INSTRUCTION & RECIPE BOOKLET
4-Cup Mini-Prep Plus Processor DLC-4ACHW

DLC-4CHB

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT UNPACKING INSTRUCTIONS
This package contains a Cuisinart 4-Cup Mini-Prep Plus Processor and the standard parts for it: SmartPower Blade metal chopping/grinding blade, spatula, and instruction/recipe booklet. CAUTION: THE CUTTING BLADE HAS VERY SHARP EDGES. To avoid injury when unpacking, please follow these instructions: 1. Place the box on a table or kitchen counter. Be sure the box is right side up. 2. and remove the cardboard lid from the Lift work bowl cover. 3. Grasping the work bowl cover, lift the unit up and out of the box and place on the tabletop. 4. Turn the work bowl cover clockwise to unlock it from the unit base. Lift up and remove. 5. Carefully lift the protective cardboard off the chopping/grinding blade shaft. 6. CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADE, AS IT IS RAZOR SHARP. 7. Read the instructions thoroughly before using the machine. NOTE: Remember to return your product registration card with all information carefully and completely filled out.

CONTENTS

Important Safeguards.. 1. Introduction.. 2 Assembly Instructions.. 2 Tips For Processing.. 3. Processing Food.. 3 Cleaning and Storage. 4. Troubleshooting.. 4. Operating Techniques.. 4 Recipes.. 7. Warranty... 11
7. he use of attachments not recommended T or sold by Cuisinart may cause fire, electric shock or injury. 8. o not let cord hang over edge of table or D counter, or touch hot surfaces. 9. Do not use outdoors. 10. eep hands and utensils away from moving K blade while processing, to prevent the risk of severe injury to persons, or damage to the chopper/grinder. A scraper may be used, but must only be used when the chopper/ grinder is not running. 11. lade is extremely sharp. Handle carefully B when removing, inserting or cleaning. Always allow blade to stop moving before removing cover. 12. o reduce the risk of injury, never place T cutting blade on base without first putting work bowl properly in place. 13. e certain cover is securely locked in place B before operating appliance. Do not attempt to remove cover until blade has stopped rotating. 14. o not attempt to defeat the cover interlock D mechanism, as serious injury may result. 15. efore using, check work bowl for presence B of foreign objects.

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be adhered to, including the following: 1. Read all instructions. 2. o protect against risk of electric shock, do T not put motor base in water or other liquid. 3. lose supervision is necessary when any C appliance is used by or near children. 4. lways unplug unit from outlet when not in A use, before putting on or taking off parts, before cleaning, and before removing food from bowl. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 5. Avoid contact with moving parts. 6. o not operate any appliance with a D damaged cord or plug after the appliance malfunctions, or if appliance has been dropped or damaged in any manner. Return the appliance to the nearest authorized Customer Service (see Warranty for details) for examination, repair, and electrical or mechanical adjustment.
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 only one way in a polarized outlet. 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.

ASSEMBLY INSTRUCTIONS

1. ith the base unit on the tabletop, place W the work bowl over the center stem and turn slightly to the right, until bowl drops down to the bottom of the stem. 2. urn the work bowl counterclockwise to T lock onto base. 3. AREFULLY pick up the blade by its hub C and place on the center stem until it drops to the bottom of the stem. NEVER TOUCH THE BLADE ITSELF. 4. Add food ingredients. 5. lace the cover on the work bowl with the P long tab to the right of the rear column. 6. urn cover counterclockwise to securely T lock into locking post. 7. Plug unit into wall socket. 8. You are ready to CHOP/GRIND.
Cuisinart Smart Power Blade

INTRODUCTION

The Cuisinart 4-Cup Mini-Prep Plus Processor handles a variety of food preparation tasks including chopping, grinding, pureing, emulsifying and blending. The patented auto-reversing blade provides a super-sharp edge for the delicate chopping of herbs and for blending and pureing other soft foods, while the blunt edge offers a powerful cutting surface to grind through spices and other hard foods. Pulse activation gives maximum control for precision processing, whether chopping or grinding.
4-cup Work Bowl With Handle

Motor Base

The powerful high-speed motor works hard and fast to accomplish any small job with ease. Chop herbs, onions, garlic; grind spices, hard cheese; pure baby foods; blend mayonnaise and flavored butters, all with the same compact appliance. The Mini-Prep Plus Processor takes up minimum counter space and stores neatly on the countertop or in a cabinet.

Spatula (not shown)

TIPS FOR PROCESSING FOOD Preparing the Food
Size Always cut large pieces of food into smaller pieces of even size about 12 inch (12mm) to a side or as specified under Operating Techniques on page 4. If you don't start with pieces that are small and uniform, you will not get an even chop. Quantity Do not overload the work bowl. Overloading causes inconsistent results and it strains the motor. Use the quantities given in the recipe section as a guide. As a rule of thumb, remember that after being processed, food should not reach more than 23 of the way up the central hub of the blade assembly. Note: Due to the powerful motor provided with this unit, Cuisinart recommends using one hand to support the Mini-Prep Plus Processor during operation. Selecting the Right Operating Control Use the chop function for chopping, pureing and mixing. It is the right choice, for example, for chopping soft, fragile food such as herbs, celery, onions, garlic and most cheeses. It is also the right choice for pureing cooked vegetables, making mayonnaise and mixing salad dressing. Pulse action is best when you are using the chop function. Two or three pulses are often enough. Be sure to check the food frequently to prevent overprocessing. If you overprocess, you are likely to get a watery paste instead of a fine chop. Use the grind function for grinding spices, and for chopping hard food such as peppercorns, seeds, chocolate and nuts.

Continuous-hold action is best when you are using the grind function. You may have to operate the Mini-Prep Plus Processor for several seconds with some food to achieve the desired results as long as 20 seconds for some seeds. When you operate the unit for more than 10 seconds, use a pulse action every 10 seconds or so to allow food to drop to the bottom of the work bowl. This provides more consistent results. Never operate the Mini-Prep Plus Processor continuously for longer than 1 minute at a time. Note: The work bowl and cover may become scratched when you use them for grinding grain and spices. This does not affect the performance of the Mini-Prep Plus Processor. However, you may want to reserve the original bowl for grinding, and purchase an additional bowl and cover set for other uses. These are available from the Cuisinart Customer Service Department, which you can reach by dialing our toll-free number: 800-726-0190. Adding Liquid You can add liquids such as water, oil or flavoring while the machine is running. For example, you might want to add oil when making mayonnaise or salad dressing, or you could add vanilla or alcohol when making frozen yogurt. Pour the liquid through one of the two openings in the cover. IMPORTANT: Add liquid through only one opening at a time. The other opening must be left free to allow air to escape. If both openings are blocked, liquid cannot flow smoothly into the bowl. Removing Food from the Sides of the Bowl Occasionally food will stick to the sides of the bowl as you process. Stop the machine to clear food away. AFTER THE BLADE HAS STOPPED
MOVING, remove the cover, and use the spatula to scrape the food from the sides of the bowl back into the center. Do not put hands into bowl unless unit is unplugged.

