Cuisinart Food Processor DLC 2007 User Manual

INSTRUCTION AND RECIPE BOOKLET  
Premier 7-Cup Series  
DLC-2007  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
6. The slicing disc (D)  
is on the edge of one  
of the long sides of  
the foam block; the  
shredding disc (E)  
read the instructions  
thoroughly before using  
the machine.  
IMPORTANT  
UNPACKING  
INSTRUCTIONS  
13. Save the shipping  
cartons and plastic  
foam blocks. You may  
want to use them at a  
later date.  
is on the other side.  
Slide them out of their  
grooves WITH GREAT  
CARE; THE BLADES  
ARE VERY SHARP.  
This package contains a  
Cuisinart® PremierSeries  
Food Processor, and the  
standard parts for it:  
Please watch the  
enclosed How-To Video  
before using the food  
processor.  
7. Only the work bowl  
cover (F) and pusher  
assembly (G) now  
Dough blade, metal chop-  
ping blade, slicing disc,  
shredding disc, detachable  
stem for discs, spatula,  
recipe and instruction book,  
and how-to video.  
remain in the foam  
NOTE: Remember to  
return your completed  
warranty card with all  
information carefully  
filled out.  
block. Grasp an edge  
of the work bowl cover  
and pull it straight up.  
The pusher assembly  
will slide away from the  
work bowl cover and  
remain in place. Lift it  
straight up to remove.  
CAUTION:  
THE CUTTING TOOLS  
HAVE VERY SHARP  
EDGES. To avoid injury  
when unpacking the  
parts, please follow  
these instructions:  
WHEN  
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.  
8. Lift out the foam block.  
9. Lift out the video  
from its space in the  
cardboard frame on  
one side of the box.  
Then lift out the  
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.  
cardboard frame.  
10. The housing base and  
work bowl with metal  
blade are at the bottom  
of the box. The metal  
blade is loose in the  
work bowl. Do not  
turn over work  
2. Remove the instruction  
book.  
3. Remove the cardboard  
insert. You will see a  
rectangular block of  
plastic foam that holds  
the processor parts,  
each fitted into a cavity  
of the foam.  
bowl without  
first removing  
metal blade.  
11. Remove the base  
and bowl together  
by grasping the plastic  
bowl at the top with  
both hands and lifting  
the bowl straight up.  
Do not rotate the bowl  
clockwise on the base.  
This will cause the bowl  
to separate from the  
base.  
4. Dough blade (A) and  
detachable stem for  
the discs (B) are in  
cavities on one short  
side of the foam block.  
Remove them first.  
5. The plastic spatula (C)  
is on the adjacent long  
side of the foam block.  
Remove it next.  
12. Place the food  
processor on a  
counter or table and  
2
Download from Www.Somanuals.com. All Manuals Search And Download.  
TABLE OF CONTENTS  
Practicing Slicing and Shredding . . . 12  
Removing Sliced or Shredded Food . 12  
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  
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 . . . . . . . . . 9  
Chop Meat, Poultry and Fish . . . . . . . . . 9  
Purée Meat, Poultry and Fish. . . . . . . . . 9  
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 9  
Make Peanut Butter . . . . . . . . . . . . . . . . 9  
Make Flavored 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  
Problems and Solutions. . . . . . . . . . . 15  
Sweet Dough  
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. . . . . . . . . . . 17  
Cleaning and Storing . . . . . . . . . . . . . 17  
For Your Safety. . . . . . . . . . . . . . . . . . 18  
Technical Data . . . . . . . . . . . . . . . . . . 18  
Warranty . . . . . . . . . . . . . . . . . . . . . . . 18  
Recipes. . . . . . . . . . . . . . . . . . . . . . . . 20  
Desired Results . . . . . . . . . . . . . . . . . . 11  
3
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
UL listed for household  
use. Use it only for  
food preparation as  
described in the  
IMPORTANT  
push food down by hand  
when slicing or shred-  
ding. Always use pusher.  
SAFEGUARDS  
accompanying recipe  
and instruction book.  
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  
1-800-762-0190 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 5.2  
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  
dropped or damaged  
in any way. Return  
6. Never try to override  
or tamper with cover  
interlock mechanism.  
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  
INSTRUCTIONS  
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  
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
Download from Www.Somanuals.com. All Manuals Search And Download.  
INTRODUCTION  
Congratulations on your  
purchase of a Cuisinart®  
PremierSeries 7-Cup  
Food Processor. This  
product is the ultimate  
food preparation tool, and  
it comes from the originator  
of the American food  
Dough Blade  
and Hub  
Chopping/Mixing  
Blade  
processor, Cuisinart.  
The Cuisinart® Premier™  
Series 7-Cup Food  
4mm Slicing Disc  
Processor 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.  
Medium  
Shredding Disc  
Pusher Assembly  
It also introduces a new  
feature that will set the  
industry standard:  
The Cuisinart®  
Cover with  
Supreme® Wide Mouth  
Feed Tube, which is  
more than twice the size  
of any other available.  
Perfect for slicing whole  
fruits and vegetables.  
®
®
Cuisinart Supreme  
Wide Mouth  
Feed Tube  
This feature, plus the ability  
to use all of your existing  
Cuisinart specialty blades  
and discs, makes the  
7-cup  
Work Bowl  
Premier7-Cup the select  
choice in food processors.  
Shaft  
(not shown)  
Housing Base  
Cord Wrap  
5
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 center. Turn  
counterclockwise to  
The detachable stem fits  
both discs, making disc  
storage compact in  
limited space.  
2. 7-cup work bowl.  
3. Cover with extra  
large feed tube.  
The pusher assembly  
has two parts.  
lock onto work bowl.  
4. Pusher assembly  
that slides inside  
the feed tube.  
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.  
1. A small, removable,  
clear pusher that fits into  
a small center-located  
feed tube. This tube is  
for narrow food like  
carrots, for adding liquid,  
and for continuous  
5. Dough blade.  
6. Sharp metal chop-  
ping/mixing blade.  
6. You are now ready to  
operate the machine.  
feeding of small food  
like garlic.  
7. Serrated slicing disc.  
8. Shredding disc.  
Disc Operation  
2. A large pusher that fits  
into the Cuisinart®  
Supreme® feed tube  
opening and moves  
freely within it.  
1. Plug in the housing base  
and place the work bowl  
on top, with the work  
bowl handle just to the  
left of center. Turn the  
work bowl counterclock-  
wise to lock it onto the  
housing base.  
9. Detachable stem  
for discs (not shown).  
10. Plastic spatula  
(not shown).  
3. Upon contact, the large  
pusher meets an  
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,  
activating rod in the cen-  
ter of the work bowl han-  
dle, permitting the motor  
to start.  
