Wolfgang Puck Food Processor BFPR0007 User Manual

HSN_7CupFoodProcManual 4/20/09 10:50 AM Page 1  
I M P O R T A N T N O T I C E  
PLEASE DO NOT RETURN TO STORE.  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273 or  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
7 Cup Food Processor  
Please keep original box and packing materials  
in the event that service is required.  
Use and Care  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BFPR0007 Printed in China REV 3.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
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Additional Safety Precautions  
If you have any concerns regarding the performance and use of  
Wolfgang Puck Consumer Service Line at 800-275-8273.  
• Always use extreme care when handling Processing Blades and  
cutting discs. These are extremely sharp and may cause injury if  
handled incorrectly. Always store Processing Blades and cutting  
discs as referenced in the section “Storing Your Food Processor”.  
• Unplug from power outlet when not in use, before putting on or  
taking off attachments, and before cleaning.  
• Do not put hot liquids into the food processor, warm liquids are  
acceptable.  
• Avoid contacting moving parts at all times.  
• Place the processor bowl onto the base of the processor before  
fitting any attachments.  
• All blades and attachments should be removed with care  
before cleaning.  
• Do not overfill the processor. The maximum level for the 7 cup work  
bowl is 3 cups of liquid, or 6 cups of solids. The maximum level for  
the mini-bowl is 1/2 cup of liquid, or 1 cup of solids.  
• Always remove the blade before emptying the processor bowl of  
its contents.  
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Table of Contents  
Important Safeguards  
1
3
Additional Safety Precautions  
About Wolfgang Puck  
Know Your Food Processor  
Attachments for Your Food Processor  
Before Your First Use  
Assembling Your Food Processor  
Assembling Your Attachments  
Using Your Mini Bowl  
Using Your Food Processor  
Storing Your Food Processor  
Helpful Hints  
5
7
9
11  
11  
12  
14  
14  
15  
17  
19  
20  
21  
23  
44  
51  
66  
78  
90  
Disassembly  
Wolfgang Puck,  
owner of the famous  
Spago restaurants and  
one of the most influential  
chef-restauranteurs in  
America, is credited with  
reviving California’s rich  
culinary heritage. His  
cooking innovations, a  
result of blending fresh  
Care and Cleaning  
Troubleshooting  
Appetizers, Salads & Entreés  
Pizzas  
Sauces and Dressings  
Dough and Crust  
California ingredients with his classical French techniques, are  
enjoyed by world leaders, stars and fellow chefs alike. He established  
other trend-setting restaurants like Postrio in San Francisco, Chinois  
on Main in Santa Monica, Trattoria del Lupo, Cut, and his latest  
creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can  
also share Mr. Puck’s talents through his cookbooks, cutlery,  
cookware and, of course, through his appliances!  
Desserts  
Limited Warranty  
5
6
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Food pusher  
Know Your Food Processor  
Guides food evenly down the feed tube  
and can also be used to close the chute  
while processing to prevent food from  
escaping through the feed tube.  
Processing cover  
The processing cover activates the  
automatic safety system. The Food  
Processor will not operate unless the cover  
is correctly positioned on the processing  
bowl and locked into place.  
Feed tube  
The feed tube is used to guide ingredients  
down into the selected blades and allows  
you to add ingredients during other  
processing tasks.  
640 watt induction motor  
The base houses a powerful 640 watt motor,  
which provides great processing results  
every time. Ideal for high load applications  
during processing. It provides greater  
starting strength and maintains a constant  
speed throughout. Its reliable, long life and  
quiet performance is backed by  
Spindle  
Drives all the food processing  
attachments. The Spindle must be in  
place to operate the food processor.  
a 5 year guarantee.  
On / Off button  
For easy use, the large ON/OFF button  
starts and stops the operation of the  
food processor.  
Processing bowl  
The liquid-sealed processing bowl  
achieves a large working capacity due to  
the liquid seal around the base of the  
drive shaft and the lip of the lid.  
Pulse  
The control panel includes a Pulse  
feature for optimum cutting precision  
during processing.  
Storage drawer  
Cord storage facility  
Unique drawer design  
enables attachments to be  
stored conveniently within  
the appliance when not  
in use.  
For added convenience the unused cord  
length can easily be pushed into the base  
of the processor for storage.  
Non-slip feet  
Keeps the food processor secure on the  
countertop during use.  
Photos throughout manual may differ  
slightly from actual product.  
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Attachments for Your  
Attachments for Your  
Food Processor  
Food Processor  
Processing Blade  
Spatula  
Stainless steel smooth edged processing blade  
is designed for cutting, chopping, kneading,  
and whisking.  
The spatula is ideal for assisting with all food  
processing tasks.  
Spindle  
Mini Bowl and Processing Blade  
(Optional accessory set must be  
purchased separately)  
Fits directly into the 7 cup work bowl and  
is perfect for smaller batches such as spices,  
garlic cloves, etc.  
The Spindle holds the Processing Blade, the  
adjustable slicing disc as well as reversible  
discs. Ensure that the Processing Blade clicks  
into place over the Processing Blade Lock. To  
remove, simply depress the Processing Blade  
Locks on either side of the Spindle while  
grasping the Processing Blade by the plastic  
center and lifting up.  
Processing Blade Lock  
Optional Accessory  
Variable Slicing Blade  
Reversible Shredding Disc – Fine and Coarse  
Ideal control, the reversible stainless steel  
shredding blades allow for the choice of fine  
or coarse results.  
The variable stainless steel slicing blade  
allows foods to be sliced to a variety of  
thicknesses, from 0mm – 7mm. You can adjust  
the thickness by turning the outer center  
Spindle of the blade shaft.  
blade adjustment  
Reversible Grating and Shaving Disc  
Unique to processing is the shaving blade.  
It creates thin flakes, great for parmesan and  
sweet potato crisps. The other side will achieve  
finely grated results, ideal for hard cheeses  
and chocolate.  
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Before Your First Use  
Assembling Your Attachments  
Prior to using your Food Processor, wash all parts as outlined in the  
section “Care and Cleaning.”  
Warning: Use caution, as blades are  
figure 4  
extremely sharp. Always handle all blades by  
their central plastic section. Never grasp the  
cutting blade itself.  
Assembling Your  
Food Processor  
Note: All attachments must be firmly attached  
to the Spindle. Always adjust the attachments  
until you are sure that they are correctly fitted.  
Before you assemble the food processor,  
ensure that the power cord is unplugged.  
figure 1  
figure 2  
figure 3  
Placing the Spindle  
1
Place the motor base facing you on a dry,  
level surface.  
1
Fit the Spindle onto the drive shaft,  
see figure 4.  
figure 5  
2
Place the processing bowl onto the motor  
base, the bowl will only sit correctly on the  
base when the handle is at the 3 o’clock  
position, see figure 1.  
Processing Blade  
1
Fit the processor bowl and Spindle as  
detailed previously in figures 1, 2 & 4.  
3
Rotate the handle clockwise to lock, as  
indicated by the graphics on the left side  
of the motor base. The bowl handle should  
be at the 6 o’clock position, see figure 2.  
2
3
Remove the processing blade from the  
storage drawer.  
Fit the processing blade over the Spindle  
and press down on the plastic center until  
the blade clicks into place. It may be  
necessary to turn the blade slightly left or  
right in order to fit the blade properly  
onto the shaft. See figure 5.  
4
Position the lid onto the processing bowl.  
You will notice an arrow on the lid in front  
of the feed tube. When placing the lid onto  
the bowl this arrow needs to align with the  
arrow on the handle of the bowl. To lock,  
turn the lid clockwise, as indicated by the  
graphics on the top of the handle, until it  
snaps into place. See figure 3.  
4
5
Place ingredients into the processing bowl.  
Fit the processing cover to the processing  
bowl (see figure 3), and place the food  
pusher in the feed tube.  
6
7
8
Plug the power cord into a 120V AC  
power outlet.  
Start processing using the On/Off or  
Pulse buttons.  
When processing is complete, remove the  
Spindle and blade from the processing  
bowl before removing the processed food.  
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Assembling Your Attachments  
Using Your Mini Bowl  
continued  
(Optional Accessory - Sold Separately)  
Reversible Grating, Shaving  
and Shredding Blades  
figure 6  
1
Fit the processor bowl and Spindle as detailed previously,  
in figures 1, 2 and 4.  
1
Fit the processor bowl and Spindle as  
detailed previously, in figures 1, 2 and 4.  
2
3
Place the Mini Bowl over the Spindle of the Food Processor  
Place the Mini Processing blade over the center shaft of the Mini  
Processing bowl.  
2
Select the ‘Reversible’ disc of your choice  
- Shredding (fine or coarse), Grating or  
Shaving, and fit over the Spindle. See  
figure 6.  
4
Fit the processing cover to the processing bowl as previously shown  
in figure 3 and place the food pusher in the feed tube.  
Warning: Use caution as the blades are sharp.  
5
6
7
Plug the power cord into a 120V AC power outlet.  
Start processing using the On/Off or Pulse buttons.  
figure 7  
4
Fit the processing cover to the processing  
bowl as previously shown in figure 3 and  
place the food pusher in the feed tube.  
When processing is complete, remove the Mini Processing blade  
from the mini bowl before removing the processed food.  
5
6
7
Plug the power cord into a 120V AC  
power outlet.  
Note: You can store your ingredients in the Mini Bowl by placing the Mini  
Bowl lid over the bowl and pressing the center of the lid until it snaps  
into place. The lid of the mini bowl will not snap into place unless the  
mini blade has been removed.  
Start processing using the On/Off or  
Pulse buttons.  
When processing is complete, remove the  
disc and Spindle from the processing bowl  
before removing the processed food.  
Using Your Food Processor  
Important: If the processing bowl and cover are not correctly  
assembled, the Food Processor will not function.  
Variable Slicing Blade  
1
Fit the processor bowl and Spindle as detailed previously in figures  
1
Plug the power cord into a 120V AC power.  
1, 2 and 4.  
2
Using the On/Off button on the control panel, press once to start  
processing. The Pulse function remains on as long as the Pulse  
button is pressed down. Further ingredients can also be added while  
processing by pouring through the feed tube once the food pusher  
has been removed.  
2
Fit the slicing disc over the Spindle, see figure 7.  
Warning: Use caution as the blades are sharp.  
3
The Slicing blade will adjust from 0 - 7mm in thickness. To adjust  
the Slicing Blade, hold the blade by grasping the finger hole and  
turn the center Spindle to the desired thickness. See figure 2.  
3
After you have completed processing, press the On/Off button to  
stop processing.  
4
Fit the processing cover to the processing bowl as previously shown  
in figure 3 and place the food pusher in the feed tube.  
Note: For maximum control load the feed tube first before turning on  
your food processor. Always use the food pusher for more evenly  
processed foods and never use your fingers.  
5
6
Plug the power cord into 120V AC power outlet.  
Start processing using the On/Off or Pulse buttons.  
Important: The Food Processor is fitted with a safety thermal cut-out  
device and will shut off in the event of overload. If this occurs, press the  
Off button to turn the power off and unplug the food processor from  
the wall outlet. Wait 15 minutes and then restart.  
When processing is complete, remove the disc and Spindle from the  
processing bowl before removing the processed food.  
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Storing Your Food Processor  
Storing Your Food Processor  
continued  
The Wolfgang Puck Food Processor was  
designed so that all attachments can be stored  
within the unit itself.  
Processing Bowl storage  
figure 8  
1
Fit the Processor Bowl and Spindle as detailed previously,  
in figures 1, 2 and 4.  
Storage Drawer  
2
Place the Variable Slicing blade over the Spindle, see figure 7,  
and then fit the processing cover to the processing bowl as  
previously shown in figure 3.  
The Processing Blade, Reversible Shredding  
Disc, Reversible Grating and Shaving Disc and  
Spatula are all stored in the storage drawer.  
(The Spindle and Variable Slicing Disc are  
stored in the Processing Bowl. See next page.)  
3
Place the food pusher in the feed tube.  
Cord storage  
1
Remove the storage drawer from the base  
of the food processor.  
figure 9  
The power cord can be stored by pushing it into the back of the  
motor base.  
2
Place the elevated end of the Processing  
Blade toward the front of the storage  
drawer as indicated in figure 8, and  
press down.  
3
4
5
6
Place one of the Reversible Discs in  
storage drawer as indicated in figure 9.  
Lie spatula on top of Reversible Disc in the  
storage drawer as indicated in figure 10.  
figure 10  
Place the remaining Reversible Disc in  
storage drawer as indicated in figure 11.  
Your food processor drawer is now  
properly assembled, as shown in figure 12.  
figure 11  
figure 12  
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Helpful Hints  
Helpful Hints  
continued  
For consistent results, you should try to process pieces of food that are  
approximately equal in size. When you break, cut or tear food into  
uniform pieces before you begin processing, the finished results will be  
more uniform. More consistent processing results are achieved if the  
container is not overloaded.  
