INSTRUCTION AND RECIPE BOOKLET
Premier Series 7-Cup Food Processor
DLC-2007NC
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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5. The Dough Blade (C)
rests in a cavity on the
opposite side of the
foam block. Remove it
from the foam.
6. The plastic Spatula (D)
is on one long side of
the foam block.
instructions thoroughly
before using the
machine.
IMPORTANT
UNPACKING
INSTRUCTIONS
14. Save the shipping car-
tons and plastic foam
blocks. You will find
them very useful if you
need to repack the
This package contains a
Cuisinart® Premier Series
7-Cup Food Processor, and
the standard parts for it:
Remove it next.
processor for moving or
other shipment.
7. The Slicing Disc (E) is
on the edge of one of
the long sides of the
foam block; the
Please watch the
enclosed how-to DVD
before using the food
processor.
Work bowl, work bowl
cover, large and small push-
ers, dough blade, metal
chopping/mixing blade, slic-
ing disc, shredding disc,
detachable disc stem for
discs, spatula, how-to DVD
and recipe/instruction book.
Shredding Disc (F) is
on the other side.
Slide them out WITH
GREAT CARE; THE
BLADES ARE VERY
SHARP.
NOTE: Remember to
return your completed
product registration card
with all information care-
fully filled out.
8. Lift out the DVD from
its space on the foam
block.
9. Lift out the foam block.
10. Remove the instruc-
tion/recipe book.
11. The housing base with
work bowl, metal blade
and cover are at the
bottom of the box. The
metal blade is loose in
the work bowl beneath
a foam insert. Do not
reach into feed tube.
Do not turn over work
bowl without first
CAUTION:
WHEN
THE CUTTING TOOLS
HAVE VERY SHARP
EDGES. To avoid injury
when unpacking the parts,
please follow these instruc-
tions.
1. Place the box on a low
table or on the floor
next to the kitchen
counter or table where
you intend to keep the
food processor. Be
sure the box is right
side up.
2. Remove the cardboard
insert. You will see a
rectangular block of
plastic foam that holds
the processor parts,
each fitted into a cavity
in the foam.
3. The Detachable Disc
Stem for the discs (A)
sits in a cavity in one
corner of the foam
block. Remove this
first.
REMOVING BLADE:
CAREFULLY REMOVE
THE METAL BLADE BY
GRASPING THE CENTER
WHITE HUB AND LIFTING
IT STRAIGHT UP. NEVER
TOUCH THE BLADES,
AS THEY ARE RAZOR
SHARP.
removing metal blade.
Remove work bowl
cover by turning it
clockwise and lifting.
12. Remove the base and
bowl together by grasp
ing the plastic bowl at
the top with both hands
and lifting the bowl
straight up. Do not
rotate the bowl clock-
wise on the base. This
will cause the bowl to
separate from the base.
13. Place the food proces-
sor on the counter or
table. Remove foam
cylinder insert from top
of metal chopping
4. The Pusher Assembly,
with large and small
pushers, (B) sits in the
adjacent cavity.
Remove this next.
blade. Read the
2
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TABLE OF CONTENTS
Practicing Slicing and Shredding. . . . 12
Removing Sliced or Shredded Foods 12
Slicing and Shredding Techniques. . . 12
Small, Round Fruits and Vegetables. . . 12
Long Fruits and Vegetables. . . . . . . . . . 12
Small Amounts of Food . . . . . . . . . . . . . 13
French-Cut Green Beans . . . . . . . . . . . 12
Matchsticks or Julienne Strips. . . . . . . . 12
Slicing Meat and Poultry. . . . . . . . . . . 13
Cooked Meat and Poultry . . . . . . . . . . . 13
Uncooked Meat and Poultry . . . . . . . . . 13
Slicing Sausages . . . . . . . . . . . . . . . . . . 13
Slicing and Shredding Cheese . . . . . . 13
Kneading Yeast Dough
with Dough Blade . . . . . . . . . . . . . . . . 14
Machine Capacity . . . . . . . . . . . . . . . . . 14
Using the Right Blade . . . . . . . . . . . . . . 14
Measuring the Flour. . . . . . . . . . . . . . . . 14
Proofing the Yeast . . . . . . . . . . . . . . . . 14
Processing Dry Ingredients . . . . . . . . . . 14
Adding Liquids . . . . . . . . . . . . . . . . . . . . 15
Kneading Bread Dough . . . . . . . . . . . . . 15
Kneading Sweet Dough. . . . . . . . . . . . . 15
Rising. . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Shaping, Finishing and Baking . . . . . . . 15
Making Consecutive Batches . . . . . . . . 15
Bread Dough
Recommended Capacities . . . . . . . . . . 1
Unpacking Instructions. . . . . . . . . . . . . 2
Important Safeguards . . . . . . . . . . . . . . 4
Introduction . . . . . . . . . . . . . . . . . . . . . . 5
Machine Includes. . . . . . . . . . . . . . . . . . 6
Assembly Instructions . . . . . . . . . . . . . 6
Machine Functions . . . . . . . . . . . . . . . . 7
Operating Instructions . . . . . . . . . . . . . 7
Chopping, Puréeing & Mixing
with Metal Blade . . . . . . . . . . . . . . . . . . 8
Chop Raw Fruits and Vegetables . . . . . . 8
Purée Fruits and Cooked Vegetables . . . 8
To Dislodge Food . . . . . . . . . . . . . . . . . . 8
Chop Hard Food . . . . . . . . . . . . . . . . . . . 8
Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 8
Chop Peel from Citrus Fruit. . . . . . . . . . . 8
Chop Sticky Fruit Like Dates. . . . . . . . . . 8
Chop Meat, Poultry and Fish. . . . . . . . . . 9
Purée Meat, Poultry and Fish . . . . . . . . . 9
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . . 9
Make Peanut Butter. . . . . . . . . . . . . . . . . 9
Make Flavoured Butters,
Spreads and Dips . . . . . . . . . . . . . . . . . . 9
Make Mayonnaise . . . . . . . . . . . . . . . . . . 9
Beat Egg Whites . . . . . . . . . . . . . . . . . . 10
Whip Cream. . . . . . . . . . . . . . . . . . . . . . 10
Make Crumbs and Crumb Crusts . . . . . 10
Make Pastry. . . . . . . . . . . . . . . . . . . . . . 10
Make Quick Breads and Cakes. . . . . . . 10
Preparing Food For Slicing
and Shredding . . . . . . . . . . . . . . . . . . . 11
Round Fruits and Vegetables . . . . . . . . 11
Whole Peppers . . . . . . . . . . . . . . . . . . . 11
Large Fruits Like Pineapple. . . . . . . . . . 11
Cabbage and Iceberg Lettuce . . . . . . . . 11
Packing Feed Tube for
Problems and Solutions . . . . . . . . . . . 15
Sweet Dough
Problems and Solutions . . . . . . . . . . . 16
Cleaning and Storing. . . . . . . . . . . . . . 17
For Your Safety . . . . . . . . . . . . . . . . . . 18
Technical Data . . . . . . . . . . . . . . . . . . . 18
Warranty . . . . . . . . . . . . . . . . . . . . . . . . 18
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . 20
Desired Results . . . . . . . . . . . . . . . . . . . 11
3
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Carefully read all
instructions before
using this appliance.
when the food processor
motor is stopped.
affect your reaction time
or perception.
2. Avoid contact with
moving parts. Never
3. This food processor is
CUL listed for household
use. Use it only for
IMPORTANT
push food down by hand
when slicing or shred-
ding. Always use pusher.
food preparation as
described in the
accompanying recipe
and instruction book.
SAFEGUARDS
Always follow these
safety precautions when
using this appliance.
3. Make sure motor has
completely stopped
before removing cover.
(If machine does not
stop within 4 seconds
after you remove the
pusher assembly, call
1-800-472-7606 for
assistance. Do not
4. The use of attachments
not recommended or
sold by Cuisinart may
cause fire, electrical
shock or personal injury,
or damage to your
Getting Ready
1. Read all instructions.
2. Blades are sharp.
Handle them carefully.
food processor.
use the machine.)
3. Always unplug from
outlet when not in use,
before putting on or
taking off parts, before
removing food and
5. To avoid possible
malfunction of
4. Never store any blade or
disc on motor shaft. To
reduce the risk of injury,
no blade or disc should
be placed on the shaft
except when the bowl
is properly locked in
work bowl switch, never
store processor with
pusher assembly in
locked position.
before cleaning. To
unplug, grasp plug and
pull from electrical outlet.
Never pull cord.
6. Maximum rating of 5.0
amperes is based on
attachment that draws
greatest current.
place and the processor
is in use. Store blades
and discs as you would
sharp knives, out of
4. Do not use outdoors.
Other recommended
attachments may draw
significantly less current.
5. Do not let cord hang
over edge of table
or counter, or touch
hot surfaces.
reach of children.
5. Be sure cover and feed
tube are securely locked
in place before operating
food processor.
NOTICE: This appliance
has a polarized plug (one
blade is wider than the
other). As a safety feature,
this plug will fit in a
polarized outlet only one
way. If the plug does not
fit fully in the outlet,
reverse the plug. If it still
does not fit, contact a
qualified electrician. Do
not attempt to defeat this
safety feature.
6. Do not operate any
appliance with damaged
cord or plug, or after
appliance has been
6. Never try to override
or tamper with cover
interlock mechanism.
dropped or damaged
in any way. Return
appliance to the nearest
authorized service
facility for examination,
repair, or electrical or
mechanical adjustment.
Cleaning
To protect against risk
of electrical shock, do
not put base in water or
other liquid.
Operation
General
1. Keep hands as well
as spatulas and other
utensils away from
1. Close supervision is
necessary when any
appliance is used by
or near children.
SAVE THESE
moving blades or discs
while processing food, to
prevent the possibility of
severe personal injury or
damage to food proces-
sor. A plastic scraper
may be used, but only
INSTRUCTIONS
2. Do not operate this, or
any other motor-driven
appliance, while under
the influence of alcohol
or other substances that
FOR
HOUSEHOLD
USE ONLY
4
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INTRODUCTION
Congratulations on your
purchase of the Cuisinart®
Prep 7® Food Processor.
This product is the ultimate
food preparation tool, and
it comes from the originator
of the Canadian food
Dough Blade
Chopping/Mixing
Blade
processor, Cuisinart.
The Cuisinart® Prep 7® has
all the elements of quality
that Cuisinart is known for,
including a powerful motor,
the largest feed tube, and
the longest warranty in
the industry.
4mm Slicing Disc
Medium
Shredding Disc
It also introduces a new
feature that will set the
industry standard:
Pusher Assembly
•
The Cuisinart®
Supreme® Wide Mouth
Feed Tube, which is
more than two and a
half times the size of
any other available.
Perfect for slicing whole
fruits and vegetables.
Cover with
®
®
Cuisinart Supreme
Wide Mouth
Feed Tube
This feature, plus the ability
to use all of your existing
Cuisinart specialty blades
and discs, make the Prep
7® the select choice in
food processors.
7-cup (1.75 L)
Work Bowl
Shaft
(not shown)
Housing Base
Touchpad Control Panel
Cord Wrap
(not shown)
5
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hard cheeses into long,
attractive shreds. It also
shreds vegetables like
potatoes, carrots and
zucchini, and processes
nuts and chocolate to a
grated texture.
Blade should fit snugly and
rest on the bottom of the
work bowl.
THE MACHINE
INCLUDES:
3. Add desired ingredients
to work bowl.
1. Housing base with a
vertically projecting
shaft and convenient
touchpad control panel.
4. Place work bowl cover
onto work bowl, with
the handle area just to
the left of centre. Turn
counterclockwise to
lock onto work bowl.
The detachable stem fits
both discs, making disc
storage compact in
limited space.
2. 7-cup (1.75 L) work
bowl.
3. Cover with extra
large feed tube.
The pusher assembly
has two parts.
5. Align pusher assembly
and activating rod with
the feed tube opening on
the work bowl cover and
slide the activating rod
down to the bottom.
4. Pusher assembly
that slides inside
the feed tube.
1. A small, removable,
clear pusher that fits into
a small centre-located
feed tube. This tube is
for narrow food like
carrots, for adding liquid,
and for continuous
feeding of small food
like garlic.
5. Dough blade.
6. Sharp metal chop-
ping/mixing blade.
6. You are now ready to
operate the machine.
7. Serrated slicing disc.
8. Shredding disc.
Disc Operation
1. Plug in the housing base
and place the work bowl
on top, with the work
bowl handle just to the
left of centre. Turn the
work bowl counterclock-
wise to lock it onto the
housing base.
2. A large pusher that fits
into the Cuisinart®
Supreme® feed tube
opening and moves
freely within it.
9. Detachable stem
for discs (not shown).
10. Plastic spatula
(not shown).
Upon contact, the large
pusher meets an activating
rod in the centre of the
work bowl handle, permit-
ting the motor to start.
The metal chopping blade
chops raw and cooked
fruits, vegetables, meat,
fish and cheese to the
exact consistency you
want, from coarse to fine,
even to a purée. It chops
nuts, makes nut butters,
mayonnaise and sauces,
and mixes tender, flaky
pastry. The metal chopping
blade also mixes cakes,
frostings, cookies,
2. Choose desired disc
and place underside-up
on tabletop. Pick up
detachable disc stem
and align it with the
raised plastic crescent
on the disc underside.
The raised ‘lock’ indica-
tor on the left corner of
the stem should be to
the left of the mounting
plate on disc.
ASSEMBLY
INSTRUCTIONS:
Blade Operation
1. Plug in the housing base
and place the work bowl
on top, with the work
bowl handle just to the
left of centre. Turn the
work bowl counterclock-
wise to lock it onto the
housing base.
quick breads, muffins,
and biscuits.
3. Turn the stem to the
right, so the locking tabs
are covered by the metal
supports and a ‘click’
locks the stem in place.
The slicing disc makes
beautiful whole slices
without torn edges.
It slices whole fruits and
vegetables, cooked meat,
semi-frozen raw meat and
loaves of bread.
2. CAREFULLY lift and
place the chosen blade
over the work bowl
4. With the stem facing
down, place the assem-
bly over the centre hub.
It should fit snugly and
rest on the bottom of
centre hub. Line up the
markings on the blade
hub with the motor shaft.
The shredding disc
processes most firm and
the work bowl.
