Cuisinart Blender DLC 5 User Manual

INSTRUCTION

AND RECIPE BOOKLET

FOOD PROCESSOR

DLC-5 Series

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

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TABLE OF CONTENTS:

Introduction . . . . . . . . . . . . . . . . . . . . page 3

The Machine Includes . . . . . . . . . . . . page 3

Assembly Instructions . . . . . . . . . . . page 4

Operating Controls . . . . . . . . . . . . . . page 4

Practicing with Food . . . . . . . . . . . . . page 5

Adding Food While Processing . . . . page 5

Removing Processed Food . . . . . . . . page 5

Techniques for Chopping and

Puréeing with the Metal Blade . . . . . page 5

Chop raw fruits and vegetables . . . . page 5

Purée fruits and

cooked vegetables . . . . . . . . . . . . . page 5

Dislodge food . . . . . . . . . . . . . . . . . . page 6

Chop hard foods . . . . . . . . . . . . . . . page 6

Chop parsley and other foods . . . . . page 6

Chop peel from citrus fruit . . . . . . . . page 6

Chop sticky fruit like dates . . . . . . . . page 6

Chop meat, poultry, fish

IMPORTANT

SAFEGUARDS

Always follow these safety precautions when

using this appliance.

Getting Ready

1. Read all instructions.

2. Blades are sharp. Handle them carefully.

3. Always unplug from outlet when not in use,

before putting on or taking off parts, before

removing food and before cleaning. To

unplug, grasp plug and pull from electrical

outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or

counter, or touch hot surfaces.

6. Do not operate any appliance with damaged

cord or plug, or after appliance has been

dropped or damaged in any way. Return

appliance to nearest authorized service

facility for examination, repair, or electrical

or mechanical adjustment.

and seafood . . . . . . . . . . . . . . . . . . page 6

Purée meat, poultry, fish

and seafood . . . . . . . . . . . . . . . . . . page 6

Chop nuts . . . . . . . . . . . . . . . . . . . . page 6

Make peanut butter . . . . . . . . . . . . . page 7

Make flavored butters . . . . . . . . . . . page 7

Make mayonnaise . . . . . . . . . . . . . . . page 7

Beat egg whites . . . . . . . . . . . . . . . . page 7

Whip cream . . . . . . . . . . . . . . . . . . . page 7

Make crumbs and crumb crust . . . . . page 7

Make pastry . . . . . . . . . . . . . . . . . . . page 7

Make quick breads and cakes . . . . . page 8

Preparing Food for Slicing

and Shredding . . . . . . . . . . . . . . . . . . page 8

Round fruits and vegetables . . . . . . . page 8

Whole peppers . . . . . . . . . . . . . . . . . page 8

Large fruits . . . . . . . . . . . . . . . . . . . . page 8

Cabbage and iceberg lettuce . . . . . . page 8

Packing the feed tube . . . . . . . . . . . . page 8

Practicing Slicing and Shredding . . page 9

Removing Sliced or

Operation

1. Keep hands as well as spatulas and other

utensils away from moving blades or discs

while processing food, to prevent the possibil-

ity of severe personal injury or damage to

food processor. A plastic scraper may be

used, but only when the food processor motor

is stopped.

2. Avoid contact with moving parts. Never push

food down by hand when slicing or shredding.

Always use pusher.

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 1-800-762-0190 for

assistance. Do not use machine.)

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 place and the

processor in use. Store blades and discs as

you would sharp knives, out of reach of

children.

Shredded Food . . . . . . . . . . . . . . . . . page 9

Techniques for Slicing

and Shredding . . . . . . . . . . . . . . . . . . page 9

Small round fruits

and vegetables . . . . . . . . . . . . . . . . page 9

Long fruits and vegetables . . . . . . . . page 9

Small amounts of food . . . . . . . . . . . page 9

French-cut green beans . . . . . . . . . . page 9

Matchsticks or julienned strips . . . . . page 9

Slicing Meat and Poultry . . . . . . . . . page 10

Cooked meat and poultry . . . . . . . . page 10

Uncooked meat and poultry . . . . . . page 10

Sausages . . . . . . . . . . . . . . . . . . . . page 10

Firm cheeses . . . . . . . . . . . . . . . . . page 10

Slicing and Shredding Cheese . . . . page 10

Troubleshooting Guide . . . . . . . . . . page 11

Cleaning and Storing . . . . . . . . . . . . page 11

Safety . . . . . . . . . . . . . . . . . . . . . . . . page 12

Technical Data . . . . . . . . . . . . . . . . . page 12

Repacking for Shipment . . . . . . . . . page 12

Warranty . . . . . . . . . . . . . . . . . . . . . page 13

Recipes . . . . . . . . . . . . . . . . . . . . . . page 14

5. Be sure cover and feed tube are securely

locked in place before operating food

processor.

6. Never try to override or tamper with cover

interlock mechanism.

Cleaning

To protect against risk of electrical shock, do

not put base in water or other liquid.

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General

THE MACHINE INCLUDES

1. Close supervision is necessary when any

appliance is used by or near children.

2. Do not operate this, or any other motor-

driven appliance, while under the influence of

alcohol or other substances that affect your

reaction time or perception.

3. This food processor is UL listed for house-

hold use. Use it only for food preparation

as described in this instruction/recipe book.

4. The use of attachments not recommended

or sold by Cuisinart may cause fire, electrical

shock or personal injury, or damage to your

food processor.

1. Housing base with motor shaft and

3-position control switch

2. Pusher that fits into feed tube and guides

food for slicing or shredding

3. Cover with feed tube

4. 7-cup work bowl

5. Stainless steel chopping/mixing blade for

raw and cooked food to any consistency

from coarse chop to fine purée

6. Slicing disc for perfect slices

7. Shredding disc for shredding vegetables,

cheese, nuts and chocolate

5. To avoid possible malfunction of work bowl

switch, never store processor with pusher

assembly in locked position.

8. Plastic Spatula

SAVE THESE

Chopping/Mixing

Blade

INSTRUCTIONS

FOR HOUSEHOLD

Medium Shredding

Disc With Stem

USE ONLY

NOTICE

4mm

Slicing Disc

With Stem

This appliance has a polarized plug (one blade

is wider than the other). As a safety feature,

this plug will fit only one way in a polarized

outlet. If the plug does not fit fully in the outlet,

reverse the plug. If it still does not fit, contact

a qualified electrician. Do not attempt to

defeat this safety feature.

Pusher

INTRODUCTION

Cover with

Feed Tube

Congratulations on your purchase of a Cuisinart^®

Food Processor. This product is the ultimate food

preparation tool, and it comes from the originator

of the America food processor, Cuisinart.

This Cuisinart^®Food Processor has all the

elements of quality that Cuisinart is known

for, including a powerful motor that is strong

enough to knead bread dough, and a patented

stainless steel chopping/mixing blade for

tough jobs like chopping meat or delicate

jobs like chopping parsley. Also included are

patented stainless steel shredding and slicing

discs for perfect slices and shreds every time.

7-cup

Work Bowl

Spatula

With your Cuisinart^®Food Processor you will

prepare meals that combine simplicity, speed,

quality, taste and good nutrition. We’re confident

that your Cuisinart^®Food Processor will add to

your pleasure in cooking for many years to come.

Housing

Base

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3. Be sure disc is pushed down as far as it will

go. Push only on rim; never touch sharp

cutting blade.

ASSEMBLY

INSTRUCTIONS

4. Put cover on work bowl and turn it

counterclockwise to lock it into place.

Read all instructions before you start.

Check that your household voltage

matches that shown on label on bottom

of food processor base.

5. Put food into feed tube. (If you are slicing,

first cut one end of food flat.)

6. Insert pusher. Use moderate pressure to

push down on pusher with one hand while

holding control switch down with other hand

until food is sliced or shredded. This will take

only a few seconds.

Blade Operation

1. Put base on counter or table near electrical

outlet. Do not plug in until food processor is

totally assembled. Pick up empty work bowl,

holding it in both hands, with handle toward

you. Put bowl on base, fitting center tube

over shaft on base and placing handle

Never put fingers or spatula in feed tube.

Always use pusher.

Wait until disc stops spinning before removing

cover. When it stops, remove cover before

removing work bowl. Never try to remove cover

and work bowl together; this could damage

work bowl.

slightly to left of front center (7 o’clock).

2. Turn bowl counterclockwise as far as it will

go. It will click into locked position.

3. Pick up metal blade by center plastic part.

Never touch metal cutting blades, which are

razor sharp. Note D-shaped outline on top;

it matches shape of motor shaft.

Remove disc before removing work bowl. Place

two fingers under each side of disc and lift it

straight up.

4. Place blade over motor shaft, lining up

D-shaped outline with shape of shaft.

Blade should drop onto shaft. If it doesn’t,

twist it gently clockwise until it does. Push

top of center plastic part to push blade

down as far as it will go. Lower blade

should almost touch bottom of bowl.

Then turn bowl clockwise to remove it from

base and lift it straight up.

OPERATING CONTROLS

Control switch on base of machine has 3 posi-

tions, giving you fingertip control of operation.

5. Put cover on bowl, with feed tube at front,

slightly to left of front center.

For continuous operation, move control switch

up to ON position. Motor will start.

6. Turn cover counterclockwise to lock it into

place. It will click into position. Motor will

not start unless work bowl is securely locked

in position and cover is securely locked on

work bowl.

To turn motor off, move control switch down to

OFF position in center.

For on-off operation, called pulse-chopping or

pulsing, press control switch down to PULSE

position, then release it.

7. Insert pusher in feed tube. Always use

pusher to guide food through feed tube.

Never use your fingers or spatula.

8. Plug your Cuisinart^®Food Processor into

a household electrical outlet.

Motor runs as long as you hold control switch

down. Motor stops when you release control

switch. Try it a few times.

Notice that you control duration and frequency

of pulses by length of time you hold control

switch down and rate at which you press it.

Allow enough time between pulses to let

everything in work bowl fall to bottom.

Disc Operation

1. Assemble bowl on base in usual way (see

steps 1 and 2 above.)

2. Always handle slicing or shredding disc by

rims. Never touch sharp cutting blades. Note

D-shaped cutout on top of disc. It matches

shape of motor shaft.

Always use control switch for pulse/chopping.

Never turn cover back and forth to start and

stop processor.

