Cuisinart Food Processor FP 14DC User Manual

ELITE COLLECTION™  
Recipe Booklet  
14-CUP FOOD PROCESSOR  
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BREAKFAST & BRUNCH  
Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Chocolate Chip Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Traditional Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Leek, Sausage, and Fontina Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Buckwheat Crêpes with Spinach and Goat Cheese . . . . . . . . . . . . . . . . . . . . . . . . 22  
APPETIZERS  
Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24  
Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25  
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26  
Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27  
Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . 29  
SOUPS  
Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30  
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31  
Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33  
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34  
SALADS  
Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35  
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . . 37  
Classic Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38  
ENTRÉES  
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39  
Roasted Pepper, Chèvre and Mozzarella Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41  
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  
Sweet Potato and Black Bean Empanadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43  
Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44  
Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45  
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46  
3
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SIDES  
Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47  
Vegetable Napoleon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48  
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49  
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Potato Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51  
BREADS  
Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52  
Classic Cuisinart® Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53  
Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54  
Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55  
Whole Wheat Kalamata Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56  
Sesame Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57  
Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58  
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59  
DESSERTS  
Chocolate Pecan Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60  
Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61  
Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62  
Banana Cream Pie & Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63  
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64  
Deep Chocolate Layer Cake & Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . 65  
Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66  
Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67  
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68  
Berry Mango Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69  
Tropical Fruit Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69  
Mango Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70  
Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71  
Banana “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71  
Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties  
4
used herein are the trademarks or service marks of their respective owners.  
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BASIC FRESH BREADCRUmBS  
There is no need to buy breadcrumbs when you can make them  
in no time with your Cuisinart® Food Processor.  
makes 1¹∕ cups  
³
Approximate preparation time: Less than one  
minute, plus 35 minutes for baking  
8
slices w h i t e b re a d  
Preheat oven to 325°F. Bake slices of bread in a single  
layer for about 20 minutes or until bread is completely  
dried out.  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Break  
toasted bread up into pieces and pulse about 10 times  
and then process until breadcrumbs are fine, about 25  
seconds.  
TIP: For seasoned breadcrumbs, add ¼ teaspoon each  
dried oregano, dried basil, garlic powder, and ground  
onion flakes to toasted bread and process as above.  
Nutritional information per serving (2 tablespoons):  
Calories 60 (11% from fat)  
|
carb. 11g  
|
pro. 2g  
|
fat 1g  
|
sat. fat 0g chol. 0mg sod. 90mg  
|
|
|
calc. 10mg  
|
fiber 1g  
5
BASICS  
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GORGONZOLA BUTTER  
Melt a slice of this butter on your favorite steak right when it comes off the  
grill. It is also delicious on a baked potato or steamed vegetables.  
makes 1 roll compound butter, 16 slices  
Approximate preparation time: 5 minutes  
Insert the large metal chopping blade into the medium work  
bowl of the Cuisinart® Food Processor. Add the butter and  
Gorgonzola and process for 60 seconds until smooth, scraping  
the bowl as necessary.  
8
t a b l e s p o o n s p o u n d ;  
1 stick) u n s a l t e d butter,  
r o o m temperature  
¼
c u p Go r G o n z o l a , c r u m b l e d  
p i n c h freshly G r o u n d  
b l a c k pepper  
Remove butter from bowl and place on a sheet of waxed  
paper. With the aid of the paper, form the butter into a log.  
Roll and wrap well in plastic. Butter can either be refrigerated  
or frozen.  
Nutritional information per serving (1 tablespoon):  
Calories 52 (96% from fat)  
|
carb. 0g  
|
pro. 0g  
|
fat 6g  
|
sat. fat 4g chol. 16 mg sod. 5mg  
|
|
|
calc. 2mg  
|
fiber 0g  
mEDITERRANEAN BUTTER  
makes 1 cup or two 7-inch logs  
Approximate preparation time: 5 minutes  
Insert the large metal chopping blade into the medium work  
bowl of the Cuisinart® Food Processor. With the machine running,  
drop the garlic cloves through the feed tube to finely chop.  
Add remaining ingredients including the butter and process to  
combine, about 60 seconds. Scrape bowl as necessary.  
2
1
1
1
1
1
1
16  
G a r l i c c l o v e s  
t e a s p o o n it a l i a n s e a s o n i n G  
t e a s p o o n d r i e d b a s i l  
t e a s p o o n d r i e d o r e G a n o  
t e a s p o o n d r i e d s a G e  
t e a s p o o n c h i l i powder  
t e a s p o o n b a l s a m i c v i n e G a r  
Remove butter from bowl, divide into two, and place on two  
separate sheets of waxed paper. With the aid of the paper, form  
each portion of butter into a log. Roll and wrap well in plastic.  
Butter can either be refrigerated or frozen.  
t a b l e s p o o n s p o u n d ; 2  
sticks) u n s a l t e d butter,  
r o o m temperature  
Nutritional information per serving (1 tablespoon):  
Calories 103 (98% from fat)  
|
carb. 0g  
|
pro. 0g  
|
fat 11g  
|
sat. fat 7g chol. 30mg sod. 2mg  
|
|
|
calc. 2mg  
|
fiber 0g  
PEANUT BUTTER  
makes 2½ cups  
Approximate preparation time: 4 minutes  
Insert the large metal chopping blade into the large work bowl  
of the Cuisinart® Food Processor. Pulse peanuts about 10 times  
and then process until drops of oil are visible and the mixture is  
very smooth, about 4 minutes.  
5
c u p s d r y roasted p e a n u t s  
Nutritional information per serving (1 tablespoon):  
Calories 100 (71% from fat)  
|
carb. 4g  
|
pro. 4g  
|
fat 9g  
|
sat. fat 1g chol. 0mg sod. 1mg  
|
|
|
calc. 9mg  
|
fiber 1g  
6
BASICS  
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ASIAN mARINADE  
This marinade is equally good for pork, chicken or salmon.  
It is also a good sauce for serving with dim sum.  
makes about 2 cups  
Approximate preparation time: 10 minutes  
Insert the large metal chopping blade into the medium  
1
o u n c e peeled fresh G i n G e r,  
c u t i n t o ½-i n c h pieces  
G a r l i c c l o v e s  
work bowl of the Cuisinart® Food Processor. Add the  
ginger and garlic and pulse to chop, about 8 to 10 times.  
Scrape the sides and bottom of the work bowl. Add the  
remaining ingredients and process until smooth, about  
15 seconds. Transfer to a container, cover and refrigerate  
if not using immediately. marinate meat or seafood for  
approximately 2 hours before roasting or grilling.  
2
²∕  
c u p s o y s a u c e (m a y u s e  
l o w -s o d i u m o r t a m a r i )  
c u p c a n o l a o r o t h e r  
veGetable o i l  
³
½
¼
¼
c u p p l u s 2 t a b l e s p o o n s  
hoisin s a u c e  
c u p p l u s 2 t a b l e s p o o n s  
as i a n sesame o i l (toasted  
sesame o i l )  
t a b l e s p o o n s rice w i n e  
v i n e G a r  
Nutritional information per serving (1 tablespoon):  
Calories 44 (78% from fat)  
|
carb. 2g  
|
pro. 0g  
|
fat 4g  
|
sat. fat 0g chol. 0mg sod. 156mg  
|
|
|
calc. 0mg  
|
fiber 0g  
2
¼
t e a s p o o n c a y e n n e pepper  
SWEET AND SOUR mARINADE  
This marinade pairs well with poultry and pork.  
makes 1 cup  
Approximate preparation time: 5 minutes  
Insert the small metal chopping blade into the small  
work bowl of the Cuisinart® Food Processor. Add the  
garlic and process to finely chop. Add the remaining  
ingredients. Process again until well mixed, about  
45 seconds.  
4
G a r l i c c l o v e s  
½
½
½
1
c u p d a r k c o r n syrup  
c u p extra virGin o l i v e o i l  
c u p b a l s a m i c v i n e G a r  
t a b l e s p o o n p l u s  
1 t e a s p o o n paprika  
t e a s p o o n s d r y m u s t a rd  
powder  
Nutritional information per serving (1 tablespoon):  
2
Calories 97 (62% from fat)  
|
carb. 10g  
|
pro. 0g  
|
fat 7g  
|
sat. fat 1g chol. 0mg sod. 152mg  
|
|
|
calc. 4mg  
|
fiber 0g  
2
1
1
t e a s p o o n s d r i e d t h y m e  
t e a s p o o n c h i l i powder  
t e a s p o o n k o s h e r s a l t  
7
BASICS  
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HERBED VINAIGRETTE  
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.  
makes 1 cup  
Approximate preparation time: 5 minutes  
Insert the small metal chopping blade into the small work bowl  
of the Cuisinart® Food Processor. Add the vinegar, mustard,  
parsley and remaining herbs and spices and process to  
combine and roughly chop. With machine running, slowly pour  
the olive oil through the feed tube until all ingredients are  
homogenous, about 3 minutes.  
¼
1
c u p re d w i n e v i n e G a r  
t e a s p o o n di j o n -style  
m u s t a rd  
¼
½
½
½
½
¼
c u p fresh parsley  
t e a s p o o n d r i e d b a s i l  
t e a s p o o n d r i e d t h y m e  
t e a s p o o n d r i e d m a r j o r a m  
t e a s p o o n k o s h e r s a l t  
TIP: Dressing can easily be increased – use either the  
medium or large work bowl depending on the amount of  
dressing desired.  
Nutritional information per serving (1 tablespoon):  
t e a s p o o n G r o u n d  
w h i t e pepper  
Calories 91 (99% from fat)  
|
carb. 0g  
|
pro. 0g  
|
fat 11g  
|
¾
c u p extra virGin o l i v e o i l  
sat. fat 2g chol. 0mg sod. 76mg  
|
|
|
calc. 2mg  
|
fiber 0g  
BASIC mAyONNAISE  
Taste the difference in homemade mayonnaise.  
makes about 3 cups  
Approximate preparation time: 5 to 10 minutes  
Insert the small metal chopping blade into the small work bowl  
of the Cuisinart® Food Processor. Process the egg yolks, salt,  
mustard and lemon juice until smooth, about 30 seconds.With  
the machine running, add ¼ cup of the oil through the feed  
tube, drop by drop, being sure each drop is incorporated with  
the yolks before adding the next. This step should take about  
5 minutes. Once the mixture is emulsified and homogenous,  
slowly add remaining oil until thick, about 1 minute. Taste and  
adjust seasoning accordingly.  
4
½
2
l a rG e e G G y o l k s *  
t e a s p o o n k o s h e r s a l t  
t a b l e s p o o n di j o n -style  
m u s t a rd  
2
t e a s p o o n fresh l e m o n  
j u i c e o r w h i t e w i n e  
v i n e G a r  
2
to c u p s veGetable o r  
c a n o l a o i l , d i v i d e d  
For herb mayonnaise: process ¹∕ cup firmly packed fresh herbs,  
³
stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems  
removed, with the yolks before adding the oil.  
For lower-cholesterol mayonnaise, and to avoid using raw  
eggs, Egg Beaters® may be substituted for the egg yolks.  
*Raw egg warning:  
Caution is suggested in consuming raw and lightly cooked  
eggs due to the slight risk of salmonella or other food-borne  
illness. To reduce this risk, we recommend you use only fresh,  
properly refrigerated, clean, grade A or AA eggs with intact  
shells, and avoid contact between the yolks or whites and  
the shell.  
Nutritional information per serving (1 tablespoon):  
Calories 85 (98% from fat)  
|
carb. 0g  
|
pro. 0g  
|
fat 10g  
|
sat. fat 1g chol. 17mg sod. 38mg  
|
|
|
calc. 2mg  
|
fiber 0g  
8
BASICS  
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BASIL PESTO  
If you have other herbs or nuts, use them in place of  
some of the basil and pine nuts.  
makes about 2½ cups  
Approximate preparation time: 5 minutes  
Insert the large metal chopping blade into the large  
4
o u n c e s re G G i a n o  
pa r m i G i a n o cheese, c u t  
i n t o ½-i n c h c u b e s  
work bowl of the Cuisinart® Food Processor. With the  
machine running, drop the cheese and garlic through  
the small feed tube to process until finely chopped,  
about 30 seconds. Add the nuts and pulse to chop,  
about 5 to 6 pulses. Add the basil leaves and pulse to  
chop, using long pulses, 10 to 15 times; scrape the  
bowl. Add the salt. With the machine running, add the  
olive oil in a slow, steady stream through the small feed  
tube, processing until combined and emulsion is  
formed, about 1 minute. Scrape the work bowl.  
4
¾
G a r l i c c l o v e s  
c u p p i n e n u t s o r w a l n u t s ,  
liGhtly toasted  
6
c u p s tiGhtly packed fresh  
b a s i l leaves, unblemished  
(a b o u t 20 o u n c e s )  
t e a s p o o n k o s h e r o r sea  
s a l t  
½
to  
¾
¾ to 1 c u p extra virGin o l i v e o i l  
To store the pesto, transfer to a glass jar or bowl, tap to  
remove all air bubbles, even out the surface. Float a  
layer of olive oil on top; cover with plastic wrap and  
refrigerate. The pesto will keep for 5 days in the  
refrigerator, or it may be frozen.  
Nutritional information per serving (1 tablespoon):  
Calories 51 (87% from fat)  
|
carb. 1g  
|
pro. 1g  
|
fat 5g  
|
sat. fat 1g chol. 1mg sod. 88mg  
|
|
|
calc. 34mg  
|
fiber 0g  
9
BASICS  
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SImPLE TOmATO SAUCE  
A simple marinara sauce for pasta, or when reduced,  
a tasty topping for homemade pizzas.  
makes 4 cups tomato sauce for pasta; 2½ cups tomato  
sauce for pizza  
Approximate preparation time: 10 to 15 minutes,  
plus 1 hour cooking (cook an additional 40 minutes to  
make the reduced pizza sauce)  
1
m e d i u m o n i o n (a b o u t  
4 o u n c e s ), c u t i n t o  
1-i n c h pieces  
1½  
t a b l e s p o o n s extra virGin  
o l i v e o i l  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
onion and pulse to chop, about 10 times. Put the olive  
oil into a 6-quart saucepan over medium heat. When  
the oil shimmers across the pan, add the onion. With  
the processor running, drop the garlic through the feed  
tube to chop. Add the garlic and oregano to the pan.  
Cook until onion is softened and the garlic is fragrant.  
While the onion mixture is cooking, add the tomatoes to  
the work bowl and pulse to chop. Add the tomatoes to  
the pan with the basil, wine and salt. Bring to a boil and  
then reduce the heat to low; cover the pan loosely and  
simmer for 50 to 60 minutes. Turn off the heat and let  
cool in the pan for 10 minutes. Stir in the black pepper  
and optional red pepper flakes. Taste and adjust  
seasoning accordingly.  
6
1
1
G a r l i c c l o v e s  
t e a s p o o n d r i e d o r e G a n o  
c a n (35 o u n c e s ) p l u m  
t o m a t o e s , w i t h j u i c e s  
s p r i G s fresh b a s i l (10 to 12  
l a rG e leaves)  
2
¼
½
¼
c u p d r y w h i t e w i n e  
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
½ to 1 t e a s p o o n re d pepper f l a k e s  
(o p t i o n a l , to taste, f o r a  
spicier s a u c e )  
If you would like a sauce for pizza, continue to simmer,  
uncovered, for 40 additional minutes to reduce, stirring  
now and then. Transfer the reduced sauce to a bowl to  
cool before using as a pizza topping.  
This sauce freezes well.  
Nutritional information per serving (½ cup):  
Calories 46 (22% from fat)  
|
pro. 2g  
|
carb. 6g  
|
fat 1g  
|
sat. fat 0g chol. 0mg sod. 457mg  
|
|
|
calc. 91mg  
|
fiber 1g  
Nutritional information per serving (½ cup):  
reduced for pizza sauce  
Calories 74 (22% from fat)  
|
pro. 3g  
|
carb. 10g  
|
fat 2g  
|
sat. fat 0g chol. 0mg sod. 732mg  
|
|
|
calc. 91mg  
|
fiber 2g  
10  
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ROASTED RED PEPPER SAUCE  
This sauce combines the sweet taste of the red pepper with its  
roasted counterpart to create a flavor-packed yet healthy sauce, perfect  
for chicken and fish.  
makes about 3 cups  
Approximate preparation time: 90 to 100 minutes,  
including roasting and resting peppers  
3
p o u n d s re d bell peppers  
(approximately 8 m e d i u m  
peppers)  
G a r l i c c l o v e s , unpeeled  
shallots (a b o u t 1 o u n c e ),  
f i n e l y chopped  
Preheat oven to 425°F. Line a baking sheet with parchment  
paper.  
Place half of the peppers on the prepared baking sheet with  
the garlic.  
8
2
Roast in oven for 20 minutes. Remove the garlic cloves and  
place in a small heatproof bowl. Return tray to oven and  
continue roasting peppers for an additional 30 minutes,  
flipping the peppers a few times so that they are evenly  
blackened. Once the peppers are charred all over, place them  
in the bowl with the garlic and cover tightly with plastic wrap.  
Allow the peppers to cool and steam so that their skins  
become loose, at least 30 minutes. Once cool, peel the skins  
off the garlic and each pepper and remove seeds. Reserve  
cleaned peppers with peeled garlic cloves. (It is possible to  
store the peppers and garlic together in a plastic food storage  
bag overnight.)  
½
t a b l e s p o o n u n s a l t e d  
butter  
1½  
t e a s p o o n s extra virGin  
o l i v e o i l  
3
1½  
t a b l e s p o o n s w h i t e w i n e  
c u p s chicken stock o r  
b r o t h  
½
t e a s p o o n fresh l e m o n  
j u i c e  
¼ to ½ t e a s p o o n k o s h e r s a l t  
freshly G r o u n d  
b l a c k pepper  
While the peppers are roasting, cut the remaining peppers  
into 1-inch pieces. Insert the large metal chopping blade into  
the medium work bowl of the Cuisinart® Food Processor, add  
the shallots and pulse to chop; remove and reserve. Add the  
raw pepper pieces and pulse to roughly chop.  
Put the butter and olive oil together into a large sauté pan  
over medium heat. Once the butter melts, add the chopped  
shallots; stir and sauté for about 2 minutes to soften, not  
picking up any color. Stir in the chopped raw peppers.  
Reduce heat to low and cover with lid. Allow peppers to sweat  
for about 30 minutes, stirring occasionally. Peppers are done  
when they are soft. Remove lid from pan and increase heat  
slightly. Add the white wine and stir until liquid is mostly  
evaporated, about 2 minutes. Add the chicken stock, bring to  
a steady simmer, and allow to reduce by half, about 5 minutes.  
Put the cooked peppers and the reserved roasted peppers  
and garlic into the work bowl. Add the lemon juice, salt and a  
pinch of pepper; pulse 2 to 3 times and then process for  
about 40 seconds, until ingredients are well blended. Taste  
and adjust seasonings accordingly.  
Nutritional information per serving (½ cup):  
Calories 100 (24% from fat)  
|
carb. 17g  
|
pro. 3g  
|
fat 3g  
|
sat. fat 1g chol. 3mg sod. 233mg  
|
|
|
calc. 27mg  
|
fiber 5g  
11  
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HOLLANDAISE SAUCE  
This sauce can be used in many dishes, including eggs benedict  
and steamed vegetables.  
makes 3 cups  
Approximate preparation time: 15 minutes  
Put the butter into a saucepan over low heat to melt.  
¾
p o u n d (3 sticks)  
Insert the large chopping blade into the medium work bowl  
u n s a l t e d butter  
of the Cuisinart® Food Processor. Add the yolks, mustard, salt  
3
1
l a rG e e G G y o l k s  
and pepper and process for 90 seconds. Once the butter is  
t a b l e s p o o n di j o n -style  
m u s t a rd  
melted, turn heat up to bring the butter just to a boil. With  
the machine running, very slowly drizzle ¼ of the hot butter  
through the feed tube drop by drop, being sure each drop is  
incorporated with the yolks before adding the next. This step  
should take about 5 minutes. Once the mixture is emulsified  
and homogenous, slowly add remaining butter until  
½
¼
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
2
t a b l e s p o o n s fresh l e m o n  
j u i c e  
incorporated, about 1 minute. Sauce will thicken to a  
mayonnaise consistency. When all butter has been  
incorporated, add the lemon juice and pulse to incorporate.  
