ELITE COLLECTION™
Recipe Booklet
12-CUP FOOD PROCESSOR
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BREAKFAST & BRUNCH
Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Zucchini Spice Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Mixed Mushroom and Red Pepper Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
White and Sweet Potato Hash with Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
APPETIZERS
Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . 28
SOUPS
Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Simple Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
SALADS
Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Classic Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . . 37
ENTRÉES
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Eggplant Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Chicken Marsala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
3
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SIDES
Vegetable Napoleon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
BREADS
Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Classic Cuisinart® Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
DESSERTS
Chocolate Pecan Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Banana Cream Pie & Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Deep Chocolate Layer Cake & Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . 62
Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Berry Mango Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Tropical Fruit Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Mango Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Banana “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
4
used herein are the trademarks or service marks of their respective owners.
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BASIC FRESH BREADCRUmBS
There is no need to buy breadcrumbs when you can make them
in no time with your Cuisinart® Food Processor.
makes 1¹∕ cups
³
Approximate preparation time: Less than one
minute, plus 35 minutes for baking
6
slices w h i t e b re a d
Preheat oven to 325°F. Bake slices of bread in a single
layer for about 20 minutes or until bread is completely
dried out.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Break
toasted bread up into pieces and pulse about 10 times
and then process until breadcrumbs are fine, about 25
seconds.
TIP: For seasoned breadcrumbs, add ¼ teaspoon each
dried oregano, dried basil, garlic powder, and ground
onion flakes to toasted bread and process as above.
Nutritional information per serving (2 tablespoons):
Calories 60 (11% from fat)
|
carb. 11g
|
pro. 2g
|
fat 1g
|
sat. fat 0g chol. 0mg sod. 90mg
|
|
|
calc. 10mg
|
fiber 1g
5
BASICS
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GORGONZOLA BUTTER
Melt a slice of this butter on your favorite steak right when it comes off
the grill. It is also delicious on a baked potato or steamed vegetables.
makes 1 roll compound butter, 16 slices
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Add the butter and
Gorgonzola and process for 60 seconds until smooth, scraping
the bowl as necessary.
8
t a b l e s p o o n s (½ c u p ;
1 stick) u n s a l t e d butter,
r o o m temperature
¼
c u p Go r G o n z o l a , c r u m b l e d
p i n c h freshly G r o u n d
b l a c k pepper
Remove butter from bowl and place on a sheet of waxed
paper. With the aid of the paper, form the butter into a log.
Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving (1 tablespoon):
Calories 52 (96% from fat)
|
carb. 0g
|
pro. 0g
|
fat 6g
|
sat. fat 4g chol. 16 mg sod. 5mg
|
|
|
calc. 2mg
|
fiber 0g
mEDITERRANEAN BUTTER
makes 1 cup or two 7-inch logs
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running,
drop the garlic cloves through the feed tube to finely chop.
Add remaining ingredients, including the butter, and process
to combine, about 60 seconds. Scrape bowl as necessary.
2
1
1
1
1
1
1
16
G a r l i c c l o v e s
t e a s p o o n it a l i a n s e a s o n i n G
t e a s p o o n d r i e d b a s i l
t e a s p o o n d r i e d o r e G a n o
t e a s p o o n d r i e d s a G e
t e a s p o o n c h i l i powder
t e a s p o o n b a l s a m i c v i n e G a r
Remove butter from bowl, divide into two, and place on two
separate sheets of waxed paper. With the aid of the paper, form
each portion of butter into a log. Roll and wrap well in plastic.
Butter can either be refrigerated or frozen.
t a b l e s p o o n s (½ p o u n d ;
2 sticks) u n s a l t e d butter,
r o o m temperature
Nutritional information per serving (1 tablespoon):
Calories 103 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 7g chol. 30mg sod. 2mg
|
|
|
calc. 2mg
|
fiber 0g
PEANUT BUTTER
makes 2 cups
Approximate preparation time: 4½ minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Pulse peanuts about 10 times
and then process until drops of oil are visible and the mixture is
very smooth, about 4½ minutes.
4
c u p s d r y roasted p e a n u t s
TIP: Any nut can be substituted in this recipe.
Nutritional information per serving (1 tablespoon):
Calories 100 (71% from fat)
|
carb. 4g
|
pro. 4g
|
fat 9g
|
sat. fat 1g chol. 0mg sod. 1mg
|
|
|
calc. 9mg
|
fiber 1g
6
BASICS
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ASIAN mARINADE
This marinade is equally good for pork, chicken or salmon.
It is also a good sauce for serving with dim sum.
makes about 2 cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
1
o u n c e peeled fresh G i n G e r,
c u t i n t o ½-i n c h pieces
G a r l i c c l o v e s
work bowl of the Cuisinart® Food Processor. Add the
ginger and garlic and pulse to chop, about 8 to 10 times.
Scrape the sides and bottom of the work bowl. Add the
remaining ingredients and process until smooth, about
15 seconds. Transfer to a container, cover and refrigerate
if not using immediately. marinate meat or seafood for
approximately 2 hours before roasting or grilling.
2
²∕
c u p s o y s a u c e (m a y u s e
l o w -s o d i u m o r t a m a r i )
c u p c a n o l a o r o t h e r
veGetable o i l
³
½
¼
¼
c u p p l u s 2 t a b l e s p o o n s
hoisin s a u c e
c u p p l u s 2 t a b l e s p o o n s
as i a n sesame o i l (toasted
sesame o i l )
t a b l e s p o o n s rice w i n e
v i n e G a r
Nutritional information per serving (1 tablespoon):
Calories 44 (78% from fat)
|
carb. 2g
|
pro. 0g
|
fat 4g
|
sat. fat 0g chol. 0mg sod. 156mg
|
|
|
calc. 0mg
|
fiber 0g
2
¼
t e a s p o o n c a y e n n e pepper
SWEET AND SOUR mARINADE
This marinade pairs well with poultry and pork.
makes 1 cup
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart® Food Processor. Add the garlic and
process to finely chop. Add the remaining ingredients.
Process again until well mixed, about 45 seconds.
4
G a r l i c c l o v e s
½
½
½
1
c u p d a r k c o r n syrup
c u p extra virGin o l i v e o i l
c u p b a l s a m i c v i n e G a r
t a b l e s p o o n p l u s
1 t e a s p o o n paprika
t e a s p o o n s d r y m u s t a rd
powder
Nutritional information per serving (1 tablespoon):
Calories 97 (62% from fat)
|
carb. 10g
|
pro. 0g
|
fat 7g
|
2
sat. fat 1g chol. 0mg sod. 152mg
|
|
|
calc. 4mg
|
fiber 0g
2
1
1
t e a s p o o n s d r i e d t h y m e
t e a s p o o n c h i l i powder
t e a s p o o n k o s h e r s a l t
7
BASICS
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HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
makes 1 cup
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Add the vinegar, mustard,
parsley and remaining herbs and spices and process to
combine and roughly chop. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
¼
1
c u p re d w i n e v i n e G a r
t e a s p o o n di j o n -style
m u s t a rd
¼
½
½
½
½
¼
c u p fresh parsley
t e a s p o o n d r i e d b a s i l
t e a s p o o n d r i e d t h y m e
t e a s p o o n d r i e d m a r j o r a m
t e a s p o o n k o s h e r s a l t
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 2g chol. 0mg sod. 76mg
|
|
|
calc. 2mg
|
fiber 0g
t e a s p o o n G r o u n d
w h i t e pepper
¾
c u p extra virGin o l i v e o i l
BASIC mAyONNAISE
Taste the difference in homemade mayonnaise.
makes about 3 cups
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. With
the machine running, add ¼ cup of the oil through the feed
tube, drop by drop, being sure each drop is incorporated with
the yolks before adding the next. This step should take about
5 minutes. Once the mixture is emulsified and homogenous,
slowly add remaining oil until thick, about 1 minute.
4
½
2
l a rG e e G G y o l k s *
t e a s p o o n k o s h e r s a l t
t a b l e s p o o n di j o n -style
m u s t a rd
2
t e a s p o o n fresh l e m o n
j u i c e o r w h i t e w i n e v i n e G a r
2
to 2½ c u p s veGetable o r
Taste and adjust seasoning accordingly.
c a n o l a o i l , d i v i d e d
For fresh herb mayonnaise: process ¹∕ cup firmly packed fresh
³
herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed,
with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters® may be substituted for the egg yolks.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 10g
|
sat. fat 1g chol. 17mg sod. 38mg
|
|
|
calc. 2mg
|
fiber 0g
8
BASICS
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BASIL PESTO
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
3
o u n c e s re G G i a n o
pa r m i G i a n o cheese,
work bowl of the Cuisinart® Food Processor. With the
machine running, drop the cheese and garlic through
the small feed tube to process until finely chopped,
about 30 seconds. Add the nuts and pulse to chop,
about 5 to 6 pulses. Add the basil leaves and pulse to
chop, using long pulses, 10 to 15 times; scrape the
bowl. Add the salt. With the machine running, add the
olive oil in a slow, steady stream through the small feed
tube, processing until combined and an emulsion is
formed, about 1 minute. Scrape the work bowl.
c u t i n t o ½-i n c h c u b e s
G a r l i c c l o v e s
2
½
c u p p i n e n u t s o r w a l n u t s ,
liGhtly toasted
5
c u p s tiGhtly packed fresh
b a s i l leaves, unblemished
(a b o u t 20 o u n c e s )
t e a s p o o n k o s h e r o r
sea s a l t
¼
to
½
¾
²∕ to
c u p extra virGin o l i v e o i l
³
To store the pesto, transfer to a glass jar or bowl, tap to
remove all air bubbles and even out the surface. Float a
layer of olive oil on top; cover with plastic wrap and
refrigerate. The pesto will keep for 5 days in the
refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 51 (87% from fat)
|
carb. 1g
|
pro. 1g
|
fat 5g
|
sat. fat 1g chol. 1mg sod. 88mg
|
|
|
calc. 34mg
|
fiber 0g
9
BASICS
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SImPLE TOmATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
makes 3 cups tomato sauce for pasta / 1¾ cups tomato
sauce for pizza.
Approximate preparation time: 10 to 15 minutes,
plus 1 hour cooking (cook an additional 40 minutes to
make the reduced pizza sauce)
1
s m a l l o n i o n (a b o u t
4 o u n c e s ), c u t i n t o
1-i n c h pieces
½
t a b l e s p o o n extra virGin
o l i v e o i l
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
onion and pulse to chop, about 10 times. Put the olive
oil into a 6-quart saucepan over medium heat. When
the oil shimmers across the pan, add the onion. With
the processor running, drop the garlic through the feed
tube to chop. Add the garlic and oregano to the pan.
Cook until onion is softened and the garlic is fragrant.
While the onion mixture is cooking, add the tomatoes to
the work bowl and pulse to chop. Add the tomatoes to
the pan with the basil, wine and salt. Bring to a boil and
then reduce the heat to low, cover the pan loosely and
simmer for 50 to 60 minutes. Turn off the heat and let
cool in the pan for 10 minutes. Stir in the black pepper
and optional red pepper flakes. Taste and adjust
seasoning accordingly.
4
¾
1
G a r l i c c l o v e s
t e a s p o o n d r i e d o r e G a n o
c a n (35 o u n c e s ) p l u m
t o m a t o e s , w i t h j u i c e s
s p r i G s fresh b a s i l
(10 to 12 l a rG e leaves)
c u p d r y w h i t e w i n e
2
¼
½
¼
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly G r o u n d
b l a c k pepper
¼
to
¾
t e a s p o o n re d pepper f l a k e s
(o p t i o n a l , to taste, f o r a
spicier s a u c e )
If you would like a sauce for pizza, continue to simmer,
uncovered, for 40 additional minutes to reduce, stirring
now and then. Transfer the reduced sauce to a bowl to
cool before using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup):
Calories 46 (22% from fat)
|
pro. 2g
|
carb. 6g
|
fat 1g
|
sat. fat 0g chol. 0mg sod. 457mg
|
|
|
calc. 91mg
|
fiber 1g
Nutritional information per serving (½ cup):
reduced for pizza sauce
Calories 74 (22% from fat)
|
pro. 3g
|
carb. 10g
|
fat 2g
|
sat. fat 0g chol. 0mg sod. 732mg
|
|
|
calc. 91mg
|
fiber 2g
10
BASICS
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ROASTED RED PEPPER SAUCE
This sauce combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed yet healthy sauce,
perfect for chicken and fish.
makes about 3 cups
Approximate preparation time: 90 to 100 minutes,
including roasting and resting peppers
3
p o u n d s re d bell peppers
(approximately 8 m e d i u m
peppers)
G a r l i c c l o v e s , unpeeled
shallots (a b o u t 1 o u n c e ),
f i n e l y chopped
Preheat oven to 425°F. Line a baking sheet with parchment
paper.
Place half of the peppers on a prepared baking sheet with the
garlic.
8
2
Roast in oven for 20 minutes. Remove the garlic cloves and
place in a small heatproof bowl. Return tray to oven and
continue roasting peppers for an additional 30 minutes,
flipping the peppers a few times so that they are evenly
blackened. Once the peppers are charred all over, place them
in the bowl with the garlic and cover tightly with plastic wrap.
Allow the peppers to cool and steam so that their skins
become loose, at least 30 minutes. Once cool, peel the skins
off the garlic and each pepper and remove seeds. Reserve
cleaned peppers with peeled garlic cloves. (It is possible to
store the peppers and garlic together in a plastic food storage
bag overnight.)
½
t a b l e s p o o n u n s a l t e d
butter
1½
t e a s p o o n s extra virGin
o l i v e o i l
3
1½
t a b l e s p o o n s w h i t e w i n e
c u p s chicken stock o r
b r o t h
½
t e a s p o o n fresh l e m o n
j u i c e
¼
to
½
t e a s p o o n k o s h e r s a l t
freshly G r o u n d
b l a c k pepper
While the peppers are roasting, cut the remaining peppers
into 1-inch pieces.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor, add the shallots and pulse to
chop, remove and reserve. Add the raw pepper pieces and
pulse to roughly chop.
Put the butter and olive oil together into a large sauté pan
over medium heat. Once the butter melts, add the chopped
shallots; stir and sauté for about 2 minutes to soften, not
picking up any color. Stir in the chopped raw peppers.
Reduce heat to low and cover with lid. Allow peppers to sweat
for about 30 minutes, stirring occasionally. Peppers are done
when they are soft. Remove lid from pan and increase heat
slightly. Add the white wine and stir until liquid is mostly
evaporated, about 2 minutes. Add the chicken stock, bring to
a steady simmer, and allow to reduce by half, about 5 minutes.
Put the cooked peppers and the reserved roasted peppers
and garlic into the work bowl. Add the lemon juice, salt and a
pinch of pepper; pulse 2 to 3 times and then process for
about 40 seconds, until ingredients are well blended. Taste
and adjust seasonings accordingly.
Nutritional information per serving (½ cup):
Calories 100 (24% from fat)
|
carb. 17g
|
pro. 3g
|
fat 3g
|
sat. fat 1g chol. 3mg sod. 233mg
|
|
|
calc. 27mg
|
fiber 5g
11
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HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
makes 1½ cups
Approximate preparation time: 15 minutes
Place butter in a saucepan over low heat to melt.
24
t a b l e s p o o n s (¾ p o u n d ;
Insert the large chopping blade into the large work bowl of
3 sticks) u n s a l t e d butter
the Cuisinart® Food Processor. Add the yolks, mustard, salt
3
1
l a rG e e G G y o l k s
and pepper and process for 90 seconds. Once the butter is
t a b l e s p o o n di j o n -style
m u s t a rd
melted, turn heat up to bring the butter just to a boil. With
the machine running, very slowly drizzle ¼ of the hot butter
through the feed tube drop by drop, being sure each drop is
incorporated with the yolks before adding the next. This step
should take about 5 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining butter until
½
¼
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly
G r o u n d b l a c k pepper
2
t a b l e s p o o n s fresh l e m o n
j u i c e
incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to incorporate.
Taste and adjust seasoning accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 12g
|
sat. fat 7g chol. 57mg sod. 45mg
|
|
|
calc. 3mg
|
fiber 0g
TARTAR SAUCE
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Add the shallots,
gherkins and parsley and pulse to chop, about 15 pulses.
Add the dill, mustard, thyme, and capers and pulse 5 times
to chop. Add the mayonnaise, yogurt and black pepper;
pulse to combine, 5 times. Do not overprocess. Refrigerate
until ready to use.
