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Cuisinart FP-14DC User's Manual

1. 60 ClassicCheesecake amp GrahamCrackerCrust 61 AppleCrumbPie amp CrumbPieTopping 62 BananaCreamPie amp ChocolateCookieCrust 63 e a PSSM ica aan EEE ATE M ETEA YP e 64 Deep ChocolatelayerCake amp CreamCheesefFrosting 65 Pound Cake with Pine Nuts and Olive Oil 66 DessertCr peswithBeries 67 Raspberry SAUCE exeat nb RE TRE A REESE ROCA NUM AGH ERE RARELY NR 68 BerryMangoSmoothie 69 Tropical Frat Smoothie sere as Ea ma caked ey ven elman and eme aon dE 69 Mango Sorbet ERE 70 BlueberryMintSorbet 71 Banana cs Cream ae eene d eR rr as o A S e Bae 71 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 8 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 about 20 minutes or until bread is completely dried out Insert the large metal chopping bl
2. Ci ul sn sinart 14 CUP e ookke RECIPES To help your Cuisinart Elite Collection 14 Cup Food Processor feel right at home 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 these easy to follow recipes make sure every meal is covered 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 i es BUTTERS Gorgonzola Butter x ss sei sa sexe ne etr Wad knk leke E RE halk pa eu RA sama Mediterranean B tter 446506 sake bl reg eve Geese edu Se oie t Peanut BUL oeque Kere tele rdi Putas M E Meal eeu E dx MARINADES amp DRESSINGS Asian Matinade sem te t tec ee peda o od nt des uet e ed Sweet and Sour Marinade HerbedVinaigrette Basic Mayo nnalse sx saw e ey Re De eb Eee eke ye ep EOS em SAUCES Basil ester eus se meme MARE URS ri hade el Simple Tomato Sauce Roasted Red Pepper Sauce Hollandaise Sauce Tartar Sauce DOUGHS
3. 37 ClassicCreamyChickenSalad 38 ENTREES E3gdplantiPalmesalies as eia Sus ebbe imense pale E pue bil e TA ep 39 Roasted Pepper Ch vre and Mozzarella Calzone 40 Spinach Ravioli eenean Cono be eek mm e da Ea iUos Sb a Ye etes d 41 Classic Meatballs iade edge aed pte bb uet a e pte dls ene tel es 42 SweetPotatoandBlackBeanEmpanadas 43 Chicken Pot Ple sa suaina ber bi an am RA akik Bre RA wna 44 Braised Veal Shanks i ove ve RR ek eee eli et ERR 45 lab cakes ass e RE ae ENUMERARE E 46 SIDES Ginger Glazed CarTots a c edes tatter he URS duo Kao ye Pes taret 47 VegetableNapoleon 48 Stuffed Roasted Peppers vss binders serenigi D eR eR e dbs bbs pi 49 Mashed Potatoes 11 50 Potato CES edo cete uu eri LU A Eu Du Du ke EL PE EE 51 BREADS Classic Cuisinart WhiteBreadd 52 Classic Cuisinart WheatBread 53 Crusty French Bread sues rideo ehe mem dale yal wes Oe pe dte 54 Challahibreacdl sms nle mek Besse i S opt m ds 55 WholeWheatKalamataBread 56 SesameDinnerRolls 57 Buttermilk BISGUIES 3441 re 305 Gee GELE I HER ba bes Fhe bead va 58 gseng Ar nU 59 DESSERTS ChocolatePecanPinwheels
4. 2 CUPS UNBLEACHED ALL PURPOSE FLOUR TABLESPOONS GRANULATED SUGAR DIVIDED TEASPOONS BAKING POWDER TEASPOON SALT TABLESPOONS UNSALTED BUTTER COLD AND CUT INTO SMALL CUBES CUP PLUS 1 TABLESPOON BUTTERMILK TEASPOON PURE VANILLA EXTRACT LARGE EGG CUP CURRANTS TABLESPOON HEAVY CREAM Makes 8 scones Approximate preparation time 10 minutes plus 30 minutes for baking Preheat oven to 375 F Line a baking sheet with parchment paper Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Add the flour 3 tablespoons granulated sugar baking powder and salt and process for 15 seconds to combine Add the butter and pulse to incorporate about 8 pulses until the butter pieces are about the size of peas Stir the buttermilk vanilla and egg together in a liquid measuring cup With the machine running on the dough speed slowly add the liquids through the feed tube until just combined be very careful not to overmix Add the currants and pulse until just combined 2 to 3 pulses Pour dough onto a clean surface Form into a long flat rectangle and cut into 8 triangles Place the scones evenly spaced on the baking sheet Brush the tops with heavy cream and sprinkle with reserved sugar Bake for 30 to 35 minutes until baked through and golden Nutritional information per scone Calories 180 46 from fat carb 23g pro 2g fat 9g sat fat 6g chol 39mg s
5. chol 46mg sod 607mg calc 98mg fiber 4g Va Va 16 Ve Ve Va VA 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 OUNCES 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 Approximate preparation time 6 minutes plus optional 2 hours for resting Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Process the Parmesan until finely chopped remove work bowl and reserve Add the fresh herbs to the work bowl pulse to chop about 5 pulses Add remaining ingredients including reserved Parmesan pulse 5 times to combine and then process until all ingredients are incorporated Allow dip to rest at least 2 hours in refrigerator for flavors to develop Remove from refrigerator V hour before serving Nutritional information per serving 4 cup Calories 41 52 from fat carb 3g pro 2g fat 2g sat fat 1g chol 2mg sod 115mg calc 73mg fiber Og CHUNKY GUACAMOLE Make our fresh guacamole for the Sunday game or serve alongside quesadillas for a fun dinner night GARLIC CLOVES JALAPENO PEPPER SEEDED CUT INTO 1 INCH PIECES MEDIUM ONION CUT INTO 1 INCH PIECES TABLESPOO
6. sat fat Og chol Omg sod 39mg calc 65mg fiber 3g CLASSIC CREAMY CHICKEN SALAD A delicious dish for a light lunch or dinner OUNCES RED ONION CUT INTO 1 INCH PIECES OUNCES CELERY CUT INTO 1 INCH PIECES POUNDS POACHED CHICKEN BREAST CUT INTO 1 INCH PIECES CUP LIGHT MAYONNAISE TEASPOON SEA SALT TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON PAPRIKA Makes 4 cups eight W cup servings B Approximate preparation time 5 to 10 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Add the onions and celery and pulse to finely chop about 8 to 10 pulses Add the chicken and pulse about 5 to 6 times to chop Scrape the bowl and add the mayonnaise and seasonings pulse to achieve desired consistency Nutritional information per serving 4 cup Calories 259 38 from fat carb 3g pro 36g fat 11g sat fat 2g chol 103mg sod 492mg calc 25mg fiber Og 2 6107 Ve EGGPLANT PARMESAN Every step of this recipe can be done in the food processor dd NONSTICK COOKING SPRAY POUNDS EGGPLANT CUPS UNBLEACHED ALL PURPOSE FLOUR LARGE EGGS LIGHTLY BEATEN CUPS HERBED BREADCRUMBS PAGE 5 CUP OLIVE OIL OUNCE PARMESAN CHEESE OUNCES MOZZARELLA WELL CHILLED CUPS SIMPLE TOMATO SAUCE PAGE 10 Makes 2 pans 13 x 9 inches 16 servings 9 Approximate preparation time 10 to 15 minutes plus 20 minutes for roasting eggplant and 20
7. are ground Add the flour cornmeal baking powder and salt and process to sift about 10 seconds Remove work 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 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 CR PES 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 35 Ve 2 Va BERRIES 2 Va 2 LARGE EGGS CUP UNBLEACHED ALL PURPOSE FLOUR TEASPOON TABLE SALT TABLESPOONS GRANULATED SUGAR TEASPOON PURE VANILLA EXTRACT CUP WHOLE MILK CUP 12 STICK UNSALTED BUTTER MELTED CUPS MIXED FRESH BERRIES TEASPOON ORANGE ZEST TEASPOONS GRANULATED SUGAR MASCARPONE CREAM 8 3A Vs 1 Va OUNCES MASCARPONE CUP HEAVY CREAM CUP SUPERFINE SUGAR TEASPOON PURE VANILLA EXTRACT PINCH SALT TEASPOON ORANGE ZEST TEA
8. Approximate preparation time 25 minutes plus 45 minutes for baking 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 medium work bowl of the Cuisinart Food Processor With the machine running drop the garlic through the feed tube to chop Add the onion dry milk parsley basil celery seed salt and pepper and pulse to chop about 8 to 10 pulses Remove work bowl and reserve Insert the large metal chopping blade into the large work bowl Add the pork and pulse 10 times then run machine to finely chop about 35 seconds Place olive oil in large skillet over medium heat Once oil is heated add the onion mixture to the skillet cook until softened about 5 minutes Stir in the pork and cook until cooked through about 10 to 15 minutes reserve Stir the breadcrumbs into meat mixture with eggs combine well Fill the peppers equally and place in prepared pan Bake peppers in oven until soft and lightly browned about 40 to 45 minutes 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 334 MASHED POTATOES Try this rich but not too sinful version of the traditional mashed potatoes 4 POUNDS YUKON GOLD POTATOES PEELED AND CUT INTO 1 INCH PIECES BUNCH CHIVES TRIMMED DRIED WELL AND CUT INTO 1 INCH PIECES OUNCES PARMESAN CUT
9. BROTH TEASPOON FRESH LEMON JUICE Va TO Y2 TEASPOON KOSHER SALT FRESHLY GROUND BLACK PEPPER for chicken and fish Makes about 3 cups Approximate preparation time 90 to 100 minutes including roasting and resting peppers Preheat oven to 4259F Line a baking sheet with parchment paper Place half of the peppers on the 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 medium work bowl of the Cuisinart Food Processor add the shallots and pulse to chop remove and reserve Add the raw pepper pieces and pulse to roughly chop Put the butter and olive oil together into a large saut pan over medium heat Once the butter melts add the chopped shallots
10. INTO 2 INCH PIECES CUP UNSALTED BUTTER TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER CUP WHOLE MILK CUP MASCARPONE CHEESE ROOM TEMPERATURE Makes 772 cups fifteen Y2 cup servings B Approximate preparation time 35 minutes Place the potatoes in a large saucepan and cover with water Bring to a boil and simmer until potatoes are tender Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Pulse the chives to finely chop reserve Insert the reversible shredding disc on the fine shredding side into the large work bowl and shred the Parmesan Reverse the disc to the medium shredding side Once the potatoes are tender shred the potatoes Replace the shredding disc with the large metal chopping blade Add the butter salt and pepper and pulse to combine Add the milk through the feed tube while pulsing until incorporated Add the mascarpone and chives and pulse until just combined Taste and adjust seasoning accordingly 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 POTATO GRATIN d d d Ve 3 NONSTICK COOKING SPRAY OUNCES PARMESAN CUT INTO 2 INCH CUBES LARGE GARLIC CLOVES SMALL ONION CUT INTO 1 INCH PIECES TABLESPOONS VEGETABLE OIL TABLESPOONS UNBLEACHED ALL PURPOSE FLOUR CUPS REDUCED FAT MILK TABLESPOON KOSHER SALT
11. TABLESPOONS 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 or one double crust pie 24 servings B Approximate preparation time 5 minutes plus 30 minutes for resting Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Add the flour and salt and process for 10 seconds to sift Evenly add the butter and pulse on the dough speed setting until the mixture resembles coarse crumbs Pour in water 1 tablespoon at a time and pulse on the dough speed setting until mixture just forms a dough you may not need all of the water Divide dough equally into two pieces and form each into a flat disc wrap in plastic and refrigerate until ready to use This pastry also freezes well for up to 6 months as long as it is well wrapped 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 SUCR E Have leftover dough Use this sweet dough for simple cookies Just roll and cut into your favorite shapes