Taste and adjust seasoning accordingly. Serve while still warm.  
Nutritional information per serving (1 tablespoon):  
Calories 108 (98% from fat)  
|
carb. 0g  
|
pro. 0g  
|
fat 12g  
|
sat. fat 7g chol. 57mg sod. 45mg  
|
|
|
calc. 3mg  
|
fiber 0g  
TARTAR SAUCE  
This tartar sauce is good not only with fish and shellfish,  
but also with steamed fresh vegetables.  
makes about 2 cups  
Approximate preparation time: 5 minutes  
Insert the small metal chopping blade into the small work  
bowl of the Cuisinart® Food Processor. Add the shallots,  
gherkins and parsley and pulse to chop, about 15 pulses. Add  
the dill, mustard, thyme, and capers and pulse 5 times to  
chop. Add the mayonnaise, yogurt and black pepper; pulse  
to combine, 5 times – do not overprocess. Refrigerate until  
ready to use.  
2
3
o u n c e s shallots o r Green  
o n i o n s , t r i m m e d a n d c u t  
i n t o 1-i n c h pieces  
o u n c e s d r a i n e d sweet  
G h e r k i n pickles  
¼
1
1
c u p fresh it a l i a n parsley  
t a b l e s p o o n d i l l weed  
*To drain yogurt, place in a strainer lined with a coffee filter or  
a yogurt strainer. Cover and let drain until desired thickness is  
reached.  
t a b l e s p o o n di j o n -style  
m u s t a rd  
½
3
t e a s p o o n d r i e d t h y m e  
Nutritional information per serving (1 tablespoon):  
t a b l e s p o o n s d r a i n e d  
capers  
Calories 72 (88% from fat)  
|
carb. 2g  
|
pro. 0g  
|
fat 7g  
|
sat. fat 1g chol. 13mg sod. 86mg  
|
|
|
calc. 10mg  
|
fiber 0g  
1½  
½
c u p s m a y o n n a i s e  
c u p n o n f a t p l a i n yoGurt,  
d r a i n e d * o v e r n i G h t  
¹∕8  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
12  
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PIZZA DOUGH  
Once you see how simple pizzas are to make, you will never  
order one to be delivered again.  
makes 1¾ pounds dough (six 7-inch crusts or three  
12-inch crusts) / 6 servings  
Approximate preparation time: 5 to 10 minutes, plus  
1
1
p a c k a G e a c t i v e d r y y e a s t  
55 minutes rising and resting, 5 minutes assembly and  
t e a s p o o n G r a n u l a t e d  
10 minutes baking  
s u G a r  
1¼  
c u p s w a r m w a t e r  
(105° to 115°f)  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
In a 2-cup liquid measure, dissolve yeast and sugar in  
warm water. Let stand until foamy, about 3 to 5 minutes.  
Insert the dough blade into the large work bowl of the  
Cuisinart® Food Processor and add the flour and salt.  
3¹∕  
³
½
2
t a b l e s p o o n k o s h e r s a l t  
With machine running on dough speed, pour the liquid  
slowly through the small feed tube as fast as the flour  
will absorb it. Once a dough ball forms and cleans the  
sides of the work bowl, process for an additional 30  
seconds to knead dough. Dough may be slightly sticky.  
Coat dough evenly with extra virgin olive oil and transfer  
to a plastic food storage bag and seal the top. Let  
dough rise in a warm place for about 45 minutes.  
t e a s p o o n s extra virGin  
o l i v e o i l  
Place dough on a lightly floured surface; punch down  
and let rest 5 to 10 minutes. Roll into desired crust sizes  
and place on baking pans lightly sprayed with vegetable  
oil cooking spray. Follow pizza recipe.  
Nutritional information per serving (1 ounce):  
Calories 112 (2% from fat)  
|
carb. 24g  
|
pro. 3g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 134mg  
|
|
|
calc. 0mg  
|
fiber 1g  
13  
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PASTA DOUGH  
Fresh pasta is a special treat. While it is best served right away, you can  
freeze it after it has been rolled and cut.  
makes 1½ pounds, about 10 servings  
Approximate preparation time: 5 minutes  
Insert the large metal chopping blade into the large  
2
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p s e m o l i n a f l o u r  
t a b l e s p o o n k o s h e r s a l t  
l a rG e e G G s  
work bowl of a Cuisinart® Food Processor. Add both  
flours and salt to work bowl and pulse 5 to 6 times to  
combine. With the machine running, add 1 egg at a  
time until a dough ball forms. Once dough ball forms,  
allow machine to run for 30 seconds to knead. Divide  
dough into 4 equal parts and pass through a pasta  
roller machine.  
1
1
4
Nutritional information per serving (2 ounces):  
Calories 165 (12% from fat)  
|
carb. 30g  
|
pro. 7g  
|
fat 2g  
|
sat. fat 1g chol. 85mg sod. 668mg  
|
|
|
calc. 11mg  
|
fiber 1g  
SPINACH PASTA DOUGH  
Add a healthy, colorful ingredient to your pasta bowl.  
makes 1½ pounds, about 6 servings  
Approximate preparation time: 10 minutes  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Fill the  
bowl with half of the spinach. Pulse 10 times and then  
process until finely chopped. Add remaining spinach  
and repeat, scraping the bowl in between. Add both  
flours and salt to work bowl and pulse 5 to 6 times to  
combine. Process ingredients until a dough ball forms.  
Once dough ball forms, allow machine to run for 30  
seconds to knead. Divide dough into 4 equal parts and  
pass through a pasta roller machine.  
8
o u n c e s fresh s p i n a c h  
leaves  
1¾  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p s e m o l i n a f l o u r  
¾
2½  
t e a s p o o n s k o s h e r s a l t  
Nutritional information per serving (2 ounces):  
Calories 97 (3% from fat)  
|
carb. 20g  
|
pro. 3g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 718mg  
|
|
|
calc. 89mg  
|
fiber 1g  
14  
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BASIC FLAKy PASTRy DOUGH  
This recipe makes ample crust for a  
9- to 11-inch regular or deep-dish pie or tart.  
Approximate preparation time: 10 minutes, plus 90 minutes  
resting time  
Insert the large metal chopping blade into the large work bowl  
of the Cuisinart® Food Processor. Add the flour, salt and baking  
powder and process for 10 seconds to sift. Add the well-chilled  
butter and shortening. Use short, quick pulses until the mixture  
resembles coarse corn meal and no pieces of butter larger than  
a pea remain visible, 15 to 20 pulses. Sprinkle half the  
maximum ice water on the flour and butter mixture, then pulse  
5 or 6 times on the dough speed setting. The dough will be  
crumbly, but should begin to hold together when a small  
amount is picked up and pressed together. Add more water, a  
teaspoon (two for the two-crust recipe) at a time, with 2 to 3  
quick pulses on the dough speed setting after each addition,  
adding just enough water for the dough to hold together easily  
when pressed into a ball. Do not allow the dough to form a ball  
in the processor! Add the liquid sparingly so that the dough is  
not sticky. Do not overprocess or the pastry will be tough, not  
tender and flaky.  
fo r a o n e -c r u s t pie:  
1½  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
t e a s p o o n s a l t  
¼
¹∕8  
8
t e a s p o o n b a k i n G powder  
t a b l e s p o o n s u n s a l t e d  
butter, c u t i n t o ½-i n c h  
pieces, w e l l chilled  
2
t a b l e s p o o n s veGetable  
s h o r t e n i n G (preferably  
n o n h y d ro G e n a t e d ), c u t  
i n t o ½-i n c h pieces, w e l l  
chilled  
2 to 4 t a b l e s p o o n s ice w a t e r  
fo r a t w o -c r u s t pie:  
Turn the dough out onto a lightly floured surface. Press  
together into a ball, then flatten into a disk about 6 inches in  
diameter (two disks for the two-crust recipe). Wrap in plastic  
wrap and refrigerate for 1 hour before continuing. The dough  
will keep refrigerated for up to 3 days, or may be frozen  
(double-wrapped) for up to a month; thaw at room temperature  
for an hour before using. Use as directed in recipe.  
3
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
t e a s p o o n s a l t  
½
¼
16  
t e a s p o o n b a k i n G powder  
t a b l e s p o o n s u n s a l t e d  
butter, c u t i n t o ½-i n c h  
pieces, w e l l chilled  
To bake the pastry blind for a single-crust filled pie or tart, roll  
out pastry ¹∕8-inch thick to fit pan; crimp and seal edges. Prick  
bottom all over with a fork. Chill for 30 minutes. Preheat the  
oven to 400ºF. Line the shell with a sheet of aluminum foil or  
parchment paper and fill with pie weights, dry rice or beans.  
Bake for 15 minutes.  
4
t a b l e s p o o n s veGetable  
s h o r t e n i n G (preferably  
n o n h y d ro G e n a t e d ), c u t  
i n t o ½-i n c h pieces, w e l l  
chilled  
5 to 8 t a b l e s p o o n s ice w a t e r  
Leftover pastry may be rolled out and cut into shapes to  
garnish the pie, or brushed with milk, sprinkled with sugar or  
cinnamon and sugar, and baked until lightly browned.  
Nutritional information based on 12 servings per pie: 1-crust pie  
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |  
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g  
Nutritional information based on 12 servings per pie: 2-crust pie  
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |  
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g  
15  
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PâTE BRISÉE  
This versatile dough can be used for sweet or savory treats.  
makes two single crust 9-inch tarts/pies, or one  
double-crust pie, 24 servings  
Approximate preparation time: 5 minutes plus  
30 minutes for resting  
2
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
1
16  
t e a s p o o n t a b l e s a l t  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
flour and salt and process for 10 seconds to sift. Evenly  
add the butter and pulse on the dough speed setting  
until the mixture resembles coarse crumbs. Pour in  
water, 1 tablespoon at a time, and pulse on the dough  
speed setting until mixture just forms a dough – you  
may not need all of the water. Divide dough equally into  
two pieces and form each into a flat disc; wrap in plastic  
and refrigerate until ready to use. This pastry also  
freezes well for up to 6 months as long as it is well  
wrapped.  
t a b l e s p o o n s p o u n d ;  
2 sticks) u n s a l t e d butter,  
c o l d a n d c u t i n t o ½-i n c h  
c u b e s  
¼
c u p ice w a t e r  
Nutritional information per serving:  
Calories 39 (6% from fat)  
|
carb. 8g  
|
pro. 1g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 98mg  
|
|
|
calc. 2mg  
|
fiber 0g  
TIP: For a sweet Pâte Brisée, follow the same recipe as  
above except add 1½ tablespoons of granulated sugar  
to the dry ingredients in the work bowl.  
Nutritional information per serving:  
Calories 47 (5% from fat)  
|
carb. 10g  
|
pro. 1g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 98mg  
|
|
|
calc. 2mg  
|
fiber 0g  
16  
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PâTE SUCRÉE  
Have leftover dough? Use this sweet dough for simple cookies.  
Just roll and cut into your favorite shapes.  
makes two 9-inch single tarts/pies, or one  
double-crust pie  
Approximate preparation time: 5 minutes plus  
30 minutes for resting  
2
2
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
t a b l e s p o o n s G r a n u l a t e d  
s u G a r  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
flour, sugar and salt and process for 10 seconds to sift.  
Add the butter and process until combined, about 30  
seconds. With the machine running on the dough speed  
setting, add the yolks, one at a time, and process until  
incorporated. Add the water, zest (if using) and vanilla;  
pulse 3 to 4 times, until combined.  
½
12  
t e a s p o o n t a b l e s a l t  
t a b l e s p o o n s c u p )  
u n s a l t e d butter, r o o m  
temperature  
2
1
¼
l a rG e e G G y o l k s  
t a b l e s p o o n ice w a t e r  
t e a s p o o n l e m o n zest  
(o p t i o n a l )  
t e a s p o o n p u re vanilla  
extract  
Form dough into 2 flat discs. Wrap in plastic; chill in  
refrigerator until ready to use. Dough should be firm  
enough to roll.  
½
To make this an almond sucrée, substitute ¹⁄ cup of the  
³
all-purpose flour for toasted almonds. Finely grind the  
almonds by processing 45 seconds, and then add the  
remaining dry ingredients. Process 10 seconds to sift  
and follow instructions as stated above.  
Nutritional information per serving (based on 72 servings):  
Calories 92 (58% from fat)  
|
carb. 8g  
|
pro. 1g  
|
fat 6g  
|
sat. fat 4g chol. 32mg sod. 23mg  
|
|
|
calc. 2mg  
|
fiber 0g  
For the almond sucrée:  
Nutritional information per serving:  
Calories 94 (63% from fat)  
|
carb. 7g  
|
pro. 1g  
|
fat 7g  
|
sat. fat 4g chol. 32mg sod. 23mg  
|
|
|
calc. 5mg  
|
fiber 0g  
17  
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CHERRy CRUmB mUFFINS  
A hit at every brunch table.  
makes 12 muffins  
Approximate preparation time: 15 minutes plus  
20 minutes for baking  
n o n s t i c k c o o k i n G s p r a y  
cr u m b toppinG:  
Preheat oven to 400°F. Coat a 12-cup muffin pan with  
nonstick cooking spray.  
½
c u p toasted pecans o r  
w a l n u t s  
Insert the small metal chopping blade into the small  
work bowl of the Cuisinart® Food Processor.  
¼
c u p u n b l e a c h e d ,  
a l l -purpose f l o u r  
Put the pecans for the crumb topping recipe into the  
small work bowl and pulse to roughly chop. Add  
remaining crumb topping ingredients and pulse to  
achieve a crumb-like mixture, about 5 to 6 pulses.  
Remove work bowl and reserve.  
¹∕  
³
¼
c u p l i G h t b r o w n s u G a r  
c u p (½ stick) u n s a l t e d  
butter, c o l d a n d c u t i n t o  
s m a l l c u b e s  
1
t e a s p o o n G r o u n d  
c i n n a m o n  
Insert the large metal chopping blade into the medium  
work bowl. Process the dry ingredients for the muffins:  
the flour, baking soda, salt and cinnamon, for 10  
seconds to sift. Remove work bowl and reserve.  
¼
t e a s p o o n s a l t  
mu ff i n s :  
1½  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
Replace the large metal chopping blade into the large  
work bowl; add the sugars and buttermilk, and process  
for about 5 seconds to combine. Stir together the oil,  
eggs and vanilla in a liquid measuring cup. With the  
machine running, pour the liquid ingredients through  
the small feed tube and process until combined.  
Add the dry ingredients and process on the dough  
speed for about 4 to 5 seconds. Scrape the work  
bowl and add the dried cherries, pulse 2 to 3 times  
to combine.  
½
½
½
t a b l e s p o o n b a k i n G s o d a  
t e a s p o o n s a l t  
t e a s p o o n G r o u n d  
c i n n a m o n  
¹∕  
³
¼
¾
c u p G r a n u l a t e d s u G a r  
c u p l i G h t b r o w n s u G a r  
c u p buttermilk  
¹∕  
1
1
c u p veGetable o i l  
l a rG e e G G  
³
t e a s p o o n p u re vanilla  
extract  
Scoop muffin batter evenly into the prepared muffin  
pan. Sprinkle the crumb topping evenly on the tops of  
each muffin. Bake for 18 to 20 minutes, until a cake  
tester comes out clean.  
1
c u p d r i e d cherries  
Nutritional information per muffin:  
Calories 151 (39% from fat)  
|
carb. 21g  
|
pro. 2g  
|
fat 7g  
|
sat. fat 1g chol. 18mg sod. 258mg  
|
|
|
calc. 18mg  
|
fiber 0g  
18  
BREAKFAST & BRUNCH  
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CHOCOLATE CHIP CRUmB CAKE  
Start your mornings with a cup of coffee and a piece of this delicious  
crumb cake. Always let it cool completely before cutting to ensure  
the perfect slice.  
makes one 8-inch square cake  
Approximate preparation time: 15 to 20 minutes,  
plus 45 minutes for baking  
n o n s t i c k c o o k i n G s p r a y  
Preheat oven to 375°F. Coat an 8-inch square pan with  
nonstick cooking spray.  
cr u m b toppinG:  
2
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
Insert the small metal chopping blade into the small  
work bowl of the Cuisinart® Food Processor. Add the  
ingredients for the crumb topping to the work bowl  
and pulse to incorporate, about 8 to 10 pulses.  
Remove and reserve.  
1
c u p b r o w n s u G a r  
½
c u p u n s a l t e d butter, c u t  
i n t o s m a l l c u b e s  
2
1
t e a s p o o n s c i n n a m o n  
c u p toasted pecans o r  
w a l n u t s  
Insert the large metal chopping blade into the medium  
work bowl. Add the flour, baking soda, baking powder  
and salt and process 5 seconds to combine. Remove  
work bowl and reserve. Insert the large metal chopping  
blade into the large work bowl. Add the butter and  
sugar and pulse to fully combine. Add the buttermilk,  
sour cream, eggs and vanilla extract and process  
ingredients for 15 seconds to combine. Add the dry  
cake ingredients and pulse to incorporate, about 5  
pulses. Stir in the chocolate chips.  
½
1
t e a s p o o n s a l t  
t e a s p o o n p u re vanilla  
extract  
ca k e :  
3½  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
1
4
½
½
t e a s p o o n b a k i n G s o d a  
t e a s p o o n s b a k i n G powder  
t e a s p o o n s a l t  
c u p u n s a l t e d butter, r o o m  
temperature  
Pour ingredients into prepared pan and spread the  
crumb topping evenly on the top. Bake for about 40 to  
45 minutes, until a cake tester comes out clean.  
½
1
c u p G r a n u l a t e d s u G a r  
c u p buttermilk  
Nutritional information per serving:  
1
c u p s o u r c re a m  
2
l a rG e e G G s , liGhtly beaten  
Calories 200 (51% from fat)  
|
carb. 20g  
|
pro. 4g  
|
fat 12g  
|
sat. fat 6g chol. 72mg sod. 484mg  
|
|
|
calc. 94mg  
|
fiber 1g  
½
t e a s p o o n p u re vanilla  
extract  
1
c u p c h o c o l a t e c h i p s  
19  
BREAKFAST & BRUNCH  
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TRADITIONAL SCONES  
The key to a delicate scone is to not overmix the dough. Always use a light  
hand and you will have delicious results.  
makes 8 scones  
Approximate preparation time: 10 minutes plus  
30 minutes for baking  
2½  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
t a b l e s p o o n s G r a n u l a t e d  
s u G a r, d i v i d e d  
Preheat oven to 375°F. Line a baking sheet with  
parchment paper.  
4
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
flour, 3 tablespoons granulated sugar, baking powder  
and salt and process for 15 seconds to combine. Add  
the butter and pulse to incorporate, about 8 pulses,  
until the butter pieces are about the size of peas. Stir  
the buttermilk, vanilla and egg together in a liquid  
measuring cup. With the machine running on the dough  
speed, slowly add the liquids through the feed tube  
until just combined; be very careful not to overmix. Add  
the currants and pulse until just combined, 2 to 3 pulses.  
2
1
6
t e a s p o o n s b a k i n G powder  
t e a s p o o n s a l t  
t a b l e s p o o n s u n s a l t e d  
butter, c o l d a n d c u t i n t o  
s m a l l c u b e s  
½
¼
c u p p l u s 1 t a b l e s p o o n  
buttermilk  
t e a s p o o n p u re vanilla  
extract  
1
½
1
l a rG e e G G  
c u p c u r r a n t s  
t a b l e s p o o n h e a v y c re a m  
Pour dough onto a clean surface. Form into a long, flat  
rectangle and cut into 8 triangles. Place the scones,  
evenly spaced, on the baking sheet. Brush the tops with  
heavy cream and sprinkle with reserved sugar.  
Bake for 30 to 35 minutes, until baked through and  
golden.  
Nutritional information per scone:  
Calories 180 (46% from fat)  
|
carb. 23g  
|
pro. 2g  
|
fat 9g  
|
sat. fat 6g chol. 39mg sod. 171mg  
|
|
|
calc. 53mg  
|
fiber 1g  
20  
BREAKFAST & BRUNCH  
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LEEK, SAUSAGE AND FONTINA QUICHE  
A perfect dish for Sunday brunch.  
makes 12 servings  
Approximate preparation time: 20 minutes plus 40 minutes  
for baking  
1
recipe pâ t e brisée (pa G e 16)  
G a r l i c c l o v e  
Prepare Páte Brisée according to recipe on page 16.  