6
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5. Place work bowl cover
onto work bowl, with
the handle area just to
the left of centre. Turn
counterclockwise to
lock onto work bowl.
pusher again, the unit
will automatically turn ON.
examined through the
work bowl after each
pulse to make sure they
are not overprocessed.
5. Press the OFF button
when finished.
Try chopping other food
like meat for hamburger
or sausage. Then make
mayonnaise, pastry or
bread, as described in
the following sections. To
obtain consistent results:
OPERATING
INSTRUCTIONS:
Try chopping some practice
foods, such as a zucchini
or potato, before you
6. Align pusher with the
feed tube opening on
the work bowl cover and
slide the activating rod
down to the bottom.
process food to eat. First,
cut the ingredients into
1-inch (2.5 cm) pieces.
7. Use the cord wrap
on the housing base
underside to add or
remove cord.
Be sure all the pieces you
add to the bowl are about
the same size.
• Place the work bowl over
the centre stem and turn
counterclockwise to
lock in place.
Be sure the amount you
process is no larger than
recommended on the
8. You are now ready to
operate the machine.
inside cover of this booklet.
THE MACHINE
FUNCTIONS:
• Insert the metal chopping
blade and put ingredient
pieces in the work bowl.
Put on the cover and turn
counterclockwise to lock
onto work bowl. Align the
pusher and the pusher’s
activating rod with the
corresponding openings
on the feed tube, and
Before you do anything,
wait for the blade to stop
spinning. Once it does,
turn the cover clockwise
to unlock and remove by
lifting it off.
PULSE
1. With the machine
properly assembled
and engaged, and
ingredients in the
work bowl, press the
PULSE button
Remove the bowl from the
base of the machine before
removing the blade. This
creates a seal to prevent
food from leaking. Turn the
bowl clockwise to unlock
from the base, and lift
push all the way down.
repeatedly as needed.
•
Press and release the
ON (Continuous)
PULSE button two or three
times. Each time the blade
stops, let the pieces drop
to the bottom of the bowl
before you pulse again.
This puts them in the path
of the blade each time the
motor starts.
1. Properly assemble and
engage the machine.
straight up to remove.
To prevent the blade from
falling from the work
bowl onto your hand
when emptying the work
bowl, use one of the fol-
lowing methods.
2. To add ingredients
through the feed tube,
remove the pusher and
fill the feed tube as
directed (see preparing
for slicing or shredding).
• Using the pulse/chopping
technique, you get an
even chop without
Be sure your hands
are dry.
3. Engage the pusher
and press the ON
overprocessing. Check
the texture frequently
by looking through the
cover. If you want a finer
chop, press and release
the PULSE button until
you achieve the desired
texture. Onions and other
food with a high water
content will quickly end
up as a purée, unless
button. The button light
will turn on and the
motor will start.
4. Press the pusher firmly
down until all ingredients
have passed into the
work bowl. Remove
the pusher and refill
ingredients as needed.
When you engage the
7
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Grab the blade hub, and
remove the metal blade
before tilting the bowl,
using a spatula to scrape
off any food. Then carefully
lift the blade out of the
work bowl. Or insert your
finger through the hole in
the bottom of the work
bowl, gripping the blade
from the bottom, and grip
the outside of the work
bowl with your thumb. Or
hold the blade in place with
your finger or spatula while
pouring out food.
You get a smoother purée
faster when all pieces are
about equal in size.
To chop hard foods:
To chop hard food like
garlic and hard cheese,
assemble the unit, remove
the small pusher, press the
ON button and drop the
food through the small
feed tube while the machine
is running.
Put no more than the
recommended amount of
food in the work bowl (see
table inside front cover).
Lock the cover in place.
PULSE to chop coarsely,
then press the ON button
and process continuously
until food is puréed.
(NOTE: Cooked potatoes
are an exception to this
procedure. They develop
a gluey texture when
Small foods like garlic can
be dropped in whole. Large
foods like hard cheese
should be cut into 1-inch
(2.5 cm) pieces. This method
of processing minces garlic,
shallots and onions. Hard
cheese and coconut will
have the same texture as if
they had been hand grated.
processed with the
metal blade.)
TECHNIQUES FOR
CHOPPING AND
PURÉEING WITH
THE METAL BLADE
When making soup, you will
want to purée vegetables
that have been cooked in
liquid. Don’t add the liquid
to the work bowl, just the
cooked vegetables; remove
vegetables with a slotted
spoon. They will purée
faster and smoother without
liquid. Then add just enough
liquid to make the purée
pourable, return to the soup
liquid and stir to combine.
IMPORTANT: Never try to
process cheese that is too
hard to cut with a knife.
You may damage the
To chop raw fruits
and vegetables:
blade or the machine.
First cut the food into
1-inch (2.5 cm) pieces.
You get a more even
chop when all pieces are
about the same size.
To chop parsley and
other fresh herbs:
The herbs, the work bowl
and the metal chopping
blade must all be thoroughly
clean and dry. Remove
Put no more than the
recommended amount of
food into the work bowl
(see table inside front
cover). Lock the cover in
place. Press the PULSE
button at the rate of 1
second on, 1 second off,
until the food is coarsely
chopped. For more finely
chopped results, hold
the PULSE button, letting
the machine run continu-
ously until the desired
consistency is reached.
Check frequently to avoid
overprocessing. Use the
spatula to scrape down the
sides of the work bowl if
necessary.
To dislodge food:
stems from herbs. Add
leaves to bowl and process,
using the PULSE button until
chopped as fine as desired.
The more herbs you chop at
a time, the finer chop you
can obtain. If completely dry
when chopped, parsley and
other herbs will keep for at
least 4-5 days, stored in an
airtight bag in the refrigera-
tor. They may be frozen for
months, stored in an airtight
container or bag.
Occasionally, a piece of
food may become wedged
between the blade and the
work bowl. If this happens,
unplug the machine, remove
the cover, lift the blade
out carefully and remove the
wedged piece. Empty the
bowl, reinsert the blade
and lock the cover and
pusher in place. Press the
ON button and drop the
food pieces through the
small feed tube opening
while the machine is
To chop peel from citrus
fruit or to chop sticky
fruit like dates or raisins:
running. After adding a
cupful this way, add the
remaining food to the
bowl and process in the
usual manner.
For citrus, remove only
the peel with a vegetable
peeler, not the white pith
which is bitter tasting.
To purée fruits and
cooked vegetables:
First, cut the food into
1-inch (2.5 cm) pieces.
8
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Cut the peel into lengths
of 2 inches (5 cm) or less
and process with 1/2 cup
(125 ml) of granulated
sugar until finely chopped.
This may take 2 minutes
or longer.
Remember, you control
texture by the length of
time you process. By
varying the processing
time, you can get a
range of textures suitable
for hamburgers, hash,
stuffed peppers, or
Store in refrigerator to
keep from separating.
To make flavoured butters,
spreads and dips:
Cut room temperature
butter into tablespoon size
pieces. Finely chop flavouring
ingredients first, such as
anchovies, cheese, herbs,
etc. Be sure work bowl is
clean and dry. Add small
hard ingredients like garlic
and hard cheese through
the feed tube while machine
is running. Next, add the
butter and process using the
ON button, until smooth.
Add any liquid ingredients
last, while the processor is
running, and process just
long enough to blend.
For sticky fruit like dates,
raisins, prunes and candied
fruit, first freeze the fruit for
about 10 minutes. Add some
of the flour called for in the
recipe to the fruit. Use no
more than 1 cup (250 ml)
of flour for each cup of fruit.
smooth mousses.
To chop nuts:
Chop no more than the
recommended amount at one
time. Press and release the
PULSE button and check
frequently to avoid nuts
clumping together in a nut
butter. When a recipe calls
for flour or sugar, add some
to the nuts before you chop,
about 1/2 cup (125 ml) for
each cup of nuts. This
allows you to chop the nuts
as fine as you want without
turning them into a nut
butter. You can also chop
nuts with a shredding or
slicing disc. The optional
Fine Shredding Disc is
particularly good.
To chop meat, poultry,
fish and seafood:
The food should be very
cold, but not frozen. Cut
it into 1-inch (2.5 cm) pieces
to ensure an even chop.
Using the ON button,
process no more than the
recommended amount at
one time (see table inside
front cover). Press the
PULSE button 3 or 4 times
at a rate of 1 second on, 1
second off. If the food is not
chopped fine enough, let the
processor run continuously
for a few seconds. Check
the texture often to avoid
overprocessing. Use a
Process ingredients for
spreads and dips the same
way. They should be at room
temperature and cut into
1-inch (2.5 cm) cubes,
or added by tablespoonfuls.
To make mayonnaise:
You can make foolproof
homemade mayonnaise
with your Premier Series 7-
cup Food Processor. The
work bowl and metal blade
must be clean and dry.
To make peanut butter
and other nut butters:
Process up to the
recommended amount
of nuts. Using the ON
button, let the machine run
continuously.
spatula to scrape food
from the sides of the bowl
as necessary.
Foods prepared with raw
eggs may contain salmo-
nella or other potentially
harmful bacteria. Because
egg yolks are a fine growth
medium for bacteria, we
recommend that you cook
them for use in mayon-
naise, Hollandaise sauce,
Caesar salad dressing,
chilled soufflés, chilled chif-
fons, mousses and other
recipes calling for raw egg
yolks. For mayonnaise, we
recommend using either
the “cooked egg” mayon-
naise on page 29, or using
the following method with
pasteurized liquid eggs.
After 1-1/2 to 2 minutes, the
ground nuts will form a ball
that will gradually smooth
out. Scrape the sides of the
bowl and continue process-
ing until drops of oil are visi-
ble. Taste for consistency.
To purée meat, poultry,
fish and seafood:
Prepare the food as described
above. Press the PULSE
button until evenly chopped,
then process continuously to
the desired texture. Scrape the The longer you process, the
bowl with a spatula
as needed.
softer the butter. For chunk
style, add a handful of nuts
just after the ball of nut but-
ter begins to smooth out. To
make cashew butter, add a
little bland vegetable oil.
Processor nut butters
Leave the purée in the work
bowl and add eggs, cream
and seasonings as called for
by the recipe. Process to
combine thoroughly.
contain no preservatives.
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For a “one egg” batch of
basic mayonnaise made
with pasteurized liquid
consistency obtained by
methods that beat in more
air. Chill the cream well
before starting. Process
continuously using the ON
button, until it begins to
thicken. Then add sugar
as desired and continue
processing, watching
carefully for the desired
consistency.
dough should begin to hold
together when pressed. If it
is still dry and crumbly, add
more water – 1 teaspoon
(5 ml) at a time – until the
dough holds together easily.
Do not let the dough form a
ball in the processor or it will
be overworked and tough.
Form into a round disc, one
inch (2.5 cm) thick, and
wrap in plastic wrap.
eggs, place 1/4 cup (62 ml)
pasteurized liquid eggs, 2
tablespoons (30 ml) wine
vinegar or lemon juice, 1
teaspoon (5 ml) dry mus-
tard, 1/2 teaspoon (2 ml)
kosher salt and a pinch of
ground white pepper in the
work bowl. With the
machine running, add 1/2
cup (125 ml) of vegetable
oil to the small pusher and
allow to slowly drip into the
mixture while processing.
After all the oil has dripped
through, add another 1/2
cup of vegetable oil to the
small pusher and allow to
drip through. The mixture
will form a thick emulsion.
For variation, you may
For consistently reliable
results, add 2 tablespoons
(30 ml) of nonfat dry milk
for every cup of cream
before whipping.
Refrigerate for 1 hour
before using, or doublewrap
and freeze for later use.
To make quick breads
and cakes that use baking
powder and/or soda:
To make crumbs
and crumb crusts:
The most important rule
for success is not to
Cut or break bread, crack-
ers or cookies into 1-inch
(2.5 cm) pieces and place
in work bowl. Press the ON
button and process contin-
uously until they reach the
desired texture. For sea-
soned crumbs, chop pars-
ley or other fresh herbs with
the crumbs. For buttered
crumbs, process until the
dry crumbs are of the
desired texture, then
dribble melted butter
through the small feed tube
opening while the machine
is running. For crumb
crusts, process crackers or
cookies as described
overmix after adding the
flour. The ingredients for
these soft doughs should
be cold, except butter. If
the recipe calls for chopped
ingredients like lemon peel
or nuts, chop them first
while the work bowl is
clean and dry, then set
aside until needed.
experiment with using
flavoured vinegars, adding
chopped fresh herbs, dry
herbs, or roasted garlic to
taste. To make your may-
onnaise a little lighter, add
some well-drained plain fat
free yogurt to taste.
Put dry ingredients like
flour, salt and leavening in
the work bowl and process
with the metal blade for
5 seconds to mix.
Remove and reserve the
dry ingredients.
To beat egg whites:
The work bowl must be
absolutely clean. Add 3
or more egg whites (up to 6
large egg whites) and
press the ON button. Add
about 1 teaspoon (5 ml) of
lemon juice or vinegar for
every egg white. Vinegar
makes stiffer whites; its
flavour is hardly detectable
in cakes or soufflés.
above. Add sugar, spices
and butter, and cut into
pieces as specified by your
recipe. Process until well
combined.
Add the eggs and sugar
to the work bowl and, using
the ON button, process to
mix, letting the machine run
about 1 minute. Next, add
butter at room temperature
and cut into 1-inch (2.5 cm)
pieces. Run machine contin-
uously for a minute, until the
butter is thoroughly mixed
with the sugar and eggs.
Then add flavouring and
liquid – vanilla, spices,
Continue processing until
the egg whites hold their
shape, about 1-1/2 to 2-1/2
minutes.
To make pastry:
Combine unbleached
all-purpose flour, salt and
pieces of very cold butter
in the work bowl. Process
to the consistency of corn-
meal. Sprinkle evenly with
the minimum amount of
cold liquid in the recipe.
PULSE 5 or 6 times. The
To whip cream:
Processor whipped cream
holds its shape very well. It
is good for decoration or as
a topping; however, it will not
whip to the light, fluffy
cocoa, etc. Process until
mixed. Add the dry ingredi-
ents to the work bowl.
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Process by pulsing,
slice off the top and
bottom, leaving a centre
section about 3 inches
(7.5 cm) deep. Remove the
core, then cut in wedges to
fit the feed tube. Remove the
core from the bottom and
PREPARING FOOD
FOR SLICING AND
SHREDDING
inspecting after each pulse.
