INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INTRODUCTION
UNPACKING INSTRUCTIONS
®
™
The Cuisinart SmartPower Premier 600-Watt Blender is construct-
ed with a heavy die-cast metal base and 50-ounce glass blender
jar. This dynamic new look for blending - solid, sophisticated, and
elegantly commercial - is perfect for today’s gourmet kitchen.
1. Place the gift box containing your Cuisinart® SmartPower
Premier™ 600 Watt Blender on a flat, sturdy surface
before unpacking.
™
2. Remove instruction booklet and other printed materials from top
of corrugated insert. Next remove the top corrugated insert.
The most powerful of the SmartPower Blenders, it’s engineered
with a 600-watt motor that’s more than capable of handling extra
tough blending tasks, including crushing ice. The flip side of this
heavy-duty blender is its versatile, precision control. A Count-Up
™
3. Carefully lift blender base from box and set aside.
Timer ensures that any recipe can be followed to the second, and a
professional-quality stainless steel blade finely minces even small
portions of delicate herbs or nuts. Separate Hi, Low, Pulse, and Ice
Crush controls, plus LED indicator lights, offer the kind of ease of
operation and control that result in the perfect blend, time after time.
4. Remove the lower corrugated insert containing the blender jar
assembly. Be careful not to tip the jar when removing.
To assemble the blender, follow the “Assembly” instructions in the
instruction booklet. Replace all corrugated inserts in the box and
save the box for repackaging.
A crowd pleaser, the heavy glass blender jar holds 50 ounces of
tropical island drinks, luscious fruit and yogurt shakes, creamy
chocolate pie filling, crepe or tempura batters...and more! If you
think of something else you want to add while blending, just remove
the measured pour lid insert and pour ingredients in. The blender
jar has a spillproof spout, and all the removable parts are
Before using for the first time: Wash all parts according to the
“Cleaning and Maintenance” section on page 6 of this booklet to
remove any dust or residue.
dishwasher safe. Great look. Perfect blend. Welcome to Cuisinart!
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . Page 7
Do’s and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 19
3
blend ingredients only as much as needed.
FEATURES AND BENEFITS
c. Ice Crush Button
2.
1.
Press on and begin crushing. This button is preset to the
best speed for crushing ice.
1. Cover
Just press on. Tight-fitting
seal resists leakage.
9. Heavy-duty Motor Base
Is so sturdy and stable, it will not “walk” on your counter –
even during ice crushing!
3.
2. Measured Pour Lid
Allows you to measure
and add ingredients with-
out removing the cover.
10. Slip-proof Feet
Prevent movement during use and prevent damaging marks
on countertops or tables.
3. 50-oz. Glass Jar
Has a unique, sturdy,
widemouth design.
11. Cord Storage (not shown)
Keeps countertop safe and neat by conveniently storing
excess cord.
5.
6.
4. Leak-proof Rubber
Gasket (not shown)
Holds the glass jar snugly
in position for safe
operation.
USE AND CARE
ASSEMBLY
(d)
(c)
7.
To use your Cuisinart® SmartPower
Premier™ 600-Watt Blender, begin by
assembling the blender jar.
1. Turn the blender jar (a) upside
down, and place it flat on a
sturdy surface.
8b.
8a.
8c.
8.
5. High-quality Cutting
Assembly with Patented
Stainless Steel Blades
Is strong enough for all
blender tasks, including
tough jobs, from ice
9.
2. Position the rubber gasket (b)
on the round opening on the
bottom of the blender jar.
3. Turn the cutting assembly (c)
upside down, and place the
blade end in the blender jar
opening.
(b)
(a)
10.
crushing to chopping
delicate herbs.
Note: Blades are sharp...
handle carefully.
6. Locking Ring
Note: Blades are sharp…
handle carefully.
Is self-aligning so that the glass blender jar slides easily
into position.
4. Secure the rubber gasket and cutting assembly into position
by placing the smaller opening of the locking ring (d) on top of
the cutting assembly. Engage threads by twisting the locking
ring clockwise until tightened. Make sure locking ring is tightly
fastened to blender jar. Once assembled, turn the blender jar
right-side up.
7. Count-Up™ Timer
Five-minute timer times your recipes for perfect results.
8. Push-button Controls
a. High and Low Buttons
Choose High or Low speed to blend the ingredients to the
desired consistency. Red LED lights will indicate which
speed you are using.
5. Push the cover onto the top of the blender jar. Push the meas-
ured pour lid into the cover.
6. Place the blender jar on the motor base so that the jar mark-
ings are facing you and the handle is positioned to one side.
7. Plug in power cord. Your blender is now ready to be used.
b. Pulse Button
Allows you to pulse at High or Low speeds, so you can
4
HELPFUL REMINDERS
• Once the cover is in position, additional ingredients can be
added during blending by simply lifting the measured pour
lid, adding ingredients, and replacing the measured pour lid.
• Cover should always be in place while the unit is on.
• Warning: Do not place blender jar onto base while motor
is running.
• Do not twist locking ring from blender jar when removing blender
jar from base. Simply lift blender jar from motor base.
• Boiling liquid or solid frozen foods (with the exception of ice cubes
or 1/2 inch [1.3 cm] pieces of frozen fruit) should never be placed
in the blender jar.
• Do not place ice, frozen foods or very cold liquids into a blender
jar which has come directly from a hot dishwasher.
• Do not place very hot liquids or foods into a blender jar which has
come directly from the freezer. Boiling liquids should cool for
5 minutes before being placed in blender jar.
• Follow “Cleaning and Maintenance” instructions on page 6, prior
to your first use.
OPERATION
1. Place the motor base of your Cuisinart® SmartPower Premier™
600-Watt Blender onto a flat, sturdy surface. It is important that
the surface be clean and dry. Assemble the blender by follow-
ing the assembly instructions. Once the jar is assembled and is
in position on the motor base, plug the Cuisinart® SmartPower
Premier™ 600-Watt Blender into an electrical outlet.
2. Add all necessary ingredients to the blender jar, and replace
the cover. You may add more ingredients by lifting the meas-
ured pour lid and dropping ingredients through the fill area.
Replace the measured pour lid after adding ingredients. Do not
place hands into blender jar with blender plugged in.
Note: Add liquid ingredients first, then follow with solid ingredients.
This will provide more consistent blending and prevent unnecessary
stress on the motor.
Note: To remove blender jar cover, lift edge of cover upwards.
Lifting measured pour lid will not remove cover.
3. TIMING YOUR RECIPES: The SmartPower Premier™
5
600-watt Blender features a 5-minute Count-up™ Timer, so that
you can time your recipes and guarantee perfect results.
The timer begins counting from 0 as soon as you push your
desired speed: HIGH, LOW, PULSE or ICE CRUSH. The timer
will continue to count up even if you change speeds during
blending. You can pause the timer by pausing the blending
process. Pushing the button corresponding to the speed in
which you are currently blending does this. For example: If you
are blending in LOW speed and you push the LOW speed
button, the blender will stop blending and the timer will stop
counting, but the unit will remain on. To continue blending and
timing your recipe, push one of the speed buttons. The timer
will also stop counting when it reaches 5:00 minutes. The timer
will only reset itself when the OFF button is pushed.
Push the button corresponding to the speed in which you
are currently blending. For example: If you are blending on
HIGH speed, push the HIGH speed button and the blender
will stop blending, but the unit will remain on.
