Cuisinart Blender CB 18 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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INTRODUCTION  
UNPACKING INSTRUCTIONS  
®
Congratulations. The Cuisinart SmartPower Basics™ 18-Speed  
Blender is one of the easiest to use and most versatile blenders  
you’ll ever own. It operates with a simple 18-speed twist dial and  
fingertip On, Off and Pulse controls. This smart blender even has a  
separate Ice Crush button located right in the center of the speed  
control dial, to let you quickly crush ice for summer drinks or to cool  
a bowlful of shrimp.  
1. Place the gift box containing your Cuisinart® SmartPower  
Basics18-Speed Blender on a flat, sturdy surface before  
unpacking.  
2. Remove instruction booklet and other printed materials from  
top of corrugated insert. Next remove the top corrugated insert.  
3. Carefully lift blender base from box and set aside.  
4. Remove the lower corrugated insert containing the blender jar  
assembly. Be careful not to tip the jar when removing.  
5. Remove any additional literature from the box.  
A powerful 500-watt motor effortlessly blends even the biggest  
batches of frozen fruit smoothies, creamy summer soups, or  
high-protein power shakes. The professional-quality stainless steel  
blade works with the 18 speeds to precisely blend even delicate  
ingredients to exact recipe specifications. You can coarsely chop a  
chunky tomato tapenade or guacamole, or smoothly blend delicate  
vinaigrette. This blender even mixes batter for breakfast specialties,  
like healthy multigrain banana waffles.  
To assemble the blender, follow the “Assembly” instructions on page  
4 of this instruction booklet. Replace all corrugated inserts in the  
box and save the box for repackaging.  
Before using for the first time: Wash all parts according to the  
“Cleaning and Maintenance” section on page 6 of this booklet to  
remove any dust or residue.  
The tightfitting lid has a removable measuring cap to let you add  
ingredients while blending and to keep countertops clean. And a  
spillproof spout on the big 48-ounce heavy glass blender jar makes  
serving quick and easy. When it’s time to clean up, you’ll be pleased  
to know that everything goes right into the dishwasher.  
TABLE OF CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3  
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4  
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4  
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4  
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5  
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . .Page 5  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . .Page 6  
Do’s and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 7  
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 8  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 9  
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 19  
Happy blending!  
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3
b. Pulse Button  
FEATURES AND BENEFITS  
2.  
1.  
Set the dial to the desired speed and press the Pulse  
button. Pulse at any speed to blend ingredients only as  
much as needed.  
1. Cover  
Just press on. Tightfitting  
c. Ice Crush Button  
seal resists leakage.  
3.  
Press the ice crush button to begin crushing. This button is  
preset to the best speed for crushing ice.  
2. 2-oz. Measured Pour Lid  
Allows you to measure  
and add ingredients with-  
out removing the cover.  
9. Slip-proof Feet  
Prevent movement during use and prevent damaging marks  
on countertops or tables.  
3. 48-oz. Glass Jar with  
Dripless Pour Spout  
Has a unique, sturdy,  
widemouth design and a  
dripless pour spout for no-  
mess pouring.  
10. Cord Storage (not shown)  
Keeps countertop safe and neat by conveniently storing  
excess cord.  
5.  
6.  
USE AND CARE  
(d)  
4. Leak-proof Rubber  
Gasket (not shown)  
Holds the glass jar snugly  
in position for safe  
operation.  
ASSEMBLY  
7.  
®
To use your Cuisinart SmartPower  
8a.  
8c.  
Basics Blender, begin by assembling  
8.  
(c)  
the blender jar.  
1. Turn the blender jar (a) upside  
down, and place it flat on a  
sturdy surface.  
2. Position the rubber gasket (b) on the (b)  
round opening on the bottom of the  
8b.  
5. High-quality Cutting  
Assembly with Patented  
Stainless Steel Blades  
Is strong enough for all  
blender tasks, including  
tough jobs, from ice  
9.  
blender jar.  
(a)  
3. Turn the cutting assembly (c) upside  
down, and place the blade end in the  
blender jar opening.  
Note: Blades are sharp…  
handle carefully.  
crushing to chopping  
delicate herbs.  
Note: Blades are sharp… handle carefully.  
4. Secure the rubber gasket and cutting assembly into position  
by placing the smaller opening of the locking ring (d) on top of  
the cutting assembly. Engage threads by twisting the locking  
ring clockwise until tightened. Make sure locking ring is tightly  
fastened to blender jar. Once assembled, turn the blender jar  
right side up.  
6. Locking Ring  
Is self-aligning so that the glass blender jar slides easily into  
position.  
7. Heavy-duty Motor Base  
Is so sturdy and stable, it will not “walk” on your counter –  
even during ice crushing!  
5. Push the cover onto the top of the blender jar. Push the meas-  
ured pour lid into the cover.  
8. 18-Speed Dial with Push-button Controls  
6. Place the blender jar on the motor base so that the jar mark-  
ings are facing you and the handle is positioned to one side.  
7. Plug in power cord. Your blender is now ready to be used.  
a. 18-Speed Dial Control  
Choose from 18 speeds to blend ingredients to the desired  
consistency.  
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HELPFUL REMINDERS  
• Once the cover is in position, additional ingredients can be  
added during blending by simply lifting the measured pour  
lid, adding ingredients, and replacing the measured pour lid.  
• Cover should always be in place while the unit is on.  
• Warning: Do not place blender jar onto base while motor  
is running.  
• Do not twist locking ring off blender jar when removing blender jar  
from base. Simply lift blender jar from motor base.  
• Boiling liquid or solid frozen foods (with the exception of ice cubes  
or 1/2 inch [1.3 cm] pieces of frozen fruit) should never be placed  
in the blender jar.  
• Do not place ice, frozen foods or very cold liquids into a blender  
jar which has come directly from a hot dishwasher.  
• Do not place very hot liquids or foods into a blender jar which has  
come directly from the freezer. Boiling liquids should cool for  
5 minutes before being placed in blender jar.  
• Follow “Cleaning and Maintenance” instructions on page 6, prior  
to your first use.  
OPERATION  
1. Place the motor base of your Cuisinart® SmartPower Basics™  
Blender onto a flat, sturdy surface. It is important that the  
surface be clean and dry. Assemble the blender by following  
the assembly instructions. Once the jar is assembled and is in  
position on the motor base, plug the Cuisinart® SmartPower  
BasicsBlender into an electrical outlet.  
2. Add all necessary ingredients to the blender jar, and replace  
the cover. You may add more ingredients by lifting the  
measured pour lid and dropping ingredients through the fill  
area. Replace the measured pour lid after adding ingredients.  
Do not place hands into blender jar with blender  
plugged in.  
Note: Add liquid ingredients first, then follow with solid ingredients.  
This will provide more consistent blending and prevent unnecessary  
stress on the motor.  
Note: To remove blender jar cover, lift edge of cover upwards.  
Lifting measured pour lid will not remove cover.  
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3. TO START BLENDING: Choose a speed for blending your  
ingredients. Press the ON button for continuous blending. The  
LED light will illuminate when the blender is on.  
7. TO DISLODGE FOOD: Use a rubber or plastic spatula to help  
remove food lodged around the cutting assembly. DO NOT  
USE SPATULA UNTIL YOU HAVE TURNED THE BLENDER  
OFF. Replace the cover and measured pour lid and continue  
blending, if necessary. Make sure spatula is not inside the  
blender jar before blending.  
4. TO STOP BLENDING: To stop the blending process, push the  
OFF button.  
8. WHEN FINISHED BLENDING: Press the OFF button and  
unplug the blender from the electrical outlet. Never remove the  
blender jar off the motor base until the blender is off. Do not  
twist locking ring off blender jar when removing jar from motor  
base. Simply lift blender jar from motor base. Do not place  
hands into blender jar with blender plugged in.  