While dough is chilling, preheat oven to 350°F.  
fillinG:  
1
1
Roll out one dough disc* to ¹∕8-inch thick to fit a 9-inch tart pan. Fit  
the dough into the pan. Chill in refrigerator for about 30 minutes.  
s m a l l leek, w h i t e a n d l i G h t  
Green p a r t s o n l y, c u t i n t o  
½-i n c h pieces  
While dough is chilling, preheat oven to 350°F.  
Using a fork, prick the dough evenly all over but make sure not  
to go entirely through the dough. Line the shell with parchment  
and weigh down with dried beans or rice. Bake in oven for 25  
minutes, or until the dough underneath the parchment is no  
longer wet. Remove the beans/rice and parchment and continue  
baking until the shell is golden brown, about an additional 10  
minutes. Remove and reserve.  
6
o u n c e s precooked chicken  
apple s a u s a G e , c u t i n t o  
s m a l l d i c e  
1
t a b l e s p o o n u n s a l t e d  
butter  
¼
t e a s p o o n freshly G r o u n d  
b l a c k pepper, d i v i d e d  
2
o u n c e s f o n t i n a cheese  
While the quiche shell is baking, insert the small metal chopping blade  
into the small work bowl. Process the garlic until finely chopped. Add  
the leeks and pulse to chop, about 6 pulses.  
¾
¾
2
2
¼
c u p w h o l e m i l k  
c u p h e a v y c re a m  
l a rG e e G G s  
Place a skillet over medium heat and add the sausage; cook for  
about 3 minutes. Add the butter, garlic, leeks and a pinch of  
pepper. Stir over medium-low heat until vegetables are soft,  
about 2 to 3 minutes.  
l a rG e e G G y o l k s  
t e a s p o o n k o s h e r s a l t  
Place the reversible shredding disc on the medium shredding  
side into the medium work bowl and shred the fontina. Remove  
and reserve. Replace the shredding disc with the large metal  
chopping blade and add the milk, cream, eggs, yolks, salt,  
remaining pepper and half of the shredded fontina. Process to  
combine all ingredients, about 10 seconds.  
To assemble the quiche: spread the sausage and leeks evenly  
along the bottom of the baked tart shell. Pour the egg mixture  
over the vegetables and scatter the remaining fontina on the top.  
Bake for 35 to 40 minutes until quiche is lightly browned and just set.  
Remove from oven and let sit for about 5 to 10 minutes before  
serving.  
*The second dough disc may either be used within 3 days if  
refrigerated or it may be wrapped well and stored in the freezer  
until needed.  
Nutritional information per serving (including pastry):  
Calories 181 (83% from fat)  
|
carb. 3g  
|
pro. 4g  
|
fat 17g  
|
sat. fat 10g chol. 116mg sod. 301mg  
|
|
|
calc. 62mg  
|
fiber 0g  
21  
BREAKFAST & BRUNCH  
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BUCKWHEAT CRêPES WITH  
SPINACH AND GOAT CHEESE  
This brunch dish is absolutely delicious served with hollandaise sauce.  
makes 6 servings  
Approximate preparation time: 10 minutes plus 35 minutes  
for cooking  
bu c k w h e a t crêpes:  
Sift the flours together in a small bowl.  
¾
¼
c u p s b u c k w h e a t f l o u r  
Insert the large metal chopping blade into the medium work  
bowl of the Cuisinart® Food Processor. With the machine  
running, add the eggs through the feed tube. Add the flours  
and salt and process until just combined. With the machine  
running, add the milk and melted butter together through the  
feed tube and process until homogenous. Transfer mixture to  
a container, cover and refrigerate for 2 hours or overnight.  
c u p u n b l e a c h e d ,  
a l l -purpose f l o u r  
t e a s p o o n k o s h e r s a l t  
½
3
1¼  
3
l a rG e e G G s  
c u p s w h o l e m i l k  
t a b l e s p o o n s u n s a l t e d  
butter, melted  
Insert the small metal chopping blade into the small work bowl  
and pulse the onions to chop, about 5 times. Put the oil into a  
large skillet and place over medium heat. Once the oil  
shimmers across the pan, add the onion and sauté until  
softened, about 3 minutes. Add the spinach a handful at a  
time, along with the salt and pepper, and sauté until bright  
and wilted, about 9 minutes total. Reserve filling.  
fillinG:  
½
re d o n i o n , c u t i n t o  
½-i n c h pieces  
t a b l e s p o o n s o l i v e o i l  
o u n c e s baby s p i n a c h  
t e a s p o o n k o s h e r s a l t  
2
20  
1
Poach the eggs: Pour water with 1 tablespoon of white vinegar  
per every 4 quarts into a large saucepan. Place over high heat  
and bring to a strong simmer. Carefully add eggs by cracking  
over the water – use a spatula to separate the eggs. Cook until  
desired doneness. Transfer with slotted spoon to ice water to  
stop cooking. Reserve.  
½
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
1
6
4
t e a s p o o n u n s a l t e d butter  
l a rG e e G G s  
o u n c e s soft G o a t cheese  
Prepare the crêpes: Place an 8-inch skillet over medium heat  
and preheat for 5 minutes. Once the pan is heated, add the  
butter. Once melted, wipe the butter around the pan with a  
1
recipe f o r ho l l a n d a i s e  
sa u c e (p a G e 12)  
paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very  
quickly, move the batter around so it just coats the bottom. you want the pan  
to be coated thinly and evenly. After about 1 minute, when the crêpe is set  
and lightly browned, flip the crêpe using a heatproof spatula, and cook for an  
additional minute. Reserve on a plate. Continue with the remaining batter,  
stacking the crêpes as you go.  
When all of the crêpes are prepared, cover plate with foil – to keep crêpes  
warm, place plate over a skillet containing some water over medium-low heat.  
To serve crêpes:  
Bring a small pot of water to a simmer to reheat poached eggs.  
Each crêpe should be filled with ¼ cup of the spinach filling and  
½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on  
top of the other. Place the two crêpes on each plate and top with a reheated  
poached egg.  
Serve with Hollandaise Sauce (page 12) on the side.  
Nutritional information per serving:  
Calories 398 (24% from fat)  
chol. 46mg sod. 607mg  
|
carb. 62g  
|
pro. 16g  
fiber 4g  
|
fat 11g  
|
sat. fat 4g  
|
|
|
calc. 98mg |  
22  
BREAKFAST & BRUNCH  
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ARTICHOKE AND HERB yOGURT DIP  
A delicious lowfat dip for crudités or chips.  
makes 4 cups  
Approximate preparation time: 6 minutes, plus  
optional 2 hours for resting  
1
o u n c e pa r m e s a n , c u t i n t o  
½-i n c h c u b e s  
Insert the small metal chopping blade into the small  
work bowl of the Cuisinart® Food Processor. Process the  
Parmesan until finely chopped; remove work bowl and  
reserve. Add the fresh herbs to the work bowl; pulse to  
chop, about 5 pulses. Add remaining ingredients,  
including reserved Parmesan; pulse 5 times to combine,  
and then process until all ingredients are incorporated.  
2
t a b l e s p o o n s fresh m i n t  
¼
¼
2
c u p fresh b a s i l  
c u p fresh parsley  
j a r s (12 o u n c e s ) artichoke  
h e a r t s  
16  
o u n c e s p l a i n l o w -f a t  
yoGurt  
Allow dip to rest at least 2 hours in refrigerator for  
flavors to develop. Remove from refrigerator ½ hour  
before serving.  
½
½
t e a s p o o n l e m o n zest  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
¼
¹∕8  
t e a s p o o n k o s h e r s a l t  
Nutritional information per serving (¼ cup):  
t e a s p o o n freshly G r o u n d  
n u t m e G  
Calories 41 (52% from fat)  
|
carb. 3g  
|
pro. 2g  
|
fat 2g  
|
sat. fat 1g chol. 2mg sod. 115mg  
|
|
|
calc. 73mg  
|
fiber 0g  
23  
APPETIZERS  
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CHUNKy GUACAmOLE  
Make our fresh guacamole for the Sunday game or serve alongside  
quesadillas for a fun dinner night.  
makes 6 cups  
Approximate preparation time: 10 minutes  
Insert the large metal chopping blade into the large  
2
1
G a r l i c c l o v e s  
work bowl of the Cuisinart® Food Processor. With the  
j a l a p e ñ o pepper, seeded,  
c u t i n t o 1-i n c h pieces  
machine running, drop the garlic through the small feed  
tube to finely chop. Add jalapeño to work bowl and  
pulse 5 times to chop. Add the onion and pulse 4 times  
to chop. Add the cilantro and pulse 3 times to chop.  
Add the tomatoes and pulse 3 times to chop. Scoop out  
the insides of the avocados directly into work bowl and  
add the lime juice and salt. Pulse until desired  
½
m e d i u m o n i o n , c u t i n t o  
1-i n c h pieces  
t a b l e s p o o n s fresh c i l a n t ro  
2
½
6
c u p G r a p e t o m a t o e s  
ripe a v o c a d o s , h a l v e d ,  
pits removed  
2 to 3 t a b l e s p o o n s fresh l i m e  
j u i c e  
consistency is achieved, about 10 to 12 pulses.  
1
t e a s p o o n k o s h e r s a l t  
Nutritional information per serving (¼ cup):  
Calories 76 (73% from fat)  
|
carb. 5g  
|
pro. 1g  
|
fat 7g  
|
sat. fat 1g chol. 0mg sod. 104mg  
|
|
|
calc. 8mg  
|
fiber 3g  
24  
APPETIZERS  
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HUmmUS  
The food processor is a perfect tool for a creamy hummus.  
makes 4 cups  
Approximate preparation time: 10 minutes  
Insert the large metal chopping blade into the large  
½
c u p fresh it a l i a n parsley  
leaves  
work bowl of the Cuisinart® Food Processor. Process  
the parsley, lemon zest, salt, and garlic together, about  
6 seconds. Scrape bowl and repeat. Add remaining  
ingredients and process until smooth, about 1 minute.  
Scrape bowl and process again to fully incorporate all  
ingredients.  
1
1
t e a s p o o n l e m o n zest  
t e a s p o o n k o s h e r s a l t  
1 to 2 G a r l i c c l o v e s  
4
c a n s (15½ o u n c e s e a c h )  
chickpeas, d r a i n e d  
c u p t a h i n i  
¼
¼
Nutritional information per serving (2 tablespoons):  
c u p fresh l e m o n j u i c e  
c u p w a t e r  
Calories 55 (49% from fat)  
|
carb. 5g  
|
pro. 2g  
|
fat 3g  
|
¹∕  
1
³
sat. fat 0g chol. 0mg sod. 163mg  
|
|
|
calc. 13mg  
|
fiber 1g  
t e a s p o o n G r o u n d c u m i n  
c u p extra virGin o l i v e o i l  
¼
25  
APPETIZERS  
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THREE TOmATO SALSA  
Serve warm tortilla chips alongside this fresh and tangy salsa.  
makes 3 cups  
Approximate preparation time: 10 minutes  
Insert the large metal chopping blade into the large  
½
½
b u n c h fresh c i l a n t ro  
work bowl of the Cuisinart® Food Processor. Put half of  
l a rG e vidalia o n i o n , c u t  
i n t o 1-i n c h pieces  
G a r l i c c l o v e  
the cilantro, half of the onion, garlic cloves, jalapeños,  
1 teaspoon of salt and half the tomatoes into the work  
bowl and pulse to chop to desired consistency, about 8  
to10 quick pulses; repeat with the remaining half.  
1
1
s m a l l j a l a p e ñ o pepper,  
seeded  
2
½
t e a s p o o n s sea s a l t  
Combine the two batches in a large bowl and stir in the  
lime juice. Taste and adjust seasoning accordingly.  
p o u n d ripe p l u m t o m a t o e s ,  
c u t i n t o 1-i n c h pieces  
½
p o u n d Green, h o t h o u s e  
t o m a t o e s , c u t i n t o  
1-i n c h pieces  
For better consistency, drain each batch in a strainer  
to remove excess liquid.  
½
1
p o u n d yellow t o m a t o e s ,  
c u t i n t o 1-i n c h pieces  
t e a s p o o n fresh l i m e j u i c e  
Serve with your favorite tortilla chips.  
TIP: Salsa can be processed in one batch. However,  
a better consistency is achieved by processing the  
tomatoes in two batches.  
Nutritional information per serving (¼ cup):  
Calories 13 (9% from fat)  
|
carb. 3g  
|
pro. 1g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 209mg  
|
|
|
calc. 7mg  
|
fiber 1g  
26  
APPETIZERS  
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CLASSIC BRUSCHETTA  
Classic and delicious.  
makes 50 bruschette  
Approximate preparation time: 15 to 20 minutes,  
including toasting and assembly time  
6
2
6
G a r l i c c l o v e s  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor and process  
the whole garlic cloves until finely chopped. Add the  
basil to the work bowl and pulse 5 to 6 times to roughly  
chop. Add the tomatoes and pulse to roughly chop.  
Strain mixture; put into a large mixing bowl and toss  
with the salt, pepper, oil and lemon juice. Taste and  
adjust seasoning accordingly.  
c u p s fresh b a s i l  
c u p s t o m a t o e s , c u t i n t o  
1-i n c h pieces  
t e a s p o o n k o s h e r s a l t  
½
¼
to  
¾
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
3
1
t a b l e s p o o n s o l i v e o i l  
t a b l e s p o o n fresh  
l e m o n j u i c e  
Preheat oven to 400°F.  
1
2
b a G u e t t e , c u t i n t o  
½-i n c h slices  
smashed G a r l i c c l o v e s  
Rub the bread slices with the smashed garlic and place  
on a baking sheet. Bake in oven to toast, about  
5 minutes.  
Spoon ½ to 1 tablespoon of topping on each toasted  
slice and serve immediately.  
Nutritional information per bruschetta:  
Calories 80 (19% from fat)  
|
carb. 14g  
|
pro. 2g  
|
fat 2g  
|
sat. fat 0g chol. 0mg sod. 176mg  
|
|
|
calc. 23mg  
|
fiber 1g  
27  
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SPINACH, FETA AND ARTICHOKE  
STUFFED mUSHROOmS  
A variation of the quintessential hors d’oeuvre.  
makes about 60 stuffed mushrooms  
Approximate preparation time: 30 to 40 minutes, plus 30  
minutes baking and cooling  
1½  
o u n c e s fre n c h b re a d ,  
c u t i n t o ½-i n c h pieces  
o u n c e as i a G o cheese  
c u p liGhtly toasted p i n e  
n u t s o r w a l n u t s  
Insert the small metal chopping blade into the small work bowl  
of the Cuisinart® Food Processor and process the bread and  
Asiago for about 45 seconds until finely chopped. Add the  
pine nuts and pulse about 5 times to coarsely chop. Remove  
and reserve. Add the artichokes to the small work bowl and  
pulse to chop, about 10 to 15 times. Add to the reserved  
breadcrumb mixture.  
1
½
1
c a n (15 o u n c e s ) artichoke  
h e a r t s , w e l l d r a i n e d ,  
G e n t l y squeezed in paper  
t o w e l i n G to r e m o v e excess  
moisture  
Insert the large metal chopping blade into the large work bowl.  
With the machine running, drop the garlic and shallot through  
the feed tube to process. Scrape the sides of the bowl and add  
the spinach, about 4 ounces at a time, and pulse 12 to 15 times  
after each addition to chop. Add the herbes de Provence, feta  
and cream cheese and process for 20 seconds to incorporate.  
Add the reserved breadcrumb mixture and pulse about 15  
times to incorporate. Transfer to a bowl. The stuffing may be  
made up to 2 days ahead.  
2
1
s m a l l G a r l i c c l o v e s  
shallot, a b o u t 1 o u n c e ,  
peeled  
16  
o u n c e s fresh s p i n a c h , w e l l  
w a s h e d a n d d r i e d , t o u G h  
stems removed  
1
4
4
t e a s p o o n herbes d e  
pr o v e n c e  
o u n c e s feta cheese,  
sliGhtly c r u m b l e d  
Rinse and dry the mushrooms thoroughly. Remove the stems  
and discard or reserve for another use.  
Preheat oven to 425°F. Stuff each mushroom with a tablespoon  
of the spinach mixture. Arrange the stuffed mushrooms in a  
shallow baking dish that has been lightly coated with olive oil;  
do not crowd. The mushrooms may be stuffed up to 8 hours  
ahead. If making in advance, cover and refrigerate. Do not  
freeze.  
o u n c e s c re a m cheese  
(re G u l a r, n o t l o w - o r  
n o n -f a t ), c u t i n t o  
1-i n c h pieces  
1½-i n c h w h i t e button o r  
c r e m i n i m u s h r o o m s *  
60  
Bake the mushrooms for 20 to 25 minutes. Allow to rest for 5  
minutes before serving.  
*Cremini mushrooms are a darker version of the white button  
mushroom and have a more intense flavor. When grown to  
large size (4 to 5-inches in diameter), they become the popular  
Portobello mushrooms. In some markets, cremini mushrooms  
may be labeled “Baby Bellas.”  
TIP: This recipe is simple to cut in half if a smaller amount of  
mushrooms is desired.  
Nutritional information per piece:  
Calories 93 (62% from fat)  
|
carb. 6g  
|
pro. 3g  
|
fat 6.5g  
|
sat. fat 2g chol. 6mg sod. 117mg  
|
|
|
calc. 74mg  
|
fiber 1g  
28  
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CARAmELIZED ONION, STEAK  
AND GRURE QUESADILLAS  
Enjoy these grown-up quesadillas at your next cocktail party. Serve with  
salsa, guacamole and sour cream for dipping.  
makes 32 servings  
Approximate preparation time: 1 hour  
Insert the slicing disc, adjusted to 2 mm, into the large  
3
½
p o u n d s yellow o n i o n s  
work bowl of the Cuisinart® Food Processor, and slice  
c u p (1 stick) u n s a l t e d  
butter  
the onions. Place a large skillet over medium-low heat  
and add the butter. Once the butter is melted, add the  
onions with salt and pepper to the skillet and cook over  
low heat for about 1 hour, until onions are completely  
soft and caramel in color.  
¼
¼
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
8
1½  
16  
o u n c e s Gruyère cheese  
p o u n d s sirloin steak  
8-i n c h f l o u r tortillas  
While onions are caramelizing, replace the slicing disc  
with the reversible shredding disc on the medium  
shredding side and process the Gruyère.  
Grill or pan-roast the steaks until rare to medium-rare  
(steaks will continue to cook in the quesadillas). Allow  
steaks to cool and then thinly slice.  
To assemble: evenly place ¼ cup of onions on a tortilla  
and top with 4 to 5 slices of steak, ¹∕ cup of shredded  
³
cheese and then top with another tortilla. Repeat with  
remaining ingredients.  
Preheat the Cuisinart® Griddler®, fitted with the griddle  
plates in the closed position, to 375°F. Brush the top  
and bottom tortillas lightly with oil and grill until the  
cheese is melted and the tortillas are golden and crisp,  
about 3 minutes.  
Quesadillas can also be prepared in a 375°F oven,  
baked on parchment lined baking trays.  
To serve: Cut quesadillas into quarters and serve with  
guacamole and sour cream.  
Note: The flavor of the caramelized onions is well-worth  
the time it takes to prepare them.  
Nutritional information per ¼ quesadilla:  
Calories 166 (44% from fat)  
|
carb. 15g  
|
pro. 8g  
|
fat 8g  
|
sat. fat 4g chol. 28mg sod. 208 mg  
|
|
|
calc. 112mg  
|
fiber 0g  
29  
APPETIZERS  
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GAZPACHO  
This delicious soup is perfect all summer long.  
makes 8 cups  
Approximate preparation time: 10 to 15 minutes  
Reserve 1 cup of the tomatoes, ½ of the cucumbers,  
½ of the yellow peppers, and ¼ of the red onion.  