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 center. 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’  
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.  
locks the stem in place.  
2. CAREFULLY lift and  
place the chosen blade  
over the work bowl  
4. With the stem facing  
down, place the assem-  
bly over the center hub.  
It should fit snugly and  
rest on the bottom of the  
center hub. Line up the  
markings on the blade  
hub with the motor shaft.  
The shredding disc  
processes most firm and  
hard cheeses into long,  
work bowl.  
6
Download from Www.Somanuals.com. All Manuals Search And Download.  
5. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of center. Turn  
counterclockwise to  
pusher again, the unit  
and light will automati-  
cally turn ON.  
up as a purée, unless  
examined through the  
work bowl after each  
pulse to make sure they  
are not overprocessed.  
5. Press the OFF button  
when finished.  
lock onto work bowl.  
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:  
6. Align pusher with the  
feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
OPERATING  
INSTRUCTIONS:  
Try chopping some practice  
foods, such as a zucchini  
or potato, before you  
process food to eat. First,  
cut the ingredients into  
1-inch 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 center stem and turn  
counterclockwise to  
lock in place.  
8. You are now ready to  
operate the machine.  
Be sure the amount you  
process is no larger than  
recommended on the  
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,  
remove the pusher assem-  
bly. Then 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  
Never try to remove the  
pusher, lid and work bowl  
together; as a safety  
repeatedly as needed.  
push all the way down.  
ON (Continuous)  
feature, the pusher  
• Press and release the  
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.  
assembly must be removed  
before the lid and work  
bowl can be unlocked.  
They can then both be  
unlocked at the same time.  
1. Properly assemble and  
engage the machine.  
2. To add ingredients  
through the feed tube,  
remove the pusher and  
fill the feed tube as  
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  
directed (see preparing  
for slicing or shredding).  
• Using the pulse/chopping  
technique, you get an  
even chop without  
3. Engage the pusher  
and press the ON  
button. The button light  
will turn on and the  
motor will start.  
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  
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.  
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  
Be sure your hands  
are dry.  
7
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
processed with the  
Small foods like garlic can  
be dropped in whole. Large  
foods like hard cheese  
should be cut into 1-inch  
(2.5cm) 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.  
TECHNIQUES FOR  
CHOPPING AND  
PURÉEING WITH  
THE METAL BLADE  
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 (2.5cm) 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 has been  
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 refrigerator.  
They may be frozen for  
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 into  
place, then insert the  
pusher. Press the ON button  
and drop the food pieces  
through the small feed tube  
opening while the machine  
is running. After adding a  
cupful this way, add the  
remaining food to the  
months, stored in an airtight  
container or bag.  
To chop peel from citrus  
fruit or to chop sticky  
fruit like dates or raisins:  
For citrus, remove only  
the peel with a vegetable  
peeler, not the white pith  
which is bitter tasting.  
To purée fruits and  
cooked vegetables:  
bowl and process in the  
usual manner.  
First, cut the food into  
1-inch (2.5cm) pieces.  
8
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cut the peel into lengths of  
2 inches (5cm) or less and  
process with 1/2 cup  
Remember, you control  
texture by the length of  
time you process. By  
Store in refrigerator to  
keep from separating.  
(125 ml) of granulated sugar varying the processing  
To make flavored butters,  
spreads and dips:  
until finely chopped. This  
may take 2 minutes  
or longer.  
time, you can get a  
range of textures suitable  
for hamburgers, hash,  
stuffed peppers, or  
smooth mousses.  
Cut room temperature  
butter into tablespoon size  
pieces. Finely chop flavoring  
ingredients first, such as  
anchovies, cheese, herbs,  
etc. Be sure work bowl is  
clean and dry. Add small  
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.  
To chop nuts:  
Chop no more than the  
recommended amount at one hard ingredients like garlic  
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 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  
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.  
To chop meat, poultry,  
fish and seafood:  
The food should be very  
cold, but not frozen. Cut  
it into 1-inch (2.5cm) 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  
Process ingredients for  
spreads and dips the same  
way. They should be at room  
temperature and cut into  
1-inch (2.5cm) cubes, or  
added by tablespoonfuls.  
shredding or slicing disc.  
The optional Fine  
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  
spatula to scrape food  
Shredding Disc is  
particularly good.  
To make mayonnaise:  
You can make foolproof  
homemade mayonnaise  
with your PremierSeries  
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.  
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  
To purée meat, poultry,  
fish and seafood:  
Prepare the food as described out. Scrape the sides of the  
above. Press the PULSE  
button until evenly chopped,  
then process continuously to  
the desired texture. Scrape  
the bowl with a spatula  
as needed.  
bowl and continue process-  
ing until drops of oil are visi-  
ble. Taste for consistency.  
The longer you process, the  
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.  
9
Download from Www.Somanuals.com. All Manuals Search And Download.  
For a “one egg” batch of  
basic mayonnaise made  
with pasteurized liquid  
eggs, place 1/4 cup pas-  
teurized liquid eggs, 2  
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.  
together when pressed. If it  
is still dry and crumbly, add  
more water – 1 teaspoon  
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 thick, and wrap in  
plastic wrap. Refrigerate for  
1 hour before using, or  
double wrap and freeze for  
later use.  
tablespoons wine vinegar  
or lemon juice, 1 teaspoon  
dry mustard, 1/2 teaspoon  
kosher salt and a pinch of  
ground white pepper in the  
work bowl. With the  
machine running, add 1/2  
cup 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 veg-  
etable oil to the small push-  
er and allow to drip  
through. The mixture will  
form a thick emulsion. For  
variation, you may experi-  
ment with using flavored  
vinegars, adding chopped  
fresh herbs, dry herbs, or  
roasted garlic to taste. To  
make your mayonnaise a  
little lighter, add some well-  
drained plain fat free yogurt  
to taste.  
For consistently reliable  
results, add 2 tablespoons  
(30 ml) of nonfat dry milk  
for every cup of cream  
before whipping.  
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  
pieces and place in work  
bowl. Press the ON button  
and process continuously  
until pieces reach the  
desired texture. For sea-  
soned crumbs, chop pars-  
ley or other fresh herbs  
with the crumbs. For but-  
tered crumbs, process until  
the dry crumbs are of the  
desired texture, then  
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.  
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:  
dribble melted butter  
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 of lemon  
juice or vinegar for every  
egg white. Vinegar makes  
stiffer whites; its flavor is  
hardly detectable in cakes  
or soufflés. Continue pro-  
cessing until the egg whites  
hold their shape, about  
1-1/2 to 2-1/2 minutes.  
through the small feed tube  
opening while the machine  
is running. For crumb  
crusts, process crackers or  
cookies as described  
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 pieces.  
