INSTRUCTION/ RECIPE BOOKLET

Smart Stick Hand Blender

CSB-77
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed including the following: 1. READ ALL INSTRUCTIONS. 2. To protect against electrical shock, do not put the motor body,cord or electrical plug of this hand blender in water or other liquid. The detachable blending shaft of this appliance has been designed for immersion into water or other liquids. Never submerge any other portion of this unit. If hand blender falls into liquid, remove immediately. Do not reach into the liquid without unplugging the unit first. 3. This appliance should not be used by children. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children. 4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 5. Avoid contacting moving parts. 6. During operation keep hands, hair, clothing, as well as spatulas and other utensils away from attachments and any mixing container, to reduce risk of injury to persons, and/or damage to the appliance. A spatula may be used, but must be used only when the unit is not operating. 7. Do not operate any appliance with a damaged cord or plug, or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the appliance to the nearest Cuisinart Repair Center for examination, repair, or mechanical or electrical adjustment. 8. Remove detachable shaft from the blender before washing the blades or shaft. 9. Blades are SHARP. Handle carefully when removing, inserting or cleaning. 10. When mixing liquids, especially hot liquids, use a tall container or make small quantities at a time to reduce spillage, splattering and possibility of injury from burning. 11. To reduce the risk of injury, never place chopper/grinder attachment cutting blade on base without first putting prep bowl properly in place. 12. Be certain the chopper/grinder attachment cover is securely locked in place before operating appliance. Do not attempt to remove cover until blade has stopped rotating. 13. Check prep bowl for presence of foreign objects before using.
14. The use of attachments or accessories not recommended by Cuisinart may cause fire, electrical shock, or risk of injury. 15. Do not use outdoors, or use for other than intended use. 16. Do not let any cord hang over the edge of the table or counter. Do not let cord contact hot surfaces, including stovetop. 17. Make sure the appliance is off, the motor has stopped completely, and the appliance is unplugged from outlet before putting on or taking off attachments, and before cleaning. 18. To reduce the risk of fire or electrical shock, do not operate any heating appliance beneath the mounting unit. 19. Maximum rating of 200W is based on the chopper/grinder attachment that draws the greatest power.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

NOTICE

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

TABLE OF CONTENTS

Important Safeguards. 2 Introduction. 4 Unpacking Instructions. 4 Features and Benefits. 4 Tips and Hints. 5 Whisk Tips. 6 Diagram. 7 Assembly. 8 Blending Attachment. 8 Chopper/Grinder Attachment. 8 Reversible Blade. 9 Whisk Attachment. 11 Operation. 12 Blending. 12 Whisking. 12 Chopping/Grinding. 12 Cleaning. 13 Frequent Uses for Chopper/Grinder. 15 Recipes. 16 Warranty. 29

INTRODUCTION

This Cuisinart Smart Stick Hand Blender is designed to handle a variety of basic tasks, like blending, mixing, chopping, grinding, whipping, pureeing even processing bread crumbs to give you time for more creative culinary undertakings! Elegant brushed stainless steel houses a powerful motor, and the handy stick design lets you blend in a pot, bowl, or pitcher. Operation is easy and cleanup is quick. What could be better?

UNPACKING INSTRUCTIONS

Place the package containing the Cuisinart Smart Stick Hand Blender on a sturdy surface. Unpack the Smart Stick Hand Blender from its box by removing the upper protective insert. Gently slide the unit from the box. Remove all support materials from the box and replace the upper insert. Save packaging for possible repacking of the unit. Note: The blending blade is extremely sharp. Use caution when removing and unpacking the storage stand. The blending blade is stored in the storage stand. Before using the Cuisinart Smart Stick Hand Blender for the first time, we recommend that you wipe the unit with a clean, damp cloth to remove any dirt or dust. Dry it thoroughly with a soft absorbent cloth. Handle carefully; wash each individual blade attachment, mixing container and detachable shaft by hand or in the dishwasher. Dry thoroughly before use. Read all instructions completely for detailed operating procedures.

