Cuisinart Food Processor FP 14 User Manual

INSTRUCTION  
BOOKLET  
Recipe  
Booklet  
Reverse Side  
14-Cup Cuisinart Elite Collection® Food Processor  
FP-14 Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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RECOMMENDED MAXIMUM WORK BOWL CAPACITIES  
FOOD  
CAPACITY  
14-CUP WORKBOWL  
CAPACITY  
11-CUP WORKBOWL  
CAPACITY  
4.5-CUP WORKBOWL  
Sliced or shredded fruit,  
vegetables or cheese  
14 cups  
11 cups  
N/A  
Chopped fruit, vegetables 12 cups  
or cheese  
9 cups  
3 cups  
Puréed fruit, vegetables  
or cheese  
12 cups cooked  
8 cups puréed  
8 cups cooked  
6 cups puréed  
3 cups cooked  
1½ cups puréed  
Chopped or puréed meat, 2¼ pounds  
fish, seafood  
2 pounds  
½ pound  
3 cups  
N/A  
Thin liquid*  
10 cups  
8 cups  
(e.g. dressing, soups, etc.)  
Cake batter  
Two 9-inch cheesecakes  
One 9-inch cheesecake  
Two 8-inch homemade layers  
(1 box)  
Four 8-inch homemade layers  
(2 boxes 18.5 oz. cake mix)  
Cookie dough  
White bread dough  
8 dozen  
N/A  
N/A  
(based on average chocolate chip  
cookie recipe)  
6 cups flour  
N/A  
N/A  
Whole wheat bread dough 4 cups flour  
Nuts for nut butter 7 cups  
N/A  
N/A  
5 cups  
1½ cups  
* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.  
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10. Pull out the drawer to the storage case  
with the adjustable slicing disc (J), and  
CAREFULLY REMOVE IT BY USING THE  
PLASTIC HUB. DO NOT TOUCH THE  
BLADE, IT IS VERY SHARP. The  
IMPORTANT UNPACKING  
INSTRUCTIONS  
Collection® 14-Cup Food Processor and the  
accessories for it: 14-, 11- and 4.5-cup work  
bowls, work bowl cover, metal chopping/mixing  
blade, dough blade, adjustable slicing disc,  
reversible shredding disc, stem adapter, large  
and small pushers, spatula, accessory storage  
case, cleaning tool and instruction/recipe book.  
This package contains a Cuisinart Elite  
reversible shredding disc (K) is also in the  
drawer. Carefully remove the slicing disc  
and shredding disc by using the plastic  
hub. Remember to lock the parts in the  
storage case when not in use.  
11. Save the shipping cartons and plastic foam  
blocks. You will find them very useful if you  
need to repack the processor for moving or  
other shipment.  
CAUTION: THE CUTTING TOOLS HAVE VERY  
SHARP EDGES. To avoid injury when  
unpacking the parts, please follow these  
instructions.  
NOTE: We recommend that you visit our  
website, www.cuisinart.com for a fast, efficient  
way to complete your product registration.  
1. Place the box on a low table or on the  
floor next to the kitchen counter where  
you intend to keep the food processor.  
Be sure the box is right side up.  
2. Open top flaps—there will be a rectangular  
block of foam that holds the processor  
parts, each fitted into a cavity in the foam.  
3. Remove the instruction/recipe book,  
cleaning tool and bowl cover (A) from one  
side of the foam block. Lift out the large and  
small pushers.  
A
B
4. Lift out the work bowls (B) and spatula (C)  
from the other side of the foam block.  
C
5. Remove the foam block and the cardboard  
frame.  
6. Remove the housing base (D) from one side  
of the bottom of the box. Assemble the  
work bowls on the base by placing them  
over the shaft and using the handle to turn  
the work bowl counterclockwise to lock it.  
7. Place the food processor on the counter or  
table. Read the Assembly and Operating  
Instructions thoroughly before using the  
machine.  
E
D
8. The storage case (E) is on the other side of  
the bottom of the box.  
9. Lift out the storage case, unlock the cover  
and remove the foam block; the small  
metal chopping/mixing blade (F), dough  
blade (G), large metal chopping/mixing  
blade (H), and stem adapter (I), are each in  
a cavity. CAREFULLY REMOVE THE  
METAL CHOPPING/MIXING BLADE BY  
GRASPING THE CENTER WHITE HUB  
AND LIFTING IT STRAIGHT UP.  
Storage Cover  
with Lock  
G
F
Drawer  
NEVER TOUCH THE BLADES, AS THEY  
ARE RAZOR SHARP.  
H
K
I
J
3
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Cleaning  
IMPORTANT  
To protect against risk of electrical shock, do  
not put base in water or other liquids.  
SAFEGUARDS  
General  
Always follow these safety precautions when  
using this appliance.  
1. This appliance should not be used by or  
near children or individuals with certain  
disabilities.  
Getting Ready  
1. Read all instructions.  
2. Do not operate this, or any other motor-  
driven appliance, while under the influence  
of alcohol or other substances that affect  
your reaction time or perception.  
2. Blades and discs are sharp. Handle them  
carefully.  
3. Always unplug from outlet when not in  
use, before putting on or taking off parts,  
before removing food and before  
cleaning. To unplug, grasp plug and pull  
from electrical outlet. Never pull cord.  
3. This food processor is UL listed for  
household use. Use it only for food  
preparation as described in the  
accompanying recipe and instruction book.  
Do not use this appliance outside of its  
intended use.  
4. Do not use outdoors.  
5. Do not let cord hang over edge of table or  
counter, or touch hot surfaces.  
4. The use of attachments not recommended  
or sold by Cuisinart may cause fire,  
electrical shock or personal injury, or  
damage to your food processor.  
6. Do not operate any appliance with a  
damaged cord or plug, or after appliance  
has been dropped or damaged in any way.  
Return appliance to the nearest authorized  
service facility for examination, repair or  
electrical or mechanical adjustment.  
5. To avoid possible malfunction of work bowl  
switch, never store processor with pusher  
assembly in locked position.  
6. Maximum rating of 7 amperes is based on  
attachment that draws greatest current.  
Other recommended attachments may  
draw significantly less current.  
Operation  
1. Keep hands as well as spatulas and other  
utensils away from moving blades or discs  
while processing food, to prevent the  
possibility of severe personal injury or  
damage to food processor. A plastic  
scraper may be used, but only when the  
food processor motor is stopped.  
7. Do not operate your appliance in an  
appliance garage or under a wall  
cabinet. When storing in an appliance  
garage always unplug the unit from  
the electrical outlet. Not doing so  
could create a risk of fire, especially if  
the appliance touches the walls of the  
garage or the door touches the unit as it  
closes.  
2. Avoid contact with moving parts. Never  
push food down by hand when slicing or  
shredding. Always use pusher.  
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 use the machine.)  
NOTICE: If your food processor has a plastic  
case, it 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.  
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  
place and the processor is in use. Store  
blades and discs, as you would sharp  
knives, out of reach of children.  
SAVE THESE  
INSTRUCTIONS  
FOR HOUSEHOLD  
USE ONLY  
5. Be sure cover and feed tube are securely  
locked in place before operating food  
processor.  
6. Never try to override or tamper with cover  
interlock mechanism.  
4
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WARNING: RISK OF FIRE  
OR ELECTRIC SHOCK  
CONTENTS  
Important Unpacking Instructions................ 3  
Important Safeguards................................... 4  
Features and Benefits .................................. 6  
Assembly Instructions, Diagram ...................8  
Machine Controls......................................... 9  
Work Bowls .................................................. 9  
Machine Functions....................................... 9  
User Guide and Capacity Chart................. 12  
Cleaning, Storage and Maintenance.......... 16  
For Your Safety........................................... 16  
Technical Data.............................................17  
Troubleshooting.......................................... 17  
Warranty Information.................................. 19  
The lightning flash with arrowhead  
symbol within an equilateral triangle  
is intended to alert the user to the  
presence of uninsulated dangerous  
voltage within the product’s enclosure  
that may be of sufficient magnitude to  
constitute a risk of fire or electric  
shock to persons.  
The exclamation point within an  
equilateral triangle is intended to alert  
the user to the presence of important  
operating and maintenance (servicing)  
instructions in the literature  
accompanying the appliance.  
SPECIAL CORD SET  
INSTRUCTIONS  
NOTICE  
If you have a die-cast  
metal unit, for your  
protection, it is equipped  
with a 3-conductor cord  
set that has a molded  
3-prong grounding-type  
plug, and should be used  
in combination with a  
properly connected  
grounding-type outlet as  
shown in Figure A.  
If a grounding-type outlet is not available, an  
adapter, shown in Figure B, may be obtained so  
that a 2-slot wall outlet can be used with a  
3-prong plug. As shown in Figure C, the adapter  
must be grounded by attaching its grounding  
plug under the screw of the outlet cover plate.  
NOTE: Do not remove the grounding prong.  
CAUTION: Before using an adapter,  
it must be determined that the  
outlet cover plate screw is properly  
grounded. If in doubt, consult a  
licensed electrician. Never use an  
adapter unless you are sure it is  
properly grounded.  
WARNING  
RISK OF FIRE OR ELECTRIC SHOCK  
DO NOT OPEN  
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,  
DO NOT REMOVE COVER (OR BACK)  
Note: Use of an adapter is not  
permitted in Canada.  
NO USER-SERVICEABLE PARTS INSIDE  
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY  
5
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7. Large Chopping/Mixing Blade  
Stainless steel in construction, this heavy-  
duty blade will process a variety of food in  
your large or medium work bowl. The  
BladeLock System enables the blade to stay  
in place to prevent leaking, while providing  
optimal pouring.  
FEATURES AND BENEFITS  
1
. Housing Base and Motor  
With a vertically projecting motor shaft,  
this powerful base will process through a  
variety of recipes with a 1000-watt peak  
power induction motor.  
8. Dough Blade  
2. Touchpad Control Panel  
Designed for our exclusive dough speed  
control, this blade will knead through all  
types of dough. The dough blade can be  
used only in the large bowl.  
These easy-to-clean, electronically  
controlled buttons feature On, Off,  
Dough and Pulse options for every food  
processing function. The contemporary  
blue LED lights will indicate when the unit  
is powered on.  
9. Adjustable Slicing Disc  
The versatile 6-in-1 disc allows for thin  
to thick slices with 1 to 6 mm indicators.  
This disc may be used with the large or  
medium bowl.  
3. Work Bowls  
Designed with maximum versatility, the  
work bowl should be selected based on  
task appropriateness.  
10. Reversible Shredding Disc  
Provides the option of either fine or  
medium shredding for optimal results.  
This disc may be used with the large or  
medium bowl.  
These nested bowls feature SealTight ®  
technology, which maximizes each bowl’s  
processing capacity, ensures safe handling,  
and keeps all the ingredients contained in  
the bowl you’re using! The bowls also  
include a locking feature to prevent them  
from coming out of position when pouring,  
and finger recesses (a) for user-friendliness.  
11. Stem Adapter  
This user-friendly tool easily attaches to  
either disc or small chopping/mixing blade  
to engage the motor shaft.  
The large, medium and small work bowls  
are all made of durable material with  
convenient measurement markings (b)  
and pour spouts (c).  
12. Spatula  
Uniquely designed for use with any  
work bowl.  
4. Work Bowl Cover with Feed Tube  
Work bowl cover with SealTight® Advantage  
feature allows for maximum bowl capacity  
during processing and pouring. To remove  
the work bowl cover, push in the release  
buttons (a) on either side of the handle  
interlock (b).  
The Supreme® Wide-Mouth feed tube (c)  
accommodates larger ingredients and saves  
precutting time.  
13. Retractable Cord (not shown)  
The retractable cord system allows you  
to pull as much cord as needed, and then  
store it back in the housing when not in use.  
Note: The end of the cord is wrapped with  
red tape to prevent over-pulling.  
14. Accessory Storage Case  
This convenient storage case with safety  
lock holds all of the blades and discs that  
are included with your new food processor.  
5. Pusher Assembly  
Secured with a snap-fit, the small pusher  
(a) inside the large pusher (b) allows you to  
accommodate ingredients of all sizes. The  
large pusher lock (c), located on the handle,  
enables it to be pulled out to lock and  
pushed in to unlock – this feature should be  
used when processing heavy loads.  
15. Cleaning Tool  
This tool is designed to aid in the cleaning  
of the underside of the work bowl cover, by  
using either the flat side or the brush side.  
16. BPA Free (not shown)  
All materials that come in contact with food  
are BPA free.  
6. Small Chopping/Mixing Blade  
This small stainless steel blade will chop or  
mix anything in your small work bowl and  
also features the BladeLock System.  
6
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5c  
4c  
6
5a  
4a  
4b  
5b  
7
3c  
9
8
3a  
10  
11  
12  
3b  
3
14  
2
1
15  
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Blade Operation  
The BladeLock feature is designed to  
ASSEMBLY  
INSTRUCTIONS  
Before first use  
Before using your Cuisinart Elite Collection®  
14-Cup Food Processor for the first time, wash  
all of the work bowls, work bowl cover, pusher  
assembly, blades, discs, and spatula (see  
Cleaning Instructions on page 16).  
keep the blade in place during processing,  
pouring, lifting, and handling tasks – but is  
not permanently attached. Handle with  
care. Always check to be sure the blade  
is securely locked before turning the  
bowl upside down.  
Note: The chopping/mixing blades  
should not be removed with liquid  
contents above the hub of the blade in  
the bowls, as this will defeat the  
SealTight® system.  
1. Place the food processor base on a dry,  
level countertop with the controls facing  
toward you. Do not plug the unit in until it  
is fully assembled.  
Large Blade Operation  
3. With your medium and/or large work bowl  
assembled on the base, grasp the large  
chopping/mixing blade by its hub, align it  
over the center of the bowl, place it onto  
the shaft and turn it until it slides into  
place. Firmly push down to lock. Always  
check to be sure the blade is securely  
locked before turning the bowl upside  
down. (To remove, first take the bowl off  
the base and put it on a flat surface. Rest  
the heel of your hand on the rim of the  
bowl and pull up gently and carefully.)  
Note: To use the medium bowl, it must  
be nested into the large bowl. The small  
bowl must be nested in the medium,  
with the medium in the large for  
operation.  
2. With the large bowl on the base, use  
the handle to turn the work bowl  
counterclockwise to lock it onto the  
housing base.  
To use the medium bowl, place your  
thumbs in the finger recesses and align in  
the large bowl with the pour spout facing  
the back of the unit. Push down to lock.  
Dough Blade Operation  
4. For use with the large bowl. Carefully lift  
and place the dough blade on the shaft  
and turn it until it slides into place.  
To use the small bowl, place your thumbs  
in the finger recesses and align the medium  
bowl with the pour spout facing opposite  
the handle. Push down to lock.  
Small Blade Operation  
5. With all three work bowls assembled on the  
base, position the stem adapter over the  
center of the bowls, place it on the shaft  
and turn it until it slides into place. Grasp  
the small chopping/mixing blade by its hub,  
place it on the stem adapter, turning it until  
it slides into place, and push down firmly to  
lock. Always check to be sure the blade  
is securely locked before turning the  
bowl upside down. (To remove, first take  
the bowl off the base and put it on a flat  
surface. Rest the heel of your hand on the  
rim of the bowl and pull up gently and  
carefully.)  
Large Bowl  
& accessories  
Medium Bowl  
& accessories  
Small Bowl  
& accessories  
Disc Operation  
6. When using your medium and/or large bowl  
only, position the stem adapter over the  
center of the bowl, place it on the shaft and  
turn it until it slides into place. If using the  
adjustable slicing disc, use the rotating hub  
and indicator markings to select slicing  
thickness. Using the plastic hub, align and  
insert the disc over the stem adapter.  
8
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Pulse Button  
If using the reversible shredding disc,  
determine whether the fine or medium side  
will be used and use the plastic hub to  
twist into position on the stem adapter. The  
plastic hub may be used for removal of this  
disc.  
The Pulse control is a momentary button that  
allows the machine to run only while it is being  
pressed. This capability provides more accurate  
control of the duration and frequency of  
processing. Unless otherwise specified, a pulse  
is about one second.  
Cover Operation  
1. With the machine properly assembled and  
engaged, and ingredients in the work bowl,  
press the Pulse button repeatedly as  
needed. The blue LED On light will be  
illuminated upon activation.  
7. Place the work bowl  
cover onto the work bowl  
by positioning it directly  
over the bowls, and push  
down on the front and  
back to lock into place.  
Dough Button  
Another way to put the  
cover on is by latching  
the back on first and then  
pushing down on the  
front to lock into place.  
Be sure both front and  
back locks are fully  
engaged.  
1. Prepare the dough ingredients and place in  
work bowl fitted with the dough blade.  
2. Assemble and engage the work bowl cover  
and pusher.  
3. Press the Dough button and the blue LED  
light will illuminate.  
4. Then press the On button to knead the  
dough. The blue LED On light will also be  
illuminated.  
To remove the cover,  
push in both sides of the  
release button (located  
on the cover interlock)  
and lift up to remove.  
5. Press the Off button when finished.  
Note: Kneading dough should only be  
done in the large work bowl.  
Note: The work bowl cover fits, locks  
and seals on the large bowl with any  
nested bowl combination. The work  
bowl cover will become easier to engage  
with repeated use.  
WORK BOWLS  
Three nested work bowls are provided for a very  
versatile processing experience. We recommend  
using the work bowls in a manner that will  
optimize efficiency. For example, if your recipe  
requires using multiple bowls, begin with the  
smallest bowl to minimize cleaning. This way the  
small bowl can serve as a prep bowl to reserve  
chopped ingredients for a recipe. A great example  
of this would be the Cherry Crumb Muffins recipe  
on page 18.  
8. Align pusher assembly and activating rod  
with the feed tube opening on the work  
bowl cover and slide it down completely.  
9. Plug the food processor into a proper  
electrical outlet. It is now ready for use.  
Note: The bowl, lid and pushers must be  
securely in place for the unit to operate.  
Note that the bowls lock into place to pour while  
nested. The convenient finger recesses can be  
used to remove the small and medium bowls with  
ingredients, or the bowls can remain nested during  
pouring or food removal.  
MACHINE CONTROLS  
On Button  
The On control is a continuous button that  
allows the machine to run until OFF is selected.  
Chopping certain foods may scratch or cloud the  
work bowl; this will not affect the functionality of  
your work bowl.  
1. Properly assemble and engage the  
machine.  
2. Add ingredients to the work bowl, either  
through the feed tube or directly into the  
bowl.  
MACHINE FUNCTIONS  
Chopping  
(using the Chopping Blade)  
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seeds and pits. Food should be cut into even,  
3. Press the On button. The blue LED light will  
illuminate and the motor will start.  
4. Press the Off button when finished.  
9
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½- to 1-inch pieces. Foods cut into same size  
pieces produce the most even results.  
Replace stack of slices in feed tube vertically  
and process again using even pressure.  
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For the finest chop, either hold the pulse down  
or press ON to run the machine continuously.  
Watch ingredients closely to achieve desired  
consistency and scrape the work bowl as  
necessary.  
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slice on the bottom of the food so that it sits  
upright in the feed tube. If food does not fit in  
the feed tube, cut in half or quarters to fit.  
Process with even pressure.  
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radishes or strawberries: Trim the ends so the  
food sits upright in the feed tube. Take  
advantage of the smaller feed tube if  
appropriate.  
Puréeing  
(using the Chopping Blade)  
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vegetables: Ingredients should be cut into  
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easiest when all the pieces are equal in size.  
Pulse to initially chop and then process ON  
VOUJMꢀGPPEꢀJTꢀQVSÊFEꢇꢀTDSBQFꢀUIFꢀXPSLꢀCPXMꢀBTꢀ  
OFDFTTBSZꢆꢀ%PꢀOPUꢀVTFꢀUIJTꢀNFUIPEꢀUPꢀQVSÊFꢀ  
cooked white potatoes. (see Mashed Potato  
recipe on page 50.)  
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is well chilled before slicing.  
Shredding  
(using the Reversible Shredding Disc)  
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shred. For smaller amounts of food, use the  
smaller feed tube. For cheese shredding,  
always use the large feed tube. The food will  
dictate the amount of pressure: Use light  
pressure for soft foods, medium pressure for  
medium foods and firm pressure for harder  
foods. Always process with even pressure.  
rꢀ5PꢀQVSÊFꢀTPMJETꢀGPSꢀBꢀTPVQꢀPSꢀTBVDFꢁꢀ4USBJOꢀ  
the solids from the liquid and process the  
solids alone. Add cooking liquid and process  
as needed.  
Kneading  
(using the Dough Blade or the Metal  
Chopping Blade with Dough Speed)  
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spinach: Roll leaves together and stand up  
in feed tube. Process with even pressure.  
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doughs, batters and kneads yeast bread  
doughs. The reduced RPMs of the dough  
control will achieve better results. The metal  
chopping blade is ideal for pastry doughs  
while the dough blade is specifically designed  
for kneading yeast doughs.  
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cheese is well chilled before shredding.  
Whipping  
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offers a whipping disc for egg whites,  
crèmes, etc. This part can be ordered  
separately using part number FP-14WHIP.  
rꢀThe pusher lock is recommended to be in the  
locked position when kneading dough to avoid  
it from moving around – some vibration is still  
normal.  
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bowl only.  
Slicing (using the Adjustable  
Slicing Disc)  
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to slice. For smaller amounts of food, use the  
smaller feed tube. For cheese slicing, always  
use the large feed tube. The food will dictate  
the amount of pressure: Use light pressure for  
soft foods, medium pressure for medium  
foods, and firm pressure for harder foods.  
Always process with even pressure.  
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horizontally in the feed tube and process with  
even pressure to create long, plank-like slices.  
10  
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ACCESSORY  
STORAGE CASE  
Operating The Lock  
To unlock turn counterclockwise.  
Gently lift up the transparent  
cover. Do not force the cover  
open when the knob is in the  
locked position. To lock, gently  
close the cover and turn the knob  
clockwise.  
Inserting Accessories  
The Accessory Storage Case cover houses the  
(A) large metal blade in the right cavity, the (B)  
dough blade in the back cavity, and the (C)  
small metal blade in the left cavity. Hold each  
piece carefully by the center hub. WARNING:  
DO NOT TOUCH METAL BLADES, AS DOING  
SO MAY RESULT IN INJURY. The (D) stem  
adapter fits in the long center opening. Insert  
the stem adapter with the thinner, plastic end  
towards the back.  
B
D
C
A
E & F  
Icons embossed on the inside surface of the  
Accessory Storage Case show proper  
placement of the blades.  
The discs are housed in the drawer at the lower  
end of the Accessory Storage Case. The (E)  
reversible shredding disc gets inserted first (on  
either side). Then the (F) adjustable slicing disc  
rests over the shredding disc with the plastic  
hub facing up. The words “shredding” and  
“slicing” are printed in the drawer as a reminder  
of the correct disc positions.  
Carefully hold discs by center hub for inserting  
and removing from the storage case.  
WARNING: CUTTING EDGES OF FOOD  
PROCESSOR DISCS ARE VERY SHARP.  
ALWAYS KEEP FINGERS AWAY FROM  
SHARP SIDE.  
11  
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USER GUIDE & CAPACITY CHART  
FOOD  
TOOL  
PROCESS YIELD  
DIRECTIONS  
Metal Blade  
Chop  
1 pound = 3 cups  
Cut into 1-inch pieces; pulse to chop – process for  
fine chop.  
FRUITS  
Apples  
Metal Blade  
Purée  
1 pound = 3 cups  
Process to purée cooked and peeled apples for  
applesauce.  
Slicing Disc  
Slice  
1 apple = ¾ cup  
1 apple = ¾ cup  
Medium pressure  
Medium pressure  
Shredding Disc  
Shred  
Avocados  
Bananas  
Berries  
Metal Blade  
Metal Blade  
Chop  
1 medium = 1 cup  
1 medium = 1 cup  
Cut into 1-inch pieces; pulse to chop.  
Cut into 1-inch pieces; process to purée.  
Purée  
Metal Blade  
Slicing Disc  
Purée  
Slice  
3 medium = 1 cup  
1 pound = 2 cups  
Process to purée ripe bananas.  
Light pressure for firm bananas.  
Metal Blade  
Purée  
1 pint fresh = 2 cups; 10  
ounce-bag frozen = 1½  
cups  
Process until puréed. Strain to remove seeds. Thaw  
frozen berries before processing.  
Slicing Disc  
Metal Blade  
Slice  
Chop  
1 pint = 2 cups  
Strawberries: remove stems; stack berries on their side.  
Medium pressure.  
Coconuts  
1 medium = 4 cups  
Cut flesh into 1-inch pieces; pulse to chop. Process to  
finely chop.  
Cut flesh to fit feed tube, medium pressure.  
Shredding Disc  
Slicing Disc  
Shred  
Slice  
1 medium = 4 cups  
2 kiwis = ¾ cup  
Kiwis  
Chill and peel; light pressure.  
Mangoes  
Metal Blade  
Metal Blade  
Chop  
1 medium = ¾ to 1 cup  
1 medium = ¾ to 1 cup  
Cut into 1-inch pieces; pulse to chop.  
Cut into 1-inch pieces; process to purée.  
Purée  
Peaches/  
Nectarines  
Metal Blade  
Metal Blade  
Slicing Disc  
Chop  
Purée  
Slice  
1 lb = 2 to 2½ cups  
1 lb = 2 to 2½ cups  
1 lb = 2 to 2½ cups  
Cut into 1-inch pieces; pulse to chop.  
Cut into 1-inch pieces; peel and process to purée.  
Remove pit, light pressure.  
Citrus Fruits;  
Lemons, Limes &  
Oranges  
Metal Blade  
Chop  
For medium fruit:  
Zest: use vegetable peeler to remove rind; process. For  
1 lemon = 2 to 3 teaspoons the finest chopped zest, add small amount of sugar to  
zest; 1 lime = 1 tsp zest;  
chop with zest  
Slicing Disc  
Metal Blade  
Slice  
Chop  
1 orange = 1½ tablespoons  
zest  
Trim ends; place upright in feed tube. Medium pressure.  
Dried (sticky)  
Fruits  
1 pound = 2½ cups  
Chill fruit. Add some flour from recipe to work bowl.  
Process using short pulses until desired consistency.  
Metal Blade  
Slicing Disc  
Purée  
Slice  
1 cup = ½ cup purée  
1 pound = 3 cups  
Process to purée cooked beans.  
VEGETABLES  
Beans - Green,  
Wax  
“French-cut”: trim beans; stack in feed tube horizontally.  
Light pressure.  
Broccoli/  
Cauliflower  
Metal Blade  
Metal Blade  
Slicing Disc  
Shredding Disc  
Chop  
Purée  
Slice  
1 pound raw = 2 cups  
1 pound cooked = 1 cup  
Broccoli stems only  
Cut into 1-inch pieces; pulse to chop.  
Cut into 1-inch pieces; process to purée.  
Peel and trim stems. Medium pressure.  
