Cuisinart Food Processor FP 14 User Manual

INSTRUCTION

BOOKLET

Recipe

Booklet

Reverse Side

14-Cup Cuisinart Elite Collection^®Food Processor

FP-14 Series

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

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RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

FOOD

CAPACITY

14-CUP WORKBOWL

CAPACITY

11-CUP WORKBOWL

CAPACITY

4.5-CUP WORKBOWL

Sliced or shredded fruit,

vegetables or cheese

14 cups

11 cups

N/A

Chopped fruit, vegetables 12 cups

or cheese

9 cups

3 cups

Puréed fruit, vegetables

or cheese

12 cups cooked

8 cups puréed

8 cups cooked

6 cups puréed

3 cups cooked

1½ cups puréed

Chopped or puréed meat, 2¼ pounds

fish, seafood

2 pounds

½ pound

3 cups

N/A

Thin liquid*

10 cups

8 cups

(e.g. dressing, soups, etc.)

Cake batter

Two 9-inch cheesecakes

One 9-inch cheesecake

Two 8-inch homemade layers

(1 box)

Four 8-inch homemade layers

(2 boxes 18.5 oz. cake mix)

Cookie dough

White bread dough

8 dozen

N/A

(based on average chocolate chip

cookie recipe)

6 cups flour

N/A

Whole wheat bread dough 4 cups flour

Nuts for nut butter 7 cups

N/A

5 cups

1½ cups

* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.

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10. Pull out the drawer to the storage case

with the adjustable slicing disc (J), and

CAREFULLY REMOVE IT BY USING THE

PLASTIC HUB. DO NOT TOUCH THE

BLADE, IT IS VERY SHARP. The

IMPORTANT UNPACKING

INSTRUCTIONS

Collection^®14-Cup Food Processor and the

accessories for it: 14-, 11- and 4.5-cup work

bowls, work bowl cover, metal chopping/mixing

blade, dough blade, adjustable slicing disc,

reversible shredding disc, stem adapter, large

and small pushers, spatula, accessory storage

case, cleaning tool and instruction/recipe book.

This package contains a Cuisinart Elite

reversible shredding disc (K) is also in the

drawer. Carefully remove the slicing disc

and shredding disc by using the plastic

hub. Remember to lock the parts in the

storage case when not in use.

11. Save the shipping cartons and plastic foam

blocks. You will find them very useful if you

need to repack the processor for moving or

other shipment.

CAUTION: THE CUTTING TOOLS HAVE VERY

SHARP EDGES. To avoid injury when

unpacking the parts, please follow these

instructions.

NOTE: We recommend that you visit our

website, www.cuisinart.com for a fast, efficient

way to complete your product registration.

1. Place the box on a low table or on the

floor next to the kitchen counter where

you intend to keep the food processor.

Be sure the box is right side up.

2. Open top flaps—there will be a rectangular

block of foam that holds the processor

parts, each fitted into a cavity in the foam.

3. Remove the instruction/recipe book,

cleaning tool and bowl cover (A) from one

side of the foam block. Lift out the large and

small pushers.

4. Lift out the work bowls (B) and spatula (C)

from the other side of the foam block.

5. Remove the foam block and the cardboard

frame.

6. Remove the housing base (D) from one side

of the bottom of the box. Assemble the

work bowls on the base by placing them

over the shaft and using the handle to turn

the work bowl counterclockwise to lock it.

7. Place the food processor on the counter or

table. Read the Assembly and Operating

Instructions thoroughly before using the

machine.

8. The storage case (E) is on the other side of

the bottom of the box.

9. Lift out the storage case, unlock the cover

and remove the foam block; the small

metal chopping/mixing blade (F), dough

blade (G), large metal chopping/mixing

blade (H), and stem adapter (I), are each in

a cavity. CAREFULLY REMOVE THE

METAL CHOPPING/MIXING BLADE BY

GRASPING THE CENTER WHITE HUB

AND LIFTING IT STRAIGHT UP.

Storage Cover

with Lock

Drawer

NEVER TOUCH THE BLADES, AS THEY

ARE RAZOR SHARP.

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Cleaning

IMPORTANT

To protect against risk of electrical shock, do

not put base in water or other liquids.

SAFEGUARDS

General

Always follow these safety precautions when

using this appliance.

1. This appliance should not be used by or

near children or individuals with certain

disabilities.

Getting Ready

1. Read all instructions.

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.

2. Blades and discs 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.

3. This food processor is UL listed for

household use. Use it only for food

preparation as described in the

accompanying recipe and instruction book.

Do not use this appliance outside of its

intended use.

4. Do not use outdoors.

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

counter, or touch hot surfaces.

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.

6. Do not operate any appliance with a

damaged cord or plug, or after appliance

has been dropped or damaged in any way.

Return appliance to the nearest authorized

service facility for examination, repair or

electrical or mechanical adjustment.

5. To avoid possible malfunction of work bowl

switch, never store processor with pusher

assembly in locked position.

6. Maximum rating of 7 amperes is based on

attachment that draws greatest current.

Other recommended attachments may

draw significantly less current.

Operation

1. Keep hands as well as spatulas and other

utensils away from moving blades or discs

while processing food, to prevent the

possibility of severe personal injury or

damage to food processor. A plastic

scraper may be used, but only when the

food processor motor is stopped.

7. Do not operate your appliance in an

appliance garage or under a wall

cabinet. When storing in an appliance

garage always unplug the unit from

the electrical outlet. Not doing so

could create a risk of fire, especially if

the appliance touches the walls of the

garage or the door touches the unit as it

closes.

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 the machine.)

NOTICE: If your food processor has a plastic

case, it has a polarized plug (one blade is wider

than the other). As a safety feature, this plug will

fit in a polarized outlet only one way. If the plug

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

it still does not fit, contact a qualified electrician.

Do not attempt to defeat this safety feature.

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 is in use. Store

blades and discs, as you would sharp

knives, out of reach of children.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

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.

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WARNING: RISK OF FIRE

OR ELECTRIC SHOCK

CONTENTS

Important Unpacking Instructions................ 3

Important Safeguards................................... 4

Features and Benefits .................................. 6

Assembly Instructions, Diagram ...................8

Machine Controls......................................... 9

Work Bowls .................................................. 9

Machine Functions....................................... 9

User Guide and Capacity Chart................. 12

Cleaning, Storage and Maintenance.......... 16

For Your Safety........................................... 16

Technical Data.............................................17

Troubleshooting.......................................... 17

Warranty Information.................................. 19

The lightning flash with arrowhead

symbol within an equilateral triangle

is intended to alert the user to the

presence of uninsulated dangerous

voltage within the product’s enclosure

that may be of sufficient magnitude to

constitute a risk of fire or electric

shock to persons.

The exclamation point within an

equilateral triangle is intended to alert

the user to the presence of important

operating and maintenance (servicing)

instructions in the literature

accompanying the appliance.

SPECIAL CORD SET

INSTRUCTIONS

NOTICE

If you have a die-cast

metal unit, for your

protection, it is equipped

with a 3-conductor cord

set that has a molded

3-prong grounding-type

plug, and should be used

in combination with a

properly connected

grounding-type outlet as

shown in Figure A.

If a grounding-type outlet is not available, an

adapter, shown in Figure B, may be obtained so

that a 2-slot wall outlet can be used with a

3-prong plug. As shown in Figure C, the adapter

must be grounded by attaching its grounding

plug under the screw of the outlet cover plate.

NOTE: Do not remove the grounding prong.

CAUTION: Before using an adapter,

it must be determined that the

outlet cover plate screw is properly

grounded. If in doubt, consult a

licensed electrician. Never use an

adapter unless you are sure it is

properly grounded.

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK)

Note: Use of an adapter is not

permitted in Canada.

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

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7. Large Chopping/Mixing Blade

Stainless steel in construction, this heavy-

duty blade will process a variety of food in

your large or medium work bowl. The

BladeLock System enables the blade to stay

in place to prevent leaking, while providing

optimal pouring.

FEATURES AND BENEFITS

. Housing Base and Motor

With a vertically projecting motor shaft,

this powerful base will process through a

variety of recipes with a 1000-watt peak

power induction motor.

8. Dough Blade

2. Touchpad Control Panel

Designed for our exclusive dough speed

control, this blade will knead through all

types of dough. The dough blade can be

used only in the large bowl.

These easy-to-clean, electronically

controlled buttons feature On, Off,

Dough and Pulse options for every food

processing function. The contemporary

blue LED lights will indicate when the unit

is powered on.

9. Adjustable Slicing Disc

The versatile 6-in-1 disc allows for thin

to thick slices with 1 to 6 mm indicators.

This disc may be used with the large or

medium bowl.

3. Work Bowls

Designed with maximum versatility, the

work bowl should be selected based on

task appropriateness.

10. Reversible Shredding Disc

Provides the option of either fine or

medium shredding for optimal results.

This disc may be used with the large or

medium bowl.

These nested bowls feature SealTight ^®

technology, which maximizes each bowl’s

processing capacity, ensures safe handling,

and keeps all the ingredients contained in

the bowl you’re using! The bowls also

include a locking feature to prevent them

from coming out of position when pouring,

and finger recesses (a) for user-friendliness.

11. Stem Adapter

This user-friendly tool easily attaches to

either disc or small chopping/mixing blade

to engage the motor shaft.

The large, medium and small work bowls

are all made of durable material with

convenient measurement markings (b)

and pour spouts (c).

12. Spatula

Uniquely designed for use with any

work bowl.

4. Work Bowl Cover with Feed Tube

Work bowl cover with SealTight^®Advantage

feature allows for maximum bowl capacity

during processing and pouring. To remove

the work bowl cover, push in the release

buttons (a) on either side of the handle

interlock (b).

The Supreme^®Wide-Mouth feed tube (c)

accommodates larger ingredients and saves

precutting time.

13. Retractable Cord (not shown)

The retractable cord system allows you

to pull as much cord as needed, and then

store it back in the housing when not in use.

Note: The end of the cord is wrapped with

red tape to prevent over-pulling.

14. Accessory Storage Case

This convenient storage case with safety

lock holds all of the blades and discs that

are included with your new food processor.

5. Pusher Assembly

Secured with a snap-fit, the small pusher

(a) inside the large pusher (b) allows you to

accommodate ingredients of all sizes. The

large pusher lock (c), located on the handle,

enables it to be pulled out to lock and

pushed in to unlock – this feature should be

used when processing heavy loads.

15. Cleaning Tool

This tool is designed to aid in the cleaning

of the underside of the work bowl cover, by

using either the flat side or the brush side.

16. BPA Free (not shown)

All materials that come in contact with food

are BPA free.

6. Small Chopping/Mixing Blade

This small stainless steel blade will chop or

mix anything in your small work bowl and

also features the BladeLock System.

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Blade Operation

The BladeLock feature is designed to

ASSEMBLY

INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection^®

14-Cup Food Processor for the first time, wash

all of the work bowls, work bowl cover, pusher

assembly, blades, discs, and spatula (see

Cleaning Instructions on page 16).

keep the blade in place during processing,

pouring, lifting, and handling tasks – but is

not permanently attached. Handle with

care. Always check to be sure the blade

is securely locked before turning the

bowl upside down.

Note: The chopping/mixing blades

should not be removed with liquid

contents above the hub of the blade in

the bowls, as this will defeat the

SealTight^®system.

1. Place the food processor base on a dry,

level countertop with the controls facing

toward you. Do not plug the unit in until it

is fully assembled.