2
p o u n d s ripe t o m a t o e s o n  
t h e v i n e , c u t i n t o 1-i n c h  
pieces, d i v i d e d  
Insert the large metal chopping blade into the large work  
bowl of the Cuisinart® Food Processor. Add the  
remaining tomatoes, cucumber, yellow pepper, onion,  
grape tomatoes, garlic, jalapeño, and cilantro to the work  
bowl. Pulse to chop, about 25 pulses. Add the paprika,  
sherry vinegar, bread, cumin, salt, pepper and sugar.  
Process ingredients for 2 minutes; add the olive oil during  
the last 10 seconds through the small feed tube. Remove  
the soup base and place through a fine mesh strainer to  
strain; continue to press juice through the strainer, using  
a spatula or the bottom of a ladle, until the mixture is  
very dry.  
12  
o u n c e s en G l i s h c u c u m b e r,  
c u t i n t o 1-i n c h pieces,  
d i v i d e d  
2
1
yellow peppers, c u t i n t o  
1-i n c h pieces, d i v i d e d  
l a rG e re d o n i o n , c u t i n t o  
1-i n c h pieces, d i v i d e d  
4
3
1
c u p s G r a p e t o m a t o e s  
G a r l i c c l o v e s  
j a l a p e ñ o pepper, seeded  
a n d c u t i n t o 1-i n c h pieces  
c u p fresh c i l a n t ro  
½
¾
t e a s p o o n paprika  
¹/  
c u p sherry v i n e G a r  
slices w h i t e b re a d  
³
Pulse reserved vegetables 6 to 8 times to roughly chop.  
Add chopped vegetables to the strained broth. Taste and  
adjust seasonings accordingly; serve.  
2
1
2
1
t e a s p o o n G r o u n d c u m i n  
t e a s p o o n s k o s h e r s a l t  
Nutritional information per serving (1 cup):  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
Calories 172 (64% from fat)  
|
carb. 14g  
|
pro. 2g  
|
fat 13g  
|
½
t a b l e s p o o n G r a n u l a t e d  
s u G a r  
sat. fat 2g chol. 0mg sod. 407mg  
|
|
|
calc. 31mg  
|
fiber 2g  
²/  
³
c u p extra virGin o l i v e o i l  
30  
SOUPS  
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LIGHTENED BROCCOLI AND POTATO SOUP  
This soup is a delicious and healthy substitute for other cream soups.  
makes about 10 cups  
Approximate preparation time: 25 to 30 minutes  
Insert the reversible shredding disc assembly on the  
medium shredding side into the medium work bowl of  
the Cuisinart® Food Processor and shred the cheese.  
Remove work bowl and reserve. Insert the large metal  
chopping blade into the large work bowl. With the  
machine running, drop the garlic cloves through the  
small feed tube to finely chop. Add the onion to the  
work bowl and pulse to chop, about 10 pulses.  
4
2
1
o u n c e s ch e d d a r  
G a r l i c c l o v e s  
s m a l l o n i o n , c u t i n t o  
1-i n c h pieces  
2
t a b l e s p o o n s extra virGin  
o l i v e o i l  
½
1
t a b l e s p o o n sea o r k o s h e r  
s a l t , d i v i d e d  
t e a s p o o n freshly G r o u n d  
b l a c k pepper, d i v i d e d  
Heat the olive oil in a large saucepan over low heat.  
Add the garlic and onion, with a pinch each of salt and  
pepper. Sauté until softened, about 8 to 10 minutes.  
1
2
p o u n d p o t a t o e s  
p o u n d s b r o c c o l i , stems  
peeled a n d florets  
separated  
While vegetables are cooking, insert the adjustable slicing  
disc assembly, adjusted to the 4mm setting, into the large  
work bowl. Slice the potatoes and the broccoli stems.  
2½  
1
¾
c u p s sherry  
q u a r t veGetable stock  
t e a s p o o n l e m o n zest  
Raise the heat to medium and add the potatoes,  
broccoli stems and a pinch each of the salt and pepper;  
sauté 2 to 3 minutes, and then add the sherry. Let the  
sherry cook down until almost evaporated. Add the  
stock and bring to a boil.  
Reduce heat to medium-low and stir in the florets,  
lemon zest, ½ cup of Cheddar, and remaining salt and  
pepper. Simmer until vegetables are tender.  
Strain the soup, reserving the liquid. Place the solids into  
the large work bowl with the large metal chopping blade  
and purée until completely smooth, about 1 minute.  
With the machine running, add reserved liquid through  
the feed tube until desired consistency is achieved. Add  
remaining Cheddar.  
Taste and adjust seasoning accordingly.  
TIP: This soup is very thick, so add more stock if a  
thinner consistency is desired.  
Nutritional information per serving (1 cup):  
Calories 140 (39% from fat)  
|
carb. 17g  
|
pro. 5g  
|
fat 7g  
|
sat. fat 2g chol. 5mg sod. 680mg  
|
|
|
calc. 71mg  
|
fiber 4g  
31  
SOUPS  
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TOmATO SOUP  
The ultimate comfort soup, our recipe takes it to the next level  
with its smoky bacon flavor.  
makes about 8 cups  
Approximate preparation time: 30 minutes plus  
20 minutes to simmer  
8
o u n c e s t h i c k -c u t b a c o n ,  
c u t i n t o s m a l l d i c e  
Put bacon into a 6-quart saucepan and place over  
medium heat. Sauté until bacon is cooked through,  
about 10 to 15 minutes, and add the grape tomatoes to  
the pan. Cook until tomatoes are bursting, about 10  
minutes. Remove and reserve the tomatoes and the  
bacon separately.  
6
1
o u n c e s G r a p e t o m a t o e s  
m e d i u m o n i o n , c u t i n t o  
1-i n c h pieces  
m e d i u m c a r r o t s , c u t i n t o  
1-i n c h pieces  
celery stalk, c u t i n t o  
1-i n c h pieces  
t a b l e s p o o n s u n b l e a c h e d ,  
a l l -purpose f l o u r  
2
1
3
While the bacon and tomatoes are cooking, insert the  
large metal chopping blade into the large work bowl of  
the Cuisinart® Food Processor. Add the onion and pulse  
to chop, about 10 pulses. Add the carrots and celery to  
the work bowl and pulse to chop, about 10 pulses.  
1½  
¾
5
t e a s p o o n s d r i e d b a s i l  
t e a s p o o n d r i e d m a r j o r a m  
c u p s w h o l e p l u m t o m a t o e s  
in purée (f r o m a b o u t  
1½ 28-o u n c e c a n s )  
w h o l e s u n -d r i e d t o m a t o e s  
p i n c h b a k i n G s o d a  
Add the onions to the saucepan with the bacon fat and  
sauté 5 to 7 minutes, or until the onions are softened.  
Stir in the carrots and celery; sauté for 6 to 8 minutes,  
until tender. Stir in flour; cook for an additional minute.  
3
3½  
1½  
¾
c u p s veGetable stock  
t e a s p o o n s k o s h e r s a l t  
Add tomatoes, with their juices, sun-dried tomatoes,  
reserved grape tomatoes, baking soda, stock and  
spices. Cover; bring to a slight boil. Reduce heat and  
uncover; let simmer about 20 minutes.  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
Carefully process soup until completely puréed. Return  
to saucepan to heat through. Add reserved bacon.  
Taste and adjust seasoning accordingly.  
Nutritional information per serving (1 cup):  
Calories 160 (55% from fat)  
|
carb. 16g  
|
pro. 3g  
|
fat 10g  
|
sat. fat 5g chol. 15mg sod. 870mg  
|
|
|
calc. 94mg  
|
fiber 3g  
32  
SOUPS  
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ROASTED BUTTERNUT SQUASH SOUP  
A hearty, warming soup for a winter evening.  
makes about 12 cups  
Approximate preparation time: 20 minutes plus  
45 minutes for roasting squash and 20 minutes to  
5
p o u n d s b u t t e r n u t s q u a s h ,  
simmer soup  
h a l v e d a n d seeds removed  
(a b o u t t w o 2-p o u n d  
Preheat oven to 375°F.  
s q u a s h )  
Place squash in a shallow roasting pan. Drizzle olive oil  
over flesh and into the pan. Turn squash flesh down.  
Bake until squash is tender, about 45 minutes.  
1
t a b l e s p o o n extra virGin  
o l i v e o i l  
2
m e d i u m -l a rG e o n i o n s , c u t  
i n t o 1-i n c h pieces  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
onions and pulse to chop, about 8 to 10 pulses.  
4
t a b l e s p o o n s stick)  
u n s a l t e d butter  
2½  
1
t e a s p o o n s k o s h e r s a l t ,  
d i v i d e d  
melt the butter in a 6-quart saucepan over medium  
heat. Once the butter has melted, add the onions and  
¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the  
onions are softened. Stir in the brown sugar; sauté for  
an additional 10 minutes. Add the ginger; sauté until  
tender and aromatic, about 6 to 8 minutes.  
t a b l e s p o o n l i G h t o r d a r k  
b r o w n s u G a r  
¼
c u p f i n e l y chopped fresh  
G i n G e r  
2
1½  
¾
q u a r t s veGetable stock  
t e a s p o o n s G r o u n d n u t m e G  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
Add stock, roasted squash, nutmeg, and remaining salt  
and pepper to the pot. Cover; bring to a slight boil.  
Once boiling, uncover and let simmer for 15 to 20  
minutes. Strain the soup, reserving the liquid. Place the  
solids into the large work bowl with the large metal  
chopping blade and purée until completely smooth,  
about 1 minute.  
½
t e a s p o o n fresh t h y m e  
With the machine running, add reserved liquid through  
the feed tube until desired consistency is achieved.  
Taste and adjust seasoning accordingly.  
Nutritional information per serving (1 cup):  
Calories 200 (60% from fat)  
|
carb. 19g  
|
pro. 2g  
|
fat 14g  
|
sat. fat 4g chol. 10mg sod. 470mg  
|
|
|
calc. 69mg  
|
fiber 1g  
33  
SOUPS  
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FRENCH ONION SOUP  
Homemade veal stock really adds to the flavor of the rich soup. But if you  
have a store-bought stock, make sure that it is a high-quality brand.  
makes 20 servings  
Approximate preparation time: About ¾ hours,  
including cooking time  
4
1
2
1
p o u n d s yellow o n i o n s ,  
peeled  
Insert the slicing disc assembly adjusted to 4mm into  
the large work bowl of the Cuisinart® Food Processor  
and slice the onions.  
c u p p o u n d ; 2 sticks)  
u n s a l t e d butter  
t e a s p o o n s k o s h e r s a l t ,  
d i v i d e d  
melt the butter in an eight-quart stockpot placed over  
medium-low heat. Once the butter has melted, add the  
onions and ¼ teaspoon of both the salt and pepper.  
Let the onions cook until deeply caramelized,  
about 1½ hours.  
t e a s p o o n freshly G r o u n d  
b l a c k pepper, d i v i d e d  
o u n c e s Gruyère cheese  
t a b l e s p o o n s u n b l e a c h e d ,  
a l l -purpose f l o u r  
20  
2
While the onions are cooking, replace the slicing disc  
with the reversible shredding disc on the medium  
shredding side to shred the Gruyère; reserve in the bowl.  
3
2
2
2
1
q u a r t s beef o r v e a l stock  
s p r i G s fresh t h y m e  
b a y leaves  
c u p s d r y sherry  
Once onions have cooked, stir in the flour and cook for  
about 1 to 2 minutes. Add the stock, thyme and bay  
leaves. Increase the temperature to medium-high and  
bring the mixture to a simmer. Add the sherry and return  
to a simmer. Reduce the temperature to low and let  
cook for 50 minutes. Stir in remaining salt and pepper.  
Taste and adjust seasoning accordingly.  
b a G u e t t e , c u t i n t o  
½-i n c h slices  
While soup is cooking, lightly toast the baguette slices  
under a broiler; reserve. Once soup is ready, remove  
bay leaves and thyme sprigs and ladle soup into  
individual, ovenproof crocks; place the bread slices over  
soup and top with the reserved Gruyère. Broil until the  
cheese is completely melted and browned.  
Serve immediately.  
Nutritional information per serving (1 cup):  
Calories 311 (53% from fat)  
|
carb. 21g  
|
pro. 13g  
|
fat 19g  
|
sat. fat 11g chol. 54mg sod. 806mg  
|
|
|
calc. 318mg  
|
fiber 2g  
34  
SOUPS  
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CHOPPED SALAD  
This delicious, garden-fresh salad is always a big hit – even among  
non-salad eaters!  
makes 12 cups  
Approximate preparation time: 20 to 25 minutes,  
including vinaigrette  
3
3
celery stalks, c u t i n t o  
1-i n c h pieces  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
celery, carrots, onion, parsley and scallions and pulse to  
chop, about 10 pulses. Remove and place vegetables  
into a large mixing bowl. Add the cucumber to the work  
bowl and pulse to roughly chop, 5 pulses, and add to  
mixing bowl. Roughly chop the tomatoes by pulsing  
them with 5 pulses and add to the mixing bowl with the  
corn and chickpeas. Toss all ingredients together with  
salt, pepper and vinaigrette. Taste and adjust seasoning  
accordingly. Serve immediately.  
m e d i u m c a r r o t s (a b o u t  
4 o u n c e s ), c u t i n t o  
1-i n c h pieces  
re d o n i o n , c u t i n t o  
1-i n c h pieces  
c u p f l a t -l e a f parsley  
scallions, t r i m m e d a n d c u t  
i n t o 1-i n c h pieces  
c u c u m b e r (a b o u t  
12 o u n c e s ), c u t i n t o  
1-i n c h pieces  
p o u n d ripe t o m a t o e s , c u t  
i n t o 1-i n c h pieces  
c u p s c o r n , fresh o r  
frozen (t h a w e d )  
c a n (19 o u n c e s ) chickpeas  
t e a s p o o n k o s h e r s a l t  
1
1
8
1
1
2
Nutritional information per serving (1 cup):  
Calories 140 (28% from fat)  
|
carb. 23g  
|
pro. 5g  
|
fat 5g  
|
sat. fat 1g chol. 0mg sod. 342mg  
|
|
|
calc. 53mg  
|
fiber 5g  
1
¾
½
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
¼
c u p herbed vinaiGrette  
(see p a G e 8)  
35  
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CLASSIC COLESLAW  
The Cuisinart® Food Processor makes the preparation of this  
picnic favorite a breeze.  
makes 12 cups  
Approximate preparation time: 5 to 10 minutes,  
plus 1 hour for resting time  
1
h e a d Green c a b b a G e , c o r e d  
a n d q u a r t e re d  
Insert the slicing disc adjusted to 4mm into the large  
work bowl of the Cuisinart® Food Processor and slice  
both cabbages. Remove and place in a large mixing  
bowl. Replace the slicing disc with the reversible  
shredding disc on the medium shredding side and  
shred the carrots and fennel. Toss well with the  
cabbage and the salt. Let vegetables sit for 1 hour  
and then squeeze out any moisture and drain.  
Toss with remaining ingredients. Taste and adjust  
seasoning accordingly.  
½
h e a d re d c a b b a G e , c o r e d  
a n d h a l v e d  
1
1
2½  
1
¾
p o u n d c a r r o t s  
f e n n e l b u l b  
t e a s p o o n s k o s h e r s a l t  
c u p m a y o n n a i s e  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
½
t e a s p o o n G r a n u l a t e d  
s u G a r  
Nutritional information per serving (1 cup):  
Calories 177 (74% from fat)  
|
carb. 10g  
|
pro. 2g  
|
fat 15g  
|
sat. fat 2g chol. 7mg sod. 597mg  
|
|
|
calc. 65mg  
|
fiber 4g  
36  
SALADS  
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SHREDDED CARROT SALAD WITH  
HONEy-GINGER DRESSING  
Healthy, nutritious and delicious.  
makes sixteen ½-cup servings  
Approximate preparation time: 20 minutes, plus 8  
hours (or overnight) to drain yogurt  
1
2
1
c u p w a l n u t h a l v e s , shells  
removed  
Preheat oven to 350°F. Put the walnut halves in a baking  
pan and toast until golden brown and fragrant, about 8  
to 10 minutes. Allow to cool slightly. Insert the small  
metal chopping blade into the small work bowl of the  
Cuisinart® Food Processor and pulse to coarsely chop  
nuts, about 5 to 6 times. Remove work bowl and reserve.  
p o u n d s c a r r o t s , peeled,  
c u t i n t o 2-i n c h pieces  
o u n c e fresh G i n G e r r o o t ,  
peeled, c u t i n t o ½-i n c h  
pieces  
1½  
c u p s p l a i n n o n f a t yoGurt,  
d r a i n e d *  
Insert the reversible shredding disc assembly on the  
medium side into the medium work bowl. Place the  
carrots in the large feed tube horizontally and shred  
using medium pressure. Remove work bowl and reserve.  
Insert the large metal chopping blade into the large  
work bowl. Process the ginger root until finely chopped,  
about 5 to 10 seconds. Scrape bowl. Add the yogurt,  
mint and honey. Process to combine, about 10 seconds.  
Scrape bowl and process an additional 5 seconds. Add  
to shredded carrots and combine. Add raisins and  
gently mix. Serve chilled on a bed of lettuce.  
½
2
1
c u p fresh m i n t leaves  
t a b l e s p o o n s h o n e y  
c u p G o l d e n raisins  
*To drain yogurt: Line a sieve with a double layer of  
cheesecloth or a paper coffee filter and place over a  
bowl. Put yogurt in sieve; cover and refrigerate at least  
8 hours or overnight. you may need to drain water from  
bowl occasionally. Refrigerate thickened yogurt in an  
airtight container for up to one week.  
Nutritional information per serving:  
Calories 137 (33% from fat)  
|
carb. 19g  
|
pro. 4g  
|
fat 5g  
|
sat. fat 0g chol. 0mg sod. 39mg  
|
|
|
calc. 65mg  
|
fiber 3g  
37  
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CLASSIC CREAmy CHICKEN SALAD  
A delicious dish for a light lunch or dinner.  
makes 4 cups, eight ½-cup servings  
Approximate preparation time: 5 to 10 minutes  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
onions and celery and pulse to finely chop, about 8 to  
10 pulses. Add the chicken and pulse about 5 to 6 times  
to chop. Scrape the bowl and add the mayonnaise and  
seasonings; pulse to achieve desired consistency.  
2
4
2
o u n c e s re d o n i o n , c u t i n t o  
1-i n c h pieces  
o u n c e s celery, c u t i n t o  
1-i n c h pieces  
p o u n d s poached chicken  
b re a s t , c u t i n t o  
1-i n c h pieces  
½
¾
½
c u p l i G h t m a y o n n a i s e  
Nutritional information per serving (½ cup):  
t e a s p o o n sea s a l t  
Calories 259 (38% from fat)  
|
carb. 3g  
|
pro. 36g  
|
fat 11g  
|
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
sat. fat 2g chol. 103mg sod. 492mg  
|
|
|
calc. 25mg  
|
fiber 0g  
¹∕8  
t e a s p o o n paprika  
38  
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EGGPLANT PARmESAN  
Every step of this recipe can be done in the food processor!  
makes 2 pans, 13 x 9 inches,16 servings  
Approximate preparation time: 10 to 15 minutes  
plus 20 minutes for roasting eggplant and 20 minutes  
for baking the assembled dish  
n o n s t i c k c o o k i n G s p r a y  
2½  
2
p o u n d s e G G p l a n t  
Preheat oven to 400°F. Line two baking sheets with  
parchment paper and spray two 13 x 9-inch pans with  
nonstick cooking spray.  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
6 to 7 l a rG e e G G s , liGhtly beaten  
3
c u p s herbed bre a d c r u m b s  
(p a G e 5)  
c u p o l i v e o i l  
Insert the slicing disc, adjusted to 4 mm, into the large  
work bowl of the Cuisinart® Food Processor. Slice the  
eggplant into rounds.  
½
1
o u n c e pa r m e s a n cheese  
8
o u n c e s mozzarella,  
w e l l chilled  
Put the flour, eggs, and breadcrumbs in shallow  
individual containers. Dredge each slice of eggplant  
first in the flour, then in the eggs, and then in the  
breadcrumbs. After dredging in each ingredient, tap the  
eggplant to remove any excess. Drizzle the prepared  
baking sheets with olive oil and arrange eggplant  
in single layers on both sheets. Bake in oven for  
20 minutes, flipping eggplant halfway through the  
baking time.  
