Cuisinart Blender DLC 2007NC User Manual

INSTRUCTION AND RECIPE BOOKLET  
Premier Series 7-Cup Food Processor  
DLC-2007NC  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
5. The 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.  
instructions thoroughly  
before using the  
machine.  
IMPORTANT  
UNPACKING  
INSTRUCTIONS  
14. Save the shipping car-  
tons and plastic foam  
blocks. You will find  
them very useful if you  
need to repack the  
This package contains a  
Cuisinart® Premier Series  
7-Cup Food Processor, and  
the standard parts for it:  
Remove it next.  
processor for moving or  
other shipment.  
7. The Slicing Disc (E) is  
on the edge of one of  
the long sides of the  
foam block; the  
Please watch the  
enclosed how-to DVD  
before using the food  
processor.  
Work bowl, work bowl  
cover, large and small push-  
ers, dough blade, metal  
chopping/mixing blade, slic-  
ing disc, shredding disc,  
detachable disc stem for  
discs, spatula, how-to DVD  
and recipe/instruction book.  
Shredding Disc (F) is  
on the other side.  
Slide them out WITH  
GREAT CARE; THE  
BLADES ARE VERY  
SHARP.  
NOTE: Remember to  
return your completed  
product registration card  
with all information care-  
fully filled out.  
8. Lift out the DVD from  
its space on the foam  
block.  
9. Lift out the foam block.  
10. Remove the instruc-  
tion/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  
CAUTION:  
WHEN  
THE CUTTING TOOLS  
HAVE VERY SHARP  
EDGES. To avoid injury  
when unpacking the parts,  
please follow these instruc-  
tions.  
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.  
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.  
removing metal blade.  
Remove work bowl  
cover by turning it  
clockwise and lifting.  
12. Remove the base and  
bowl together by grasp
ing the plastic bowl at  
the top with both hands  
and lifting the bowl  
straight up. Do not  
rotate the bowl clock-  
wise on the base. This  
will cause the bowl to  
separate from the base.  
13. Place the food proces-  
sor on the counter or  
table. Remove foam  
cylinder insert from top  
of metal chopping  
4. The Pusher Assembly,  
with large and small  
pushers, (B) sits in the  
adjacent cavity.  
Remove this next.  
blade. Read the  
2
 
TABLE OF CONTENTS  
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 . . . . . . . . . . . . . 13  
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 . . . . . . . . . . 14  
Adding Liquids . . . . . . . . . . . . . . . . . . . . 15  
Kneading Bread Dough . . . . . . . . . . . . . 15  
Kneading Sweet Dough. . . . . . . . . . . . . 15  
Rising. . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Shaping, Finishing and Baking . . . . . . . 15  
Making Consecutive Batches . . . . . . . . 15  
Bread Dough  
Recommended Capacities . . . . . . . . . . 1  
Unpacking Instructions. . . . . . . . . . . . . 2  
Important Safeguards . . . . . . . . . . . . . . 4  
Introduction . . . . . . . . . . . . . . . . . . . . . . 5  
Machine Includes. . . . . . . . . . . . . . . . . . 6  
Assembly Instructions . . . . . . . . . . . . . 6  
Machine Functions . . . . . . . . . . . . . . . . 7  
Operating Instructions . . . . . . . . . . . . . 7  
Chopping, Puréeing & Mixing  
with Metal Blade . . . . . . . . . . . . . . . . . . 8  
Chop Raw Fruits and Vegetables . . . . . . 8  
Purée Fruits and Cooked Vegetables . . . 8  
To Dislodge Food . . . . . . . . . . . . . . . . . . 8  
Chop Hard Food . . . . . . . . . . . . . . . . . . . 8  
Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 8  
Chop Peel from Citrus Fruit. . . . . . . . . . . 8  
Chop Sticky Fruit Like Dates. . . . . . . . . . 8  
Chop Meat, Poultry and Fish. . . . . . . . . . 9  
Purée Meat, Poultry and Fish . . . . . . . . . 9  
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . . 9  
Make Peanut Butter. . . . . . . . . . . . . . . . . 9  
Make Flavoured Butters,  
Spreads and Dips . . . . . . . . . . . . . . . . . . 9  
Make Mayonnaise . . . . . . . . . . . . . . . . . . 9  
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  
Problems and Solutions . . . . . . . . . . . 15  
Sweet Dough  
Problems and Solutions . . . . . . . . . . . 16  
Cleaning and Storing. . . . . . . . . . . . . . 17  
For Your Safety . . . . . . . . . . . . . . . . . . 18  
Technical Data . . . . . . . . . . . . . . . . . . . 18  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . 18  
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . 20  
Desired Results . . . . . . . . . . . . . . . . . . . 11  
3
 
Carefully read all  
instructions before  
using this appliance.  
when the food processor  
motor is stopped.  
affect your reaction time  
or perception.  
2. Avoid contact with  
moving parts. Never  
3. This food processor is  
CUL listed for household  
use. Use it only for  
IMPORTANT  
push food down by hand  
when slicing or shred-  
ding. Always use pusher.  
food preparation as  
described in the  
accompanying recipe  
and instruction book.  
SAFEGUARDS  
Always follow these  
safety precautions when  
using this appliance.  
3. Make sure motor has  
completely stopped  
before removing cover.  
(If machine does not  
stop within 4 seconds  
after you remove the  
pusher assembly, call  
1-800-472-7606 for  
assistance. Do not  
4. The use of attachments  
not recommended or  
sold by Cuisinart may  
cause fire, electrical  
shock or personal injury,  
or damage to your  
Getting Ready  
1. Read all instructions.  
2. Blades are sharp.  
Handle them carefully.  
food processor.  
use the machine.)  
3. Always unplug from  
outlet when not in use,  
before putting on or  
taking off parts, before  
removing food and  
5. To avoid possible  
malfunction of  
4. Never store any blade or  
disc on motor shaft. To  
reduce the risk of injury,  
no blade or disc should  
be placed on the shaft  
except when the bowl  
is properly locked in  
work bowl switch, never  
store processor with  
pusher assembly in  
locked position.  
before cleaning. To  
unplug, grasp plug and  
pull from electrical outlet.  
Never pull cord.  
6. Maximum rating of 5.0  
amperes is based on  
attachment that draws  
greatest current.  
place and the processor  
is in use. Store blades  
and discs as you would  
sharp knives, out of  
4. Do not use outdoors.  
Other recommended  
attachments may draw  
significantly less current.  
5. Do not let cord hang  
over edge of table  
or counter, or touch  
hot surfaces.  
reach of children.  
5. Be sure cover and feed  
tube are securely locked  
in place before operating  
food processor.  
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.  
6. Do not operate any  
appliance with damaged  
cord or plug, or after  
appliance has been  
6. Never try to override  
or tamper with cover  
interlock mechanism.  
dropped or damaged  
in any way. Return  
appliance to the nearest  
authorized service  
facility for examination,  
repair, or electrical or  
mechanical adjustment.  
Cleaning  
To protect against risk  
of electrical shock, do  
not put base in water or  
other liquid.  
Operation  
General  
1. Keep hands as well  
as spatulas and other  
utensils away from  
1. Close supervision is  
necessary when any  
appliance is used by  
or near children.  
SAVE THESE  
moving blades or discs  
while processing food, to  
prevent the possibility of  
severe personal injury or  
damage to food proces-  
sor. A plastic scraper  
may be used, but only  
INSTRUCTIONS  
2. Do not operate this, or  
any other motor-driven  
appliance, while under  
the influence of alcohol  
or other substances that  
FOR  
HOUSEHOLD  
USE ONLY  
4
 
INTRODUCTION  
Congratulations on your  
purchase of the Cuisinart®  
Prep 7® Food Processor.  
This product is the ultimate  
food preparation tool, and  
it comes from the originator  
of the Canadian food  
Dough Blade  
Chopping/Mixing  
Blade  
processor, Cuisinart.  
The Cuisinart® Prep 7® 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.  
4mm Slicing Disc  
Medium  
Shredding Disc  
It also introduces a new  
feature that will set the  
industry standard:  
Pusher Assembly  
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.  
Cover with  
®
®
Cuisinart Supreme  
Wide Mouth  
Feed Tube  
This feature, plus the ability  
to use all of your existing  
Cuisinart specialty blades  
and discs, make the Prep  
7® the select choice in  
food processors.  
7-cup (1.75 L)  
Work Bowl  
Shaft  
(not shown)  
Housing Base  
Touchpad Control Panel  
Cord Wrap  
(not shown)  
5
 
hard cheeses into long,  
attractive shreds. It also  
shreds vegetables like  
potatoes, carrots and  
zucchini, and processes  
nuts and chocolate to a  
grated texture.  
Blade should fit snugly and  
rest on the bottom of the  
work bowl.  
THE MACHINE  
INCLUDES:  
3. Add desired ingredients  
to work bowl.  
1. Housing base with a  
vertically projecting  
shaft and convenient  
touchpad control panel.  
4. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of centre. Turn  
counterclockwise to  
lock onto work bowl.  
The detachable stem fits  
both discs, making disc  
storage compact in  
limited space.  
2. 7-cup (1.75 L) work  
bowl.  
3. Cover with extra  
large feed tube.  
The pusher assembly  
has two parts.  
5. Align pusher assembly  
and activating rod with  
the feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
4. Pusher assembly  
that slides inside  
the feed tube.  
1. A small, removable,  
clear pusher that fits into  
a small centre-located  
feed tube. This tube is  
for narrow food like  
carrots, for adding liquid,  
and for continuous  
feeding of small food  
like garlic.  
5. Dough blade.  
6. Sharp metal chop-  
ping/mixing blade.  
6. You are now ready to  
operate the machine.  
7. Serrated slicing disc.  
8. Shredding disc.  
Disc Operation  
1. Plug in the housing base  
and place the work bowl  
on top, with the work  
bowl handle just to the  
left of centre. Turn the  
work bowl counterclock-  
wise to lock it onto the  
housing base.  
2. A large pusher that fits  
into the Cuisinart®  
Supreme® feed tube  
opening and moves  
freely within it.  
9. Detachable stem  
for discs (not shown).  
10. Plastic spatula  
(not shown).  
Upon contact, the large  
pusher meets an activating  
rod in the centre of the  
work bowl handle, permit-  
ting the motor to start.  
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 purée. It chops  
nuts, makes nut butters,  
mayonnaise and sauces,  
and mixes tender, flaky  
pastry. The metal chopping  
blade also mixes cakes,  
frostings, cookies,  
2. Choose desired disc  
and place underside-up  
on tabletop. Pick up  
detachable disc stem  
and align it with the  
raised plastic crescent  
on the disc underside.  
The raised ‘lock’ indica-  
tor on the left corner of  
the stem should be to  
the left of the mounting  
plate on disc.  
ASSEMBLY  
INSTRUCTIONS:  
Blade Operation  
1. Plug in the housing base  
and place the work bowl  
on top, with the work  
bowl handle just to the  
left of centre. Turn the  
work bowl counterclock-  
wise to lock it onto the  
housing base.  
quick breads, muffins,  
and biscuits.  
3. Turn the stem to the  
right, so the locking tabs  
are covered by the metal  
supports and a ‘click’  
locks the stem in place.  
The slicing disc makes  
beautiful whole slices  
without torn edges.  
It slices whole fruits and  
vegetables, cooked meat,  
semi-frozen raw meat and  
loaves of bread.  
2. CAREFULLY lift and  
place the chosen blade  
over the work bowl  
4. With the stem facing  
down, place the assem-  
bly over the centre hub.  
It should fit snugly and  
rest on the bottom of  
centre hub. Line up the  
markings on the blade  
hub with the motor shaft.  
The shredding disc  
processes most firm and  
the work bowl.  
6
 
5. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of centre. Turn  
counterclockwise to  
lock onto work bowl.  
pusher again, the unit  
will automatically turn ON.  
examined through the  
work bowl after each  
pulse to make sure they  
are not overprocessed.  
5. Press the OFF button  
when finished.  
Try chopping other food  
like meat for hamburger  
or sausage. Then make  
mayonnaise, pastry or  
bread, as described in  
the following sections. To  
obtain consistent results:  
OPERATING  
INSTRUCTIONS:  
Try chopping some practice  
foods, such as a zucchini  
or potato, before you  
6. Align pusher with the  
feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
process food to eat. First,  
cut the ingredients into  
1-inch (2.5 cm) pieces.  
7. Use the cord wrap  
on the housing base  
underside to add or  
remove cord.  
Be sure all the pieces you  
add to the bowl are about  
the same size.  
• Place the work bowl over  
the centre stem and turn  
counterclockwise to  
lock in place.  
Be sure the amount you  
process is no larger than  
recommended on the  
8. You are now ready to  
operate the machine.  
inside cover of this booklet.  
THE MACHINE  
FUNCTIONS:  
• Insert the metal chopping  
blade and put ingredient  
pieces in the work bowl.  
Put on the cover and turn  
counterclockwise to lock  
onto work bowl. Align the  
pusher and the pusher’s  
activating rod with the  
corresponding openings  
on the feed tube, and  
Before you do anything,  
wait for the blade to stop  
spinning. Once it does,  
turn the cover clockwise  
to unlock and remove by  
lifting it off.  
PULSE  
1. With the machine  
properly assembled  
and engaged, and  
ingredients in the  
work bowl, press the  
PULSE button  
Remove the bowl from the  
base of the machine before  
removing the blade. This  
creates a seal to prevent  
food from leaking. Turn the  
bowl clockwise to unlock  
from the base, and lift  
push all the way down.  
repeatedly as needed.  
Press and release the  
ON (Continuous)  
PULSE button two or three  
times. Each time the blade  
stops, let the pieces drop  
to the bottom of the bowl  
before you pulse again.  
This puts them in the path  
of the blade each time the  
motor starts.  
1. Properly assemble and  
engage the machine.  
straight up to remove.  
To prevent the blade from  
falling from the work  
bowl onto your hand  
when emptying the work  
bowl, use one of the fol-  
lowing methods.  
2. To add ingredients  
through the feed tube,  
remove the pusher and  
fill the feed tube as  
directed (see preparing  
for slicing or shredding).  
• Using the pulse/chopping  
technique, you get an  
even chop without  
Be sure your hands  
are dry.  
3. Engage the pusher  
and press the ON  
overprocessing. Check  
the texture frequently  
by looking through the  
cover. If you want a finer  
chop, press and release  
the PULSE button until  
you achieve the desired  
texture. Onions and other  
food with a high water  
content will quickly end  
up as a purée, unless  
button. The button light  
will turn on and the  
motor will start.  
4. Press the pusher firmly  
down until all ingredients  
have passed into the  
work bowl. Remove  
the pusher and refill  
ingredients as needed.  
When you engage the  
7
 