12. TEASPOON FRESHLY GROUND PEPPER TEASPOON FRESHLY GROUND NUTMEG POUNDS WHITE POTATOES PEELED This traditional potato dish works well alongside any meat entr e Makes 12 servings Approximate preparation time 15 minutes plus 50 minutes for baking and 15 minutes for resting Preheat oven to 375 F Lightly coat an 11 inch gratin dish with nonstick cooking spray Insert the large metal chopping blade into the medium work bowl of the Cuisinart Food Processor Add the Parmesan and chop until fine remove work bowl and reserve Insert the large metal chopping blade into the large work bowl With machine running drop the garlic cloves through the small feed tube to chop Add the onions and pulse to chop about 8 to 10 pulses Put the oil into a 6 quart saucepan and place over medium heat Once oil is heated add the flour and stir over heat for about 1 minute Add the onion mixture Cook until soft about 3 minutes Slowly whisk in the milk with salt pepper and nutmeg and bring to a simmer until thickened Remove pan from heat Replace chopping blade with slicing disc adjusted to 2mm and slice the potatoes Add potatoes to saucepan and return to medium heat Simmer milk with potatoes for about 10 minutes until potatoes are cooked through but still firm Remove from heat and stir in 75 of the reserved cheese Layer into prepared gratin dish and top with remaining cheese Bake in oven until tender and golden on top about 50
13. 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 6 servings 9 Approximate preparation time 5 to 10 minutes plus 1 PACKAGE ACTIVE DRYYERST 55 minutes rising and resting 5 minutes assembly and 1 TEASPOON GRANULATED 10 minutes bakin SUGAR 9 14 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 2 TABLESPOON KOSHER SALT 2 TEASPOONS EXTRA VIRGIN With machine running on dough speed pour the liquid OLIVE OIL slowly through the small feed tube as fast as the flour will absorb it Once a dough ball forms an
14. bubbles even out the surface Float a layer of olive oil on top cover with plastic wrap and refrigerate The pesto will keep for 5 days in the refrigerator or it may be frozen Nutritional information per serving 1 tablespoon Calories 51 87 from fat carb 1g pro 1g fat 5g sat fat 1g chol 1mg sod 88mg calc 34mg fiber 0g SIMPLE TOMATO SAUCE A simple marinara sauce for pasta or when reduced a tasty topping for homemade pizzas MEDIUM ONION ABOUT 4 OUNCES CUT INTO 1 INCH PIECES TABLESPOONS 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 4 cups tomato sauce for pasta 272 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 softened and t
15. dried tomatoes reserved grape tomatoes baking soda stock and spices Cover bring to a slight boil Reduce heat and uncover let simmer about 20 minutes 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 5596 from fat carb 16g pro 3g fat 10g sat fat 5g chol 15mg sod 870mg calc 94mg fiber 3g ROASTED BUTTERNUT SOUASH SOUP A hearty warming soup for a winter evening dd 2 Va 1 34 Ve POUNDS BUTTERNUT SOUASH HALVED AND SEEDS REMOVED ABOUT TWO 2 POUND SOUASH TABLESPOON EXTRA VIRGIN OLIVE OIL MEDIUM LARGE ONIONS CUT INTO 1 INCH PIECES TABLESPOONS 7 STICK UNSALTED BUTTER TEASPOONS KOSHER SALT DIVIDED TABLESPOON LIGHT OR DARK BROWN SUGAR CUP FINELY CHOPPED FRESH GINGER OUARTS VEGETABLE STOCK TEASPOONS GROUND NUTMEG TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON FRESH THYME Makes about 12 cups Approximate preparation time 20 minutes plus 45 minutes for roasting squash and 20 minutes to simmer soup 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 t
16. guacamole and sour cream Note The flavor of the caramelized onions is well worth the time it takes to prepare them Nutritional information per quesadilla 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 FRESH 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 Approximate preparation time 10 to 15 minutes Reserve 1 cup of the tomatoes 12 of the cucumbers V2 of the yellow peppers and 4 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 jalapefo and cilantro to the work bowl Pulse to chop about 25 pulses Add the paprika sherry vinegar bread cumin salt pepper and sugar Process ingredients for 2 minutes add the oliv
17. 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 dd DOUGH 2 2 FILLING CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON SALT TEASPOON GROUND CINNAMON TABLESPOONS GRANULATED SUGAR TEASPOON ORANGE ZEST CUP 2 STICKS 1 2 POUND UNSALTED BUTTER COLD AND CUT INTO SMALL CUBES OUNCES CREAM CHEESE COLD AND CUT INTO SMALL CUBES CUP SOUR CREAM CUP TOASTED PECANS CUP CHOCOLATE CHIPS CUP GRANULATED SUGAR CUP LIGHT BROWN SUGAR TABLESPOON GROUND CINNAMON TEASPOON FRESHLY GROUND NUTMEG CUP HEAVY CREAM CUP CINNAMON SUGAR FOR SPRINKLING Makes 4 dozen cookies B 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 workbowl 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 to com
18. meatballs and meatloaf d d MEDIUM ONION ABOUT 3 OUNCES QUARTERED CUP FRESH PARSLEY LEAVES SLICES DAY OLD FIRM BREAD TORN INTO PIECES POUND BONELESS CHUCK CUT INTO 1 INCH PIECES POUND BONELESS PORK CUT INTO 1 INCH PIECES CUP NONFAT DRY MILK TEASPOONS KOSHER SALT TEASPOON GROUND NUTMEG TEASPOON DRIED THYME LARGE EGGS CUP COLD WATER Makes approximately 32 meatballs Approximate preparation time meatballs 10 minutes plus 25 minutes for cooking Approximate preparation time meatloaf 10 minutes plus 90 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 and spices into the work bowl pulse 4 to 6 times and then process until finely chopped Add the eggs and water and pulse until just combined be careful not to overprocess 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 a 9 x 5 x 3 inch loaf pan and bake at 375 F for about 90 minutes until the top is well browned and the internal temperature registers 160 F 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
19. minutes for baking the assembled dish Preheat oven to 400 F Line two baking sheets with parchment paper and spray two 13 x 9 inch pans with nonstick cooking spray Insert the slicing disc adjusted to 4 mm into the large work bowl of the Cuisinart Food Processor Slice the eggplant into rounds Put the flour eggs and breadcrumbs in shallow individual containers Dredge each slice of eggplant first in the flour then in the eggs and then in the breadcrumbs After dredging in each ingredient tap the eggplant to remove any excess Drizzle the prepared baking sheets with olive oil and arrange eggplant in single layers on both sheets Bake in oven for 20 minutes flipping eggplant halfway through the baking time While eggplant is baking replace the slicing disc with the fine shredding disc and shred the Parmesan Reverse the shredding disc to the medium side and shred the mozzarella Mix with a spatula to combine the cheeses Remove the eggplant from the oven and reduce oven temperature to 375 F Place 1 cup of tomato sauce on the bottom of each of two 13 x 9 inch pans Layer the eggplant equally in the pans Spread each with an additional to 1 cup of sauce and then distribute the cheeses equally on top Bake in the oven for 15 to 20 minutes until warmed through and cheese is melted and golden Nutritional information per serving Calories 258 45 from fat carb 29g pro 11g fat 15g sat fat 4g chol 92mg
20. over medium heat While oil is heating season veal with salt and pepper and dust lightly with flour shaking off excess Once oil is heated add the veal shanks and cook for about 8 to 10 minutes on each side until nicely browned Remove and reserve While shanks are cooking insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Add the parsley and process to finely chop remove work bowl and reserve Insert the large metal chopping blade into the large work bowl With the machine running drop the garlic through the feed tube to chop Add the onions and leeks and pulse to chop about 10 to 12 pulses remove and reserve separately Chop the carrots and celery by pulsing and add to the onion mixture 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 large work bowl and pulse to roughly chop Stir the wine into the casserole and reduce completely Add the chicken stock and let the liquid come to a strong simmer Stir in chopped tomatoes tomato paste and bay leaf and again bring mixture to a low simmer Add the reserved veal shanks nestling them in the tomato vegetable mixture being sure liquid comes halfway up the shanks
21. 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 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 2 CUPS UNBLEACHED ALL PURPOSE FLOUR 2 CUPS EVAPORATED MILK 6 LARGE EGGS 3 TABLESPOONS UNSALTED BUTTER MELTED 1 TEASPOON SEA SALT BUTTER OR NONSTICK COOKING SPRAY FOR PAN their delicious texture Makes 18 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 mixing bowl and allow to rest at room temperature for about 30 to 45 minutes Preheat oven to 450 F use convection bake if available With butter or nonstick cooking spray heavily butter or coat eighteen 5 ounce ramekins or muffin cups and place on two baking sheets Fill each ramekin with about 4 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
22. 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 mushroom zucchini finishing with another eggplant round Try to select a medium size eggplant that fits the feed tube Nutritional information per serving Calories 160 7296 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 page10 dd NONSTICK COOKING SPRAY GARLIC CLOVES LARGE RED ONION CUT INTO 1 INCH PIECES TABLESPOONS NONFAT DRY MILK TEASPOON 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 ABOUT 11 CUP BREADCRUMBS SEE RECIPE PAGE 5 LARGE EGGS MEDIUM MULTI COLORED PEPPERS CORED WITH SEEDS REMOVED Makes 6 peppers