4
c u p s si m p l e to m a t o sa u c e  
(p a G e 10)  
While eggplant is baking, replace the slicing disc with  
the fine shredding disc and shred the Parmesan.  
Reverse the shredding disc to the medium side and  
shred the mozzarella. mix with a spatula to combine  
the cheeses.  
Remove the eggplant from the oven and reduce oven  
temperature to 375°F. Place 1 cup of tomato sauce on  
the bottom of each of two 13 x 9-inch pans. Layer the  
eggplant equally in the pans. Spread each with an  
additional ¾ to 1 cup of sauce and then distribute the  
cheeses equally on top. Bake in the oven for 15 to 20  
minutes until warmed through and cheese is melted  
and golden.  
Nutritional information per serving:  
Calories 258 (45% from fat)  
|
carb. 29g  
|
pro. 11g  
|
fat 15g  
|
sat. fat 4g chol. 92mg sod. 353mg  
|
|
|
calc. 142mg  
|
fiber 5g  
39  
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ROASTED PEPPER, CHèVRE  
AND mOZZARELLA CALZONES  
This versatile recipe can have many substitutes.  
makes 4 large or 8 small calzones, 8 servings  
Approximate preparation time: 1 hour for the pizza dough,  
25 minutes plus 30 minutes baking and resting time  
1
2
recipe pizza do u G h  
(p a G e 13)  
t a b l e s p o o n s f l a t parsley  
leaves  
Preheat the oven to 400º F. Line a shallow baking sheet with  
foil.  
Prepare the Pizza Dough and let rise.  
Insert the small metal chopping blade into the small work bowl  
of the Cuisinart® Food Processor. Add the parsley and basil and  
pulse to chop, about 10 quick pulses. Remove work bowl and  
reserve.  
6
2
l a rG e fresh b a s i l leaves  
re d bell peppers, c u t in  
h a l f , c o r e d a n d seeded  
yellow bell peppers, c u t in  
h a l f , c o r e d a n d seeded  
t e a s p o o n extra virGin  
o l i v e o i l  
2
Insert the slicing disc, adjusted to 5mm, into the medium work  
bowl of the Cuisinart® Food Processor. Use medium pressure to  
slice the red and yellow peppers. Remove and toss with the  
olive oil. Spread in a single layer on the baking sheet. Roast in  
the middle of the oven for about 25 to 20 minutes, until tender  
and beginning to brown. Transfer to a small bowl, toss with the  
balsamic vinegar and let cool.  
1
1
t a b l e s p o o n b a l s a m i c  
v i n e G a r  
½
8
o u n c e p a r m e s a n , c u t i n t o  
½-i n c h c u b e s  
o u n c e s fresh mozzarella,  
w e l l chilled  
Raise the oven temperature to 450º F. If using a baking stone,  
place it on the rack. Sprinkle a nonstick baking sheet (not  
“air-bake” type) or pizza peel with cornmeal.  
11  
o u n c e s c h è v re o r G o a t  
cheese, c r u m b l e d  
c o r n m e a l f o r s p r i n k l i n G  
Insert the fine shredding disc into the large work bowl and  
shred the Parmesan. Reverse the shredding disc to the medium  
side and shred the mozzarella by using medium pressure.  
Leave the cheeses in the work bowl. Replace the shredding disc with the large metal  
chopping blade. Sprinkle the chevre and reserved herbs over the mozzarella. Pulse to  
combine, 12 to 15 times. Remove and refrigerate until ready to assemble the calzones.  
Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and let rest for  
10 minutes. Lightly flour the work surface. Roll into rounds, 10-inches each in diameter  
for 4 balls and 6-inches in diameter for 8 balls. Spread the cheese mixture over half the  
dough, leaving a 1-inch border. Use ½ cup for the larger calzones, ¼ cup for the smaller  
calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture, ¼ cup for  
the larger calzones, 2 tablespoons for the smaller calzones.  
Brush the border of the dough lightly with water. Fold the dough over the filling and press  
firmly to seal the edges. Then make overlapping folds around the edges of the calzone.  
Use a serrated knife to make three 1-inch slashes on the top of each calzone for the steam  
to escape. Place on a cornmeal-dusted bakers peel and transfer to the preheated baking  
stone or on a cornmeal-dusted baking sheet and place in the hot oven.  
Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown.  
Transfer to a rack to cool for 10 minutes before serving. Calzones may be served hot or at  
room temperature. Leftover calzones should be wrapped in foil or plastic wrap and  
refrigerated. Re-warm in a 375ºF oven before serving; microwaving is not recommended.  
Nutritional information per serving:  
Calories 381 (36% from fat)  
|
carb. 42g  
|
pro. 19g  
|
fat 15g  
|
sat. fat 9g  
|
chol. 40mg  
|
sod. 539mg  
|
calc. 224mg  
|
fiber 2g  
40  
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SPINACH RAVIOLI  
Homemade ravioli definitely takes time to make,  
but it is certainly well worth the effort.  
makes 30 ravioli  
Approximate preparation time: 60 minutes,  
including rolling  
1
1
1
G a r l i c c l o v e  
Insert the small metal chopping blade into the small work  
bowl of the Cuisinart® Food Processor and process the  
garlic to finely chop. Put the olive oil into a large skillet  
over medium heat. When oil shimmers across the pan,  
add the chopped garlic and spinach in two batches to  
wilt the spinach and soften garlic. Remove and reserve.  
t a b l e s p o o n o l i v e o i l  
b a G (10 o u n c e s ) fresh  
s p i n a c h leaves  
½
5
½
½
¼
l e m o n  
o u n c e s pa r m e s a n  
p o u n d ricotta  
t e a s p o o n k o s h e r s a l t  
Insert the reversible shredding disc on the fine shred-  
ding side into the large work bowl and process the  
Parmesan. Replace the shredding disc with the large  
metal chopping blade. Peel the zest off the lemon with  
a vegetable peeler, being careful not to include any of  
the bitter white pith. Add the zest to the cheese and  
pulse together, then process for about 20 seconds. Add  
the ricotta, salt and nutmeg to the work bowl and  
process for about 1 minute to combine well. Drain  
spinach/garlic mixture well and pulse into filling  
ingredients to fully incorporate.  
t e a s p o o n freshly G r o u n d  
n u t m e G  
1
1
1
l a rG e e G G  
t e a s p o o n w a t e r  
recipe pasta do u G h  
(p a G e 14)*  
recipe si m p l e to m a t o sa u c e  
(p a G e 10)*  
1
Stir the egg together with one teaspoon of water and  
reserve for the egg wash.  
Roll the pasta dough out thin, either with a pasta roller  
or by hand. After the dough is rolled into sheets, cut  
each sheet into an even amount of squares. Using a  
teaspoon, fill the centers of half the cut pasta squares  
with filling. Brush around the filling with the egg wash  
and top with the remaining squares. Press down around  
the filling to seal and push out any air bubbles.  
Bring a large pot of salted water to a boil and cook the  
ravioli in batches. Remove with a strainer.  
Serve ravioli with the Simple Tomato Sauce (page 10)  
and freshly grated Parmesan.  
*Freeze any leftover pasta dough to use at another  
time. Wrap well in plastic to freeze.  
Nutritional information per serving (based on 6 servings):  
Calories 340 (42% from fat)  
|
carb. 29g  
|
pro. 21g  
|
fat 16g  
|
sat. fat 8g chol. 141mg sod. 1192mg  
|
|
|
calc. 417mg  
|
fiber 2g  
41  
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CLASSIC mEATBALLS  
A classic recipe to use for meatballs and meatloaf.  
makes approximately 32 meatballs  
Approximate preparation time (meatballs):  
10 minutes plus 25 minutes for cooking  
1
m e d i u m o n i o n (a b o u t  
3 o u n c e s ) q u a r t e re d  
Approximate preparation time (meatloaf):  
10 minutes plus 90 minutes for cooking  
½
2
c u p fresh parsley leaves  
slices d a y -o l d firm b re a d ,  
t o r n i n t o pieces  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Put the  
onion, parsley, bread, meat, dry milk and spices into the  
work bowl; pulse 4 to 6 times and then process until  
finely chopped. Add the eggs and water and pulse until  
just combined; be careful not to overprocess.  
1
1
p o u n d boneless chuck,  
c u t i n t o 1-i n c h pieces  
p o u n d boneless p o r k ,  
c u t i n t o 1-i n c h pieces  
¼
1½  
½
c u p n o n f a t d r y m i l k  
t e a s p o o n s k o s h e r s a l t  
Shape the mixture into balls, 2 tablespoons each.  
Arrange them in a single layer in a baking dish and bake  
at 375°F for 25 minutes or simmer in tomato sauce until  
cooked through.  
t e a s p o o n G r o u n d  
n u t m e G  
¼
2
t e a s p o o n d r i e d t h y m e  
l a rG e e G G s  
¹∕  
c u p c o l d w a t e r  
To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch  
loaf pan and bake at 375°F for about 90 minutes, until  
the top is well browned and the internal temperature  
registers 160°F.  
³
Nutritional information per serving (1 meatball):  
Calories 78 (55% from fat)  
|
carb. 2g  
|
pro. 7g  
|
fat 5g  
|
sat. fat 2g chol. 31mg sod. 125mg  
|
|
|
calc. 20mg  
|
fiber 0g  
Nutritional information per serving (1 1-inch slice meatloaf):  
Calories 376 (55% from fat) carb. 10g pro. 31g fat 22g  
sat. fat 8g chol. 151mg sod. 601mg calc. 95mg fiber 1g  
|
|
|
|
|
|
|
|
42  
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SWEET POTATO AND BLACK BEAN EmPANADAS  
These empanadas are delicious served with guacamole,  
salsa fresca, and sour cream.  
makes 35 empanadas  
Approximate preparation time: 50 minutes, plus 15 minutes  
for cooking  
do u G h :  
5
Insert the large metal chopping blade into the large work bowl of  
the Cuisinart® Food Processor. Put the flour, baking powder,  
sugar, and salt into the work bowl and process for 15 seconds to  
sift. Add the butter evenly over the dry ingredients and pulse  
until mixture resembles a coarse meal. Add the egg yolks and  
milk, and pulse until mixture forms a soft dough ball.  
c u p s u n b l e a c h e d ,  
a l l purpose f l o u r  
1½  
1¼  
t a b l e s p o o n s b a k i n G  
powder  
t e a s p o o n s G r a n u l a t e d  
s u G a r  
Wrap dough ball in plastic and allow to rest while you prepare  
the filling. If not using right away, place wrapped dough in the  
refrigerator to use within 1 to 2 days.  
1¼  
½
t e a s p o o n s k o s h e r s a l t  
c u p p l u s 2 t a b l e s p o o n s  
u n s a l t e d butter, c u t i n t o  
s m a l l c u b e s  
Insert the large metal chopping blade into the medium work  
bowl. With the machine running, drop the garlic and jalapeño  
through the small feed tube to finely chop. Add the onion and  
pepper and pulse to chop. Remove work bowl and reserve.  
5
1¼  
l a rG e e G G y o l k s  
c u p s w h o l e m i l k  
fillinG:  
Put the olive oil into a large sauté pan and place over medium  
heat. Once the oil shimmers across the pan, add the onions,  
peppers, garlic, and jalapeño. Sauté until vegetables are soft and  
fragrant, about 10 minutes.  
3 to 4 G a r l i c c l o v e s  
2
1
j a l a p e ñ o peppers, seeded  
m e d i u m o n i o n , c u t i n t o  
1-i n c h pieces  
1
re d bell pepper, c u t i n t o  
1-i n c h pieces  
t a b l e s p o o n o l i v e o i l  
While vegetables are cooking, replace the chopping blade with the  
slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the  
slices into cubes and add them to the onion mixture with ¼  
teaspoon of salt; cook until just tender, about 5 minutes. Stir in the  
black beans and spices, including the remaining salt, and simmer  
for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to  
cool to room temperature before filling empanadas.  
1
1
1½  
l a rG e sweet potato  
t e a s p o o n s k o s h e r s a l t ,  
d i v i d e d  
2
c a n s (e a c h 20 o u n c e s )  
b l a c k b e a n s  
Assembling the empanadas:  
2
1
½
¼
t e a s p o o n s c h i l i powder  
t e a s p o o n paprika  
If dough has been refrigerated, allow it to come to room  
temperature before rolling. Roll the dough on a floured surface  
to ¹∕8-inch thick. Using a small plate, about 4 to 5 inches in  
diameter as a guide, cut circles into the dough. Fill each circle  
with about 2 tablespoons of filling. Fold the circle in half,  
enclosing the filling, leaving an inch space from the filling to the  
edge of the dough. To close the empanada, start with one end  
and fold the corner in towards the center of the circle, as if you  
were folding a dog-ear corner. Continue making overlapping  
t e a s p o o n G r o u n d c u m i n  
t e a s p o o n G r o u n d  
c i n n a m o n  
1
¾
½
t e a s p o o n fresh l i m e j u i c e  
c u p c o o k e d c o r n  
c u p veGetable o i l f o r  
c o o k i n G t h e e m p a n a d a  
folds, creating a crimped effect, in the same direction until you reach the opposite corner. Fold the last  
fold underneath the empanada to seal it.  
Continue with the remaining empanadas.  
Put the vegetable oil into the same sauté pan after cleaning. Heat oil over medium-high heat until ready  
to pan fry. Test oil by dropping a pea-sized piece of dough into the pan; if the oil sizzles immediately, the  
oil is ready. Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side, or until well  
browned and cooked through. Remove empanadas with tongs and drain on a paper towel-lined baking  
sheet. If desired, reserve empanadas in a 200°F oven until ready to serve.  
Nutritional information per empanada:  
Calories 170 (34% from fat)  
|
carb. 23g  
|
pro. 5g  
|
fat 6g  
|
43  
ENTRÉES  
sat. fat 3g chol. 39mg sod. 376mg  
|
|
|
calc. 40mg  
|
fiber 2g  
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CHICKEN POT PIE  
The ultimate comfort food.  
makes one 9 x 13-inch pan, about 12 servings  
Approximate preparation time: 1 hour plus 50 minutes for  
baking  
1
1
roasted chicken,  
Insert the large metal chopping blade into the medium work  
bowl of the Cuisinart® Food Processor. Add the cubed chicken  
and pulse to roughly chop. Remove work bowl and reserve.  
approximately 4 p o u n d s ,  
chilled a n d c u t i n t o  
1-i n c h c u b e s  
Insert the large metal chopping blade into the large work bowl  
and add the onion. Pulse to chop, about 10 pulses. Replace  
the chopping blade with the slicing disc adjusted to 4mm and  
slice the carrots.  
l a rG e o n i o n , c u t i n t o  
1-i n c h pieces  
m e d i u m c a r r o t s  
2
2
t a b l e s p o o n s u n s a l t e d  
butter  
melt the butter in a 6-quart saucepan placed over medium  
heat. Once the butter melts, add the chopped onion and sliced  
carrots and cook until soft, about 8 to 10 minutes.  
1
1
l a rG e w a x y potato  
m e d i u m sweet potato,  
peeled  
While onions and carrots are cooking, adjust the slicing disc to  
6mm. Cut both potatoes into quarters horizontally. Arrange in  
feed tube horizontally and slice.  
2
t a b l e s p o o n s a l l -purpose  
f l o u r  
Stir the flour into the onion/carrot mixture and cook for about  
3 minutes to eliminate any taste of flour. Slowly whisk in the  
chicken broth completely, bring the mixture to a boil, and then  
reduce heat to maintain a simmer. Stir in the white and sweet  
potatoes, salt and pepper and let simmer for about 20 to 25  
minutes, until vegetables are tender and liquid has reduced  
some. Reduce heat to low and stir in the reserved chicken and  
frozen vegetables. Simmer for an additional 20 minutes, taste  
and adjust seasoning accordingly. mixture should have a soupy  
consistency. Add more broth if necessary.  
5
½
¼
c u p s chicken b r o t h  
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
½
½
½
c u p frozen peas  
c u p frozen pearl o n i o n s  
recipe buttermilk biscuits  
(p a G e 58)  
n o n s t i c k c o o k i n G s p r a y  
Preheat oven to 400°F and coat one 9 x 13-inch pan with  
nonstick cooking spray.  
Pour filling into the prepared pan. Prepare the biscuit dough.  
Top pan with 12 biscuits.  
Bake until biscuits are fully baked through and golden brown,  
about 35 to 40 minutes. Allow pot pies to rest for about 15  
minutes before serving.  
Nutritional information per serving:  
Calories 449 (45% from fat)  
sat. fat 10g chol. 101mg  
|
carb. 34g  
|
pro. 27g  
|
fat 22g  
|
|
|
sod. 918mg  
|
calc. 58mg  
|
fiber 2g  
44  
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BRAISED VEAL SHANKS  
A perfect, comforting dish for a cold winter evening.  
makes 6 servings  
Approximate preparation time: 35 to 40 minutes plus  
3 hours for cooking  
3
6
t e a s p o o n s o l i v e o i l  
Place olive oil in an ovenproof 6-quart casserole over medium  
heat. While oil is heating, season veal with salt and pepper, and  
dust lightly with flour, shaking off excess. Once oil is heated,  
add the veal shanks and cook for about 8 to 10 minutes on  
each side, until nicely browned. Remove and reserve.  
v e a l s h a n k s (a b o u t 4 to  
p o u n d s total), a b o u t  
i n c h e s t h i c k , 3 to 3½  
i n c h e s in diameter, tied  
w i t h b u t c h e r s t w i n e  
While shanks are cooking, insert the small metal chopping  
blade into the small work bowl of the Cuisinart® Food  
Processor. Add the parsley and process to finely chop, remove  
work bowl and reserve.  
¾
¼
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
½
c u p u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p parsley  
Insert the large metal chopping blade into the large work bowl.  
With the machine running drop the garlic through the feed  
tube to chop. Add the onions and leeks and pulse to chop,  
about 10 to 12 pulses, remove and reserve separately. Chop  
the carrots and celery by pulsing and add to the onion mixture.  
¼
4
¾
G a r l i c c l o v e s  
p o u n d o n i o n s , c u t i n t o  
1-i n c h pieces  
leeks, w h i t e p a r t s o n l y,  
cleaned w e l l a n d c u t i n t o  
1-i n c h pieces  
m e d i u m c a r r o t s , c u t i n t o  
1-i n c h pieces  
celery stalk, c u t i n t o  
1-i n c h pieces  
Preheat oven to 300°F.  
2
Once the shanks are well browned, add the butter to the  
casserole. Once melted, stir in the chopped onions, leeks,  
carrots, celery, garlic, and thyme. Cook until onions are  
translucent and vegetables are slightly softened, about  
5 to 8 minutes. While vegetables are cooking, add the plum  
tomatoes to the large work bowl and pulse to roughly chop.  
Stir the wine into the casserole and reduce completely. Add the  
chicken stock and let the liquid come to a strong simmer. Stir in  
chopped tomatoes, tomato paste and bay leaf and again bring  
mixture to a low simmer. Add the reserved veal shanks, nestling  
them in the tomato/vegetable mixture, being sure liquid comes  
halfway up the shanks. Place cover on casserole and place in  
oven. Cook until meat is completely tender and falling off the  
bone, about 3 hours.  
2
1
1
t a b l e s p o o n u n s a l t e d  
butter  
1
1
t e a s p o o n d r i e d t h y m e  
c a n p l u m t o m a t o e s ,  
d r a i n e d a n d r o u G h l y  
chopped  
¼
¼
c u p d r y w h i t e w i n e  
c u p chicken stock,  
n o n f a t , l o w s o d i u m  
t a b l e s p o o n tomato paste  
Degrease the cooking liquid with a fat mop. (Or pour the liquid  
into a fat separator and allow the fat to rise to the top. Then  
pour the defatted liquid back into the cooked vegetables.) Stir  
in reserved chopped parsley. Taste, add remaining salt if  
necessary and adjust seasoning accordingly.  
1
1
b a y l e a f  
Serve with pasta, potatoes, or polenta.  