Stop pulsing as soon as
the dry ingredients have
almost disappeared into the
batter. Overprocessing will
cause quick breads and
cakes to be tough. (If your
recipe calls for ingredients
that are to be coarsely
For disc assembly
instructions, refer to
Assembly Instructions.
top pieces and cut into
wedges to fit into the feed
tube.
Round fruits and
vegetables:
chopped – like raisins or
nuts – add them last with
the mixed dry ingredients.)
Before processing onions,
apples and other large,
round fruits and vegeta-
bles, cut the bottom ends
flat to make the food lie
stable on the disc.
The optional 2mm and
1mm Slicing Discs are
excellent for slicing cabbage
for coleslaw.
To make cake mix:
Your food processor work
bowl is large enough for
the preparation of an 18.5-
ounce (524 g) packaged
cake mix.
If the fruit or vegetable
doesn’t fit, try inserting it
from the bottom of the feed
tube, where the opening is
slightly larger.
Place the food in the
feed tube, flat side down,
as far left as possible, to
prevent it from tilting when
being processed.
Insert the metal blade and
add the cake mix to the
work bowl. Press the ON
button and while the
machine is running, add
the eggs and liquid through
the small feed tube and
process for 5 seconds.
Pack the feed tube for
desired results.
Choose fruits that are
firm and not too ripe.
Remove large hard pits
and seeds from fruits
before processing. Seeds
from citrus fruits need not
be removed. Remove the
rind before slicing or
For long slices or shreds,
cut the food in feed tube
widths and pack the
pieces horizontally.
For small, round slices or
short shreds from carrots,
zucchini and other long
vegetables, cut in feed
tube heights and pack
tightly upright.
Scrape down the sides
of the work bowl and
process 1 minute more for
maximum volume. Do not
remove the metal blade.
shredding, if desired.
Whole peppers are
an exception:
Remove the stem and cut
the stem end flat. Remove
the core and scoop out the
seeds. Leave the end
opposite the stem whole, to
keep the structure stiff. This
ensures round, even slices.
Insert a finger into the
underside of the blade
from the bottom of the
work bowl to hold the
blade in place while
emptying the batter.
Food should fit snugly, but
not so tightly that it prevents
the pusher from moving.
When slicing or shredding,
always use the pusher.
Tip:
Never put your fingers
or a spatula into the
feed tube.
Large fruits like
pineapple:
After emptying cake batter
or puréed soup from the
work bowl, replace the bowl
on the motor base and
PULSE once. Centrifugal
force will spin the batter off
the blade onto the sides of
the work bowl. Remove the
blade, and use the spatula
to scrape any remaining
batter from the bowl.
Cut the ends flat, cut in
half, and either core or
remove the seeds. If nec-
essary, cut the halves into
smaller pieces to fit the
feed tube.
Never push down hard
on the pusher. Use light
pressure for soft fruits and
vegetables like bananas,
mushrooms, strawberries
and tomatoes, and for all
cheese. Use medium
pressure for most food:
apples, celery, citrus fruit,
potatoes and zucchini. Use
Cabbage and
iceberg lettuce:
Turn the head on its side and
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firm pressure for hard
vegetables like carrots
and yams.
Remove the slicing or
shredding disc.
feed tube and press the
sleeve all the way down.
Place two fingers under
each side of the disc and
lift it straight up. Place the
disc on top of the inverted
work bowl cover to minimize
drips and spills.
Cut the food in lengths
slightly shorter than the
feed tube. If slicing one or
two long, thin vegetables
like carrots, push them to
the far left. If you are slicing
a few vegetables that are
wide at one end and narrow
at the other (carrots, celery
or scallions) cut them in
half and pack in pairs,
PRACTICING
SLICING AND
SHREDDING
1. Insert a slicing or
shredding disc, put the
cover on the work bowl
and insert the food in
the feed tube.
TECHNIQUES
FOR SLICING AND
SHREDDING
Small, round fruits
and vegetables:
alternating one wide end
up, one narrow end up.
2. Slide the pusher
into place, and apply
pressure to the pusher
while pressing down the
PULSE button. Release
the button as soon
as the food is sliced
or shredded.
For large berries, radishes
and mushrooms, trim the
bottom ends flat with a
knife. Insert the food
through the feed tube,
standing each piece on a
flat end. You can fill the tube
to about 1 inch (2.5 cm)
from the top.
French-cut green beans:
Trim fresh green beans to
feed tube widths. Stack in
the feed tube horizontally to
about one inch (2.5 cm)
from the top. Use the slicing
disc, apply light pressure to
the pusher and press the
PULSE button until beans
are sliced.
4. You can load the feed
tube repeatedly without
removing work bowl
cover.
The bottom layer gives you
perfect slices for garnish.
To make long, horizontal
slices of raw zucchini
or carrots, use the
Simply grasp the pusher
and lift up. The pusher
assembly will come off easi-
ly, leaving the cover and
feed tube in place. Your
other hand is free to reload
the feed tube, and you do
not need to re-press the
ON button if it was
If you want all the slices to
be perfect, it’s best to
process one layer at a time.
same procedure.
Matchsticks or
julienne strips:
Long fruits
and vegetables:
Trim foods like bananas,
celery and zucchini by
cutting them into pieces
slightly shorter than the
feed tube. Cut both ends
flat. (Use a ruler as a guide,
or the pusher assembly.)
Process the food twice –
‘double slice’ it. Insert large
fruits or vegetables
(potatoes, turnips, zucchini,
apples) in the feed tube
horizontally. Apply pressure
to the pusher while pressing
the PULSE button until the
food is sliced. You will get
long slices.
previously selected.
REMOVING
SLICED OR
SHREDDED FOOD
Before you do anything,
wait for the disc to stop
spinning. When it does,
remove the pusher first.
Unplug the unit, then hold
the work bowl handle and
turn it clockwise. Then lift;
the work bowl and cover
will come off together. Turn
cover clockwise to unlock
from work bowl. Lift,
Fill the feed tube with the
pieces, standing them
vertically and adding
enough pieces so they are
solidly packed and cannot
tilt sideways as they are
sliced or shredded.
Remove the slices from the
work bowl and reassemble.
Reinsert them in the feed
tube, wedging them in
tightly. Slice them again.
You will obtain long julienne
strips. With the optional
Square Julienne Disc, you
can make square julienne
strips in one operation.
Small amounts of food:
Use the small feed tube and
the small pusher. Remove
remove, invert and place on the small pusher from the
counter space.
pusher assembly. Place the
pusher assembly onto the
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they are easily pierced with
the tip of a sharp knife,
although semi-frozen and
hard to the touch. Remove
plastic wrap. Stand them in
the feed tube, cut side
down, and slice them
against the grain, using firm
pressure on the pusher. Or
lay them flat in the feed
tube, as many as will fit,
and slice with the grain,
using firm pressure.
tilt sideways.
SLICING MEAT
AND POULTRY
Cooked meat and poultry:
The food must be very cold.
If possible, use a piece of
food just large enough to
fit in the feed tube. To make
julienne strips of ham,
Firm cheese like
Swiss and Cheddar:
Cut the cheese into
pieces to fit the feed tube.
Put it in the freezer until
semi-frozen, hard to the
touch but easily pierced
with the tip of a sharp knife.
Stand the pieces in the
feed tube and apply light
pressure to the pusher.
bologna or luncheon
meat, stack slices, then roll
or fold them double and
stand upright in the feed
tube, wedging in as many
rolls as possible. This
technique works better with
square or rectangular pieces
than with round ones.
Salami and other
sausages:
IMPORTANT: Never try
to slice soft cheese like
mozzarella or hard cheese
like Parmesan. You may
damage the slicing disc or
the food processor itself.
You can successfully shred
most cheeses except soft
ones. The exception is
mozzarella, which shreds
well if thoroughly chilled.
Hard cheeses like
If the sausage is soft,
freeze it until hard to the
touch but easily pierced
with the tip of a sharp knife.
Hard sausages need not be
frozen. Use the small feed
tube if the sausage is thin
enough to fit. Otherwise,
cut the sausage into pieces
to fill the large feed tube
completely. Stand the
Uncooked meat
and poultry:
Cut the food into pieces to
fit the feed tube. Boneless,
skinned chicken breasts will
usually fit when cut in half
crosswise. Wrap the pieces
in plastic wrap and put
Parmesan shred well only
at room temperature.
pieces vertically, packing
them tightly so they cannot
them in the freezer. They
are ready to slice when
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE
CHOP/ PUREÉ SHRED
SLICE
Soft
Brie, Camembert, room temperature
Mozzarella chilled 15-20 min in freezer
Ricotta, room temperature
yes
no
yes
yes
no
yes
no
no
no
no
no
no
Cottage, Cream
Semi-Soft
Blue, chilled
yes
yes
yes
yes
yes
yes
no
no
no
Fontina, chilled
Bel Paese, chilled
Semi-Hard
Cheddar, chilled
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
Monterey Jack, Longhorn, chilled
Swiss, Jarlsberg, chilled
Edam, Gouda, chilled
Provolone, chilled
Hard, at room temperature
Parmesan, Romano, Locatelli
Pecorino, Asiago
yes
yes
yes
yes
no
no
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
13
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Therefore, only attempt
to slice or shred mozzarella are the same for both types
when well chilled, and
Parmesan when at
room temperature.
the processing procedures
container so the top of
the measure is level.
Do not pack flour into
the dry measure.
of dough.
Machine capacity
Proofing the yeast
Recommended maximum
amount of flour is 4 cups
(1 L) of all-purpose flour or
2-1/2 cups (625 ml) of
whole-grain flour. If a bread
dough calls for more than
the recommended amounts
of flour, mix and knead it in
equal batches. Do the
The expiration date is
TECHNIQUES
FOR KNEADING
YEAST DOUGH
WITH THE
DOUGH BLADE
The Prep 7™ Food
Processor is designed to
mix and knead dough in a
fraction of the time it takes
to do it by hand. You will
get perfect results every
time if you follow these
directions.
marked on the package.
To be sure your yeast is
active, dissolve it in a small
amount of warm liquid
(about 1/3 cup [75 ml] for
one package of dry yeast).
The temperature of liquid
used to dissolve and
activate yeast must be
between 105 and 115°F
(40°C and 46°C). Yeast
cells are not activated at
temperatures lower than
this and they die when
exposed to temperatures
higher than 130°F (54°C). If
the recipe includes a
sweetener like sugar or
honey, add a teaspoon
(5 ml) with the yeast. If no
sweetener is called for, add
a pinch, or add a pinch of
flour. The yeast won’t foam
without it. Let the mixture
stand until it foams, up to
10 minutes. If it does not
foam, discard and begin
again.
same for sweet doughs
that call for more than 3-1/2
cups (875 ml) of flour.
Using the right blade
Use the dough blade when
the recipe calls for more
than 3-1/2 cups (875 ml)
(17-1/2 ounces [496 g])
of flour. Use the metal
chopping blade when a
recipe calls for less than
3-1/2 (875 ml) cups of flour.
NEVER TRY TO
PROCESS DOUGH
THAT IS TOO STIFF TO
KNEAD COMFORTABLY
BY HAND.
There are two general
types of yeast dough.
Because the dough blade
does not extend to the out-
side rim of the work bowl,
it cannot pick up all the
flour when small amounts
are processed.
Typical bread dough is
made with a flour mix that
contains at least 50% white
flour. It is uniformly soft,
pliable and slightly sticky
when properly kneaded.
Measuring the flour
Processing dry ingredients
It always cleans the inside
of the work bowl complete-
ly when properly kneaded.
It’s best to weigh it. If you
don’t have a scale, or the
recipe does not specify
weight, measure by the stir,
scoop and sweep method.
Use a standard, graduated
dry measure, not a liquid
measuring cup.
Put the flour in the work
bowl with all the other dry
ingredients. If the recipe
calls for herbs, oil or solid
fats like butter, add them
with the flour. Turn the
Typical sweet dough
contains a higher propor-
tion of sugar, butter and/or
eggs than typical bread
dough. It is rich and sticky
and it does not clean the
inside of the work bowl.
machine on and let it run
for about 20 seconds.
(Cheese, nuts and raisins
may be added with the dry
ingredients or during the
final kneading. To leave
them almost whole, add
them 5 seconds before you
stop kneading. For a finer
texture, add them sooner.)
With a spoon or fork, stir
the flour in its container. Do
not measure flour directly
out of the bag; it is too
packed to get an accurate
measure. With the dry
measure, scoop up the
flour so it overflows. With
a spatula or knife, sweep
excess flour back into the
It requires less kneading
after the ingredients
are mixed. Although
30 seconds are usually
sufficient, 60 to 90 seconds
give better results if the
machine does not slow
down. Except for kneading,
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Adding liquids
the dough with your hands
to test it. If it feels hard,
lumpy or uneven, continue
processing until it feels
uniformly soft and pliable.
Make sure that the blade is
firmly pressed back into
place after removing the
dough to test it.
Shaping, finishing
and baking
All liquid should be added
through the feed tube while
the machine is running.
Add liquid in a slow, steady
stream, only as fast as dry
ingredients absorb it. If
liquid sloshes or splatters,
stop adding it but do not
turn off the machine. Wait
until ingredients in bowl
have mixed, then add
remaining liquid slowly.
Pour liquid onto dough as
it passes under feed tube
opening. Do not pour
liquid directly onto bottom
of bowl.
If you shape the dough
in loaf pans, fill pans only
half full. Let rise until dough
is just slightly above the
top of the pan. If shaping
free-form loaves, let them
rise on an oiled baking
sheet until at least
Kneading sweet dough
doubled in bulk.
Process dough for at
least 30 seconds after
all the ingredients have
been incorporated. It will
not clean the inside of the
work bowl. If necessary,
scrape the bowl and
process for 5 more sec-
onds.
Making consecutive
batches
You can make several
batches of bread dough
in a row. The motor in
the Prep 7™ Food
Processor is extremely
efficient.
Follow the recipe carefully.
It is important to add
enough liquid to make the
dough soft enough to
knead. Kneading dough
that is too stiff can strain
the machine.
Rising
TYPICAL
Put the dough in a large,
resealable lightly floured
plastic bag. Squeeze out all
the air and seal, allowing
space for the dough to rise.
BREAD DOUGH:
PROBLEMS AND
SOLUTIONS
All liquid except that used
to activate yeast should
be cold, to minimize the
possibility of overheating
the dough. You must never
knead a yeast dough to a
temperature higher than
100°F (37°C). Doing so will
slow or even prevent the
action of the yeast.