2
o u n c e s shallots o r Green
o n i o n s , t r i m m e d a n d c u t
i n t o 1-i n c h pieces
o u n c e s d r a i n e d sweet
G h e r k i n pickles
3
4
t a b l e s p o o n s fresh
it a l i a n parsley
t a b l e s p o o n d i l l weed
*To drain yogurt, place in a strainer lined with a coffee filter or
a yogurt strainer. Cover and let drain until desired thickness is
reached.
1
1
t a b l e s p o o n di j o n -style
m u s t a rd
Nutritional information per serving (1 tablespoon):
½
3
t e a s p o o n d r i e d t h y m e
Calories 72 (88% from fat)
|
carb. 2g
|
pro. 0g
|
fat 7g
|
t a b l e s p o o n s d r a i n e d
capers
sat. fat 1g chol. 13mg sod. 86mg
|
|
|
calc. 10mg
|
fiber 0g
1½
½
c u p s m a y o n n a i s e
c u p n o n f a t p l a i n yoGurt,
d r a i n e d * o v e r n i G h t
¹∕8
t e a s p o o n freshly G r o u n d
b l a c k pepper
12
BASICS
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PIZZA DOUGH
Once you see how simple pizzas are to make, you will never
order one to be delivered again!
makes 1¾ pounds dough (six 7-inch crusts or three
12-inch crusts) / 36 servings
Approximate preparation time: 5 to 10 minutes,
1
1
p a c k a G e a c t i v e d r y y e a s t
plus 55 minutes rising and resting, 5 minutes assembly
t e a s p o o n G r a n u l a t e d
and 10 minutes baking
s u G a r
1¼
c u p s w a r m w a t e r
(105° to 115°f.)
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
In a 2-cup liquid measure, dissolve yeast and sugar in
warm water. Let stand until foamy, about 3 to 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor and add the flour and salt.
3¹⁄
³
½
2
t a b l e s p o o n k o s h e r s a l t
With machine running, pour the liquid slowly through
the small feed tube as fast as the flour will absorb it.
Once a dough ball forms and cleans the sides of the
work bowl, process for an additional 30 seconds to
knead dough. Dough may be slightly sticky. Coat dough
evenly with extra virgin olive oil and transfer to a plastic
food storage bag and seal the top. Let dough rise in a
warm place for about 45 minutes.
t e a s p o o n s extra virGin
o l i v e o i l
Place dough on a lightly floured surface; punch down
and let rest 5 to 10 minutes. Roll into desired crust sizes
and place on baking pans lightly sprayed with vegetable
oil cooking spray. Follow pizza recipe.
Nutritional information per serving (1 ounce):
Calories 112 (2% from fat)
|
carb. 24g
|
pro. 3g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 134mg
|
|
|
calc. 0mg
|
fiber 1g
13
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PASTA DOUGH
Fresh pasta is a special treat. While it is best served right away, you can
freeze it after it has been rolled and cut.
makes 1½ pounds, about 10 servings
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
2
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
c u p s e m o l i n a f l o u r
t a b l e s p o o n k o s h e r s a l t
l a rG e e G G s
work bowl of the Cuisinart® Food Processor. Add both
flours and salt to work bowl and pulse 5 to 6 times to
combine. With the machine running, add 1 egg at a
time until a dough ball forms. Once dough ball forms,
allow machine to run for 30 seconds to knead. Divide
dough into 4 equal parts and pass through a pasta roller
machine.
1
1
4
Nutritional information per serving:
Calories 165 (12% from fat)
|
carb. 30g
|
pro. 7g
|
fat 2g
|
sat. fat 1g chol. 85mg sod. 668mg
|
|
|
calc. 11mg
|
fiber 1g
SPINACH PASTA DOUGH
Add a healthy, colorful ingredient to your pasta bowl.
makes 1 pound, about 6 servings
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Fill the
bowl with half of the spinach. Pulse 10 times and then
process until finely chopped. Add remaining spinach
and repeat, scraping the bowl in between. Add both
flours and salt to work bowl and pulse 5 to 6 times to
combine. Process ingredients until a dough ball forms.
Once dough ball forms, allow machine to run for 30
seconds to knead. Divide dough into 4 equal parts and
pass through a pasta roller machine.
6
o u n c e s fresh s p i n a c h
leaves
1½
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
c u p s e m o l i n a f l o u r
²⁄
³
2
t e a s p o o n s k o s h e r s a l t
Nutritional information per serving:
Calories 97 (3% from fat)
|
carb. 20g
|
pro. 3g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 718mg
|
|
|
calc. 89mg
|
fiber 1g
14
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BASIC FLAKy PASTRy DOUGH
This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart.
Approximate preparation time: 10 minutes, plus 30 minutes
resting time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short quick pulses until the mixture
resembles coarse corn meal and no pieces of butter larger than
a pea remain visible, 15 to 20 pulses. Sprinkle half the
maximum ice water on the flour and butter mixture, then pulse
5 or 6 times. The dough will be crumbly, but should begin to
hold together when a small amount is picked up and pressed
together. Add more water, a teaspoon (two for the two-crust
recipe) at a time, with 2 to 3 quick pulses after each addition,
adding just enough water for the dough to hold together easily
when pressed into a ball. Do not allow the dough to form a ball
in the processor! Add the liquid sparingly so that the dough is
not sticky. Do not overprocess or the pastry will be tough, not
tender and flaky.
fo r a o n e -c r u s t pie:
1½
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
¼
¹∕8
8
t e a s p o o n t a b l e s a l t
t e a s p o o n b a k i n G powder
t a b l e s p o o n s (¼ p o u n d ;
1 stick) u n s a l t e d butter,
c o l d a n d c u t i n t o
½-i n c h c u b e s
2
t a b l e s p o o n s veGetable
s h o r t e n i n G (preferably
n o n -hydroGenated), c o l d
a n d c u t i n t o ½-i n c h c u b e s
2 to 4 t a b l e s p o o n s ice w a t e r
fo r a t w o -c r u s t pie:
Turn the dough out onto a lightly floured surface. Press
together into a ball, then flatten into a disk about 6 inches in
diameter (two disks for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continuing. The dough
will keep refrigerated for up to 3 days, or may be frozen
(double wrapped) for up to a month; thaw at room temperature
for an hour before using. Use as directed in recipe.
3
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
½
¼
16
t e a s p o o n t a b l e s a l t
t e a s p o o n b a k i n G powder
t a b l e s p o o n s (½ p o u n d ;
2 sticks) u n s a l t e d butter,
c o l d a n d c u t i n t o ½-i n c h
c u b e s
To bake the pastry blind for a single-crust filled pie or tart, roll
out pastry ¹⁄8-inch thick to fit pan; crimp and seal edges. Prick
bottom all over with a fork. Chill for 30 minutes. Preheat the
oven to 400º F. Cover the shell with a sheet of aluminum foil or
parchment paper and weigh down with pie weights, dry rice or
dried beans. Bake for 15 minutes.
4
t a b l e s p o o n s veGetable
s h o r t e n i n G (preferably
n o n -hydroGenated), c o l d
a n d c u t i n t o ½-i n c h c u b e s
5 to 8 t a b l e s p o o n s ice w a t e r
TIP: Leftover pastry may be rolled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or
cinnamon and sugar, and baked until lightly browned.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
15
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PâTE BRISÉE
This versatile dough can be used for sweet or savory treats.
makes two single crust 9-inch tarts/pies (24 servings),
or one double-crust pie, (12 servings)
Approximate preparation time: 5 minutes
2
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
flour and salt and process for 10 seconds to sift. Evenly
add the butter and pulse until the mixture resembles
coarse crumbs. Pour in water 1 tablespoon at a time,
and pulse until mixture just forms a dough – you may
not need all of the water. Divide dough equally into two
pieces and form each into a flat disc; wrap in plastic and
refrigerate until ready to use. This pastry also freezes
well for up to 6 months as long as it is well wrapped.
1
16
t e a s p o o n t a b l e s a l t
t a b l e s p o o n s (½ p o u n d ;
2 sticks) u n s a l t e d butter,
c o l d a n d c u t i n t o ½-i n c h
c u b e s
¼
c u p ice w a t e r
Nutritional information per serving:
Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 98mg
|
|
|
calc. 2mg
|
fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons of granulated sugar
to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 98mg
|
|
|
calc. 2mg
|
fiber 0g
16
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PâTE SUCRÉE
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favorite shapes.
makes two 9-inch single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes
2
2
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
flour, sugar and salt and process for 10 seconds to sift.
Add the butter and process until combined, about
30 seconds. With the machine running, add the yolks,
one at a time, and process until incorporated. Add the
water, zest (if using) and vanilla; pulse 3 to 4 times,
until combined.
t a b l e s p o o n s G r a n u l a t e d
s u G a r
½
12
t e a s p o o n t a b l e s a l t
t a b l e s p o o n s (¾ c u p )
u n s a l t e d butter,
c u t i n t o t a b l e s p o o n s ,
r o o m temperature
2
l a rG e e G G y o l k s
1
¼
t a b l e s p o o n ice w a t e r
Form dough into 2 flat discs. Wrap in plastic; chill in
refrigerator until ready to use. Dough should be firm
enough to roll.
t e a s p o o n l e m o n zest
(o p t i o n a l )
t e a s p o o n p u re vanilla
extract
½
To make this an almond sucrée, substitute ¹⁄ cup of the
³
all-purpose flour for toasted almonds. Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingredients. Process 10 seconds to sift
and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
|
sat. fat 4g chol. 32mg sod. 23mg
|
|
|
calc. 2mg
|
fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
|
sat. fat 4g chol. 32mg sod. 23mg
|
|
|
calc. 5mg
|
fiber 0g
17
BASICS
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CHERRy CRUmB mUFFINS
A hit at every brunch table.
makes 12 muffins
Approximate preparation time: 15 minutes plus
20 minutes for baking
n o n s t i c k c o o k i n G s p r a y
cr u m b toppinG:
Preheat oven to 400°F. Coat one 12-cup muffin pan with
nonstick cooking spray.
½
c u p toasted pecans
o r w a l n u t s
Insert the small chopping blade into the small work
bowl of the Cuisinart® Food Processor. Put the nuts for
the crumb topping recipe into the small work bowl and
pulse to roughly chop. Add remaining crumb topping
ingredients and pulse to achieve a crumb-like mixture,
about 5 to 6 pulses. Remove work bowl and reserve.
¼
c u p u n b l e a c h e d ,
a l l -purpose f l o u r
¹⁄
³
¼
c u p l i G h t b r o w n s u G a r
c u p (½ stick) u n s a l t e d
butter, c o l d a n d c u t
i n t o s m a l l c u b e s
1
t e a s p o o n G r o u n d
c i n n a m o n
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Process the flour,
baking soda, salt and cinnamon for 10 seconds to sift.
Remove and reserve.
¼
t e a s p o o n s a l t
mu ff i n s :
1½
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
t a b l e s p o o n b a k i n G s o d a
Add the sugars and buttermilk to the work bowl and
process together for about 5 seconds to combine.
Stir together the oil, egg and vanilla in a liquid measuring
cup. With the machine running, pour the liquid
ingredients through the small feed tube and process until
combined. Evenly add the dry ingredients and process
for about 4 to 5 seconds. Scrape the work bowl and add
the dried cherries, pulse 2 to 3 times to combine.
½
½
½
t e a s p o o n s a l t
t e a s p o o n G r o u n d
c i n n a m o n
¹⁄
³
¼
¾
c u p G r a n u l a t e d s u G a r
c u p l i G h t b r o w n s u G a r
c u p buttermilk
¹⁄
1
1
c u p veGetable o i l
l a rG e e G G
Scoop muffin batter evenly into the prepared muffin
pan. Sprinkle the crumb topping evenly on the tops of
each muffin. Bake for 18 to 20 minutes, until a cake
tester comes out clean.
³
t e a s p o o n p u re vanilla
extract
1
c u p d r i e d cherries
Nutritional information per muffin:
Calories 151 (39% from fat)
|
carb. 21g
|
pro. 2g
|
fat 7g
|
sat. fat 1g chol. 18mg sod. 258mg
|
|
|
calc. 18mg
|
fiber 0g
18
BREAKFAST & BRUNCH
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ZUCCHINI SPICE BREAD
This delicious zucchini bread is so simple to prepare in your
Cuisinart® Food Processor.
makes one 9 x 5-inch loaf, approximately 12 servings
Approximate preparation time: 15 minutes, plus
75 minutes for baking
n o n s t i c k c o o k i n G s p r a y
Preheat oven to 325°F. Coat one 9 x 5-inch loaf pan well
with nonstick cooking spray.
2¼
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
¼
¼
1
t e a s p o o n b a k i n G s o d a
Stir the flour, baking soda, baking powder, cinnamon,
cloves, ginger and salt together in a bowl; reserve.
t e a s p o o n b a k i n G powder
t e a s p o o n G r o u n d
c i n n a m o n
Insert the small metal chopping blade into the small
work bowl of the Cuisinart® Food Processor and chop
the walnuts by pulsing, about 6 to 8 pulses. Remove
work bowl and reserve.
¼
¼
¾
½
1
t e a s p o o n G r o u n d c l o v e s
t e a s p o o n G r o u n d G i n G e r
t e a s p o o n s a l t
c u p toasted w a l n u t s
Insert the reversible shredding disc assembly on the
medium shredding side into the large work bowl and
process the zucchini; remove and reserve.
l a rG e zucchini, a b o u t
½ p o u n d
c u p l i G h t b r o w n s u G a r
1
½
1
¾
c u p veGetable o i l
Insert the large metal chopping blade into the large work
bowl and add the light brown sugar. With the machine
running, add the oil, egg, and then the vanilla through
the feed tube; process ingredients for 10 seconds.
l a rG e e G G , liGhtly beaten
t e a s p o o n p u re vanilla
extract
Add reserved dry ingredients and zucchini. Pulse 4
times to incorporate ingredients and then process for
10 to 15 seconds until just combined.
Pour batter evenly into the prepared pans and bake for
1 hour and 15 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 259 (43% from fat)
|
carb. 34g
|
pro. 4g
|
fat 13g
|
sat. fat 2g chol. 18mg sod. 193mg
|
|
|
calc. 15mg
|
fiber 1g
19
BREAKFAST & BRUNCH
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mIxED mUSHROOm AND RED PEPPER FRITTATA
Try this frittata paired with a green salad for a light lunch or dinner.
makes 10 servings
Approximate preparation time: 25 minutes, plus
15 minutes for baking
3
o u n c e s pa r m e s a n ,
c u t i n t o ½-i n c h c u b e s
G a r l i c c l o v e s
Preheat oven to 350°F.
3
8
2
Insert the small metal chopping blade into the small
work bowl of the Cuisinart® Food Processor and process
the Parmesan until finely chopped; remove and reserve.
Add the garlic cloves to the small bowl and process until
finely chopped; remove bowl and reserve.
o u n c e s c r e m i n i m u s h r o o m s
re d bell peppers, e a c h c u t
i n t o 4 strips
t e a s p o o n d r i e d t h y m e
1
1½
t a b l e s p o o n s extra virGin
o l i v e o i l
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl and slice the mushrooms. Adjust
the disc to 2mm and then slice the red peppers.
¼
½
10
t e a s p o o n k o s h e r s a l t ,
d i v i d e d
t e a s p o o n freshly G r o u n d
b l a c k pepper, d i v i d e d
l a rG e e G G s
Place a 12-inch nonstick skillet* over medium heat.
Add the olive oil and swirl the pan to coat the pan
surface evenly with the oil. Add the garlic to the skillet
and sauté for 2 to 3 minutes, until fragrant. Add the
mushrooms, red peppers, thyme, and a pinch each of
the salt and pepper. Sauté for about 8 to 10 minutes,
until the vegetables have softened.
While vegetables are cooking, beat the eggs together
well and stir in the remaining salt and pepper and
reserved Parmesan. Once vegetables are soft, reduce
heat to medium low and pour the eggs into the skillet;
lightly stir to evenly distribute the vegetables. Leave
skillet on the heat so that the bottom of the frittata
begins to set, about 5 minutes. Place skillet into oven
and bake until the top of the frittata is golden and
puffed, about 15 to 20 minutes.
Carefully remove skillet from oven and invert onto a
cutting board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick
cooking spray before adding the eggs. To do so, once the
vegetables are sautéed, stir them into beaten eggs; spray
the pan before adding the egg and vegetable mixture.