23. 1 1 inch slice meatloaf Calories 376 55 from fat carb 10g pro 31g fat 22g sat fat 8g chol 151mg sod 601mg calc 95mg fiber 1g SWEET POTATO AND BLACK BEAN EMPANADAS These empanadas are delicious served with guacamole salsa fresca and sour cream d dd DOUGH 5 112 TA TA Ve 5 1 FILLING 3704 2 1 CUPS UNBLEACHED ALL PURPOSE FLOUR TABLESPOONS BAKING POWDER TEASPOONS GRANULATED SUGAR TEASPOONS KOSHER SALT CUP PLUS 2 TABLESPOONS UNSALTED BUTTER CUT INTO SMALL CUBES LARGE EGG YOLKS CUPS WHOLE MILK GARLIC CLOVES JALAPENO PEPPERS SEEDED MEDIUM ONION CUT INTO 1 INCH PIECES RED BELL PEPPER CUT INTO 1 INCH PIECES TABLESPOON OLIVE OIL LARGE SWEET POTATO TEASPOONS KOSHER SALT DIVIDED CANS EACH 20 OUNCES BLACK BEANS TEASPOONS CHILI POWDER TEASPOON PAPRIKA TEASPOON GROUND CUMIN TEASPOON GROUND CINNAMON TEASPOON FRESH LIME JUICE CUP COOKED CORN CUP VEGETABLE OIL FOR COOKING THE EMPANADA Makes 35 empanadas B Approximate preparation time 50 minutes plus 15 minutes for cooking Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Put the flour baking powder sugar and salt into the work bowl and process for 15 seconds to sift Add the butter evenly over the dry ingredients and pulse until mixture resembles a coarse meal Add the egg yolks and milk and pulse until mixture forms a soft dough ball Wrap
24. 1 STICK UNSALTED BUTTER TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER OUNCES GRUYERE CHEESE POUNDS SIRLOIN STEAK 8 INCH FLOUR TORTILLAS Makes 32 servings Approximate preparation time 1 hour Insert the slicing disc adjusted to 2 mm into the large work bowl of the Cuisinart Food Processor and slice the onions Place a large skillet over medium low heat and add the butter Once the butter is melted add the onions with salt and pepper to the skillet and cook over low heat for about 1 hour until onions are completely soft and caramel in color While onions are caramelizing replace the slicing disc with the reversible shredding disc on the medium shredding side and process the Gruy re 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 4 cup of onions on a tortilla and top with 4 to 5 slices of steak 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 3759F oven baked on parchment lined baking trays To serve Cut quesadillas into quarters and serve with
25. 1g pro 13g fat 19g sat fat 11g chol 54mg sod 806mg calc 318mg fiber 2g a Ve Va CHOPPED SALAD This delicious garden fresh salad is always a big hit even among CELERY STALKS CUT INTO 1 INCH PIECES MEDIUM CARROTS ABOUT 4 OUNCES CUT INTO 1 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 19 OUNCES CHICKPEAS TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER CUP HERBED VINAIGRETTE SEE PAGE 8 non salad eaters Makes 12 cups 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 s
26. ACH FETA AND ARTICHOKE STUFFED MUSHROOMS A variation of the quintessential hors d oeuvre dd 115 16 60 OUNCES FRENCH BREAD CUT INTO Y INCH PIECES OUNCE ASIAGO CHEESE CUP LIGHTLY TOASTED PINE NUTS OR WALNUTS CAN 15 OUNCES ARTICHOKE HEARTS WELL DRAINED GENTLY SQUEEZED IN PAPER TOWELING TO REMOVE EXCESS MOISTURE SMALL GARLIC CLOVES SHALLOT ABOUT 1 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 1 INCH WHITE BUTTON OR CREMINI MUSHROOMS Makes about 60 stuffed mushrooms 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 Asiago for about 45 seconds until finely chopped Add the pine nuts and pulse about 5 times to coarsely chop Remove and reserve Add the artichokes to the small work bowl and pulse to chop about 10 to 15 times Add to the reserved breadcrumb mixture Insert the large metal chopping blade into the large work bowl With the machine running drop the garlic and shallot through the feed tube to process Scrape the sides of the bowl and add the spinach about 4 ounces at a time and pulse 12 to 15 times after each addition to chop Add the herbes de Pr
27. AM 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 LIGHTENED PASTRY CREAM PAGE 64 Makes one 9 inch pie 16 servings 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 below Insert the slicing disc adjusted to 4mm into the large work bowl of the Cuisinart Food Processor and slice the bananas Gently fold the bananas and cinnamon into the prepared lightened pastry cream Pour the banana pastry cream equally into the baked cooled cookie crust and chill for at least 2 hours before serving Nutritional information per serving Calories 315 5296 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 1 TABLESPOON GRANULATED SUGAR Va CUP 12 STICK 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 medium work bowl of the Cuisinart Food Processor Add the cookies and pulse 10 times Add the sugar and pulse an additional 5 times With the machine
28. ANULATED SUGAR TABLESPOONS UNSALTED BUTTER MELTED Makes two 9 inch pie crusts 24 servings Approximate preparation time 2 minutes Insert the large metal chopping blade into the medium work bowl of the Cuisinart Food Processor Break crackers in fours and place in the work bowl pulse until finely chopped about 10 to 12 long pulses Add the cinnamon and sugar and process for 15 seconds Add the butter and process until ingredients are well combined about 45 seconds Press equal amounts of crust into two 9 inch pie plates Nutritional information per serving Calories 78 44 from fat carb 10g pro 1g fat 4g sat fat 2g chol 8mg sod 64mg calc 4mg fiber 0g APPLE CRUMB PIE The adjustable slicing disc makes preparing this pie a breeze d d RECIPE SWEET P TE BRIS E 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 1Y2 quart ceramic pie baker Chill in refrigerator for about 20 minutes Insert the slicing disc adjusted to 4mm into the large work bowl of the Cuisinart Food Processor and sli
29. AR stir to dissolve and let sit until foamy about 5 minutes 2 LARGE EGGS BEATEN Add beaten eggs stir gently to combine Transfer to a 534 CUPS UNBLEACHED 2 z cup measuring cu and reserve ALL PURPOSE FLOUR P g cup 1 STICK PLUS 6 TABLESPOONS Insert the dough blade into the large work bowl of the UNSALTED BUTTER CUT INTO Cuisinart Food Processor Add the flour butter and salt TANCH PECES and process on dough speed until combined about 15 2 TEASPOONS Me ee to 20 seconds With the machine running on dough NONSTICK COOKING SPRAY 1 LARGE EGE speed pour the yeast mixture through the feed tube in a steady stream as fast as the flour absorbs it After the 1 TEASPOON WATER dough forms a ball process 45 seconds to knead 2 TEASPOONS SESAME SEEDS Dough should be smooth and elastic Place the dough in a lightly floured plastic food storage bag and seal Let rise until doubled in size about 1 to 1W hours Lightly coat three 8 inch round baking pans with nonstick cooking spray Place dough on a lightly floured surface and punch down let rest 5 to 10 minutes Divide dough into 32 equal pieces each about 1 ounce and shape each piece into a ball Place 16 balls just touching into each pan Cover loosely with plastic and let rise 1 hour Preheat oven to 350 F Combine egg and water Brush over rolls and sprinkle with sesame seeds Bake in preheated oven until golden about 35 to 40 minutes Cool on wire rack Nutritional
30. BLESPOON PLUS 1 TEASPOON PAPRIKA TEASPOONS DRY MUSTARD POWDER TEASPOONS DRIED THYME TEASPOON CHILI POWDER TEASPOON KOSHER SALT Makes 1 cup amp 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 Og 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 Va CUP RED WINE VINEGAR 1 TEASPOON DIJON STYLE MUSTARD Ya CUP FRESH PARSLEY LZ TEASPOON DRIED BASIL VA TEASPOON DRIED THYME 2 TEASPOON DRIED MARJORAM o TEASPOON KOSHER SALT Va 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 minutes TIP Dressing can easily be increased use either the medium or large work bowl depending on the amount of dressing desired N
31. CUP UNBLEACHED ALL PURPOSE FLOUR TEASPOON KOSHER SALT LARGE EGGS CUPS WHOLE MILK TABLESPOONS UNSALTED BUTTER MELTED RED ONION CUT INTO 2 INCH PIECES TABLESPOONS OLIVE OIL OUNCES BABY SPINACH TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOON UNSALTED BUTTER LARGE EGGS OUNCES SOFT GOAT CHEESE RECIPE FOR HOLLANDAISE SAUCE PAGE 12 Makes 6 servings B Approximate preparation time 10 minutes plus 35 minutes for cooking Sift the flours together in a small bowl Insert the large metal chopping blade into the medium work bowl of the Cuisinart Food Processor With the machine running add the eggs through the feed tube Add the flours and salt and process until just combined With the machine running add the milk and melted butter together through the feed tube and process until homogenous Transfer mixture to a container cover and refrigerate for 2 hours or overnight Insert the small metal chopping blade into the small work bowl and pulse the onions to chop about 5 times Put the oil into a large skillet and place over medium heat Once the oil shimmers across the pan add the onion and saut until softened about 3 minutes Add the spinach a handful at a time along with the salt and pepper and saut until bright and wilted about 9 minutes total Reserve filling Poach the eggs Pour water with 1 tablespoon of white vinegar per every 4 quarts into a large saucepan Place over high
32. CUPS WARM WATER 105 ro 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 three medium baguettes about 4 pound each B Approximate preparation time 10 to 15 minutes plus 2 to 32 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 salt and process on the dough speed until combined about 10 to 15 seconds Add the cold water to yeast mixture With the machine running on dough speed pour the liquid through the feed tube as fast as the flour absorbs it Once the dough cleans the sides of the work bowl and forms a ball process for 45 seconds to knead dough Dough should be smooth and elastic 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 three pieces Shape each into a long narrow loaf about 16 to 18 inches in length and place on a baking sheet lined with parchmen
33. IFTED TEASPOON SALT TEASPOON PURE VANILLA EXTRACT TEASPOONS SOUR CREAM ROOM TEMPERATURE Makes about 572 cups Approximate preparation time 10 minutes nsert 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 mg 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 d d NONSTICK COOKING SPRAY CUP TOASTED PINE NUTS CUPS UNBLEACHED ALL PURPOSE FLOUR CUP CORNMEAL TABLESPOON BAKING POWDER TEASPOON SEA 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 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 medium work bowl of the Cuisinart Food Processor Add the pine nuts and pulse 2 to 3 times then process until they
34. Makes two 9 inch single tarts pies or one double crust pie e Approximate preparation time 5 minutes plus 2 CUPS UNBLEACHED ALL PURPOSE FLOUR 30 minutes for resting 2 TABLESPOONS GRANULATED Insert the large metal chopping blade into the large SUGAR work bowl of the Cuisinart Food Processor Add the 1 B e TEASPOON TABLE SALT flour sugar and salt and process for 10 seconds to sift 3 12 TABLESPOONS 4 CUP Add the butter and process until combined about 30 UNSALTED BUTTER ROOM a TEMPERATURE seconds With the machine running on the dough speed 2 LARGE EGG YOLKS setting add the yolks one at a time and process until 1 TABLESPOON ICE WATER incorporated Add the water zest if using and vanilla UA TEASPOON LEMON ZEST pulse 3 to 4 times until combined OPTIONAL Form dough into 2 flat discs Wrap in plastic chill in VA TEASPOON PURE VANILLA EXTRACT 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 0g For the almond sucr e Nutritional information per serving Ca