FEATURES AND BENEFITS

1. One Touch On/Off Button: Allows you to activate the hand blender at the touch of a button. Simply press and hold down on the toggle switch to blend or pulse. Once the button is released, blending will stop. 2. Comfort Handle: The handle allows you to control the hand blender with ease. 3. Motor Body Housing 4. Detachable Shaft: By pressing the release button on the back of the unit, the shaft will detach for easy cleaning. 5. Blending Attachment with Stainless Steel Blade and Blade Guard: This attachment easily snaps into the motor body housing. The stainless blade is partially covered by a stainless housing that keeps splashing to a minimum. 6. Whisk Attachment: Whisk attachment snaps into the motor body housing. This attachment is great for whipping cream, egg whites and other delectable treats.
7. Chopper/Grinder Attachment: Chop, mince and grind with the Cuisinart Chopper/Grinder attachment. Chopper/Grinder attaches to the blender motor body in place of the blender shaft or whisk attachment. 8. Mixing Beaker: 2-cup mixing beaker is microwave- and dishwasher safe. Use this container to blend drinks, shakes, salad dressings and more. Designed for easy gripping and drip-free pouring.

TIPS AND HINTS

1. Liquid should come within an inch of where the shaft attaches to the motor housing. 2. Some spices may scratch the chopper/grinder attachment. 3. When using with a nonstick cooking surface, be careful not to scratch the coating with the hand blender. 4. Do not immerse motor body housing, chopper/grinder cover, or whisk gearbox in water or any other liquid. 5. Cut most solid foods into 12" cubes for easy blending. Suggestion: use chopper/grinder for chopping and grinding solid foods. 6. Pour liquid ingredients into the mixing container first, unless recipe instructs otherwise. 7. To avoid splashing, dont turn the hand blender on until the blade is beneath the surface of the mixture and do not pull the hand blender out of the mixture while blender is running. 8. Do not let hand blender stand in a hot pot on stove while not in use. 9. Do not put fruit pits, bones, or other hard material into the blending mixture, as these are liable to damage the blades. 10. Do not fill mixing containers too full. The level of mixture will rise when blending, and can overflow. 11. Adding liquids that are warm, not cold, facilitates blending solids with liquids. 12. For recipes calling for ice, use crushed ice (not whole cubes) for best results. 13. Using a gentle up-and-down motion is the best way to blend and incorporate ingredients uniformly. 14. To avoid spatter, turn the hand blender off and let the blade stop completely before lifting the unit out of the mixture you are processing. 15. To whip air into a mixture, always hold the blade just under the surface. 16. To make a soup creamy in texture, use the hand blender to pure the soup solids to the desired consistency using a gentle up-and-down

motion right in the saucepan. You can quickly change your soup into a thick and creamy blend. 17. If you are making a dip or spread, it is not necessary to process completely into a smooth pure; leave some texture for interest. 18. When making compound butters, remove the butter from the refrigerator and let it come to room temperature before blending the ingredients. 19. The hand blender is perfect for frothing milk for cappuccino or lattes. 20. Use the hand blender to make smooth gravies and pan sauces. 21. For best results when adding celery to a recipe, use a vegetable peeler to remove tough outer strings from the celery before slicing.

WHISK TIPS

Use the whisk attachment for beating heavy cream or egg whites. It may also be used for whisking eggs for scrambled eggs or fluffy omelets.

BEATING EGG WHITES

When beating egg whites use a very clean metal or glass bowl, never plastic. Plastic can contain hidden oils and fats that can ruin the delicate egg white foam. To help stabilize the egg whites add 1/8 teaspoon of cream of tartar per egg white prior to beating them. (If using a copper bowl omit the cream of tartar). Beat the egg whites until soft peaks form that do not droop over. Beating the egg whites longer causes them to dry out and become even less stable. When adding sugar to beaten egg whites add it slowly when soft peaks just begin to form and then continue beating to form soft peaks that dont droop over.