Run machine continuously  
for a minute, until the butter  
is thoroughly mixed with the  
sugar and eggs. Then add  
flavoring and liquid – vanilla,  
spices, cocoa, etc. Process  
until mixed. Add the dry  
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  
dough should begin to hold  
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  
ingredients to the work bowl.  
consistency obtained by  
10  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Process by pulsing,  
Cabbage and  
iceberg lettuce:  
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  
Turn the head on its side  
and slice off the top and  
bottom, leaving a center  
section about 3 inches (8cm)  
deep. Remove the core,  
then cut in wedges to fit the  
feed tube. Remove the core  
from the bottom and top  
pieces and cut into wedges  
to fit into the feed tube.  
For disc assembly  
instructions, refer to  
Assembly Instructions.  
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 packaged cake mix.  
Place the food in the feed  
tube, flat side down, as far  
left as possible, to prevent  
it from tilting when being  
processed.  
If the fruit or vegetable  
doesn’t fit, try inserting it  
from the bottom of the feed  
tube, where the opening is  
slightly larger.  
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.  
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  
Pack the feed tube for  
desired results.  
For long slices or shreds,  
cut the food in feed tube  
widths and pack the  
Scrape down the sides  
of the work bowl and  
process 1 minute more for  
maximum volume. Do not  
remove the metal blade.  
pieces horizontally.  
shredding, if desired.  
For small, round slices or  
short shreds from carrots,  
zucchini and other long  
vegetables, cut in feed  
tube heights and pack  
tightly upright.  
Whole peppers are  
an exception:  
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.  
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.  
Food should fit snugly, but  
not so tightly that it prevents  
the pusher from moving.  
Tip:  
When slicing or shredding,  
always use the pusher.  
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.  
Large fruits like  
pineapple:  
Never put your fingers  
or a spatula into the  
feed tube.  
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:  
11  
Download from Www.Somanuals.com. All Manuals Search And Download.  
apples, celery, citrus fruit,  
potatoes and zucchini. Use  
firm pressure for hard  
vegetables like carrots  
and yams.  
Lift, remove, invert and  
place on counter space.  
the small pusher from the  
pusher assembly. Place the  
pusher assembly onto the  
feed tube and press the  
sleeve all the way down.  
Remove the slicing or  
shredding disc.  
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  
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.  
Small, round fruits  
and vegetables:  
alternating one wide end  
up, one narrow end up.  
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 (2.5cm) 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 from the top.  
Use the slicing disc, apply  
light pressure to the pusher  
and press the PULSE but-  
ton 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:  
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.  
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.)  
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.  
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  
Small amounts of food:  
strips. With the optional  
Square Julienne Disc, you  
Use the small feed tube and  
the small pusher. Remove  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  
can make square julienne  
strips in one operation.  
in plastic wrap and put  
them in the freezer. They  
are ready to slice when  
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.  
completely. Stand the  
pieces vertically, packing  
them tightly so they cannot  
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  
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  
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  
mozzarella, which shreds  
well if thoroughly chilled.  
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  
Fontina, chilled  
Bel Paese, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
no  
no  
no  
Semi-Hard  
Cheddar, chilled  
Monterey Jack, Longhorn, chilled  
Swiss, Jarlsberg, chilled  
Edam, Gouda, chilled  
Provolone, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Hard cheeses like  
Parmesan shred well only  
at room temperature.  
sufficient, 60 to 90 seconds measure, scoop up the  
give better results if the  
machine does not slow  
down. Except for kneading,  
the processing procedures  
flour so it overflows. With  
a spatula or knife, sweep  
excess flour back into the  
container so the top of  
Therefore, only attempt  
to slice or shred mozzarella  
when well chilled, and  
Parmesan when at  
are the same for both types the measure is level.  
of dough.  
Do not pack flour into  
the dry measure.  
room temperature.  
Machine capacity  
Proofing the yeast  
Recommended maximum  
amount of flour is 4 cups  
of all-purpose flour or  
2-1/2 cups of whole-grain  
flour. If a bread dough calls  
for more than the recom-  
mended amounts of flour,  
mix and knead it in equal  
batches. Do the same for  
sweet doughs that call for  
more than 3-1/2 cups  
of flour.  
TECHNIQUES  
FOR KNEADING  
YEAST DOUGH  
WITH THE  
The expiration date is  
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 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 with fresh  
yeast.  
DOUGH BLADE  
The Premier7-Cup 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.  
Using the right blade  
Use the dough blade when  
the recipe calls for more  
than 3-1/2 cups  
(17-1/2 ounces) (875 ml)  
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  
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  
It requires less kneading  
after the ingredients  
are mixed. Although  
30 seconds are usually  
14  
Download from Www.Somanuals.com. All Manuals Search And Download.  
stop kneading. For a finer  
texture, add them sooner.)  
dough should have a soft,  
pliable texture and it should  
feel slightly sticky. Stretch  
the dough with your hands  
to test it. If it feels hard,  
lumpy or uneven, continue  
processing until it feels  
When it has risen enough,  
punch the dough down.  
Adding liquids  
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  
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  
uniformly soft and pliable.  
Make sure that the blade is  
firmly pressed back into  
place after removing the  
dough to test it.  
doubled in bulk.  
Kneading sweet dough  
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 Premier7-Cup Food  
Processor is extremely  
efficient.  
liquid directly onto bottom  
of bowl.  
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  
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.  
with a damp towel or a  
piece of oiled plastic wrap.  
Kneading bread dough  
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  
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  
Blade rises in work bowl:  
Blade may not have  
been pushed down as  
far as possible before  
processing started.  
dough to be sure it’s proper- the dough rise more and  
ly kneaded. Typical bread  
test again.  
15  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Excessively sticky dough  
can cause blade to rise  
even though it cleans inside  
of work bowl.  
uniformly kneaded:  
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.  
Stop machine, carefully  
remove dough, divide into  
3 pieces and redistribute  
evenly in work bowl.  
Continue processing until  
dough is uniformly soft  
and pliable.  
If dough feels very sticky,  
reinsert blade and immedi-  
ately add 2 tablespoons  
(30 ml) flour through  
feed tube while machine is  
running.  
Do not use warmer water,  
or overheat dough with  
excessive kneading, as it  
may kill the yeast cells. All  
other liquid should be cold.  
Dough feels tough  
after kneading:  
Dough doesn’t clean  
inside of work bowl:  
Divide dough into 2 or 3  
pieces and redistribute  
evenly in bowl. Process 10  
seconds or until uniformly  
soft and pliable.  
• Amount of dough may  
exceed maximum capacity  
of your food processor.  
Remove half and process  
in 2 batches.  