35. NEY CUP GOLDEN RAISINS Makes sixteen Y2 cup servings 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 medium work bowl Place the carrots in the large feed tube horizontally and shred using medium pressure Remove work bowl and reserve Insert the large metal chopping blade into the large work bowl Process the ginger root until finely chopped about 5 to 10 seconds Scrape bowl Add the yogurt mint and honey Process to combine about 10 seconds Scrape bowl and process an additional 5 seconds Add to shredded carrots and combine Add raisins and gently mix Serve chilled on a bed of lettuce To drain yogurt Line a sieve with a double layer of cheesecloth or a paper coffee filter and place over a bowl Put yogurt in sieve cover and refrigerate at least 8 hours or overnight You may need to drain water from bowl occasionally Refrigerate thickened yogurt in an airtight container for up to one week Nutritional information per serving Calories 137 33 from fat carb 19g pro 4g fat 5g
36. NS FRESH CILANTRO CUP GRAPE TOMATOES RIPE AVOCADOS HALVED PITS REMOVED TABLESPOONS FRESH LIME JUICE TEASPOON KOSHER SALT Makes 6 cups B 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 jalapefio to work bowl and pulse 5 times to chop Add the onion and pulse 4 times to chop Add the cilantro and pulse 3 times to chop Add the tomatoes and pulse 3 times to chop Scoop out the insides of the avocados directly into work bowl and add the lime juice and salt Pulse until desired consistency is achieved about 10 to 12 pulses Nutritional information per serving 4 cup Calories 76 73 from fat carb 5g pro 1g fat 7g sat fat 1g chol Omg sod 104mg calc 8mg fiber 3g L Ve 1102 Va Ya Vs Va HUMMUS The food processor is a perfect tool for a creamy hummus CUP FRESH ITALIAN PARSLEY LEAVES TEASPOON LEMON ZEST TEASPOON KOSHER SALT GARLIC CLOVES CANS 152 OUNCES EACH CHICKPEAS DRAINED CUP TAHINI CUP FRESH LEMON JUICE CUP WATER TEASPOON GROUND CUMIN CUP EXTRA VIRGIN OLIVE OIL Makes 4 cups 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 second
37. ONIONS RECIPE BUTTERMILK BISCUITS PAGE 58 NONSTICK COOKING SPRAY akes one 9 x 13 inch pan about 12 servings Approximate preparation time 1 hour plus 50 minutes for baking nsert the large metal chopping blade into the medium work bowl of the Cuisinart Food Processor Add the cubed chicken and pulse to roughly chop Remove work bowl and reserve nsert the large metal chopping blade into the large work bowl and add the onion Pulse to chop about 10 pulses Replace the chopping blade with the slicing disc adjusted to 4mm and slice the carrots 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 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 consi
38. Pizza Dough Pasta Dough Spinach Pasta Dough Basic Flaky Pastry Dough P teBrisse P te Sucr e BREAKFAST amp BRUNCH Cherry Crumb MUIS i sor oed eee ek i e kale E E YR ER S pere 18 ChocolateeChipCrumbCake 19 Traditional Scones ps iyamebi eiyesidalmsolumda anadan 20 Leek Sausage and Fontina Quiche 21 Buckwheat Cr pes with Spinach and Goat Cheese 22 APPETIZERS ArtichokeandHerbYogurtDip 23 Chunky Ga e e E EY e ve 24 HUMMUS res e eoo re ee i mi gl e le e i e 25 Three Tomato Sals sas iye en ye skalk este abimde ala Ead 26 Classic Bruschetta suos kx io heed PADO EEP RnUT sima HRRES Pe AN Miredeg i 27 Spinach Feta and Artichoke Stuffed Mushrooms 28 Caramelized Onion Steak and Gruy re Quesadillas 29 SOUPS Ke 4 o oq ETT 30 Lightened Broccoli and Potato Soup 31 domato SOUS eee EUNT E ENTM NE LANA INE M cue 32 Roasted Butternut Squash Soup 33 French Onlofi SO e iced ek tirer teet am ee obe P geen 34 SALADS CHOP PS salad i toad etie ded Belini Mie di dee dri m etel Ba 35 Classic Coleslaw ies edes he od docete ee bu t dpt bs o 2h does 36 Shredded Carrot Salad with Honey Ginger Dressing
39. 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 CRAB CAKES A delicious treat that is easy to make for any occasion d d 16 NONSTICK COOKING SPRAY OUNCES LUMP CRABMEAT GARLIC CLOVE RED 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 B 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 l
40. SPOON UNSALTED BUTTER CONFECTIONERS SUGAR FOR DUSTING Makes 6 servings Approximate preparation time 30 minutes plus resting the batter from 2 hours to overnight Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor With the machine running add the eggs to the work bowl Stir together the flour salt and sugar add to the work bowl and pulse until just combined With the machine running add the milk vanilla and butter together and process until homogenous Transfer mixture to a container cover and let rest in the refrigerator for 2 hours or overnight Insert the small metal chopping blade into the small work bowl and add the berries orange zest and 2 teaspoons of sugar Process until completely pur ed Strain the pur e through a fine mesh strainer and discard the seeds Remove work bowl and reserve Insert the large metal chopping blade into the medium work bowl and add the mascarpone cream ingredients process until all are well incorporated about 15 seconds Remove work bowl and reserve 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 The pan should be coated thinly and evenly After about 1 minute whe
41. WELL CHILLED 2TO4 TABLESPOONS ICE WATER FOR A TWO CRUST PIE 3 Ve Va 16 5108 CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON SALT TEASPOON BAKING POWDER TABLESPOONS UNSALTED BUTTER CUT INTO Ve INCH PIECES WELL CHILLED TABLESPOONS VEGETABLE SHORTENING PREFERABLY NONHYDROGENATED CUT INTO 2 INCH PIECES WELL CHILLED TABLESPOONS ICE WATER Approximate preparation time 10 minutes plus 90 minutes resting time Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Add the flour salt and baking powder and process for 10 seconds to sift Add the well chilled butter and shortening Use short quick pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain visible 15 to 20 pulses Sprinkle half the maximum ice water on the flour and butter mixture then pulse 5 or 6 times on the dough speed setting The dough will be crumbly but should begin to hold together when a small amount is picked up and pressed together Add more water a teaspoon two for the two crust recipe at a time with 2 to 3 quick pulses on the dough speed setting after each addition adding just enough water for the dough to hold together easily when pressed into a ball Do not allow the dough to form a ball in the processor Add the liquid sparingly so that the dough is not sticky Do not overprocess or the pastry will be tough not tender and flaky Turn
42. ade 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 4 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 1 4 POUND 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 medium work bowl of the Cuisinart Food Processor Add the butter and Gorgonzola and process for 60 seconds until smooth scraping the bowl as necessary Remove butter from bowl and place on a sheet of waxed paper With the aid of the paper form the butter into a log Roll and wrap well in plastic Butter can either be refrigerated or frozen Nutritional information per serving 1 tablespoon Calories 52 96 from fat carb 0g pro 0g fat 6g sat fat 4g chol 16 mg sod 5mg ca
43. arge 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 68 196 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 Wrap each banana separately in plastic
44. arge metal chopping blade into the large work bowl of the Cuisinart Food Processor With the machine running drop the garlic through the small feed tube to chop Add the pepper green onions and parsley and pulse to coarsely chop about 10 to 12 pulses 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 evenly golden about 15 to 20 minutes TIP Substitute cooked fish fillet for the crab to make tasty fish cakes Nutritional information per serving 2 crab cakes Calories 123 3396 from fat carb 11g pro 11g fat 5g sat fat 2g chol 77mg sod 912mg calc 54mg fiber 1g L w 34 Va Ve GINGER GLAZED CARROTS A great recipe for getting kids of all ages to eat their vegetables OUNCES FRESH GINGER POUNDS CARROTS TABLESPOONS UNSALTED BUTTER TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND PEPPER CUP PURE MAPLE SYRUP TABLESPOON ORANGE ZEST Makes 6 cups twelve Ye cup servings Approximate preparation time 30 minutes Insert the s
45. at fat 1g chol Omg sod 342mg calc 53mg fiber 5g CLASSIC COLESLAW The Cuisinart Food Processor makes the preparation of this picnic favorite a breeze HEAD GREEN CABBAGE CORED 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 Makes 12 cups B Approximate preparation time 5 to 10 minutes plus 1 hour for resting time Insert the slicing disc adjusted to 4mm into the large work bowl of the Cuisinart Food Processor and slice both cabbages Remove and place in a large mixing bowl Replace the slicing disc with the reversible shredding disc on the medium shredding side and shred the carrots and fennel Toss well with the cabbage and the salt Let vegetables sit for 1 hour and then squeeze out any moisture and drain Toss with remaining ingredients Taste and adjust seasoning accordingly 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 SHREDDED CARROT SALAD WITH HONEY GINGER DRESSING Healthy nutritious and delicious dd 115 Ve CUP WALNUT HALVES SHELLS REMOVED POUNDS CARROTS PEELED CUT INTO 2 INCH PIECES OUNCE FRESH GINGER ROOT PEELED CUT INTO 1 2 INCH PIECES CUPS PLAIN NONFAT YOGURT DRAINED CUP FRESH MINT LEAVES TABLESPOONS HO
46. at 2g sat fat 1g chol 85mg sod 668mg calc 11mg fiber 1g SPINACH PASTA DOUGH Add a healthy colorful ingredient to your pasta bowl d d 8 134 3A 2 OUNCES FRESH SPINACH LEAVES CUPS UNBLEACHED ALL PURPOSE FLOUR CUP SEMOLINA FLOUR TEASPOONS KOSHER SALT Makes 172 pounds about 6 servings Approximate preparation time 10 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Fill the bowl with half of the spinach Pulse 10 times and then process until finely chopped Add remaining spinach and repeat scraping the bowl in between Add both flours and salt to work bowl and pulse 5 to 6 times to combine Process ingredients until a dough ball forms Once dough ball forms allow machine to run for 30 seconds to knead Divide dough into 4 equal parts and pass through a pasta roller machine Nutritional information per serving 2 ounces Calories 97 3 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 Va A 8 CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON SALT TEASPOON BAKING POWDER TABLESPOONS UNSALTED BUTTER CUT INTO INCH PIECES WELL CHILLED TABLESPOONS VEGETABLE SHORTENING PREFERABLY NONHYDROGENATED CUT INTO 2 INCH PIECES