BEATING HEAVY CREAM

When beating heavy cream, if possible and time allows, use a chilled bowl, and chill the whisk attachment. The best shaped bowl for whipping cream is one that is deep with a rounded bottom. The cream should come out of the refrigerator just before whipping. Hold the Whip attachment so that it is just skimming the surface, and whip until the cream begins to thicken and develop some body; then immerse the whisk totally into the cream. Whipped cream may be used at either soft or firm peaks depending on preference. It may be flavored as desired. For best results, whip cream just before using. If it must be whipped ahead, add a whipped cream stabilizer such as Oetker s Whip It.
Oetker is a registered trademark owned by Dr. August Oetker Nahrungsmittel, KG, LP.

Whisk Attachment

Comfort Handle
Cord Wrap Detachable Gearbox On/Off Button
Motor Body Housing Chopper/Grinder Attachment

Chopper/ Grinder Cover

Detachable Blending Shaft
Blade Guard Stainless Steel Blending Blade

ASSEMBLY

BLENDING ATTACHMENT
1. Align the motor body with the blending attachment and slide the pieces together until you hear and feel the pieces click together. It may be helpful to press the release button when assembling.
CHOPPER/GRINDER ATTACHMENT
J H B A I E G C F D A. Chopper/Grinder Prep Bowl B. Cover Slots (3) for Attaching Cover C. Metal Blade Assembly Shaft D. Rubber Feet E. Blade Assembly F. Blade Ring G. Plastic Blade Sheath H. Chopper/Grinder Cover I. Lift Tabs J. Chopper/Grinder Spline

REVERSIBLE BLADE

The Cuisinart Smart Stick Hand Blender chopper/grinder attachment is equipped with a reversible blade. This blade is sharp on one side and blunt on the other. The blade is attached to a plastic ring which slides over the blade assembly shaft, so it can be easily turned over to select the appropriate blade. A guide for proper blade selection follows in the section, Frequent Uses for Chopper/Grinder (page 15.) Before you process any food, assemble the parts. 1. Place the prep bowl on a flat, dry, stable surface. It should be close to an electrical outlet of the same voltage as stated on the rating plate on the Smart Stick Hand Blender. 2. The metal blade assembly shaft is attached to the bottom of the prep bowl. If not already in place, slide the fully assembled blade assembly over the top of the blade assembly shaft. 2a. Putting together the blade assembly: Connect the blade ring (F) to the plastic blade sheath (G). Line up the blade ring opening with the plastic sheath. Let the blade ring slide to the bottom of the plastic sheath. HOLD THE BLADE RING BY THE CENTRAL HUB HOLDING RIBS (grips)(K) ONLY. DO NOT TOUCH THE RAZOR-SHARP BLADES. 2a F N K G Note these important features of the blade ring. The blade ring can be placed over the plastic blade sheath in two different ways: If you hold it this way (A), you will see the word Sharp on the blade. Assemble the blade this side up to use the sharp edge. (see the section on processing food for information about when to use the sharp edge.)

A. SHARP SIDE

If you hold it this way (B), you will see no writing on the blade. Assemble the blade this side up to use the blunt edge. (See the section on processing food, for information about when to use the blunt edge.) B.

BLUNT SIDE UP

There are notches (C) on opposite sides of the interior of the hub. These fit over ridges on the sides of the plastic blade sheath.

C. NOTCH

Pick up the blade ring by its hub holding ribs (grips) and line up the notches in the interior of the blade ring hub with the ridges on the sides of the plastic blade sheath. Let the blade ring slide down to the bottom of the plastic blade sheath. The lower blade should almost touch the bottom of the prep bowl. Lift the prep bowl, holding it firmly from the bottom. Pick up the blade ring by its hub holding ribs (grips) and turn it very slightly clockwise. This locks it in place on the plastic blade sheath and prevents it from sliding up during processing. 3. Connect the Smart Stick Hand Blender 3. motor body to the top of the chopper/grinder attachment cover. Align the spline in the chopper/grinder covers drive shaft with the ribbed opening on the underside of the motor body. When aligned properly, slide the two pieces together until they mate. You will feel and hear a slight click. It may be helpful to press the rubber release button when sliding these pieces together. 4. With the hand blender in place, locate the chopper/grinder cover and place it on top of the prep bowl. 4a. Be sure that the 3 ridges at the top of the blade assembly line up with the 3-arm propeller gear in the underside of the chopper/grinder cover, and that the cover is seated all around the top of the prep bowl. 4b. To properly seat the cover, you must line up the three molded pins from the cover with the 3 slots at the top of the prep bowl. Rotate cover counterclockwise to secure it to the prep bowl. Rotate the cover until the pins are in the far left position in the slots.