Note: By pausing the blending process, you will also pause the
timer. The timer will remain paused until you start blending again.
b. To Stop Blending Process:
Push the OFF button when you are finished with your recipe
and would like to turn the blender off.
Note: When you push the OFF button, the timer will stop
counting and the LED display will reset to 0:00. When the
blender is turned back on and a speed button is pushed, the
timer will begin to count from 0:00.
4. START BLENDING: Press the ON button. The red LED
indicator light will illuminate, indicating that the blender is
turned on but no speed has been selected.
7. PULSE MODE: The pulse mode allows you to create a burst of
power for quick, efficient blending. To use the pulse function,
push the ON button and the red LED indicator light will
illuminate. Push the PULSE button, and the pulse LED
indicator light will blink. Push and release the desired speed
button. Repeat as desired. You determine the duration of each
pulse. While pulsing the LED indicator light will glow. The pulse
function can be used to break apart larger pieces of food or to
control the texture of food when chopping. The pulse function
is also effective in starting the blending process when you do
not want continuous power, or when processing items that do
not require an extended amount of blending.
Note: The timer will count when you push or hold down the
PULSE button. The timer will pause when you release the
PULSE button.
8. TO CRUSH ICE: The SmartPower Premier™ 600-Watt Blender
motor is strong enough to crush ice without liquid at any speed;
however for your convenience, we have preset the best speed
for ice crushing. To give you greater control, the ice crush func-
tion automatically operates as a pulse function. To crush ice,
place ice cubes in the blender jar. Press the ON button. The
“on” indicator light will illuminate. Press the ICE CRUSH button
in short pulses until ice is crushed to desired consistency. See
“Recipe Tips” section on page 7 for more details.
5. CHOOSE BLENDING SPEED: Press HIGH or LOW button to
determine the speed at which you would like to blend the
ingredients. Both the “On” indicator light and the activated
speed indicator light will glow. The blender will now be
functioning at the desired speed. It is possible to switch speeds
without pressing the OFF button, by simply pushing the other
speed button.
Note: The Count-up™ timer will begin counting when the desired
speed button is pushed. The timer will continue to count if you
change speeds.
Note: The timer will count when you push or hold down the
ICE CRUSH button. The timer will pause when you release
the ICE CRUSH button.
6. TO PAUSE OR STOP BLENDING PROCESS:
a. To Pause Blending Process:
6
9. TO DISLODGE FOOD: Use a rubber or plastic spatula to help
remove food lodged around the cutting assembly. DO NOT
USE SPATULA UNTIL YOU HAVE TURNED THE BLENDER
OFF. Replace the cover and measured pour lid and continue
blending, if necessary. Make sure spatula is not inside the
blender jar before blending.
blender jar and fill halfway with warm water. Run on LOW for 15
seconds. Repeat, using clean tap water. Empty blender jar and
carefully disassemble parts. Wash cutting assembly, gasket and
locking ring in warm, soapy water. Rinse and dry all
parts thoroughly.
10. WHEN FINISHED BLENDING: Press the OFF button and
unplug the blender from the electrical outlet. Never remove the
blender jar from the motor base until the blender is off. Do not
twist locking ring from blender jar when removing jar from
motor base. Simply lift blender jar from motor base. Do not
place hands into blender jar with blender plugged in.
DOs and DON’Ts WHEN USING
YOUR BLENDER
Do:
• Make sure the electrical outlet is rated at the same voltage as that
stated on the bottom of the blender motor base.
• Always use the blender on a clean, sturdy and dry surface.
CLEANING AND MAINTENANCE
Always unplug your Cuisinart® SmartPower Premier™ 600-Watt
Blender from the electrical outlet before cleaning. The blender
is made of corrosion-resistant parts which are easy to clean.
Before first use and after every use, clean each part thoroughly.
Periodically check all parts before reassembly. If any part is
damaged or blender jar is chipped or cracked, DO NOT
USE BLENDER.
• Always add liquid ingredients to the blender jar first, then
add remaining ingredients. This will ensure that ingredients
are uniformly mixed.
• Cut most foods into cubes approximately 1/2 inch (1.3 cm) to
1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses
into pieces no larger than 1/2 inch (1.3 cm).
• Use the measured pour lid to measure liquid ingredients such
as alcohol. Replace measured pour lid after ingredients have
been added.
Remove the blender jar from the motor base by lifting straight up
and away. Twist off the locking ring by turning counterclockwise.
Remove the cutting assembly and rubber gasket. Wash in warm
soapy water, rinse, and dry thoroughly.
• Use a rubber or plastic spatula as needed, only when the blender
is turned off. Never use metal utensils, as damage may occur to
the blender jar or cutting assembly.
Place the locking ring in the upper rack of the dishwasher or wash
in warm water.
CAUTION: Handle the cutting assembly carefully. It is SHARP and
may cause injury. Do not attempt to remove blades from
cutting assembly.
• Place cover on firmly. Always operate the blender with the
cover on.
• Make sure locking ring is tightly attached to blender jar.
• Always remove locking ring, cutting assembly, and rubber gasket
before cleaning.
Remove the blender jar cover and the measured pour lid. Wash in
warm, soapy water; rinse and dry thoroughly, or place in upper rack
of dishwasher. The blender jar must be washed in warm soapy
water and rinsed and dried thoroughly. The blender jar can also be
placed upside down in dishwasher.
• When scraping the blender jar with a spatula, remove the food
from the sides of the blender jar and place food in the center of
the blender jar, over the cutting assembly.
• When chopping fresh herbs, garlic, onion, zest, bread crumbs,
nuts, spices, etc, make sure the blender jar and cutting assembly
are completely dry.
Finally, wipe the motor base clean with a damp cloth to remove any
residue, and dry thoroughly. Never submerge the motor base in
water or other liquid, or place in a dishwasher.
Tip: You may wish to clean your blender cutting assembly as
follows: Squirt a small amount of dishwashing liquid into assembled
• If food tends to stick to the sides of the blender jar when blending,
pulse in short bursts.
7
• Pulses should be short bursts. Space the pulses so the blades
stop rotating between pulses.
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or
crackers into pieces 1/2-inch or less in size. For best bread results,
use day old bread (drier bread works best). Place bread, cookie or
cracker pieces in blender jar. Set on Low or High and Pulse to chop,
then blend continuously until desired texture of crumbs is achieved.
For best results process 1 cup or less at a time.
Don’t:
• Don’t store food or liquids in your blender jar.
• Don’t place cutting assembly and locking ring onto motor base
without the blender jar attached.
Crushing Ice: Add up to 10 standard ice cubes to the blender jar.
Cover. Press the Ice Crush button, using short bursts, 10 times, or
until cubes are the consistency of snow. Turn blender off. Pulse
fewer times if coarsely chopped ice is desired.
• Do not attempt to mash potatoes, knead heavy dough,
or beat egg whites.
• Don’t remove blender jar while unit is on. Keep the blender jar
cover on the blender jar while blending.
Grating Fresh Citrus Zest: For best results, blender jar and cutting
assembly must be clean and dry. Remove zest from fruit in strips
using a vegetable peeler; use a sharp knife to remove the bitter
white pith from the underside of the zest. Process no more than
8 strips at a time (zest of 1 medium lemon). Cut strips in half.
Add strips and 1 teaspoon sugar or coarse salt (from recipe) to
the blender jar. Cover blender jar. Set on Low; blend for 15 to 20
seconds. Turn blender off.
