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Cuisinart FP-12DC User's Manual

1. RECIPES To help you feel right at home with your new Cuisinart Elite Collection 12 Cup Food Processor in your kitchen we ve assembled a variety of delicious recipes to get you started from quick and easy to more complex gourmet dishes Breakfast and brunch through dinner and dessert every meal is covered with these easy to follow recipes Look for the chef s whisks above the ingredients for the degree of difficulty 1 easy 2 medium 3 challenging and the convenient clock icons that point you to each recipe s time commitment so you can allocate your time accordingly In addition the detailed nutritional information lets you know exactly what you re eating Bon app tit BASICS Basic Fresh Breadcrumbs 00 00 es 5 BUTTERS Gorgonzola Buttes x ss sei sa sexe dmesg tle Wad Lad EESE a a halk pa eu pede wand 6 Mediterranean Butter 0 eee e 6 Peanut BUER aiid ei eea e R IOTER ETT STREET 6 MARINADES amp DRESSINGS Asian Marinad eses es aastane aee d A EE i a AE E ath es ee E A 7j Sweet and Sour Marinade isslissssssssss 7 Herbed Vinaigrette s escais eaea aa E E E a e 8 Basic MayohrialSe 4 46 6 65 esos beted De eb epia RE p ep ea Wep S E eae 8 SAUCES Basil PESTO ERPERETEIO TOT ea Ae heen ET ELO PULL 9 Simple Tomato Sauce iss teu ice teo ede o hr vere OR ae es 10 Roasted Red Pepper Sauce 2 0 teeter eee 11 Hollandaise Sateecs osse etm etre D t nac CLR RR SER Vad E ER 12 i r ce uuT L
2. Makes approximately 16 meatballs 5 Approximate preparation time meatballs 10 minutes plus 25 minutes for cooking e Approximate preparation time meatloaf 10 minutes plus 75 minutes for cooking Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Put the onion parsley bread meat dry milk salt and spices into the work bowl and pulse 4 to 6 times then process until finely chopped Add the eggs and water and pulse until the desired consistency is reached be careful not to overprocess 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 To make meatloaf Pack the mixture into an 815 x 4 x 3 inch loaf pan and bake at 375 F for about 75 minutes until the top is well browned and the internal temperature registers 160 F 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 Og Nutritional information per serving one 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 CHICKEN POT PIE The ultimate comfort food Idd ROASTED CHICKEN APPROXIMATELY 4 POUNDS CHILLED AND CUT INTO 1 INCH CUBES LARGE ONION CUT INTO 1 INCH PIECES
3. Preheat the Cuisinart Griddler fitted with the grill plates to sear Grill the potato slices in the closed position for about 2 to 3 minutes until grill marks are present Repeat with remaining slices Toss grilled slices together Taste adjust seasoning accordingly and serve Nutritional information per serving Calories 179 32 from fat carb 27g pro 4g fat 6g sat fat 1g chol Omg sod 304mg calc 2mg fiber 2g GINGER GLAZED CARROTS A great recipe for getting kids of all ages to eat their vegetables 1 OUNCES FRESH GINGER 2 POUNDS CARROTS 2 TABLESPOONS UNSALTED BUTTER Y TEASPOON KOSHER SALT PINCH FRESHLY GROUND BLACK PEPPER V3 CUP PURE MAPLE SYRUP 2 TEASPOONS ORANGE ZEST Makes 4 cups Approximate preparation time 35 minutes Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor and process the ginger remove work bowl and reserve Insert the slicing disc assembly 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 saut until soft about 4 minutes Add the carrots salt pepper syrup and zest Saut 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
4. 8mg fiber Og 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 dd Va 12 Ya Ya Ya 34 Ya Ya Ya NONSTICK COOKING SPRAY CUP TOASTED PINE NUTS CUPS UNBLEACHED ALL PURPOSE FLOUR CUP CORNMEAL TABLESPOON BAKING POWDER TEASPOON SALT CUP 1 STICKS UNSALTED BUTTER ROOM TEMPERATURE CUT INTO TABLESPOONS CUP GRANULATED SUGAR TEASPOON ORANGE OR LEMON ZEST LARGE EGGS ROOM TEMPERATURE CUP OLIVE OIL TABLESPOON PURE VANILLA EXTRACT Make one 9 x 5 inch loaf cake 9 Approximate preparation time 20 minutes plus 90 minutes for baking Preheat oven to 325 F Coat a 9 x 5 inch loaf pan with nonstick cooking spray Insert the large metal chopping blade into the large 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 bowl and reserve 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 Pour batter into
5. 96 from fat carb 0g pro 0g fat 6g sat fat 4g chol 16 mg sod 5mg calc 2mg fiber Og MEDITERRANEAN BUTTER GARLIC CLOVES TEASPOON ITALIAN SEASONING TEASPOON DRIED BASIL TEASPOON DRIED OREGANO TEASPOON DRIED SAGE TEASPOON CHILI POWDER TEASPOON BALSAMIC VINEGAR 16 TABLESPOONS 12 POUND 2 STICKS UNSALTED BUTTER ROOM TEMPERATURE A n c cn Makes 1 cup or two 7 inch logs 9 Approximate preparation time 5 minutes Insert the large metal chopping blade into the large 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 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 Nutritional information per serving 1 tablespoon Calories 103 98 from fat carb Og pro Og fat 11g sat fat 7g chol 30mg sod 2mg calc 2mg fiber Og PEANUT BUTTER L 4 CUPS DRY ROASTED PEANUTS Makes 2 cups Approximate preparation time 4 2 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 t
6. L TTTT 12 DOUGHS Rizza DOUG PC 13 Pasta Dough ix eee ga ida gari sd Md Ghee qon d eet detect ewes aS 14 SpinachiPasta Dogi 22a nn hear ad Aaah eg mea en C deb dr Rep ged 14 Basic Flaky Pastry Dough issssssssesssss e 15 pate Brse6eo tag cata ae eae He Fhe a RUP EE Re oR Reps Bae Ae he 16 Pate SUCI e c cc edad et rt dt eee ed da ao edt dee VR Hace ees 17 BREAKFAST amp BRUNCH Chetry Gruimb MURIS 2 s ou es srsti epua thd eda E ER YS IER US ee pee e 18 Zucchini Spice Bread 21s dese Bands tapie ne wade deg ug neta Bes 19 Mixed Mushroom and Red Pepper Frittata aasa asuaan eee eee ee 20 White and Sweet Potato Hash with Fennel ese 21 APPETIZERS Artichoke and Herb Yogurt Dip 2 tte ees 22 Chiuinky Guacamole ices Ache sini ees tree bawedenk eee See dane waee 23 meaane cater et AREIS sted Datis B E ARES get ani RU UD TETE et ete a blast 24 Three Tomato Salsa iu ck uuu Loose uen reet Hie DRE UU S ee ove 25 Classic Bruschetta euo soto cup E UM eek Seer 26 Spinach Feta and Artichoke Stuffed Mushrooms 0000000 sss 27 Caramelized Onion Steak and Gruy re Quesadillas 0 20000 28 SOUPS GaZ OS CHO cece oo Bek cee Sine desea ase ay dele E a tod t ed tase E ena Ha aces 29 Lightened Broccoli and Potato Soup 0 0 eee 30 Simple Tomato Soup cbe E kw sade eee GA bea AM EN SR OE IS 31 Roasted Butternut Squash Soup 00 0 0 ects 32 French Onion Soupe a seen
7. and reserve Insert the reversible shredding disc on the fine shredding side into the large work bowl of the Cuisinart Food Processor 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 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 GRILLED ROSEMARY POTATOES Rosemary is a perfect partner for these grilled potatoes POUNDS NEW RED POTATOES TABLESPOONS OLIVE OIL TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER FRESH ROSEMARY SPRIGS Makes about 6 servings Approximate preparation time About 40 to 50 minutes Put whole potatoes into a large saucepan and cover with water Bring to a boil and then reduce to a simmer Simmer until potatoes are barely fork tender be careful not to overcook Drain potatoes and cool to just room temperature While potatoes are cooling insert the slicing disc assembly adjusted to 4mm into the large work bowl of the Cuisinart Food Processor Slice the potatoes and toss with the olive oil salt pepper and rosemary
8. until just incorporated Add the ricotta and sour cream and pulse until all ingredients are just incorporated and homogenous scraping the bowl as necessary 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 65 Nutritional information per serving Calories 456 60 from fat carb 38g pro 8g fat 31g sat fat 18g chol 154mg sod 391mg calc 72mg fiber 1g GRAHAM CRACKER CRUST OUNCES GRAHAM CRACKERS ABOUT 1 SLEEVE TEASPOON GROUND CINNAMON TABLESPOONS GRANULATED SUGAR TABLESPOONS UNSALTED BUTTER MELTED Makes one 9 inch pie crust 12 servings Approximate preparation time 2 minutes Insert the large metal chopping blade into the large 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 Press even amounts of crust into a 9 inch pie or cake plate Nutritional informa
9. 112 34 112 34 OUNCES THICK CUT BACON CUT INTO SMALL DICE OUNCES GRAPE TOMATOES MEDIUM ONION CUT INTO 1 INCH PIECES MEDIUM CARROTS CUT INTO 1 INCH PIECES CELERY STALK CUT INTO 1 INCH PIECES TABLESPOONS UNBLEACHED ALL PURPOSE FLOUR CUPS WHOLE PLUM TOMATOES IN PUR E FROM ABOUT 1 28 OUNCE CANS WHOLE SUN DRIED TOMATOES PINCH BAKING SODA CUPS VEGETABLE STOCK TEASPOONS DRIED BASIL TEASPOON DRIED MARJORAM TEASPOONS KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER Makes about 8 cups 9 Approximate preparation time 50 minutes Put bacon into a 6 quart saucepan and place over medium heat Saut 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 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 Add the onion to the saucepan with the bacon fat and saut 5 to 7 minutes or until the onion is softened Stir in the carrots and celery saut for 6 to 8 minutes until tender Stir in flour cook for an additional minute Add tomatoes with their juices sun dried tomatoes reserved grape tomatoes baking soda stock and spices Cover bring to
10. 15 OUNCES CHICKPEAS TABLESPOONS TAHINI TABLESPOONS FRESH LEMON JUICE TABLESPOONS WATER TEASPOON GROUND CUMIN TABLESPOONS EXTRA VIRGIN OLIVE OIL Makes 2 cups B Approximate preparation time 10 minutes Insert the large metal chopping blade into the large 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 Nutritional information per serving 2 tablespoons Calories 55 49 from fat carb 5g pro 2g fat 3g sat fat Og chol Omg sod 163mg calc 13mg fiber 1g Ya THREE TOMATO SALSA Serve warm tortilla chips alongside this fresh and tangy salsa SPRIGS FRESH CILANTRO SMALL VIDALIA ONION CUT INTO 1 INCH PIECES SMALL GARLIC CLOVE SMALL JALAPENO PEPPER SEEDED TEASPOON SEA SALT PLUM TOMATO CUT INTO 1 INCH PIECES GREEN HOTHOUSE TOMATO CUT INTO 1 INCH PIECES YELLOW TOMATO CUT INTO 1 INCH PIECES TEASPOON FRESH LIME JUICE Makes 2 cups Approximate preparation time 10 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Place the cilantro onion garlic clove and jalapefio into the work bowl and pulse to chop about 10 pulses Add the salt tomatoes and lime juice and pulse to chop until desired