Peel and trim stems. Medium pressure.  
Shred  
Broccoli stems only  
Cabbage  
Carrots  
Metal Blade  
Slicing Disc  
Chop  
Slice  
2 pounds = 8 cups  
2 pounds = 8 cups  
Cut into 1-inch pieces; pulse to chop to desired  
consistency.  
Cut in wedges to fit feed tube; remove center core. Light  
to no pressure. Use slicing disc for coleslaw.  
Shredding Disc  
Metal Blade  
Shred  
Chop  
2 pounds = 8 cups  
Use shredding disc for extra-fine needs.  
1 pound (6 med) = 3 cups  
Cut into 1-inch pieces; pulse to chop to desired  
consistency.  
Metal Blade  
Slicing Disc  
Purée  
Slice  
2 med cooked = ½ cup  
purée  
Process to purée.  
1 pound (6 med) = 3 cups  
Small rounds: trim; place upright in feed tube. Long  
slices: trim; place horizontally in feed tube. Medium to  
firm pressure.  
Shredding Disc  
Shred  
1 pound (6 med) = 2½ cups Small shreds: trim; place upright in feed tube. Long  
shreds: trim; place horizontally in feed tube. Medium to  
firm pressure.  
12  
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FOOD  
TOOL  
PROCESS YIELD  
DIRECTIONS  
Celery  
Metal Blade  
Chop  
2 medium stalks = ½ cup  
Cut into 1 inch pieces; pulse to chop to desired  
consistency.  
Slicing Disc  
Metal Blade  
Slice  
Chop  
2 medium stalks = ½ cup  
1 medium = 1½ cups  
1 medium = 1½ cups  
Trim; place upright in feed tube. Medium pressure.  
Cucumbers  
Cut into 1-inch pieces; pulse to chop.  
Slicing Disc  
Slice  
Rounds: trim; place upright in feed tube. Medium  
pressure. Long slices: trim; place horizontally in feed  
tube. Medium pressure.  
Shredding Disc  
Metal Blade  
Metal Blade  
Shreds: trim; place upright in feed tube. Medium  
pressure. Long shreds: trim; place horizontally in feed  
tube. Medium pressure.  
1 medium = 1½ cups  
Shred  
Chop  
Chop  
Garlic  
1 head = 12 to 16 cloves;  
1 medium clove = ½  
teaspoon  
Peel; with machine running, drop cloves through feed  
tube to finely chop.  
Ginger  
1-inch pieces = 1  
tablespoon  
Peel; cut into ½-inch pieces. With machine running, drop  
through feed tube to finely chop.  
Slicing Disc  
Slice  
4 ounces = ½ cup  
4 ounces = ½ cup  
Peel; place upright in feed tube. Medium pressure.  
Peel; place upright in feed tube. Medium pressure.  
Shredding Disc  
Shred  
Herbs - Fresh  
Jalapeño  
Metal Blade  
Chop  
1 cup loosely packed = ¹∕  
Herbs, work bowl and blade should be clean and  
completely dry. Pulse to roughly chop. Process to finely  
chop. Keep up to 10 days in airtight bag in refrigerator.  
³
cup  
Metal Blade  
Slicing Disc  
Chop  
1 medium pepper = 3  
tablespoons  
Remove seeds and stem. With machine running, drop  
halved pepper through feed tube to chop.  
Shred  
1 medium pepper = ¼ cup  
Remove seeds and stem. Cut stem end flat to slice into  
rings; medium pressure. Place upright in feed tube for  
narrow slices, horizontally for longer slices.  
Leeks  
Metal Blade  
Slicing Disc  
Chop  
Slice  
1 pound = 2 cups  
1 pound = 2 cups  
Clean leeks; trim, discard dark green parts. Cut into  
1-inch pieces; pulse to chop.  
Clean leeks as above. Place upright in feed tube;  
medium pressure. Long slices: trim; place lengthwise in  
feed tube. Medium pressure.  
Mushrooms  
Metal Blade  
Slicing Disc  
Chop  
Slice  
1 pound = 6 cups  
1 pound = 5 cups  
Cut into even pieces; pulse to chop.  
Pack feed tube. Light pressure.  
Shredding Disc  
Shred  
1 pound = 5 cups  
Pack feed tube. Light pressure.  
Onions  
Metal Blade  
Slicing Disc  
Chop  
Slice  
1 pound = 4½ to 5 cups  
1 medium = ¾ to 1 cup  
Cut into 1-inch pieces; pulse to chop.  
Trim; place in feed tube. Medium pressure.  
Peppers - Bell  
Metal Blade  
Slicing Disc  
Chop  
Slice  
1 pound = 4½ to 5 cups  
1 pound = 3 cups  
Cut into 1-inch pieces; pulse to chop.  
Remove seeds and stem. Cut stem end flat to slice into  
rings; medium pressure. Halve or quarter and place  
upright in feed tube for narrow slices, horizontally for  
longer slices.  
Pickles  
Metal Blade  
Slicing Disc  
Chop  
Slice  
1 medium = ¾ cup  
1 medium = ¾ cup  
Cut into 1-inch pieces; pulse to chop.  
Place upright in feed tube for rounds; horizontally for  
longer slices. Medium pressure.  
Potatoes  
Metal Blade  
Metal Blade  
Chop  
1 pound = 3½ to 4 cups  
Raw potatoes: cut into 1-inch pieces; pulse to chop.  
Purée  
1 cup cooked (1-inch  
pieces) = ½ cup  
Sweet potatoes/yams: cut into 1-inch pieces; pulse to  
chop.  
Slicing Disc  
Slice  
1 pound = 3½ to 4 cups  
Trim end flat; cut to fit into feed tube. Light to medium  
pressure for white potatoes; firm pressure for sweet  
potatoes/yams; light pressure for partially cooked  
potatoes.  
Shredding Disc  
Shred  
1 pound = 3½ to 4 cups  
Trim end flat; cut to fit into feed tube. Light to medium  
pressure for white potatoes. Note: keep sliced or  
shredded raw potatoes in cold water to avoid  
discoloration; dry well before using. Mashed potatoes:  
process cooked white potatoes through medium  
shredding disc to avoid a gluey consistency.  
13  
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FOOD  
TOOL  
PROCESS YIELD  
DIRECTIONS  
Radishes  
Metal Blade  
Chop  
½ pound = 1½ cups  
Cut into 1-inch pieces; pulse to chop. Process to finely  
chop.  
Trim ends; firm pressure.  
Trim ends; firm pressure.  
½ pound = 1½ cups  
½ pound = 1½ cups  
Slicing Disc  
Slice  
Shredding Disc  
Shred  
Scallions  
Spinach  
Metal Blade  
Slicing Disc  
Chop  
Slice  
1 to 2 = ¼ cup  
1 to 2 = ¼ cup  
Cut into 1-inch pieces; pulse to chop.  
Trim, discard dark green parts, place upright in feed  
tube. Light to medium pressure. Long slices: trim; place  
lengthwise in feed tube. Medium pressure.  
Metal Blade  
Metal Blade  
Chop  
1 pound raw = 10 cups raw Pulse to chop.  
Purée  
1 pound raw = 1½ cups  
cooked  
Process to purée.  
Slicing Disc  
Slice  
1 pound raw = 10 cups raw Roll leaves together and place upright in feed tube;  
medium pressure.  
Zucchini/Summer Metal Blade  
Chop  
Slice  
1 pound = 3 cups  
1 pound = 3 cups  
Cut into 1-inch pieces; pulse to chop.  
Squash  
Slicing Disc  
Rounds: trim; place upright in feed tube. Long slices:  
trim; place horizontally in feed tube. Medium pressure.  
Shredding Disc  
Shred  
1 pound = 3 cups  
Shredding: trim; place upright in feed tube. Long shreds:  
trim and place horizontally in feed tube. Medium  
pressure.  
Metal Blade  
Metal Blade  
Purée  
Chop  
½ pound = 1 cup  
¼ pound = 1 cup  
Cut into 1-inch pieces. Process soft cheeses until smooth.  
Cut into 1-inch pieces; pulse to chop.  
CHEESES  
Soft Cheeses;  
Ricotta, Cream,  
Cottage, Brie,  
Blue, Fontina  
Mozzarella, Bel  
Paese  
Shredding Disc  
Shredding Disc  
Med. Shred  
Fine Shred  
¼ pound = 1 cup  
¼ pound = 1 cup  
Chill well; medium pressure. Mozzarella should be frozen  
for 25 to 30 minutes before shredding.  
Firm Cheeses;  
Cheddar, Swiss,  
Edam & Gouda  
Metal Blade  
Chop  
¼ pound = 1 cup  
¼ pound = 1 cup  
¼ pound = 1 cup  
¼ pound = 1 cup  
Cut into ½- to 1-inch pieces; temperature not critical.  
Chill well; light to medium pressure.  
Chill well; medium pressure.  
Slicing Disc  
Slice  
Shredding Disc  
Shredding Disc  
Med. Shred  
Fine Shred  
Chill well; light pressure.  
Hard Cheeses;  
Parmesan &  
Romano  
Metal Blade  
Chop  
¾ pound = 3 cup  
Cut into ½- to 1 inch pieces; temperature not critical.  
*Never process cheese that cannot be pierced with the  
tip of a sharp knife.  
Shredding Disc  
Shredding Disc  
Med. Shred  
Fine Shred  
¼ pound = 1 cup  
¼ pound = 1 cup  
Cheese should be room temperature.  
Cheese should be room temperature.  
As with all fruit and cooked vegetable purées, cut  
ingredients into 1-inch pieces. Steam cooked ingredients  
until completely soft. Pulse to chop, then process until  
completely smooth. To ensure there are no lumps, press  
mixture through a fine mesh strainer. Keeps well frozen  
in ice cube trays for individual 1-ounce portions.  
ADDITIONAL  
FOODS  
Baby Food  
Metal Blade  
Metal Blade  
Purée  
Chop  
Butter  
¼ pound (1 stick) = ½ cup  
Butter should be room temperature and cut into  
tablespoon-size pieces. Process, scraping bowl as  
necessary. Compound butters: process flavoring  
ingredients before adding butter. Pastry: cut butter into  
small cubes; freeze before using.  
Slicing Disc  
Metal Blade  
¼ pound (1 stick) = ½ cup  
1-ounce = ¼ cup grated  
Slice  
Chop  
Butter should be cold, not frozen; medium pressure.  
Chocolate  
Cut into ½- to 1-inch pieces (or use chocolate chips).  
Pulse to start, then process to desired consistency.  
Texture will appear more rounded than grated.  
Shredding Disc  
Metal Blade  
Shred  
Chop  
Chill chocolate; medium to firm pressure.  
1-ounce = ¼ cup grated  
12 to 14 graham wafers =  
Crumbs; Bread,  
Cookies &  
Crackers  
Break up ingredients into ½- to 1-inch pieces. Process  
1 cup crumbs; 1 slice bread until fine. Breadcrumbs: make from fresh, stale or  
= ½ cup crumbs  
toasted bread.  
14  
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FOOD  
TOOL  
PROCESS YIELD  
DIRECTIONS  
Egg Whites  
Metal Blade  
Chop  
8 egg whites = 1 cup firm  
whites  
Egg whites should be room temperature; add 1  
teaspoon lemon juice or vinegar per white. Process in  
an absolutely clean bowl for 1 to 2½ minutes until  
surface develops ridges and mass of whites almost  
stops moving. These egg whites should not be used in  
meringues. For whipped egg whites with volume, whip  
with whisk or electric mixer or additional Cuisinart  
Whipping Disc. (This part can be ordered separately  
using part number FP-14WHIP).  
Meat, Poultry &  
Fish  
Metal Blade  
Chop  
2¼ pound boneless = 4½ cups Cut very cold raw or cooked meat/poultry/fish into  
1-inch pieces; pulse to chop. Process for a few seconds  
at a time for a finer chop. Check texture often to avoid  
overprocessing.  
Metal Blade  
Slicing Disc  
Purée  
Slice  
1 pound boneless = 2 cups  
Cut very cold raw or cooked meat/poultry/fish into  
1-inch pieces; pulse to chop. Process continuously until  
desired texture.  
1 pound boneless = 2 cups  
Slicing cooked meat/poultry: be sure it is very cold. Use  
a single chunk of meat at a time. Slicing raw meat/  
poultry: cut to fit feed tube; wrap in plastic to briefly  
freeze. Raw meat is ready to slice when hard to the  
touch but can easily be pierced with tip of a sharp knife.  
*Slicing meats works best when semi-frozen.  
Milk Shakes/  
Smoothies  
Metal Blade  
Metal Blade  
Chop/ Purée  
Chop  
Can make up to 16  
8-ounce servings.  
Milkshakes: add ice cream first; process and add milk  
through feed tube. Smoothies: add fruit first, then add  
the liquid while processing.  
Nuts  
¾ pound = 3 cups  
Pulse to chop. Hardness of nut dictates amount and  
time of processing. If either flour or sugar is added to  
nuts during processing, they can be processed as long  
as possible without becoming butter. Coarsely chopped  
nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3  
times, then process 20 to 30 seconds, watching  
carefully for desired consistency.  
Metal Blade  
Purée  
Slice  
¼ pound = 1 cup  
¼ pound = 1 cup  
Nut butter: process nuts 2 to 3 minutes, scraping bowl  
as necessary. For smoothest consistency, add some oil  
to nuts while processing.  
Slicing Disc  
Medium pressure; nuts will have a coarse texture.  
Shredding Disc  
Shred (fine/med.) ¼ pound = 1 cup  
Medium pressure; nuts will have a fine/medium texture.  
Granulated Sugar Metal Blade  
(to make extra  
super-fine sugar)  
Chop  
1 pound = 2 cups  
Process 1 minute, or until fine.  
Tofu  
Metal Blade  
Metal Blade  
Purée  
Chop  
10 ounces = ¾ cup  
Drain; process 2 minutes or until smooth.  
Whipping Cream  
1 cup = ½ cup whipped  
Process well-chilled cream until cream begins to  
thicken. Add sugar as desired; process continuously until  
cream reaches desired consistency (about 3 to 4  
minutes).  
Pulse mixture until it has consistency between cornmeal  
and small pebbly crumbs. Add water, 1 tablespoon at a  
time; pulse until a dough forms.  
DOUGHS  
Metal Blade  
Metal Blade  
Mix  
Mix  
Pastry Dough  
Batters  
Quick Bread,  
Cake & Cookies  
First sift dry ingredients together by processing; remove  
and reserve. Process the fats and sugars together and  
then add any remaining liquid ingredients. Pulse in  
reserved dry ingredients. Any ingredients that need to  
be coarsely chopped can be added with dry ingredients.  
For finely chopped ingredients, chop separately in small  
work bowl and then add to batter at the end.  
Yeast Dough  
Breads  
Metal Blade  
Dough Blade  
Mix  
TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons  
dry active yeast. Sugar/honey aids in activating yeast,  
so add a small amount, about 1 teaspoon, to the warm  
liquid/yeast mixture when proofing. Food processor can  
handle up to 6 cups white flour for a yeast bread dough.  
The dough should have a soft, pliable texture and feel  
only slightly tacky.*  
Knead  
Sweet Dough  
Breads & Coffee  
Cakes  
Metal Blade  
Dough Blade  
Mix  
See TIPS above, but keep in mind that sweet doughs  
will be rich and sticky and may not clean sides of bowl;  
bowl may need to be scraped. Sweet doughs require  
less kneading once the ingredients are mixed.*  
Knead  
Note: Use dough blade for kneading dough in the large bowl only. The medium or small bowls may not be used for dough.  
*See troubleshooting for additional direction and techniques.  
15  
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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  
sponge and nonabrasive cleaning powder.  
CLEANING, STORAGE AND  
MAINTENANCE  
Keep your Cuisinart Elite Collection® 14-Cup  
Food Processor ready to use on the kitchen  
counter. When not in use, leave it unplugged.  
The Accessory Storage Case is made of a high-  
impact plastic that has a smooth, easy-to-clean  
surface. Occasionally wipe your Accessory  
Storage Case with a cloth or sponge that has  
been dipped in warm soapy water. To remove  
stubborn spots, use a mild soap solution, then  
wipe with a damp sponge. Do not put the  
Accessory Storage Case in the dishwasher.  
Blades, stem adapter and discs should always  
be clean when they are put into the Accessory  
Storage Case. The Accessory Storage Case is  
not meant for temporary storage of soiled  
blades between periods of use.  
This food processor includes a storage case  
with lock for safekeeping of blades and discs.  
Keep the blades and discs out of the reach of  
children.  
All parts except the housing base are dishwasher  
safe, and we recommend washing them in the  
dishwasher on the top rack only. Due to intense  
water heat, washing the work bowl, cover and  
accessories on the bottom rack may cause  
damage over time. Insert the cover with the feed  
tube facing up to ensure proper cleaning of the  
seal. (Note: The seal is not removable and water  
will drain properly.) Insert the work bowl and  
pushers upside down for drainage. Remember  
to unload the dishwasher carefully wherever you  
place sharp blades and discs.  
IMPORTANT: Never store any blade or disc on  
the motor shaft. No blade or disc should be  
placed on the shaft except when the processor  
is about to be used.  
MAINTENANCE: Any other servicing should be  
performed by an authorized service  
representative.  
To simplify cleaning, rinse the work bowl, cover,  
pusher assembly and blade or disc immediately  
after use so food won’t dry on them. Be sure to  
place the pushers upside down for drainage. If  
food lodges in the pusher, remove it by running  
water through it, or use a bottle brush.  
FOR YOUR SAFETY  
Like all powerful electrical appliances, a food  
processor should be handled with care. Follow  
these guidelines to protect yourself and your  
family from misuse that could cause injury.  
If further cleaning of the cover is necessary after  
dishwashing or hand washing, run faucet water  
pressure directly through the holes in the cover  
while pushing up and down on the rubber seal.  
Handle and store metal blades and discs  
carefully. Their cutting edges are very sharp.  
If you wash blades and discs by hand, do it  
carefully. When handling, use the plastic hubs  
on the blades and the discs. 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, use a  
brush.  
Always place the stem adapter on the motor  
shaft before assembling the discs.  
Never put blades or discs on the motor shaft  
until the work bowl is locked in place.  
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 putting ingredients in  
bowl.  
The work bowl is made of durable plastic that 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.  
When slicing or shredding food, always use the  
pusher. 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.  
The housing base may be wiped clean with a  
soapy, non-abrasive material. Be sure to dry  
once clean.  
Always unplug the unit before removing food,  
cleaning, or putting on or taking off parts.  
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  
Always remove work bowl from base of machine  
before you remove chopping blade or dough  
blade.  
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Dough Processing  
TECHNICAL DATA  
1. Problem: The dough control button does not  
The motor in your food processor operates on a  
standard line operating current. The appropriate  
voltage and frequency for your machine are  
shown on a label on the bottom of the base.  
work.  
Solution:  
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with the On button. The food processor will  
only operate once ON is selected after the  
dough function is activated.  
An automatic, temperature-controlled circuit  
breaker in the motor ensures complete  
protection against motor burnout. If the  
processor runs for an exceptionally long time  
when chopping, mixing or kneading a thick or  
heavy mixture in successive batches, the motor  
may overheat. If this happens, the processor will  
stop. Turn it off and wait for the motor to cool  
before proceeding. It will usually cool within 10  
minutes. In extreme cases, it could take an hour.  
2. Problem: Motor slows down.  
Solution:  
rꢀ"ꢀ NPVOUꢀPGꢀEPVHIꢀNBZꢀFYDFFEꢀNBYJNVNꢀ  
capacity of your food processor. Remove  
half and process in two batches.  
rꢀ%PVHIꢀNBZꢀCFꢀUPPꢀXFUꢀ TFFꢀOVNCFSꢀꢄꢈꢉꢆꢀ*Gꢀ  
motor speeds up, continue processing. If  
not, add more flour, 1 tablespoon at a time  
until the motor speeds up. Process until  
dough cleans the sides of the work bowl.  
Safety switches prevent the machine from  
operating when the work bowl or the cover is  
not locked into position. The motor stops  
within seconds when the motor is turned off,  
and when the pusher assembly is removed, a  
fast-stop circuit also enables the motor to stop  
within seconds.  
3. Problem: Blade doesn’t incorporate  
ingredients.  
Solution:  
rꢀ"MXBZTꢀTUBSUꢀUIFꢀGPPEꢀQSPDFTTPSꢀCFGPSFꢀ  
adding liquid. Add liquid in a slow, steady  
stream, allowing the dry ingredients to  
absorb it. If too much liquid is added, wait  
until ingredients in the work bowl have  
mixed, then add remaining liquid slowly (do  
not turn off the machine). Pour liquid onto  
dough as it passes under feed tube  
opening; do not pour liquid directly onto  
bottom of the work bowl.  
Cuisinart offers a Limited Three-Year Warranty  
on the entire machine.  
TROUBLESHOOTING  
Food Processing  
1. Problem: The food is unevenly processed.  
Solution:  
rꢀ5IFꢀJOHSFEJFOUTꢀTIPVMEꢀCFꢀDVUꢀFWFOMZꢀ  
into ½- to 1-inch pieces before processing.  
4. Problem: Blade rises in work bowl.  
rꢀ1SPDFTTꢀJOꢀCBUDIFTꢀUPꢀBWPJEꢀ  
overloading.  
Solution:  
rꢀ&YDFTTJWFMZꢀTUJDLZꢀEPVHIꢀDBOꢀDBVTFꢀCMBEFꢀ  
to rise. Reinsert blade and immediately add  
2 tablespoons of flour through the feed  
tube while the machine is running.  
2. Problem: Slices are uneven or slanted.  
Solution:  
rꢀ1MBDFꢀFWFOMZꢀDVUꢀGPPEꢀJOUPꢀUIFꢀGFFEꢀUVCFꢆ  
rꢀ"QQMZꢀFWFOꢀQSFTTVSFꢀPOꢀUIFꢀQVTIFSꢆ  
5. Problem: The large pusher moves when  
processing dough or other heavy loads.  
3. Problem: Food falls over in feed tube.  
Solution:  
Solution:  
rꢀ5ꢀ IFꢀQVTIFSꢀMPDLꢀGFBUVSFꢂꢀMPDBUFEꢀBCPWFꢀ  
the handle, should be pulled out (some  
vibration is normal).  
rꢀ-BSHFꢀGFFEꢀUVCFꢀNVTUꢀCFꢀQBDLFEꢀGVMMꢀ  
for best results. If processing smaller  
quantities, use the small feed tube.  
6. Problem: Dough doesn’t clean inside of  
the work bowl.  
4. Problem: Some food remains on top of the  
disc.  
Solution:  
Solution:  
rꢀ"NPVOUꢀPGꢀEPVHIꢀNBZꢀFYDFFEꢀNBYJNVNꢀ  
capacity of your food processor. Remove  
half and process in two batches.  
rꢀ*UꢀJTꢀOPSNBMꢀGPSꢀTNBMMꢀQJFDFTꢀUPꢀSFNBJOꢇꢀ  
cut remaining bits by hand and add to  
processed ingredients.  
rꢀ%PVHIꢀNBZꢀCFꢀUPPꢀESZꢀ TFFꢀOVNCFSꢀꢊꢉꢆ  
rꢀ%PVHIꢀNBZꢀCFꢀUPPꢀXFUꢀ TFFꢀOVNCFSꢀꢄꢈꢉꢆ  
17  
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7. Problem: Nub of dough forms on top of  
blade and does not become uniformly  
kneaded.  
3. Problem: The food processor cover becomes  
unlatched in the back and/or makes a loud  
noise.  
Solution:  
Solution:  
rꢀ5ꢀ IFꢀCBDLꢀPGꢀUIFꢀDPWFSꢀCFDPNJOHꢀVOMBUDIFEꢂꢀ  
and any related noise, will not prevent the  
unit from working. Simply push down to  
lock the back into position.  
ꢀ ꢀ rꢀ4ꢀ UPQꢀNBDIJOFꢂꢀDBSFGVMMZꢀSFNPWFꢀEPVHIꢂꢀ  
divide it into 3 pieces and redistribute  
them evenly in the work bowl.  
8. Problem: Dough feels tough after kneading.  
4. Problem: The motor slowed down during  
Solution:  
operation.  
ꢀ ꢀ rꢀDivide dough into 2 or 3 pieces and  
Solution:  
redistribute evenly in bowl. Process 10  
seconds or until uniformly soft and pliable.  
rꢀ5ꢀ IJTꢀJTꢀOPSNBMꢀBTꢀTPNFꢀIFBWJFSꢀMPBETꢀ FꢆHꢆꢂꢀ  
slicing/shredding cheese) may require the  
motor to work harder. Simply reposition the  
food in the feed tube and try again.  
9. Problem: Dough is too dry.  
Solution:  
ꢀ ꢀ rꢀ8ꢀ IJMFꢀNBDIJOFꢀJTꢀSVOOJOHꢂꢀBEEꢀXBUFSꢀꢄꢀ  
tablespoon at a time until dough cleans  
the inside of the bowl.  
rꢀ5ꢀ IFꢀNBYJNVNꢀMPBEꢀDBQBDJUZꢀNBZꢀIBWFꢀCFFOꢀ  
exceeded. Remove some of the ingredients  
and continue processing.  
10. Problem: Dough is too wet.  
5. Problem: It is difficult to remove the  
chopping/mixing blade from the work bowl.  
Solution:  
ꢀ ꢀ rꢀ8ꢀ IJMFꢀNBDIJOFꢀJTꢀSVOOJOHꢂꢀBEEꢀGMPVSꢀꢄꢀ  
tablespoon at a time until dough cleans  
the inside of the bowl.  
Solution:  
rꢀ5ꢀ IFTFꢀJOOPWBUJWFꢀCMBEFTꢀIBWFꢀCFFOꢀ  
designed to lock in the work bowl to  
prevent them from falling out when  
emptying the contents of the bowl. Using  
extreme care, use a little extra force to  
remove the blade.  
Technical  
1. Problem: The motor does not start.  
Solution:  
rꢀ5IFSFꢀJTꢀBꢀTBGFUZꢀJOUFSMPDLꢀUPꢀQSFWFOUꢀUIFꢀ  
motor from starting if it is not properly  
assembled. Make sure the work bowl  
and work bowl cover are securely locked  
into position.  
6. Problem: The food processor vibrated/  
moved around the countertop during  
processing.  
Solution:  
rꢀ.ꢀ BLFꢀTVSFꢀUIFꢀSVCCFSꢀGFFUꢀBUꢀUIFꢀCPUUPNꢀPGꢀ  
the unit are clean and dry. Also make sure  
that the maximum load capacity is not  
being exceeded.  
rꢀ*GꢀZPVꢀBSFꢀTMJDJOHꢀPSꢀTISFEEJOHꢀBOEꢀUIFꢀ  
above solution does not work, make sure  
that the food contents in the feed tube are  
cut below the maximum fill line so that the  
activation rod can engage the motor.  
rꢀ5ꢀ IJTꢀJTꢀOPSNBMꢀBTꢀTPNFꢀIFBWJFSꢀMPBETꢀ FꢆHꢆꢂꢀ  
slicing/shredding cheese) may require the  
motor to work harder.  
rꢀ*GꢀUIFꢀNPUPSꢀTUJMMꢀXJMMꢀOPUꢀTUBSUꢂꢀDIFDLꢀUIFꢀ  
power cord and outlet.  