47. 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 117 26 from fat carb 29g pro 1g fat Og sat fat Og chol Omg sod 5mg calc 18mg fiber 2g MANGO SORBET This sorbet is so fast and easy in the Cuisinart Food Processor POUND FROZEN MANGO CUP SIMPLE SYRUP CUP LEMON JUICE PINCH SALT Makes 3 cups B 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 2 cup serving Calories 119 126 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 i
48. bine 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 inch thick Brush pastry with cream and then sprinkle with 4 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 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 8mg fiber Og 24 Ik Ve 34 35 L Va CLASSIC CHEESECAKE This simple recipe produces perfect cheesecake every time dd 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 24 servings 5 Approximate preparation time 15 minutes plus 3 hours baking resting and 6 hours cooling Preheat oven to 325 F Place a large roasting pan on bottom rack of oven and fill with 1 to 2 inche
49. blespoon 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 Va Va Ve Ve Ve ASIAN MARINADE This marinade is egually good for pork chicken or salmon It is also a good sauce for serving with dim sum OUNCE PEELED FRESH GINGER CUT INTO 1 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 medium 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 This marinade pairs well with poultry and pork GARLIC CLOVES CUP DARK CORN SYRUP CUP EXTRA VIRGIN OLIVE OIL CUP BALSAMIC VINEGAR TA
50. ce the apples In a large bowl toss the apples lemon juice vanilla paste and sugar together Prepare the Crumb Pie Topping according to the recipe below Carefully spread the jam on the bottom of the chilled pie shell Fan the apples in the reserved tart shell in layers Top the pie evenly with the crumb topping and bake for 40 to 50 minutes or until the top of the pie is a dark golden brown Vanilla paste can be found in specialty gourmet stores If not available substitute pure vanilla extract Nutritional information per serving based on 12 servings Calories 166 8 from fat carb 36g pro 3g fat 1g sat fat Og chol 36mg sod 225mg calc 10mg fiber 2g CRUMB PIE TOPPING CUP TOASTED PECANS CUP UNBLEACHED ALL PURPOSE FLOUR CUP UNSALTED BUTTER COLD AND CUT INTO CUBES TEASPOONS GROUND CINNAMON TEASPOON SEA SALT Pair this topping with our Apple Crumb recipe or any fruit filled pie Makes enough crumb topping for one pie Approximate preparation time 3 minutes Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Add the pecans and pulse to roughly chop Add remaining ingredients and pulse until mixture is well combined mixture should resemble crumbs 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 CRE
51. d 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 0g sat fat 0g 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 12 pounds about 10 servings B Approximate preparation time 5 minutes Insert the large metal chopping blade into the large work bowl of a Cuisinart Food Processor Add both flours and salt to work bowl and pulse 5 to 6 times to combine With the machine running add 1 egg at a time until a dough ball forms Once dough ball forms allow machine to run for 30 seconds to knead Divide dough into 4 equal parts and pass through a pasta roller machine Nutritional information per serving 2 ounces Calories 165 1296 from fat carb 30g pro 7g f
52. d the onion to the work bowl and pulse to 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 adjustable 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 12 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 39 from fat carb 17g pro 5g fat 7g sat fat 2g chol 5mg sod 680mg calc 71mg fiber 4g 9 TOMATO SOUP The ultimate comfort soup our recipe takes it to th
53. dough ball in plastic and allow to rest while you prepare the filling If not using right away place wrapped dough in the refrigerator to use within 1 to 2 days Insert the large metal chopping blade into the medium work bowl With the machine running drop the garlic and jalapetio through the small feed tube to finely chop Add the onion and pepper and pulse to chop Remove work bowl and reserve Put the olive oil into a large saut pan and place over medium heat Once the oil shimmers across the pan add the onions peppers garlic and jalapefio Saut until vegetables are soft and fragrant about 10 minutes While vegetables are cooking replace the chopping blade with the slicing disc adjusted to 6mm and slice the sweet potato Cut the slices into cubes and add them to the onion mixture with 4 teaspoon of salt cook until just tender about 5 minutes Stir in the black beans and spices including the remaining salt and simmer for about 10 to 12 minutes Stir in the lime juice and corn Allow to cool to room temperature before filling empanadas Assembling the empanadas If dough has been refrigerated allow it to come to room temperature before rolling Roll the dough on a floured surface to Ve inch thick Using a small plate about 4 to 5 inches in diameter as a guide cut circles into the dough Fill each circle with about 2 tablespoons of filling Fold the circle in half enclosing the filling leaving an inch space from the fil
54. e 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 artisanal bread texture and crust Punch dough down and divide into three pieces Shape each into an oblong loaf about 10 inches in length and place on a baking sheet lined with parchment Cover loosely with plastic wrap and let rise until doubled about 45 to 60 minutes Preheat oven to 350 F Dust loaves with whole wheat flour Using a serrated knife make three diagonal slashes in each loaf about W inch deep Bake for 25 to 30 minutes until browned and hollow sounding when tapped Cool on a wire rack Bread slices best when allowed to cool completely before slicing TIP To make one 13 4 pound loaf halve all ingredients and follow the same instructions Nutritional information per serving 1 ounce Calories 83 28 from fat carb 13g pro 2g fat 3g sat fat Og chol Omg sod 232mg calc 15mg fiber 1g SESAME DINNER ROLLS Fresh from the oven warm rolls make any dinner extra special Makes 32 rolls amp Approximate preparation time 20 to 25 minutes plus 272 hours rising 40 minutes baking and 10 to 15 1 CUPS 12 OUNCE CAN minutes cooling EVAPORATED LOW FAT MILK 4 TEASPOONS ACTIVE DRY YEAST In a small saucepan over medium heat warm milk to 3 TABLESPOONS GRANULATED 105 to 110 F Remove from heat Add yeast and sugar SUG
55. e work bowl add the sugars and buttermilk and process for about 5 seconds to combine Stir together the oil eggs and vanilla in a liquid measuring cup With the machine running pour the liquid ingredients through the small feed tube and process until combined Add the dry ingredients and process on the dough speed for about 4 to 5 seconds Scrape the work bowl and add the dried cherries pulse 2 to 3 times to combine 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 0g CHOCOLATE CHIP CRUMB CAKE Start your mornings with a cup of coffee and a piece of this delicious 4 NONSTICK COOKING SPRAY CRUMB TOPPING 2 CUPS UNBLEACHED ALL PURPOSE FLOUR 1 CUP BROWN SUGAR 2 CUP UNSALTED BUTTER CUT INTO SMALL CUBES 2 TEASPOONS CINNAMON 1 CUP TOASTED PECANS OR WALNUTS L TEASPOON SALT 1 TEASPOON PURE VANILLA EXTRACT CAKE 3 CUPS UNBLEACHED ALL PURPOSE FLOUR 1 TEASPOON BAKING SODA 4 TEASPOONS BAKING POWDER 2 TEASPOON SALT o CUP UNSALTED BUTTER ROOM TEMPERATURE Vp CUP GRANULATED SUGAR 1 CUP BUTTERMILK 1 CUP SOUR CREAM 2 LARGE EGGS LIGHTLY BEATEN VA TEASPOON PURE VANILLA EXTRACT 1 CUP CHOCOLATE CHIPS crumb cake A
56. e next level with its smoky bacon flavor d 4 1 3A 3 1 3A 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 TEASPOONS DRIED BASIL TEASPOON DRIED MARJORAM CUPS WHOLE PLUM TOMATOES IN PUR E FROM ABOUT 1 28 OUNCE CANS WHOLE SUN DRIED TOMATOES PINCH BAKING SODA CUPS VEGETABLE STOCK TEASPOONS KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER Makes about 8 cups Approximate preparation time 30 minutes plus 20 minutes to simmer 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 onions to the saucepan with the bacon fat and saut 5 to 7 minutes or until the onions are 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
57. e 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 d d N fF Ve 2 35 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 Approximate preparation time 25 to 30 minutes Insert the reversible shredding disc assembly on the medium shredding side into the medium work bowl of the Cuisinart Food Processor and shred the cheese Remove work bowl and reserve Insert the large metal chopping blade into the large work bowl With the machine running drop the garlic cloves through the small feed tube to finely chop Ad
58. ed 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 Nutritional information per serving Calories 381 3696 from fat carb 42g pro 19g fat 15g sat fat 9g chol 40mg sod 539mg calc 224mg fiber 2g SPINACH RAVIOLI Homemade ravioli definitely takes time to make but it is certainly well worth the effort d d m e GARLIC CLOVE TABLESPOON OLIVE OIL BAG 10 OUNCES FRESH SPINACH LEAVES LEMON OUNCES PARMESAN POUND RICOTTA TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND NUTMEG LARGE EGG TEASPOON WATER RECIPE PASTA DOUGH PAGE 14 RECIPE SIMPLE TOMATO SAUCE PAGE 10 Makes 30 ravioli 5 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 shred ding side into the large wo
59. he 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 Ve 112 1 Ve 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 dd 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 TABLESPOONS WHITE WINE CUPS CHICKEN STOCK OR
60. he leeks and pulse to chop about 6 pulses Place a skillet over medium heat and add the sausage cook for about 3 minutes Add the butter garlic leeks and a pinch of pepper Stir over medium low heat until vegetables are soft about 2 to 3 minutes Place the reversible shredding disc on the medium shredding side into the medium work bowl and shred the fontina Remove and reserve Replace the shredding disc with the large metal chopping blade and add the milk cream eggs yolks salt remaining pepper and half of the shredded fontina Process to combine all ingredients about 10 seconds To assemble the quiche spread the sausage and leeks evenly along the bottom of the baked tart shell Pour the egg mixture over the vegetables and scatter the remaining fontina on the top Bake for 35 to 40 minutes until quiche is lightly browned and just set Remove from oven and let sit for about 5 to 10 minutes before serving The second dough disc may either be used within 3 days if refrigerated or it may be wrapped well and stored in the freezer until needed Nutritional information per serving including pastry Calories 181 836 from fat carb 3g pro 4g fat 17g sat fat 10g chol 116mg sod 301mg calc 62mg fiber Og 3A FILLING LZ 2 BUCKWHEAT CR PES WITH SPINACH AND GOAT CHEESE This brunch dish is absolutely delicious served with hollandaise sauce d d BUCKWHEAT CR PES CUPS BUCKWHEAT FLOUR