11. 50 from fat carb 8g pro 1g fat 4g sat fat 2g chol 58mg sod 72mg calc 32mg fiber Og DEEP CHOCOLATE LAYER CAKE Frost this deep and rich chocolate cake with Cream Cheese Frosting below dd 28 1 3A N BUTTER TO PREPARE THE PANS CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON BAKING SODA TEASPOON BAKING POWDER TEASPOON SALT CUP GRANULATED SUGAR CUP BROWN SUGAR OUNCES BITTERSWEET CHOCOLATE CHOPPED CUP UNSWEETENED COCOA POWDER TABLESPOON ESPRESSO POWDER CUP BOILING WATER CUP POUND 2 STICKS UNSALTED BUTTER MELTED AND COOLED CUP BUTTERMILK LARGE EGGS TABLESPOON PURE VANILLA EXTRACT 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 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 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 and then process for 20 seconds to sift Place the bittersweet chocolate cocoa powder and espresso powder into a small bowl and pour the boiling water over ingredients and stir to combine reserve With the machine running slowly pour the butter through the feed tube Continue pouring the buttermilk eggs and vanilla through the feed tube
12. AND CUT INTO SMALL CUBES CUP SOUR CREAM CUP TOASTED PECANS CUP CHOCOLATE CHIPS CUP GRANULATED SUGAR CUP BROWN SUGAR TABLESPOON GROUND CINNAMON TEASPOON FRESHLY GROUND NUTMEG CUP HEAVY CREAM CUP CINNAMON SUGAR Makes 4 dozen cookies 5 Approximate preparation time 30 minutes plus 35 minutes for baking Preheat oven to 375 F Line two baking sheets with parchment paper 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 work bowl and reserve 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 until just combined 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 Once dough has chilled for about 30 minutes roll each piece out on a lightly floured surface into a rectangle about Y inch thick Brush pastry with cream and then sprinkle with 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 Y
13. BELL PEPPER ABOUT 7 OUNCES CUT INTO 2 INCH PIECES GREEN ONIONS CUT INTO 1 INCH PIECES CUP PARSLEY TEASPOON EXTRA VIRGIN OLIVE OIL TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND PEPPER LARGE EGGS LIGHTLY BEATEN CUP BAsIC FRESH BREADCRUMBS PAGE 5 CUP MAYONNAISE TEASPOON WORCESTERSHIRE SAUCE TEASPOONS OLD BAY SEASONING TEASPOONS DIJON STYLE MUSTARD HOT SAUCE OPTIONAL Makes twelve 3 ounce cakes Approximate preparation time 10 minutes plus 20 minutes cooking time 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 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 peppers green onion and parsley and pulse to coarsely chop about 10 to 12 pulses 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 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 Place on prepared baking sheet and bake until crabcakes are ev
14. Chocolate Pecan Pinwheels 00 0 0000 cect ect teens 57 Classic Cheesecake amp Graham Cracker Crust 2 0 0 0 cece eee 58 Apple Crumb Pie amp Crumb Pie Topping o a suauu auauua rnaar 59 Banana Cream Pie amp Chocolate Cookie Crust liliis cece eee 60 Pastiy Credis ecco ML EUH LLL tata nak Oe Lt M MP LAM cleans ee 61 Deep Chocolate Layer Cake amp Cream Cheese Frosting iilius 62 Pound Cake with Pine Nuts and Olive Oil l liliis isses 63 Dessert Cr pes with Berries liiis e 64 Raspberry SAUCE s oueten ipuia a tue tak loa ded Rosie eee dup e s 65 Berry Mango Smoothle 2st seres tsere Rs Wpebe3 p rk Be es 66 Tropical Fruit SmoOthlec us sasukenLirsRAiRiz WR uum e3UMLR REEERE AREAN 66 Mango Soret iiis ik eg Ces es ede HR a n dp ERR oe A RR Be es 67 Blueberry Mint Sorbet ics cence tad ones Re RE REEE AEREE EN RENE AERR Sabon AE 68 Banana Ice Crear iius cues ex e edt d e daa e Red HERR d 68 Cuisinart is a registered trademark of Cuisinart Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners L 6 BASIC FRESH BREADCRUMBS There is no need to buy breadcrumbs when you can make them in no time with your Cuisinart Food Processor SLICES WHITE BREAD Makes 175 cups amp Approximate preparation time Less than one minute plus 35 minutes for baking Preheat oven to 325 F Bake slices of bread in a single layer for ab
15. INCH PIECES RED ONION CUT INTO 1 INCH PIECES CUP FLAT LEAF PARSLEY SCALLIONS TRIMMED AND CUT INTO 1 INCH PIECES CUCUMBER ABOUT 12 OUNCES CUT INTO 1 INCH PIECES POUND RIPE TOMATOES CUT INTO 1 INCH PIECES CUPS CORN FRESH OR FROZEN THAWED CAN 15 OUNCES CHICKPEAS TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TABLESPOONS HERBED VINAIGRETTE PAGE 8 This delicious garden fresh salad is always a big hit even among non salad eaters Makes 10 cups B Approximate preparation time 20 to 25 minutes including vinaigrette 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 Nutritional information per serving 1 cup Calories 140 28 from fat carb 23g pro 5g fat 5g sat fat 1g chol Omg sod 342mg calc 53mg fiber 5g L Ya Ya Ya Ya TA Ya Ya Ya CLASSIC COLESLAW The Cuisinart Food Processor makes the preparation of this HEAD GREEN CABBAGE C
16. MEDIUM CARROTS TABLESPOONS UNSALTED BUTTER LARGE WAXY POTATO MEDIUM SWEET POTATO PEELED TABLESPOONS ALL PURPOSE FLOUR CUPS CHICKEN BROTH TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER CUP FROZEN PEAS CUP FROZEN PEARL ONIONS RECIPE BUTTERMILK BISCUITS PAGE 55 NONSTICK COOKING SPRAY Makes one 9 x 13 inch pan about 12 servings Approximate preparation time 1 hour plus 50 minutes for baking Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Add the cubed chicken and pulse to roughly chop Reserve Put the onion into the workbowl and pulse to chop about 10 pulses Replace the chopping blade with the slicing disc assembly adjusted to 4mm and slice the carrots 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 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 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
17. UA CUP HEAVY CREAM Put the milk cream cup sugar salt and vanilla into a UA CUP GRANULATED SUGAR saucepan over medium heat Bring mixture to a heavy DIVIDED simmer 1 i oe Insert the large metal chopping blade into the large Ye TABLESPOON PURE VANILLA pes EXTRACT work bowl of the Cuisinart Food Processor Add the 4 LARGE EGG YOLKS yolks cornstarch and remaining sugar process for 2 TABLESPOONS CORNSTARCH 1 minute until mixture is light and thick With the machine running pour to 112 cups of the FOR A LIGHTER PASTRY CREAM milk mixture slowly through the feed tube and process p CUP HEAVY CREAM edes en 1 TABIESP ONS mixture for about 1 minute x CONFECTIONERS SUGAR 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 2 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 and cover directly with plastic wrap and cool before using For a lighter pastry cream whip the 2 cup of heavy cream to medium peaks with 172 tablespoons of confectioners sugar Fold the sweetened whipped cream into the pastry cream once completely cool Nutritional information per serving 2 tablespoons Calories 72
18. 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 To bake the pastry blind for a single crust filled pie or tart roll out pastry Vs inch thick to fit pan crimp and seal edges Prick bottom all over with a fork Chill for 30 minutes Preheat the oven to 400 F Cover the shell with a sheet of aluminum foil or parchment paper and weigh down with pie weights dry rice or dried beans Bake for 15 minutes TIP 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 Og 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 PATE BRISEE This versatile dough can be used for sweet or savory treats ddd 2 CUPS UNBLEACHED ALL PURPOSE FLOUR 1 TEASPOON TABLE SALT 16 TABLESP
19. a slight boil Reduce heat and uncover let simmer about 20 minutes Carefully process soup until completely pur ed Return to saucepan to heat through Add reserved bacon Taste and adjust seasoning accordingly Nutritional information per serving 1 cup Calories 160 5526 from fat carb 16g pro 3g fat 10g sat fat 5g chol 15mg sod 870mg calc 94mg fiber 3g ROASTED BUTTERNUT SQUASH SOUP A hearty warming soup for a winter evening d d POUNDS BUTTERNUT SQUASH HALVED AND SEEDS REMOVED ABOUT TWO 2 POUND SQUASH TABLESPOON EXTRA VIRGIN OLIVE OIL MEDIUM LARGE ONIONS CUT INTO 1 INCH PIECES TABLESPOONS 12 STICK UNSALTED BUTTER TEASPOONS KOSHER SALT DIVIDED TABLESPOON LIGHT OR DARK BROWN SUGAR CUP FINELY CHOPPED FRESH GINGER QUARTS VEGETABLE STOCK TEASPOONS GROUND NUTMEG TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON FRESH THYME Makes about 12 cups B Approximate preparation time 65 to 75 minutes Preheat oven to 375 F 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 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 Melt the butter in a 6 quart saucepan over medium heat Once the butter has melted add the onions and Y4 teaspoon of salt Saut 5 to 7 minutes
20. bay leaf and again bring mixture to a low simmer Add the reserved veal shanks nestling them in the tomato vegetable mixture be 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 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 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 CHICKEN MARSALA dd LEEKS WHITE PARTS ONLY OUNCES BABY PORTOBELLO MUSHROOMS OUNCES SHIITAKE MUSHROOMS OUNCES CREMINI MUSHROOMS CUP MARSALA WINE CUP CHICKEN OR BEEF BROTH TABLESPOONS CORNSTARCH TABLESPOONS UNSALTED BUTTER DIVIDED TEASPOON KOSHER SALT DIVIDED TEASPOON FRESHLY GROUND PEPPER DIVIDED POUNDS CHICKEN BREAST THINLY SLICED CUP UNBLEACHED ALL PURPOSE FLOUR This elegant meal is easy enough to prepare any night of the week Makes 8 servings Approximate preparation time 30 to 35 minutes Insert the slicing disc assembly adjusted to 2mm into the large work bowl of the Cuisinart Food Processor and slice th
21. chop about 10 pulses Heat the olive oil in a large saucepan over low heat Add the garlic and onion with a pinch each of salt and pepper Saut until softened about 8 to 10 minutes While vegetables are cooking insert the slicing disc assembly adjusted to the 4mm setting into the large work bowl Slice the potatoes and the broccoli stems Raise the heat to medium and add the potatoes broccoli stems and a pinch each of the salt and pepper saut 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 Y2 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 pur e 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 3996 from fat carb 17g pro 5g fat 7g sat fat 2g chol 5mg sod 680mg calc 71mg fiber 4g TOMATO SOUP The ultimate comfort soup our recipe takes it to the next level with its smoky bacon flavor dd 3
