Nutritional information per serving (2 tablespoons):  
Calories 36 (48% from fat) • carb. 4g • pro. 1g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 180mg • calc. 17mg • fiber 1g  
25  
Winter White Bean Soup  
A rich and creamy soup, it will be sure to warm you  
up on a cold winter day. If you do not have prosciutto,  
bacon would work well in its place.  
Makes about 6 cups  
1
1
1
1
1
1
2
tablespoon extra virgin olive oil, divided  
ounce prosciutto (2 thin slices), chopped  
garlic clove, chopped*  
medium onion, chopped*  
celery stalk, chopped*  
tablespoon dry white wine, or vermouth  
cans (15 ounce) cannellini beans drained (or 1 pound dried,  
soaked overnight)**  
1
1
rosemary sprig  
bay leaf  
¼ to ½ teaspoon sea salt  
pinch freshly ground black pepper  
5
cups chicken or vegetable broth, reduced sodium  
grated Parmesan for garnish  
1. Heat ½ tablespoon oil over medium-high heat. Add prosciutto to  
quickly fry. Once crispy, remove and reserve.  
2. Add remaining oil and reduce heat to medium. Once hot, add garlic,  
onion and celery. Sauté until softened, about 8 to 10 minutes. Add  
the wine/vermouth, stirring to deglaze the pan (picking up the brown  
bits from the bottom of the pan and working into the mixture); let cook  
until fully evaporated. Add the beans, rosemary, bay leaf, salt and  
pepper and stir to mix. Heat until beans are warmed through. Add  
the broth and raise the heat to bring to a boil. Once boiling, reduce  
heat to allow to simmer, partially covered, for about 60 to 75 minutes.  
Remove the rosemary and bay leaf.  
3. Using the blending shaft, blend sauce until puréed. If using a larger  
saucepan, tilt the pan to one side away from you to ensure that the  
protective guard of the blending shaft is fully submerged to prevent  
splatter.  
4. Taste and adjust seasonings as desired. Garnish with a sprinkling of  
prosciutto and/or grated Parmesan.  
* All chopping can be easily and quickly done in the food processor  
attachment's work bowl.  
** When using soaked, dried beans, you may have to add more broth and  
a bit more salt as well.  
Nutritional information per serving (based on 6 servings):  
Calories 321 (14% from fat) • carb. 44g • pro. 24g • fat 5g • sat. fat 1g  
• chol. 3mg • sod. 873mg • calc. 142mg • fiber 16g  
26  
Spring Asparagus Leek Soup  
Makes about 8 cups  
2
2
2
tablespoons unsalted butter  
garlic cloves, chopped*  
medium leeks, white and light green parts only, washed well  
and sliced*  
2
large bunches asparagus (about 2 to 2½ pounds), rough  
ends trimmed and cut into 2-inch pieces (tips removed and  
reserved)* – optional (see note in step 3)  
large red potato (about 8 ounces), peeled and sliced, held in  
water to prevent oxidation*  
1
4
tablespoons dry white wine or cognac  
1 to 1½ teaspoons kosher salt, to taste  
¼
5
teaspoon freshly ground black pepper  
cups vegetable broth (the more clear the broth, the greener  
the soup will be)  
1
teaspoon fresh lemon juice  
crème fraîche for garnish  
chopped chives for garnish  
1. Put the butter in a medium saucepan and set over medium heat. Add  
the garlic and leeks; stir until you hear a slight sizzle and then cover  
pan to sweat the leeks for about 5 to 10 minutes, until they are very  
soft.  
2. Add the asparagus and potato to the pan. Stir to coat all vegetables  
and sauté until soft. Pour in white wine or cognac and stir until  
completely reduced. Add salt and pepper and stir in the vegetable  
broth. Bring mixture to a boil and then reduce to a simmer. Simmer  
until all vegetables are very tender, about 20 to 25 minutes.  
3. While soup is simmering, steam the asparagus tips separately, about  
5 to 8 minutes until crisp tender. Shock tips in ice water to maintain  
a bright green color. Once cool, slice tips thinly lengthwise to be  
used for garnish. (Note: This step is optional, but makes for a great  
presentation.)  
4. Once soup vegetables are tender, use the blending shaft and blend  
soup until puréed. If using a larger saucepan, tilt the pan to the side  
away from you to ensure that the protective guard of the blending  
shaft is fully submerged to prevent splatter.  