61. heat and bring to a strong simmer Carefully add eggs by cracking over the water use a spatula to separate the eggs Cook until desired doneness Transfer with slotted spoon to ice water to stop cooking Reserve 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 4 cup of batter to the preheated pan Working very quickly move the batter around so it just coats the bottom You want the pan to be coated thinly and evenly After about 1 minute when the cr pe is set and lightly browned flip the cr pe using a heatproof spatula and cook for an additional minute 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 cr pes warm place plate over a skillet containing some water over medium low heat To serve cr pes Bring a small pot of water to a simmer to reheat poached eggs Each cr pe should be filled with 14 cup of the spinach filling and Ve tablespoon of goat cheese Fold each cr pe in half and lay one partially on top of the other Place the two cr pes on each plate and top with a reheated poached egg Serve with Hollandaise Sauce page 12 on the side Nutritional information per serving Calories 398 24 from fat carb 62g pro 16g fat 11g sat fat 4g
62. il doubled in size about 1 to 172 hours Lightly coat two 9 x 5 inch loaf pans with nonstick cooking spray Place dough on a lightly floured surface and punch down let rest 5 to 10 minutes Divide dough into two equal pieces and shape each into a loaf Place in prepared pans and cover lightly with plastic wrap Let rise until dough is just above the tops of the pans about 45 minutes to 1 hour Preheat oven to 400 F Bake until the tops are browned and loaf sounds hollow when tapped about 30 to 35 minutes Remove from pans and cool on wire rack Nutritional information per slice Calories 139 19 from fat carb 25g pro 3g fat 3g sat fat 2g chol 8mg sod 243mg calc 30mg fiber 1g 2V4 Vs Ve CLASSIC CUISINART WHEAT BREAD The nutty flavor of 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 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
63. information per serving roll Calories 150 36 from fat carb 20g pro 4g fat 6g sat fat 3g chol 34mg sod 164mg calc 30mg fiber 1g BUTTERMILK BISCUITS These biscuits are so light and delicious that you will want to make them every night dd 2 CUPS UNBLEACHED ALL PURPOSE FLOUR CUP CAKE FLOUR TABLESPOON CREAM OF TARTAR TEASPOONS BAKING SODA TEASPOON GRANULATED SUGAR TABLESPOON SEA SALT TEASPOON FRESHLY GROUND PEPPER TABLESPOONS 1 STICK PLUS 1 TABLESPOON UNSALTED BUTTER COLD AND CUBED CUP BUTTERMILK TABLESPOONS UNSALTED BUTTER MELTED Makes 12 biscuits 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
64. lc 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 E Approximate preparation time 5 minutes Insert the large metal chopping blade into the medium work bowl of the Cuisinart Food Processor With the machine running drop the garlic cloves through the feed tube to finely chop Add remaining ingredients including the butter and process to combine about 60 seconds Scrape bowl as necessary 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 5 CUPS DRY ROASTED PEANUTS Makes 272 cups Approximate preparation time 4 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Pulse peanuts about 10 times and then process until drops of oil are visible and the mixture is very smooth about 4 minutes Nutritional information per serving 1 ta
65. ling to the edge of the dough To close the empanada start with one end and fold the corner in towards the center of the circle as if you were folding a dog ear corner Continue making overlapping folds creating a crimped effect in the same direction until you reach the opposite corner Fold the last fold underneath the empanada to seal it Continue with the remaining empanadas Put the vegetable oil into the same saut pan after cleaning Heat oil over medium high heat until ready to pan fry Test oil by dropping a pea sized piece of dough into the pan if the oil sizzles immediately the oil is ready Cook 3 to 4 empanadas at a time about 45 seconds to 1 minute per side or until well browned and cooked through Remove empanadas with tongs and drain on a paper towel lined baking sheet If desired reserve empanadas in a 200 F oven until ready to serve Nutritional information per empanada Calories 170 34 from fat carb 23g pro 5g fat 6g sat fat 3g chol 39mg sod 376mg calc 40mg fiber 2g 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 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
66. lories 94 63 from fat carb 7g pro 1g fat 7g sat fat 4g chol 32mg sod 23mg calc 5mg fiber 0g 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 12 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 a 12 cup muffin pan with nonstick cooking spray Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Put the pecans for the crumb topping recipe into the small work bowl and pulse to roughly chop Add remaining crumb topping ingredients and pulse to achieve a crumb like mixture about 5 to 6 pulses Remove work bowl and reserve Insert the large metal chopping blade into the medium work bowl Process the dry ingredients for the muffins the flour baking soda salt and cinnamon for 10 seconds to sift Remove work bowl and reserve Replace the large metal chopping blade into the larg
67. lways let it cool completely before cutting to ensure the perfect slice Makes one 8 inch square cake 9 Approximate preparation time 15 to 20 minutes plus 45 minutes for baking Preheat oven to 375 F Coat an 8 inch square pan with nonstick cooking spray Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Add the ingredients for the crumb topping to the work bowl and pulse to incorporate about 8 to 10 pulses Remove and reserve Insert the large metal chopping blade into the medium work bowl Add the flour baking soda baking powder and salt and process 5 seconds to combine Remove work bowl and reserve Insert the large metal chopping blade into the large work bowl Add the butter and sugar and pulse to fully combine Add the buttermilk sour cream eggs and vanilla extract and process ingredients for 15 seconds to combine Add the dry cake ingredients and pulse to incorporate about 5 pulses Stir in the chocolate chips Pour ingredients into prepared pan and spread the crumb topping evenly on the top Bake for about 40 to 45 minutes until a cake tester comes out clean Nutritional information per serving Calories 200 5196 from fat carb 20g pro 4g fat 12g sat fat 6g chol 72mg sod 484mg calc 94mg fiber 1g TRADITIONAL SCONES The key to a delicate scone is to not overmix the dough Always use a light hand and you will have delicious results d d L
68. mall 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 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 carrots and serve Nutritional information per serving 4 cup Calories 97 30 from fat carb 16g pro 1g fat 3g sat fat 2g chol 8mg sod 169mg calc 37mg fiber 3g 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 BABY PORTOBELLO 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 adjusted to 6mm into the large work bowl of the Cuisinart Food Processor Slice the eggplant
69. mation per 2 tablespoons Calories 21 0 from fat carb 6g pro Og fat Og sat fat Og chol Omg sod Omg calc mg fiber 2g BERRY MANGO SMOOTHIE A delicious smoothie full of anti oxidants 3 MEDIUM LARGE RIPE BANANAS EACH BROKEN INTO 4 PIECES 2 CUPS STRAWBERRIES HULLED AND QUARTERED 1 PINT BLUEBERRIES 1 POUND FROZEN MANGO 2 CUPS ORANGE PEACH MANGO JUICE OR ORANGE JUICE Makes ten 1 cup servings Approximate preparation time 5 minutes Insert the large metal chopping blade into the large bowl of the Cuisinart Food Processor Put the bananas strawberries blueberries and frozen mango in that order into the work bowl 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 118 36 from fat carb 29g pro 1g fat Og sat fat Og chol Omg sod 4mg calc 18mg fiber 3g TROPICAL FRUIT SMOOTHIE A taste of the tropics anytime 2 BANANAS 2 MEDIUM PEACHES CUT INTO 1 INCH CUBES ABOUT 2 TO 212 CUPS 2 CUPS PINEAPPLE CUT INTO 1 INCH CUBES 3 CUPS FROZEN CUBED MANGO 3 CUPS ORANGE PEACH MANGO JUICE Makes ten 1 cup servings Approximate preparation time 5 minutes Insert the large metal chopping blade into the large bowl of the Cuisinart Food Processor Put the
70. minutes Allow gratin to sit for about 15 minutes before serving Nutritional information per serving Calories 260 3996 from fat carb 28g pro 12g fat 11g sat fat 5g chol 22mg sod 865mg calc 335mg fiber 4g 2 125 CLASSIC CUISINART WHITE BREAD Spoil your family with homemade bread TEASPOONS ACTIVE DRY YEAST TABLESPOON GRANULATED SUGAR CUP WARM WATER 105 ro 110 F CUPS UNBLEACHED ALL PURPOSE FLOUR TABLESPOONS UNSALTED BUTTER CUT INTO 1 INCH PIECES TEASPOONS SALT CUPS COLD WATER NONSTICK COOKING SPRAY Makes 24 servings two 9 x 5 inch loaves 1 2 pounds each B Approximate preparation time 10 to 15 minutes plus 212 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 on the dough speed until combined about 10 to 15 seconds Add the cold water to yeast mixture With the machine running on dough speed pour the liquid through the feed tube as fast as the flour absorbs it Once the dough cleans the sides of the work bowl and forms a ball process for 45 seconds to knead the dough Dough should be smooth and elastic Place the dough in a lightly floured plastic food storage bag and seal Allow to rest in a warm place unt
71. n clean sealed container BLUEBERRY MINT SORBET This refreshing sorbet is perfect in the height of summer L 24 OUNCES FROZEN BLUEBERRIES 1 CUP SIMPLE SYRUP 4 LARGE MINT LEAVES 2 TABLESPOONS FRESH LEMON JUICE Makes 4 cups Approximate preparation time 5 minutes Insert the large chopping blade into the large bowl of the Cuisinart Food Processor Put the blueberries simple syrup mint and lemon juice into the work bowl Pulse 10 times using long pulses Scrape the work bowl and then process for about 1 minute until smooth Serve immediately or place in a container to be stored in the freezer Cover sorbet with plastic directly if freezing Nutritional information per W cup serving Calories 94 596 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 2 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 L 2 BANANAS FROZEN CUT INTO 1 TO 2 INCH PIECES L 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 l