Place disc over motor shaft, lining up

D-shaped cutout over shaft. Disc will

drop onto shaft.

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PRACTICING WITH FOOD REMOVING

Try chopping some food to get a feel of how

PROCESSED FOOD

the processor works. (You might start out

with a soft fruit or vegetable like an onion or

a zucchini.)

Before removing processed food, wait for blade

to stop spinning. Then remove cover by turning

it clockwise. Never try to remove cover and

work bowl together; this can damage work

bowl.

First, cut it into 1-inch (2.5cm) pieces.

Insert metal blade in work bowl and put in food

pieces. Put on cover and lock it. Press control

switch down to PULSE, then release it. Repeat

two or three times. Each time blade stops, let

food pieces drop to bottom of bowl before

pulsing again. That puts them in path of blade

when motor starts.

After processing liquids, remove work bowl

from base of processor before removing metal

blade. Turn handle of bowl clockwise to unlock

bowl from base and lift bowl straight up.

It is important not to let blade fall out of work

bowl when you empty it. Here are three ways to

prevent this:

Watch what happens to food. (New users are

often surprised at how fast the processor

works. You will quickly get used to the speed.)

1. Before tilting bowl, use spatula to remove

food from around blade. Carefully remove

blade by finger grips on each side of center

plastic knob.

With pulse-chopping technique, you can get an

even chop without danger of overprocessing.

Check texture by looking through work bowl.

2. Hold top of blade in place with finger or

spatula while pouring out processed food.

For a coarse chop, pulse only a few times.

3. Make sure your hands are dry. Insert finger

through hole in underside of bowl and place

thumb on rim of bowl. Grip inside of blade

shaft firmly to hold blade in place.

For a finer chop, continue pulse/chopping until

texture is the consistency you want.

Onions and other food with a high water con-

tent turn into a smooth purée very quickly. Do

not over chop – look at food through work bowl

after each pulse.

TECHNIQUES FOR

CHOPPING AND

PURÉEING WITH THE

METAL BLADE

These are some conditions that affect results:

• Size of pieces you put in bowl – all should

be about the same.

• Amount of food you process – don’t add

too much at once.

• Type of processing you choose –

continuous or pulse/chopping.

To chop raw fruits and vegetables:

First cut the food into 1-inch (2.5cm) pieces.

You get a more even chop when all pieces are

about the same size.

ADDING FOOD

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 continuously until the desired consistency

is reached. Check frequently to avoid overpro-

cessing. Use the spatula to scrape down the

sides of the work bowl if necessary.

WHILE PROCESSING

When you want to add liquid while machine is

running, pour it through open feed tube. This is

especially useful when making mayonnaise,

bread dough, cakes and many other recipes.

See Index for recipes.

When you want to add small pieces of food like

cheese, meat or garlic cloves while machine is

running, drop them through open feed tube.

To purée fruits and cooked vegetables:

First, cut the food into 1-inch (2.5cm) pieces.

You get a smoother purée faster when all

pieces are about equal in size.

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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 processed with the metal blade.)

To chop peel from citrus fruit or to chop

sticky fruit like dates or raisins:

For citrus, remove only the peel with a

vegetable peeler, not the white pith which is

bitter tasting.

Cut the peel into lengths of 2 inches (5cm)

or less and process with 1/2 cup (125 ml) of

granulated sugar until finely chopped. This may

take 2 minutes or longer.

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.

For sticky fruit like dates, raisins, prunes and

candied fruit, first freeze the fruit for about

10 minutes. Add some of the flour called for

in the recipe to the fruit. Use no more than

1 cup (250 ml) of flour for each cup of fruit.

To chop meat, poultry, fish and seafood:

To dislodge food:

The food should be very cold, but not frozen.

Cut it into 1-inch (2.5cm) pieces to ensure an

even chop. Using the ON button, process no

more than the recommended amount at one

time (see table inside front cover). Press the

PULSE button 3 or 4 times at a rate of

1 second on, 1 second off. If the food is not

chopped finely enough, let the processor run

continuously for a few seconds. Check the

texture often to avoid overprocessing. Use

a spatula to scrape food from the sides of

the bowl as necessary.

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 into

place. Press the ON button and drop the food

pieces through the feed tube opening while the

machine is running. After adding a cupful this

way, add the remaining food to the bowl and

process in the usual manner.

To purée meat, poultry, fish and seafood:

To chop hard foods:

Prepare the food as described above. Press

the PULSE button until evenly chopped, then

process continuously to the desired texture.

Scrape the bowl with a spatula as needed.

To chop hard food like garlic and hard cheese,

assemble the unit, remove the pusher, press

the ON button and drop the food through the

feed tube while the machine is running.

Leave the purée in the work bowl and add

eggs, cream and seasonings as called for by

the recipe. Process to combine thoroughly.

Small foods like garlic can be dropped in

whole. Large foods like hard cheese should be

cut into 1-inch (2.5cm) pieces. This method of

processing minces garlic, shallots and onions.

Hard cheese and coconut will have the same

texture as if they had been hand grated.

Remember, you control texture by the length

of time you process. By varying the processing

time, you can get a range of textures suitable

for hamburgers, hash, stuffed peppers, or

smooth mousses.

IMPORTANT: Never try to process cheese that

is too hard to cut with a knife. You may damage

the blade or the machine.

To chop nuts:

To chop parsley and other fresh herbs:

Chop no more than the recommended amount

at one time. Press and release the PULSE but-

ton and check frequently to avoid nuts clump-

ing together in a nut butter. When a recipe calls

for flour or sugar, add some to the nuts before

you chop, about 1/2 cup for each cup of nuts.

This allows you to chop the nuts as fine as you

want without turning them into a nut butter. You

can also chop nuts with a shredding or slicing

disc. The optional Fine Shredding Disc is

particularly good.

The herbs, the work bowl and the metal chop-

ping blade must all be thoroughly clean and

dry. Remove stems from herbs. Add leaves to

bowl and process, using the PULSE button

until chopped as fine as desired. The more

herbs you chop at a time, the finer chop you

can obtain. If completely dry when chopped,

parsley and other herbs will keep for at least

4-5 days, stored in an airtight bag in the

refrigerator. They may be frozen for months,

stored in an airtight container or bag.

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To make peanut butter and other

nut butters:

flavored vinegars, or adding chopped fresh

herbs, or even roasted garlic to taste. To make

your mayonnaise a little lighter, you may add

some well-drained nonfat plain yogurt to taste.

Process up to the recommended amount of

nuts. Using the ON button, let the machine

run continuously.

To beat egg whites:

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

processing until drops of oil are visible. Taste

for consistency. The longer you process, the

softer the butter. For chunk style, add a handful

of nuts just after the ball of nut butter begins to

smooth out. To make cashew butter, add a little

bland vegetable oil. Processor nut butters

contain no preservatives. Store in refrigerator to

keep from separating.

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 tea-

spoon of lemon juice or vinegar for every egg

white. Vinegar makes stiffer whites; its flavor is

hardly detectable in cakes or soufflés. Continue

processing until the egg whites hold their

shape, about 1-1/2 to 2-1/2 minutes.

To whip cream:

Processor whipped cream holds its shape very

well. It is good for decoration or as a topping;

however, it will not whip to the light, fluffy

consistency obtained by methods that beat in

more air. Chill the cream well before starting.

Process continuously using the ON button, until

it begins to thicken. Then add sugar as desired

and continue processing, watching carefully for

the desired consistency.

To make flavored butters, spreads and dips:

Cut room temperature butter into tablespoon

size pieces. Finely chop flavoring ingredients

first, such as anchovies, cheese, herbs, etc. Be

sure work bowl is clean and dry. Add small

hard ingredients like garlic and hard cheese

through the feed tube while machine is running.

Next, add the butter and process using the ON

button, until smooth.

For consistently reliable results, add 2 table-

spoons (30 ml) of nonfat dry milk for every

cup of cream before whipping.

Add any liquid ingredients last, while the

processor is running, and process just long

enough to blend. Process ingredients for

spreads and dips the same way. They should

be at room temperature and cut into 1-inch

(2.5cm) cubes, or added by tablespoonfuls.

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into

1-inch pieces and place in work bowl. Press

the ON button and process continuously until

they reach the desired texture. For seasoned

crumbs, chop parsley or other fresh herbs with

the crumbs. For buttered crumbs, process until

the dry crumbs are of the desired texture, then

dribble melted butter through the feed tube

opening while the machine is running. For

crumb crusts, process crackers or cookies as

described above. Add sugar, spices and butter,

and cut into pieces as specified by your recipe.

Process until well combined.

To make mayonnaise:

You can make foolproof homemade mayon-

naise in your food processor. The work bowl

and metal blade must be clean and dry. Use

the metal blade to process eggs (for safe food

procedures, we recommend using pasteurized

liquid eggs, or the "cooked egg" recipe on

page 21), salt, vinegar or lemon juice, dry

mustard, and two tablespoons of the oil until

smooth, at least 30 seconds. With the machine

running, pour 1/4 cup of the oil into the pusher.

After it dribbles through the pinhole in the

bottom, remove the pusher and very slowly

add the remaining oil while the machine runs.

Process until all the oil has been added and

the mixture is totally emulsified. Remove from

the processor, cover and keep chilled until

ready to use. Homemade mayonnaise will

keep in the refrigerator for 3 to 4 days.

To make pastry:

Combine unbleached all-purpose flour, salt and

pieces of very cold butter in the work bowl.

Process to the consistency of cornmeal.

Sprinkle evenly with the minimum amount of

cold liquid in the recipe. PULSE 5 or 6 times.

The dough should begin to hold together when

pressed. If it is still dry and crumbly, add more

water – 1 teaspoon at a time – until the dough

holds together easily. Do not let the dough form

a ball in the processor or it will be overworked

and tough. Form into a round disc, one inch

thick, and wrap in plastic wrap. Refrigerate for

1 hour before using, or doublewrap and freeze

for later use.

For a "one egg" batch of basic mayonnaise,

use 1/4 cup of liquid pasteurized eggs,

2 tablespoons vinegar or lemon juice,

1 teaspoon dry mustard, 1/2 teaspoon kosher

salt and 1 cup vegetable oil, such as canola oil.

For variation, you may experiment with using

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To make quick breads and cakes that use

baking powder and/or soda:

PREPARING FOOD FOR

The most important rule for success is not

to overmix after adding dry ingredients to wet

ingredients. 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.