CLEANING AND MAINTENANCE  
Always unplug your Cuisinart® SmartPower BasicsBlender  
from the electrical outlet before cleaning. The blender is made  
of corrosion-resistant parts which are easy to clean. Before first  
use and after every use, clean each part thoroughly. Periodically  
check all parts before reassembly. If any part is damaged or  
blender jar is chipped or cracked, DO NOT USE BLENDER.  
5. PULSE MODE: The pulse mode allows you to create a burst  
of power for quick, efficient blending. To use the pulse  
function, choose a speed for blending your ingredients. Push  
and release the PULSE button. Repeat as desired. You  
determine the duration of each pulse. While you are pulsing,  
the LED indicator light will glow. The pulse function can be  
used to break apart larger pieces of food or to control the  
texture of food when chopping. The pulse function is also  
effective in starting the blending process when you do not  
want continuous power, or when processing items that do  
not require an extended amount of blending.  
Remove the blender jar from the motor base by lifting straight up  
and away. Twist off the locking ring by turning counterclockwise.  
Remove the cutting assembly and rubber gasket. Wash in warm  
soapy water, rinse, and dry thoroughly.  
Place the locking ring in the upper rack of the dishwasher or wash  
in warm water.  
6. TO CRUSH ICE: The SmartPower BasicsBlender motor  
is strong enough to crush ice without liquid at any speed;  
however, for your convenience, we have preset the best speed  
for ice crushing. To give you greater control, the ice crush  
function automatically operates as a pulse function. To crush  
ice, place ice cubes in the blender jar, and place the cover  
and the measured pour lid on the blender jar. Press the  
ICE CRUSH button. Press the ICE CRUSH button in short  
pulses until ice is crushed to desired consistency. See the  
"Recipe Tips" section on page 7 for more details.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and  
may cause injury. Do not attempt to remove blades from  
cutting assembly.  
Remove the blender jar cover and the measured pour lid. Wash in  
warm, soapy water; rinse and dry thoroughly, or place in upper rack  
of dishwasher. The blender jar must be washed in warm, soapy  
water and rinsed and dried thoroughly. The blender jar can also be  
placed upside down in dishwasher.  
Finally, wipe the motor base clean with a damp cloth to remove any  
residue, and dry thoroughly. Never submerge the motor base in  
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water or other liquid, or place in a dishwasher.  
• When scraping the blender jar with a spatula, remove the food  
from the sides of the blender jar and place food in the center of  
the blender jar, over the cutting assembly.  
Tip: You may wish to clean your blender cutting assembly as  
follows: Squirt a small amount of dishwashing liquid into assembled  
blender jar and fill halfway with warm water. Run on Speed 10 for  
30 seconds, or as needed. Repeat, using clean tap water. Empty  
blender jar and carefully disassemble parts. Wash cutting assembly,  
gasket and locking ring in warm, soapy water. Rinse and dry all  
parts thoroughly.  
• When chopping fresh herbs, garlic, onion, zest, bread crumbs,  
nuts, spices, etc, make sure the blender jar and cutting assembly  
are completely dry.  
• If food tends to stick to the sides of the blender jar when blending,  
pulse in short bursts.  
• Pulses should be short bursts. Space the pulses so the blades  
stop rotating between pulses.  
DOs and DONTs WHEN USING  
YOUR BLENDER  
Don’t:  
Do:  
• Don’t store food or liquids in your blender jar.  
• Make sure the electrical outlet is rated at the same voltage as that  
stated on the bottom of the blender motor base.  
• Don’t place cutting assembly and locking ring onto motor base  
without the blender jar attached.  
• Always use the blender on a clean, sturdy and dry surface.  
• Don’t attempt to mash potatoes, knead heavy dough, or beat  
egg whites.  
Always add liquid ingredients to the blender jar first, then  
add remaining ingredients. This will ensure that ingredients  
are uniformly mixed.  
• Don’t remove blender jar while unit is on. Keep the blender jar  
cover on the blender jar while blending.  
• Cut most foods into approximately 1/2 inch (1.3 cm) to  
1 inch (2.5 cm) cubes to achieve a more uniform result. Cut all  
cheeses into pieces no larger than 1/2 inch (1.3 cm).  
• Don't twist locking ring from blender jar when removing blender  
jar from motor base. Simply lift blender jar from motor base.  
• Don’t overprocess foods. Blender will achieve most desired  
results in seconds, not minutes.  
• Use the measured pour lid to measure liquid ingredients such  
as alcohol. Replace measured pour lid after ingredients have  
been added.  
• Don’t overload blender. If the motor stalls, turn the blender off  
immediately, unplug the unit, and remove a portion of the food,  
then continue.  
• Use a rubber or plastic spatula as needed, only when the blender  
is turned off. Never use metal utensils, as damage may occur to  
the blender jar or cutting assembly.  
• Don’t use any utensil inside the blender jar while the motor is on.  
• Place cover on firmly. Always operate the blender with the  
cover on.  
• Don’t use any container or accessories not recommended by  
Cuisinart. Doing so may result in injury.  
• Make sure locking ring is tightly attached to blender jar.  
• Don’t place hands inside the blender jar when blender is  
plugged in.  
• Always remove locking ring, cutting assembly, and rubber gasket  
before cleaning.  
• Don’t add boiling liquids or frozen foods  
(except ice cubes or 1/2 inch pieces of frozen fruit) to glass  
blender jar. Boiling liquids should cool for 5 minutes before being  
placed in blender jar.  
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Grinding Hard Cheese: Cut cheese into 1/2-inch pieces; remove  
all outer hard rind. Place cheese in blender jar. Set on Speed 12.  
Pulse to chop cheese, 10 – 12 times, then blend until desired grind  
is reached. For best results, grind no more than 3 ounces of  
cheese at a time  
RECIPE TIPS  
Blender Tips –  
The simple recipes that follow include some old Cuisinart favorites  
as well as some creative combinations that are sure to please your  
friends and family. Thanks to the superior Ice Crushing power of the  
SmartPower BasicsElectronic Blender, you’ll also be able to make  
delicious frozen drinks.  
Grinding Spices: For best results, blender jar and cutting  
assembly must be clean and dry. Add 1/4 - 1/2 cup of  
spices/seeds/peppercorns to blender jar. Set on Speed 14, Pulse  
to break up, then blend for 20 to 40 seconds. Turn blender off.  
Chopping Nuts: Place 1/2 cup shelled nuts in the blender jar and  
cover blender. Set on Speed 6 and pulse until desired chop is  
achieved. Pulse fewer times for coarsely chopped nuts. For best  
results process small amounts, 1/2 cup or less.  
Whipping Cream: If possible, chill blender jar and cutting  
assembly in refrigerator for 15 minutes. Add 1 cup heavy or  
whipping cream to blender jar. Cover jar. Set on Speed 2 and  
Pulse (1 second pulses) 20 to 30 times until cream is thickened.  
Do not over blend – bits of butter will begin to form.) If desired add  
1 tablespoon sugar and 1 - 2 teaspoons of vanilla or other  
flavoring. Consistency with be that of a thickened, but not fluffy  
whipped cream and is most appropriate for topping desserts or  
coffee drinks.  
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or  
crackers into pieces 1/2-inch or less in size. For best bread results,  
use day old bread (drier bread works best). Place bread, cookie or  
cracker pieces in blender jar. Set on Speed 12 and Pulse to chop,  
then blend continuously until desired texture of crumbs is achieved.  
For best results process 1 cup or less at a time.  
When using the blender to purée hot mixtures such as creamed  
soups and baby foods, strain the solids from the liquid, reserving  
the cooking liquid. Then place the cooked solids in the blender jar  
along with1/2 - 1 cup of the reserved cooking liquid. Use the Pulse  
button to chop, then blend until desired consistency/purée is  
reached.  
Crushing Ice: Add up to 10 standard ice cubes to the blender jar.  