Place soy milk, protein powder, blueberries, banana, flaxseed oil and honey if using in mixing container. Insert the Cuisinart Hand Blender, making sure the protective guard is submerged. Blend, using a gentle upand-down motion until ingredients are combined, about 35 seconds.
Nutritional information per cup (made without honey): Calories 159 (17% from fat) carb. 26g pro. 9g fat 3g sat. fat 0g chol. 0mg sod. 12mg calc. 89mg fiber 4g

STRAWBERRY KIWI SMOOTHIE

Makes one 14-ounce smoothie 1 cup frozen strawberries, partly thawed kiwi, peeled, cut into eighths cup fat-free vanilla yogurt cup fat-free milk tablespoon honey
Place ingredients in the mixing container. Insert the blender, making sure the protective guard is submerged. Blend, using a gentle up-and-down motion until ingredients are well combined, about 3035 seconds.
Nutritional information per smoothie: Calories 286 (2% from fat) carb. 63g pro. 11g fat 1g sat. fat 0g chol. 4mg sod. 133mg calc. 371mg fiber 6g

FROZEN COFFEE FRAPP

Makes one 12-ounce beverage cups coffee ice cream or ice milk cup strong brewed coffee (may use espresso) tablespoons fat-free milk
Place ingredients in mixing container. Insert blender, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 2030 seconds. For a thicker style milkshake: Fill mixing container with coffee ice cream up to the 1-cup mark. Add 14 cup brewed coffee and 1 tablespoon of fat-free milk. Blend using the same technique as above. For a Mudslide variation: Add 1 tablespoon each of Irish Cream Liqueur and Kahlua.
Nutritional information per shake: Calories 215 (44% from fat) carb. 26g pro. 5g fat 11g sat. fat 7g chol. 45mg sod. 105mg calc. 172mg fiber 0g
Kahlua is a registered trademark owned by the Kahlua Company.

PEACH MARGARITA

Makes 2 cups 12 cup frozen peaches cup citrus juice (orange, lime, lemon in any combination) cup good quality tequila tablespoon Triple Sec or Grand Marnier teaspoons granulated sugar
Place ingredients into mixing container. Insert the blender, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are combined, about 30 seconds.
Nutritional information per cup: Calories 177 (0% from fat) carb. 25g pro. 1g fat 0g sat. fat 0mg chol. 0mg sod. 2mg calc. 9mg fiber 2g

Grand Marnier is a registered trademark owned by the Socit des Produits Marnier-LaPostolle.

MEXICAN HOT CHOCOLATE

We made our Hot Chocolate with fat-free milk and it was a big hit. For a richer chocolate, make it with whole or reduced-fat milk. Now and then indulgence is good for the soul. Makes 1216 servings 2 quarts fat-free milk

3-inch 20 1

cinnamon sticks ounces bittersweet chocolate (your favorite), broken into chunks tablespoon vanilla extract
Combine the milk and cinnamon sticks in a 334 quart Cuisinart saucepan. Place over medium heat and stir constantly to heat until steamy and just beginning to bubble around the edges. Reduce heat to low and simmer for 10 minutes to infuse the cinnamon flavor into the milk. Stir in the chocolate chunks. When chocolate is melted, remove cinnamon sticks and stir in vanilla extract. Insert the blender and process about 1 minute using a gentle up-and-down motion. Continue blending until the mixture is creamy and frothy. Spoon into cups or mugs and top with a dollop of freshly whipped cream if desired. For Hot Cinnamon Mocha, add 34 tablespoons instant espresso powder to the milk when steeping with the cinnamon sticks.
Nutritional information per serving: Calories 215 (52% from fat) carb. 23g pro. 7g fat 14g sat. fat 8g chol. 2mg sod. 68mg calc 184mg fiber 1g
SOUPS, SAUCES, DIPS AND SPREADS