SLICING AND SHREDDING

For disc assembly instructions, refer to

Assembly Instructions.

Round fruits and vegetables:

Before processing onions, apples and other

large, round fruits and vegetables, cut the

bottom ends flat to make the food sit stable

on the disc.

Put dry ingredients like flour, salt and leavening

in the work bowl and process with the metal

blade for 5 seconds to mix.

Place the food in the feed tube, flat side down,

as far left as possible, to prevent it from tilting

when being processed.

Remove and reserve the dry ingredients.

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 or peel

before slicing or shredding, if desired.

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 pieces.

Run machine continuously for a minute, until

the butter is thoroughly mixed with the sugar

and eggs. Then add flavoring and liquid –

vanilla, spices, cocoa, etc. Process until mixed.

Add the dry ingredients to the work bowl.

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.

Process by pulsing, 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 chopped –

like raisins or nuts – add them last with the

mixed dry ingredients.)

Large fruits like pineapple:

Cut the ends flat, cut in half, and either core or

remove the seeds. If necessary, cut the halves

into smaller pieces to fit the feed tube.

Cabbage and iceberg lettuce:

To make cake mix:

Turn the head on its side and slice off the top

and bottom, leaving a center section about 3

inches (8cm) deep. Remove the core, then cut

in wedges to fit the feed tube. Remove the core

from the bottom and top pieces and cut into

wedges to fit into the feed tube.

Your food processor work bowl is large enough

for the preparation of an 18.5-ounce packaged

cake mix.

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 feed tube and process

for 5 seconds.

The optional 2mm Slicing Disc is excellent

for slicing cabbage for coleslaw.

If the fruit or vegetable doesn’t fit, try inserting

it from the bottom of the feed tube, where the

opening is slightly larger.

Scrape down the sides of the work bowl and

process 1 minute more for maximum volume.

Do not remove the metal blade.

Pack the feed tube for desired results:

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.

For long slices or shreds, cut food to the width

of feed tube and pack pieces horizontally.

For small, round slices or short shreds from

carrots, zucchini and other long vegetables, cut

to height of feed tube and pack tightly upright.

Tip:

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.

Food should fit snugly, but not so tightly that it

prevents the pusher from moving.

When slicing or shredding, always use the

pusher.

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Never put your fingers or a spatula into the

feed tube.

TECHNIQUES

Never push down hard on the pusher. Use light

pressure for soft fruits and vegetables like

bananas, mushrooms, strawberries and toma-

toes, and for all cheese. Use medium

pressure for most food: apples, celery, citrus

fruit, potatoes and zucchini. Use firm pressure

for hard vegetables like carrots and yams.

FOR SLICING AND

SHREDDING

Small, round fruits and vegetables:

For large berries, radishes and mushrooms,

trim the bottom ends flat with a knife. Insert

the food through the feed tube, standing each

piece on a flat end. You can fill the tube to

about 1 inch (2.5cm) from the top.

PRACTICING SLICING

AND SHREDDING

The bottom layer gives you perfect slices

for garnish.

1. Insert a slicing or shredding disc, put the

cover on the work bowl and insert the food

in the feed tube.

If you want all the slices to be perfect, it’s

best to process one layer at a time.

Long fruits and vegetables:

2. Slide the pusher into place, and apply pres-

sure to the pusher while pressing down the

PULSE button. Release the button as soon

as the food is sliced or shredded.

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.)

3. You can load the feed tube repeatedly

without removing work bowl cover.

Fill the feed tube with the pieces, standing

them vertically and adding enough pieces so

they are solidly packed and cannot tilt side-

ways as they are sliced or shredded.

Simply grasp the pusher and lift up. The pusher

will come out easily, leaving the cover and feed

tube in place. Your other hand is free to reload

the feed tube, and you do not need to re-press

the ON button if it was previously selected.

Small amounts of food:

Cut the food in lengths slightly shorter than the

feed tube. If slicing one or two long, thin veg-

etables like carrots, push them to the far left. If

you are slicing a few vegetables that are wide

at one end and narrow at the other (carrots,

celery or scallions) cut them in half and pack in

pairs, alternating one wide end up, one narrow

end up.

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. Turn cover clock-

wise to unlock from work bowl. Lift, remove,

invert and place on counter space.

French-cut green beans:

Trim fresh green beans to feed tube widths.

Stack in the feed tube horizontally to about one

inch from the top. Use the slicing disc, apply

light pressure to the pusher and press the

PULSE button until beans are sliced.

Remove the slicing or shredding disc.

Place two fingers under each side of the disc

and lift it straight up. Place the disc on top of

the inverted work bowl cover to minimize drips

and spills.

To make long, horizontal slices of raw zucchini

or carrots, use the same procedure.

Matchsticks or julienne strips:

Process the food twice – ‘double slice’ it. Insert

large fruits or vegetables (potatoes, turnips,

zucchini, apples) in the feed tube horizontally.

Apply pressure to the pusher while pressing the

PULSE button until the food is sliced. You will

get long slices.

Remove the slices from the work bowl and

reassemble. Reinsert them in the feed tube,

wedging them in tightly. Slice them again. You

will obtain long julienne strips.

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With the optional Square Julienne Disc,

you can make square julienne strips in

one operation.

Salami and other sausages:

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. Cut

the sausage into pieces to fill the feed tube

completely. Stand the pieces vertically, packing

them tightly so they cannot tilt sideways.

SLICING MEAT

AND POULTRY

Cooked meat and poultry:

SLICING AND

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, 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 rec-

tangular pieces than with round ones.

SHREDDING CHEESE

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.

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 them in the freezer.

They are ready to slice when 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.

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 Parmesan shred well

only at room temperature.

Therefore, only attempt to slice or shred

mozzarella when well chilled, and Parmesan

when at room temperature.

Refer to chart below for specific cheeses.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE

Soft

CHOP/ Purée

SHRED

SLICE

Brie, Camembert, room temperature

Mozzarella chilled 15-20 min in freezer

Ricotta, room temperature

Cottage, Cream

yes

Semi-Soft

Blue, chilled

yes

Fontina, chilled

Bel Paese, chilled

Semi-Hard

Cheddar, chilled

yes

Monterey Jack, Longhorn, chilled

Swiss, Jarlsberg, chilled

Edam, Gouda, chilled

Provolone, chilled

Hard, at room temperature

Parmesan, Romano, Locatelli

Pecorino, Asiago

yes

*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.

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ADDITIONAL

CLEANING AND STORING

Keep your food processor ready for use on a

kitchen counter. When it’s not being used, leave

it unplugged. Don’t leave it with the cover in

the locked position; this could damage the

on-off mechanism.

INFORMATION

TROUBLESHOOTING GUIDE

These are some problems that beginners with a

food processor sometimes experience, along

with their solutions.

Store blades and discs in a safe, convenient

place, as you would sharp knives – out of reach

of children. All parts except motor base are

dishwasher safe and we recommend washing

them in the dishwasher on the top rack only.

Due to intense water heat, washing the work

bowl, work bowl cover or accessories on the

bottom rack, may cause damage over time.

Insert work bowl upside down. Remember

where you place sharp blades and discs, and

unload dishwasher carefully.

Food is unevenly chopped

Either you are trying to process too much food

at one time, or you are running the machine

continuously instead of pulse/chopping until

pieces of food are no larger than 1/2-inch

(1.25cm) pieces.

Liquid leaks from bottom of work bowl

onto motor base

Remove work bowl from base as soon as you

finish processing. Do not remove metal blade

first. When work bowl and blade are removed

together, blade drops down and forms an

almost perfect seal against bowl.

To simplify cleaning, rinse work bowl, cover,

pusher and blade or disc immediately after use

so food won’t dry on them.

Liquid leaks out between work bowl and

cover when machine is running

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

metal blade, fill work bowl with soapy water,

hold blade by its center plastic part and move

it up and down on center shaft. Use of a spray

attachment is also effective. If necessary, use

a brush.

You added too much liquid. Never use more

than 2 cups (480ml) of a very thin liquid. The

thicker the liquid, the more you can use. With

thick mixtures like pancake or cake batter, for

example, you can process as much as 4 cups

(950ml).

Work bowl is made of Lexan^®polycarbonate

plastic, which is shatter resistant and heat-

resistant, dishwasher and microwave-safe.

Slices are uneven or slanted

Pack feed tube more carefully. Maintain even

pressure on pusher.

Carrots or similar food falls over in

feed tube

Cut food into pieces of equal size, not over

4 inches (10cm) long. Use enough pieces to

fit feed tube snugly. Cut carrots in half and

insert one piece point side down and other

stem-side down.

Chopping certain foods may scratch or cloud

work bowl. Among them are ice, whole spices,

coffee beans and essential oils like wintergreen.

If you like to prepare your own spice blends,

you may want to keep a second bowl just for

that purpose.

Base housing is made of 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 base. Four rub-

ber feet on underside of base keep it from

moving on most work surfaces when machine

is processing heavy loads. Clean feet from time

to time; if rubber surface is not clean, machine

may move on counter. If feet leave spots on

counter, spray with spot remover and wipe with

damp sponge. If any trace of spot remains,

repeat procedure and wipe area with damp

sponge and nonabrasive cleaning powder.

Sliced or shredded food piles up on one

side or work bowl

This is normal. Remove disc occasionally and

even out processed food. When food gets

close to bottom of disc, empty bowl.

A few pieces of food remain on top of slicing

or shredding disc.

This is normal. Save remaining pieces of food

in plastic bag for later use. Vegetable scraps

can be puréed for soups or used to thicken

sauces or stews. In every case, there would be

more waste if you sliced or shredded the food

by hand.

IMPORTANT: Never store any blade or disc

on motor shaft. No blade or disc should be

placed on shaft except when processor is

in use.

Cheese spreads out and collects on top of

shredding disc

Cheese was not cold enough, or pressure on

pusher was too great. Always use light pres-

sure when processing cheese.

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The DLC-5 is intended for Household

Use Only

REPACKING

FOR SHIPMENT

Save the carton that your food processor was

packed in, and the carton inserts too. They will

be useful if you need to repack the processor

for moving or other shipment.

SAFETY

• Like any powerful electrical appliance, your

food processor should be handled with care.

These are some procedures that will protect

you and your family from misuse that could

cause injury.

1. Open 4 flaps at one end of carton.

Insert plastic foam block with cut-out for

processor base at closed end of carton.