If dough blade doesn’t
incorporate ingredients:
Or put the ball of dough
in a large bowl coated
with soft butter or veg-
etable oil. Roll the dough
around to coat its entire
surface. Cover it with a
damp towel or a piece of
oiled plastic wrap.
Always start processor
before adding liquid. Add
liquid in slow, steady
stream, only as fast as dry
ingredients absorb it. If you
hear liquid sloshing, stop
adding it but do not turn off
machine. Instead, wait until
ingredients in work bowl
have mixed, then add
remaining liquid slowly. Pour
liquid onto dough as it pass-
es under feed tube; do not
pour liquid directly onto
bottom of work bowl.
Let it rise in a warm,
draft-free place, about 80˚F
(26˚C). The rising time is
usually about 1-1/2 hours
but will vary from
45 minutes to several
hours, depending on the
type of flour and the
humidity of the air. To
test if the dough has risen
enough, stick a finger in
it. An indentation should
remain. If it doesn’t, let
the dough rise more and
test again.
Kneading bread dough
Do not try to use the
machine to knead dough
that is too stiff to knead
comfortably by hand. Doing
so can strain the machine.
After the dough starts to
clean the inside of the work
bowl completely and forms
a ball, process it for 60
seconds to knead it. Stop
the machine and test the
dough to be sure it’s proper-
ly kneaded. Typical bread
dough should have a soft,
pliable texture and it should
feel slightly sticky. Stretch
Blade rises in work bowl:
Blade may not have
been pushed down as
far as possible before
processing started.
Excessively sticky dough
can cause blade to rise
even though it cleans inside
of work bowl.
When it has risen enough,
punch the dough down.
15
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If dough feels very sticky,
reinsert blade and immedi-
ately add 2 tablespoons
(25 ml) flour through
feed tube while machine
is running.
Nub of dough forms
on top of blade and
does not become
1 teaspoon (5 ml) at a time,
until dough is sufficiently moist
to clean inside ofbowl.
uniformly kneaded:
Dough doesn’t rise:
Stop machine, carefully
remove dough, divide into
3 pieces and redistribute
evenly in work bowl.
Continue processing until
dough is uniformly soft
and pliable.
We recommend you always
test activity of yeast before
using, by stirring it and
adding at least 1/2 teaspoon
(2 ml) sugar into about 1/3
cup (75 ml) warm liquid
(105-120°F) (40-48°C).
Within 10 minutes foam
should develop, indicating
yeast is active. Do not use
dry yeast after expiration
date on package.
Dough doesn’t clean
inside of work bowl:
• Amount of dough may
exceed maximum capacity
of your food processor.
Remove half and process
in 2 batches.
Dough feels tough
after kneading:
Divide dough into 2 or 3
pieces and redistribute
evenly in bowl. Process 10
seconds or until uniformly
soft and pliable.
• Dough may be too dry.
If it feels crumbly, add
water, 1 tablespoon
(15 ml) at a time, while
machine is running, until
dough becomes moist
and cleans inside of work
bowl. Wait 10 seconds
between additions
Do not use warmer water,
or overheat dough with
excessive kneading, as it
may kill the yeast cells. All
other liquid should be cold.
Soft dough or liquid
leaks onto base of food
processor:
Don’t knead so long that
dough becomes overheat-
ed. The ideal temperature
for kneaded dough is 80°F
(26°C); it should never
of liquid.
Always start processor
before adding liquid and
add liquid only as fast as
dry ingredients absorb it.
• Dough may be too wet.
While machine is running,
add 1 tablespoon (9 g) of
flour. If necessary, add
more, 1 tablespoon (9 g)
at a time, until dough
Motor stops:
exceed 100°F (37°C).
• Cover may have become
unlocked.
Let dough rise in draft-free
environment of about
80-90°F (26-32°C).
cleans inside of work
bowl and forms a ball.
• Power cord may have
become unplugged.
Dough containing whole
grain flour will take longer
to rise than dough made of
white flour only.
• Dough blade is intended
only for recipes calling for
at least 3-1/2 cups
(875 ml) of flour (17-1/2
ounces) (496 g). If your
recipe calls for less flour,
remove metal dough
blade and insert metal
chopping blade. Always
use metal chopping blade
for recipes calling for less
than 3-1/2 cups (875 ml)
(496 g) of flour, such as
pizza dough.
•
Excessive strain may have
caused motor to overheat
and stop. Wait for the motor
to cool, 5-10 minutes. A
safety protector in the motor
prevents excessive over-
heating. If the motor stops,
turn machine off. After 5-10
minutes, divide dough into
2 batches and complete
processing. Pinch dough to
make sure that it is not too
stiff to knead comfortably
by hand. If it is, add liquid,
Baked bread is too heavy:
Next time, feel dough to be
sure it is uniformly soft,
pliable and slightly sticky
before setting aside to rise.
Let dough fully double in
bulk in bowl or bag, punch
it down, then let it double
again after it is shaped.
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leave it with the pusher
assembly in the locked
position; this could damage
the on-off mechanism.
oven, as the aperture at
the front of the pusher
houses the metal rod that
activates the motor.
PROBLEMS
AND SOLUTIONS
WITH TYPICAL
SWEET DOUGHS
Motor slows down:
Store the blades and discs
as you would sharp knives,
out of the reach of children.
The Disc and Blade Holders
are optional accessories
which offer safe and
TIP: When preparing a
meal, make the dishes
with the least amount of
wet ingredients first.
For example, make the
bread first; then you don’t
need to wash the bowl
before making the salad. In
many cases, wiping
•
Amount of dough may
exceed maximum
capacity. Remove half,
and process in 2 batches.
convenient storage.
• Don’t process too long
after all ingredients are
incorporated. Rich
doughs will give you
good results after only
30 seconds of kneading.
All parts except the housing
base are dishwasher safe,
and we recommend wash-
ing them in the dishwasher.
Insert the work bowl upside
down. Remember to unload
the dishwasher carefully
wherever you place sharp
blades and discs.
the bowl with a paper
towel between recipes
is sufficient.
Chopping certain foods
may scratch or cloud the
work bowl. These foods
include ice, whole spices,
coffee beans and oils like
wintergreen. If you like to
prepare your own spice
blends, you may want to
keep a second bowl just
for that purpose.
Blade doesn’t
incorporate ingredients:
Butter or margarine, if not
melted, must be cut into
tablespoon-size pieces
before being added
to work bowl.
To simplify cleaning, rinse
the work bowl, cover,
pusher assembly and blade
or disc immediately after
use so food won’t dry on
them. Openings at the
bottom of the large pusher
provide drainage and make
cleaning easy. If food
lodges in the pusher,
Dough blade rises in
work bowl:
The housing base is made
of a tough plastic with high
impact resistance. Its
smooth surface will look
new for years. Keep a
sponge handy as you
work, and wipe spills from
the base.
Blade may not have been
pushed down as far as
possible before processing
started. Machine may be
overloaded. Remove half
of dough and process in
2 batches.
remove it by running
water through it, or use
a bottle brush.
If you wash blades and
discs by hand, do it carefully.
Avoid leaving them in soapy
water where they may
disappear from sight. To
clean the metal blade, fill the
work bowl with soapy water,
hold the blade by its plastic
Four rubber feet on the
Motor stops:
underside keep the base
from moving on most work
surfaces when the machine
is processing heavy loads. If
the feet leave spots on the
counter, spray them with a
See comments under
‘Typical Bread Dough’
Problems and Solutions
Dough doesn’t rise:
centre and move it rapidly up spot remover and wipe with
See comments under
‘Typical Bread Dough’
Problems and Solutions
and down on the centre
shaft of the bowl. Use of a
spray attachment is also
effective. If necessary,
use a brush.
a damp sponge. If any trace
of the spot remains, repeat
the procedure and wipe
the area with a damp
sponge and nonabrasive
cleaning powder.
CLEANING AND
STORAGE
Keep your Food Processor
ready to use on a kitchen
counter. When not in use,
leave it unplugged. Don’t
The work bowl is made of
Lexan® (plastic), which is
shatter resistant and heat
resistant. It should not be
placed in a microwave
To clean the inside of the
detachable stem, slide the
stem release button on the
side up as far as it will go
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and hold it there as you run
water through the stem.
Always unplug the unit
before removing food,
cleaning, or putting on or
taking off parts.
instantly when the pusher
assembly is removed.
Cuisinart® Premier
Series offers a Three Year
Limited Warranty on the
Entire Machine.
IMPORTANT: Never store
any blade or disc on the
motor shaft. No blade or
disc should be placed on
the shaft except when the
processor is about to
be used.
Always remove work bowl
from base of machine
before you remove chop-
ping blade or dough blade.
TEN YEAR FULL
WARRANTY ON
MOTOR.
This warranty supersedes
all previous warranties on
Cuisinart® Premier Series
Food Processors.
Be careful to prevent the
chopping blade from falling
out of the work bowl when
emptying the bowl.
Remove it before tilting
bowl, or hold it in place
with your finger, a spatula
or a spoon.
FOR YOUR SAFETY
Like all powerful electrical
appliances, a Premier™
Series Food Processor
should be handled with
care. Follow these guide-
lines to protect yourself and
your family from misuse
that could cause injury.
This warranty is available
to consumers only. You are
a consumer if you are the
owner of a Cuisinart®
Premier Series Food
Processor that was
purchased at retail for
personal, family or house-
hold use. This warranty is
not available to retailers
or other commercial
TECHNICAL DATA
The motor in your food
processor operates on
standard line operating
current. The appropriate
voltage and frequency for
your machine are shown
on a label under the base.
Handle and store metal
blades and discs carefully.
Their cutting edges are
very sharp.
Always place discs on flat
stable surface before con-
necting detachable stem.
An automatic, temperature-
controlled circuit breaker
in the motor ensures
complete protection against
motor burnout. If the
purchasers or owners.
Never put blades or discs
on the motor shaft until
the work bowl is locked
in place.
We warrant that your
Cuisinart® Premier
Series Food Processor
will be free of defects in
material or workmanship
under normal home use for
three years from the date
of original purchase.
processor runs for an
exceptionally long time
when chopping, mixing or
kneading a thick or heavy
mixture in successive
batches, the motor may
overheat. If this happens,
the processor will stop.
Turn it off and wait for
the motor to cool before
proceeding. It will usually
cool within 10 minutes.
Always be sure that the
blade or disc is down on
motor shaft as far as it
will go.
We warrant that the motor
for your Cuisinart® Premier
Series Food Processor
will be free of defects in
material or workmanship
under normal home use for
ten years from the date of
original purchase. This
motor warranty covers the
motor and excludes all
other parts in the motor
base assembly area such
as the upper and lower
plastic housings, work bowl
and cover, blades and all
electrical components and
vertical projecting motor
Always insert chopping
blade and dough blade in
the work bowl before
putting ingredients in bowl.
When slicing or shredding
food, always use the
pusher.
In extreme cases, it could
take an hour.
Never put your fingers or
spatula into feed tube.
Safety switches prevent
the machine from operating
when the work bowl or the
cover is not locked into
position. The motor stops
within seconds when the
motor is turned off, and a
fast-stop circuit stops it
Always wait for the blade or
disc to stop spinning before
you remove the pusher
assembly or cover from
the work bowl.
shaft sheath.
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We suggest you complete
and return the enclosed
warranty registration card
promptly to facilitate
If the problem with the
juicers, which permit your
machine to operate with
exposed cutting or shred-
ding discs. We also caution
you not to use the large
feed tube on this machine
with machines built by other
manufacturers.
machine is determined to be
a defect of the motor, and
within the warranty period,
all postage and handling
charges will be refunded.
verification of original
purchase date. However,
return of the warranty
registration card is not a
condition of this warranty. In
the event that you do
not have proof of purchase
date, the purchase date
for purposes of this
Please be sure to include
your return address,
daytime phone number,
description of the product
defect, product serial
If you have any questions
about the safety features of
Cuisinart® Premier Series
Food Processor or any
other Cuisinart product,
please call us at the
number, original date of pur-
chase, and any other infor-
mation pertinent to
warranty will be the date
of manufacture.
the product’s return.
toll-free number above.
If your Cuisinart® Premier
Series Food Processor
should prove to be
Your Cuisinart® Premier
Series Food Processor
has been manufactured to
the strictest specifications
and has been designed
for use with the authorized
accessories and
defective within the
warranty period, we will
repair it, or if we think
necessary, replace it,
without charge to you.
To obtain warranty service,
simply call our toll-free
number 1-800-472-7606 for
additional information from
our Customer Service
Representatives or send the
defective product to
replacement parts.
This warranty expressly
excludes any defects or
damages caused by
accessories, replacement
parts, or repair service other
than those that
Customer Service at
Cuisinart, 156 Parkshore
Drive, Bramption, Ont.
L6T 5M1
have been authorized
by Cuisinart.
This warranty excludes
all incidental or
To facilitate the speed and
accuracy of your return,
please also include $10.00
for shipping and handling of
the product. Please also be
sure to include a return
address, description of the
product defect, product
serial number and any other
information pertinent to the
product’s return. Please pay
by cheque or money order.
consequential damages.
Warning:
Our Premier™ Series Food
Processor, and other
Cuisinart Food Processors
and Accessories have been
carefully designed and
manufactured with the high-
est quality materials
to assure your satisfaction
and safety when you use
them. Although accessories
sold by companies other
than Cuisinart may be
NOTE: For added protection
and secure handling of any
Cuisinart® product that is
being returned, we recom-
mend you use a traceable,
insured delivery service.
Cuisinart cannot be held
responsible for in-transit
damage or for packages
that are not delivered to us.
Lost and/or damaged prod-
ucts are not covered under
warranty.
compatible with your
Cuisinart machine, they may
also be extremely danger-
ous, and expose
the user to serious injury.
We specifically caution
you not to use other brand
accessories, such as
19
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Recipe Table of Contents
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . 29
Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Recipe Notes:
Preparation times are estimates and are based on the time it takes to prepare, assemble, and
cook the ingredients once they have been gathered from the refrigerator and cupboard and
placed on the counter.
Nutritional analyses are based on number of servings indicated. If a recipe produces a range
of servings, they are based on the highest serving yield for that particular recipe.
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Appetizers
Fresh Tomato and Corn Salsa
Delicious with the traditional corn tortilla chips,
this salsa is also great on grilled chicken or seafood.