Large Blade Operation

3. With your medium and/or large work bowl

assembled on the base, grasp the large

chopping/mixing blade by its hub, align it

over the center of the bowl, place it onto

the shaft and turn it until it slides into

place. Firmly push down to lock. Always

check to be sure the blade is securely

locked before turning the bowl upside

down. (To remove, first take the bowl off

the base and put it on a flat surface. Rest

the heel of your hand on the rim of the

bowl and pull up gently and carefully.)

Note: To use the medium bowl, it must

be nested into the large bowl. The small

bowl must be nested in the medium,

with the medium in the large for

operation.

2. With the large bowl on the base, use

the handle to turn the work bowl

counterclockwise to lock it onto the

housing base.

To use the medium bowl, place your

thumbs in the finger recesses and align in

the large bowl with the pour spout facing

the back of the unit. Push down to lock.

Dough Blade Operation

4. For use with the large bowl. Carefully lift

and place the dough blade on the shaft

and turn it until it slides into place.

To use the small bowl, place your thumbs

in the finger recesses and align the medium

bowl with the pour spout facing opposite

the handle. Push down to lock.

Small Blade Operation

5. With all three work bowls assembled on the

base, position the stem adapter over the

center of the bowls, place it on the shaft

and turn it until it slides into place. Grasp

the small chopping/mixing blade by its hub,

place it on the stem adapter, turning it until

it slides into place, and push down firmly to

lock. Always check to be sure the blade

is securely locked before turning the

bowl upside down. (To remove, first take

the bowl off the base and put it on a flat

surface. Rest the heel of your hand on the

rim of the bowl and pull up gently and

carefully.)

Large Bowl

& accessories

Medium Bowl

& accessories

Small Bowl

& accessories

Disc Operation

6. When using your medium and/or large bowl

only, position the stem adapter over the

center of the bowl, place it on the shaft and

turn it until it slides into place. If using the

adjustable slicing disc, use the rotating hub

and indicator markings to select slicing

thickness. Using the plastic hub, align and

insert the disc over the stem adapter.

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Pulse Button

If using the reversible shredding disc,

determine whether the fine or medium side

will be used and use the plastic hub to

twist into position on the stem adapter. The

plastic hub may be used for removal of this

disc.

The Pulse control is a momentary button that

allows the machine to run only while it is being

pressed. This capability provides more accurate

control of the duration and frequency of

processing. Unless otherwise specified, a pulse

is about one second.

Cover Operation

1. With the machine properly assembled and

engaged, and ingredients in the work bowl,

press the Pulse button repeatedly as

needed. The blue LED On light will be

illuminated upon activation.

7. Place the work bowl

cover onto the work bowl

by positioning it directly

over the bowls, and push

down on the front and

back to lock into place.

Dough Button

Another way to put the

cover on is by latching

the back on first and then

pushing down on the

front to lock into place.

Be sure both front and

back locks are fully

engaged.

1. Prepare the dough ingredients and place in

work bowl fitted with the dough blade.

2. Assemble and engage the work bowl cover

and pusher.

3. Press the Dough button and the blue LED

light will illuminate.

4. Then press the On button to knead the

dough. The blue LED On light will also be

illuminated.

To remove the cover,

push in both sides of the

release button (located

on the cover interlock)

and lift up to remove.

5. Press the Off button when finished.

Note: Kneading dough should only be

done in the large work bowl.

Note: The work bowl cover fits, locks

and seals on the large bowl with any

nested bowl combination. The work

bowl cover will become easier to engage

with repeated use.

WORK BOWLS

Three nested work bowls are provided for a very

versatile processing experience. We recommend

using the work bowls in a manner that will

optimize efficiency. For example, if your recipe

requires using multiple bowls, begin with the

smallest bowl to minimize cleaning. This way the

small bowl can serve as a prep bowl to reserve

chopped ingredients for a recipe. A great example

of this would be the Cherry Crumb Muffins recipe

on page 18.

8. Align pusher assembly and activating rod

with the feed tube opening on the work

bowl cover and slide it down completely.

9. Plug the food processor into a proper

electrical outlet. It is now ready for use.

Note: The bowl, lid and pushers must be

securely in place for the unit to operate.

Note that the bowls lock into place to pour while

nested. The convenient finger recesses can be

used to remove the small and medium bowls with

ingredients, or the bowls can remain nested during

pouring or food removal.

MACHINE CONTROLS

On Button

The On control is a continuous button that

allows the machine to run until OFF is selected.

Chopping certain foods may scratch or cloud the

work bowl; this will not affect the functionality of

your work bowl.

1. Properly assemble and engage the

machine.

2. Add ingredients to the work bowl, either

through the feed tube or directly into the

bowl.

MACHINE FUNCTIONS

Chopping

(using the Chopping Blade)

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seeds and pits. Food should be cut into even,

3. Press the On button. The blue LED light will

illuminate and the motor will start.

4. Press the Off button when finished.

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½- to 1-inch pieces. Foods cut into same size

pieces produce the most even results.

Replace stack of slices in feed tube vertically

and process again using even pressure.

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For the finest chop, either hold the pulse down

or press ON to run the machine continuously.

Watch ingredients closely to achieve desired

consistency and scrape the work bowl as

necessary.

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slice on the bottom of the food so that it sits

upright in the feed tube. If food does not fit in

the feed tube, cut in half or quarters to fit.

Process with even pressure.

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radishes or strawberries: Trim the ends so the

food sits upright in the feed tube. Take

advantage of the smaller feed tube if

appropriate.

Puréeing

(using the Chopping Blade)

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vegetables: Ingredients should be cut into

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easiest when all the pieces are equal in size.

Pulse to initially chop and then process ON

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cooked white potatoes. (see Mashed Potato

recipe on page 50.)

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is well chilled before slicing.

Shredding

(using the Reversible Shredding Disc)

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shred. For smaller amounts of food, use the

smaller feed tube. For cheese shredding,

always use the large feed tube. The food will

dictate the amount of pressure: Use light

pressure for soft foods, medium pressure for

medium foods and firm pressure for harder

foods. Always process with even pressure.

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the solids from the liquid and process the

solids alone. Add cooking liquid and process

as needed.

Kneading

(using the Dough Blade or the Metal

Chopping Blade with Dough Speed)

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spinach: Roll leaves together and stand up

in feed tube. Process with even pressure.

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doughs, batters and kneads yeast bread

doughs. The reduced RPMs of the dough

control will achieve better results. The metal

chopping blade is ideal for pastry doughs

while the dough blade is specifically designed

for kneading yeast doughs.

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cheese is well chilled before shredding.

Whipping

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offers a whipping disc for egg whites,

crèmes, etc. This part can be ordered

separately using part number FP-14WHIP.

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locked position when kneading dough to avoid

it from moving around – some vibration is still

normal.

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bowl only.

Slicing (using the Adjustable

Slicing Disc)

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to slice. For smaller amounts of food, use the

smaller feed tube. For cheese slicing, always

use the large feed tube. The food will dictate

the amount of pressure: Use light pressure for

soft foods, medium pressure for medium

foods, and firm pressure for harder foods.

Always process with even pressure.

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horizontally in the feed tube and process with

even pressure to create long, plank-like slices.

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ACCESSORY

STORAGE CASE

Operating The Lock

To unlock turn counterclockwise.

Gently lift up the transparent

cover. Do not force the cover

open when the knob is in the

locked position. To lock, gently

close the cover and turn the knob

clockwise.

Inserting Accessories

The Accessory Storage Case cover houses the

(A) large metal blade in the right cavity, the (B)

dough blade in the back cavity, and the (C)

small metal blade in the left cavity. Hold each

piece carefully by the center hub. WARNING:

DO NOT TOUCH METAL BLADES, AS DOING

SO MAY RESULT IN INJURY. The (D) stem

adapter fits in the long center opening. Insert

the stem adapter with the thinner, plastic end

towards the back.

E & F

Icons embossed on the inside surface of the

Accessory Storage Case show proper

placement of the blades.

The discs are housed in the drawer at the lower

end of the Accessory Storage Case. The (E)

reversible shredding disc gets inserted first (on

either side). Then the (F) adjustable slicing disc

rests over the shredding disc with the plastic

hub facing up. The words “shredding” and

“slicing” are printed in the drawer as a reminder

of the correct disc positions.

Carefully hold discs by center hub for inserting

and removing from the storage case.

WARNING: CUTTING EDGES OF FOOD

PROCESSOR DISCS ARE VERY SHARP.

ALWAYS KEEP FINGERS AWAY FROM

SHARP SIDE.

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USER GUIDE & CAPACITY CHART

FOOD

TOOL

PROCESS YIELD

DIRECTIONS

Metal Blade

Chop

1 pound = 3 cups

Cut into 1-inch pieces; pulse to chop – process for

fine chop.

FRUITS

Apples

Metal Blade

Purée

1 pound = 3 cups

Process to purée cooked and peeled apples for

applesauce.

Slicing Disc

Slice

1 apple = ¾ cup

Medium pressure

Shredding Disc

Shred

Avocados

Bananas

Berries

Metal Blade

Chop

1 medium = 1 cup

Cut into 1-inch pieces; pulse to chop.

Cut into 1-inch pieces; process to purée.

Purée

Metal Blade

Slicing Disc

Purée

Slice

3 medium = 1 cup

1 pound = 2 cups

Process to purée ripe bananas.

Light pressure for firm bananas.

Metal Blade

Purée

1 pint fresh = 2 cups; 10

ounce-bag frozen = 1½

cups

Process until puréed. Strain to remove seeds. Thaw

frozen berries before processing.

Slicing Disc

Metal Blade

Slice

Chop

1 pint = 2 cups

Strawberries: remove stems; stack berries on their side.

Medium pressure.

Coconuts

1 medium = 4 cups

Cut flesh into 1-inch pieces; pulse to chop. Process to

finely chop.

Cut flesh to fit feed tube, medium pressure.

Shredding Disc

Slicing Disc

Shred

Slice

1 medium = 4 cups

2 kiwis = ¾ cup

Kiwis

Chill and peel; light pressure.

Mangoes

Metal Blade

Chop

1 medium = ¾ to 1 cup

Cut into 1-inch pieces; pulse to chop.

Cut into 1-inch pieces; process to purée.

Purée

Peaches/

Nectarines

Metal Blade

Slicing Disc

Chop

Purée

Slice

1 lb = 2 to 2½ cups

Cut into 1-inch pieces; pulse to chop.

Cut into 1-inch pieces; peel and process to purée.

Remove pit, light pressure.

Citrus Fruits;

Lemons, Limes &

Oranges

Metal Blade

Chop

For medium fruit:

Zest: use vegetable peeler to remove rind; process. For

1 lemon = 2 to 3 teaspoons the finest chopped zest, add small amount of sugar to

zest; 1 lime = 1 tsp zest;

chop with zest

Slicing Disc

Metal Blade

Slice

Chop

1 orange = 1½ tablespoons

zest

Trim ends; place upright in feed tube. Medium pressure.

Dried (sticky)

Fruits

1 pound = 2½ cups

Chill fruit. Add some flour from recipe to work bowl.

Process using short pulses until desired consistency.

Metal Blade

Slicing Disc

Purée

Slice

1 cup = ½ cup purée

1 pound = 3 cups

Process to purée cooked beans.

VEGETABLES

Beans - Green,

Wax

“French-cut”: trim beans; stack in feed tube horizontally.

Light pressure.

Broccoli/

Cauliflower

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice

1 pound raw = 2 cups

1 pound cooked = 1 cup

Broccoli stems only

Cut into 1-inch pieces; pulse to chop.

Cut into 1-inch pieces; process to purée.