Cover. Press the Ice Crush button, using short bursts, 10 times,  
or until cubes are the consistency of snow. Turn blender off. Pulse  
fewer times if coarsely chopped ice is desired.  
Grating Fresh Citrus Zest: For best results, blender jar and cutting  
assembly must be clean and dry. Remove zest from fruit in strips  
using a vegetable peeler; use a sharp knife to remove the bitter  
white pith from the underside of the zest. Process no more than  
8 strips at a time (zest of 1 medium lemon). Cut strips in half.  
Add strips and 1teaspoon sugar or coarse salt (from recipe) to  
the blender jar. Cover blender jar. Set on Speed 12; blend for  
15 to 20 seconds. Turn blender off.  
Allow hot foods to cool slightly before blending to prevent steam  
build-up which may cause the lid to lift up from the blender jar.  
Keep your blender out on the counter within easy reach and you  
will be surprised how often you will use it.  
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand  
to substitute for plain ice to make smoothies and frosty beverages  
without diluting the drink.  
Baby Food: Combine 1/2 cup cooked vegetables, fruit or meat with  
3 – 4 tablespoons liquid (water, milk, fruit juice, broth, or cooking  
liquid) in the blender jar. Set on Speed 16. Blend for 15 to 20  
seconds until a smooth purée is reached. Add more liquid as  
necessary and process further until desired texture is reached.  
For “junior” type foods, set on Speed 16 and use the Pulse. Always  
consult with your pediatrician/family physician concerning the best  
foods for your baby and when to introduce new foods to his/her diet.  
For quick cleaning, add 1 cup of warm water and a drop of liquid  
dish soap to the blender jar. Cover and blend on Speed 10 for  
30 to 40 seconds. Discard the soapy water and rinse blender  
thoroughly before the next use.  
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Nutritional information per serving:  
Calories 130 (2% from fat) • carb. 26g • pro. 6g • fat 0g  
sat. fat 0g • chol. 3mg • sod. 89mg • calc. 219mg  
fiber 1g  
1
1
medium banana, cut into 1/2-inch  
slices  
cup ice cubes (about 6 standard)  
RECIPES  
Before starting any of these or your own  
Layer the ingredients in the blender jar in  
the order listed. Place cover on blender jar.  
Set blender speed on 18. Turn blender on  
and process for 25 to 30 seconds until  
smooth. Turn blender off.  
®
recipes, make sure the Cuisinart Smart  
FRUIT AND YOGURT SMOOTHIE  
Power Basics™ Blender is properly  
assembled. Follow the assembly directions  
on page 4 of this instruction booklet for  
correct blender assembly procedure.  
A delicious drink for “breakfast on the run.”  
The fruits may be varied to suit your own  
taste. Add more calcium by using calcium  
enriched orange juice.  
Note: The riper the fruit, the sweeter the  
smoothie.  
Nutritional information is 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. If a recipe has a lower fat option,  
that is the one used for nutritional analysis.  
Makes 48 ounces  
Nutritional information per serving:  
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg  
fiber 4g  
2
1
cups pineapple chunks  
medium banana, cut into 1-inch  
pieces  
1
1
2
cup orange juice  
JUICE BAR ORANGE SMOOTHIE  
This calcium rich smoothie makes a  
refreshing afternoon snack.  
cup fat-free vanilla yogurt  
cups frozen strawberries (do not  
thaw)  
Makes 4 servings  
SMOOTHIES, SHAKES,  
FRAPPÉS, FROZEN  
BEVERAGES  
Place all ingredients in blender jar in order  
listed. Set on Speed 18 and blend until  
smooth and creamy, about 20 seconds.  
Serve immediately or refrigerate.  
4
strips orange zest, bitter white  
pith removed  
2
1
tablespoons sugar  
cup orange segments, cut into  
1-inch pieces  
Nutritional information per serving  
(based on 6 servings):  
FRESH FRUIT SMOOTHIE  
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g  
sat. fat 0g • chol. 1mg • sod. 23mg • calc. 76mg  
fiber 2g  
Layers of fresh fruit blend in just seconds to  
make this all fruit smoothie.  
1
cup fat-free milk  
1
cup orange tangerine juice blend  
cup powdered fat-free milk  
teaspoon powdered egg white  
teaspoons vanilla extract  
ice cubes  
Makes six 8-ounce servings  
1/2  
1
TO-FRUITTI SMOOTHIES  
1/2  
1
cup orange juice  
cup cantaloupe, cut into 1-inch  
pieces  
The much-maligned tofu is a good source  
of protein and a nice alternative to using  
dairy products in smoothies. Change the  
fruits to suit your own taste.  
2
15  
1
1
cup raspberries (fresh or frozen)  
cup pineapple chunks in 1-inch  
pieces (fresh or canned, drained)  
cup navel orange segments, cut  
into 1-inch pieces  
cup strawberries, hulled and  
halved  
Place orange zest and half the sugar in  
blender jar. Set on Speed 12 and blend for  
10 to 15 seconds. Add remaining ingredi-  
ents to blender jar in order listed; cover  
blender jar. Set on Speed 18 and cover  
and blend until smooth and slushy, about  
20 to 30 seconds. Serve immediately.  
Makes 48 ounces  
1
1
1
2
cups mango, cut into 1-inch  
pieces (about 12 ounces)  
1
medium banana, cut into 1-inch  
pieces  
cup mango, cut into 1-inch  
pieces  
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Nutritional information per serving:  
Calories 257 (18% from fat) • carb. 46g • pro. 8g  
fat 5g • sat. fat 3g • chol. 19mg • sod. 95mg  
calc. 216mg • fiber 2g  
1
cup orange, apple or other fruit  
juice  
CRÊME CARAMEL SHAKE  
This shake is an excellent source of  
calcium, making a now and then indulgence  
“a good thing.”  
1
1
1
cup soy milk/beverage  
tablespoon vanilla extract  
ORANGE MANGO PEACH  
FRAPPÉ  
Make orange juice ice cubes ahead of time  
and be ready to make frappes and smooth-  
ies whenever you want a refreshing treat.  
cup silken tofu, cut into 1-inch  
pieces  
Makes 4 servings  
3
2
cups lowfat milk  
2
cups frozen strawberries  
(do not thaw)  
cups “light” vanilla ice cream or  
frozen yogurt  
Place all ingredients in blender jar in order  
listed. Set on Speed 18 and blend until  
smooth and creamy, about 20 seconds.  
Serve immediately or refrigerate.  
3
2
tablespoons caramel syrup  
teaspoons vanilla extract  
Makes 4 servings  
3/4  
2
cup orange juice  
Place all ingredients in blender jar in order  
listed; cover blender jar.  
mangoes, cut into cubes  
Nutritional information per serving  
(based on 6 servings):  
Calories 135 (18% from fat) • carb. 25g • pro. 5g  
fat 2g • sat. fat 0g • chol. 0mg • sod. 10mg  
calc. 63mg • fiber 4g  
3/4  
1/2  
cup peach slices (may use frozen)  
cup peach or apricot nectar or  
juice  
Set on Speed 16. Blend until smooth,  
creamy and thick, about 40 to 50 seconds.  
Serve immediately in tall glasses with  
straws.  
1/4  
1/2  
cup lime juice  
cup white grape juice  
CHOCOLATE PEPPERMINT  
SHAKE  
Serve with a candy cane stirrer for a festive  
garnish.  
Nutritional information per serving:  
Calories 223 (30% from fat) • carb. 29g • pro. 9g  
fat 8g • sat. fat 5g • chol. 39mg • sod. 131mg  
calc. 315mg • fiber 0g  
Orange slices and fresh mint for  
garnish  
Freeze orange juice in ice cube trays (3/4  
cup will make 7 - 8 standard ice cubes).  
MONKEY-DOODLE SHAKE  
Chocolate frozen yogurt and bananas are  
combined to make this creamy shake.  