• Don't twist locking ring from blender jar when removing blender
jar from motor base. Simply lift blender jar from motor base.
• Don’t overprocess foods. Blender will achieve most desired results
in seconds, not minutes.
• Don’t overload blender. If the motor stalls, turn the blender off
immediately, unplug the unit, and remove a portion of the food,
then continue.
Baby Food: Combine 1/2 cup cooked vegetables, fruit or meat
with 3-4 tablespoons liquid (water, milk, fruit juice, broth, or cooking
liquid) in the blender jar. Set on Low or High. Blend for 15 to 20
seconds until a smooth purée is reached. Add more liquid as
necessary and process further until desired texture is reached.
For “junior” type foods, set on High Speed and use the Pulse func-
tion. Always consult with your pediatrician/family physician concern-
ing the best foods for your baby and when to introduce new foods to
his/her diet.
• Don’t use any utensil inside the blender jar while the motor is on.
• Don’t use any container or accessories not recommended by
Cuisinart. Doing so may result in injury.
• Don’t place hands inside the blender jar when blender is
plugged in.
• Don’t add boiling liquids or frozen foods
(except ice cubes or 1/2 inch pieces of frozen fruit) to glass
blender jar. Boiling liquids should cool for 5 minutes before being
placed in blender jar.
Grinding Hard Cheese: Cut cheese into 1/2-inch pieces; remove
all outer hard rind. Place cheese in blender jar. Set on Low. Pulse
to chop cheese, 10 to 12 times, then blend until desired grind is
reached. For best results, grind no more than 3 ounces of cheese
at a time.
RECIPE TIPS
The simple recipes that follow include some old Cuisinart favorites
as well as some creative combinations that are sure to please your
friends and family. Thanks to the superior ice crushing power of the
SmartPowerPremier™ Electronic Blender, you’ll also be able to
make delicious frozen drinks.
Grinding Spices: For best results, blender jar and cutting assembly
must be clean and dry. Add 1/4-1/2 cup of spices/seeds/pepper-
corns to blender jar. Set on Low or High, Pulse to break up, then
blend for 20 to 40 seconds. Turn blender off.
Chopping Nuts: Place 1/2 cup shelled nuts in the blender jar and
cover blender. Set on Low and Pulse until desired chop is achieved.
Pulse fewer times for coarsely chopped nuts. For best results
process small amounts, 1/2 cup or less.
Whipping Cream: If possible, chill blender jar and cutting assembly
in refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to
blender jar. Cover jar. Set on Low and Pulse (1 second pulses) 20
to 30 times until cream is thickened. (Do not over blend – bits of
butter will begin to form.) If desired add 1 tablespoon sugar and 1-2
8
teaspoons of vanilla or other flavoring. Consistency with be that of a
thickened, but not fluffy whipped cream and is most appropriate for
topping desserts or coffee drinks.
1
1
1
1
cup strawberries, hulled and halved
cup mango chunks (1" pieces)
medium banana, cut into 1/2" slices
cup ice cubes (about 6 standard)
When using the blender to purée hot mixtures such as creamed
soups and baby foods, strain the solids from the liquid, reserving the
cooking liquid. Then place the cooked solids liquid in the blender jar
along with 1/2 to 1 cup of the reserved cooking liquid. Use the Pulse
function to chop, then blend until desired consistency/purée
is reached.
Layer the ingredients in the blender jar in the order listed. Place cover
on blender jar. Set blender speed on High. Turn blender on and blend
for 20 to 30 seconds until smooth. Turn blender off.
Note: The riper the fruit, the sweeter the smoothie.
Allow hot foods to cool slightly before blending to prevent steam
build-up which may cause the lid to lift up from the blender jar.
Nutritional information per serving:
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g
Keep your blender out on the counter within easy reach and you
will be surprised how often you will use it.
Keep ice cubes made of juices, yogurt, milk or fruit purées on
hand to substitute for plain ice to make smoothies and frosty
beverages without diluting the drink.
FRUIT AND YOGURT SMOOTHIE
A delicious drink for “breakfast on the run.”
The fruits may be varied to suit your own taste. Add more calcium by using
calcium enriched orange juice.
For quick cleaning, add 1 cup of warm water and a drop of liquid
dish soap to the blender jar. Cover and blend on Low or High for
30 seconds or more as needed. Discard the soapy water and rinse
blender thoroughly before the next use.
Makes 48 ounces.
2
1
1
1
2
cups pineapple chunks
medium banana, cut in 1" pieces
cup orange juice
RECIPES
SMOOTHIES, SHAKES,FRAPPÉS,
FROZEN BEVERAGES
cup fat free vanilla yogurt
cups frozen strawberries (do not thaw)
Place all ingredients in blender jar in order
listed. Set on High and blend until smooth and creamy, about 20 sec-
onds. Serve immediately or refrigerate.
FRESH FRUIT SMOOTHIE
Layers of fresh fruit blend in just seconds to make this all fruit smoothie.
Nutritional information per serving (based on 6 servings):
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g • sat. fat 0g
• chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g
Makes six 8-ounce servings
1/2 cup orange juice
1
1
1
cup cantaloupe, cut into 1" pieces
cup raspberries (fresh or frozen)
TO-FRUITTI SMOOTHIES
cup pineapple chunks (1" pieces)
(fresh or canned, drained)
The much-maligned tofu is a good source of
protein and a nice alternative to using dairy products in smoothies.
Change the fruits to suit your own taste.
1
cup navel orange segments, cut into 1" pieces
9
Calories 223 (30% from fat) • carb. 29g • pro. 9g •
fat 8g • sat. fat 5g • chol. 39mg • sod. 131mg •
calc. 315mg • fiber 0g
blend until smooth and slushy, about 30 to 40
seconds. Serve immediately in tall glasses.
Garnish with a dollop of whipped cream if
desired.
Makes 48 ounces
1
cup mango chunks (1"pieces),
about 8 ounces
1
1
1
1
1
2
medium banana, cut in 1" pieces
cup orange, apple or other fruit juice
cup soy milk/beverage
Nutritional information per serving:
Calories 138 (0% from fat) • carb. 33g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 37mg •
calc. 6mg • fiber 0g
MONKEY-DOODLE SHAKE
Chocolate frozen yogurt and bananas are
combined to make this creamy shake.
tablespoon vanilla extract
For a Creamy Frappé, add 2 tablespoons
half-and-half before blending.
Makes 4 servings
cup silken tofu, cut into 1" pieces
cups frozen strawberries (do not thaw)
2
2
2
2
cups lowfat milk
* May be prepared from instant espresso
powder.
bananas, peeled, cut into 1" pieces
cups lowfat chocolate frozen yogurt
tablespoons chocolate syrup
Place all ingredients in blender jar in order
listed. Set on High and blend until smooth
and creamy, about 20 seconds. Serve
immediately or refrigerate.
FROZEN MANGO MARGARITAS
Place all ingredients in blender jar in order
listed; cover blender jar. Set on High and
blend until smooth, creamy and thickened,
about 40 to 50 seconds. Serve immediately
in tall glasses with straws.
Nutritional information per serving
(based on 6 servings): Calories 135 (18% from fat) •
carb. 25g • pro. 5g • fat 2g • sat. fat 0g •
You can make Margaritas and other frozen drinks
with ease with your Cuisinart Blender – try this
refreshing Mango Margarita,
chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g
or use your own special recipe.