Peel and trim stems. Medium pressure.

Shred

Broccoli stems only

Cabbage

Carrots

Metal Blade

Slicing Disc

Chop

Slice

2 pounds = 8 cups

Cut into 1-inch pieces; pulse to chop to desired

consistency.

Cut in wedges to fit feed tube; remove center core. Light

to no pressure. Use slicing disc for coleslaw.

Shredding Disc

Metal Blade

Shred

Chop

2 pounds = 8 cups

Use shredding disc for extra-fine needs.

1 pound (6 med) = 3 cups

Cut into 1-inch pieces; pulse to chop to desired

consistency.

Metal Blade

Slicing Disc

Purée

Slice

2 med cooked = ½ cup

purée

Process to purée.

1 pound (6 med) = 3 cups

Small rounds: trim; place upright in feed tube. Long

slices: trim; place horizontally in feed tube. Medium to

firm pressure.

Shredding Disc

Shred

1 pound (6 med) = 2½ cups Small shreds: trim; place upright in feed tube. Long

shreds: trim; place horizontally in feed tube. Medium to

firm pressure.

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FOOD

TOOL

PROCESS YIELD

DIRECTIONS

Celery

Metal Blade

Chop

2 medium stalks = ½ cup

Cut into 1 inch pieces; pulse to chop to desired

consistency.

Slicing Disc

Metal Blade

Slice

Chop

2 medium stalks = ½ cup

1 medium = 1½ cups

Trim; place upright in feed tube. Medium pressure.

Cucumbers

Cut into 1-inch pieces; pulse to chop.

Slicing Disc

Slice

Rounds: trim; place upright in feed tube. Medium

pressure. Long slices: trim; place horizontally in feed

tube. Medium pressure.

Shredding Disc

Metal Blade

Shreds: trim; place upright in feed tube. Medium

pressure. Long shreds: trim; place horizontally in feed

tube. Medium pressure.

1 medium = 1½ cups

Shred

Chop

Garlic

1 head = 12 to 16 cloves;

1 medium clove = ½

teaspoon

Peel; with machine running, drop cloves through feed

tube to finely chop.

Ginger

1-inch pieces = 1

tablespoon

Peel; cut into ½-inch pieces. With machine running, drop

through feed tube to finely chop.

Slicing Disc

Slice

4 ounces = ½ cup

Peel; place upright in feed tube. Medium pressure.

Shredding Disc

Shred

Herbs - Fresh

Jalapeño

Metal Blade

Chop

1 cup loosely packed = ¹∕

Herbs, work bowl and blade should be clean and

completely dry. Pulse to roughly chop. Process to finely

chop. Keep up to 10 days in airtight bag in refrigerator.

cup

Metal Blade

Slicing Disc

Chop

1 medium pepper = 3

tablespoons

Remove seeds and stem. With machine running, drop

halved pepper through feed tube to chop.

Shred

1 medium pepper = ¼ cup

Remove seeds and stem. Cut stem end flat to slice into

rings; medium pressure. Place upright in feed tube for

narrow slices, horizontally for longer slices.

Leeks

Metal Blade

Slicing Disc

Chop

Slice

1 pound = 2 cups

Clean leeks; trim, discard dark green parts. Cut into

1-inch pieces; pulse to chop.

Clean leeks as above. Place upright in feed tube;

medium pressure. Long slices: trim; place lengthwise in

feed tube. Medium pressure.

Mushrooms

Metal Blade

Slicing Disc

Chop

Slice

1 pound = 6 cups

1 pound = 5 cups

Cut into even pieces; pulse to chop.

Pack feed tube. Light pressure.

Shredding Disc

Shred

1 pound = 5 cups

Pack feed tube. Light pressure.

Onions

Metal Blade

Slicing Disc

Chop

Slice

1 pound = 4½ to 5 cups

1 medium = ¾ to 1 cup

Cut into 1-inch pieces; pulse to chop.

Trim; place in feed tube. Medium pressure.

Peppers - Bell

Metal Blade

Slicing Disc

Chop

Slice

1 pound = 4½ to 5 cups

1 pound = 3 cups

Cut into 1-inch pieces; pulse to chop.

Remove seeds and stem. Cut stem end flat to slice into

rings; medium pressure. Halve or quarter and place

upright in feed tube for narrow slices, horizontally for

longer slices.

Pickles

Metal Blade

Slicing Disc

Chop

Slice

1 medium = ¾ cup

Cut into 1-inch pieces; pulse to chop.

Place upright in feed tube for rounds; horizontally for

longer slices. Medium pressure.

Potatoes

Metal Blade

Chop

1 pound = 3½ to 4 cups

Raw potatoes: cut into 1-inch pieces; pulse to chop.

Purée

1 cup cooked (1-inch

pieces) = ½ cup

Sweet potatoes/yams: cut into 1-inch pieces; pulse to

chop.

Slicing Disc

Slice

1 pound = 3½ to 4 cups

Trim end flat; cut to fit into feed tube. Light to medium

pressure for white potatoes; firm pressure for sweet

potatoes/yams; light pressure for partially cooked

potatoes.

Shredding Disc

Shred

1 pound = 3½ to 4 cups

Trim end flat; cut to fit into feed tube. Light to medium

pressure for white potatoes. Note: keep sliced or

shredded raw potatoes in cold water to avoid

discoloration; dry well before using. Mashed potatoes:

process cooked white potatoes through medium

shredding disc to avoid a gluey consistency.

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FOOD

TOOL

PROCESS YIELD

DIRECTIONS

Radishes

Metal Blade

Chop

½ pound = 1½ cups

Cut into 1-inch pieces; pulse to chop. Process to finely

chop.

Trim ends; firm pressure.

½ pound = 1½ cups

Slicing Disc

Slice

Shredding Disc

Shred

Scallions

Spinach

Metal Blade

Slicing Disc

Chop

Slice

1 to 2 = ¼ cup

Cut into 1-inch pieces; pulse to chop.

Trim, discard dark green parts, place upright in feed

tube. Light to medium pressure. Long slices: trim; place

lengthwise in feed tube. Medium pressure.

Metal Blade

Chop

1 pound raw = 10 cups raw Pulse to chop.

Purée

1 pound raw = 1½ cups

cooked

Process to purée.

Slicing Disc

Slice

1 pound raw = 10 cups raw Roll leaves together and place upright in feed tube;

medium pressure.

Zucchini/Summer Metal Blade

Chop

Slice

1 pound = 3 cups

Cut into 1-inch pieces; pulse to chop.

Squash

Slicing Disc

Rounds: trim; place upright in feed tube. Long slices:

trim; place horizontally in feed tube. Medium pressure.

Shredding Disc

Shred

1 pound = 3 cups

Shredding: trim; place upright in feed tube. Long shreds:

trim and place horizontally in feed tube. Medium

pressure.

Metal Blade

Purée

Chop

½ pound = 1 cup

¼ pound = 1 cup

Cut into 1-inch pieces. Process soft cheeses until smooth.

Cut into 1-inch pieces; pulse to chop.

CHEESES

Soft Cheeses;

Ricotta, Cream,

Cottage, Brie,

Blue, Fontina

Mozzarella, Bel

Paese

Shredding Disc

Med. Shred

Fine Shred

¼ pound = 1 cup

Chill well; medium pressure. Mozzarella should be frozen

for 25 to 30 minutes before shredding.

Firm Cheeses;

Cheddar, Swiss,

Edam & Gouda

Metal Blade

Chop

¼ pound = 1 cup

Cut into ½- to 1-inch pieces; temperature not critical.

Chill well; light to medium pressure.

Chill well; medium pressure.

Slicing Disc

Slice

Shredding Disc

Med. Shred

Fine Shred

Chill well; light pressure.

Hard Cheeses;

Parmesan &

Romano

Metal Blade

Chop

¾ pound = 3 cup

Cut into ½- to 1 inch pieces; temperature not critical.

*Never process cheese that cannot be pierced with the

tip of a sharp knife.

Shredding Disc

Med. Shred

Fine Shred

¼ pound = 1 cup

Cheese should be room temperature.

As with all fruit and cooked vegetable purées, cut

ingredients into 1-inch pieces. Steam cooked ingredients

until completely soft. Pulse to chop, then process until

completely smooth. To ensure there are no lumps, press

mixture through a fine mesh strainer. Keeps well frozen

in ice cube trays for individual 1-ounce portions.

ADDITIONAL

FOODS

Baby Food

Metal Blade

Purée

Chop

Butter

¼ pound (1 stick) = ½ cup

Butter should be room temperature and cut into

tablespoon-size pieces. Process, scraping bowl as

necessary. Compound butters: process flavoring

ingredients before adding butter. Pastry: cut butter into

small cubes; freeze before using.

Slicing Disc

Metal Blade

¼ pound (1 stick) = ½ cup

1-ounce = ¼ cup grated

Slice

Chop

Butter should be cold, not frozen; medium pressure.

Chocolate

Cut into ½- to 1-inch pieces (or use chocolate chips).

Pulse to start, then process to desired consistency.

Texture will appear more rounded than grated.

Shredding Disc

Metal Blade

Shred

Chop

Chill chocolate; medium to firm pressure.

1-ounce = ¼ cup grated

12 to 14 graham wafers =

Crumbs; Bread,

Cookies &

Crackers

Break up ingredients into ½- to 1-inch pieces. Process

1 cup crumbs; 1 slice bread until fine. Breadcrumbs: make from fresh, stale or

= ½ cup crumbs

toasted bread.

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FOOD

TOOL

PROCESS YIELD

DIRECTIONS

Egg Whites

Metal Blade

Chop

8 egg whites = 1 cup firm

whites

Egg whites should be room temperature; add 1

teaspoon lemon juice or vinegar per white. Process in

an absolutely clean bowl for 1 to 2½ minutes until

surface develops ridges and mass of whites almost

stops moving. These egg whites should not be used in

meringues. For whipped egg whites with volume, whip

with whisk or electric mixer or additional Cuisinart

Whipping Disc. (This part can be ordered separately

using part number FP-14WHIP).

Meat, Poultry &

Fish

Metal Blade

Chop

2¼ pound boneless = 4½ cups Cut very cold raw or cooked meat/poultry/fish into

1-inch pieces; pulse to chop. Process for a few seconds

at a time for a finer chop. Check texture often to avoid

overprocessing.

Metal Blade

Slicing Disc

Purée

Slice

1 pound boneless = 2 cups

Cut very cold raw or cooked meat/poultry/fish into

1-inch pieces; pulse to chop. Process continuously until

desired texture.

1 pound boneless = 2 cups

Slicing cooked meat/poultry: be sure it is very cold. Use

a single chunk of meat at a time. Slicing raw meat/

poultry: cut to fit feed tube; wrap in plastic to briefly

freeze. Raw meat is ready to slice when hard to the

touch but can easily be pierced with tip of a sharp knife.

*Slicing meats works best when semi-frozen.

Milk Shakes/

Smoothies

Metal Blade

Chop/ Purée

Chop

Can make up to 16

8-ounce servings.

Milkshakes: add ice cream first; process and add milk

through feed tube. Smoothies: add fruit first, then add

the liquid while processing.

Nuts

¾ pound = 3 cups

Pulse to chop. Hardness of nut dictates amount and

time of processing. If either flour or sugar is added to

nuts during processing, they can be processed as long

as possible without becoming butter. Coarsely chopped

nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3

times, then process 20 to 30 seconds, watching

carefully for desired consistency.

Metal Blade

Purée

Slice

¼ pound = 1 cup

Nut butter: process nuts 2 to 3 minutes, scraping bowl

as necessary. For smoothest consistency, add some oil

to nuts while processing.