22. in the refrigerator for 2 hours or overnight Insert the small metal chopping blade into the small work bowl and add the berries orange zest and sugar Process until completely pur ed Strain the pur e through a fine mesh strainer and discard the seeds reserve Insert the large metal chopping blade into the clean large work bowl and add the mascarpone cream ingredients process until all ingredients are well incorporated about 15 seconds Reserve Prepare the cr pes 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 You want the pan to be coated thinly and evenly After about 1 minute when the cr pe is set and lightly browned flip the cr pe with a heatproof spatula and cook for an additional minute on the second side Reserve on a plate Continue with the remaining batter stacking the cr pes as you go When all of the cr pes are prepared cover plate with foil to keep crepes warm place plate over a skillet containing some water over medium low heat To serve cr pes spread 11 tablespoons of mascarpone cream and about 1 tablespoon of the pur ed berries on each cr pe and fold into thirds Place three cr pes on each plate and dust with confectioner s sugar and reserved berr
23. small metal chopping blade into the small work bowl of the Cuisinart Food Processor and chop the walnuts by pulsing about 6 to 8 pulses Remove work bowl and reserve Insert the reversible shredding disc assembly on the medium shredding side into the large work bowl and process the zucchini remove and reserve Insert the large metal chopping blade into the large work bowl and add the light brown sugar With the machine running add the oil egg and then the vanilla through the feed tube process ingredients for 10 seconds Add reserved dry ingredients and zucchini Pulse 4 times to incorporate ingredients and then process for 10 to 15 seconds until just combined Pour batter evenly into the prepared pans and bake for 1 hour and 15 minutes until a cake tester comes out clean Nutritional information per serving Calories 259 43 from fat carb 34g pro 4g fat 13g sat fat 2g chol 18mg sod 193mg calc 15mg fiber 1g dd OUNCES PARMESAN CUT INTO 12 INCH CUBES GARLIC CLOVES OUNCES CREMINI MUSHROOMS RED BELL PEPPERS EACH CUT INTO 4 STRIPS TEASPOON DRIED THYME TABLESPOONS EXTRA VIRGIN OLIVE OIL TEASPOON KOSHER SALT DIVIDED TEASPOON FRESHLY GROUND BLACK PEPPER DIVIDED LARGE EGGS MIXED MUSHROOM AND RED PEPPER FRITTATA Try this frittata paired with a green salad for a light lunch or dinner Makes 10 servings B Approximate preparation time 25 minutes plus 15 minutes for baking
24. taeda tage ada Pande She RSS E meade e 33 SALADS Chopped Salagisuemu n veers oeque nea ted eet bees espe Yass ead 34 Classic Coles as etu on sr tee hd ea et Oats dto ei RE Uer LU 35 Classic Creamy Chicken Salad 2 0 0 cee eee 36 Shredded Carrot Salad with Honey Ginger Dressing iilii sss 37 ENTREES Eggplant Partmesan s uia senda c dece e ep OR do ne acd a OR RR UAR em duce 38 Eggplant Calo E eer ce o3 dps bpr etd edid Pd PEU ied 39 sroil acie RESET 40 Classic Meatballs re ue 33 bate eoe dert rot tedio Gd oe eo Eae edits 41 Chicken Pot Ple soos ELLE Ute tad et bate dads Siva E ELE EE Mae Ef tU 42 Braised Veal Shanks o 0c10 060chcedee0n8bew dan chee doe ed TESTA PIS 43 Chicken Marsala 0 0 ccc RR RR RR tenn nena 44 Crab Cakes 252 PLI 45 SIDES Vegetable Napoleoities serit uetus E eres ERU pr Regu Ro ER eu e 46 Stuffed Roasted Peppers iisssssse eee 47 Mashed Potatoes s cuis eben arrene TIPPRRRCDI Pen ue edes iresrs 48 Grilled Rosemary Potatoes iiis 49 Ginger Glazed Catrots o teet eet m RE REA UT RUNS EROR OR 50 BREADS Classic Cuisinart White Bread 000 00 ccc sss eee 51 Crusty French Bread is desees aper on rud Vac MR a tot bes ar pun passutuem ux a 52 Classic Cuisinart Wheat Bread 000 esee 53 Buttery Dinner Rolls gesiene tete eei robbed ek uk ub coal quedes RH tea s 54 Buttermilk BISCUITS easi Rene Rec p THPPSRRCUEPPCesR E eR A U bye s 55 PODOVEIS TECH TT 56 DESSERTS
25. 2 inch thick and space evenly on the prepared baking sheets 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 mg fiber Og 3A 3A CLASSIC CHEESECAKE This simple recipe produces perfect cheesecake every time d d BUTTER TO PREPARE THE PAN RECIPE GRAHAM CRACKER CRUST BELOW OUNCES CREAM CHEESE ROOM TEMPERATURE CUPS GRANULATED SUGAR TEASPOON SALT LARGE EGGS ROOM TEMPERATURE TEASPOON PURE VANILLA EXTRACT CUP RICOTTA ROOM TEMPERATURE CUP SOUR CREAM ROOM TEMPERATURE Makes one 9 inch cake 12 servings Approximate preparation time 15 minutes plus 3 hours baking resting and 6 plus hours cooling Preheat oven to 325 F Place a large roasting pan on bottom rack of oven and fill with 1 to 2 inches of water Butter one 9 inch springform pan Prepare the graham cracker crust according to recipe below Press the graham cracker crust evenly into the prepared pan 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
26. ABLESPOONS WHITE WINE CUPS CHICKEN STOCK OR BROTH TEASPOON FRESH LEMON JUICE TEASPOON KOSHER SALT FRESHLY GROUND BLACK PEPPER Makes about 3 cups Approximate preparation time 90 to 100 minutes including roasting and resting peppers Preheat oven to 425 F Line a baking sheet with parchment paper Place half of the peppers on a prepared baking sheet with the garlic 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 While the peppers are roasting cut the remaining peppers into 1 inch pieces Insert the large metal chopping blade into the large 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 saut pan over medium heat Once the butter melts add the chop
27. Add the pork to the work bowl and pulse 10 times then run machine to finely chop about 35 seconds Put the olive oil into 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 mixture well Evenly fill the peppers and place in prepared pan Bake peppers in oven until soft and lightly browned about 40 to 45 minutes 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 2 10 MASHED POTATOES Try this rich but not too sinful version of the traditional mashed potatoes dd POUNDS YUKON GOLD POTATOES PEELED AND CUT INTO 1 INCH PIECES CHIVES TRIMMED DRIED WELL AND CUT INTO 1 INCH PIECES OUNCE PARMESAN CUT INTO 2 INCH PIECES TABLESPOONS UNSALTED BUTTER TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER CUP WHOLE MILK CUP MASCARPONE CHEESE Makes 5 cups ten Y2 cup servings B Approximate preparation time 35 minutes Put the potatoes into a large saucepan and cover with water Bring to a boil and simmer until potatoes are tender Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Add the chives and pulse to finely chop remove work bowl
28. 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 top is browned and loaf sounds hollow when tapped about 30 to 35 minutes Remove from pan and cool on wire rack Nutritional information per serving 1 slice Calories 135 20 from fat carb 23g pro 4g fat 3g sat fat 2g chol 8mg sod 244mg calc 30mg fiber 3g 3A BUTTERY DINNER ROLLS Fresh from the oven warm rolls make any dinner extra special d d CUP WHOLE MILK PLUS 1 TABLESPOON FOR BRUSHING CUP UNSALTED BUTTER PLUS 2 TABLESPOONS FOR BRUSHING CUP GRANULATED SUGAR TEASPOON FINE SEA SALT OR TABLE SALT TEASPOONS ACTIVE DRY YEAST CUP WARM 105 ro 110 F WATER CUPS UNBLEACHED BREAD FLOUR LARGE EGG Makes 16 rolls Approximate preparation time 20 to 25 minutes plus 272 hours rising 40 minutes baking and 10 to 15 minutes cooling In a microwave safe container scald the milk in the microwave stir in the butter sugar and salt reserve Dissolve the yeast in the warm water Let stand 3 to 5 minutes or until mixture is foamy Put the flour into the large work bowl of the Cuisinart Food Processor fitted with the dough blade and process for 10 seconds With the machine running slowly add the liquids through the feed tube and process until a dough ball forms Continue processing 45 seconds to knead the dough Shape it into a smooth ball and place in
29. NATED COLD AND CUT INTO 1 2 INCH CUBES TABLESPOONS ICE WATER FOR A TWO CRUST PIE 3 Ya Ya 16 5108 CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON TABLE SALT TEASPOON BAKING POWDER TABLESPOONS 12 POUND 2 STICKS UNSALTED BUTTER COLD AND CUT INTO INCH CUBES TABLESPOONS VEGETABLE SHORTENING PREFERABLY NON HYDROGENATED COLD AND CUT INTO 2 INCH CUBES TABLESPOONS ICE WATER Approximate preparation time 10 minutes plus 30 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 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 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 Turn the dough out onto
30. NS GRANULATED SUGAR TEASPOON TABLE SALT TABLESPOONS 34 CUP UNSALTED BUTTER CUT INTO TABLESPOONS ROOM TEMPERATURE LARGE EGG YOLKS TABLESPOON ICE WATER TEASPOON LEMON ZEST OPTIONAL TEASPOON PURE VANILLA EXTRACT Makes two 9 inch single tarts pies or one double crust pie Approximate preparation time 5 minutes 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 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 Form dough into 2 flat discs Wrap in plastic chill in refrigerator until ready to use Dough should be firm enough to roll To make this an almond sucr e substitute Ys cup of the 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 Og For the almond sucr e Nutritional information per serving Calories 94 63 from fat carb 7g pro 1g fat 7g sat fat 4g chol 32mg sod 23mg
31. ON TOMATO PASTE BAY LEAF Makes 4 servings Approximate preparation time 35 to 40 minutes plus 3 hours for cooking Put olive oil into an ovenproof 6 quart casserole over medium heat While oil is heating season veal with salt and pepper 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 While shanks are cooking insert the small metal blade into the small work bowl of the Cuisinart Food Processor Add the parsley and process to finely chop remove work bowl and reserve Insert the large metal chopping blade into the large work bowl With the machine running drop the garlic through the small 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 then add to the onion mixture Preheat oven to 300 F 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 work bowl and pulse to roughly chop reserve Stir the wine into the casserole and reduce completely Add the chicken stock and let the liquid come to a strong simmer Stir in the chopped tomatoes tomato paste and