7. Problem: The large pusher falls out when the  
2. Problem: The food processor shuts off during  
cover is turned upside down.  
operation.  
Solution:  
Solution:  
rꢀ5IFꢀDPWFSꢀNBZꢀIBWFꢀCFDPNFꢀVOMPDLFEꢇꢀ  
check to make sure it is securely in  
position.  
rꢀ5ꢀ IFꢀQVTIFSꢀMPDLꢀGFBUVSFꢂꢀMPDBUFEꢀBCPWFꢀUIFꢀ  
handle, should be pulled out.  
rꢀ"ꢀTBGFUZꢀQSPUFDUPSꢀJOꢀUIFꢀNPUPSꢀQSFWFOUTꢀUIFꢀ  
motor from overheating, which is caused by  
excessive strain. Press the Off control  
button and wait 10 to 15 minutes to allow  
the food processor to cool off before  
resuming.  
18  
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under warranty. Please be sure to include  
your return address, daytime phone number,  
description of the product defect, product  
model number (located on bottom of product),  
original date of purchase, and any other  
information pertinent to the product’s return.  
WARRANTY  
FULL TWENTY-YEAR  
MOTOR WARRANTY  
LIMITED THREE-YEAR  
WARRANTY  
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 that sells Cuisinart products of the  
same type.  
This warranty is available to consumers only.  
You are a consumer if you own a Cuisinart  
Elite Collection® 14-Cup Food Processor  
that was purchased at retail for personal,  
family or household use. Except as otherwise  
required under applicable law, this warranty is  
not available to retailers or other commercial  
purchasers or owners.  
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. If the  
above options do not result in the appropriate  
relief to the consumer, the consumer may then  
take the product to an independent repair  
facility if service or repair can be economically  
accomplished. Cuisinart and not the consumer  
will be responsible for the reasonable cost of  
such service, repair, replacement, or refund for  
nonconforming products under warranty.  
We warrant that your Cuisinart Elite Collection®  
14-Cup Food Processor will be free of defects  
in materials and workmanship under normal  
home use for three years from the date of  
original purchase.  
We recommend that you visit our website,  
www.cuisinart.com for a fast, efficient way to  
complete your product registration. However,  
product registration does not eliminate the  
need for the consumer to maintain the original  
proof of purchase in order to obtain the  
warranty benefits. In the event that you do not  
have proof of purchase date, the purchase date  
for purposes of this warranty will be the date of  
manufacture.  
If your Cuisinart Elite Collection® 14-Cup Food  
Processor should prove to be defective within  
the warranty period, we will repair it, or if we  
think necessary, replace it. To obtain warranty  
service, simply call our toll-free number 1-800-  
726-0190 for additional information from our  
Customer Service Representatives, or send  
the defective product to Customer Service  
at Cuisinart, 7475 North Glen Harbor Blvd.,  
Glendale, AZ 85307.  
California residents may also, according to their  
preference, return nonconforming products  
directly to Cuisinart for repair, or if necessary,  
replacement, by calling our Consumer Service  
Center toll-free at 1-800-726-0190.  
Cuisinart will be responsible for the cost of the  
repair, replacement, and shipping and handling  
for such products under warranty.  
To facilitate the speed and accuracy of your  
return, please enclose $10.00 for shipping and  
handling of the product.  
Please pay by check or money order (California  
residents need only supply proof of purchase  
and should call 1-800-726-0190 for shipping  
instructions).  
NOTE: For added protection and secure  
handling of any Cuisinart product that is being  
returned, we recommend you use a traceable,  
insured delivery service. Cuisinart cannot be  
held responsible for in-transit damage or for  
packages that are not delivered to us. Lost  
and/or damaged products are not covered  
19  
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BEFORE RETURNING  
YOUR CUISINART PRODUCT  
If you are experiencing problems with your  
Cuisinart product, we suggest that you call our  
Consumer Service Center at  
1-800-726-0190 before returning the product  
to be serviced. If servicing is needed, a  
Representative can confirm whether the  
product is under warranty and direct you to  
the nearest service location.  
Your Cuisinart® Elite Collection® 14-Cup Food  
Processor has been manufactured to the  
strictest specifications and has been designed  
for use only in 120 volt outlets and only with  
authorized accessories and replacement  
parts. This warranty expressly excludes any  
defects or damages caused by attempted  
use of this unit with a converter, as well as  
use with accessories, replacement parts or  
repair service other than those authorized  
by Cuisinart. This warranty does not cover  
any damage caused by accident, misuse,  
shipment or other than ordinary household  
use. This warranty excludes all incidental  
or consequential damages. Some states do  
not allow the exclusion or limitation of these  
damages, so these exclusions may not apply  
to you. You may also have other rights, which  
vary from state to state.  
Important: If the nonconforming product is to  
be serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the  
servicer to call our Consumer Service Center  
at 1-800-726-0190 to ensure that the problem  
is properly diagnosed, the product is serviced  
with the correct parts, and the product is still  
under warranty.  
©2013 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
13CE140783  
N IB-8478E  
20  
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T S  
D E S S E R  
7 1  
r a p e a c h b a n a e n e f a r z s e e t p h a e r m a t . e W l y i n p l a s t i c .  
P e e T l I a P n : d c u t y o u r o v e r r i p e b a n a n a s b e f o r  
e y o u  
| b e r 2 g  
c | a l c . 4 m g s | o d . 1 m g c | h o l . 0 m g s a t . f a t 1 g  
|
f | a t 1 g o . 1 p | g r  
c | a r b . 1 6 o g m f a t )  
C a l o r i e s 6 8 ( 1 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
e e z i n g . e c t l y i f f r  
w i t h p l a s t i c d i r  
e a m  
. C o v e e r z i c e e r c r e d i n t h e f r  
c o n t a i n e r t o b e s t o r  
T
S A L  
P I N C H  
e s u l t s , s e r F v o e r i m b e m s t e d r i a t e l y o r p l a c e i n a  
M I L K  
C O C O N U T A T B L E S P O O 1 N  
o c e s s f o r a b a o n u d t t 1 h t e o n 2 p m r i n u t e s u n t i l s m o o E t h X T . R A C T  
P u l s e 1 0 t i m e s , u s i n g l o n g p u l T s E e A s S . P S O c O r a N ¼ p e t h e w  
A V N I L L A P U R E  
, v a n i l l h a o , n c o e y c o n u t m i l k a n H d O s N a E l Y t i n t o A t T h B e L E w S P o O r O k ½ N b o w l .  
. P u t t h e o c b e a s n s a o n r a s F , o o d P r  
o f t h e C u i s i n a r t P I E C E S I N C H 2 - T O 1  
F R , O Z E N  
®
I N T O C U , T  
B A N A N A S 2  
g e w o r k b o w l  
g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e l a r  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s a b o u t f o u r 3 - o u n c e s e r v i n g s  
.
e a m - c y r c o n s i s t e n c y e e d e s s e r t a s u p e r  
o z F e r n b a n a n a  
B A N A N A “ I C E C R E A  
.
m o n t h i n c l e a n , s e a l e d c o n t a i n e r  
e f r i g e r a t o r f o r a t l e a s t o n e S i m p l e s y r u p c a n l a s t i n a r  
e a c h w a t e r a n d s u g a r w i l l y i e l d 1 ½ c u p s s i m p l e  
d e r t o d i s s o l v e t h e s o u u g b g a r h r t t o a b o i l i n o r  
* N o t e : S i m p l e s y r u p i s e q u a l a m o u n t s s u g a r a n  
. O n e c u p  
| b e r 2 g  
f | a t 1 g o . 0 p | g r  
c | a l c . 1 m g s | o d . 0 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 2 4 o g m f a t ) C a l o r i e s 9 4 ( 5 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r ½ c u p s e r v i n g :  
e e f r z i n g .  
e c t l y i f  
. C o v e e r z s e o r b e i n t w t h i t e h f p r l a s t i c d i r  
e d  
S e r v e i m m e d i a t e l y o r p l a c e i n a c o n t a i n e r t o b e  
L E M O N  
o c e s s f o r a b a o n u d t t 1 h m e n i n p u r t e u n t i l s m o J o U t I h C . E  
F R E S H  
A T B L E S P O O 2 N S  
P u l s e 1 0 t i m e s , u s i n g l o n g p u l L s A e R s G . E S c r a p e t h e w  
V E S L E A M I N T  
4
s i m p l e s y r u p , m * i n t a S n Y R d U l P e m S I o M n P C L j E u U i P c e i n t 1 o t h e w o  
. P u t t h e o c b e l u s s e o b r e r F r i o e o s , d P r  
o f t h e C u i s i n a r t  
B L U E B E R R I E S  
F R O Z E N O U N C E S 2 4  
®
g e w o r k b o w l  
g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e l a r  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s 4 c u p s  
.
e s h e i f n r g s T o h r b i s e r t i s p e r f e c t i n  
Y M I N T S O B R L B U E E T B E R R  
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T S  
D E 7 S 0 S E  
.
m o n t h i n c l e a n , s e a l e d c o n t a i n e r  
e f r i g e r a t o r f o r a t l e a s t o n e S i m p l e s y r u p c a n l a s t i n a r  
e a c h w a t e r a n d s u g a r w i l l y i e l d 1 ½ c u p s s i m p  
d e r t o d i s s o l v e t h e s o u u g b g a r h r t t o a b o i l i n o r  
* N o t e : S i m p l e s y r u p i s e q u a l a m o u n t s s u g a r  
. O n e c u p  
| b e r 1 g  
f | a t 0 g o . 0 p | g r  
c | a l c . 9 m g s | o d . 2 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 3 1 o g m f a t ) C a l o r i e s 1 1 9 ( 1 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r ½ c u p s e r v i n g :  
e e f r z i n g .  
e c t l y i f  
. C o v e e r z s e o r b e i n t w t h i t e h f p r l a s t i c d i r  
S e r v e i m m e d i a t e l y o r p l a c e i n a c o n t a i n e r t o  
e d  
o c e s s f o r t w a o n m d i t n h u e t n e s p u r n t i l s m o o t h .  
P u l s e 1 0 t i m e s , u s i n g T l o n g p u l P s I e N s C . H S c r a p e t h e  
S A L  
J U I C E  
¼
1
1
s y r u p , l e m o n j u i c e a n d s a l L t E i M n t O C o N U t P h e w o r k b o w  
o f t h e C u i s i n a r t  
*
S Y R U P S I M P C L E U P  
. P u t t h e o c m e a s s n o g r o , F s o i m o d p l P e r  
g e w o r k b o w l  
®
g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e M l a A r N G O F R O Z E N P O U N D  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s 3 c u p s  
.
o c e s s o r F o o d P r  
T h i s s o r b e t i  
®
M A N G O S O R B E T  
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T S  
D E S S E R  
6 9  
| b e r 2 g  
c | a l c . 1 8 m g s | o d . 5 m g c | h o l . 0 m g s a t . f a t 0 g  
|
f | a t 0 g o . 1 p | g r  
c | a r b . 2 9 o g m f a t )  
C a l o r i e s 1 1 7 ( 2 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r c u p :  
S e r v e i m m e d i a t e l y  
4 5 s e c o n d s .  
.
s m a l l f e e d t u b e u n t i l w e l l b l e n d e d , a b o u t a n a d  
J U I C E  
O R A N C G U E P S  
o u g h t h e  
i t h W t h e u n i t r u M n A n N i n G g O , P E p A o C u H r t h e j u i c e t h r  
3
3
M A N G O C U B E D F R O Z E C N U P S  
o c P e r s s u n t i l s m o o t h , a b o u t 3 0 s e c o n d s .  
C U B E S I N C 1 H -  
P u l s e t h e f r u i t t o c h o p , u s i n g 1 0 l o n g p u l s e s .  
I N T O C U , T  
P I N E A C P P U L P E S  
2
, i n t d o e o t r h r e w o r k b o w l .  
C U P S 2 ½  
o z e n m a n g o , i n t h a t  
. P u t t h e o c e s s o r F o o d P r  
b a n a n a s T , O p e 2 a c h e A s B , , O p U i n T e C a U p B p E S l I e N C 1 a H - n d f r  
w o r k b o w l o f t h e C u i s i P n E a A r C t H E S M E D I U M 2  
I N T O C U , T  
®
B A N A N A S 2  
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s t e n 1 - c u p s e r v i n g s  
o p i c s a n y t i m e . A t a s t e o f t h e t r  
T R O P I C A L F R U I T  
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E S P R E S S O A T B L E S P O O ½ N  
c o m p l e t e l y i n c o r p o r a t e .  
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g e w o r k b o w l  
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P - U R P A O L L S E  
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Y E R C T A E K L E A  
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D E 6 S 4 S E  
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g e m e t a l c h o p p i n g  
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v e r y i m p o r t a n t t o a v o i d o v e r  
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D E S S E R  
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3 7 5 ° F o v e n f o r 1 5 m i n u t e s b e f o r  
e s P s r c r u s t i n t o a 9 - i n c h p i e o r c a k e p l a t e a n d b a k e  
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c r u s t a n d c h i l l f o r a t l e a s t 2 h o u r s b e f o r  
e a m e q u p a a l l s y t r i n y t c o r t h e b a k e d , c o o l e d c o o k i e  
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t h e b a n a n a s .  
o c e s s o r a F n o d o s d l i c P e r  
w o r k b o w l o f t h e C u i s i n a r t  
I n s e r t t h Y e s l i A c i S n T P g R d i s c , a d j u s t e d t o 4 m m , i n t o t h  
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M a k e s o n e 1 0 - i n c h d e e p - d i s h p i e , 8 t o 1 2 s e r v i n g s  
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D E S S E R  
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A T B L E S P O O 6 N S  
G R A N C U U L P A  
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g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m e d i u m w o r k  
C R A C K E R S G R A H A M O U N C E S 9  
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M a k e s t w o 9 - i n c h p i e c r u s t s , 2 4 s e r v i n g s  
G R A H A M C R A C K E  
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e s e r v i n g .  
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R O , O M C R E A M S O U R C U P  
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T U R E  
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T E A S P O O N 1  
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A V N I L L A P U R E  
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T U R E  
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. C u t e a o c c h e b s s l o o c r k F o o f o c r d P r  
o f t h e C u i s i n a r t  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
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R O , O M E G G S L A R G E  
S A L  
4
g e w o r k b o w l  
T
T E A S P O O N ½  
m p a n .  
e d s p e r p i p n a r g r f o r  
S U G A T R E D  
G R A N U C U L A P S  
1 ½  
e s s . t P h r e g r b a e h l a o m w c r a c k e r c r u s t e q u a l l y i n t o t h e  
T U R E  
T E M P E R R A O O M  
e c i p e  
d i n g t o t h e r  
e t h e e G p P a r r a r h a m C r a c k e r C r u s t a c c o r  
,
C H E E S E C R E A M O U N C E S 2 4  
m p a n .  
B u t t e r o n e 9 - i n c h s p r i n g f o r  
)
B E ( L O W R U C S T  
R A C C K E R R A H G A M R E C I P E  
1
.
r a c k o f o v e n a n d fi l l w i t h 1 t o 2 i n c h e s o f w a t e r  
o a s t g i n e g r p a n o n . b P o l t a t c o e m a l a r  
e h P e r a t o v e n t o 3 2 5 ° F  
N P A T H E A R E P R E T P O  
B U T T E R  
e s t i n g a n b d a k 6 i n h g o / u r r s c o o l i n g  
e p a r a t i o n t o i m x i e m : a 1 t A 5 e p m p p r i r n u t e s , p l u s 3 h o u r s  
M a k e s o n e 9 - i n c h c a k e , 2 4 s e r v i n g s  
o d u c e s p e e c r i p f e e c t p c r h e e s T e h c i a s k s e i m e p v e l e r y r t i m  
C L A S S I C C H E E S E C A  
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T S  
D E 6 S 0 S E  
| b e r 0 g  
f | a t 8 g o . 1 p | g r  
c | a l c . 8 m g s o | d . 3 0 m g  
c | a r b . 1 1 o g m f a t )  
c | h o l . 1 4 m g s a t . f a t 4 g  
C a l o r i e s 1 1 3 ( 5 9 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r c o o k i e :  
|
o w b n r .  
B a k e i n o v e n f o r 3 0 t o 3 5 m i n u t e s , u n t i l j u s t g  
e d b e a p k p i a n r r g s h e e t s .  
o x i m a a p t e p l r y ½ - i n c h t h i c k a n d s p a c e e v e n l y o n t h e  
S P R I N F K O L R I N G  
,
S U G A R  
¼
o l l i n t o 1 2 p i e c e s  
e r m a i n i n g d o u g h . C u t e a c h C r I N N C A U M P O N  
. S l i g h t l y c h i l l . R e c i p n e n a a t m w o i t n h s t u h g e a r  
e a m a n d s p r i n k l e w i t h o l l f a j s e h l l i y o r n , b r u s h w i t h c r  
C R E V A Y M H E A C U P  
¼
N U T M E G  
e c t a n g l e u p i n a  
e a m a n d t h e n  
e c t a n g l e e d s u r f a c e i n t o a r  
o l l e a c h  
s p r i n k l e w i t h G ¼ R Y O o U f N t D h F e R E S l l H i n L g . R o l l t h e r  
T E A S P O O N ½  
8
- i n c h t h i c a k b . o B u r u t s ¹ h ∕ p a s t r y w i t h c r  
C I N N A M O N  
A T B L E S P O O ½ N  
G R O U N D  
p i e c e o u t o n a l i g h t l y fl o u r  
S U G A R B R O W N L I G H T C U P  
¼
O n c e d o u g h h a s c h i l l e d f o r a b o u t 3 0 m i n u t e  
S U G A T R E D  
G R A N C U U L P A  
½
.
e f r i g e r a t o r  
p i e c e s , w r a p i n C p H l I a T P E s S t i c a n d c h i l l i n t h e r  
C H O C C O U L P A  
¾
m i x . D i v i d e d o u e g f h u c l i a n r t o o t 4 t o e o q v u e a r l  
P E C A N S T O A S C T U E P D  
1
c o m b i n e . T h e d o u g h s h o u l d b e s l i g h t l y c r u m  
:
e a m a n d p u l s e t o  
e a m c h e e s e e v e n l y  
o c e s s f o r 1 0  
a n d p u l s e t o c o m b i n e . A d d t h e s o u r I c L F L r I N G  
C R E A M S O U R C U P  
½
s e c o n d s t o s i f t . A d d t h e b u t t e r a n d c r  
C U B E S S M A L L I N T O C U T A N D  
, s a l t fl , o c u i n r n a m o n , s u g a r a n d z e s t a n d p r  
C H E E S E C R E A M O U N C E S 4  
. A d d t h o e c e s s o r F o o d P r  
w o r k b o C w O , l L o D f t h e C u i s i n a r t  
®
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e C i n O , C t L o U D B t E h S e S l M a A r L L I N T O C U T  
A N D  
B U T T T E E R D U N S A L  
)
P O U N ; ½ D S T I C K ( 2 S C U P  
1
e s e r v e .  
c o m b i n e . R e m o v e w o r k b o w l a n d r  
Z E S T  
O R A N G E T E A S P O O N ½  
A d d t h e s u g a r s , c i n n a m o n a n d n u t m e g a n d p  
S U G A R  
A d d t h e c h o c o l a t G e R a A n N d U L p A u l s e A a T B g L E a S i n P O t O o 2 N r S  
T E D  
o u g h l y c h o p .  
o u g h l y c h o p .  
w o r k b o w l a C n I d N N a A d M d O t G N h R e O U p N e D c a n T s E . A P S u P l O s e O N ½ t o r  
I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h  
T
S A L  
T E A S P O O N ½  
.
c h m p e a n r t p a p e r  
F L O U R  
P - U R P A O L L S E  
U N B L E C A U C P H S E D 2 ¼  
O U D G H  
,
. L i n e t w o b a k i n g s h e e h P t e s r a w t i o t h v e n t o 3 7 5 ° F  
:
p l u s 3 5 m i n u t e s f o r b a k i n g  
e p a r a t i o n t o i m x i e m : a 3 t A 0 e p m p p r i r n u t e s ,  
M a k e s 4 d o z e n c o o k i e s  
e a t !  
e a d e l i c i o u s t r T h e s e c o o k i e s a r  
T E P E C A N C P H I N O W C H O E L E A L S  
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B R E A D S  
5 9  
| b e r 0 g  
c | a l c . 9 8 m g s | o d . 1 8 8 m g c | h o l . 8 7 m g s a t . f a t 3 g  
|
f | a t 6 g o . 6 p | g r  
c | a r b . 1 4 o g m f a t )  
C a l o r i e s 1 3 6 ( 3 9 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r p o p o v e r :  
.
o m r a m e k i n s . S e r v e e r m i m o m v e d p i o a t p e o l y v e r s f r  
e f u l l y  
o m o v e n a n d c a r  
a d d i t i o n a l 2 0 m i n u t e s . R e m o v e f r  
m i n u t e s . L o w e r t h e h e a t t o 3 5 0 ° F a n d b a k e f o r  
. P l a c e i n o v e n c u a n p d o b f a b a k a b e t t o e f o u r t r ¹ 3 ∕ 0  
p l a c e o n t w o b a k i n g s h e e t s . F i l l e a c h r a m e k i n w  
³
fi n c u p s a n d  
, h e a v i l y b u t t e r o r  
c o a t e i g h t e e n 5 - o u n c e r a m e k i n s o r m u f  
i t h W b u t t e r o r n o n s t i c k c o o k i n g s p r a y  
N P A F O Y R S P R A  
C O O K I N G  
e h P e r a t o v e n t o 4 5 0 ° F ( u s e c o n v e c t i o n b a k e i f a v a i l  
N O N O S R T I C K B U T T E R  
e f o r a b o u t 3 0 t o o 4 o 5 m m t e i n e m r u s t p t e a e s t r . a r t u r  
g e m i x i n g b o w r l a a n n s f d e r a t l l o o w a s e l t a c o r o n d s . T  
T
S A L S E A  
T E D M , E L  
T E A S P O O N 1  
B U T T E R  
A T B L E S P O O 3 N S  
t o g e t h e r u n t i l c o m p l e t e l y s m o o t h , a b o u t 2 0 t o  
T E D U N S A L  
e d i e n t s o c e s s i n g r  
, m i l k fl , o e u g r g s , b u t t e r a n d s a l t a n d p r  
E G G S L A R G E  
6
. A d d t h o e c e s s o r F o o d P r  
w o r k b o w l o f M t h I L e K T C E u D i s i n A a P r E O t V R A C U P S  
2 ½  
®
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o F t h L O e U l R a r P - U R P A O L L S E  
,
U N B L E C A U C P H S E D 2 ¼  
e s t i n g a n d 5 0 m 4 i n 5 u m t e i s n u f o t e r s b f a o k r i n r g  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s p l u s  
M a k e s 1 8 p o p o v e r s  
e .  
t h e i r d e l i c i o u s t e x t u r  
E a t t h e p o p o v e r s  
e c i a t e  
P O P O V E R S  
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B R E A D  
5 8  
| b e r 1 g  
f | a t 1 0 g o . 4 p | g r  
c | a l c . 3 0 m g s | o d . 5 4 3 m g c | h o l . 2 8 m g s a t . f a t 6 g  
c | a r b . 2 5 o g m f a t ) C a l o r i e s 2 0 6 ( 4 4 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r b i s c u i t :  
.
. S e r v e i m m e d m i a e t l e t e l y d b u t t e r  
o m o v e n e a m n , d r o v b e r e u f a r s d e h y r w i t h  
b i s c u i t s a r  
o w n . O n c e  
B a k e a b o u t 1 0 m i n u t e s , u n t i l g o l d e n b r  
e d b e a p k p i a n r r g s h e e t .  
p i e c e i n t o a b a l l a n d p l a c e e v e n l y s p a c e d o n  
T E D M , E L  
B U T T E R  
A T B L E S P O O 2 N S  
B U T T C E U R M P I L K 1  
B U T T E R  
A T B L 1 E S P O O N  
m e a c h  
m i f n o t r o a l o g a n d c u t i n t o 1 2 e q u a l p i e c e s . F o r  
T E D U N S A L  
e d s u fl r o f a u c r e . K n e a d d o u g h b y h a n d a b o u t t w o t i m e  
o m w o r k b o w l a n d R e p m l a o c v e e o d n o t o u g a h w f e r l l  
C U B E A D N D C O , L D  
i n c j o u r s p t o r a t e d . o c e s s u n t i l  
t h e f e e d t u b e a n d p r  
T E D  
o u g h m i l k t h r  
e s e m b l e s p e a s .  
i t h W t h e m a c h i n e r u U n N ) n S i n A g L , p o u r t h e b u t t e r  
P L U S S T I C K ( 1 A T B L E S P O O 9 N S  
e d i e i n g t s r , u n t i l t h e s i z e o f t h e b u t t e r r  
P E P P E R  
T E A S P O O N ¼  
G R Y O U N D F R E S H L  
a n d p u l s e 1 5 t i m e s t o i n c o r p o r a t e i n t o t h e d r  
T
S A L S E A  
A T B L E S P O O ½ N  
o c e s s a a g n a d i n p r f o r 5 s e c o n d s . A d d t h e c o l d b u t t e r  
S U G A R  
, s a l t a n d p e p p e r  
o c e s s t o  
. A d d b o c t h e s s o r F o o d P r  
c o m b i n e f o r 1 0 s e c o n d s . A d d t h e s u g a r  
T E D  
G R A N U L A T E A S P O O N ¼  
T E A S P O O N 4 ½ S  
, a n d b a k i n g e s a o m d a o a f n t d a fl r o t p a u r r s , c r  
S O D A  
w o r k b o w l o f t h e C u B A i s K i n I N a G r t  
®
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e R l a A r T R T A O F  
C R E A M  
A T B L E S P O O 1 N  
.
c h m p e a n r t p a p e r  
F L O U R C A K E C U P  
¾
. L i n e o n e b a k i n g s h e e h P t e r a w t i t o h v e n t o 5 0 0 ° F F L O U R P - U R P A O L L S E  
,
U N B L E C A U C P H S E D 2 ¼  
1 0 m i n u t e s f o r b a k i n g  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s p l u s  
M a k e s 1 2 b i s c u i t s  
w a n t t o m a k e t h e m e v e r y n i  
e s o l i g h t a n d d e T l i h c i e o s u e s b t h i s a c t u y i t o s u a r w  
B U T T E R M I L K B I S C U  
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B R E A D S  
5 7  
s a t . f a t 3 g | c h o l . 3 4 m g | s o d . 1 6 4 m g | c a l c . 3 0 m g | fi b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g r  
o . 4 g | f a t 6 g |  
o l l :  
o m f a t ) | c a r b . 2 0 g | C p a r l o r i e s 1 5 0 ( 3 6 % f r  
e r a c k .  
g o l d e n , a b o u t 3 5 t o 4 0 m i n u t e s . C o o l o n w i r  
w i t h s e s a m e s e e d s . B a k e i n p r  
C o m b i n e e g g a n d w a t e r  
e h e a t e d o v e n u n t i l  
o l l s a n d s p r i n . k l B e r u s h o v e r r  
.
e h P e r a t o v e n t o 3 5 0 ° F  
.
l e t r i s e 1 h o u r  
t o u c h i n g , i n t o e a c h p a n . C o v e r l o o s e l y w i t h p l a  
a n d s h a p e e a c h p i e c e i n t o a b a l l . P l a c e 1 6 b a l l s  
D i v i d e d o u g h i n t o 3 2 e q u a l p i e c e s ( e a c h a b o u t  
s u r f a c e a n d p u n c h d o w n ; l e t r  
e s t 5 t o 1 0 m i n u t e s .  
e d  
. P l a c e d o u g h o n a l i g h n t l o y n fl s o t i u c k r c o o k i n g s p r a y  
o u n d b a k i n e g e p 8 a - i n n s c h w i r t h L i g h t l y c o a t t h r  
1 ½ h o u r s .  
b a g a n d s e a l . L e t r i s e u n t i l d o u b l e d i n s i z e , a b o  
e d p l a s t i c f o o d s t o r a g e  
P l a c e t h e d o u g h i n a l i g h t l y fl o u r  
D o u g h s h o u l d b e s S m E S o A o M t h E a n d e l a s t i c .  