ASPARAGUS SOUP

Makes 212 cups ounces shallot, peeled tablespoon unsalted butter clove garlic, peeled and crushed pounds fresh asparagus, tough ends removed ounces red potato, peeled, cut in 12-inch dice cup dry white wine cups fat-free low-sodium chicken broth teaspoon kosher salt teaspoon freshly ground pepper teaspoon dried basil cup heavy cream (optional)
Insert the blade assembly in the prep bowl. Place the shallot in the prep bowl, connect hand blender motor body to the top of the chopper/grinder attachment cover, cover prep bowl and pulse 10 times to finely chop. Melt butter in a 3-quart saucepan over medium low heat. Add shallots and crushed garlic and sweat over medium-low heat for about 5 minutes. Do not allow the shallots and garlic to brown.

While shallots are cooking, cut the asparagus into 12-inch pieces and reserve the tips. When shallots are soft, add asparagus and potato to saucepan and cook for about 6 minutes longer, until asparagus is bright in color. Add wine and raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains. Add chicken stock. Bring to a boil and then reduce heat to low. Simmer for about 20 minutes until the vegetables are soft. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using a gentle up-and-down motion until ingredients are well combined, about 40-50 seconds. Season with salt, pepper and basil. Stir in cream if using. While soup is cooking bring 2 cups of water to a boil. Add the asparagus tips and cook for 2 minutes until bright green. Drain and immediately plunge into an ice-water bath to stop cooking. Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per 1/2 cup serving: Calories 81 (28% from fat) carb. 10g pro. 4g fat 3g sat. fat 1g chol. 6mg sod.525mg calc. 36mg fiber 2g

CURRIED CAULIFLOWER SOUP

Makes 5 cups 1 tablespoon olive oil ounces leeks, washed and trimmed, dark green parts removed, sliced teaspoon curry powder teaspoon turmeric teaspoon kosher salt head of cauliflower ( about 134 pounds) cut into small florets ounces red potato peeled and cut into 12-inch cubes cup white wine cups chicken stock or vegetable stock teaspoon lemon or lime juice
Place a 4-quart saucepan over medium heat and add olive oil. Add leeks and sweat for about 68 minutes until very soft. Add curry powder, turmeric, and salt to leek mixture and cook for about 12 minutes. Add cauliflower florets and potato. Stir to coat with spices and cook for another 5 minutes to soften slightly. Add white wine and increase heat to bring to a boil. Reduce the wine until there is a scant amount left. Add stock just to cover. Bring to a boil and then reduce heat to medium low. Simmer for about 25 minutes or until the vegetables are very soft. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are

well combined, about 4550 seconds. Add lemon juice. Taste and adjust seasoning accordingly.
Nutritional information per 1/2 cup serving: Calories 71 (22% from fat) carb. 10g pro. 4g fat 2g sat. fat 0g chol. 0mg sod. 350mg calc. 39mg fiber 3g

SWEET RED PEPPER COULIS

This multipurpose sauce is great for chicken, fish, crab cakes, and pastas Makes 212 cups tablespoon olive oil medium yellow onion, peeled, roughly chopped cloves of garlic, peeled and smashed medium red peppers (about 6 ounces each), roughly chopped teaspoon kosher salt teaspoon freshly ground pepper cup dry white wine cup chicken stock
Heat the olive oil in a 212-quart saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, and pepper and stir to coat. Reduce heat to low, cover loosely and sweat slowly until softened for about 1520 minutes. Take care that the vegetables do not pick up any color. When vegetables are soft, add wine and increase the temperature so that the wine comes to a boil. Reduce the wine until about 1 tablespoon remains. Add stock and bring to a boil. Reduce heat to medium low and simmer for about 10 minutes. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-anddown motion until ingredients are smooth and well combined, about 50-60 seconds.
Nutritional information per 1/2 cup serving: Calories 41 (33% from fat) carb. 5g pro. 1g fat 2g sat. fat 0g chol. 0mg sod. 148mg calc.13mg fiber 1g