Makes 1-1/2 cups (375 ml)
1
small onion, peeled, cut into 1-inch
(2.5 cm) pieces (about 1/2 cup
[125 ml] pieces)
1
teaspoon (5 ml) fresh lime juice
1/2
cup (125 ml) fresh or frozen corn
kernels (frozen kernels do not need to
be thawed)
1/4
1
cup (50 ml) fresh cilantro
medium jalapeño pepper, seeded, cut
into 1 inch (2.5 cm) pieces
1/2
teaspoon (2 ml) kosher salt
2
medium vine ripened tomatoes, cut
into 1-inch (2.5 cm) pieces
Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until
finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until
tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just
combine. Let stand for 1 hour before serving to allow flavours to develop. Serve with chips.
Preparation: 5 – 10 minutes, plus 1 hour for flavours to develop
Nutritional analysis per tablespoon (15 ml):
Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g
chol. 0mg • sod. 50mg • fiber 0g
Hummus
Serve this popular Middle Eastern sauce with the traditional pita wedges
or as a dip for fresh vegetable crudités.
Makes 2 cups (500 ml) /32 tablespoons (480 ml)
1/4
2
cup (50 ml) Italian parsley leaves,
washed and dried
3
2
5
tablespoons (45 ml) tahini
tablespoons (25 ml) fresh lemon juice
tablespoons (75 ml) water
strips lemon zest, 2 x 1/2 inches
(5 x 1.25 cm), bitter white pith
scraped off
1-1/2 teaspoons (7 ml) ground cumin
1-1/2 tablespoons (25 ml) extra virgin
olive oil
1/2
2
teaspoon (2 ml) kosher salt
small cloves garlic
1
large can (28 - ounce [794 g])
chickpeas, drained, rinsed and
drained again
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Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and
reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the
machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the
drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl; process 60 sec-
onds to combine. Scrape the work bowl. With the machine running, add the olive oil in a slow
steady stream; process until the hummus is smooth and creamy, about 3 minutes. Add half
the chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to rest for 30
minutes before serving to allow the flavours to blend. Serve in a shallow bowl, sprinkled with
the remaining chopped parsley. If desired, drizzle with extra virgin olive oil.
Variation: Add 3 drained roasted red peppers with the chickpeas to make Roasted Red
Pepper Hummus. Makes about 2-1/2 cups (625 ml).
Preparation: 15 to 20 minutes, plus 30 minutes resting time
Nutritional analysis per tablespoon (15 ml):
roasted red pepper hummus
Calories 45 (33% from fat • carb. 6g ) • pro. 2g • fat 2g • sat. fat 0g
chol. 0mg • sod. 112mg • fiber 1g
Jalapeño Jack Wafers
These savoury wafers just melt in your mouth.
Makes 40 wafers
6
1
ounces (170 g) Monterey Jack cheese
1
ounce (28 g) onion, cut into 1/2-inch
(1.25 cm) pieces
small fresh jalapeño, stemmed and
seeded
3/4
cup (175 ml) all-purpose flour
3
tablespoons (45 ml) unsalted butter
teaspoon (3 ml) dry cilantro
kosher salt for sprinkling, optional
3/4
Insert shredding disc. Place cheese in large feed tube and shred using light pressure; remove
and reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process
until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, but-
ter and cilantro. Process until well blended and forms a ball, about 20 seconds. Scrape sides
of work bowl. Add flour and process until dough forms a ball, about 10 to 15 seconds.
Turn dough out onto plastic wrap and shape into a log approximately 10 inches (25 cm) long.
Wrap in plastic wrap and chill 30 minutes before using. May be made ahead to this point and
refrigerated up to 3 days before using.
Preheat oven to 350˚F (177˚C). Slice logs into 1/4-inch (0.625 cm) pieces. Place on an
ungreased baking sheet and sprinkle lightly with kosher salt if desired. Bake until lightly
browned on the bottom and edges, about 20 minutes. Cool on wire rack before serving.
Preparation: 10 – 15 minutes, plus 30 minutes resting time, 30 minutes baking and cooling
Nutritional analysis per wafer:
Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g
sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g
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Soups
Vegetarian Potato and Split Pea Soup
Hearty enough to serve for supper, this soup has only 3 fat grams per serving!
Makes six 6-ounce (170 g) servings
1
1
1
small carrot, peeled, cut to fit feed
tube vertically
2-1/3 cups (583 ml) water
1-1/2 cups (375 ml) reduced fat, low-
sodium vegetable broth
small celery rib, peeled, cut to fit feed
tube vertically
1
small potato (about 5 ounces [142 g])
small onion, peeled, cut in half
1/2
pound (227 g) split green peas, rinsed
and sorted
1-1/2 tablespoons (25 ml) unsalted butter
small garlic clove, peeled
1
1/4
teaspoon (1 ml) ground black pepper
Insert the 4 mm slicing disc. Slice the carrot, celery, and onion using medium pressure;
reserve.
Melt butter in a 3-3/4 - quart (3.5 L) saucepan over medium heat. Add carrot, celery, onion
and garlic. Cook until soft, about 10 to 15 minutes. Add water and broth; cover and bring to a
boil over medium-high heat. Peel potato and cut into 1-inch (2.5 cm) pieces. Add potato and
split peas to saucepan. Reduce heat to low and simmer, partially covered, until peas and
potatoes are tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain
liquid from vegetables, being sure to reserve liquid in a large saucepan.
Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds. Return to
saucepan with liquid and repeat with remaining vegetables. Rewarm over low heat. Season
with pepper.
Preparation: 20 minutes, plus 45 minutes to cook and finish
Nutritional analysis per serving:
Calories 178 (16% from fat) • carb. 30g • pro. 9g • fat 3g
sat. fat 2g • chol. 8mg • sod.412mg • fiber 6g
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Gazpacho
Always served well chilled, this refreshing summer favourite
has its origins in the Andalusian region of Spain.
Makes four 8-ounce (227 g) servings
1
1
garlic clove, peeled
2-1/3 cups (583 ml) tomato juice
small jalapeño pepper, seeded, cut
into 1-inch (2.5 cm) pieces
1
small cucumber, peeled, cut in half
lengthwise, seeds removed
1/4
4
cup (50 ml) fresh cilantro
2
tablespoons (25 ml) + 1 teaspoon
(5 ml) fresh lime juice
small scallions, trimmed, cut into
1-inch (2.5 cm) pieces
1/4
teaspoon (1 ml) coarsely ground black
pepper
1/2
2
green bell pepper, cored, seeded, cut
into 1-inch (2.5 cm) pieces
1/8
4
teaspoon (0.5 ml) kosher salt
medium tomatoes, cored,
cut into1-inch (2.5 cm) pieces
teaspoons (20 ml) reduced fat sour
cream fresh cilantro sprigs for garnish
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.
Scrape bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 8 to 10
times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely
chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato
mixture and stir to combine.
Insert 4mm slicing disc. Place cucumber in feed tube vertically and slice using medium pres-
sure. Add to mixing bowl. Add lime juice, pepper and salt and stir to combine. Cover tightly
with plastic wrap and refrigerate to chill before serving. Serve garnished with 1 teaspoon
(5 ml) sour cream and a fresh cilantro sprig.
Preparation: 15 – 20 minutes, plus chilling time
Nutritional analysis per serving:
Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g
sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g
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Breads
Classic Cuisinart White Bread
Fresh homemade bread is simple to make with your Cuisinart Food Processor.
Makes 16 servings (2 loaves, 1 pound [454 g] each)
1
package active dry yeast
teaspoons (10 ml) sugar
3
tablespoons (45 ml) unsalted butter,
in 1-inch (2.5 cm) pieces
2
1-1/2 teaspoons (7 ml) salt
1/3
cup (75 ml) warm water (105 - 115˚F
[41-46˚C])
1
cup (250 ml) cold water
Cooking spray
4
cups (1 L) unbleached all-purpose
flour
In a 2-cup (500 ml) liquid measure dissolve yeast and sugar in warm water. Let stand until
foamy, about 5 minutes.
Insert dough blade. Process flour, butter and salt until combined, about 10 to 15 seconds. Add
cold water to yeast mixture. With machine running, add liquid through small feed tube as fast
as flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, process
for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and
seal the top. Allow to sit in a warm place until doubled in size, about 1 to 1-1/2 hours.
Spray two 8 x 4-inch (20 x 10 cm) loaf pans with vegetable oil cooking spray. Place dough on
a lightly floured surface and punch down. Divide dough in half and roll each half into an 8 x 4-
inch (20 x 10 cm) rectangle. Beginning with a short end, roll up the dough jellyroll fashion.
Pinch the seam and ends tightly to seal. Place in prepared loaf pans and cover with plastic
wrap coated with cooking spray. Let rise until dough is just above the tops of the pans, about
45 minutes to 1 hour. Fifteen minutes before baking, preheat oven to 400° F (204° C) .
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.
Remove from pans and cool on wire rack.
Preparation: 10 – 15 minutes, plus 3 hours to rise and bake
Nutritional analysis per serving:
Calories 137 (17% from fat) carb. 25g • pro. 3g • fat 3g
sat. fat 1g • chol. 6mg • sod. 221mg • fiber 1g
For Classic Cuisinart Wheat Bread, substitute 2 cups (500 ml) whole wheat flour for 2 cups
(500 ml) of the white flour.
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Pecan Sticky Buns
Cuisinart Pecan Sticky Buns are so good that it is hard to eat just one!
Makes nine servings
Sweet Dough:
Topping:
1
package active dry yeast
1/2
1/4
1/2
1
cup (125 ml) pecans
1/4
cup (50 ml) warm water (105 - 115˚F
[41-46˚C])
cup (50 ml) sugar
teaspoon (2 ml) cinnamon
2-1/2 cups (625 ml) unbleached all-purpose
flour
tablespoon (15 ml) unsalted butter,
softened
1/4
cup (50 ml) unsalted butter, in 1-inch
(2.5 cm) pieces
1/3
1/4
1/3
cup (75 ml) raisins
cup (50 ml) unsalted butter, melted
1/4
1/2
1/3
1
cup (50 ml) sugar, divided
teaspoon (2 ml) salt
cup (75 ml) fat free milk
large egg
cup (75 ml) firmly packed light brown
sugar
Cooking spray
To make dough:
In a 2-cup (500 ml) liquid measure dissolve yeast and 1 teaspoon (5 ml) sugar in warm water.
Let stand until foamy, about 5 minutes. Place flour, butter, remaining sugar and salt in the
work bowl fitted with the dough blade. Process to combine, about 20 seconds. Stir milk and
egg into yeast mixture. With motor running, pour liquid mixture through the small feed tube
as fast as the flour absorbs it. Process until dough cleans the sides of the work bowl, then
process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal top.
Let rise in a warm place until doubled in size, about 1-1/2 hours.
To make topping / assemble buns:
Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times.
Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured surface
and punch dough down. Roll into a 9 x 9-inch (22.5 x 22.5 cm) square. Spread with softened
butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up tightly and
pinch seam to seal. Using a serrated knife, cut into 9 slices (about 1 inch [2.5 cm] thick).
Pour melted butter into a 9 x 9-inch (22.5 x 22.5 cm) baking pan. Sprinkle brown sugar and
reserved pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated
with vegetable oil cooking spray and let rise in a warm place for 40 minutes. Fifteen minutes
before baking, preheat oven to 375˚ F (191˚ C).
Bake in preheated 375˚ F (191˚ C) oven until tops are well browned, about 30 minutes.
Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to
drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.
Preparation: 25 – 30 minutes, plus 3 hours to rise and bake
Nutritional analysis per serving:
Calories 374 (40% from fat) • carb. 52g • pro. 5g • fat 17g
sat. fat 8g • chol. 55mg • sod. 148mg • fiber 2g
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Sesame Dinner Rolls
Fresh, warm rolls make any dinner extra special.
Makes 16 rolls
1/2
1
cup (125 ml) + 2 tablespoons (25 ml)
evaporated fat free milk
6
1
tablespoons (90 ml) unsalted butter,
in 1-inch (2.5 cm) pieces
teaspoon (5 ml) salt
Cooking spray
package active dry yeast
1-1/2 tablespoons (25 ml) sugar
large egg, beaten
1
1
1
1
large egg
2-3/4 cups (675 ml) unbleached all-purpose
flour
teaspoon (5 ml) water
teaspoon (5 ml) sesame seeds
In a small saucepan over medium heat, warm milk to 110 – 115˚F (43 – 46˚C) (Test tempera-
ture with an instant read thermometer.) Remove from heat. Add yeast and sugar; stir to dis-
solve and let stand until foamy, about 5 minutes. Add beaten egg; stir gently to combine.
Transfer to a 2-cup (500 ml) liquid measure and reserve.
Use dough blade to process flour, butter and salt until combined, about 15 to 20 seconds.
With machine running, add yeast mixture through the small feed tube in a steady stream as
fast as the flour absorbs it. After the dough forms a ball, process 45 to 50 seconds to knead.
Place in a large plastic food storage bag and seal top. Let rise until doubled in size, about
1 to 1-1/2 hours.
Lightly coat a 9-inch (22.5 cm) round baking pan with cooking spray. Place dough on a lightly
floured surface and punch down. Divide dough into 16 equal pieces and shape each piece
into a ball. Place balls into the pan so they are just touching each other. Cover with plastic
wrap coated with vegetable oil cooking spray and let rise 1 hour. Fifteen minutes before bak-
ing, preheat oven to 350˚ F (177˚ C).
Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in preheated
350˚ F (177˚ C) oven until golden, about 35 to 40 minutes. Cool on wire rack.
Preparation: 20 minutes, plus 3 hours to rise and bake
Nutritional analysis per serving:
Calories 142 (35% from fat) • carb. 19g • pro. 4g • fat 5g
sat. fat 3g • chol. 38mg • sod. 167mg • fiber 1g
Basic Pizza Dough
Pizzas are so simple to make with a Cuisinart Food Processor
that you can throw away the delivery menu!
Makes 3/4 - pound (340 g) dough to make two 9-inch (22.5 cm) crusts or one
14-inch (35 cm) crust
1
package active dry yeast
teaspoon (5 ml) sugar
1-2/3 cups (400 ml) unbleached all-purpose
flour or bread flour
1
1
teaspoon (5 ml) extra virgin olive oil
teaspoon (3 ml) salt
2/3
cup (150 ml) warm water
(105 – 115˚ F [41 – 46˚ C])
3/4
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In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until
foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt.
Add cold water to yeast mixture.