Grab the blade hub, and  
remove the metal blade  
before tilting the bowl,  
using a spatula to scrape  
off any food. Then carefully  
lift the blade out of the  
work bowl. Or insert your  
finger through the hole in  
the bottom of the work  
bowl, gripping the blade  
from the bottom, and grip  
the outside of the work  
bowl with your thumb. Or  
hold the blade in place with  
your finger or spatula while  
pouring out food.  
You get a smoother purée  
faster when all pieces are  
about equal in size.  
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.  
Put no more than the  
recommended amount of  
food in the work bowl (see  
table inside front cover).  
Lock the cover in place.  
PULSE to chop coarsely,  
then press the ON button  
and process continuously  
until food is puréed.  
(NOTE: Cooked potatoes  
are an exception to this  
procedure. They develop  
a gluey texture when  
Small foods like garlic can  
be dropped in whole. Large  
foods like hard cheese  
should be cut into 1-inch  
(2.5 cm) 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.  
processed with the  
metal blade.)  
TECHNIQUES FOR  
CHOPPING AND  
PURÉEING WITH  
THE METAL BLADE  
When making soup, you will  
want to purée vegetables  
that have been cooked in  
liquid. Don’t add the liquid  
to the work bowl, just the  
cooked vegetables; remove  
vegetables with a slotted  
spoon. They will purée  
faster and smoother without  
liquid. Then add just enough  
liquid to make the purée  
pourable, return to the soup  
liquid and stir to combine.  
IMPORTANT: Never try to  
process cheese that is too  
hard to cut with a knife.  
You may damage the  
To chop raw fruits  
and vegetables:  
blade or the machine.  
First cut the food into  
1-inch (2.5 cm) pieces.  
You get a more even  
chop when all pieces are  
about the same size.  
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  
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  
second on, 1 second off,  
until the food is coarsely  
chopped. For more finely  
chopped results, hold  
the PULSE button, letting  
the machine run continu-  
ously until the desired  
consistency is reached.  
Check frequently to avoid  
overprocessing. Use the  
spatula to scrape down the  
sides of the work bowl if  
necessary.  
To dislodge food:  
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 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 refrigera-  
tor. They may be frozen for  
months, stored in an airtight  
container or bag.  
Occasionally, a piece of  
food may become wedged  
between the blade and the  
work bowl. If this happens,  
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 in place. Press the  
ON button and drop the  
food pieces through the  
small feed tube opening  
while the machine is  
To chop peel from citrus  
fruit or to chop sticky  
fruit like dates or raisins:  
running. After adding a  
cupful this way, add the  
remaining food to the  
bowl and process in the  
usual manner.  
For citrus, remove only  
the peel with a vegetable  
peeler, not the white pith  
which is bitter tasting.  
To purée fruits and  
cooked vegetables:  
First, cut the food into  
1-inch (2.5 cm) pieces.  
8
 
Cut the peel into lengths  
of 2 inches (5 cm) or less  
and process with 1/2 cup  
(125 ml) of granulated  
sugar until finely chopped.  
This may take 2 minutes  
or longer.  
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  
Store in refrigerator to  
keep from separating.  
To make flavoured butters,  
spreads and dips:  
Cut room temperature  
butter into tablespoon size  
pieces. Finely chop flavouring  
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.  
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.  
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 (125 ml) 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 or  
slicing disc. The optional  
Fine Shredding Disc is  
particularly good.  
To chop meat, poultry,  
fish and seafood:  
The food should be very  
cold, but not frozen. Cut  
it into 1-inch (2.5 cm) 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  
Process ingredients for  
spreads and dips the same  
way. They should be at room  
temperature and cut into  
1-inch (2.5 cm) cubes,  
or added by tablespoonfuls.  
To make mayonnaise:  
You can make foolproof  
homemade mayonnaise  
with your Premier Series 7-  
cup Food Processor. The  
work bowl and metal blade  
must be clean and dry.  
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.  
spatula to scrape food  
from the sides of the bowl  
as necessary.  
Foods prepared with raw  
eggs may contain salmo-  
nella or other potentially  
harmful bacteria. Because  
egg yolks are a fine growth  
medium for bacteria, we  
recommend that you cook  
them for use in mayon-  
naise, Hollandaise sauce,  
Caesar salad dressing,  
chilled soufflés, chilled chif-  
fons, mousses and other  
recipes calling for raw egg  
yolks. For mayonnaise, we  
recommend using either  
the “cooked egg” mayon-  
naise on page 29, or using  
the following method with  
pasteurized liquid eggs.  
After 1-1/2 to 2 minutes, the  
ground nuts will form a ball  
that will gradually smooth  
out. Scrape the sides of the  
bowl and continue process-  
ing until drops of oil are visi-  
ble. Taste for consistency.  
To purée 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 The longer you process, the  
bowl with a spatula  
as needed.  
softer the butter. For chunk  
style, add a handful of nuts  
just after the ball of nut but-  
ter begins to smooth out. To  
make cashew butter, add a  
little bland vegetable oil.  
Processor nut butters  
Leave the purée in the work  
bowl and add eggs, cream  
and seasonings as called for  
by the recipe. Process to  
combine thoroughly.  
contain no preservatives.  
9
 
For a “one egg” batch of  
basic mayonnaise made  
with pasteurized liquid  
consistency obtained by  
methods that beat in more  
air. Chill the cream well  
before starting. Process  
continuously using the ON  
button, until it begins to  
thicken. Then add sugar  
as desired and continue  
processing, watching  
carefully for the desired  
consistency.  
dough should begin to hold  
together when pressed. If it  
is still dry and crumbly, add  
more water – 1 teaspoon  
(5 ml) 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 (2.5 cm) thick, and  
wrap in plastic wrap.  
eggs, place 1/4 cup (62 ml)  
pasteurized liquid eggs, 2  
tablespoons (30 ml) wine  
vinegar or lemon juice, 1  
teaspoon (5 ml) dry mus-  
tard, 1/2 teaspoon (2 ml)  
kosher salt and a pinch of  
ground white pepper in the  
work bowl. With the  
machine running, add 1/2  
cup (125 ml) of vegetable  
oil to the small pusher and  
allow to slowly drip into the  
mixture while processing.  
After all the oil has dripped  
through, add another 1/2  
cup of vegetable oil to the  
small pusher and allow to  
drip through. The mixture  
will form a thick emulsion.  
For variation, you may  
For consistently reliable  
results, add 2 tablespoons  
(30 ml) of nonfat dry milk  
for every cup of cream  
before whipping.  
Refrigerate for 1 hour  
before using, or doublewrap  
and freeze for later use.  
To make quick breads  
and cakes that use baking  
powder and/or soda:  
To make crumbs  
and crumb crusts:  
The most important rule  
for success is not to  
Cut or break bread, crack-  
ers or cookies into 1-inch  
(2.5 cm) pieces and place  
in work bowl. Press the ON  
button and process contin-  
uously until they reach the  
desired texture. For sea-  
soned crumbs, chop pars-  
ley 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  
overmix after adding the  
flour. The ingredients for  
these soft doughs should  
be cold, except butter. 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.  
experiment with using  
flavoured vinegars, adding  
chopped fresh herbs, dry  
herbs, or roasted garlic to  
taste. To make your may-  
onnaise a little lighter, add  
some well-drained plain fat  
free yogurt to taste.  
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.  
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 (5 ml) of  
lemon juice or vinegar for  
every egg white. Vinegar  
makes stiffer whites; its  
flavour is hardly detectable  
in cakes or soufflés.  
above. Add sugar, spices  
and butter, and cut into  
pieces as specified by your  
recipe. Process until well  
combined.  
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 at room temperature  
and cut into 1-inch (2.5 cm)  
pieces. Run machine contin-  
uously for a minute, until the  
butter is thoroughly mixed  
with the sugar and eggs.  
Then add flavouring and  
liquid – vanilla, spices,  
Continue processing until  
the egg whites hold their  
shape, about 1-1/2 to 2-1/2  
minutes.  
To make pastry:  
Combine unbleached  
all-purpose flour, salt and  
pieces of very cold butter  
in the work bowl. Process  
to the consistency of corn-  
meal. Sprinkle evenly with  
the minimum amount of  
cold liquid in the recipe.  
PULSE 5 or 6 times. The  
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  
cocoa, etc. Process until  
mixed. Add the dry ingredi-  
ents to the work bowl.  
10  
 
Process by pulsing,  
slice off the top and  
bottom, leaving a centre  
section about 3 inches  
(7.5 cm) deep. Remove the  
core, then cut in wedges to  
fit the feed tube. Remove the  
core from the bottom and  
PREPARING FOOD  
FOR SLICING AND  
SHREDDING  
inspecting after each pulse.  
Stop pulsing as soon as  
the dry ingredients have  
almost disappeared into the  
batter. Overprocessing will  
cause quick breads and  
cakes to be tough. (If your  
recipe calls for ingredients  
that are to be coarsely  
For disc assembly  
instructions, refer to  
Assembly Instructions.  
top pieces and cut into  
wedges to fit into the feed  
tube.  
Round fruits and  
vegetables:  
chopped – like raisins or  
nuts – add them last with  
the mixed dry ingredients.)  
Before processing onions,  
apples and other large,  
round fruits and vegeta-  
bles, cut the bottom ends  
flat to make the food lie  
stable on the disc.  
The optional 2mm and  
1mm Slicing Discs are  
excellent for slicing cabbage  
for coleslaw.  
To make cake mix:  
Your food processor work  
bowl is large enough for  
the preparation of an 18.5-  
ounce (524 g) packaged  
cake mix.  
If the fruit or vegetable  
doesn’t fit, try inserting it  
from the bottom of the feed  
tube, where the opening is  
slightly larger.  
Place the food in the  
feed tube, flat side down,  
as far left as possible, to  
prevent it from tilting when  
being processed.  
Insert the metal blade and  
add the cake mix to the  
work bowl. Press the ON  
button and while the  
machine is running, add  
the eggs and liquid through  
the small feed tube and  
process for 5 seconds.  
Pack the feed tube for  
desired results.  
Choose fruits that are  
firm and not too ripe.  
Remove large hard pits  
and seeds from fruits  
before processing. Seeds  
from citrus fruits need not  
be removed. Remove the  
rind before slicing or  
For long slices or shreds,  
cut the food in feed tube  
widths and pack the  
pieces horizontally.  
For small, round slices or  
short shreds from carrots,  
zucchini and other long  
vegetables, cut in feed  
tube heights and pack  
tightly upright.  
Scrape down the sides  
of the work bowl and  
process 1 minute more for  
maximum volume. Do not  
remove the metal blade.  
shredding, if desired.  
Whole peppers are  
an exception:  
Remove the stem and cut  
the stem end flat. Remove  
the core and scoop out the  
seeds. Leave the end  
opposite the stem whole, to  
keep the structure stiff. This  
ensures round, even slices.  
Insert a finger into the  
underside of the blade  
from the bottom of the  
work bowl to hold the  
blade in place while  
emptying the batter.  
Food should fit snugly, but  
not so tightly that it prevents  
the pusher from moving.  
When slicing or shredding,  
always use the pusher.  
Tip:  
Never put your fingers  
or a spatula into the  
feed tube.  
Large fruits like  
pineapple:  
After emptying cake batter  
or puréed soup from the  
work bowl, replace the bowl  
on the motor base and  
PULSE once. Centrifugal  
force will spin the batter off  
the blade onto the sides of  
the work bowl. Remove the  
blade, and use the spatula  
to scrape any remaining  
batter from the bowl.  
Cut the ends flat, cut in  
half, and either core or  
remove the seeds. If nec-  
essary, cut the halves into  
smaller pieces to fit 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  
cheese. Use medium  
pressure for most food:  
apples, celery, citrus fruit,  
potatoes and zucchini. Use  
Cabbage and  
iceberg lettuce:  
Turn the head on its side and  
11  
 
firm pressure for hard  
vegetables like carrots  
and yams.  
Remove the slicing or  
shredding disc.  
feed tube and press the  
sleeve all the way down.  
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.  
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,  
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.  
TECHNIQUES  
FOR SLICING AND  
SHREDDING  
Small, round fruits  
and vegetables:  
alternating one wide end  
up, one narrow end up.  
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.  
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 (2.5 cm)  
from the top.  
French-cut green beans:  
Trim fresh green beans to  
feed tube widths. Stack in  
the feed tube horizontally to  
about one inch (2.5 cm)  
from the top. Use the slicing  
disc, apply light pressure to  
the pusher and press the  
PULSE button until beans  
are sliced.  
4. You can load the feed  
tube repeatedly without  
removing work bowl  
cover.  
The bottom layer gives you  
perfect slices for garnish.  
To make long, horizontal  
slices of raw zucchini  
or carrots, use the  
Simply grasp the pusher  
and lift up. The pusher  
assembly will come off easi-  
ly, 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  
If you want all the slices to  
be perfect, it’s best to  
process one layer at a time.  
same procedure.  
Matchsticks or  
julienne strips:  
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.)  
Process the food twice –  
‘double slice’ it. Insert large  
fruits or vegetables  
(potatoes, turnips, zucchini,  
apples) in the feed tube  
horizontally. Apply pressure  
to the pusher while pressing  
the PULSE button until the  
food is sliced. You will get  
long slices.  
previously selected.  
REMOVING  
SLICED OR  
SHREDDED FOOD  
Before you do anything,  
wait for the disc to stop  
spinning. When it does,  
remove the pusher first.  
Unplug the unit, then hold  
the work bowl handle and  
turn it clockwise. Then lift;  
the work bowl and cover  
will come off together. Turn  
cover clockwise to unlock  
from work bowl. Lift,  
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.  
Remove the slices from the  
work bowl and reassemble.  
Reinsert them in the feed  
tube, wedging them in  
tightly. Slice them again.  
You will obtain long julienne  
strips. With the optional  
Square Julienne Disc, you  
can make square julienne  
strips in one operation.  
Small amounts of food:  
Use the small feed tube and  
the small pusher. Remove  
remove, invert and place on the small pusher from the  
counter space.  
pusher assembly. Place the  
pusher assembly onto the  
12  
 