• Handle metal blade and discs carefully. Their

cutting edges are very sharp.

2. Place carton on floor or low table.

3. Place work bowl on base of machine and

lock it into place. Coil power cord and

secure it with rubber band or twist tie.

Make sure work bowl is still locked into

place.

• Never put blade or disc on motor shaft until

work bowl is securely locked in place.

• Always make certain that blade or disc is

down on motor shaft as far as it will go.

4. Lift base by grasping top of work bowl with

both hands. Lower it into box, positioning it

so control switch and power cord fit into

appropriate cutouts of foam block.

• Always insert metal blade in work bowl before

putting ingredients in work bowl.

• When slicing or shredding food, always use

pusher. Never put your fingers or a spatula

into feed tube.

5. Insert metal blade on motor shaft.

6. Place second foam block into carton, posi-

tioning it so short side with cavity for work

bowl cover goes over handle side of work

bowl.

• Always wait for blade or disc to stop spinning

before you remove cover from work bowl.

• Be careful not to let metal blade fall out of

work bowl when you empty bowl. Remove it

before tilting bowl, or hold it in place.

7. Slide slicing and shredding discs into slots

provided on opposite long sides of foam

block. BE CAREFUL NOT TO TOUCH

CUTTING EDGES.

SOME TECHNICAL DATA

8. Insert spatula, round side up, into space

provided on one long side of foam block.

The line voltage and frequency appropriate for

your machine are shown on label on underside

of base.

9. Insert work bowl cover, upside down, into

large cavity of foam block.

A safety switch prevents machine from operat-

ing when work bowl or cover is not locked into

position. Motor stops within seconds when

control switch is turned off or cover is

unlocked.

10. Insert pusher into feed tube of workbowl.

11. Close flaps and tape all seams securely

with pressure-sensitive or other packing

tape. If you are shipping by public carrier,

wrap carton in heavy paper, tape or tie it

and address it. The Cuisinart Customer

Service Department will give you complete

shipping instructions if you are returning

processor for repair.

An automatic temperature-controlled circuit

breaker in the motor ensures protection against

motor burnout. If processor runs for exception-

ally long time when chopping, mixing or knead-

ing thick or heavy mixtures in successive

batches, motor may overheat. If this happens,

processor will stop. Turn it off and wait for

motor to cool off before proceeding. It will usu-

ally cool off within 10 minutes. In extreme

cases, it could take an hour.

If it does not start or stop, please call our

Customer Service Department toll free at 800-

726-0190.

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DO NOT SEND CASH. (Under California law,

only proof of purchase is required.) California

residents should call 1-800-726-0190 for

shipping instructions.

WARRANTY

CUISINART^®DLC-5 FOOD PROCESSOR

LIMITED THREE-YEAR WARRANTY ON

THE ENTIRE MACHINE.

Please be sure to include a return address,

daytime telephone number, description of the

product defect, product serial number, original

date of purchase, and any other information

pertinent to the product’s return.

Your Cuisinart^®DLC-5 Food Processor

has been manufactured to the strictest

specifications and has been designed for

use with the Cuisinart^®DLC-5 Food Processor

authorized accessories and replacement parts.

This warranty expressly excludes any defects

or damages caused by accessories, replace-

ment parts or repair service other than those

that have been authorized by Cuisinart.

FULL FIVE-YEAR WARRANTY ON MOTOR

This warranty supersedes all previous war-

ranties on Cuisinart^®DLC-5 Food Processor.

This warranty is available to consumers only.

You are a consumer if you are the owner of a

Cuisinart^®DLC-5 Food Processor that was

purchased at retail for personal, family or

household use. Except as otherwise required

under applicable state law, this warranty is not

available to retailers or other commercial

purchasers or owners.

We warrant that your Cuisinart^®DLC-5 Food

Processor will be free of defects in material or

workmanship under normal home use for three

years from the date of original purchase.

We warrant that the motor for your Cuisinart^®

DLC-5 Food Processor will be free of defects in

material or workmanship under normal home

use for five 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 pro-

jecting motor shaft sheath.

This warranty excludes all incidental or

consequential damages. Some states do

not allow the exclusion or limitation of

these damages, so they may not apply

to you.

This warranty gives you specific legal rights,

and you may have other legal rights which

vary from state to state.

WARNING:

Our DLC-5 Food Processor and other

Cuisinart^®Food Processors and Accessories

have been carefully designed and manufac-

tured with the highest quality materials to

assure your satisfaction and safety when

you use them. Although accessories sold

by companies other than Cuisinart may be

compatible with your Cuisinart machine,

they may also be extremely dangerous,

and expose the user to serious injury.

We suggest that you complete and return the

enclosed product registration card promptly

to facilitate verification of the date of original

purchase. However, return of the product

registration card does not eliminate the need

for the consumer to maintain the original proof

of purchase in order to obtain the warranty

benefits. In the event that you do not have

proof-of-purchase date, the purchase date for

purposes of this warranty will be the date of

manufacture.

If your Cuisinart^®DLC-5 Food Processor should

prove to be defective within the warranty peri-

od, we will repair it, or if we think necessary

replace it, without charge to you. To obtain

warranty service, simply call our toll-free num-

ber 800-726-0190 for additional information

from our Customer Service Representatives.

Or send the defective product to Customer

Service at Cuisinart, 150 Milford Road, East

Windsor, New Jersey 08520. To facilitate the

speed and accuracy of your return, please

enclose a check or money order for $10.00

shipping and handling.

We specifically caution you not to use other

brand accessories, such as juicers, which

permit your machine to operate with exposed

blades or discs. We also caution

you not to use the large feed tube on

this machine with machines built by

other manufacturers.

If you have any questions about the safety

feature of your Cuisinart^®DLC-5 Food

Processor or any other Cuisinart product,

please call us at the toll-free number that

appears above.

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medium avocados (1-3/4 pounds, 790g),

halved, pitted, peeled, cut in chunks

RECIPES

A NOTE ON INGREDIENTS

1/4

teaspoon chili powder

We give both American and metric measures

for all ingredients for the DLC-5 Food

Processor. Follow whichever system you

are used to and ignore the measures for

the other system.

Salt to taste

medium tomato (5 ounces, 140g),

seeded and quartered (optional)

Insert metal blade and turn on machine. While

machine is running, drop parsley, garlic and

chili through feed tube and process until

minced, about 10 seconds. Use spatula to

scrape bowl. Add lemon juice and process for

3 seconds.

In many of the recipes that follow, ingredients

that are lower in cholesterol and fat have been

used in place of their common counterparts, i.e.

margarine instead of butter and light sour

cream instead of sour cream.

Add avocados, chili power and salt to taste.

Process until smooth, about 1 minute, stopping

to scrape bowl as necessary. If using tomato,

add to bowl and pulse-chop about 6 times,

until coarsely chopped.

CHEESE SPREAD

Spreads that taste this good are usually not so

low in calories. Serve with crackers, toast or

vegetables.

Makes about 2 cups (480ml) without tomato,

2-1/2 cups (600ml) with tomato.

ounces (115g) blue cheese or extra

sharp cheddar or Parmesan

ounces (340g) cottage cheese

SALSA

5 to 6 drops Tabasco sauce

If you can’t get fresh chilies, substitute 1 or 2

canned green chilies, drained. You can also

substitute parsley for cilantro, although the

taste won’t be the same.

Cut cheese into 1-inch (2.5cm) pieces and

process with metal blade until very smooth.

Add 3 ounces of cottage cheese and process

until completely smooth, stopping to scrape

inside of bowl as necessary. Add remaining

cottage cheese and process until smooth. Add

Tabasco sauce to taste. If mixture is too thick,

add up to 4 tablespoons of skim milk or port

wine, one tablespoon at a time, processing

after each addition and checking texture before

adding more.

1/2

cup tightly packed cilantro leaves

large garlic clove, peeled

medium onion (4 ounces, 115g),

peeled and quartered

1 or 2 jalapeño peppers, halved and seeded

medium tomatoes (12 ounces total,

340g), cored and quartered

Makes about 1-3/4 cups (420ml).

2/3

cup (l60ml) tomato sauce

teaspoon red-wine vinegar

teaspoon salt

1/2

GUACAMOLE

teaspoon sugar (optional)

Use this smooth, thick avocado dip as an

appetizer with tortilla chips or vegetables.

Or add 1-1/2 cups (360ml) of sour cream for

an unusual salad dressing.

Insert metal blade and put cilantro in work

bowl. Turn on machine, drop garlic through

feed tube and process until cilantro and garlic

are finely chopped.

1/2

cup tightly packed fresh parsley leaves

medium garlic cloves, peeled

Add onions, chilies and tomatoes and pulse-

chop 5 or 6 times, until coarsely chopped.

Add remaining ingredients and pulse-chop

2 or 3 times to blend.

medium fresh green chili, trimmed,

seeded, deveined and cut into 3 pieces

(or 1 tablespoon canned green chilies)

Juice of I lemon (about 3 tablespoons)

Makes about 2-1/2 cups (600ml).

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ROSY GAZPACHO

A low-calorie delight.

ONION SOUP

A classic, made so much easier when you don’t

have to slice the onions by hand!

medium cucumbers (20 ounces total,

285g), peeled, halved lengthwise

and seeded

ounces (115g) Swiss or Parmesan

cheese, in 1-inch (2.5cm) pieces

pounds (900g) onions, preferably

Bermuda or large yellow variety, peeled

and cut flat at one end

medium onion (5 ounces, 140g)

peeled and quartered

medium green bell peppers

(10 ounces total, 285g), cored, seeded

and quartered lengthwise

tablespoons unsalted margarine

tablespoon vegetable oil

teaspoon salt

1/2

medium firm ripe tomatoes

(2 pounds total, 900g), stemmed,

peeled, cored and quartered

tablespoon unbleached flour

cups (2L) beef stock, or a mixture of

low-sodium beef and chicken stock

small garlic cloves, peeled

tablespoons olive oil

6 to 8 slices toasted French bread, 1-inch

(2.5cm) thick

cups (720ml) tomato juice

teaspoon Tabasco sauce

tablespoons red-wine vinegar

teaspoon salt

1/8

Insert metal blade and turn on machine.

Drop cheese through feed tube while machine

is running. Process until finely grated; reserve.

You should have about 1 cup (240ml).