Don’t knead so long that  
dough becomes overheat-  
ed. The ideal temperature  
for kneaded dough is 80°F  
(26°C); it should never  
exceed 100°F (37°C).  
Soft dough or liquid  
leaks onto base of food  
processor:  
• 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  
Always start processor  
before adding liquid and  
add liquid only as fast as  
dry ingredients absorb it.  
Let dough rise in draft-free  
environment of about  
80-90°F (26-32°C).  
Dough containing whole  
grain flour will take longer  
to rise than dough made of  
white flour only.  
Motor stops:  
• Cover may have become  
unlocked.  
of liquid.  
• Dough may be too wet.  
While machine is running,  
add 1 tablespoon (9 gm)  
of flour. If necessary, add  
more, 1 tablespoon (9  
gm) at a time, until dough  
cleans inside of work  
• Power cord may have  
become unplugged.  
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.  
• 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,  
1 teaspoon (5 ml) at a time,  
until dough is sufficiently  
moist to clean inside ofbowl.  
bowl and forms a ball.  
• Dough blade is intended  
only for recipes calling for  
at least 3-1/2 cups of flour  
(17-1/2 ounces) (496 gm).  
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 (496 gm) of flour,  
such as pizza dough.  
PROBLEMS  
AND SOLUTIONS  
WITH TYPICAL  
SWEET DOUGHS  
Motor slows down:  
• Amount of dough may  
exceed maximum  
capacity. Remove half,  
and process in 2 batches.  
Dough doesn’t rise:  
We recommend you always  
test activity of yeast before  
using, by stirring it and at  
Nub of dough forms  
on top of blade and  
does not become  
• Don’t process too long  
after all ingredients are  
incorporated.  
16  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Rich doughs will give you  
good results after only  
30 seconds of kneading.  
and we recommend wash-  
ing them in the dishwasher  
on the top rack. Due to  
wet ingredients first.  
For example, make the  
bread first; then you don’t  
intense water heat, washing need to wash the bowl  
the work bowl and work  
bowl cover on the bottom  
rack of your dishwasher  
may cause damage over  
time. Insert the work bowl  
upside down. Remember to  
unload the dishwasher  
carefully wherever you  
place sharp blades and  
discs.  
before making the salad. In  
many cases, wiping  
the bowl with a paper  
towel between recipes  
is sufficient.  
Blade doesn’t  
incorporate ingredients:  
Butter or margarine, if not  
melted, must be cut into  
tablespoon-size pieces  
before being added  
to work bowl.  
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  
Dough blade rises in  
work bowl:  
To simplify cleaning, rinse  
the work bowl, cover,  
pusher assembly and blade blends, you may want to  
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.  
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,  
remove it by running  
water through it, or use  
a bottle brush.  
keep a second bowl just  
for that purpose.  
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.  
Motor stops:  
See comments under  
‘Typical Bread Dough’  
Problems and Solutions  
Dough doesn’t rise:  
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  
center and move it rapidly up  
and down on the center  
shaft of the bowl. Use of a  
spray attachment is also  
effective. If necessary,  
Four rubber feet on the  
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  
spot remover and wipe with  
a damp sponge. If any trace  
of the spot remains, repeat  
the procedure and wipe  
the area with a damp  
See comments under  
‘Typical Bread Dough’  
Problems and Solutions  
CLEANING AND  
STORAGE  
Keep your food processor  
ready to use on a kitchen  
counter. When not in use,  
leave it unplugged. Don’t  
leave it with the pusher  
assembly in the locked  
position; this could damage  
the on-off mechanism.  
sponge and nonabrasive  
cleaning powder.  
use a brush.  
The work bowl is made of  
Lexan® (plastic), which is  
shatter resistant and heat  
resistant. It should not be  
placed in a microwave  
oven, as the aperture at  
the front of the pusher  
houses the metal rod that  
activates the motor.  
To clean the inside of the  
detachable stem, slide the  
stem release button on the  
side up as far as it will go  
and hold it there as you run  
water through the stem.  
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  
IMPORTANT: Never store  
any blade or disc on the  
motor shaft. No blade or  
disc should be placed on  
the shaft except when the  
convenient storage.  
TIP: When preparing a  
meal, make the dishes  
with the least amount of  
All parts except the housing  
base are dishwasher safe,  
17  
Download from Www.Somanuals.com. All Manuals Search And Download.  
processor is about to  
be used.  
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.  
FULL TEN-YEAR  
WARRANTY ON  
MOTOR.  
This warranty supersedes  
all previous warranties on  
Cuisinart® PremierSeries  
Food Processors.  
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.  
TECHNICAL DATA  
This warranty is available  
to consumers only. You are  
a consumer if you are the  
owner of a Cuisinart®  
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.  
PremierSeries Food  
Processor that was  
purchased at retail for  
personal, family or house-  
hold use. This warranty is  
not available to retailers  
or other commercial  
Always place discs on flat  
stable surface before con-  
necting detachable stem.  
An automatic, temperature-  
controlled circuit breaker  
in the motor ensures  
purchasers or owners.  
complete protection against  
motor burnout. If the  
processor runs for an  
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.  
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.  
Always insert chopping  
blade and dough blade in  
the work bowl before  
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  
shaft sheath.  
putting ingredients in bowl.  
When slicing or shredding  
food, always use the  
pusher.  
In extreme cases, cooling  
could take an hour.  
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 it has  
been turned off, and a fast-  
stop circuit stops it instantly  
when the pusher assembly  
is removed.  
Never put your fingers or  
spatula into feed tube.  
Always wait for the blade or  
disc to stop spinning before  
you remove the pusher  
assembly or cover from  
the work bowl.  
Always unplug the unit  
before removing food,  
cleaning, or putting on or  
taking off parts.  
Cuisinart® Premier™  
Series offers a Limited  
Three-Year Warranty on  
the Entire Machine.  
We suggest you complete  
and return the enclosed  
warranty registration card  
promptly to facilitate  
verification of original  
purchase date. However,  
return of the warranty  
Always remove work bowl  
from base of machine  
before you remove chop-  
ping blade or dough blade.  
18  
Download from Www.Somanuals.com. All Manuals Search And Download.  
registration card is not a  
condition of this warranty  
and does not eliminate the  
need for the consumer to  
maintain the original proof  
of purchase. In the event  
that you do not have proof  
of purchase date, the pur-  
chase date for purposes of  
this warranty will be the  
date of manufacture.  
The retail store shall then,  
at its discretion, either  
repair the product, refer  
the consumer to an  
independent repair facility,  
replace the product, or  
refund the purchase price  
less the amount directly  
attributable to the  
consumer’s prior usage of  
the product.  
Your Cuisinart® Premier™  
Series Food Processor  
has been manufactured to  
the strictest specifications  
and has been designed  
for use with the authorized  
accessories and  
replacement parts.  