Nutritional information per serving:  
Calories 607 (20% from fat)  
|
carb. 20g  
|
pro. 100g  
|
fat 13g  
|
sat. fat 4g chol. 381mg sod. 686mg  
|
|
|
calc. 179mg  
|
fiber 4g  
45  
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CRAB CAKES  
A delicious treat that is easy to make for any occasion.  
makes twelve 3-ounce cakes  
Approximate preparation time: 10 minutes plus  
20 minutes cooking time  
n o n s t i c k c o o k i n G s p r a y  
Look through crabmeat to make sure there are no shells;  
reserve in refrigerator. Preheat oven to 400°F. Coat a  
baking sheet with nonstick cooking spray.  
16  
1
1
o u n c e s l u m p c r a b m e a t  
G a r l i c c l o v e  
re d bell pepper, a b o u t  
7 o u n c e s , c u t i n t o  
2-i n c h pieces  
Green o n i o n s , c u t i n t o  
1-i n c h pieces  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. With the  
machine running, drop the garlic through the small feed  
tube to chop. Add the pepper, green onions and parsley  
and pulse to coarsely chop, about 10 to 12 pulses.  
3
½
1
c u p parsley  
t e a s p o o n extra virGin  
o l i v e o i l  
Put the oil into a large skillet placed over medium heat.  
Cook chopped vegetables with salt and pepper until  
soft, about 5 to 7 minutes. Remove and reserve in a  
large mixing bowl.  
¼
¼
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly G r o u n d  
pepper  
2
1
l a rG e e G G s , liGhtly beaten  
c u p ba s i c fre s h  
Once vegetables have cooled slightly, add the crab,  
eggs, breadcrumbs, mayonnaise, Worcestershire, Old  
Bay, Dijon and a dash or two of hot sauce if using to the  
mixing bowl. mix thoroughly but carefully, so not to  
break up the crab too much. Form mixture into 2-inch  
round cakes.  
bre a d c r u m b s (p a G e 5)  
½
1
c u p m a y o n n a i s e  
t e a s p o o n worcestershire  
s a u c e  
1½  
2
t e a s p o o n s old ba y  
s e a s o n i n G  
t e a s p o o n s di j o n -style  
m u s t a rd  
Place on prepared baking sheet and bake until  
crabcakes are evenly golden, about 15 to 20 minutes.  
h o t s a u c e , o p t i o n a l  
TIP: Substitute cooked fish fillet for the crab to make  
tasty fish cakes.  
Nutritional information per serving (2 crab cakes):  
Calories 123 (33% from fat)  
|
carb. 11g  
|
pro. 11g  
|
fat 5g  
|
sat. fat 2g chol. 77mg sod. 912mg  
|
|
|
calc. 54mg  
|
fiber 1g  
46  
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GINGER GLAZED CARROTS  
A great recipe for getting kids of all ages to eat their vegetables!  
makes 6 cups, twelve ½-cup servings  
Approximate preparation time: 30 minutes  
Insert the small metal chopping blade into the small  
2
3
3
o u n c e s fresh G i n G e r  
work bowl of the Cuisinart® Food Processor and process  
p o u n d s c a r r o t s  
the ginger; remove work bowl and reserve. Insert the  
t a b l e s p o o n s u n s a l t e d  
butter  
slicing disc, adjusted to 5mm, into the large work bowl  
and slice the carrots. melt the butter in a large skillet  
placed over medium heat. Once butter is melted, add  
the ginger and sauté until soft, about 4 minutes. Add  
the carrots, salt, pepper, syrup and zest. Sauté for about  
25 minutes, stirring carrots occasionally during cooking  
time. Once carrots are tender, remove with a slotted  
spoon. Continue to reduce liquid until it is a glaze-like  
consistency, about 3 to 5 minutes. Drizzle glaze over  
carrots and serve.  
¾
¼
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly G r o u n d  
pepper  
½
1
c u p p u re m a p l e syrup  
t a b l e s p o o n o r a n G e zest  
Nutritional information per serving (½ cup):  
Calories 97 (30% from fat)  
|
carb. 16g  
|
pro. 1g  
|
fat 3g  
|
sat. fat 2g chol. 8mg sod. 169mg  
|
|
|
calc. 37mg  
|
fiber 3g  
47  
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VEGETABLE NAPOLEON  
This vegetable side dish makes a beautiful presentation and  
will be sure to impress any crowd.  
makes 8 servings  
Approximate preparation time: 20 minutes.  
Preheat the Cuisinart® Griddler® in the open position  
to High.  
1
1
1
8
m e d i u m e G G p l a n t *  
m e d i u m zucchini  
m e d i u m o n i o n  
Insert the slicing disc, adjusted to 6mm, into the large  
work bowl of the Cuisinart® Food Processor. Slice the  
eggplant, zucchini, onion, mushrooms and tomatoes  
into rounds.  
m e d i u m baby p o r t o b e l l o  
m u s h r o o m s  
2
¹∕  
m e d i u m t o m a t o e s , ripe  
b u t firm  
c u p extra virGin o l i v e o i l  
t e a s p o o n k o s h e r s a l t  
Toss vegetables with the olive oil, salt and pepper.  
³
1
Arrange the eggplant, zucchini and onions evenly  
spaced on both sides of the preheated Griddler®.  
Grill 2 to 4 minutes per side. Add the mushrooms; grill  
about 1 minute per side. Reserve grilled vegetables on  
a platter and reduce the heat to Low. Grill the tomatoes,  
about 30 seconds per side.  
½
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
8
3
l a rG e b a s i l leaves  
o u n c e s soft G o a t cheese  
On either a platter or eight individual plates, build the  
Napoleons in the following order: eggplant, onion,  
basil, goat cheese, tomato, mushroom, zucchini,  
finishing with another eggplant round.  
*Try to select a medium-size eggplant that fits the  
feed tube.  
Nutritional information per serving:  
Calories 160 (72% from fat)  
|
carb. 7g  
|
pro. 4g  
|
fat 13g  
|
sat. fat 13g chol. 5mg sod. 350mg  
|
|
|
calc. 35mg  
|
fiber 3g  
48  
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STUFFED ROASTED PEPPERS  
These hearty peppers can also be served as a main course, and are  
delicious with our Simple Tomato Sauce (page10).  
makes 6 peppers  
Approximate preparation time: 25 minutes plus 45  
minutes for baking  
n o n s t i c k c o o k i n G s p r a y  
Preheat oven to 325°F. Lightly coat a 13 x 9-inch pan  
with nonstick cooking spray.  
4
1
G a r l i c c l o v e s  
l a rG e re d o n i o n , c u t i n t o  
1-i n c h pieces  
Insert the large metal chopping blade into the medium  
work bowl of the Cuisinart® Food Processor. With the  
machine running, drop the garlic through the feed tube  
to chop. Add the onion, dry milk, parsley, basil, celery  
seed, salt and pepper and pulse to chop, about 8 to 10  
pulses. Remove work bowl and reserve.  
2
1
t a b l e s p o o n s n o n f a t d r y  
m i l k  
t e a s p o o n fresh it a l i a n  
parsley  
1
1
2
½
t e a s p o o n d r i e d b a s i l  
t e a s p o o n celery seed  
t e a s p o o n s k o s h e r s a l t  
Insert the large metal chopping blade into the large  
work bowl. Add the pork and pulse 10 times, then run  
machine to finely chop, about 35 seconds.  
t e a s p o o n freshly G r o u n d  
b l a c k pepper  
2¼  
p o u n d s p o r k s h o u l d e r,  
c u t i n t o 1-i n c h pieces  
t a b l e s p o o n s o l i v e o i l  
Place olive oil in large skillet over medium heat. Once  
oil is heated, add the onion mixture to the skillet, cook  
until softened, about 5 minutes. Stir in the pork and  
cook until cooked through, about 10 to 15 minutes;  
reserve. Stir the breadcrumbs into meat mixture with  
eggs; combine well. Fill the peppers equally and place  
in prepared pan. Bake peppers in oven until soft and  
lightly browned, about 40 to 45 minutes.  
3
5
o u n c e s (a b o u t c u p )  
b re a d c r u m b s , (see recipe  
p a G e 5)  
2
6
l a rG e e G G s  
m e d i u m m u l t i -c o l o r e d  
peppers, c o r e d w i t h seeds  
removed  
Nutritional information per serving:  
Calories 324 (42% from fat)  
|
carb. 20g  
|
pro. 27g  
|
fat 15g  
|
sat. fat 4g chol. 120mg sod. 631mg  
|
|
|
calc. 81mg  
|
fiber 3g  
49  
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mASHED POTATOES  
Try this rich but not too sinful version of the traditional mashed potatoes.  
makes 7½ cups, fifteen ½-cup servings  
Approximate preparation time: 35 minutes  
Place the potatoes in a large saucepan and cover with  
water. Bring to a boil and simmer until potatoes are  
tender.  
3¾  
p o u n d s yu k o n G o l d  
p o t a t o e s , peeled a n d c u t  
i n t o 1-i n c h pieces  
b u n c h c h i v e s , t r i m m e d ,  
d r i e d w e l l a n d c u t i n t o  
1-i n c h pieces  
¼
Insert the small metal chopping blade into the small  
work bowl of the Cuisinart® Food Processor. Pulse the  
chives to finely chop; reserve.  
1½  
o u n c e s pa r m e s a n , c u t i n t o  
½-i n c h pieces  
Insert the reversible shredding disc on the fine  
shredding side into the large work bowl and shred the  
Parmesan. Reverse the disc to the medium shredding  
side. Once the potatoes are tender, shred the potatoes.  
Replace the shredding disc with the large metal  
chopping blade. Add the butter, salt, and pepper and  
pulse to combine. Add the milk through the feed tube  
while pulsing, until incorporated. Add the mascarpone  
and chives and pulse until just combined. Taste and  
adjust seasoning accordingly.  
¼
¾
¾
c u p u n s a l t e d butter  
t e a s p o o n k o s h e r s a l t  
t e a s p o o n freshly  
G r o u n d b l a c k pepper  
¾
¾
c u p w h o l e m i l k  
c u p m a s c a r p o n e cheese,  
r o o m temperature  
Nutritional information per serving:  
Calories 160 (35% from fat)  
|
carb. 21g  
|
pro. 5g  
|
fat 6g  
|
sat. fat 4g chol. 18mg sod. 211mg  
|
|
|
calc. 75mg  
|
fiber 3g  
50  
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POTATO GRATIN  
This traditional potato dish works well alongside any meat entrée.  
makes 12 servings  
Approximate preparation time: 15 minutes plus 50  
minutes for baking and 15 minutes for resting  
n o n s t i c k c o o k i n G s p r a y  
Preheat oven to 375°F. Lightly coat an 11-inch gratin  
dish with nonstick cooking spray.  
7
o u n c e s pa r m e s a n , c u t i n t o  
½-i n c h c u b e s  
3
1
l a rG e G a r l i c c l o v e s  
Insert the large metal chopping blade into the medium  
work bowl of the Cuisinart® Food Processor. Add the  
Parmesan and chop until fine; remove work bowl and  
reserve.  
s m a l l o n i o n , c u t i n t o  
1-i n c h pieces  
t a b l e s p o o n s veGetable o i l  
2
3
t a b l e s p o o n s u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p s reduced-f a t m i l k  
t a b l e s p o o n k o s h e r s a l t  
Insert the large metal chopping blade into the large  
work bowl. With machine running, drop the garlic cloves  
through the small feed tube to chop. Add the onions  
and pulse to chop, about 8 to 10 pulses.  
4
1
½
t e a s p o o n freshly G r o u n d  
pepper  
Put the oil into a 6-quart saucepan and place over  
medium heat. Once oil is heated add the flour and stir  
over heat for about 1 minute. Add the onion mixture.  
Cook until soft, about 3 minutes. Slowly whisk in the  
milk with salt, pepper and nutmeg and bring to a  
simmer until thickened. Remove pan from heat.  
½
t e a s p o o n freshly G r o u n d  
n u t m e G  
3¾  
p o u n d s w h i t e p o t a t o e s ,  
peeled  
Replace chopping blade with slicing disc adjusted to  
2mm and slice the potatoes. Add potatoes to saucepan  
and return to medium heat. Simmer milk with potatoes  
for about 10 minutes, until potatoes are cooked through  
but still firm. Remove from heat and stir in ²∕ of the  
³
reserved cheese. Layer into prepared gratin dish and  
top with remaining cheese. Bake in oven until tender  
and golden on top, about 50 minutes. Allow gratin to sit  
for about 15 minutes before serving.  
Nutritional information per serving:  
Calories 260 (39% from fat)  
|
carb. 28g  
|
pro. 12g  
|
fat 11g  
|
sat. fat 5g chol. 22mg sod. 865mg  
|
|
|
calc. 335mg  
|
fiber 4g  
51  
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CLASSIC CUISINART® WHITE BREAD  
Spoil your family with homemade bread.  
makes 24 servings (two 9 x 5-inch loaves,  
1½ pounds each)  
Approximate preparation time: 10 to 15 minutes,  
plus 2½ hours rising and resting, 35 minutes baking,  
and 1 hour or longer cooling  
2¼  
1
t e a s p o o n s a c t i v e d r y y e a s t  
t a b l e s p o o n G r a n u l a t e d  
s u G a r  
¹∕  
³
c u p w a r m w a t e r  
(105° to 110°f)  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
t a b l e s p o o n s u n s a l t e d  
butter, c u t i n t o  
1-i n c h pieces  
Dissolve the yeast and sugar in warm water in a large  
liquid measuring cup. Let sit until foamy, about 5 minutes.  
6
6
Insert the dough blade into the large work bowl of the  
Cuisinart® Food Processor. Add the flour, butter and salt  
and process on the dough speed until combined, about  
10 to 15 seconds. Add the cold water to yeast mixture.  
With the machine running on dough speed, pour the  
liquid through the feed tube as fast as the flour absorbs  
it. Once the dough cleans the sides of the work bowl  
and forms a ball, process for 45 seconds to knead the  
dough. Dough should be smooth and elastic.  
2½  
1²∕  
t e a s p o o n s s a l t  
c u p s c o l d w a t e r  
³
n o n s t i c k c o o k i n G s p r a y  
Place the dough in a lightly floured plastic food storage  
bag and seal. Allow to rest in a warm place until  
doubled in size, about 1 to 1½ hours.  
Lightly coat two 9 x 5-inch loaf pans with nonstick  
cooking spray. Place dough on a lightly floured surface  
and punch down; let rest 5 to 10 minutes. Divide dough  
into two equal pieces and shape each into a loaf. Place  
in prepared pans and cover lightly with plastic wrap. Let  
rise until dough is just above the tops of the pans, about  
45 minutes to 1 hour.  
Preheat oven to 400°F.  
Bake until the tops are browned and loaf sounds hollow  
when tapped, about 30 to 35 minutes. Remove from  
pans and cool on wire rack.  
Nutritional information per slice:  
Calories 139 (19% from fat)  
|
carb. 25g  
|
pro. 3g  
|
fat 3g  
|
sat. fat 2g chol. 8mg sod. 243mg  
|
|
|
calc. 30mg  
|
fiber 1g  
52  
BREADS  
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CLASSIC CUISINART® WHEAT BREAD  
The nutty flavor of whole wheat makes this bread a favorite.  
makes 12 servings (one 9 x 5-inch loaf)  
Approximate preparation time: 10 to 15 minutes,  
plus 2½ hours rising and resting, 35 minutes baking,  
and 1 hour or longer cooling  
2¼  
1
t e a s p o o n s a c t i v e d r y y e a s t  
t a b l e s p o o n p l u s  
1 t e a s p o o n G r a n u l a t e d  
Dissolve the yeast and sugar in warm water in a large  
liquid measuring cup. Let sit until foamy, about 5  
minutes.  
s u G a r  
¹∕  
³
c u p w a r m w a t e r  
(105° to 110°f.)  
Insert the dough blade into the large work bowl of the  
Cuisinart® Food Processor. Add the flours, butter and  
salt and process on the dough speed until combined,  
about 10 to 15 seconds. Add the cold water to the yeast  
mixture. With the machine running on dough speed,  
pour the liquid through the feed tube as fast as the flour  
absorbs it. Once the dough cleans the sides of the work  
bowl and forms a ball, process for 45 seconds to knead  
dough. Dough should be smooth and elastic.  
2
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p s w h o l e w h e a t f l o u r  
2
4
t a b l e s p o o n s u n s a l t e d  
butter, c u t i n t o  
1-i n c h pieces  
½
1
t a b l e s p o o n s a l t  
c u p c o l d w a t e r  
n o n s t i c k c o o k i n G s p r a y  
Place the dough in a lightly floured plastic food storage  
bag and seal. Allow to rest in a warm place until  
doubled in size, about 1 to 1½ hours.  
Lightly coat two 9 x 5-inch loaf pans with nonstick  
cooking spray. Place dough on a lightly floured surface  
and punch down, let rest 5 to 10 minutes. Divide dough  
into two equal pieces and shape each into a loaf. Place  
in prepared pans and cover lightly with plastic wrap. Let  
rise until dough is just above the tops of the pans, about  
45 minutes to 1 hour.  
Preheat oven to 400°F.  
Bake until the tops are browned and loaf sounds hollow  
when tapped, about 30 to 35 minutes. Remove from  
pans and cool on wire rack.  
Nutritional information per slice:  
Calories 135 (20% from fat)  
|
carb. 23g  
|
pro. 4g  
|
fat 3g  
|
sat. fat 2g chol. 8mg sod. 244mg  
|
|
|
calc. 30mg  
|
fiber 3g  
53  
BREADS  
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CRUSTy FRENCH BREAD  
This recipe makes three loaves, which may be too much for your needs.  
You can always freeze a loaf for future use.  
makes three medium baguettes, about ¾ pound each  
Approximate preparation time: 10 to 15 minutes,  
plus 2 to 3½ hours rising and resting, 30 minutes  
baking, and 1 hour or longer cooling  
2¼  
1¼  
t e a s p o o n s a c t i v e d r y y e a s t  
c u p s w a r m w a t e r,  
(105° to 110° f)  
Dissolve the yeast in warm water in a large liquid  
measuring cup. Let sit until foamy, about 5 minutes.  
5
c u p s u n b l e a c h e d ,  
a l l -purpose o r b re a d f l o u r  
Insert the dough blade into the large work bowl of the  
Cuisinart® Food Processor. Add the flours, wheat germ  
and salt and process on the dough speed until  
combined, about 10 to 15 seconds. Add the cold water  
to yeast mixture. With the machine running on dough  
speed, pour the liquid through the feed tube as fast as  
the flour absorbs it. Once the dough cleans the sides of  
the work bowl and forms a ball, process for 45 seconds  
to knead dough. Dough should be smooth and elastic.  
²∕  
³
c u p cake f l o u r  
¹∕  
³
c u p w h e a t G e r m  
t e a s p o o n s k o s h e r s a l t  
c u p c o l d w a t e r  
2¼  
²∕  
³
extra f l o u r f o r  
dustinG b re a d  
Place the dough in a lightly floured plastic food storage  
bag and seal. Allow to rest in a warm place until  
doubled in size, about 1 to 1½ hours.  
Punch dough down and let rise again until doubled in  
size. (This rise can be omitted if pressed for time, but  
makes for a more flavorful loaf, with a more “artisanal”  
bread texture and crust.) Punch dough down and divide  
into three pieces. Shape each into a long narrow loaf,  
about 16 to 18 inches in length, and place on a baking  
sheet lined with parchment. Cover loosely with plastic  
wrap and let rise until doubled, about 45 to 60 minutes.  
Preheat oven to 425°F.  
Dust loaves with flour. Using a serrated knife, make 4 or  
5 diagonal slashes in each loaf about ¼ inch deep. Bake  
for 25 to 30 minutes until browned and hollow sounding  
when tapped. Cool on a wire rack. Bread slices best  
when allowed to cool completely before slicing.  
Nutritional information per serving (1 slice):  
Calories 139 (19% from fat)  
|
carb. 25g  
|
pro. 3g  
|
fat 3g  
|
sat. fat 2g chol. 8mg sod. 243mg  
|
|
|
calc. 30mg  
|
fiber 1g  
54  
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CHALLAH BREAD  
Not only a great bread for a special dinner,  
but also makes the best French toast.  
makes two 1 pound loaves  
Approximate preparation time: 10 to 15 minutes,  
plus 3 hours rising and resting, 30 minutes baking, and  
1 hour or longer cooling  
2
½
t e a s p o o n s a c t i v e d r y y e a s t  
c u p G r a n u l a t e d s u G a r,  
d i v i d e d  
Dissolve the yeast and 1 teaspoon of sugar in warm  
water in a large liquid measuring cup. Let sit until foamy,  
about 5 minutes. Add beaten eggs; stir gently  
to combine.  