Nutritional information per scone:
Calories 102 (64% from fat)
|
carb. 2g
|
pro. 7g
|
fat 7g
|
sat. fat 2g chol. 212mg sod. 295mg
|
|
|
calc. 38mg
|
fiber 1g
20
BREAKFAST & BRUNCH
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WHITE AND SWEET POTATO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
makes 5 cups
Approximate preparation time: 10 minutes, plus
25 minutes for cooking
¼
1
c u p fresh parsley
Insert the small metal chopping blade into the small work
s m a l l o n i o n , c u t i n t o
1-i n c h pieces
bowl of the Cuisinart® Food Processor. Chop the parsley,
about 15 seconds; remove and reserve. Add the onions
and pulse to chop, about 6 pulses; remove work bowl
assembly and reserve.
1
p o u n d yu k o n Go l d
p o t a t o e s , scrubbed w e l l
½
p o u n d sweet p o t a t o e s ,
scrubbed w e l l
Insert the slicing disc assembly, adjusted to 6mm, into
the large work bowl. Slice both the white and sweet
potatoes. Remove sliced potatoes and cut into
½-inch dice.
1
3
m e d i u m f e n n e l b u l b
t a b l e s p o o n s u n s a l t e d
butter, d i v i d e d
t e a s p o o n k o s h e r s a l t
¾
½
t e a s p o o n freshly
G r o u n d b l a c k pepper
Adjust the slicing disc to 4mm and slice the fennel.
½
t e a s p o o n d r i e d t h y m e
Put 2 tablespoons of butter into a large sauté pan over
medium heat. Once the butter has melted, add the
onion, potatoes, fennel, salt, pepper and thyme. Sauté
vegetables, stirring occasionally, for about 20 to 25
minutes, covering pan for the last 5 to 8 minutes. For a
crisper hash, uncover and toss over heat for an additional
5 minutes.
Toss with remaining butter and reserved parsley.
Taste, adjusting seasoning accordingly, and serve.
Nutritional information per serving:
Calories 118 (26% from fat)
|
carb. 20g
|
pro. 2g
|
fat 3g
|
sat. fat 2g chol. 9mg sod. 179mg
|
|
|
calc. 26mg
|
fiber 3g
21
BREAKFAST & BRUNCH
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ARTICHOKE AND HERB yOGURT DIP
A delicious lowfat dip for crudités or chips.
makes 4 cups
Approximate preparation time: 6 minutes, plus
optional 2 hours for resting
1
o u n c e pa r m e s a n , c u t i n t o
½-i n c h c u b e s
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Process the
Parmesan until finely chopped; remove and reserve.
Add the fresh herbs to the work bowl; pulse to chop,
about 5 pulses. Add remaining ingredients, including
reserved Parmesan; pulse 5 times to combine, and then
process until all ingredients are incorporated.
2
t a b l e s p o o n s fresh m i n t
¼
¼
2
c u p fresh b a s i l
c u p fresh parsley
j a r s (12-o u n c e ) artichoke
h e a r t s
16
o u n c e s p l a i n l o w -f a t
yoGurt
Allow dip to rest at least 2 hours in refrigerator for
flavors to develop. Remove from refrigerator ½ hour
before serving.
½
½
t e a s p o o n l e m o n zest
t e a s p o o n freshly G r o u n d
b l a c k pepper
¼
¹∕8
t e a s p o o n k o s h e r s a l t
Nutritional information per serving (¼ cup):
t e a s p o o n freshly G r o u n d
n u t m e G
Calories 41 (52% from fat)
|
carb. 3g
|
pro. 2g
|
fat 2g
|
sat. fat 1g chol. 2mg sod. 115mg
|
|
|
calc. 73mg
|
fiber 0g
22
APPETIZERS
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CHUNKy GUACAmOLE
Make our fresh guacamole for the Sunday game or serve alongside
quesadillas for a fun dinner night.
makes 3 cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
1
½
G a r l i c c l o v e
work bowl of the Cuisinart® Food Processor. With the
j a l a p e ñ o pepper, seeded,
c u t i n t o 1-i n c h pieces
machine running, drop the garlic through the small feed
tube to finely chop. Add the jalapeño to the work bowl
and pulse 5 times to chop. Add the onion and pulse 4
times to chop. Add the cilantro and pulse 3 times to
chop. Add the tomatoes and pulse 3 times to chop.
Scoop out the insides of the avocados directly into work
bowl and add the lime juice and salt. Pulse until desired
consistency is achieved, about 10 to 12 pulses.
½
s m a l l o n i o n , c u t i n t o
1-i n c h pieces
t a b l e s p o o n c i l a n t ro
1
¼
3
c u p G r a p e t o m a t o e s
ripe a v o c a d o s , h a l v e d ,
pits removed
1 to 2 t a b l e s p o o n s fresh l i m e
j u i c e
½
t e a s p o o n k o s h e r s a l t
Nutritional information per serving (¼ cup):
Calories 76 (73% from fat)
|
carb. 5g
|
pro. 1g
|
fat 7g
|
sat. fat 1g chol. 0mg sod. 104mg
|
|
|
calc. 8mg
|
fiber 3g
23
APPETIZERS
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HUmmUS
The food processor is a perfect tool for a creamy hummus.
makes 2 cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
¼
c u p fresh it a l i a n parsley
leaves
work bowl of the Cuisinart® Food Processor. Process the
parsley, lemon zest, salt, and garlic together, about
6 seconds. Scrape bowl and repeat. Add remaining
ingredients and process until smooth, about 1 minute.
Scrape bowl and process again to fully incorporate all
ingredients.
½
½
1
t e a s p o o n l e m o n zest
t e a s p o o n k o s h e r s a l t
G a r l i c c l o v e
2
c a n s (e a c h 15½ o u n c e s )
chickpeas
2
2
t a b l e s p o o n s t a h i n i
Nutritional information per serving (2 tablespoons):
t a b l e s p o o n s fresh
l e m o n j u i c e
Calories 55 (49% from fat)
|
carb. 5g
|
pro. 2g
|
fat 3g
|
sat. fat 0g chol. 0mg sod. 163mg
|
|
|
calc. 13mg
|
fiber 1g
2½
½
t a b l e s p o o n s w a t e r
t e a s p o o n G r o u n d c u m i n
2
t a b l e s p o o n s extra virGin
o l i v e o i l
24
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THREE TOmATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
makes 2 cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
5
½
s p r i G s fresh c i l a n t ro
work bowl of the Cuisinart® Food Processor. Place the
s m a l l vidalia o n i o n ,
c u t i n t o 1-i n c h pieces
s m a l l G a r l i c c l o v e
cilantro, onion, garlic clove and jalapeño into the work
bowl and pulse to chop, about 10 pulses. Add the salt,
tomatoes and lime juice and pulse to chop until desired
consistency is reached, about 8 to 10 pulses.
1
1
s m a l l j a l a p e ñ o pepper,
seeded
1
1
t e a s p o o n sea s a l t
Taste and adjust seasoning accordingly.
p l u m tomato, c u t i n t o
1-i n c h pieces
Green h o t h o u s e tomato,
c u t i n t o 1-i n c h pieces
For better consistency, drain in a strainer to remove
excess liquid.
1
Serve with your favorite tortilla chips.
1
yellow tomato, c u t i n t o
1-i n c h pieces
t e a s p o o n fresh l i m e j u i c e
Nutritional information per serving (¼ cup):
½
Calories 13 (9% from fat)
|
carb. 3g
|
pro. 1g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 209mg
|
|
|
calc. 7mg
|
fiber 1g
25
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CLASSIC BRUSCHETTA
Classic and delicious.
makes 30 bruschette
Approximate preparation time: 15 to 20 minutes,
including toasting and assembly time
4
1
4
G a r l i c c l o v e s
c u p fresh b a s i l
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor and process the
garlic until finely chopped. Add the basil to the work bowl
and pulse 5 to 6 times to roughly chop. Add the tomatoes
and pulse to roughly chop. Strain mixture, put into a large
mixing bowl and toss with the salt, pepper, oil and lemon
juice. Taste and adjust seasoning accordingly.
c u p s t o m a t o e s , c u t i n t o
1-i n c h pieces
t e a s p o o n k o s h e r s a l t
½
¹∕8
t e a s p o o n freshly G r o u n d
b l a c k pepper
2
1
t a b l e s p o o n s extra virGin
o l i v e o i l
Preheat oven to 400°F.
t a b l e s p o o n fresh l e m o n
j u i c e
Rub the bread slices with the smashed garlic and
place on a baking sheet. Bake in oven to toast,
about 5 minutes.
½
1
b a G u e t t e , c u t i n t o
½-i n c h slices
smashed G a r l i c c l o v e
Spoon ½ to 1 tablespoon of topping on each toasted
slice and serve immediately.
Nutritional information per bruschetta:
Calories 80 (19% from fat)
|
carb. 14g
|
pro. 2g
|
fat 2g
|
sat. fat 0g chol. 0mg sod. 176mg
|
|
|
calc. 23mg
|
fiber 1g
26
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SPINACH, FETA AND ARTICHOKE
STUFFED mUSHROOmS
A variation of the quintessential hors d’oeuvre.
makes about 30 1½-inch stuffed mushrooms
Approximate preparation time: 30 to 40 minutes, plus
30 minutes baking and cooling
1
¾-i n c h slice fre n c h b re a d ,
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor and process the bread and
Romano for about 45 seconds until finely chopped. Add the
pine nuts and pulse about 5 times to coarsely chop. Remove
and reserve. Add the artichokes to the small work bowl and
pulse to chop, about 10 to 15 times. Add to the reserved
breadcrumb mixture.
c u t i n t o 4 pieces
o u n c e ro m a n o
½
2
t a b l e s p o o n s liGhtly
toasted p i n e n u t s o r
w a l n u t s
1
c a n (15-o u n c e ) artichokes,
w e l l d r a i n e d , G e n t l y
Insert the large metal blade into the large work bowl. With the
machine running, drop the garlic and shallot through the feed
tube to process. Scrape the sides of the bowl and add the
spinach, about 3 ounces at a time, and pulse 12 to 15 times
after each addition to chop. Add the herbes de Provence, feta
and cream cheese and process for 20 seconds to incorporate.
Add the reserved breadcrumb mixture and pulse about 15
times to incorporate. Transfer to a bowl. The stuffing may be
made up to 2 days ahead.
squeezed in paper t o w e l i n G
to r e m o v e excess moisture
1
1
G a r l i c c l o v e
shallot, a b o u t ½ o u n c e ,
peeled
5
o u n c e s fresh s p i n a c h ,
w e l l w a s h e d a n d d r i e d ,
t o u G h stems removed
½
2
t e a s p o o n herbes d e
pr o v e n c e
o u n c e s feta cheese,
sliGhtly c r u m b l e d
Rinse and dry the mushrooms thoroughly. Remove the stems
and discard or reserve for another use.
Preheat oven to 425°F. Stuff each mushroom with a tablespoon
of the spinach mixture. Arrange the stuffed mushrooms in a
shallow baking dish that has been lightly coated with olive oil;
do not crowd. The mushrooms may be stuffed up to 8 hours
ahead. If making in advance, cover and refrigerate. Do not
freeze.
2
o u n c e s c re a m cheese
(re G u l a r, n o t l o w - o r
n o n -f a t ), c u t i n t o
1-i n c h pieces
1½-i n c h w h i t e button o r
c r e m i n i m u s h r o o m s *
30
Bake the mushrooms for 20 to 25 minutes. Allow to rest for 5
minutes before serving.
*Cremini mushrooms are a darker version of the white button
mushroom and have a more intense flavor. When grown to
large size (4 to 5 inches in diameter, they become the popular
Portobello mushrooms. In some markets, cremini mushrooms
may be labeled “Baby Bellas.”
Nutritional information per piece:
Calories 93 (62% from fat)
|
carb. 6g
|
pro. 3g
|
fat 6½g
|
sat. fat 2g chol. 6mg sod. 117mg
|
|
|
calc. 74mg
|
fiber 1g
27
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CARAmELIZED ONION, STEAK
AND GRUyèRE QUESADILLAS
Enjoy these grown-up quesadillas at your next cocktail party. Serve with
salsa, guacamole and sour cream for dipping.
makes 16 servings
Approximate preparation time: 1 hour 40 minutes
Insert the slicing disc, adjusted to 3mm, into the large
1½
¼
¹∕8
p o u n d s yellow o n i o n s
work bowl of the Cuisinart® Food Processor, and slice
c u p u n s a l t e d butter
the onions. Place a large skillet over medium-low heat
t e a s p o o n k o s h e r s a l t
and add the butter. Once the butter is melted, add the
onions with salt and pepper to the skillet and cook over
low heat for about 1 hour, until onions are completely
soft and caramel in color.
¹∕8
t e a s p o o n freshly G r o u n d
b l a c k pepper
4
1
8
o u n c e s Gruyère
p o u n d sirloin steak
8-i n c h f l o u r tortillas
o l i v e o i l f o r b r u s h i n G
While onions are caramelizing, replace the slicing disc
with the reversible shredding disc on the medium
shredding side and process the Gruyère.
Grill or pan-roast the steaks until rare to medium-rare
(steaks will continue to cook in the quesadillas). Allow
steaks to cool and then thinly slice.
To assemble: evenly place ¼ cup of onions on a tortilla
and top with 4 to 5 slices of steak, ¹⁄ cup of shredded
³
cheese and then top with another tortilla. Repeat with
remaining ingredients.
Preheat the Cuisinart® Griddler®, fitted with the griddle
plates in the closed position, to 375°F. Brush the top
and bottom tortillas lightly with oil and grill until the
cheese is melted and the tortillas are golden and crisp,
about 3 minutes.
Quesadillas can also be prepared in a 375°F oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with
salsa, guacamole and sour cream.
Note: The flavor of the caramelized onions is well worth
the time it takes to prepare them.
Nutritional information per serving:
Calories 166 (44% from fat)
|
carb. 15g
|
pro. 8g
|
fat 8g
|
sat. fat 4g chol. 28mg sod. 208 mg
|
|
|
calc. 112mg
|
fiber 0g
28
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GAZPACHO
This delicious soup is perfect all summer long.
makes 8 cups
Approximate preparation time: 10 to 15 minutes
Reserve 1 cup of the tomatoes, ½ of the cucumbers,
½ of the yellow peppers, and ¼ of the red onion.
2
p o u n d s ripe t o m a t o e s o n
t h e v i n e , c u t i n t o 1-i n c h
pieces, d i v i d e d
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
remaining tomatoes, cucumber, yellow pepper, onion,
grape tomatoes, garlic, jalapeño, and cilantro to the work
bowl. Pulse to chop, about 25 pulses. Add the paprika,
sherry vinegar, bread, cumin, salt, pepper and sugar.
Process ingredients for 2 minutes; add the olive oil during
the last 10 seconds through the small feed tube. Remove
the soup base and place through a fine mesh strainer to
strain; continue to press juice through the strainer, using
a spatula or the bottom of a ladle, until the mixture is
very dry.
12
o u n c e s en G l i s h c u c u m b e r,
c u t i n t o 1-i n c h pieces,
d i v i d e d
2
1
yellow peppers, c u t i n t o
1-i n c h pieces, d i v i d e d
l a rG e re d o n i o n , c u t i n t o
1-i n c h pieces, d i v i d e d
4
3
1
c u p s G r a p e t o m a t o e s
G a r l i c c l o v e s
j a l a p e ñ o pepper, seeded
a n d c u t i n t o 1-i n c h pieces
c u p c i l a n t ro
½
¾
t e a s p o o n paprika
c u p sherry v i n e G a r
slices w h i t e b re a d
t e a s p o o n G r o u n d c u m i n
t e a s p o o n s k o s h e r s a l t
¹⁄
³
Pulse reserved vegetables 6 to 8 times to roughly chop.
Add chopped vegetables to the strained broth. Taste and
adjust seasonings accordingly; serve.
2
1
2
1
Nutritional information per serving (1 cup):
t e a s p o o n freshly G r o u n d
b l a c k pepper
Calories 172 (64% from fat)
|
carb. 14g
|
pro. 2g
|
fat 13g
|
½
t a b l e s p o o n G r a n u l a t e d
s u G a r
sat. fat 2g chol. 0mg sod. 407mg
|
|
|
calc. 31mg
|
fiber 2g
²⁄
³
c u p extra virGin o l i v e o i l
29
SOUPS
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LIGHTENED BROCCOLI AND POTATO SOUP
This soup is a delicious and healthy substitute for other cream soups.
makes about 10 cups
Approximate preparation time: 25 to 30 minutes
Insert the reversible shredding disc assembly on the
medium shredding side into the large work bowl of the
Cuisinart® Food Processor and shred the cheese. Remove
and reserve. Insert the large metal chopping blade. With
the machine running, drop the garlic cloves through the
small feed tube to finely chop. Add the onion to the work
bowl and pulse to chop, about 10 pulses.