PROCESSING FOOD

1. Place the work bowl firmly on the motor base and insert the blade assembly. Opening at back of bowl must face column at back of the Mini-Prep Plus Processor. Turn counterclockwise to lock in place. 2. Place food in the work bowl. Be sure the food is cut in small pieces, and the bowl is not overloaded. 3. Lock the cover into position. Note: Due to the powerful motor provided with this unit, Cuisinart recommends using one hand to support the Mini-Prep Plus Processor during operation. 4. Press the appropriate chop or grind Control, depending on the food you are processing. 5. When you have finished processing the food, stop the machine by releasing the control button. 6. WHEN THE BLADE STOPS MOVING, remove the cover. 7. nplug the unit. U 8. arefully remove the blade assembly, C holding it by the handle on the top of the sheath. NEVER TOUCH THE BLADE ITSELF. 9. Remove food with the spatula. Note: Do not operate the Mini-Prep Plus Processor without food contents in work bowl. Tip: Process foods in order from dry to wet to avoid having to clean bowl and blade between each task.

TO REMOVE PREP BOWL

1. Turn the work bowl cover clockwise and remove. 2. Turn the work bowl clockwise to unlock and lift off of the base. 3. Carefully remove the blade by lifting it up from the hub.

TROUBLESHOOTING

Motor doesn't start or blade doesn't rotate. Check that plug is securely inserted into outlet. heck that work bowl and cover are securely C locked into place. e sure to press only one operation control B button at a time. Food is unevenly chopped. ither you are chopping too much food at one E time, or the pieces are not small enough. Try cutting food into smaller pieces of even size and processing a smaller amount per batch. Food is chopped too fine or is watery. he food has been overprocessed. Use brief T pulses, or process for a shorter time. Let blade stop completely between pulses. Food collects on work bowl cover or sides of prep bowl. ou may be processing too much food. Turn Y machine off. When blade stops rotating, remove cover, and clean bowl and lid with spatula. Food catches on blade. ou may be processing too much food. Y Carefully remove blade. Remove food from blade with spatula, and start over again.
See Operation/Technique Chart on following pages.

CLEANING AND STORAGE

To simplify cleaning, rinse the work bowl, cover, and blade immediately after each use, so that food wont dry on them. Wash blade assembly, work bowl, cover, and spatula in warm soapy water. Rinse and dry. Wash the blade carefully. Avoid leaving blade in soapy water where it may disappear from sight. If you have a dishwasher, you can wash the work bowl, cover, blade assembly, and spatula on the top rack. Insert the work bowl upside down and the cover right side up. Put the blade and spatula in the cutlery basket. Unload the dishwasher carefully to avoid contact with the sharp blade. Wipe the motor base clean with a damp sponge or cloth. Dry it immediately. Never submerge the motor base or the plug in water or other liquid. The Mini-Prep Plus Processor stores neatly on the countertop in a minimum of space. When it is not in use, be sure to leave it unplugged. The hidden cord storage underneath the motor base will help to keep excess cord off the countertop. Store the unit assembled to prevent loss of parts. Store the blades as you would sharp knives out of the reach of children. The Mini-Prep Plus Processor is intended for HOUSEHOLD USE ONLY. Any service other than cleaning and normal user maintenance should be performed by an authorized Cuisinart Service Representative.

OPERATING TECHNIQUES

With the Mini-Prep Processor you can chop, grind or pure small amounts of foods. Use this listing of ingredients and techniques as a basic guide for processing (Pages 5-6). * urface scratches that may occur will not S impair the function of the Mini-Prep Plus Processor. You may want to consider purchasing a second work bowl specifically for these tasks.

Anchovies Bacon

Operation/Technique
Chop. Pulse to desired consistency. Chop. Pulse to desired consistency.

Comments/Notes

Drain first. Cut in half. Cook crispy; drain well. Break into 1-inch pieces. Process no more than 112 ounces at a time. For best results, chill chocolate for 35 minutes in freezer before chopping. Cut baking chocolate squares into 12-inch pieces to chop. Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into pieces no larger than 1 inch. For buttered crumbs, add 1 teaspoon of butter per slice after crumbs have started to form, and process to combine and coat. Cut into 12-inch pieces. Best at room temperature. Process up to 34 cup at a time. Add freshly chopped citrus zest, garlic, herbs or shallots to create compound butters. Cut into 12-inch long pieces. Remove and discard rind or reserve for another use. Cut into 1 2-inch pieces. If possible, remove from refrigerator 2030 minutes before processing. Up to 3 ounces. Best at room temperature. Break cinnamon sticks into 1-inch pieces. Hard spices may cause scratches on the work bowl and lid.* Use vegetable peeler to remove zest (color only) from citrus; scrape off any white with sharp knife. Cut strips in half. Adding a small amount of sugar or salt will help achieve a finer texture. Hard cookies only. Break up into 1-inch or smaller pieces. For buttered crumbs, add 1 teaspoon of butter per graham cracker sheet or for every 3 cookies. Cooked fruits may be processed to make baby foods or pures; liquid may be added for consistency. To process fresh or frozen thawed berries for sauce, pulse to chop, then process until pured (sugar may be added to taste). Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
Baking chocolate/ Chop. Pulse on Chop to break up, then process chocolate chunks/chips continuously until desired chop size is achieved. Bread for crumbs Chop. Pulse to break up, then process continuously until desired crumb size is reached. Butter Chop. Process continuously. Celery Chop. Pulse to desired size.

Cheese hard Chop. Pulse on Chop 10 times, then process (Parmesan, Asiago, continuously on Chop until desired consistency. Romano, etc.) Cheese soft Chop. Pulse to break up, then process continuously to cream.
Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then other hard spices process continuously until finely chopped. Citrus zest Chop. Pulse to break up, then process continuously until finely chopped. Cookies, graham crackers Chop. Pulse 5 times to break up, then process for crumbs, hard Amaretti continuously until finely chopped. or macaroons Fruits, cooked; fresh or Chop. Pulse to break up, then process frozen thawed berries continuously until desired consistency. Garlic Chop. Pulse to chop roughly, then process continuously for fine chop.
Gingerroot, fresh Green onions, scallions Herbs, fresh Horseradish
Chop. Pulse to break up, then process continuously Peel first; cut into 12-inch pieces or slices. Scrape work bowl on Chop to reach desired consistency. sides and bottom as needed. Up to 4 ounces. Chop. Pulse to chop to desired consistency. Chop. Pulse to chop to desired consistency. Chop. Trim and cut into 34-inch pieces. Rinse and dry completely. Remove leaves from stems to chop. Peel first. Cut into 12-inch pieces. Process up to 4 ounces at a time. Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely. Cut into 12-inch pieces.

Leeks Chop.