32. ONS LEMON JUICE SMALL PINCH SALT Makes 2 cups Approximate preparation time 5 minutes Insert the large chopping blade into the large bowl of the Cuisinart Food Processor Put the mango simple syrup lemon juice and salt into the work bowl 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 cup serving Calories 119 1 from fat carb 31g pro Og fat Og sat fat Og chol Omg sod 2mg calc Img 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 1 2 cups simple syrup Simple syrup can last in a refrigerator for at least one month in clean sealed container BLUEBERRY MINT SORBET This refreshing sorbet is perfect in the height of summer L 12 OUNCES FROZEN BLUEBERRIES p CUP SIMPLE SYRUP 2 LARGE MINT LEAVES 1 TABLESPOON FRESH LEMON JUICE Makes about 2 cups B 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 Serve immediately or place in a cont
33. OONS 1 2 POUND 2 STICKS UNSALTED BUTTER COLD AND CUT INTO 2 INCH CUBES Va CUP ICE WATER Makes two single crust 9 inch tarts pies 24 servings or one double crust pie 12 servings B Approximate preparation time 5 minutes 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 until the mixture resembles coarse crumbs Pour in water 1 tablespoon at a time and pulse 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 Nutritional information per serving Calories 39 6 from fat carb 8g pro 1g fat Og sat fat Og chol Omg sod 98mg calc 2mg fiber Og TIP For a sweet Pate Bris e follow the same recipe as above except add 172 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 Og sat fat Og chol Omg sod 98mg calc 2mg fiber Og PATE SUCREE Have leftover dough Use this sweet dough for simple cookies Just roll and cut into your favorite shapes dd 2 2 Ya 12 CUPS UNBLEACHED ALL PURPOSE FLOUR TABLESPOO
34. ORED AND QUARTERED HEAD RED CABBAGE CORED AND HALVED POUND CARROTS FENNEL BULB TEASPOONS KOSHER SALT CUP MAYONNAISE TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON GRANULATED SUGAR picnic favorite a breeze Makes 8 cups Approximate preparation time 5 to 10 minutes plus 1 hour for resting time Insert the slicing disc assembly 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 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 CLASSIC CREAMY CHICKEN SALAD A delicious dish for a light lunch or dinner LARGE RED ONION ABOUT 1 OUNCES CUT INTO 1 INCH PIECES STALKS CELERY CUT INTO 1 INCH PIECES POUND POACHED CHICKEN BREAST CUT INTO 1 INCH PIECES CUP LIGHT MAYONNAISE TEASPOON SEA SALT TEASPOON FRESHLY GROUND BLACK PEPPER PINCH PAPRIKA Makes 2 cups B Approximate preparation time 5 to 10 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Fo
35. 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 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 Og sat fat Og chol Omg sod 134mg calc Omg fiber 1g 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 dd CUPS UNBLEACHED ALL PURPOSE FLOUR CUP SEMOLINA FLOUR TABLESPOON KOSHER SALT LARGE EGGS Makes 1Y2 pounds about 10 servings Approximate preparation time 5 minutes Insert the large metal chopping blade into the large work bowl of the 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 Nutritional information per serving Calories 165 1296 from fat car
36. Preheat oven to 350 F Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor and process the Parmesan until finely chopped remove and reserve Add the garlic cloves to the small bowl and process until finely chopped remove bowl and reserve Insert the slicing disc assembly adjusted to 4mm into the large work bowl and slice the mushrooms Adjust the disc to 2mm and then slice the red peppers Place a 12 inch nonstick skillet over medium heat Add the olive oil and swirl the pan to coat the pan surface evenly with the oil Add the garlic to the skillet and saut for 2 to 3 minutes until fragrant Add the mushrooms red peppers thyme and a pinch each of the salt and pepper Saut for about 8 to 10 minutes until the vegetables have softened While vegetables are cooking beat the eggs together well and stir in the remaining salt and pepper and reserved Parmesan Once vegetables are soft reduce heat to medium low and pour the eggs into the skillet lightly stir to evenly distribute the vegetables Leave skillet on the heat so that the bottom of the frittata begins to set about 5 minutes Place skillet into oven and bake until the top of the frittata is golden and puffed about 15 to 20 minutes Carefully remove skillet from oven and invert onto a cutting board to cut the frittata to serve immediately f not using a nonstick pan coat the pan with a nonstick cooking spray before adding
37. With the machine running pour the liquid ingredients through the small feed tube and process until combined Evenly add the dry ingredients and process for about 4 to 5 seconds Scrape the work bowl and add the dried cherries pulse 2 to 3 times to combine 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 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 Og L 2 Va Va Ya Ya 3A Ya Ya 35 ZUCCHINI SPICE BREAD This delicious zucchini bread is so simple to prepare in your Cuisinart Food Processor NONSTICK COOKING SPRAY CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON BAKING SODA TEASPOON BAKING POWDER TEASPOON GROUND CINNAMON TEASPOON GROUND CLOVES TEASPOON GROUND GINGER TEASPOON SALT CUP TOASTED WALNUTS LARGE ZUCCHINI ABOUT 1V2 POUND CUP LIGHT BROWN SUGAR CUP VEGETABLE OIL LARGE EGG LIGHTLY BEATEN TEASPOON PURE VANILLA EXTRACT Makes one 9 x 5 inch loaf approximately 12 servings 5 Approximate preparation time 15 minutes plus 75 minutes for baking Preheat oven to 325 F Coat one 9 x 5 inch loaf pan well with nonstick cooking spray Stir the flour baking soda baking powder cinnamon cloves ginger and salt together in a bowl reserve Insert the
38. a 1 gallon sealable plastic bag Squeeze the air out and seal the bag Let rise in a warm place until it has doubled about 45 to 60 minutes Preheat oven to 450 F Lightly butter a 10 inch round baking pan Divide the dough into 16 equal pieces about 2 ounces each Roll into smooth rounds and arrange in the prepared pan Cover with plastic wrap and let rise until about doubled about 30 to 40 minutes Combine remaining tablespoon of milk and butter and heat until the butter has melted Just before baking gently brush the rolls with the butter milk mixture Place in preheated oven and bake until golden brown about 25 to 30 minutes Remove from pan and let cool on a rack for about 10 minutes for serving For a softer roll brush each with melted butter just after removing from oven Nutritional information per serving 1 roll Calories 209 38 from fat carb 28g pro 5g fat 9g sat fat 5g chol 34mg sod 160mg calc 23mg fiber 1g BUTTERMILK BISCUITS These biscuits are so light and delicious that you will want to make them every night dd 2 EZ 35 Ya Ya Ya CUPS UNBLEACHED ALL PURPOSE FLOUR CUP CAKE FLOUR TABLESPOON CREAM OF TARTAR TABLESPOON BAKING SODA TEASPOON GRANULATED SUGAR TABLESPOON SALT TEASPOON FRESHLY GROUND BLACK PEPPER TABLESPOONS 12 CUP PLUS 1 TABLESPOON UNSALTED BUTTER COLD AND CUBED CUP BUTTERMILK TABLESPOONS UNSALTED BUTTER MELTED Makes 12 b
39. ainer to be stored in the freezer Cover sorbet with plastic directly if freezing Nutritional information per 2 cup serving Calories 94 5 from fat carb 24g pro Og fat 1g sat fat Og chol Omg sod Omg calc Img 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 1 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 2 BANANAS FROZEN CUT INTO 1 TO 2 INCH PIECES 2 TABLESPOON HONEY Va TEASPOON PURE VANILLA EXTRACT 1 TABLESPOON COCONUT MILK PINCH SALT Makes about four 3 ounce servings Approximate preparation time 5 minutes Insert the large chopping blade into the large bowl of 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 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 Omg sod Img calc 4mg fiber 2g TIP Peel and cut your overripe bananas before you freeze them Wr
40. and add the spinach about 3 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 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 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 Nutritional information per piece Calories 93 62 from fat carb 6g pro 3g fat 642g sat fat 2g chol 6mg sod 117mg calc 74mg fiber 1g CARAMELIZED ONION STEAK AND GRUYERE QUESADILLAS Enjoy these grown up quesadillas at your next cocktail party Serve with salsa guacamole and sour cream for dipping Makes 16 servings Approximate
41. ap each banana separately in plastic
42. arb 36g pro 3g fat 1g sat fat Og chol 36mg sod 225mg calc 10mg fiber 2g CRUMB PIE TOPPING Pair this topping with our Apple Crumb recipe or any fruit filled pie CUP TOASTED PECANS CUP UNBLEACHED ALL PURPOSE FLOUR CUP UNSALTED BUTTER COLD AND CUT INTO CUBES TEASPOONS GROUND CINNAMON TEASPOON SALT 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 Nutritional information per serving based on 12 servings Calories 89 69 from fat carb 6g pro 1g fat 7g sat fat 3g chol 13mg sod 44mg calc 5mg fiber 1g BANANA CREAM PIE Everyone will love this Southern inspired dessert d d 1 RECIPE CHOCOLATE COOKIE CRUST BELOW 4 FIRM BANANAS Va TEASPOON GROUND CINNAMON 1 RECIPE LIGHTER PASTRY CREAM PAGE 61 Makes one 9 inch pie Approximate preparation time 50 minutes including pastry cream allow 2 hours for chilling Preheat oven to 375 F Prepare chocolate cookie crust according to recipe Press cookie crust into a 9 inch pie plate and bake for 15 minutes Insert the slicing disc assembly adjusted to 4mm into the large work bowl of the Cuisinart Food Processor and slice the bananas G
43. b 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 dd 6 1 2 5 OUNCES FRESH SPINACH LEAVES CUPS UNBLEACHED ALL PURPOSE FLOUR CUP SEMOLINA FLOUR TEASPOONS KOSHER SALT Makes 1 pound about 6 servings 9 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 Nutritional information per serving Calories 97 396 from fat carb 20g pro 3g fat Og sat fat Og chol Omg sod 718mg calc 89mg fiber 1g BASIC FLAKY PASTRY DOUGH This recipe makes ample crust for a 9 to 11 inch regular or deep dish pie or tart d d d FOR A ONE CRUST PIE 112 Ya A 8 2704 CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON TABLE SALT TEASPOON BAKING POWDER TABLESPOONS 1 4 POUND 1 STICK UNSALTED BUTTER COLD AND CUT INTO 2 INCH CUBES TABLESPOONS VEGETABLE SHORTENING PREFERABLY NON HYDROGE
44. bles and 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 Ya TO SIMPLE TOMATO SAUCE A simple marinara sauce for pasta or when reduced a tasty topping for homemade pizzas SMALL ONION ABOUT 4 OUNCES CUT INTO 1 INCH PIECES TABLESPOON EXTRA VIRGIN OLIVE OIL GARLIC CLOVES TEASPOON DRIED OREGANO CAN 35 OUNCES PLUM TOMATOES WITH JUICES SPRIGS FRESH BASIL 10 TO 12 LARGE LEAVES CUP DRY WHITE WINE TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON RED PEPPER FLAKES OPTIONAL TO TASTE FOR A SPICIER SAUCE Makes 3 cups tomato sauce for pasta 134 cups tomato sauce for pizza B Approximate preparation time 10 to 15 minutes plus 1 hour cooking cook an additional 40 minutes to make the reduced pizza sauce 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 soft