they are easily pierced with  
the tip of a sharp knife,  
although semi-frozen and  
hard to the touch. Remove  
plastic wrap. Stand them in  
the feed tube, cut side  
down, and slice them  
against the grain, using firm  
pressure on the pusher. Or  
lay them flat in the feed  
tube, as many as will fit,  
and slice with the grain,  
using firm pressure.  
tilt sideways.  
SLICING MEAT  
AND POULTRY  
Cooked meat and poultry:  
The food must be very cold.  
If possible, use a piece of  
food just large enough to  
fit in the feed tube. To make  
julienne strips of ham,  
Firm cheese like  
Swiss and Cheddar:  
Cut the cheese into  
pieces to fit the feed tube.  
Put it in the freezer until  
semi-frozen, hard to the  
touch but easily pierced  
with the tip of a sharp knife.  
Stand the pieces in the  
feed tube and apply light  
pressure to the pusher.  
bologna or luncheon  
meat, stack slices, then roll  
or fold them double and  
stand upright in the feed  
tube, wedging in as many  
rolls as possible. This  
technique works better with  
square or rectangular pieces  
than with round ones.  
Salami and other  
sausages:  
IMPORTANT: Never try  
to slice soft cheese like  
mozzarella or hard cheese  
like Parmesan. You may  
damage the slicing disc or  
the food processor itself.  
You can successfully shred  
most cheeses except soft  
ones. The exception is  
mozzarella, which shreds  
well if thoroughly chilled.  
Hard cheeses like  
If the sausage is soft,  
freeze it until hard to the  
touch but easily pierced  
with the tip of a sharp knife.  
Hard sausages need not be  
frozen. Use the small feed  
tube if the sausage is thin  
enough to fit. Otherwise,  
cut the sausage into pieces  
to fill the large feed tube  
completely. Stand the  
Uncooked meat  
and poultry:  
Cut the food into pieces to  
fit the feed tube. Boneless,  
skinned chicken breasts will  
usually fit when cut in half  
crosswise. Wrap the pieces  
in plastic wrap and put  
Parmesan shred well only  
at room temperature.  
pieces vertically, packing  
them tightly so they cannot  
them in the freezer. They  
are ready to slice when  
SLICING AND SHREDDING CHEESE  
TYPE OF CHEESE  
CHOP/ PUREÉ SHRED  
SLICE  
Soft  
Brie, Camembert, room temperature  
Mozzarella chilled 15-20 min in freezer  
Ricotta, room temperature  
yes  
no  
yes  
yes  
no  
yes  
no  
no  
no  
no  
no  
no  
Cottage, Cream  
Semi-Soft  
Blue, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
no  
no  
no  
Fontina, chilled  
Bel Paese, chilled  
Semi-Hard  
Cheddar, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
Monterey Jack, Longhorn, chilled  
Swiss, Jarlsberg, chilled  
Edam, Gouda, chilled  
Provolone, chilled  
Hard, at room temperature  
Parmesan, Romano, Locatelli  
Pecorino, Asiago  
yes  
yes  
yes  
yes  
no  
no  
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.  
13  
 
Therefore, only attempt  
to slice or shred mozzarella are the same for both types  
when well chilled, and  
Parmesan when at  
room temperature.  
the processing procedures  
container so the top of  
the measure is level.  
Do not pack flour into  
the dry measure.  
of dough.  
Machine capacity  
Proofing the yeast  
Recommended maximum  
amount of flour is 4 cups  
(1 L) of all-purpose flour or  
2-1/2 cups (625 ml) 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  
The expiration date is  
TECHNIQUES  
FOR KNEADING  
YEAST DOUGH  
WITH THE  
DOUGH BLADE  
The Prep 7Food  
Processor is designed to  
mix and knead dough in a  
fraction of the time it takes  
to do it by hand. You will  
get perfect results every  
time if you follow these  
directions.  
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 115°F  
(40°C and 46°C). Yeast  
cells are not activated at  
temperatures lower than  
this and they die when  
exposed to temperatures  
higher than 130°F (54°C). If  
the recipe includes a  
sweetener like sugar or  
honey, add a teaspoon  
(5 ml) with the yeast. If no  
sweetener is called for, add  
a pinch, or add a pinch of  
flour. The yeast won’t foam  
without it. Let the mixture  
stand until it foams, up to  
10 minutes. If it does not  
foam, discard and begin  
again.  
same for sweet doughs  
that call for more than 3-1/2  
cups (875 ml) of flour.  
Using the right blade  
Use the dough blade when  
the recipe calls for more  
than 3-1/2 cups (875 ml)  
(17-1/2 ounces [496 g])  
of flour. Use the metal  
chopping blade when a  
recipe calls for less than  
3-1/2 (875 ml) cups of flour.  
NEVER TRY TO  
PROCESS DOUGH  
THAT IS TOO STIFF TO  
KNEAD COMFORTABLY  
BY HAND.  
There are two general  
types of yeast dough.  
Because the dough blade  
does not extend to the out-  
side rim of the work bowl,  
it cannot pick up all the  
flour when small amounts  
are processed.  
Typical bread dough is  
made with a flour mix that  
contains at least 50% white  
flour. It is uniformly soft,  
pliable and slightly sticky  
when properly kneaded.  
Measuring the flour  
Processing dry ingredients  
It always cleans the inside  
of the work bowl complete-  
ly when properly kneaded.  
It’s best to weigh it. If you  
don’t 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.  
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  
Typical sweet dough  
contains a higher propor-  
tion of sugar, butter and/or  
eggs than typical bread  
dough. It is rich and sticky  
and it does not clean the  
inside of the work bowl.  
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  
stop kneading. For a finer  
texture, add them sooner.)  
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  
It requires less kneading  
after 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,  
14  
 
Adding liquids  
the dough with your hands  
to test it. If it feels hard,  
lumpy or uneven, continue  
processing until it feels  
uniformly soft and pliable.  
Make sure that the blade is  
firmly pressed back into  
place after removing the  
dough to test it.  
Shaping, finishing  
and baking  
All liquid should be added  
through the feed tube while  
the machine is running.  
Add liquid in a slow, steady  
stream, only as fast as dry  
ingredients absorb it. If  
liquid sloshes or splatters,  
stop adding it but do not  
turn off the machine. Wait  
until ingredients in bowl  
have mixed, then add  
remaining liquid slowly.  
Pour liquid onto dough as  
it passes under feed tube  
opening. Do not pour  
liquid directly onto bottom  
of bowl.  
If you shape the dough  
in loaf pans, fill pans only  
half full. Let rise until dough  
is just slightly above the  
top of the pan. If shaping  
free-form loaves, let them  
rise on an oiled baking  
sheet until at least  
Kneading sweet dough  
doubled in bulk.  
Process dough for at  
least 30 seconds after  
all the ingredients have  
been incorporated. It will  
not clean the inside of the  
work bowl. If necessary,  
scrape the bowl and  
process for 5 more sec-  
onds.  
Making consecutive  
batches  
You can make several  
batches of bread dough  
in a row. The motor in  
the Prep 7Food  
Processor is extremely  
efficient.  
Follow the recipe carefully.  
It is important to add  
enough liquid to make the  
dough soft enough to  
knead. Kneading dough  
that is too stiff can strain  
the machine.  
Rising  
TYPICAL  
Put the dough in a large,  
resealable lightly floured  
plastic bag. Squeeze out all  
the air and seal, allowing  
space for the dough to rise.  
BREAD DOUGH:  
PROBLEMS AND  
SOLUTIONS  
All liquid except that used  
to activate yeast should  
be cold, to minimize the  
possibility of overheating  
the dough. You must never  
knead a yeast dough to a  
temperature higher than  
100°F (37°C). Doing so will  
slow or even prevent the  
action of the yeast.  
If dough blade doesn’t  
incorporate ingredients:  
Or put the ball of dough  
in a large bowl coated  
with soft butter or veg-  
etable oil. Roll the dough  
around to coat its entire  
surface. Cover it with a  
damp towel or a piece of  
oiled plastic wrap.  
Always start processor  
before adding liquid. Add  
liquid in slow, steady  
stream, only as fast as dry  
ingredients absorb it. If you  
hear liquid sloshing, stop  
adding it but do not turn off  
machine. Instead, wait until  
ingredients in work bowl  
have mixed, then add  
remaining liquid slowly. Pour  
liquid onto dough as it pass-  
es under feed tube; do not  
pour liquid directly onto  
bottom of work bowl.  
Let it rise in a warm,  
draft-free place, about 80˚F  
(26˚C). The rising time is  
usually about 1-1/2 hours  
but will vary from  
45 minutes to several  
hours, depending on the  
type of flour and the  
humidity of the air. To  
test if the dough has risen  
enough, stick a finger in  
it. An indentation should  
remain. If it doesn’t, let  
the dough rise more and  
test again.  
Kneading bread dough  
Do not try to use the  
machine to knead dough  
that is too stiff to knead  
comfortably by hand. Doing  
so can strain the machine.  
After the dough starts to  
clean the inside of the work  
bowl completely and forms  
a ball, process it for 60  
seconds to knead it. Stop  
the machine and test the  
dough to be sure it’s proper-  
ly kneaded. Typical bread  
dough should have a soft,  
pliable texture and it should  
feel slightly sticky. Stretch  
Blade rises in work bowl:  
Blade may not have  
been pushed down as  
far as possible before  
processing started.  
Excessively sticky dough  
can cause blade to rise  
even though it cleans inside  
of work bowl.  
When it has risen enough,  
punch the dough down.  
15  
 
If dough feels very sticky,  
reinsert blade and immedi-  
ately add 2 tablespoons  
(25 ml) flour through  
feed tube while machine  
is running.  
Nub of dough forms  
on top of blade and  
does not become  
1 teaspoon (5 ml) at a time,  
until dough is sufficiently moist  
to clean inside ofbowl.  
uniformly kneaded:  
Dough doesn’t rise:  
Stop machine, carefully  
remove dough, divide into  
3 pieces and redistribute  
evenly in work bowl.  
Continue processing until  
dough is uniformly soft  
and pliable.  
We recommend you always  
test activity of yeast before  
using, by stirring it and  
adding at least 1/2 teaspoon  
(2 ml) sugar into about 1/3  
cup (75 ml) warm liquid  
(105-120°F) (40-48°C).  
Within 10 minutes foam  
should develop, indicating  
yeast is active. Do not use  
dry yeast after expiration  
date on package.  
Dough doesn’t clean  
inside of work bowl:  
• Amount of dough may  
exceed maximum capacity  
of your food processor.  
Remove half and process  
in 2 batches.  
Dough feels tough  
after kneading:  
Divide dough into 2 or 3  
pieces and redistribute  
evenly in bowl. Process 10  
seconds or until uniformly  
soft and pliable.  
• Dough may be too dry.  
If it feels crumbly, add  
water, 1 tablespoon  
(15 ml) at a time, while  
machine is running, until  
dough becomes moist  
and cleans inside of work  
bowl. Wait 10 seconds  
between additions  
Do not use warmer water,  
or overheat dough with  
excessive kneading, as it  
may kill the yeast cells. All  
other liquid should be cold.  
Soft dough or liquid  
leaks onto base of food  
processor:  
Don’t knead so long that  
dough becomes overheat-  
ed. The ideal temperature  
for kneaded dough is 80°F  
(26°C); it should never  
of liquid.  
Always start processor  
before adding liquid and  
add liquid only as fast as  
dry ingredients absorb it.  
• Dough may be too wet.  
While machine is running,  
add 1 tablespoon (9 g) of  
flour. If necessary, add  
more, 1 tablespoon (9 g)  
at a time, until dough  
Motor stops:  
exceed 100°F (37°C).  
• Cover may have become  
unlocked.  
Let dough rise in draft-free  
environment of about  
80-90°F (26-32°C).  
cleans inside of work  
bowl and forms a ball.  
• Power cord may have  
become unplugged.  
Dough containing whole  
grain flour will take longer  
to rise than dough made of  
white flour only.  
• Dough blade is intended  
only for recipes calling for  
at least 3-1/2 cups  
(875 ml) of flour (17-1/2  
ounces) (496 g). If your  
recipe calls for less flour,  
remove metal dough  
blade and insert metal  
chopping blade. Always  
use metal chopping blade  
for recipes calling for less  
than 3-1/2 cups (875 ml)  
(496 g) of flour, such as  
pizza dough.  
Excessive strain may have  
caused motor to overheat  
and stop. Wait for the motor  
to cool, 5-10 minutes. A  
safety protector in the motor  
prevents excessive over-  
heating. If the motor stops,  
turn machine off. After 5-10  
minutes, divide dough into  
2 batches and complete  
processing. Pinch dough to  
make sure that it is not too  
stiff to knead comfortably  
by hand. If it is, add liquid,  
Baked bread is too heavy:  
Next time, feel dough to be  
sure it is uniformly soft,  
pliable and slightly sticky  
before setting aside to rise.  
Let dough fully double in  
bulk in bowl or bag, punch  
it down, then let it double  
again after it is shaped.  
16  
 