4
2
1
o u n c e s ch e d d a r
G a r l i c c l o v e s
s m a l l o n i o n , c u t i n t o
1-i n c h pieces
2
t a b l e s p o o n s extra virGin
o l i v e o i l
½
1
t a b l e s p o o n sea o r k o s h e r
s a l t , d i v i d e d
t e a s p o o n freshly G r o u n d
b l a c k pepper, d i v i d e d
Heat the olive oil in a large saucepan over low heat.
Add the garlic and onion, with a pinch each of salt and
pepper. Sauté until softened, about 8 to 10 minutes.
1
2
p o u n d p o t a t o e s
p o u n d s b r o c c o l i ,
stems peeled a n d
florets separated
While vegetables are cooking, insert the slicing disc
assembly, adjusted to the 4mm setting, into the large
work bowl. Slice the potatoes and the broccoli stems.
2½
1
¾
c u p s sherry
q u a r t veGetable stock
t e a s p o o n l e m o n zest
Raise the heat to medium and add the potatoes,
broccoli stems and a pinch each of the salt and pepper;
sauté 2 to 3 minutes, and then add the sherry. Let the
sherry cook down until almost evaporated. Add the
stock and bring to a boil.
Reduce heat to medium low and stir in the florets,
lemon zest, ½ cup of Cheddar, and remaining salt and
pepper. Simmer until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids
into the large work bowl with the large metal chopping
blade and purée until completely smooth, about
1 minute.
With the machine running, add reserved liquid through
the feed tube until desired consistency is achieved.
Add remaining Cheddar.
Taste and adjust seasoning accordingly.
TIP: This soup is very thick, so add more stock if a
thinner consistency is desired.
Nutritional information per serving (1 cup):
Calories 140 (39% from fat)
|
carb. 17g
|
pro. 5g
|
fat 7g
|
sat. fat 2g chol. 5mg sod. 680mg
|
|
|
calc. 71mg
|
fiber 4g
30
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TOmATO SOUP
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavor.
makes about 8 cups
Approximate preparation time: 50 minutes
Put bacon into a 6-quart saucepan and place over
8
o u n c e s t h i c k -c u t b a c o n ,
c u t i n t o s m a l l d i c e
medium heat. Sauté until bacon is cooked through,
about 10 to 15 minutes, and add the grape tomatoes
to the pan. Cook until tomatoes are bursting, about 10
minutes. Remove and reserve the tomatoes and the
bacon separately.
6
1
o u n c e s G r a p e t o m a t o e s
m e d i u m o n i o n , c u t i n t o
1-i n c h pieces
m e d i u m c a r r o t s , c u t i n t o
1-i n c h pieces
celery stalk, c u t i n t o
1-i n c h pieces
t a b l e s p o o n s u n b l e a c h e d ,
a l l -purpose f l o u r
c u p s w h o l e p l u m t o m a t o e s
in purée (f r o m a b o u t
1½ 28-o u n c e c a n s )
w h o l e s u n -d r i e d t o m a t o e s
p i n c h b a k i n G s o d a
2
1
3
5
While the bacon and tomatoes are cooking, insert the
large metal chopping blade into the large work bowl of
the Cuisinart® Food Processor. Add the onion and pulse
to chop, about 10 pulses. Add the carrots and celery to
the work bowl and pulse to chop, about 10 pulses.
Add the onion to the saucepan with the bacon fat and
sauté 5 to 7 minutes, or until the onion is softened. Stir
in the carrots and celery; sauté for 6 to 8 minutes, until
tender. Stir in flour; cook for an additional minute.
3
3½
1½
¾
1½
¾
c u p s veGetable stock
t e a s p o o n s d r i e d b a s i l
t e a s p o o n d r i e d m a r j o r a m
t e a s p o o n s k o s h e r s a l t
Add tomatoes, with their juices, sun-dried tomatoes,
reserved grape tomatoes, baking soda, stock and
spices. Cover; bring to a slight boil. Reduce heat and
uncover, let simmer about 20 minutes.
t e a s p o o n freshly G r o u n d
b l a c k pepper
Carefully process soup until completely puréed. Return
to saucepan to heat through. Add reserved bacon.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 160 (55% from fat)
|
carb. 16g
|
pro. 3g
|
fat 10g
|
sat. fat 5g chol. 15mg sod. 870mg
|
|
|
calc. 94mg
|
fiber 3g
31
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ROASTED BUTTERNUT SQUASH SOUP
A hearty, warming soup for a winter evening.
makes about 12 cups
Approximate preparation time: 65 to 75 minutes
Preheat oven to 375°F.
5
p o u n d s b u t t e r n u t s q u a s h ,
h a l v e d a n d seeds removed
Place squash in a shallow roasting pan. Drizzle olive oil
(a b o u t t w o 2-p o u n d
over flesh and into the pan. Turn squash flesh down.
Bake until squash is tender, about 45 minutes.
s q u a s h )
t a b l e s p o o n extra virGin
o l i v e o i l
1
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
onions and pulse to chop, about 8 to 10 pulses.
2
m e d i u m -l a rG e o n i o n s , c u t
i n t o 1-i n c h pieces
t a b l e s p o o n s (½ stick)
u n s a l t e d butter
4
melt the butter in a 6-quart saucepan over medium
heat. Once the butter has melted, add the onions and
¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the
onions are softened. Stir in the brown sugar; sauté for
an additional 10 minutes. Add the ginger; sauté until
tender and aromatic, about 6 to 8 minutes.
2½
t e a s p o o n s k o s h e r s a l t ,
d i v i d e d
1
t a b l e s p o o n l i G h t o r d a r k
b r o w n s u G a r
¼
c u p f i n e l y chopped fresh
G i n G e r
2
1½
¾
q u a r t s veGetable stock
Add stock, roasted squash, nutmeg, and remaining salt
and pepper to the pot. Cover; bring to a slight boil.
Once boiling, uncover and let simmer for 15 to 20
minutes. Strain the soup, reserving the liquid. Place the
solids into the large work bowl with the large metal
chopping blade and purée until completely smooth,
about 1 minute.
t e a s p o o n s G r o u n d n u t m e G
t e a s p o o n freshly G r o u n d
b l a c k pepper
½
t e a s p o o n fresh t h y m e
With the machine running, add reserved liquid through
the feed tube until desired consistency is achieved.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 200 (60% from fat)
|
carb. 19g
|
pro. 2g
|
fat 14g
|
sat. fat 4g chol. 10mg sod. 470mg
|
|
|
calc. 69mg
|
fiber 1g
32
SOUPS
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FRENCH ONION SOUP
Homemade veal stock really adds to the flavor of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
makes 20 servings
Approximate preparation time: about 2½ hours
Insert the slicing disc assembly, adjusted to 4mm, into
4
1
2
1
p o u n d s yellow o n i o n s ,
peeled
the large work bowl of the Cuisinart® Food Processor
and slice the onions.
c u p (½ p o u n d ; 2 sticks)
u n s a l t e d butter
melt the butter in an eight-quart stockpot placed over
medium-low heat. Once the butter has melted, add the
onions and ¼ teaspoon of both the salt and pepper.
Let the onions cook until deeply caramelized,
about 1½ hours.
t e a s p o o n s k o s h e r s a l t ,
d i v i d e d
t e a s p o o n freshly G r o u n d
b l a c k pepper, d i v i d e d
o u n c e s Gruyère
t a b l e s p o o n s u n b l e a c h e d ,
a l l -purpose f l o u r
q u a r t s beef o r v e a l stock
s p r i G s fresh t h y m e
b a y leaves
20
2
While the onions are cooking, replace the slicing disc
with the reversible shredding disc on the medium
shredding side to shred the Gruyère; reserve in the bowl.
3
2
2
2
1
Once onions have cooked, stir in the flour and cook for
about 1 to 2 minutes. Add the stock, thyme and bay
leaves. Increase the temperature to medium high and
bring the mixture to a simmer. Add the sherry and return
to a simmer. Reduce the temperature to low and let
cook for 50 minutes. Stir in remaining salt and pepper.
Taste and adjust seasoning accordingly.
c u p s d r y sherry
b a G u e t t e , c u t i n t o
½-i n c h slices
While soup is cooking, lightly toast the baguette slices
under a broiler; reserve. Once soup is ready, remove
bay leaves and thyme sprigs and ladle soup into
individual, ovenproof crocks; place the bread slices over
soup and top with the reserved Gruyère. Broil until the
cheese is completely melted and browned. Serve
immediately.
Nutritional information per serving (1 cup):
Calories 311 (53% from fat)
|
carb. 21g
|
pro. 13g
|
fat 19g
|
sat. fat 11g chol. 54mg sod. 806mg
|
|
|
calc. 318mg
|
fiber 2g
33
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CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
makes 10 cups
Approximate preparation time: 20 to 25 minutes,
including vinaigrette
2
2
celery stalks, c u t i n t o
1-i n c h pieces
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
celery, carrots, onion, parsley and scallions and pulse to
chop, about 10 pulses. Remove and place vegetables
into a large mixing bowl. Add the cucumber to the work
bowl and pulse to roughly chop, 5 pulses, and add to
mixing bowl. Roughly chop the tomatoes by pulsing
them with 5 pulses and add to the mixing bowl with the
corn and chickpeas. Toss all ingredients together with
salt, pepper and vinaigrette. Taste and adjust seasoning
accordingly. Serve immediately.
m e d i u m c a r r o t s , a b o u t
4 o u n c e s , c u t i n t o
1-i n c h pieces
re d o n i o n , c u t i n t o
1-i n c h pieces
½
¾
6
c u p f l a t l e a f parsley
scallions, t r i m m e d a n d
c u t i n t o 1-i n c h pieces
c u c u m b e r, a b o u t
12 o u n c e s , c u t i n t o
1-i n c h pieces
¾
¾
p o u n d ripe t o m a t o e s ,
c u t i n t o 1-i n c h pieces
Nutritional information per serving (1 cup):
1½
c u p s c o r n , fresh o r
frozen t h a w e d
Calories 140 (28% from fat)
|
carb. 23g
|
pro. 5g
|
fat 5g
|
sat. fat 1g chol. 0mg sod. 342mg
|
|
|
calc. 53mg
|
fiber 5g
1
½
¼
c a n (15 o u n c e s ) chickpeas
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly G r o u n d
b l a c k pepper
3
t a b l e s p o o n s herbed
vinaiGrette (p a G e 8)
34
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CLASSIC COLESLAW
The Cuisinart® Food Processor makes the preparation of this
picnic favorite a breeze.
makes 8 cups
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
½
½
h e a d Green c a b b a G e ,
c o r e d a n d q u a r t e re d
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart® Food Processor and
slice both cabbages. Remove and place in a large mixing
bowl. Replace the slicing disc with the reversible
shredding disc on the medium shredding side and shred
the carrots and fennel. Toss well with the cabbage and the
salt. Let vegetables sit for 1 hour and then squeeze out
any moisture and drain. Toss with remaining ingredients.
Taste and adjust seasoning accordingly.
h e a d re d c a b b a G e ,
c o r e d a n d h a l v e d
½
½
1¼
½
½
p o u n d c a r r o t s
f e n n e l b u l b
t e a s p o o n s k o s h e r s a l t
c u p m a y o n n a i s e
t e a s p o o n freshly
G r o u n d b l a c k pepper
¼
t e a s p o o n G r a n u l a t e d
s u G a r
Nutritional information per serving (1 cup):
Calories 177 (74% from fat)
|
carb. 10g
|
pro. 2g
|
fat 15g
|
sat. fat 2g chol. 7mg sod. 597mg
|
|
|
calc. 65mg
|
fiber 4g
35
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CLASSIC CREAmy CHICKEN SALAD
A delicious dish for a light lunch or dinner.
makes 2 cups
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
onion and celery and pulse to finely chop, about 8 to 10
pulses. Add the chicken and pulse about 5 to 6 times to
chop. Scrape the bowl and add the mayonnaise and
seasonings; pulse to achieve desired consistency.
¼
l a rG e re d o n i o n (a b o u t
1½ o u n c e s ), c u t i n t o
1-i n c h pieces
2
1
stalks celery,
c u t i n t o 1-i n c h pieces
p o u n d poached chicken
b re a s t , c u t i n t o
1-i n c h pieces
Nutritional information per serving (½ cup):
¼
¼
¼
c u p l i G h t m a y o n n a i s e
Calories 259 (38% from fat)
|
carb. 3g
|
pro. 36g
|
fat 11g
|
t e a s p o o n sea s a l t
sat. fat 2g chol. 103mg sod. 492mg
|
|
|
calc. 25mg
|
fiber 0g
t e a s p o o n freshly G r o u n d
b l a c k pepper
p i n c h paprika
36
SALADS
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SHREDDED CARROT SALAD WITH
HONEy-GINGER DRESSING
Healthy, nutritious and delicious.
makes 6 cups
Approximate preparation time: 20 minutes, plus 8
hours (or overnight) to drain yogurt
²⁄
c u p w a l n u t h a l v e s ,
shells removed
³
Preheat oven to 350°F. Put the walnut halves in a baking
pan and toast until golden brown and fragrant, about
8 to 10 minutes. Allow to cool slightly. Insert the small
metal chopping blade into the small work bowl of the
Cuisinart® Food Processor and pulse to coarsely chop
nuts, about 5 to 6 times. Remove work bowl and reserve.
1½
¾
p o u n d s c a r r o t s , c u t i n t o
2-i n c h pieces
o u n c e fresh G i n G e r r o o t ,
peeled, c u t i n t o
½-i n c h pieces
1
c u p p l a i n n o n f a t yoGurt,
d r a i n e d *
Insert the reversible shredding disc assembly on the
medium side into the large work bowl. Place the carrots
in the large feed tube horizontally and shred using
medium pressure. Transfer to a large mixing bowl. Insert
the large metal chopping blade. Process the ginger root
until finely chopped, about 5 to 10 seconds. Scrape
bowl. Add the yogurt, mint and honey. Process to
combine, about 10 seconds. Scrape bowl and process
an additional 5 seconds. Add to shredded carrots and
combine. Add walnuts, raisins, salt and pepper and
gently mix. Taste and adjust seasoning accordingly.
Serve chilled on a bed of lettuce.
¹⁄
³
c u p fresh m i n t leaves
t a b l e s p o o n s h o n e y
c u p G o l d e n raisins
t e a s p o o n k o s h e r s a l t
1½
²⁄
³
¼
p i n c h o f freshly
G r o u n d pepper
*To drain yogurt: Line a sieve with a double layer of
cheesecloth or a paper coffee filter and place over a
bowl. Put yogurt in sieve; cover and refrigerate at least
8 hours or overnight. you may need to drain water from
bowl occasionally. Refrigerate thickened yogurt in an
airtight container for up to one week.
Nutritional information per serving (½ cup):
Calories 111 (30% from fat)
|
carb. 18g
|
pro. 4g
|
fat 4g
|
sat. fat 0g chol. 0mg sod. 35mg
|
|
|
calc. 66mg
|
fiber 2g
37
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EGGPLANT PARmESAN
Every step of this recipe can be done in the food processor!
makes 8 servings
Approximate preparation time: 45 to 50 minutes,
including cooking times
n o n s t i c k c o o k i n G s p r a y
Preheat oven to 400°F. Line a baking sheet with
parchment paper and spray one 13 x 9-inch pan with
nonstick cooking spray.
1
½
to 1¼ p o u n d s e G G p l a n t
c u p u n b l e a c h e d ,
a l l -purpose f l o u r
3
1½
l a rG e e G G s , liGhtly beaten
c u p s herbed bre a d c r u m b s
(p a G e 5)
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart® Food Processor.
Slice the eggplant into rounds.
¼
½
4
c u p o l i v e o i l
o u n c e pa r m e s a n
o u n c e s mozzarella cheese,
w e l l chilled
Put the flour, eggs, and breadcrumbs into individual
shallow containers. Dredge each slice of eggplant first
in the flour, then in the eggs, and then in the
breadcrumbs. After dredging in each ingredient, pat the
eggplant to remove any excess. Drizzle the prepared
baking sheet with olive oil and place eggplant in single
layers on sheet. Bake in oven for 20 minutes, flipping
eggplant halfway through the baking time.