S E E D S  
T E A S P O O N 2 S  
T E A S P O O N 1  
o c e s s 4 5 s e c m o n s d a s b t a o l l k , n d p e o r a u d g . h f o r  
T E A R W  
e a m a s f a s t a a s t t e h a e d fl y o s u t r a b s o r b s i t . A f t e r t h e  
E G G L A R G E  
1
o u g h e t t h h e r f e e d t u b e i n  
s p e e d , p o u r t h e y e a s t m i x t u r  
Y
S P R A  
S A L  
C O O K I N G N O N S T I C K  
i t h t h e m a c h i n e r u t n o n 2 i n 0 g s e o c n o d n o d u s . g W h  
T
K O S H E R T E A S P O O N 2 S  
P I E C E S I N C 1 H -  
B U T T T E E R D U N S A L  
o c e s s o a n d d o p u r g h s p e e d u n t i l c o m b i n e d , a b o u t 1 5  
, b u t t e r a n d s a . l t A d d t h o e c e fl s o s u o r r F o o d P r C u i s i n a r t I N T O C U , T  
®
A T B L E 6 S P O P O L N U S S T I C K  
1
g e w o r k b o w l o f t h e  
I n s e r t t h e d o u g h b l a d e i n t o t h e l a r  
F L O U R  
e s e r v e .  
2 - c u p m e a s u r i n g c u p a n d P r - U R P A O L L S E  
,
r a n s f e r t o a  
m m i l k t o  
A d d b e a t e n e g g s ; s t i r g E e G U n G N t l S B y L t E C o A U C c P H o S E m D b 5 i n ¾ e . T  
2
, a b o u t 5 m i n u t e s .  
s t i r t o d i s s o l v e T a E n N d B E , l e A t s i t u n t i l L f A o R a G m E y  
S U G A R  
o m h e a t . A d . d R e y m e a o s v t e a n f r d s 1 u 0 g 5 a ° r ; t o 1 1 0 ° F  
T E D  
G R A N U L A  
A T B L E S P O O 3 N S  
I n a s m a l Y l E s Y A a S u D T c R e p a n A o C T v I e V r E m e d i T u E m A S P h O e O a N 4 t , ½ S w a r  
M I T L K F - A L O W T E D A P E O V R A  
m i n u t e s c o o l i n g  
)
C U P S  
1 ¼  
p l u s 2 ½ h o u r s C r i A s i N n g , 4 O 0 U 2 N - m C ( E i 1 n u t e s b a k i n g , a n d 1  
e p a r a t i o n t o i m x i e m : a 2 t A 0 e p t p o p r r 2 5 m i n u t e s ,  
o l l s  
M a k e s 3 2 r  
o l l s m a k e a n y d i n n e r o e m x t r t a h e e s s p F h o e r v f c e r i n a l , . w a r m r  
S E S A M E D I N N E R R O  
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B R E A D  
5 6  
| b e r 1 g  
c | a l c . 1 5 m g s | o d . 2 3 2 m g c | h o l . 0 m g s a t . f a t 0 g  
|
f | a t 3 g o . 2 p | g r  
c | a r b . 1 3 o g m f a t )  
C a l o r i e s 8 3 ( 2 8 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
f o l l o w t h e s a m e i n s t r u c t i o n s .  
e d i e n t s a n d  
m o a T k e o T n I P e : 1 ¾ - p o u n d l o a f , h a l v e a l l i n g r  
e s l i c i n g .  
c o o l c o m p l e t e l y b e f o r  
e a d s l i c e s e b r e a s c t k . w B h r e n a l l o w e d t o t a p p e d . C o o l o n a w i r  
o w n e d a n d h o l l o w - s o u n d 2 i 5 n g t o w 3 h 0 e n m i n u t e s u n t i l b r  
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s e e d s . B a k e u n t i l g o l d e n b r  
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p a n s a n d c o o l o n w i r  
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T B R E A D W T H E A  
C L A S S I C C U I  
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B R E A D  
5 2  
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c | a l c . 3 0 m g s | o d . 2 4 3 m g c | h o l . 8 m g s a t . f a t 2 g  
|
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C a l o r i e s 1 3 9 ( 1 9 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s l i c e :  
e r a c k .  
p a n s a n d c o o l o n w i r  
o m  
w h e n t a p p e d , a b o u t 3 0 t o 3 5 m i n u t e s . R e m o  
o w n e e d b r a n d l o a f s o u n d s h B o l a l o k e w u n t i l t h e t o p s a r  
.
e h P e r a t o v e n t o 4 0 0 ° F  
.
4 5 m i n u t e s t o 1 h o u r  
r i s e u n t i l d o u g h i s j u s t a b o v e t h e t o p s o f t h e  
e d p e a p n s a r a i n n d p r c o v e r l i g h t l y w i t h p l a s t i c w r a p . L e t  
i n t o t w o e q u a l p i e c e s a n d s h a p e e a c h i n t o a  
e s t 5 t o 1 0 m i n u t e s . D a i v n i d e p d u o n u c h g h d o w n ; l e t r  
. P l a c e d o u g h c o o n o k a i n l i g h s t p l y r a fl y o u r  
e d s u r f a c e  
L i g h t l y c o a t t w o 9 x 5 - i n c h l o a f p a n s w i t h n o n  
d o u b l e d i n s i z e , a b o u t 1 t o 1 ½ h o u r s .  
b a g a n d s e a l . A l l o w t o r  
m p l a c e u n t e i l s t i n a w a r  
e d p l a s t i c f o o d s t o r a g e  
P l a c e t h e d o u g h i n a l i g h t l y fl o u r  
d o u g h . D o u g h s h o u l d b e s m o o t h a n d e l a s t i c  
o c e s s f o r 4 5 m s e s c a o n b d a a s l n l , t d o p r f k o n r e a d t h e  
i t . O n c e Y t h e S d P R o A u g h c l e a n s t h e s i d e s o f t h e w o  
o u g h t h e l i f q e u e i d d t t u h b r e a s f a s t a s C t h O e O K I o N u G r N a b O s N o S r T b I C s K  
³
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i t h W t h e m a c h i n e r u n T n E A i n R W g o n C d O o L u D g C h U P s S p e e d , p o u r  
S A L  
T E A S P O O N 2 ½ S  
e .  
1 0 t o 1 5 s e c o n d T s . A d d t h e c o l d w a t e r t o y e a  
o c e s s o a n d t h p e r d o u g h s p e e d u n P t i I E l C c E o S I m N C 1 b H - i n e d , a b o u t  
I N T O C U , T  
B U T T E R  
A T B L E S P O O 6 N S  
T E D U N S A L  
, b u t t e r a n d s a . l t A d d t h o e c e fl s o s u o r r F o o d P r C u i s i n a r t  
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F L O U R  
P - U R P A O L L S E  
g e w o r k b o w l o f t h e  
I n s e r t t h e d o u g h b l a d e i n t o t h e l a r  
,
U N B L E C A U C P H S E D 6  
, a b o u t 5 m i n u t e s .  
m w a t e r i n a l a r  
l i q u i d m e a s u r i n g c u p . L e t s i t u n t i l f o a m y  
1 1 T 0 O ° F ) ( 1 0 5 °  
³
g e  
D i s s o l v e t h e y e a s t a n d s u A g R W a M r i n C w U P a r  
T E A R W  
¹ ∕  
S U G A R  
a n d 1 h o u r o r l o n g e r c o o l i n g A T B L E S P O O 1 N  
T E D  
G R A N U L A  
e s t i n g , 3 5 m i n u t e s b a k i n g p , l u s 2 ½ h o u r s r i s i n g a n d r  
Y E Y A S D T R  
A C T I V E  
T E A S P O O N 2 ¼ S  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p t p o p r r 1 5 m i n u t e s ,  
1 ½ p o u n d s e a c h )  
M a k e s 2 4 s e r v i n g s ( t w o 9 x 5 - i n c h l o a v e s ,  
e a d .  
S p o i l y o u r f a m i l y w i t h h  
W T H I T E B R E A D  
C L A S S I C C U  
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S I D E S  
5 1  
| b e r 4 g  
c | a l c . 3 3 5 m g s | o d . 8 6 5 m g c | h o l . 2 2 m g s a t . f a t 5 g  
|
f | a t 1 1 g o . 1 p | 2 r g  
c | a r b . 2 8 o g m f a t )  
C a l o r i e s 2 6 0 ( 3 9 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
e s e r v i n g .  
f o r a b o u t 1 5 m i n u t e s b e f o r  
a n d g o l d e n o n t o p , a b o u t 5 0 m i n u t e s . A l l o w g r  
e m a i n i n g t c o h p e e w s i e t h . B r a k e i n o v e n u n t i l t e n d e r  
e r s e r v e d c h e e s e . L a y e r i n t o p r  
e d g e r a p t a i n r d i s h a n d  
³
o f t h e  
o m h e a t a n d s m t i . r R i n e m ² ∕ o v b e u f t r s t i l l fi r  
o u g h  
e c o o k e d t h r  
f o r a b o u t 1 0 m i n u t e s , u n t i l p o t a t o e s a r  
n t o e m t u e r d i a u n m d h r e a t . S i m m e r m i l k w i t h p o t a t o e s  
2 m m a n d s l i c e t h e p o t a t o e s . A d d p o t a t o e s t o s  
R e p l a c e c h o p p i n g b l a d e w i t h s l i c i n g d i s c a d j u s  
o m h e a t .  
s i m m e r u n t i l t h i c k e n e d . R e m o v e p a n f r  
m i l k w i t h s a l t , p e p p e r a n d n u t m e g a n d b r i n g t o  
C o o k u n t i l s o f t , a b o u t 3 m i n u t P e E s E . L S E l D o w l y w h i s k i  
e .  
o v e r h e a t f o T r O A a E b S o P O u T t 1 m i n u t e . A d d t h e o n i o n m  
W H I T E P O U N D S 3 ¾  
,
m e d i u m h e a t . O n c e o i l i s h e a t e d a d d t h e fl o u r  
N U T M E G  
G R Y O U N D F R E S H L  
T E A S P O O N ½  
P u t t h e o i l i n t o a 6 - q u a r t s a u c e p a n a n d p l a c e o  
P E P P E R  
a n d p u l s e t o G c R Y h O o U p N , D a F b R E o S u H t L 8 t o 1 0 p u l s e s .  
T E A S P O O N ½  
o u g t h h r t h e s T m a l l f e e d t u b e t o c h o p . A d d t h e o n i o n  
K O S H E R  
A T B L E S P O O 1 N  
o p t h e g a r l i c c l o v e s  
i t h m a c h i n e r u w n o n r i n k g b , o d w r l . S W A L  
4
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e M i n I T L t K o F - A F t h L O e U l R a r R E D U C C E U D P S  
P - U R P A O L L S E  
,
U N B L E A C H E D A T B L E S P O O 3 N S  
e r s e r v e .  
O I L  
A T B L E S P O O 2 N S  
e m o v e w o r k b o w l a n d  
m e s P a a n r a n d c h o A p B u L E n t V i l E G n E e T ; r  
P I E C E S I N 1 C - H  
. A d d t h o e c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
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I N T O C U , T  
1
3
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m O e N d I i O u N m S M A L L  
C L O V E S G A R L I C L A R G E  
.
d i s h w i t h n o n s t i c k c o o k C i U n B g E S s I N p C r ½ a H y -  
I N T O C U , T  
A R M P E S A N O U N C E S 7  
- i 1 n c h g r a t i n  
. L i g h t l y c o a t a n 1 e h P e r a t o v e n t o 3 7 5 ° F  
C O O K I N G N O N S T I C K  
e s t i n g  
m i n u t e s Y f o r S b P a R k A i n g a n d 1 5 m i n u t e s f o r r  
e p a r a t i o n t o i m x i e m : a 1 t A 5 e p m p p r i r n u t e s p l u s 5 0  
M a k e s 1 2 s e r v i n g s  
é e .  
T h i s t r a d i t i o n  
T I N  
T O A G R P A O T  
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S I D E S  
5 0  
| b e r 3 g  
c | a l c . 7 5 m g s | o d . 2 1 1 m g c | h o l . 1 8 m g s a t . f a t 4 g  
|
f | a t 6 g o . 5 p | g r  
c | a r b . 2 1 o g m f a t )  
C a l o r i e s 1 6 0 ( 3 5 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
.
d i n g l y  
a d j u s t s e a s o n i n g a c c o r  
a s t e a n d  
a n d c h i v e s a n d p u l s e u n t i l j u s t c o m b i n e d . T  
w h i l e p u l s i n g , u n t i l i n c o r p o r a t e d . A d d t h e m a  
o u g h t h e f e e d t u b e  
p u l s e t o c o m b i n T e U . R A E d d t h e m i l k t h r  
T E M P E R R A O O M  
, s a l t , a n d p e p p e r a n d  
c h o p p i n g b l a d e . A d d t h e M b A u S t t C C e A U r R P P O N E ¾  
,
C H E E S E  
g e m e t a l  
e d t h , e s h p r o t a t e o e t e s . n d e r  
e d d i n g d i s c w i t h R e t h p e l a l c a e r t h e s h r  
s i d e . O n c e t h e p o t a t o e s a r  
M I L K  
P E P P E R B L A C K  
F R E S H L  
W H O C L U E P  
¾
G R O U N D  
Y
e d d i n g  
e d t h e  
m e s P a a n r . R e v e r s e t h e d i s c t o t h e m T e E d A i S u P m O O s N ¾ h r  
T
S A L  
K O S H E R  
T E A S P O O N ¾  
g e w o r k b o w l a n d s h r e d d s h i n r g s i d e i n t o t h e l a r  
e d d i n g d i s c o e n v e t r h s e i b fi l e n e s h I n r s e r t t h e r  
B U T T T E E R D U N S A C L U P  
¼
e s e r v e .  
. P u l s e t o h c e e s s o r F o o d P r  
c h i v e s t o fi n e l y c h o p ; A r R P M P I E E C S E A S I N N C O ½ H U - N C E S 1 ½  
I N T O C U , T  
w o r k b o w l o f t h e C u i s i n a r t  
P I E C E S I N C 1 H -  
D R I E D  
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I n s e r t t h e s I m N T a O l l C m U T e t A a N l D c h W o p E L p L i n g b l a d e i n t o t h  
,
T R , I M M E D C H I V E S B U N C H  
P I E C E S I N C H 1 - I N T O  
¼
.
t e n d e r  
e
. B r i n g w a t o t e a r b o C i l U a T n d A N s D i m m P e E , r E L u E n D T t i O A l E p S o P O t a T t o e s a r  
g e s a u c e p a n a n d c o v e r w i P t h l a c e t h e p o t a t G o O e L s D i n U a K O Y l a N r  
P O U N D S 3 ¾  
e p a r a t i o n t o i m x i e m : a 3 t A 5 e p m p p r i r n u t e s  
f t e e n ½ - c u p s e r v i n M g s a k e s 7 ½ c u p s , fi  
r y T t h i s r i c  
T O A E S  
M A S H E D P O T  
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S I D E S  
4 9  
| b e r 3 g  
c | a l c . 8 1 m g s | o d . 6 3 1 m g c | h o l . 1 2 0 m s g a t . f a t 4 g  
|
f | a t 1 5 g o . 2 p | 7 r g  
c | a r b . 2 0 o g m f a t )  
C a l o r i e s 3 2 4 ( 4 2 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
o w n e d , a l b i g o h u t l t y 4 b 0 r t o 4 5 m i n u t e s .  
R E M O V E D  
e d p e a p n . a B r i n a k p e r p e p p S e E r E s D i n S W o I T v H e n C u O , n R t i E l D s o f t P E a P n P d E R S  
C - O T L I O R M E D U L  
M E D I U M 6  
e g g s ; c o m b i n e w e l l . F i l l t h e p e p p e r s e q u a l l y a n  
E G G S L A R G E  
2
e w i t h  
e a d c r u m b s i n t o m e e r s a e t r v m e i . x S t u t i r r t h e b r  
o u g h , a b o u t 1 0 t o 1 5 c m o o i n k u u t e n s t ; i l c o o k e d t h r  
5 E ) G P A  
R E C I S P E , E (  
B R E A D C R U M B S  
u n t i l s o f t e n e d , a b o u t 5 m i n u t e s . S t i r i n t h e p o r k  
)
C U P 1 ¼ A B ( O U T O U N C E S 5  
e t o t h e s k i l l e t , c o o k  
o i l i s h e a t e d O , I a L d d O t L h I V e E o n i o n m i x t u r  
A T B L E S P O O 3 N S  
I N T O C U T  
g e s k i l l e t o v e r m e d i P u l m a c e h e o a l i t v . e O o n i c l e i P n I E l C a E r S I N C 1 H -  
,
S H O U L P D O E R R K  
m a c h i n e t o fi n e l y c h o p , a b o u t P 3 O 5 U N s e D c S ¼ o 2 n d s .  
w o r k b o w l . A d d t h e p o r P k E a P n P E d R B T p E L u A A l C S s P K e O 1 O 0 N ½ t i m e s , t h  
G R Y O U N D F R E S H L  
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a S r e A i L n t o t h e l a r  
T
K O S H E R  
T E A S P O O N 2 S  
T E A S P O O N 1  
p u l s e s . R e m o v e w o r k b o w l a n d r  
S E Y E D C E L E R  
e s e r v e .  
, b a s i l , c e l e r y  
B A S I L D R I E D  
T E A S P O O N 1  
A P R S L E Y  
T E A S P O O N 1  
M I L K  
s e e d , s a l t a n d p e p p e r a n d p u l s e t o c h o p , a b o u  
t o c h o p . A d d t h e o n i o n , d r y m i l k , p a r s l e y  
A T L I A I N  
o u g h t h e f e e d t u o b p e t h e g a r l i c t h r  
m a c h i n e r u n n i n g , d r F R E S H  
i t h t . h W e  
o c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
®
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o N t O h N e F m e d i u m  
Y D R T A  
A T B L E S P O O 2 N S  
P I E C E S I N 1 C - H  
I N T O C U , T  
O N I O R N E D  
L A R G E  
1
4
.
w i t h n o n s t i c k c o o k i n g s p r a y  
C L O V E S G A R L I C  
. L i g h t l y c o a t a 1 3 x 9 e - h i P n e r c a h t o p v a e n n t o 3 2 5 ° F  
C O O K I N G N O N S T I C K  
m i n u t e s Y f o r S b P a R k A i n g  
e p a r a t i o n t o i m x i e m : a 2 t A 5 e p m p p r i r n u t e s p l u s 4 5  
M a k e s 6 p e p p e r s  
o m a t o S a u c e ( p a g e 1 0 ) .  
d e l i c i o u s w i t h o u r S i m  
T h e s e h e a r t  
e
S T U F F E D R O A S T  
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S I D E S  
4 8  
| b e r 3 g  
c | a l c . 3 5 m g s | o d . 3 5 0 m g c | h o l . 5 m g s a t . f a t 1 3 g  
c | a r b . 7 g o m f a t ) C a l o r i e s 1 6 0 ( 7 2 % f r  
|
f | a t 1 3 g o . 4 p | g r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
f e e d t u b e .  
r y * t T o s e l e c t a m e d i u m - s i z e e g g p l a n t t h a t fi t s t h  
o u n d .  
o o m , z u c c h i n i ,  
d e r : e g g p l a n t , o n i o n ,  
fi n i s h i n g w i t h a n o t h e r e g g p l a n t r  
b a s i l , g o a t c h e e s e , t o m a t o , m u s h r  
N a p o l e o n s i n t h e f o l l o w i n g o r  
O n e i t h e r a p l a t t e r o r e i g h t i n d i v i d u a l p l a t e s ,  
a b o u t 3 0 s e c o n d s p e r s i d e .  
. G r i l l t h e t o m a t o e s , e d u c e t h e h e a a t t p o l a L t o t e w r a n d r  
a b o u t 1 m i n C u H t T e E E p S G e E r O s A i d S e O . F R T e s e O r v U e N C g E r S i l l e 3 d v e g  
V E S L E A B A S I L L A R G E  
8
o o m s ; g r i l l  
G r i l l 2 t o 4 m i n u t e s p e r s i d e . A d d t h e m u s h r  
P E P P E R B L A C K  
.
e h e a t e d G r i d d l e r  
s p a c e d o n b o t h s i d e s o f t h e p T r E A S P O O N ½  
®
A r r a n g e t h e G e R g Y O g U p N l a D n F R t , E z S u H c L c h i n i a n d o n i o n s e  
T
S A L  
K O S H E R  
T E A S P O O N 1  
³
.
o T s s v e g e t a b l e s O w L I i V t h E t V h I e R G o I N l i v E e X T o R C i A l , U P s a l t a n d p e p  
O I L  
¹ ∕  
F I R M B U T  
R I , P E T O E S T O M A M E D I U M 2  
o u n d i s n . t o r  
e g g p l a n t , z u c c h i n i , o n i o n , m u s h r  
o o m s a n d t o m a t o e s  
M U S H R O O M S  
M E D I U M 8  
. S l i c e t h o e c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
T O B E P L O L R O B A B Y  
®
g e  
I n s e r t t h e s l i c i n g d i s c , a d j u s t e d t o 6 m m , i n t o  
O N I O N M E D I U M 1  
Z U C C H I N I M E D I U M 1  
E G G P L A N M T E D I U M 1  
t o H i g h .  
*
i ® n t h e o p e G n r p i d o d s i l t e i r o n  
e h P e r a t t h e C u i s i n a r t  
e p a r a t i o n t o i m x i e m : a 2 t A 0 e p m p p r i r n u t e s .  
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A B L E N V A E P G O E L T E O N  
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S I D E S  
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o t s a c a n r d r s e r v e .  
, a b o u t 3 t o c 5 o n m s i s n t u e t n e c s y . D r i z z l e g l a z e o v e r  
e d u c e l i q u i d u n t i l i t i s s p a o g o l a n z . e C - l o i k n e t i n u e t o r  
e m , r o v e w i t e h t a e s n l d o e t t s r e a d r  
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O R A N G E  
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t a s t y fi s h c a k e s .  
S u b T s I t P i t : u t e c o o k e d fi s h fi l l e t f o r t h e c r a b t o m a k e  
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S e r v e w i t h p a s t a , p o t a t o e s , o r p o l e n t a .  
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P - U R P A O L L S E  
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P O U N 4 ½ D S  
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M a k e s 6 s e r v i n g s  
A p e r f e c t , c o m f o r t i n  
B R A I S E D V E A L S H A  
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m i n u t e s b e f o r  
e s t f o r a b o u t 1 5  
a b o u t 3 5 t o 4 0 m i n u t e s . A l l o w p o t p i e s t o r  
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e p a r a t i o n t o i m x i e m : a 1 t A e h p o p p u r r r p l u s 5 0 m i n u t e s f o r  
M a k e s o n e 9 x 1 3 - i n c h p a n , a b o u t 1 2 s e r v i n g s  
T h e u l t i m a t e c o m f o r t f o o d .  
C H I C K E N P O T P I E  
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. F o n l e d r t h e l a s t f o l d u n d e r e a c h t h e o p p o s i t e c c t i o o r n u n t i l y o u r f e e c t f , i n t h e s  
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E N T R É E S  
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E N 4 T 0 R É  
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c | a l c . 2 2 4 m g s o d . 5 3 9 m g  
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m i n a 3 7 5 º F o v e n b e r e f r f i o g r e r a t e d . R e - w a r  
e . L e f t o v e r c a l z o n o r e o s m s h t e o m u l p d e b r a e t u w r r a p p e d i n f  
e s e r v i n g . C a l z o n e s m a y b e s e r v e d h o t o r a t r a T n s f e r t o a r a c k t o c o o l f o r  
o w n .  
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n m e a l - d u s t e d b a k s t i n o g n e s h o e r e o t n a a n d c o p r l a c e i n t h e  
e h e a t e d b a k i n g  
s p e e l a n d t r a n s f e r t o n m t h e e a p l - r d u s t e d b a k e r ’  
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E N T R É E S  
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c h e e s e s e q u a l l y o n t o p . B a k e i n t h e o v e n f o r 1 5  
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S A L A D  
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G R Y O U N D F R E S H L  
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F R , E S H C O R N C U P S  
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P I E C E S I N C H 1 - I N T O  
T O E S T O M A R I P E P O U N D  
P I E C E S I N 1 C - H  
.
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a s t e a n e d t t e a . d T j u s t s e a s o n i n g s a l t , p e p p e r a n d v i n a i g r  
e d i e n t s t o g o e s t s h a e l r l i w n i g t h r  
I N T O C U ) T ,  
O U N 1 C 2 E S  
C U C U M B E 1 R  
n a n c o d r c h i c k p e a s . T  
t h e m w i t h 5 p u l s e s P a I E n C d E S I N a d C H 1 d - t o t h e m i x i n g b o w  
A B ( O U T  
I N T O  
T R , I M M E D  
m i x i n g C b U o T w A l . N R D o u g h l y c h o p t h S e C t A o L m L I O a N t 8 o S e s b y p u  
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P I E C E S I N 1 C - H  
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I N T O C U ) T ,  
O U 4 N C E S  
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w o r k b o w l o f A t h B ( O e U C T u i s i C n A a R r t R O T S M E D I U M 3  
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C E L E R  
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M a k e s 1 2 c u p s  
n o n - s a l a d e a t e r s !  
e s h s a d l a e d n i - s f r a l w a y s a b i g T h h i t i s – d e e v l i e c n i o a u  
C H O P P E D S A L A D  
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S O 3 U 4 P S  
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N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 c u p ) :  
.