leave it with the pusher  
assembly in the locked  
position; this could damage  
the on-off mechanism.  
oven, as the aperture at  
the front of the pusher  
houses the metal rod that  
activates the motor.  
PROBLEMS  
AND SOLUTIONS  
WITH TYPICAL  
SWEET DOUGHS  
Motor slows down:  
Store the blades and discs  
as you would sharp knives,  
out of the reach of children.  
The Disc and Blade Holders  
are optional accessories  
which offer safe and  
TIP: When preparing a  
meal, make the dishes  
with the least amount of  
wet ingredients first.  
For example, make the  
bread first; then you don’t  
need to wash the bowl  
before making the salad. In  
many cases, wiping  
Amount of dough may  
exceed maximum  
capacity. Remove half,  
and process in 2 batches.  
convenient storage.  
• Don’t process too long  
after all ingredients are  
incorporated. Rich  
doughs will give you  
good results after only  
30 seconds of kneading.  
All parts except the housing  
base are dishwasher safe,  
and we recommend wash-  
ing them in the dishwasher.  
Insert the work bowl upside  
down. Remember to unload  
the dishwasher carefully  
wherever you place sharp  
blades and discs.  
the bowl with a paper  
towel between recipes  
is sufficient.  
Chopping certain foods  
may scratch or cloud the  
work bowl. These foods  
include ice, whole spices,  
coffee beans and oils like  
wintergreen. If you like to  
prepare your own spice  
blends, you may want to  
keep a second bowl just  
for that purpose.  
Blade doesn’t  
incorporate ingredients:  
Butter or margarine, if not  
melted, must be cut into  
tablespoon-size pieces  
before being added  
to work bowl.  
To simplify cleaning, rinse  
the work bowl, cover,  
pusher assembly and blade  
or disc immediately after  
use so food won’t dry on  
them. Openings at the  
bottom of the large pusher  
provide drainage and make  
cleaning easy. If food  
lodges in the pusher,  
Dough blade rises in  
work bowl:  
The housing base is made  
of a tough plastic with high  
impact resistance. Its  
smooth surface will look  
new for years. Keep a  
sponge handy as you  
work, and wipe spills from  
the base.  
Blade may not have been  
pushed down as far as  
possible before processing  
started. Machine may be  
overloaded. Remove half  
of dough and process in  
2 batches.  
remove it by running  
water through it, or use  
a bottle brush.  
If you wash blades and  
discs by hand, do it carefully.  
Avoid leaving them in soapy  
water where they may  
disappear from sight. To  
clean the metal blade, fill the  
work bowl with soapy water,  
hold the blade by its plastic  
Four rubber feet on the  
Motor stops:  
underside keep the base  
from moving on most work  
surfaces when the machine  
is processing heavy loads. If  
the feet leave spots on the  
counter, spray them with a  
See comments under  
Typical Bread Dough’  
Problems and Solutions  
Dough doesn’t rise:  
centre and move it rapidly up spot remover and wipe with  
See comments under  
Typical Bread Dough’  
Problems and Solutions  
and down on the centre  
shaft of the bowl. Use of a  
spray attachment is also  
effective. If necessary,  
use a brush.  
a damp sponge. If any trace  
of the spot remains, repeat  
the procedure and wipe  
the area with a damp  
sponge and nonabrasive  
cleaning powder.  
CLEANING AND  
STORAGE  
Keep your Food Processor  
ready to use on a kitchen  
counter. When not in use,  
leave it unplugged. Don’t  
The work bowl is made of  
Lexan® (plastic), which is  
shatter resistant and heat  
resistant. It should not be  
placed in a microwave  
To clean the inside of the  
detachable stem, slide the  
stem release button on the  
side up as far as it will go  
17  
 
and hold it there as you run  
water through the stem.  
Always unplug the unit  
before removing food,  
cleaning, or putting on or  
taking off parts.  
instantly when the pusher  
assembly is removed.  
Cuisinart® Premier  
Series offers a Three Year  
Limited Warranty on the  
Entire Machine.  
IMPORTANT: Never store  
any blade or disc on the  
motor shaft. No blade or  
disc should be placed on  
the shaft except when the  
processor is about to  
be used.  
Always remove work bowl  
from base of machine  
before you remove chop-  
ping blade or dough blade.  
TEN YEAR FULL  
WARRANTY ON  
MOTOR.  
This warranty supersedes  
all previous warranties on  
Cuisinart® Premier Series  
Food Processors.  
Be careful to prevent the  
chopping blade from falling  
out of the work bowl when  
emptying the bowl.  
Remove it before tilting  
bowl, or hold it in place  
with your finger, a spatula  
or a spoon.  
FOR YOUR SAFETY  
Like all powerful electrical  
appliances, a Premier™  
Series Food Processor  
should be handled with  
care. Follow these guide-  
lines to protect yourself and  
your family from misuse  
that could cause injury.  
This warranty is available  
to consumers only. You are  
a consumer if you are the  
owner of a Cuisinart®  
Premier Series Food  
Processor that was  
purchased at retail for  
personal, family or house-  
hold use. This warranty is  
not available to retailers  
or other commercial  
TECHNICAL DATA  
The motor in your food  
processor operates on  
standard line operating  
current. The appropriate  
voltage and frequency for  
your machine are shown  
on a label under the base.  
Handle and store metal  
blades and discs carefully.  
Their cutting edges are  
very sharp.  
Always place discs on flat  
stable surface before con-  
necting detachable stem.  
An automatic, temperature-  
controlled circuit breaker  
in the motor ensures  
complete protection against  
motor burnout. If the  
purchasers or owners.  
Never put blades or discs  
on the motor shaft until  
the work bowl is locked  
in place.  
We warrant that your  
Cuisinart® Premier  
Series Food Processor  
will be free of defects in  
material or workmanship  
under normal home use for  
three years from the date  
of original purchase.  
processor runs for an  
exceptionally long time  
when chopping, mixing or  
kneading a thick or heavy  
mixture in successive  
batches, the motor may  
overheat. If this happens,  
the processor will stop.  
Turn it off and wait for  
the motor to cool before  
proceeding. It will usually  
cool within 10 minutes.  
Always be sure that the  
blade or disc is down on  
motor shaft as far as it  
will go.  
We warrant that the motor  
for your Cuisinart® Premier  
Series Food Processor  
will be free of defects in  
material or workmanship  
under normal home use for  
ten years from the date of  
original purchase. This  
motor warranty covers the  
motor and excludes all  
other parts in the motor  
base assembly area such  
as the upper and lower  
plastic housings, work bowl  
and cover, blades and all  
electrical components and  
vertical projecting motor  
Always insert chopping  
blade and dough blade in  
the work bowl before  
putting ingredients in bowl.  
When slicing or shredding  
food, always use the  
pusher.  
In extreme cases, it could  
take an hour.  
Never put your fingers or  
spatula into feed tube.  
Safety switches prevent  
the machine from operating  
when the work bowl or the  
cover is not locked into  
position. The motor stops  
within seconds when the  
motor is turned off, and a  
fast-stop circuit stops it  
Always wait for the blade or  
disc to stop spinning before  
you remove the pusher  
assembly or cover from  
the work bowl.  
shaft sheath.  
18  
 
We suggest you complete  
and return the enclosed  
warranty registration card  
promptly to facilitate  
If the problem with the  
juicers, which permit your  
machine to operate with  
exposed cutting or shred-  
ding discs. We also caution  
you not to use the large  
feed tube on this machine  
with machines built by other  
manufacturers.  
machine is determined to be  
a defect of the motor, and  
within the warranty period,  
all postage and handling  
charges will be refunded.  
verification of original  
purchase date. However,  
return of the warranty  
registration card is not a  
condition of this warranty. In  
the event that you do  
not have proof of purchase  
date, the purchase date  
for purposes of this  
Please be sure to include  
your return address,  
daytime phone number,  
description of the product  
defect, product serial  
If you have any questions  
about the safety features of  
Cuisinart® Premier Series  
Food Processor or any  
other Cuisinart product,  
please call us at the  
number, original date of pur-  
chase, and any other infor-  
mation pertinent to  
warranty will be the date  
of manufacture.  
the product’s return.  
toll-free number above.  
If your Cuisinart® Premier  
Series Food Processor  
should prove to be  
Your Cuisinart® Premier  
Series Food Processor  
has been manufactured to  
the strictest specifications  
and has been designed  
for use with the authorized  
accessories and  
defective within the  
warranty period, we will  
repair it, or if we think  
necessary, replace it,  
without charge to you.  
To obtain warranty service,  
simply call our toll-free  
number 1-800-472-7606 for  
additional information from  
our Customer Service  
Representatives or send the  
defective product to  
replacement parts.  
This warranty expressly  
excludes any defects or  
damages caused by  
accessories, replacement  
parts, or repair service other  
than those that  
Customer Service at  
Cuisinart, 156 Parkshore  
Drive, Bramption, Ont.  
L6T 5M1  
have been authorized  
by Cuisinart.  
This warranty excludes  
all incidental or  
To facilitate the speed and  
accuracy of your return,  
please also include $10.00  
for shipping and handling of  
the product. Please also be  
sure to include a return  
address, description of the  
product defect, product  
serial number and any other  
information pertinent to the  
product’s return. Please pay  
by cheque or money order.  
consequential damages.  
Warning:  
Our PremierSeries Food  
Processor, and other  
Cuisinart Food Processors  
and Accessories have been  
carefully designed and  
manufactured with the high-  
est quality materials  
to assure your satisfaction  
and safety when you use  
them. Although accessories  
sold by companies other  
than Cuisinart may be  
NOTE: For added protection  
and secure handling of any  
Cuisinart® product that is  
being returned, we recom-  
mend 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 prod-  
ucts are not covered under  
warranty.  
compatible with your  
Cuisinart machine, they may  
also be extremely danger-  
ous, and expose  
the user to serious injury.  
We specifically caution  
you not to use other brand  
accessories, such as  
19  
 
Recipe Table of Contents  
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25  
Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . 29  
Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33  
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41  
Recipe Notes:  
Preparation times are estimates and are based on the time it takes to prepare, assemble, and  
cook the ingredients once they have been gathered from the refrigerator and cupboard and  
placed on the counter.  
Nutritional analyses are based on number of servings indicated. If a recipe produces a range  
of servings, they are based on the highest serving yield for that particular recipe.  
20  
 
Appetizers  
Fresh Tomato and Corn Salsa  
Delicious with the traditional corn tortilla chips,  
this salsa is also great on grilled chicken or seafood.  
Makes 1-1/2 cups (375 ml)  
1
small onion, peeled, cut into 1-inch  
(2.5 cm) pieces (about 1/2 cup  
[125 ml] pieces)  
1
teaspoon (5 ml) fresh lime juice  
1/2  
cup (125 ml) fresh or frozen corn  
kernels (frozen kernels do not need to  
be thawed)  
1/4  
1
cup (50 ml) fresh cilantro  
medium jalapeño pepper, seeded, cut  
into 1 inch (2.5 cm) pieces  
1/2  
teaspoon (2 ml) kosher salt  
2
medium vine ripened tomatoes, cut  
into 1-inch (2.5 cm) pieces  
Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until  
finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until  
tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just  
combine. Let stand for 1 hour before serving to allow flavours to develop. Serve with chips.  
Preparation: 5 – 10 minutes, plus 1 hour for flavours to develop  
Nutritional analysis per tablespoon (15 ml):  
Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g  
chol. 0mg • sod. 50mg • fiber 0g  
Hummus  
Serve this popular Middle Eastern sauce with the traditional pita wedges  
or as a dip for fresh vegetable crudités.  
Makes 2 cups (500 ml) /32 tablespoons (480 ml)  
1/4  
2
cup (50 ml) Italian parsley leaves,  
washed and dried  
3
2
5
tablespoons (45 ml) tahini  
tablespoons (25 ml) fresh lemon juice  
tablespoons (75 ml) water  
strips lemon zest, 2 x 1/2 inches  
(5 x 1.25 cm), bitter white pith  
scraped off  
1-1/2 teaspoons (7 ml) ground cumin  
1-1/2 tablespoons (25 ml) extra virgin  
olive oil  
1/2  
2
teaspoon (2 ml) kosher salt  
small cloves garlic  
1
large can (28 - ounce [794 g])  
chickpeas, drained, rinsed and  
drained again  
21  
 
Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and  
reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the  
machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the  
drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl; process 60 sec-  
onds to combine. Scrape the work bowl. With the machine running, add the olive oil in a slow  
steady stream; process until the hummus is smooth and creamy, about 3 minutes. Add half  
the chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to rest for 30  
minutes before serving to allow the flavours to blend. Serve in a shallow bowl, sprinkled with  
the remaining chopped parsley. If desired, drizzle with extra virgin olive oil.  
Variation: Add 3 drained roasted red peppers with the chickpeas to make Roasted Red  
Pepper Hummus. Makes about 2-1/2 cups (625 ml).  
Preparation: 15 to 20 minutes, plus 30 minutes resting time  
Nutritional analysis per tablespoon (15 ml):  
roasted red pepper hummus  
Calories 45 (33% from fat • carb. 6g ) • pro. 2g • fat 2g • sat. fat 0g  
chol. 0mg • sod. 112mg • fiber 1g  
Jalapeño Jack Wafers  
These savoury wafers just melt in your mouth.  
Makes 40 wafers  
6
1
ounces (170 g) Monterey Jack cheese  
1
ounce (28 g) onion, cut into 1/2-inch  
(1.25 cm) pieces  
small fresh jalapeño, stemmed and  
seeded  
3/4  
cup (175 ml) all-purpose flour  
3
tablespoons (45 ml) unsalted butter  
teaspoon (3 ml) dry cilantro  
kosher salt for sprinkling, optional  
3/4  
Insert shredding disc. Place cheese in large feed tube and shred using light pressure; remove  
and reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process  
until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, but-  
ter and cilantro. Process until well blended and forms a ball, about 20 seconds. Scrape sides  
of work bowl. Add flour and process until dough forms a ball, about 10 to 15 seconds.  
Turn dough out onto plastic wrap and shape into a log approximately 10 inches (25 cm) long.  
Wrap in plastic wrap and chill 30 minutes before using. May be made ahead to this point and  
refrigerated up to 3 days before using.  
Preheat oven to 350˚F (177˚C). Slice logs into 1/4-inch (0.625 cm) pieces. Place on an  
ungreased baking sheet and sprinkle lightly with kosher salt if desired. Bake until lightly  
browned on the bottom and edges, about 20 minutes. Cool on wire rack before serving.  
Preparation: 10 – 15 minutes, plus 30 minutes resting time, 30 minutes baking and cooling  
Nutritional analysis per wafer:  
Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g  
sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g  
22  
 