Meats Chop. Pulse to chop, or process continuously to Uncooked meats should be cold, but not frozen; cut up to 8 pure (add liquid as needed). ounces into 12-inch pieces, trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold or warm; cut up to 8 ounces into 12-inch pieces. Add liquid (water, broth or from cooking) as needed to process to pure consistency. Mushrooms Chop. Pulse to chop to desired consistency. Nuts Chop. Pulse to chop to desired consistency. Olives Onions Chop. Pulse to chop to desired consistency. Chop. Pulse 5-10 times to chop to desired size. Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than 34 inch. Toast nuts first for maximum flavor. Allow to cool completely before chopping. Up to 1 cup. Use only pitted olives. Drain well for best results. Peel; cut into 34-inch or smaller pieces of similar size. Combine peppercorns with dried herbs or spices or coarse salt to create rubs and seasonings. Hard peppercorns may scratch work bowl and lid.* Core, seed and cut into 12-inch pieces. Do not overprocess. Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries. Peel first; cut into quarters, or pieces no larger than 34-inch. Cook vegetables until tender. Process to a smooth pure for baby food or sauces; may need to add liquid for consistency.

Peppercorns Grind. Pulse first, then process continuously until desired consistency. Peppers, fresh Seeds, dried berries Shallots Vegetables, cooked Chop. Pulse to chop to desired consistency. Grind. Pulse to break up, then process continuously to desired consistency. Chop. Pulse 5-10 times to chop to desired consistency. Chop. Pulse 5-10 times to chop, then process continuously until desired consistency is reached.

RecipeS Guacamole

This popular Mexican specialty is delicious with chips and vegetable crudits, or as a topping for grilled chicken or fish. Makes about 2 cups 2 cloves garlic, peeled 3 green onions, trimmed and cut into -inch pieces 1 jalapeo peppers, cored, seeded and cut into -inch pieces 3 ripe avocados, peeled, pitted, and diced 3 tablespoons fresh lime juice (juice of 1 medium limes) teaspoon ground cumin teaspoon ground coriander teaspoon kosher salt cup finely chopped tomatoes Place the garlic, green onions and jalapeo peppers in the work bowl. Pulse on Chop 10 times; scrape the bottom and sides of the work bowl. Add the avocados, lime juice, cumin, coriander and salt. Pulse on Chop 10 times, then process on Chop continuously for 15 seconds; scrape the work bowl. Process on Chop for another 15 to 20 seconds until smooth and creamy. Transfer to a serving bowl. Stir in chopped tomatoes before serving.
Nutritional information per serving (3 tablespoons): Calories 90 (71% from fat) carb. 6g pro. 1g fat 8g sat. fat 1g chol. 0mg sod. 180mg calc. 14mg fiber 4g

Tapenade

A favorite from the Provenal region of France. Makes about 1 cups 2 cloves garlic, peeled 1 anchovy fillets 1 cups pitted nioise or other imported black olives cup drained and rinsed capers 2 tablespoons Dijon mustard 1 tablespoons fresh lemon juice (from medium lemon) 1 t ablespoon herbs de Provence or thyme teaspoon freshly ground black pepper cup + 2 tablespoons extra virgin olive oil Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovies, olives and capers; pulse 10 times on Chop. Scrape the work bowl. Add the mustard, lemon juice, herbs and pepper. Process for 15 seconds on Chop; scrape the work bowl. Process for an additional 15 seconds; scrape the work bowl again then add the olive oil. Process until a thick paste forms, about 20 to 30 seconds. Store in an airtight container in the refrigerator for up to a week.
Nutritional information per serving (2 tablespoons): Calories 80 (88% from fat) carb. 2g pro. 1g fat 9g sat. fat 1g chol. 0mg sod. 280mg calc. 27mg fiber 1g

Hummus

Add a roasted red pepper and 1 teaspoon of herbs de Provence for a variation. Makes about 2 cups
3 cup loosely packed Italian parsley leaves 1 clove garlic, peeled 1 can (19 ounces) chickpeas, rinsed and drained 2 tablespoons tahini* 2 tablespoons fresh lemon juice cup water teaspoon ground cumin cup extra virgin olive oil kosher salt and freshly ground black pepper to taste

Insert metal blade. Add parsley to work bowl. Process to chop, 5 seconds; remove and reserve. With machine running, drop garlic through feed tube. Process until finely chopped, about 5 seconds. Add chickpeas, tahini, lemon juice, water and cumin to work bowl; process until smooth, 1 to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine running, add the olive oil in a steady stream and process until the mixture is smooth and creamy. Taste and season with kosher salt and freshly ground pepper. *Tahini is a sesame seed paste available in most grocery stores.
Nutritional information per serving (2 tablespoons): Calories 80 (56% from fat) carb. 6g pro. 2g fat 5g sat. fat 1g chol. 0mg sod. 60mg calc. 21mg fiber 2g
A favorite for dressing pasta, and also wonderful on steamed potatoes and vegetables. You can vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or walnuts. Makes about cup 1 ounces Reggiano Parmigiano, cut into -inch cubes cup toasted pine nuts 2 garlic cloves, peeled teaspoon kosher salt 1 cup packed fresh basil leaves cup extra virgin olive oil Place the cheese in the work bowl; pulse on Chop 5 times; process continuously on Chop until finely ground, about 10 seconds. Remove and reserve. Add nuts to the work bowl; pulse on Chop 5 times. Remove and reserve with the cheese. Add the garlic and salt to the work bowl; process 5 seconds on Chop. Scrape the work bowl. Add the basil and half of the olive oil. Pulse on Grind 10 times then grind continuously for about 15 seconds; scrape the bowl. With the machine running on Grind, add the remaining oil slowly, in a steady stream, through one of the holes in the recessed area of the lid. After all the oil has been added, process on Grind for an additional 10 seconds. Add the reserved cheese and nuts to the mixture; pulse 10 times on Chop to blend. Transfer pesto to an airtight container. Pesto will keep in refrigerator for up to a week. It may also be frozen.
Nutritional information per serving (1 tablespoon): Calories 120 (91% from fat) carb. 1g pro. 2g fat 13g sat. fat 2g chol. 5mg sod. 200mg calc. 52mg fiber 0g

Roasted Red Pepper Sauce

Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudits or pita chips. Makes about 2 cups 3 garlic cloves, peeled 2 strips lemon zest (1 x inches), white pith removed 1 teaspoons kosher salt 1 teaspoons herbs de Provence 2 tablespoons fresh lemon juice 2 tablespoons regular or white balsamic vinegar cup extra virgin olive oil 3 jars (12 ounces each) roasted red peppers, drained but not rinsed Add the garlic, zest, salt, and herbs to the work bowl; chop for 5 to 10 seconds. Scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on Chop, 10 times, then process for 15 to 20 seconds until smooth. Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend. The sauce will keep up to 1 week refrigerated. Roasted Red Pepper Dip Variation: Make half the recipe. Add 2 ounces of regular or lowfat cream cheese and cup of sour cream or plain yogurt that has been drained; chop for 10 to 15 seconds until homogenous.