5. Stir in lemon juice. Taste and adjust seasonings as desired.  
6. Serve immediately garnishing with a dollop of crème fraîche, some  
chopped chives and asparagus tips.  
* All chopping and slicing can be easily and quickly done in the food  
processor attachment's work bowl.  
Nutritional information per serving (based on 6 servings):  
Calories 97 (26% from fat) • carb. 13g • pro. 5g • fat 35g • sat. fat 2g  
• chol. 8mg • sod. 650mg • calc. 45mg • fiber 3g  
27  
Summer Zucchini Soup  
A great way to use up that surplus of summer garden zucchini – serve  
cold or warm!  
Makes about 6 cups (without cream)  
1
2
1
2
tablespoon unsalted butter or extra virgin olive oil  
medium leeks, white and light green parts, sliced*  
medium celery stalk, cut into small dice*  
garlic cloves, crushed  
4
8
medium zucchini (about 2 pounds), sliced*  
ounces white (waxy) potato, peeled and cut into 2- inch pieces  
teaspoons kosher salt, divided  
teaspoon freshly ground black pepper  
cup dry white wine  
1½  
¼
½
3½  
2
cups chicken broth, reduced sodium  
tablespoons fresh mint leaves (about 6 medium leaves)  
tablespoons fresh basil leaves (about 3 to 4 large leaves)  
cup heavy cream (optional)  
2
¼
1. Put the butter in a large saucepan over medium heat. Once the butter  
melts add the leeks, celery and garlic. Stir over medium heat until  
vegetables soften, about 8 to 10 minutes.  
2. Once soft, add the zucchini and potato with 1 teaspoon of the salt and  
the peppers; stir ingredients together until well coated. Once coated,  
add the white wine. Simmer until wine is just about evaporated. Add  
the broth and turn the heat up to bring mixture to a boil. Once the  
soup comes to a boil, reduce the heat in order to maintain a simmer.  
Simmer until all vegetables are tender, about 20 to 25 minutes.  
3. Once all vegetables are tender, add the fresh herbs and blend using  
the blending shaft. To help facilitate blending, tilt pot to the side away  
from you to ensure that the protective guard of the blending shaft is  
submerged. Blend until mixture is completely puréed.  
4. Taste and adjust seasoning, add remaining salt to taste if necessary.  
5. If using optional cream, add at the very end of blending. Stir in cream  
and simmer soup for an additional 5 to 10 minutes before seasoning.  
*All chopping and slicing can be easily and quickly done in the food  
processor attachment's work bowl.  
Nutritional information per serving (based on 6 servings without cream):  
Calories 109 (17% from fat) • carb. 16g • pro. 4g • fat 2g • sat. fat 1g  
• chol. 5mg • sod. 911mg • calc. 50mg • fiber 3g  
28  
Autumn Carrot-ginger Soup  
The ginger gives this soothing soup a nice kick.  
Makes about 5 cups  
2
2
tablespoons extra virgin olive oil  
small shallots, chopped*  
1
1
½
2
tablespoon finely chopped fresh ginger*  
teaspoon kosher or sea salt, divided  
teaspoon freshly ground black pepper, divided  
pounds carrots, sliced*  
½
teaspoon ground cumin  
pinch ground cloves  
¼
5
½
teaspoon ground cinnamon  
cups vegetable or chicken broth, reduced sodium  
teaspoon fresh lemon juice  
1. Heat oil in a large saucepan over medium-low heat. Once hot, add  
the shallots, ginger and a pinch each of the salt and pepper. Sauté  
until vegetables are softened, about 5 minutes. Add the carrots and  
raise the heat to medium/medium-high. Sauté for 2 to 3 minutes, or  
until carrots are heated through and just starting to get tender. Add  
the remaining salt and pepper and the spices and stir to mix with the  
carrots to fully coat. Add the broth and bring to a boil. Reduce heat to  
let soup simmer, uncovered, for about 25 to 30 minutes (carrots should  
be completely tender).  
2. Stir in the lemon juice and blend using the blending shaft. Use an  
up-and-down motion until ingredients are smooth and completely  
combined. To help facilitate blending, tilt pot to one side away from  
you so the protective cover of the blending shaft is fully submerged.  
3. Taste and adjust seasonings as desired.  
*These can be quickly chopped or sliced in the food processor  
attachment.  