1/4

teaspoon black pepper

Insert slicing disc, put onions in feed tube

and slice them, using medium pressure.*

Insert slicing disc. Cut each cucumber section

in half lengthwise again, then crosswise, to get

16 pieces in all, each about 3 inches (7.5cm)

long. Stand them in feed tube vertically, alter-

nating cut side up and cut side down. Slice in

2 batches, using medium pressure. Transfer to

6-quart (6L) mixing bowl.

Melt margarine with oil in heavy 4 to 6-quart

(4 to 6L) sauce pan or casserole over medium

heat. Add onions and salt, cover and cook

very slowly over low heat for 15 to 20 minutes,

stirring occasionally and watching carefully to

prevent burning. Remove cover and continue

cooking until onions are rich golden brown,

watching carefully to prevent burning. Sprinkle

with flour and stir until well blended, about 2

minutes. Add stock and bring to boil, stirring

constantly. Reduce heat, partially cover

pan and simmer for 20 to 30 minutes.

Insert metal blade and pulse-chop onion

until medium-fine, about 4 pulses. Add to

cucumbers.

Pulse-chop peppers until medium-fine, about

6 times. Add to mixing bowl.

Adjust seasoning.

Pulse-chop 3 tomatoes to chop coarsely, about

5 pulses. Add to mixing bowl. Repeat with

2 more tomatoes, saving remaining tomato

for later use.

To serve soup gratineed, put slices of toasted

bread in ovenproof casserole or in individual

ovenproof dishes. Ladle soup over them.

Sprinkle with grated cheese and a little oil or

melted butter.

Turn on machine and drop garlic through feed

tube. Process until coarsely chopped. Scrape

work bowl and add the 4 remaining tomato

quarters. Process for 2 minutes to purée.

Add to mixing bowl.

Bake in preheated 375°F (190°C) oven for 10 to

15 minutes, until cheese melts and forms crust.

Serve immediately.

Makes 6 to 8 servings.

Add remaining ingredients to mixing bowl and

stir well to mix. Cover bowl and refrigerate for

3 hours before serving. Adjust seasoning if

necessary.

* If you have the optional thin (2mm) slicing disc

with detachable stem, use it to prepare the

onions.

Makes about 2-1/2 quarts (2.5L).

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machine running, drop the shallots through

the feed tube, process 5 seconds to chop.

Add the parsley, capers, and mustard, use the

pulse to chop finely, about 10 times. Add the

tuna, pulse to chop, about 10 times. Add the

mayonnaise and black pepper. Use the pulse

to combine, about 5 times, do not over,

process. Transfer to a bowl, cover and chill for

30 minutes before serving to allow the flavors

to develop. Taste and adjust seasonings as

necessary. (Note: capers can be quite salty, so

there is no additional salt in this recipe, if your

palate dictates more salt, add kosher or sea

salt to taste.)

COLESLAW

cup (180ml) light mayonnaise

tablespoons white-wine vinegar

teaspoons Dijon-style mustard

3/4

Salt and pepper to taste

medium carrot, peeled and cut to fit

feed tube horizontally

medium head green cabbage

(about 1-1/2 pounds, 680g), trimmed,

cored and cut into wedges

Makes 1 cup – enough for 3 sandwiches or

hors d’oeuvres for 4

Insert metal blade and put all ingredients

except carrot and cabbage in work bowl.

Process until mixed, about 5 seconds.

Remove metal blade.

Transfer dressing to 3-quart (3L) mixing bowl.

MEATLOAF OR MEATBALLS

Insert shredding disc. Lay carrot pieces in feed

tube and shred, using firm pressure. Transfer to

mixing bowl. Place cabbage wedges in feed

tube and shred, using firm pressure.

You can vary the ingredients by using all beef or

a mixture of beef, veal and pork. You can also

replace dry milk and water with whole milk or

tomato juice. For a more highly seasoned loaf,

add a few drops of Tabasco sauce and a tea-

spoon of Worcestershire sauce.

Transfer contents of work bowl to mixing bowl

and toss. Adjust seasoning and serve immedi-

ately or refrigerate for up to 24 hours. If refriger-

ated, drain any excess liquid if before serving.

small onion (2 ounces, 55g),

peeled and quartered

Makes 4-1/2 cups (27 ounces, 780g).

tablespoons parsley leaves

slices day-old firm bread, torn

into pieces

CAPERED TUNA SPREAD

Use for sandwiches, or as an hors d’oeuvres

spread served with crusty bread, chopped

imported olives and sun-dried tomatoes.

ounces (340g) boneless chuck,

cut into 1-inch (2.5cm) pieces

tablespoons skim milk

teaspoon salt

1/2

tablespoons loosely packed fresh

parsley leaves, washed and well-dried

Pinch ground nutmeg

Pinch dried thyme leaves, crumbled

4-inch rib of celery, cut in 1/2-inch

pieces

large egg

ounce shallots, peeled

1/2

tablespoon drained capers, rinsed and

drained again

Insert metal blade. Add bread and process to

chop medium-fine, about 10 seconds. Add all

ingredients except egg to work bowl. Pulse-

chop until finely chopped, about 6 pulses.

Add egg and pulse until mixture reaches

desired consistency. Watch carefully to

prevent over processing.

teaspoons Dijon-style mustard

(regular or grainy)

6-ounce can water-packed white alba-

core tuna, well-drained

tablespoons mayonnaise

Pack mixture into 4 cup (1L) loaf pan (about

7-1/2" x 3-1/2" x 2-1/4"; 19 x 9 x 5.5cm) and

bake at 350°F (175°C) for about 40 to 45 min-

utes, or until cooked through. The internal

temperature should be 170°F (75°C). Let stand

for 20 minutes before unmolding.

1/4

teaspoon freshly ground black pepper

Insert the metal blade, put the parsley in the

work bowl and pulse to chop, about 5 times.

Add the celery to the work bowl, rough chop

using the pulse, about 5 times. With the

Makes 4 to 6 servings.

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Note: Instead of making meat loaf, shape

mixture into balls of 2 tablespoons (each 40g),

arrange them in single layer in baking dish and

bake at 375°F (190°C) for about 25 minutes.

5 minutes. Season with 1/2 teaspoon salt

and 1/4 teaspoon pepper. Add the milk and

nutmeg, and cook, stirring occasionally until

most of the milk has evaporated, about 10 min-

utes. Add the wine and cook until most of the

liquid has evaporated, about 10 minutes. Stir in

the reserved chopped tomatoes and their

juices. Simmer the sauce over very low heat,

uncovered, for about 1 to 1-1/4 hours. Sauce

will be thickened. Taste and season as needed

with salt and pepper. Serve hot, mixed with

freshly cooked pasta (tip: reserve 1 cup of the

hot pasta cooking water to stir into the sauced

pasta if too thick). Sauce may be made ahead.

Refrigerate until ready to use; remove any

hardened fat that has risen to the top. Store in

refrigerator for up to 2 days, or freeze for up to

1 month.

Makes about 1 dozen meatballs.

BOLOGNESE SAUCE FOR PASTA

Fresh vegetables and meat simmer slowly to

create this classic sauce for pasta. Your

Cuisinart^®DLC-5 does all the “hard” work.

small carrot, peeled, cut to fit feed tube

small rib celery, cut to fit feed tube

ounces fresh mushrooms, cleaned

small onion, peeled, cut in 1-inch pieces

clove garlic, peeled

Makes enough sauce for 12 ounces of pasta,

4 servings.

CHILI

can (28 – 32 ounces) plum tomatoes,

drained, juices reserved

Heated cumin seeds are the “secret” ingredient

in this chili. Heating the cumin seeds intensifies

flavor. This is a technique often used in the

highly spiced East Indian cuisine.

1/2 pound lean, trimmed beef chuck,

cut in 1-inch pieces, chilled

1/2 pound lean, trimmed veal,

cut in 1-inch pieces, chilled

medium garlic cloves, peeled

medium onion, peeled and quartered

tablespoon unsalted butter

3/4

pound lean round or sirloin steak, cut

into 1-inch (2.5cm) cubes

tablespoon extra virgin olive oil

tablespoons chili powder

tablespoons paprika

teaspoon salt

kosher salt and freshly ground pepper

cup whole milk

1/8 teaspoon freshly grated nutmeg

cup dry white wine such as vermouth

3/4

1-1/2 teaspoons whole cumin seed

3/4

cup (170ml) water or canned

crushed tomatoes

1/4 cup tomato paste

1/8

teaspoon crushed red pepper

Insert the medium slicing disc and use medium

pressure to slice the carrot, celery and

Insert metal blade. Add garlic and onion to

work bowl and process together until finely

chopped, stopping to scrape bowl as

necessary. Remove to large saucepot. Add

beef and pulse-chop until coarsely chopped,

about 8 pulses.

mushrooms. Remove slicing disc and insert

metal blade, leave vegetables in work bowl.

Add onion and garlic; process to chop finely,

10 – 15 seconds. Remove and reserve.

Add the tomatoes to the work bowl, process

to coarsely chop, 10 – 15 pulses. Stir into the

reserved juices and reserve.

Add meat to pot and cook over medium/high

heat, stirring often, until meat is brown,

about 5 minutes.

Add the beef cubes to the work bowl. Pulse to

chop, 10 – 15 times. Meat should have the

texture of a “coarse chili grind”. Remove and

reserve. Repeat with the veal cubes.

Reduce heat to low and stir in chili powder,

paprika and salt. Cook uncovered for at least

30 minutes, stirring occasionally.

Heat the butter and olive oil in a large

In a small skillet, brown cumin over medium

heat, shaking pan, until it begins to smoke,

about 1 minute. Add cumin, water or tomatoes

and red pepper to chili. Cook uncovered

saucepan. Add the vegetables and cook over

medium heat until tender, about 3 minutes.

Add the meat and cook, stirring to break up,

and cook until meat is no longer pink, about

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until thickened, about 30 minutes, stirring

occasionally.

CARMELIZED ONION &

GRUYÈRE QUICHE

Makes about 2-1/3 cups.*

*To double the recipe, double the ingredients

but chop the meat in 2 batches.

This old favorite is perfect for supper or brunch.