Nutritional information per serving (2 tablespoons): Calories 21 (40% from fat) carb. 3g pro. 1g fat 1g sat. fat 0g chol. 0mg sod. 1019mg calc. 28mg fiber 1g

Lemon Herb Butter

This compound butter is delicious on vegetables or grilled meats. You may vary the herbs with a mix of your favorites. Makes about 113 cups 3 garlic cloves 3 strips lemon zest, 2 x inches, white pith removed teaspoon kosher salt cup packed Italian parsley leaves 1 tablespoon fresh rosemary leaves cup fresh lemon juice 1 teaspoons Dijon mustard teaspoon freshly ground black pepper 1 cup unsalted butter, room temperature, cut into 16 pieces Process garlic, lemon zest and salt on Chop until finely chopped, about 10 seconds; scrape work bowl and then process for an additional 5 seconds. Add parsley and rosemary; pulse 10 to 15 times on Chop. Add lemon juice, mustard and pepper; process on Chop to blend, about 30 seconds. Add butter and pulse 10 to 15 times on Grind; scrape down bowl. Process on grind for an additional 30 to 40 seconds, stopping to scrape down bowl as needed. To serve as a compound butter with grilled meats or fish, shape the butter into a log, about 1 inch in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and serve 18inch thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks.
Nutritional information per serving ( tablespoon): Calories 40 (96% from fat) carb. 0g pro. 0g fat 5g sat. fat 3g chol. 10mg sod. 45mg calc. 3mg fiber 0g

Basic Vinaigrette

This recipe may be easily modified by changing the oils and vinegars used. Makes 1 cups 1 garlic clove or small shallot, peeled (cut shallot into -inch pieces) 3 tablespoons wine vinegar 3 tablespoons white vinegar or lemon juice 2 teaspoons Dijon mustard teaspoon kosher salt teaspoon freshly ground black pepper cup extra virgin olive oil cup vegetable oil or light flavored olive oil Place garlic in work bowl; pulse on Chop 5 times. Scrape the work bowl. Add the vinegars, mustard, salt and pepper. Process on Chop until smooth, about 5 seconds. With the machine running on Pulse, add the oils slowly, in a steady stream, through one of the holes in the recessed area of the lid. After all the oil has been added, process on Grind for an additional 10 seconds. Taste and adjust seasonings as needed. This dressing is best made at least hour ahead of serving. Vinaigrette will keep well for one week if in refrigerator, covered. Remove from refrigerator about 30 minutes before serving; it may need to be reprocessed if separation has occurred.
Nutritional information per serving (1 tablespoon): Calories 80 (99% from fat) carb. 0g pro. 0g fat 9g sat. fat 1g chol. 0mg sod. 55mg calc. 1mg fiber 0g
Creamy Roasted Garlic and Herb Dressing
Try this flavorful dressing on a crispy romaine salad. Makes about 1 cup

Asian Marinade

This marinade is equally good for pork, chicken or salmon.

Makes about 2 cups ounce peeled fresh gingerroot, cut into -inch pieces 2 garlic cloves, peeled cup low sodium soy sauce cup canola or other vegetable oil cup + tablespoon hoisin sauce cup + tablespoon Asian sesame oil cup + tablespoon rice wine vinegar teaspoon cayenne pepper Place the gingerroot and garlic in the work bowl. Pulse on Chop 5 times. Scrape the sides and bottom of the work bowl. Add the remaining ingredients; chop 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. Cooking Suggestion: Pour 23 of the marinade into a resealable plastic bag and add two 1-pound trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refrigerate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475F oven for 20 to 22 minutes, turning after 10 minutes. Remove from oven. The temperature of the meat should be about 150F; it will rise to 160-165F while resting. Let rest for 10 minutes; slice and serve with remaining reserved marinade drizzled over the meat.
Nutritional information per serving (1 tablespoon): Calories 45 (84% from fat) carb. 2g pro. 0g fat 5g sat. fat 0g chol. 0mg sod. 170mg calc. 2mg fiber 0g
9 garlic cloves, peeled teaspoon extra virgin olive oil cup loosely packed basil leaves cup loosely packed Italian parsley leaves cup fat-free plain yogurt cup light mayonnaise 1 tablespoons balsamic vinegar Preheat the oven to 375F. Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the preheated oven for about 45 minutes, or until cloves have softened. Let cool 5 to 10 minutes. Place the cooled garlic in the work bowl with the basil and parsley. Pulse on Grind 10 times; scrape the work bowl. Add the yogurt, mayonnaise and vinegar. Process on Grind until smooth and blended, about 30 seconds. Scrape the work bowl; process 15 additional seconds. Transfer to an airtight container. Dressing keeps for one week in refrigerator.
Nutritional information per serving (1 tablespoon): Calories 35 (65% from fat) carb. 2g pro. 1g fat 3g sat. fat 0g chol. 5mg sod. 60mg calc. 34mg fiber 0g

Peanut Butter

So quick and easy, youll never buy it from the store again. For a change, substitute walnuts or pecans for the peanuts. Makes cup 1 cups toasted peanuts pinch sea salt

Place peanuts in work bowl; pulse 10 times on Chop. Scrape down work bowl. Process on Grind for 20 seconds; scrape down bowl and then process for an additional 30 to 40 seconds. To make a sweeter version, add 1 teaspoon of honey to the bowl during the final processing.
Nutritional information per serving (1 tablespoon): Calories 100 (75% from fat) carb. 3g pro. 5g fat 9g sat. fat 1g chol. 0mg sod. 15mg calc. 17mg fiber 2g
CUISINART MINI-PREP PLUS PROCESSOR Limited 18-MONTH warranty
This warranty is available to consumers only. You are a consumer if you own a Cuisinart 4-Cup Mini-Prep Plus Processor that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart 4-Cup MiniPrep Plus Processor will be free of defects in materials and workmanship under normal home use for 18 months 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 4-Cup Mini-Prep Plus Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 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 number (located on bottom of product), original date of purchase, and any other information pertinent to the products return. Your Cuisinart 4-Cup Mini-Prep Plus Processor has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so they may not apply to you. CALIFORNIA RESIDENTS ONLY: California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another

retail store which sells Cuisinart products of the same type. The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumers prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty. California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty. Before returning your cuisinart product If you are experiencing problems with your Cuisinart product, we suggest that you call our Cuisinart Service Center at 1-800-7260190 before returning the product serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location. Important: If the nonconforming product is to be serviced by someone other than Cuisinarts Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

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INSTRUCTION AND RECIPE BOOKLET
Premier Series 11-Cup Food Processor

DLC-2011N

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Recommended work bowl capacity for various foods FOOD Chopped Fruits and Vegetables Chopped or Pured Meat, Poultry, Fish or Seafood Bread Dough CAPACITY 11 cups processed food 1-3/4 pounds meat, cut in 1-inch or smaller cubes, chilled 5 cups all-purpose flour, yielding two 1-1/4 pound loaves 2-1/2 cups each all-purpose and whole wheat flour, yielding two 1-1/4 pound loaves 3 cups whole grain flours (no white flour added) for custom recipes 4-1/2 cups all-purpose flour, yielding 2-1/2 pounds pizza dough (dough to make up to four 12 14-inch pizzas) cups nuts (ounces) 11 cups (total processed weight varies by food) 1 18.5 ounce standard packaged cake mix, or homemade batter recipe for four 8-inch layers 2-3/4 cups cups 8 cups cooked, yielding approximately 5-1/2 to 6 cups thick pure 8 cups fresh, yielding approximately 5 to 6 cups pure