Warning: Never use fingers to push food down the feed tube. Always  
use the food pusher.  
• For best results when slicing, the Feed Tube should always be packed  
firmly to allow each piece of food to support the others. There will  
always be a small portion of food left unprocessed between the food  
pusher and the blade. When using the Variable Slicing Disc, excessive  
force will cause food to be sliced unevenly. Only slight pressure is  
needed from the food pusher when using this attachment.  
• Pre-cut meat into cubes approximately 1” square. It is best to  
process very cold meat (not frozen). Always use the Pulse button in  
2 second increments.  
• When processing vegetables such as onions, peel and quarter or cut  
large vegetables into eighths.  
• For best results when shredding and grating remember that softer  
foods such as cheese (cheddar, mozzarella or swiss) should be well  
chilled (not frozen) before processing. Harder foods such as Parmesan  
or Romano cheese should be at room temperature before processing.  
Never attempt to shred or grate cheese that cannot be pierced with a  
fork or a knife tip.  
• When processing herbs or garlic cloves, best results are achieved when  
using the Mini Bowl. Herbs must be dry prior to processing.  
The quantities that can be processed within the Processing Bowl will  
vary with the density of the mixture.  
When various recipes require dry ingredients such as flour, add them  
directly into the Processing Bowl before processing. There is no need  
to sift ingredients when using your food processor. Liquid ingredients  
may be added while the processor is operating by pouring through the  
Feed Tube in the processor cover.  
figure 14  
figure 13  
When processing sauces or semi-liquid ingredients, stop the food  
processor and scrape down the container sides with the spatula  
provided.  
• When slicing, shredding and grating, cut all ingredients to a size that  
fits comfortably into the Feed Tube. Pack the feed tube and, while  
holding food steady and upright with the food pusher, press down  
evenly until all ingredients are sliced or shredded. Do not use excessive  
force or you may damage the food processor.  
• The most important factor for successful slicing and shredding is the  
way in which the food is packed into the feed tube. To prepare shorter  
slices, pack the food items vertically in the feed tube, see figure 13. To  
prepare longer slices, pack food items horizontally in the feed tube,  
see figure 14.  
• For best results, please follow the dough recipes and pasta recipes  
exactly to create the best consistency and results.  
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Disassembly of Your  
Care and Cleaning  
Food Processor.  
figure 15  
Warning: Always wait for the processing blade  
to stop moving completely before removing the  
cover. Blades are extremely sharp. Never  
contact cutting surfaces of blades, always use  
plastic center of blades and discs.  
Ensure that your food processor is unplugged from the electrical outlet  
before cleaning.  
Wipe the base and cord with a warm soapy cloth and wipe clean with a  
damp cloth. Dry thoroughly. Do not use any abrasive cleaners or  
scouring pads on the housing as this will damage the finish. Wash the  
processing bowl, cover and all attachments (except motor base) in warm  
water using a mild detergent (or see dishwasher instructions below).  
Dry each part thoroughly before use.  
1
Remove the Processing Bowl cover by  
turning counter-clockwise and lifting  
straight up.  
Only grasp under lip  
2
If using the Processing Blade, remove the  
Spindle with Processing Blade attached.  
Hold the Processing Blade by the plastic  
center only. With your other hand, depress  
the Processing Blade Locks inward while  
lifting up on the plastic center of the  
Processing Blade. See figure 16.  
Warning: Care must be taken when handling the metal blades as these  
items are extremely sharp.  
figure 16  
Dishwasher Use  
All plastic components deteriorate through the prolonged use of a  
dishwasher for cleaning. However all parts of your Food Processor are  
tolerant to dishwasher use, (excluding the processor body). If using the  
dishwasher place parts only on the top rack of your dishwasher.  
3
If using one of the Processing Discs, remove  
first by grasping the center plastic section  
of the Disc (see figure 17). Lift straight up to  
remove, then remove center shaft.  
Once your food processor and accessories have been cleaned and dried  
thoroughly, store your food processor as outlined in the section “Storing  
your Food Processor.”  
Push in Processing Blade  
Locks on both sides of Spindle  
4
To remove the Work Bowl, grasp the handle  
and turn counter-clockwise to the 3 o’clock  
position and lift straight up.  
figure 17  
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Troubleshooting  
Problem  
Cause  
Solution  
Food Processor does not turn on  
Workbowl and/or lid are not  
properly assembled onto base  
Ensure that both the workbowl and the lid are locked into place on  
the motor base. Your food processor is designed with a safety interlock  
that prevents the motor from running unless the lid and bowl are  
properly assembled. See the Assembling Your Food Processor section  
of this manual.  
Unit is not plugged in, or circuit  
breaker is tripped  
Ensure that your processor is plugged into a proper 120 VAC outlet. If  
your unit still does not turn on, check the circuit breaker or fuse for the  
outlet you are using and ensure that it is closed.  
Ensure that you have not overloaded your food processor or that you  
are using the correct ratio of ingredients according to this manual.  
Should your motor become overheated, it is designed to turn itself off  
to protect itself from permanent damage. Press the OFF button to turn  
the power off and unplug the food processor from the wall outlet. Wait  
15 minutes and then restart.  
Motor turns off while processing  
Motor has overheated  
Slicing blade does not provide  
even slices  
Too much force is being applied on  
the slicing blade  
A steady gentle pressure is all that is required to process ingredients  
using the slicing blade.  
Food processor liquifies ingredients Too much processing time  
For precision processing, use the Pulse button to desired consistency.  
Do not pulse the processor using the On/Off button.  
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Potato Latkes  
Serves 12  
The ever-popular potato pancakes of the Jewish kitchen make a  
wonderful appetizer, side dish, or even a vegetarian main course.  
INGREDIENTS  
8 medium baking potatoes, peeled  
1 medium onion, peeled  
Lemon juice  
1 cup all-purpose flour  
1 cup milk  
1 egg  
1 tablespoon baking powder  
2 tablespoons unsalted butter, melted  
Peanut oil  
Freshly grated nutmeg  
Salt and pepper to taste  
Watercress, for garnish  
Caviar, for garnish (optional)  
Applesauce, for garnish (optional)  
Crème fraiche or sour cream, for garnish  
Appetizers,  
Salads and  
Entreés  
METHOD  
1
With the shredding blade large side up in your food processor shred  
the potatoes and onions and transfer into a large mixing bowl. Toss  
them with a squeeze of lemon juice. A handful at a time, squeeze out  
as much liquid as possible from the shreds.  
2
3
In another mixing bowl, stir together the flour, milk, egg, baking  
powder, and nutmeg. Stir this batter into the potatoes and then stir  
in the melted butter.  
Heat a large, heavy skillet over medium-high heat. Add an even film  
of peanut oil about 1/4 inch deep and, when it is hot, form pancakes  
about 1 heaping tablespoonful large, spreading out and smoothing  
the top surface with the back of the spoon. When the undersides are  
golden brown, about 3 minutes, use a metal spatula to flip the  
pancakes over and cook until their other sides are browned.  
4
Serve the pancakes as a side dish or appetizer, garnished with  
watercress. If serving as an appetizer, also accompany the pancakes  
with your choice of caviar or applesauce, along with some crème  
fraiche or sour cream.  
Recipe courtesy Wolfgang Puck  
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Spinach Artichoke Dip  
Black and Green Tapenade  
with Goat Cheese Crostini  
Makes about 2 cups, 4 - 6 servings  
Makes 1 heaping cup  
Who said dip has to be a trip back to the fifties and a bunch of canned  
ingredients blended with cream cheese? Creamy mascarpone, goat  
cheese and Parmesan combine with artichokes and spinach to make  
this fabulous party dip. All it needs is hot, crusty French bread as an  
accompaniment to make a great summer appetizer or hors d’oeuvre.  
Crostini are thin versions of the classic Italian Bruschetta. Tapenade is  
the great olive spread of Provence. It's a perfect combination.  
INGREDIENTS  
For the Tapenade  
1 cup Niçoise olives, pitted  
INGREDIENTS  
3 bunches spinach, washed,  
2 tablespoons roasted garlic  
1 cup small green French olives (Picholine), pitted  
1/4 cup Oven-Dried Tomatoes (see separate recipe opposite page),  
drained  
1 tablespoon capers  
1 garlic clove  
stems removed  
1 tablespoon lemon juice  
1 teaspoon salt  
frozen artichoke hearts, thawed  
1/4 teaspoon black pepper  
1 10 - ounce package  
1 cup mayonnaise  
Topping  
1/3 cup mascarpone cheese  
1/3 cup crème fraiche  
1/4 cup freshly grated  
Parmesan cheese  
1 anchovy fillet  
1/4 cup freshly grated Parmesan cheese  
2 tablespoons breadcrumbs  
1/4 teaspoon paprika  
1/2 tablespoon chopped fresh basil leaves  
1/2 tablespoon chopped fresh thyme leaves  
1/2 tablespoon chopped fresh flat-leaf parsley leaves  
1/4 tablespoon chopped fresh oregano leaves  
1/4 cup extra-virgin olive oil  
2 tablespoons goat cheese  
METHOD  
For the Crostini  
1 loaf crusty French bread, cut into slices on a bias  
Goat cheese  
1
In large metal sieve, blanch one bunch of spinach for about 1 minute  
in large pot of boiling water. Transfer in sieve to bowl of iced water  
and leave for 30 seconds. Remove sieve from water and with the  
back of a large metal spoon drain out excess water. Set aside.  
Repeat with remaining bunches of spinach.  
METHOD  
1
In your food processor fitted with the Processing Blade, combine  
all the ingredients for the tapenade except the olive oil. Using the  
pulse button, process until coarsely chopped and well blended.  
Continue to process, slowly adding the olive oil. Refrigerate in a  
covered container. Use as needed for up to 1 month.  
2
3
4
5
Place artichokes in bowl of your food processor fitted with the  
Processing Blade. Process for about 5 to 7 seconds or until very  
coarsely chopped. Pre-heat oven to 375 degrees F.  
Add mayonnaise, mascarpone cheese, crème fraiche, Parmesan,  
goat cheese, roasted garlic, lemon juice, salt and pepper. Process for  
another 5 seconds or until combined.  
2
3
Preheat oven to 400 degrees F.  
Place bread slices on a cookie sheet and bake for 5 minutes, or until  
lightly toasted.  
Add blanched spinach and pulse a few times or until well blended.  
The dip should still have some texture and not be completely  
smooth. Spoon into a shallow ovenproof dish.  
4
Spread crostini toast with a thin layer of goat cheese, and then add  
tapenade. Serve immediately.  
In small bowl combine all ingredients for topping and sprinkle over  
spinach dip. Bake in a 350 degrees F oven for about 15 to 20  
minutes or until heated through and top is golden brown. Serve hot  
surrounded by slices of crispy French bread or crackers.  
Recipe courtesy Wolfgang Puck  
Recipe courtesy Wolfgang Puck  
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Wolfgang’s Vegetable  
Spring Rolls  
Wolfgang’s Vegetable  
Spring Rolls  
continued  
Makes 20 to 24 rolls  
3. To make the spring rolls, place about 1/4 cup of prepared filling per  
wonton wrapper. Place filling as per directions alongside. Roll the  
wrapper, tuck ends in, and complete as if wrapping a parcel. Seal  
edges with the egg wash. Repeat the process until all filling is used.  
Forget about the greasy, tasteless spring rolls you once tasted from  
the take out restaurant. These are wonderful, crisp, fresh-tasting  
morsels that look a lot more complicated to make than they really  
are. I find them a lot of fun to put together and people are often  
amazed that you are able to master an alien cuisine!  
4. In a heavy deep saucepan, heat oil to 350 degrees F. and deep fry  
spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain  
on paper towels.  
INGREDIENTS  
5. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese  
Filling  
Aromatics  
Mustard Sauce. Serve immediately.  
1/2 cup onions, julienned  
1 medium carrot, julienned  
4 ounces shiitake mushrooms,  
stems discarded,  
2 tablespoons fresh ginger, chopped  
1 tablespoon garlic, chopped  
2 tablespoons green onions, chopped  
Pinch of red pepper flakes  
1/2 cup peanut oil  
Recipe courtesy Wolfgang Puck  
sliced into julienne  
1 1/2 cups red bell pepper, julienned  
2 cups green cabbage, julienned  
3 tablespoons peanut oil,  
for stir-frying  
Pinch of salt  
Pinch of freshly ground black pepper  
Pinch of sugar  
Salt and freshly ground  
black pepper  
METHOD  
4 ounces glass noodles,  
soaked in water for 10 minutes,  
chopped into smaller strands  
1/4 cup mushroom soy sauce  
2 tablespoons chili paste  
1 tablespoon Asian sesame oil  
1/2 cup cilantro, chopped  
To form spring rolls  
1 package wonton wrappers  
1 egg with 1 tablespoon each of  
water and cornstarch, beaten  
together for eggwash  
Peanut oil, for deep-frying  
Hot Chinese Mustard Sauce  
(see separate recipe in Sauces & Dressings section.)  