2
c u p s si m p l e to m a t o sa u c e
(p a G e 10)
While eggplant is baking, replace the slicing disc with
the fine shredding disc and shred the Parmesan. Reverse
shredding disc to the medium side and shred the
mozzarella. mix with a spatula to combine the cheeses.
Remove the eggplant from the oven, reduce oven
temperature to 375°F, and prepare to assemble the
Eggplant Parmesan. Place 1 cup of sauce on the bottom
of the prepared pan. Layer the eggplant evenly in the
pan. Top with an additional ¾ to 1 cup of sauce and
then place the cheese evenly on top. Bake in the oven
for 15 to 20 minutes until warmed through and cheese
is melted and golden.
Nutritional information per serving:
Calories 258 (45% from fat)
|
carb. 29g
|
pro. 11g
|
fat 15g
|
sat. fat 4g chol. 92mg sod. 353mg
|
|
|
calc. 142mg
|
fiber 5g
38
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EGGPLANT CALZONE
A great make-ahead dish to take to a picnic or tailgating party.
makes 2 large or 4 small calzones
Approximate preparation time: 1 hour for the pizza dough,
25 minutes plus about 30 minutes baking and resting time
1
recipe pizza do u G h *
(p a G e 13)
Prepare the Pizza Dough and let rise.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the garlic, basil and
parsley together until finely chopped, about 10 seconds. Add
the mozzarella and the olives to the work bowl and pulse to
coarsely chop, about 8 to 10 pulses. Transfer mixture to a large
mixing bowl.
1
G a r l i c c l o v e
¾
¼
6
t e a s p o o n d r i e d b a s i l
c u p fresh parsley
o u n c e s mozzarella
cheese, c o l d a n d c u t
i n t o 1-i n c h pieces
Insert the slicing disc assembly, adjusted to 4mm, to the large
work bowl of the Cuisinart® Food Processor. Using medium
pressure, slice the onion and then the eggplant. Heat 1
tablespoon of oil in a large skillet over medium heat. Once oil
is hot and shimmers across the pan, add the onion and sauté
until softened, about 8 minutes. Pour the remaining oil into the
pan and add the eggplant; cook until tender, about 10 to 12
minutes. Add vegetables to mixing bowl and stir in the ricotta
with salt and pepper; mix ingredients together well.
6
½
pitted b l a c k o l i v e s
re d o n i o n , a b o u t
2½ o u n c e s
s m a l l e G G p l a n t , a b o u t
10 o u n c e s , q u a r t e re d
lenGthwise
1
1½
t a b l e s p o o n s extra virGin
o l i v e o i l , d i v i d e d
¼
¼
¼
c u p ricotta cheese
Preheat the oven to 450ºF. If using a baking stone, place it on
the rack. Sprinkle a nonstick baking sheet or pizza peel with
cornmeal.
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly G r o u n d
b l a c k pepper
Punch down the pizza dough and divide into 2 or 4 equal balls.
Cover loosely with plastic wrap and let rest for 10 minutes.
Lightly flour the work surface. Roll into rounds, 12 inches each
co r n m e a l f o r s p r i n k l i n G
in diameter for 2 balls and 8 inches in diameter for 4 balls. Place equal
amounts of the eggplant filling over half of the dough rounds, leaving a
1-inch border.
Brush the border of the dough lightly with water. Fold the dough over the
filling and press firmly to seal the edges. Then make overlapping folds
around the edges of the calzone. Use a serrated knife to make three 1-inch
slashes on the top of each calzone for the steam to escape. Place on a
cornmeal-dusted baker’s peel and transfer to the preheated baking stone,
or place on a cornmeal-dusted baking sheet and place in the hot oven.
Bake for 20 to 25 minutes, until the dough is baked through and is a deep
golden brown. Transfer to a rack to cool for 10 minutes before serving.
Calzones may be served hot or at room temperature. Leftover calzones
should be wrapped in foil or plastic wrap and refrigerated. Re-warm in a
375ºF oven before serving; microwaving is not recommended.
*The pizza dough recipe may yield more than necessary for these
calzones; should you have leftover dough, it does freeze well. To freeze,
wrap airtight in double thickness of plastic wrap.
Nutritional information per serving (based on 12 servings):
Calories 360 (27% from fat)
|
carb. 53g
|
pro. 14g
|
fat 11g
|
sat. fat 4g chol. 22mg sod. 565mg
|
|
|
calc. 157mg
|
fiber 3g
39
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SPINACH RAVIOLI
Homemade ravioli definitely takes time to make,
but it is certainly well worth the effort.
makes 30 ravioli
Approximate preparation time: 60 minutes,
including rolling
1
1
1
G a r l i c c l o v e
Insert the small metal chopping blade into the small work
bowl of the Cuisinart® Food Processor and process the
garlic to finely chop. Put the olive oil into a large skillet
over medium heat. When oil shimmers across the pan,
add the chopped garlic and spinach in two batches to
wilt the spinach and soften garlic. Remove and reserve.
t a b l e s p o o n o l i v e o i l
b a G (10-o u n c e ) fresh
s p i n a c h leaves
5
o u n c e s pa r m e s a n
l e m o n
½
½
½
¼
p o u n d ricotta
t e a s p o o n k o s h e r s a l t
Insert the reversible shredding disc on the fine shredding
side into the large work bowl and process the Parmesan.
Replace the shredding disc with the large metal
chopping blade. Peel the zest off the lemon with a
vegetable peeler, being careful not to include any of the
bitter white pith. Add the zest to the cheese and pulse
together and then process for about 20 seconds. Add
the ricotta, salt and nutmeg to the work bowl and
process for about 1 minute to combine well. Drain
spinach/garlic mixture well and pulse into filling
ingredients to fully incorporate.
t e a s p o o n freshly G r o u n d
n u t m e G
1
1
1
l a rG e e G G
t e a s p o o n w a t e r
recipe pasta do u G h
(p a G e 14)*
Stir the egg together with one teaspoon of water and
reserve for the egg wash.
Roll the pasta dough out thin, either with a pasta roller or
by hand. After the dough is rolled into sheets, cut each
sheet into an even amount of squares. Using a teaspoon,
fill the centers of half the cut pasta squares with filling.
Brush around the filling with the egg wash and top with
the remaining squares. Press down around the filling to
seal and push out any air bubbles.
Bring a large pot of salted water to a boil and cook the
ravioli in batches. Remove with a strainer.
Serve ravioli with the Simple Tomato Sauce (page 10) and
freshly grated Parmesan.
*Freeze any leftover pasta dough to use at another
time. Wrap well in plastic to freeze.
Nutritional information per serving (based on 6 servings):
Calories 201 (42% from fat)
|
carb. 17g
|
pro. 12g
|
fat 9g
|
sat. fat 9g chol. 74mg sod. 712mg
|
|
|
calc. 249mg
|
fiber 1g
40
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CLASSIC mEATBALLS
A classic recipe to use for meatballs and meatloaf.
makes approximately 16 meatballs
Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
½
m e d i u m o n i o n , a b o u t
1½ o u n c e s , c u t in
q u a r t e r s
Approximate preparation time (meatloaf):
10 minutes plus 75 minutes for cooking
¼
1
c u p l o o s e l y packed parsley
leaves
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Put the
onion, parsley, bread, meat, dry milk, salt and spices
into the work bowl and pulse 4 to 6 times, then process
until finely chopped. Add the eggs and water and pulse
until the desired consistency is reached; be careful not
to overprocess.
slice d a y -o l d firm b re a d ,
t o r n i n t o pieces
¾
¾
2½
p o u n d boneless chuck,
c u t i n t o 1-i n c h pieces
p o u n d boneless p o r k ,
c u t i n t o 1-i n c h pieces
t a b l e s p o o n s n o n f a t
d r y m i l k
Shape the mixture into balls, 2 tablespoons each.
Arrange them in a single layer in a baking dish and bake
at 375°F for 25 minutes or simmer in tomato sauce until
cooked through.
1
t e a s p o o n k o s h e r s a l t
t e a s p o o n G r o u n d n u t m e G
t e a s p o o n d r i e d t h y m e
l a rG e e G G
¾
¼
1
To make meatloaf: Pack the mixture into an
8½ x 4¼ x 3-inch loaf pan and bake at 375°F for
about 75 minutes, until the top is well browned and
the internal temperature registers 160°F.
2
t a b l e s p o o n s c o l d w a t e r
(if necessary)
Nutritional information per serving (1 meatball):
Calories 78 (55% from fat)
|
carb. 2g
|
pro. 7g
|
fat 5g
|
sat. fat 2g chol. 31mg sod. 125mg
|
|
|
calc. 20mg
|
fiber 0g
Nutritional information per serving (one 1-inch slice meatloaf):
Calories 376 (55% from fat) carb. 10g pro. 31g fat 22g
sat. fat 8g chol. 151mg sod. 601mg calc. 95mg fiber 1g
|
|
|
|
|
|
|
|
41
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CHICKEN POT PIE
The ultimate comfort food.
makes one 9 x 13-inch pan, about 12 servings
Approximate preparation time: 1 hour plus 50 minutes
for baking
1
1
roasted chicken,
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the cubed chicken and
pulse to roughly chop. Reserve.
approximately 4 p o u n d s ,
chilled a n d c u t i n t o
1-i n c h c u b e s
Put the onion into the workbowl and pulse to chop, about
10 pulses. Replace the chopping blade with the slicing disc
assembly, adjusted to 4mm, and slice the carrots.
l a rG e o n i o n , c u t i n t o
1-i n c h pieces
2
2
m e d i u m c a r r o t s
melt the butter in a 6-quart saucepan placed over medium
heat. Once the butter melts, add the chopped onion and sliced
carrots and cook until soft, about 8 to 10 minutes.
t a b l e s p o o n s u n s a l t e d
butter
While onions and carrots are cooking, adjust the slicing disc to
6mm. Cut both potatoes into quarters horizontally. Arrange in
feed tube horizontally and slice.
1
1
l a rG e w a x y potato
m e d i u m sweet potato,
peeled
Stir the flour into the onion/carrot mixture and cook for about
3 minutes to eliminate any taste of flour. Slowly whisk in the
chicken broth completely, bring the mixture to a boil, and then
reduce heat to maintain a simmer. Stir in the white and sweet
potatoes, salt and pepper and let simmer for about 20 to 25
minutes, until vegetables are tender and liquid has reduced
some. Reduce heat to low and stir in the reserved chicken and
frozen vegetables. Simmer for an additional 20 minutes, taste
and adjust seasoning accordingly. mixture should have a soupy
consistency. Add more broth if necessary.
2
5
t a b l e s p o o n s
a l l -purpose f l o u r
c u p s chicken b r o t h
½
¼
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly G r o u n d
b l a c k pepper
½
½
c u p frozen peas
c u p frozen pearl o n i o n s
Preheat oven to 400°F and coat one 9 x 13-inch pan with
nonstick cooking spray.
½
recipe buttermilk biscuits
(p a G e 55)
n o n s t i c k c o o k i n G s p r a y
Pour filling into the prepared pan. Prepare the biscuit dough.
Top pan with 12 biscuits.
Bake until biscuits are fully baked through and golden brown,
about 35 to 40 minutes. Allow pot pies to rest for about 15
minutes before serving.
Nutritional information per serving:
Calories 449 (45% from fat)
sat. fat 10g chol. 101mg
|
carb. 34g
|
pro. 27g
|
fat 22g
|
|
|
sod. 918mg
|
calc. 58mg
|
fiber 2g
42
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BRAISED VEAL SHANKS
A perfect, comforting dish for a cold winter evening.
makes 4 servings
Approximate preparation time: 35 to 40 minutes plus
3 hours for cooking
2
4
t e a s p o o n s o l i v e o i l
Put olive oil into an ovenproof 6-quart casserole over medium
heat. While oil is heating, season veal with salt and pepper;
dust lightly with flour, shaking off excess. Once oil is heated,
add the veal shanks and cook for about 8 to 10 minutes on
each side, until nicely browned. Remove and reserve.
v e a l s h a n k s (a b o u t 4
p o u n d s total), a b o u t
1¼ i n c h e s t h i c k , 3 to 3½
i n c h e s in diameter, tied
w i t h b u t c h e r 's t w i n e
While shanks are cooking, insert the small metal blade into the
small work bowl of the Cuisinart® Food Processor. Add the
parsley and process to finely chop; remove work bowl and
reserve. Insert the large metal chopping blade into the large
work bowl. With the machine running, drop the garlic through
the small feed tube to chop. Add the onions and leeks and
pulse to chop, about 10 to 12 pulses; remove and reserve
separately. Chop the carrots and celery by pulsing, then add
to the onion mixture.
½
¼
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly G r o u n d
b l a c k pepper
½
¼
½
c u p a l l -purpose f l o u r
c u p parsley
p o u n d o n i o n s , c u t i n t o
1-i n c h pieces
leek, w h i t e p a r t o n l y,
cleaned w e l l a n d c u t
i n t o 1-i n c h pieces
1
Preheat oven to 300°F.
Once the shanks are well browned, add the butter to the
casserole. Once melted, stir in the chopped onions, leeks,
carrots, celery, garlic, and thyme. Cook until onions are
translucent and vegetables are slightly softened, about 5 to 8
minutes. While vegetables are cooking, add the plum
tomatoes to the work bowl and pulse to roughly chop; reserve.
Stir the wine into the casserole and reduce completely. Add the
chicken stock and let the liquid come to a strong simmer. Stir in
the chopped tomatoes, tomato paste and bay leaf and again
bring mixture to a low simmer. Add the reserved veal shanks,
nestling them in the tomato/vegetable mixture; be sure liquid
comes halfway up the shanks. Place cover on casserole and
place in oven. Cook until meat is completely tender and falling
off the bone, about 3 hours
1
1
m e d i u m c a r r o t , c u t i n t o
1-i n c h pieces
celery stalk, c u t i n t o
1-i n c h pieces
3
1
G a r l i c c l o v e s
t a b l e s p o o n u n s a l t e d
butter
1
1
t e a s p o o n d r i e d t h y m e
c a n p l u m t o m a t o e s ,
d r a i n e d a n d r o u G h l y
chopped
¼
¼
c u p d r y w h i t e w i n e
c u p chicken stock,
n o n f a t , l o w s o d i u m
t a b l e s p o o n tomato paste
Degrease the cooking liquid with a fat mop. (Or pour the liquid
into a fat separator and allow the fat to rise to the top. Then
pour the defatted liquid back into the cooked vegetables.)
Stir in reserved chopped parsley. Taste, add remaining salt if
necessary and adjust seasoning accordingly.
1
1
b a y l e a f
Serve with pasta, potatoes, or polenta.
Nutritional information per serving:
Calories 607 (20% from fat)
|
carb. 20g
|
pro. 100g
|
fat 13g
|
sat. fat 4g chol. 381mg sod. 686mg
|
|
|
calc. 179mg
|
fiber 4g
43
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CHICKEN mARSALA
This elegant meal is easy enough to prepare any night of the week.
makes 8 servings
Approximate preparation time: 30 to 35 minutes
Insert the slicing disc assembly, adjusted to 2mm, into the
2
8
leeks, w h i t e p a r t s o n l y
o u n c e s baby p o r t o b e l l o
m u s h r o o m s
large work bowl of the Cuisinart® Food Processor, and
slice the leeks. Remove and wash well in cold water to
remove any dirt; dry well. Rinse the work bowl of any dirt
from the leeks. Adjust the slicing disc to 6mm and slice
the mushrooms. Remove and reserve. Replace the slicing
disc with the large metal chopping blade and process the
marsala, broth and cornstarch together; reserve.
3½
8
¼
½
2
o u n c e s shiitake m u s h r o o m s
o u n c e s c r e m i n i m u s h r o o m s
c u p ma r s a l a w i n e
c u p chicken o r beef b r o t h
t a b l e s p o o n s cor nstarch
3
t a b l e s p o o n s u n s a l t e d
butter, d i v i d e d
t e a s p o o n k o s h e r s a l t ,
d i v i d e d
Put 1 tablespoon of butter into a large skillet over
medium heat. When butter melts, add the leeks,
mushrooms, ½ teaspoon of salt. and ¼ teaspoon of
pepper to the skillet. Stir vegetables and sauté until very
soft, about 8 to 10 minutes; reserve.