S e r v e i m m e d i a t e l y  
o w n e d .  
o i l u n e t . i l B t r h e  
c h e e s e i s c o m p l e t e l y m e l t e d a n d b r  
s o u p a n d t o p w i t h t h e r  
e s e r v e d G r u y è r  
e a d s l i c e s o v e r o c k s ; p o o l a f c c e r t h e b r  
i n d i v i d u a l , o v e n p r  
b a y l e a v e s a n d t h y m e s p r i g s a n d l a d l e s o u p  
e m , r o v e e a d y  
e s e r v e o . i O l e n r ; c r e s o u u p n d i s e r r a b r  
W h i l e s o u p i s c o o k i n g , l i g h t l y t o a s t t h e b a g u  
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d i n g l y  
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S L I C E S I N C ½ H -  
a b o u t 1 t o 2 m i n u t e s . A d d t h e s t o c k , t h y m e a  
I N T O C U , T  
B A G U E T T E 1  
O n c e o n i o n s h a Y v e c o S o H k Y E e R D d R R , s t i r i n t h e fl o u r a n  
C U P S  
V E S L E Y A B A  
T H Y M E F R E S H S P R I G S  
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e p l a c e t h e s e l i c c i o n g o k d i n i s g c , r  
B E E T F S  
Q U A R  
W h i l e t h e S o T n O i o C K n V s E A a O L r R  
F L O U R  
P - U R P A O L L S E  
a b o u t 1 ½ h o u r s . U N B L E A C H E D A T B L E S P O O 2 N S  
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L e t t h e o n i o n s c o o k u n t i l d e e p l y c a r a m e l i z e d  
C H E E S E R U Y G È R E  
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o n i o n s a n d ¼ t e a s p o o n o f b o t h t h e s a l t a n d  
D , I V I D E D P E P P E R B L A C K  
G R Y O U N D F R E S H L  
T E A S P O O N 1  
m e d i u m - l o w h e a t . O n c e t h e b u t t e r h a s m e l t e  
D I V I D E D  
M e l t t h e b u t t e r i n a n e i g h t - q u a r t s t o c k p o t p l a  
, T S A L  
K O S H E R  
T E A S P O O N 2 S  
U N S A L  
a n d s l i c e t h e o n i o n s . B U T T T E E R D  
o c e s s o r F o o d P r  
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I n s e r t t h e s l i c i n g d i s c a s s e m b l y P E a E d L E j u D s t e d t o 4  
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e p a r a t i o n t o i m x i e m : a A t A b e p o p p u r r t ¾ h o u r s ,  
M a k e s 2 0 s e r v i n g s  
e t h a t i t i s a h i g h - q u a l i t y b e r - a b n o d u . g h t s h t o a c v k e , a m s a t k o  
e a l l y a d d s t o t h e fl a v o r o H f o t m h e e r m  
F R E N C H O N I O N S  
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S O U P S  
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N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 c u p ) :  
.
d i n g l y  
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a T s t e a n d a d j u s t s e a s o n i n g a c c o r  
e d c o n s i s t e n c y i s a c h i e v e t h d e . f e e d t u b e u n t i l d e s i r  
o u g h  
i t h W t h e m a c h i n e r u n n i n g , a d d r  
a b o u t 1 m i n u t e .  
é e u n t i l c o m p l e t e l y s m o o c t h h o , p p i n g b l a d e a n d p u r  
g e w o r k b o w l w i t s h o t l h i d e s l a i n r t o t h e l a r  
g e m e t a l  
e s e r v i n g t h e l i q u i d . P l a c e t m h e i n u t e s . S t r a i n t h e s o u p , r  
O n c e b o i l i n g , u n c o v e r a n d l e t s i m m e r f o r 1 5 t o  
T H Y M E F R E S H  
T E A S P O O N ½  
a n d p e p p e r t o t h e p o t . C o v e r ; b r i n g t o a s l i g h t  
P E P P E R B L A C K  
G R Y O U N D F R E S H L  
e m a i n i n g s a l t  
o a s t e d s q u a A s h d , d n u s t o m c e k g , r , a n d r  
T E A S P O O N ¾  
T E A S P O O N 1 ½ S  
o m a t i c , a b o u t t e 6 n t d o e 8 r a m n i d n N u a U t r e T M s . E G G R O U N D  
a n a d d i t i o n a S l T 1 O 0 C m K A B i n L E u t V e E s G . T E S A T d d t h e g i n g e r ; s a u t  
Q U A R  
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e s o f t e n e o d n . i S o t n i r s i n a r t h e b r  
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C H Y O P P E F D I N E L C U P  
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h e a t . O n c e t h e b u t t e r h a s m e l t e d , a d d t h e o n i o  
D A R O K R  
L I G H T  
A T B L E S P O O 1 N  
D I V I D E D  
M e l t t h e b u t t e r i n a 6 - q u a r t s a u c e p a n o v e r m e d  
o n i o n s a n d S p A u L l s e t o c h o p , a b o u t 8 t o 1 0 p u l s e s  
, T  
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T E A S P O O N 2 ½ S  
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w o r k b o w l o f t h e C u i B s U i n T a T T r E E t R D  
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A T B L E S P O O 4 N S  
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s n q r u u a s h fl e s h d o w n .  
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C U , T  
o v e r fl e s h a n d i n t o t h e p O a n I L . T O L I V E  
V I R G I N E X T R A  
A T B L E S P O O 1 N  
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B U T T E R N U P O T U N D S 5  
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M a k e s a b o u t 1 2 c u p s  
, w a r m i n A g h s o e u a p r t y f o r a w i n t e r e v e  
R O A S T E D B U  
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S O 3 U 2 P S  
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f | a t 1 0 g o . 3 p | g r  
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s p i c e s . C o v e r ; b r i n g t o a P E s P l i P g E h R t B L b A o C i K l . R e d u c e h  
T E A S P O O N ¾  
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S A L  
K O S H E R  
T E A S P O O N 1 ½ S  
A d d t o m T a t o e s , w i t h t h e i r j u i c e s , s u n - d r i e d t o  
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P U R I N É E  
T O E S T O M A P L U M  
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t h e w o r k b o w l M a A n R d J O p D R u R A l I s M E e D W t o H O c h L C E o U p P , S a b o u t 1 0 p  
T E A S P O O N ¾  
T E A S P O O N 1 ½ S  
o t s a n d c e l e r y t o  
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g e w o r k b o w l o f  
e c o o k i n g , i n s e r t t h e  
t o c h o p , a b o u t 1 0 p u l s e s . A d d t h e c a r r  
t h e C u i s i n a r t B A S I L D R I E D  
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F L O U R  
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W h i l e t h e b a c o n a n d t o m a t o e s a r  
P I E C E S I N C 1 H -  
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I N T O C U , T  
e b u r s t i n g , a b o u t 1 0  
t h e p a n . C o o k u n t i l t o m a t o e s a r  
P I E C E S I N C 1 H -  
a b o u t 1 0 t o 1 5 m i n u t e O s , N a I O n N d a d d t h e g r a p e t  
I N T O C U , T  
M E D I U M 1  
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P u t b a c o n i n t o D a I C 6 E - q u S a M r t A L s L I a N u T c O e C p U a T n a n d p l a c e  
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B A C O C - N U T  
O U N C E S 8  
2 0 m i n u t e s t o s i m m e r T H I C K  
e p a r a t i o n t o i m x i e m : a 3 t A 0 e p m p p r i r n u t e s p l u s  
M a k e s a b o u t 8 c u p s  
.
w i t h i t s s m o k y b a c o n fl a v o r  
e c i p e t a k e s i t t o t h e n e x t l e v e l T h e u l t i m a t e  
T O S O T U O P M A  
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S O U P S  
3 1  
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f | a t 7 g o . 5 p | g r  
c | a l c . 7 1 m g s | o d . 6 8 0 m g c | h o l . 5 m g s a t . f a t 2 g  
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N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 c u p ) :  
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T h i s T s I P o : u p i s v e r y t h i c k , s o a d d m o r  
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e d c o n s i s t e n c y i s a c h i e v e t h d e . A f e d e d d t u b e u n t i l d e s i r  
o u g h  
e s e r v e d l i q u i d t h r  
i t h W t h e m a c h i n e r u n n i n g , a d d r  
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g e m e t a l c h o p p i n g b l a d e g e w o r t k h e b o l a w r l w i t h t h e l a r  
e s e r v i n g t h e l i q u i S d t . r a P i l n a c t e h e t h s e o u s o p l , i d r s i n t o  
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l e m o n z e s t , ½ c u p o f C h e d d a r  
e t s ,  
R e d u c e h e a t t o m e d i u m - l o w a n d s t i r i n t h e fl o r  
s t o c k a n d b r i n g t o a b o i l .  
s h e r r y c o o k d o w n u n t i l a l m o s t e v a p o r a t e d . A d d  
s a u t é 2 t o 3 m i n u t e s , a n d t h e n a d d t h e s h e r r y  
o c b c r o l i s t e m s a n d a p i n c h e a c h o f t h e s a l t a n d p e p  
R a i s e t h e h e a Z t E t S o T m e d i u m a n d a d d t h e p o t a t o e  
. L e t t h e  
L E M O N  
T E A S P O O N ¾  
o c c o l i s t e m s .  
w o r k b o w l . S l i S c T e O t C h K A e B p L E o t V a E t T o G e E T s a Q n U d A R t h e b r  
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T E D A R A S E P  
F L O R E A T N S D P E E L E D  
. S a u t é p u e n p t i p l s e o r f t e n e d , a b o u t 8 t o 1 0 m i n u t e s .  
S T , E M S  
B R O C C O L P I O U N D S 2  
A d d t h e g a r l i c a n d T o O A n E i S o P n O , T w i t h a p i n c h e a c h o f  
P O U N D  
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g e s a u c e p a n o v e r l o w h e H a e t . a t t h e o l i v e o i D l , i I V n I D a E l D a r P E P P E R B L A C K  
G R Y O U N D F R E S H L  
w o r k b o w l a n d p u l s e t o c h o p , T a E b A o S P u O t O 1 N 1 0 p u l s e s .  
s m a l l f e e d t K u O b S e O H R E t o R S E n A e l y D c h , I V T o I D p E S . D A A L d d t h e o n i o n t  
A T B L E S P O O ½ N  
O L I V E  
A T B L E S P O O 2 N S  
o u g h t h e  
i t h t h e  
o p t h e g a r l i c c l o v e s m t h a r c h i n e r u n n i n g , d r  
g e w o r k b o w l . W  
c h o p p i n g b l a d e i n t o t h e O l a I L r  
V I R G I N E X T R A  
g e m e t a l  
e s e r v e . I n s e r t t h e l a r  
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1
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t h e C u i s i n a r t I N T O C U , T  
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e d d i n g d i s c a e s v s e e r m s i b b l l e y s o h I n r s t e h r e t t h e r  
e p a r a t i o n t o i m x i e m : a 2 t A 5 e p t p o p r r 3 0 m i n u t e s  
M a k e s a b o u t 1 0 c u p s  
e a m s o u p s .  
T h i s s o u p i  
T O A S O U P  
L I G H T E N  
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S O 3 U 0 P S  
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G R Y O U N D F R E S H L  
T E A S P O O N 1  
T E A S P O O N 2 S  
T E A S P O O N 1  
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o u g h a fi n e m e s h s t r a i n e r t o t h e s o u p b a s e a n d p l a c e t h r  
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½ o f t h e y e I N l l o C H 1 w - p I e N p T p O C e U , r s T , a V n I d N E ¼ T H o E f t h e r  
R e s e r v e O 1 N c u p o f t h e t o m a t o e s , ½ o f t h e c u c u  
T O E S T O M A R I P E  
P O U N D S 2  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p t p o p r r 1 5 m i n u t e s  
M a k e s 8 c u p s  
T h i s d e l i c i o u s s o u p i  
A C H O G A Z P  
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A P P E T I Z E R S  
2 9  
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C a l o r i e s 1 6 6 ( 4 4 % f r  
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t h e t i m e i t t a k e s t o p r  
N o t e : T h e fl a v o r o f t h e c a r a m e l i z e d o n i o n s i s w  
g u a c a m o l e a n d s o u r c r  
s o e T r v e : C u t q u e s a d i l l a s i n t o q u a r t e r s a n d s e r v e w i t  
c h m e n t l i n e d b b a a k k e i n d g o t n r a p y a s . r  
e d i n e a p a 3 r 7 5 ° F o v e n ,  
Q u e s a d i l l a s c a n a l s o b e p r  
a b o u t 3 m i n u t e s .  
e g o l d e n a n d c r i s p ,  
. B r u s h t h e t o p  
c h e e s e i s m e l t e d a n d t h e t o r t i l l a s a r  
a n d b o t t o m t o r t i l l a s l i g h t l y w i t h o i l a n d g r i l l u n t  
p l a t e s i n t h e c l o s e d p o s i t i o n , t o 3 7 5 ° F  
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e r m a i n i n g i n g r  
c h e e s e a n d t h e n t o p w i t h a n o t h e r t o r t i l l a . R e p e  
a n d t o p w i t h 4 t o 5 s l i c e s o f s t e a k , ¹ ∕  
a o s T s e m b l e : e v e n l y p l a c e ¼ c u p o f o n i o n s o n a t o r t  
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s t e a k s t o c o o l a n d t h e n t h i n l y s l i c e .  
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e d d i n g d i s c o e n v e t r h s e i b m l e e w s d h i i t r u h m t h e r  
T I L L A T O S R  
F L O U R I N - C H  
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S T E A K  
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O U N C E S 8  
.
s o f t a n d c a r a m e l i n c o S l o I R r L O I N  
e c o m p l e t e l y , u n t i l o n i o n s a r  
l o w h e a t f o r a C b H o E u E t S E 1 R h U o Y G u È r R E  
P E P P E R B L A C K  
o n i o n s w i t h s a l t a n d p e p p e r t o t h e s k i l l e t a n d c  
G R Y O U N D F R E S H L  
T E A S P O O N ¼  
T E A S P O O N ¼  
B U T T E R  
. O n c e t h e b u t t e r i s a n m d e a l t d e d , t a h d e d b t u h t e t e r  
K O S H E R  
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g e s k i l l e t o v e r m e d i u m t h - l e o w o n h i o e a n t s . P l a c e a l a r  
U N ) S A L S T I C K ( 1 C U P  
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e p a r a t i o n t o i m x i e m : a 1 t A e h p o p p u r r r  
M a k e s 3 2 s e r v i n g s  
e a m f o r d i p p i n g .  
s a l s a , g u a c a m o l e a n d s  
. S e r v e w i t h  
o w n - u p q u e s a d E i n l l j a o s y a t t h e y o s  
A N D G R U Y È R E Q  
C A R A M E L I Z E D O  
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A P P E T  
2 8  
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c | a l c . 7 4 m g s | o d . 1 1 7 m g c | h o l . 6 m g s a t . f a t 2 g  
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C a l o r i e s 9 3 ( 6 2 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r p i e c e :  
o o m s m i s u d s e h s r i r  
e d .  
e c i p e i T s h s i s m T r I p P l : e t o c u t i n h a l f i f a s m a l l e r a m o u n t o f  
m a y b e l a b e l e d “ B a b y B e l l a s . ”  
o o m s  
e m i n i m u s h r  
o o m s . I n s o m e m P a r o k r e t o t s b , e c l r l o m u s h r  
g e l a s r i z e ( 4 t o 5 - i n c h e s i n d i a m e t e r ) , t h e y b e c o m e t h e  
o o m a m n d u s h h a r v e a m o r  
e a d a r k e o r o v m e s r s a i o r n o f e t m h e i * n C w i r m h i t u e s h b r u t t o n  
o w n t o . W h e n g r  
e i n t e n s e fl a v o r  
e s e r v i n g . m i n u t e s b e f o r  
o o m s f o r 2 0 t o 2 B 5 a k m e i n t h u e t e m s . u A s h l l o r w t o r  
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M U S H R O O C R M E S M I N I  
B U T T O N W H I T E I N C H 1 ½ -  
O R  
6 0  
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P I E C E S I N C 1 H -  
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a h e a d . I f m a k i n g i n a d v a n c e , c o v e r a n d r  
I N T O C U ) T , T F - A N O N  
f e d u p t o 8 h o u r s o o m s m a y b e s t u o f w d . T h e d m o u n s o h t r c r  
O - R L O W N , O T  
R ( E G U L A R  
s h a l l o w b a k i n g d i s h t h a t h a s b e e n l i g h t l y c o a t e d w  
C H E E S E C R E A M O U N C E S 4  
o o m s i n a f e d m u s h r  
e . A r r a n g e t h e s t u f o f t h e s p i n a c h m i x t u r  
C R Y U M B L E D S L I G H T L  
C H A E E S F E E T O U N C E S 4  
o o m w i t h a t a f b e l a e c s h p . S o m t o u u n f s h r  
e h P e r a t o v e n t o 4 2 5 ° F  
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R O P V E N C E  
T E A S P O O N 1  
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R i n s e a n d d r y t h e m u s h r  
D E  
H E R B E S  
m a d e u p t o 2 d a y s a h e a d .  
R E M O V S E T D E M S  
fi n g m a y b e  
r a n s f e r t o a b o w l . T h e s t i t m u f e s t o i n c o r p o r a t e . T  
T O , U G H D R I E D A N D A S W H E D  
W , E L L  
S P I N A C F H R E S H O U N C E S 1 6  
P E E L E D  
e a n d p u l s e a b o u e t a 1 d 5 c r u m b e m s i e x r t v u e r d b A r d d t h e r  
o c e s s f o r 2 0 s e c o n d e s a t m o c i n h a c e n o e d r s p c e o r a r a n t d e . p r  
o v e n c e , f e t a  
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O U N 1 C E A B , O U T S H A L L O T 1  
t h e s p i n a c h , a b o u t 4 o u n c e s a t a t i m e , a n d p u l s e 1  
C L O V E S G A R L I C S M A L L  
2
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o p t h e g a r l i c a n d s h a l l o t t h r i t h W t h e m a c h i n e r u n n i n g , d r  
M O I S T U R E  
T O W E L I N G  
S Q Y U E E Z E G D E N T L  
D R A I N W E , D E L T L S H E A R  
o u g h  
E X C E S S R E M T O O V E  
A P P E R I N  
g e w o r k b o w l .  
e s e r v e d  
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O U N C ( E 1 S 5 C A N  
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p u l s e t o c h o p , a b o u t 1 0 t o 1 5 t i m e s . A d d t o t h e r  
A L W N U T O S R N U T S  
e s e r v a e n . d A d r d t h e a r t i c h o k e s t o t h e s m a l l w o r k b o w l a n d  
P I N E  
T O Y A S T E D L I G H T C L U P  
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O U N C E  
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A s i a g o f o r a b o u t 4 5 s e c o n d s u n t i l fi n e l y c h o p p e d .  
o f t h e C u i s i n a r t  
e a d a n d  
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P I E C E S I N C H ½ - I N T O C U T  
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B R E A D R E N F C H  
O U N C E S 1 ½  
m i n u t e s b a k i n g a n d c o o l i n g  
e p a r a t i o n t o i m x i e m : a 3 t A 0 e p t p o p r r 4 0 m i n u t e s , p l u s 3 0  
o o m s  
f e d m u s h r M a k e s a b o u t 6 0 s t u f  
e .  
A v a r i a t i o n o f t h e q u  
S T U F F E D M U S H R O  
T I C H O K E A A N D A R S P I N A C H , F E T  
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A P P E T I Z E R S  
2 7  
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c | a l c . 2 3 m g s | o d . 1 7 6 m g c | h o l . 0 m g s a t . f a t 0 g  
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.
s l i c e a n d s e r v e i m m e d i a t e l y  
S p o o n ½ t o 1 t a b l e s p o o n o f t o p p i n g o n e a c h t  
5 m i n u t e s .  
o n a b a k i n g s h e e t . B a k e i n o v e n t o t o a s t , a b o u  
e a d s l i c e s w R u i t b h t h e s b m r a s h C e L d O V g E a S r G l i A c R a L n I C d p S l a M c A e S H E D 2  
S L I C E S I N C ½ H -  
I N T O C U , T  
e h P e r a t o v e n t o 4 0 0 ° F  
B A G U E T T E 1  
.
L E M O N  
A T B L E S P O O 1 N  
A T B L E S P O O 3 N S  
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d i n g l y  
a d j u s t s e a s o n i n g a c c o r J U I C E  
F R E S H  
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P E P P E R B L A C K  
o u g h l y c h o p .  
c h o p . A d d t h e t o m a t o e s a n d p u l s e t o r  
G R Y O U N D F R E S H L T E A S P O O N ¼  
o u g h l y  
b a s i l t o t h T e w o r k b o w l a n d p u l s e 5 t o 6 t i m e s t o  
S A L K O S H E R T E A S ¾ P O T O N ½  
t h e w h o l e g a r l i c c l o v e s P u I E n C t i E l S I N fi n C 1 H e - l y c h o p p e d . A d  
T O E S T O M A C U P S  
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w o r k b o w l I o N f T O t h C e U , T C u i s i n a r t  
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g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r F R E S H C U P S  
C L O V E S G A R L I C  
i n c l u d i n g t o a s t i n g a n d a s s e m b l y t i m e  
e p a r a t i o n t o i m x i e m : a 1 t A 5 e p t p o p r r 2 0 m i n u t e s ,  
M a k e s 5 0 b r u s c h e t t e  
C l a s s i c a n d d e l i c i o u s .  
A
C L A S S I C B R U S C H E T  
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A P P E T  
2 6  
| b e r 1 g  
c | a l c . 7 m g  
s | o d . 2 0 9 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 3 g o m f a t ) C a l o r i e s 1 3 ( 9 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ¼ c u p ) :  
|
f | a t 0 g o . 1 p | g r  
t o m a t o e s i n t w o b a t c h e s .  
o c e s s i n g t h e  
a b e t t e r c o n s i s t e n c y i s a c h i e v e d b y p r  
J U I C E L I M E F R E S H  
T E A S P O O N 1  
,
o c e s s e d i n o n e b S a a t l c s T h a I . P c H a : o n w b e e v p e r  
I N T O C U T  
S e r v e w i t h T y O o E u S P r I T E f O a C v M E o S I A N r i C t H e 1 - t o r t i l l a c h i p s .  
,
Y E L L O W P O U N D  
P I E C E S I N C 1 H -  
I N T O C U , T T O E S T O M A  
½
e m o t o v e r e x c e s s l i q u i d .  
, d r a i n e a c h b a t c h i n a F s o t r a b i n e e t t r e r c o n s i s t e n c y  
H , O T H O U G S R E E E N P O U N D  
P I E C E S I N C H 1 - I N T O C U T  
a s t e a n d a d j l u i m s t e s j e u a i c s e o . n T i n g a c c o r  
½
½
.
d i n g l y  
,
T O E S T O M A P L U M R I P E  
P O U N D  
g e b o w l a n d s t i r i n t h e  
C o m b i n e t h e t w o b a t c h e s i n a l a r  
T E A S P O O N 2 S  
S E E D E D  
e m a i n i n g h a l f . e p e a t w i t h t h e r  
e d c o n s i s t e n c y  
t o 1 0 q u i c k p T u l s S e A s L ; r S E A  
, a b o u t 8  
b o w l a n d p u l s e t o c h o p J t A o L A d P e E s S Ñ i M r O A L L  
P E P P E R  
,
1
1 t e a s p o o n o f s a l t a n d h a l f t h e t o m a t o e s i n t o  
C L O V E G A R L I C  
1
o , h a l f o f t t h h e e o c n i l i a o n n t , r g a r l i c c l o P v I E e C s E , S I N j a C l H a 1 p - e I ñ N o T O s ,  
C U , T  
O N I O N I D A V L I A L A R G E  
½
½
. P u t h a o l f c o e f s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
®
B U N C H  
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o C t I h L A e N l T a F R r R O E S H  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s  
M a k e s 3 c u p s  
e s h a n d t a n g y s a l s a .  
S e r v e w a r m t  
T O S A L S A  
T H R E E T O M A  
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A P P E T I Z E R S  
2 5  
O I L  
O L I V E V I R G I N E X T R C A U P  
¼
C U M I N G R O U N D T E A S P O O N 1  
| b e r 1 g  
c | a l c . 1 3 m g s | o d . 1 6 3 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 5 g o m f a t )  
³
T E A R W C U P  
¹ ∕  
|
f | a t 3 g o . 2 p | g r  
C a l o r i e s 5 5 ( 4 9 % f r  
J U I C E L E M O N F R E S C H U P  
¼
¼
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 2 t a b l e s p o o n s ) :  
A T H I N I C U P  
e d i e i n g t s r .  
D , R A I N E D  
C H I C K P E A S  
o c e s s a g a i n t o f u l l y S i n c c r o a p r p e o b r a o t w e E l a A a l C l n H d p r  
)
O U N 5 C ½ E S ( 1 C A N S  
4
o c e s s u n t i l s m o e o d t i h e i , n a g t s b r a o n u d t 1 p r m i n u t e .  