1
Prepare the aromatic mixture: In your food processor fitted with the  
Processing Blade, combine the ginger, garlic, green onions and red  
pepper flakes. Turn on machine, slowly add oil and process mixture  
to a puree. Cook mixture in a small saucepan over medium heat for 1  
to 2 minutes. Season with salt, pepper and sugar. Set aside.  
2. Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in  
peanut oil for 30 seconds, then add remaining vegetables and cook  
for 1 minute. Season with salt and pepper. Drain and transfer to a  
mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame  
oil, and cilantro. Add aromatics mixture. Season with salt and pepper.  
Set aside to cool completely. When ready to form the spring rolls,  
squeeze out all the excess liquid.  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 29  
Oven-Dried Tomatoes  
Panko-Crusted Scallops with  
Cilantro-Mint Vinaigrette  
Makes 1 1/4 cups  
Makes 4 servings  
INGREDIENTS  
For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings  
About 12 medium Roma tomatoes (2 pounds)  
3/4 cup extra virgin olive oil, plus additional as needed  
1 teaspoon minced fresh thyme leaves  
6 garlic cloves, crushed  
1/2 teaspoon kosher salt  
1/4 teaspoon freshly ground black pepper  
1/2 teaspoon sugar  
INGREDIENTS  
For the scallops  
1 pound fresh sea scallops, cut in half lengthwise if very large  
Kosher salt and freshly ground white pepper  
2 large eggs, beaten  
1/4 cup milk  
1/2 cup all-purpose flour  
1 cup panko  
Peanut oil or vegetable oil for deep-frying  
Bottled hoisin sauce for serving  
METHOD  
1
Preheat the oven to 250 degrees F.  
2
In pot of boiling water, blanch tomatoes. Drain and refresh in ice  
water. Drain, peel, core, cut into quarters and remove seeds.  
METHOD  
1
In an automatic deep fryer or a deep, heavy frying pan, preheat  
several inches of oil to a temperature of 350°F. (If you don't have an  
automatic deep fryer, check the temperature by clipping a deep-  
frying thermometer to the side of the pan.) Meanwhile, pat the  
scallops dry with paper towels and season them with a little salt  
and pepper. In a bowl beat together the eggs and milk. Place the  
scallops on one plate, the flour on another plate, and the panko  
on a third plate.  
3
Line a baking tray with parchment paper and arrange the tomato  
quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil.  
Sprinkle with thyme and garlic. In a small bowl, combine salt,  
pepper and sugar and sprinkle evenly over the tomatoes.  
4
Bake until tomatoes begin to shrivel, about 1 hour. When the  
tomatoes are cool enough to handle, transfer to a container. Pour  
remaining 1/2 cup of olive oil over and cover the container.  
Refrigerate and use as needed.  
2
3
Dredge a scallop in the flour, turning it to coat all sides and then  
flaking off excess flour. Dip it in the beaten egg, letting the excess  
egg drip back into the bowl. Dip the scallop into the panko,  
pressing lightly to help the crumbs adhere on all sides. Gently shake  
off any excess crumbs. Place the scallop back on its plate and  
repeat with the remaining scallops.  
Recipe courtesy Wolfgang Puck  
When all the scallops are coated and the oil has reached 350°F,  
place about 6 scallops in the oil and fry until golden brown, about 2  
minutes; flip them over if necessary. Lift them out with the fryer's  
strainer basket, or remove with a wire skimmer if using a frying pan,  
and let the excess oil drain off; then transfer to paper towels and  
immediately sprinkle lightly with salt. Repeat with the remaining  
scallops. Serve hot, with the vinaigrette or hoisin sauce.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 31  
Savory Crepes  
Homemade Potato Chips  
Serves: 4-6  
Makes 12 - 16 servings  
INGREDIENTS  
INGREDIENTS  
3/4 cup all purpose flour  
1/4 teaspoon salt  
1 teaspoon sugar  
4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean  
Peanut oil for deep frying  
Kosher salt  
3 large eggs  
3 tablespoons unsalted butter, melted  
1 1/2 cups milk  
Seasoning possibilities  
Salt mixed with cayenne  
Freshly grated Parmesan  
Salt mixed with chopped fresh thyme or rosemary  
Thinly sliced or slivered truffles  
METHOD  
1
Put the flour, salt, and sugar in the bowl of a food processor fitted  
with the Processing Blade and turn the processor on. With the  
machine running, add the eggs, 2 tablespoons of the melted butter,  
and the milk through the feed tube. Process for 1 minute. Transfer to  
a bowl, cover with plastic, and allow to sit at room temperature for 1  
hour, or refrigerate overnight.  
METHOD  
1
If the potatoes have thick, gnarly skins, as older potatoes do, peel  
them. Otherwise, just scrub. Using the adjustable slicing blade set at  
2mm in your food processor slice the potatoes crosswise into very  
thin slices and put them in a bowl of cold water. Do not use excess  
force with the food pusher as this will result in uneven slices. Leave  
them to soak for about 10 minutes, then drain and very carefully pat  
the slices completely dry with separate layers of paper towels.  
2
Heat an 8-inch crêpe pan or omelet pan over medium-high heat until  
it feels hot when you hold your hand above it. Brush lightly with  
some of the remaining melted butter. Ladle in about 3 tablespoons  
of batter and tilt or swirl the pan to spread the batter evenly. Cook  
until the crêpe's surface is covered with bubbles and the edges can  
be easily lifted away from the pan so that you can see if the  
underside is golden. When the underside is golden, after about 2  
minutes, flip the crepe, using a thin spatula or, very carefully, your  
fingertips. Cook the other side for 30 seconds and transfer to a  
plate. Repeat with the remaining batter, stacking the crêpes as you  
go along. The recipe yields about fifteen 6-inch crêpes or ten to  
twelve 8-inch crêpes.  
2
3
Put several inches of oil in an automatic deep fryer or a deep, heavy  
pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.  
In batches, deep-fry the potato slices, turning them with a wire  
strainer if necessary to cook them evenly until they turn light golden  
brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes  
with a deep-fry skimmer and spread them onto paper towels to  
drain. Sprinkle right away with salt and your choice of seasonings.  
Bring the oil back up to 350°F before adding the next batch.  
Arrange the chips attractively in one or more napkin-lined baskets  
and serve.  
3
If you aren't using the crêpes right away, stack them between  
pieces of parchment or wax paper, wrap them in foil, and refrigerate  
or freeze.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 33  
Barbecue Chicken Quesadillas  
Barbecue Chicken Quesadillas  
continued  
2
Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the  
tomatoes until blackened all over. Transfer to a bowl and add the  
chipotles. Cover and allow to cool for 15 minutes. Add the lime juice,  
basil, and garlic and marinate for 10 minutes. Transfer to your food  
processor fitted with the Processing Blade and pulse until chunky.  
Transfer to a nonreactive bowl and add the vinegar, sugar, salt and  
pepper. Slowly whisk in 1 cup of olive oil. Cover with plastic wrap  
and reserve in the refrigerator.  
Serves 4 to 6  
Mexico's version of the familiar grilled cheese sandwich gains  
incredible flexibility from the tortilla that encloses it. For this version, I  
marinate chicken breasts with Latin American seasonings, cook them,  
and toss the chunks of meat with barbecue sauce before enclosing it  
with cheese inside flour tortillas and pan-frying them until crispy and  
golden. Tangy Mexican-style sour cream and roasted tomato-and-  
chili salsa make flavorful finishing touches. You'll find a similar version  
of this great recipe, minus the barbecue sauce, in my cookbook  
Live, Love, Eat!  
3
To start the Quesadillas: In a mixing bowl, stir together the peanut  
oil, ginger, garlic, cilantro, green onion, and red pepper. Add the  
chicken breasts, turn to coat them well, cover with plastic wrap, and  
marinate in the refrigerator overnight.  
INGREDIENTS  
4
5
The next day, preheat the oven to 350°F. Remove the chicken from  
the marinade and season all over with salt and pepper.  
Mexican Cream  
1 lime, juiced  
1 1/2 cups sour cream  
Salt  
Fire-Roasted Tomato Salsa  
5 Roma tomatoes  
2 dried chipotle chiles,  
reconstituted in warm water to  
cover until soft, then drained  
1/2 cup fresh lime juice  
1/2 cup chopped basil leaves  
1/4 cup minced garlic  
1/4 cup balsamic vinegar  
2 teaspoons sugar  
Heat a large ovenproof sauté pan over medium-high heat. When the  
pan is hot, add enough peanut oil to coat the bottom. Add the  
chicken and sear on both sides until golden, about 3 minutes per  
side. Transfer the pan to the oven and roast until cooked through, 10  
to 15 minutes more. Remove the pan from the oven, leave the chicken  
to cool slightly, and then cut it into 1/2-inch dice and put the dice in  
a mixing bowl.  
Freshly ground black pepper  
Quesadillas  
1/4 cup peanut oil  
1 tablespoon minced ginger  
1 tablespoon minced garlic  
1 tablespoon chopped cilantro leaves  
1 tablespoon chopped green onion  
1 teaspoon crushed red pepper  
1 pound boneless, skinless  
chicken breasts  
Salt  
Pepper  
Peanut oil  
1 red onion, sliced  
1/4 to 1/2 cup barbecue sauce  
8 (8-inch) flour tortillas  
1 cup shredded fontina cheese  
1 cup shredded mozzarella cheese  
3 tablespoons butter  
6
7
Preheat a grill or grill pan. Drizzle the onion slices with oil and place  
them on the grill. Cook until the onions are tender and golden  
brown, about 4 minutes per side. Remove from the grill.  
2 teaspoons salt  
1/2 teaspoon freshly cracked  
black pepper  
Add enough of the barbecue sauce to the mixing bowl to coat the  
chicken to your taste. Place 4 tortillas on a flat work surface. In a  
separate bowl, toss together the fontina and mozzarella cheeses.  
Evenly distribute about half of the cheese mixture among the 4  
tortillas. Then, evenly spread all of the chicken and the onions on top  
of the cheese and top them with the remaining cheese and the 4  
remaining tortillas.  
1 cup olive oil  
8
9
Heat a large sauté pan or skillet over medium-high heat. Add 1 table-  
spoon of the butter and cook until it is foamy. Carefully transfer 1  
quesadilla to the pan and cook, pressing down with a spatula to seal  
the tortillas together as the cheese melts, until golden brown on  
both sides, about 3 minutes per side, turning the quesadilla very  
carefully. Repeat with the remaining quesadillas, adding more butter  
to the pan as necessary.  
METHOD  
1
Make the Mexican Cream: In a nonreactive bowl, stir together all of the  
ingredients, seasoning to taste with salt and pepper. Cover with plastic  
wrap and refrigerate until needed.  
With a sharp knife, cut each quesadilla into 6 wedges, transferring  
them to a serving plate. Top each serving with Mexican Cream and  
Salsa, or pass them for guests to add to taste.  
Recipe courtesy Wolfgang Puck  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 35  
Potato Pancakes with  
Smoked Sturgeon  
Gouda Cheese Fondue  
Serves 4  
In this version of the classic recipe, Dutch-style Gouda cheese  
replaces the traditional Swiss varieties. I like to serve a variety of  
items for dipping: bite-sized pieces of vegetables and cooked and  
cured meats, along with the usual good-quality crusty bread such as  
a French baguette. For more great recipes featuring cheese, see my  
books Live, Love, Eat! and Pizza, Pasta, & More!  
Makes 4 servings, 12 to 14 latkes  
INGREDIENTS  
1 pound russet baking potatoes,  
1 small onion, peeled  
1 egg, beaten  
2 tablespoons all-purpose flour  
1/2 teaspoon baking powder  
3/4 teaspoon kosher salt  
1/4 teaspoon freshly ground  
black pepper  
Cooking oil, such as canola,  
peanut, or safflower  
1/2 cup crème fraiche or sour cream  
1 teaspoon minced fresh dill  
Lemon juice  
1/2 pound smoked sturgeon,  
separated into large flakes, skin  
and bones removed (you may  
substitute smoked whitefish, trout,  
or smoked salmon)  
INGREDIENTS  
1 large clove garlic, sliced in half lengthwise  
1/2 cup white wine  
5 ounces fresh Gouda cheese, or mozzarella, shredded  
5 ounces aged Gouda cheese, shredded  
1 tablespoon cornstarch  
METHOD  
2 tablespoons Kirsch  
Freshly ground black pepper, to taste  
Freshly grated nutmeg, to taste  
1
Using the large holes of reversible shredding disc in your food  
processor shred the potatoes. Change to the grating disc and grate  
the onion.  