1
½
2½
¼
t e a s p o o n freshly G r o u n d
pepper, d i v i d e d
p o u n d s chicken b re a s t ,
t h i n l y sliced
While vegetables are cooking, sprinkle the chicken on
both sides with remaining salt and pepper. Dredge in
flour, tapping away any excess flour. Add remaining
butter to the skillet and sauté chicken until golden on
both sides, about 3 to 5 minutes on each side; remove
and reserve. Return the mushroom mixture to the skillet
and add the marsala mixture; bring to a simmer until
the sauce thickens, about 4 minutes. Taste and adjust
seasoning accordingly. Return the chicken to the skillet
to heat through in the simmering sauce. Serve
immediately.
c u p u n b l e a c h e d ,
a l l -purpose f l o u r
Nutritional information per serving:
Calories 252 (22% from fat)
|
carb. 12g
|
pro. 35g
|
fat 6g
|
sat. fat 3g chol. 93mg sod. 446mg
|
|
|
calc. 33mg
|
fiber 1g
44
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CRAB CAKES
A delicious treat that is easy to make for any occasion.
makes twelve 3-ounce cakes
Approximate preparation time: 10 minutes plus
20 minutes cooking time
n o n s t i c k c o o k i n G s p r a y
Look through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F. Coat a
baking sheet with nonstick cooking spray.
16
1
1
o u n c e s l u m p c r a b m e a t
G a r l i c c l o v e
re d bell pepper, a b o u t
7 o u n c e s , c u t i n t o
2-i n c h pieces
Green o n i o n s , c u t i n t o
1-i n c h pieces
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. With the
machine running, drop the garlic through the small feed
tube to chop. Add the peppers, green onion and parsley
and pulse to coarsely chop, about 10 to 12 pulses.
3
½
1
c u p parsley
t e a s p o o n extra virGin
o l i v e o i l
Put the oil into a large skillet placed over medium heat.
Cook chopped vegetables with salt and pepper until
soft, about 5 to 7 minutes. Remove and reserve in a
large mixing bowl.
¼
¼
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly G r o u n d
pepper
2
1
l a rG e e G G s , liGhtly beaten
c u p ba s i c fre s h
Once vegetables have cooled slightly, add the crab,
eggs, breadcrumbs, mayonnaise, Worcestershire, Old
Bay, Dijon and a dash or two of hot sauce if using to the
mixing bowl. mix thoroughly but carefully, so not to
break up the crab too much. Form mixture into 2-inch
round cakes.
bre a d c r u m b s (p a G e 5)
½
1
c u p m a y o n n a i s e
t e a s p o o n worcestershire
s a u c e
1½
2
t e a s p o o n s old ba y
s e a s o n i n G
t e a s p o o n s di j o n -style
m u s t a rd
Place on prepared baking sheet and bake until
crabcakes are evenly golden, about 15 to 20 minutes.
h o t s a u c e , o p t i o n a l
TIP: Substitute cooked fish fillet for the crab to make
tasty fishcakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat)
|
carb. 11g
|
pro. 11g
|
fat 5g
|
sat. fat 2g chol. 77mg sod. 912mg
|
|
|
calc. 54mg
|
fiber 1g
45
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VEGETABLE NAPOLEON
This vegetable side dish makes a beautiful presentation and
will be sure to impress any crowd.
makes 8 servings
Approximate preparation time: 20 minutes
Preheat the Cuisinart® Griddler® in the open position to
high.
1
1
1
8
2
m e d i u m e G G p l a n t *
m e d i u m zucchini
m e d i u m o n i o n
Insert the slicing disc assembly, adjusted to 6mm, into
the large work bowl of the Cuisinart® Food Processor.
Slice the eggplant, zucchini, onion, mushrooms and
tomatoes into rounds.
m e d i u m c r e m i n i m u s h r o o m s
m e d i u m t o m a t o e s ,
ripe b u t firm
¹⁄
c u p extra virGin o l i v e o i l
t e a s p o o n k o s h e r s a l t
³
Toss vegetables with the olive oil, salt and pepper.
1
½
t e a s p o o n freshly G r o u n d
b l a c k pepper
Arrange the eggplant, zucchini and onions evenly
spaced on both sides of the preheated Griddler®.
Grill 2 to 4 minutes per side. Add the mushrooms; grill
about 1 minute per side. Reserve grilled vegetables on
a platter and reduce the heat to low. Grill the tomatoes,
about 30 seconds per side.
8
3
l a rG e b a s i l leaves
o u n c e s soft G o a t cheese
On either a platter or eight individual plates, build the
Napoleons in the following order: eggplant, onion,
basil, goat cheese, tomato, mushroom, zucchini,
finishing with another eggplant round.
*Try to select a medium-size eggplant to fit the feed
tube.
Nutritional information per serving:
Calories 160 (72% from fat)
|
carb. 7g
|
pro. 4g
|
fat 13g
|
sat. fat 13g chol. 5mg sod. 350mg
|
|
|
calc. 35mg
|
fiber 3g
46
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STUFFED ROASTED PEPPERS
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce.
makes 4 to 6 peppers
Approximate preparation time: 65 to 70 minutes,
including bake time
n o n s t i c k c o o k i n G s p r a y
Preheat oven to 325°F. Lightly coat a 13 x 9-inch pan
with nonstick cooking spray.
3
½
G a r l i c c l o v e s
l a rG e re d o n i o n ,
c u t i n t o 1-i n c h pieces
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. With the
machine running, drop the garlic through the feed tube
to chop. Add the onion, dried milk, parsley, basil, celery
seed, salt, and pepper; pulse to chop, about 10 pulses.
Then run machine to finely chop, about 35 seconds.
Remove and reserve.
1½
1
t a b l e s p o o n s n o n f a t
d r i e d m i l k
t a b l e s p o o n fresh
it a l i a n parsley
t e a s p o o n d r i e d b a s i l
t e a s p o o n celery seed
t e a s p o o n s k o s h e r s a l t
¾
¾
1½
½
t e a s p o o n freshly G r o u n d
b l a c k pepper
Add the pork to the work bowl and pulse 10 times, then
run machine to finely chop, about 35 seconds.
1¾
p o u n d s p o r k s h o u l d e r,
c u t i n t o 1-i n c h pieces
t a b l e s p o o n s o l i v e o i l
Put the olive oil into large skillet over medium heat.
Once oil is heated, add the onion mixture to the skillet;
cook until softened, about 5 minutes. Stir in the pork
and cook until cooked through, about 10 to 15 minutes;
reserve. Stir the breadcrumbs into meat mixture with
eggs; combine mixture well. Evenly fill the peppers and
place in prepared pan. Bake peppers in oven until soft
and lightly browned, about 40 to 45 minutes.
2
3¾
o u n c e s ba s i c fre s h
bre a d c r u m b s , a b o u t
1 c u p (p a G e 5)
1
l a rG e e G G
4 to 6 m e d i u m m u l t i -c o l o r e d
peppers, c o r e d w i t h seeds
removed
Nutritional information per serving:
Calories 324 (42% from fat)
|
carb. 20g
|
pro. 27g
|
fat 15g
|
sat. fat 4g chol. 120mg sod. 631mg
|
|
|
calc. 81mg
|
fiber 3g
47
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mASHED POTATOES
Try this rich but not too sinful version of the traditional mashed potatoes.
makes 5 cups, ten ½-cup servings
Approximate preparation time: 35 minutes
Put the potatoes into a large saucepan and cover with
water. Bring to a boil and simmer until potatoes are tender.
2½
p o u n d s yu k o n G o l d
p o t a t o e s , peeled a n d c u t
i n t o 1-i n c h pieces
c h i v e s , t r i m m e d , d r i e d w e l l
a n d c u t i n t o 1-i n c h pieces
o u n c e pa r m e s a n , c u t i n t o
½-i n c h pieces
t a b l e s p o o n s u n s a l t e d
butter
Insert the small metal chopping blade into the small
work bowl of the Cuisinart® Food Processor. Add the
chives and pulse to finely chop; remove work bowl
and reserve.
10
1
3
Insert the reversible shredding disc on the fine
shredding side into the large work bowl of the Cuisinart®
Food Processor and shred the Parmesan. Reverse the
disc to the medium shredding side. Once the potatoes
are tender, shred the potatoes. Replace the shredding
disc with the large metal chopping blade. Add the
butter, salt, and pepper and pulse to combine.
Add the milk through the feed tube while pulsing,
until incorporated. Add the mascarpone and chives and
pulse until just combined. Taste and adjust seasoning
accordingly.
½
½
t e a s p o o n k o s h e r s a l t
t e a s p o o n freshly G r o u n d
b l a c k pepper
½
½
c u p w h o l e m i l k
c u p m a s c a r p o n e cheese
Nutritional information per serving:
Calories 160 (35% from fat)
|
carb. 21g
|
pro. 5g
|
fat 6g
|
sat. fat 4g chol. 18mg sod. 211mg
|
|
|
calc. 75mg
|
fiber 3g
48
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GRILLED ROSEmARy POTATOES
Rosemary is a perfect partner for these grilled potatoes.
makes about 6 servings
Approximate preparation time: About 40 to
50 minutes
2
p o u n d s n e w re d p o t a t o e s
Put whole potatoes into a large saucepan and cover
with water. Bring to a boil and then reduce to a simmer.
3
¾
½
t a b l e s p o o n s o l i v e o i l
t e a s p o o n k o s h e r s a l t
Simmer until potatoes are barely fork tender; be careful
not to overcook. Drain potatoes and cool to just room
temperature. While potatoes are cooling, insert the
slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart® Food Processor. Slice the
potatoes and toss with the olive oil, salt, pepper and
rosemary.
t e a s p o o n freshly
G r o u n d b l a c k pepper
4
fresh r o s e m a r y s p r i G s
Preheat the Cuisinart® Griddler®, fitted with the grill
plates to sear. Grill the potato slices in the closed
position for about 2 to 3 minutes, until grill marks are
present. Repeat with remaining slices. Toss grilled slices
together. Taste, adjust seasoning accordingly, and serve.
Nutritional information per serving:
Calories 179 (32% from fat)
|
carb. 27g
|
pro. 4g
|
fat 6g
|
sat. fat 1g chol. 0mg sod. 304mg
|
|
|
calc. 2mg
|
fiber 2g
49
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GINGER GLAZED CARROTS
A great recipe for getting kids of all ages to eat their vegetables!
makes 4 cups
Approximate preparation time: 35 minutes
Insert the small metal chopping blade into the small
1½
2
2
o u n c e s fresh G i n G e r
work bowl of the Cuisinart® Food Processor and process
p o u n d s c a r r o t s
the ginger; remove work bowl and reserve. Insert the
t a b l e s p o o n s u n s a l t e d
butter
slicing disc assembly, adjusted to 5mm, into the large
work bowl and slice the carrots. melt the butter in a
large skillet placed over medium heat. Once butter is
melted, add the ginger and sauté until soft, about 4
minutes. Add the carrots, salt, pepper, syrup and zest.
Sauté for about 25 minutes, stirring carrots occasionally
during cooking time. Once carrots are tender, remove
with a slotted spoon. Continue to reduce liquid until it is
a glaze-like consistency, about 3 to 5 minutes. Drizzle
glaze over carrots and serve.
½
t e a s p o o n k o s h e r s a l t
p i n c h freshly G r o u n d
b l a c k pepper
¹⁄
³
2
c u p p u re m a p l e syrup
t e a s p o o n s o r a n G e zest
Nutritional information per serving (½ cup):
Calories 97 (30% from fat)
|
carb. 16g
|
pro. 1g
|
fat 3g
|
sat. fat 2g chol. 8mg sod. 169mg
|
|
|
calc. 37mg
|
fiber 3g
50
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CLASSIC CUISINART® WHITE BREAD
Spoil your family with homemade bread.
makes 18 servings (two 9 x 5-inch loaves,
1¼ pounds each)
Approximate preparation time: 10 to 15 minutes,
plus 2½ hours rising and resting, 35 minutes baking,
and 1 hour or longer cooling
2¼
1
t e a s p o o n s a c t i v e d r y y e a s t
t a b l e s p o o n G r a n u l a t e d
s u G a r
¹⁄
³
c u p w a r m w a t e r
(105° to 110°f)
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
t a b l e s p o o n s (¼ p o u n d ;
½ stick) u n s a l t e d butter,
c u t i n t o 1-i n c h pieces
Dissolve the yeast and sugar in warm water in a large
liquid measuring cup. Let sit until foamy, about 5 minutes.
5
4
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flour, butter and salt
and process until combined, about 10 to 15 seconds.
Add the cold water to yeast mixture. With the machine
running, pour the liquid through the feed tube as fast as
the flour absorbs it. Once the dough cleans the sides of
the work bowl and forms a ball, process for 45 seconds to
knead the dough. Dough should be smooth and elastic.
2
1¹⁄
t e a s p o o n s s a l t
c u p s c o l d w a t e r
³
n o n s t i c k c o o k i n G s p r a y
Place the dough in a lightly floured plastic food storage
bag and seal. Allow to rest in a warm place until doubled
in size, about 1 to 1½ hours.
Lightly coat two 9 x 5-inch loaf pans with nonstick cooking
spray. Place dough on a lightly floured surface and punch
down; let rest 5 to 10 minutes. Divide dough into two
equal pieces and shape each into a loaf. Place in
prepared pans and cover lightly with plastic wrap. Let rise
until dough is just above the tops of the pans, about 45
minutes to 1 hour.
Preheat oven to 400°F.
Bake until the tops are browned and loaf sounds hollow
when tapped, about 30 to 35 minutes. Remove from pans
and cool on wire rack.
Nutritional information per slice:
Calories 139 (19% from fat)
|
carb. 25g
|
pro. 3g
|
fat 3g
|
sat. fat 2g chol. 8mg sod. 243mg
|
|
|
calc. 30mg
|
fiber 1g
51
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CRUSTy FRENCH BREAD
This recipe makes three loaves, which may be too much for your needs.
You can always freeze a loaf for future use.
makes two medium baguettes, about ¾ pound each
Approximate preparation time: 10 to 15 minutes,
plus 2 to 3½ hours rising and resting, 30 minutes
baking, and 1 hour or longer cooling
2¼
1¼
t e a s p o o n s a c t i v e d r y y e a s t
c u p s w a r m w a t e r,
(105° to 110°f)
Dissolve the yeast in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.
3½
c u p s u n b l e a c h e d ,
a l l -purpose o r b re a d f l o u r
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flours, wheat germ
and salt and process until combined, about 10 to 15
seconds. Add the cold water to the yeast mixture. With
the machine running, pour the liquid through the feed
tube as fast as the flour absorbs it. Once the dough
cleans the sides of the work bowl and forms a ball,
process for 45 seconds to knead dough. Dough should
be smooth and elastic.
²⁄
³
c u p cake f l o u r
¹⁄
³
c u p w h e a t G e r m
t e a s p o o n s k o s h e r s a l t
c u p c o l d w a t e r
2
¼
extra f l o u r f o r
dustinG b re a d
Place the dough in a lightly floured plastic food storage
bag and seal. Allow to rest in a warm place until
doubled in size, about 1 to 1½ hours.
Punch dough down and let rise again until doubled in
size. (This rise can be omitted if pressed for time, but
makes for a more flavorful loaf, with a more “artisanal”
bread texture and crust.) Punch dough down and divide
into two pieces. Shape each into a long narrow loaf,
about 16 to 18 inches in length, and place on a baking
sheet lined with parchment. Cover loosely with plastic
wrap and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 425°F.
Dust loaves with flour. Using a serrated knife, make 4 or
5 diagonal slashes in each loaf about ¼ inch deep. Bake
for 25 to 30 minutes until browned and hollow sounding
when tapped. Cool on a wire rack. Bread slices best
when allowed to cool completely before slicing.
Nutritional information per serving (1 slice):
Calories 139 (19% from fat)
|
carb. 25g
|
pro. 3g
|
fat 3g
|
sat. fat 2g chol. 8mg sod. 243mg
|
|
|
calc. 30mg
|
fiber 1g
52
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CLASSIC CUISINART® WHEAT BREAD
The nutty flavor of whole wheat makes this bread a favorite.
makes 12 servings (one 9 x 5-inch loaf)
Approximate preparation time: 10 to 15 minutes,
plus 2½ hours rising and resting, 35 minutes baking,
and 1 hour or longer cooling
2¼
1
t e a s p o o n s a c t i v e d r y y e a s t
t a b l e s p o o n p l u s
1 t e a s p o o n
Dissolve the yeast and sugar in warm water in a large
liquid measuring cup. Let sit until foamy, about 5 minutes.