This warranty expressly  
excludes any defects or  
damages caused by  
accessories, replacement  
parts, or repair service  
other than those that  
have been authorized  
by Cuisinart.  
If your Cuisinart® Premier™  
Series Food Processor  
should prove to be  
If either of the above two  
options does  
not result in the appropriate  
relief to the consumer,  
the consumer may then  
take the product to an  
independent repair facility  
if service or repair can  
be economically  
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 800-472-7606 for  
additional information from  
our Customer Service  
Representatives or send  
the defective product to  
Customer Service at  
This warranty excludes  
all incidental or  
consequential damages.  
accomplished. Cuisinart  
and not the consumer will  
be responsible for the  
reasonable cost of such  
service, repair, replacement,  
or refund for nonconforming  
products under warranty.  
Warning:  
Our PremierSeries Food  
Processor, and other  
Cuisinart® Food Processors  
and Accessories have been  
carefully designed and  
manufactured with the  
highest quality materials  
to assure your satisfaction  
and safety when you use  
them. Although accessories  
sold by companies other  
than Cuisinart may be  
Cuisinart, 150 Milford Rd.  
East Windsor, NJ 08520.  
California residents may  
also, according to their  
preference, return noncon-  
forming products directly to  
Cuisinart for repair, or if  
necessary, replacement,  
by calling our Consumer  
Service Center toll-free  
at 800-726-0190. Cuisinart  
will be responsible for the  
cost of the repair,  
To facilitate the speed and  
accuracy of your return,  
please also include $10.00  
for shipping and handling  
of the product (California  
residents need only supply  
proof of purchase and  
should call 1-800-726-0190  
for shipping instructions).  
Please also be sure to  
include a return address,  
description of the product  
defect, product serial num-  
ber and any other informa-  
tion pertinent to the prod-  
uct’s return. Please pay by  
check or money order.  
compatible with your  
Cuisinart machine, they  
may also be extremely  
dangerous, and expose  
the user to serious injury.  
replacement, and shipping  
and handling for such  
products under warranty.  
We specifically caution  
you not to use other brand  
accessories, such as  
If the problem with the  
machine is determined to  
be a defect of the motor,  
and within the warranty  
period, all postage and  
handling charges will  
be refunded.  
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.  
CALIFORNIA  
RESIDENTS ONLY:  
California law provides that  
for In-Warranty Service,  
California residents have  
the option of returning a  
nonconforming product  
(A) to the store where it  
was purchased or  
(B) to another retail store  
which sells Cuisinart  
products of the same type.  
Please be sure to include  
your return address,  
If you have any questions  
about the safety features of  
Cuisinart® PremierSeries  
Food Processor or any  
other Cuisinart product,  
please call us at the  
daytime phone number,  
description of the product  
defect, product serial  
number, original date of  
purchase, and any other  
information pertinent to  
the product’s return.  
toll-free number above.  
19  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
20  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
1
small onion, peeled, cut into 1-inch  
pieces (about 1/2 cup pieces)  
1
teaspoon fresh lime juice  
1/2  
cup fresh or frozen corn kernels  
(frozen kernels do not need to be  
thawed)  
1/4  
1
cup fresh cilantro  
medium jalapeño pepper, seeded, cut  
into 1-inch pieces  
1/2  
teaspoon kosher salt  
2
medium vine-ripened tomatoes, cut  
into 1-inch 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 flavors to develop. Serve with chips.  
Preparation: 5 – 10 minutes, plus 1 hour for flavors to develop  
Nutritional analysis per tablespoon:  
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 /32 tablespoons  
1/4  
2
cup Italian parsley leaves, washed  
and dried  
3
2
5
tablespoons tahini  
tablespoons fresh lemon juice  
tablespoons water  
strips lemon zest, 2 x 1/2 inches,  
bitter white pith scraped off  
1-1/2 teaspoons ground cumin  
1/2  
2
teaspoon kosher salt  
small cloves garlic  
1-1/2 tablespoons extra virgin olive oil  
1
large can (28 - ounce) chickpeas,  
drained, rinsed and drained again  
21  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 min-  
utes before serving, to allow the flavors 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.  
Preparation: 15 to 20 minutes, plus 30 minutes resting time  
Nutritional analysis per tablespoon:  
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 savory wafers just melt in your mouth.  
Makes 40 wafers  
6
1
ounces Monterey Jack cheese  
1
ounce onion, cut into 1/2-inch pieces  
cup all-purpose flour  
small fresh jalapeño, stemmed and  
seeded  
3/4  
kosher salt for sprinkling, optional  
3
tablespoons unsalted butter  
teaspoon dry cilantro  
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 long. Wrap in  
plastic wrap and chill 30 minutes before using. May be made ahead to this point and refriger-  
ated up to 3 days before using.  
Preheat oven to 350˚F. Slice logs into 1/4-inch 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  
22  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 servings  
1
1
1
small carrot, peeled, cut to fit feed  
tube vertically  
2-1/3 cups water  
1-1/2 cups reduced fat, low-sodium  
vegetable broth  
small celery rib, peeled, cut to fit feed  
tube vertically  
1
small potato (about 5 ounces)  
small onion, peeled, cut in half  
1/2  
pound split green peas, rinsed and  
sorted  
1-1/2 tablespoons unsalted butter  
small garlic clove, peeled  
1
1/4  
teaspoon 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 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 pieces. Add potato and split peas to  
saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are ten-  
der, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from vegeta-  
bles, 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  
23  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Gazpacho  
Always served well chilled, this refreshing summer favorite  
has its origins in the Andalusian region of Spain.  
Makes four 8-ounce servings  
1
1
garlic clove, peeled  
2-1/3 cups tomato juice  
small jalapeño pepper, seeded, cut  
into 1-inch pieces  
1
small cucumber, peeled, cut in half  
lengthwise, seeds removed  
1/4  
4
cup fresh cilantro  
2
tablespoons + 1 teaspoon fresh lime  
juice  
small scallions, trimmed, cut into  
1-inch pieces  
1/4  
teaspoon coarsely ground black  
pepper  
1/2  
2
green bell pepper, cored, seeded, cut  
into 1-inch pieces  
1/8  
4
teaspoon kosher salt  
medium tomatoes, cored,  
cut into1-inch pieces  
teaspoons 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 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  
24  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Breads  
Classic White Bread  
Fresh homemade bread is simple to make with your Cuisinart® Food Processor.  
Makes 16 servings (2 loaves, 1 pound each)  
1
package active dry yeast  
teaspoons sugar  
1-1/2 teaspoons salt  
2
1
cup cold water  
Cooking spray  
1/3  
4
cup warm water (105° - 115°F)  
cups unbleached all-purpose flour  
3
tablespoons unsalted butter,  
in 1-inch pieces  
In a 2-cup 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 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  
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 cook-  
ing 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.  