Nutritional information per serving:
Calories 257 (18% from fat) • carb. 46g • pro. 8g •
fat 5g • sat. fat 3g • chol. 19mg • sod. 95mg •
calc. 216mg • fiber 2g
Makes 6 servings
CRÊME CARAMEL SHAKE
This shake is an excellent source of calcium,
making a now and then indulgence
“a good thing.”
2
cups mango cubes (fresh or frozen,
partially thawed)
1/2 cup Tequila
MOCHA FRAPPÉ
1/3 cup Triple Sec or Cointreau
1/3 cup fresh lime juice
Makes 4 servings
Why go out for special coffee drinks when you
can prepare them easily at home in your
Cuisinart Blender.
2
2
cups lowfat milk
4
2
tablespoons superfine sugar
cups ice cubes
cups “light” vanilla ice cream or
frozen yogurt
Makes 2 servings
8
ounces espresso or double strength
coffee, chilled *
Place all ingredients in blender jar in order
listed. Place cover on blender jar. Blend on
High for 30 to 40 seconds until the mixture
is smooth and slushy in texture. Turn blender
off. Serve immediately.
3
2
tablespoons caramel syrup
teaspoons vanilla extract
1/4 cup chocolate sauce
Place all ingredients in blender jar in order
listed; cover blender jar. Set on High. Blend
until smooth, creamy and thick, about 40 to
50 seconds. Serve immediately in tall glasses
with straws.
2
tablespoons flavored syrup – vanilla,
hazelnut, almond, raspberry, etc.
Nutritional information per serving:
Calories 158 (1% from fat) • carb. 23g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod 5mg •
calc. 9mg • fiber 1g
15 ice cubes
Place all ingredients in blender jar in order
listed. Cover blender jar. Set on High and
Nutritional information per serving:
10
Note: For an alcohol free “Margarita,”
substitute 8 ounces fruit juice such
as apricot nectar or cranberry juice for
the Tequila and Triple Sec.
Place ingredients in blender jar in order listed.
Cover blender jar. Set High. Turn blender jar
and process until smooth and slushy, about
30 to 40 seconds. Turn blender off. Serve
immediately.
1
4
2
2
teaspoon thyme
tablespoons fresh lemon juice
tablespoons water
roasted red peppers (freshly roasted
or from a jar), cut in 8ths
FROZEN COSMOPOLITAN
Nutritional analysis per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g •
fat 0g • Sat. fat 0g • chol. 0mg • sod. 2 mg
calc. 2mg • fiber 0g
1
can (19 ounces) chick peas, drained,
rinsed and drained again
Can you improve on a new classic? Of course,
try our Cuisinart Frozen Cosmopolitan.
2
tablespoons tahini paste
1/4 teaspoon hot sauce such as
Tabasco®
Makes 8 servings.
For Frozen Fruit Daiquiris, add 2-3 cups fruit
(strawberries, peaches, melon, etc.) cut into
1" pieces. For a more pronounced fruit flavor,
freeze additional fruit in cubes and use in
place of ice cubes.
1
2
cups cranberry juice cocktail
1 ⁄2 tablespoons extra virgin olive oil
10 ounces chilled vodka
(may use citrus flavored)
Place the garlic cloves, chile peppers and
lemon zest in the blender. Set blender on Low
speed. Use Pulse button to chop, 10 pulses.
Scrape the sides of the blender jar and add
the cumin, salt and thyme. Blend for 10 sec-
onds. Scrape the sides of the blender jar and
add the lemon juice, water, roasted peppers,
chickpeas, tahini and hot sauce in that order.
Blend for 40 seconds; scrape the sides of the
blender jar if necessary. Add the olive oil in
a steady stream through the opening in the
blender jar lid while blending for 20 seconds.
Transfer the hummus to a bowl and let stand
for 30 minutes before serving to allow flavors
to develop. Hummus will keep covered in the
refrigerator for up to a week.
2
2
ounces lime juice
ounces Triple Sec or Cointreau lime
twists for garnish
DIPS/SPREADS/
APPETIZERS
For best results when blending fresh herbs, the
herbs, blender jar and cutting assembly must
be dry and clean.
Pour the cranberry juice into ice cube trays
and freeze until solid. Place the vodka, lime
juice, Triple Sec and frozen cranberry cubes in
the blender jar in order given. Set on High and
blend for 25 to 30 seconds until completely
slushy. Serve immediately in chilled martini or
other stemmed glasses garnished with a twist
of lime.
TWO PEPPER HUMMUS
This popular Middle Eastern spread is simple to
make in your Cuisinart® blender - we have
spiced it up just a bit. Serve with pita wedges
or use as a spread for sandwiches.
Nutritional information per serving:
Calories 142 (1% from fat) • carb. 12g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg •
calc. 3mg • fiber 0g
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 34mg •
calc. 8mg • fiber 1g
Makes 2-1/2 cups
2-3
cloves garlic, peeled
FROZEN DAIQUIRI
2-3 dried red chile peppers,
about 2" each
A classic frozen cocktail.
SUN-DRIED TOMATO, GARLIC &
HERB CHEESE SPREAD
Makes 4 servings
4
strips lemon zest, 2 x 1/2" each (zest
of 1/2 lemon), bitter white pith
removed, cut in 1/2" pieces
Serve with crackers, crudités, a sandwich spread
or topping for baked potatoes.
6
5
3
ounces frozen limeade
ounces light rum
cups ice cubes
2
1
teaspoons ground cumin
teaspoon kosher salt
Makes about 1-3/4 cups
11
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g •
fat 0g • sat. fat 0g chol. 0mg • sod. 429mg •
calc. 28mg • fiber 2g
3
2
sun-dried tomatoes
(dry, not oil packed)
1-2 cloves garlic, peeled
3
1
1
cups tomato or vegetable juice
cocktail, divided
cloves garlic, peeled
1/2 cup boiling water
large rib celery, peeled, cut into 1"
pieces
CHILLED MELON AND
MANGO SOUP
3
green onions, trimmed, cut into 1"
pieces
large cucumber, peeled, halved
Sweet cantaloupe and mango combine with
orange juice for this refreshing cold soup.
Perfect for a summer brunch or as a refreshing,
cool ending to a warm-weather meal.
lengthwise, seeded, cut into 1" pieces
1
package lowfat cream cheese,
cut in 1" pieces
1/2 medium green bell pepper, cored,
seeded, cut into 1" pieces
1/2 fat free cottage cheese
teaspoons herbs de Provence
1/2 medium red bell pepper, cored,
seeded, cut into 1" pieces
2
Makes 8 servings
Place sun-dried tomatoes and garlic cloves in
a small bowl and cover with boiling water; let
stand 5 minutes. Drain, reserving soaking
liquid, and place tomatoes and garlic in
blender jar; cover blender jar. Set on Low;
Pulse to chop, 10 times. Add green onions,
Pulse to chop, 10 times. Add remaining
ingredients in order listed. Set blender on
High. Blend for 10 to 15 seconds. Scrape
blender jar as needed. Add a teaspoon or
two of the reserved soaking liquid if mixture
seems thick, blend for an additional 15 to 20
seconds, until mixture is smooth and creamy.
Let stand 30 minutes before serving to allow
flavors to develop. Place in an airtight
container and cover to refrigerate. Allow
to come to room temperature for 15 to 20
minutes before serving.