Slicing Disc

Medium pressure; nuts will have a coarse texture.

Shredding Disc

Shred (fine/med.) ¼ pound = 1 cup

Medium pressure; nuts will have a fine/medium texture.

Granulated Sugar Metal Blade

(to make extra

super-fine sugar)

Chop

1 pound = 2 cups

Process 1 minute, or until fine.

Tofu

Metal Blade

Purée

Chop

10 ounces = ¾ cup

Drain; process 2 minutes or until smooth.

Whipping Cream

1 cup = ½ cup whipped

Process well-chilled cream until cream begins to

thicken. Add sugar as desired; process continuously until

cream reaches desired consistency (about 3 to 4

minutes).

Pulse mixture until it has consistency between cornmeal

and small pebbly crumbs. Add water, 1 tablespoon at a

time; pulse until a dough forms.

DOUGHS

Metal Blade

Mix

Pastry Dough

Batters

Quick Bread,

Cake & Cookies

First sift dry ingredients together by processing; remove

and reserve. Process the fats and sugars together and

then add any remaining liquid ingredients. Pulse in

reserved dry ingredients. Any ingredients that need to

be coarsely chopped can be added with dry ingredients.

For finely chopped ingredients, chop separately in small

work bowl and then add to batter at the end.

Yeast Dough

Breads

Metal Blade

Dough Blade

Mix

TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons

dry active yeast. Sugar/honey aids in activating yeast,

so add a small amount, about 1 teaspoon, to the warm

liquid/yeast mixture when proofing. Food processor can

handle up to 6 cups white flour for a yeast bread dough.

The dough should have a soft, pliable texture and feel

only slightly tacky.*

Knead

Sweet Dough

Breads & Coffee

Cakes

Metal Blade

Dough Blade

Mix

See TIPS above, but keep in mind that sweet doughs

will be rich and sticky and may not clean sides of bowl;

bowl may need to be scraped. Sweet doughs require

less kneading once the ingredients are mixed.*

Knead

Note: Use dough blade for kneading dough in the large bowl only. The medium or small bowls may not be used for dough.

*See troubleshooting for additional direction and techniques.

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spot remover and wipe with a damp sponge. If

any trace of the spot remains, repeat the

procedure and wipe the area with a damp

sponge and nonabrasive cleaning powder.

CLEANING, STORAGE AND

MAINTENANCE

Keep your Cuisinart Elite Collection^®14-Cup

Food Processor ready to use on the kitchen

counter. When not in use, leave it unplugged.

The Accessory Storage Case is made of a high-

impact plastic that has a smooth, easy-to-clean

surface. Occasionally wipe your Accessory

Storage Case with a cloth or sponge that has

been dipped in warm soapy water. To remove

stubborn spots, use a mild soap solution, then

wipe with a damp sponge. Do not put the

Accessory Storage Case in the dishwasher.

Blades, stem adapter and discs should always

be clean when they are put into the Accessory

Storage Case. The Accessory Storage Case is

not meant for temporary storage of soiled

blades between periods of use.

This food processor includes a storage case

with lock for safekeeping of blades and discs.

Keep the blades and discs out of the reach of

children.

All parts except the housing 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, cover and

accessories on the bottom rack may cause

damage over time. Insert the cover with the feed

tube facing up to ensure proper cleaning of the

seal. (Note: The seal is not removable and water

will drain properly.) Insert the work bowl and

pushers upside down for drainage. Remember

to unload the dishwasher carefully wherever you

place sharp blades and discs.

IMPORTANT: Never store any blade or disc on

the motor shaft. No blade or disc should be

placed on the shaft except when the processor

is about to be used.

MAINTENANCE: Any other servicing should be

performed by an authorized service

representative.

To simplify cleaning, rinse the work bowl, cover,

pusher assembly and blade or disc immediately

after use so food won’t dry on them. Be sure to

place the pushers upside down for drainage. If

food lodges in the pusher, remove it by running

water through it, or use a bottle brush.

FOR YOUR SAFETY

Like all powerful electrical appliances, a food

processor should be handled with care. Follow

these guidelines to protect yourself and your

family from misuse that could cause injury.

If further cleaning of the cover is necessary after

dishwashing or hand washing, run faucet water

pressure directly through the holes in the cover

while pushing up and down on the rubber seal.

Handle and store metal blades and discs

carefully. Their cutting edges are very sharp.

If you wash blades and discs by hand, do it

carefully. When handling, use the plastic hubs

on the blades and the discs. Avoid leaving them

in soapy water where they may disappear from

sight. To clean the metal blade, fill the work

bowl with soapy water, hold the blade by its

plastic center and move it rapidly up and down

on the center shaft of the bowl. Use of a spray

attachment is also effective. If necessary, use a

brush.

Always place the stem adapter on the motor

shaft before assembling the discs.

Never put blades or discs on the motor shaft

until the work bowl is locked in place.

Always be sure that the blade or disc is down

on motor shaft as far as it will go.

Always insert chopping blade and dough blade

in the work bowl before putting ingredients in

bowl.

The work bowl is made of durable plastic that is

shatter resistant and heat resistant. It should not

be placed in a microwave oven, as the aperture

at the front of the pusher houses the metal rod

that activates the motor.

When slicing or shredding food, always use the

pusher. Never put your fingers or spatula into

feed tube.

Always wait for the blade or disc to stop

spinning before you remove the pusher

assembly or cover from the work bowl.

The housing base may be wiped clean with a

soapy, non-abrasive material. Be sure to dry

once clean.

Always unplug the unit before removing food,

cleaning, or putting on or taking off parts.

Four rubber feet on the underside keep the base

from moving on most work surfaces when the

machine is processing heavy loads. If the feet

leave spots on the counter, spray them with a

Always remove work bowl from base of machine

before you remove chopping blade or dough

blade.

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Dough Processing

TECHNICAL DATA

1. Problem: The dough control button does not

The motor in your food processor operates on a

standard line operating current. The appropriate

voltage and frequency for your machine are

shown on a label on the bottom of the base.

work.

Solution:

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with the On button. The food processor will

only operate once ON is selected after the

dough function is activated.

An automatic, temperature-controlled circuit

breaker in the motor ensures complete

protection against motor burnout. If the

processor runs for an exceptionally long time

when chopping, mixing or kneading a thick or

heavy mixture in successive batches, the motor

may overheat. If this happens, the processor will

stop. Turn it off and wait for the motor to cool

before proceeding. It will usually cool within 10

minutes. In extreme cases, it could take an hour.

2. Problem: Motor slows down.

Solution:

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capacity of your food processor. Remove

half and process in two batches.

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motor speeds up, continue processing. If

not, add more flour, 1 tablespoon at a time

until the motor speeds up. Process until

dough cleans the sides of the work bowl.

Safety switches prevent the machine from

operating when the work bowl or the cover is

not locked into position. The motor stops

within seconds when the motor is turned off,

and when the pusher assembly is removed, a

fast-stop circuit also enables the motor to stop

within seconds.

3. Problem: Blade doesn’t incorporate

ingredients.

Solution:

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adding liquid. Add liquid in a slow, steady

stream, allowing the dry ingredients to

absorb it. If too much liquid is added, wait

until ingredients in the work bowl have

mixed, then add remaining liquid slowly (do

not turn off the machine). Pour liquid onto

dough as it passes under feed tube

opening; do not pour liquid directly onto

bottom of the work bowl.

Cuisinart offers a Limited Three-Year Warranty

on the entire machine.

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed.

Solution:

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into ½- to 1-inch pieces before processing.

4. Problem: Blade rises in work bowl.

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overloading.

Solution:

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to rise. Reinsert blade and immediately add

2 tablespoons of flour through the feed

tube while the machine is running.

2. Problem: Slices are uneven or slanted.

Solution:

ꢀ

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5. Problem: The large pusher moves when

processing dough or other heavy loads.

3. Problem: Food falls over in feed tube.

Solution:

ꢀ

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the handle, should be pulled out (some

vibration is normal).

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for best results. If processing smaller

quantities, use the small feed tube.

6. Problem: Dough doesn’t clean inside of

the work bowl.

4. Problem: Some food remains on top of the

disc.

Solution:

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capacity of your food processor. Remove

half and process in two batches.

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cut remaining bits by hand and add to

processed ingredients.

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7. Problem: Nub of dough forms on top of

blade and does not become uniformly

kneaded.

3. Problem: The food processor cover becomes

unlatched in the back and/or makes a loud

noise.

Solution:

ꢀ

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and any related noise, will not prevent the

unit from working. Simply push down to

lock the back into position.

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divide it into 3 pieces and redistribute

them evenly in the work bowl.

8. Problem: Dough feels tough after kneading.

4. Problem: The motor slowed down during

Solution:

operation.

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Solution:

redistribute evenly in bowl. Process 10

seconds or until uniformly soft and pliable.

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slicing/shredding cheese) may require the

motor to work harder. Simply reposition the

food in the feed tube and try again.

9. Problem: Dough is too dry.

Solution:

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tablespoon at a time until dough cleans

the inside of the bowl.

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exceeded. Remove some of the ingredients

and continue processing.

10. Problem: Dough is too wet.

5. Problem: It is difficult to remove the

chopping/mixing blade from the work bowl.

Solution:

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tablespoon at a time until dough cleans

the inside of the bowl.

Solution:

ꢀ

rꢀ5ꢀ IFTFꢀJOOPWBUJWFꢀCMBEFTꢀIBWFꢀCFFOꢀ

designed to lock in the work bowl to

prevent them from falling out when

emptying the contents of the bowl. Using

extreme care, use a little extra force to

remove the blade.

Technical

1. Problem: The motor does not start.

Solution:

ꢀ

rꢀꢀ5IFSFꢀJTꢀBꢀTBGFUZꢀJOUFSMPDLꢀUPꢀQSFWFOUꢀUIFꢀ

motor from starting if it is not properly

assembled. Make sure the work bowl

and work bowl cover are securely locked

into position.

6. Problem: The food processor vibrated/

moved around the countertop during

processing.

Solution:

ꢀ

rꢀ.ꢀ BLFꢀTVSFꢀUIFꢀSVCCFSꢀGFFUꢀBUꢀUIFꢀCPUUPNꢀPGꢀ

the unit are clean and dry. Also make sure

that the maximum load capacity is not

being exceeded.

rꢀꢀ*GꢀZPVꢀBSFꢀTMJDJOHꢀPSꢀTISFEEJOHꢀBOEꢀUIFꢀ

above solution does not work, make sure

that the food contents in the feed tube are

cut below the maximum fill line so that the

activation rod can engage the motor.

rꢀ5ꢀ IJTꢀJTꢀOPSNBMꢀBTꢀTPNFꢀIFBWJFSꢀMPBETꢀ FꢆHꢆꢂꢀ

slicing/shredding cheese) may require the

motor to work harder.

rꢀꢀ*GꢀUIFꢀNPUPSꢀTUJMMꢀXJMMꢀOPUꢀTUBSUꢂꢀDIFDLꢀUIFꢀ

power cord and outlet.

7. Problem: The large pusher falls out when the

2. Problem: The food processor shuts off during

cover is turned upside down.

operation.

Solution:

ꢀ

rꢀꢀ5IFꢀDPWFSꢀNBZꢀIBWFꢀCFDPNFꢀVOMPDLFEꢇꢀ

check to make sure it is securely in

position.