Makes 6 servings  
Place ingredients in the blender jar in  
the order listed. Cover blender jar.  
Set on Speed 18 and blend until smooth,  
20 to 30 seconds. Turn blender off.  
Serve immediately.  
1/2  
4
cup chocolate syrup  
cups chilled lowfat milk  
cups chocolate ice cream  
teaspoon peppermint extract  
Makes 4 servings  
3
2
2
2
cups lowfat milk  
Serve in chilled glasses garnished with  
orange slices and fresh mint sprigs.  
1
bananas, cut into 1-inch pieces  
Place all ingredients in blender jar in order  
listed; cover blender jar. Set on Speed 16  
and blend until thick, smooth, and creamy,  
about 30 to 40 seconds. Serve immediately  
in tall glasses with straws.  
Nutritional analysis per serving:  
Calories 135 (3% from fat) • carb 35g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 23mg  
fiber 3g  
cups lowfat chocolate frozen  
yogurt  
2
tablespoons chocolate syrup  
Place all ingredients in blender jar in order  
listed; cover blender jar. Set on Speed 16  
and blend until smooth, creamy and thick-  
ened, about 40 to 50 seconds. Serve imme-  
diately in tall glasses with straws.  
Note: For a Frappé with a kick, substitute  
vodka or light rum for the white grape juice.  
Nutritional information per serving:  
Calories 301 (31% from fat) • carb. 44% • pro. 10g  
fat 10g • sat. fat • 7g • chol. 35mg • sod. 163mg  
calc. 307mg • fiber 0g  
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10  
3
2
ounces Tequila (6 T)  
MOCHA FRAPPÉ  
FROZEN  
CRANBERRY-ORANGE MIMOSAS  
For an alcohol free alternative, top off with  
chilled ginger ale or sparking cider in place  
of champagne.  
ounces Triple Sec or Cointreau  
(4 T)  
Why go out for special coffee drinks when  
you can prepare them easily at home in  
®
your Cuisinart Blender.  
2
3
2
ounces fresh lime juice (4 T)  
tablespoons superfine sugar  
cups ice cubes  
Makes 2 servings  
Makes 10 servings  
8
ounces espresso or double  
strength coffee, chilled *  
1
cup cranberry juice cocktail,  
chilled  
Place all ingredients in blender jar in order  
listed. Set on Speed 18. Blend until thick  
and smooth, about 30 to 40 seconds. Pour  
into stemmed glasses and serve. May be  
garnished with a whole strawberry and a  
slice of lime.  
1/4  
2
cup chocolate sauce  
1
cup orange juice, chilled  
tablespoons flavored syrup –  
vanilla, hazelnut, almond,  
raspberry, etc.  
1-1/2 cups (about 12 standard) ice  
cubes  
15  
ice cubes  
1
bottle (750ml) brut champagne,  
chilled  
Nutritional information per serving:  
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg  
fiber 2g  
Place all ingredients in blender jar in order  
listed. Cover blender jar. Set on Speed 18  
and blend until smooth and slushy, about  
30 to 40 seconds. Serve immediately in tall  
glasses. Garnish with a dollop of whipped  
cream if desired.  
Place cranberry juice, orange juice and ice  
cubes in blender jar in order listed. Cover  
blender jar. Set on Speed 18 and blend until  
thick, smooth and frosty, about 25 to 35  
seconds. Turn blender off.  
Note: For an alcohol free “Margarita,” sub-  
stitute 5 ounces fruit juice such as cranber-  
ry juice for the Tequila and Triple Sec.  
Nutritional information per serving:  
Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 37mg • calc. 6mg  
fiber 0g  
Divide mixture evenly (about 1/3 cup)  
among 10 champagne glasses. Top with  
chilled champagne and serve immediately.  
FROZEN DAIQUIRI  
Makes 4 servings  
Nutritional information per serving:  
Calories 95 (0% from fat) • carb. 6g • pro. 0g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 9mg • fiber 0g  
For a Creamy Frappé, add 2 tablespoons  
half-and-half before blending.  
6
5
3
ounces frozen limeade  
ounces light rum  
cups ice cubes  
* May be prepared from instant espresso  
powder.  
APPETIZERS, DIPS, SPREADS  
Place ingredients in blender jar in order list-  
ed. Cover blender jar. Set on Speed 18.  
Turn blender on and process until smooth  
and slushy, about 30 to 40 seconds. Turn  
blender off. Serve immediately.  
FROSTY FRESH STRAWBERRY  
MARGARITAS  
These are best made with summertime  
fresh strawberries. You may vary your fruit  
to make other flavors such as mango,  
watermelon or fresh peach.  
LEMON HERB HUMMUS  
This popular Middle Eastern spread is sim-  
®
ple to make in your Cuisinart Blender - we  
Nutritional analysis per serving:  
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0g • sod. 2mg • calc. 2mg • fiber 0g  
have spiced it up just a bit. Serve with pita  
wedges or use as a spread for sandwiches.  
Makes about 2 cups  
For Frozen Fruit Daiquiris, add 2 – 3 cups  
fruit (strawberries, peaches, melon, etc.) cut  
into 1 – inch pieces. For a more pro-  
nounced fruit flavor. Freeze some of the  
fruit and use in place of ice cubes.  
Makes 4 servings  
Preparation: less than 15 minutes  
2 - 3 cloves garlic, peeled  
strips lemon zest, 2 x 1/2-inch  
1
pint fresh strawberries, hulled and  
halved (2 cups)  
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11  
each (zest of 1/2 lemon), bitter  
white pith removed, cut in  
1/2 - inch pieces  
water; let stand 5 minutes. Drain, reserving  
soaking liquid, and place tomatoes and  
garlic in blender jar; cover blender jar. Set  
on Speed 12; Pulse to chop, 10 times. Add  
green onions; Pulse to chop, 10 times. Add  
remaining ingredients in order listed. Blend  
for 10 to 15 seconds. Scrape blender jar as  
needed. Add a teaspoon or two of the  
reserved soaking liquid if mixture seems  
thick, blend for an additional 15 to 20  
seconds, until mixture is smooth and  
creamy. Let stand 30 minutes before  
SPINACH PESTO &  
WHITE BEAN DIP  
Serve this dip with crudités or pita chips  
as dippers.  
1
2
1
teaspoon kosher salt  
teaspoons cumin  
Makes about 2 cups  
tablespoon herbs de Provence or  
Mediterranean herb blend  
1
tablespoon fresh lemon juice or  
white balsamic vinegar  
4
tablespoons fresh lemon juice  
1/2  
1
cup pesto, (page 16), made with  
spinach  
4 – 6 tablespoons water  
1
can (19 ounces) chick peas,  
drained, rinsed and drained again  
can white beans (15 ounces),  
rinsed and drained  
serving to allow flavors to develop. Place  
in an airtight container and cover to refrig-  
erate. Allow to come to room temperature  
for 15 to 20 minutes before serving.  
3
tablespoons tahini paste  
Place ingredients in blender jar in order  
listed. Cover blender jar. Set on Speed 10  
and blend until smooth and creamy, about  
30 to 40 seconds.  
1/4  
teaspoon hot sauce such as  
Tabasco®  
Nutritional information per serving (2 tablespoons):  
Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g  
sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg  
fiber 0g  
2
tablespoons extra virgin olive oil  
Nutritional information per serving (2 tablespoons):  
calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g  
sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g  
Place the garlic cloves, lemon zest, and salt  
in the blender. Use Pulse button to chop,  
10 pulses. Scrape the sides of the blender  
jar and add the cumin, salt and thyme.  
Blend for 10 seconds. Scrape the sides of  
the blender jar and add the lemon juice,  
water, roasted peppers, chickpeas, tahini  
and hot sauce in that order. Blend for 40  
seconds; scrape the sides of the blender jar  
if necessary. Add the olive oil in a steady  
stream through the opening in the blender  
jar lid while blending for 20 seconds.  