C L O V E S G A R L I 2 C T O 1  
e m a i n i n g e p e a t . A d d r  
6 s e c o n d s . S c S A r a L p e b K o O w S l H a E n R d r T E A S P O O N 1  
T
, a b o u t  
o c e . s P s r  
g e  
, l e m o n z e s t t h , e s a p l t a , r s a l n e d y g a Z r E l S i c T t o g L E e M t h O e N r  
T E A S P O O N 1  
o c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t V E S L E A  
®
A P R S L E Y A T L I A I N F R E S C H U P  
½
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s  
M a k e s 4 c u p s  
e a m y h u m m u s .  
o c e s s o r i s a T p h e e r f e f o c o t d t o p o r l f o r  
H U M M U S  
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A P P E T  
2 4  
| b e r 3 g  
f | a t 7 g o . 1 p | g r  
c | a l c . 8 m g  
s | o d . 1 0 4 m g c | h o l . 0 m g s a t . f a t 1 g  
c | a r b . 5 g o m f a t ) C a l o r i e s 7 6 ( 7 3 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ¼ c u p ) :  
T
S A L  
K O S H E R  
T E A S P O O N 1  
J U I C E  
A T B L E S P 3 O T O O 2 N S  
c o n s i s t e n c y i s a c h i e v e d , a b o u t 1 0 t o 1 2 p u l s e  
a d d t h e l i m e j u i c e a n d s a l t . P u l s e u n t i l d e s i r  
L I M E F R E S H  
e d  
R E M O P V I T E S D  
e c t l y i n t o w o r k b o w l a n d  
t h e i n s i d e s o f t h e a v o c a d o s d i r  
A d d t h e t o m a t o e s a n d p V u A O l s C e A 3 D R O I t P i S E m e s t o c h o p  
,
V E D H , A L  
6
½
T O E S T O M A G R A P C E U P  
o a n d p u l s e 3 t i m e s t o c t h o o c p h . o p . A d d t h e c i l a n t r  
C I L A N T F R R O E S H  
A T B L E S P O O 2 N S  
p u l s e 5 t i m e s t o c h o p . A d d t h e o n i o n a n d p u  
t u b e t o fi n e l y c h o p . A d d j a l a p M e ñ E D o I U t o M w ½ o r k b o  
P I E C E S I N C 1 H -  
O N I O N  
I N T O C U , T  
o u g h t h e s m a l l f o e p e d t h e g a r l i c t h r  
m a c h i n e r u n n i n P g I E , C d E S I r N C H 1 - I N T O C U T  
,
J A L A P E Ñ O 1  
i t h t . h W e  
g e  
o c e s s o r F o o d P r  
w o r k b o w l o f S t E , h E e D E C D u i P s E i n P P a E r R t  
®
C L O V E S G A R L I C  
2
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s  
M a k e s 6 c u p s  
q u e s a d i l l a s f o r a f u n d i n n e r  
e s h g u a c a m M o l a e k e f o o r u t h r  
C H U N K Y G U A C A M  
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A P P E T I Z E R S  
2 3  
| b e r 0 g  
c | a l c . 7 3 m g s | o d . 1 1 5 m g c | h o l . 2 m g s a t . f a t 1 g  
N U T M E G  
T E A S P O O N ¹ ∕  
T E A S P O O N ¼  
|
f | a t 2 g o . 2 p | g r  
c | a r b . 3 g o m f a t )  
C a l o r i e s 4 1 ( 5 2 % f r  
8
G R Y O U N D F R E S H L  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ¼ c u p ) :  
T
S A L  
K O S H E R  
e s e r v b i n e g f o . r  
fl a v o r s t o d e v e l o p . R e m o v e f r  
P E P P E R B L A C K  
G R Y O U N D F R E S H L  
T E A S P O O N ½  
T E A S P O O N ½  
e f r i g e o r m a t o r r ½ h o u r  
e f r i g e r a t o r f o r  
Z E S T  
L E M O N  
e s t a t l e a s t 2 h A o l l u o r w s i d n i p r t o r  
T
Y O G U R  
O U N C E S 1 6  
T S H E A R  
e i n c o r p o r e a d t e i e d n . t s a r  
m e s a n ; p u l s e s 5 e r t v i m e d e s P a t i o r n c c l o u m d i b n g i n e r ,  
e m a i n i n g i n g r  
e s h h e r b s t o t h e w e o r s r e k r v b e o . w A l ; d p d u t l h s e t f o r  
o c e s s u n t i l a a l n l i d n g t h r e n p r  
T F - A L O W P L A I N  
e d i e n t s ,  
c h o p , a b o u T t I C 5 A H R ) p O u K l E s e s . O A U 2 d N d C ( E 1 r S J A R S  
2
¼
¼
A P R S L E Y F R E S C H U P  
e m o v e w o r k b o w l a n d  
o c e . s P s r t h e o c e s s o r F o o d P r  
m e s P a a n r u n t i l fi n e l y c h o p p e d ; r F R E S C H U P  
B A S I L  
w o r k b o w l o M f I N t h T e F C R u E S i s H i n a r t A T B L E S P O O 2 N S  
®
I n s e r t t h e s m a l l m e t a l c C h U o B p E S p I N i n C ½ H g - b l a d e i n t o t h e  
A R M P E S A N O U N C E  
1
e s t i n g  
o p t i o n a l I 2 N T h O o C u U , r T s f o r r  
e p a r a t i o n t o i m x i e m : a 6 t A e m p p i p n r r u t e s , p l u s  
M a k e s 4 c u p s  
A d e l i c i o u s l o w f a t d i p f o  
T D I P  
T I C A H R O K E A N D H  
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A S T & B B R R U E N A C K H  
2 2  
| b e r 4 g  
s | a t . f a t 4 g f | a t 1 1 g o . 1 p | 6 r g  
c | a l c . 9 8 m g s | o d . 6 0 7 m g c h o l . 4 6 m g  
|
c | a r b . 6 2 o g m f a t )  
C a l o r i e s 3 9 8 ( 2 4 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
S e r v e w i t h H o l l a n d a i s e S a u c e ( p a g e  
p o a c h e d e g g .  
e h e a t e d  
ê p e s o n e a c h p l a t . e P l a a n c d e t o h p e t w w i t o h c t a o r r p o f t h e o t h e r  
ê p e i n h a l f a n d l a y o n e p a r t i a l l y o n ½ t a b l e s p o o n o f g o a t c h e e s e . F o l d  
ê p e s h o E u a l c d h b c e r fi l l e d w i t h ¼ c u p o f t h e s p i n  
B r i n g a s m a l l p o t o f w a t e r t o a s i m m  
ê p e s : s o e T r v e c r  
e h e a t p o a c h e d e g g s .  
m , p w l a c r e p l a t e o v e r a s k i l l e t c o n t a i n i n g  
ê p e s  
e d , c e o p v a e r e r p p l r a t e w ê p i t e h s f o a r i l – t o k e e p W c r h e n a l l o f t h e c r  
ê p e s a s y o u g o s . t a c k i n g t h e c r  
a d d i t i o n a l m i n u t e . R e s e r v e o n a p l a  
o o f s p a t u l a , a n d c o ê o p k e f o u r s i a n n g a h e a t p o r w n e d , fl i p t h a e n d c r l i g h t l y b r  
. A f t e r a b o u t 1 m i n u t e , w h e n t h t o e b c e r c o a t e d t h i n l y a n d e v e n l y  
o u n d s o i t j u s t c o a t s , t m h e o v b e o q t u t h o i e c m k b l . y a Y t t e r a r  
p a p e r t o w e l . A d d a s c a n t ¼ c u p o f  
. O n c e b u m t e t e l t r e d , w i p e t h e b u t t e r a r  
,
e m a i n i n g b a t t e r  
ê p e i s s e t  
o u w a n t t h e p a n  
o r k i n g v e r y  
e h e a t e d p a n . W  
o u n d t h e p a n w i t h a  
)
1 E 2 G P A (  
A S U C E  
e h e a t f a o n r d 5 p m r i n u t e s . O n c e t h e p a n i s h e a t e d , a d d t h e  
O L L H A N F D O A R I S E R E C I P E  
1
ê p e s : P l e a c t h e e e a n c p P r a 8 r r - i n c h s k i l l e t o v e r m e d i u m h e a t  
C H T E E S G E O A S O F T  
O U N C E S 4  
s t o p c o o k i n g . R e s e r v e .  
E G G S L A R G E  
6
r a n s f e r w i t h s l o t e t e d d d s o d p n e o e s o i n r n e s t s o . i T c e w a t e r t o  
B U T T T E E R D U N S A L  
P E P P E R B L A C K  
T E A S P O O N ½  
T E A S P O O N 1  
o v e r t h e w a t e r – u s e a s p a t u l a t o s e p a r a t e t h e e g g  
a n d b r i n g t o a s t r  
g e s a u c e p a n . P l a c e o v e r h i g p h e h r e a v t e r y 4 q u G a R r Y t O s U i n N t D o F a R E l a S r H L  
P o a c h t h e e g g s : P o u r w a t e r w i t h 1 t a b l e s p o o n o f w  
e f u l l y . C a d a d r e g g s b o y n g c r a s i c m k i m n g e r  
T
S A L  
K O S H E R  
S P I N A C B A H B Y  
O L I V E  
T E A S P O O N 1  
a n d w i l t e d , a b o u t 9 m i n u t e s t o t a l . R e s e r v e fi l l i n g .  
O U N C E S 2 0  
t i m e , a l o n g w i t h t h e s a l t a n d p e p p e r  
, a n d s a u t é u n t i l b r i g h t  
O I L  
A T B L E S P O O 2 N S  
s o f t e n e d , a b o u t 3 m i n u t e s . A d d t h e s p i n a c h a h a n  
P I E C E S I N C ½ H -  
o s s t h e p a n , a s d h d i m t m h e e r o s n a i o c r n a n d s a u t é u n t i l  
I N T O C U , T  
O N I O R N E D  
½
g e l a s r k i l l e t a n d p l a c e o v e r m e d i u m h e a t . O n c e t h e o i l  
I L F L I N G  
a n d p u l s e t h e o n i o n s t o c h o p , a b o u t 5 t i m e s . P u t t  
:
T E D M , E L  
B U T T E R  
I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e s m a  
T E D U N S A L  
A T B L E S P O O 3 N S  
W H O L C E U P S  
E G G S L A R G E  
n i g h t .  
e f r i g e r a t e f o r , 2 c o h v o e u r r a s n o d r a r o c v o e n r t a i n e r  
M I L K  
1 ¼  
3
e t o  
r a n s f e r m i x t u r  
o c e s s u n t i l h o m o f g e e e n d o t u u s b . e T a n d p r  
o u g h t h e  
r u n n i n g , a d d t h e m i l k a n d m e l t e d b u t t e r t o g e t h e r  
T E A S P O O N ½  
P - U R P A O L L S E  
U N B L C E U A P C H E D ¼  
T
S A L  
K O S H E R  
i t h t h e m a c h i n e c o m j u b s t i n e d . W o c e s s u n t i l  
o u g h t h e f e e d t u b e . A d d r t u h n e n fl i n o g u , r s a d d t h e e g g s t h r  
a n d s a l t a n d p r  
F L O U R  
i t h t . h W e m a c o h c i n e e s s o r F o o d P r  
b o w l o f t h e C u i s i n a r t  
,
®
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m e d i u m w o r k  
F L T O U R  
B U C K W C U H P E S A  
¾
S i f t t h e fl o u r s t o g e t h e r i n a s m a l l b o w l .  
:
C R T Ê P E S  
U C B K W H E A  
f o r c o o k i n g  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s p l u s 3 5 m i n u t e s  
M a k e s 6 s e r v i n g s  
T h i s b r u n  
T C H E E S E  
S P I N A C H A N D  
T C R Ê P E S W B I T U H C K W H E A  
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A S T & B B R R U E N A C K H F  
2 1  
| b e r 0 g  
c | a l c . 6 2 m g s | o d . 3 0 1 m g c | h o l . 1 1 6 m g s a t . f a t 1 0 g  
|
f | a t 1 7 g o . 4 p | g r  
c | a r b . 3 g o m f a t )  
C a l o r i e s 1 8 1 ( 8 3 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( i n c l u d i n g p a s t r y ) :  
u n t i l n e e d e d .  
e e z e r  
e d i n t h e f r  
e r f r i g e r a t e d o r i t m a y b e w r a p p e d w e l l a n d s t o r  
* T h e s e c o n d d o u g h d i s c m a y e i t h e r b e u s e d w i t h i n 3 d  
s e r v i n g .  
e
o m o v e n a R n e d m l e o t v s e i t f r f o r a b o u t 5 t o 1 0 m i n u t e s b e f o r  
s e t j . u s t  
o w n e d a n d  
B a k e f o r 3 5 t o 4 0 m i n u t e s u n t i l q u i c h e i s l i g h t l y b r  
e m a i n i n g f o n t i n a o n t h e t o p .  
o v e r t h e v e g e t a b l e s a n d s c a t t e r t h e r  
e
a l o n g t h e b o t t o m o f t h e b a k e d t a r t s h e l l . P o u r t h e e g g  
e a d t h e s a u s a g e a n d l e e k s a o e s T s v e e m n l b y l e t h e q u i c h e : s p r  
e d i e n t s , a b o u t 1 c 0 o s m e c b o i n n e d a s . l l i n g r  
o c e s s t o  
g e m e t a l  
e d d e d f o n t i n a . P r  
e a m , e g g s , y o l k s , s a l t ,  
e r m a i n i n g p e p p e r a n d h a l f o f t h e s h r  
c h o p p i n g b l a d e a n d a d d t h e m i l k , c r  
e d d i n g d i s c w i t h t h e l a r e s e r v a e n . d R e r p l a c e t h e s h r  
e d t h e f o n t i n a . R e m o v e  
s i d e i n t o t h e m e d i u m w o r k b o w l a n d s h r  
e d d i n g  
e s o f t ,  
e d d i n g d i s c o e n v e t r h s e i b m l e e s d P h i l r u a m c e s t h h r e r  
a b o u t 2 t o 3 m i n u t e s .  
. S t i r o v p e e r p m p e e d r i u m - l o w h e a t u n t i l v e g e t a b l e s a r  
T
S A L  
K O S H E R  
T E A S P O O N ¼  
Y O L K E S G G L A R G E  
2
, g a r l i c , l e e k s a n d a p i n c h o f  
a b o u t 3 m i n u t e s . A d d t h e b u t t e r  
E G G S L A R G E  
2
P l a c e a s k i l l e t o v e r m e d i u m h e a t a n d a d d t h e s a u s a g e  
C R E V A Y M H E A C U P  
¾
¾
t h e l e e k s a n d p u l s e t o c h o p , a b o u t 6 p u l s e s .  
M I L K W H O C L U E P  
o c e s s t h e g a r l i c u n t i l fi n e l y c i h n o t o p p t h e e d s . m A a d l d l w o r k b o w l . P r  
W h i l e t h e q u i c h e s h e l l i s b a k i n g , i n s e r t t h e s m a l l m e t a l c h o  
C H E E S E F O N T I N A O U N C E S 2  
e s e r v e .  
o w n , a b o u t a n a d d i t i o n a l 1 0  
m i n u t e s . R e m o v e a D n , I d V I r D E D P E P P E R B L A C K  
b a k i n g u n t i l t h e s h e l l i s g o l d e n b r  
G R Y O U N D F R E S H L  
T E A S P O O N ¼  
c h m e n t a n d c o n t i n u e  
c h m e n t i s n o n e a t h t h e p a r  
l o n g e r w e t . R e m o v e t h e b e a n s / r i c e a n d p a r  
B U T T E R  
A T B L E S P O O 1 N  
T E D U N S A L  
m i n u t e s , o r u n t i l t h e d o u g h u n d e r  
a n d w e i g h d o w n w i t h d r i e d b e a n s o r r i c e . B a k e i n o v e  
D I C E S M A L L  
S A U S A G A E P P L E  
P R E C O O K O E U D N C E S 6  
c h m e n t  
e n o t  
o u g h t e h l e y t d h o r u g h . t o L i n g e o t e h n e t i s r h e l l w i t h p a r  
I N T O C U , T  
C H I C K E N  
U s i n g a f o r k , p r i c k t h e d o u g h e v e n l y a l l o v e r b u t m a k e  
P I E C E S I N C ½ H -  
W h i l e d o u g h i s c h i l l i n g , p r  
.
e h e a t o v e n t o 3 5 0 ° F  
I N T O C U , Y T O N S T L R P A  
G R E E N  
e f r i g e r a t o r f o r a b o u t 3 0 m i n u t e s . t h e d o u g h i n t o t h e p a n . C h i l l i n r  
L I G H T A N D W , H I T E L E E K S M A L L  
1
8
- i n c h t h i c k t o fi t a 9 - i n c h t a r t p a R n o . l l F o i t u t o n e d o u g h d i s c * t o ¹ ∕  
C L O V E G A R L I C  
1
.
e h e a t o v e n t o 3 5 0 ° F  
W h i l e d o u g h i s c h i l l i n g , p r  
:
I L F L I N G  
e c i p e o n d p i n a g e t o 1 r 6 . e P á t e e p P B a r r i s é e a c c o r  
)
1 6 A G E ( P R I S É B E E Â T P  
R E C I P E  
1
f o r b a k i n g  
e p a r a t i o n t o i m x i e m : a A 2 t 0 p e p m p r r i n u t e s p l u s 4 0 m i n u t e s  
M a k e s 1 2 s e r v i n g s  
A p e r f e c t d i s h f o r S u n d a y b r u  
L E E K , S A U S  
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A S T & B B R R U E N A C K H  
2 0  
| b e r 1 g  
f | a t 9 g o . 2 p | g r  
c | a l c . 5 3 m g s | o d . 1 7 1 m g c | h o l . 3 9 m g s a t . f a t 6 g  
c | a r b . 2 3 o g m f a t ) C a l o r i e s 1 8 0 ( 4 6 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s c o n e :  
|
g o l d e n .  
o u g h a n d  
B a k e f o r 3 0 t o 3 5 m i n u t e s , u n t i l b a k e d t h r  
.
e s e r v e d s u g a r  
e a m a n d h s e p a r v i n y k c l r e w i t h r  
e v e n l y s p a c e d , o n t h e b a k i n g s h e e t . B r u s h t h  
e r c t a n g l e a n d c u t i n t o 8 t r i a n g l e s . P l a c e t h e s c  
P o u r d o u g h o n t o a c l e a n s u r f a c e . F o r  
m i n t o a l o n g , fl a t  
c o m j u b s t i n e d , 2 t o 3 p u l s e s .  
A T B L E S P O O 1 N  
t h e c u r r a n t s C a R n E V d A Y M p H u E l s A e u n t i l  
½
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m i x . A d d  
e f u l n o t t o o v e r  
o u g h t h e f e e d t u b e  
u n t i l j u s t c o m b i n e d ; b e v e C r y U R c R a C A r U N P T S  
E G G L A R G E  
s p e e d , s l o w l y a d d t h e l i q u i d s t h r  
E X T R A C T  
i t h t h e m a c h i n e r u n m n e i n a g s u o r i n n g t h c e u d p o . u W g h  
A V N I L L A P U R E  
T E A S P O O N ¼  
B U T T E R M I L K  
m i l k , v a n i l l t a h e a n b d u t e t g e g r t o g e t h e r i n a l i q u i d  
e a b o u t t h e s i z e o f p e a s . u S n t t i r i l t h e b u t t e r p i e A c T B e L s E 1 a S P r O P O L N U S C U P  
t h e b u t t e r a n d p u l s e t o i n c o r p o r a t e , a b o u t 8  
½
C U B E S S M A L L  
I N T O C U T A N D C O , L D  
B U T T E R  
o c e s s f o r 1 5 s e c a o n n d d s s a l t t o a c n o d m p b r i n e . A d d  
T E D  
, b a k i n g p o w d e r  
. A d d t h o e c e s s o r F o o d P r  
, 3 t a fl b o l u e r s p o o n s g r a n u U l a N t S e A d L s u g a r A T B L E S P O O 6 N S  
S A L  
T E A S P O O N 1  
T E A S P O O N 2 S  
w o r k b o w l o f t h e T C u i s i n a r t  
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P O W D E R B A K I N G  
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
D , I V I D E D S U G A R  
G R A N U L A A T B L E S P O O 4 N S  
.
c h m p e a n r t p a p e T r E D  
. L i n e a b a k i n g s h e e t e w h P e i r t a h t o v e n t o 3 7 5 ° F F L O U R P - U R P A O L L S E  
,
U N B L E C A U C P H S E D 2 ½  
3 0 m i n u t e s f o r b a k i n g  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s p l u s  
M a k e s 8 s c o n e s  
e s u l t s .  
h a n d a n d y o u w i l l h a v e  
T h e k e  
T R A D I T I O N A L S C O  
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A S T & B B R R U E N A C K H F  
1 9  
C H I T P E S  
C H O C C O U L P A  
E X T R A C T  
T E A S P O O N ½  
1
A V N I L L A P U R E  
C a l o r i e s 2 T E 0 N 0 B ( 5 E Y 1 A % f r L I , G H T L E G G S L A R G E  
C R E A M S O U R C U P  
| b e r 1 g  
f | a t 1 2 g o . 4 p | g r  
c | a l c . 9 4 m g s | o d . 4 8 4 m g c | h o l . 7 2 m g s a t . f a t 6 g  
|
c | a r b . 2 0 o g m f a t )  
2
1
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
B U T T C E U R M P I L K 1  
4 5 m i n u t e s , u n t i l a c a k e t e s t e r c o m e s o u t c l e a n  
S U G A T R E D  
½
c r u m b t o p p i n g e v e n l y T o U n R E G t h R e A N T C t o U E U M L p P A P . E B R a A k e f o r a b o  
e a d t h e  
o c e s s  
e d p e a p n a a r n d s p r  
e d i e n t s i n P t o u p r r i n g r R O , O M  
B U T T T E E R D U N S A C L U P  
½
T E A S P O O N ½  
p u l s e s . S t i r i n t h e T c h S o A c L o l a t e c h i p s .  
e d i e n t s a c n a d k p e u i n l s g e r t o P i n O c W o D r p E R o B r A a K t e I N , G a b o u T t E 5 A S P O O N 4 S  
S O D A  
T E A S P O O N 1  
e d i e i n g t s r f o r 1 5 s e c o n d s t B o A c K o I N m G b i n e . A d d t h e d r y  
P - U R P A O L L S E  
e a m , e s g o g u s r a c n r d v a n i l l a e x F t r L a O c U t R a n d p r  
,
m i l k ,  
s u g a r a n d p u l s e t o f u l l y c U o N m B b L E i C n A U e C P H . S E A D d d 3 t ½ h e b u t t  
:
A K C E  
g e w o r k b o w l . A d b d l a t d h e i b n u t o t t e t h r e a n l a d r  
g e m e t a l c h o p p i n g e s e r v e . I n s e r t t h e w o l a r r k b o w l a n d r  
o c e s s 5 s e c o n d a s n t d o s c a o l t m a b n i d n e p . A r R V N e I L m L A o P v U e R E  
E X T R A C T  
T E A S P O O N 1  
T E A S P O O N ½  
, b a k i n g s o d a , b a k i n g p o w o d r e k r b o w l . A d d t T h e S A o L u r  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m e d i u A m L W N U T S  
O R  
P E C A N S T O A S C T U E P D  
1
e s e r v e .  
R e m o v e a n d r  
C I N N A M O N T E A S P O O N 2 S  
a n d p u l s e t o i n c o r p o r a t e , a b o u t 8 t o 1 0 p u l s e s .  
C U B E S S M A L L I N T O  
B U T T T E E R D U N S A C L U P  
C U , T  
½
e d i e i n g t s r f o r t h e c r u m b t o p p i n g t o t h e w o r k b o w l  
S U G A R B R O W C U N P  
w o r k b o w l o f t h e C u i s i n a r t  
1
. A d d t h o e c e s s o r F o o d P r  
®
F L O U R  
P - U R P A O L L S E  
I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e  
,
U N B L E C A U C P H S E D 2  
O P P T I N G R U C M B  
.
n o n s t i c k c o o k i n g s p r a y  
:
e p a n w i t h  
. C o a t a n 8 - i n c h s q u a e r h P e r a t o v e n t o 3 7 5 ° F  
S P R A  
C O O K I N G N O N S T I C K  
p l u s 4 5 Y m i n u t e s f o r b a k i n g  
e p a r a t i o n t o i m x i e m : a 1 t A 5 e p t p o p r r 2 0 m i n u t e s ,  
e c a k e  
M a k e s o n e 8 - i n c h s q u a r  
t h e p e r f e c t s l i c e .  
e
e c u t t i n g t o e n s u r  
c r u m b c a k e .  
S t a r t y o u r m  
f e e a n d a p i e c e o f t h i s d e l i c i o u s  
T E C H I P C R C U H M O B C C O A L K A E  
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A S T & B B R R U E N A C K H  
1 8  
| b e r 0 g  
f | a t 7 g o . 2 p | g r  
c | a l c . 1 8 m g s | o d . 2 5 8 m g c | h o l . 1 8 m g s a t . f a t 1 g  
c | a r b . 2 1 o g m f a t ) C a l o r i e s 1 5 1 ( 3 9 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r m u f  
|
fi n :  
t e s t e r c o m e s o u t c l e a n .  
fi n . B a k e e f o a r c 1 h 8 m t o u f 2 0 m i n u t e s , u n t i l a c a k e  
p a n . S p r i n k l e t h e c r u m b t o p p i n g e v e n l y o n t h  
C H E R R I D E R S I E D C U P  
1
fi n  
e d m e u p f a r  
fi n b a t t e r e S v e c o n o l y p i n m t o u f t h e p r  
E X T R A C T  
A V N I L L A P U R E  
T E A S P O O N 1  
t o c o m b i n e .  
b o w l a n d a d d t h e d r i e d E c G h G e r r i L e A s R , G p E u l s e 2 t o 3  
s p e e d f o r a b o u t O 4 I L t o A 5 B L s E e c V o E n G d E C T s U . P S c r a p e t h e w  
1
¹ ∕  
³
B U T T C E U R M P I L K ¾  
o c e s s o n t h e d e o d u i g e h n t s a n d p r A d d t h e d r y i n g r  
S U G A R B R O W N L I G H T C U P  
¼
¹ ∕  
o c e s s u n t i l c o m b i n e d .  
t h e s m a l l f e e d t u b e a n d p r  
³
G R A N C U U L P A  
o u g h  
i t h t h e  
e d i e n t s t h r  
m a c h i n e r u n n i S n U g G , A T p R E o D u r t h e l i q u i d i n g r  
C I N N A M O N  
T E A S P O O N ½  
T E A S P O O N ½  
A T B L E S P O O ½ N  
e g g s a n d v a n i l l a i n a l i q u i d m e a s u r i n g c u p . W  
f o r a b o u t 5 s e c o n d s G t R o O c U o N m D b i n e . S t i r t o g e t h e  
T
o c e s s  
g e  
m i l k , a n d p r  
w o r k b o w l ; S a O d D d A t h e S s A u L g a r s a n d b u t t e r  
B A K I N G  
g e m e t a l c h o p p R i e n p g l a b c l a e d t e h e i n l t a o r t h e l a r  
F L O U R  
P - U R P A O L L S E  
U N B L E C A U C P H S E D 1 ½  
,
e s e r v e .  
s e c o n d s t o s i f t . R e m o v e w o r k b o w l a n d r  
:
U F M F I N S  
, b a k i n g t s h o e d fl a o , u s a r l t a n d c i n n a m o n , f o r 1 0  
e d i e n t s f o r t h e m u o f c e s s t h e d r y w i n o g r r k b o w l . P r  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h S e A m L e d i u m  
fi n s :  
T
T E A S P O O N ¼  
C I N N A M O N  
R e m o v e w o r k b o w l a n d r  
G R O U N D T E A S P O O N 1  
e s e r v e .  
e , a b o u t 5 t o 6 p u l s e s .  
e d i e n t s a n d p u l s e t o  
o u g h l y c h o p . A d d  
a c h i e v e a c r u m b - l i k e m i x t u r  
C U B E S S M A L L  
C O , L D  
B U T T E R  
e r m a i n i n g I c N r T u O m C U b T t o A N p D p i n g i n g r  
T E D U N ) S A L S T I C ½ K (  
¼
¹ ∕  
s m a l l w o r k b o w l a n d p u l s e t o C r U P  
³
S U G A R B R O W N L I G H T C U P  
e c i p e i n t o t h e  
P u t t h e p e c a n s f o r t h e c r u m b t o p p i n g r  
F L O U R  
P - U R P A O L L S E  
,
U N B L C E U A P C H E D ¼  
.
o c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
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I n s e r t t h e s m a l l m e t a l c h o p p A i n L W N g U b T l S a d e i n t o t h  
O R  
P E C A N S T O A S C T U E P D  
½
.
n o n s t i c k c o o k i n g s p r a y  
:
T O P P I N R G U C M B  
fi n p a n w i t h  
. C o a t a 1 2 - c u p m u f e h P e r a t o v e n t o 4 0 0 ° F  
Y
S P R A  
C O O K I N G N O N S T I C K  
2 0 m i n u t e s f o r b a k i n g  
e p a r a t i o n t o i m x i e m : a 1 t A 5 e p m p p r i r n u t e s p l u s  
fi n s M a k e s 1 2 m u f  
A h i t a t e v e r y b r u n c h t a b l e .  