ꢀ

rꢀ5ꢀ IFꢀQVTIFSꢀMPDLꢀGFBUVSFꢂꢀMPDBUFEꢀBCPWFꢀUIFꢀ

handle, should be pulled out.

rꢀꢀ"ꢀTBGFUZꢀQSPUFDUPSꢀJOꢀUIFꢀNPUPSꢀQSFWFOUTꢀUIFꢀ

motor from overheating, which is caused by

excessive strain. Press the Off control

button and wait 10 to 15 minutes to allow

the food processor to cool off before

resuming.

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under warranty. Please be sure to include

your return address, daytime phone number,

description of the product defect, product

model number (located on bottom of product),

original date of purchase, and any other

information pertinent to the product’s return.

WARRANTY

FULL TWENTY-YEAR

MOTOR WARRANTY

LIMITED THREE-YEAR

WARRANTY

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty

Service, California residents have the option of

returning a nonconforming product (A) to the

store where it was purchased or (B) to another

retail store that sells Cuisinart products of the

same type.

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart

Elite Collection^®14-Cup Food Processor

that was purchased at retail for personal,

family or household use. Except as otherwise

required under applicable law, this warranty is

not available to retailers or other commercial

purchasers or owners.

The retail store shall then, at its discretion,

either repair the product, refer the consumer

to an independent repair facility, replace

the product, or refund the purchase price

less the amount directly attributable to the

consumer’s prior usage of the product. If the

above options do not result in the appropriate

relief to the consumer, the consumer may then

take the product to an independent repair

facility if service or repair can be economically

accomplished. Cuisinart and not the consumer

will be responsible for the reasonable cost of

such service, repair, replacement, or refund for

nonconforming products under warranty.

We warrant that your Cuisinart Elite Collection^®

14-Cup Food Processor will be free of defects

in materials and workmanship under normal

home use for three years from the date of

original purchase.

We recommend that you visit our website,

www.cuisinart.com for a fast, efficient way to

complete your product registration. However,

product registration 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 Elite Collection^®14-Cup Food

Processor should prove to be defective within

the warranty period, we will repair it, or if we

think necessary, replace it. To obtain warranty

service, simply call our toll-free number 1-800-

726-0190 for additional information from our

Customer Service Representatives, or send

the defective product to Customer Service

at Cuisinart, 7475 North Glen Harbor Blvd.,

Glendale, AZ 85307.

California residents may also, according to their

preference, return nonconforming products

directly to Cuisinart for repair, or if necessary,

replacement, by calling our Consumer Service

Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the

repair, replacement, and shipping and handling

for such products under warranty.

To facilitate the speed and accuracy of your

return, please enclose $10.00 for shipping and

handling of the product.

Please pay by check or money order (California

residents need only supply proof of purchase

and should call 1-800-726-0190 for shipping

instructions).

NOTE: For added protection and secure

handling of any Cuisinart product that is being

returned, we recommend you use a traceable,

insured delivery service. Cuisinart cannot be

held responsible for in-transit damage or for

packages that are not delivered to us. Lost

and/or damaged products are not covered

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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

to be serviced. If servicing is needed, a

Representative can confirm whether the

product is under warranty and direct you to

the nearest service location.

Your Cuisinart® Elite Collection^®14-Cup Food

Processor has been manufactured to the

strictest specifications and has been designed

for use only in 120 volt outlets and only with

authorized accessories and replacement

parts. This warranty expressly excludes any

defects or damages caused by attempted

use of this unit with a converter, as well as

use with accessories, replacement parts or

repair service other than those authorized

by Cuisinart. This warranty does not cover

any damage caused by accident, misuse,

shipment or other than ordinary household

use. This warranty excludes all incidental

or consequential damages. Some states do

not allow the exclusion or limitation of these

damages, so these exclusions may not apply

to you. You may also have other rights, which

vary from state to state.

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 the product is still

under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

13CE140783

N IB-8478E

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T S

D E S S E R

7 1

r a p e a c h b a n a e n e f a r z s e e t p h a e r m a t . e W l y i n p l a s t i c .

P e e T l I a P n : d c u t y o u r o v e r r i p e b a n a n a s b e f o r

e y o u

ﬁ | b e r 2 g

c | a l c . 4 m g s | o d . 1 m g c | h o l . 0 m g s a t . f a t 1 g

f | a t 1 g o . 1 p | g r

c | a r b . 1 6 o g m f a t )

C a l o r i e s 6 8 ( 1 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

e e z i n g . e c t l y i f f r

w i t h p l a s t i c d i r

e a m

. C o v e e r z i c e e r c r e d i n t h e f r

c o n t a i n e r t o b e s t o r

S A L

P I N C H

e s u l t s , s e r F v o e r i m b e m s t e d r i a t e l y o r p l a c e i n a

M I L K

C O C O N U T A T B L E S P O O 1 N

o c e s s f o r a b a o n u d t t 1 h t e o n 2 p m r i n u t e s u n t i l s m o o _Et h _{X T}. _{R A C T}

P u l s e 1 0 t i m e s , u s i n g l o n g p u l _Ts _Ee _As _S. _PS _Oc _Or a _{N ¼}p e t h e w

A V N I L L A P U R E

, v a n i l l h a o , n c o e y c o n u t m i l k a n ^Hd ^Os ^Na ^El ^Yt i n t o ^At ^Th ^Be ^{L E}w ^{S P}o ^Or ^Ok ½ ^Nb o w l .

. P u t t h e o c b e a s n s a o n r a s F , o o d P r

o f t h e C u i s i n a r t P I E C E S I N C H 2 - T O 1

F R , O Z E N

I N T O C U , T

B A N A N A S 2

g e w o r k b o w l

g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e l a r

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s a b o u t f o u r 3 - o u n c e s e r v i n g s

e a m - c y r c o n s i s t e n c y e e d e s s e r t a s u p e r

o z F e r n b a n a n a

B A N A N A “ I C E C R E A

m o n t h i n c l e a n , s e a l e d c o n t a i n e r

e f r i g e r a t o r f o r a t l e a s t o n e S i m p l e s y r u p c a n l a s t i n a r

e a c h w a t e r a n d s u g a r w i l l y i e l d 1 ½ c u p s s i m p l e

d e r t o d i s s o l v e t h e s o u u g b g a r h r t t o a b o i l i n o r

* N o t e : S i m p l e s y r u p i s e q u a l a m o u n t s s u g a r a n

. O n e c u p

ﬁ | b e r 2 g

f | a t 1 g o . 0 p | g r

c | a l c . 1 m g s | o d . 0 m g c | h o l . 0 m g s a t . f a t 0 g

c | a r b . 2 4 o g m f a t ) C a l o r i e s 9 4 ( 5 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r ½ c u p s e r v i n g :

e e f r z i n g .

e c t l y i f

. C o v e e r z s e o r b e i n t w t h i t e h f p r l a s t i c d i r

e d

S e r v e i m m e d i a t e l y o r p l a c e i n a c o n t a i n e r t o b e

L E M O N

o c e s s f o r a b a o n u d t t 1 h m e n i n p u r t e u n t i l s m o ^Jo ^Ut ^Ih ^C. ^E

F R E S H

A T B L E S P O O 2 N S

P u l s e 1 0 t i m e s , u s i n g l o n g p u l _Ls _Ae _Rs _G. _ES c r a p e t h e w

V E S L E A M I N T

s i m p l e s y r u p , m * i n t a ^Sn ^{Y R}d ^Ul ^Pe m ^{S I}o ^Mn ^{P C L}j ^Eu ^Ui ^Pc e i n t 1 o t h e w o

. P u t t h e o c b e l u s s e o b r e r F r i o e o s , d P r

o f t h e C u i s i n a r t

B L U E B E R R I E S

F R O Z E N O U N C E S 2 4

g e w o r k b o w l

g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e l a r

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s 4 c u p s

e s h e i f n r g s T o h r b i s e r t i s p e r f e c t i n

Y M I N T S O B R L B U E E T B E R R

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T S

D E ₇S ₀S E

m o n t h i n c l e a n , s e a l e d c o n t a i n e r

e f r i g e r a t o r f o r a t l e a s t o n e S i m p l e s y r u p c a n l a s t i n a r

e a c h w a t e r a n d s u g a r w i l l y i e l d 1 ½ c u p s s i m p

d e r t o d i s s o l v e t h e s o u u g b g a r h r t t o a b o i l i n o r

* N o t e : S i m p l e s y r u p i s e q u a l a m o u n t s s u g a r

. O n e c u p

ﬁ | b e r 1 g

f | a t 0 g o . 0 p | g r

c | a l c . 9 m g s | o d . 2 m g c | h o l . 0 m g s a t . f a t 0 g

c | a r b . 3 1 o g m f a t ) C a l o r i e s 1 1 9 ( 1 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r ½ c u p s e r v i n g :

e e f r z i n g .

e c t l y i f

. C o v e e r z s e o r b e i n t w t h i t e h f p r l a s t i c d i r

S e r v e i m m e d i a t e l y o r p l a c e i n a c o n t a i n e r t o

e d

o c e s s f o r t w a o n m d i t n h u e t n e s p u r n t i l s m o o t h .

P u l s e 1 0 t i m e s , u s i n g _Tl o n g p u l _Ps _Ie _Ns _C. _HS c r a p e t h e

S A L

J U I C E

s y r u p , l e m o n j u i c e a n d s a l ^Lt ^Ei ^Mn t ^{O C}o ^{N U}t ^Ph e w o r k b o w

o f t h e C u i s i n a r t

S Y R U P S I M P C L E U P

. P u t t h e o c m e a s s n o g r o , F s o i m o d p l P e r

g e w o r k b o w l

g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e ^Ml a ^Ar ^{N G O F R O Z E N P O U N D}

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s 3 c u p s

o c e s s o r F o o d P r

T h i s s o r b e t i

M A N G O S O R B E T

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T S

D E S S E R

6 9

ﬁ | b e r 2 g

c | a l c . 1 8 m g s | o d . 5 m g c | h o l . 0 m g s a t . f a t 0 g

f | a t 0 g o . 1 p | g r

c | a r b . 2 9 o g m f a t )

C a l o r i e s 1 1 7 ( 2 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r c u p :

S e r v e i m m e d i a t e l y

4 5 s e c o n d s .

s m a l l f e e d t u b e u n t i l w e l l b l e n d e d , a b o u t a n a d

J U I C E

O R A N C G U E P S

o u g h t h e

i t h W t h e u n i t r u _Mn _An _Ni n _Gg _O, _{P E}p _Ao _Cu _Hr t h e j u i c e t h r

M A N G O C U B E D F R O Z E C N U P S

o c P e r s s u n t i l s m o o t h , a b o u t 3 0 s e c o n d s .

C U B E S I N C 1 H -

P u l s e t h e f r u i t t o c h o p , u s i n g 1 0 l o n g p u l s e s .

I N T O C U , T

P I N E A C P P U L P E S

, i n t d o e o t r h r e w o r k b o w l .