Soups  
Vegetarian Potato and Split Pea Soup  
Hearty enough to serve for supper, this soup has only 3 fat grams per serving!  
Makes six 6-ounce (170 g) servings  
1
1
1
small carrot, peeled, cut to fit feed  
tube vertically  
2-1/3 cups (583 ml) water  
1-1/2 cups (375 ml) reduced fat, low-  
sodium vegetable broth  
small celery rib, peeled, cut to fit feed  
tube vertically  
1
small potato (about 5 ounces [142 g])  
small onion, peeled, cut in half  
1/2  
pound (227 g) split green peas, rinsed  
and sorted  
1-1/2 tablespoons (25 ml) unsalted butter  
small garlic clove, peeled  
1
1/4  
teaspoon (1 ml) ground black pepper  
Insert the 4 mm slicing disc. Slice the carrot, celery, and onion using medium pressure;  
reserve.  
Melt butter in a 3-3/4 - quart (3.5 L) saucepan over medium heat. Add carrot, celery, onion  
and garlic. Cook until soft, about 10 to 15 minutes. Add water and broth; cover and bring to a  
boil over medium-high heat. Peel potato and cut into 1-inch (2.5 cm) pieces. Add potato and  
split peas to saucepan. Reduce heat to low and simmer, partially covered, until peas and  
potatoes are tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain  
liquid from vegetables, being sure to reserve liquid in a large saucepan.  
Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds. Return to  
saucepan with liquid and repeat with remaining vegetables. Rewarm over low heat. Season  
with pepper.  
Preparation: 20 minutes, plus 45 minutes to cook and finish  
Nutritional analysis per serving:  
Calories 178 (16% from fat) • carb. 30g • pro. 9g • fat 3g  
sat. fat 2g • chol. 8mg • sod.412mg • fiber 6g  
23  
 
Gazpacho  
Always served well chilled, this refreshing summer favourite  
has its origins in the Andalusian region of Spain.  
Makes four 8-ounce (227 g) servings  
1
1
garlic clove, peeled  
2-1/3 cups (583 ml) tomato juice  
small jalapeño pepper, seeded, cut  
into 1-inch (2.5 cm) pieces  
1
small cucumber, peeled, cut in half  
lengthwise, seeds removed  
1/4  
4
cup (50 ml) fresh cilantro  
2
tablespoons (25 ml) + 1 teaspoon  
(5 ml) fresh lime juice  
small scallions, trimmed, cut into  
1-inch (2.5 cm) pieces  
1/4  
teaspoon (1 ml) coarsely ground black  
pepper  
1/2  
2
green bell pepper, cored, seeded, cut  
into 1-inch (2.5 cm) pieces  
1/8  
4
teaspoon (0.5 ml) kosher salt  
medium tomatoes, cored,  
cut into1-inch (2.5 cm) pieces  
teaspoons (20 ml) reduced fat sour  
cream fresh cilantro sprigs for garnish  
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.  
Scrape bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 8 to 10  
times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely  
chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato  
mixture and stir to combine.  
Insert 4mm slicing disc. Place cucumber in feed tube vertically and slice using medium pres-  
sure. Add to mixing bowl. Add lime juice, pepper and salt and stir to combine. Cover tightly  
with plastic wrap and refrigerate to chill before serving. Serve garnished with 1 teaspoon  
(5 ml) sour cream and a fresh cilantro sprig.  
Preparation: 15 – 20 minutes, plus chilling time  
Nutritional analysis per serving:  
Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g  
sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g  
24  
 
Breads  
Classic Cuisinart White Bread  
Fresh homemade bread is simple to make with your Cuisinart Food Processor.  
Makes 16 servings (2 loaves, 1 pound [454 g] each)  
1
package active dry yeast  
teaspoons (10 ml) sugar  
3
tablespoons (45 ml) unsalted butter,  
in 1-inch (2.5 cm) pieces  
2
1-1/2 teaspoons (7 ml) salt  
1/3  
cup (75 ml) warm water (105 - 115˚F  
[41-46˚C])  
1
cup (250 ml) cold water  
Cooking spray  
4
cups (1 L) unbleached all-purpose  
flour  
In a 2-cup (500 ml) liquid measure dissolve yeast and sugar in warm water. Let stand until  
foamy, about 5 minutes.  
Insert dough blade. Process flour, butter and salt until combined, about 10 to 15 seconds. Add  
cold water to yeast mixture. With machine running, add liquid through small feed tube as fast  
as flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, process  
for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and  
seal the top. Allow to sit in a warm place until doubled in size, about 1 to 1-1/2 hours.  
Spray two 8 x 4-inch (20 x 10 cm) loaf pans with vegetable oil cooking spray. Place dough on  
a lightly floured surface and punch down. Divide dough in half and roll each half into an 8 x 4-  
inch (20 x 10 cm) rectangle. Beginning with a short end, roll up the dough jellyroll fashion.  
Pinch the seam and ends tightly to seal. Place in prepared loaf pans and cover with plastic  
wrap coated with cooking spray. Let rise until dough is just above the tops of the pans, about  
45 minutes to 1 hour. Fifteen minutes before baking, preheat oven to 400° F (204° C) .  
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.  
Remove from pans and cool on wire rack.  
Preparation: 10 – 15 minutes, plus 3 hours to rise and bake  
Nutritional analysis per serving:  
Calories 137 (17% from fat) carb. 25g • pro. 3g • fat 3g  
sat. fat 1g • chol. 6mg • sod. 221mg • fiber 1g  
For Classic Cuisinart Wheat Bread, substitute 2 cups (500 ml) whole wheat flour for 2 cups  
(500 ml) of the white flour.  
25  
 
Pecan Sticky Buns  
Cuisinart Pecan Sticky Buns are so good that it is hard to eat just one!  
Makes nine servings  
Sweet Dough:  
Topping:  
1
package active dry yeast  
1/2  
1/4  
1/2  
1
cup (125 ml) pecans  
1/4  
cup (50 ml) warm water (105 - 115˚F  
[41-46˚C])  
cup (50 ml) sugar  
teaspoon (2 ml) cinnamon  
2-1/2 cups (625 ml) unbleached all-purpose  
flour  
tablespoon (15 ml) unsalted butter,  
softened  
1/4  
cup (50 ml) unsalted butter, in 1-inch  
(2.5 cm) pieces  
1/3  
1/4  
1/3  
cup (75 ml) raisins  
cup (50 ml) unsalted butter, melted  
1/4  
1/2  
1/3  
1
cup (50 ml) sugar, divided  
teaspoon (2 ml) salt  
cup (75 ml) fat free milk  
large egg  
cup (75 ml) firmly packed light brown  
sugar  
Cooking spray  
To make dough:  
In a 2-cup (500 ml) liquid measure dissolve yeast and 1 teaspoon (5 ml) sugar in warm water.  
Let stand until foamy, about 5 minutes. Place flour, butter, remaining sugar and salt in the  
work bowl fitted with the dough blade. Process to combine, about 20 seconds. Stir milk and  
egg into yeast mixture. With motor running, pour liquid mixture through the small feed tube  
as fast as the flour absorbs it. Process until dough cleans the sides of the work bowl, then  
process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal top.  
Let rise in a warm place until doubled in size, about 1-1/2 hours.  
To make topping / assemble buns:  
Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times.  
Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured surface  
and punch dough down. Roll into a 9 x 9-inch (22.5 x 22.5 cm) square. Spread with softened  
butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up tightly and  
pinch seam to seal. Using a serrated knife, cut into 9 slices (about 1 inch [2.5 cm] thick).  
Pour melted butter into a 9 x 9-inch (22.5 x 22.5 cm) baking pan. Sprinkle brown sugar and  
reserved pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated  
with vegetable oil cooking spray and let rise in a warm place for 40 minutes. Fifteen minutes  
before baking, preheat oven to 375˚ F (191˚ C).  
Bake in preheated 375˚ F (191˚ C) oven until tops are well browned, about 30 minutes.  
Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to  
drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.  
Preparation: 25 – 30 minutes, plus 3 hours to rise and bake  
Nutritional analysis per serving:  
Calories 374 (40% from fat) • carb. 52g • pro. 5g • fat 17g  
sat. fat 8g • chol. 55mg • sod. 148mg • fiber 2g  
26  
 
Sesame Dinner Rolls  
Fresh, warm rolls make any dinner extra special.  
Makes 16 rolls  
1/2  
1
cup (125 ml) + 2 tablespoons (25 ml)  
evaporated fat free milk  
6
1
tablespoons (90 ml) unsalted butter,  
in 1-inch (2.5 cm) pieces  
teaspoon (5 ml) salt  
Cooking spray  
package active dry yeast  
1-1/2 tablespoons (25 ml) sugar  
large egg, beaten  
1
1
1
1
large egg  
2-3/4 cups (675 ml) unbleached all-purpose  
flour  
teaspoon (5 ml) water  
teaspoon (5 ml) sesame seeds  
In a small saucepan over medium heat, warm milk to 110 – 115˚F (43 – 46˚C) (Test tempera-  
ture with an instant read thermometer.) Remove from heat. Add yeast and sugar; stir to dis-  
solve and let stand until foamy, about 5 minutes. Add beaten egg; stir gently to combine.  
Transfer to a 2-cup (500 ml) liquid measure and reserve.  
Use dough blade to process flour, butter and salt until combined, about 15 to 20 seconds.  
With machine running, add yeast mixture through the small feed tube in a steady stream as  
fast as the flour absorbs it. After the dough forms a ball, process 45 to 50 seconds to knead.  
Place in a large plastic food storage bag and seal top. Let rise until doubled in size, about  
1 to 1-1/2 hours.  
Lightly coat a 9-inch (22.5 cm) round baking pan with cooking spray. Place dough on a lightly  
floured surface and punch down. Divide dough into 16 equal pieces and shape each piece  
into a ball. Place balls into the pan so they are just touching each other. Cover with plastic  
wrap coated with vegetable oil cooking spray and let rise 1 hour. Fifteen minutes before bak-  
ing, preheat oven to 350˚ F (177˚ C).  
Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in preheated  
350˚ F (177˚ C) oven until golden, about 35 to 40 minutes. Cool on wire rack.  
Preparation: 20 minutes, plus 3 hours to rise and bake  
Nutritional analysis per serving:  
Calories 142 (35% from fat) • carb. 19g • pro. 4g • fat 5g  
sat. fat 3g • chol. 38mg • sod. 167mg • fiber 1g  
Basic Pizza Dough  
Pizzas are so simple to make with a Cuisinart Food Processor  
that you can throw away the delivery menu!  
Makes 3/4 - pound (340 g) dough to make two 9-inch (22.5 cm) crusts or one  
14-inch (35 cm) crust  
1
package active dry yeast  
teaspoon (5 ml) sugar  
1-2/3 cups (400 ml) unbleached all-purpose  
flour or bread flour  
1
1
teaspoon (5 ml) extra virgin olive oil  
teaspoon (3 ml) salt  
2/3  
cup (150 ml) warm water  
(105 – 115˚ F [41 – 46˚ C])  
3/4  
27  
 
In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until  
foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt.  
Add cold water to yeast mixture.  
With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process  
until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead  
dough. Dough may be slightly sticky. Coat the dough lightly with olive oil, place in a plastic  
food storage bag and seal the top. Let rise in a warm place for about 45 minutes.  
Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and  
follow pizza recipe.  
Nutritional analysis per slice:  
Calories 206 (7% from fat) • carb. 41g • pro. 6g • fat 2g  
sat. fat 0g • chol. 0mg • sod. 442mg • fiber 1g  
Cranberry – Orange Bread  
Apples make this bread very moist – for a breakfast treat, slice and toast.  
Makes 1 loaf (14 slices)  
Cooking spray  
1
small apple (about 5 ounces [142 g]  
total), peeled, cored, cut into 1-inch  
(2.5 cm) pieces  
1-1/4 cups (300 ml) unbleached all-purpose  
flour  
1
large egg  
1-1/2 teaspoons (7 ml) baking powder  
1/2  
1/4  
3
teaspoon (2 ml) vanilla extract  
cup (50 ml) unsalted butter, melted  
tablespoons (45 ml) buttermilk  
1/4  
3/4  
teaspoon (1 ml) salt  
cup (175 ml) pecan halves, shells  
removed  
3
strips orange zest, bitter white pith  
removed  
1/3  
cup (75 ml) plus 1 tablespoon (15 ml)  
dried cranberries  
2/3  
cup (150 ml) sugar  
Preheat oven to 350˚F (177˚C). Lightly spray an 8 x 4-inch (20 x 10 cm) loaf pan with cooking  
spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade and  
pulse to coarsely chop pecans, about 6 times. Remove and reserve.  
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple, egg  
and vanilla; process until combined, about 15 to 20 seconds. With machine running, add  
butter and buttermilk through the small feed tube. Process until combined, about 10 to 15  
seconds. Scrape the work bowl. Add cranberries, pecans and dry ingredients. Pulse until flour  
is just mixed in, about 5 to 6 times. Do not overprocess.  
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the  
centre comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove from  
pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours  
before slicing.  
Preparation: 10 – 15 minutes, 2 hours to bake and cool  
Nutritional analysis per slice:  
Calories 172 (43% from fat) • carb. 21g • pro. 2g • fat 8g  
sat. fat 3g • chol. 24mg • sod. 51mg • fiber 1g  
28  
 