1 baguette loaf, cut into 2-inch cubes  
Assorted vegetables and cooked meats and salami,  
cut into bite-sized pieces  
2
Line a large bowl with a clean kitchen towel. Transfer the mixture to  
the towel-lined bowl, twist the towel around it and squeeze out as  
much liquid as you can (alternatively you can pick the mixture up by  
handfuls and squeeze dry). Transfer to another bowl. Add the egg,  
flour, baking powder, salt, and pepper. Stir with a fork until well  
blended.  
METHOD  
1
Rub the bottom of a medium saucepan with the sliced garlic. Put the  
pan over high heat and immediately add the wine, stirring and  
scraping with a wooden spoon to dissolve the garlic residue.  
3
Heat about 1/4 inch of oil in a large, heavy skillet or in an electric  
fryer set at 350°F until it ripples and feels quite hot when you  
hold your hand over it. With a metal tablespoon, carefully place a  
spoonful of the mixture into the hot oil. Press down on the mixture  
with an offset spatula to form an evenly thick pancake about  
3 inches in diameter. Add more spoonfuls, taking care not to  
overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3  
minutes per side, turning them over carefully with a slotted metal  
spatula. Transfer to a tray or platter lined with paper towels to drain.  
Continue with the remaining mixture. If not serving right away, allow  
to cool completely. When ready to serve, preheat the oven to 400°F.  
Place the potatoes on a baking sheet and heat in the oven until crisp,  
about 10 minutes.  
2
Shred the two cheeses using the large side of your shredding disc in  
your food processor. In a small bowl, toss together the two cheeses  
and the cornstarch. Reduce the heat to medium-low and add the  
cheese mixture.  
Stir continuously until the mixture is melted and smooth. Stir in the  
Kirsch and season with black pepper and nutmeg.  
3
Serve the fondue immediately, accompanied by the bread,  
vegetables, and meats, with long fondue forks for guests to spear  
bites of food and dip them into the sauce.  
Recipe courtesy Wolfgang Puck  
4
5
Meanwhile, in a small bowl, stir together the crème fraiche or sour  
cream and dill. Season to taste with lemon juice, salt, and pepper.  
To serve, transfer the hot potato pancakes to a platter. Spoon a small  
dollop of the crème fraiche mixture onto each pancake and top with  
flakes of sturgeon. Serve immediately.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 37  
Gazpacho with Avocado  
Garnish  
Gazpacho  
continued  
Serves 6 - 8  
Taste it and add salt and pepper to taste and a little more sugar, if  
necessary, to highlight the sweetness of the tomatoes. Cover with  
plastic wrap and refrigerate until well chilled, several hours more.  
INGREDIENTS  
For the gazpacho  
2 pounds sun-ripened tomatoes, cored and chopped  
2 celery stalks, chopped  
1 small red bell pepper, cored, seeded, and chopped  
1 large English cucumber, peeled, halved lengthwise,  
seeded, and chopped  
1 1/2 cups good-quality canned tomato juice or V-8  
1/2 cup vegetable broth or water  
1/2 cup extra-virgin olive oil  
3
Prepare the avocado garnish. In a small bowl, gently stir together the  
avocado, red onion, and lime juice. Season to taste with salt and  
pepper. Cover with plastic wrap and refrigerate.  
4
If serving in hollowed out beefsteak tomatoes, slice the tops off the  
beefsteak tomatoes. With a teaspoon or tablespoon, scoop out the  
seeds and the cores, taking care not to break through the tomatoes'  
bottoms or outer walls. Place the hollowed-out tomatoes upside  
down on a platter to drain and refrigerate them until ready to serve.  
1/4 cup sherry vinegar  
5
At serving time, place a beefsteak tomato bowl on each of eight  
serving plates. Ladle the gazpacho into each tomato (or into bowls),  
top with a generous tablespoonful of the avocado mixture, and  
garnish with a parsley sprig. Serve immediately.  
1/2 cup packed fresh flat-leaf parsley leaves  
1 to 2 tablespoons sugar (or to taste)  
2 tablespoons tomato paste  
1/2 teaspoon sweet paprika  
1/4 teaspoon cayenne  
2 to 3 teaspoons kosher salt (or to taste)  
1/2 teaspoon freshly ground black pepper  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
For the avocado garnish  
1 large, ripe but firm Hass avocado, peeled, pitted,  
and cut into 1/4-inch dice  
1/4 small red onion, peeled and cut into 1/4-inch dice  
1 tablespoon fresh lime juice  
Salt and freshly ground black pepper  
For serving (optional)  
6 to 8 beefsteak tomatoes  
8 sprigs flat-leaf parsley  
METHOD  
1
In a large, nonreactive bowl, stir together the tomatoes, celery stalks,  
red bell pepper, cucumber, tomato juice, vegetable broth or water,  
olive oil, sherry vinegar, parsley leaves, 1 tablespoon sugar, tomato  
paste, paprika, cayenne, 2 teaspoons salt, and black pepper. Cover  
with plastic wrap and refrigerate for 2 hours.  
2
In batches, transfer the chilled gazpacho mixture to your food  
processor fitted with the Processing Blade and pulse the machine  
until the soup is coarsely puréed. Transfer the batches, as ready, to  
another nonreactive bowl. Stir the mixture to blend the batches.  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 39  
Ricotta Pancakes  
Crookneck Squash Casserole  
Makes approximately 12 four - inch pancakes  
Serves 6 - 8  
INGREDIENTS  
INGREDIENTS  
2 cups ricotta cheese  
4 large eggs  
4 tablespoons unsalted butter, melted  
2 tablespoons sugar  
1 2 - inch piece of leek (white part only)  
6 medium crookneck squash, ends removed  
3 tablespoons butter  
1 teaspoon salt  
1/2 cups all-purpose flour  
1 teaspoon salt  
1 teaspoon baking powder  
1 teaspoon pepper  
4 oz piece Swiss, Fontina, or Kasseri Cheese  
Cracker Topping (see separate recipe in Dough & Crust section)  
METHOD  
METHOD  
1
Preheat griddle or large fry pan on medium heat.  
1
Preheat oven to 350 degrees.  
2
Fit food processor with the Processing Blade. Add ricotta, eggs,  
butter and sugar to food processing bowl. Process for 1 minute.  
2
Place the Adjustable Slicing Disc on Spindle in your food processor  
bowl (set the slicing blade at 4mm).  
3
4
5
Add flour, salt, and baking powder. Pulse several times; all you want  
to do is to incorporate ingredients. Don’t over mix.  
3
Gently push the leek and squash through feed tube.  
4
Heat a large sauce pan or stove top casserole over medium heat.  
Add the butter. Melt butter and add leeks, squash, salt and pepper.  
Toss a few times. Lower heat to low.  
Dab griddle with butter or non-stick spray. Pour approximately 3  
tablespoons of batter on griddle and spread it out to form pancake.  
Cook for 2-3 minutes, lift pancakes to make sure they are brown  
then flip. These pancakes do not emit little bubbles like traditional  
pancakes so you need to check for color. These are so light and  
delicious yet satisfying. Serve with fresh fruit and dust with  
powdered sugar.  
5
Remove Slicing Disc and replace with Shredding Disc (large side up).  
Gently press cheese through feed tube and shred.  
6
7
Grease an au gratin pan or casserole.  
Layer a layer of squash and leeks, top with half the cheese mixture.  
Layer more squash and leeks over cheese and sprinkle with  
remaining cheese. Top with cracker mixture.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
8
Bake for 30-35 minutes.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 41  
Italian Wedding Soup  
Curried Chicken Satay with  
Fresh Mint-Soy Vinaigrette  
8 servings  
Serves 8-12  
INGREDIENTS  
Meatballs  
INGREDIENTS  
1/2 cup heavy cream  
6 inch piece crusty French bread  
1 small onion  
1 large egg  
2 cloves garlic  
For the chicken satay:  
2 skinless, boneless chicken breast halves  
1 1/2 teaspoons curry powder  
1 teaspoon freshly ground black pepper  
1/2 teaspoon kosher salt  
1/2 teaspoon ground cumin  
1 teaspoon salt  
3 oz piece Parmesan cheese  
8 ounces lean beef chunks  
8 ounces lean pork chunks  
1/2 teaspoon freshly ground pepper  
2 tablespoons flat leaf parsley  
2 tablespoons peanut oil or vegetable oil  
For the mint-soy vinaigrette (see separate recipe in Sauces & Dressings)  
METHOD  
1
Soak two dozen 6-inch bamboo or wooden skewers in water for  
30 - 60 minutes. With a sharp knife, cut each chicken breast  
lengthwise into twelve long, thin strips. Thread 1 strip onto each of  
the skewers, weaving the skewer back and forth along the length of  
each chicken strip. Arrange them on a large platter or baking tray.  
Soup  
1 pound spinach leaves or escarole  
12 cups chicken stock  
2 large eggs  
Salt and pepper to taste  
2
3
To prepare the marinade, in a small bowl combine the curry powder,  
pepper, salt, and cumin. Spoon the oil over the chicken strips, turning  
to coat them evenly, and then evenly sprinkle the dry ingredients  
over them on both sides. Cover the platter or tray with plastic wrap  
and marinate in the refrigerator for 1 hour or longer.  
METHOD  
1
Chop the spinach leaves in the food processor fitted with the  
Processing Blade and set aside.  
2
3
Bring the chicken stock to a boil in a large stock pot.  
Preheat a hinged indoor grill or Panini maker, following the manufac-  
turer's instructions, or preheat a broiler, outdoor grill, or stovetop  
grill pan. Grill the skewers, in batches if necessary, until cooked  
through and nicely browned, about 2 minutes total on a hinged grill  
or panini maker, or 2 minutes per side in the broiler, a grill pan, or on  
an outdoor grill. If using an indoor grill, take care that the skewers  
don't prevent the grill or Panini maker from closing properly.  
Place the bread and heavy cream into the bowl of the food  
processor fitted with the Processing Blade. Pulse 2-3 times to  
combine. Add the onion, garlic, egg, pork, and lean beef into the  
processor and pulse 2-3 times.  
4
With the Processing Blade still attached, place the Grating disc over  
the Spindle and secure the lid. Turn the food processor on and grate  
the parmesan into meatball ingredients.  
4
Serve the skewers immediately, passing the vinaigrette for guests to  
drizzle over their skewers or to use as a dip.  
5
6
7
Remove Grating disc. Add parsley, salt, and pepper. Pulse 2 - 3 times  
to combine.  
Make 1 inch diameter meatballs. Drop meatballs into boiling stock.  
Add the chopped spinach to the soup. Cook for 8-10 minutes.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
Whisk the 2 eggs. Stirring the soup in a circular motion gradually  
drizzle the egg mixture to the moving broth to form thin egg  
strands. Taste for seasoning and serve with additional grated cheese.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 43  
Chicken Salad with Avocados  
and Mint-Soy Vinaigrette  
Serves: 4  
INGREDIENTS  
For the salad:  
2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pounds)  
1 medium onion, quartered  
1 garlic clove, crushed  
1 bay leaf  
1/4 teaspoon kosher salt  
1 romaine heart, or 1 romaine lettuce, outer leaves removed  
2 celery stalks, thinly sliced  
1 large or 2 small Hass avocados  
For the dressing see separate recipe in Sauces & Dressings  
METHOD  
1
Poach the chicken breasts. Place in a large, heavy saucepan and  
cover by about 1 inch with water. Add the onion, garlic, and bay leaf  
and bring to a simmer over medium-high heat. Add the salt and  
reduce the heat so that the water simmers gently. Cook, partially  
covered, for 20 to 25 minutes, or until the juice runs clear when the  
chicken is pierced with the tip of a sharp knife. Remove from the  
heat and, if time allows, let the chicken cool in the liquid.  
Pizzas  
2
3
Remove the chicken from the pot (strain the light broth and use for  
another purpose). When it is cool enough to handle, either shred the  
meat by hand, or pulse in your Food Processor with the Processing  
Blade attached to the desired consistency. Transfer to a bowl.  
Wash the lettuce, breaking the larger leaves in half across the  
middle. You will line the platter with these larger leaves. Cut the  
bottom halves of the leaves and the smaller leaves crosswise into  
1/2-inch-thick slices (chiffonade) and toss with the chicken. Add the  
celery and toss together.  
4
Cut half of the avocado or avocados into dice and add to the  
chicken. Cut the remaining avocado into thin slices.  
5
6
Pour the dressing over the chicken mixture. Toss well.  