1
6
4
3
large jalapeño pepper, cored, seeded,
cut into 1/2" pieces
2-3 slices fresh ginger (each about the
size of a quarter)
green onions, trimmed, cut into
1/2" pieces
1
mango, about 12–14 ounces,
peeled, seeded, cut into 1" pieces
medium tomatoes, cored, seeded,
cut into 1" pieces
1
cantaloupe, about 3 pounds,
peeled, seeded, cut into 1" pieces
tablespoons sherry vinegar or
lemon juice
1/2-1 cup orange juice
Place ginger, mango, melon and 1/2 cup
orange juice in the blender jar; cover blender
jar. Set on Low and blend until smooth, about
20 to 30 seconds. Add as much remaining
orange juice as necessary to adjust consis-
tency to that of a thick soup. Chill completely
before serving. May be garnished with fresh
raspberries or blueberries and a sprig of mint.
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Set on
Low; Pulse to chop garlic, 10 times. Add 1
cup tomato juice/vegetable juice cocktail to
blender jar along with celery, cucumber, green
pepper, red pepper, jalapeño pepper, and
green onions. Blend on Low until vegetables
are medium-finely chopped, about 5 to 10
seconds. Transfer to a large serving bowl. Add
remaining tomato juice/vegetable cocktail to
blender jar with fresh tomatoes.
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g •
fat 3g • sat. fat 2g • chol. 6mg • sod. 135mg •
calc. 39mg • fiber 0g
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg •
calc. 17mg • fiber 1g
CHILLED GAZPACHO
With blender set on Low, Pulse 10 times to
chop, or blend continuously if a smoother
gazpacho is preferred.
CREAM OF ASPARAGUS SOUP
A Cuisinart favorite, made with fresh,
ripe summer tomatoes, Chilled Gazpacho
perfect on a hot, summer night.
Make this soup in the spring when asparagus is
at its most flavorful.
Add to the bowl of vegetables with the
remaining juice. Season with sherry vinegar or
lemon juice, salt and pepper. Chill before
serving.
Makes eight 6-ounce servings
Makes 8 servings, about 6-ounces each
3/4 cup Italian parsley leaves, washed
and dried
12
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g •
fat 7g • sat. fat 4g • chol. 19mg • sod. 510g •
calc. 56mg • fiber 2g
3
tablespoons unsalted butter
Drain vegetables, reserving cooking liquid.
Place vegetables in blender jar. Add 1 cup
cooking liquid; return remaining cooking
liquid to saucepan. Cover blender jar. Set on
High. Blend 20 to 30 seconds. Scrape blender
jar and blend 10 to 15 seconds longer, until
completely puréed and creamy smooth. Stir
vegetable purée into stock in saucepan and
reheat over medium low heat. Add salt,
pepper and half-and-half.
2/3 cup chopped onion or leek
1
3
pound asparagus, trimmed, cut into
1" pieces
cups fat free, low-sodium chicken or
vegetable stock or broth
CREAMY POTATO LEEK SOUP
This versatile soup may be served hot or chilled.
1
1
cup half-and-half
Makes six servings
tablespoon cornstarch
11⁄2 cups cold water
2
medium leeks, white and tender
green only, sliced horizontally and
cut into 1/2" pieces
Nutritional information per serving:
Calories 132(37% from fat) • carb. 18g • pro. 3g •
fat 6g • sat. fat 3g • chol. 16mg • sod. 369mg •
calc. 56mg • fiber 3g
1
teaspoon kosher salt
1
1
tablespoon unsalted butter
1/2 teaspoon white pepper
Place the parsley in the blender jar. Place
cover on blender jar. Set blender on Low and
Pulse until coarsely chopped, about 4 to 5
times. Remove and reserve.
small (3-4 ounce) onion, peeled and
cut into 1/2" pieces
Variation: Turn this soup into Creamy
Watercress Soup by adding 1 bunch
watercress, washed and dried. Pick leaves
and reserve. Chop stems and measure out
11⁄2 cups. Add stems to vegetable mixture
when sautéing. Follow recipe as directed.
1/4 teaspoon thyme
2
medium russet potatoes
(about 3/4 pound total), peeled,
cut into 1" slices
®
Melt the butter in medium Cuisinart Saucepan
over medium heat. Add onion and cook until
soft but not brown, about 2 to 3 minutes. Add
asparagus, stock, and all but 1 tablespoon of
the reserved parsley. Cover and bring to a boil
over medium-high heat. Reduce heat to low
and simmer, partially covered, until asparagus
is tender, about 10 to 12 minutes.
11⁄2 cups fat free, low-sodium chicken
Stir in reserved watercress leaves along with
the half-and-half. Serve hot or chilled.
1
1 ⁄2 stock or broth
3/4 cup water
CREAMY TOMATO &
RED PEPPER BISQUE
1
teaspoon kosher salt
1/2 teaspoon white pepper
3/4 cup half-and-half
Creamy tomato soup that is special enough for
any occasion.
Pour the soup through a strainer, reserving the
solids and liquids. Allow to cool 5 minutes.
Place the solids in the blender jar with 1 cup
of the cooking liquid; return the remaining
liquid to the saucepan. Cover blender jar and
set on Low. Turn blender on and blend until
creamy and smooth, about 25 to 30 seconds.
Turn blender off. Returned puréed vegetable
mixture to the saucepan and stir to combine.
Stir in half-and-half. Stir cornstarch into water,
and add to soup. Add salt and pepper. Cook,
stirring often, over medium heat, until soup
thickens, about 6 to 8 minutes. Do not allow
to boil. Taste and adjust seasonings as
needed. Serve in warmed bowls garnished
with the remaining parsley.
Place leeks in a medium bowl and add cold
water. Swirl, then let stand for minutes. Lift
leeks from the water without disturbing the
sand/sediment collected in the bowl; allow to
drain completely.
Makes 8 servings
1
1
1
teaspoon unsalted butter
teaspoon extra virgin olive oil
®
small onion (4 ounces), peeled,
cut in 1/2" pieces
Melt butter in a large Cuisinart Saucepan
over medium heat. Add the drained leeks,
onion, and thyme. Let cook until softened, 3
to 5 minutes. Add potatoes, stock, and water;
cover and bring to a boil over medium high
heat. Reduce heat to low, and simmer,
uncovered, until potatoes are soft, about
10 to 15 minutes.
1
1
rib celery (2 ounces), cleaned, cut in
1/2" pieces
carrot (2 ounces), peeled,
cut in 1/2" pieces
2
1
tablespoons white rice
teaspoon basil
13
2
2
2
cups fat free, low-sodium chicken or
vegetable stock
of seconds in your Cuisinart® Blender.
Our 50 ounce blender is large enough that
you may increase this recipe by 50 percent
to make a larger batch.
simple supper entrée.
Makes 8 servings
cans recipe ready diced tomatoes
(151⁄2 oz.) with juices
1
teaspoon extra virgin olive oil
1/2 ounce Asiago cheese,
cut into 1/2" cubes
roasted red peppers, seeded
Makes 18 popovers
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 cup half-and-half
1/2 slice white or wheat bread
(1/2 ounce) cut into 1/2" cubes
6
2
2
large eggs
cups all-purpose flour
1/2 teaspoon dry basil
Heat the butter and olive oil in a Cuisinart®
33⁄4-quart Saucepan over medium low heat.
Add the onion, celery, and carrot, cover
loosely and cook until the vegetables are
tender, 8-10 minutes. Stir in the rice, basil and
oregano, cook until rice is opaque, 2 minutes.