Sauces and Dressings  
Basic Mayonnaise  
(The American Egg Board recommends using the freshest eggs and then  
heating them to kill salmonella bacteria. This recipe uses a procedure  
suggested by cookbook author and food sleuth Shirley Corriher for heating  
the eggs to sanitize them. The results are definitely worth the effort.  
Proper refrigeration and storage is necessary.)  
Makes 1 cup (250 ml)  
1
1
large egg  
1/4  
2
teaspoon (1 ml) flour  
large egg yolk  
teaspoons (25 ml) dry mustard  
teaspoon (2 ml) kosher salt  
pinch of cayenne  
1-1/2 teaspoons (7 ml) freshly squeezed  
lemon juice  
1/2  
1
teaspoon (5 ml) wine vinegar  
tablespoon (15 ml) water  
teaspoon (1 ml) sugar  
2
tablespoons (25 ml) extra virgin  
olive oil  
1
1/4  
3/4  
cup (175 ml) vegetable oil  
Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and  
flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch [17.5 or  
20 cm]) nonstick skillet, and heat over very low heat while gently stirring and scraping the  
bottom of the pan with a spatula. When the mixture begins to thicken and resemble a custard  
sauce, remove from the heat while still stirring and set in a pan of ice and water to stop mix-  
ture from cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work  
bowl, metal blade and lid in hot soapy water and dry thoroughly.  
Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and  
cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add  
the olive oil slowly, taking about 30 seconds to add the entire 2 tablespoons (25 ml) . Scrape  
the work bowl. With the machine running, add the vegetable oil to the small pusher, one-  
quarter cup (50 ml) at a time, and allow the oil to drip slowly into the emulsion. The mayon-  
naise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a  
container, cover, and keep refrigerated. Keeps 3 to 4 days refrigerated.  
Preparation: 15 – 20 minutes  
Nutritional analysis per serving:  
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g  
sat. fat 1g • chol. 27mg • sod. 4mg • fiber 0g  
29  
 
Basic Vinaigrette  
This basic vinaigrette is perfect for a crisp green salad.  
Makes about 3/4 cup (175 ml)  
1
2
clove garlic, peeled  
1/2  
1/4  
1/3  
1/3  
teaspoon (2 ml) kosher salt  
tablespoons (25 ml) Dijon-style  
mustard  
teaspoon (1 ml) freshly ground pepper  
cup (75 ml) extra virgin olive oil  
cup (75 ml) vegetable oil  
1/4  
cup (50 ml) wine vinegar  
Insert the metal blade. With the machine running, drop the garlic through the feed tube and  
process to chop, 10 seconds. Scrape the work bowl. Add the mustard, vinegar, salt, and pep-  
per. Process to combine, 10 seconds; scrape the work bowl. With the machine running, add  
the oils in a slow, steady stream, about 45 seconds. Process until emulsified. Refrigerate  
unused portions; bring to room temperature before using. Process for 10 seconds to emulsify  
if separation has occurred.  
Note: Basic Vinaigrette may be modified by changing the flavour of the vinegar, mustard or oil.  
Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh  
herbs, sun-dried tomatoes, or pesto for other flavour changes.  
Preparation: 5 minutes  
Nutritional analysis per tablespoon (15 ml):  
Calories 110 (96% from fat) • carb. 1g • pro. 0g • fat 12 g  
sat. fat 2g • chol. 0mg • sod. 116mg • fiber 0g  
Pesto  
Our pesto is lower in fat than traditional pestos, and just as flavourful.  
Makes 3/4 cup (175 ml)  
1
ounce (28 g) Reggiano Parmesan,  
cut in 1/2-inch (1.25 cm) pieces  
2 to 4 tablespoons (25 to 50 ml) extra virgin  
olive oil  
1
2
clove garlic  
2
tablespoons (25 ml) lightly toasted  
pine nuts or walnuts  
cups (500 ml) packed fresh basil  
leaves, washed and dried  
1/4  
teaspoon (1 ml) salt  
Insert the metal blade. With the machine running, drop the cheese down the feed tube and  
process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the  
garlic clove down the feed tube; process to chop, about 5 seconds. Scrape down the sides of  
the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the  
sides of the work bowl. With the machine running, add the olive oil to taste in a slow drizzle.  
Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse  
to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes  
before using, to allow the flavours to blend. Refrigerate to store, with a layer of olive oil  
poured over the top to prevent discolouration. Keeps 5 days in the refrigerator, or may be  
frozen.  
Preparation: 5 to 10 minutes  
30  
 
Recipe analysis per 1/2 tablespoon (7 ml) serving:  
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g  
sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g  
Cranberry Relish with Toasted Walnuts  
Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham.  
Makes 2 cups (500 ml)  
1/2  
1/2  
5
cup (125 ml) walnut halves  
cup (125 ml) sugar  
2
cups (500 ml) fresh or frozen  
cranberries (do not thaw if using  
frozen berries)  
strips orange zest  
1/2  
large navel orange, peeled, cut into  
quarters  
Preheat oven to 350° F (177° C). Place walnuts in a baking pan and toast until golden brown  
and fragrant, about 8 to 10 minutes. Cool slightly.  
Insert metal blade in food processor. 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.  
Preparation: 5 – 10 minutes  
Nutritional analysis per 2 tablespoons (25 ml):  
Calories 52 (29% from fat) • carb. 9g • pro. 1g • fat 2g  
sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g  
Simple Tomato Sauce  
A simple marinara sauce for pasta, or when reduced,  
a tasty topping for homemade pizzas.  
Makes 2 cups (500 ml) tomato sauce for pasta / 1-1/4 cups (300 ml)  
tomato sauce for pizza.  
1
small onion (3 ounces [85 g] ), cut in  
1-inch (2.5 cm) pieces  
2
tablespoons (25 ml) dry white wine or  
vermouth  
3/4  
3
teaspoon (3 ml) extra virgin olive oil  
cloves garlic, peeled  
1/8  
1/8  
teaspoon (0.5 ml) kosher salt  
teaspoon (0.5 ml) freshly ground  
black pepper  
1/2  
1
teaspoon (2 ml) dried oregano  
1/4 – 1/2 teaspoon (1 – 2 ml) red pepper  
flakes (optional, to taste, for a spicier  
sauce)  
can (19-ounce [539 g]) plum  
tomatoes, with juices  
1
sprig fresh basil (6 – 8 large leaves)  
Insert the metal blade. Pulse to chop the onion, 10 times. Heat the olive oil over medium heat  
in a 2-quart (1.9 L) 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 50 to 60 minutes. Turn off the heat and let cool in the pan  
for 10 minutes. Stir in the black pepper and optional red pepper flakes.  
31  
 
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 over low heat, for 30 – 40 minutes to  
reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a  
pizza topping. Simple Tomato Sauce may be frozen.  
Preparation: 10 – 15 minutes, plus 1 hour to cook (add an additional 30 - 40 minutes to make  
the reduced Pizza Sauce).  
Nutritional analysis per 1/2 cup (125 ml) serving:  
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g  
Chocolate Sauce  
Our Cuisinart Chocolate sauce uses fat free milk  
rather than the traditional heavy cream.  
Makes 1-1/4 cups (300 ml) / 20 tablespoons (300 ml)  
4
4
ounces (113 g) good quality bitter-  
sweet or semi-sweet chocolate (Lindt,  
Callebaut, Ghirardelli), broken into  
1-inch (2.5 cm) pieces  
2
tablespoons (25 ml) superfine or bar  
sugar  
1/2  
cup (125 ml) fat-free milk, heat until it  
is just bubbling around the edges  
ounces (113 g) good quality milk  
chocolate (Lindt, Callebaut,  
Ghirardelli), broken into 1-inch  
(2.5 cm) pieces  
1-1/2 teaspoons (7 ml) vanilla  
Insert the metal blade. Pulse to chop the chocolates, 20 to 30 times. Add the sugar; process  
to chop finely, 45 seconds. With the machine running, pour the hot milk slowly and carefully  
down the feed tube; process until the chocolate is melted and smooth, 1 minute. Add the  
vanilla; process to combine, 10 seconds.  
Serve immediately or transfer to a resealable container and refrigerate. Reheat in a double  
boiler or microwave to serve.  
Preparation: 10 minutes  
Nutritional analysis per tablespoon (15 ml):  
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g  
sat. fat 2g • chol. 1mg • sod. 8mg • fiber 0g  
32  
 
Entrées  
East-West Chicken and Vegetable  
Stir-Fry with Pasta  
Asian flavours blend with Italian Reggiano Parmesan  
and pasta in this colourful and delicious stir-fry.  
Makes 4 servings  
2
8
1
boneless, skinless chicken breast  
halves (6 – 8) ounces [170 –  
227 g ] each)  
1
1
broccoli crown, about 6 ounces  
(170 g) , florets cut off, stem reserved  
large carrot, about 4 ounces (113 g),  
peeled and cut into 1-1/2-inch  
(3.75 cm) lengths  
ounces (227 g) dry pasta shapes  
such as fusilli, radiatore, penne, or  
double elbows  
1-1/2 teaspoons (7 ml) cornstarch  
1/4 cup (50 ml) chicken stock  
ounce (28 g) Reggiano Parmesan  
cheese, cut in 1/2-inch (1.25 cm)  
cubes  
2-1/2 tablespoons (38 ml) Asian sesame oil,  
divided  
1
3
small clove garlic  
3
tablespoons (45 ml) sherry  
(Amontillado or medium-dry)  
slices peeled ginger, each about the  
thickness of a quarter  
2
tablespoons (25 ml) tamari sauce or  
soy (low sodium may be used)  
1/2  
1/2  
red bell pepper, stem, ribs and seeds  
removed, cut to fit the feed tube  
1/4  
cup (50 ml) slivered almonds, lightly  
toasted  
yellow bell pepper, stem, ribs and  
seeds removed, cut to fit the feed  
tube  
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with  
plastic wrap and freeze for 20 to 25 minutes. Clean the work surface and wash hands thor-  
oughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water  
according to package instructions. Drain the pasta; keep the water simmering.  
Insert the metal blade. With the machine running, drop the cheese cubes through the feed  
tube and process until finely chopped, about 30 seconds. Remove and reserve. With the  
machine running, drop the garlic and ginger through the feed tube and process until finely  
chopped, about 5 seconds. Remove and reserve.  
Insert the slicing disc. Use medium pressure to slice the peppers. Remove to a plate. Using a  
vegetable peeler, peel the broccoli stem; trim to fit the small feed tube. Use medium pressure  
to slice, remove and reserve. Arrange the carrots horizontally in the large feed tube. Use medi-  
um pressure to slice, remove and reserve.  
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium  
pressure to slice. Toss with 1 tablespoon (15 ml) of the sesame oil and set aside on a plate  
separate from the vegetables. Clean the work surface thoroughly, and wash hands with hot  
soapy water. In a small bowl, combine the cornstarch and chicken stock. Set aside.  
Heat a large, nonstick stir-fry pan over high heat. When hot enough to make water droplets  
dance, stir-fry the chicken until opaque, about 2 to 3 minutes. Remove to a clean plate and  
33  
 
reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger, stir-fry  
10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc-  
coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked  
chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the  
cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to  
reheat. Drain and add to the stir-fry pan. Remove from the heat, add half the cheese and toss  
to coat with the sauce.  
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted  
almonds. Serve immediately.  
Preparation: 30 minutes  
Nutritional analysis per serving:  
Calories 528 (26% from fat) • carb. 59 • pro. 40g • fat 15g  
sat. fat 3g • chol. 71mg • sod. 541g • fiber 6g  
Salmon and Pesto Potatoes  
Just add a simple green salad for a quick and easy dinner.  
Makes 4 servings  
1
4
tablespoon (15 ml) extra virgin  
olive oil  
1-1/4 pounds (567 g) boneless, skinless  
salmon fillet, cut in 5-ounce (142 g)  
portions  
Yukon Gold or other new potatoes, 4  
ounces (113 g) each, well scrubbed,  
opposite ends trimmed flat with a  
knife  
1/2  
1/4  
teaspoon (2 ml) kosher salt  
teaspoon (1 ml) freshly ground  
pepper  
4
teaspoons (20 ml) Pesto, p. 30  
4
fresh basil leaves  
Preheat the oven to 400˚ F (204˚ C). Cut 4 pieces of aluminum foil, each 16 inches  
(40 cm) long.  
Brush a 4 x 6-inch (10 x 15 cm) area in the centre of each rectangle with olive oil. Set aside.  
Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and  
reserve separately. Blanch potatoes in boiling water for 3 – 4 minutes. Drain and let cool.  
Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled  
portion of a sheet of foil. Spread one teaspoon (5 ml) of the Pesto on the fanned slices. Top  
with a salmon fillet. Bring the two cut sides of the foil together over the centre of the salmon,  
fold over 1 inch (2.5 cm), then fold over 2 more times. Fold the ends in twice, in 1/2-inch  
(1.25 cm) folds, to complete the seal. Repeat until all the salmon and potatoes have been  
prepared and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the  
oven, stack the basil leaves and roll. Slice in 1/8-inch (0.31 cm) intervals to create a chiffon-  
ade. The packets will be puffed; prick with the tip of a sharp knife to vent the steam, then  
carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.  
Preparation: 10 – 15 minutes, plus 18 minutes baking time  
Nutritional analysis per serving:  
Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g  
sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g  
34  
 
Hearty Turkey Chili – Cincinnati Style  
Try our heart-smart variation of Cincinnati-Style chili. When served with  
cooked spaghetti, kidney beans, chopped onion, grated Cheddar cheese,  
and oyster crackers it is known as “Five Way Chili.”  
If you prefer beef chili, you can use beef chuck rather than turkey.  
Makes 4 servings (served alone); 6 when served Cincinnati style  
1
bell pepper, cored and seeded, cut in  
eighths  
1/2  
1/2  
1/2  
1
teaspoon (2 ml) oregano  
teaspoon (2 ml) ground allspice  
teaspoon (2 ml) ground cinnamon  
small bay leaf  
2
cloves garlic, peeled  
1/2  
pound (227 g) onions, peeled, cut into  
1-inch (2.5 cm) pieces  
1-1/2 cups (375 ml) canned crushed  
tomatoes  
1-1/4 pounds (567 g) boneless, skinless  
turkey breast, cut into 1-inch (2.5 cm)  
pieces  
1/4  
cup (50 ml) tomato paste, salt-free if  
available  
1
tablespoon (15 ml) good quality  
olive oil  
1-1/2 cups (375 ml) chicken stock /broth  
(low sodium, no fat)  
2
tablespoons (25 ml) chili powder  
teaspoon (5 ml) ground cumin  
teaspoon (2 ml) ground coriander  
1-1/2 cup (375 ml) water  
1
2
teaspoons (10 ml) wine vinegar  
teaspoon (2 ml) kosher salt  
1/2  
1/2  
Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and  
reserve. Insert the metal blade. With the machine running, drop the garlic through the small  
feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the onions; pulse to  
chop, 10 to 12 times. Remove and reserve.  
Add half the turkey cubes to the work bowl; pulse to chop, 10 to 12 times. Remove and  
reserve; repeat with the remaining turkey cubes.  
In a large saucepot, heat half the oil over medium heat until shimmering. Sauté the garlic and  
onions until tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin,  
coriander, oregano, allspice, cinnamon and bay leaf, cook until fragrant, about 5 minutes.  
While the onion mixture is cooking, in a 12-inch (30 cm) nonstick skillet, heat the remaining oil  
over medium high heat and brown the turkey. Do not turn until nicely browned; break up after  
turning. As the turkey is cooked, add it to the onion mixture. When all the meat has been  
added, stir in the reserved bell peppers, crushed tomatoes, tomato paste, chicken stock,  
water, vinegar, and salt. Cover loosely and bring to a boil. Reduce the heat to low, and sim-  
mer the chili for 2-1/2 hours, until the meat is tender and the mixture thickens.  
Serve plain, or Cincinnati style.  
Preparation: 30 minutes, plus 2-1/2 hours to cook  
Nutritional analysis per serving:  
Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat 5g  
sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g  
35  
 