Nutritional information per serving (based on 6 servings):  
Calories 161 (32% from fat) • carb. 25g • pro. 3g • fat 6g • sat. fat 1g  
• chol. 0mg • sod. 1133mg • calc. 88mg • fiber 5g  
29  
Compound Butters  
Compound butters are very versatile and add a nice touch to a number  
of dishes. The sweeter butters are delicious when spread on toast or  
served with pancakes, while the more savory ones can enhance the  
flavor of a steak hot off the grill, or finish a soup before serving. Our list  
is only a suggestion – use your imagination and play around with your  
favorite flavors.  
Orange-Maple  
Makes ½ cup  
8
tablespoons unsalted gOOD quality butter, like Plugra or  
Kerrygold, room temperature  
1½  
2
tablespoon orange zest  
tablespoons pure maple syrup  
1. Put butter and zest into the work bowl fitted with the chopping blade.  
Process until full combined, about 30 seconds. Scrape bowl as  
necessary. With unit running, add the maple syrup through the feed  
tube and allow to process until fully combined, about 30 seconds.  
2. 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 teaspoon):  
Calories 38 (87% from fat) • carb. 1g • pro. 0g • fat 4g • sat. fat 2g  
• chol. 10mg • sod. 0mg • calc. 2mg • fiber 0g  
Nut Butter  
Makes ½ cup  
½
8
cup toasted nuts (cashews and walnuts are excellent choices)  
tablespoons unsalted gOOD quality butter, like Plugra or  
Kerrygold, room temperature  
pinch sea salt  
pinch ground cinnamon (optional)  
1. Put nuts into the work bowl fitted with the chopping blade. Pulse a few  
times to chop. Add butter, salt and cinnamon, if using. Process until  
fully combined, about 30 seconds. Scrape bowl as necessary.  
2. 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 teaspoon; based on cashew butter):  
Calories 34 (99% from fat) • carb. 0g • pro. 0g • fat 4g • sat. fat 2g  
• chol. 10mg • sod. 11mg • calc. 0mg • fiber 0g  
30  
Lemon-Thyme  
Makes ½ cup  
8
tablespoons unsalted gOOD quality butter, like Plugra or  
Kerrygold, room temperature  
1½ to 2 teaspoons fresh thyme leaves  
1½ to 2 tablespoons lemon zest  
pinch sea salt (optional)  
1. Put all ingredients into the work bowl fitted with the chopping blade.  
Process until full combined, about 30 seconds. Scrape bowl as  
necessary.  
2. 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 teaspoon):  
Calories 34 (99% from fat) • carb. 0g • pro. 0g • fat 4g • sat. fat 2g  
• chol. 10mg • sod. 0mg • calc. 1mg • fiber 0g  
Bacon-Sage  
Makes about ½ cup  
2
slices bacon, diced and cooked through (about 2 tablespoons  
bacon crumbles)  
3 to 4 fresh sage leaves  
tablespoons unsalted gOOD quality butter, like Plugra or  
8
Kerrygold, room temperature  
pinch kosher salt  
pinch freshly ground black pepper  
1. Put the bacon and sage leaves in the prep bowl fitted with the  
chopping blade. Pulse until evenly and finely chopped. Add the butter,  
salt and pepper and process until combined.  
2. 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 teaspoon):  
Calories 48 (96% from fat) • carb. 0g • pro. 0g • fat 5g • sat. fat 3g  
• chol. 12mg • sod. 37mg • calc. 1mg • fiber 0g  
31  
Berry Fool  
A traditional British dessert, fool is great anytime of the year, but is a real  
treat when summer berries are at their peak.  
Makes about 4 to 5 cups  
2
1
cups mixed berries (strawberries, raspberries, blueberries)  
tablespoon granulated sugar  
2
cups heavy cream, chilled  
2
½
tablespoons confectioners’ sugar  
teaspoon pure vanilla extract  
1. Put the berries and granulated sugar into the mixing cup. Using the  
blending shaft, purée, using an up-and-down motion, until almost fully  
puréed; reserve.  
2. Put the remaining ingredients into a medium to large mixing bowl.  
Using the whisk attachment, whisk until medium peaks form, about 1  
minute. Fold in berry mixture.  
3. Serve immediately for the best texture (fool will only stay in good form  
for about 1 hour maximum).  