Y C R U M C B H E M R U R F F I N S  
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B A S I C S  
1 7  
| b e r 0 g  
| b e r 0 g  
c | a l c . 5 m g s | o d . 2 3 m g c | h o l . 3 2 m g s a t . f a t 4 g  
|
|
f | a t 7 g o . 1 p | g r  
c | a r b . 7 g o m f a t )  
C a l o r i e s 9 4 ( 6 3 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
é e :  
F o r t h e a l m o n d s u c r  
c | a l c . 2 m g s | o d . 2 3 m g c | h o l . 3 2 m g s a t . f a t 4 g  
f | a t 6 g o . 1 p | g r  
c | a r b . 8 g o m f a t )  
C a l o r i e s 9 2 ( 5 8 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( b a s e d o n 7 2 s e r v i  
a n d f o l l o w i n s t r u c t i o n s a s s t a t e d a b o v e .  
e r m a i n i n g d r y i n g r  
o c e s s 1 0 s e e c d o i e n n d t s s . t o P r s i f t  
o c e s s i n g 4 5 s e a c l o m n o d n s d , s a n b d y t p h r e n a d d t h e  
a l l - p u r p o s e fl o u r f o r t o a s t e d a l m o n d s . F i n e l y g r  
m o T a k e t h i s a n a l m o n d s u c r  
³
c u p o f t h e  
é e , s u b s t i t u t e ¹ ⁄  
o l l .  
e n o u g h t o r  
E X T R A C T  
T E A S P O O N ½  
O ( P T I O N A L  
T E A S P O O N ¼  
m
e a d y t o u s e . D o u e g r f h r i g s e h r o a u t l o d r b u e n t fi i A l r V N r I L L A P U R E  
r a p i n p l a s t i c ; c h i l l i n  
m d F o o u r g h i n t o 2 fl a t d i s c s . W  
)
Z E S T  
L E M O N  
p u l s e 3 t o 4 t i m e s , u n t i l c o m b i n e d .  
, z e s t ( i f u s i n g ) a n d v a n i l l a ; i n c o r p o r a t e d . A d d t h e w a t e r A T B L E S P O O 1 N  
T E A R W I C E  
Y O L K E S G G L A R G E  
2
o c e s s u n t i l  
s e t t i n g , a d d t h e y o l k s , o n e a t a t i m e , a n d p r  
i t h t h e m a c h s i e n c e o r n u d n s n . i W n g o n t h e d o u g h s p e e d  
T U R E  
T E M P E R A  
R O , O M B U T T T E E R D U N S A L  
o c e s s u n t i l c o m b i n e d , A a d b d o u t t h e 3 0 b u t t e C r U a P n d ( ¾ p r  
)
A T B L E S P O O 1 N 2 S  
T E A S P O O N ½  
o c e s s f o r 1 0 s e c o n d s t o , s s u i f g t fl a . o r u a r n d s a l t a n d p r  
T
S A L A T B L E  
. A d d t h o e c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
g e m e t a l c h o I n p s p e i r n t g t h b e l a T l E d a D r e i n t o G t R h A e N l U a L r A  
F L O U R  
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S U G A R  
A T B L E S P O O 2 N S  
P - U R P A O L L S E  
U N B L E C A U C P H S E D 2  
g e  
e s t i n g  
3 0 m i n u t e s f o r r  
,
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s p l u s  
d o u b l e - c r u s t p i e  
M a k e s t w o 9 - i n c h s i n g l e t a r t s / p i e s , o r o n e  
o l l a n J d u c s u t t r i n t o y o u r f a v o r i t e s  
H a v e l e f t o v e r  
T E Â P S U C R É E  
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B A 1 S 6 I C S  
| b e r 0 g  
c | a l c . 2 m g s | o d . 9 8 m g c | h o l . 0 m g s a t . f a t 0 g  
|
f | a t 0 g o . 1 p | g r  
c | a r b . 1 0 o g m f a t )  
C a l o r i e s 4 7 ( 5 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
e d i e n t s i n t h e t w o o t r h k e b d o r w y l . i n g r  
a b o v e e x c e p t a d d 1 ½ t a b l e s p o o n s o f g r a n u l  
e c i p e a s  
| b e r 0 g  
f | a t 0 g o . 1 p | g r  
F o r T a I P s w : e e t P â t e B r i s é e , f o l l o w t h e s a m e r  
c | a l c . 2 m g s | o d . 9 8 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 8 g o m f a t ) C a l o r i e s 3 9 ( 6 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :  
w r a p p e d .  
e e f r z e s w e l l f o r u p t o 6 m o n t h s a s l o n g a s i t i s w  
e a d y t o u s e . T h i e s f p r i a g s e t a r n a y d t a e l r s u o n t i l r  
m e a c h i n t o a fl a t d t i w s c o ; p w i r e a c p e s i n a p n l d a s f t o i c r  
. D i v i d e d o u g h e q u a l l y i n t o m a y n o t n e e d a l l o f t h e w a t e r  
m s a f o d r o j u u s e g t h – y o u  
s p e e d s e t t i n g u n t i l m i x t u r  
, 1 t a b w l e a t s e p r o o n a t a t i m e , a n d p u l s e o n t h e d o u g h  
T E A R W I C E C U P  
¼
e s e e m r b l e s c o a r s e c u r n u t m i l b t h s e . P m o i u x r t u i n r  
C U B E S  
a d d t h e b u t t e r a n d p u l s e o n t h e d o u g h s p e e  
I N C H ½ - I N T O C U T A N D C O L D  
o c e s s f o r 1 0 s e c o n d s fl o t o u r s i a f t n . d E v s a e l n t l a y n d p r  
,
B U T T T E E R D U N ) S A L S T 2 I C K S  
. A d d t h o e c e s s o r F o o d P r  
w o r k b o w l o f t P h O e U C N ( u ½ D i s i n a r t  
;
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a T r e i n S A t o L t h A T e B L l E a r  
F L O U R  
A T B L E S P O O 1 N 6 S  
T E A S P O O N 1  
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g e  
P - U R P A O L L S E  
U N B L E C A U C P H S E D 2  
e s t i n g  
3 0 m i n u t e s f o r r  
,
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s p l u s  
d o u b l e - c r u s t p i e , 2 4 s e r v i n g s  
M a k e s t w o s i n g l e c r u s t 9 - i n c h t a r t s / p i e s , o r o  
e a t s .  
T h i s v e r s a t i l e d  
T E Â P B R I S É E  
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B A S I C S  
1 5  
s a t . f a t 1 g | c h o l . 4 0 m g | s o d . 1 0 4 m g | c a l c . 2 m g | fi b e  
C a l o r i e s 2 7 7 ( 6 5 % f r  
o 3 g | c a r b o 2 m 2 g f a | t f ) a | t p 2 r 0 g |  
N u t r i t i o n a l i n f o r m a t i o n b a s e d o n 1 2 s e r v i n g s p e r p i e :  
s a t . f a t 1 g | c h o l . 2 0 m g | s o d . 4 8 m g | c a l c . 2 m g | fi b e r  
C a l o r i e s 1 3 8 ( 6 5 % f r  
o . 1 g | c a r b o . m 1 1 g f a t | ) f | a p t 1 r 0 g |  
N u t r i t i o n a l i n f o r m a t i o n b a s e d o n 1 2 s e r v i n g s p e r p i e :  
o w n e d .  
, a n d b a k e d u n t i l l i g h c t i n l y n b a m r o n a n d s u g a r  
n i s h g t a h r e p i e , o r b r u s h e d w i t h m i l k , s p r i n k l e d w i t h s u g a r o  
o l l e d o u t a n d c u t i n t o s h L a e p f e t o s v t e o r p a s t r y m a y b e r  
B a k e f o r 1 5 m i n u t e s .  
c h m p e a n r t p a p e r a n d fi l l w i t h p i e w e i g h t s , d r y r i c e o r b e a n s  
T E A R W I C E  
A T B L E S P 8 O T O O 5 N S  
C H I L L E D  
. L i n e t h e s h e l o l w v e i t n h t a o s 4 h 0 e 0 e º t F o f a l u m i n u m f o i l o r  
W , E L L P I E C E S I N C H ½ - I N T O  
e h e a t t h e  
b o t t o m a l l o v e r w i t h a f o r k . C h i l l f o r 3 0 m i n u t e s . P r  
C U ) T , T E D  
N O N H Y D R O G E N A  
8
Y
P R ( E F E R A B T L E N I N S G H O R  
- i n c h t h i c k t o o fi u t t p p a a n s ; t r c y r i ¹ m ∕ p a n d s e a l e d g e s . P r i c k  
A B L E V E G E T  
A T B L E S P O O 4 N S  
o l l  
b o a T k e t h e p a s t r y b l i n d f o r a s i n g l e - c r u s t fi l l e d p i e o r t a r t  
C H I L L E W D , E L L P I E C E S  
e c i p e . e c t e d i n r  
o o m t e m p e r a t u r  
e u s i n g . U s e a s d f i r o r a n h o u r b e f o r  
I N C H ½ - I N T O C U , T  
B U T T E R  
e
( d o u b l e - w r a p p e d ) f o r u p t o a m o n t h ; t h a w a t r  
T E D U N S A L  
A T B L E S P O O 1 N 6 S  
T E A S P O O N ¼  
o z e n  
e f r i g e r a t e d w f i l o l r k e u e p p t o r 3 d a y s , o r m a y b e f r  
P O W D E R B A K I N G  
e c o n t i n u i n g . T h e d o u g h e f r i g e r a t e f w o r a 1 p h a o n u d r r b e f o r  
r a p i n p l a s e t c i c i p e ) . W  
T
S A L  
T E A S P O O N ½  
d i a m e t e r ( t w o d i s k s f o r t h e t w o - c r u s t r  
t o g e t h e r i n t o a b a l l , t h e n fl a t t e n i n t o a d i s k a b o u t 6 i n  
F L O U R  
P - U R P A O L L S E  
U N B L E C A U C P H S E D 3  
t n h r e u T d o u g h o u t o n t o a l i g h t l y fl o u r  
,
e s s  
e d s u r f a c e . P r  
:
P I E  
C - R U S T T W A O O F R  
.
t e n d e r a n d fl a k y  
o c e s s o r t h e p a . s t D r y o w n i o l l t b o n e v o t e t o r s p u t g r i c h k , y n o t  
T E A R W I C E  
A T B L E S P 4 O T O O 2 N S  
C H I L L E D  
o c e s s o r ! i n A d t h d e t h p e r l i q u i d s p a r i n g l y s o t h a t t h e d o u g h i s  
m a b a l l  
e s s e d i n w t o h a e n b a p l r l . D o n o t a l l o w t h e d o u g h t o f o r  
W , E L L P I E C E S I N C H ½ - I N T O  
a d d i n g j u s t e n o u g h w a t e r f o r t h e d o u g h t o h o l d t o g e  
C U ) T , T E D  
N O N H Y D R O G E N A  
q u i c k p u l s e s o n t h e d o u g h s p e e d s e t t i n g a f t e r e a c h a  
Y
P R ( E F E R A B T L E N I N S G H O R  
A B L E V E G E T  
e c i p e ) a t a t i m e , w i t h 2 t o 3  
e s s e d t o g e t h e r  
t e a s p o o n ( t w o f o r t h e t w o - c r u s t r  
A T B L E S P O O 2 N S  
, a  
e w a t e r . A d d m o r  
a m o u n t i s p i c k e d u p a n d p r  
C H I L L E W D , E L L P I E C E S  
, b u t s h o c u r u l d m b b e l y g i n t o h o l d t o g e t h e r w h e n a s m a l l  
I N C H ½ - I N T O C U , T  
5 o r 6 t i m e s o n t h e d o u g h s p e e d s e t t i n g . T h e d o u g h  
m a x i m u m i c e w a t e r o n t h e fl o u r a n d b u t t e r m i x t u r  
e m a i n v a i s p i b e l a e , r 1 5 t o 2 0 p u l s e s . S p r i n k l e h a l f t h e  
B U T T E R  
A T B L E S P O O 8 N S  
T E D U N S A L  
e , t h e n p u l s e  
8
P O W D E R B A K I N G  
T E A S P O O N ¹ ∕  
T
S A L  
T E A S P O O N ¼  
P - U R P A O L L S E  
g e r t h a n  
n m e a l a n d n o p i e c e e s r s o e f m b b u l t e t e s r c l o a a r r s e c o r  
b u t t e r a n d s h o r t e n i n g . U s e s h o r t , q u i c k p u l s e s u n t i l t h  
U N B L E C A U C P H S E D 1 ½  
F L O U R  
e
,
o c e s s f o r 1 0 s e p c o o n w d d s e t r o a s n i d f t . p A r d d t h e w e l l - c h i l l e d  
, s a l t a n d b a k i n . g A d d t h o e c e fl s o s u o r r F o o d P r o f t h e C u i s i n a r t C - R U S T O N A E O F R  
:
P I E  
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g e w o r k b o w l  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
e r s t i n g t i m e  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s , p l u s 9 0 m i n u t e s  
e g u l a r o r d e e p 9 - d t o i s h 1 1 p - i i e n c o h r r t a r t .  
e c i p e T m h i a s k r e s a m p l e c r u s t f o r a  
Y D O A U S G T H R  
B A S I C F L A K Y P  
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B A 1 S 4 I C S  
| b e r 1 g  
c | a l c . 8 9 m g s | o d . 7 1 8 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 2 0 o g m f a t ) C a l o r i e s 9 7 ( 3 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 2 o u n c e s ) :  
|
f | a t 0 g o . 3 p | g r  
o l l e r m a c h i n e . o u g h a p a s t s a t h r r  
s e c o n d s t o k n e a d . D i v i d e d o u g h i n t o 4 e q u a  
m s , a l l o w m a c h i n e t o O r n u c n e f o d r o 3 u 0 g h b a l l f o r  
e d i e n t s u n o t i c l e a s d s o i n u g g r h b c o a l m l f b o i r n e . P r  
m s .  
fl o u r s a n d s a l t t o w o r k b o w l a n d p u l s e 5 t o 6  
T E A S P O O N 2 ½ S  
e p e a t a , n s d c r r a p i n T g t S h A e L b o w K l O i n S H b E e R t w e e n . A d d b o t h  
F L O U R  
S E M O C L U I N P A  
¾
e m a i n i n g s p i n a c h  
. F i l l t h e o c e s s o r F o o d P r  
o c p e r s s u n t i l fi n e l y c h o p p e d . A d d r  
F L O U R P - U R P A O L L S E  
b o w l w i t h h a l f , o f t h e s p i n U a N c B h L . E C P A U u C P l H s S E e D 1 0 1 t ¾ i m e s  
w o r k b o w l o f t h e C u i s i n a r t V E S L E A  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
®
S P I N A C F H R E S H O U N C E S 8  
g e  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s  
M a k e s 1 ½ p o u n d s , a b o u t 6 s e r v i n g s  
e d i e n t t o y o u , r c p o a l s o t r a f u b l o i n w g l . r A d d a h e a l t h y  
A D O A S U T G H  
S P I N A C H P  
| b e r 1 g  
f | a t 2 g o . 7 p | g r  
c | a l c . 1 1 m g s | o d . 6 6 8 m g c | h o l . 8 5 m g s a t . f a t 1 g  
c | a r b . 3 0 o g m f a t ) C a l o r i e s 1 6 5 ( 1 2 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 2 o u n c e s ) :  
o r l l e r m a c h i n e .  
o u g h a p a s t a  
d o u g h i n t o 4 e q u a l p a r t s a n d p a s s t h r  
a l l o w m a c h i n e t o r u n f o r 3 0 s e c o n d s t o k n e a d  
m s ,  
m s . O n c e d o u g h b a l l f o r t i m e u n t i l a d o u g h b a l l f E o G r G S  
L A R G E  
4
i t h t h e m a c h c i n o e m r b u i n n n e i . n W g , a d d 1 e g g a t a  
T
S A L  
K O S H E R  
A T B L E S P O O 1 N  
fl o u r s a n d s a l t t o F w L O o U r R k b o w S E l M a O n C d L U I N P p A u l s e 1 5 t o 6  
w o r k b o w l o f a C u F i s L i O n U a R r t P - U R P A O L L S E  
. A d d b o c t h e s s o r F o o d P r  
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,
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r U N B L E C A U C P H S E D 2  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s 1 ½ p o u n d s , a b o u t 1 0 s e r v i n g s  
o l l e d a n d c u t .  
e e f r z e i t a f t e r i t h a s b e e n r  
e a t . W h i l e i t i s b e s t s e r v e e s d F h r r p i g a h s t t a a  
, y o u c a n  
A D O A P S U T G H  
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B A S I C S  
1 3  
| b e r 1 g  
f | a t 0 g o . 3 p | g r  
c | a l c . 0 m g  
s | o d . 1 3 4 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 2 4 o g m f a t ) C a l o r i e s 1 1 2 ( 2 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
|
e c i p e .  
. F o l l o w p i z z a r o i l c o o k i n g s p r a y  
a n d p l a c e o n b a k i n g p a n s l i g h t l y s p r a y e d w i t h v  
e s t 5 t o 1 a 0 n d m l i e n t u r t e s . R o l l i n t o d e s i r  
e d c r u s t s i z e s  
e d s u r f a c e ; p u n c h d o w n  
P l a c e d o u g h o n a l i g h t l y fl o u r  
m p l a c e f o r a b o u t 4 d 5 o m u g i n h u r t i e s s e . i n a w a r  
t o a p l a s t i c f o o d s t o r a g e b a g a n d s e a l t h e t o p .  
C o a t d o u g h e v e n l y w i t h e x t r a v i r  
s e c o n d s t o k n e a d d o u g h . D o u g h m a y b e s l i g h t  
g i n o l i v e o i l a n d t r a n s f e r  
m s a n d c l e a n s t h e  
.
o c e s s f o r a n a d d i t i o n a l 3 0 s i d e s o f t h e w o r k b o w l , p r  
w i l l a b s o r b i t . O n c e a d o u g h b a l l f o r  
o u g h t h e s s l m o w a l l y f t e h e r d t u b e a s f a s t a O s I t L h e O L o I V u E r  
V I R G I N E X T R A  
T E A S P O O N 2 S  
i t h W m a c h i n e r u n n i n g o n d o u g h s p e e d , p o u r t h e l i q  
T
S A L  
K O S H E R  
F L O U R  
A T B L E S P O O ½ N  
o c e s s o r a F n o d o a d d P d r t h C e u fl i s o i n u a r r a t n d s a l t .  
g e w o r k b o w l o f t h e  
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P - U R P A O L L S E  
I n s e r t t h e d o u g h b l a d e i n t o t h e l a r  
U N B L E C A U C P H S E D ¹ ∕ 3  
, a b o u t 3 t o 5 m i n u t e s . L e t s t a n m d w u w a n a t t e r i l r f o a m y  
³
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1 1 T 5 O ° F ) ( 1 0 5 °  
e , d i s s o l v e y e a s t a n d s u g I n a r a i n 2 - c u p l i q u i d T m E A R e W a s u A r R W M  
C U P S  
1 ¼  
S U G A R  
T E A S P O O N 1  
A P C K A G E  
1 0 m i n u t e s b a k i n g  
T E D  
e s t i n g , 5 m i n u t e s a s s e m 5 b 5 l m y a i n n u d t e s Y r E i Y s A i S n D T g R a n G d R A r A C N T I U V L E A  
1
e p a r a t i o n t o i m x i e m : a A 5 t p e t o p p r 1 r 0 m i n u t e s , p l u s  
1 2 - i n c h c r u s t s ) / 6 s e r v i n g s  
e e  
M a k e s 1 ¾ p o u n d s d o u g h ( s i x 7 - i n c h c r u s t s o r t h  
e d a g a i n .  
d e o r r o n e t o b e d e l i v e r  
e t o m a k e , y o u w i l l n e v e r  
O n c e y o u s e e h  
P I Z Z A D O U G H  
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B A 1 S 2 I C S  
P E P P E R B L A C K  
8
G R Y O U N D F R E S H L  
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O V * E R N I G H T D R A I N E D  
, T  
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A T B L E S P O O 3 N S  
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D R A I N E D  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
T H Y M E D R I E D  
T E A S P O O N ½  
e r a c h e d .  
. C o v e r a n d l e t d a r a y i o n g u u n r t i l s t d r e a i s n i r e r  
o d * T r a i n y o g u r t , p l a c e i n a s t r a i n e r l i n e d w i t h a c o f  
A R D M U S T  
A T B L E S P O O 1 N  
S - T Y L E I J O N D  
W E E D D I L L  
A P R S L E Y A T L I A I N F R E S C H U P  
e d t h i c k n e s s i s  
f e e fi l t e r o r  
A T B L E S P O O 1 N  
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e r a d y t o u s e .  
t o c o m b i n e , 5 t i m e s – d o n o t o v e r p r  
o c e s s . R e f r i g e r a t e u n t i l  
P I C K L E S G H E R K I N  
c h o p . A d d t h e m a y o n n a i s e , y o g u r t a n d b l a c k p e p  
S W E E T D R A I N E D O U N C E S 3  
d , t h y m e , a n d c t h a p e e d r i s l l , a n m d u s p t u a l r s e 5 t i m e s t o  
P I E C E S I N C H 1 - I N T O  
g h e r k i n s a n d p a r s l e y a n d p u l s e t o c h o p , a b o u t 1 5  
C U T A N D  
T R , I M M E D O N I O N S  
. A d d t h o e c e s h s s a o l l r o t s F , o o d P r  
b o w l o f t h e C u i s i n a r t  
G R E O E N R  
S H A L L O T S O U N C E S 2  
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I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e s m  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s a b o u t 2 c u p s  
e s h v e g e t a b l e s .  
b u t a l s o w i t h s t e a m e d f r  
T h i s t a r t a r s a u c e  
A T R R S A A T U C E  
| b e r 0 g  
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|
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c | a r b . 0 g o m f a t )  
C a l o r i e s 1 0 8 ( 9 8 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
m .  
. S e r v e d i w n h g i l l y e s t i l l w a r  
a T s t e a n d a d j u s t s e a s o n i n g a c c o r  
i n c o r p o r a t e d , a d d t h e l e m o n j u i c e a n d p u l s e t o i n  
. W h e n a l l b u t t e r h a s b e m e n a y o n n a i s e c o n s i s t e n c y  
i n c o r p o r a t e d , a b o u t 1 m i n u t e . S a u c e w i l l t h i c k e n  
J U I C E  
A T B L E S P O O 2 N S  
a n d h o m o g e n o u s , s l o w l y a d d r  
L E M O N F R E S H  
e m a i n i n g b u t t e r u n t i l  
P E P P E R B L A C K  
e i s e m u l s i fi e d  
s h o u l d t a k e a b o u t 5 m i n u t e s . O n c e t h e m i x t u r  
G R Y O U N D F R E S H L  
T E A S P O O N ¼  
T E A S P O O N ½  
e a d d i n g t h e n e x t . T h i s s t e p  
o p , b e i n g o p s u b r y d r  
i n c o r p o r a t e d w i t h t h e y o l k s b e f o r  
o u g t h h r t h e f e e d t u b e d r  
o p i s  
i t h  
e e a c h d r  
t o a j u b s t o i l . W  
T
S A L  
K O S H E R  
t h e m a c h i n e r u n n i n g , v e r y s l o w l y d r i z z l e ¼ o f t h e  
A R D M U S T  
A T B L E S P O O 1 N  
n h e a t u p t o m b e r l t i n e g d , t t h u e r b u t t e r  
S - T Y L E I J O N D  
o c e s s f o r 9 0 s e c o n d a s n . d O p n e c p e p t e h r e a b n u d t t p e r r i s  
Y O L K E S G G L A R G E  
3
d , s a l t  
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B U T T T E E R D U N S A L  
g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e m e d i u m w o r k b o w l  
)
S T I C K ( 3 S  
P O U N D  
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P u t t h e b u t t e r i n t o a s a u c e p a n o v e r l o w h e a t t o m  
e p a r a t i o n t o i m x i e m : a 1 t A 5 e p m p p r i r n u t e s  
M a k e s 3 c u p s  
a n d s t e a m e d v e g e t a b l e s .  