G r a n u l a t e d s u G a r
¹⁄
³
c u p w a r m w a t e r
(105° to 110°f)
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
Insert the dough blade into the large work bowl of the
Cuisinart® Food Processor. Add the flours, butter and
salt and process until combined, about 10 to 15
seconds. Add the cold water to the yeast mixture. With
the machine running, pour the liquid through the feed
tube as fast as the flour absorbs it. Once the dough
cleans the sides of the work bowl and forms a ball,
process for 45 seconds to knead dough. Dough should
be smooth and elastic.
2
2
4
c u p s w h o l e w h e a t f l o u r
t a b l e s p o o n s u n s a l t e d
butter, c u t i n t o
1-i n c h pieces
½
1
t a b l e s p o o n s a l t
c u p c o l d w a t e r
n o n s t i c k c o o k i n G s p r a y
Place the dough in a lightly floured plastic food storage
bag and seal. Allow to rest in a warm place until
doubled in size, about 1 to 1½ hours.
Lightly coat a 9 x 5-inch loaf pan with nonstick cooking
spray. Place dough on a lightly floured surface and
punch down; let rest 5 to 10 minutes. Shape the dough
into a loaf. Place in prepared pan and cover lightly with
plastic wrap. Let rise until dough is just above the tops
of the pans, about 45 minutes to 1 hour.
Preheat oven to 400°F.
Bake until the top is browned and loaf sounds hollow
when tapped, about 30 to 35 minutes. Remove from
pan and cool on wire rack.
Nutritional information per serving (1 slice):
Calories 135 (20% from fat)
|
carb. 23g
|
pro. 4g
|
fat 3g
|
sat. fat 2g chol. 8mg sod. 244mg
|
|
|
calc. 30mg
|
fiber 3g
53
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BUTTERy DINNER ROLLS
Fresh from the oven, warm rolls make any dinner extra special.
makes 16 rolls
Approximate preparation time: 20 to 25 minutes,
plus 2½ hours rising, 40 minutes baking, and 10 to 15
¾
½
c u p w h o l e m i l k , p l u s
minutes cooling.
1 t a b l e s p o o n f o r b r u s h i n G
c u p u n s a l t e d butter, p l u s 2
t a b l e s p o o n s f o r b r u s h i n G
In a microwave-safe container, scald the milk in the
microwave; stir in the butter, sugar and salt; reserve.
¼
1
c u p G r a n u l a t e d s u G a r
Dissolve the yeast in the warm water. Let stand 3 to 5
minutes, or until mixture is foamy. Put the flour into the
large work bowl of the Cuisinart® Food Processor fitted
with the dough blade and process for 10 seconds. With
the machine running, slowly add the liquids through the
feed tube and process until a dough ball forms.
Continue processing 45 seconds to knead the dough.
Shape it into a smooth ball and place in a 1-gallon
sealable plastic bag. Squeeze the air out and seal the
bag. Let rise in a warm place until it has doubled, about
45 to 60 minutes.
t e a s p o o n f i n e sea s a l t , o r
t a b l e s a l t
2¼
¼
t e a s p o o n s a c t i v e d r y y e a s t
c u p w a r m (105º to 110ºf)
w a t e r
4¾
1
c u p s u n b l e a c h e d b re a d
f l o u r
l a rG e e G G
Preheat oven to 450°F. Lightly butter a 10-inch round
baking pan. Divide the dough into 16 equal pieces,
about 2¼ ounces each). Roll into smooth rounds and
arrange in the prepared pan. Cover with plastic wrap
and let rise until about doubled, about 30 to 40
minutes. Combine remaining tablespoon of milk and
butter and heat until the butter has melted. Just before
baking, gently brush the rolls with the butter/milk
mixture. Place in preheated oven and bake until golden
brown, about 25 to 30 minutes. Remove from pan and
let cool on a rack for about 10 minutes for serving.
For a softer roll, brush each with melted butter just after
removing from oven.
Nutritional information per serving (1 roll):
Calories 209 (38% from fat)
|
carb. 28g
|
pro. 5g
|
fat 9g
|
sat. fat 5g chol. 34mg sod. 160mg
|
|
|
calc. 23mg
|
fiber 1g
54
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BUTTERmILK BISCUITS
These biscuits are so light and delicious that you will
want to make them every night.
makes 12 biscuits
Approximate preparation time: 10 minutes plus
10 minutes for baking
2¼
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
c u p cake f l o u r
Preheat oven to 500°F. Line one baking sheet with
parchment paper.
¾
1
t a b l e s p o o n c re a m o f
t a r t a r
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add both
flours, cream of tartar, and baking soda and process to
combine for 10 seconds. Add the sugar, salt and pepper
and process again for 5 seconds. Add the cold butter
and pulse 15 times to incorporate into the dry
ingredients, until the size of the butter resembles peas.
With the machine running, pour the buttermilk through
the feed tube and process until just incorporated.
Remove dough from work bowl and place onto a well
floured surface. Knead dough by hand about two times,
form into a log and cut into 12 equal pieces. Form each
piece into a ball and place evenly spaced onto the
prepared baking sheet.
¾
¼
t a b l e s p o o n b a k i n G s o d a
t e a s p o o n G r a n u l a t e d
s u G a r
½
¼
t a b l e s p o o n s a l t
t e a s p o o n freshly G r o u n d
b l a c k pepper
9
t a b l e s p o o n s (½ c u p p l u s
1 t a b l e s p o o n ) u n s a l t e d
butter, c o l d a n d c u b e d
1
2
c u p buttermilk
t a b l e s p o o n s u n s a l t e d
butter, melted
Bake about 10 minutes, until golden brown. Once
biscuits are ready, remove from oven and brush with
melted butter. Serve immediately.
Nutritional information per serving (1 biscuit):
Calories 206 (44% from fat)
|
carb. 25g
|
pro. 4g
|
fat 10g
|
sat. fat 6g chol. 28mg sod. 543mg
|
|
|
calc. 30mg
|
fiber 1g
55
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POPOVERS
Eat the popovers hot out of the oven to fully appreciate
their delicious texture.
makes 12 popovers
Approximate preparation time: 5 minutes plus
45 minutes for resting and 50 minutes for baking
1½
¾
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
flour, milk, eggs, butter and salt and process ingredients
together until completely smooth, about 20 to 30
seconds. Transfer to a large measuring cup and allow to
rest at room temperature for about 30 to 45 minutes.
c u p p l u s 4 t e a s p o o n s
evaporated m i l k
2
1
l a rG e e G G s
t a b l e s p o o n u n s a l t e d
butter, melted
t e a s p o o n s a l t
½
Preheat oven to 450°F (use convection bake if available).
Heavily butter or coat with nonstick cooking spray two
6-cup popover pans or twelve 5-ounce ramekins or
muffin cups and place on two baking sheets. Fill each
butter o r n o n s t i c k
c o o k i n G s p r a y f o r p a n
cup/ramekin with about ¹⁄ cup of batter. Place in oven
³
and bake for 30 minutes. Lower the heat to 350°F and
bake for an additional 20 minutes. Remove from oven
and carefully remove popovers from ramekins.
Serve immediately.
Nutritional information per popover:
Calories 136 (39% from fat)
|
carb. 14g
|
pro. 6g
|
fat 6g
|
sat. fat 3g chol. 87mg sod. 188mg
|
|
|
calc. 98mg
|
fiber 0g
56
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CHOCOLATE PECAN PINWHEELS
These cookies are a delicious treat!
makes 4 dozen cookies
Approximate preparation time: 30 minutes,
plus 35 minutes for baking
do u G h :
2¼
Preheat oven to 375°F. Line two baking sheets with
parchment paper.
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
½
½
2
t e a s p o o n s a l t
Insert the small metal chopping blade into the small
work bowl and add the pecans. Pulse to roughly chop.
Add the chocolate and pulse again to roughly chop.
Add the sugars, cinnamon and nutmeg and pulse to
combine. Remove work bowl and reserve.
t e a s p o o n G r o u n d c i n n a m o n
t a b l e s p o o n s G r a n u l a t e d
s u G a r
½
1
t e a s p o o n o r a n G e zest
c u p (½ p o u n d ; 2 sticks)
u n s a l t e d butter, c o l d a n d
c u t i n t o s m a l l c u b e s
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
flour, salt, cinnamon, sugar and zest and process for 10
seconds to sift. Add the butter and cream cheese evenly
and pulse to combine. Add the sour cream and pulse
until just combined. The dough should be slightly
crumbly; be careful not to overmix. Divide dough into 4
equal pieces, wrap in plastic and chill in the refrigerator.
4
o u n c e s c re a m cheese, c o l d
a n d c u t i n t o s m a l l c u b e s
½
c u p s o u r c re a m
fillinG:
1
¾
½
¼
½
c u p toasted pecans
c u p c h o c o l a t e c h i p s
c u p G r a n u l a t e d s u G a r
c u p b r o w n s u G a r
Once dough has chilled for about 30 minutes, roll each
piece out on a lightly floured surface into a rectangle
about ¹⁄8-inch thick. Brush pastry with cream and then
sprinkle with ¼ of the filling. Roll the rectangle up in a
jellyroll fashion, brush with cream and sprinkle with
cinnamon sugar. Slightly chill. Repeat with the
remaining dough. Cut each roll into 12 pieces,
approximately ½-inch thick and space evenly on the
prepared baking sheets.
t a b l e s p o o n G r o u n d
c i n n a m o n
½
t e a s p o o n freshly G r o u n d
n u t m e G
¼
¼
c u p h e a v y c re a m
c u p c i n n a m o n s u G a r
Bake in oven for 30 to 35 minutes, until just golden
brown.
Nutritional information per cookie:
Calories 113 (59% from fat)
|
carb. 11g
|
pro. 1g
|
fat 8g
|
sat. fat 4g chol. 14mg sod. 30mg
|
|
|
calc. 8mg
|
fiber 0g
57
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CLASSIC CHEESECAKE
This simple recipe produces perfect cheesecake every time.
makes one 9-inch cake, 12 servings
Approximate preparation time: 15 minutes, plus 3 hours
baking/resting and 6-plus hours cooling
butter to prepare t h e p a n
Preheat oven to 325°F. Place a large roasting pan on bottom
rack of oven and fill with 1 to 2 inches of water.
1
recipe Gr a h a m cracker
cr u s t (b e l o w )
Butter one 9-inch springform pan.
Prepare the graham cracker crust according to recipe below.
Press the graham cracker crust evenly into the prepared pan.
24
o u n c e s c re a m cheese,
r o o m temperature
1½
½
4
c u p s G r a n u l a t e d s u G a r
t e a s p o o n s a l t
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Cut each block of cream
cheese into 6 pieces and place into the work bowl; pulse 10
times and then process for 45 seconds. Scrape the bowl and
add the sugar and salt; process for an additional 30 to 45
seconds until smooth. With the machine running, add the eggs
one at a time with the vanilla, until just incorporated. Add the
ricotta and sour cream and pulse until all ingredients are just
incorporated and homogenous, scraping the bowl as necessary.
l a rG e e G G s ,
r o o m temperature
1
t e a s p o o n p u re vanilla
extract
¾
¾
c u p ricotta,
r o o m temperature
c u p s o u r c re a m , r o o m
temperature
Pour filling evenly into the prepared pan and bake in the
middle of the oven. Add more water to roasting pan if any has
evaporated. Bake for 1 hour. Turn the oven off and let the cake
rest in the oven. Do not open the oven door until 2 hours have
elapsed.
Remove cheesecake and place on a cooling rack. Once
completely cool, wrap well with plastic and refrigerate for at
least 6 hours before serving.
Serve with fresh berries and Raspberry Sauce (page 65).
Nutritional information per serving:
Calories 456 (60% from fat)
sat. fat 18g chol. 154mg
|
carb. 38g
|
pro. 8g
|
fat 31g
|
|
|
sod. 391mg
|
calc. 72mg
|
fiber 1g
GRAHAm CRACKER CRUST
makes one 9-inch pie crust, 12 servings
Approximate preparation time: 2 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Break crackers in fours and
place in the work bowl; pulse until finely chopped, about 10 to
12 long pulses. Add the cinnamon and sugar and process for
15 seconds. Add the butter and process until ingredients are
well combined, about 45 seconds.
½
½
2
o u n c e s G r a h a m crackers,
a b o u t 1 sleeve
t e a s p o o n G r o u n d
c i n n a m o n
t a b l e s p o o n s G r a n u l a t e d
s u G a r
Press even amounts of crust into a 9-inch pie or cake plate.
3
t a b l e s p o o n s u n s a l t e d
butter, melted
Nutritional information per serving:
Calories 78 (44% from fat)
|
carb. 10g
|
pro. 1g
|
fat 4g
|
sat. fat 2g chol. 8mg sod. 64mg
|
|
|
calc. 4mg
|
fiber 0g
58
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APPLE CRUmB PIE
The adjustable slicing disc makes preparing this pie a breeze.
makes one 10-inch deep-dish pie, 8 to 12 servings
Approximate preparation time: 55 to 65 minutes, including
baking time
½
5
recipe sweet pâ t e brisée
d o u G h (p a G e 16)
Preheat oven to 350°F.
Roll out dough into a 10-inch disc. Fit into an ungreased,
9-inch, 1½-quart ceramic pie baker.
Chill in refrigerator for about 20 minutes.
l a rG e apples (G o l d e n
delicious, G i n G e r G o l d ,
o r o t h e r similar apples),
peeled, c o r e d a n d h a l v e d
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart® Food Processor and slice the
apples.
j u i c e o f 2 l e m o n s
1
½
2
t e a s p o o n vanilla paste*
c u p G r a n u l a t e d s u G a r
t a b l e s p o o n s a p r i c o t j a m
In a large bowl, toss the apples, lemon juice, vanilla paste, and
sugar together. Carefully spread the jam on the bottom of the
chilled pie shell, then fan the apples in layers.
1
recipe cr u m b pie toppinG
(b e l o w )
Top the pie evenly with the crumb topping and bake for 40 to
50 minutes, or until the top of the pie is a dark golden brown.
*Vanilla paste can be found in specialy stores. If not available,
substitute pure vanilla extract.
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat)
|
carb. 36g
|
pro. 3g
|
fat 1g
|
sat. fat 0g chol. 36mg sod. 225mg
|
|
|
calc. 10mg
|
fiber 2g
CRUmB PIE TOPPING
Pair this topping with our Apple Crumb recipe, or any fruit-filled pie.
makes enough crumb topping for one pie
Approximate preparation time: 3 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Add the pecans and pulse to
roughly chop. Add remaining ingredients and pulse until
mixture is well combined – mixture should resemble crumbs.
¹∕
³
¾
c u p toasted pecans
c u p u n b l e a c h e d ,
a l l -purpose f l o u r
¹∕
³
c u p u n s a l t e d butter, c o l d
a n d c u t i n t o c u b e s
Nutritional information per serving (based on 12 servings):
Calories 89 (69% from fat)
|
carb. 6g
|
pro. 1g
|
fat 7g
|
1¼
¼
t e a s p o o n s G r o u n d
c i n n a m o n
sat. fat 3g chol. 13mg sod. 44mg
|
|
|
calc. 5mg
|
fiber 1g
t e a s p o o n s a l t
59
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BANANA CREAm PIE
Everyone will love this Southern-inspired dessert.
makes one 9-inch pie
Approximate preparation time: 50 minutes, including
pastry cream; allow 2 hours for chilling
1
recipe ch o c o l a t e co o k i e
cr u s t (b e l o w )
Preheat oven to 375°F.
4
¼
firm b a n a n a s
Prepare chocolate cookie crust according to recipe.
t e a s p o o n G r o u n d
c i n n a m o n
Press cookie crust into a 9-inch pie plate and bake for
15 minutes.
1
recipe l i G h t e r pastry
cre a m (p a G e 61)
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart® Food Processor
and slice the bananas.
Gently fold the bananas and cinnamon into the
prepared lighter pastry cream. Pour the banana pastry
cream into the baked, cooled cookie crust and chill for
at least 2 hours before serving.
Nutritional information per serving:
Calories 315 (52% from fat)
sat. fat 11g chol. 111mg
|
carb. 35g
|
pro. 4g
|
fat 19g
|
|
|
sod. 177mg
|
calc. 61mg
|
fiber 2g
CHOCOLATE COOKIE CRUST
We love this with our Banana Cream Pie, but it also makes
a cheesecake even more decadent.
makes 1 cup, 12 servings
Approximate preparation time: 1 minute plus
15 minutes for baking time
24
2
c h o c o l a t e w a f e r c o o k i e s ,
a b o u t ½ b o x
t e a s p o o n s G r a n u l a t e d
s u G a r
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
cookies and pulse 10 times. Add the sugar and pulse an
additional 5 times. With the machine running, drizzle in
the melted butter until incorporated.