Nutritional information per serving (½ cup):  
Calories 231 (85% from fat) • carb. 8g • pro. 0g • fat 20g • sat. fat 14g  
• chol. 80mg • sod. 0mg • calc. 4mg • fiber 1g  
Triple Chocolate Shake  
The ultimate chocolate dessert.  
Makes about 2 cups  
2
cups premium chocolate ice cream  
tablespoon cocoa powder  
tablespoons chocolate syrup  
cup milk (any type of milk will do, whole, reduced-fat or skim)  
garnishes: whipped cream, chocolate shavings or cocoa  
powder  
½
1½  
¾
1. Put all ingredients into the mixing cup in the order listed. Using  
the blending shaft, blend, using an up-and-down motion, until fully  
combined, about 30 to 40 seconds.  
2. Top with whipped cream and chocolate shavings or cocoa powder.  
Nutritional information per serving (1 cup; based on 2% milk):  
Calories 597 (55% from fat) • carb. 55g • pro. 11g • fat 37g • sat. fat 22g  
• chol. 233mg • sod. 142mg • calc. 339mg • fiber 3g  
32  
WARRANTy  
LIMITED THREE-yEAR WARRANTy  
This warranty is available to consumers only. You are a consumer if you  
own a Cuisinart® Smart Stick® PowerTrioHigh Torque Hand Blender  
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 purchaser or owners.  
We warrant that your Cuisinart® Smart Stick® PowerTrioHigh Torque  
Hand Blender will be free of defects in materials and workmanship under  
normal home use for 3 years from the date of original purchase.  
efficient way to complete your product registration. However, product  
registration does not eliminate the need for the consumer to maintain the  
original proof of purchase in order to obtain the warranty benefits. In the  
event that you do not have proof of purchase date, the purchase date for  
purposes of this warranty will be the date of manufacture.  
If your Cuisinart® Smart Stick® PowerTrioHigh Torque Hand Blender  
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  
7811 North Glen Harbor Blvd.  
Glendale, AZ 85307.  
To facilitate the speed and accuracy of your return, please enclose  
$10.00 for shipping and handling of the product.  
Please pay by check or money order (California residents need only  
supply proof of purchase and should call 1-800-726-0190 for shipping  
instructions).  
NOTE: For added protection and secure handling of any Cuisinart  
product that is being returned, we recommend you use a traceable,  
insured delivery service. Cuisinart cannot be held responsible for  
in-transit damage or for packages that are not delivered to us. Lost and/  
or damaged products are not covered under warranty.  
Please be sure to include your return address, daytime phone number,  
description of the product defect, product model # (located on bottom of  
product), original date of purchase, and any other information pertinent  
to the product’s return.  
33  
CALIFORNIA RESIDENTS ONLy  
California law provides that for In-Warranty Service, California residents  
have the option of returning a nonconforming product  
(A) to the store where it was purchased or  
(B) to another retail store that sells Cuisinart products of the same type.  
The retail store shall then, at its discretion, either repair the product, refer  
the consumer to an independent repair facility, replace the product, or  
refund the purchase price less the amount directly attributable to the  
consumer’s prior usage of the product. If either of the above two options  
does 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.  
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.  
BEFORE RETURNINg yOUR CUISINART® PRODUCT  
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 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.  
Your Cuisinart® Smart Stick® PowerTrioHigh Torque Hand Blender 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.  
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.  
34  
Tools and  
Gadgets  
Cookware  
Juicers  
Coffeemakers  
Blenders  
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.  
©2011 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
11CE124384  
Trademarks or service marks of third  
parties referred to herein are the  
trademarks or service marks of their  
respective owners.  
G IB-10608  
Version no : IB-10608  
Fold Size:  
Material:  
197mmX114mm Saddle Stitiched 36PP  
Cover: 157GSM Matt artpaper  
Inside: 120GSM Gloss artpaper  
Coating: Gloss Varnishing in Cover  
Color (Cover): 4C(CMYK)+0C  
(Inside): 1C(BK)+1C(BK)  
Date: SEP-16-2011  
Co-ordinator : Andy  
Hugo Description  
PDF version :  
Hugo Code :  
Color Series:  
Remark:  
CSB80 IB-10608(0,0) Book  
CEM0389IB-1-1  
Non  
Operator : Kin  
Quality request(1)  
Cyan  
Magenta  
Yellow  
Black  

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