With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process
until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead
dough. Dough may be slightly sticky. Coat the dough lightly with olive oil, place in a plastic
food storage bag and seal the top. Let rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and
follow pizza recipe.
Nutritional analysis per slice:
Calories 206 (7% from fat) • carb. 41g • pro. 6g • fat 2g
sat. fat 0g • chol. 0mg • sod. 442mg • fiber 1g
Cranberry – Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (14 slices)
Cooking spray
1
small apple (about 5 ounces [142 g]
total), peeled, cored, cut into 1-inch
(2.5 cm) pieces
1-1/4 cups (300 ml) unbleached all-purpose
flour
1
large egg
1-1/2 teaspoons (7 ml) baking powder
1/2
1/4
3
teaspoon (2 ml) vanilla extract
cup (50 ml) unsalted butter, melted
tablespoons (45 ml) buttermilk
1/4
3/4
teaspoon (1 ml) salt
cup (175 ml) pecan halves, shells
removed
3
strips orange zest, bitter white pith
removed
1/3
cup (75 ml) plus 1 tablespoon (15 ml)
dried cranberries
2/3
cup (150 ml) sugar
Preheat oven to 350˚F (177˚C). Lightly spray an 8 x 4-inch (20 x 10 cm) loaf pan with cooking
spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade and
pulse to coarsely chop pecans, about 6 times. Remove and reserve.
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple, egg
and vanilla; process until combined, about 15 to 20 seconds. With machine running, add
butter and buttermilk through the small feed tube. Process until combined, about 10 to 15
seconds. Scrape the work bowl. Add cranberries, pecans and dry ingredients. Pulse until flour
is just mixed in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the
centre comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove from
pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours
before slicing.
Preparation: 10 – 15 minutes, 2 hours to bake and cool
Nutritional analysis per slice:
Calories 172 (43% from fat) • carb. 21g • pro. 2g • fat 8g
sat. fat 3g • chol. 24mg • sod. 51mg • fiber 1g
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Sauces and Dressings
Basic Mayonnaise
(The American Egg Board recommends using the freshest eggs and then
heating them to kill salmonella bacteria. This recipe uses a procedure
suggested by cookbook author and food sleuth Shirley Corriher for heating
the eggs to sanitize them. The results are definitely worth the effort.
Proper refrigeration and storage is necessary.)
Makes 1 cup (250 ml)
1
1
large egg
1/4
2
teaspoon (1 ml) flour
large egg yolk
teaspoons (25 ml) dry mustard
teaspoon (2 ml) kosher salt
pinch of cayenne
1-1/2 teaspoons (7 ml) freshly squeezed
lemon juice
1/2
1
teaspoon (5 ml) wine vinegar
tablespoon (15 ml) water
teaspoon (1 ml) sugar
2
tablespoons (25 ml) extra virgin
olive oil
1
1/4
3/4
cup (175 ml) vegetable oil
Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and
flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch [17.5 or
20 cm]) nonstick skillet, and heat over very low heat while gently stirring and scraping the
bottom of the pan with a spatula. When the mixture begins to thicken and resemble a custard
sauce, remove from the heat while still stirring and set in a pan of ice and water to stop mix-
ture from cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work
bowl, metal blade and lid in hot soapy water and dry thoroughly.
Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and
cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add
the olive oil slowly, taking about 30 seconds to add the entire 2 tablespoons (25 ml) . Scrape
the work bowl. With the machine running, add the vegetable oil to the small pusher, one-
quarter cup (50 ml) at a time, and allow the oil to drip slowly into the emulsion. The mayon-
naise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a
container, cover, and keep refrigerated. Keeps 3 to 4 days refrigerated.
Preparation: 15 – 20 minutes
Nutritional analysis per serving:
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g
sat. fat 1g • chol. 27mg • sod. 4mg • fiber 0g
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Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about 3/4 cup (175 ml)
1
2
clove garlic, peeled
1/2
1/4
1/3
1/3
teaspoon (2 ml) kosher salt
tablespoons (25 ml) Dijon-style
mustard
teaspoon (1 ml) freshly ground pepper
cup (75 ml) extra virgin olive oil
cup (75 ml) vegetable oil
1/4
cup (50 ml) wine vinegar
Insert the metal blade. With the machine running, drop the garlic through the feed tube and
process to chop, 10 seconds. Scrape the work bowl. Add the mustard, vinegar, salt, and pep-
per. Process to combine, 10 seconds; scrape the work bowl. With the machine running, add
the oils in a slow, steady stream, about 45 seconds. Process until emulsified. Refrigerate
unused portions; bring to room temperature before using. Process for 10 seconds to emulsify
if separation has occurred.
Note: Basic Vinaigrette may be modified by changing the flavour of the vinegar, mustard or oil.
Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh
herbs, sun-dried tomatoes, or pesto for other flavour changes.
Preparation: 5 minutes
Nutritional analysis per tablespoon (15 ml):
Calories 110 (96% from fat) • carb. 1g • pro. 0g • fat 12 g
sat. fat 2g • chol. 0mg • sod. 116mg • fiber 0g
Pesto
Our pesto is lower in fat than traditional pestos, and just as flavourful.
Makes 3/4 cup (175 ml)
1
ounce (28 g) Reggiano Parmesan,
cut in 1/2-inch (1.25 cm) pieces
2 to 4 tablespoons (25 to 50 ml) extra virgin
olive oil
1
2
clove garlic
2
tablespoons (25 ml) lightly toasted
pine nuts or walnuts
cups (500 ml) packed fresh basil
leaves, washed and dried
1/4
teaspoon (1 ml) salt
Insert the metal blade. With the machine running, drop the cheese down the feed tube and
process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the
garlic clove down the feed tube; process to chop, about 5 seconds. Scrape down the sides of
the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the
sides of the work bowl. With the machine running, add the olive oil to taste in a slow drizzle.
Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse
to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes
before using, to allow the flavours to blend. Refrigerate to store, with a layer of olive oil
poured over the top to prevent discolouration. Keeps 5 days in the refrigerator, or may be
frozen.
Preparation: 5 to 10 minutes
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Recipe analysis per 1/2 tablespoon (7 ml) serving:
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g
sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g
Cranberry Relish with Toasted Walnuts
Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham.
Makes 2 cups (500 ml)
1/2
1/2
5
cup (125 ml) walnut halves
cup (125 ml) sugar
2
cups (500 ml) fresh or frozen
cranberries (do not thaw if using
frozen berries)
strips orange zest
1/2
large navel orange, peeled, cut into
quarters
Preheat oven to 350° F (177° C). Place walnuts in a baking pan and toast until golden brown
and fragrant, about 8 to 10 minutes. Cool slightly.
Insert metal blade in food processor. Process sugar and zest until finely chopped, about
45 seconds. Add cranberries, orange and reserved nuts; pulse until coarsely chopped, about
10 to 12 times. Pulse several more times if a finer consistency is desired.
This relish may be made in advance and stored in the refrigerator until ready to use.
Preparation: 5 – 10 minutes
Nutritional analysis per 2 tablespoons (25 ml):
Calories 52 (29% from fat) • carb. 9g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g
Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 2 cups (500 ml) tomato sauce for pasta / 1-1/4 cups (300 ml)
tomato sauce for pizza.
1
small onion (3 ounces [85 g] ), cut in
1-inch (2.5 cm) pieces
2
tablespoons (25 ml) dry white wine or
vermouth
3/4
3
teaspoon (3 ml) extra virgin olive oil
cloves garlic, peeled
1/8
1/8
teaspoon (0.5 ml) kosher salt
teaspoon (0.5 ml) freshly ground
black pepper
1/2
1
teaspoon (2 ml) dried oregano
1/4 – 1/2 teaspoon (1 – 2 ml) red pepper
flakes (optional, to taste, for a spicier
sauce)
can (19-ounce [539 g]) plum
tomatoes, with juices
1
sprig fresh basil (6 – 8 large leaves)
Insert the metal blade. Pulse to chop the onion, 10 times. Heat the olive oil over medium heat
in a 2-quart (1.9 L) saucepan. Add the onion, garlic, and oregano. Cook, stirring for 2 to 3
minutes, until the onions begin to soften and the oregano becomes fragrant. Add the canned
tomatoes with their juices, basil sprigs, wine and salt. Bring to a boil, then reduce the heat to
low, cover loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan
for 10 minutes. Stir in the black pepper and optional red pepper flakes.
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Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2
minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for
pizza, return the sauce to the pan. Simmer, uncovered over low heat, for 30 – 40 minutes to
reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a
pizza topping. Simple Tomato Sauce may be frozen.
Preparation: 10 – 15 minutes, plus 1 hour to cook (add an additional 30 - 40 minutes to make
the reduced Pizza Sauce).
Nutritional analysis per 1/2 cup (125 ml) serving:
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g
Chocolate Sauce
Our Cuisinart Chocolate sauce uses fat free milk
rather than the traditional heavy cream.
Makes 1-1/4 cups (300 ml) / 20 tablespoons (300 ml)
4
4
ounces (113 g) good quality bitter-
sweet or semi-sweet chocolate (Lindt,
Callebaut, Ghirardelli), broken into
1-inch (2.5 cm) pieces
2
tablespoons (25 ml) superfine or bar
sugar
1/2
cup (125 ml) fat-free milk, heat until it
is just bubbling around the edges
ounces (113 g) good quality milk
chocolate (Lindt, Callebaut,
Ghirardelli), broken into 1-inch
(2.5 cm) pieces
1-1/2 teaspoons (7 ml) vanilla
Insert the metal blade. Pulse to chop the chocolates, 20 to 30 times. Add the sugar; process
to chop finely, 45 seconds. With the machine running, pour the hot milk slowly and carefully
down the feed tube; process until the chocolate is melted and smooth, 1 minute. Add the
vanilla; process to combine, 10 seconds.
Serve immediately or transfer to a resealable container and refrigerate. Reheat in a double
boiler or microwave to serve.
Preparation: 10 minutes
Nutritional analysis per tablespoon (15 ml):
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g
sat. fat 2g • chol. 1mg • sod. 8mg • fiber 0g
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Entrées
East-West Chicken and Vegetable
Stir-Fry with Pasta
Asian flavours blend with Italian Reggiano Parmesan
and pasta in this colourful and delicious stir-fry.
Makes 4 servings
2
8
1
boneless, skinless chicken breast
halves (6 – 8) ounces [170 –
227 g ] each)
1
1
broccoli crown, about 6 ounces
(170 g) , florets cut off, stem reserved
large carrot, about 4 ounces (113 g),
peeled and cut into 1-1/2-inch
(3.75 cm) lengths
ounces (227 g) dry pasta shapes
such as fusilli, radiatore, penne, or
double elbows
1-1/2 teaspoons (7 ml) cornstarch
1/4 cup (50 ml) chicken stock
ounce (28 g) Reggiano Parmesan
cheese, cut in 1/2-inch (1.25 cm)
cubes
2-1/2 tablespoons (38 ml) Asian sesame oil,
divided
1
3
small clove garlic
3
tablespoons (45 ml) sherry
(Amontillado or medium-dry)
slices peeled ginger, each about the
thickness of a quarter
2
tablespoons (25 ml) tamari sauce or
soy (low sodium may be used)
1/2
1/2
red bell pepper, stem, ribs and seeds
removed, cut to fit the feed tube
1/4
cup (50 ml) slivered almonds, lightly
toasted
yellow bell pepper, stem, ribs and
seeds removed, cut to fit the feed
tube
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with
plastic wrap and freeze for 20 to 25 minutes. Clean the work surface and wash hands thor-
oughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water
according to package instructions. Drain the pasta; keep the water simmering.
Insert the metal blade. With the machine running, drop the cheese cubes through the feed
tube and process until finely chopped, about 30 seconds. Remove and reserve. With the
machine running, drop the garlic and ginger through the feed tube and process until finely
chopped, about 5 seconds. Remove and reserve.
Insert the slicing disc. Use medium pressure to slice the peppers. Remove to a plate. Using a
vegetable peeler, peel the broccoli stem; trim to fit the small feed tube. Use medium pressure
to slice, remove and reserve. Arrange the carrots horizontally in the large feed tube. Use medi-
um pressure to slice, remove and reserve.
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium
pressure to slice. Toss with 1 tablespoon (15 ml) of the sesame oil and set aside on a plate
separate from the vegetables. Clean the work surface thoroughly, and wash hands with hot
soapy water. In a small bowl, combine the cornstarch and chicken stock. Set aside.
Heat a large, nonstick stir-fry pan over high heat. When hot enough to make water droplets
dance, stir-fry the chicken until opaque, about 2 to 3 minutes. Remove to a clean plate and
33
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reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger, stir-fry
10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc-
coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked
chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the
cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to
reheat. Drain and add to the stir-fry pan. Remove from the heat, add half the cheese and toss
to coat with the sauce.
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted
almonds. Serve immediately.
Preparation: 30 minutes
Nutritional analysis per serving:
Calories 528 (26% from fat) • carb. 59 • pro. 40g • fat 15g
sat. fat 3g • chol. 71mg • sod. 541g • fiber 6g
Salmon and Pesto Potatoes
Just add a simple green salad for a quick and easy dinner.
Makes 4 servings
1
4
tablespoon (15 ml) extra virgin
olive oil
1-1/4 pounds (567 g) boneless, skinless
salmon fillet, cut in 5-ounce (142 g)
portions
Yukon Gold or other new potatoes, 4
ounces (113 g) each, well scrubbed,
opposite ends trimmed flat with a
knife
1/2
1/4
teaspoon (2 ml) kosher salt
teaspoon (1 ml) freshly ground
pepper
4
teaspoons (20 ml) Pesto, p. 30
4
fresh basil leaves
Preheat the oven to 400˚ F (204˚ C). Cut 4 pieces of aluminum foil, each 16 inches
(40 cm) long.
Brush a 4 x 6-inch (10 x 15 cm) area in the centre of each rectangle with olive oil. Set aside.
Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and
reserve separately. Blanch potatoes in boiling water for 3 – 4 minutes. Drain and let cool.
Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled
portion of a sheet of foil. Spread one teaspoon (5 ml) of the Pesto on the fanned slices. Top
with a salmon fillet. Bring the two cut sides of the foil together over the centre of the salmon,
fold over 1 inch (2.5 cm), then fold over 2 more times. Fold the ends in twice, in 1/2-inch
(1.25 cm) folds, to complete the seal. Repeat until all the salmon and potatoes have been
prepared and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the
oven, stack the basil leaves and roll. Slice in 1/8-inch (0.31 cm) intervals to create a chiffon-
ade. The packets will be puffed; prick with the tip of a sharp knife to vent the steam, then
carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.