CHILLED GAZPACHO  
A Cuisinart favorite, made with fresh, ripe  
summer tomatoes, Chilled Gazpacho is  
perfect on a hot summer night.  
SUN-DRIED TOMATO, GARLIC &  
HERB CHEESE SPREAD  
Serve with crackers, crudités, a sandwich  
spread or use as topping for baked potatoes.  
Makes 8 servings, about 6 ounces each  
Makes about 1-3/4 cups  
1 – 2 cloves garlic, peeled  
3
1
1
cups tomato or vegetable juice  
cocktail, divided  
3
sun-dried tomatoes (dry, not oil  
packed)  
Transfer the hummus to a bowl and let  
stand for 30 minutes before serving to allow  
flavors to develop. Hummus will keep  
covered in the refrigerator for up to a week.  
large rib celery, peeled, cut into  
1-inch pieces  
2
cloves garlic, peeled  
cup boiling water  
1/2  
3
large cucumber, peeled, halved  
lengthwise, seeded, cut into  
1-inch pieces  
green onions, trimmed, cut into  
1-inch pieces  
Nutritional information per tablespoon:  
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg  
fiber 1g  
1
package lowfat cream cheese, cut  
in 1-inch pieces  
1/2  
1/2  
1
medium green bell pepper, cored,  
seeded, cut into 1-inch pieces  
1/2  
2
cup fat-free cottage cheese  
teaspoons herbs de Provence  
medium red bell pepper, cored,  
seeded, cut into 1-inch pieces  
Place sun-dried tomatoes and garlic cloves  
in a small bowl and cover with boiling  
large jalapeño pepper, cored,  
seeded, cut into 1/2-inch pieces  
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12  
6
4
3
green onions, trimmed, cut into  
1/2-inch pieces  
Makes 8 servings  
1-1/2 cups cold water  
1
teaspoon kosher salt  
teaspoon white pepper  
2 – 3 slices fresh ginger (each about the  
size of a quarter)  
medium tomatoes, cored, seeded,  
cut into 1-inch pieces  
1/2  
1
mango, about 12 – 14 ounces,  
peeled, seeded, cut into 1 – inch  
pieces  
Place the parsley in the blender jar. Place  
cover on blender jar. Set blender on Speed  
4 and pulse until coarsely chopped, about 4  
to 5 times. Remove and reserve.  
Melt the butter in medium Cuisinart®  
Saucepan over moderate heat. Add onion  
and cook until soft but not brown, about 2  
to 3 minutes. Add asparagus, stock, and all  
but 1 tablespoon of the reserved parsley.  
Cover and bring to a boil over medium-high  
heat. Reduce heat to low and simmer,  
partially covered, until asparagus is tender,  
about 10 to 12 minutes.  
tablespoons sherry vinegar – or –  
lemon juice  
1/2  
1/4  
teaspoon kosher salt  
1
cantaloupe, about 3 pounds,  
peeled, seeded, cut into 1 – inch  
pieces  
teaspoon freshly ground black  
pepper  
1/2 - 1cup orange juice  
Place garlic in blender jar; cover jar. Set on  
Speed 14; Pulse to chop garlic, 10 times.  
Add 1 cup tomato juice/vegetable juice  
cocktail to blender jar along with celery,  
cucumber, green pepper, red pepper,  
jalapeño pepper, and green onions. Blend  
on Speed 14 until vegetables are medium-  
finely chopped, about 5 to 10 seconds.  
Transfer to a large serving bowl. Add  
remaining tomato juice/vegetable cocktail  
to blender jar with fresh tomatoes. Pulse 10  
times to chop, or blend continuously if a  
smoother gazpacho is preferred. Add to the  
bowl of vegetables with the remaining juice.  
Season with sherry vinegar or lemon juice,  
salt and pepper. Chill before serving.  
Place ginger, mango, melon and 1/2-cup  
orange juice in the blender jar; cover  
blender jar. Set on Speed 14 and blend until  
smooth, about 20 to 30 seconds. Add as  
much remaining orange juice as necessary  
to adjust consistency to that of a thick  
soup. Chill completely before serving. May  
be garnished with fresh raspberries or  
blueberries and a sprig of mint.  
Pour the soup through a strainer, reserving  
the solids and liquids. Allow to cool 5  
minutes. Place the solids in the blender jar  
with 1 cup of the cooking liquid; return the  
remaining liquid to the saucepan. Cover  
blender jar and set on Speed 12. Turn  
blender on and blend until creamy and  
smooth, about 25 to 30 seconds. Turn  
blender off. Return puréed vegetable mix-  
ture to the saucepan and stir to combine.  
Stir in half-and-half. Stir cornstarch into  
water, and add to soup. Add salt and pep-  
per. Cook, stirring often, over medium heat,  
until soup thickens, about 6 to 8 minutes.  
Do not allow to boil. Taste and adjust sea-  
sonings as needed. Serve in warmed bowls  
garnished with the remaining parsley.  
Nutritional information per serving:  
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg  
fiber 1g  
CREAM OF ASPARAGUS SOUP  
A favorite, served warm when weather is  
cool and cool, when weather is warm!  
Nutritional information per serving:  
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg  
fiber 2g  
Makes eight 6-ounce servings  
3/4  
cup Italian parsley leaves, washed  
and dried  
HOT AND COLD SOUPS  
3
tablespoons unsalted butter  
cup chopped onion or leek  
CHILLED MELON AND  
MANGO SOUP  
2/3  
1
Nutritional information per serving:  
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g  
sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg  
fiber 2g  
pound asparagus, trimmed, cut  
into 1-inch pieces  
Sweet cantaloupe and mango combine with  
orange juice for this refreshing cold soup.  
Perfect for a summer brunch or as a  
refreshing, cool ending to a warm-weather  
meal.  
3
cups fat-free, low-sodium chicken  
or vegetable stock or broth  
CREAMY POTATO LEEK SOUP  
This versatile soup may be served hot  
or chilled.  
1
1
cup half-and-half  
tablespoon cornstarch  
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13  
Makes six servings  
and half-and-half.  
3-34 quart Saucepan over medium-low heat.  
Add the onion, celery, and carrot, cover  
loosely and cook until the vegetables are  
tender, 8 to 10 minutes. Stir in the rice,  
basil and oregano, cook until rice is  
opaque, 2 minutes. Stir in the stock and  
tomatoes. Raise heat and bring to a boil.  
Lower the heat, cover loosely and simmer  
over low heat for 20 to 25 minutes. Turn off  
heat and let stand for 5 minutes.  
Nutritional information per serving:  
2
medium leeks, white and tender  
green only, sliced horizontally and  
cut into 1/2-inch pieces  
Calories 132 (37% from fat) • carb. 18g • pro. 3g  
fat 6g • sat. fat 3g • chol. 16mg • sod. 369mg  
calc. 56mg • fiber 3g  
1
1
tablespoon unsalted butter  
Variation: Turn this soup into Creamy  
small (3-4 ounce) onion, peeled  
and cut into 1/2-inch pieces  
Watercress Soup by adding 1 bunch water-  
cress, washed and dried. Pick leaves and  
reserve. Chop stems and measure out  
1-1/2 cups. Add stems to vegetable mixture  
when sautéing. Follow recipe as directed.  
Stir in reserved watercress leaves along  
with the half-and-half. Serve hot or chilled.  
1/4  
2
teaspoon thyme  
medium russet potatoes (about  
3/4-pound total), peeled, cut into  
1-inch slices  
Strain the solids from the cooking liquid,  
reserving the cooking liquid and returning it  
to the saucepan. Place the solids in the  
blender jar. Add 1 cup of the cooking liquid  
to the blender jar. Set on Speed 16. Pulse  
10 times to chop, then process for 30 to 40  
seconds until totally smooth and creamy.  