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 Wheat Bread, substitute 2 cups whole wheat flour for 2 cups of the white flour.  
25  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pecan Sticky Buns  
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 pecans  
1/4  
cup warm water (105° - 115°F)  
cup sugar  
2-1/2 cups unbleached all-purpose flour  
teaspoon cinnamon  
1/4  
1/4  
1/2  
1/3  
1
cup unsalted butter, in 1-inch pieces  
cup sugar, divided  
teaspoon salt  
tablespoon unsalted butter, softened  
cup raisins  
1/3  
1/4  
1/3  
cup unsalted butter, melted  
cup firmly packed light brown sugar  
cup fat free milk  
large egg  
Cooking spray  
To make dough:  
In a 2-cup liquid measure dissolve yeast and 1 teaspoon 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 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 thick).  
Pour melted butter into a 9 x 9-inch 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.  
Bake in preheated 375˚ F 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  
26  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Sesame Dinner Rolls  
Fresh, warm rolls make any dinner extra special.  
Makes 16 rolls  
1/2  
1
cup + 2 tablespoons evaporated  
fat free milk  
1
teaspoon salt  
Cooking spray  
large egg  
package active dry yeast  
1
1
1
1-1/2 tablespoons sugar  
large egg, beaten  
2-3/4 cups unbleached all-purpose flour  
teaspoon water  
teaspoon sesame seeds  
1
6
tablespoons unsalted butter,  
in 1-inch pieces  
In a small saucepan over medium heat, warm milk to 110° – 115°F. (Test temperature with an  
instant read thermometer.) Remove from heat. Add yeast and sugar; stir to dissolve and let  
stand until foamy, about 5 minutes. Add beaten egg; stir gently to combine. Transfer to a  
2-cup 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 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 baking, preheat  
oven to 350˚ F.  
Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in preheated  
350˚ F 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 dough to make two 9-inch crusts or one 14-inch crust  
1
package active dry yeast  
teaspoon sugar  
1
teaspoon extra virgin olive oil  
teaspoon salt  
1
3/4  
2/3  
cup warm water (105° – 115° F)  
1-2/3 cups unbleached all-purpose flour or  
bread flour  
27  
Download from Www.Somanuals.com. All Manuals Search And Download.  
In a 2-cup 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 total),  
peeled, cored, cut into 1-inch pieces  
1-1/4 cups unbleached all-purpose flour  
1-1/2 teaspoons baking powder  
1
large egg  
1/2  
1/4  
3
teaspoon vanilla extract  
cup unsalted butter, melted  
tablespoons buttermilk  
1/4  
3/4  
3
teaspoon salt  
cup pecan halves, shells removed  
strips orange zest, bitter white pith  
removed  
1/3  
cup plus 1 tablespoon dried cranber-  
ries  
2/3  
cup sugar  
Preheat oven to 350˚F. Lightly spray an 8 x 4-inch 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 cen-  
ter 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  
28  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
1
1
large egg  
1/4  
2
teaspoon flour  
large egg yolk  
teaspoons dry mustard  
teaspoon kosher salt  
pinch of cayenne  
1-1/2 teaspoons freshly squeezed lemon  
juice  
1/2  
1
teaspoon wine vinegar  
tablespoon water  
teaspoon sugar  
2
tablespoons extra virgin olive oil  
cup vegetable oil  
1
3/4  
1/4  
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) non-  
stick 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 mixture 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. Scrape the work  
bowl. With the machine running, add the vegetable oil to the small pusher, one-quarter cup at  
a time, and allow the oil to drip slowly into the emulsion. The mayonnaise 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  
29  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Basic Vinaigrette  
This basic vinaigrette is perfect for a crisp green salad.  
Makes about 3/4 cup  
1
clove garlic, peeled  
1/4  
1/3  
1/3  
teaspoon freshly ground pepper  
2
tablespoons Dijon-style mustard  
cup wine vinegar  
cup extra virgin olive oil  
cup vegetable oil  
1/4  
1/2  
teaspoon kosher salt  
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 flavor 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 flavor changes.  
Preparation: 5 minutes  
Nutritional analysis per tablespoon:  
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 flavorful.  
Makes 3/4 cup  
1
ounce Reggiano Parmesan,  
cut in 1/2-inch pieces  
2 to 4 tablespoons extra virgin olive oil  
2
tablespoons lightly toasted pine nuts  
or walnuts  
1
2
clove garlic  
cups packed fresh basil leaves,  
washed and dried  
1/4  
teaspoon 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 flavors to blend. Refrigerate to store, with a layer of olive oil poured  
over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.  
Preparation: 5 to 10 minutes  
30  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Recipe analysis per 1/2 tablespoon 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  
1/2  
1/2  
5
cup walnut halves  
cup sugar  
2
cups fresh or frozen cranberries (do  
not thaw if using frozen berries)  
1/2  
large navel orange, peeled, cut into  
quarters  
strips orange zest  
Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra-  
grant, 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:  
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 tomato sauce for pasta / 1-1/4 cups tomato sauce for pizza.  
1
small onion (3 ounces), cut in 1-inch  
pieces  
1
2
sprig fresh basil (6 – 8 large leaves)  
tablespoons dry white wine or ver-  
mouth  
3/4  
3
teaspoon extra virgin olive oil  
cloves garlic, peeled  
1/8  
1/8  
teaspoon kosher salt  
1/2  
1
teaspoon dried oregano  
teaspoon freshly ground black pepper  
can (19-ounce) plum tomatoes, with  
juices  
1/4 – 1/2 teaspoon red pepper flakes (option-  
al, to taste, for a spicier sauce)  
Insert the metal blade. Pulse to chop the onion, 10 times. Heat the olive oil over medium heat  
in a 2-quart 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 min-  
utes. Stir in the black pepper and optional red pepper flakes.  
31  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 serving:  
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g  
Chocolate Sauce  
Our Chocolate Sauce uses fat free milk  
rather than the traditional heavy cream.  
Makes 1-1/4 cups / 20 tablespoons  
4
4
ounces good quality bittersweet or  
semi-sweet chocolate (Lindt,  
Callebaut, Ghirardelli), broken into  
1-inch pieces  
2
tablespoons superfine or bar sugar  
1/2  
cup fat free milk, heated until it is just  
bubbling around the edges  
1-1/2 teaspoons vanilla  
ounces good quality milk chocolate  
(Lindt, Callebaut, Ghirardelli), broken  
into 1-inch pieces  
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:  
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g  
sat. fat 2g • chol. 1mg • sod. 8mg • fiber 0g  
32  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Entrées  
East-West Chicken and Vegetable  
Stir-Fry with Pasta  
Asian flavors blend with Italian Reggiano Parmesan  
and pasta in this colorful and delicious stir-fry.  