Pie Pastry, prepared, rolled and placed in

pie plate (page 26)

BAKED STUFFED PORK CHOPS

Quick enough to be an everyday meal,

special enough for guests.

ounces Gruyère cheese, cut to fit the

feed tube

1-inch thick pork rib or boneless

pork loin chops

onion (8-ounces), peeled

and cut in quarters

teaspoon dried thyme

teaspoon dried sage

teaspoon extra virgin olive oil

teaspoon unsalted butter

large eggs

1/2 teaspoon freshly ground black pepper

shallot, peeled, halved

cup evaporated fat free milk

2/3 cup pecans, lightly toasted

2/3 cup dried, pitted apricots

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

tablespoon grainy Dijon-style mustard

tablespoon bourbon whiskey

teaspoon soy sauce

Prick the pastry crust that has been rolled

out and placed in a pie plate evenly with a

fork. Freeze while continuing. Preheat oven

to 425° F.

kosher salt and freshly ground pepper to taste

tablespoon unsalted butter

Insert the shredding disc. Use medium

pressure to shred the Gruyère, remove and

reserve. Insert the slicing disc; use medium

pressure to slice the onion. Do not wash the

work bowl.

Preheat oven to 350° F. Use a sharp, pointed

knife such as a boning knife to cut a pocket

in each pork chop horizontally to the bone (or

almost through if using boneless chops).

Reserve.

Heat the olive oil and butter in a 10-inch skillet

over medium heat. Add the sliced onion and

cook for 2 to 3 minutes until it begins to soften.

Lower the heat, and cook for 10 to 15 minutes,

stirring every 2 or 3 minutes until the onions are

lightly caramelized and golden in color.

Insert metal blade. Place thyme, sage, paprika,

and pepper in work bowl. With machine

running, add shallot through feed tube and

process to chop, 5 seconds. Add pecan halves

and apricots to work bowl. Pulse until nuts and

apricots are coarsely chopped, 12 to 15 pulses.

Add mustard, whiskey, and soy sauce; pulse

to blend, 5 times.

Remove and cool.

Line the chilled pastry with a sheet of foil and

fill with pie weights, dry beans or rice (use 2 to

3 cups). Bake in the lower third of the preheat-

ed oven for 12 minutes, then remove the foil

and pie weights and bake for another 5 min-

utes. Remove from the oven. (This may be done

ahead.)

Divide the apricot-pecan mixture evenly and

stuff each pork chop. Skewer pockets closed

with toothpicks if necessary. Season chops

lightly with kosher salt and freshly ground

pepper to taste. Melt butter over medium

high heat in large (12-inch) skillet with oven-

proof handle. Brown pork chops on each side,

2 to 3 minutes. Place skillet in preheated

350° F oven. Bake until pork is cooked through

(will read 155-160° F when tested with an

instant read thermometer), about 20 to 25 min-

utes. Let pork chops rest, loosely covered,

for 5 minutes before serving.

Insert the metal blade. Place the eggs, evapo-

rated fat free milk, pepper and nutmeg in the

work bowl and process for 30 seconds. Layer

half the cheese, all the onions and the remain-

ing cheese in the partially baked pastry shell.

Carefully pour in the egg mixture. Place in the

lower third of the oven and bake for 10 minutes,

then lower the heat to 375º F and continue

baking for 25 to 30 minutes, until the custard

is set, puffed and golden.

Makes 4 servings

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Remove to a rack and let cool for 10 to 15

minutes before slicing. Cut in wedges to serve.

Refrigerate any leftovers well wrapped. Serve

leftovers cold, or reheat briefly in an oven.

Reheating in a microwave is not recommended.

torn into 1-inch pieces

cup half-and-half

3/4

large eggs

1/8

teaspoon ground allspice

teaspoon ground nutmeg

teaspoon ground white pepper

Makes one 9-inch tart or pie, 8 servings.

LACY POTATO PANCAKES

large Idaho Potatoes (1-1/2 pounds

total, 680g), peeled, scrubbed and cut

flat at one end

Lightly coat an 8-cup gratin dish with cooking

spray. Preheat oven to 350° F.

Insert slicing disc and slice onions.

Melt 1 tablespoon of the butter in a 10-inch

skillet over medium heat and cook onions

until tender and light golden brown, about

5 minutes. Remove from heat and let cool

teaspoons salt

Freshly ground pepper

tablespoons chopped fresh

chives (optional)

Insert shredding disc. Use medium pressure

to shred sweet potatoes. Add to cooked onions

and toss to combine. Arrange in prepared

gratin dish.

1/2

stick (4 tablespoons) unsalted butter

or margarine

1/4

cup (60ml) vegetable oil

Insert metal blade and place bread in work

bowl. Pulse to chop, 5 times, then process

continuously until the mixture is coarse crumbs,

about 5 seconds. With the machine running,

add the remaining butter and process

Pour 1-1/2 cups (360ml) of cold water into

work bowl. (Water helps prevent potatoes from

discoloring.) Insert shredding disc and process

potatoes, using firm pressure.* Drain, and use

paper towels to squeeze out as much moisture

as possible. Toss in mixing bowl with salt,

pepper and chives (if using).

10 seconds, until crumbs are buttered.

Remove and reserve. Place half-and-half, eggs,

allspice, nutmeg, and white pepper in work

bowl. Process the custard until combined,

10 – 15 seconds. Pour egg mixture over sweet

potato mixture. Top evenly with buttered

breadcrumbs. Bake until potatoes are tender,

mixture is set, and crumbs are golden brown

and crisp, about 40 to 45 minutes. Serve hot.

Heat 2 tablespoons of butter or margarine and

2 tablespoons of oil in large heavy skillet.

When foam subsides, put 2 tablespoon

mounds of shredded potatoes in skillet,

flattening each into round shape with spatula.

Fry 3 or 4 pancakes at a time, over medium-

high heat, cooking until crisp and golden,

about 2 or 3 minutes each side.

SHREDDED CARROTS

AND ZUCCHINI

Continue with remaining potatoes, adding

more butter and oil to skillet as necessary.

Makes 24 pancakes.

Shredded vegetables cook quickly, which helps

preserve their natural flavor and crispness.

*An optional fine-shredding disc with detach-

able stem makes extra fine shreds of potatoes -

perfect for potato pancakes.

2 or 3 medium zucchini (about 12 ounces

total, 340g), peeled and cut to fit feed

tube horizontally

4 or 5 medium carrots (about 12 ounces

total, 340g), peeled and cut to fit feed

tube horizontally

SWEET POTATO BAKE

Cooking spray

tablespoons (1 ounce, 28g)

unsalted margarine

medium onion, peeled, halved,

ends cut flat

Salt and freshly ground pepper to taste

1/4 teaspoon dried tarragon (optional)

tablespoons unsalted butter, divided

pound sweet potatoes, peeled,

cut to fit feed tube

Insert shredding disc.* Shred zucchini. Remove

and reserve. Shred carrots.

slices whole wheat bread,

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Melt butter in large skillet. Add carrots and

sprinkle with salt and pepper. Cover and cook

over medium heat until tender, about 2 or 3

minutes, stirring occasionally.

Makes 1-1/4 cups mayonnaise.

CLASSIC VINIAGRETTE

garlic clove, peeled

Add zucchini, toss to mix with carrots and

cook only until zucchini is heated through.

1-1/2 cups (360ml) oil

Season with tarragon, salt and pepper to

taste, and serve immediately.

1/2

cup (120ml) red-wine vinegar

tablespoons Dijon-style mustard

teaspoon salt

Makes 6 servings.

1/2

1/4

*A medium square julienne disc (3x3mm)

teaspoon pepper

produces “matchsticks” of carrots and zucchini.

Making this vegetable dish with this optional

disc (and detachable stem) adds more texture.

Insert metal blade and turn on machine.

Drop garlic through feed tube and process

for 10 seconds. Add all remaining ingredients

through feed tube while machine is running

and continue processing until mixed, about

20 seconds.

CLASSIC MAYONNAISE

WITH COOKED EGGS

Adding oil very slowly is essential for the

mayonnaise emulsion – the hole in the pusher

adds the oil at just the right speed. Flavored

vinegar or fresh or dried herbs can be added

for a flavored mayonnaise.

Makes 2 cups (480ml).

*You may use all vegetable oil or a combination

of vegetable oil and olive oil, to your taste.

PEANUT BUTTER

large egg yolks

Process up to 2 cups of peanuts* at a time. Let

machine run continuously – sometimes as long

as 2 minutes – until ground nuts form a ball.

Continue processing until ball flattens out.

Scrape bowl. Continue processing until peanut

oil drops appear on surface, or to desired

smoothness. The longer you process, the softer

the butter will be. Long processing heats it and

makes it pourable. It will firm up as soon as it

cools.

tablespoons wine vinegar or lemon juice

tablespoons water

teaspoon granulated sugar

teaspoon dry mustard powder

teaspoon kosher salt

1/2

1/8

teaspoon ground white pepper

cup flavorless vegetable oil

For chunk-style peanut butter, add a handful of

nuts through the feed tube just before you stop

processing.

Have a shallow pan of ice water ready. In a

small skillet, use a whisk to stir together the

egg yolks, vinegar or lemon juice, sugar, dry

mustard, salt, and pepper until completely

blended. Cook over very low heat, stirring

constantly, until the mixture bubbles in 1 or 2

places – do not allow eggs to scramble.

Remove from the heat and place in the ice

water bath. Stir to cool down.

*We recommend salted cocktail peanuts. You

may also use dry roasted peanuts.

CHOCOLATE SAUCE

Make 1-1/2 cups (360ml) of delicious chocolate

sauce in 1 minute!

Insert the metal blade. Place the egg mixture in

the work bowl. Cover and insert the pusher.

Turn the machine on and add half the oil to the

pusher, the oil will run through the pusher very

slowly into the work bowl to create the emul-

sion. When it has totally run through, add the

remaining oil to the pusher. As the emulsion is

made, the sound of the machine will become

deeper. Transfer mayonnaise to a container,

cover and chill until ready to use. Will keep for

2 to 3 days in the refrigerator.

squares (8 ounces, 225g) semi-sweet

chocolate, broken in half

1/4

2/3

cup sugar (1-3/4 ounces, 50g)

cup (160ml) boiling water

Insert metal blade. Add chocolate and sugar

and pulse-chop until coarsely chopped,

about 6 pulses. Then process continuously

until finely chopped, about 30 seconds. With

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machine running, pour boiling water through

feed tube. Process until chocolate melts,

about 45 seconds. Stop once to scrape bowl.