Add the salt and pepper; blend 5 seconds  
longer. Return the blended tomato mixture  
to the cooking liquid in the saucepan. Heat  
on medium until it just begins to simmer  
then add the half-and-half. Do not allow to  
boil. The soup may be made ahead and  
reheated – if making ahead, do not add  
half-and-half until it is reheated.  
1-1/2 cups fat-free, low-sodium chicken  
or vegetable stock or broth  
CREAMY TOMATO & RED  
PEPPER BISQUE  
Makes 8 servings  
3/4  
1
cup water  
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
1/2  
3/4  
1
1
1
teaspoon unsalted butter  
teaspoon extra virgin olive oil  
Place leeks in a medium bowl and add cold  
water. Swirl, then let stand for minutes. Lift  
leeks from the water without disturbing the  
sand/sediment collected in the bowl; allow  
to drain completely.  
Melt butter in a large Cuisinart® Saucepan  
over medium heat. Add the drained leeks,  
onion, and thyme. Let cook until softened,  
3 to 5 minutes. Add potatoes, stock, and  
water; cover and bring to a boil over  
medium high heat. Reduce heat to low,  
and simmer, uncovered, until potatoes are  
soft, about 10 to 15 minutes.  
small onion (4 ounce), peeled and  
cut into 1/2-inch pieces  
1
1
rib celery (2 ounces), cleaned and  
cut into 1/2-inch pieces  
Nutritional information per serving:  
Calories 87 (28 % from fat) • carb. 13g • pro. 3g  
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg  
calc. 47mg • fiber 3g  
carrot (2 ounces), peeled and cut  
into 1/2-inch pieces  
2
1
2
tablespoons white rice  
teaspoon basil  
ENTRÉES  
cups fat-free, low-sodium chicken  
or vegetable stock  
RICOTTA SPINACH PIE  
Somewhat like a crustless quiche, Ricotta  
Spinach Pie can be served with Rustic  
Tomato Sauce as a simple supper entrée.  
2
cans Recipe-Ready diced tomatoes  
(15-1/2 oz.) with juice  
Drain vegetables, reserving cooking liquid.  
Place vegetables in blender jar. Add 1 cup  
cooking liquid; return remaining cooking  
liquid to saucepan. Cover blender jar. Set  
on Speed 16. Blend until totally smooth,  
about 30 to 40 seconds. Stir vegetable  
purée into stock in saucepan and reheat  
over medium low heat. Add salt, pepper  
2
roasted red peppers, seeded  
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
1/2  
1/8  
1/2  
Makes 8 servings  
1
teaspoon extra virgin olive oil  
1/2  
ounce Asiago cheese, cut into  
1/2-inch cubes  
Heat the butter and olive oil in a Cuisinart®  
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14  
1/2  
slice white or wheat bread  
(1/2 ounce) cut into 1/2-inch  
cubes  
red pepper, wine, tomato paste, and  
tomatoes. Bring to a boil, then reduce heat  
and simmer for 35 to 40 minutes, loosely  
covered. Uncover and simmer for 15 to 20  
minutes longer to thicken. Turn off heat and  
let sit 5 minutes.  
SAVORY SAUCES,  
DRESSINGS, VINAIGRETTES,  
MARINADES  
1/2  
4
teaspoon dry basil  
large eggs  
2
cups fresh baby spinach leaves,  
packed (about 2-1/2 ounces),  
washed & dried  
Drain the solids, and return the liquid to the  
saucepan. Place the solids in the blender  
jar with 1/2-cup of the cooking liquid. Cover  
the blender jar. Set on Speed 16 and Pulse  
10 times to chop. Use a plastic spatula to  
scrape the sides of the blender jar. Blend  
for 30 to 40 seconds, until smooth. Return  
the puréed tomato mixture to the liquid in  
the saucepan and reheat gently over medi-  
um low heat. Add salt and pepper.  
RUSTIC TOMATO SAUCE  
A great sauce for Ricotta Spinach Pie and  
favorite pastas.  
3
cups lowfat ricotta cheese  
teaspoon kosher salt  
1/2  
1/2  
Makes about 8 cups  
teaspoon freshly ground black or  
white pepper  
1
1
tablespoon extra virgin olive oil  
Preheat oven to 350° F. Use a pastry brush  
to coat a 10-inch deep dish pie plate with  
olive oil and set aside.  
onion (8 ounces), peeled and cut  
into 1/2 - inch pieces  
Nutritional information per half cup serving:  
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg  
fiber 2g  
2
2
carrots (4 ounces), peeled and cut  
into 1/2 - inch pieces  
Place Asiago cheese cubes in blender jar;  
cover blender jar. Set on Speed 12 and  
pulse 10 to 12 times to grind the cheese.  
Remove and reserve. Place bread cubes in  
blender jar, pulse 5 to 10 times to grind;  
add basil, blend for 5 seconds. Remove  
and reserve.  
ribs celery, trimmed and cut into  
1/2 - inch pieces  
4
1
1
4
cloves garlic, peeled  
teaspoon dried oregano  
teaspoon dried basil  
BASIC VINAIGRETTE  
This basic vinaigrette is perfect for a crisp  
green salad.  
Place the eggs, spinach, ricotta, reserved  
Asiago cheese, salt, and pepper in the  
blender jar. Set on Speed 16 and pulse 10  
times, then blend for 15 seconds; use a  
spatula to scrape the sides of the blender  
jar. Blend for an additional 15 to 20 sec-  
onds. Pour the blended ricotta mixture into  
the prepared pie plate. Sprinkle evenly with  
the reserved breadcrumbs. Bake in the pre-  
heated 350° F oven for 45 to 50 minutes,  
until the custard is set and the pie is puffed.  
Remove and let rest for 5 to 10 minutes.  
Cut into wedges to serve. Top with Rustic  
Tomato Sauce.  
roasted red bell peppers, cut into  
1-inch pieces  
Makes about 1-1/2 cups, can be doubled  
1
clove garlic, peeled  
1/2  
cup dry white wine (such as  
vermouth)  
2
tablespoons Dijon-style mustard  
cup wine vinegar  
1/2  
1
2
3
tablespoons tomato paste  
teaspoon kosher salt  
cans (15–ounce) Recipe-Ready  
diced tomatoes with juices  
1/2  
2/3  
2/3  
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil  
1/2  
1/4  
teaspoon kosher salt  
teaspoon freshly ground black  
pepper  
Place the garlic in the blender jar and cover  
jar. Set on Speed 8. Use the Pulse button  
to chop the garlic, 5 times. Add the mus-  
tard, vinegar, salt and pepper. Turn the  
blender on and blend for 10 to 15 seconds.  
With the blender running, add the oils in a  
In a Cuisinart® 3-34 quart Saucepan, heat  
the olive oil over medium heat. Add the  
onion, carrot, celery, garlic, and basil. Cover  
loosely and cook until the vegetables are  
softened, 6 to 8 minutes. Stir in the roasted  
Nutritional information per serving:  
Calories 182 (54% from fat) • carb. 6g • pro. 14g  
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg  
calc. 291g • fiber 0g  
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15  
slow, steady stream, taking about 20 sec-  
onds, then blend for 20 seconds longer  
until completely emulsified.  
1/4  
teaspoon freshly ground black  
pepper  
2
3
cups fresh basil leaves, loosely  
packed *  
1/3  
1/3  
cup vegetable oil  
tablespoons lightly toasted pine  
nuts or walnuts  
You may change the Basic Vinaigrette by  
changing the flavor 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 flavor changes.  
cup extra virgin olive oil  
Place cheese cubes in blender jar; cover  
blender jar. Set on Speed 12. Pulse to  
chop, 10 to 15 times. Remove and reserve  
cheese. Add garlic to blender jar; cover,  
and pulse to chop, 10 to 15 pulses. Add  
remaining ingredients in order listed, includ-  
ing reserved cheese. Cover blender jar;  
blend on Speed 12 until combined, about  
30 to 40 seconds. Pesto may be stored in  
refrigerator in an airtight container. After  
placing in container, smooth over top, and  
drizzle with olive oil to keep from turning  
dark. Stir oil in before using.  