Pizza Dough

Nuts for Nut Butters Sliced or Shredded Cheese, Fruit, or Vegetables Cake Batter Thin Liquids (such as custard for quiche or cheesecake batter) Thick Liquids Pured Cooked Fruits and Vegetables Pured Soft Fresh Fruits (berries, kiwis, peaches, etc.)
IMPORTANT UNPACKING INSTRUCTIONS
This package contains a Cuisinart Premier Series 11 Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, PowerPrep Metal Dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/instruction book. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1. Place the box on a low table or on the floor next to the kitchen counter or table where you intend to keep the food processor. Be sure the box is right side up. 2. Remove the cardboard insert. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. 3. The Detachable Disc Stem for the discs (A) sits in a cavity in one corner of the foam block. Remove this first. 4. The Pusher Assembly, with large and small pushers, (B) sits in the adjacent cavity. Remove this next.
5. The PowerPrep Metal Dough Blade (C) rests in a cavity on the opposite side of the foam block. Remove it from the foam. 6. The plastic Spatula (D) is on one long side of the foam block. Remove it next. 7. The Slicing Disc (E) is on the edge of one of the long sides of the foam block; the Shredding Disc (F) is on the other side. Slide them out WITH GREAT CARE; THE BLADES ARE VERY SHARP. 8. Lift out the DVD from its space on one side of the foam block. 9. Lift out the foam block. 10. Remove the instruction/ recipe book. 11. The housing base with work bowl, metal blade and cover are at the bottom of the box. The metal blade is loose in the work bowl beneath a foam insert. Do not reach into feed tube. Do not turn over work bowl without first removing metal blade. Remove work bowl cover by turning it clockwise and lifting. 12. Remove the base and bowl together by grasping the plastic bowl at the top with both hands and lifting the bowl straight up. Do not rotate the bowl clockwise on the base. This will cause the bowl to separate from the base. 13. Place the food processor on the counter or table. Remove foam cylinder insert from top of metal chopping blade. Read the
instructions thoroughly before using the machine. 14. Save the shipping cartons and plastic foam blocks. You will find them very useful if you need to repack the processor for moving or other shipment. Please watch the enclosed How-to DVD before using the food processor. NOTE: Remember to return your completed product registration card with all information carefully filled out.

WHEN REMOVING BLADE:

CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP.

TABLE OF CONTENTS

Recommended Capacities. 1 Unpacking Instructions. 2 Important Safeguards. 4 Introduction. 5 Machine Includes. 6 Assembly Instructions. 6 Machine Functions. 7 Operating Instructions. 7 Chopping, Pureing & Mixing with Metal Blade. 8 Chop Raw Fruits and Vegetables. 8 Pure Fruits and Cooked Vegetables. 8 To Dislodge Food. 8 Chop Hard Food. 8 Chop Fresh Herbs. 9 Chop Peel from Citrus Fruit. 9 Chop Sticky Fruit like Dates. 9 Chop Meat, Poultry and Fish. 9 Pure Meat, Poultry and Fish. 9 Chop Nuts. 9 Make Peanut Butter. 9 Make Flavored Butters, Spreads and Dips. 9 Make Mayonnaise. 10 Beat Egg Whites. 10 Whip Cream. 10 Make Crumbs and Crumb Crusts. 10 Make Pastry. 10 Make Quick Breads and Cakes. 10 Preparing Food for Slicing and Shredding. 11 Round Fruits and Vegetables. 11 Whole Peppers. 11 Large Fruits like Pineapple. 11 Cabbage and Iceberg Lettuce. 11 Packing Feed Tube for Desired Results. 11 Practicing Slicing and Shredding. 12 Removing Sliced or Shredded Foods. 12 Slicing and Shredding Techniques. 12 Small, Round Fruits and Vegetables. 12 Long Fruits and Vegetables. 12 Small Amounts of Food. 12 French-Cut Green Beans. 12 Matchsticks or Julienne Strips. 12 Slicing Meat and Poultry. 13 Cooked Meat and Poultry. 13 Uncooked Meat and Poultry. 13 Slicing Sausages. 13 Slicing and Shredding Cheese. 13 Kneading Yeast Dough with Dough Blade. 14 Machine Capacity. 14 Using the Right Blade. 14 Measuring the Flour. 14 Proofing the Yeast. 14 Processing Dry Ingredients. 15 Adding Liquids. 15 Kneading Bread Dough. 15 Kneading Sweet Dough. 15 Rising. 15 Shaping, Finishing and Baking. 15 Making Consecutive Batches. 15 Bread Dough Problems and Solutions. 15 Sweet Dough Problems and Solutions. 17 Cleaning and Storing. 17 For Your Safety. 18 Technical Data. 18 Warranty. 18 Recipes. 20

UL listed for household use. Use it only for food preparation as described in the accompanying recipe and instruction book. 4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor. 5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly completely pushed in. 6. Maximum rating of 5.2 amperes is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current. 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.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

INTRODUCTION

Congratulations on your purchase of a Cuisinart Premier Series 11-Cup Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart Premier Series 11-Cup Food Processor has all the elements of quality that Cuisinart is known for, including a powerful motor, the largest feed tube, and the longest warranty in the industry. It also introduces some new features that will set the industry standard. These are: The Cuisinart Supreme Wide Mouth Feed Tube, which is more than two and a half times the size of any other available. Perfect for slicing whole fruits and vegetables. The Cuisinart Dough Control Button. We have engineered a dough process speed along with the PowerPrep Metal Dough Blade, and they work together to give you the ability to make perfect dough in seconds. These features, plus the ability to use all your existing Cuisinart specialty blades and discs, make the Premier Series 11-Cup Food Processor the select choice in food processors.
Cover with Cuisinart Supreme Wide Mouth Feed Tube PowerPrep Metal Dough Blade Chopping/Mixing Blade

4mm Slicing Disc

Medium Shredding Disc
Pusher Assembly (large and small pushers)

11-cup Work Bowl

Shaft (not shown)
Housing Base Touchpad Control Panel

Cord Wrap (not shown)

THE MACHINE INCLUDES:
1. Housing base with a vertically projecting shaft and convenient touchpad control panel. 2. 11-cup work bowl. 3. Cover with extra large feed tube. 4. Pusher assembly that slides inside the feed tube. 5. Unique metal dough blade, designed specifically for our dough speed control. 6. Sharp metal chopping/mixing blade. 7. Serrated slicing disc. 8. Shredding disc. 9. Detachable stem for discs (not shown). 10. Plastic spatula (not shown). The metal chopping blade chops raw and cooked fruits, vegetables, meat, fish and cheese to the exact consistency you want, from coarse to fine, even to a pure. It chops nuts, makes nut butters, mayonnaise and sauces, and mixes tender, flaky pastry. The metal chopping blade also mixes cakes, frostings, cookies, quick breads, muffins, and biscuits. The PowerPrep Metal Dough Blade is specifically designed to work in conjunction with our DOUGH control when making yeast doughs. One touch of the DOUGH button makes perfect dough in seconds.