¾
c u p w a r m w a t e r,  
(105 to 110°f)  
l a rG e e G G s , liGhtly beaten  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
t e a s p o o n s k o s h e r s a l t  
2
5
Insert the dough blade into the large work bowl of the  
Cuisinart® Food Processor. Add the flour, remaining  
sugar, salt and butter and process on the dough speed  
until combined, about 10 to 15 seconds. With the  
machine running on dough speed, add liquid through  
the feed tube as fast as the flour absorbs it. Once the  
dough cleans the sides of the work bowl and forms a  
ball, process for 45 seconds to knead dough. Dough  
should be smooth and elastic.  
2
½
c u p u n s a l t e d butter, c u t  
i n t o 1-i n c h pieces  
l a rG e e G G f o r e G G w a s h  
1
1
t e a s p o o n sesame seeds  
Place dough in a large greased glass bowl, turning  
dough to grease the entire surface, cover bowl with  
plastic wrap and let rise until the dough has doubled  
in size, about 2 hours. For a lighter loaf, punch dough  
down and repeat the rise. In warmer weather, allow  
dough to rise overnight in refrigerator.  
Once risen, punch dough down and divide into two  
equal parts. Divide each half into three equal parts. Roll  
each piece into a long rope. Braid the strands loosely  
into two separate loaves. Place on two separate baking  
sheets lined with parchment paper. Cover with plastic  
until doubled in size, about 1 hour.  
Preheat oven to 400°F.  
Brush loaves with egg wash and sprinkle with sesame  
seeds. Bake until golden brown, about 25 to 30  
minutes. Cool on a wire rack.  
TIP: To make one 1-pound loaf, halve all ingredients  
and follow the same instructions.  
Nutritional information per serving (1 ounce):  
Calories 107 (26% from fat)  
|
carb. 18g  
|
pro. 3g  
|
fat 3g  
|
sat. fat 2g chol. 27mg sod. 140mg  
|
|
|
calc. 3mg  
|
fiber 1g  
55  
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WHOLE WHEAT KALAmATA BREAD  
This is a great bread for sandwiches – it complements  
tuna or chicken salad especially well.  
makes three medium loaves, about 10 x 6 inches each (about  
1-pound each) or two large loaves, about 1¾ pounds each  
Approximate preparation time: 10 to 15 minutes, plus 2 to  
3½ hours rising and resting, 30 minutes baking, and 1 hour or  
longer cooling  
1
2
2
c u p p l u s 3 t a b l e s p o o n s  
m i l k  
In a small saucepan over medium heat, warm milk to 105° to  
110°F. Remove from heat. Add sugar and yeast; stir to dissolve  
and let sit until foamy, about 5 minutes. Transfer mixture to a  
large liquid measuring cup.  
t a b l e s p o o n s G r a n u l a t e d  
s u G a r  
p a c k a G e s (4½ t e a s p o o n s )  
a c t i v e d r y y e a s t  
3½  
3½  
c u p s w h o l e w h e a t f l o u r  
Insert the dough blade into the large work bowl of the  
Cuisinart® Food Processor. Add the flours, salt and herbs and  
process on the dough speed until combined, about 10 to 15  
seconds. Add the cold water to yeast mixture. With the  
machine running on dough speed, add the liquid through the  
feed tube as fast as the flour absorbs it. Once the dough cleans  
the sides of the work bowl and forms a ball, add the olives.  
Process for 45 seconds to knead the dough and incorporate  
the olives. Dough should be smooth and elastic.  
c u p s u n b l e a c h e d ,  
a l l -purpose o r b re a d f l o u r  
2
2
t e a s p o o n s k o s h e r s a l t  
t e a s p o o n s herbes d e  
pr o v e n c e  
c u p c o l d w a t e r  
1
¾
c u p k a l a m a t a o l i v e s  
extra w h o l e -w h e a t f l o u r  
f o r dustinG b re a d  
Place the dough in a lightly floured plastic food storage bag  
and seal. Allow to rest in a warm place until doubled in size,  
about 1 to 1½ hours.  
Punch dough down and let rise again until doubled in size.  
(This rise can be omitted if pressed for time, but makes for a  
more flavorful loaf, with a more artisanal bread texture and  
crust.) Punch dough down and divide into three pieces. Shape  
each into an oblong loaf, about 10 inches in length and place  
on a baking sheet lined with parchment. Cover loosely with  
plastic wrap and let rise until doubled, about 45 to 60 minutes.  
Preheat oven to 350°F.  
Dust loaves with whole-wheat flour. Using a serrated knife, make  
three diagonal slashes in each loaf about ¼-inch deep. Bake for  
25 to 30 minutes until browned and hollow-sounding when  
tapped. Cool on a wire rack. Bread slices best when allowed to  
cool completely before slicing.  
TIP: To make one 1¾-pound loaf, halve all ingredients and  
follow the same instructions.  
Nutritional information per serving (1 ounce):  
Calories 83 (28% from fat)  
|
carb. 13g  
|
pro. 2g  
|
fat 3g  
|
sat. fat 0g chol. 0mg sod. 232mg  
|
|
|
calc. 15mg  
|
fiber 1g  
56  
BREADS  
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SESAmE DINNER ROLLS  
Fresh from the oven, warm rolls make any dinner extra special.  
makes 32 rolls  
Approximate preparation time: 20 to 25 minutes,  
plus 2½ hours rising, 40 minutes baking, and 10 to 15  
1¼  
c u p s (12-o u n c e c a n )  
minutes cooling  
evaporated l o w -f a t m i l k  
4½  
3
t e a s p o o n s a c t i v e d r y y e a s t  
In a small saucepan over medium heat, warm milk to  
105° to 110°F. Remove from heat. Add yeast and sugar;  
stir to dissolve and let sit until foamy, about 5 minutes.  
Add beaten eggs; stir gently to combine. Transfer to a  
2-cup measuring cup and reserve.  
t a b l e s p o o n s G r a n u l a t e d  
s u G a r  
2
5¾  
l a rG e e G G s , beaten  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
Insert the dough blade into the large work bowl of the  
Cuisinart® Food Processor. Add the flour, butter and salt  
and process on dough speed until combined, about 15  
to 20 seconds. With the machine running on dough  
speed, pour the yeast mixture through the feed tube in  
a steady stream as fast as the flour absorbs it. After the  
dough forms a ball, process 45 seconds to knead.  
Dough should be smooth and elastic.  
1
2
stick p l u s 6 t a b l e s p o o n s  
u n s a l t e d butter, c u t i n t o  
1-i n c h pieces  
t e a s p o o n s k o s h e r s a l t  
n o n s t i c k c o o k i n G s p r a y  
l a rG e e G G  
1
1
2
t e a s p o o n w a t e r  
t e a s p o o n s sesame seeds  
Place the dough in a lightly floured plastic food storage  
bag and seal. Let rise until doubled in size, about 1 to  
1½ hours.  
Lightly coat three 8-inch round baking pans with  
nonstick cooking spray. Place dough on a lightly floured  
surface and punch down; let rest 5 to 10 minutes.  
Divide dough into 32 equal pieces (each about 1 ounce)  
and shape each piece into a ball. Place 16 balls, just  
touching, into each pan. Cover loosely with plastic and  
let rise 1 hour.  
Preheat oven to 350°F.  
Combine egg and water. Brush over rolls and sprinkle  
with sesame seeds. Bake in preheated oven until  
golden, about 35 to 40 minutes. Cool on wire rack.  
Nutritional information per serving roll:  
Calories 150 (36% from fat) | carb. 20g | pro. 4g | fat 6g |  
sat. fat 3g | chol. 34mg | sod. 164mg | calc. 30mg | fiber 1g  
57  
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BUTTERmILK BISCUITS  
These biscuits are so light and delicious that you will  
want to make them every night.  
makes 12 biscuits  
Approximate preparation time: 10 minutes plus  
10 minutes for baking  
2¼  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p cake f l o u r  
Preheat oven to 500°F. Line one baking sheet with  
parchment paper.  
¾
1
t a b l e s p o o n c re a m  
o f t a r t a r  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add both  
flours, cream of tartar, and baking soda and process to  
combine for 10 seconds. Add the sugar, salt and pepper  
and process again for 5 seconds. Add the cold butter  
and pulse 15 times to incorporate into the dry  
ingredients, until the size of the butter resembles peas.  
With the machine running, pour the buttermilk through  
the feed tube and process until just incorporated.  
Remove dough from work bowl and place onto a well  
floured surface. Knead dough by hand about two times,  
form into a log and cut into 12 equal pieces. Form each  
piece into a ball and place evenly spaced onto the  
prepared baking sheet.  
4½  
¼
t e a s p o o n s b a k i n G s o d a  
t e a s p o o n G r a n u l a t e d  
s u G a r  
½
¼
t a b l e s p o o n sea s a l t  
t e a s p o o n freshly G r o u n d  
pepper  
9
t a b l e s p o o n s (1 stick p l u s  
1 t a b l e s p o o n ) u n s a l t e d  
butter, c o l d a n d c u b e d  
1
2
c u p buttermilk  
t a b l e s p o o n s u n s a l t e d  
butter, melted  
Bake about 10 minutes, until golden brown. Once  
biscuits are ready, remove from oven and brush with  
melted butter. Serve immediately.  
Nutritional information per biscuit:  
Calories 206 (44% from fat)  
|
carb. 25g  
|
pro. 4g  
|
fat 10g  
|
sat. fat 6g chol. 28mg sod. 543mg  
|
|
|
calc. 30mg  
|
fiber 1g  
58  
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POPOVERS  
Eat the popovers hot out of the oven to fully appreciate  
their delicious texture.  
makes 18 popovers  
Approximate preparation time: 5 minutes plus  
45 minutes for resting and 50 minutes for baking  
2¼  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p s evaporated m i l k  
l a rG e e G G s  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
flour, milk, eggs, butter and salt and process ingredients  
together until completely smooth, about 20 to 30  
seconds. Transfer to a large mixing bowl and allow to  
rest at room temperature for about 30 to 45 minutes.  
2½  
6
3
t a b l e s p o o n s u n s a l t e d  
butter, melted  
t e a s p o o n sea s a l t  
1
butter o r n o n s t i c k  
Preheat oven to 450°F (use convection bake if available).  
With butter or nonstick cooking spray, heavily butter or  
coat eighteen 5-ounce ramekins or muffin cups and  
place on two baking sheets. Fill each ramekin with  
c o o k i n G s p r a y f o r p a n  
about ¹∕ cup of batter. Place in oven and bake for 30  
³
minutes. Lower the heat to 350°F and bake for an  
additional 20 minutes. Remove from oven and carefully  
remove popovers from ramekins. Serve immediately.  
Nutritional information per popover:  
Calories 136 (39% from fat)  
|
carb. 14g  
|
pro. 6g  
|
fat 6g  
|
sat. fat 3g chol. 87mg sod. 188mg  
|
|
|
calc. 98mg  
|
fiber 0g  
59  
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CHOCOLATE PECAN PINWHEELS  
These cookies are a delicious treat!  
makes 4 dozen cookies  
Approximate preparation time: 30 minutes,  
plus 35 minutes for baking  
do u G h :  
2¼  
Preheat oven to 375°F. Line two baking sheets with  
parchment paper.  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
½
½
2
t e a s p o o n s a l t  
Insert the small metal chopping blade into the small  
work bowl and add the pecans. Pulse to roughly chop.  
Add the chocolate and pulse again to roughly chop.  
Add the sugars, cinnamon and nutmeg and pulse to  
combine. Remove workbowl and reserve.  
t e a s p o o n G r o u n d c i n n a m o n  
t a b l e s p o o n s G r a n u l a t e d  
s u G a r  
½
1
t e a s p o o n o r a n G e zest  
c u p (2 sticks; ½ p o u n d )  
u n s a l t e d butter, c o l d a n d  
c u t i n t o s m a l l c u b e s  
Insert the large metal chopping blade into the large  
work bowl of the Cuisinart® Food Processor. Add the  
flour, salt, cinnamon, sugar and zest and process for 10  
seconds to sift. Add the butter and cream cheese evenly  
and pulse to combine. Add the sour cream and pulse to  
combine. The dough should be slightly crumbly; be  
careful not to overmix. Divide dough into 4 equal  
pieces, wrap in plastic and chill in the refrigerator.  
4
o u n c e s c re a m cheese, c o l d  
a n d c u t i n t o s m a l l c u b e s  
½
c u p s o u r c re a m  
fillinG:  
1
¾
½
¼
½
c u p toasted pecans  
c u p c h o c o l a t e c h i p s  
c u p G r a n u l a t e d s u G a r  
c u p l i G h t b r o w n s u G a r  
Once dough has chilled for about 30 minutes, roll each  
piece out on a lightly floured surface into a rectangle  
about ¹∕8-inch thick. Brush pastry with cream and then  
sprinkle with ¼ of the filling. Roll the rectangle up in a  
jellyroll fashion, brush with cream and sprinkle with  
cinnamon sugar. Slightly chill. Repeat with the  
remaining dough. Cut each roll into 12 pieces  
approximately ½-inch thick and space evenly on the  
prepared baking sheets.  
t a b l e s p o o n G r o u n d  
c i n n a m o n  
½
t e a s p o o n freshly G r o u n d  
n u t m e G  
¼
¼
c u p h e a v y c re a m  
c u p c i n n a m o n s u G a r,  
f o r s p r i n k l i n G  
Bake in oven for 30 to 35 minutes, until just golden  
brown.  
Nutritional information per cookie:  
Calories 113 (59% from fat)  
|
carb. 11g  
|
pro. 1g  
|
fat 8g  
|
sat. fat 4g chol. 14mg sod. 30mg  
|
|
|
calc. 8mg  
|
fiber 0g  
60  
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CLASSIC CHEESECAKE  
This simple recipe produces perfect cheesecake every time.  
makes one 9-inch cake, 24 servings  
Approximate preparation time: 15 minutes, plus 3 hours  
baking/resting and 6 hours cooling  
butter to prepare t h e p a n  
Preheat oven to 325°F. Place a large roasting pan on bottom  
rack of oven and fill with 1 to 2 inches of water.  
1
recipe Gr a h a m cracker  
cr u s t (b e l o w )  
o u n c e s c re a m cheese,  
r o o m temperature  
Butter one 9-inch springform pan.  
24  
Prepare the Graham Cracker Crust according to the recipe  
below. Press the graham cracker crust equally into the  
prepared springform pan.  
1½  
½
4
c u p s G r a n u l a t e d s u G a r  
t e a s p o o n s a l t  
Insert the large metal chopping blade into the large work bowl  
of the Cuisinart® Food Processor. Cut each block of cream  
cheese into 6 pieces and place into the work bowl; pulse 10  
times and then process for 45 seconds. Scrape the bowl and  
add the sugar and salt; process for an additional 30 to 45  
seconds until smooth. With the machine running, add the eggs  
one at a time with the vanilla, until just incorporated. Add the  
ricotta and sour cream and pulse until all ingredients are just  
incorporated and homogenous, scraping the bowl as necessary.  
l a rG e e G G s , r o o m  
temperature  
1
t e a s p o o n p u re vanilla  
extract  
¾
¾
c u p ricotta, r o o m  
temperature  
c u p s o u r c re a m , r o o m  
temperature  
Pour filling evenly into the prepared pan and bake in the middle of  
the oven. Add more water to roasting pan if any has evaporated.  
Bake for 1 hour. Turn the oven off and let the cake rest in the oven.  
Do not open the oven door until 2 hours have elapsed.  
Remove cheesecake and place on a cooling rack. Once  
completely cool, wrap well with plastic and refrigerate for at  
least 6 hours before serving.  
Serve with fresh berries and Raspberry Sauce (page 68).  
Nutritional information per serving:  
Calories 456 (60% from fat)  
sat. fat 18g chol. 154mg  
|
carb. 38g  
|
pro. 8g  
|
fat 31g  
|
|
|
sod. 391mg  
|
calc. 72mg  
|
fiber 1g  
GRAHAm CRACKER CRUST  
makes two 9-inch pie crusts, 24 servings  
Approximate preparation time: 2 minutes  
Insert the large metal chopping blade into the medium work  
bowl of the Cuisinart® Food Processor. Break crackers in fours  
and place in the work bowl; pulse until finely chopped, about  
10 to 12 long pulses. Add the cinnamon and sugar and process  
for 15 seconds. Add the butter and process until ingredients  
are well combined, about 45 seconds.  
9
1
o u n c e s G r a h a m crackers  
(a b o u t 2 sleeves)  
t e a s p o o n G r o u n d  
c i n n a m o n  
¼
6
c u p G r a n u l a t e d s u G a r  
t a b l e s p o o n s u n s a l t e d  
butter, melted  
Press equal amounts of crust into two 9-inch pie plates.  
Nutritional information per serving:  
Calories 78 (44% from fat)  
|
carb. 10g  
|
pro. 1g  
|
fat 4g  
|
sat. fat 2g chol. 8mg sod. 64mg  
|
|
|
calc. 4mg  
|
fiber 0g  
61  
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APPLE CRUmB PIE  
The adjustable slicing disc makes preparing this pie a breeze.  
makes one 10-inch deep-dish pie, 8 to 12 servings  
Approximate preparation time: 55 to 65 minutes, including  
baking time  
½
recipe sweet pâ t e brisée  
d o u G h (p a G e 16)  
Preheat oven to 350°F.  
Roll out dough into a 10-inch disc. Fit into an ungreased,  
9-inch, 1½-quart ceramic pie baker.  
Chill in refrigerator for about 20 minutes.  
5
l a rG e apples (G o l d e n  
delicious, G i n G e r G o l d ,  
o r o t h e r similar apples),  
peeled, c o r e d a n d h a l v e d  
Insert the slicing disc, adjusted to 4mm, into the large work  
bowl of the Cuisinart® Food Processor and slice the apples.  
j u i c e o f 2 l e m o n s  
In a large bowl, toss the apples, lemon juice, vanilla paste, and  
sugar together. Prepare the Crumb Pie Topping according to  
the recipe below. Carefully spread the jam on the bottom of  
the chilled pie shell. Fan the apples in the reserved tart shell  
in layers.  
1
½
2
t e a s p o o n vanilla paste*  
c u p G r a n u l a t e d s u G a r  
t a b l e s p o o n s a p r i c o t j a m  
1
recipe cr u m b pie toppinG  
(b e l o w )  
Top the pie evenly with the crumb topping and bake for 40 to  
50 minutes, or until the top of the pie is a dark golden brown.  
*Vanilla paste can be found in specialty gourmet stores. If not  
available substitute pure vanilla extract.  
Nutritional information per serving (based on 12 servings):  
Calories 166 (8% from fat)  
|
carb. 36g  
|
pro. 3g  
|
fat 1g  
|
sat. fat 0g chol. 36mg sod. 225mg  
|
|
|
calc. 10mg  
|
fiber 2g  
CRUmB PIE TOPPING  
Pair this topping with our Apple Crumb recipe, or any fruit-filled pie.  
makes enough crumb topping for one pie  
Approximate preparation time: 3 minutes  
Insert the small metal chopping blade into the small work bowl  
of the Cuisinart® Food Processor. Add the pecans and pulse to  
roughly chop. Add remaining ingredients and pulse until  
mixture is well combined – mixture should resemble crumbs.  
¹∕  
³
¾
c u p toasted pecans  
c u p u n b l e a c h e d ,  
a l l -purpose f l o u r  
¹∕  
³
c u p u n s a l t e d butter, c o l d  
a n d c u t i n t o c u b e s  
Nutritional information per serving (based on 12 servings):  
Calories 89 (69% from fat)  
|
carb. 6g  
|
pro. 1g  
|
fat 7g  
|
1¼  
¼
t e a s p o o n s G r o u n d  
c i n n a m o n  
sat. fat 3g chol. 13mg sod. 44mg  
|
|
|
calc. 5mg  
|
fiber 1g  
t e a s p o o n sea s a l t  
62  
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BANANA CREAm PIE  
Everyone will love this Southern-inspired dessert.  
makes one 9-inch pie, 16 servings  
Approximate preparation time: 50 minutes including  
pastry cream; allow 2 hours for chilling  
1
recipe ch o c o l a t e co o k i e  
cr u s t (b e l o w )  
Preheat oven to 375°F.  