GREEN CHILE SAUCE

This sauce is excellent served with your favorite Mexican dishor use it as a base for a delicious southwestern stew. Makes 214 cups pounds Anaheim or green New Mexican chiles small onion (approximately 314 ounce), cut into quarters
large garlic clove, peeled jalapeo pepper (approximately 12 ounce), cut in half, seeds and stem removed tablespoon unsalted butter tablespoon flour cups chicken stock teaspoon kosher salt
Preheat oven to 450F. Place peppers on a baking sheet and roast until very dark and skin is coming away from the pepper, about 30 minutes. Place roasted peppers in a mixing bowl and cover with plastic wrap in order for the skins to loosen about 15 minutes. Insert the blade assembly in the prep bowl. Place the onion, garlic, and jalapeo in the prep bowl and pulse approximately 8 times to a rough chop. Peel the cooled peppers, discarding all skin, seeds, and stems. Place in prep bowl and pulse 6 times to chop. Place a 312 quart saut pan over medium heat and add the butter. Add the onion, garlic and jalapeo mixture and saut for about 45 minutes and soft. Stir in chopped chiles and cook for another minute. Add flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-anddown motion until ingredients are well combined, about 4060 seconds, until the sauce reaches desired consistency.

Nutritional information per 1/4 cup serving: Calories 39 (35% from fat) carb. 5g pro. 1g fat 2g sat. fat 1g chol. 3mg sod. 476mg calc. 59mg Fiber 1g
GARDEN VEGETABLE TOMATO SAUCE
A fresh and healthy pasta sauce that is excellent served with whole-wheat pasta and topped with crumbled feta cheese. Makes 4 cups tablespoon olive oil ounces yellow onion cut into quarters garlic cloves, peeled and crushed ounces red pepper, cut into 1-inch pieces ounces eggplant, peeled and cut into 1-inch pieces ounces zucchini, cut into 1-inch pieces ounces summer squash, cut into 1-inch pieces small carrot, peeled and cut into 1/2-inch pieces cup dry white wine
sprig fresh thyme teaspoon salt 28-ounce can diced tomatoes
Insert the blade assembly in the prep bowl. Place the onion in the prep bowl and pulse approximately 8 times to a rough chop. Heat the olive oil in a 3-quart saucepan over medium heat. Add the chopped onion and the crushed garlic cloves to the pan and reduce heat to low. One at a time, place the remaining vegetables in the prep bowl and chop with 8 even pulses and then add to the pan, stirring between each addition. After carrot is added, stir and allow vegetables to cook over low heat for about 15 minutes. Add white wine and reduce wine to 1 tablespoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 5060 seconds.
Nutritional information per 1/4 cup serving: Calories 60 (25% from fat) carb. 9g pro. 2g fat 2g sat. fat 0g chol. 0mg sod. 351mg calc. 29mg fiber 3g

BASIC VINAIGRETTE

Use this basic vinaigrette as a guide and change your vinegar/oil flavors to come up with appropriate combinations to create exciting salads. You may add other flavors such as crushed or roasted garlic, chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey, lemon juice, or flavored vinegars. Makes 1 cup
cup wine vinegar tablespoon Dijon mustard cup salad or olive oil kosher salt and freshly ground pepper to taste
Place all ingredients in the mixing container. Process until combined, about 1015 seconds. Keep unused portions in an airtight container in the refrigerator up to 2 weeks.