Line a serving platter or individual plates with the leaves that did not  
go into the salad and top with the salad. Fan the remaining avocado  
slices out on the side for garnish. Serve cold or at room temperature.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 45  
Brunch Pizza with Scrambled  
Eggs and Smoked Salmon  
Calzone with Artichokes Hearts  
& Porcini Mushrooms  
Makes 4 calzones, 12 servings  
Makes 2 servings  
INGREDIENTS  
INGREDIENTS  
Pizza dough (see separate recipe in Dough & Crust section)  
2 tablespoons extra-virgin olive oil  
2 large artichoke hearts, very thinly sliced  
1 1/2 cups fresh porcini, sliced if large  
Salt and freshly ground pepper  
2 tablespoons chile oil  
1 cup grated Italian Fontina  
2 cups grated Mozzarella  
2 tablespoons chopped garlic, blanched  
3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish  
2 tablespoons unsalted butter, melted  
2 tablespoons freshly grated Parmesan  
6 ounces Pizza Dough (see separate recipe in Dough & Crust section)  
Chili Garlic Oil (see separate recipe in Sauces & Dressings section)  
4 large eggs  
1/4 cup grated mozzarella cheese  
1/4 cup grated Fontina cheese  
2 ounces smoked salmon,  
sliced very thin  
Chopped chives, for garnish  
2 tablespoons salmon roe, optional  
1/4 cup milk  
Kosher salt and freshly  
ground black pepper  
1 tablespoon olive oil  
1 tablespoon unsalted butter  
METHOD  
1
Place a pizza stone on the middle rack of the oven and preheat oven  
to 500 degrees F.  
METHOD  
2
On a lightly floured surface, stretch or roll out the dough to an 8-inch  
round. Place the dough on a pizza peel that has been dusted with  
flour or semolina (you can also place on a cookie sheet). Lightly  
brush the surface of the dough with the chili oil. Place on the pizza  
stone and bake until the bottom begins to turn golden brown, but the  
pizza is not cooked through, about 6 to 8 minutes. Remove from the  
oven and set aside.  
1
Divide the pizza dough into 4 equal pieces.  
2
3
Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.  
Place a large sauté pan over high heat. Add the olive oil and when it is  
hot, sauté the artichoke hearts and mushrooms. Season to taste with  
salt and pepper. Pour off any excess oil and let the vegetables cool.  
4
Roll or stretch the dough, 1/4 at a time, into 9-inch circles. Place the  
dough circles, one at a time, on a lightly floured wooden peel. Brush the  
circles to within 1-inch of the edge with chili oil. For each calzone, put  
1/4 of both cheeses on half of the dough, still leaving the 1-inch border.  
Top with 1/4 of the artichokes and mushrooms, the garlic and the  
thyme. Assemble the remaining calzones in the same way.  
3
In a medium bowl, whisk together the eggs, milk, salt, and pepper.  
Place a nonstick 10-inch skillet over medium-high heat. When the pan  
is hot add the olive oil and butter and cook until the butter is melted.  
Add the egg mixture and cook, stirring constantly, until the eggs are  
slightly set, but still fairly undercooked, about 4 minutes. The eggs  
will cook further in the oven so it is important not to overcook them.  
Remove from the heat and remove from the pan to stop the cooking.  
5
6
Moisten the edges of the circles with water. Fold the un-topped half of  
the dough, trapping as much air inside as possible, over the filling and  
press the edges together firmly to seal. With the backside of a fork,  
press the edges of the dough to crimp them.  
4
5
Spread the eggs on the pizza dough, leaving a 1/2-inch border around  
the edges. Scatter the mozzarella cheese and Fontina cheese evenly  
over the eggs. Return to the oven and cook just until the cheese melts  
and is bubbly, about 5 minutes.  
Slide the calzones onto the pizza stone and bake about 12 minutes, or  
until the crust is golden brown. Brush the calzones with melted butter  
and sprinkle them with Parmesan.  
Remove the pizza from the oven and transfer to a firm surface.  
Arrange the smoked salmon slices over the surface of the pizza,  
covering completely. Garnish with the chopped chives and  
salmon eggs.  
Recipe courtesy Wolfgang Puck  
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House;  
1st edition (November 7, 2000)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 47  
Caesar Chicken Pizza  
Caesar Chicken Pizza  
continued  
Makes 4 pizzas, 8 to 10 servings  
3
Make the Caesar Vinaigrette.  
4
Place a pizza stone on the middle rack of the oven and preheat the oven  
to 500°F.  
See recipe for Whole Wheat Pizza Dough in the Dough & Crust section of  
this manual  
5
On a lightly floured surface, stretch or roll out each of the balls of  
dough into an 8-inch circle. Brush each of the circles with the Chili  
Oil and start to layer, dividing the ingredients among the 4 pizzas.  
Start with the tomatoes, then the mozzarella and Fontina cheeses,  
the herbs, chicken, and Parmesan.  
Two favorite dishes - Caesar salad and pizza - become one in this  
popular recipe from my book Pizza, Pasta, & More! You can make it  
with regular pizza dough in place of the Whole Wheat Pizza Dough,  
if you like.  
INGREDIENTS  
6
7
Transfer the pizzas to the pizza stone and bake until the pizza crusts  
are nicely browned, 10 to 12 minutes.  
Sautéed Spicy Chicken  
1 1/4 pounds skinned and boned uncooked chicken, cut into cubes to make  
4 cups 1/2 cup extra-virgin olive oil, plus 1 tablespoon  
3 1/2 tablespoons fresh lime juice  
2 large jalapeño peppers, seeded and minced  
1 garlic clove, minced  
Toss the lettuce with the Caesar Vinaigrette and season lightly  
with salt and pepper. Remove the pizzas from the oven, arrange  
the lettuce on each of the pizzas, and top with some of the shaved  
Parmesan. Cut into slices and serve immediately.  
Pinch chopped fresh cilantro  
Kosher salt  
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House;  
1st edition (November 7, 2000)  
1/2 cup Caesar Vinaigrette (see separate recipe in Sauces & Dressings)  
2 tablespoons Chili Garlic Oil (see separate recipe in Sauces & Dressings)  
1/4 cup Oven Dried Tomatoes (see separate recipe in Sauces & Dressings)  
2 cups shredded Mozzarella cheese  
2 cups shredded Fontina cheese  
2 teaspoons chopped fresh thyme leaves  
2 teaspoons chopped fresh oregano leaves  
2 tablespoons freshly grated Parmesan cheese  
10 ounces romaine lettuce, cut into chiffonade strips  
Kosher salt  
Freshly ground black pepper  
1/2 ounce freshly shaved Parmesan  
METHOD  
1
Several hours ahead or the night before, prepare the Whole Wheat  
Pizza Dough.  
2
At least 1 1/2 hours before making the pizzas, start to prepare the  
Sautéed Spicy Chicken: Arrange the cubed chicken in a shallow  
medium bowl and toss with the 1/2 cup olive oil, the lime juice,  
jalapeños, garlic, and cilantro. Season with salt, cover with plastic  
wrap, and marinate in the refrigerator for 1 hour. Then, in a skillet or  
sauté pan large enough to hold the chicken comfortably in a single  
layer, heat the remaining 1 tablespoon of oil. With a slotted spoon,  
remove the chicken from the marinade. Sauté the chicken just long  
enough to brown the pieces on all sides. Do not overcook. Remove  
from the skillet with the slotted spoon and set aside.  
47  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 49  
Pizza with Caramelized Onions  
and Crispy Bacon  
Cameron’s Four Cheese Pizza  
When my son Cameron was younger, this was the only pizza he  
would eat. He told me just what he wanted on his pizza, and he’s  
eaten it the same way ever since.  
Serves 2 main course or 4 appetizer servings  
INGREDIENTS  
Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4.  
1 teaspoon olive oil  
INGREDIENTS  
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces  
1 small onion, peeled, thinly sliced  
2 tablespoons Mascarpone cheese  
1/4 cup Farmer's cheese  
Freshly grated nutmeg  
Freshly ground black pepper  
6 ounces Pizza Dough (see separate recipe in Dough & Crust section)  
1/2 cup grated Mozzarella  
2 tablespoons grated Parmesan  
2 tablespoons fresh thyme leaves  
12 ounces (1/2 recipe) Pizza Dough (see separate recipe in Dough & Crust section)  
2 tablespoons prepared Pesto (see separate recipe in Sauces & Dressings)  
2 tablespoons Oven-Dried Tomatoes, cut into thin slices  
(see separate recipe in Appetizers, Salads & Entreés)  
1 cup grated mozzarella cheese  
3/4 cup grated Fontina cheese (3 ounces)  
2 Roma tomatoes, ends trimmed and cut into 12 slices  
2 ounces goat cheese, crumbled  
1 teaspoon chopped fresh oregano leaves  
1 teaspoon chopped fresh thyme leaves  
2 tablespoons freshly grated Parmesan cheese  
6 to 8 large fresh basil leaves, cut into chiffonade  
METHOD  
1
Place a pizza stone on the middle rack of the oven and preheat the  
oven to 500 degrees F.  
METHOD  
2
In a medium size sauté pan, add olive oil and heat over medium heat.  
When the oil is hot, add the bacon and cook until the bacon is very  
crispy and all of the fat is rendered. Remove the bacon with a slotted  
spoon and drain on a paper towel-lined plate. Remove all but 2 table-  
spoons of the bacon fat from the pan and discard. Place the pan over  
high heat. Add the onions to the hot bacon fat and cook until the  
onions are well browned, about 8 to 10 minutes, stirring often. Remove  
to a paper towel lined plate and reserve.  
1
Place a pizza stone on the middle rack of the oven and preheat the oven  
to 500°F.  
2
On a lightly floured surface, stretch or roll out the dough into one 10-  
inch round or two 8-inch rounds. Transfer dough to wooden pizza  
paddle or lightly-floured cookie sheet. Brush lightly with Pesto and  
scatter the Oven-Dried Tomatoes evenly around the inner circle of the  
pizza.  
3
In a small bowl, combine the mascarpone and farmer's cheeses. Season  
with nutmeg and black pepper. Reserve.  
3
Sprinkle with the mozzarella and Fontina cheeses, arrange the slices of  
the Roma tomatoes, and then sprinkle with the goat cheese, oregano,  
thyme, and finally the Parmesan cheese. Slide pizza off paddle or  
cookie sheet onto hot pizza stone. Bake until the pizza crust is nicely  
browned, 10 to 12 minutes.  
4
On a lightly floured surface, stretch or roll the dough as thinly as  
possible into a 14 to 15-inch circle. Evenly spread the mascarpone  
mixture over the dough. Sprinkle with the mozzarella and Parmesan  
cheeses, bacon, thyme, and sautéed onion. Bake until the pizza crust is  
nicely browned, about 8 to 10 minutes.  
PREPARATION  
5
Remove pizza from the oven, transfer to a cutting board, cut into slices  
and serve immediately.  
When the pizza is removed from the oven, transfer to a cutting  
board and garnish with the chiffonade of basil leaves, cut into slices,  
and serve immediately.  
Recipe courtesy Wolfgang Puck  
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random  
House; 1st edition (November 7, 2000)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 51  
Hot Chinese Mustard Sauce  
Chinese mustard is fiery hot, so I moderate its power by creating a  
simple sauce which can be used in all sorts of ways. My favorite is  
with spring rolls. (See separate recipe in Appetizers, Salads &  
Entreés section)  
Makes 1 1/2 cups  
INGREDIENTS  
2 tablespoons Chinese dry mustard  
(or Colman’s English Mustard Powder)  
2 teaspoons water  
2 tablespoons rice wine vinegar  
1/4 cup pickled ginger liquid  
Juice of 1 lemon  
Pinch of turmeric  
1 tablespoon sugar  
1 tablespoon chili oil  
1 tablespoon Asian sesame oil  
1 cup peanut oil  
METHOD  
1
In your food processor with the Processing Blade attached, combine  
all the ingredients except the peanut oil. Pulse until well blended.  
Turn processor on and slowly add the peanut oil until emulsified. Set  
aside until needed. This can be prepared up to 1 week ahead.  
Sauces and Dressings  
Recipe courtesy Wolfgang Puck  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 53  
Caesar Vinaigrette  
Cilantro-Mint Vinaigrette  
Makes about 2 cups  
Used in Panko-Crusted Scallops recipe in Appetizer, Salads &  
Entrees section.  
INGREDIENTS  
Makes 4 servings  
1 egg  
3 tablespoons fresh lemon juice  
1 tablespoon minced garlic  
1/2 teaspoon Worcestershire sauce  
1/4 teaspoon red pepper flakes  
1 tablespoon Dijon mustard  
2 anchovy fillets, mashed  
Scant cup peanut oil  
1/3 cup extra-virgin olive oil  
1/4 cup freshly grated Parmesan  
Kosher salt  
INGREDIENTS  
1 egg yolk  
Juice of 2 limes  
1 1/2 tablespoons soy sauce  
1 medium garlic clove, chopped  
1 cup rice vinegar  
1/2 teaspoon Chinese chile sauce (optional)  
1 bunch cilantro leaves, picked and coarsely chopped (about 1/2 cup)  
6 sprigs mint leaves, picked  
1/2 teaspoon kosher salt  
Freshly ground black pepper  
Pinch of black pepper  
1 1/2 tablespoons packed brown sugar  
1 1/2 cups peanut oil  
2 teaspoons sesame oil  
METHOD  
1
Using a whole egg rather than just egg yolks results in a lighter  
Caesar dressing that comes together more easily.  