unplug the machine, remove the cover, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover and pusher into place. Press the ON button and drop the food pieces through the small feed tube opening while the machine is running. After adding a cupful this way, add the remaining food to the bowl and process in the usual manner. To chop hard foods: To chop hard food like garlic and hard cheese, assemble the unit, remove the small pusher, press the ON button and drop the food through the small feed tube while the machine is running. Small foods like garlic can be dropped in whole. Large foods like hard cheese should be cut into 1-inch (2.5cm) pieces. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated. IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine. To chop parsley and other fresh herbs: The herbs, the work bowl and the metal chopping blade must all be thoroughly clean and dry. Remove stems from herbs. Add leaves to bowl and process, using the PULSE button, until chopped as fine as desired. The more herbs you chop at a time, the finer chop you can
TECHNIQUES FOR CHOPPING AND PUREING WITH THE METAL BLADE
To chop raw fruits and vegetables: First, cut the food into 1-inch (2.5cm) pieces. You get a more even chop when all pieces are about the same size. Put no more than the recommended amount of food into the work bowl (see table inside front cover). Lock the cover in place. Press the PULSE button at the rate of 1
obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4-5 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag. To chop peel from citrus fruit or to chop sticky fruit like dates or raisins: For citrus, remove only the peel with a vegetable peeler, not the white pith which is bitter tasting. Cut the peel into lengths of 2 inches (5cm) or less and process with 1/2 cup (125 ml) of granulated sugar until finely chopped. This may take 2 minutes or longer. For sticky fruit like dates, raisins, prunes and candied fruit, first freeze the fruit for about 10 minutes. Add some of the flour called for in the recipe to the fruit. Use no more than 1 cup (250 ml) of flour for each cup of fruit. To chop meat, poultry, fish and seafood: The food should be very cold, but not frozen. Cut it into 1-inch (2.5cm) pieces to ensure an even chop. Using the ON button, process no more than the recommended amount at one time (see table inside front cover). Press the PULSE button 3 or 4 times at a rate of 1 second on, 1 second off. If the food is not chopped fine enough, let the processor run continuously for a few seconds. Check the texture often to avoid overprocessing. Use a spatula to scrape food

from the sides of the bowl as necessary. To pure meat, poultry, fish and seafood: Prepare the food as described above. Press the PULSE button until evenly chopped, then process continuously to the desired texture. Scrape the bowl with a spatula as needed. Leave the pure in the work bowl and add eggs, cream and seasonings as called for by the recipe. Process to combine thoroughly. Remember, you control texture by the length of time you process. By varying the processing time, you can get a range of textures suitable for hamburgers, hash, stuffed peppers, or smooth mousses. To chop nuts: Chop no more than the recommended amount at one time. Press and release the PULSE button and check frequently to avoid nuts clumping together in a nut butter. When a recipe calls for flour or sugar, add some to the nuts before you chop, about 1/2 cup for each cup of nuts. This allows you to chop the nuts as fine as you want without turning them into a nut butter. You can also chop nuts with a shredding disc. The optional Fine Shredding Disc is particularly good. To make peanut butter and other nut butters: Process up to the recommended amount of nuts. Using the ON
button, let the machine run continuously. After 2 or 3 minutes, the ground nuts will form a ball that will gradually smooth out. Scrape the sides of the bowl and continue processing until drops of oil are visible. Taste for consistency. The longer you process, the softer the butter. For chunk style, add a handful of nuts just after the ball of nut butter begins to smooth out. To make cashew butter, add a little bland vegetable oil. Processor nut butters contain no preservatives. Store in refrigerator to keep from separating. To make flavored butters, spreads and dips: Cut room temperature butter into tablespoon size pieces. Finely chop flavoring ingredients first, such as anchovies, cheese, herbs, etc. Be sure work bowl is clean and dry. Add small hard ingredients like garlic and hard cheese through the feed tube while machine is running. Next, add the butter and process using the ON button, until smooth. Add any liquid ingredients last, while the processor is running, and process just long enough to blend. Process ingredients for spreads and dips the same way. They should be at room temperature and cut into 1-inch (2.5cm) cubes, or added by tablespoonfuls To make mayonnaise: You can make foolproof homemade mayonnaise with your Premier Series 11 Cup Food Processor. The work bowl and metal blade must be clean and dry. Use the metal blade to process

eggs (for safe food procedures, we recommend using pasteurized liquid eggs, or the "cooked egg" recipe on page 52), salt, vinegar or lemon juice, dry mustard, and two tablespoons of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly add the remaining oil while the machine runs. Process until all the oil has been added and the mixture is totally emulsified. Remove from the processor, cover and keep chilled until ready to use. Homemade mayonnaise will keep in the refrigerator for 3 to 4 days. For a "one egg" batch of basic mayonnaise, use 1/4 cup of liquid pasteurized eggs, 2 tablespoons vinegar or lemon juice, 1 teaspoon dry mustard, 1/2 teaspoon kosher salt and 1 cup vegetable oil, such as canola oil. For variation, you may experiment with using flavored vinegars, or adding chopped fresh herbs, or even roasted garlic to taste. To make your mayonnaise a little lighter, you may add some well-drained nonfat plain yogurt to taste. To beat egg whites: The work bowl must be absolutely clean. Add 3 or more egg whites (up to 6 large egg whites) and press the ON button. Add about 1 teaspoon of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavor is hardly detectable in cakes or souffls. Continue pro-
cessing until the egg whites hold their shape, about 1-1/2 to 2-1/2 minutes. To whip cream: Processor whipped cream holds its shape very well. It is good for decoration or as a topping; however, it will not whip to the light, fluffy consistency obtained by methods that beat in more air. Chill the cream well before starting. Process continuously using the ON button, until cream begins to thicken. Then add sugar as desired and continue processing, watching carefully for the desired consistency. For consistently reliable results, add 2 tablespoons (30 ml) of nonfat dry milk for every cup of cream before whipping. To make crumbs and crumb crusts: Cut or break bread, crackers or cookies into 1-inch pieces and place in work bowl. Press the ON button and process continuously until crumbs reach the desired texture. For seasoned crumbs, chop parsley or other fresh herbs with the crumbs. For buttered crumbs, process until the dry crumbs are of the desired texture, then dribble melted butter through the small feed tube opening while the machine is running. For crumb crusts, process crackers or cookies as described above. Add sugar, spices and butter, and cut into pieces as specified by your recipe. Process until well combined. To make pastry: Combine unbleached all-purpose flour, salt and
pieces of very cold butter in the work bowl. Process to the consistency of cornmeal. Sprinkle evenly with the minimum amount of cold liquid in the recipe. PULSE 5 or 6 times. The dough should begin to hold together when pressed. If it is still dry and crumbly, add more water 1 teaspoon at a time until the dough holds together easily. Do not let the dough form a ball in the processor or it will be overworked and tough. Form into a round disc, one inch thick, and wrap in plastic wrap. Refrigerate for 1 hour before using, or double wrap and freeze for later use. To make quick breads and cakes that use baking powder and/or soda: The most important rule for success is not to overmix after adding the flour. The ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them first while the work bowl is clean and dry, then set aside until needed. Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix. Remove and reserve the dry ingredients. Add the eggs and sugar to the work bowl and, using the ON button, process to mix, letting the machine run about 1 minute. Next, add butter, cut into 1-inch pieces and at room temperature. Run machine continuously for a minute, until the butter is thoroughly