Makes 4 servings  
2
8
boneless, skinless chicken breast  
halves (6 – 8) ounces each)  
1
1
broccoli crown, about 6 ounces,  
florets cut off, stem reserved  
ounces dry pasta shapes such as  
fusilli, radiatore, penne, or double  
elbows  
large carrot, about 4 ounces, peeled  
and cut into 1-1/2-inch lengths  
1-1/2 teaspoons cornstarch  
1/4 cup chicken stock  
2-1/2 tablespoons Asian sesame oil, divided  
1
ounce Reggiano Parmesan cheese,  
cut in 1/2-inch cubes  
1
3
small clove garlic  
3
tablespoons sherry (Amontillado or  
medium-dry)  
slices peeled ginger, each about the  
thickness of a quarter  
2
tablespoons 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 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  
medium pressure to slice, remove and reserve.  
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medi-  
um pressure to slice. Toss with 1 tablespoon of the sesame oil and set aside on a plate sepa-  
rate 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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 extra virgin olive oil  
1-1/4 pounds boneless, skinless salmon fil-  
let, cut in 5-ounce portions  
Yukon Gold or other new potatoes, 4  
ounces each, well scrubbed, opposite  
ends trimmed flat with a knife  
1/2  
1/4  
4
teaspoon kosher salt  
teaspoon freshly ground pepper  
fresh basil leaves  
4
teaspoons Pesto, p. 30  
Preheat the oven to 400˚ F. Cut 4 pieces of aluminum foil, each 16 inches long.  
Brush a 4 x 6-inch area in the center 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 of the Pesto on the fanned slices. Top with a  
salmon fillet. Bring the two cut sides of the foil together over the center of the salmon, fold  
over 1 inch, then fold over 2 more times. Fold the ends in twice, in 1/2-inch 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 intervals to create a chiffonade. 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  
34  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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
teaspoon ground allspice  
teaspoon ground cinnamon  
small bay leaf  
2
cloves garlic, peeled  
1/2  
pound onions, peeled, cut into 1-inch  
pieces  
1-1/2 cups canned crushed tomatoes  
1/4 cup tomato paste, salt-free if available  
1-1/4 pounds boneless, skinless turkey  
breast, cut into 1-inch pieces  
1-1/2 cups chicken stock /broth (low sodi-  
um, no fat)  
1
tablespoon good quality olive oil  
tablespoons chili powder  
teaspoon ground cumin  
teaspoon ground coriander  
teaspoon oregano  
1-1/2 cup water  
2
2
teaspoons wine vinegar  
teaspoon kosher salt  
1
1/2  
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. Sautém 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 nonstick skillet, heat the remaining oil over  
medium high heat and brown the turkey. Do not turn until nicely browned; break up after turn-  
ing. 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 simmer 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  
35  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pizza  
Pesto, Cheese & Fresh Tomato Pizza  
Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza.  
Makes one 14-inch pizza or two 9-inch pizzas, to serve 4  
Pizza Dough, p. 27  
1-1/2 ounces Italian fontina cheese, very  
well chilled  
1/2  
1/2  
pound firm but ripe plum tomatoes  
3
1
tablespoons pesto, p. 30  
ounce Reggiano Parmesan,  
cut in 1/2-inch cubes  
teaspoon extra virgin olive oil  
2
ounces fresh mozzarella, very well  
chilled  
Cornmeal for dusting the peel or pan  
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from  
the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚ F.  
Bring 6 cups 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 of the edges with the pesto sauce, using 3 tablespoons on the  
14-inch pizza or 1-1/2 tablespoons on each 9-inch pizza. Sprinkle the pizza(s) with the shred-  
ded 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 in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even bak-  
ing. 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 min-  
utes before slicing.  
Preparation: 1 hour for the pizza dough (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  
36  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Sides  
French Cut Green Beans with Shallots  
“French cut” green beans take just seconds with the Cuisinart® DLC-2007.  
Makes 4 servings  
1
2
2
pound fresh green beans, trimmed,  
cut to fit feed tube horizontally  
1/4  
cup water  
1-1/2 teaspoons balsamic vinegar *  
large shallots, peeled,  
cut into 1-inch pieces  
1/8  
1/8  
teaspoon white pepper  
teaspoon kosher salt  
teaspoons 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 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-flavored 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  
Savory 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),  
bitter white pith removed  
2
3
ounces fresh white or wheat bread  
1/2  
1/2  
cup freshly squeezed orange juice  
tablespoons unsalted butter, at room  
temperature, divided  
cup maple syrup (do not use pancake  
syrup)  
2
pounds sweet potatoes, peeled and  
cut in half crosswise  
3/4  
1/2  
1/4  
teaspoon herbs de Provence  
teaspoon kosher salt  
3/4  
1/3  
pound yellow onions, peeled and cut  
in half lengthwise  
teaspoon freshly ground pepper  
cup currants  
37  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Preheat the oven to 350˚ F. Spray an 8 x 8 x 2-inch pan (8 cup) 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 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 dressing  
Makes 6 cups Asian Slaw  
1/4  
1
cup 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) red bell pepper,  
stemmed, seeded, quartered  
3
tablespoons peanut butter (regular or  
chunky)  
small yellow bell pepper, stemmed,  
seeded, quartered  
1/3  
cup rice vinegar  
2-1/2 teaspoons sugar  
ounces Napa cabbage, washed, cut  
to fit feed tube  
1-1/2 tablespoons hoisin sauce  
2
teaspoons Asian (toasted) sesame oil  
ounces bok choy, washed, cut to fit  
feed tube (include leafy greens if  
tender)  
1-1/4 teaspoons low-sodium tamari or soy  
sauce  
3
ounces snow peas or sugar snap  
peas, trimmed and strings removed  
4-6  
red radishes (3 ounces), washed and  
trimmed  
1
carrot (3 – 4 ounces), peeled, cut to fit  
the feed tube horizontally  
38  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 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  
3/4  
1/3  
1/3  
cup water  
1/2  
1/4  
cup drained nonfat plain yogurt *  
cup sugar  
cup mayonnaise, p.29, or purchased  
low fat mayonnaise  
cup rice wine vinegar  
1
teaspoon dried tarragon  
teaspoon kosher salt  
teaspoon white pepper  
1-1/2 pounds Vidalia onions, or any other  
sweet onion such as WallaWalla,  
Oso, Rio, Maui, or Texas 1015,  
1/4  
1/8  
peeled and cut in half vertically  
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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 flavors 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 (prepared with low fat 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 pieces  
1/2  
2
cup evaporated skim milk  
large baking potatoes (about 8  
ounces each), washed, pierced with a  
knife  
tablespoons unsalted butter,  
cut into 4 pieces  
1-1/2 ounces Reggiano Parmesan cheese,  
cut into 1-inch pieces  
1/4  
1/4  
teaspoon ground white pepper  
teaspoon kosher salt  
Preheat oven to 400˚ F. 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 tender, about  
1 hour. When cool enough to handle, cut off part of top of potato and scoop out flesh, leaving  
a 1/4-inch 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. Place potatoes in a 9-inch square baking pan and bake, uncovered,  
until tops are golden brown and potatoes are hot, about 20 to 25 minutes. (Add 5 to 10 min-  
utes 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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Desserts  
Toffee Brownies  
Our sinfully delicious brownies just melt in your mouth.  