45. calc 5mg fiber Og CHERRY CRUMB MUFFINS A hit at every brunch table dL NONSTICK COOKING SPRAY CRUMB TOPPING Vy CUP TOASTED PECANS OR WALNUTS CUP UNBLEACHED ALL PURPOSE FLOUR CUP LIGHT BROWN SUGAR CUP 1 2 STICK UNSALTED BUTTER COLD AND CUT INTO SMALL CUBES TEASPOON GROUND CINNAMON TEASPOON SALT MUFFINS 1 CUPS UNBLEACHED ALL PURPOSE FLOUR TABLESPOON BAKING SODA TEASPOON SALT TEASPOON GROUND CINNAMON CUP GRANULATED SUGAR CUP LIGHT BROWN SUGAR CUP BUTTERMILK CUP VEGETABLE OIL LARGE EGG TEASPOON PURE VANILLA EXTRACT CUP DRIED CHERRIES Makes 12 muffins Approximate preparation time 15 minutes plus 20 minutes for baking Preheat oven to 400 F Coat one 12 cup muffin pan with nonstick cooking spray Insert the small chopping blade into the small work bowl of the Cuisinart Food Processor Put the nuts 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 Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Process the flour baking soda salt and cinnamon for 10 seconds to sift Remove and reserve Add the sugars and buttermilk to the work bowl and process together for about 5 seconds to combine Stir together the oil egg and vanilla in a liquid measuring cup
46. carrots and serve Nutritional information per serving cup Calories 97 30 from fat carb 16g pro 1g fat 3g sat fat 2g chol 8mg sod 169mg calc 37mg fiber 3g CLASSIC CUISINART WHITE BREAD Spoil your family with homemade bread dd 2 Vs 1 TEASPOONS ACTIVE DRY YEAST TABLESPOON GRANULATED SUGAR CUP WARM WATER 105 To 110 F CUPS UNBLEACHED ALL PURPOSE FLOUR TABLESPOONS 14 POUND Y STICK UNSALTED BUTTER CUT INTO 1 INCH PIECES TEASPOONS SALT CUPS COLD WATER NONSTICK COOKING SPRAY Makes 18 servings two 9 x 5 inch loaves 1 pounds each 5 Approximate preparation time 10 to 15 minutes plus 272 hours rising and resting 35 minutes baking and 1 hour or longer cooling Dissolve the yeast and sugar in warm water in a large liquid measuring cup Let sit until foamy about 5 minutes Insert the dough blade into the large work bowl of the Cuisinart Food Processor Add the flour butter and salt and process until combined about 10 to 15 seconds Add the cold water to yeast mixture With the machine running 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 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 1 hours Light
47. consistency is reached about 8 to 10 pulses Taste and adjust seasoning accordingly For better consistency drain in a strainer to remove excess liquid Serve with your favorite tortilla chips Nutritional information per serving 14 cup Calories 13 9 from fat carb 3g pro 1g fat Og sat fat Og chol Omg sod 209mg calc 7mg fiber 1g CLASSIC BRUSCHETTA GARLIC CLOVES CUP FRESH BASIL CUPS TOMATOES CUT INTO 1 INCH PIECES TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TABLESPOONS EXTRA VIRGIN OLIVE OIL TABLESPOON FRESH LEMON JUICE BAGUETTE CUT INTO 2 INCH SLICES SMASHED GARLIC CLOVE Classic and delicious Makes 30 bruschette B Approximate preparation time 15 to 20 minutes including toasting and assembly time Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor and process the garlic 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 Preheat oven to 400 F Rub the bread slices with the smashed garlic and place on a baking sheet Bake in oven to toast about 5 minutes Spoon 1 to 1 tablespoon of topping on each toasted slice and serve immediately Nutritional information per bruschetta Calo
48. d 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 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 Nutritional information per serving 1 tablespoon Calories 72 88 from fat carb 2g pro Og fat 7g sat fat 1g chol 13mg sod 86mg calc 10mg fiber Og PIZZA DOUGH Once you see how simple pizzas are to make you will never order one to be delivered again Makes 134 pounds dough six 7 inch crusts or three 12 inch crusts 36 servings Approximate preparation time 5 to 10 minutes 1 PACKAGE ACTIVE DRYYERST plus 55 minutes rising and resting 5 minutes assembly 1 TEASPOON GRANULATED and 10 minutes bakin SUGAR g 1 4 CUPS WARM WATER In a 2 cup liquid measure dissolve yeast and sugar in o o 105 To 115 F warm water Let stand until foamy about 3 to 5 minutes 1 3 CUPS UNBLEACHED Insert the dough blade into the large work bowl of the ALL PURPOSE FLOUR BE Cuisinart Food Processor and add the flour and salt L TABLESPOON KOSHER SALT 2 TEASPOONS EXTRA VIRGIN With machine running pour the liquid slowly through OLIVE OIL the small feed tube as fast as the flour will absorb it
49. d 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 Pulse reserved vegetables 6 to 8 times to roughly chop Add chopped vegetables to the strained broth Taste and adjust seasonings accordingly serve Nutritional information per serving 1 cup Calories 172 64 from fat carb 14g pro 2g fat 13g sat fat 2g chol Omg sod 407mg calc 31mg fiber 2g dd 2 3A OUNCES CHEDDAR GARLIC CLOVES SMALL ONION CUT INTO 1 INCH PIECES TABLESPOONS EXTRA VIRGIN OLIVE OIL TABLESPOON SEA OR KOSHER SALT DIVIDED TEASPOON FRESHLY GROUND BLACK PEPPER DIVIDED POUND POTATOES POUNDS BROCCOLI STEMS PEELED AND FLORETS SEPARATED CUPS SHERRY QUART VEGETABLE STOCK TEASPOON LEMON ZEST LIGHTENED BROCCOLI AND POTATO SOUP This soup is a delicious and healthy substitute for other cream soups Makes about 10 cups e Approximate preparation time 25 to 30 minutes Insert the reversible shredding disc assembly on the medium shredding side into the large work bowl of the Cuisinart Food Processor and shred the cheese Remove and reserve Insert the large metal chopping blade 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
50. e a nonstick baking sheet or pizza peel with p TEASPOON FRESHLY GROUND cornmeal BEAC FERPER Punch down the pizza dough and divide into 2 or 4 equal balls CORNMEAL FOR SPRINKLING Cover loosely with plastic wrap and let rest for 10 minutes Lightly flour the work surface Roll into rounds 12 inches each in diameter for 2 balls and 8 inches in diameter for 4 balls Place equal amounts of the eggplant filling over half of the dough rounds leaving a 1 inch border 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 baker s peel and transfer to the preheated baking stone or place 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 375 F oven before serving microwaving is not recommended The pizza dough recipe may yield more than necessary for these calzones should you have leftover dough it does freeze well To freeze wrap airtight in double thickness of plastic wrap Nutritional information per s
51. e leeks Remove and wash well in cold water to remove any dirt dry well Rinse the work bowl of any dirt from the leeks Adjust the slicing disc to 6mm and slice the mushrooms Remove and reserve Replace the slicing disc with the large metal chopping blade and process the Marsala broth and cornstarch together reserve Put 1 tablespoon of butter into a large skillet over medium heat When butter melts add the leeks mushrooms 12 teaspoon of salt and teaspoon of pepper to the skillet Stir vegetables and saut until very soft about 8 to 10 minutes reserve While vegetables are cooking sprinkle the chicken on both sides with remaining salt and pepper Dredge in flour tapping away any excess flour Add remaining butter to the skillet and saut chicken until golden on both sides about 3 to 5 minutes on each side remove and reserve Return the mushroom mixture to the skillet and add the Marsala mixture bring to a simmer until the sauce thickens about 4 minutes Taste and adjust seasoning accordingly Return the chicken to the skillet to heat through in the simmering sauce Serve immediately Nutritional information per serving Calories 252 22 from fat carb 12g pro 35g fat 6g sat fat 3g chol 93mg sod 446mg calc 33mg fiber 1g CRAB CAKES A delicious treat that is easy to make for any occasion dd 16 Ya Ya Ya Ya 112 NONSTICK COOKING SPRAY OUNCES LUMP CRABMEAT GARLIC CLOVE RED
52. e mixing bowl Insert the large metal chopping blade 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 walnuts raisins salt and pepper and gently mix Taste and adjust seasoning accordingly Serve chilled on a bed of lettuce 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 1 cup Calories 111 30 from fat carb 18g pro 4g fat 4g sat fat Og chol Omg sod 35mg calc 66mg fiber 2g EGGPLANT PARMESAN Every step of this recipe can be done in the food processor d d NONSTICK COOKING SPRAY 1 TO 1 POUNDS EGGPLANT CUP UNBLEACHED ALL PURPOSE FLOUR LARGE EGGS LIGHTLY BEATEN CUPS HERBED BREADCRUMBS PAGE 5 CUP OLIVE OIL OUNCE PARMESAN OUNCES MOZZARELLA CHEESE WELL CHILLED CUPS SIMPLE TOMATO SAUCE PAGE 10 Makes 8 servings Approximate preparation time 45 to 50 minutes including cooking times Preheat oven to 400 F Line a baking sheet with parchment paper and spray one 13 x 9 inch pan with nonstic
53. ened 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 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 2 cup Calories 46 22 from fat pro 2g carb 6g fat 1g sat fat Og chol Omg sod 457mg calc 91mg fiber 1g Nutritional information per serving cup reduced for pizza sauce Calories 74 22 from fat pro 3g carb 10g fat 2g sat fat Og chol Omg sod 732mg calc 91mg fiber 2g 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 dd Ya 1 1 Ya Ya TO 1 POUNDS RED BELL PEPPERS APPROXIMATELY 8 MEDIUM PEPPERS GARLIC CLOVES UNPEELED SHALLOTS ABOUT 1 OUNCE FINELY CHOPPED TABLESPOON UNSALTED BUTTER TEASPOONS EXTRA VIRGIN OLIVE OIL T
54. enly golden about 15 to 20 minutes TIP Substitute cooked fish fillet for the crab to make tasty fishcakes 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 VEGETABLE NAPOLEON This vegetable side dish makes a beautiful presentation and will be sure to impress any crowd MEDIUM EGGPLANT MEDIUM ZUCCHINI MEDIUM ONION MEDIUM CREMINI MUSHROOMS MEDIUM TOMATOES RIPE BUT FIRM CUP EXTRA VIRGIN OLIVE OIL TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER LARGE BASIL LEAVES OUNCES SOFT GOAT CHEESE Makes 8 servings e Approximate preparation time 20 minutes Preheat the Cuisinart Griddler in the open position to high Insert the slicing disc assembly adjusted to 6mm into the large work bowl of the Cuisinart Food Processor Slice the eggplant zucchini onion mushrooms and tomatoes into rounds Toss vegetables with the olive oil salt and pepper 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 On either a platter or eight individual plates build the Napoleons in the following order eggplant onion basil goat cheese tomato mus