Preparation: 10 – 15 minutes, plus 18 minutes baking time
Nutritional analysis per serving:
Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g
sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g
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Hearty Turkey Chili – Cincinnati Style
Try our heart-smart variation of Cincinnati-Style chili. When served with
cooked spaghetti, kidney beans, chopped onion, grated Cheddar cheese,
and oyster crackers it is known as “Five Way Chili.”
If you prefer beef chili, you can use beef chuck rather than turkey.
Makes 4 servings (served alone); 6 when served Cincinnati style
1
bell pepper, cored and seeded, cut in
eighths
1/2
1/2
1/2
1
teaspoon (2 ml) oregano
teaspoon (2 ml) ground allspice
teaspoon (2 ml) ground cinnamon
small bay leaf
2
cloves garlic, peeled
1/2
pound (227 g) onions, peeled, cut into
1-inch (2.5 cm) pieces
1-1/2 cups (375 ml) canned crushed
tomatoes
1-1/4 pounds (567 g) boneless, skinless
turkey breast, cut into 1-inch (2.5 cm)
pieces
1/4
cup (50 ml) tomato paste, salt-free if
available
1
tablespoon (15 ml) good quality
olive oil
1-1/2 cups (375 ml) chicken stock /broth
(low sodium, no fat)
2
tablespoons (25 ml) chili powder
teaspoon (5 ml) ground cumin
teaspoon (2 ml) ground coriander
1-1/2 cup (375 ml) water
1
2
teaspoons (10 ml) wine vinegar
teaspoon (2 ml) kosher salt
1/2
1/2
Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and
reserve. Insert the metal blade. With the machine running, drop the garlic through the small
feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the onions; pulse to
chop, 10 to 12 times. Remove and reserve.
Add half the turkey cubes to the work bowl; pulse to chop, 10 to 12 times. Remove and
reserve; repeat with the remaining turkey cubes.
In a large saucepot, heat half the oil over medium heat until shimmering. Sauté the garlic and
onions until tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin,
coriander, oregano, allspice, cinnamon and bay leaf, cook until fragrant, about 5 minutes.
While the onion mixture is cooking, in a 12-inch (30 cm) nonstick skillet, heat the remaining oil
over medium high heat and brown the turkey. Do not turn until nicely browned; break up after
turning. As the turkey is cooked, add it to the onion mixture. When all the meat has been
added, stir in the reserved bell peppers, crushed tomatoes, tomato paste, chicken stock,
water, vinegar, and salt. Cover loosely and bring to a boil. Reduce the heat to low, and sim-
mer the chili for 2-1/2 hours, until the meat is tender and the mixture thickens.
Serve plain, or Cincinnati style.
Preparation: 30 minutes, plus 2-1/2 hours to cook
Nutritional analysis per serving:
Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat 5g
sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g
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Pizza
Pesto, Cheese & Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza.
Makes one 14-inch (35 cm) pizza or two 9-inch (22.5 cm) pizzas, to serve 4
Pizza Dough, p. 27
1-1/2 ounces (43 g) Italian fontina cheese,
very well chilled
1/2
1/2
2
pound (227 g) firm but ripe plum
tomatoes
3
1
tablespoons (45 ml) pesto, p. 30
teaspoon (5 ml) extra virgin olive oil
ounce (14 g) Reggiano Parmesan,
cut in 1/2-inch (1.25 cm) cubes
Cornmeal for dusting the peel or pan
ounces (57 g) fresh mozzarella, very
well chilled
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches
(20 cm) from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚ F
(260˚ C).
Bring 6 cups (1.5 L) of water to a boil in a medium saucepan. Cut a shallow “x” in the bottom
of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately
plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off
each tomato; set aside.
Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the
feed tube. Process 15 seconds; leave in bowl. Insert the shredding disc. Use medium pres-
sure to shred the mozzarella and fontina. Remove the cheeses to a bowl; toss to combine
and reserve. Insert the slicing disc. One at a time, place the tomatoes in the small feed tube.
Use very light pressure to slice. Place the sliced tomatoes on a triple thick layer of paper tow-
els to drain.
When the dough has risen, punch down, use as is or divide into 2 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn
meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has
been sprinkled with corn meal. Brush the edges with the olive oil, then using an offset spatula,
spread the pizza to 3/4-inch (1.88 cm) of the edges with the pesto sauce, using 3 tablespoons
(45 ml) on the 14-inch (35 cm) pizza and 1-1/2 tablespoons (25 ml) on each 9-inch (22.5 cm)
pizza. Sprinkle the pizza(s) with the shredded cheeses. Top with the drained, sliced tomatoes.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place
the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even
baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough
are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3
minutes before slicing.
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 27); then 20 minutes plus
12 minutes to bake
Nutritional analysis per serving:
Calories 365 (from fat 33%) • carb. 46g • pro. 15g • fat 13g
sat. fat 5g • chol. 21mg • sod. 678mg • fiber 2g
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Sides
French Cut Green Beans with Shallots
“French cut” green beans take just seconds with the Cuisinart® DLC-2007C.
Makes 4 servings
1
pound (454 g) fresh green beans,
trimmed, cut to fit feed tube
horizontally
1/4
cup (50 ml) water
1-1/2 teaspoons (7 ml) balsamic vinegar *
1/8
1/8
teaspoon (0.5 ml) white pepper
teaspoon (0.5 ml), kosher salt
2
2
large shallots, peeled,
cut into 1-inch (2.5 cm) pieces
teaspoons (10 ml) olive oil
Insert 4 mm slicing disc in food processor. Place beans horizontally in large feed tube and
process using light pressure. Remove and reserve.
Insert metal blade. Process shallot until finely chopped, about 5 seconds.
Warm oil in a 3-1/2-quart (3.3 L) sauté pan over medium heat. Add chopped shallots and
sauté until soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4
minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to
10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm.
*Substitute a fruit-flavoured vinegar for a change.
Preparation: 15 minutes
Nutritional analysis per serving:
Calories 66 (31% from fat) • carb. 11g • pro. 2g • fat 3g
sat. fat 0g • chol. 0mg • sod. 46mg • fiber 4g
Savoury Sweet Potatoes with Onions & Currants
A low-fat alternative to traditional, rich sweet potato casseroles.
Makes 6 servings
Cooking spray
2
strips orange zest (2 x 1/2-inch
[5 x 1.25 cm]), bitter white pith
removed
2
ounces (57 g) fresh white or wheat
bread
1/2
1/2
cup (125 ml) freshly squeezed orange
juice
3
tablespoons (45 ml) unsalted butter,
at room temperature, divided
cup (125 ml) maple syrup (do not use
pancake syrup)
2
pounds (907 g) sweet potatoes,
peeled and cut in half crosswise
3/4
1/2
1/4
teaspoon (3 ml) herbs de Provence
teaspoon (2 ml) kosher salt
3/4
1/3
pound (340 g) yellow onions, peeled
and cut in half lengthwise
cup (75 ml) currants
teaspoon (1 ml) freshly ground pepper
37
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Preheat the oven to 350˚ F (177˚ C). Spray an 8 x 8 x 2-inch (20 x 20 x 5 cm) pan (8 cup
[2 L]) with cooking spray. Set aside.
Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds.
With the machine running, drop 1 tablespoon (15 ml) of the butter through the feed tube and
process 10 seconds to blend with the crumbs. Remove and reserve.
Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down; use medi-
um pressure to slice. Remove and reserve. Arrange the onions in the feed tube. Use medium
pressure to slice. Remove and reserve. Wipe the work bowl dry with a paper towel. Insert the
metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work
bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and remaining but-
ter. Process to combine, 5 seconds.
Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the
onions and half the currants. Repeat and end with a layer of sweet potatoes. Drizzle the
orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that
has been sprayed with cooking spray. Bake in the preheated oven for 65 to 75 minutes, until
the potatoes are tender. Remove the foil, sprinkle evenly with the reserved breadcrumb mix-
ture and bake 10 minutes longer. Let rest 10 minutes before serving.
Preparation:15 – 20 minutes, plus 85 minutes baking and resting.
Nutritional analysis per serving:
Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g
sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 3/4 cups (175 ml) dressing
Makes 6 cups (1.5 L) Asian Slaw
1/4
1
cup (50 ml) toasted unsalted peanuts
clove garlic
1
2
1
1
6
6
small broccoli spear, washed, florets
trimmed and reserved, stem peeled
green onions, trimmed, cut to fit feed
tube
4
slices of fresh ginger, peeled, each
about the size of a quarter
small (4 ounce [113 g]) red bell
pepper, stemmed, seeded, quartered
3
tablespoons (45 ml) peanut butter
(regular or chunky)
small yellow bell pepper, stemmed,
seeded, quartered
1/3
cup (75 ml) rice vinegar
2-1/2 teaspoons (12.5 ml) sugar
ounces (170 g) Napa cabbage,
washed, cut to fit feed tube
1-1/2 tablespoons (25 ml) hoisin sauce
2
teaspoons (10 ml) Asian (toasted)
sesame oil
ounces (170 g) bok choy, washed, cut
to fit feed tube (include leafy greens if
tender)
1-1/4 teaspoons (6 ml) low-sodium tamari
or soy sauce
3
ounces (85 g) snow peas or sugar
snap peas, trimmed and strings
removed
4-6
red radishes (3 ounces [85 g]),
washed and trimmed
1
carrot (3 – 4 ounces [85 – 113 g]),
peeled, cut to fit the feed tube
horizontally
38
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Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With
the machine running, drop the garlic and ginger down the feed tube to chop, about 5 seconds.
Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar,
hoisin sauce, and tamari. Process until smooth, about 10 seconds. Scrape down the sides of
the work bowl. With the machine running, add the sesame oil in a steady stream through the
feed tube; process until emulsified, about 10 to 15 seconds. Remove and reserve. The dress-
ing may be made several days ahead. Cover well and refrigerate. Let sit for 30 minutes at
room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the feed tube cut side
down. Use medium pressure to shred. Arrange the carrots horizontally in the feed tube. Use
medium pressure to shred. Insert the trimmed and peeled broccoli stem in the small feed
tube; use medium pressure to shred. Transfer the shredded vegetables and reserved broccoli
florets to a large bowl. Insert the slicing disc. Arrange the green onions in the small feed tube.
Use light pressure to slice. Arrange the peppers in the large feed tube, cut side down; use
medium pressure to slice. Arrange the Napa cabbage in the feed tube, cut side down.
Use medium pressure to slice. Arrange the bok choy in the feed tube; use medium pressure
to slice. Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow
peas and toss the vegetables to combine. Pour the dressing over the vegetables and toss to
coat well. Garnish with reserved chopped peanuts.
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and
adding cooked pasta (6 ounces [170 g] dry, cooked according to package directions).
Preparation: 10 minutes plus 30 minutes resting time for the dressing; 10 – 15 minutes
for the vegetables.
Nutritional analysis per serving:
Calories 125 (45% from fat) • carb. 18g • pro. 6g • fat 9g
sat. fat 1g • chol. 0mg • sod. 534mg • fiber 3g
Creamy Tarragon Vidalias
Serve alongside a roasted tenderloin of beef.
Makes 3 cups (750 ml)
3/4
1/3
1/3
cup (175 ml) water
1/2
1/4
cup (125 ml) drained nonfat plain
yogurt *
cup (75 ml) sugar
cup (50 ml) mayonnaise, p.29, or
purchased (mayonnaise lowfat)
cup (75 ml) rice wine vinegar
1-1/2 pounds (680 g) Vidalia onions, or any
other sweet onion such as
1
teaspoon (5 ml) dried tarragon
teaspoon (1 ml) kosher salt
teaspoon (0.5 ml) white pepper
WallaWalla, Oso, Rio, Maui, or Texas
1015, peeled and cut in half vertically
1/4
1/8
In a small non-aluminum saucepan, bring the water, sugar and rice wine vinegar to a boil. Boil
until the sugar has dissolved. Remove from the heat and allow to cool.
Insert the medium slicing disc. Arrange the onions flat side down in the large feed tube and
process to slice. Remove to a large glass bowl, and toss with the cooled sugar and vinegar
mixture. Cover and refrigerate for 24 hours, turning the onions every few hours.
Drain the onions and squeeze dry. Discard the soaking liquid.
39
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Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper
until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and
refrigerate at least 30 minutes before serving to allow flavours to develop.
*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and
set over a bowl. Place yogurt in sieve; cover and refrigerate at least 8 hours or overnight. You
may need to drain water from bowl occasionally. Refrigerate thickened yogurt in an airtight
container for up to one week. The thickened yogurt will be approximately half its original vol-
ume in 24 hours.
Preparation: 10 minutes, plus 24 hours to marinate the onions and drain the yogurt
Nutritional analysis per quarter cup (50 ml) (prepared with lowfat mayonnaise):
Calories 49 (32% from fat) • carb. 7g • pro. 2g • fat 2g
sat. fat 0g • chol. 2mg • sod. 87mg • fiber 0g
Roasted Garlic and
Parmesan Twice Baked Potatoes
These “dressed up” twice-baked potatoes go well
with grilled London broil or fillets.
Makes four servings
6
4
garlic cloves, peeled
Olive oil
2
green onions, trimmed,
cut into 1-inch (2.5 cm) pieces
1/2
2
cup (125 ml) evaporated skim milk
large baking potatoes (about 8
ounces [227 g] each), washed,
pierced with a knife
tablespoons (25 ml) unsalted butter,
cut into 4 pieces
1-1/2 ounces (43 g) Reggiano Parmesan
cheese, cut into 1-inch (2.5 cm)
pieces
1/4
1/4
teaspoon (1 ml) ground white pepper
teaspoon (1 ml) kosher salt
Preheat oven to 400˚ F (204˚ C). Place garlic cloves in a small ovenproof ramekin and drizzle
with olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and
potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork ten-
der, about 1 hour. When cool enough to handle, cut off part of top of potato and scoop out
flesh leaving a 14-inch (35 cm) thick shell. Reserve flesh and skins.
Insert metal blade. With machine running, drop cheese through small feed tube and process
until finely grated, about 30 seconds; reserve. Place scallions in work bowl and process until
finely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk, butter, reserved
cheese, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse
in very short quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in
very short quick pulses, about 10 more times. Generously fill potato shells with potato-garlic
mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.