C U P S 2 ½

o z e n m a n g o , i n t h a t

. P u t t h e o c e s s o r F o o d P r

b a n a n a s ^T, ^Op e 2 a c h e ^As ^B, , ^Op ^Ui n ^Te ^Ca ^Up ^Bp ^{E S}l ^Ie ^{N C}1 a ^H- n d f r

w o r k b o w l o f t h e C u i s i ^Pn ^Ea ^Ar ^Ct ^{H E S M E D I U M 2}

I N T O C U , T

B A N A N A S 2

g e

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s t e n 1 - c u p s e r v i n g s

o p i c s a n y t i m e . A t a s t e o f t h e t r

T R O P I C A L F R U I T

ﬁ | b e r 3 g

c | a l c . 1 8 m g s | o d . 4 m g c | h o l . 0 m g s a t . f a t 0 g

f | a t 0 g o . 1 p | g r

c | a r b . 2 9 o g m f a t )

C a l o r i e s 1 1 8 ( 3 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r c u p :

S e r v e i m m e d i a t e l y

4 5 s e c o n d s .

s m a l l f e e d t u b e u n t i l w e l l b l e n d e d , a b o u t a n a d

o u g h t h e

i t h W t h e u n i t r u n n _Ji n _Ug _{I C}, _Ep o u r t h e j u i c e t h r

O R A O N R G E J U I C E

M A N G O P E A C H O R A N C G U E P S

o c P e r s s u n t i l s m o o t h , a b o u t 3 0 s e c o n d s .

M A N G O F R O Z E N P O U N D

P u l s e t h e f r u i t t o c h o p , u s i n g 1 0 l o n g p u l s e s .

B L U E B P E I N R T R I E S 1

, i n t d o e t r h e w o i r n k t b h o a t w o l . r

T E R E D Q U A R A N D

o z e n m a n g o ,

b a n a n a s , s t r ^Ha , ^Uw ^{L L}b ^Ee ^Dr r i e s ^W, ^Bb ^El ^Ru ^{S R T}e ^{I R E}b ^{A S}e ^Cr r ^Ui e ^{P S}s a n d 2 f r

. P u t t h e o c e s s o r F o o d P r

w o r k b o w l ^Po ^{I E}f ^C4 t ^Eh ^Se ^IC ^{N T}u ^Oi s i n a ^Br t ^{R O K E E N A C H}

B A N A R N I P A E S L - A R G E M E D I U M 3

g e

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s t e n 1 - c u p s e r v i n g s

A d e l i c i o u s s m o o t h i e , f u l

Y M A B N E G R O R S M O O T H I E

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T S

D E ₆S ₈S E

ﬁ | b e r 2 g

f | a t 0 g o . 0 p | g r

c | a l c . 6 m g s | o d . 0 m g c | h o l . 0 m g s a t . f a t 0 g

c | a r b . 6 g o m f a t ) C a l o r i e s 2 1 ( 0 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r 2 t a b l e s p o o n s :

e d .

d t h e

e s u g a r i f d e s i r a s t e a n d s e a e d d s m . T o r

Z E S T

O R A N G E T E A S P O O N ¼

S A L S E A P I N C H

o u g h a ﬁ n S e t r a m i n e s t h r s t r a i n e r a n d d i s c a r

a d d i t i o n a l 4 5 s e c o n d s .

S U G A R

o c e s s f o r a n e d i e n t s a n d p e r m a i n i n g i n g r s e c o n d s . _TA _Ed _Dd r

G R A N U L A

A T B L E S P O O 2 N S

o c e s s f o r 1 5

e s h r a s p b e r r i e t s h a n w d e d p r a n d f r

R A S P B E F R R R E I S E C H S U P

. A d d b o c t h e s s o r F o o d P r

w o r k b o w l o f t h e C u i s i n a r t ^{W E D T H A}

g e

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o ^Rt ^Ah ^Se ^{P B}l a ^Er ^{R F R R I E O S Z E C N U P S}

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s 2 c u p s

ê p e s a n d d t h e e s s c e h r e t e c s r e c a k e .

Y S A U C E R A S P B E R R

T h i s r a s p b

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T S

D E S S E R

6 7

ﬁ | b e r 1 g

c | a l c . 9 8 m g s | o d . 3 4 2 m g c | h o l . 1 7 2 m g s a t . f a t 1 5 g

f | a t 2 5 g o . 9 p | g r

c | a r b . 3 5 o g m f a t )

C a l o r i e s 3 9 3 ( 5 6 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

é e .

e s e r v e d b e r r y p u r

ê p e s e o e n c e r a c h p l a d t e s . a P n l d a c d e u t s h t r

é e d b e r r i e s o n e a c h c r

w i t h c o n f e c t i o n e r s ’ s u g a r a n d r

a n d f o l d i n t o t h i r

a n d a b o u t 1 t a b l e s p o o n o f t h e p u r

ê p e

e a m

D U S T F I N O G R

C O N F E C T I O N E R S

e a d 1 ½ t a ê b p l e e s s : p s o p o r s n o e s T r v o e f m c r a s c a r p o n e c r

S U ’ G A R

c o n t a i n i n g s o m e w a t e r o v e r m e d i u m - l o w h e a t .

T E A S P O O N 1

B U T T T E E R D U N S A L

m , p l a c e ê p p l a e t s e w o a v e r r t h e s k i l l e t w i t h f o i l – t o k e e p c r

e d , c e o p v a e r e r p p l r a t e ê p e s a r a s y o u g o . W h e n a l l o f t h e c r

, s t a c k i n g t h e c r e m a i n i n g b a t t e r

Z E S T

O R A N G E T E A S P O O N ¼

ê p e s

p l a t e . C o n t i n u e w i t h t h e r

S A L

P I N C H

c o o k f o r a n a d d i t i o n a l m i n u t e o n t h e s e c o n d s i d e . R e

E X T R A C T

o o f s p a t u l a , a n d ê p e , u s i n g a h e a t p o r w n e d , ﬂ l i g p h t t h l y e b c r

ê p e i s s e t a n d . A f t e r a b o a u n t d 1 e m v i e n n u l t y e , w h e n t h e c r

A V N I L L A P U R E

S U G A R

T E A S P O O N 1

S U P E C R U F I P N E ¹ ∕

c o a j u t s s t t h s e o b i t o t t o m . T h e p a n s h o u l d b e c o a t e d t h i n l y

C R E V A Y M H E A C U P

o u n d

, m o v e t h e b a t t e r a o r r k i n g v e r y q u i c k e l h y p e r a t e d p a n . W

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o m o v e n e a m n , d r o v b e r e u f a r s d e h y r w i t h

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t o k n e a d d o u g h . D o u g h s h o u l d b e s m o o t h a

t h e w o r k b o w l a n d f o r

o c e s s f o r 4 5 m s e s c a o n b d a s l l , p r

t h e ﬂ o u r a b s o r b s i t . O n c e t h e d o u g h c l e a n s t

B R E A D D U S T I N G

o u g h t h e f e e d t u b e a s f a s s t p a e s e d , p o u r t h e l i q u i d t h r

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F L O U R E X T R A

i t h t h e e . m W a c h i n e r u n n t o i n y g e o a s n t d m o i u x t g u h r

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c o m b i n e d , a b o u t 1 0 t o 1 5 s e c o n d s . A d d t h e

S A L

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T E A S P O O N 2 ¼ S

o c e s s o n t h e d o a u n g d h s a s p l t e a e n d d u p n r t i l

. A d d t h o e c e ﬂ s o s u o r r s , F w o h o e d a t P g r e C r u i s i n a r t

G E T R M W H E A C U P

¹ ∕

² ∕

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g e w o r k b o w l o f t h e

I n s e r t t h e d o u g h b l a d e i n t o t h e l a r

F L O U R B R E O A D R

P - U R P A O L L S E

, a b o u t 5 m i n u t e s .

m e a s u r i n g c u p . L e t s i t u n _Ut i _Nl _Bf o _{L E}a _{C A}m _{U C P H}y _{S E D 5}

g e l i q u i d

m w a t e r i n a l a r

e s t i n g , 3 0 m i n u t e s

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1 ¼

b a k i n g , a n d 1 h o u r _Ao _Cr _Tl _{I V}o _En g e r c o o l i n g

T E A S P O O N 2 ¼ S

p l u s 2 t o ^Y3 ^{E Y}½ ^{A S D T}h ^Ro u r s r i s i n g a n d r

e p a r a t i o n t o i m x i e m : a 1 t A 0 e p t p o p r r 1 5 m i n u t e s ,

e e m e d i u m M a b k a e g s u t e h t r t e s , a b o u t ¾ p o u n d e a c h

e u s e .

e e z e a l o a f f o r f u o t Y u u r c a n a l w a y s f r

e e l o a v e s , w h i c h e m c i p a y e T b m h e i a s t k o r e o s

C R U S T Y F R E N C H

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B R E A D S

5 3

ﬁ b | e r 3 g

c | a l c . 3 0 m g s o | d . 2 4 4 m g c | h o l . 8 m g s a t . f a t 2 g

f | a t 3 g o . 4 p | g r

c | a r b . 2 3 o g m f a t )

C a l o r i e s 1 3 5 ( 2 0 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s l i c e :

e r a c k .

p a n s a n d c o o l o n w i r

o m

w h e n t a p p e d , a b o u t 3 0 t o 3 5 m i n u t e s . R e m o v e

o w n e e d b r a n d l o a f s o u n d s h B o l a l o k e w u n t i l t h e t o p s a r

e h P e r a t o v e n t o 4 0 0 ° F

4 5 m i n u t e s t o 1 h o u r

r i s e u n t i l d o u g h i s j u s t a b o v e t h e t o p s o f t h e p a

e d p e a p n s a r a i n n d p r c o v e r l i g h t l y w i t h p l a s t i c w r a p . L e t

i n t o t w o e q u a l p i e c e s a n d s h a p e e a c h i n t o a l o

e s t 5 t o 1 0 m i n u t e s . D a i v n i d e p d u o n u c h g h d o w n , l e t r

. P l a c e d o u g h c o o n o k a i n l i g h s t p l y r a ﬂ y o u r

e d s u r f a c e

L i g h t l y c o a t t w o 9 x 5 - i n c h l o a f p a n s w i t h n o n s t

d o u b l e d i n s i z e , a b o u t 1 t o 1 ½ h o u r s .

b a g a n d s e a l . A l l o w t o r

P l a c e t h e d o u g h i n a l i g h t l y ﬂ o u r

m p l a c e u n t e i l s t i n a w a r

e d p l a s t i c f o o d s t o r a g e

d o u g h . D o u g h s h o u l d b e s m o o t h a n d e l a s t i c .

C O O K I N G N O N S T I C K

o c e s s f o r 4 5 m s e s c a o n b d a s l l , t o p r k b n o e w a d l a n ^Yd f o ^Sr ^{P R A}

T E A R W

C O L D C U P

a b s o r b s i t . O n c e t h e d o u g h c l e a n s t h e s i d e s o f

S A L

A T B L E S P O O ½ N

o u g h t h e f e e d t u b p e o a u s r f t a h s e t a l i s q u t h i d e ^Tt ﬂ h o r u r

i t h t h e e . m W a c m h i i n x e t u r r u n n i n g o n d o u g h ^Ps ^{I E}p ^Ce ^Ee ^{S I N}d ^{C 1}, ^{H -}

I N T O C U , T

B U T T E R

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a b o u t 1 0 t o _T1 _E5 _Ds e c o n d s . A d d t h e c o l d w a t e r t o

U N S A L

o c e s s o n t h s e a l t d a o n u d g h p r s p e e d u n t i l c o m b i n e d ,

F L T O U R W H E A W H O L C E U P S

F L O U R P - U R P A O L L S E

U N B L E C A U C P H S E D 2

I n s e r t t h e d o u g h b l a d e i n t o t h e l a r

. A d d t h o e c e ﬂ s o s u o r r s , F b o u o t t d e r P a r n C d u i s i n a r t

g e w o r k b o w l o f t h e

. )

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m i n u t e s .