METHOD  
2
In your food processor fitted with the Processing Blade, add egg,  
lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard,  
and anchovies. Slowly pour in the oils to emulsify.. Stir in the cheese  
and season with salt and pepper.  
1
Chop cilantro leaves in Mini Bowl of your food processor and  
set aside.  
2
Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese  
chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and  
brown sugar in the large bowl of your food processor fitted with the  
Processing Blade. Process for about 2 minutes or until the mixture  
is smooth.  
3
Refrigerate in a covered container. When ready to use, whisk or  
shake the container.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
3
With the machine running, slowly drizzle in the oils and process until  
the mixture is thick. Refrigerate until ready to use.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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Asian Vinaigrette  
Thousand Island Dressing  
Makes 1/2 cup  
Makes approx. 2 cups  
This simple dressing gives a light yet rich Asian flavor to salad  
greens. You'll find rice wine vinegar and toasted sesame oil in the  
Asian foods section of well-stocked markets.  
INGREDIENTS  
1 tablespoon white wine vinegar or Champagne vinegar  
1 large egg  
Kosher salt and freshly ground pepper  
1 cup vegetable or olive oil  
3 tablespoons store-bought relish  
5 tablespoons ketchup  
1 teaspoon Worcestershire sauce  
2 tablespoons minced red onion  
1 tablespoon chopped flat-leaf parsley  
INGREDIENTS  
3 tablespoons rice wine vinegar  
2 tablespoons soy sauce  
2 tablespoons peanut oil  
1 tablespoon toasted Asian sesame oil  
Juice of 1/2 lemon  
Salt  
METHOD  
Freshly ground black pepper  
1
Chop the parsley in the Mini bowl of your processor and set aside.  
Add the onion to your mini bowl and pulse until minced. Remove the  
mini bowl and set aside.  
METHOD  
1
In your food processor fitted with the Processing Blade mix together  
the vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.  
2
Place the vinegar, egg, and salt and pepper to taste into the large  
bowl of your food processor fitted with the Processing Blade. Turn  
the machine on and slowly drizzle in the oil through the feed tube.  
Continue to run the machine until all of the oil has been added.  
When you have a thick mayonnaise, stop beating and stir or whisk in  
the remaining ingredients. Blend well and refrigerate in a jar or  
covered bowl until ready to use. It will keep for a week.  
2
Season to taste with salt and pepper. Reserve until ready to use.  
Recipe courtesy Wolfgang Puck  
Recipe courtesy Wolfgang Puck  
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My Russian Dressing  
Mayonnaise  
Makes 1 1/4 cups  
Makes about 1 1/2 cups  
This simple dressing gives a light yet rich Asian flavor to salad  
greens. You'll find rice wine vinegar and toasted sesame oil in the  
Asian foods section of well-stocked markets.  
INGREDIENTS  
2 tablespoons white wine vinegar or Champagne vinegar  
1 large egg  
1 teaspoon Dijon mustard  
Kosher salt and freshly ground pepper  
1 cup olive oil  
INGREDIENTS  
3/4 cup mayonnaise, homemade (See Mayonnaise recipe)  
1/4 cup ketchup  
METHOD  
1 tablespoon chopped cornichons or sweet pickles  
1/2 tablespoon chopped flat-leaf parsley  
1/2 tablespoon chopped chives  
Juice of 1 lemon  
2 tablespoons store-bought barbecue sauce  
2 tablespoons chopped red onion  
1
Place the vinegar, egg, mustard, salt and pepper in the bowl of your  
food processor fitted with the Processing Blade.  
2
Begin processing the mixture and slowly drizzle in the oil. Continue  
to run the machine until all of the oil has been added. You will have  
beautiful mayonnaise in seconds. Transfer to a bowl or jar, cover  
tightly, and refrigerate until ready to use.  
METHOD  
1
Using your food processor with the mini bowl attached separately  
chop and set aside the pickles, flat-leaf parsley, chives and red onion.  
Remove the small processing bowl and add all of the ingredients  
into the large processing bowl fitted with the Processing Blade. Turn  
the machine on and processes to desired consistency.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
2
Keep in a jar or covered bowl in the refrigerator until ready to use.  
Will keep for 1 week.  
Recipe courtesy Wolfgang Puck  
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Chili and Garlic Oil  
Tartar Sauce  
Makes about 2 cups  
Makes about 1 1/2 cups  
INGREDIENTS  
INGREDIENTS  
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)  
2 cups extra-virgin olive oil  
1 tablespoon red pepper flakes  
1 1/2 cups Mayonnaise (see separate recipe)  
1 tablespoon chopped cornichons  
1 tablespoon drained, rinsed capers  
1 tablespoon chopped fresh tarragon  
1 tablespoon chopped fresh chives  
1/2 teaspoon sugar  
METHOD  
1
In a small saucepan, combine the garlic cloves and olive oil and heat.  
Reduce the heat and simmer until the garlic begins to turn brown, 10  
to 15 minutes. (Do not let the garlic get too brown or the oil will have  
a bitter taste.)  
METHOD  
1
Make the mayonnaise as directed. Stir in the remaining ingredients.  
Store in a jar.  
2
Remove from the heat and cool to room temperature. Add the red  
pepper flakes and let sit to infuse for at least 2 hours to seal flavors.  
Refrigerate in  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
a covered container for up to 2 weeks.  
Recipe courtesy Wolfgang Puck  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 61  
Tangerine Sauce  
Almond Pesto  
This goes well with cold fish, fish salad, barbecued chicken, or duck  
salad.  
Makes 1/2 cup  
INGREDIENTS  
INGREDIENTS  
1 cup loosely packed parsley, washed with large stems removed  
1 cup firmly packed basil leaves  
2 tablespoons chopped blanched garlic  
1 tablespoon finely ground almonds  
3/4 cup olive oil  
2 cups fresh tangerine juice*  
4 shallots, chopped  
1 bunch cilantro. leaves only  
2 teaspoons chopped fresh ginger  
Juice of 2 limes  
1 teaspoon salt  
1 teaspoon freshly ground white pepper  
2 teaspoons lemon juice  
1 egg yolk  
2 tablespoons sushi vinegar**  
1 teaspoon soy sauce  
1 cup peanut oil  
METHOD  
1
In the food processor fitted with the Processing Blade combine the  
parsley, basil, garlic, almonds and a little of the oil until combined well.  
With the motor still running slowly pour the oil through the opening and  
process until smooth. Season with salt pepper, and lemon juice and  
correct seasoning to taste. Scrape into a small serving bowl.  
METHOD  
1
In a small saucepan, combine the tangerine juice, chopped shallots,  
cilantro leaves, and 1 teaspoon chopped ginger. Cook until syrupy  
and reduced by about 3/4.  
2
Scrape the contents of the saucepan into your food processor fitted  
with the Processing Blade. Add the lime juice, egg yolk, sushi  
vinegar, soy sauce, and the remaining 1 teaspoon chopped ginger  
and process until well combined.  
Recipe courtesy Wolfgang Puck  
3
With the motor still running, gradually pour the peanut oil into the  
processor until smooth. Pour into a separate jar and refrigerate,  
covered, until needed.  
To prepare ahead:  
Through step 3, the sauce will keep, refrigerated, for up to 1 week.  
* Orange juice can be substituted for the tangerine juice  
** Can be purchased in markets that carry oriental products  
Recipe courtesy Wolfgang Puck Adventures in the Kitchen, Random  
House; 1st edition (October 29, 1991)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 63  
Wolfgang Puck Pesto  
Easy Microwave Alfredo  
Makes 1/4 cup  
10 - 12 servings  
INGREDIENTS  
INGREDIENTS  
12 medium fresh basil leaves, washed, dried, and coarsely chopped  
3 medium garlic cloves, coarsely chopped  
2 tablespoons pine nuts, lightly toasted  
Pinch of salt  
8 oz Cream cheese  
1/2 cup Ricotta cheese  
3 tablespoons milk or cream  
1 clove garlic  
3 tablespoons extra-virgin oil  
2 oz chunk of Parmesan cheese  
2 tablespoons fresh parsley leaves  
1/2 teaspoon salt  
METHOD  
1/2 teaspoon fresh ground pepper  
1
In your food processor fitted with the Processing Blade process the  
basil, garlic, nuts, and salt until thoroughly processed  
METHOD  
2
With the processor running slowly add the oil through the feed tube  
until it reaches a smooth paste. Season with the kosher salt.  
1
Place Cream cheese, milk or cream, Ricotta, and garlic into the bowl  
of the food processor fitted with the Processing Blade.  
2
3
With the Processing Blade still attached to the Spindle, place the  
Grating disc onto Spindle as well and secure lid.  
Recipe courtesy Wolfgang Puck  
Gently push Parmesan cheese into feed tube with processor on.  
There may be a thin piece left over. Remove grating disc, break the  
small piece of parmesan and add to food processor.  
4
5
Add the parsley leaves, salt, and pepper. Pulse two or three times.  
Remove lid, Spindle, and Processing Blade. Cover food processor  
bowl with a paper towel, microwave on high for 2 minutes. Pour over  
hot pasta.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 65  
Mint Soy Vinaigrette  
INGREDIENTS  
2 large egg yolks, beaten  
1/4 cup seasoned rice wine vinegar  
2 tablespoons finely chopped fresh mint  
1 tablespoon soy sauce  
1/2 teaspoon ground coriander  
1/2 cup regular or roasted peanut oil  
1/2 teaspoon salt  
1/4 teaspoon freshly ground pepper  
METHOD  
1
In your Food Processor, fitted with the Processing Blade, combine  
the egg yolks, vinegar, mint, soy sauce and coriander. With the  
motor running, slowly drizzle in the oil and continue processing  
until smooth. Transfer the dressing to a bowl to taste with salt and  
pepper. Cover with plastic wrap and refrigerate.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
Dough and Crust  
65  
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Basic Pasta Dough  
Spinach Pasta  
Makes 1 1/2 pounds, serves 6 - 8  
Serves 6 - 8  
INGREDIENTS  
INGREDIENTS  
3 cups flour  
9 large egg yolks  
2 cups fresh spinach, firmly packed  
1 1/2 cups semolina  
1 teaspoon salt  
1 1/2 cups all-purpose flour  
4 large eggs  
1 teaspoon kosher salt  
1 teaspoon extra virgin olive oil  
Extra semolina for dusting  
1 teaspoon extra-virgin olive oil  
1/4 cup water (more as needed)  
Semolina or all-purpose flour for dusting  
METHOD  
METHOD  
1
In your Food Processor, fitted with the Processing Blade, combine  
the flour, egg yolks, salt, olive oil, and 3 tablespoons of the water.  
Process until the dough begins to hold together, then stop the  
Processor and pinch the dough to test it. If it is too dry, add up to  
one more tablespoon of water and process until it forms a moist ball.  
Turn out onto a lightly floured smooth work surface and knead by  
hand until a smooth ball is formed. Loosely wrap in plastic wrap and  
let it rest at room temperature for 20 minutes to 1 hour.  
1
In your food processor fitted with the Processing Blade, chop the  
fresh spinach. Scrape the bowl well and squeeze the liquid from the  
spinach by squeezing it in a coffee filter.  
2
3
Wipe processor bowl, again fitted with Processing Blade, add  
semolina and process for a minute.  
Add all the remaining ingredients including strained spinach to bowl.  
Process until the dough begins to hold together, stop the machine  
and pinch dough to test it. If it feels too dry add a teaspoon of water.  
Process until it forms a moist ball.  
2
3
Cut the dough into 4 equal pieces. Keep the other pieces covered in  
plastic while you roll out one piece at a time, by hand with a rolling  
pin or through the rollers of a pasta machine, stretching the dough  
to the desired thickness.  
4
5
Turn out dough ball onto a lightly floured surface, and knead by  
hand till a smooth ball is formed. Wrap dough in plastic wrap and let  
it rest at room temperature for at least 30 minutes.  
If using a pasta machine, set the rollers at the widest opening.  
Flatten the first piece of dough into a thick strip no wider than the  
machine, to enable it to pass through the rollers. If necessary, dust  
the pasta very lightly with flour. Run the pasta through the machine.  
Fold in thirds, crosswise, and run through the machine again. Repeat  
this procedure two more times, until the dough is smooth and  
somewhat elastic. Set the machine to the next smaller opening and  
run the dough through the rollers. Continue rolling and stretching  
the dough, using the smaller opening each time, until the next to the  
last or the last opening is reached, dusting lightly with flour only as  
necessary. (The strip of dough will be long. If you don’t have enough  
space on your worktable, halfway through the rolling process cut the  
strip of dough in half and continue to work with each piece  
separately, keeping the unused dough covered.)  