T h i s s a u c e c  
H O L L A N D A I S E S A U  
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B A S I C S  
1 1  
| b e r 5 g  
f | a t 3 g o . 3 p | g r  
c | a l c . 2 7 m g s | o d . 2 3 3 m g c | h o l . 3 m g s a t . f a t 1 g  
|
c | a r b . 1 7 o g m f a t )  
C a l o r i e s 1 0 0 ( 2 4 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ½ c u p ) :  
.
d i n g l y  
a n d a d j u s t s e a s o n i n g s a c c o r  
a s t e  
e w e l l b l e n e d d e i e d n . t T s a r  
a b o u t 4 0 s e c o n d s , u n t i l i n g r  
o c e s s f o r  
p i n c h o f p e p p e r ; p u l s e 2 t o 3 t i m e s a n d t h e n p r  
a n d g a r l i c i n t o t h e w o r k b o w l . A d d t h e l e m o n j u i c e , s  
P u t t h e c o o k e d p e p p e r s a n d t h e r  
o a s t e d p e e p s e p r e v r e s d r  
e d u c e b y h a l f , a , b a n o d u t a 5 l l o m w i n t u o t e r s a . s t e a d y s i m m e r  
e v a p o r a t e d , a b o u t 2 m i n u t e s . A d d t h e c h i c k e n s t o c k ,  
. A d d t s h l e i g w h t h l y i t e w i n e a n d s t i r u n t i l l i q u i d i s m o s t l y  
e s o f t . R e m o v w e h l e i d n f t r h e y a r  
e a s e h e a t  
e d o n e  
o m p a n a n d i n c r  
. P e p p e r s a r  
f o r a b o u t 3 0 m i n u t e s , s t i r r i n g o c c a s i o n a l l y  
R e d u c e h e a t t o l o w a n d c o v e r w i t h l i d . A l l o w p e p p e r s  
. S t i r i n t h e c h o p p e d p r i a c w k i n p g e p u p e a r n s . y c o l o r  
s h a l l o t s ; s t i r a n d s a u t é f o r a b o u t 2 m i n u t e s t o s o f t e n ,  
o v e r m e d i u m h e a t . O n c e t h e b u t t e r m e l t s , a d d t h e c h  
P u t t h e b u t t e r a n d o l i v e o i l t o g e t h e r i n t o a l a r  
g e s a u t é p a n  
o u g h l y c h o p .  
e s e r v e . A d d e t h m e o v e a n d r  
, a d d o c e s s o r F o o d P r  
r a w p e p p e r p i e c e s a n d p u l s e t o r  
t h e s h a l l o t s a n d p u l s e t o c h o p ; r  
t h e m e d i u m w o r k b o w l o f t h e C u i s i n a r t  
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g e m e t a l c h o p p i n g b l a d e i n t o i n t o 1 - i n c h p i e c e s . I n s e r t t h e l a r  
P E P P E R B L A C K  
G R Y O U N D F R E S H L  
e m a i n i n g p e p p e r o s a s e t i r n g , c u t t h e r  
W h i l e t h e p e p p e r s a r  
n i g h t . ) b a g o v e r  
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S A L  
K O S H E R  
T E A S ½ P O T O N ¼  
J U I C E  
T E A S P O O N ½  
B R O T H  
1 ½  
A T B L E S P O O 3 N S  
O L I V E  
T E A S P O O N 1 ½ S  
e t h s e t o p r e p p e r s a n d g a r l i c t o g e t h e r i n a p l a s t i c f o o d s t o r a g  
c l e a n e d p e p p e r s w i t h p e e l e d g a r l i c c l o v e s . ( I t i s p o s s  
f t o h e f g a r l i c a n d e a c h p e p p e r a n d r  
L E M O N F R E S H  
e m o v e s e e d s . R e s e r v e  
b e c o m e l o o s e , a t l e a s t 3 0 m i n u t e s . O n c e c o o l , p e e l t  
A l l o w t h e p e p p e r s t o c o o l a n d s t e a m s o t h a t t h e i r s k i  
i n t h e b o w l w i t h t h e g a r l i c a n d c o v e r t i g h t l y w i t h p l a s t  
b l a c k e n e d . O n c e t h e p e p p e r s a r  
O R  
S T O C K C H I C K C E U N P S  
W I N E W H I T E  
O I L  
, p l a c e t h e e m d a l l o e v e c h r a r r  
e e v e n l y  
V I R G I N E X T R A  
fl i p p i n g t h e p e p p e r s a f e w t i m e s s o t h a t t h e y a r  
B U T T E R  
A T B L E S P O O ½ N  
o a s t i n g p e c p o p n e t i r n s u f e o r r a n a d d i t i o n a l 3 0 m i n u t e s ,  
T E D U N S A L  
n t r a y t o o v e n a o n o d f b o w l . R e t u r  
p l a c e i n a s m a l l h e a t p r  
R o a s t i n o v e n f o r 2 0 m i n u t e s . R e m o v e t h e g a r l i c c l o v e  
) , O U N 1 C E A B ( O U T S H A L L O T S 2  
C H Y O P P E F D I N E L  
t h e g a r l i c .  
U N , P E E L E D C L O V E S G A R L I C  
8
e d b e a p k i a n r g s h e e t w i t h  
P l a c e h a l f o f t h e p e p p e r s o n t h e p r  
)
P E P P E R S  
A ( P P R O X I M A  
P O U N D S 3  
.
p a p e r  
M E D 8 Y I U M T E L  
P E P P E B R E S L L R E D  
c h m e n t  
. L i n e a b a k i n g s h e e t e w h P e i r t a h t p o a v r e n t o 4 2 5 ° F  
e s t i n g p e p p e o r s a s t i n g a n d i n c r l u d i n g r  
e p a r a t i o n t o i m x i e m : a A 9 t 0 p e p t p o r r 1 0 0 m i n u t e s ,  
M a k e s a b o u t 3 c u p s  
f o r c h i c k e n a n d fi s h .  
- p a c k e d y e t e h a e t a e l t a h y fl a s a v o u c r e , p e r f e c t o r a s t e d c o u  
e d p e p p e r w i t h i t s  
T h i s s a u c e c o m  
R O A S T E D R E D P  
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B A 1 S 0 I C S  
| b e r 2 g  
f | a t 2 g  
c | a l c . 9 1 m g s | o d . 7 3 2 m g c | h o l . 0 m g s a t . f a t 0 g  
|
c | a r b . 1 o 0 . g 3 p | g r  
o m f a t )  
C a l o r i e s 7 4 ( 2 2 % f r  
e r d u c e d f o r p i z z a s a u c e  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ½ c u p ) :  
| b e r 1 g  
f | a t 1 g  
c | a l c . 9 1 m g s | o d . 4 5 7 m g c | h o l . 0 m g s a t . f a t 0 g  
|
c | a r b . 6 o g . 2 p | g r  
o m f a t )  
C a l o r i e s 4 6 ( 2 2 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ½ c u p ) :  
e e z e s w e l l . T h i s s a u c e f r  
e u s i n g a s c a o p o i l z b z a e f t o o r p p i n g .  
e d u c e d s a u c r a e n t s o f e a r b t h o e w r l t o n o w a n d t h e n . T  
e d u c e , s t i r r i n g e d , f o r 4 u 0 n a c d o d v e i t r i o n a l m i n u t e s t o r  
,
I f y o u w o u l d l i k e a s a u c e f o r p i z z a , c o n t i n u e t  
.
d i n g l y  
s e a s o n i n g a c c o r  
a s t e a n d a d j u s t  
e d p e p p e r fl a k a e n s d . T o p t i o n a l r  
c o o l i n t h e p a n f o r 1 0 m i n u t e s . S t i r i n t h e b l a  
)
S A U C E S P I C I E R  
f t h o e n f r h u e a t a n d l e t  
s i m m e r f o r 5 0 t o 6 0 m i n u t e s . T  
A
F O , R A T S T E T O ,  
O ( P T I O N A L  
e d u c e t h t h e e n h r e a t F t L o A K l o E S w P ; E c P o P v R E e E R D r t h e p a T n E A l o S 1 o P O s T e O l N ½ y a n d  
t h e p a n w i t h t h e b a s i l , w i n e a n d s a l t . B r i n g t o  
P E P P E R B L A C K  
t h e w o r k b o w l a n d p u l s e t o c h o p . A d d t h e t o  
G R Y O U N D F R E S H L  
T E A S P O O N ¼  
e i s c o o k i n g , a d d t h e t o W m h a i l t e o e t h s e t o o n S i o A n L m i x K t u O r S H E R  
T
T E A S P O O N ½  
C o o k u n t i l o n i o n i s s o f W t e H Y n I T e D E d R a C n U d P t h e g a r l i c i s  
W I N E  
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e g a n o t o t h e p a n .  
o u g h t h e f e e d o p t h e g a r l i c t h r o c e s s o t h r e r u p n r n i n g , d r  
t u b e t o c h o p . A d d t h e g a r l i c a n d o r  
L A R G E  
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V E S L E A  
1 2 T O 0 ( 1 B A S I L F R E S H S P R I G S  
2
J U I C E S W , I T H T O E S T O M A  
i t h  
o s s t h e p a n , a d d t h e t h o e n i o o i n l s . h W i m m e r s a c r  
P L ) U M  
O U N C ( E 3 S 5 C A N  
T E A S P O O N 1  
C L O V E S G A R L I C  
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o i l i n t o a 6 - q u a r t s a u c e p a n o v e r m e d i u m h e a  
O R E G A D N R O I E D  
o n i o n a n d p u l s e t o c h o p , a b o u t 1 0 t i m e s . P u  
6
. A d d t h o e c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
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O L I V E  
A T B L E S P O O 1 N ½ S  
g e  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r O I L  
V I R G I N E X T R A  
P I E C E S I N C 1 H -  
e d u c e d p i z m z a a k s a e u t c h e e ) r  
I N T O C U ) T ,  
O U 4 N C E S  
p l u s 1 h o u r c o o k i n g ( c o o k a n a d d i t i o n a l 4 0 m  
A B ( O U T O N I O N M E D I U M 1  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p t p o p r r 1 5 m i n u t e s ,  
s a u c e f o r p i z z a  
M a k e s 4 c u p s t o m a t o s a u c e f o r p a s t a ; 2 ½ c u  
a t a s t y t o p p i n g f o r h o m e  
A s i m p l e m a r i n a r a  
e d u c e d ,  
T O S A U C E  
S I M P L E T O M A  
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B A S I C S  
9
| b e r 0 g  
c | a l c . 3 4 m g s | o d . 8 8 m g c | h o l . 1 m g s a t . f a t 1 g  
|
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c | a r b . 1 g o m f a t )  
C a l o r i e s 5 1 ( 8 7 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
o z e n .  
, o r i t m a y e b r f e r i g f r e r a t o r  
e r f r i g e r a t e . T h e p e s t o w i l l k e e p f o r 5 d a y s i n t h e  
l a y e r o f o l i v e o i l o n t o p ; c o v e r w i t h p l a s t i c w r a p  
e r m o v e a l l a i r b u b b l e s , e v e n o u t t h e s u r f a c e . F l o  
e t h e s o p t o T e r s t o , t r a n s f e r t o a g l a s s j a r o r b o w l , t a p t o  
m e f d o , r a b o u O t I 1 L m i O n L u I V t e E . S c r a p e t h e w o r k b o w l .  
V I R G I N E X T R C A U P 1 T O ¾  
o c e s s i n g t u u b n e t , i l p c r o m b i n e d a n d e m u l s i o n i s  
T
S A L  
o u g h t h e a s m m a t h l l r f e e , d s t e a d y s t r  
o l i v e o i l i n a s l o w  
S E A O R  
K O S H E R  
T E A S ¾ P O T O N ½  
i t h t h e m a c h i n e r u n n i n b g o , w a l d . d A d t h d e t h e s a l t . W  
)
O U N C 2 E 0 S A ( B O U T  
c h o p , u s i n g l o n g U p N , u B l s L e V E E s M , S I L S 1 E H 0 A E D t o B 1 A S 5 I L t i m e s ; s c r a p e  
6
a b o u t 5 t o F 6 R E p S u H l s A e P C s K . Y E A D d d T t I h G e H T b L C a U s P i S l l e a v e s a n d p  
T O Y A S T E D L I G H T L  
a b o u t 3 0 s e A c o L W N n U d T O s S R . A d d t h e n u t s a n d p u l s e t o c  
,
N U T S P I N E C U P  
¾
4
o c e s s u n t i l fi n e l y c h o p p e d t h , e s m a l l f e e d t u b e t o p r  
C L O V E S G A R L I C  
o u g h  
i t h t . h W e  
g e  
o p t h e c h e e s e a n d g m a r a l i c c h t i n h e r r u n n i n g , C d U r B E S I N C H ½ - I N T O  
o c e s s o r F o o d P r  
w o r k b o w l C o U , f T t h e C C u H i E s E i n S E a r t A R P M I G I A N O  
®
E G G R I A N O O U N C E S 4  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s a b o u t 2 ½ c u p s  
s o m e o f t h e b a s i l a n d p i n e n u  
I f y o u h a v e o t h e r h e  
B A S I L P E S T O  
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B A S I C S  
8
| b e r 0 g  
f | a t 1 0 g o . 0 p | g r  
c | a l c . 2 m g s | o d . 3 8 m g c | h o l . 1 7 m g s a t . f a t 1 g  
c | a r b . 0 g o m f a t ) C a l o r i e s 8 5 ( 9 8 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
t h e s h e l l .  
s h e l l s , a n d a v o i d c o n t a c t b e t w e e n t h e y o l k s o r w h i  
e f r i g e r a o t e p p d e , r r c l y l e r a n , g r a d e A o r A A e g g s w i t h i n t a c t  
e s h ,  
n e  
e c o m m e n d y o u u s e e o d r n u o l y c e f r t h i s i r l i l s n k e , s w s . e T r  
e g g s d u e t o t h e s l i g h t r i s k o f s a l m o n e l l a o r o t h e r f o  
C a u t i o n i s s u g g e s t e d i n c o n s u m i n g r a w a n d l i g h t l y  
* R a w e g g w a r  
n i n g :  
m a y b e s u b s t i t u t e d e f g o g r s t , h E e g e g g g B e y a o t l e k r s s .  
®
o l m a y o n n - a c h i s o e l , e a s n t e d r F t o o r a l o v w o i e d r u s i n g r a w  
e a d d i n g t h e o i l .  
, d i l l , t a r r a g o n , b a s i l , e e t m c . o ) , v s e t e d s m t e ( e s m . g s . , r p a r s l e y  
e s h h e r b s , m l y p a c c k u e p d fi f r r o c e s s ¹ ∕ F o r h e r b m a y o n n a i s e : p r  
e r m o v e d , w i t h t h e y o l k s b e f o r  
³
D , I V I D O E I D L  
C A N O L A  
O R A B L E V E G E T C U P S 2 ½ T O 2  
.
d i n g l y  
a d j u s t s e a s o n i n g a c c o r  
V I N E G A R  
J U I C E  
T E A S P O O N 2  
a s t e a n d  
e m a i n i n g o i l s l u o n w t i l l y t h a d i c d k , r a b o u t 1 m i n u t e . T  
W I N E W H I O T E R  
e i s e m u l s i fi e d a n d h o m o g e 5 n o m u i n s , u t e s . O n c e t h e m i x t u r  
L E M O N F R E S H  
e a d d i n g t h e n e t h x e t . y T o h l i k s s s b t e e p f o s r h o u l d t a k e a b o u t  
A R D M U S T  
A T B L E S P O O 2 N  
o p i s i n c o e r p e o a r c a h t e d d r w i t h o p , b e i n g o p s u b r y d r t u b e , d r  
o u g h t h e f e e d t h e m a c h i n e r u n n i n g , a d d ¼ c u p o f t h e o i l t h r  
T E A S P O O N ½  
S - T Y L E I J O N D  
S A L K O S H E R  
Y O L K E S G G L A R G E  
T
i t h  
d a n d l m e m u s o t n a r j u i c e u n t i l s m o o t h , a b o u t 3 0 s e c o n d s . W  
o f t h e C u i s i n a r t  
o c e . s P s r t h e e o g c g e s y s o o l r k s , F s o a o l t d , P r  
*
4
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I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e s m a  
e p a r a t i o n t o i m x i e m : a 5 t A e t o p p p 1 r r 0 m i n u t e s  
M a k e s a b o u t 3 c u p s  
e n c f e e r i n h o m e m a T s a t e d e t h m e a d y i o f n n a i s e .  
Y O N N A I S E B A S I C M A  
| b e r 0 g  
c | a l c . 2 m g s | o d . 7 6 m g c | h o l . 0 m g s a t . f a t 2 g  
O I L  
O L I V E V I R G I N E X T R C A U P  
¾
|
f | a t 1 1 g o . 0 p | g r  
c | a r b . 0 g o m f a t )  
C a l o r i e s 9 1 ( 9 9 % f r  
P E P P E R W H I T E  
G R O U N D T E A S P O O N ¼  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
T
S A L  
K O S H E R  
T E A S P O O N ½  
T E A S P O O N ½  
T E A S P O O N ½  
T E A S P O O N ½  
e d .  
e s d s i r n g d e s i r  
M A R J O D R R A I M E D  
g e w o r k b o w l m d e e p d e i u n m d i n o g r l o a n r t h e a m o u n t o f  
e a s e d – u s e e i t h e r t h e e s s i D n g r c T a I P n : e a s i l y b e i n c r  
T H Y M E D R I E D  
B A S I L D R I E D  
h o m o g e n o u s , a b o u t 3 m i n u t e s .  
o u g h t h e f e e d t u h b e e o l u i v n e t i l o a i l l t i h n r g r  
i t h m a c h i n e r u n n o i n u g , h s l y l o c w h l o y p p . o W c u o r m b i n e a n d r  
A P R S L E Y F R E S C H U P  
¼
e
e d i e n t s a r  
o c e s s t o  
A R D M U S T  
S - T Y L E I J O N D  
T E A S P O O N 1  
e m a i n i n g h e r p b a s r a s l n e d y s a p n i d c e r s a n d p r  
d ,  
, m u s t a r  
. A d d t h o e c e v i s n s e o g r a F r o o d P r  
o f t h e C u i s i n a r t  
V I N E G W A R I N E R E D C U P  
¼
®
I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e s m a  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s 1 c u p  
e e n s o r d r i z z l e o v e r g r i l l e e d t t c e h – i c t k o e s n s . w i t h m A i c x l e a d s  
H E R B E D V I N A I G R E  
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B A S I C S  
7
T
S A L  
P O W D C E H R I L I  
T H Y M E D R I E D  
K O S H E R  
T E A S P O O N 1  
T E A S P O O N 1  
T E A S P O O N 2 S  
P O W D E R  
T E A S P O O N 2 S  
| b e r 0 g  
f | a t 7 g o . 0 p | g r  
c | a l c . 4 m g  
s | o d . 1 5 2 m g c | h o l . 0 m g s a t . f a t 1 g  
c | a r b . 1 0 o g m f a t ) C a l o r i e s 9 7 ( 6 2 % f r  
|
A R D M U Y S T D R  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
A P P R I K A  
P L U S  
T E 1 A S P O O N  
A T B L E S P O O 1 N  
4 5 s e c o n d s .  
o c e s s a g a i n e d u i n e i t n i l g t s w r . e P l r l m i x e d , a b o u t  
o c e s s t o fi n e g l y a c r l h i c o p a n . O d A I L d p d r t h e r  
V I N E G A R B A L S C A U M P I C  
½
½
½
4
O L I V E V I R G I N E X T R C A U P  
e m a i n i n g  
. A d d t h o e c e s s o r F o o d P r  
S Y R U P C O R N D A R K C U P  
w o r k b o w l o f t h e C u i s i n a r t  
I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e  
®
C L O V E S G A R L I C  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s 1 c u p  
T h i s m a r i n a d e p a i r s w e  
S W E E T A N D S O  
P E P P E R Y E N C A N E  
T E A S P O O N ¼  
V I N E G A R  
W I N E R I C E  
A T B L E S P O O 2 N S  
S E S A M E  
| b e r 0 g  
f | a t 4 g o . 0 p | g r  
c | a l c . 0 m g  
s | o d . 1 5 6 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 2 g o m f a t )  
)
O I L  
|
C a l o r i e s 4 4 ( 7 8 % f r  
T O ( A S O T I E L D  
S E S A M S I E A A N  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
A T B L E 2 S P O P O L N U S C U P  
¼
¼
½
S A U C E H O I S I N  
o a s e t i r n g o r g r i l l i n g .  
o x i m a a p t e p l r y 2 h o u r s b e f o r  
. M a r i n a t e m e a t o r s e a f o i f o n d o f t o u r s i n g i m m e d A i a T B t L e E l 2 S y P O P O L N U S C U P  
O I L A B L E V E G E T  
e f r i g e r a t e , c o v e r a n d r  
r a n s f e r t o a c o 1 n 5 t a s i e n c e o r n d s . T  
O T H O E R  
C A N O C L U A P  
o c e s s u n t i l s m o e o d t i h e , n a t s b a o n u d t p e r r m a i n i n g i n g r  
)
A T M A O R I R  
S - O D I U L M O W  
S A U C S E O Y C U P  
³
S c r a p e t h e U s S i Y d E e M s A a ( n d b o t t o m o f t h e w o r k b o w l .  
² ∕  
g i n g e r a n d g a r l i c a n d p u C L l s O e V E t o S G c A h R o L p I C , a 2 b o u t 8 t o  
w o r k b o w l o f t P h I e E C C E S I u N i C s i H n ½ a - r t I N T O C U T  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m e d i u m  
e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s  
M a k e s a b o u t 2 c u p s  
. A d d t h o e c e s s o r F o o d P r  
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,
G I N G E R F R E S H P E E L E D O U N C E  
1
I t i s a l s o a g o o d s a u c e  
T h i s m a r i n a d e i s  
A S I A N M A R I N A D E  
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B A S I C S  
6
| b e r 1 g  
f | a t 9 g o . 4 p | g r  
c | a l c . 9 m g s | o d . 1 m g c | h o l . 0 m g s a t . f a t 1 g  
c | a r b . 4 g o m f a t ) C a l o r i e s 1 0 0 ( 7 1 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
v e r y s m o o t h , a b o u t 4 m i n u t e s .  
e i s  
e v i s i b l e a n d o p t h s e o m f o i x i l t u a r r o c e s s u n t i l d a r n d t h e n p r  
. P u l s e p o e c a e n s s u o t s r a F b o o o u d t 1 P 0 r t i m e s o f t h e C u i s i n a r t  
P E A N U T S R O Y A S D T R E D C U P S  
5
®
g e w o r k b o w l  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
e p a r a t i o n t o i m x i e m : a 4 t A e m p p i p n r r u t e s  
M a k e s 2 ½ c u p s  
P E A N U T B U T T E R  
| b e r 0 g  
f | a t 1 1 g o . 0 p | g r  
c | a l c . 2 m g s | o d . 2 m g  
c | a r b . 0 g o m f a t )  
c | h o l . 3 0 m g s a t . f a t 7 g  
C a l o r i e s 1 0 3 ( 9 8 % f r  
|
T U R E  
T E M P E R R A O O M  
,
B U T T T E E R D U N ) S A L S T I C K S  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
; 2 P O U N ( ½ D A T B L E S P O O 1 N 6 S  
o z e n .  
e f r i g e r a t e d o r f r  
B u t t e r c a n e i t h e r b e r  
e a c h p o r t i o n o f b u t t e r i n t o a l o g . R o l l a n d w r a p w e l l i  
s e p a r a t e s h e e t s o f w a x e d p a p e r  
V I N E G A R B A L S A M I C T E A S P O O N 1  
P O W D C E H R I L I  
T E A S P O O N 1  
T E A S P O O N 1  
T E A S P O O N 1  
m
, f o r  
.
i t h t . h W e a i d o f t h e p a p e r  
S A G E D R I E D  
o m b o w l , d i v i d e i R n e t o m t o w v o e , b a u n t d t e p r l f a r c e o n t w o  
O R E G A D N R O I E D  
c o m b i n e , a b o u t 6 0 s e c o n d s . S c r a p e b o w l a s n e c e s s  
e d i e n t s i n c l u d e i n m g a t i h n A e i n d b g d u i n t r t g e r a n d p r  
o u g h t h e f e e d t u b e t o o fi n p d e t r l h y e c h g o a p r l . i c c l o v e s t h r  
B A S I L D R I E D  
T E A S P O O N 1  
T E A S P O O N 1  
o c e s s t o  
S E A S O N A T I L N I A I G N  
i t h t . h W e m a c o h c i n e e s s r o u r n n F i n o g o , d P r  
b o w l o f t h e C u i s i n a r t  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m e d i u m w o r k  
C L O V E S G A R L I C  
2
®
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
M a k e s 1 c u p o r t w o 7 - i n c h l o g s  
M E D I T E R R A N E A N  
| b e r 0 g  
f | a t 6 g o . 0 p | g r  
c | a l c . 2 m g s | o d . 5 m g  
c | h o l . 1 6 m g s a t . f a t 4 g  
C a l o r i e s 5 2 ( 9 6 % f r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
|
c | a r b . 0 g o m f a t )  
o z e n o . r f r  
R o l l a n d w r a p w e l l i n p l a s t i c . B u t t e r c a n e i t h e r b e r  
i t h t . h W e a i d p a o p f e t h r e p a p e r  
e f r i g e r a t e d  
P E P P E R B L A C K  
G R Y O U N D F R E S H L P I N C H  
m t h , e f o b r u t t e r i n t o a l o g .  
.
o m b o w l a n d p l a c R e e m o n o v a e s b h e u e t t t e o r f r w a x e d  
C R , U M B L E D  
O R G G O N C Z U O P L A  
T E M P E R R A O O M  
¼
t h e b o w l a s n e c e s s a r y  
T U R E  
o c e s s f o r 6 0 s e c g o o n n d G z s o o l u a r n a t i n l d s m p o r o t h , s c r a p i n g  
,
B U T T T E E R D U N ) S A L S T 1 I C K  
. A d d t h o e c e b s u s t o t e r r F a o n d o d P r  
b o w l o f t h e C u i s i n a r t  
P O U N ( ¼ D  
;
A T B L E S P O O 8 N S  
®
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m e d i u m w o r k  
e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s  
, 1 6 s l i c e s  
o l l c o m p o M u n a d k e b s u 1 t t r e r  
g r i l l . I t i s a l  
M e l t a  
f t h e  
G O R G O N Z O L A B U  
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B A S I C S  
5
| b e r 1 g  
f | a t 1 g o . 2 p | g r  
c | a l c . 1 0 m g s | o d . 9 0 m g c | h o l . 0 m g s a t . f a t 0 g  
c | a r b . 1 1 o g m f a t ) C a l o r i e s 6 0 ( 1 1 % f r  
|
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 2 t a b l e s p o o n s ) :  
o c e s s a s a b e o a v d e . a n d p r  
o u n d , a n d g r  
o n i o n fl a k e s t o t o a s t e d b r  
e g a n o , d d r r i i e e d d b o a r s i l , g a r l i c p o w d e r  
e a d c r u m b s , a d d ¼ F o t r e T s a I e s P p a : s o o o n n e e d a b c r h  
s e c o n d s .  
e fi n e , a b o u t 2 e 5 a d c r u m b s a r o c e s s u n t i l b a r n d t h e n p r  
e a d u p i n t o t o p a s i e t e c e d s b a r n d p u l s e a b o u t 1 0 t i m e s  
e a k . B r  
g e  
o c e s s o r F o o d P r  
w o r k b o w l o f t h e C u i s i n a r t  
g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r  
®
d r i e d o u t .  
e a d i s c o m p l e t e l y  
l a y e r f o r a b o u t 2 0 m i n u t e s o r u n t i l b r  
e a d i n a s i n g l e . B a k e s l i c e s o f b r e h P e r a t o v e n t o 3 2 5 ° F  
8
m i n u t e , p l u s 3 5 m B i n R u E A t e D s W f o H r I T b E a S k L I i C n E g S  
e p a r a t i o n t o i m x i e m : a L t A e e s p s p p t r r h a n o n e  
³
c u p s  
M a k e s 1 ¹ ∕  
.
o c e s s o r F o o d P r  
i n n o t i m e w i t h y o u r C  
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B A S I C F R E S H B R  
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h o e T l p y o u  
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R E C I P E S  
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R O S E S O R C  
U P C - F 4 O 1 O D P  
t e l k o o B e p i c R e  
I O T N C L L O E E T I C L E  
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Version no: N IB-8478E  
SIZE: 152MM(W) x 228MM(H)  
Pages: 92pp  
Paper:  
Cover:157GSM MATT ARTPAPER  
Inside:120GSM GLOSS ARTPAPER  
Color: Cover:4c+1c(BLACK)  
Inside:1c+1c  
Coating: Gloss varnishing in cover  
Conair: Conair By Astor You  
Date: 02/05/2013  
SUN HING PRINTING CO., LTD.  
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