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¹ ∕

, a b o u t 5

m w a t e r i n a l a r

l i q u i d m e a s u r i n g c u p . L e t s i t u n t i l f o a m y

S U G A R

g e

D i s s o l v e t h ^Te ^{E D}y e a s t ^Ga ^Rn ^Ad ^{N U}s u ^{L A}g a r ^{T E}i n 1 ^{A S}w ^{P O}a r ^{O N}

P L U S

a n d 1 h o _Yu _Er _{Y A}o _{S D T}r _Rl o n g e r c o o l i n g ^{A T B L E S P O O 1 N}

A C T I V E

T E A S P O O N 2 ¼ S

e s t i n g , 3 5 m i n u t e s b a k i n g p , l u s 2 ½ h o u r s r i s i n g a n d r

e p a r a t i o n t o i m x i e m : a 1 t A 0 e p t p o p r r 1 5 m i n u t e s ,

M a k e s 1 2 s e r v i n g s ( o n e 9 x 5 - i n c h l o a f )

e a d a f a v o r i t e .

T h e n u t t y ﬂ a v o r

T B R E A D W T H E A

C L A S S I C C U I

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B R E A D

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ﬁ | b e r 1 g

c | a l c . 3 0 m g s | o d . 2 4 3 m g c | h o l . 8 m g s a t . f a t 2 g

f | a t 3 g o . 3 p | g r

c | a r b . 2 5 o g m f a t )

C a l o r i e s 1 3 9 ( 1 9 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s l i c e :

e r a c k .

p a n s a n d c o o l o n w i r

o m

w h e n t a p p e d , a b o u t 3 0 t o 3 5 m i n u t e s . R e m o

o w n e e d b r a n d l o a f s o u n d s h B o l a l o k e w u n t i l t h e t o p s a r

e h P e r a t o v e n t o 4 0 0 ° F

4 5 m i n u t e s t o 1 h o u r

r i s e u n t i l d o u g h i s j u s t a b o v e t h e t o p s o f t h e

e d p e a p n s a r a i n n d p r c o v e r l i g h t l y w i t h p l a s t i c w r a p . L e t

i n t o t w o e q u a l p i e c e s a n d s h a p e e a c h i n t o a

e s t 5 t o 1 0 m i n u t e s . D a i v n i d e p d u o n u c h g h d o w n ; l e t r

. P l a c e d o u g h c o o n o k a i n l i g h s t p l y r a ﬂ y o u r

e d s u r f a c e

L i g h t l y c o a t t w o 9 x 5 - i n c h l o a f p a n s w i t h n o n

d o u b l e d i n s i z e , a b o u t 1 t o 1 ½ h o u r s .

b a g a n d s e a l . A l l o w t o r

m p l a c e u n t e i l s t i n a w a r

e d p l a s t i c f o o d s t o r a g e

P l a c e t h e d o u g h i n a l i g h t l y ﬂ o u r

d o u g h . D o u g h s h o u l d b e s m o o t h a n d e l a s t i c

o c e s s f o r 4 5 m s e s c a o n b d a a s l n l , t d o p r f k o n r e a d t h e

i t . O n c e _Yt h e _Sd _{P R}o _Au g h c l e a n s t h e s i d e s o f t h e w o

o u g h t h e l i f q e u e i d d t t u h b r e a s f a s t a s ^Ct h ^Oe ^{O K}ﬂ ^Io ^Nu ^Gr ^Na b ^Os ^No ^Sr ^Tb ^{I C}s ^K

² ∕ 1

i t h W t h e m a c h i n e r u n ^Tn ^{E A}i n ^{R W}g o n ^Cd ^Oo ^Lu ^Dg ^Ch ^{U P}s ^Sp e e d , p o u r

S A L

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e .

1 0 t o 1 5 s e c o n d ^Ts . A d d t h e c o l d w a t e r t o y e a

o c e s s o a n d t h p e r d o u g h s p e e d u n ^Pt i ^{I E}l ^Cc ^Eo ^{S I}m ^{N C 1}b ^{H -}i n e d , a b o u t

I N T O C U , T

B U T T E R

A T B L E S P O O 6 N S

T E D U N S A L

, b u t t e r a n d s a . l t A d d t h o e c e ﬂ s o s u o r r F o o d P r C u i s i n a r t

F L O U R

P - U R P A O L L S E

g e w o r k b o w l o f t h e

I n s e r t t h e d o u g h b l a d e i n t o t h e l a r

U N B L E C A U C P H S E D 6

, a b o u t 5 m i n u t e s .

m w a t e r i n a l a r

l i q u i d m e a s u r i n g c u p . L e t s i t u n t i l f o a m y

1 1 T 0 O ° F ) ( 1 0 5 °

g e

D i s s o l v e t h e y e a s t a n d s u _Ag _{R W}a _Mr i n _Cw _{U P}a r

T E A R W

¹ ∕

S U G A R

a n d 1 h o u r o r l o n g e r c o o l i n g _{A T B L E S P O O 1 N}

T E D

G R A N U L A

e s t i n g , 3 5 m i n u t e s b a k i n g p , l u s 2 ½ h o u r s r i s i n g a n d r

Y E Y A S D T R

A C T I V E

T E A S P O O N 2 ¼ S

e p a r a t i o n t o i m x i e m : a 1 t A 0 e p t p o p r r 1 5 m i n u t e s ,

1 ½ p o u n d s e a c h )

M a k e s 2 4 s e r v i n g s ( t w o 9 x 5 - i n c h l o a v e s ,

e a d .

S p o i l y o u r f a m i l y w i t h h

W T H I T E B R E A D

C L A S S I C C U

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S I D E S

5 1

ﬁ | b e r 4 g

c | a l c . 3 3 5 m g s | o d . 8 6 5 m g c | h o l . 2 2 m g s a t . f a t 5 g

f | a t 1 1 g o . 1 p | 2 r g

c | a r b . 2 8 o g m f a t )

C a l o r i e s 2 6 0 ( 3 9 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

e s e r v i n g .

f o r a b o u t 1 5 m i n u t e s b e f o r

a n d g o l d e n o n t o p , a b o u t 5 0 m i n u t e s . A l l o w g r

e m a i n i n g t c o h p e e w s i e t h . B r a k e i n o v e n u n t i l t e n d e r

e r s e r v e d c h e e s e . L a y e r i n t o p r

e d g e r a p t a i n r d i s h a n d

o f t h e

o m h e a t a n d s m t i . r R i n e m ² ∕ o v b e u f t r s t i l l ﬁ r

o u g h

e c o o k e d t h r

f o r a b o u t 1 0 m i n u t e s , u n t i l p o t a t o e s a r

n t o e m t u e r d i a u n m d h r e a t . S i m m e r m i l k w i t h p o t a t o e s

2 m m a n d s l i c e t h e p o t a t o e s . A d d p o t a t o e s t o s

R e p l a c e c h o p p i n g b l a d e w i t h s l i c i n g d i s c a d j u s

o m h e a t .

s i m m e r u n t i l t h i c k e n e d . R e m o v e p a n f r

m i l k w i t h s a l t , p e p p e r a n d n u t m e g a n d b r i n g t o

C o o k u n t i l s o f t , a b o u t 3 m i n u t _Pe _Es _E. _LS _El _Do w l y w h i s k i

e .

o v e r h e a t f o _Tr _{O A}a _Eb _So _{P O}u _Tt 1 m i n u t e . A d d t h e o n i o n m

W H I T E P O U N D S 3 ¾

m e d i u m h e a t . O n c e o i l i s h e a t e d a d d t h e ﬂ o u r

N U T M E G

G R Y O U N D F R E S H L

T E A S P O O N ½

P u t t h e o i l i n t o a 6 - q u a r t s a u c e p a n a n d p l a c e o

P E P P E R

a n d p u l s e t o _Gc _{R Y}h _Oo _Up _N, _Da _Fb _{R E}o _Su _Ht _L8 t o 1 0 p u l s e s .

T E A S P O O N ½

o u g t h h r t h e s _Tm a l l f e e d t u b e t o c h o p . A d d t h e o n i o n

K O S H E R

A T B L E S P O O 1 N

o p t h e g a r l i c c l o v e s

i t h m a c h i n e r u w n o n r i n k g b , o d w r l . ^SW ^{A L}

g e

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e ^Mi n ^{I T L}t ^Ko ^{F - A}_Ft h _{L O}e _Ul _Ra r ^{R E D U C C E U D P S}

P - U R P A O L L S E

U N B L E A C H E D A T B L E S P O O 3 N S

e r s e r v e .

O I L

A T B L E S P O O 2 N S

e m o v e w o r k b o w l a n d

m e s P a a n r a n d c h o ^Ap ^Bu ^{L E}n t ^Vi l ^Eﬁ ^Gn ^Ee ^T; r

P I E C E S I N 1 C - H

. A d d t h o e c e s s o r F o o d P r

w o r k b o w l o f t h e C u i s i n a r t

I N T O C U , T

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m ^Oe ^Nd ^Ii ^Ou ^Nm ^{S M A L L}

C L O V E S G A R L I C L A R G E

d i s h w i t h n o n s t i c k c o o k ^Ci ^Un ^Bg ^{E S}s ^{I N}p ^Cr ½ a ^Hy -

I N T O C U , T

A R M P E S A N O U N C E S 7

- i 1 n c h g r a t i n

. L i g h t l y c o a t a n 1 e h P e r a t o v e n t o 3 7 5 ° F

C O O K I N G N O N S T I C K

e s t i n g

m i n u t e s ^Yf o r ^Sb ^Pa ^Rk ^Ai n g a n d 1 5 m i n u t e s f o r r

e p a r a t i o n t o i m x i e m : a 1 t A 5 e p m p p r i r n u t e s p l u s 5 0

M a k e s 1 2 s e r v i n g s

é e .

T h i s t r a d i t i o n

T I N

T O A G R P A O T

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S I D E S

5 0

ﬁ | b e r 3 g

c | a l c . 7 5 m g s | o d . 2 1 1 m g c | h o l . 1 8 m g s a t . f a t 4 g

f | a t 6 g o . 5 p | g r

c | a r b . 2 1 o g m f a t )

C a l o r i e s 1 6 0 ( 3 5 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

d i n g l y

a d j u s t s e a s o n i n g a c c o r

a s t e a n d

a n d c h i v e s a n d p u l s e u n t i l j u s t c o m b i n e d . T

w h i l e p u l s i n g , u n t i l i n c o r p o r a t e d . A d d t h e m a

o u g h t h e f e e d t u b e

p u l s e t o c o m b i n _Te _U. _RA _Ed d t h e m i l k t h r

T E M P E R R A O O M

, s a l t , a n d p e p p e r a n d

c h o p p i n g b l a d e . A d d t h e _Mb _Au _St t _{C C}e _{A U}r _{R P P O N E ¾}

C H E E S E

g e m e t a l

e d t h , e s h p r o t a t e o e t e s . n d e r

e d d i n g d i s c w i t h R e t h p e l a l c a e r t h e s h r

s i d e . O n c e t h e p o t a t o e s a r

M I L K

P E P P E R B L A C K

F R E S H L

W H O C L U E P

G R O U N D

e d d i n g

e d t h e

m e s P a a n r . R e v e r s e t h e d i s c t o t h e m ^Te ^Ed ^Ai ^Su ^Pm ^{O O}s ^{N ¾}h r

S A L

K O S H E R

T E A S P O O N ¾

g e w o r k b o w l a n d s h r e d d s h i n r g s i d e i n t o t h e l a r

e d d i n g d i s c o e n v e t r h s e i b ﬁ l e n e s h I n r s e r t t h e r

B U T T T E E R D U N S A C L U P

e s e r v e .