72. n the cr pe is set and lightly browned flip the cr pe using a heatproof spatula and cook for an additional minute on the second side Reserve on a plate Continue with the remaining batter stacking the cr pes as you go When all of the cr pes are prepared cover plate with foil to keep cr pes warm place plate over the skillet containing some water over medium low heat To serve cr pes spread 112 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 confectioners sugar and reserved berry 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 67 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 SEA 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 thawed and fresh 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 add more sugar if desired Nutritional infor
73. o 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 W teaspoon of salt Saut 5 to 7 minutes 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 MN NON EW FRENCH ONION SOUP Homemade veal stock really adds to the flavor of the rich soup But if you POUNDS YELLOW ONIONS PEELED CUP POUND 2 STICKS UNSALTED BUTTER TEASPOONS KOSHER SALT DIVIDED TEASPOON FRESHLY GROUND BLACK PEPPER DIVIDED OUNCES GRUYERE CHEESE TABLESPOONS UNBLEACHED ALL PURPOSE FLOUR QUARTS BEEF OR VEAL STOCK SPRIGS FRESH THYME BAY LEAVES CUPS DRY SHERRY BAGUETTE CUT INTO 2 INCH SLICES ha
74. o reduce this risk we recommend you use only fresh properly refrigerated clean grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell Nutritional information per serving 1 tablespoon Calories 85 98 from fat carb 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 4 OUNCES REGGIANO PARMIGIANO CHEESE CUT INTO V2 INCH CUBES 4 GARLIC CLOVES 34 CUP PINE NUTS OR WALNUTS LIGHTLY TOASTED 6 CUPS TIGHTLY PACKED FRESH BASIL LEAVES UNBLEMISHED ABOUT 20 OUNCES 1 2 TO 3 4 TEASPOON KOSHER OR SEA SALT 34 TO 1 CUP EXTRA VIRGIN OLIVE OIL Makes about 212 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 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
75. od 171mg calc 53mg fiber 1g LEEK SAUSAGE AND FONTINA QUICHE A perfect dish for Sunday brunch d dd 1 FILLING 1 1 Va 34 34 Va RECIPE PATE BRIS E PAGE 16 GARLIC CLOVE SMALL LEEK WHITE AND LIGHT GREEN PARTS ONLY CUT INTO 2 INCH PIECES OUNCES PRECOOKED CHICKEN APPLE SAUSAGE CUT INTO SMALL DICE TABLESPOON UNSALTED BUTTER TEASPOON FRESHLY GROUND BLACK PEPPER DIVIDED OUNCES FONTINA CHEESE CUP WHOLE MILK CUP HEAVY CREAM LARGE EGGS LARGE EGG YOLKS TEASPOON KOSHER SALT Makes 12 servings Approximate preparation time 20 minutes plus 40 minutes for baking Prepare P te Bris e according to recipe on page 16 While dough is chilling preheat oven to 350 F Roll out one dough disc to inch thick to fit a 9 inch tart pan Fit the dough into the pan Chill in refrigerator for about 30 minutes While dough is chilling preheat oven to 350 F Using a fork prick the dough evenly all over but make sure not to go entirely through the dough Line the shell with parchment and weigh down with dried beans or rice Bake in oven for 25 minutes or until the dough underneath the parchment is no longer wet Remove the beans rice and parchment and continue baking until the shell is golden brown about an additional 10 minutes Remove and reserve While the quiche shell is baking insert the small metal chopping blade into the small work bowl Process the garlic until finely chopped Add t
76. on the dough speed until combined about 10 to 15 seconds With the machine running on dough speed add liquid through the feed tube as fast as the flour absorbs it Once the dough cleans the sides of the work bowl and forms a ball process for 45 seconds to knead dough Dough should be smooth and elastic Place dough in a large greased glass bowl turning dough to grease the entire surface cover bowl with plastic wrap and let rise until the dough has doubled in size about 2 hours For a lighter loaf punch dough down and repeat the rise In warmer weather allow dough to rise overnight in refrigerator Once risen punch dough down and divide into two equal parts Divide each half into three equal parts Roll each piece into a long rope Braid the strands loosely into two separate loaves Place on two separate baking sheets lined with parchment paper Cover with plastic until doubled in size about 1 hour Preheat oven to 400 F Brush loaves with egg wash and sprinkle with sesame seeds Bake until golden brown about 25 to 30 minutes Cool on a wire rack TIP To make one 1 pound loaf halve all ingredients and follow the same instructions Nutritional information per serving 1 ounce Calories 107 26 from fat carb 18g pro 3g fat 3g sat fat 2g chol 27mg sod 140mg calc 3mg fiber 1g e WHOLE WHEAT KALAMATA BREAD This is a great bread for sandwiches it complements tuna or chicken salad especially
77. ovence 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 TIP This recipe is simple to cut in half if a smaller amount of mushrooms is desired Nutritional information per piece Calories 93 62 from fat carb 6g pro 3g fat 6 59 sat fat 2g chol mg 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 dd 3 Ve Va Va 8 112 16 POUNDS YELLOW ONIONS CUP
78. 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 then process for 20 seconds to sift Put the bittersweet chocolate cocoa powder and espresso powder into a small bowl 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 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 S
79. r 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 CUP 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 CB Approximate preparation time 5 minutes Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Add the shallots gherkins
80. rature to 450 F If using a baking stone place it on the rack Sprinkle a nonstick baking sheet not air bake type or pizza peel with cornmeal Insert the fine shredding disc into the large work bowl and shred the Parmesan Reverse the shredding disc to the medium side and shred the mozzarella by using medium pressure Leave the cheeses in the work bowl Replace the shredding disc with the large metal chopping blade Sprinkle the chevre and reserved herbs over the mozzarella Pulse to combine 12 to 15 times Remove and refrigerate until ready to assemble the calzones Divide the dough into 4 or 8 equal balls Cover loosely with plastic wrap and let rest for 10 minutes Lightly flour the work surface Roll into rounds 10 inches each in diameter for 4 balls and 6 inches in diameter for 8 balls Spread the cheese mixture over half the dough leaving a 1 inch border Use 1 cup for the larger calzones 4 cup for the smaller calzones Drain the peppers Sprinkle the peppers over the cheese mixture cup for the larger calzones 2 tablespoons for the smaller calzones Brush the border of the dough lightly with water Fold the dough over the filling and press firmly to seal the edges Then make overlapping folds around the edges of the calzone Use a serrated knife to make three 1 inch slashes on the top of each calzone for the steam to escape Place on a cornmeal dusted baker s peel and transfer to the preheated baking stone or on a cornmeal dust
81. rk bowl and process the Parmesan Replace the shredding disc with the large metal chopping blade Peel the zest off the lemon with a vegetable peeler being careful not to include any of the bitter white pith Add the zest to the cheese and pulse together then process for about 20 seconds Add the ricotta salt and nutmeg to the work bowl and process for about 1 minute to combine well Drain spinach garlic mixture well and pulse into filling ingredients to fully incorporate Stir the egg together with one teaspoon of water and reserve for the egg wash Roll the pasta dough out thin either with a pasta roller or by hand After the dough is rolled into sheets cut each sheet into an even amount of squares Using a teaspoon fill the centers of half the cut pasta squares with filling Brush around the filling with the egg wash and top with the remaining squares Press down around the filling to seal and push out any air bubbles Bring a large pot of salted water to a boil and cook the ravioli in batches Remove with a strainer Serve ravioli with the Simple Tomato Sauce page 10 and freshly grated Parmesan Freeze any leftover pasta dough to use at another time Wrap well in plastic to freeze Nutritional information per serving based on 6 servings Calories 340 4296 from fat carb 29g pro 21g fat 16g sat fat 8g chol 141mg sod 1192mg calc 417mg fiber 2g CLASSIC MEATBALLS A classic recipe to use for
82. 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 e 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 B Approximate preparation time 25 minutes including cooking time 1172 CUPS MILK v 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 IB Insert the large metal chopping blade into the medium i e n Yi ner work bowl of the Cuisinart Food Processor Add the 4 LARGE EGG YOLKS yolks cornstarch and remaining sugar process for 1 2 TABLESPOONS CORNSTARCH minute until mixture is light and thick With the machine running pour to 172 cups of the FOR A LIGHTER PASTRY CREAM milk mixture slowly through the feed tube and process V2 CUP HEAVY CREAM shape fora AQUAM i TABLESPOONS mixture for about 1 minute 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 2 minutes until thickened Stirring constantly is very important
83. s 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 0g chol Omg sod 163mg calc 13mg fiber 1g THREE TOMATO SALSA Serve warm tortilla chips alongside this fresh and tangy salsa BUNCH FRESH CILANTRO LARGE VIDALIA ONION CUT INTO 1 INCH PIECES GARLIC CLOVE SMALL JALAPENO PEPPER SEEDED TEASPOONS SEA SALT POUND RIPE PLUM TOMATOES CUT INTO 1 INCH PIECES POUND GREEN HOTHOUSE TOMATOES CUT INTO 1 INCH PIECES POUND YELLOW TOMATOES CUT INTO 1 INCH PIECES TEASPOON FRESH LIME JUICE Makes 3 cups B Approximate preparation time 10 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor Put half of the cilantro half of the onion garlic cloves jalapefios 1 teaspoon of salt and half the tomatoes into the work bowl and pulse to chop to desired consistency about 8 to10 quick pulses repeat with the remaining half Combine the two batches in a large bowl and stir in the lime juice Taste and adjust seasoning accordingly For better consistency drain each batch in a strainer to remove excess liquid Serve with your favorite tortilla chips TIP Salsa can be processed in one batch However a better consistency is achieved b
84. s of water Butter one 9 inch springform pan Prepare the Graham Cracker Crust according to the recipe below Press the graham cracker crust equally into the prepared springform 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 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 68 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 2 SLEEVES TEASPOON GROUND CINNAMON CUP GR