Stir in the stock and tomatoes. Raise heat and
bring to a boil. Lower the heat, cover loosely
and simmer over low heat for 20-25 minutes.
Turn off heat and let stand for 5 minutes.
cups evaporated fat free milk, not
reconstituted
4
2
large eggs
cups fresh baby spinach leaves,
packed (about 2 ⁄2 ounces), washed
1
1/2 teaspoon kosher salt
tablespoons unsalted butter, melted
& dried
5
3
cups lowfat ricotta cheese
Preheat oven to 375°F. Thoroughly coat
eighteen 1/2-cup popover, custard, or muffin
cups with cooking spray or melted butter.
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black or
white pepper
Place the eggs, flour, milk and salt in the
blender jar in the order listed; cover blender
jar. Set on Low. Blend for 10 seconds.
Scrape the sides of the jar if needed. With the
blender running, add the melted butter in a
steady stream and blend for 10 seconds. Let
batter rest for 10 to 15 minutes.
Preheat oven to 350°F. Use a pastry brush to
coat a 10" deep dish pie plate with olive oil
and set aside. Place Asiago cheese cubes in
blender jar; cover blender jar. Set on Low and
Pulse 10 to 12 times to grind the cheese.
Remove and reserve. Place bread cubes in
blender jar, pulse 5 to 10 times to grind; add
basil, blend for 5 seconds. Remove and
reserve.
Strain the solids from the cooking liquid,
reserving the cooking liquid and returning it to
the saucepan. Place the solids in the blender
jar. Add 1 cup of the cooking liquid to the
blender jar. Set on High. Pulse 10 times to
chop, then process for 30 to 40 seconds until
totally smooth and creamy. Add the salt,
pepper, blend 5 seconds longer. Return the
blended tomato mixture to the cooking liquid
in the saucepan. Heat on medium until it just
begins to simmer then add the half-and-half.
Do not allow to boil. The soup may be made
ahead and reheated – if making ahead, do not
add half-and-half until it is reheated.
Divide the batter evenly among the prepared
pans. Bake in the preheated oven until puffy
and nicely browned, about 40 minutes. Use a
cake tester to pierce each popover several
times and bake for an additional 5 minutes.
Remove from oven, loosen from pans with a
thin bladed knife and gently lift out. Serve hot.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Low and Pulse 10 times,
then blend for 15 seconds; use a spatula to
scrape the sides of the blender jar. Blend for
an additional 15 to 20 seconds. Pour the
blended ricotta mixture into the prepared pie
plate. Sprinkle evenly with the reserved
breadcrumbs. Bake in the preheated 350°F
oven for 45 to 50 minutes, until the custard is
set and the pie is puffed. Remove and let rest
for 5 to 10 minutes. Cut into wedges to serve.
Top with Rustic Tomato Sauce, page 17.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g •
fat 5g • sat. fat 3g • chol. 79mg • sod. 91mg •
calc. 93mg • fiber 0g
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g •
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg •
calc. 47mg • fiber 3g
For Pesto Popovers: add 1/2 cup prepared
pesto (page 18) to the batter. Bake as directed.
RICOTTA SPINACH PIE
PERFECT POPOVERS
Somewhat like a crustless quiche, serve Ricotta
Spinach Pie with Rustic Tomato Sauce for a
I
mpress your guests with these deceivingly
simple popovers that are mixed in a matter
Nutritional information per serving:
14
Calories 182 (54% from fat) • carb. 6g • pro. 14g •
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg •
calc. 291g • fiber 0g
covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
You may change the Basic Vinaigrette by
changing the flavor of the vinegar, mustard
or oil. Try using fresh lemon juice and a little
honey for a honey-mustard vinaigrette.
Strain the solids from the liquids, and return
the liquid to the saucepan. Place the solids in
the blender jar with 1/2 cup of the cooking
liquid. Cover the blender jar. Set on Low and
Pulse 10 times to chop. Use a plastic spatula
to scrape the sides of the blender jar. Blend
for 20 to 30 seconds, until smooth. Return
the puréed tomato mixture to the liquid in the
saucepan and reheat gently over medium low
heat. Add salt and pepper.
Add fresh herbs, sun-dried tomatoes, or pesto
for other flavor changes.
SAUCES/DRESSINGS
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g •
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg •
calc. 1mg • fiber 0g
RUSTIC TOMATO SAUCE
Healthy and delicious at the same time!
Makes about 8 cups
1
1
tablespoon extra virgin olive oil
onion (8 ounces), peeled and cut in
1/2" pieces
CRACKED PEPPER
PARMESAN DRESSING
Nutritional information per half cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg •
calc. 26mg • fiber 2g
2
2
carrots (4 ounces), peeled and cut in
1/2" pieces
A great dressing for pasta salad.
Makes 1-1/3 cups
ribs celery, trimmed and cut in
1/2" pieces
2
1
teaspoons whole black peppercorns
4
1
1
4
cloves garlic, peeled
teaspoon dried oregano
teaspoon dried basil
BASIC VINAIGRETTE
ounce Reggiano Parmesan, cut in
1/2" or smaller cubes
This basic vinaigrette is perfect for a
crisp green salad.
1
shallot, about 1 ounce, peeled, cut in
1/2" or smaller pieces
roasted red bell peppers,
cut in 1" pieces
Makes about 1-1/2 cups, can be doubled
1
clove garlic, peeled and smashed
1/2 cup dry white wine
(such as vermouth)
1
2
clove garlic, peeled
1/2 teaspoon kosher salt
tablespoon Dijon-style mustard
1/4 teaspoon Worcestershire sauce
tablespoons light mayonnaise
tablespoons Dijon-style mustard
1
2
3
tablespoons tomato paste
1/2 cup wine vinegar
teaspoon kosher salt
cans (15-ounce) recipe ready diced
tomatoes with juices
1
2
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
2/3 cup vegetable oil
1/4 cup wine vinegar
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper
In a Cuisinart® 33⁄4-quart Saucepan, heat the
olive oil over medium heat. Add the onion,
carrot, celery, garlic, and basil.
1/4 cup canola or other flavorless
vegetable oil
Place the garlic in the blender jar and cover jar.
Set on Low. Use the Pulse function to chop the
garlic, 5 times. Add the mustard, vinegar, salt
and pepper. Turn the blender on and blend for
10 to 15 seconds. With the blender running,
add the oils in a slow, steady stream, taking
about 20 seconds, then blend for 20 seconds
longer until completely emulsified.
Place the whole peppercorns in the blender
jar. Blend for 10 seconds, some peppercorns
will be pulverized, some with be cracked
and crushed; remove and reserve. Place the
Parmesan cubes in the blender jar; blend for
20 seconds; scrape sides of blender jar. Add
shallot, garlic and salt. Blend for 10 seconds;
Cover loosely and cook until the vegetables
are softened, 6 to 8 minutes. Stir in the
roasted red pepper, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce heat
and simmer for 35 to 40 minutes, loosely
15
scrape sides of blender jar.
30 to 40 seconds. Serve with chopped crisp
lettuce.
chopping the garlic. Substitute 2 cups washed
and dried baby spinach leaves for the basil.
Add remaining ingredients in order listed;
blend for 10 seconds. Add reserved black
pepper; blend for 5 seconds. Transfer dressing
to a resealable container and refrigerate for 30
minutes or longer to allow flavors to develop.