Preheat oven to 350˚F (177˚C). Place potatoes in a 9-inch (22.5 cm) square baking pan and
bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.
(Add 5 to 10 minutes to baking time if the potatoes are cold from the refrigerator.)
Preparation: 10 – 15 minutes (allow 1 hour to prebake potatoes), plus 25 minutes to twice bake
Nutritional analysis per serving:
Calories 341 (24% from fat) • carb. 55g • pro. 11g • fat 9g
sat. fat 5g • chol. 23mg • sod. 266mg • fiber 4g
40
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Desserts
Toffee Brownies
Our sinfully delicious brownies just melt in your mouth.
Makes 16 servings
Cooking spray
2
large eggs
2
ounces (57 g) unsweetened baking
chocolate, broken into 1/2 - inch
(1.25 cm) pieces
1
teaspoon (5 ml) vanilla extract
1/2
cup (125 ml) all-purpose unbleached
flour
1
cup (250 ml) sugar
3/4
cup (175 ml) almond toffee bits (such
as Heath® brand)
1/2
cup (125 ml) unsalted butter, melted
Preheat oven to 350° F (177° C). Lightly coat an 8 x 8-inch (20 x 20 cm) baking pan with
vegetable oil cooking spray. Line pan with foil, allowing two sides to overlap pan for easy
removal from pan. Lightly coat foil lining with vegetable oil cooking spray.
Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds. Add
sugar and process until chocolate is as fine as the sugar, about 45 seconds. With unit run-
ning, pour melted butter through the small feed tube and process until blended, about 20 to
25 seconds. Scrape work bowl. Add eggs and vanilla; process until fluffy and light, about
10 to 15 seconds. Add flour and toffee bits; pulse until just combined, about 5 to 6 times. Do
not overprocess. Spread in prepared pan. Bake until top of brownies looks set and a toothpick
inserted in the centre comes out almost clean, about 25 to 30 minutes. (Due to the fudgy
nature of the brownies, the toothpick will not be completely clean.) Cool in pan for 15 minutes.
Use foil overhangs to remove from pan and let cool completely before slicing. Cut into 16
squares.
Preparation: 10 minutes, plus 30 minutes to bake.
Nutritional analysis per Brownie:
Calories 202 (52% from fat) • carb. 23g • pro. 2g • fat 12g
sat. fat 6g • chol. 46mg • sod. 69mg • fiber 1g
Double Chocolate Chunk Cookies
Chocolate heaven!
Makes 24 cookies
4
4
1
ounces (113 g) milk chocolate,
chilled,
broken into 1-inch (2.5 cm) pieces
1/4
1
teaspoon (1 ml) salt
large egg
6
tablespoons (90 ml) firmly packed
light brown sugar
ounces (113 g) white chocolate,
chilled, broken into 1-inch (2.5 cm)
pieces
6
4
tablespoons (90 ml) sugar
tablespoons (50 ml) unsalted butter,
softened
cup (250 ml) plus 2 tablespoons
(25 ml) all-purpose unbleached flour
2-1/4 teaspoons (11.25 ml) vanilla extract
1/3
1/2
41
cup (75 ml) pecan halves
teaspoon (2 ml) baking soda
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Preheat oven to 375˚ F (191˚ C).
Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12
times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5
seconds. Remove and reserve.
Process egg and sugars for 1 minute. Scrape work bowl. Add butter and vanilla; process for
1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until com-
bined, about 5 times.
Drop by rounded tablespoons (15 ml), about 1 inch (2.5 cm) apart, onto ungreased, nonstick
baking sheets. Bake until golden brown, about 10 to 12 minutes. Let cool on baking sheet for
5 minutes, then transfer to a wire rack to finish cooling.
Preparation: 10 to 15 minutes, plus 20 to 25 minutes to bake and cool
Nutritional analysis per cookie:
Calories 133 (45% from fat) • carb. 17g • pro. 2g • fat 7g
sat. fat 3g • chol. 17mg • sod. 61mg • fiber 0g
Dark Chocolate Ganache Truffles
A chocolate lover’s dream come true.
Makes 1-1/4 cups (300 ml) ganache / 20 truffles
1/4
9
cup (50 ml) unsweetened Dutch-
process cocoa
1/2
cup (125 ml) heavy cream
1-1/2 tablespoons (25 ml) unsalted butter
ounces (255 g) good quality bitter-
sweet or semi-sweet chocolate such
as Lindt, Ghirardelli, or Callebaut,
broken into 1-inch (2.5 cm) pieces,
chilled
2
1
tablespoons (25 ml) brandy or other
liqueur
tablespoon (15 ml) vanilla
Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the
chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just
bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down the
feed tube and process until the mixture is smooth, about 1 minute. Scrape the sides and bot-
tom of the work bowl. With the machine running, add the brandy and vanilla; process to incor-
porate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic
wrap directly on the chocolate. Refrigerate until firm.
Divide the ganache into 20 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.
Dip the balls into the cocoa to coat. Refrigerate for up to a week, or freeze for a month well
wrapped. If necessary, redust the truffles in cocoa.
Preparation: 10 – 15 minutes, plus 2 - 3 hours to chill, and 15 – 20 minutes to shape and dust
the truffles.
Nutritional analysis per truffle:
Calories 97 (66% from fat) • carb. 8g • pro. 1g • fat 8g
sat. fat 4g • chol. 10mg • sod. 3mg • fiber 1g
42
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Basic Cheesecake
Creamy, smooth and simple to prepare. Top with fresh fruit for a special dessert.
Makes 6 servings
3
lowfat honey graham crackers, broken
into pieces
1/2
1
cup (125 ml) sugar
tablespoon (15 ml) vanilla
large eggs, at room temperature
1
1
1
tablespoon (15 ml) sugar
2
tablespoon (15 ml) unsalted butter
pound (454 g) lowfat cream cheese,
at room temperature
Preheat the oven to 325˚ F (163˚ C). Wrap the bottom and sides of a 7 x 3-inch (17.5 x
7.5 cm) springform pan in a sheet of oversized aluminum foil. There should be no seams in
the foil, and it should come up to the top of the pan. Cut off any excess.
Insert the metal blade. Process the graham crackers until they are fine crumbs; add the sugar
and the butter through the feed tube and process until the butter can no longer be seen.
Press into the bottom of the prepared pan. Put in the freezer until ready to fill.
Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream cheese
until smooth, about 20 to 30 seconds. Add the sugar and vanilla through the feed tube and
process until smooth, about 30 seconds. Scrape down the sides of the work bowl. With the
machine running, add one egg; process to incorporate, about 5 to 10 seconds; scrape down
the sides of the work bowl. Add the second egg; process to incorporate, 5 to 10 seconds;
scrape the work bowl; process for 5 seconds longer. Do not overprocess.
Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and
set on the rack of the oven. Carefully add hot water to the roasting pan until it reaches
halfway up the sides of the springform pan. This is called a water bath or bain marie. Bake
the cheesecake in the preheated oven for 60 minutes. The cheesecake will still look jiggly in
the centre. (Do not worry – it will firm up as it cools.) Remove the cheesecake from the bain
marie, remove the foil, and place on a rack. Cool completely on a rack, then cover and refrig-
erate for at least 8 hours.
The cheesecake is best made a day ahead. Garnish with fresh fruit if desired.
Preparation: 10 to 15 minutes, plus 1-1/2 hours baking and cooling time.
Nutritional analysis per serving:
Calories 317 (49% from fat) • carb. 30g • pro. 11g • fat 17g
sat. fat 10g • chol. 103mg • sod. 500mg • fiber 0g
43
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Carrot Cake
Wonderful as a 2-layer cake, but try it as a single layer cake,
freezing the second layer for another time.
Makes 8 servings
3/4
pounds (340 g) carrots peeled
1-1/2 teaspoons (7 ml) vanilla
1-1/2 cups (375 ml) all-purpose flour
3/4
cup (175 ml) pecans or walnuts,
lightly toasted (3 ounces [85 g])
1
teaspoon (5 ml) baking powder
teaspoon (1 ml) baking soda
teaspoon (0.5 ml) salt
1/2
3/4
cup (125 ml) golden raisins
1/4
1/8
1
cup (175 ml) well drained pineapple
chunks (juice packed)
teaspoon (5 ml) cinnamon
teaspoon (3 ml) ginger
3/4
4
pound (340 g) lowfat cream cheese
3/4
1/4
1
ounces (113 g) white chocolate, such
as Lindt or Callebaut, not imitation
white coating
teaspoon (1 ml) freshly grated nutmeg
cup (250 ml) brown sugar, packed
cup (50 ml) vegetable oil
large eggs
16
toasted pecan or walnut halves
1/4
2
Preheat the oven to 350˚ F (177˚ C). Spray two 8 x 2-inch (20 x 5 cm) round cake pans
cups [1.5 L] each) with cooking spray; line the bottom with a round of waxed paper or
parchment paper and spray again. Set aside.
(6
Insert the shredding disc; use medium pressure to shred the carrots. Divide carrots in half.
Steam half the carrots until tender, about 6 to 8 minutes. Reserve the remaining raw carrots.
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger
and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until smooth, 10
to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs
one at a time, processing 10 seconds after each addition. Add the vanilla; process to com-
bine, 5 seconds; scrape the bottom and sides of the work bowl. Add the flour mixture; pulse
to incorporate, about 10 times. Add the pecans, raisins and pineapple. Pulse until
just combined
Divide the batter evenly between the two prepared pans. Bake in the preheated 350° F
(177° C) oven for 30 to 35 minutes, until a cake tester comes out clean when inserted in the
centre. Cool in the pans for 10 minutes, then invert onto a wire cooling rack and remove the
waxed or parchment paper. Cool completely before frosting. This cake is actually better when
made a day ahead. The layers may also be well wrapped and frozen. Frost with the White
Chocolate Cream Cheese Frosting and garnish with pecan halves.
White Chocolate Cream Cheese Frosting:
Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot
water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the
machine running, pour the melted chocolate down the feed tube and process until smooth.
This will make enough frosting to frost the layers and sides of the carrot cake. Use an offset
spatula to frost the cake.
Preparation: 20 – 25 minutes, plus 2 hours to bake and cool; 30 minutes to prepare frosting
and assemble the cake
Nutritional analysis per serving:
Calories 610 (45% from fat) • carb. 75g • pro. 11g • fat 31g
sat. fat 10g • chol. 73mg • sod. 444mg • fiber 4g
44
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Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to 11-inch (22.5 to 27.5 cm) regular or
deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar,
and baked until lightly browned.
For a single crust pie or tart:
For a double crust pie:
1-1/2 cups (375 ml) all-purpose flour
3
cups (750 ml) all-purpose flour
1/4
1/8
8
teaspoon (1 ml) salt
1/2
1/4
16
teaspoon (2 ml) salt
teaspoon (0.5 ml) baking powder
teaspoon (1 ml) baking powder
tablespoons (125 ml) unsalted butter,
cut in 1/2-inch (1.25 cm) pieces, well
chilled
tablespoons (250 ml) unsalted butter,
cut in 1/2-inch (1.25 cm) pieces, well
chilled
2
tablespoons (25 ml) vegetable
shortening (Crisco), cut in 1/2-inch
(1.25 cm) pieces, well chilled
2
tablespoons (25 ml) vegetable
shortening, cut in 1/2-inch (1.25 cm)
pieces, well chilled
2 to 4 tablespoons (25 to 50 ml) ice water
5 to 8 tablespoons (75 to 125 ml) ice water
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the
well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse
corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle
half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The
dough will be crumbly, but should begin to hold together when a small amount is picked up
and pressed together. Sprinkle on more water, a teaspoon (5 ml) (two [10 ml] for the two-crust
recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the
dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the
dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a
disc about 6 inches (15 cm) in diameter (two discs for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The
dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a
month. Thaw at room temperature for an hour before using.
To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch (0.31 cm)
thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400° F (204° C). Line with a sheet of aluminum foil or parchment paper
and fill with pie weights, dry rice or beans. Bake for 15 minutes.
Preparation: 5 – 10 minutes, plus 30 minutes to rest
Nutritional analysis per serving (single crust-double for 2 crusts):
Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g
sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g
45
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Deep Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
You may also choose to use all pears or all apples.
Makes a 10-inch (25 cm) deep dish pie - 12 servings
Pastry for a 2-crust pie, p.45
4
tablespoons (50 ml) unbleached
all-purpose flour
3
3
ripe but firm pears, about 8 ounces
(227 g) each, peeled, cored and
quartered
3/4
cup (175 ml) dried cranberries (or
dried tart cherries, dried blueberries,
or raisins)
Granny Smith Apples, about 8
ounces (227 g) each, peeled, cored
and quartered
1/4
cup (50 ml) real maple syrup
(not pancake syrup)
Juice of 1 lemon + 1 tablespoon (15 ml)
freshly squeezead lemon juice
1-1/2 teaspoons (7 ml) vanilla
Preheat the oven to 400˚ F (204˚ C).
Roll out half the pastry to fit a 10-inch (25 cm) deep-dish pie plate, leaving a 1/2-inch
(1.25 cm) overhang. Refrigerate until ready to use.
Insert the slicing disc. Arrange the pear quarters in the feed tube. Use medium pressure to
slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of
half the lemon. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to
slice. Transfer to a bowl and toss with the juice of half the lemon. Insert the metal blade.
Process the remaining lemon juice, maple syrup and vanilla to combine.
Layer half the apples in the prepared piecrust; sprinkle with 1 tablespoon (15 ml) of the flour
and 3 tablespoons (45 ml) of the dried cranberries. Top this with a layer of half the pears
sprinkled with 1 tablespoon (15 ml) of the flour and 3 tablespoons (45 ml) of the dried
cranberries. Repeat both layers. Drizzle the maple syrup mixture evenly over the top of the
fruit. Roll out the remaining piecrust about 1/8-inch (0.31 cm) thick to fit the pie plate. Brush
the edges of the bottom crust with a little water. Carefully lay the top crust on the pie. Press
gently to seal. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to
12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some
of the leftover crust and cut with small decorative cookie cutters. For this pie, you could use
pears, apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the
crust in a decorative fashion.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest
on a cooling rack at least an hour before serving.
Preparation: 15 – 20 minutes (plus time to prepare pastry crust), 2 – 3 hours to bake and cool
Nutritional analysis per serving:
Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g
sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g
46
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156 Parkshore Drive
Brampton, Ont. L6T 5M1
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
Printed in China
03CC18137
IB-5053-CAN
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