4
¼
firm b a n a n a s  
Prepare Chocolate Cookie Crust according to recipe  
below.  
t e a s p o o n G r o u n d  
c i n n a m o n  
1
recipe liGhtened pastry  
cre a m (p a G e 64)  
Insert the slicing disc, adjusted to 4mm, into the large  
work bowl of the Cuisinart® Food Processor and slice  
the bananas.  
Gently fold the bananas and cinnamon into the  
prepared lightened pastry cream. Pour the banana  
pastry cream equally into the baked, cooled cookie  
crust and chill for at least 2 hours before serving.  
Nutritional information per serving:  
Calories 315 (52% from fat)  
sat. fat 11g chol. 111mg  
|
carb. 35g  
|
pro. 4g  
|
fat 19g  
|
|
|
sod. 177mg  
|
calc. 61mg  
|
fiber 2g  
CHOCOLATE COOKIE CRUST  
We love this with our Banana Cream Pie, but it also makes  
a cheesecake even more decadent.  
makes 1 cup, 12 servings  
Approximate preparation time: 1 minute plus  
15 minutes for baking time  
24  
1
c h o c o l a t e w a f e r c o o k i e s ,  
a b o u t ½ b o x  
t a b l e s p o o n G r a n u l a t e d  
s u G a r  
Insert the large metal chopping blade into the medium  
work bowl of the Cuisinart® Food Processor. Add the  
cookies and pulse 10 times. Add the sugar and pulse  
an additional 5 times. With the machine running,  
drizzle in the melted butter until incorporated.  
¼
c u p stick) u n s a l t e d  
butter, melted  
Press crust into a 9-inch pie or cake plate and bake in a  
375°F oven for 15 minutes before filling.  
Nutritional information per serving:  
Calories 85 (55% from fat)  
|
carb. 9g  
|
pro. 1g  
|
fat 5g  
|
sat. fat 3g chol. 10mg sod. 65mg  
|
|
|
calc. 3mg  
|
fiber 0g  
63  
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PASTRy CREAm  
This all-purpose pastry cream is a great foundation for fresh fruit tarts –  
the food processor makes it easy.  
makes about 2¼ cups  
Approximate preparation time: 25 minutes, including  
cooking time  
1½  
½
½
c u p s m i l k  
Put the milk, cream, ¼ cup sugar, salt and vanilla into a  
saucepan over medium heat. Bring mixture to a heavy  
simmer.  
c u p h e a v y c re a m  
c u p G r a n u l a t e d s u G a r,  
d i v i d e d  
½
½
t e a s p o o n s a l t  
Insert the large metal chopping blade into the medium  
work bowl of the Cuisinart® Food Processor. Add the  
yolks, cornstarch and remaining sugar; process for 1  
minute until mixture is light and thick.  
t a b l e s p o o n p u re vanilla  
extract  
4
2
l a rG e e G G y o l k s  
t a b l e s p o o n s cor nstarch  
With the machine running, pour ¾ to 1½ cups of the  
milk mixture slowly through the feed tube and process  
mixture for about 1 minute.  
fo r a l i G h t e r pastry c re a m :  
½
c u p h e a v y c re a m  
1½  
t a b l e s p o o n s  
c o n f e c t i o n e r s s u G a r  
Return mixture to the saucepan over medium heat.  
Bring to a boil and cook while whisking continuously,  
being sure to whisk the entire surface of the pan, for  
about 2½ minutes until thickened. Stirring constantly is  
very important to avoid overcooking the eggs.  
Strain mixture through a fine mesh strainer into the  
large work bowl fitted with the large metal chopping  
blade. Process for 5 minutes. Pour mixture into a clean  
mixing bowl; cover directly with plastic wrap and cool  
before using.  
For a lighter pastry cream: whip the ½ cup of heavy  
cream to medium peaks with 1½ tablespoons of  
confectioners’ sugar. Fold into pastry cream once  
completely cool.  
Nutritional information per serving (2 tablespoons):  
Calories 72 (50% from fat)  
|
carb. 8g  
|
pro. 1g  
|
fat 4g  
|
sat. fat 2g chol. 58mg sod. 72mg  
|
|
|
calc. 32mg  
|
fiber 0g  
64  
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DEEP CHOCOLATE LAyER CAKE  
Frost this deep and rich chocolate cake with  
Cream Cheese Frosting (below).  
makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings  
Approximate preparation time: 15 minutes, plus 50 minutes  
to bake, plus cooling time  
butter to prepare t h e p a n s  
Preheat oven to 350°F. Coat two 9-inch round pans with butter  
and cut rounds of parchment paper to fit the bottoms of each pan.  
2
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
t e a s p o o n b a k i n G s o d a  
Insert the large metal chopping blade into the large work bowl  
of the Cuisinart® Food Processor. Add the flour, baking soda,  
baking powder, salt and sugars and pulse 10 times, then  
process for 20 seconds to sift.  
¾
½
t e a s p o o n b a k i n G  
powder  
½
¾
¾
5
t e a s p o o n t a b l e s a l t  
c u p G r a n u l a t e d s u G a r  
c u p l i G h t b r o w n s u G a r  
Put the bittersweet chocolate, cocoa powder and espresso  
powder into a small bowl; pour the boiling water over  
ingredients and stir to combine. Reserve.  
o u n c e s bittersweet  
c h o c o l a t e , chopped  
c u p s unsweetened c o c o a  
powder  
With the machine running, slowly pour the butter through the  
feed tube. Continue pouring the buttermilk, eggs and vanilla  
through the feed tube until ingredients are just combined. Pour  
the chocolate mixture evenly over the batter and pulse to  
completely incorporate.  
¾
½
t a b l e s p o o n espresso  
powder  
Divide the batter evenly between the two prepared pans. Bake in  
oven for 45 to 50 minutes, until a cake tester comes out just clean.  
1
1
c u p boilinG w a t e r  
c u p (2 sticks; ½ p o u n d )  
u n s a l t e d butter, melted  
a n d c o o l e d  
Let pans rest on cooling racks for 15 minutes. Remove cake  
from pans but leave on the racks until completely cool. Once  
cool, cut each layer in half horizontally to frost with Cream  
Cheese Frosting and build a four-layer cake, or leave the layers  
as is and make a thick two-layer cake.  
¾
3
c u p buttermilk  
l a rG e e G G s  
½
t a b l e s p o o n p u re vanilla  
extract  
Nutritional information per serving:  
Calories 258 (23% from fat)  
|
carb. 49g  
|
pro. 6g  
|
fat 7g  
|
sat. fat 3g chol. 54mg sod. 224mg  
|
|
|
calc. 38mg  
|
fiber 3g  
CREAm CHEESE FROSTING  
makes about 5½ cups  
Approximate preparation time: 10 minutes  
Insert the large metal chopping blade into the large work bowl  
of the Cuisinart® Food Processor. Add the cream cheese,  
butter, sugar and salt, pulse 2 to 3 times and then process until  
smooth. Add the vanilla and sour cream and pulse to combine.  
28  
o u n c e s c re a m cheese  
(r o o m temperature), e a c h  
p a c k a G e o f c re a m cheese  
c u t i n t o 6 pieces  
1½  
2
c u p s p o u n d ; 3 sticks)  
u n s a l t e d butter, r o o m  
temperature  
Nutritional information per serving (1 tablespoon):  
Calories 84 (81% from fat)  
|
carb. 3g  
|
pro. 1g  
|
fat 8g  
|
sat. fat 5g chol. 23mg sod. 57mg  
|
|
|
calc. 8mg  
|
fiber 0g  
c u p s c o n f e c t i o n e r s ’  
s u G a r, sifted  
¾
1
t e a s p o o n s a l t  
t e a s p o o n p u re vanilla  
extract  
2
t e a s p o o n s s o u r c re a m ,  
r o o m temperature  
65  
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POUND CAKE WITH PINE NUTS AND OLIVE OIL  
This super-rich and moist pound cake works well as a simple dessert or to  
serve anytime with a cup of tea or coffee.  
make one 9 x 5-inch loaf cake  
Approximate preparation time: 20 minutes, plus  
90 minutes for baking  
n o n s t i c k c o o k i n G s p r a y  
Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with  
nonstick cooking spray.  
¼
1²∕  
c u p toasted p i n e n u t s  
c u p s u n b l e a c h e d ,  
a l l -purpose f l o u r  
c u p c o r n m e a l  
³
Insert the large metal chopping blade into the medium  
work bowl of the Cuisinart® Food Processor. Add the  
pine nuts and pulse 2 to 3 times, then process until they  
are ground. Add the flour, cornmeal, baking powder  
and salt and process to sift, about 10 seconds. Remove  
work bowl and reserve.  
¼
½
½
¾
t a b l e s p o o n b a k i n G powder  
t e a s p o o n sea s a l t  
c u p (1½ sticks) u n s a l t e d  
butter, r o o m temperature,  
c u t i n t o t a b l e s p o o n s  
1
½
c u p G r a n u l a t e d s u G a r  
Add the butter, sugar and zest to the large work bowl  
fitted with the large metal chopping blade; process until  
creamy, scraping the bowl as necessary. Combine the  
eggs, oil and extract together in a liquid measuring cup.  
With machine running, gradually add the egg mixture  
until incorporated. Add the dry ingredients evenly to the  
work bowl and pulse ingredients until just combined.  
t e a s p o o n o r a n G e o r  
l e m o n zest  
4
l a rG e e G G s ,  
r o o m temperature  
¼
½
c u p o l i v e o i l  
t a b l e s p o o n p u re vanilla  
extract  
Pour batter into the prepared pan. Bake in the middle of the  
oven for 90 minutes or until a cake tester comes out clean.  
Nutritional information per serving (12 servings):  
Calories 308 (57% from fat)  
|
carb. 29g  
|
pro. 4g  
|
fat 20g  
|
sat. fat 8g chol. 110mg sod. 153mg  
|
|
|
calc. 21mg  
|
fiber 1g  
66  
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DESSERT CRêPES WITH BERRIES  
Crépe-making takes some practice, but once you get  
the technique down it is all worth it.  
makes 6 servings  
Approximate preparation time: 30 minutes, plus resting the  
batter from 2 hours to overnight  
sweet crêpe batter  
Insert the large metal chopping blade into the large work bowl  
of the Cuisinart® Food Processor. With the machine running,  
add the eggs to the work bowl. Stir together the flour, salt and  
sugar; add to the work bowl and pulse until just combined.  
With the machine running, add the milk, vanilla and butter  
together and process until homogenous. Transfer mixture to a  
container, cover and let rest in the refrigerator for 2 hours or  
overnight.  
3
l a rG e e G G s  
¾
c u p u n b l e a c h e d ,  
a l l -purpose f l o u r  
½
2
t e a s p o o n t a b l e s a l t  
t a b l e s p o o n s G r a n u l a t e d  
s u G a r  
1
t e a s p o o n p u re vanilla  
extract  
Insert the small metal chopping blade into the small work bowl  
and add the berries, orange zest and 2 teaspoons of sugar.  
Process until completely puréed. Strain the purée through a  
fine mesh strainer and discard the seeds. Remove work bowl  
and reserve.  
1
c u p w h o l e m i l k  
¼
c u p (½ stick) u n s a l t e d  
butter, melted  
berries  
2
¼
2
Insert the large metal chopping blade into the medium work  
bowl and add the mascarpone cream ingredients; process until  
all are well incorporated, about 15 seconds. Remove work bowl  
and reserve.  
c u p s m i x e d fresh berries  
t e a s p o o n o r a n G e zest  
t e a s p o o n s G r a n u l a t e d  
s u G a r  
Prepare the crêpes. Place an 8-inch skillet over medium heat  
and preheat for 5 minutes. Once the pan is heated, add the  
butter. Once melted, wipe the butter around the pan with a  
paper towel. Add a scant 3 tablespoons of batter to the  
preheated pan. Working very quickly, move the batter around  
so it just coats the bottom. The pan should be coated thinly  
and evenly. After about 1 minute, when the crêpe is set and  
lightly browned, flip the crêpe, using a heatproof spatula, and  
cook for an additional minute on the second side. Reserve on a  
plate. Continue with the remaining batter, stacking the crêpes  
as you go. When all of the crêpes are prepared, cover plate  
with foil – to keep crêpes warm, place plate over the skillet  
containing some water over medium-low heat.  
ma s c a r p o n e cre a m  
8
¾
o u n c e s m a s c a r p o n e  
c u p h e a v y c re a m  
¹∕  
1
c u p superfine s u G a r  
³
t e a s p o o n p u re vanilla  
extract  
p i n c h s a l t  
¼
1
t e a s p o o n o r a n G e zest  
t e a s p o o n u n s a l t e d butter  
c o n f e c t i o n e r s s u G a r,  
f o r dustinG  
To serve crêpes: spread 1½ tablespoons of mascarpone cream  
and about 1 tablespoon of the puréed berries on each crêpe  
and fold into thirds. Place three crêpes on each plate and dust  
with confectioners’ sugar and reserved berry purée.  
Nutritional information per serving:  
Calories 393 (56% from fat)  
sat. fat 15g chol. 172mg  
|
carb. 35g  
|
pro. 9g  
|
fat 25g  
|
|
|
sod. 342mg  
|
calc. 98mg  
|
fiber 1g  
67  
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RASPBERRy SAUCE  
This raspberry sauce works well with many desserts – pair it with the  
dessert crêpes and the cheesecake.  
makes 2 cups  
Approximate preparation time: 5 minutes  
Insert the large metal chopping blade into the large  
3
c u p s frozen raspberries,  
t h a w e d  
work bowl of the Cuisinart® Food Processor. Add both  
thawed and fresh raspberries and process for 15  
seconds. Add remaining ingredients and process for an  
additional 45 seconds.  
1
2
c u p fresh raspberries  
t a b l e s p o o n s G r a n u l a t e d  
s u G a r  
p i n c h sea s a l t  
Strain through a fine mesh strainer and discard the  
seeds. Taste and add more sugar if desired.  
¼
t e a s p o o n o r a n G e zest  
Nutritional information per 2 tablespoons:  
Calories 21 (0% from fat)  
|
carb. 6g  
|
pro. 0g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 0mg  
|
|
|
calc. 6mg  
| fiber 2g  
68  
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BERRy mANGO SmOOTHIE  
A delicious smoothie full of anti-oxidants.  
makes ten 1-cup servings  
Approximate preparation time: 5 minutes  
Insert the large metal chopping blade into the large  
bowl of the Cuisinart® Food Processor. Put the bananas,  
strawberries, blueberries and frozen mango, in that  
order, into the work bowl.  
3
2
m e d i u m -l a rG e ripe b a n a n a s ,  
e a c h b r o k e n i n t o 4 pieces  
c u p s strawberries, hulled  
a n d q u a r t e re d  
1
1
2
p i n t blueberries  
Pulse the fruit to chop using 10 long pulses.  
Process until smooth, about 30 seconds.  
p o u n d frozen m a n G o  
c u p s o r a n G e peach m a n G o  
j u i c e o r o r a n G e j u i c e  
With the unit running, pour the juice through the  
small feed tube until well blended, about an additional  
45 seconds.  
Serve immediately.  
Nutritional information per cup:  
Calories 118 (3% from fat)  
|
carb. 29g  
|
pro. 1g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 4mg  
|
|
|
calc. 18mg  
|
fiber 3g  
TROPICAL FRUIT SmOOTHIE  
A taste of the tropics anytime.  
makes ten 1-cup servings  
Approximate preparation time: 5 minutes  
Insert the large metal chopping blade into the large  
bowl of the Cuisinart® Food Processor. Put the bananas,  
peaches, pineapple and frozen mango, in that order,  
into the work bowl.  
2
2
b a n a n a s  
m e d i u m peaches, c u t i n t o  
1-i n c h c u b e s , a b o u t 2 to  
c u p s  
c u p s pineapple, c u t i n t o  
1-i n c h c u b e s  
2
Pulse the fruit to chop using 10 long pulses.  
Process until smooth, about 30 seconds.  
3
3
c u p s frozen c u b e d m a n G o  
c u p s o r a n G e peach m a n G o  
j u i c e  
With the unit running, pour the juice through the  
small feed tube until well blended, about an additional  
45 seconds.  
Serve immediately.  
Nutritional information per cup:  
Calories 117 (2% from fat)  
|
carb. 29g  
|
pro. 1g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 5mg  
|
|
|
calc. 18mg  
|
fiber 2g  
69  
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mANGO SORBET  
This sorbet is so fast and easy in the Cuisinart® Food Processor.  
makes 3 cups  
Approximate preparation time: 5 minutes  
Insert the large chopping blade into the large bowl of  
1
1
¼
p o u n d frozen m a n G o  
the Cuisinart® Food Processor. Put the mango, simple  
c u p s i m p l e syrup*  
c u p l e m o n j u i c e  
syrup, lemon juice and salt into the work bowl.  
p i n c h s a l t  
Pulse 10 times using long pulses. Scrape the work bowl  
and then process for two minutes until smooth.  
Serve immediately or place in a container to be stored  
in the freezer. Cover sorbet with plastic directly if  
freezing.  
Nutritional information per ½ cup serving:  
Calories 119 (1% from fat)  
|
carb. 31g  
|
pro. 0g  
|
fat 0g  
|
sat. fat 0g chol. 0mg sod. 2mg  
|
|
|
calc. 9mg  
|
fiber 1g  
*Note: Simple syrup is equal amounts sugar and water  
brought to a boil in order to dissolve the sugar. One cup  
each water and sugar will yield 1½ cups simple syrup.  
Simple syrup can last in a refrigerator for at least one  
month in clean, sealed container.  
70  
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BLUEBERRy mINT SORBET  
This refreshing sorbet is perfect in the height of summer.  
makes 4 cups  
Approximate preparation time: 5 minutes  
Insert the large chopping blade into the large bowl of  
the Cuisinart® Food Processor. Put the blueberries,  
simple syrup, mint and lemon juice into the work bowl.  
Pulse 10 times using long pulses. Scrape the work bowl  
and then process for about 1 minute until smooth.  
24  
o u n c e s frozen  
blueberries  
1
4
2
c u p s i m p l e syrup*  
l a rG e m i n t leaves  
t a b l e s p o o n s fresh  
l e m o n j u i c e  
Serve immediately or place in a container to be stored  
in the freezer. Cover sorbet with plastic directly if  
freezing.  
Nutritional information per ½ cup serving:  
Calories 94 (5% from fat)  
|
carb. 24g  
|
pro. 0g  
|
fat 1g  
|
sat. fat 0g chol. 0mg sod. 0mg  
|
|
|
calc. 1mg  
|
fiber 2g  
*Note: Simple syrup is equal amounts sugar and water  
brought to a boil in order to dissolve the sugar. One cup  
each water and sugar will yield 1½ cups simple syrup.  
Simple syrup can last in a refrigerator for at least one  
month in clean, sealed container.  
BANANA “ICE CREAm”  
Frozen bananas give this guilt free dessert a super creamy consistency.  
makes about four 3-ounce servings  
Approximate preparation time: 5 minutes  
Insert the large chopping blade into the large bowl of  
2
b a n a n a s , frozen, c u t i n t o  
1 to 2-i n c h pieces  
t a b l e s p o o n h o n e y  
the Cuisinart® Food Processor. Put the bananas, honey,  
vanilla and coconut milk into the work bowl. Pulse 10  
times using long pulses. Scrape the work bowl and then  
process for about 1 to 2 minutes until smooth.  
½
¼
t e a s p o o n p u re vanilla  
extract  
1
t a b l e s p o o n c o c o n u t m i l k  
p i n c h s a l t  
For best results, serve immediately or place in a  
container to be stored in the freezer. Cover ice cream  
with plastic directly if freezing.  
Nutritional information per serving:  
Calories 68 (1% from fat)  
|
carb. 16g  
|
pro. 1g  
|
fat 1g  
|
sat. fat 1g chol. 0mg sod. 1mg  
|
|
|
calc. 4mg  
|
fiber 2g  
TIP: Peel and cut your overripe bananas before you  
freeze them. Wrap each banana separately in plastic.  
71  
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