Keeps for one week in the refrigerator.
Nutritional information per serving (2 tablespoons):
Calories 26 (30% from fat) • carb. 4g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 68mg •
calc. 7mg • fiber 4g
WASABI GINGER
SAUCE/MARINADE
Use this versatile sauce as a marinade for meats
and seafood, a dressing for salads, or a dipping
sauce for potstickers, dumplings or
Mongolian Hot Pot.
PESTO SAUCE
Nutritional analysis per tablespoon:
Calories 58 (90% from fat) • carb. 1g • pro. 1g •
fat 6g • sat. fat 1g • chol. 1mg • sod. 74mg •
calc. 18mg • fiber 0g
Serve as a topping for hot pasta or to add flavor
to dips, dressings, or other sauces.
Makes about 3/4 cup
Makes about 2 cups
JAPANESE CARROT GINGER
DRESSING
1
ounce Parmesan cheese,
cut in 1/2" cubes
1/2 ounce fresh ginger, peeled, cut in
1/2" or smaller pieces
1-2 cloves garlic, peeled
This dressing is served on the iceberg lettuce
salad that often accompanies Sushi. It is simple
to prepare at home in your Cuisinart®
1
small shallot (1/2 ounce), peeled,
cut in 1/2" or smaller pieces
1/3 cup extra virgin olive oil
2
cups fresh basil leaves,
loosely packed *
1
clove garlic, peeled
Smart Power Premier™ Electronic Blender.
3/4 cup mirin or rice wine*
3
tablespoons lightly toasted pine
nuts or walnuts
Makes about 2 cups.
3/4 cup low-sodium soy or tamari sauce
1/4 cup seasoned rice or wine vinegar
4
1
carrots, peeled, and cut into
1/2" slices
Place cheese cubes in blender jar; cover
blender jar. Set on Low. Use Pulse to chop the
cheese, 10 to 15 pulses. Remove and reserve
cheese Add garlic to blender jar; cover, Pulse
to chop, 10 to 15 pulses. Add remaining
ingredients in order listed, including reserved
cheese. Cover blender jar; blend on High until
combined, about 30 to 40 seconds. Pesto may
be store in refrigerator in an airtight container.
After placing in container, smooth over top, and
drizzle to cover surface with additional olive oil
to keep from turning dark. Stir oil in before
using.
2
2
1
1
tablespoons dark molasses
piece ginger root, about 2 inches,
peeled, cut in 1/2" pieces
tablespoons prepared wasabi paste*
tablespoon brown sugar, packed
1
1
1
shallot, peeled, cut in 4 pieces
clove garlic, peeled
tablespoon Asian sesame oil
(toasted sesame oil)
teaspoon dry mustard
2
teaspoons powdered ginger
1/2 cup apple juice
1/3 cup rice vinegar
1/4 cup water
1/2 teaspoon freshly ground
black pepper
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; Pulse 5 times.
Scrape sides of jar; Pulse 5 times. Add
remaining ingredients in order given. Blend
for 20 seconds. Transfer to a resealable
container and let stand for 30 minutes before
using to allow flavors to develop. Unused
portions may be refrigerated for up to a week,
stir before using.
2
tablespoons mirin
(Japanese rice wine)
Nutritional information per serving (1-1/2 tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g •
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg •
calc. 61mg • fiber 0g
1
1
tablespoon soy sauce
tablespoon Asian sesame oil
Place all ingredients in blender jar in order
listed; cover blender jar. Blend on High for
*For Spinach Pesto: Add 1/2 teaspoon
fennel seed and 2 teaspoons dried basil when
16
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
1
teaspoon dry basil
1
1
can (15-16 ounces, 11⁄2 cups) solid
pack pumpkin (not pie filling)
1/2 teaspoon dry rosemary
1/2 teaspoon ground allspice
tablespoon cornstarch
Tip: Use about 1 tablespoon of marinade per
portion. Meats such as boneless, skinless
chicken parts, pork chops, or steaks, may be
placed in a resealable freezer weight bag,
coated with marinade and frozen. When
thawed, they will be fully marinated and ready
to cook.
1/4 cup molasses
Place the coriander seed, mustard seed,
celery seed, both peppercorns, and bay leaf
in the blender jar. Cover jar and set on Low.
Blend until seeds are finely ground, 10 to 15
seconds. Add the remaining ingredients and
blend until no signs of the bay leaf are visible,
about 20 to 30 seconds.
1
1
1
tablespoon vanilla extract
teaspoon cinnamon
teaspoon ginger
1/4 teaspoon freshly grated nutmeg
Nutritional analysis per tablespoon:
Calories 22 (18% from fat) • carb. 3g • pro. 0g •
fat 0g •sat. fat 0g • chol. 0mg • sod. 183mg •
calc. 14mg • fiber 0g
Preheat the oven to 375°F.
Use as a rub for meat, poultry, or seafood
before sautéing, roasting or grilling, or add as
a seasoning to rice or dressing to brighten up
flavors.
Place the pecans in the blender jar; cover the
blender jar. Set on Low and Pulse 8 to 10
times to chop finely. Remove and transfer to a
10" deep-dish pie plate. Place 15 cookies in
the blender jar; cover the blender jar. Set on
High and Pulse 5 times to chop the cookies,
then blend for 10 seconds to pulverize; add
the cookie crumbs to the nuts in the pie plate
and repeat with the remaining cookies. Stir
the nuts and cookies with a fork to blend; add
the melted butter and stir to combine. Press
the cookie/nut mixture evenly onto the sides
and bottom of the pie plate. Bake in the
preheated 375°F oven for 5 minutes. Remove
and let cool on a rack while continuing. Lower
the oven temperature to 350°F.
CAJUN CREOLE SPICE BLEND
Nutritional analysis per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 501mg •
calc. 23mg • fiber 1g
Our Cajun Creole Spice Blend is a comparable
alternative to purchased spice mixtures, but much
fresher and economical. Adjust the spiciness to
taste with the amount of cayenne used.
DESSERTS/
SWEET SAUCES
Makes about 1/2 cup
2
1
teaspoons coriander seed
teaspoon mustard seed
COOKIE CRUST PUMPKIN PIE
1/2 teaspoon celery seed
The traditional holiday favorite is made is a
cookie crumb crust for a crunchy change.
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
Place the eggs and remaining ingredients in
the blender jar in the order listed; cover the
blender jar. Set on Low and blend until
smooth, about 10 to 15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F oven for
55 to 60 minutes. Center of the pie may
appear slightly jiggly – it will continue to set
as the pie cools. Place the pie on a rack and
cool completely before serving. Refrigerate
after completely cool.
Makes 12 servings
1
3
1
bay leaf, roughly broken
tablespoons sweet paprika
tablespoon kosher salt
Crust:
2/3 cup pecan halves
45 vanilla wafers (may use reduced fat)
1/3 cup unsalted butter, melted
1/2 tablespoon sugar
2
2
teaspoons dried minced garlic
teaspoons minced dry onions
Pumpkin Filling:
2
large eggs
1-2 teaspoons cayenne pepper, to taste
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g •
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg •
calc. 129mg • fiber 2g
1/2 cup brown sugar
2
1
teaspoons dry oregano
1
can (12 ounces) evaporated fat
free milk
teaspoon dry thyme leaves
17
CLASSIC CHERRY CLAFOUTIS
CHOCOLATE SAUCE
Arrange the cherries in the bottom of the
prepared baking dish. Carefully pour the
batter over the cherries. Place in the
preheated oven and bake for 35 minutes.