Place cheese in blender jar; cover blender  
jar. Set on Speed12. Pulse to chop, 10 – 12  
times. Add garlic to blender jar; Pulse to  
chop, 5 to 10 times. Add the next 9  
ingredients and blend for 10 seconds until  
smooth. Combine the two oils in a  
measuring cup with pour spout. Remove  
the Measured Pour Lid. With the blender  
running, slowly add the oils in a steady  
stream through the lid while holding the  
Measured Pour Lid loosely over the cover  
to prevent spattering. Blend until smooth  
and creamy, about 45 to 50 seconds. Allow  
dressing to sit for 15 to 20 minutes for fla-  
vors to blend. If not using immediately,  
place dressing in a covered airtight contain-  
er and refrigerate for up to 3 days. If sepa-  
ration occurs, return dressing to blender jar,  
cover and blend on Speed 12 for 5 sec-  
onds.  
Nutritional information per tablespoon:  
Calories 109 (97% from fat) • carb. 1g • pro. 0g  
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg  
fiber 0g  
CREAMY CAESAR SALAD  
DRESSING  
Traditional Caesar salads are made with  
crispy romaine lettuce, croutons, freshly  
grated Parmesan and a richly flavored  
dressing with garlic, anchovies and raw  
eggs. Our updated version uses a pasteur-  
ized liquid egg substitute and adds the  
flavor of balsamic vinegar for a little twist.  
Nutritional information per 1-1/2 tablespoons:  
Calories 116 (87% from fat) • carb. 1g • pro. 2g  
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg  
calc. 61mg • fiber 0g  
*For Spinach Pesto:  
Add 1/2 teaspoon fennel seed and 2  
teaspoons dried basil when chopping the  
garlic. Substitute 2 cups washed and dried  
baby spinach leaves for the basil .  
Makes about 1-1/4 cups  
Nutritional information per tablespoon:  
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g  
sat fat • 1g • chol. 3mg • sod. 100mg • calc. 18mg  
fiber 0g  
1
ounce Parmesan cheese, cut into  
1/2-inch cubes  
1 - 2 cloves garlic, peeled  
CHOLESTEROL FREE  
MAYONNAISE  
* You may also substitute prepared  
mayonnaise for the egg/egg substitute.  
2
tablespoons pasteurized liquid  
egg substitute*  
The safest mayonnaise made at home is  
made with an egg substitute or liquid  
pasteurized egg product. Made with an  
egg substitute it has the added advantage  
of being cholesterol free.  
1
1
1
2
1
1
tablespoon balsamic vinegar  
tablespoon red wine vinegar  
tablespoon fresh lemon juice  
teaspoons Dijonstyle mustard  
teaspoon Worcestershire Sauce  
PESTO SAUCE  
Serve as a topping for hot pasta or to add  
flavor to dips, dressings, or other sauces.  
Makes about 3/4 cup  
Makes about 3/4 cup  
1
ounce Parmesan cheese, cut into  
1/2-inch cubes  
1/2  
cup liquid egg substitute or  
pasteurized liquid egg product  
anchovy fillet (or 1 - 2 teaspoons  
anchovy paste)  
1 – 2 cloves garlic, peeled  
1/3 cup extra virgin olive oil  
2
tablespoons wine vinegar  
1/2  
teaspoon kosher salt  
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16  
1
tablespoon extra virgin olive oil  
(mild in flavor)  
1/2  
1
teaspoon black peppercorns  
bay leaf, roughly broken  
tablespoons sweet paprika  
tablespoon kosher salt  
Crust:  
2/3  
cup pecan halves  
1
teaspoon dry mustard  
45  
vanilla wafers (may use reduced  
fat)  
3
1/8  
1/8  
2/3  
teaspoon ground white pepper  
teaspoon kosher salt  
1
1/3  
cup unsalted butter, melted  
1/2  
2
tablespoon sugar  
cup flavorless vegetable oil  
teaspoons dried minced garlic  
teaspoons minced dry onions  
Pumpkin Filling:  
Place egg substitute, vinegar, olive oil, dry  
mustard, pepper and salt in the blender jar.  
Cover blender jar. Set on Speed 12. Turn  
blender on and blend for about 5 seconds.  
With blender running, remove the Measured  
Pour Lid, and add the vegetable oil in a  
slow steady stream, taking about 30 to 40  
seconds to add the oil. Hold the Measured  
Pour Lid loosely over the opening to  
prevent spattering. The mayonnaise will  
thicken and emulsify as the oil is added,  
about 30 to 40 seconds. Turn blender off.  
Mayonnaise may be used immediately or  
placed in an airtight, covered container and  
refrigerated. Mayonnaise will thicken further  
when refrigerated.  
2
2
large eggs  
1 - 2 teaspoons cayenne pepper, to  
taste  
1/2  
1
cup brown sugar  
can (12 ounces) evaporated fat  
free milk  
2
teaspoons dry oregano  
teaspoon dry thyme leaves  
teaspoon dry basil  
1
1
can (15 – 16 ounces, 1-1/2 cups)  
solid pack pumpkin (not pie filling)  
1
1/2  
1/2  
teaspoon dry rosemary  
teaspoon ground allspice  
1
tablespoon cornstarch  
cup molasses  
1/4  
1
tablespoon vanilla extract  
teaspoon cinnamon  
teaspoon ginger  
Place the coriander seed, mustard seed,  
celery seed, both peppercorns, and bay  
leaf in the blender jar. Cover jar and set  
on Speed 14. Blend until seeds are finely  
ground, 10 to 15 seconds. Add the remain-  
ing ingredients and blend until no signs of  
the bay leaf are visible, about 30 seconds.  
1
1
1/4  
teaspoon freshly grated nutmeg  
Preheat the oven to 375° F.  
Nutritional information per tablespoon:  
Calories 126 (95% from fat) • carb. 0g • pro. 1g  
fat 13g • sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg  
fiber 0g  
Place the pecans in the blender jar; cover  
the blender jar. Set on Speed 6 and Pulse 8  
to 10 times to finely chop. Remove and  
transfer to a 10-inch deep-dish pie plate.  
Place 15 cookies in the blender jar; cover  
the blender jar. Set on Speed 18 and Pulse  
5 times to chop the cookies, then blend for  
10 seconds to pulverize; add the cookie  
crumbs to the nuts in the pie plate and  
repeat with the remaining cookies. Stir the  
nuts and cookies with a fork to blend; add  
the melted butter and stir to combine.  
Press the cookie/nut mixture evenly onto  
the sides and bottom of the pie plate. Bake  
in the preheated 375° F oven for 5 minutes.  
Remove and let cool on a rack while contin-  
uing. Lower the oven temperature to 350° F.  
Use as a rub for meat, poultry, or seafood  
before sautéing, roasting or grilling, or add  
as a seasoning to rice or dressing to  
brighten up flavors.  
CAJUN CREOLE SPICE BLEND  
Nutritional analysis per tablespoon:  
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg  
fiber 1g  
Our Cajun Creole Spice Blend is a  
comparable alternative to purchased spice  
mixtures, but much fresher and more  
economical. Adjust the spiciness to taste  
with the amount of cayenne used.  
DESSERTS & SWEET SAUCES  
COOKIE CRUST PUMPKIN PIE  
This traditional holiday favorite is made with  
a cookie crumb crust for a crunchy change.  