Makes 16 servings  
Cooking spray  
2
large eggs  
2
ounces unsweetened baking choco-  
late, broken into 1/2-inch pieces  
1
teaspoon vanilla extract  
cup all-purpose unbleached flour  
1/2  
3/4  
1
cup sugar  
cup almond toffee bits (such as  
Heath® brand)  
1/2  
cup unsalted butter, melted  
Preheat oven to 350° F. Lightly coat an 8 x 8-inch 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 center 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 milk chocolate, chilled,  
broken into 1-inch pieces  
1/4  
1
teaspoon salt  
large egg  
ounces white chocolate, chilled,  
broken into 1-inch pieces  
6
tablespoons firmly packed light  
brown sugar  
cup plus 2 tablespoons all-purpose  
unbleached flour  
6
4
tablespoons sugar  
tablespoons unsalted butter, softened  
1/3  
1/2  
cup pecan halves  
2-1/4 teaspoons vanilla extract  
teaspoon baking soda  
41  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Preheat oven to 375˚ F.  
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, about 1 inch 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 ganache / 20 truffles  
1/4  
9
cup unsweetened Dutch-process  
cocoa  
1/2  
cup heavy cream  
1-1/2 tablespoons unsalted butter  
ounces good quality bittersweet or  
semi-sweet chocolate such as Lindt,  
Ghirardelli, or Callebaut, broken into  
1-inch pieces, chilled  
2
1
tablespoons brandy or other liqueur  
tablespoon 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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Basic Cheesecake  
Creamy, smooth and simple to prepare. Top with fresh fruit for a special dessert.  
Makes 6 servings  
3
low fat honey graham crackers, bro-  
ken into pieces  
1/2  
1
cup sugar  
tablespoon vanilla  
1
1
1
tablespoon sugar  
2
large eggs, at room temperature  
tablespoon unsalted butter  
pound low fat cream cheese, at room  
temperature  
Preheat the oven to 325˚ F. Wrap the bottom and sides of a 7 x 3-inch 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 center. (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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
pound carrots peeled  
1-1/2 teaspoons vanilla  
1-1/2 cups all-purpose flour  
3/4  
cup pecans or walnuts, lightly toasted  
(3 ounces)  
1
teaspoon baking powder  
teaspoon baking soda  
teaspoon salt  
1/2  
3/4  
cup golden raisins  
1/4  
1/8  
1
cup well drained pineapple chunks  
(juice packed)  
teaspoon cinnamon  
teaspoon ginger  
3/4  
4
pound low fat cream cheese  
3/4  
1/4  
1
ounces white chocolate, such as Lindt  
or Callebaut, not imitation white  
coating  
teaspoon freshly grated nutmeg  
cup brown sugar, packed  
cup vegetable oil  
16  
toasted pecan or walnut halves  
1/4  
2
large eggs  
Preheat the oven to 350˚ F. Spray two 8 x 2-inch round cake pans (6 cups each) with cooking  
spray; line the bottom with a round of waxed paper or parchment paper and spray again.  
Set aside.  
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 oven  
for 30 to 35 minutes, until a cake tester comes out clean when inserted in the center. Cool in  
the pans for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parch-  
ment 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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Basic Flaky Pastry Dough  
This recipe makes ample crust for a 9 to 11-inch 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:  
1-1/2 cups all-purpose flour  
For a double crust pie:  
3
cups all-purpose flour  
1/4  
1/8  
8
teaspoon salt  
1/2  
1/4  
16  
teaspoon salt  
teaspoon baking powder  
teaspoon baking powder  
tablespoons unsalted butter, cut in  
1/2-inch pieces, well chilled  
tablespoons unsalted butter, cut in  
1/2-inch pieces, well chilled  
2
tablespoons vegetable shortening  
(Crisco), cut in 1/2-inch pieces, well  
chilled  
2
tablespoons vegetable shortening, cut  
in 1/2-inch pieces, well chilled  
5 to 8 tablespoons ice water  
2 to 4 tablespoons 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 (two for the two-crust recipe) at a  
time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to  
hold together easily when pressed into a ball. 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 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 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. 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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 deep dish pie - 12 servings  
Pastry for a 2-crust pie, p.45  
4
tablespoons unbleached all-purpose  
flour  
3
3
ripe but firm pears, about 8 ounces  
each, peeled, cored and quartered  
3/4  
1/4  
cup dried cranberries (or dried tart  
cherries, dried blueberries, or raisins)  
Granny Smith Apples, about 8 ounces  
each, peeled, cored and quartered  
cup real maple syrup  
(not pancake syrup)  
Juice of 1 lemon + 1 tablespoon freshly  
squeezed lemon juice  
1-1/2 teaspoons vanilla  
Preheat the oven to 400˚ F.  
Roll out half the pastry to fit a 10-inch deep-dish pie plate, leaving a 1/2-inch 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 of the flour and 3  
tablespoons of the dried cranberries. Top this with a layer of half the pears sprinkled with 1  
tablespoon of the flour and 3 tablespoons 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 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 decora-  
tive 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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Food  
Processors  
Coffeemakers  
Toaster Ovens  
Blenders  
Cookware  
Ice Cream  
Makers  
Cuisinart offers an extensive assortment of top quality products to make life in  
the kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
© 2003 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
02CU13479  
IB-3941B  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Craftsman Edger 536772301 User Manual
Craftsman Lawn Mower 91725801 User Manual
Craftsman Lawn Mower 247370480 User Manual
Cub Cadet Lawn Mower 1512 882 User Manual
Cuisinart Kitchen Grill WM SW2C User Manual
Dell Server C1100 User Manual
ETI Sound Systems INC Portable Speaker Matrix 1000 V2 User Manual
EverFocus Boiler EDSR1600F User Manual
Everpure Water System HTS 11 User Manual
Fellowes Paper Shredder 385Ci User Manual