Insert the blade assembly in the prep bowl. Place the red bell pepper pieces in the prep bowl and use the pulse to coarsely chop, 68 pulses. Transfer to a 1-quart bowl and reserve. Add the garlic, jalapeo pepper and onion to the prep bowl, pulse 5 to 10 times to chop. Remove and add to chopped red pepper. Add mango and cilantro to prep bowl and pulse until mango reaches desired chopped consistency, about 10 to 20 pulses. Transfer to the bowl with the chopped red pepper and reserve. Stir in the lime juice, vinegar, and honey. Cover and let sit for 30 minutes to allow the flavors to blend. If not using immediately, cover and refrigerate. Mango Salsa is best when served the day it is prepared, but may be prepared up to one day ahead. Remove from the refrigerator 30 minutes before serving for best flavor.
Nutritional information per 1/4 cup serving: Calories 45 (3% from fat) carb. 12g pro. 1g fat 0g sat. fat 0g chol. 0mg sod. 28mg calc. 11mg fiber 1g

GUACAMOLE

An all-time favorite, serve guacamole with tortilla chips or vegetable crutits. Makes 23 cups clove garlic, peeled and smashed green onion, trimmed and cut in 12-inch pieces jalapeo pepper, cored, seeded and cut in 12-inch pieces ripe avocado (about 10 ounces), peeled and pitted, cut into 34-inch chunks tablespoon fresh lime juice teaspoon cumin powder teaspoon powdered coriander teaspoon kosher salt
Insert the blade assembly in the prep bowl. Place the garlic, green onion and jalapeo pepper in the prep bowl. Pulse to chop, 1012 times. Add avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado, 10 times, then process continuously until desired consistency is reached, stopping every 20 to 30 seconds to scrape the bowl. Transfer to a serving bowl, cover with plastic wrap placed directly on the guacamole and refrigerate for 30 minutes before serving to allow the flavors to blend.
Nutritional analysis per tablespoon: Calories 25 (72% from fat) carb. 2g pro. 0g fat 2g sat. fat 0g chol. 0mg sod. 65mg calc 3mg fiber 1g

ROASTED PEPPER TAPENADE

Makes 1 cup 2 small garlic clove, peeled 12-ounce jar of roasted peppers, drained, cut into 1-inch pieces sun-dried tomato (oil packed) tablespoons green pimento-stuffed olives, drained teaspoon fresh thyme teaspoon extra virgin olive oil pinch salt pinch pepper
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl and process for 1015 seconds; scrape bowl. Add remaining ingredients to prep bowl pulse evenly 1015 times to reach desired consistency. Season to taste. Serve with crackers or crostini.
Nutritional information per 1/4 cup serving: Calories 50 (42% from fat) carb. 5g pro. 1g fat 2g sat. fat 0g chol. 0mg sod. 481mg calc. 16mg fiber 1g

WHITE BEAN SPREAD

Makes cups
small garlic clove, peeled fresh sage leaves ounce tomato can (19 ounces) of cannellini beans (or other white beans), rinsed and drained teaspoons extra virgin olive oil teaspoon kosher salt fresh ground pepper to taste

Insert the blade assembly in the prep bowl. Place garlic in the prep bowl and process for 30 seconds. Add sage and pulse 4 times. Add tomato and pulse 4 times. Add remaining ingredients to prep bowl pulse evenly 610 times to reach desired consistency. Season to taste. Serve with crackers or as a topping for bruschetta. For a smoother spread, add 24 tablespoons water and process until smooth and creamy.
Nutritional information per 1/4 cup serving: Calories 120 (15% from fat) carb. 20g pro. 6g fat 2g sat. fat 0g chol. 0mg sod. 239mg calc. 67mg fiber 4g
TOMATO AND BASIL TOPPING FOR BRUSCHETTA
Makes 1 cup small garlic clove, peeled tablespoon fresh basil leaves pint grape tomatoes teaspoons extra virgin olive oil teaspoon salt
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl and run for 30 seconds. Add basil and pulse 4 times. Add remaining ingredients to prep bowl pulse about 1015 times to reach desired consistency. Season to taste. Serve as topping for bruschetta.
Nutritional information per serving: Calories 50 (61% from fat) carb. 4g pro. 1g fat 4g sat. fat 1g chol. 0mg sod. 301mg calc. 8mg fiber 1g