Cut the dough ball into 4 separate pieces (if using a roller pasta  
maker) cut into walnut sized pieces if using extruder. Constantly  
keep all dough covered with a damp towel or plastic wrap until  
ready to use. Follow manufacturer’s instructions for making desired  
pasta shapes.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
4
5
Adjust the cutting mechanism to the desired width, cut the noodles,  
and allow them to dry before cooking. A convenient way to dry  
pasta is to arrange the cut pasta on a pastry tray sprinkled with flour,  
preferably semolina flour. As one layer is completed, sprinkle flour  
over the noodles, place a piece of parchment paper over them, and  
continue layering with noodles and flour. Dry for at least 15 - 20 minutes.  
Repeat with the remaining pieces of dough.  
Recipe courtesy Wolfgang Puck  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 69  
Basic Pizza Dough  
Whole Wheat Pizza Dough  
Makes dough for 4 small pizzas  
Makes enough for 4 7- to 8-inch pizzas  
• Pizza dough can be rolled out, covered airtight with plastic and foil,  
frozen, then transferred directly form the freezer to hot oven.  
Try this robust dough in place of my regular pizza dough. The honey  
brings out a wonderful, rich flavor in the crust.  
• You can make pizza dough ahead and let it rise in a covered bowl in  
the refrigerator. Just punch it down and knead it a few times when  
you’re ready to roll it out.  
INGREDIENTS  
1 package yeast  
1/4 cup warm water  
1 tablespoon honey  
3 3/4 cups whole wheat flour  
1 cup cool water  
1 tablespoon olive oil  
Pinch salt  
• If you don’t have a pizza wheel for cutting the pizzas, use kitchen  
scissors or a serrated knife.  
INGREDIENTS  
1 package active dry or fresh yeast  
1 teaspoon honey  
METHOD  
1 cup warm water, 105 to 115 degrees F  
3 cups all-purpose flour  
1 teaspoon kosher salt  
1
In a small bowl, dissolve the yeast in the warm water. Add the honey  
and let sit for 5 minutes, until foamy.  
1 tablespoon extra-virgin olive oil, plus additional for brushing  
2
Put the flour in your food processor fitted with the Processing Blade.  
Mix the 1 cup cool water with the olive oil and salt. With the motor  
running, pour the olive oil mixture and the yeast slowly in through  
the feed tube. Process until the dough forms a ball that rides around  
on the blade.  
METHOD  
1
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.  
2
In your food processor fitted with the Processing Blade, combine  
the flour and the salt. Add the oil, the yeast mixture, and the  
remaining 3/4 cup of water and process until the mixture forms  
a ball.  
3
Transfer the dough to an oiled bowl, cover with plastic wrap, and  
let rise until double in bulk. Punch down the dough and knead it on  
a lightly floured surface for 1 minute. Divide the dough into 4 equal  
portions and roll them into tight balls. Place on a tray, cover with  
a damp towel, and let rest for several hours or overnight in the  
refrigerator before use.  
3
Turn the dough out onto a clean work surface and knead by hand  
2 or 3 minutes longer. The dough should be smooth and firm.  
Cover the dough with a clean, damp towel and let it rise in a cool  
spot for about 2 hours. (When ready, the dough will stretch as it is  
lightly pulled).  
4
Roll or stretch each ball of dough into a 7- to 8-inch circle. Place the  
circles, one at a time, on a wooden peel or on a baking sheet and  
build the pizza as desired.  
4
Divide the dough into 4 balls, about 6 ounces each. Work each ball  
by pulling down the sides and tucking under the bottom of the ball.  
Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the  
ball under the palm of your hand until the top of the dough is  
smooth and firm, about 1 minute. Cover the dough with a damp  
towel and let rest 1 hour. At this point, the balls can be wrapped in  
plastic and refrigerated for up to 2 days.  
Recipe courtesy Wolfgang Puck  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 71  
Basic Cookie Dough  
Lemon Shortbread Crust  
Makes enough for 4 to 5 dozen cookies, depending on size  
Used in Zesty Lemon Bar recipe in the Desserts section.  
Makes enough crust for two dozen bars  
INGREDIENTS  
The following recipe yields two separate batches of dough: one a  
vanilla dough, and one a chocolate dough.  
INGREDIENTS  
1 1/2 cups all-purpose flour  
3 cups all-purpose flour  
1/2 teaspoon baking powder  
1/4 teaspoon salt  
3/4 cup confectioners' sugar  
3 tablespoons cornstarch  
1/8 teaspoon salt  
8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces,  
at room temperature  
1 tablespoon grated lemon zest  
6 ounces (1 1/2 sticks) unsalted butter, cut into 1/2-inch piece  
1 1/2 cups granulated sugar  
2 eggs  
METHOD  
1 tablespoon vanilla extract  
1/4 cup cocoa powder  
1
Preheat the oven to 350°F. Adjust the rack to the bottom third of the  
oven. Spray the bottom and sides of a 9 x 12-inch baking pan. Cut a  
piece of cooking parchment to fit the bottom of the pan and line the  
pan with the parchment. Spray the parchment.  
METHOD  
1
In a medium bowl, sift together the flour, baking powder, and salt;  
set aside. Put the butter in a large mixing bowl and, with a rubber  
spatula, stir until smooth and softened. Add the sugar and continue  
to blend for 2 minutes, until the mixture resembles light yellow-  
colored mashed potatoes. Transfer to the bowl of your food  
processor fitted with the Processing Blade.  
2
3
4
Put the flour, sugar, cornstarch, salt, and lemon zest in the bowl of  
your food processor fitted with the Processing Blade. Pulse several  
times to combine them.  
With the machine running, gradually drop in the pieces of butter  
through the feed tube and continue to process until you have a  
slightly crumbly dough.  
2
With the food processor running, crack the eggs, one at a time, into  
the butter mixture and beat until well-blended. Add the vanilla  
extract. Add the sifted flour mixture and continue to blend until a  
smooth dough forms, 2 to 3 minutes more. Remove the dough from  
the mixer and divide it in half. Place half of the dough back into the  
Processor. On low speed, add the cocoa powder and continue to mix  
until the cocoa is evenly blended in. Gather each batch of dough into  
a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or as  
long as overnight.  
Transfer the mixture to the prepared baking pan and, with your  
fingers, press it into the bottom to form an even layer of crust. Bake  
in the lower third of the oven until the crust is light golden in color,  
25 to 30 minutes.  
5
Remove from the oven and allow to cool.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
Recipe courtesy Wolfgang Puck  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 73  
Cheddar Cheese Crust  
Bread Crumb Topping  
for Casserole  
Used in the Granny Smith Apple Pie (see separate recipe in  
Desserts section).  
Makes enough for 1 large casserole  
Makes enough crust for 8 servings or 1 pie  
INGREDIENTS  
INGREDIENTS  
8 slices firm texture bread  
4 tablespoons melted butter  
1 tablespoon fresh flat leaf parsley  
2 1/4 cups all-purpose flour  
1/2 teaspoon salt  
6 ounces (1 1/2 sticks) unsalted butter, cut into 1-inch pieces  
and frozen for 15 minutes  
1 1/2 cups shredded extra-sharp cheddar cheese  
3/4 teaspoon apple cider vinegar  
1/3 to 1/2 cup ice water, or as needed  
METHOD  
1
Place all the ingredients into the bowl of the food processor fitted  
with a Processing Blade.  
2
3
Process until all ingredients are combined evenly.  
METHOD  
Sprinkle over the top of a casserole, or store refrigerated in an  
airtight container.  
1
Prepare the pastry dough: Put the flour and salt in the bowl of your  
food processor fitted with the Processing Blade. Pulse the machine  
5 or 6 times to combine them. Add the frozen butter and process for  
5 seconds. Add the shredded cheddar and pulse the machine four  
times to mix it in.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
2
3
In a measuring cup, combine the cider vinegar and 1/3 cup ice water.  
With the motor running, pour the vinegar/water mixture through the  
feed tube and continue processing until a ball of dough forms. If the  
dough doesn't come together, add another tablespoon or two of ice  
water.  
Turn out the dough onto a lightly floured work surface, form it into  
an even ball, and cut it into two pieces, one slightly larger than the  
other. Pat each piece into a flattened disk, wrap it in plastic wrap,  
then chill the disks in the refrigerator for at least 2 hours.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 75  
Cracker Crumb Topping  
Dry Bread Crumbs  
Approximately 2 cups  
INGREDIENTS  
INGREDIENTS  
12-16 slices white bread toasted  
1 sleeve salted crackers, approximately 48  
1/2 stick melted butter  
1 tablespoon fresh parsley leaves  
METHOD  
1
You may toast in a toaster on light or medium. Or Preheat oven to  
300 degrees, and arrange the slices of bread, not touching, on a  
non-greased baking sheet. Bake for 20-25 minutes.  
METHOD  
1
Place crackers into the bowl of food processor fitted with  
Processing Blade. Process until fine crumbs.  
2
3
Cut cooled toast into 2 inch cubes. Drop cubes into the food  
processor fitted with the Processing Blade. Pulse until uniform  
fine consistency.  
2
Add the parsley and drizzle in the butter through feed tube while  
pulsing 2 or 3 times so all the ingredients are evenly distributed.  
Store crumbs in an airtight container. You may do this with rice  
bread to make panko coating.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 77  
Zucchini Bread  
Makes 2 loaves  
INGREDIENTS  
11 tablespoons unsalted butter  
2 2/3 cups sugar  
4 large eggs  
2/3 cups orange juice  
2 medium zucchini, ends removed  
3 1/3 cups all-purpose flour  
2 teaspoons baking soda  
1 1/2 teaspoons salt  
1/2 teaspoon baking powder  
1 teaspoon ground cinnamon  
1 teaspoon vanilla  
2/3 cup nuts  
2/3 cup raisins  
METHOD  
1
Preheat oven to 350 degrees. Grease two loaf pans or spray with  
non-stick spray.  
Desserts  
2
3
Into the food processor fitted with Processing Blade, place the  
butter, sugar, and eggs. Process until smooth. Add the orange juice.  
With the Processing Blade still attached, place the shredding disc on  
the Spindle. Turn the food processor on and gently push zucchini  
through feed tube.  
4
5
Remove shredding disc only. Add flour, baking soda, salt, baking  
powder, cinnamon, nuts, and vanilla. Pulse 3-4 times to combine  
ingredients. Remove blade and fold in raisins.  
Pour batter into pans. Bake until a toothpick stuck into the center of  
each cake comes out clean, approximately 60-70 minutes.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 79  
Tiramisu  
Granny Smith Apple Pie with  
Cheddar Cheese Crust  
Serves 12  
INGREDIENTS  
Makes 8 servings  
7 large eggs, separated  
1/2 cup sugar  
For the cheddar cheese pastry see recipe under Dough & Crust  
1 pound mascarpone  
INGREDIENTS  
1/3 cup chocolate liqueur  
3/4 cup whipping cream  
1 cup espresso or very strong coffee cooled  
35 lady fingers  
For the Granny Smith apple filling:  
6 plus 1 tablespoon unsalted butter  
8 medium Granny Smith apples,  
peeled, cored, and cut into 1/2-inch wedges  
1/2 cup sugar  
3 ounces dark chocolate, grated  
4 tablespoons Calvados (apple brandy) or applejack  
1 large egg, beaten  
Vanilla ice cream or whipped cream for serving (optional)  
METHOD  
1
In the bowl of the food processor fitted with the Processing Blade  
add the whip cream and process to stiff peaks (do not over process).  
Remove whipped cream to large bowl and reserve.  
METHOD  
2
3
In the bowl of the food processor fitted with the Processing Blade  
add egg whites and process to stiff peaks. Remove egg whites to a  
separate container and reserve.  
1
Prepare the filling. Heat a large skillet or sauté pan over medium-  
high heat and melt 6 tablespoons of the butter. When the butter is  
light brown, add the apples and sprinkle with the sugar. Cook, stirring  
frequently, until the sugar has turned a golden-brown caramel color,  
10 - 15 minutes. The apples should still be firm. Stir in the Calvados  
and remove from the heat. Transfer the apple filling to a sheet pan  
lined with foil and set aside to cool to room temperature.  
Place the Processing Blade in food processor. Add the mascarpone,  
sugar, egg yolks, and 1/2 the chocolate liqueur. Process until you  
reach a smooth consistency. Gently fold the whipped cream into  
the mascarpone mixture.  
2
3
Preheat the oven to 400°. On a lightly floured work surface, use a  
floured rolling pin to roll out the smaller disk of chilled dough to an  
even circle with a diameter of 11 inches. Gently fold the dough in half  
or into quarters and transfer it to a 9” pie pan. Unfold the dough and  
gently ease it into the contours of the pan. Roll out the larger disk of  
dough to a circle about 12 inches in diameter.  