85. sod 353mg calc 142mg fiber 5g ROASTED PEPPER CHEVRE AND MOZZARELLA CALZONES This versatile recipe can have many substitutes d dd RECIPE PIZZA DOUGH PAGE 13 TABLESPOONS FLAT PARSLEY LEAVES LARGE FRESH BASIL LEAVES RED BELL PEPPERS CUT IN HALF CORED AND SEEDED YELLOW BELL PEPPERS CUT IN HALF CORED AND SEEDED TEASPOON EXTRA VIRGIN OLIVE OIL TABLESPOON BALSAMIC VINEGAR OUNCE PARMESAN CUT INTO 2 INCH CUBES OUNCES FRESH MOZZARELLA WELL CHILLED OUNCES CHEVRE OR GOAT CHEESE CRUMBLED CORNMEAL FOR SPRINKLING Makes 4 large or 8 small calzones 8 servings e Approximate preparation time 1 hour for the pizza dough 25 minutes plus 30 minutes baking and resting time Preheat the oven to 400 F Line a shallow baking sheet with foil Prepare the Pizza Dough and let rise Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Add the parsley and basil and pulse to chop about 10 quick pulses Remove work bowl and reserve Insert the slicing disc adjusted to 5mm into the medium work bowl of the Cuisinart Food Processor Use medium pressure to slice the red and yellow peppers Remove and toss with the olive oil Spread in a single layer on the baking sheet Roast in the middle of the oven for about 25 to 20 minutes until tender and beginning to brown Transfer to a small bowl toss with the balsamic vinegar and let cool Raise the oven tempe
86. stency 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 4 34 Va Ve Va 3h Va Va TEASPOONS OLIVE OIL VEAL SHANKS ABOUT 4 TO 412 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 UNBLEACHED ALL PURPOSE FLOUR CUP PARSLEY GARLIC CLOVES POUND ONIONS CUT INTO 1 INCH PIECES LEEKS WHITE PARTS ONLY CLEANED WELL AND CUT INTO 1 INCH PIECES MEDIUM CARROTS CUT INTO 1 INCH PIECES CELERY STALK CUT INTO 1 INCH PIECES TABLESPOON UNSALTED BUTTER TEASPOON DRIED THYME CAN PLUM TOMATOES DRAINED AND ROUGHLY CHOPPED CUP DRY WHITE WINE CUP CHICKEN STOCK NONFAT LOW SODIUM TABLESPOON TOMATO PASTE BAY LEAF Makes 6 servings Approximate preparation time 35 to 40 minutes plus 3 hours for cooking Place olive oil in an ovenproof 6 guart casserole
87. 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 3A 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 3 cups Approximate preparation time 15 minutes Put the butter into a saucepan over low heat to melt Insert the large chopping blade into the medium work bowl of the Cuisinart Food Processor Add the yolks mustard salt and peppe
88. t 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 CHALLAH BREAD Not only a great bread for a special dinner but also makes the best French toast d dd 2 Ve 34 2 5 2 Ve TEASPOONS ACTIVE DRY YEAST CUP GRANULATED SUGAR DIVIDED CUP WARM WATER 105 ro 110 F LARGE EGGS LIGHTLY BEATEN CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOONS KOSHER SALT CUP UNSALTED BUTTER CUT INTO 1 INCH PIECES LARGE EGG FOR EGG WASH TEASPOON SESAME SEEDS Makes two 1 pound loaves amp Approximate preparation time 10 to 15 minutes plus 3 hours rising and resting 30 minutes baking and 1 hour or longer cooling Dissolve the yeast and 1 teaspoon of sugar in warm water in a large liquid measuring cup Let sit until foamy about 5 minutes Add beaten eggs stir gently to combine Insert the dough blade into the large work bowl of the Cuisinart Food Processor Add the flour remaining sugar salt and butter and process
89. the dough out onto a lightly floured surface Press together into a ball then flatten into a disk about 6 inches in diameter two disks for the two crust recipe Wrap in plastic wrap and refrigerate for 1 hour before continuing The dough will keep refrigerated for up to 3 days or may be frozen double wrapped for up to a month thaw at room temperature for an hour before using Use as directed in recipe To bake the pastry blind for a single crust filled pie or tart roll out pastry inch thick to fit pan crimp and seal edges Prick bottom all over with a fork Chill for 30 minutes Preheat the oven to 4009F Line the shell with a sheet of aluminum foil or parchment paper and fill with pie weights dry rice or beans Bake for 15 minutes 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 6596 from fat pro 1g carb 11g fat 10g sat fat 1g chol 20mg sod 48mg calc 2mg fiber 0g Nutritional information based on 12 servings per pie 2 crust pie Calories 277 6596 from fat pro 3g carb 22g fat 20g sat fat 1g chol 40mg sod 104mg calc 2mg fiber 0g PATE BRIS E This versatile dough can be used for sweet or savory treats d d d 2 CUPS UNBLEACHED ALL PURPOSE FLOUR 1 TEASPOON TABLE SALT 16
90. to avoid overcooking the eggs Strain mixture through a fine mesh strainer into the large work bowl fitted with the large metal chopping blade Process for 5 minutes Pour mixture into a clean mixing bowl cover directly with plastic wrap and cool before using For a lighter pastry cream whip the Y2 cup of heavy cream to medium peaks with 112 tablespoons of confectioners sugar Fold into pastry cream once completely cool Nutritional information per serving 2 tablespoons Calories 72 50 from fat carb 8g pro 1g fat 4g sat fat 2g chol 58mg sod 72mg calc 32mg fiber Og DEEP CHOCOLATE LAYER CAKE Frost this deep and rich chocolate cake with Cream Cheese Frosting below dd 34 Ve Ve 35 3h EZ Ve 34 Ve 28 112 35 BUTTER TO PREPARE THE PANS CUPS UNBLEACHED ALL PURPOSE FLOUR TEASPOON BAKING SODA TEASPOON BAKING POWDER TEASPOON TABLE SALT CUP GRANULATED SUGAR CUP LIGHT BROWN SUGAR OUNCES BITTERSWEET CHOCOLATE CHOPPED CUPS UNSWEETENED COCOA POWDER TABLESPOON ESPRESSO POWDER CUP BOILING WATER CUP 2 STICKS 12 POUND 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 5 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
91. utritional 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 dd 4 LARGE EGG YOLKS 2 TEASPOON KOSHER SALT 2 TABLESPOON DIJON STYLE MUSTARD 2 TEASPOON FRESH LEMON JUICE OR WHITE WINE VINEGAR 2 TO 2 CUPS VEGETABLE OR CANOLA OIL DIVIDED Makes about 3 cups GB Approximate preparation time 5 to 10 minutes Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor Process the egg yolks salt mustard and lemon juice until smooth about 30 seconds With the machine running add 1 4 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 herb mayonnaise process 4 cup firmly packed fresh herbs stems removed e g parsley dill tarragon basil etc stems removed with the yolks before adding the oil For lower cholesterol mayonnaise and to avoid using raw eggs Egg Beaters may be substituted for the egg yolks Raw egg warning Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food borne illness T
92. ve a store bought stock make sure that it is a high quality brand Makes 20 servings Approximate preparation time About 34 hours including cooking time Insert the slicing disc assembly 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 4 teaspoon of both the salt and pepper Let the onions cook until deeply caramelized about 172 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 Gruyere Broil until the cheese is completely melted and browned Serve immediately Nutritional information per serving 1 cup Calories 311 5396 from fat carb 2
93. well d d 3 3 3A CUP PLUS 3 TABLESPOONS MILK TABLESPOONS GRANULATED SUGAR PACKAGES 412 TEASPOONS ACTIVE DRY YEAST CUPS WHOLE WHEAT FLOUR CUPS UNBLEACHED ALL PURPOSE OR BREAD FLOUR TEASPOONS KOSHER SALT TEASPOONS HERBES DE PROVENCE CUP COLD WATER CUP KALAMATA OLIVES EXTRA WHOLE WHEAT FLOUR FOR DUSTING BREAD Makes three medium loaves about 10 x 6 inches each about 1 pound each or two large loaves about 134 pounds each B Approximate preparation time 10 to 15 minutes plus 2 to 3V2 hours rising and resting 30 minutes baking and 1 hour or longer cooling In a small saucepan over medium heat warm milk to 105 to 110 F Remove from heat Add sugar and yeast stir to dissolve and let sit until foamy about 5 minutes Transfer mixture to a large liquid measuring cup Insert the dough blade into the large work bowl of the Cuisinart Food Processor Add the flours salt and herbs and process on the dough speed until combined about 10 to 15 seconds Add the cold water to yeast mixture With the machine running on dough speed add the liquid through the feed tube as fast as the flour absorbs it Once the dough cleans the sides of the work bowl and forms a ball add the olives Process for 45 seconds to knead the dough and incorporate the olives Dough should be smooth and elastic Place the dough in a lightly floured plastic food storage bag and seal Allow to rest in a warm place until doubled in siz
94. work bowl of the Cuisinart Food Processor Add the flours butter and salt and process on the dough speed until combined about 10 to 15 seconds Add the cold water to the yeast mixture With the machine running on dough speed pour the liquid through the feed tube as fast as the flour absorbs it Once the dough cleans the sides of the work bowl and forms a ball process for 45 seconds to knead dough Dough should be smooth and elastic 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 two 9 x 5 inch loaf pans with nonstick cooking spray Place dough on a lightly floured surface and punch down let rest 5 to 10 minutes Divide dough into two equal pieces and shape each into a loaf Place in prepared pans and cover lightly with plastic wrap Let rise until dough is just above the tops of the pans about 45 minutes to 1 hour Preheat oven to 400 F Bake until the tops are browned and loaf sounds hollow when tapped about 30 to 35 minutes Remove from pans and cool on wire rack Nutritional information per slice Calories 135 20 from fat carb 23g pro 4g fat 3g sat fat 2g chol 8mg sod 244mg calc 30mg fiber 3g 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 2 2 5 TEASPOONS ACTIVE DRY YEAST
95. y processing the tomatoes in two batches Nutritional information per serving 4 cup Calories 13 9 from fat carb 3g pro 1g fat Og sat fat Og chol Omg sod 209mg calc 7mg fiber 1g L ONGO V2 TO 34 Va 3 1 CLASSIC BRUSCHETTA GARLIC CLOVES CUPS FRESH BASIL CUPS TOMATOES CUT INTO 1 INCH PIECES TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TABLESPOONS OLIVE OIL TABLESPOON FRESH LEMON JUICE BAGUETTE CUT INTO Ve INCH SLICES SMASHED GARLIC CLOVES Classic and delicious Makes 50 bruschette 5 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 whole garlic cloves until finely chopped Add the basil to the work bowl and pulse 5 to 6 times to roughly chop Add the tomatoes and pulse to roughly chop Strain mixture put into a large mixing bowl and toss with the salt pepper oil and lemon juice Taste and adjust seasoning accordingly 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 15 to 1 tablespoon of topping on each toasted slice and serve immediately Nutritional information per bruschetta Calories 80 1926 from fat carb 14g pro 2g fat 2g sat fat Og chol Omg sod 176mg calc 22mg fiber 1g SPIN

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