Pizza  
Pesto, Cheese & Fresh Tomato Pizza  
Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza.  
Makes one 14-inch (35 cm) pizza or two 9-inch (22.5 cm) pizzas, to serve 4  
Pizza Dough, p. 27  
1-1/2 ounces (43 g) Italian fontina cheese,  
very well chilled  
1/2  
1/2  
2
pound (227 g) firm but ripe plum  
tomatoes  
3
1
tablespoons (45 ml) pesto, p. 30  
teaspoon (5 ml) extra virgin olive oil  
ounce (14 g) Reggiano Parmesan,  
cut in 1/2-inch (1.25 cm) cubes  
Cornmeal for dusting the peel or pan  
ounces (57 g) fresh mozzarella, very  
well chilled  
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches  
(20 cm) from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚ F  
(260˚ C).  
Bring 6 cups (1.5 L) of water to a boil in a 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  
feed tube. Process 15 seconds; leave in bowl. Insert the shredding disc. Use medium pres-  
sure to shred the mozzarella and fontina. Remove the cheeses to a bowl; toss to combine  
and reserve. Insert the slicing disc. One at a time, place the tomatoes in the small feed tube.  
Use very light pressure to slice. Place the sliced tomatoes on a triple thick layer of paper tow-  
els to drain.  
When the dough has risen, punch down, use as is or divide into 2 equal balls. Let rest 10  
minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn  
meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has  
been sprinkled with corn meal. Brush the edges with the olive oil, then using an offset spatula,  
spread the pizza to 3/4-inch (1.88 cm) of the edges with the pesto sauce, using 3 tablespoons  
(45 ml) on the 14-inch (35 cm) pizza and 1-1/2 tablespoons (25 ml) on each 9-inch (22.5 cm)  
pizza. Sprinkle the pizza(s) with the shredded cheeses. 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 into 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.  
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 27); then 20 minutes plus  
12 minutes to bake  
Nutritional analysis per serving:  
Calories 365 (from fat 33%) • carb. 46g • pro. 15g • fat 13g  
sat. fat 5g • chol. 21mg • sod. 678mg • fiber 2g  
36  
 
Sides  
French Cut Green Beans with Shallots  
“French cut” green beans take just seconds with the Cuisinart® DLC-2007C.  
Makes 4 servings  
1
pound (454 g) fresh green beans,  
trimmed, cut to fit feed tube  
horizontally  
1/4  
cup (50 ml) water  
1-1/2 teaspoons (7 ml) balsamic vinegar *  
1/8  
1/8  
teaspoon (0.5 ml) white pepper  
teaspoon (0.5 ml), kosher salt  
2
2
large shallots, peeled,  
cut into 1-inch (2.5 cm) pieces  
teaspoons (10 ml) olive oil  
Insert 4 mm slicing disc in food processor. Place beans horizontally in large feed tube and  
process using light pressure. Remove and reserve.  
Insert metal blade. Process shallot until finely chopped, about 5 seconds.  
Warm oil in a 3-1/2-quart (3.3 L) sauté pan over medium heat. Add chopped shallots and  
sauté until soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4  
minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to  
10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm.  
*Substitute a fruit-flavoured vinegar for a change.  
Preparation: 15 minutes  
Nutritional analysis per serving:  
Calories 66 (31% from fat) • carb. 11g • pro. 2g • fat 3g  
sat. fat 0g • chol. 0mg • sod. 46mg • fiber 4g  
Savoury Sweet Potatoes with Onions & Currants  
A low-fat alternative to traditional, rich sweet potato casseroles.  
Makes 6 servings  
Cooking spray  
2
strips orange zest (2 x 1/2-inch  
[5 x 1.25 cm]), bitter white pith  
removed  
2
ounces (57 g) fresh white or wheat  
bread  
1/2  
1/2  
cup (125 ml) freshly squeezed orange  
juice  
3
tablespoons (45 ml) unsalted butter,  
at room temperature, divided  
cup (125 ml) maple syrup (do not use  
pancake syrup)  
2
pounds (907 g) sweet potatoes,  
peeled and cut in half crosswise  
3/4  
1/2  
1/4  
teaspoon (3 ml) herbs de Provence  
teaspoon (2 ml) kosher salt  
3/4  
1/3  
pound (340 g) yellow onions, peeled  
and cut in half lengthwise  
cup (75 ml) currants  
teaspoon (1 ml) freshly ground pepper  
37  
 
Preheat the oven to 350˚ F (177˚ C). Spray an 8 x 8 x 2-inch (20 x 20 x 5 cm) pan (8 cup  
[2 L]) 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 1 tablespoon (15 ml) of the butter through the 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; use medi-  
um pressure to slice. Remove and reserve. Arrange the onions in the feed tube. Use medium  
pressure to slice. 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 remaining but-  
ter. 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. Repeat and end with a layer of sweet potatoes. Drizzle the  
orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that  
has been sprayed with cooking spray. Bake in the preheated oven for 65 to 75 minutes, until  
the potatoes are tender. Remove the foil, sprinkle evenly with the reserved breadcrumb mix-  
ture and bake 10 minutes longer. Let rest 10 minutes before serving.  
Preparation:15 – 20 minutes, plus 85 minutes baking and resting.  
Nutritional analysis per serving:  
Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g  
sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g  
Asian Slaw with Peanut Dressing  
Add cooked pasta and turn this salad into a meal.  
Makes 3/4 cups (175 ml) dressing  
Makes 6 cups (1.5 L) Asian Slaw  
1/4  
1
cup (50 ml) toasted unsalted peanuts  
clove garlic  
1
2
1
1
6
6
small broccoli spear, washed, florets  
trimmed and reserved, stem peeled  
green onions, trimmed, cut to fit feed  
tube  
4
slices of fresh ginger, peeled, each  
about the size of a quarter  
small (4 ounce [113 g]) red bell  
pepper, stemmed, seeded, quartered  
3
tablespoons (45 ml) peanut butter  
(regular or chunky)  
small yellow bell pepper, stemmed,  
seeded, quartered  
1/3  
cup (75 ml) rice vinegar  
2-1/2 teaspoons (12.5 ml) sugar  
ounces (170 g) Napa cabbage,  
washed, cut to fit feed tube  
1-1/2 tablespoons (25 ml) hoisin sauce  
2
teaspoons (10 ml) Asian (toasted)  
sesame oil  
ounces (170 g) bok choy, washed, cut  
to fit feed tube (include leafy greens if  
tender)  
1-1/4 teaspoons (6 ml) low-sodium tamari  
or soy sauce  
3
ounces (85 g) snow peas or sugar  
snap peas, trimmed and strings  
removed  
4-6  
red radishes (3 ounces [85 g]),  
washed and trimmed  
1
carrot (3 – 4 ounces [85 – 113 g]),  
peeled, cut to fit the feed tube  
horizontally  
38  
 
Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With  
the machine running, drop the garlic and ginger down the feed tube to chop, about 5 seconds.  
Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar,  
hoisin sauce, and tamari. Process until smooth, about 10 seconds. Scrape down the sides of  
the work bowl. With the machine running, add the sesame oil in a steady stream through the  
feed tube; process until emulsified, about 10 to 15 seconds. Remove and reserve. The dress-  
ing may be made several days ahead. Cover well and refrigerate. Let sit for 30 minutes at  
room temperature before using.  
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the feed tube cut side  
down. Use medium pressure to shred. Arrange the carrots horizontally in the feed tube. Use  
medium pressure to shred. Insert the trimmed and peeled broccoli stem in the small feed  
tube; use medium pressure to shred. Transfer the shredded vegetables and reserved broccoli  
florets to a large bowl. Insert the slicing disc. Arrange the green onions in the small feed tube.  
Use light pressure to slice. Arrange the peppers in the large feed tube, cut side down; use  
medium pressure to slice. Arrange the Napa cabbage in the feed tube, cut side down.  
Use medium pressure to slice. Arrange the bok choy in the feed tube; use medium pressure  
to slice. Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow  
peas and toss the vegetables to combine. Pour the dressing over the vegetables and toss to  
coat well. Garnish with reserved chopped peanuts.  
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and  
adding cooked pasta (6 ounces [170 g] dry, cooked according to package directions).  
Preparation: 10 minutes plus 30 minutes resting time for the dressing; 10 – 15 minutes  
for the vegetables.  
Nutritional analysis per serving:  
Calories 125 (45% from fat) • carb. 18g • pro. 6g • fat 9g  
sat. fat 1g • chol. 0mg • sod. 534mg • fiber 3g  
Creamy Tarragon Vidalias  
Serve alongside a roasted tenderloin of beef.  
Makes 3 cups (750 ml)  
3/4  
1/3  
1/3  
cup (175 ml) water  
1/2  
1/4  
cup (125 ml) drained nonfat plain  
yogurt *  
cup (75 ml) sugar  
cup (50 ml) mayonnaise, p.29, or  
purchased (mayonnaise lowfat)  
cup (75 ml) rice wine vinegar  
1-1/2 pounds (680 g) Vidalia onions, or any  
other sweet onion such as  
1
teaspoon (5 ml) dried tarragon  
teaspoon (1 ml) kosher salt  
teaspoon (0.5 ml) white pepper  
WallaWalla, Oso, Rio, Maui, or Texas  
1015, peeled and cut in half vertically  
1/4  
1/8  
In a small non-aluminum saucepan, bring the water, sugar and rice wine vinegar to a boil. Boil  
until the sugar has dissolved. Remove from the heat and allow to cool.  
Insert the medium slicing disc. Arrange the onions flat side down in the large feed tube and  
process to slice. Remove to a large glass bowl, and toss with the cooled sugar and vinegar  
mixture. Cover and refrigerate for 24 hours, turning the onions every few hours.  
Drain the onions and squeeze dry. Discard the soaking liquid.  
39  
 
Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper  
until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and  
refrigerate at least 30 minutes before serving to allow flavours to develop.  
*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and  
set over a bowl. Place yogurt in sieve; cover and refrigerate at least 8 hours or overnight. You  
may need to drain water from bowl occasionally. Refrigerate thickened yogurt in an airtight  
container for up to one week. The thickened yogurt will be approximately half its original vol-  
ume in 24 hours.  
Preparation: 10 minutes, plus 24 hours to marinate the onions and drain the yogurt  
Nutritional analysis per quarter cup (50 ml) (prepared with lowfat mayonnaise):  
Calories 49 (32% from fat) • carb. 7g • pro. 2g • fat 2g  
sat. fat 0g • chol. 2mg • sod. 87mg • fiber 0g  
Roasted Garlic and  
Parmesan Twice Baked Potatoes  
These “dressed up” twice-baked potatoes go well  
with grilled London broil or fillets.  
Makes four servings  
6
4
garlic cloves, peeled  
Olive oil  
2
green onions, trimmed,  
cut into 1-inch (2.5 cm) pieces  
1/2  
2
cup (125 ml) evaporated skim milk  
large baking potatoes (about 8  
ounces [227 g] each), washed,  
pierced with a knife  
tablespoons (25 ml) unsalted butter,  
cut into 4 pieces  
1-1/2 ounces (43 g) Reggiano Parmesan  
cheese, cut into 1-inch (2.5 cm)  
pieces  
1/4  
1/4  
teaspoon (1 ml) ground white pepper  
teaspoon (1 ml) kosher salt  
Preheat oven to 400˚ F (204˚ C). Place garlic cloves in a small ovenproof ramekin and drizzle  
with olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and  
potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork ten-  
der, about 1 hour. When cool enough to handle, cut off part of top of potato and scoop out  
flesh leaving a 14-inch (35 cm) thick shell. Reserve flesh and skins.  
Insert metal blade. With machine running, drop cheese through small feed tube and process  
until finely grated, about 30 seconds; reserve. Place scallions in work bowl and process until  
finely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk, butter, reserved  
cheese, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse  
in very short quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in  
very short quick pulses, about 10 more times. Generously fill potato shells with potato-garlic  
mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.  
Preheat oven to 350˚F (177˚C). Place potatoes in a 9-inch (22.5 cm) square baking pan and  
bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.  
(Add 5 to 10 minutes to baking time if the potatoes are cold from the refrigerator.)  
Preparation: 10 – 15 minutes (allow 1 hour to prebake potatoes), plus 25 minutes to twice bake  
Nutritional analysis per serving:  
Calories 341 (24% from fat) • carb. 55g • pro. 11g • fat 9g  
sat. fat 5g • chol. 23mg • sod. 266mg • fiber 4g  
40  
 