After 35 minutes, sprinkle evenly with the
remaining 2 teaspoons of sugar. Continue
to bake for an additional 15 to 20 minutes,
until the Clafoutis is puffed and golden
brown. Remove from the oven and cool for
10 minutes before serving. Serve with
sweetened whipped cream.
This traditional country French dessert can be
made with cherries, plums, peaches, pears or
any other berry may be used. We have added
finely ground almonds or hazelnuts for that
certain “je ne sais quoi”.
Change the Vanilla to Mint for
Mint Chocolate sauce.
Makes 1-1/4 cups / 20 tablespoons
4
ounces good quality bittersweet or
semi-sweet chocolate,
broken into 1/2" pieces
Preparation: less than 5 minutes,
plus baking time.
4
2
ounces good quality milk chocolate,
broken into 1/2" pieces
Makes 8 servings
tablespoons sugar
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g •
fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg •
calc. 158mg • fiber 1g
2
teaspoons unsalted butter, melted
1/2 cup fat-free milk, heated until just
bubbling around the edges
1/4 cup + 4 teaspoons granulated sugar,
divided
1
1 ⁄2 teaspoons vanilla
1
ounce almonds or hazelnuts
(toasted gives best flavor)
Place the chocolates in the blender jar; cover
blender jar. Set on Low. Pulse to chop the
chocolates, 10 to 15 times. Add the sugar,
process to chop, 20 seconds. With the
blender running, remove the measured pour
cup. Pour the hot milk slowly and carefully
though the pour spout and blend, until the
chocolate is melted and smooth, 1 minute.
Add the vanilla, blend to combine, 10
seconds. Serve warm or let cool, place in
an airtight container and refrigerate. Reheat
before serving.
QUICK BERRY SAUCE
3/4 cup evaporated fat free milk
(not reconstituted)
Serve with ice cream or cheesecake.
1/4 cup heavy cream
Makes about 2 cups
3
1
1
large eggs
12 ounces fresh or frozen, thawed
strawberries or raspberries
tablespoon vanilla extract
tablespoon brandy or amaretto
1/2 cup red berry preserves
1/8 teaspoon salt
1
1
tablespoon sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
tablespoon fresh lemon juice
Nutritional information per serving (1 tablespoon):
Calories 65 (50% from fat) • carb. 8g • pro. 1g •
fat 4g • sat. fat 2g • chol. 1g • sod. 3mg •
calc. 11mg • fiber 0g
Place all ingredients in blender jar; cover
blender jar. Set on High. Blend until smooth
and completely puréed, 20 to 30 seconds.
12 ounces pitted cherries
(thawed if using frozen)
Arrange the rack in the middle of the oven.
Preheat oven to 325°F. Brush a six-cup oval
baker or gratin dish with the melted butter.
Dust with 2 teaspoons of the granulated
sugar. Place 1/4-cup of the sugar and the
nuts in blender jar; cover blender jar. Set on
Low and pulse 10 to 15 times to chop the
nuts. Add the evaporated milk, cream, eggs,
vanilla, brandy, salt, flour, and cinnamon.
Blend for 10 seconds, mixture will be
Strain mixture through a fine sieve to
remove seeds; discard seeds. Store in an
airtight container in refrigerator. Serve with
desserts, pancakes or waffles.
Nutritional information per serving
(based on 8 servings):
Calories 128 (0% from fat) • carb. 33g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg •
calc. 14mg • fiber 2g
smooth and creamy – do not over blend.
18
and handling of the product. Please also be
sure to include a return address, daytime
phone number, description of the product
defect, product serial number (stamped on
bottom of product base), and any other
information pertinent to the product’s return.
Please pay by check or money order.
of the above two options does not result in
the appropriate relief to the consumer, the
consumer may then take the product to an
independent repair facility if service or repair
can be economically accomplished.*
Cuisinart and not the consumer will be
responsible for the reasonable cost of such
service, repair, replacement, or refund for
LIMITED THREE-YEAR
WARRANTY
This warranty supersedes all previous war-
®
™
ranties on Cuisinart SmartPower Premier
600-Watt Blenders. This warranty is avail-
able to consumers only. You are a con-
(California residents need only supply proof
®
sumer if you own a Cuisinart SmartPower
of purchase and should call 1-800-720-0190 nonconforming products under warranty.
for shipping instructions). Your Cuisinart®
California residents may also, at their prefer-
SmartPower™ Premier 600-Watt Blender has ence, return nonconforming products direct-
™
Premier 600-Watt Blender that was pur-
chased at retail for personal, family, or
household use. Except as otherwise
been manufactured to strict specifications
and has been designed for use with the
Cuisinart® SmartPower Premier™ 600-Watt
Blender accessories and replacement parts.
These warranties expressly exclude any
defects or damages caused by accessories,
replacement parts, or repair service other
than those that have been authorized by
Cuisinart. These warranties do not cover
any damage caused by accident, misuse,
shipment, or other than ordinary household
use. These warranties exclude all incidental
or consequential damages. Some states do
not allow the exclusion of or limitation of
incidental or consequential damages, so the
foregoing limitation may not apply to you.
ly to Cuisinart for repair or, if necessary,
replacement by calling our Consumer
Service Center toll-free at 800-726-0190.
Cuisinart will be responsible for the cost of
the repair, replacement, and shipping and
handling for such nonconforming products
under warranty.
required under applicable state law, this
warranty is not available to retailers or other
commercial purchasers or owners. We war-
®
rant that your Cuisinart SmartPower
™
Premier 600-Watt Blender will be free of
defects in material or workmanship under
normal home use for three years from the
date of original purchase. We suggest that
you complete and return the enclosed war-
ranty registration card promptly to facilitate
verification of the date of original purchase.
However, return of the warranty registration
card is not a condition of this warranty and
does not eliminate the need for the con-
sumer to maintain the original proof of pur-
chase. In the event that you do not have
proof of purchase date, the purchase date
for purposes of this warranty will be the date
of manufacture.
BEFORE RETURNING YOUR
CUISINART PRODUCT
If you are experiencing problems with your
Cuisinart® product, we suggest that you
call our Consumer Service Center at
1-800-726-0190 before returning the
product for servicing. Often, our Consumer
Service Representatives can help solve
the problem without having the product
serviced. If servicing is needed, a
CALIFORNIA RESIDENTS
ONLY
Representative can confirm whether the
product is under warranty and direct you
If your blender should prove to be defective
within the warranty period, we will repair it
(or, if we think it necessary, replace it)
without charge to you. To obtain warranty
service, please call our Consumer Service
Center toll-free at 1-800-726-0190, or write
to:
Cuisinart
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping
California law provides that for In-Warranty
Service, California residents have the option to the nearest service location.
of returning a nonconforming product (A) to
* Important: If the nonconforming product
the store where it was purchased or (B) to
another retail store which sells Cuisinart®
products of the same type. The retail store
shall then, according to its preferences,
either repair the product, refer the consumer
to an independent repair facility, replace the
product, or refund the purchase price less
the amount directly attributable to the con-
sumer’s prior usage of the product. If either
is to be serviced by someone other than
Cuisinart’s Authorized Service Center,
please remind the servicer to call our
Consumer Service Center at
1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serv-
iced with the correct parts, and to ensure
that the product is still under warranty.
19
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