¼
c u p (4 t a b l e s p o o n s )
u n s a l t e d butter, melted
Press crust into a 9-inch pie or cake plate and bake in a
375°F oven for 15 minutes before filling.
Nutritional information per serving:
Calories 85 (55% from fat)
|
carb. 9g
|
pro. 1g
|
fat 5g
|
sat. fat 3g chol. 10mg sod. 65mg
|
|
|
calc. 3mg
|
fiber 0g
60
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PASTRy CREAm
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
makes about 2¼ cups
Approximate preparation time: 25 minutes, including
cooking time
1½
½
½
c u p s m i l k
Put the milk, cream, ¼ cup sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy
simmer.
c u p h e a v y c re a m
c u p G r a n u l a t e d s u G a r,
d i v i d e d
½
½
t e a s p o o n s a l t
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
yolks, cornstarch and remaining sugar, process for
1 minute until mixture is light and thick.
t a b l e s p o o n p u re vanilla
extract
4
2
l a rG e e G G y o l k s
t a b l e s p o o n s cor nstarch
With the machine running, pour ¾ to 1½ cups of the
milk mixture slowly through the feed tube and process
mixture for about 1 minute.
fo r a l i G h t e r pastry c re a m :
½
c u p h e a v y c re a m
1½
t a b l e s p o o n s
c o n f e c t i o n e r s ’ s u G a r
Return mixture to the saucepan over medium heat.
Bring to a boil and cook while whisking continuously,
being sure to whisk the entire surface of the pan, for
about 2½ minutes until thickened. Stirring constantly is
very important to avoid overcooking the eggs.
Strain mixture through a fine mesh strainer into the large
work bowl fitted with the large metal chopping blade.
Process for 5 minutes. Pour mixture into a clean mixing
bowl and cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy
cream to medium peaks with 1½ tablespoons of
confectioners’ sugar. Fold the sweetened whipped
cream into the pastry cream once completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat)
|
carb. 8g
|
pro. 1g
|
fat 4g
|
sat. fat 2g chol. 58mg sod. 72mg
|
|
|
calc. 32mg
|
fiber 0g
61
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DEEP CHOCOLATE LAyER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings
Approximate preparation time: 15 minutes, plus 50 minutes
to bake, plus cooling time
butter to prepare t h e p a n s
Preheat oven to 350°F. Coat two 9-inch round pans with butter
and cut rounds of parchment paper to fit the bottoms of each pan.
2
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
t e a s p o o n b a k i n G s o d a
t e a s p o o n b a k i n G powder
t e a s p o o n s a l t
Insert the large metal chopping blade into the large work bowl of
the Cuisinart® Food Processor. Add the flour, baking soda, baking
powder, salt and sugars and pulse 10 times and then process for
20 seconds to sift.
¾
½
½
¾
¾
5
Place the bittersweet chocolate, cocoa powder and espresso
powder into a small bowl and pour the boiling water over
ingredients and stir to combine; reserve.
c u p G r a n u l a t e d s u G a r
c u p b r o w n s u G a r
o u n c e s bittersweet
c h o c o l a t e , chopped
c u p unsweetened c o c o a
powder
With the machine running, slowly pour the butter through the feed
tube. Continue pouring the buttermilk, eggs, and vanilla through
the feed tube until ingredients are just combined. Pour the
chocolate mixture evenly over the batter and pulse to completely
incorporate.
¾
½
t a b l e s p o o n espresso
powder
1
1
c u p boilinG w a t e r
Divide the batter evenly between the two prepared pans. Bake in
oven for 45 to 50 minutes, until a cake tester comes out just clean.
c u p (½ p o u n d ; 2 sticks)
u n s a l t e d butter, melted
a n d c o o l e d
Let pans rest on cooling racks for 15 minutes. Remove cake from
pans but leave on the racks until completely cool. Once cool, cut
each layer in half horizontally to frost with Cream Cheese Frosting
and build a four-layer cake, or leave the layers as is and make a
thick two-layer cake.
¾
3
½
c u p buttermilk
l a rG e e G G s
t a b l e s p o o n p u re vanilla
extract
Nutritional information per serving:
Calories 258 (23% from fat)
|
carb. 49g
|
pro. 6g
|
fat 7g
|
sat. fat 3g chol. 54mg sod. 224mg
|
|
|
calc. 38mg
|
fiber 3g
CREAm CHEESE FROSTING
makes about 5½ cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the cream cheese,
butter, sugar and salt; pulse 2 to 3 times and then process until
smooth. Add the vanilla and sour cream and pulse to combine.
28
o u n c e s c re a m cheese
(r o o m temperature), e a c h
p a c k a G e o f c re a m cheese
c u t i n t o 6 pieces
1½
2
c u p s (¾ p o u n d ; 3 sticks)
u n s a l t e d butter, r o o m
temperature
Nutritional information per serving (1 tablespoon):
Calories 84 (81% from fat)
|
carb. 3g
|
pro. 1g
|
fat 8g
|
sat. fat 5g chol. 23mg sod. 57mg
|
|
|
calc. 8mg
|
fiber 0g
c u p s c o n f e c t i o n e r s ’
s u G a r, sifted
¾
1
t e a s p o o n s a l t
t e a s p o o n p u re vanilla
extract
2
t e a s p o o n s s o u r c re a m
62
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POUND CAKE WITH PINE NUTS AND OLIVE OIL
This super-rich and moist pound cake works well as a simple dessert or to
serve anytime with a cup of tea or coffee.
make one 9 x 5-inch loaf cake
Approximate preparation time: 20 minutes, plus
90 minutes for baking
n o n s t i c k c o o k i n G s p r a y
Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with
nonstick cooking spray.
¼
1²⁄
c u p toasted p i n e n u t s
c u p s u n b l e a c h e d ,
a l l -purpose f l o u r
c u p c o r n m e a l
³
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
pine nuts and pulse 2 to 3 times, then process until they
are ground. Add the flour, cornmeal, baking powder
and salt and process to sift, about 10 seconds. Remove
bowl and reserve.
¼
½
½
¾
t a b l e s p o o n b a k i n G powder
t e a s p o o n s a l t
c u p (1½ sticks) u n s a l t e d
butter, r o o m temperature,
c u t i n t o t a b l e s p o o n s
1
½
c u p G r a n u l a t e d s u G a r
Add the butter, sugar and zest to the large work bowl
fitted with the large metal chopping blade; process until
creamy, scraping the bowl as necessary. Combine the
eggs, oil and extract together in a liquid measuring cup.
With machine running, gradually add the egg mixture
until incorporated. Add the dry ingredients evenly to the
work bowl and pulse ingredients until just combined.
t e a s p o o n o r a n G e o r
l e m o n zest
4
l a rG e e G G s , r o o m
temperature
¼
½
c u p o l i v e o i l
t a b l e s p o o n p u re vanilla
extract
Pour batter into the prepared pan. Bake in the middle
of the oven for 90 minutes or until a cake tester comes
out clean.
Nutritional information per serving (12 servings):
Calories 308 (57% from fat)
|
carb. 29g
|
pro. 4g
|
fat 20g
|
sat. fat 8g chol. 110mg sod. 153mg
|
|
|
calc. 21mg
|
fiber 1g
63
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DESSERT CRêPES WITH BERRIES
Crépe-making takes some practice, but once you get
the technique down it is all worth it.
makes 6 servings
Approximate preparation time: 25 minutes, not including
resting the batter
sweet crêpe batter:
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running, add
the eggs to the work bowl. Stir together the flour, salt and sugar
and add to the work bowl and mix until just combined. With the
machine running, add the vanilla, milk and butter together and
process until homogenous. Transfer mixture to a container;
cover and let rest in the refrigerator for 2 hours or overnight.
3
l a rG e e G G s
¾
c u p u n b l e a c h e d ,
a l l -purpose f l o u r
½
2
t e a s p o o n s a l t
t a b l e s p o o n s G r a n u l a t e d
s u G a r
Insert the small metal chopping blade into the small work bowl
and add the berries, orange zest and sugar. Process until
completely puréed. Strain the purée through a fine mesh
strainer and discard the seeds; reserve.
1
t e a s p o o n p u re vanilla
extract
1
¼
c u p w h o l e m i l k
c u p (½ stick) u n s a l t e d
butter, melted
Insert the large metal chopping blade into the clean large work
bowl and add the mascarpone cream ingredients; process until
all ingredients are well incorporated, about 15 seconds.
Reserve.
berries:
2
¼
2
c u p s m i x e d fresh berries
t e a s p o o n o r a n G e zest
Prepare the crêpes. Place an 8-inch skillet over medium heat
and preheat for 5 minutes. Once the pan is heated, add the
butter. Once melted, wipe the butter around the pan with a
paper towel. Add a scant 3 tablespoons of batter to the
preheated pan. Working very quickly, move the batter around
so it just coats the bottom. you want the pan to be coated thinly
and evenly. After about 1 minute, when the crêpe is set and
lightly browned, flip the crêpe with a heatproof spatula and
cook for an additional minute on the second side. Reserve on a
plate. Continue with the remaining batter, stacking the crêpes
as you go. When all of the crêpes are prepared, cover plate with
foil – to keep crepes warm, place plate over a skillet containing
some water over medium-low heat.
t e a s p o o n s G r a n u l a t e d
s u G a r
ma s c a r p o n e cre a m :
8
¾
o u n c e s m a s c a r p o n e
c u p h e a v y c re a m
¹⁄
1
c u p superfine s u G a r
³
t e a s p o o n p u re vanilla
extract
p i n c h s a l t
¼
1
t e a s p o o n o r a n G e zest
To serve crêpes: spread 1½ tablespoons of mascarpone cream
and about 1 tablespoon of the puréed berries on each crêpe
and fold into thirds. Place three crêpes on each plate and dust
with confectioner’s sugar and reserved berry purée.
t e a s p o o n u n s a l t e d butter
c o n f e c t i o n e r s ’ s u G a r f o r
dustinG
Nutritional information per serving:
Calories 393 (56% from fat)
sat. fat 15g chol. 172mg
|
carb. 35g
|
pro. 9g
|
fat 25g
|
|
|
sod. 342mg
|
calc. 98mg
|
fiber 1g
64
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RASPBERRy SAUCE
This raspberry sauce works well with many desserts – pair it with the
dessert crêpes and the cheesecake.
makes 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Add both
3
c u p s frozen raspberries,
t h a w e d
1
2
c u p fresh raspberries
raspberries and process for 15 seconds. Add remaining
ingredients and process for an additional 45 seconds.
Strain through a fine mesh strainer and discard the seeds.
Taste and adjust sugar amount to personal preference.
t a b l e s p o o n s G r a n u l a t e d
s u G a r
p i n c h s a l t
¼
t e a s p o o n o r a n G e zest
Nutritional information per 2 tablespoons:
Calories 21 (0% from fat)
|
carb. 6g
|
pro. 0g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 0mg
|
|
|
calc. 6mg
| fiber 2g
65
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BERRy mANGO SmOOTHIE
A delicious smoothie full of anti-oxidants.
makes eight 1 cup servings.
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
bowl of the Cuisinart® Food Processor. Put the bananas,
strawberries, blueberries and frozen mango, in that
order, into the work bowl.
2
m e d i u m -l a rG e ripe b a n a n a s ,
e a c h b r o k e n i n t o 4 pieces
1½
c u p s strawberries, hulled
a n d q u a r t e re d
1
1
1½
p i n t blueberries
Pulse the fruit to chop using 10 long pulses.
Process until smooth, about 30 seconds.
p o u n d frozen m a n G o
c u p s o r a n G e peach m a n G o
j u i c e o r o r a n G e j u i c e
With the unit running, pour the juice through the small
feed tube until well blended, about an additional 45
seconds.
Serve immediately.
Nutritional information per cup:
Calories 146 (3% from fat)
|
carb. 29g
|
pro. 1g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 6mg
|
|
|
calc. 22mg
|
fiber 4g
TROPICAL FRUIT SmOOTHIE
A taste of the tropics anytime.
makes eight 1-cup servings
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
bowl of the Cuisinart® Food Processor. Put the bananas,
peaches, pineapple and frozen mango, in that order,
into the work bowl.
2
2
b a n a n a s
m e d i u m peaches, c u t i n t o
1-i n c h c u b e s , a b o u t 2 to
2½ c u p s
c u p s pineapple, c u t i n t o
1-i n c h c u b e s
2
Pulse the fruit to chop using 10 long pulses. Process
until smooth, about 30 seconds.
2
c u p s frozen c u b e d m a n G o
1¾
c u p s o r a n G e peach
m a n G o j u i c e
With the unit running, pour the juice through the small
feed tube until well blended, about an additional 45
seconds.
Serve immediately.
Nutritional information per cup:
Calories 114 (3% from fat)
|
carb. 29g
|
pro. 1g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 4mg
|
|
|
calc. 18mg
|
fiber 3g
66
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mANGO SORBET
This sorbet is so fast and easy in the Cuisinart® Food Processor.
makes 2 cups
Approximate preparation time: 5 minutes
Insert the large chopping blade into the large bowl of
12
o u n c e s frozen
c u b e d m a n G o
the Cuisinart® Food Processor. Put the mango, simple
syrup, lemon juice and salt into the work bowl.
²⁄
³
3
c u p s i m p l e syrup*
t a b l e s p o o n s l e m o n j u i c e
s m a l l p i n c h s a l t
Pulse 10 times using long pulses. Scrape the work bowl
and then process for two minutes until smooth.
Serve immediately or place in a container to be stored
in the freezer. Cover sorbet with plastic directly if
freezing.
Nutritional information per ½ cup serving:
Calories 119 (1% from fat)
|
carb. 31g
|
pro. 0g
|
fat 0g
|
sat. fat 0g chol. 0mg sod. 2mg
|
|
|
calc. 9mg
|
fiber 1g
*Note: Simple syrup is equal amounts sugar and water
brought to a boil in order to dissolve the sugar. One cup
each water and sugar will yield 1½ cups simple syrup.
Simple syrup can last in a refrigerator for at least one
month in clean, sealed container.
67
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BLUEBERRy mINT SORBET
This refreshing sorbet is perfect in the height of summer.
makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large chopping blade into the large bowl of
12
½
2
o u n c e s frozen blueberries
the Cuisinart® Food Processor. Put the blueberries,
c u p s i m p l e syrup*
l a rG e m i n t leaves
simple syrup, mint and lemon juice into the work bowl.
Pulse 10 times using long pulses. Scrape the work bowl
and then process for about 1 minute until smooth.
1
t a b l e s p o o n fresh
l e m o n j u i c e
Serve immediately or place in a container to be stored
in the freezer. Cover sorbet with plastic directly if
freezing.
Nutritional information per ½ cup serving:
Calories 94 (5% from fat)
|
carb. 24g
|
pro. 0g
|
fat 1g
|
sat. fat 0g chol. 0mg sod. 0mg
|
|
|
calc. 1mg
|
fiber 2g
*Note: Simple syrup is equal amounts sugar and water
brought to a boil in order to dissolve the sugar. One cup
each water and sugar will yield 1½ cups simple syrup.
Simple syrup can last in a refrigerator for at least one
month in clean, sealed container.
BANANA “ICE CREAm”
Frozen bananas give this guilt free dessert a super creamy consistency.
makes about four 3-ounce servings
Approximate preparation time: 5 minutes
Insert the large chopping blade into the large bowl of
2
b a n a n a s , frozen,
c u t i n t o 1 to 2-i n c h pieces
t a b l e s p o o n h o n e y
the Cuisinart® Food Processor. Put the bananas, honey,
vanilla and coconut milk into the work bowl. Pulse 10
times using long pulses. Scrape the work bowl and then
process for about 1 to 2 minutes until smooth.
½
¼
t e a s p o o n p u re vanilla
extract
1
t a b l e s p o o n c o c o n u t m i l k
p i n c h s a l t
For best results, serve immediately or place in a
container to be stored in the freezer. Cover ice cream
with plastic directly if freezing.
Nutritional information per serving:
Calories 68 (1% from fat)
|
carb. 16g
|
pro. 1g
|
fat 1g
|
sat. fat 1g chol. 0mg sod. 1mg
|
|
|
calc. 4mg
|
fiber 2g
TIP: Peel and cut your overripe bananas before you
freeze them. Wrap each banana separately in plastic.
68
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|