Desserts  
Toffee Brownies  
Our sinfully delicious brownies just melt in your mouth.  
Makes 16 servings  
Cooking spray  
2
large eggs  
2
ounces (57 g) unsweetened baking  
chocolate, broken into 1/2 - inch  
(1.25 cm) pieces  
1
teaspoon (5 ml) vanilla extract  
1/2  
cup (125 ml) all-purpose unbleached  
flour  
1
cup (250 ml) sugar  
3/4  
cup (175 ml) almond toffee bits (such  
as Heath® brand)  
1/2  
cup (125 ml) unsalted butter, melted  
Preheat oven to 350° F (177° C). Lightly coat an 8 x 8-inch (20 x 20 cm) baking pan with  
vegetable oil cooking spray. Line pan with foil, allowing two sides to overlap pan for easy  
removal from pan. Lightly coat foil lining with vegetable oil cooking spray.  
Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds. Add  
sugar and process until chocolate is as fine as the sugar, about 45 seconds. With unit run-  
ning, pour melted butter through the small feed tube and process until blended, about 20 to  
25 seconds. Scrape work bowl. Add eggs and vanilla; process until fluffy and light, about  
10 to 15 seconds. Add flour and toffee bits; pulse until just combined, about 5 to 6 times. Do  
not overprocess. Spread in prepared pan. Bake until top of brownies looks set and a toothpick  
inserted in the centre comes out almost clean, about 25 to 30 minutes. (Due to the fudgy  
nature of the brownies, the toothpick will not be completely clean.) Cool in pan for 15 minutes.  
Use foil overhangs to remove from pan and let cool completely before slicing. Cut into 16  
squares.  
Preparation: 10 minutes, plus 30 minutes to bake.  
Nutritional analysis per Brownie:  
Calories 202 (52% from fat) • carb. 23g • pro. 2g • fat 12g  
sat. fat 6g • chol. 46mg • sod. 69mg • fiber 1g  
Double Chocolate Chunk Cookies  
Chocolate heaven!  
Makes 24 cookies  
4
4
1
ounces (113 g) milk chocolate,  
chilled,  
broken into 1-inch (2.5 cm) pieces  
1/4  
1
teaspoon (1 ml) salt  
large egg  
6
tablespoons (90 ml) firmly packed  
light brown sugar  
ounces (113 g) white chocolate,  
chilled, broken into 1-inch (2.5 cm)  
pieces  
6
4
tablespoons (90 ml) sugar  
tablespoons (50 ml) unsalted butter,  
softened  
cup (250 ml) plus 2 tablespoons  
(25 ml) all-purpose unbleached flour  
2-1/4 teaspoons (11.25 ml) vanilla extract  
1/3  
1/2  
41  
cup (75 ml) pecan halves  
teaspoon (2 ml) baking soda  
 
Preheat oven to 375˚ F (191˚ C).  
Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12  
times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5  
seconds. Remove and reserve.  
Process egg and sugars for 1 minute. Scrape work bowl. Add butter and vanilla; process for  
1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until com-  
bined, about 5 times.  
Drop by rounded tablespoons (15 ml), about 1 inch (2.5 cm) apart, onto ungreased, nonstick  
baking sheets. Bake until golden brown, about 10 to 12 minutes. Let cool on baking sheet for  
5 minutes, then transfer to a wire rack to finish cooling.  
Preparation: 10 to 15 minutes, plus 20 to 25 minutes to bake and cool  
Nutritional analysis per cookie:  
Calories 133 (45% from fat) • carb. 17g • pro. 2g • fat 7g  
sat. fat 3g • chol. 17mg • sod. 61mg • fiber 0g  
Dark Chocolate Ganache Truffles  
A chocolate lover’s dream come true.  
Makes 1-1/4 cups (300 ml) ganache / 20 truffles  
1/4  
9
cup (50 ml) unsweetened Dutch-  
process cocoa  
1/2  
cup (125 ml) heavy cream  
1-1/2 tablespoons (25 ml) unsalted butter  
ounces (255 g) good quality bitter-  
sweet or semi-sweet chocolate such  
as Lindt, Ghirardelli, or Callebaut,  
broken into 1-inch (2.5 cm) pieces,  
chilled  
2
1
tablespoons (25 ml) brandy or other  
liqueur  
tablespoon (15 ml) 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  
feed tube and process until the mixture is smooth, about 1 minute. Scrape the sides and bot-  
tom of the work bowl. With the machine running, add the brandy and vanilla; process to incor-  
porate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic  
wrap directly on the chocolate. Refrigerate until firm.  
Divide the ganache into 20 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.  
Dip the balls into the cocoa to coat. Refrigerate for up to a week, or freeze for a month well  
wrapped. If necessary, redust the truffles in cocoa.  
Preparation: 10 – 15 minutes, plus 2 - 3 hours to chill, and 15 – 20 minutes to shape and dust  
the truffles.  
Nutritional analysis per truffle:  
Calories 97 (66% from fat) • carb. 8g • pro. 1g • fat 8g  
sat. fat 4g • chol. 10mg • sod. 3mg • fiber 1g  
42  
 
Basic Cheesecake  
Creamy, smooth and simple to prepare. Top with fresh fruit for a special dessert.  
Makes 6 servings  
3
lowfat honey graham crackers, broken  
into pieces  
1/2  
1
cup (125 ml) sugar  
tablespoon (15 ml) vanilla  
large eggs, at room temperature  
1
1
1
tablespoon (15 ml) sugar  
2
tablespoon (15 ml) unsalted butter  
pound (454 g) lowfat cream cheese,  
at room temperature  
Preheat the oven to 325˚ F (163˚ C). Wrap the bottom and sides of a 7 x 3-inch (17.5 x  
7.5 cm) springform pan in a sheet of oversized aluminum foil. There should be no seams in  
the foil, and it should come up to the top of the pan. Cut off any excess.  
Insert the metal blade. Process the graham crackers until they are fine crumbs; add the sugar  
and the butter through the feed tube and process until the butter can no longer be seen.  
Press into the bottom of the prepared pan. Put in the freezer until ready to fill.  
Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream cheese  
until smooth, about 20 to 30 seconds. Add the sugar and vanilla through the feed tube and  
process until smooth, about 30 seconds. Scrape down the sides of the work bowl. With the  
machine running, add one egg; process to incorporate, about 5 to 10 seconds; scrape down  
the sides of the work bowl. Add the second egg; process to incorporate, 5 to 10 seconds;  
scrape the work bowl; process for 5 seconds longer. Do not overprocess.  
Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and  
set on the rack of the oven. Carefully add hot water to the roasting pan until it reaches  
halfway up the sides of the springform pan. This is called a water bath or bain marie. Bake  
the cheesecake in the preheated oven for 60 minutes. The cheesecake will still look jiggly in  
the centre. (Do not worry – it will firm up as it cools.) Remove the cheesecake from the bain  
marie, remove the foil, and place on a rack. Cool completely on a rack, then cover and refrig-  
erate for at least 8 hours.  
The cheesecake is best made a day ahead. Garnish with fresh fruit if desired.  
Preparation: 10 to 15 minutes, plus 1-1/2 hours baking and cooling time.  
Nutritional analysis per serving:  
Calories 317 (49% from fat) • carb. 30g • pro. 11g • fat 17g  
sat. fat 10g • chol. 103mg • sod. 500mg • fiber 0g  
43  
 
Carrot Cake  
Wonderful as a 2-layer cake, but try it as a single layer cake,  
freezing the second layer for another time.  
Makes 8 servings  
3/4  
pounds (340 g) carrots peeled  
1-1/2 teaspoons (7 ml) vanilla  
1-1/2 cups (375 ml) all-purpose flour  
3/4  
cup (175 ml) pecans or walnuts,  
lightly toasted (3 ounces [85 g])  
1
teaspoon (5 ml) baking powder  
teaspoon (1 ml) baking soda  
teaspoon (0.5 ml) salt  
1/2  
3/4  
cup (125 ml) golden raisins  
1/4  
1/8  
1
cup (175 ml) well drained pineapple  
chunks (juice packed)  
teaspoon (5 ml) cinnamon  
teaspoon (3 ml) ginger  
3/4  
4
pound (340 g) lowfat cream cheese  
3/4  
1/4  
1
ounces (113 g) white chocolate, such  
as Lindt or Callebaut, not imitation  
white coating  
teaspoon (1 ml) freshly grated nutmeg  
cup (250 ml) brown sugar, packed  
cup (50 ml) vegetable oil  
large eggs  
16  
toasted pecan or walnut halves  
1/4  
2
Preheat the oven to 350˚ F (177˚ C). Spray two 8 x 2-inch (20 x 5 cm) round cake pans  
cups [1.5 L] each) with cooking spray; line the bottom with a round of waxed paper or  
parchment paper and spray again. Set aside.  
(6  
Insert the shredding disc; use medium pressure to shred the carrots. Divide carrots in half.  
Steam half the carrots until tender, about 6 to 8 minutes. Reserve the remaining raw carrots.  
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger  
and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until smooth, 10  
to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs  
one at a time, processing 10 seconds after each addition. Add the vanilla; process to com-  
bine, 5 seconds; scrape the bottom and sides of the work bowl. Add the flour mixture; pulse  
to incorporate, about 10 times. Add the pecans, raisins and pineapple. Pulse until  
just combined  
Divide the batter evenly between the two prepared pans. Bake in the preheated 350° F  
(177° C) oven for 30 to 35 minutes, until a cake tester comes out clean when inserted in the  
centre. Cool in the pans for 10 minutes, then invert onto a wire cooling rack and remove the  
waxed or parchment paper. Cool completely before frosting. This cake is actually better when  
made a day ahead. The layers may also be well wrapped and frozen. Frost with the White  
Chocolate Cream Cheese Frosting and garnish with pecan halves.  
White Chocolate Cream Cheese Frosting:  
Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot  
water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the  
machine running, pour the melted chocolate down the feed tube and process until smooth.  
This will make enough frosting to frost the layers and sides of the carrot cake. Use an offset  
spatula to frost the cake.  
Preparation: 20 – 25 minutes, plus 2 hours to bake and cool; 30 minutes to prepare frosting  
and assemble the cake  
Nutritional analysis per serving:  
Calories 610 (45% from fat) • carb. 75g • pro. 11g • fat 31g  
sat. fat 10g • chol. 73mg • sod. 444mg • fiber 4g  
44  
 
Basic Flaky Pastry Dough  
This recipe makes ample crust for a 9 to 11-inch (22.5 to 27.5 cm) regular or  
deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to  
garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar,  
and baked until lightly browned.  
For a single crust pie or tart:  
For a double crust pie:  
1-1/2 cups (375 ml) all-purpose flour  
3
cups (750 ml) all-purpose flour  
1/4  
1/8  
8
teaspoon (1 ml) salt  
1/2  
1/4  
16  
teaspoon (2 ml) salt  
teaspoon (0.5 ml) baking powder  
teaspoon (1 ml) baking powder  
tablespoons (125 ml) unsalted butter,  
cut in 1/2-inch (1.25 cm) pieces, well  
chilled  
tablespoons (250 ml) unsalted butter,  
cut in 1/2-inch (1.25 cm) pieces, well  
chilled  
2
tablespoons (25 ml) vegetable  
shortening (Crisco), cut in 1/2-inch  
(1.25 cm) pieces, well chilled  
2
tablespoons (25 ml) vegetable  
shortening, cut in 1/2-inch (1.25 cm)  
pieces, well chilled  
2 to 4 tablespoons (25 to 50 ml) ice water  
5 to 8 tablespoons (75 to 125 ml) ice water  
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the  
well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse  
corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle  
half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The  
dough will be crumbly, but should begin to hold together when a small amount is picked up  
and pressed together. Sprinkle on more water, a teaspoon (5 ml) (two [10 ml] for the two-crust  
recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the  
dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the  
dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.  
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a  
disc about 6 inches (15 cm) in diameter (two discs for the two-crust recipe). Wrap in plastic  
wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The  
dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a  
month. Thaw at room temperature for an hour before using.  
To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch (0.31 cm)  
thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.  
Preheat the oven to 400° F (204° C). Line with a sheet of aluminum foil or parchment paper  
and fill with pie weights, dry rice or beans. Bake for 15 minutes.  
Preparation: 5 – 10 minutes, plus 30 minutes to rest  
Nutritional analysis per serving (single crust-double for 2 crusts):  
Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g  
sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g  
45  
 
Deep Dish Pear and Apple Pie  
Pears and apples combine to make a delightful taste combination.  
You may also choose to use all pears or all apples.  
Makes a 10-inch (25 cm) deep dish pie - 12 servings  
Pastry for a 2-crust pie, p.45  
4
tablespoons (50 ml) unbleached  
all-purpose flour  
3
3
ripe but firm pears, about 8 ounces  
(227 g) each, peeled, cored and  
quartered  
3/4  
cup (175 ml) dried cranberries (or  
dried tart cherries, dried blueberries,  
or raisins)  
Granny Smith Apples, about 8  
ounces (227 g) each, peeled, cored  
and quartered  
1/4  
cup (50 ml) real maple syrup  
(not pancake syrup)  
Juice of 1 lemon + 1 tablespoon (15 ml)  
freshly squeezead lemon juice  
1-1/2 teaspoons (7 ml) vanilla  
Preheat the oven to 400˚ F (204˚ C).  
Roll out half the pastry to fit a 10-inch (25 cm) deep-dish pie plate, leaving a 1/2-inch  
(1.25 cm) overhang. Refrigerate until ready to use.  
Insert the slicing disc. Arrange the pear quarters in the feed tube. Use medium pressure to  
slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of  
half the lemon. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to  
slice. Transfer to a bowl and toss with the juice of half the lemon. Insert the metal blade.  
Process the remaining lemon juice, maple syrup and vanilla to combine.  
Layer half the apples in the prepared piecrust; sprinkle with 1 tablespoon (15 ml) of the flour  
and 3 tablespoons (45 ml) of the dried cranberries. Top this with a layer of half the pears  
sprinkled with 1 tablespoon (15 ml) of the flour and 3 tablespoons (45 ml) of the dried  
cranberries. Repeat both layers. Drizzle the maple syrup mixture evenly over the top of the  
fruit. Roll out the remaining piecrust about 1/8-inch (0.31 cm) thick to fit the pie plate. Brush  
the edges of the bottom crust with a little water. Carefully lay the top crust on the pie. Press  
gently to seal. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to  
12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some  
of the leftover crust and cut with small decorative cookie cutters. For this pie, you could use  
pears, apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the  
crust in a decorative fashion.  
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the  
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest  
on a cooling rack at least an hour before serving.  
Preparation: 15 – 20 minutes (plus time to prepare pastry crust), 2 – 3 hours to bake and cool  
Nutritional analysis per serving:  
Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g  
sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g  
46  
 
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cookware, and Savor the Good Life .  
© 2004 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart Canada  
156 Parkshore Drive  
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