55. ently fold the bananas and cinnamon into the prepared lighter pastry cream Pour the banana pastry cream into the baked cooled cookie crust and chill for at least 2 hours before serving Nutritional information per serving Calories 315 52 from fat carb 35g pro 4g fat 19g sat fat 11g chol 111mg 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 L 24 CHOCOLATE WAFER COOKIES ABOUT 1 2 BOX 2 TEASPOONS GRANULATED SUGAR Va CUP 4 TABLESPOONS UNSALTED BUTTER MELTED Makes 1 cup 12 servings Approximate preparation time 1 minute plus 15 minutes for baking time Insert the large metal chopping blade into the large 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 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 Og PASTRY CREAM This all purpose pastry cream is a great foundation for fresh fruit tarts the food processor makes it easy Makes about 2 cups Approximate preparation time 25 minutes including cooking time 112 CUPS MILK
56. erving based on 12 servings Calories 360 27 from fat carb 53g pro 14g fat 11g sat fat 4g chol 22mg sod 565mg calc 157mg fiber 3g SPINACH RAVIOLI Homemade ravioli definitely takes time to make but it is certainly well worth the effort ddd GARLIC CLOVE TABLESPOON OLIVE OIL BAG 10 OUNCE FRESH SPINACH LEAVES OUNCES PARMESAN LEMON POUND RICOTTA TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND NUTMEG LARGE EGG TEASPOON WATER RECIPE PASTA DOUGH PAGE 14 Makes 30 ravioli Approximate preparation time 60 minutes including rolling 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 Insert the reversible shredding disc on the fine shredding 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 and 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 fillin
57. f whole wheat makes this bread a favorite dd TEASPOONS ACTIVE DRY YEAST TABLESPOON PLUS 1 TEASPOON GRANULATED SUGAR CUP WARM WATER 105 To 110 F CUPS UNBLEACHED ALL PURPOSE FLOUR CUPS WHOLE WHEAT FLOUR TABLESPOONS UNSALTED BUTTER CUT INTO 1 INCH PIECES TABLESPOON SALT CUP COLD WATER NONSTICK COOKING SPRAY Makes 12 servings one 9 x 5 inch loaf amp Approximate preparation time 10 to 15 minutes plus 272 hours rising and resting 35 minutes baking and 1 hour or longer cooling Dissolve the yeast and sugar in warm water in a large liquid measuring cup Let sit until foamy about 5 minutes Insert the dough blade into the large work bowl of the Cuisinart Food Processor Add the flours butter and salt and process until combined about 10 to 15 seconds Add the cold water to the yeast mixture With the machine running 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 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 1V2 hours Lightly coat a 9 x 5 inch loaf pan with nonstick cooking spray Place dough on a lightly floured surface and punch down let rest 5 to 10 minutes Shape the dough into a loaf Place in prepared pan and cover lightly with plastic wrap
58. g ingredients to fully incorporate 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 201 42 from fat carb 17g pro 12g fat 9g sat fat 9g chol 74mg sod 712mg calc 249mg fiber 1g CLASSIC MEATBALLS A classic recipe to use for meatballs and meatloaf dd Ya Ya 1 34 35 2 34 Ya MEDIUM ONION ABOUT 1 OUNCES CUT IN QUARTERS CUP LOOSELY PACKED PARSLEY LEAVES SLICE DAY OLD FIRM BREAD TORN INTO PIECES POUND BONELESS CHUCK CUT INTO 1 INCH PIECES POUND BONELESS PORK CUT INTO 1 INCH PIECES TABLESPOONS NONFAT DRY MILK TEASPOON KOSHER SALT TEASPOON GROUND NUTMEG TEASPOON DRIED THYME LARGE EGG TABLESPOONS COLD WATER IF NECESSARY
59. he mixture is very smooth about 47 2 minutes TIP Any nut can be substituted in this recipe Nutritional information per serving 1 tablespoon Calories 100 71 from fat carb 4g pro 4g fat 9g sat fat 1g chol Omg sod Img calc Img fiber 1g L 3 p Va Ya Ya Ya Ya Ya ASIAN MARINADE This marinade is equally good for pork chicken or salmon It is also a good sauce for serving with dim sum OUNCE PEELED FRESH GINGER CUT INTO 2 INCH PIECES GARLIC CLOVES CUP SOY SAUCE MAY USE LOW SODIUM OR TAMARI CUP CANOLA OR OTHER VEGETABLE OIL CUP PLUS 2 TABLESPOONS HOISIN SAUCE CUP PLUS 2 TABLESPOONS ASIAN SESAME OIL TOASTED SESAME OIL TABLESPOONS RICE WINE VINEGAR TEASPOON CAYENNE PEPPER Makes about 2 cups 5 Approximate preparation time 10 minutes Insert the large metal chopping blade into the large 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 Nutritional information per serving 1 tablespoon Calories 44 78 from fat carb 2g pro Og fat 4g sat fat Og chol Omg sod 156mg calc Omg fiber Og SWEET AND SOUR MARINADE Th
60. hroom zucchini finishing with another eggplant round Try to select a medium size eggplant to fit 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 STUFFED ROASTED PEPPERS These hearty peppers can also be served as a main course and are delicious with our Simple Tomato Sauce dd Ya 112 34 34 112 Ya 1 3 4 TO 6 NONSTICK COOKING SPRAY GARLIC CLOVES LARGE RED ONION CUT INTO 1 INCH PIECES TABLESPOONS NONFAT DRIED MILK TABLESPOON FRESH ITALIAN PARSLEY TEASPOON DRIED BASIL TEASPOON CELERY SEED TEASPOONS KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER POUNDS PORK SHOULDER CUT INTO 1 INCH PIECES TABLESPOONS OLIVE OIL OUNCES BASIC FRESH BREADCRUMBS ABOUT 1 CUP PAGE 5 LARGE EGG MEDIUM MULTI COLORED PEPPERS CORED WITH SEEDS REMOVED Makes 4 to 6 peppers 5 Approximate preparation time 65 to 70 minutes including bake time Preheat oven to 325 F Lightly coat a 13 x 9 inch pan with nonstick cooking spray 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 feed tube to chop Add the onion dried milk parsley basil celery seed salt and pepper pulse to chop about 10 pulses Then run machine to finely chop about 35 seconds Remove and reserve
61. icious texture Makes 12 popovers Approximate preparation time 5 minutes plus 45 minutes for resting and 50 minutes for baking 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 measuring cup and allow to rest at room temperature for about 30 to 45 minutes Preheat oven to 450 F use convection bake if available Heavily butter or coat with nonstick cooking spray two 6 cup popover pans or twelve 5 ounce ramekins or muffin cups and place on two baking sheets Fill each cup ramekin with about V cup of batter Place in oven and bake for 30 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 Og CHOCOLATE PECAN PINWHEELS These cookies are a delicious treat d DOUGH 2 Ya Ya Ya 4 Ya FILLING 1 3A p Va A Ya Ya Ya CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON SALT TEASPOON GROUND CINNAMON TABLESPOONS GRANULATED SUGAR TEASPOON ORANGE ZEST CUP 12 POUND 2 STICKS UNSALTED BUTTER COLD AND CUT INTO SMALL CUBES OUNCES CREAM CHEESE COLD
62. is marinade pairs well with poultry and pork GARLIC CLOVES CUP DARK CORN SYRUP CUP EXTRA VIRGIN OLIVE OIL CUP BALSAMIC VINEGAR TABLESPOON PLUS 1 TEASPOON PAPRIKA TEASPOONS DRY MUSTARD POWDER TEASPOONS DRIED THYME TEASPOON CHILI POWDER TEASPOON KOSHER SALT 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 Nutritional information per serving 1 tablespoon Calories 97 62 from fat carb 10g pro 0g fat 7g sat fat 1g chol Omg sod 152mg calc 4mg fiber Og HERBED VINAIGRETTE A classic vinaigrette toss with mixed greens or drizzle over grilled chicken T4 CUP RED WINE VINEGAR 1 TEASPOON DIJON STYLE MUSTARD Vy CUP FRESH PARSLEY Y2 TEASPOON DRIED BASIL Y2 TEASPOON DRIED THYME 2 TEASPOON DRIED MARJORAM o TEASPOON KOSHER SALT T4 TEASPOON GROUND WHITE PEPPER 34 CUP EXTRA VIRGIN OLIVE OIL 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 minute
63. iscuits Approximate preparation time 10 minutes plus 10 minutes for baking Preheat oven to 500 F Line one baking sheet with parchment paper 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 Bake about 10 minutes until golden brown Once biscuits are ready remove from oven and brush with melted butter Serve immediately Nutritional information per serving 1 biscuit Calories 206 44 from fat carb 25g pro 4g fat 10g sat fat 6g chol 28mg sod 543mg calc 30mg fiber 1g POPOVERS Eat the popovers hot out of the oven to fully appreciate dd 1 CUPS UNBLEACHED ALL PURPOSE FLOUR Ya CUP PLUS 4 TEASPOONS EVAPORATED MILK 2 LARGE EGGS 1 TABLESPOON UNSALTED BUTTER MELTED 2 TEASPOON SALT BUTTER OR NONSTICK COOKING SPRAY FOR PAN their del
64. k cooking spray Insert the slicing disc assembly adjusted to 4mm into the large work bowl of the Cuisinart Food Processor Slice the eggplant into rounds Put the flour eggs and breadcrumbs into individual shallow containers Dredge each slice of eggplant first in the flour then in the eggs and then in the breadcrumbs After dredging in each ingredient pat the eggplant to remove any excess Drizzle the prepared baking sheet with olive oil and place eggplant in single layers on sheet Bake in oven for 20 minutes flipping eggplant halfway through the baking time While eggplant is baking replace the slicing disc with the fine shredding disc and shred the Parmesan Reverse shredding disc to the medium side and shred the mozzarella Mix with a spatula to combine the cheeses Remove the eggplant from the oven reduce oven temperature to 375 F and prepare to assemble the Eggplant Parmesan Place 1 cup of sauce on the bottom of the prepared pan Layer the eggplant evenly in the pan Top with an additional to 1 cup of sauce and then place the cheese evenly 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 EGGPLANT CALZONE A great make ahead dish to take to a picnic or tailgating party Makes 2 large or 4 small ca
65. lks mustard salt and pepper and process for 90 seconds Once the butter is melted turn heat up to bring the butter just to a boil With the machine running very slowly drizzle 4 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 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 Og pro Og fat 12g sat fat 7g chol 57mg sod 45mg calc 3mg fiber Og TARTAR SAUCE This tartar sauce is good not only with fish and shellfish but also with steamed fresh vegetables OUNCES SHALLOTS OR GREEN ONIONS TRIMMED AND CUT INTO 1 INCH PIECES OUNCES DRAINED SWEET GHERKIN PICKLES TABLESPOONS FRESH ITALIAN PARSLEY TABLESPOON DILL WEED TABLESPOON DIJON STYLE MUSTARD TEASPOON DRIED THYME TABLESPOONS DRAINED CAPERS CUPS MAYONNAISE CUP NONFAT PLAIN YOGURT DRAINED OVERNIGHT TEASPOON FRESHLY GROUND BLACK PEPPER Makes about 2 cups Approximate preparation time 5 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Foo