Makes about 1/2 cup  
2
teaspoons coriander seed  
teaspoon mustard seed  
teaspoon celery seed  
1
1/2  
1/2  
teaspoon white peppercorns  
Makes 12 servings  
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17  
Place the eggs and remaining ingredients in Layer half the bread cubes in the dish, top  
seconds. Strain mixture through a fine sieve  
to remove seeds; discard seeds. Store in an  
airtight container in refrigerator. Serve with  
desserts, pancakes or waffles.  
the blender jar in the order listed; cover the  
blender jar. Set on Speed 6 and blend until  
smooth, about 10 to 15 seconds. Pour the  
pumpkin mixture into the prepared cookie  
crust. Bake in the preheated 350° F oven  
for 55 to 60 minutes. Center of the pie may  
appear slightly jiggly – it will continue to set  
as the pie cools. Place the pie on a rack  
and cool completely before serving.  
evenly with the chopped white chocolate  
and raspberries, then with the remaining  
bread cubes.  
Nutritional information per serving  
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg  
fiber 2g  
Place the eggs, evaporated milk, sugar, and  
vanilla extract in the blender jar. Set on  
Speed 10 and blend for 10 seconds. Pour  
the mixture slowly over the bread cubes.  
Let the mixture stand for 30 minutes, or  
cover and refrigerate up to 12 hours (if  
refrigerated, let come to room temperature  
for 30 minutes before proceeding). Ten  
minutes before baking, preheat oven to  
325° F. Place the baking pans in the oven  
and carefully pour hot water into the larger,  
outer pan until the water reaches 1-inch up  
the sides of the inner dish. Bake for 60 to  
70 minutes; bread pudding will be puffed  
and custard will be set. Remove from oven  
and allow the bread pudding to rest for 20  
to 30 minutes on a rack before serving.  
Serve with sweetened whipped cream.  
CHOCOLATE SAUCE  
Makes 1-1/4 cups / 20 tablespoons  
Refrigerate after completely cooled.  
Nutritional information per serving:  
Calories 252 (41% from fat) • carb. 33g • pro. 5g  
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg  
calc. 129mg • fiber 2g  
4
ounces good quality bittersweet  
or semi-sweet chocolate, broken  
into 1/2 -inch pieces  
4
ounces good quality milk  
chocolate, broken into 1/2-inch  
pieces  
WHITE CHOCOLATE  
RASPBERRY BREAD PUDDING  
Makes 8 to 12 servings  
2
tablespoons sugar  
1/2  
cup fat-free milk, heated until just  
bubbling around the edges  
Bread pudding can be mixed and  
assembled ahead of time and baked  
while dinner is being served for an oven-  
fresh warm dessert. Top with sweetened  
whipped cream.  
1-1/2 teaspoons vanilla  
* Bread pudding is best made from day old  
or slightly stale bread. Challah bread is an  
excellent choice.  
Place the chocolates in the blender jar;  
cover blender jar. Set on Speed 12. Pulse  
to chop, 10 to 15 times. Add the sugar,  
process to chop, 20 seconds. With the  
blender running, remove the Measured Pour  
Lid. Pour the hot milk slowly and carefully  
though the pour spout and blend, until the  
chocolate is melted and smooth, 1 minute.  
Add the vanilla; blend to combine, 10 sec-  
onds. Serve warm or let cool, place in an  
airtight container and refrigerate. Reheat  
before serving.  
1
6
4
1
tablespoon unsalted butter  
cups firm bread cubes *  
Nutritional information per serving:  
Calories 243 (41% from fat) • carb. 28g • pro. 7g  
fat 11g • sat. fat 6g • chol. 126mg • sod. 148mg  
calc. 143mg • fiber 1g  
ounces chopped white chocolate  
cup raspberries (fresh or frozen,  
no need to thaw)  
QUICK BERRY SAUCE  
6
1
large eggs  
Makes about 2 cups/8 servings  
can (12 ounces) fat-free  
evaporated milk  
12  
ounces fresh or frozen, thawed  
strawberries or raspberries  
2/3  
1
cup sugar  
Nutritional information per tablespoon:  
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g  
sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g  
1/2  
1
cup red berry preserves  
tablespoon sugar  
tablespoon vanilla extract  
cup heavy cream  
1/2  
2
tablespoons fresh lemon juice  
Chocolate Mint Sauce: Make the chocolate  
sauce as per instructions. Omit the vanilla  
and add 2 teaspoons peppermint extract.  
Butter a 2-quart shallow baking dish (9 x 9  
square or equivalent) with unsalted butter  
and place in a larger shallow baking pan.  
Place all ingredients in blender jar; cover  
blender jar. Set on Speed 12. Blend until  
smooth and completely puréed, 20 to 30  
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18  
incidental or consequential damages, so the foregoing limitation may  
not apply to you.  
LIMITED THREE-YEAR  
WARRANTY  
California residents may also, at their preference, return noncon-  
forming products directly to Cuisinart for repair or, if necessary,  
replacement by calling our Consumer Service Center toll-free at  
800-726-0190. Cuisinart will be responsible for the cost of the repair,  
replacement, and shipping and handling for such nonconforming  
products under warranty.  
This warranty supersedes all previous warranties on Cuisinart®  
SmartPower Basics™ 18-Speed Series Electronic Blenders. This  
warranty is available to consumers only. You are a consumer if you  
own a Cuisinart® SmartPower Basics™ 18-Speed Series Electronic  
Blender that was purchased at retail for personal, family, or house-  
hold use. Except as otherwise required under applicable state law,  
this warranty is not available to retailers or other commercial pur-  
chasers or owners. We warrant that your Cuisinart® SmartPower  
Basics™ 18-Speed Series Electronic Blender will be free of defects  
in material or workmanship under normal home use for three years  
from the date of original purchase. We suggest that you complete  
and return the enclosed warranty registration card promptly to facili-  
tate verification of the date of original purchase. However, return of  
the warranty registration card is not a condition of these warranties.  
If your blender should prove to be defective within the warranty peri-  
od, we will repair it (or, if we think it necessary, replace it) without  
charge to you. To obtain warranty service, please call our Consumer  
Service Center toll-free at 1-800-726-0190, or write to:  
BEFORE RETURNING YOUR  
CUISINART® PRODUCT  
®
If you are experiencing problems with your Cuisinart product, we  
suggest that you call our Consumer Service Center at 1-800-726-  
0190 before returning the product for servicing. Often, our  
Consumer Service Representatives can help solve the problem with-  
out having the product serviced. If servicing is needed, a  
Representative can confirm whether the product is under warranty  
and direct you to the nearest service location.  
* Important: If the nonconforming product is to be serviced by  
someone other than Cuisinart’s Authorized Service Center, please  
remind the servicer to call our Consumer Service Center at  
1-800-726-0190 to ensure that the problem is properly diagnosed,  
the product is serviced with the correct parts, and to ensure that the  
product is still under warranty.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
To facilitate the speed and accuracy of your return, please also  
enclose $10.00 for shipping and handling of the product. Please also  
be sure to include a return address, daytime phone number, descrip-  
tion of the product defect, product serial number (stamped on bot-  
tom of product base), and any other information pertinent to the  
product’s return. Please pay by check or money order. (California  
residents need only supply proof of purchase and should call 1-800-  
720-0190 for shipping instructions). Your Cuisinart® SmartPower  
Basics™ 18-Speed Series Electronic Blender has been manufac-  
tured to strict specifications and has been designed for use with the  
Cuisinart® SmartPower Basics™ 18-Speed Series Electronic Blender  
accessories and replacement parts. These warranties expressly  
exclude any defects or damages caused by accessories, replace-  
ment parts, or repair service other than those that have been author-  
ized by Cuisinart. These warranties do not cover any damage  
caused by accident, misuse, shipment, or other than ordinary house-  
hold use. These warranties exclude all incidental or consequential  
damages. Some states do not allow the exclusion of or limitation of  
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19  
Ice Cream  
Makers  
Cookware  
Food  
Processors  
Coffeemakers  
Wafflemakers  
Toaster Ovens  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
TM  
cookware, and Savor the Good Life .  
©2002 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
02CU13208  
IB-4233  
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