Never put your fingers or a spatula into the feed tube.
Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like bananas, mushrooms, strawberries and tomatoes, and for all cheeses. Use medium pressure for most food: apples, celery, citrus fruit,
potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams.
Remove the slicing or shredding disc: Place two fingers under each side of the disc and lift it straight up. Place the disc on top of the inverted work bowl cover to minimize drips and spills.
feed tube and press the sleeve all the way down. Cut the food in lengths slightly shorter than the feed tube. If slicing one or two long, thin vegetables like carrots, push them to the far left. If you are slicing a few vegetables that are wide at one end and narrow at the other (carrots, celery or scallions), cut them in half and pack in pairs, alternating one wide end up, one narrow end up. French-cut green beans: Trim fresh green beans to feed tube widths. Stack in the feed tube horizontally to about one inch from the top. Use the slicing disc, apply light pressure to the pusher and press the PULSE button until beans are sliced. To make long, horizontal slices of raw zucchini or carrots, use the same procedure. Matchsticks or julienne strips: Process the food twice double slice it. Insert large fruits or vegetables (potatoes, turnips, zucchini, apples) in the feed tube. Cut pieces to fit the feed tube horizontally from end to end. Apply pressure to the pusher while pressing the PULSE button until the food is sliced. You will get long slices. Remove the slices from the work bowl and reassemble. The slices should be assembled horizontally with the cut edges facing front and back. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With the
PRACTICING SLICING AND SHREDDING
1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube. 2. Slide the pusher into place, and apply pressure to the pusher while pressing down the PULSE button. Release the button as soon as the food is sliced or shredded. 3. You can load the feed tube repeatedly without removing work bowl cover. Simply grasp the pusher and lift up. The pusher assembly will come off easily, leaving the cover and feed tube in place. Your other hand is free to reload the feed tube, and you do not need to re-press the ON button if it was previously selected.
TECHNIQUES FOR SLICING AND SHREDDING
Small, round fruits and vegetables: For large berries, radishes and mushrooms, trim the bottom ends flat with a knife. Insert the food through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5cm) from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, its best to process one layer at a time. Long fruits and vegetables: Trim foods like bananas, celery and zucchini by cutting them into pieces slightly shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly.) Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded. Small amounts of food: Use the small feed tube and the small pusher. Remove the small pusher from the pusher assembly. Place the pusher assembly onto the

*Soft and semi-soft cheeses will pure; semi-hard and hard cheeses will chop.
most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to shred mozzarella when well chilled, and Parmesan when at room temperature.
the ingredients are mixed. Although 30 seconds are usually sufficient, 60 to 90 seconds give better results if the machine does not slow down. Except for kneading, described below, the processing procedures and use of the DOUGH button are the same for both types of dough. Machine capacity: Recommended maximum amount of flour is 5 cups of all-purpose flour or 2-3/4 cups of whole-grain flour. If a bread dough calls for more than the recommended amounts of flour, mix and knead it in equal batches. Do the same for sweet doughs that call for more than 3-1/2 cups of flour. Using the right blade: Use the metal dough blade when the recipe calls for more than 3-1/2 cups (17-1/2 ounces) (875 ml) of flour. Use the metal chopping blade when a recipe calls for less than 3-1/2 (875 ml) cups of flour. Because the metal dough blade does not extend to the outside rim of the work bowl, it cannot pick up all the flour when small amounts are processed. Measuring the flour: Its best to weigh it. If you dont have a scale, or the recipe does not specify weight, measure by the stir, scoop and sweep method. Use a standard, graduated dry measure, not a liquid measuring cup. With a spoon or fork, stir the flour in its container. Do not measure flour directly
out of the bag; it is too packed to get an accurate measure. With the dry measure, scoop up the flour so it overflows. With a spatula or knife, sweep excess flour back into the container so the top of the measure is level. Do not pack flour into the dry measure. Proofing the yeast: The expiration date is marked on the package. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup [75 ml] for one package of dry yeast). The temperature of liquid used to dissolve and activate yeast must be between 105 and 115F (40C and 46C). Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130F (54C). If the recipe includes a sweetener like sugar or honey, add a teaspoon with the yeast. If no sweetener is called for, add a pinch, or add a pinch of flour. The yeast wont foam without it. Let the mixture stand until it foams, up to 10 minutes. Processing dry ingredients: Put the flour in the work bowl with all the other dry ingredients. If the recipe calls for herbs, oil or solid fats like butter, add them with the flour. Turn the machine on and let it run for about 20 seconds. (Cheese, nuts and raisins may be added with the dry ingredients or during the final kneading. To leave them almost whole, add them 5 seconds before you

Butternut Squash Bisque with Roasted Cremini Mushrooms
Most cream soups are laden with heavy cream and fat. This soup uses half & half and rice to make it rich and creamy. Makes eight 7-ounce servings Preparation: 40 to 45 minutes 12 ounces Cremini mushrooms, stems removed and reserved medium onion (about 6 ounces), cut in 1-inch pieces clove garlic, peeled pounds butternut squash, peeled, seeded and cut to fit large feed tube sweet potato (about 10 ounces) tablespoon unsalted butter 3 teaspoons curry powder tablespoons white rice cups low salt, nonfat chicken or vegetable stock
1-1/2 tablespoons extra virgin olive oil 1
1-1/2 teaspoons freshly squeezed lemon juice 1 1/2 1/4 1/2 tablespoon honey teaspoon kosher salt teaspoon freshly ground pepper cup half-and-half
Preheat the oven to 400F. Line a baking sheet with foil. Insert the slicing disc. Arrange the mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no longer sitting in liquid. The mushrooms may be roasted ahead. Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mushroom stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve. Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve. Peel the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato; remove and reserve. Melt the butter in a 6-quart stock pot over medium heat. Add the onion, mushroom and garlic mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes. Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse 10 times, then process to pure, 2 to 3 minutes. Scrape the work bowl every 60 seconds. Return the pured solids to the cooking liquid and stir to incorporate. Add the lemon juice, honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and adjust seasonings if necessary. (The bisque may be done up to a day ahead to this point. If doing ahead, allow the soup to cool, then cover and refrigerate. Just before service, reheat the soup.) Stir in the half-and-half, heat for 1 minute, then serve. Nutritional analysis per serving: Calories 108 (34% from fat) carbo. 15g pro. 3g fat 4g sat. fat 2g chol. 6mg sod. 138mg fiber 2g

Pizzas

Pesto, Cheese & Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes two 12 - 14 inch pizzas or four 8 - 9 inch pizzas, to serve 6 Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time Pizza Dough, p. 1/ounces firm but ripe plum tomatoes ounce Reggiano Parmesan, cut in 1/2-inch cubes ounces fresh mozzarella, well chilled 2 ounces Italian Fontina cheese tablespoons Pesto, p. 43 teaspoons extra virgin olive oil
Cornmeal for dusting the peel or pan
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500 F. Bring 6 cups of water to a boil in medium saucepan. Cut a shallow x in the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each tomato; set aside. Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve. Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice, using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain. When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a bakers peel that has been sprinkled with cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza with the pesto sauce to 3/4 inch of the edges, using 3 tablespoons on each 14-inch pizza or 1-1/2 tablespoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas. Top with the drained sliced tomatoes. Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3 minutes before slicing. Nutritional analysis per serving: Calories 367 (from fat 35%) pro 14g carbo. 45g fat 15g sat. fat 6g chol. 25mg sod. 723mg fiber 3g