*Bread made with bread flour will rise higher

in the oven.

Makes 1-1/2 cups (360ml).

BREADSTICKS

Prepare one recipe for White Bread or its Whole

Wheat variation. Punch down dough after first

rising and divide it in half. Shape each half into

cylinder 12 inches (30cm) long. Cut each cylin-

der into twelve 1-inch (2.5cm) pieces. One at a

time, roll out each piece between your hands

and then roll it on a work surface into a stick

about 1/4-inch (6mm) in diameter.

WHITE BREAD

Even cooks who have never made yeast dough

find the processor method fast and easy, with

virtually certain success on the first try.

package yeast (1/4 ounce, 7g)

teaspoons sugar

Grease baking sheet and sprinkle it

with cornmeal.

1/3

cup (85ml) warm water, 105° to 120°F

(40° to 48°C)

Preheat oven to 300°F (150°C). Place sticks on

baking sheet, cover them and let them rise in

warm place for 15 minutes. Brush them with

glaze of egg and salt and sprinkle with coarse

salt or poppy or sesame seeds.

cups all-purpose flour*

(15 ounces, 425g)

tablespoons unsalted margarine

teaspoon salt or to taste

cup (160ml) ice water

Bake sticks for 30 minutes. Then increase heat

to 350°F (175°C) and bake until nicely browned,

about 5 minutes.

2/3

Stir yeast and sugar in warm water until

dissolved. Insert metal blade. Put flour,

margarine and salt in work bowl and process

for 20 seconds. Combine yeast mixture and

cold water.

Makes 24 breadsticks.

HARVEST ROLLS

The slightly sweet flavor, golden color and soft

texture makes these dinner rolls irresistible.

Turn on machine, remove white pusher and

pour water mixture through feed tube in a

steady stream, only as fast as flour absorbs

it. Continue processing until dough cleans

inside of work bowl, then let machine run for

60 seconds to complete kneading.

Makes 12 dinner rolls

package active dry yeast

tablespoon maple syrup

Remove dough from work bowl and shape into

smooth ball. Place in lightly floured plastic food

storage bag. Squeeze out air and close end

with wire twist, allowing space for dough to

rise. Let rise until doubled, about 1-1/2 to 2

hours.

1/4

cup fat free milk,

heated to 105°F – 115° F

1/4

cup cooked pumpkin (use canned,

solid pack) or winter squash

2-1/4 cups all-purpose flour

1/4

cup granulated sugar

Remove wire twist and punch dough down in

bag. Shape into loaf and place into greased

5-cup (1.2L) loaf pan.

tablespoons unsalted butter,

cut into 1/2-inch pieces

Cover with oiled plastic wrap and let rise in

warm place until dough rises just above top

of pan, about 3/4 hour.

3/4

teaspoon salt

Cooking spray

Egg glaze (1 large egg blended with

1 teaspoon water)

Preheat oven to 370°F (190°C). Bake bread

on center rack of oven for 35 to 40 minutes.

Remove from pan and cool on wire rack.

Makes one loaf weighing approximately

1-1/2 pounds (24 ounces, 680g).

In a 2-cup liquid measure combine yeast,

syrup and warm milk; let sit until foamy,

about 3 – 5 minutes. Stir in pumpkin/squash.

Whole Wheat Variation

Insert the metal blade. Place flour, sugar, butter,

and salt in work bowl; process until combined,

about 10 seconds. With motor running, pour

squash mixture through the feed tube in a

Replace 1/2 of white flour with an equal

amount of whole-wheat flour.

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steady stream. After dough is formed process

until well mixed, about 40 seconds. Dough will

be soft and may stick to sides of bowl. This is

normal. Place dough in a floured food storage

bag and seal the top. Let rise until doubled in

size, about 1 hour.

ZUCCHINI BREAD

This moist, flavorful loaf is a good lunchbox or

teatime treat.

Nonstick cooking spray

medium zucchini (about 7 ounces total,

200g), trimmed and cut to fit feed

tube vertically

Lightly spray a 9 or 10-inch round baking pan

with vegetable oil cooking spray. Punch dough

down and shape into 12 balls. Place, barely

touching, in circles in the baking pan. Spray

a sheet of plastic wrap with cooking spray,

cover and let rise 45 minutes. The rolls will

double in size.

1-1/4 cups sugar (8-3/4 ounces, 250g)

large eggs

2/3

cup (160ml) vegetable oil

About 10 minutes before rolls double, preheat

the oven to 350° F. Brush rolls with egg glaze

and bake until golden brown, about 15 – 20

minutes. Serve rolls warm with butter and jam.

1-1/2 cups all-purpose flour

(7-1/2 ounces, 115g)

1/2

1/4

1/2

teaspoon salt

teaspoon baking soda

teaspoon baking powder

teaspoon allspice

teaspoon cloves

Makes 12 rolls.

CORN BREAD

This bread is delicious hot from the oven with

soups, stews and chili. Excellent also for Corn

Bread Stuffing.

teaspoon cinnamon

Preheat oven to 350°F (175°C) and place rack

in center. Spray and flour loaf pan 8-1/2" x

4-1/2" x 2-1/2" (22 x 11 x 6.5cm).

Nonstick cooking spray

cup yellow cornmeal (6 ounces, 170g)

cup all-purpose flour (5 ounces, 140g)

tablespoons sugar

Insert shredding disc, pack zucchini in feed

tube vertically and shred, using light pressure.

Remove and reserve. Wipe bowl dry.

tablespoon baking powder

teaspoon salt

Insert metal blade. Put sugar, eggs and oil in

bowl and process for 1 minute. Put flour, salt,

baking soda, baking powder, spices and

zucchini on top and just until flour disappears.

DO NOT OVERPROCESS OR BREAD WILL

BE TOUGH.

1/2

cup (240ml) milk, whole, lowfat

or fat free

large egg

1/4

cup (60 ml) unsalted butter, melted

Transfer batter to pan and bake for about 45

to 50 minutes, or until cake tester comes out

clean. Cool on wire rack.

Preheat oven to 425°F (220°C) and spray

8" x 8" (20 x 20cm) baking pan.

Makes one loaf.

Insert metal blade. Put first 5 ingredients in

work bowl and process to combine, about

5 seconds. Stir remaining ingredients together

and add to work bowl. Pulse to combine, about

4 to 6 times.

APRICOT BRAN MUFFINS

Golden brown and full of vitamins and fiber,

these are both delicious and good for you.

Nonstick cooking spray

Pour batter into prepared pan and bake in pre-

heated oven until a cake tester comes out

clean, about 20 to 25 minutes.

cup pitted apricots

(5 ounces total, 140g)

cup all-purpose flour (5 ounces, 140g)

teaspoon baking soda

Makes 8 to 10 servings.

1/2

1/4

teaspoon baking powder

teaspoon salt

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1-1/2 cups All Bran cereal

(4-1/2 ounces, 130g)

measure. While machine is running, slowly pour

liquid in steady stream through feed tube.

Blend until smooth, about 5 seconds. Scrape

work bowl and mix for 5 seconds more.

1/2

3/4

1/2

cup sugar (3-3/4 ounces, 105g)

cup (180ml) buttermilk

Pour into prepared pan and bake in preheated

oven until a cake tester comes out clean, 40 to

45 minutes. Cool in pan on rack. Frost with

Dark Chocolate Frosting.

stick unsalted butter

(2 ounces, 55g), melted

large eggs

teaspoon pure vanilla extract

DARK CHOCOLATE FROSTING

Fifteen minutes before baking, preheat oven

to 375°F (190°C) and place rack in center

of oven. Spray twelve 1/2-cup (120 ml)

muffin cups.

ounces (115g) unsweetened chocolate,

broken into 1-inch (2.5cm) chunks

1/3

cups (80ml) water

tablespoons unsalted butter

or margarine

Insert metal blade. Pulse-chop 1/2 the flour

with the apricots 4 times. Add remaining

ingredients including remaining flour and

pulse only 4 times. Use spatula to scrape

work bowl once or twice do not overprocess

or muffins will be tough. If necessary, blend

batter with spatula.

teaspoon vanilla extract

cups confectioners’ sugar

(12 ounces, 340g)

Insert metal blade. Add chocolate and

Divide batter among muffin cups and bake

until golden brown, about 25 minutes. Run

knife around each muffin to loosen it and

remove from pan.

pulse to break apart, about 5 pulses. Then

let machine run until chocolate is chopped to a

fine powder consistency, about 45 seconds.

Bring water and butter just to boil.

Makes 12 muffins.

Remove from heat and add vanilla. While

machine is running, pour liquid in slow

steady stream through feed tube. Blend

for 60 seconds. Scrape bowl and add

confectioners’ sugar. Blend until smooth

and glossy, about 10 seconds.

CHOCOLATE CAKE

Nonstick cooking spray

cups sugar (14 ounces, 400g)

1-3/4 cups all-purpose flour

(8-3/4 ounces, 250g)

STANDARD CAKE-MIX CAKE

Because cake mixes are so popular, we’re

including the right procedure for preparing a

cake mix in a Cuisinart^®Food Processor.

3/4

cup unsweetened cocoa

(3 ounces, 85g)

teaspoons baking soda

teaspoon baking powder

teaspoon salt

18-ounce (510g) box of cake mix

1/2

Eggs, as called for on package

Oil, as called for on package

Water, as called for on package

large eggs

cup (240ml) strong coffee

cup (240ml) light sour cream

cup (120ml) vegetable oil

teaspoon pure vanilla extract

1/2

Prepare two 8" (20cm) round cake pans and

preheat oven to recommended temperature.

Insert metal blade and empty cake mix into

work bowl. Turn on machine and pour eggs, oil

and water through feed tube while machine is

running. Process for about 60 seconds. Pour

batter into pans. Bake as directed on package.

Dark Chocolate Frosting (recipe follows)

Preheat oven to 350°F (175°C) and place

rack in center of oven. Spray 13" x 9" x 2"

(33 x 22 x 5cm) baking pan.

Insert metal blade and process dry ingredients

until combined, about 5 seconds. Stir remaining

cake ingredients together in 4-cup (1L) liquid

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CONFECTIONERS’ SUGAR ICING

CREAM CHEESE FROSTING

pound (455g) confectioners’ sugar

ounces cream cheese

tablespoons butter (2 ounces,55g),

cut into 4 pieces

tablespoons butter

1-1/2 teaspoon vanilla extract

3/4 cup powdered sugar

tablespoons milk

1/2

teaspoon vanilla

Have cream cheese and butter at room

temperature; cut into 1-inch pieces. Use

the metal blade to mix all the ingredients

until smooth, about 45 seconds, scraping

down once.