66. lls and avoid contact between the yolks or whites and the shell For lower cholesterol mayonnaise and to avoid using raw eggs Egg Beaters may be substituted for the egg yolks Nutritional information per serving 1 tablespoon Calories 85 9826 from fat carb Og pro Og fat 10g sat fat 1g chol 17mg sod 38mg calc 2mg fiber Og BASIL PESTO If you have other herbs or nuts use them in place of some of the basil and pine nuts 3 OUNCES REGGIANO PARMIGIANO CHEESE CUT INTO INCH CUBES 2 GARLIC CLOVES y CUP PINE NUTS OR WALNUTS LIGHTLY TOASTED 5 CUPS TIGHTLY PACKED FRESH BASIL LEAVES UNBLEMISHED ABOUT 20 OUNCES Y4 TO Ye TEASPOON KOSHER OR SEA SALT TO 3 4 CUP EXTRA VIRGIN OLIVE OIL Makes about 2 cups Approximate preparation time 5 minutes Insert the large metal chopping blade into the large 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 an emulsion is formed about 1 minute Scrape the work bowl To store the pesto transfer to a glass jar or bowl tap to remove all air bub
67. lories 41 52 from fat carb 3g pro 2g fat 2g sat fat 1g chol 2mg sod 115mg calc 73mg fiber Og L 1 Ya Ya 1 Ya 3 1T02 Ya CHUNKY GUACAMOLE Make our fresh guacamole for the Sunday game or serve alongside quesadillas for a fun dinner night GARLIC CLOVE JALAPENO PEPPER SEEDED CUT INTO 1 INCH PIECES SMALL ONION CUT INTO 1 INCH PIECES TABLESPOON CILANTRO CUP GRAPE TOMATOES RIPE AVOCADOS HALVED PITS REMOVED TABLESPOONS FRESH LIME JUICE TEASPOON KOSHER SALT Makes 3 cups Approximate preparation time 10 minutes 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 finely chop Add the jalape o to the 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 consistency is achieved about 10 to 12 pulses Nutritional information per serving 14 cup Calories 76 73 from fat carb 5g pro 1g fat 7g sat fat 1g chol Omg sod 104mg calc 8mg fiber 3g HUMMUS The food processor is a perfect tool for a creamy hummus CUP FRESH ITALIAN PARSLEY LEAVES TEASPOON LEMON ZEST TEASPOON KOSHER SALT GARLIC CLOVE CANS EACH
68. ly adjusted to 4mm into the large work bowl of the Cuisinart Food Processor and slice the onions Melt the butter in an eight quart stockpot placed over medium low heat Once the butter has melted add the onions and teaspoon of both the salt and pepper Let the onions cook until deeply caramelized about 1 hours While the onions are cooking replace the slicing disc with the reversible shredding disc on the medium shredding side to shred the Gruy re reserve in the bowl 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 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 Gruy re 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 CHOPPED SALAD CELERY STALKS CUT INTO 1 INCH PIECES MEDIUM CARROTS ABOUT 4 OUNCES CUT INTO 1
69. ly 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 1926 from fat carb 25g pro 3g fat 3g sat fat 2g chol 8mg sod 243mg calc 30mg fiber 1g 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 d d 2 1 3 TEASPOONS ACTIVE DRY YEAST CUPS WARM WATER 105 To 110 F CUPS UNBLEACHED ALL PURPOSE OR BREAD FLOUR CUP CAKE FLOUR CUP WHEAT GERM TEASPOONS KOSHER SALT CUP COLD WATER EXTRA FLOUR FOR DUSTING BREAD Makes two medium baguettes about pound each B Approximate preparation time 10 to 15 minutes plus 2 to 372 hours rising and resting 30 minutes baking and 1 hour or longer cooling Dissolve the yeast in warm water in a large liquid measuring cup Let sit until foamy about 5 minutes Insert the dough blade into the large work bowl of the Cuisinart Food Processor Add the flours wheat germ and sal
70. lzones Approximate preparation time 1 hour for the pizza dough 25 minutes plus about 30 minutes baking and resting time 1 RECIPE PIZZA DOUGH Prepare the Pizza Dough and let rise PAGE 13 1 GARLIC CLOVE Insert the large metal chopping blade into the large work bowl 3 of the Cuisinart Food Processor Process the garlic basil and ha TEASPOON DRIED BASIE parsley together until finely chopped about 10 seconds Add Ya CUP FRESH PARSLEY the mozzarella and the olives to the work bowl and pulse to 6 OUNCES MOZZARELLA coarsely chop about 8 to 10 pulses Transfer mixture to a large CHEESE COLD AND CUT mixing bowl INTO TINH PIECES Insert the slicing disc assembly adjusted to 4mm to the large 6 PITTED BLACK ORWE gt work bowl of the Cuisinart Food Processor Using medium 2 RED ONION ABOUT pressure slice the onion and then the eggplant Heat 1 2 2 OUNCES tablespoon of oil in a large skillet over medium heat Once oil 1 SMALL EGGPLANT ABOUT is hot and shimmers across the pan add the onion and saut 10 OUNCES QUARTERED until softened about 8 minutes Pour the remaining oil into the LENGTHWISE pan and add the eggplant cook until tender about 10 to 12 1 TABLESPOONS EXTRA VIRGIN minutes Add vegetables to mixing bowl and stir in the ricotta OLIVE OIL DIVIDED with salt and pepper mix ingredients together well a CUP RICOTTA CHEESE Preheat the oven to 450 F If using a baking stone place it on Ya TEASPOON KOSHER SALT the rack Sprinkl
71. nd frozen mango in that order into the work bowl Pulse the fruit to chop using 10 long pulses Process until smooth about 30 seconds 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 146 326 from fat carb 29g pro 1g fat Og sat fat Og chol Omg sod 6mg calc 22mg fiber 4g TROPICAL FRUIT SMOOTHIE A taste of the tropics anytime BANANAS MEDIUM PEACHES CUT INTO 1 INCH CUBES ABOUT 2 TO 2 CUPS CUPS PINEAPPLE CUT INTO 1 INCH CUBES CUPS FROZEN CUBED MANGO CUPS ORANGE PEACH MANGO JUICE Makes eight 1 cup servings B 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 Pulse the fruit to chop using 10 long pulses Process until smooth about 30 seconds 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 114 326 from fat carb 29g pro 1g fat Og sat fat Og chol Omg sod 4mg calc 18mg fiber 3g 12 2 3 MANGO SORBET This sorbet is so fast and easy in the Cuisinart Food Processor OUNCES FROZEN CUBED MANGO CUP SIMPLE SYRUP TABLESPO
72. od Processor Add the onion 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 Nutritional information per serving cup Calories 259 38 from fat carb 3g pro 36g fat 11g sat fat 2g chol 103mg sod 492mg calc 25mg fiber Og SHREDDED CARROT SALAD WITH HONEY GINGER DRESSING Healthy nutritious and delicious dd s 1 3h V3 1 2 5 Va CUP WALNUT HALVES SHELLS REMOVED POUNDS CARROTS CUT INTO 2 INCH PIECES OUNCE FRESH GINGER ROOT PEELED CUT INTO 2 INCH PIECES CUP PLAIN NONFAT YOGURT DRAINED CUP FRESH MINT LEAVES TABLESPOONS HONEY CUP GOLDEN RAISINS TEASPOON KOSHER SALT PINCH OF FRESHLY GROUND PEPPER Makes 6 cups 5 Approximate preparation time 20 minutes plus 8 hours or overnight to drain yogurt 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 Insert the reversible shredding disc assembly on the medium side into the large work bowl Place the carrots in the large feed tube horizontally and shred using medium pressure Transfer to a larg
73. or until the onions are softened Stir in the brown sugar saut for an additional 10 minutes Add the ginger saut until tender and aromatic about 6 to 8 minutes 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 pur e until completely smooth about 1 minute 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 20 N MON PM CO FRENCH ONION SOUP Homemade veal stock really adds to the flavor of the rich soup But if you POUNDS YELLOW ONIONS PEELED CUP 12 POUND 2 STICKS UNSALTED BUTTER TEASPOONS KOSHER SALT DIVIDED TEASPOON FRESHLY GROUND BLACK PEPPER DIVIDED OUNCES GRUYERE TABLESPOONS UNBLEACHED ALL PURPOSE FLOUR QUARTS BEEF OR VEAL STOCK SPRIGS FRESH THYME BAY LEAVES CUPS DRY SHERRY BAGUETTE CUT INTO 2 INCH SLICES have a store bought stock make sure that it is a high quality brand Makes 20 servings amp Approximate preparation time about 2 2 hours Insert the slicing disc assemb
74. out 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 14 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 Og chol Omg sod 90mg calc 10mg fiber 1g 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 8 TABLESPOONS 12 CUP 1 STICK UNSALTED BUTTER ROOM TEMPERATURE Va CUP GORGONZOLA CRUMBLED PINCH FRESHLY GROUND BLACK PEPPER Makes 1 roll compound butter 16 slices Approximate preparation time 5 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Add the butter and Gorgonzola and process for 60 seconds until smooth scraping the bowl as necessary 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
75. ped shallots stir and saut 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 2 cup Calories 100 24 from fat carb 17g pro 3g fat 3g sat fat 1g chol 3mg sod 233mg calc 27mg fiber 5g HOLLANDAISE SAUCE This sauce can be used in many dishes including eggs benedict and steamed vegetables dd 24 TABLESPOONS 34 POUND 3 STICKS UNSALTED BUTTER LARGE EGG YOLKS TABLESPOON DIJON STYLE MUSTARD TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TABLESPOONS FRESH LEMON JUICE Makes 112 cups Approximate preparation time 15 minutes Place butter in a saucepan over low heat to melt Insert the large chopping blade into the large work bowl of the Cuisinart Food Processor Add the yo
76. preparation time 1 hour 40 minutes 1 POUNDS YELLOW ONIONS Insert the slicing disc adjusted to 3mm into the large Vs CUP UNSALTED BUTTER work bowl of the Cuisinart Food Processor and slice Vs TEASPOON KOSHER SALT the onions Place a large skillet over medium low heat Vs TEASPOON FRESHLY GROUND and add the butter Once the butter is melted add the BLACK PEPPER onions with salt and pepper to the skillet and cook over 4 OUNCES GRUYERE low heat for about 1 hour until onions are completely 1 POUND SIRLOIN STEAK soft and caramel in color 8 8 INCH FLOUR TORTILLAS While onions are caramelizing replace the slicing disc with the reversible shredding disc on the medium shredding side and process the Gruy re OLIVE OIL FOR BRUSHING 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 cup of onions on a tortilla and top with 4 to 5 slices of steak 5 cup of shredded 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 quar
77. 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 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 carb 34g pro 27g fat 22g sat fat 10g chol 101mg sod 918mg calc 58mg fiber 2g BRAISED VEAL SHANKS A perfect comforting dish for a cold winter evening d d Ya Ya Ya Ya Ya Ya Ya TEASPOONS OLIVE OIL VEAL SHANKS ABOUT 4 POUNDS TOTAL ABOUT 1 INCHES THICK 3 TO 312 INCHES IN DIAMETER TIED WITH BUTCHER S TWINE TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER CUP ALL PURPOSE FLOUR CUP PARSLEY POUND ONIONS CUT INTO 1 INCH PIECES LEEK WHITE PART ONLY CLEANED WELL AND CUT INTO 1 INCH PIECES MEDIUM CARROT CUT INTO 1 INCH PIECES CELERY STALK CUT INTO 1 INCH PIECES GARLIC CLOVES TABLESPOON UNSALTED BUTTER TEASPOON DRIED THYME CAN PLUM TOMATOES DRAINED AND ROUGHLY CHOPPED CUP DRY WHITE WINE CUP CHICKEN STOCK NONFAT LOW SODIUM TABLESPO