DESSERTS

CHOCOLATE PISTACHIO MACAROONS
A change from the traditional almond macaroon. Makes about 30 cookies 4 1
cup granulated sugar cup shelled pistachios, unsalted cup Dutch processed cocoa large egg whites cup mini chocolate morsels
Preheat oven to 325F. Line two 15 x 1112 -inch baking sheets with parchment paper. Insert the blade assembly in the prep bowl. Place 14 cup of the sugar and the pistachios in the prep bowl and process for 3040 seconds until finely ground. Add cocoa and pulse 6 times to incorporate. Place egg whites in a glass or stainless mixing bowl. Insert the blender fitted with the whisk attachment and beat whites. After 112 minutes add the remaining 12 cup of sugar. Whites should reach firm peaks after 3 minutes. Fold the pistachio and cocoa mixture into the egg whites in three increments with a rubber spatula. Gently fold in the chocolate morsels, taking care not to deflate. Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking sheets. Bake in preheated 325F oven for 3540 minutes, until the cookies lift easily from the baking sheet and cookie bottoms are smooth. Transfer the parchment with the cookies from the hot pan to a cool surface. Peel off the paper and store in airtight container once cooled.
Nutritional information per macaroon: Calories 76 (38% from fat) carb. 11g pro. 1g fat 3g sat. fat 1g chol. 0mg sod. 11mg calc. 4mg fiber 2g

SWEET WHIPPED CREAM

Sweetened whipped cream is the perfect finish for just about any dessert, or spoon a dollop over coffee or hot chocolate. Makes 2 cups 112 cups heavy cream, chilled tablespoons granulated sugar teaspoons vanilla extract
Place the cream, sugar, and vanilla in a large stainless or glass mixing bowl. Insert the blender fitted with the whisk attachment. Start the blender
but be careful to have the whisk just skim the surface of the cream. Blend until the cream gains some body and then move the blender in an upand-down motion throughout the bowl. Whipped cream will reach soft peaks between 50-60 seconds.
Nutritional information per serving (2 tablespoons): Calories70 (86% from fat) carb. 2g pro. 0g fat 7g sat. fat 4g chol. 25mg sod. 7mg calc 12mg fiber 0g
Variation: Cocoa Whipped Cream: Place 114 cups heavy cream, 3 tablespoons granulated sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon vanilla in mixing bowl. Whip as directed.

BERRY COULIS

This versatile dessert sauce could not be easier. Makes 114 cup 1 2
12-ounce bag of frozen mixed berries thawed cup granulated sugar teaspoon fresh lemon juice
Place all ingredients in a 212 quart saucepan. Over medium heat bring mixture to a simmer and cook for about 5 minutes to melt the sugar. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 3040 seconds. Strain the sauce through a fine mesh strainer and serve.
Nutritional information per 1/4 cup serving: Calories 86 (4% from fat) carb. 22g pro. 0mg fat 0g sat. fat 0g chol. 0mg sod. 25mg calc. 14mg fiber 4g

WARRANTY

Limited Three-Year Warranty
This warranty is available to consumers only. You are a consumer if you own a Cuisinart Smart Stick Hand Blender that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchaser or owners. We warrant that your Cuisinart Smart Stick Hand Blender will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase. We suggest you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. If your Cuisinart Smart Stick Hand Blender should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Customer Service Representatives or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, NJ 08520. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model # (located on bottom of product), original date of purchase, and any other information pertinent to the products return. Your Cuisinart Smart Stick Hand Blender has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts.

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Problems with your home can happen when you least expect. The last thing a home owner may have is time, patience or savings for an unexpected, costly repair. A Central Mass Home Warranty can help cover replacement or repairs of electrical, plumbing, HVAC systems and appliances.
Blender Manuals Bar Blender, Battery-powered Hand Blender, Beehive Blender, Bermixer, Beverage Blender Cuisinart Hand Blender INSTRUCTION/ RECIPE BOOKLET CSB-77 CSB-77 Cuisinart Blender Manuals