Insert metal blade, put all ingredients in work

bowl and process for 10 seconds.

Makes about 2 cups (480ml).

CARROT CAKE

The fine shredded carrot in this cake gives it

extra moisture and delicious flavor.

Use to frost and fill carrot cake layers.

Makes 1 cup.

CHOCOLATE CHIP COOKIES

Cooking spray

3/4

stick unsalted margarine

(3 ounces, 85g), well-chilled and

cut into 7 pieces

3-4

1/4

large carrots (8 ounces total)

medium orange

cup sugar

large egg

3/4

cup vegetable oil

eggs

1/3

cup sugar (2-1/3 ounces, 70g)

1/3

cup firmly packed light brown sugar

(2-1/3 ounces, 70g)

1-1/2 teaspoon vanilla

1/2 cup raisins

1-1/3 cups flour

teaspoon pure vanilla extract

cup nut pieces (2 ounces, 55g)

1/2

3/4

teaspoon salt

1-1/3 cups all-purpose flour

(6-3/4 ounces, 190g)

1-1/2 teaspoons cinnamon

1-1/2 baking powder

1/2

1/4

teaspoon baking soda

teaspoon salt

1/2

1/3

teaspoon baking soda

cup walnut pieces

ounces (170g) semisweet chocolate

morsels

Preheat oven to 350°F. Lightly coat two 8-inch

round cake pans with cooking spray.

Preheat oven to 375°F (190°C). Insert metal

blade. Put margarine, egg, both sugars and

vanilla in work bowl and process until smooth,

about 30 seconds. Stop once to scrape bowl.

Put nuts, then flour, baking soda and salt on

top of batter in circle, then add chocolate.

Pulse just until flour disappears, about 4 times.

Run spatula around inside of bowl and pulse

twice. Do not overprocess.

Trim and peel carrots; cut in lengths to fit feed

tube vertically. Insert medium shredding disc

and shred carrots; reserve.

Using a sharp knife or vegetable peeler, remove

the zest from the orange. With the metal blade,

mince zest with sugar until very fine, about 30

seconds. Add oil, eggs and vanilla and mix to

combine, about 15 seconds.

Add remaining ingredients and carrots and

pulse just until flour disappears, 8 to 10 pulses,

scraping bowl as necessary.

Drop cookies by tablespoonful onto ungreased

cookie sheets, spacing them 2-inch (5cm)

apart. Bake until lightly browned, about 8 to

10 minutes.

Pour into prepared pans.

Bake 20-25 minutes, or until a knife

inserted comes out clean. Remove and cool

on a wire rack. Frost the cake with Cream

Cheese Frosting.

Makes about 3 dozen cookies.

Makes 10 to 12 servings.

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bottom and sides with fork and refrigerate until

firm, about 30 minutes in refrigerator or

15 in freezer.

BROWNIES

ounces (60g) unsweetened chocolate

squares, broken in half

If using precooked filling, bake crust in preheat-

ed 425°F (220°C) oven until golden and crisp,

about 15 minutes. To prevent shrinking, line it

first closely with heavy-duty aluminum foil and

fill with dried beans or metal pie weights. Heat

beans or weights in 425°F (220°C) oven at least

10 minutes before using.

cup sugar (7 ounces, 200g)

1/3

cup (60ml) hot melted butter

or margarine

large eggs

teaspoon vanilla extract

If using filling that must be baked, cook crust

for 5 to 8 minutes at 425°F (220°C) until set but

not browned. To keep crust crisp and tender, as

soon as you take it from oven brush bottom

with egg white processed with 1 teaspoon of

water. Add filling and continue baking.

2/3

cup all-purpose flour

(3-1/3 ounces, 95g)

1/4

teaspoon salt

teaspoon baking powder

cup walnut halves (2 ounces, 60g)

1/2

Makes one 9-inch (22cm) pie crust.

Preheat oven to 350°F (175°C). Grease 8” x 8"

(20 x 20cm) baking pan.

APPLE STREUSEL PIE

recipe Pie Pastry, prepared,

chilled and ready to roll

Insert metal blade. Put chocolate and half of

sugar in work bowl. Pulse-chop 6 times, then

process for 20 seconds.

1/2

cup packed brown sugar

cup all-purpose flour

Add hot butter and process for 30 seconds.

Add remaining sugar, eggs and vanilla.

Pulse-chop twice, then process for 10 seconds.

Add dry ingredients and nuts. Pulse 6 times to

combine. Spread butter in pan. Bake for 25

minutes. Let cool for 30 minutes before cutting.

cup rolled oats (old-fashioned,

not quick cooking)

tablespoons cold unsalted butter,

cut in 1/2-inch pieces

Makes 16 2-inch (5cm) square brownies.

1/2

cup walnut halves/pieces

1-1/2 tablespoons fresh lemon juice

PIE PASTRY

1-1/3 cups all-purpose flour

(6-1/2 ounces, 185g)

pounds apples (see note), peeled,

cored and quartered

2/3

1/4

cup granulated sugar

cup all-purpose flour

teaspoon cinnamon

1/2

teaspoon salt

stick (4 ounces, 115g) unsalted butter,

well chilled and cut into 8 pieces

1/2

1/4

1/2

teaspoon ginger

1/4

cup (60ml) ice water

teaspoon freshly ground nutmeg

cup raisins or dried cranberries

(optional)

Insert metal blade. Put flour, salt and butter in

work bowl and pulse-chop until mixture is tex-

ture of coarse meal. While machine is running,

slowly pour ice water through feed tube.

Process only until clumps form. DO NOT LET

IT FORM A BALL.

Arrange rack in lower third of oven. Preheat

oven to 400°F. Dust the chilled dough lightly

with flour and place on a lightly floured surface.

Roll the dough into a 15-inch round, rolling from

one edge to the opposite edge, rotating the

dough as you go, and adding just enough flour

to keep it from sticking to the counter or pin.

Do not roll back and forth. When it has been

rolled to size, gently fold it in half, then in half

again. Lift carefully and center in a 9-inch pie

plate. Unfold, and let the pastry settle into the

pan. Trim edges to an even 1/2-inch overhang.

Brush rim of pastry with water and fold in;

Remove dough and pat it into flattened disc,

wrap and refrigerate dough for 30 minutes. Roll

on lightly floured board to circle 11 inches

(30cm) in diameter. Transfer to 9-inch (22cm)

pie pan and trim dough with scissors, leaving

1-inch (2.5cm) overlap beyond pan. Fold over-

lap inside to form double thickness on sides.

Pinch edges to form decorative crust. Prick

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press and seal. Use fingers or fork to crimp

decoratively. Reserve.

crumbs into the bottom of the prepared spring-

form pan. Bake in the preheated oven until set

and golden, 10 minutes. Remove and cool

completely on a rack.

Insert the metal blade. Pulse to break up the

brown sugar, 4 – 5 times. Add 1/2 cup flour,

oatmeal and sugar to work; pulse 5 times. Add

cold butter pieces and nuts, pulse 15 one-sec-

ond pulses. Transfer to a small bowl and work

the mixture with fingers until it is large crumbs.

Reserve.

In small saucepan sprinkle gelatin over water;

let stand 5 minutes to soften. Cook over low

heat until dissolved, stirring often. Set aside.

Wipe out the work bowl with a paper towel.

Place the gelatin mixture in the work bowl with

the ricotta cheese, cream cheese, remaining

1/2 cup granulated sugar, and vanilla. Process

for 30 seconds; scrape work bowl. Process for

another 30 to 40 seconds, until completely

smooth and creamy. Add berry purée and

process until totally blended. Pour into

prepared crust. Cover and refrigerate at least

6 hours to allow to set completely before

serving. Serve with additional fresh berries

as garnish.

Insert the slicing disc. Add the lemon juice to

the work bowl. Place the apple quarters in the

feed tube. Use medium pressure to slice.

Transfer to a large bowl and toss the apples

in the juice to coat. Add sugar, 1/4 cup flour,

spices, and raisins or cranberries optional. Toss

apples gently but thoroughly to combine.

Fill the prepared crust evenly with apple

mixture, pressing apple mixture lightly to

remove air pockets. Top evenly with streusel

topping. Place pie on rack in preheated oven

(may place foil or baking sheet on rack under-

neath to catch drips). Bake in preheated 400°F

oven until browned and bubbly, about 55 to 60

minutes. If crust or topping appears to brown

too quickly, cover loosely with a sheet of foil.

Let cool for at least 1 hour on a rack before

serving.

VERY BERRY SAUCE

Stir in fresh strawberries, raspberries and blue-

berries, just before serving, to use as a topping

for pancakes, waffles, cheesecake, your favorite

ice cream or frozen yogurt.

Makes 3 cups

ounces fresh or frozen blueberries

(not in syrup, thawed

VERY BERRY CHEESECAKE

Cooking spray

ounces fresh or frozen raspberries

(not in syrup, thawed)

2-1/2-inch graham cracker squares,

broken into quarters

ounces fresh or frozen strawberries

(not in syrup, thawed)

3/4

cup granulated sugar, divided

teaspoon cinnamon

3/4

cup good quality berry preserves

tablespoons unsalted butter, cut into

1/2-inch pieces

Superfine or Turbinado Sugar to taste

tablespoons unflavored gelatin

cup water

Insert the metal blade. Process the strawberries

and raspberries until smooth, 30 seconds.

Add the preserves and process until smooth,

20 seconds. Taste and add sugar if needed.

Strain through a chinois or fine mesh sieve,

pressing on the solids. Discard the seeds.

Refrigerate until ready to use.

1/2

cups fat free ricotta cheese

pound lowfat cream cheese

tablespoon vanilla extract

cup Very Berry Sauce

1/2

Fresh berries for garnish.

Preheat oven to 350° F. Lightly coat a 9-inch

springform pan with cooking spray and

set aside.

Insert the metal blade. Place the graham

crackers in the work bowl and pulse 10 times to

crush. Add 1/4 cup of the granulated sugar,

cinnamon and unsalted butter. Process for 30

seconds; scrape the work bowl. Process until

the mixture is uniformly fine crumbs. Press the

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