Sauces & Dressings

Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1-3/4 cups tomato sauce for pizza Preparation: 5-10 minutes plus 1 hour cooking and cooling time (add an additional 40-50 minutes to make the reduced pizza sauce) 3/small onion (4 ounces), cut in 1-inch pieces cloves garlic, peeled teaspoon dried oregano teaspoon extra virgin olive oil can (28 ounce) plum tomatoes, with juices sprigs fresh basil (10-12 large leaves) 3 1/2 1/4 tablespoons dry white wine or vermouth teaspoon kosher salt teaspoon freshly ground black pepper
1/4 -3/4 teaspoon crushed red pepper flakes (optional, to taste, for a spicier sauce)
Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times. Heat the oil over medium heat in a 2-3/4-quart saucepan; add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Bring to a boil, then reduce the heat to low, cover loosely and simmer for 45 to 50 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using. Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping. The sauce freezes well. Nutritional analysis per half cup tomato sauce: Calories 47 (20% from fat) carbo. 6g pro. 2g fat 1g sat. fat 0g chol. 0mg sod. 519mg fiber 1g Nutritional analysis per quarter cup reduced for pizza sauce: Calories 40 (20% from fat) carbo. 6g pro. 2g fat 1g sat. fat 0g chol. 0mg sod. 445mg fiber 2g
Cranberry Relish with Toasted Walnuts
Fast and fresh, delicious with roast turkey, chicken, pork or ham Makes 3 cups Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts 3/4 3/cup walnut halves, shells removed cup sugar strips orange zest, bitter white pith removed 3/cups fresh or frozen cranberries (do not thaw if using frozen berries) navel orange, peeled, cut into quarters

Preheat oven to 350 F. Place walnuts in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Cool slightly. Insert metal blade. Process sugar and zest until finely chopped, about 45 seconds. Add cranberries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times. Pulse several more times if a finer consistency is desired. This relish may be made in advance and stored in the refrigerator until ready to use. Nutritional analysis per 2 tablespoons: Calories 58 (31% from fat) carbo. 9g pro. 1g fat 2g sat. fat 0g chol. 0mg sod. 0mg
Creamy Chevre & Peppercorn Dressing
Creamy and tangy, perfect for crisp romaine. Makes 1-3/4 cups (28 tablespoons) Preparation: 10 minutes, plus 30 minutes resting time 1-1/2 ounces shallots, peeled and trimmed 1 tablespoon drained green peppercorns, rinsed & drained again 1-1/2 tablespoons water 1/1/3 cup lowfat sour cream ounces chevre cup extra virgin olive oil
1-1/2 tablespoons freshly squeezed lemon juice 1-1/2 tablespoons white wine vinegar
Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns; chop 10 seconds. Remove and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water until smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the work bowl; add the salt. With the machine running, add the olive oil through the hole in the small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes before using, to allow the flavors to blend. The dressing will keep for a week in the refrigerator. Nutritional analysis per tablespoon: Calories 47 (81% from fat) carbo. 1g pro. 1g fat 4g sat. fat 1g chol. 3mg sod. 22mg fiber 0g
Herbed Balsamic Vinaigrette
Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time

1 1/1 1/2

large clove garlic cup fresh Italian parsley leaves, washed and dried tablespoon dried basil teaspoon dried oregano teaspoon kosher or sea salt

1/6 2/3

teaspoon freshly ground black pepper teaspoons Dijon-style mustard tablespoons balsamic vinegar cup extra virgin olive oil
Insert the metal blade. With the machine running, drop the garlic down the small feed tube; process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper, mustard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil one third cup at a time through the hole in the small feed tube pusher. Process 1 minute longer until totally emulsified. Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the flavors to blend. Refrigerate unused portions bring to room temperature (30 minutes) before using, and reprocess to emulsify, using the metal blade if necessary. Variation: For an Herbed Vinaigrette, use red or white wine vinegar. Nutritional analysis per tablespoon: Calories 81 (95% from fat) carbo 1g pro 1g fat 8g sat. fat 1g chol 0mg sod 67mg fiber 0g

Savory Sweet Potatoes with Onions & Currants
A lowfat alternative to traditional, rich sweet potato casseroles. Makes 8 servings Preparation:15 - 20 minutes, plus 85 minutes baking and resting Cooking spray 1/2 ounces fresh white or wheat bread tablespoon unsalted butter, at room temperature pounds sweet potatoes, peeled, ends cut flat pound yellow onions, peeled and cut in half lengthwise cup currants Zest of 1/2 orange, removed with a vegetable peeler, bitter white pith shaved off 1/3 1/3 cup freshly squeezed orange juice cup maple syrup (do not use pancake syrup!) teaspoon kosher salt teaspoon freshly ground pepper
1-1/2 teaspoons herbs de Provence 1/2 1/2
2-1/2 tablespoons unsalted butter, at room temperature
Preheat the oven to 350F. Spray a 3-quart baking dish with cooking spray. Set aside. Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the machine running, drop the butter down the small feed tube and process 10 seconds to blend with the crumbs. Remove and reserve. Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice. Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and unsalted butter. Process to combine, 5 seconds. Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the onions and half the currants. Make another layer of the sweet potatoes, then top with onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes, until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and bake 10 minutes longer. Let rest 10 minutes before serving. Nutritional analysis per serving: Calories 356 (15% from fat) carbo 74g pro 4g fat 6g sat. fat 1g chol 13mg sod 170mg fiber 10g

Desserts

Hazelnut Butter Cookies
Melt in your mouth delicious keep this cookie dough on hand in the freezer to bake when unexpected guests drop in. Makes about 80 cookies Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time
1-3/4 cups + 2 tablespoons all-purpose flour 1-1/4 cups (6 ounces) lightly toasted hazelnuts 3/8 teaspoon salt

Dark Chocolate Truffles

A chocolate lovers dream come true. Makes 2 cups ganache / 32 truffles Preparation: 5 - 10 minutes, plus about 2 hours for chilling and 15 - 20 minutes to shape and dust the truffles

1/4 15

cup unsweetened Dutch-process cocoa ounces good quality bittersweet or semi-sweet chocolate such as Ghirardelli, Lindt or Callebaut, broken into 1-inch pieces, chilled
3/4 cup + 1 tablespoon heavy cream tablespoons unsalted butter tablespoons brandy or other liqueur
1-1/2 tablespoons vanilla
Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down the small feed tube and process until the mixture is smooth, about 1 minute. Scrape the work bowl. With the machine running, add the brandy and vanilla; process to incorporate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap placed directly on the chocolate. Refrigerate until firm. Divide the ganache into 32 equal portions. Shape into imperfect balls. Refrigerate 30 minutes. Dip the balls into the cocoa to coat lightly. Refrigerate for up to a week, or freeze for a month, well wrapped. If necessary, redust the truffles in the cocoa.
Nutritional analysis per truffle: Calories 100 (62% from fat) carbo 9g pro 1g fat 7g sat. fat 1g chol 10mg sod 3mg fiber 1g

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