78. ries 80 19 from fat carb 14g pro 2g fat 2g sat fat Og chol Omg sod 176mg calc 23mg fiber 1g SPINACH FETA AND ARTICHOKE STUFFED MUSHROOMS A variation of the quintessential hors d oeuvre d 1 Ya Ya 30 34 INCH SLICE FRENCH BREAD CUT INTO 4 PIECES OUNCE ROMANO TABLESPOONS LIGHTLY TOASTED PINE NUTS OR WALNUTS CAN 15 OUNCE ARTICHOKES WELL DRAINED GENTLY SQUEEZED IN PAPER TOWELING TO REMOVE EXCESS MOISTURE GARLIC CLOVE SHALLOT ABOUT 1 2 OUNCE PEELED OUNCES FRESH SPINACH WELL WASHED AND DRIED TOUGH STEMS REMOVED TEASPOON HERBES DE PROVENCE OUNCES FETA CHEESE SLIGHTLY CRUMBLED OUNCES CREAM CHEESE REGULAR NOT LOW OR NON FAT CUT INTO 1 INCH PIECES 1V2 INCH WHITE BUTTON OR CREMINI MUSHROOMS Makes about 30 112 inch stuffed mushrooms 5 Approximate preparation time 30 to 40 minutes plus 30 minutes baking and cooling Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor and process the bread and Romano 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 Insert the large metal 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
79. s Nutritional information per serving 1 tablespoon Calories 91 9926 from fat carb Og pro Og fat 11g sat fat 2g chol Omg sod 76mg calc 2mg fiber Og BASIC MAYONNAISE Taste the difference in homemade mayonnaise d 4 LARGE EGG YOLKS 2 TEASPOON KOSHER SALT 2 TABLESPOON DIJON STYLE MUSTARD 2 TEASPOON FRESH LEMON JUICE OR WHITE WINE VINEGAR 2 TO 21 2 CUPS VEGETABLE OR CANOLA OIL DIVIDED Makes about 3 cups 9 Approximate preparation time 5 to 10 minutes Insert the large metal chopping blade into the large 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 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 For fresh herb mayonnaise process cup firmly packed fresh herbs i e parsley dill tarragon basil etc stems removed with the yolks before adding the oil 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 she
80. t and process until combined about 10 to 15 seconds Add the cold water to the yeast mixture With the machine running 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 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 172 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 artisana bread texture and crust Punch dough down and divide into two 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 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 2 Vs Ya CLASSIC CUISINART WHEAT BREAD The nutty flavor o
81. ters and serve with salsa guacamole and sour cream Note The flavor of the caramelized onions is well worth the time it takes to prepare them Nutritional information per serving Calories 166 44 from fat carb 15g pro 8g fat 8g sat fat 4g chol 28mg sod 208 mg calc 112mg fiber 0g GAZPACHO This delicious soup is perfect all summer long dd 2 12 POUNDS RIPE TOMATOES ON THE VINE CUT INTO 1 INCH PIECES DIVIDED OUNCES ENGLISH CUCUMBER CUT INTO 1 INCH PIECES DIVIDED YELLOW PEPPERS CUT INTO 1 INCH PIECES DIVIDED LARGE RED ONION CUT INTO 1 INCH PIECES DIVIDED CUPS GRAPE TOMATOES GARLIC CLOVES JALAPENO PEPPER SEEDED AND CUT INTO 1 INCH PIECES CUP CILANTRO TEASPOON PAPRIKA CUP SHERRY VINEGAR SLICES WHITE BREAD TEASPOON GROUND CUMIN TEASPOONS KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TABLESPOON GRANULATED SUGAR CUP EXTRA VIRGIN OLIVE OIL Makes 8 cups 5 Approximate preparation time 10 to 15 minutes Reserve 1 cup of the tomatoes 2 of the cucumbers Ye of the yellow peppers and of the red onion 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 jalapefio 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 ad
82. the eggs To do so once the vegetables are saut ed stir them into beaten eggs spray the pan before adding the egg and vegetable mixture Nutritional information per scone Calories 102 6426 from fat carb 2g pro 7g fat 7g sat fat 2g chol 212mg sod 295mg calc 38mg fiber 1g Ya 34 Ya Ya WHITE AND SWEET POTATO HASH WITH FENNEL A twist on traditional hash this dish could also make a great d d CUP FRESH PARSLEY SMALL ONION CUT INTO 1 INCH PIECES POUND YUKON GOLD POTATOES SCRUBBED WELL POUND SWEET POTATOES SCRUBBED WELL MEDIUM FENNEL BULB TABLESPOONS UNSALTED BUTTER DIVIDED TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON DRIED THYME dinner side dish Makes 5 cups 5 Approximate preparation time 10 minutes plus 25 minutes for cooking Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Chop the parsley about 15 seconds remove and reserve Add the onions and pulse to chop about 6 pulses remove work bowl assembly and reserve Insert the slicing disc assembly adjusted to 6mm into the large work bowl Slice both the white and sweet potatoes Remove sliced potatoes and cut into Y2 inch dice Adjust the slicing disc to 4mm and slice the fennel Put 2 tablespoons of butter into a large saut pan over medium heat Once the butter has melted add the onion potatoes fennel salt pepper and thyme Sa
83. 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 DESSERT CREPES WITH BERRIES Cr pe making takes some practice but once you get the technique down it is all worth it d d SWEET CR PE BATTER 3 3A Vo 2 BERRIES 2 Va 2 LARGE EGGS CUP UNBLEACHED ALL PURPOSE FLOUR TEASPOON SALT TABLESPOONS GRANULATED SUGAR TEASPOON PURE VANILLA EXTRACT CUP WHOLE MILK CUP 1 2 STICK UNSALTED BUTTER MELTED CUPS MIXED FRESH BERRIES TEASPOON ORANGE ZEST TEASPOONS GRANULATED SUGAR MASCARPONE CREAM 8 OUNCES MASCARPONE CUP HEAVY CREAM CUP SUPERFINE SUGAR TEASPOON PURE VANILLA EXTRACT PINCH SALT TEASPOON ORANGE ZEST TEASPOON UNSALTED BUTTER CONFECTIONERS SUGAR FOR DUSTING Makes 6 servings Approximate preparation time 25 minutes not including resting the 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 and add to the work bowl and mix until just combined With the machine running add the vanilla milk and butter together and process until homogenous Transfer mixture to a container cover and let rest
84. tion per serving Calories 78 44 from fat carb 10g pro 1g fat 4g sat fat 2g chol 8mg sod 64mg calc 4mg fiber Og Ya Ya L Vs 3A Vs 1 Ya APPLE CRUMB PIE The adjustable slicing disc makes preparing this pie a breeze dd RECIPE SWEET PATE BRISEE DOUGH PAGE 16 LARGE APPLES GOLDEN DELICIOUS GINGER GOLD OR OTHER SIMILAR APPLES PEELED CORED AND HALVED JUICE OF 2 LEMONS TEASPOON VANILLA PASTE CUP GRANULATED SUGAR TABLESPOONS APRICOT JAM RECIPE CRUMB PIE TOPPING BELOW Makes one 10 inch deep dish pie 8 to 12 servings Approximate preparation time 55 to 65 minutes including baking time Preheat oven to 350 F Roll out dough into a 10 inch disc Fit into an ungreased 9 inch 1 2 quart ceramic pie baker Chill in refrigerator for about 20 minutes Insert the slicing disc assembly adjusted to 4mm into the large work bowl of the Cuisinart Food Processor and slice the apples In a large bowl toss the apples lemon juice vanilla paste and sugar together Carefully spread the jam on the bottom of the chilled pie shell then fan the apples in layers 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 specialy stores If not available substitute pure vanilla extract Nutritional information per serving based on 12 servings Calories 166 8 from fat c
85. until ingredients are just combined Pour the chocolate mixture evenly over the batter and pulse to completely incorporate 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 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 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 OUNCES CREAM CHEESE ROOM TEMPERATURE EACH PACKAGE OF CREAM CHEESE CUT INTO 6 PIECES CUPS 34 POUND 3 STICKS UNSALTED BUTTER ROOM TEMPERATURE CUPS CONFECTIONERS SUGAR SIFTED TEASPOON SALT TEASPOON PURE VANILLA EXTRACT TEASPOONS SOUR CREAM Makes about 572 cups B 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 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
86. ut vegetables stirring occasionally for about 20 to 25 minutes covering pan for the last 5 to 8 minutes For a crisper hash uncover and toss over heat for an additional 5 minutes Toss with remaining butter and reserved parsley Taste adjusting seasoning accordingly and serve Nutritional information per serving Calories 118 2626 from fat carb 20g pro 2g fat 3g sat fat 2g chol 9mg sod 179mg calc 26mg fiber 3g ARTICHOKE AND HERB YOGURT DIP A delicious lowfat dip for crudit s or chips OUNCE PARMESAN CUT INTO 2 INCH CUBES TABLESPOONS FRESH MINT CUP FRESH BASIL CUP FRESH PARSLEY JARS 12 OUNCE ARTICHOKE HEARTS OUNCES PLAIN LOW FAT YOGURT TEASPOON LEMON ZEST TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND NUTMEG Makes 4 cups 9 Approximate preparation time 6 minutes plus optional 2 hours for resting Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Process the Parmesan until finely chopped remove 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 Allow dip to rest at least 2 hours in refrigerator for flavors to develop Remove from refrigerator Y2 hour before serving Nutritional information per serving 14 cup Ca
87. y pur e Nutritional information per serving Calories 393 56 from fat carb 35g pro 9g fat 25g sat fat 15g chol 172mg sod 342mg calc 98mg fiber 1g L Ya RASPBERRY SAUCE This raspberry sauce works well with many desserts pair it with the dessert cr pes and the cheesecake CUPS FROZEN RASPBERRIES THAWED CUP FRESH RASPBERRIES TABLESPOONS GRANULATED SUGAR PINCH SALT TEASPOON ORANGE ZEST Makes 2 cups Approximate preparation time 5 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Add both raspberries and process for 15 seconds Add remaining ingredients and process for an additional 45 seconds Strain through a fine mesh strainer and discard the seeds Taste and adjust sugar amount to personal preference Nutritional information per 2 tablespoons Calories 21 0 from fat carb 6g pro 0g fat 0g sat fat 0g chol Omg sod Omg calc mg fiber 2g 1 BERRY MANGO SMOOTHIE A delicious smoothie full of anti oxidants MEDIUM LARGE RIPE BANANAS EACH BROKEN INTO 4 PIECES CUPS STRAWBERRIES HULLED AND QUARTERED PINT BLUEBERRIES POUND FROZEN MANGO CUPS ORANGE PEACH MANGO JUICE OR ORANGE JUICE Makes eight 1 cup servings B 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 a

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