4
5
Fold 1/3 of egg whites into cream mixture; be careful not to deflate  
the whites. Repeat with the remaining whites.  
In a large bowl combine coffee with remaining chocolate liqueur.  
Place the clean food processor bowl onto base with the grating disc  
attached. Gently push the chocolate through the feed tube.  
6
7
To assemble, dip lady fingers into coffee mixture. (Dip not soak). Lay  
them on the bottom of a 9 x 13 inch baking dish. Spread half the  
mousse mixture over lady fingers, and then sprinkle half the grated  
chocolate over mousse.  
Fill the lined pie pan with the cooled apple mixture. Dot the apples  
with the remaining 1 tablespoon of butter. Carefully place the larger  
disk of pastry over the pie. Tuck the edges of the top pastry under  
the rim of the bottom pastry and press down with your fingers to  
seal together and decoratively flute the pastry edges all around the  
pie's rim. With the tip of a small, sharp knife, cut three slashes about  
2 inches long in the center of the top crust.  
Top that with another layer of dipped lady fingers. Top with  
remaining mousse, sprinkle with remaining grated chocolate. Cover  
and refrigerate at least 3 hours before serving. For a twist to this  
delicious dessert use white chocolate liqueur and white chocolate  
shavings  
4
Place the pie on a baking sheet and bake in the lower third of the  
preheated oven for 30 minutes. Reduce the heat to 375° and bake  
for 20 minutes more. Remove the pie from the oven, brush its top  
with the beaten egg, return to the oven, and bake until golden brown,  
about 5 minutes more. Serve hot, warm, or at room temperature,  
accompanied with vanilla ice cream or whipped cream if you wish.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 81  
Lemon and Watermelon  
Granitas  
Grilled Summer Fruit with Fresh  
Raspberry-Grape Sorbet  
Makes 4 servings  
Makes 8 servings  
INGREDIENTS  
INGREDIENTS  
For the sorbet  
2 cups white grape juice  
1 cup water  
1/2 cup sugar  
4 cups raspberries, rinsed and  
dried on paper towels  
For the fruit  
For the watermelon granita  
For the lemonade granita  
3 cups water  
1 cup sugar  
Grated zest of 2 lemons  
1 cup fresh lemon juice  
2 ripe, sweet peaches, halved & pitted  
4 ripe, sweet plums, halved & pitted  
2 ripe, sweet nectarines, halved & pitted  
2 tablespoons unsalted butter, melted  
Fresh mint sprigs for garnish  
2 pounds peeled seedless watermelon  
(about half of a round melon),  
cut into 1-inch chunks  
1/2 cup sugar  
1/2 cup water  
METHOD  
2 tablespoons fresh lemon juice  
1 tablespoon fresh lime juice  
1/8 teaspoon salt  
1
Put the grape juice in a small saucepan and bring to a boil over  
medium-high heat. Boil until it reduces to 1 cup, 7 - 10 minutes. Make  
a simple syrup by combining the water and sugar in another saucepan  
and boiling until the sugar has dissolved. Combine the syrup and  
grape juice and chill, either in an ice bath or in the refrigerator.  
Fresh mint sprigs for garnish (optional)  
METHOD  
1
Make the lemonade granita mixture: In a nonreactive saucepan,  
stir together the water, sugar, and lemon zest. Bring to a boil over  
medium-high heat and continue boiling for 3 minutes. Remove from  
the heat and stir in the lemon juice. Set a fine-mesh sieve over a  
mixing bowl and pour the mixture through the sieve to strain out any  
pulp. Set aside to cool.  
2
Purée the raspberries in your food processor fitted with the  
Processing Blade. Set a fine-mesh strainer over a mixing bowl and  
pour the purée through the strainer to remove the seeds, pressing  
down with a rubber spatula to force all the puree through and  
scraping any purée into the bowl from the underside of the sieve.  
Stir in the chilled grape juice mixture.  
2
3
Make the watermelon granita mixture: Working in batches, in your  
food processor fitted with the Processing Blade; combine the water-  
melon chunks, sugar, water, lemon juice, lime juice, and salt. Process  
until puréed. Place a fine-mesh sieve over a mixing bowl and pour  
the purée through the sieve to remove the pulp from the juice.  
3
If you have an ice cream or sorbet maker, transfer the berry mixture  
to the machine and freeze, following the manufacturer's instructions.  
Pack it into a freezer container with a lid and freeze until solid. If you  
do not have an ice cream or sorbet maker, make a granita. Transfer  
the mixture to a shallow baking dish or bowl, cover it with plastic  
wrap, and place it in the freezer. Leave the mixture until it begins to  
set, about 25 minutes. Using a clean fork for each mixture, scrape  
the granita to break up the ice crystals, and mix well. Cover the pan  
and return to the freezer, and repeat the process every 20 minutes,  
pushing the ice crystals on the outside of the pan toward the center  
so that the unfrozen liquid in the center will go to the edges, until  
the mixture is completely frozen but not a solid block. About 15  
minutes before serving time, remove the container of sorbet from  
the freezer to soften slightly for scooping.  
Pour each granita mixture into its own small, shallow, nonreactive  
metal baking pan (9-inch round or rectangular cake pans are a good  
size). Cover each pan with plastic wrap and freeze until the granita  
mixtures begin to set, about 45 minutes. Using a clean fork for each  
mixture, scrape the Granitas to break up the ice crystals, and mix  
them well. Cover the pans, return them to the freezer, and repeat the  
process every 20 minutes, pushing the ice crystals on the outside of  
the pan toward the center so that the unfrozen liquid in the center  
will go to the edges. Do this until the Granitas are completely frozen  
but not a solid block.  
4
To serve, chill large wine glasses or individual glass bowls in the freezer.  
Scrape up each granita with a fork once more and scoop the water-  
melon granita into each glass or bowl. Top with a scoop of lemon  
granita. Serve immediately, garnished with mint sprigs if you like.  
4
5
Preheat an indoor or outdoor grill or the broiler. Brush the fruit  
halves all over with the melted butter and cook them on the grill or  
under the broiler until golden brown, 3 to 5 minutes per side.  
Use an ice cream scoop or a large serving spoon to scoop the sorbet  
onto the centers of individual serving plates. Arrange the fruit  
around the sorbet, garnish with mint sprigs, and serve.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 83  
Zesty Lemon Bars  
Fresh Peach Melba with  
Raspberry Sauce  
Makes 6 servings  
Makes 2 dozen  
INGREDIENTS  
For the Lemon Shortbread Crust see recipe under  
Dough & Crust section.  
For serving  
For the poached peaches  
3 large ripe, firm, freestone peaches  
2 cups water  
2 cups sugar  
1/4 cup lemon juice  
1 cup sliced almonds  
1 1/2 pints good-quality  
vanilla ice cream  
1 cup heavy cream,  
whipped to soft peaks  
INGREDIENTS  
4 eggs  
1 cup granulated sugar  
1/4 cup all-purpose flour  
Pinch of salt  
3/4 cup fresh lemon juice  
1 cup milk  
Grated zest of 1 lemon  
For the fresh raspberry sauce  
1 pound raspberries  
1/2 cup sugar  
2 tablespoons lemon juice  
1 tablespoon finely grated lemon zest  
Confectioners' sugar for decorating  
Pre-baked lemon shortbread crust  
METHOD  
1
Bring a saucepan of water to a boil and boil peaches for about 20  
seconds. Transfer to a bowl of ice water to cool. Drain and peel away  
skin.  
METHOD  
1
In the bowl of your food processor fitted with the Processing  
Blade process the eggs until smooth. Combine the sugar, flour,  
and salt in a separate bowl and hand stir until well blended. Add this  
mixture into the eggs and pulse until well blended. Stir in the lemon  
juice, milk, and lemon zest.  
2
In another saucepan, make a simple syrup. Stir together the 2 cups  
water, the sugar, and the lemon juice and zest. Over medium-high  
heat, bring the mixture to a boil, then reduce the heat to low. Add  
the peach halves to this syrup and continue simmering until tender, 5  
to 7 minutes. Remove from the heat and let the peaches cool in the  
syrup. Transfer the fruit and syrup to a nonreactive bowl, cover with  
plastic wrap, and refrigerate until serving time.  
2
Pour the topping over the pre-baked crust. Return the pan to the  
oven and continue to bake until custard is set, jiggling only slightly  
when the pan is moved, about 30 minutes. Remove the pan from the  
oven and leave it at room temperature until completely cooled.  
Cover the pan with plastic wrap and chill in the refrigerator for at  
least 2 hours.  
3
Make the fresh raspberry sauce: Put the berries, sugar, and lemon  
juice in your food processor fitted with the Processing Blade and  
process until puréed. Place a fine-mesh strainer over a nonreactive  
bowl and, with a rubber spatula, pass the puree through the strainer  
to remove the seeds. Cover with plastic wrap and refrigerate.  
3
Before serving, use a sharp knife to cut into rectangular bars. With a  
small spatula, starting at one edge, carefully begin to pry the bars up  
and out from the baking pan; they'll become easier to remove as you  
have more room to insert the spatula. Arrange the bars on a platter.  
Just before serving, dust with confectioners' sugar.  
4
5
Before serving, toast the sliced almonds in a small, dry skillet over  
low heat, stirring almost continuously, until they turn light golden,  
about 3 minutes. Transfer immediately to a bowl to cool.  
To serve, scoop the ice cream into six attractive, chilled serving  
bowls. Remove the peach halves from their syrup and place them  
cut side down on top of the ice cream. Drizzle each serving gener-  
ously with the raspberry sauce, garnish with whipped cream and  
toasted almonds, and serve immediately.  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press  
(October, 2004)  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 85  
Cream Cheese Frosting  
Quick Carrot Cake  
Makes 2 eight - inch cake rounds  
Makes 2 cups  
INGREDIENTS  
INGREDIENTS  
2 large carrots, peeled  
1 package yellow cake mix  
1/2 cup water  
1/2 cup vegetable oil  
4 eggs  
1 8 oz package cream cheese  
1/3 cup unsalted butter  
2 teaspoons heavy cream  
1 teaspoon vanilla  
1 8 oz can pineapple in juice, drained  
3/4 cups walnuts  
4 cups powdered sugar  
1/2 cup raisins  
1 1/2 teaspoons cinnamon  
1 teaspoon ginger  
METHOD  
1
Place all the ingredients into the bowl of the food processor fitted  
with the Processing Blade. Process to a smooth consistency  
1/2 teaspoon allspice  
2
Store unused frosting in a covered container.  
Cream Cheese Frosting (see separate recipe opposite page)  
Note: This frosting will frost a 13 x 9 inch cake or fill and frost a  
METHOD  
9-inch two-layer cake.  
1
Preheat oven to 350 degrees. Grease bottoms of two round baking  
pans. Dust lightly with flour.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
2
3
4
Place the shredding disc in the food processor with the small holes  
facing up.  
Stand the carrots into the feed tube and guide through the  
shredding disc with the pusher, without excess pressure.  
Remove the shredding disc and replace with Processing Blade.  
Add all the ingredients except nuts, raisins, and frosting. Puree for  
1 minute. Add nuts and pulse 3 to 4 times. Remove blade and fold  
in raisins with spatula.  
5
Divide cake batter between pans. Bake for 40-45 minutes using an  
8-inch pan and 30 minutes if using a 9-inch pan. Check for doneness  
by inserting toothpick. The toothpick should come out clean when  
cake is done.  
6
7
Let cake cool 10 minutes. Invert cakes onto cooling racks, and  
let cool for at least 1 hour.  
Fill and frost with cream cheese frosting.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 87  
Recipe Notes  
Recipe Notes  
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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 89  
Recipe Notes  
Limited Warranty  
This warranty covers all defects in workmanship or materials of the  
accessories, arising under normal usage and care, in this product for a  
period of 12 months from the date of purchase. The motor of your food  
processor is warrantied for a period of five years from date of purchase.  
A valid proof-of-purchase is required. A valid proof-of-purchase is a  
receipt specifying item, date purchased, and cost of item. A gift receipt  
with date of purchase and item is also an acceptable proof-of-purchase.  
Product is intended for household use only. Any commercial use voids  
the warranty.  
This warranty covers the original retail purchaser or gift recipient. During  
the applicable warranty period within normal household use, we will  
repair or replace, at our discretion, any mechanical or electrical part  
which proves defective, or replace unit with a comparable model.  
To obtain service under the terms of this warranty,  
call Toll Free (800) 275-8273.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED  
WITHIN THE UNITED STATES AND DOES NOT COVER:  
Damages from improper installation.  
Defects other than manufacturing defects.  
Damages from misuse, abuse, accident, alteration, lack of proper  
care and maintenance, or incorrect current or voltage.  
Damage from service by other than an authorized dealer or service center.  
This warranty gives you special legal rights and you may also have other  
rights to which you are entitled which may vary from state to state.  
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