. P u l s e t o h c e e s s o r F o o d P r

c h i v e s t o ﬁ n e l y c h o p ; _Ar _R^P_{M P}^{I E}_E^C_S^E_A^{S I N}_N^C_O^{½ H}_U^-_{N C E S 1 ½}

I N T O C U , T

w o r k b o w l o f t h e C u i s i n a r t

P I E C E S I N C 1 H -

D R I E D

I n s e r t t h e s ^Im ^{N T}a ^Ol l ^Cm ^{U T}e t ^Aa ^Nl ^Dc h ^Wo p ^{E L}p ^Li n g b l a d e i n t o t h

T R , I M M E D C H I V E S B U N C H

P I E C E S I N C H 1 - I N T O

t e n d e r

. B r i n g w a t o t e a r b o ^Ci l ^Ua ^Tn d ^{A N}s ^Di m m ^Pe ^E, r ^{E L}u ^En ^{D T}t i ^{O A}l ^Ep ^So ^{P O}t a ^Tt o e s a r

g e s a u c e p a n a n d c o v e r w i P t h l a c e t h e p o t a t ^Go ^Oe ^Ls ^Di n ^Ua ^{K O Y}l a ^Nr

P O U N D S 3 ¾

e p a r a t i o n t o i m x i e m : a 3 t A 5 e p m p p r i r n u t e s

f t e e n ½ - c u p s e r v i n M g s a k e s 7 ½ c u p s , ﬁ

r y T t h i s r i c

T O A E S

M A S H E D P O T

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S I D E S

4 9

ﬁ | b e r 3 g

c | a l c . 8 1 m g s | o d . 6 3 1 m g c | h o l . 1 2 0 m s g a t . f a t 4 g

f | a t 1 5 g o . 2 p | 7 r g

c | a r b . 2 0 o g m f a t )

C a l o r i e s 3 2 4 ( 4 2 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

o w n e d , a l b i g o h u t l t y 4 b 0 r t o 4 5 m i n u t e s .

R E M O V E D

e d p e a p n . a B r i n a k p e r p e p p ^Se ^Er ^Es ^Di n ^{S W}o ^{I T}v ^He n ^Cu ^O, n ^Rt i ^El ^Ds o f t ^{P E}a ^Pn ^Pd ^{E R S}

C - O T L I O R M E D U L

M E D I U M 6

e g g s ; c o m b i n e w e l l . F i l l t h e p e p p e r s e q u a l l y a n

E G G S L A R G E

e w i t h

e a d c r u m b s i n t o m e e r s a e t r v m e i . x S t u t i r r t h e b r

o u g h , a b o u t 1 0 t o 1 5 c m o o i n k u u t e n s t ; i l c o o k e d t h r

5 E ) G P A

R E C I S P E , E (

B R E A D C R U M B S

u n t i l s o f t e n e d , a b o u t 5 m i n u t e s . S t i r i n t h e p o r k

)

C U P 1 ¼ A B ( O U T O U N C E S 5

e t o t h e s k i l l e t , c o o k

o i l i s h e a t e d _O, _Ia _Ld d _Ot _Lh _{I V}e _Eo n i o n m i x t u r

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m i n a 3 7 5 º F o v e n b e r e f r f i o g r e r a t e d . R e - w a r

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o u g h a n m d e c d h e t h e r s e i s m e l t e m d i n u t e s u n t i l w a r

c h e e s e s e q u a l l y o n t o p . B a k e i n t h e o v e n f o r 1 5

a d d i t i o n a l ¾ t o 1 c u p o f s a u c e a n d t h e n d i s t r i b

e g g p l a n t e q u a l l y i n t h e p a n s . S p r

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Y O N M N A A I S E L I G H T C U P

e d c o n s i s t e n c y

s e a s o n i n g s ; p u l s e t o a c ^Ph ^Ii ^Ee ^Cv ^Ee ^{S I N}d ^{C 1}e ^{H -}s i r

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P I E C E S I N C 1 H -

o n i o n s a n d ^{I N}c ^Te ^Ol e ^Cr ^U, y ^{Y T}a n d ^Cp ^Eu ^{L E}l s ^Re t o ^{O U}ﬁ ^Nn ^Ce ^El y ^Sc 4 h o p , a

w o r k b o w l o f t h e C u i s i n ^Pa ^{I E}r t ^{C E S I N C}1 H -

. A d d t h o e c e s s o r F o o d P r

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c | a r b . 1 9 o g m f a t )

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N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

a i r t i g h t c o n t a i n e r f o r u p t o o n e w e e k .

. R e f r i g e r a t e t h i c k b e o n w e d l o y c o c g a u s r i o t n i n a l a l y n

o u m a y n n i g e e h d t . t Y o d r a i n w 8 a h t e o r u f r r s o r o v e r

e f r i g e r a t e a t l e a s t b o w l . P u t y o g u r t i n s i e v e ; c o v e r a n d r

f e e ﬁ l t e r a n d p l a c e o v e r a c h e e s e c l o t h o r a p a p e r c o f

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o m

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o c e s s a n a d d i t i o n a l S 5 c s r a e p c o e n b d o s w . A l a d n d d p r

o c e . s P s r t o c o m b i n e , m a b i n o t u a t n 1 d 0 h s o e c n o e n y d s .

a b o u t 5 t o 1 0 s e c o n d s . S c r a p e b o w l . A d d t h e y

o o t u n t i l ﬁ n e l y c h o o p c p e e s s d , t h e g i n g w e o r r r k b o w l . P r

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o w n a n d f r a g r a n t , a b o u t 8 p a n a n d , t o a s t P E u , E n L t E i l D g o l C d A e R n R O b T r S P O U N D S 2

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, n u t r i t i o H u e s a a l t n h d y d e l i c i o u s .

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S A L A D

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o s s w e l l w i t h t h e o t s a n d f e n e n d e s l t . h T r e c a r r

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. S e r v e d i n m g m l y a e c d c i o a r t e l y ^{C U , T}

a s t e a n e d t t e a . d T j u s t s e a s o n i n g s a l t , p e p p e r a n d v i n a i g r

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o w n e d .

o i l u n e t . i l B t r h e

c h e e s e i s c o m p l e t e l y m e l t e d a n d b r

s o u p a n d t o p w i t h t h e r

e s e r v e d G r u y è r

e a d s l i c e s o v e r o c k s ; p o o l a f c c e r t h e b r

i n d i v i d u a l , o v e n p r

b a y l e a v e s a n d t h y m e s p r i g s a n d l a d l e s o u p

e m , r o v e e a d y

e s e r v e o . i O l e n r ; c r e s o u u p n d i s e r r a b r

W h i l e s o u p i s c o o k i n g , l i g h t l y t o a s t t h e b a g u

d i n g l y

a T s t e a n d a d j u s t s e a s o n i n g a c c o r

e m a i n i n g s a l t a n d p e p p e r c o o k f o r 5 0 m i n u t e s . S t i r i n r

e t o l o w a n d l e t . R e d u c e t h e t o t e a m s i p m e m r a e t u r r

e t u r

. A d d t h e s h e e r r y t o a n a d s i r m m e r b r i n g t h e m i x t u r

e t o m e d i u m - h i g h a n e d a s e t h e t e l m e a p v e e r s a . t u I n r c r

S L I C E S I N C ½ H -

a b o u t 1 t o 2 m i n u t e s . A d d t h e s t o c k , t h y m e a

I N T O C U , T

B A G U E T T E 1

O n c e o n i o n s h a _Yv e c o _So _Hk _{Y E}e _{R D}d _{R R}, s t i r i n t h e ﬂ o u r a n

C U P S

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T H Y M E F R E S H S P R I G S

e s e e r v ; e r i n t h e b o w e l . d t h e G r u y è r

e d d s h i n r g s i d e t o s h r

e d d i n g d i s c o e n v e t r h s e i b m l e e w s d h i i t r u h m t h e r

e p l a c e t h e s e l i c c i o n g o k d i n i s g c , r

B E E T F S

Q U A R

W h i l e t h e ^So ^Tn ^Oi o ^{C K}n ^Vs ^{E A}a ^{O L}r ^R

F L O U R

P - U R P A O L L S E

a b o u t 1 ½ h o u r s . _{U N B L E A C H E D A T B L E S P O O 2 N S}

L e t t h e o n i o n s c o o k u n t i l d e e p l y c a r a m e l i z e d

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o n i o n s a n d ¼ t e a s p o o n o f b o t h t h e s a l t a n d

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m e d i u m - l o w h e a t . O n c e t h e b u t t e r h a s m e l t e

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, T S A L

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a n d s l i c e t h e o n i o n s . _{B U T T T E E R D}

o c e s s o r F o o d P r

g e w o r t k h e b o l a w r l o ) f t h e ^SC ^{T I C}u ; ^Ki s 2 ^Si n a r t ^{P O U N}( ½ D C U P

I n s e r t t h e s l i c i n g d i s c a s s e m b l y ^{P E}a ^Ed ^{L E}j u ^Ds t e d t o 4

i n c l u d i n g c o o k ^Oi n ^Ng ^{I O}t ^Ni m ^Se ^{Y E L L O W P O U N D S 4}

e p a r a t i o n t o i m x i e m : a A t A b e p o p p u r r t ¾ h o u r s ,

M a k e s 2 0 s e r v i n g s

e t h a t i t i s a h i g h - q u a l i t y b e r - a b n o d u . g h t s h t o a c v k e , a m s a t k o

e a l l y a d d s t o t h e ﬂ a v o r o H f o t m h e e r m

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c | a l c . 6 9 m g s | o d . 4 7 0 m g c | h o l . 1 0 m g s a t . f a t 4 g

f | a t 1 4 g o . 2 p | g r

c | a r b . 1 9 o g m f a t )

C a l o r i e s 2 0 0 ( 6 0 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 c u p ) :

d i n g l y

e s e r v e d l i q u i d t h r

a T s t e a n d a d j u s t s e a s o n i n g a c c o r

e d c o n s i s t e n c y i s a c h i e v e t h d e . f e e d t u b e u n t i l d e s i r

o u g h

i t h W t h e m a c h i n e r u n n i n g , a d d r

a b o u t 1 m i n u t e .

é e u n t i l c o m p l e t e l y s m o o c t h h o , p p i n g b l a d e a n d p u r

g e w o r k b o w l w i t s h o t l h i d e s l a i n r t o t h e l a r

g e m e t a l

e s e r v i n g t h e l i q u i d . P l a c e t m h e i n u t e s . S t r a i n t h e s o u p , r

O n c e b o i l i n g , u n c o v e r a n d l e t s i m m e r f o r 1 5 t o

T H Y M E F R E S H

T E A S P O O N ½

a n d p e p p e r t o t h e p o t . C o v e r ; b r i n g t o a s l i g h t

P E P P E R B L A C K

G R Y O U N D F R E S H L

e m a i n i n g s a l t

o a s t e d s q u a A s h d , d n u s t o m c e k g , r , a n d r

T E A S P O O N ¾

T E A S P O O N 1 ½ S

o m a t i c , a b o u t t e 6 n t d o e 8 r a m n i d n _Nu a _Ut r e _{T M}s . _{E G G R O U N D}

a n a d d i t i o n a _Sl _T1 _O0 _Cm _{K A B}i n _{L E}u t _Ve _Es _G. _{T E S}A _Td d t h e g i n g e r ; s a u t

Q U A R

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C H Y O P P E F D I N E L C U P

¼ t e a s p o o n o f s a l t . S a u t é 5 t o 7 m i n u t e s , o r u n

S U G A R B R O W N

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M e l t t h e b u t t e r i n a 6 - q u a r t s a u c e p a n o v e r m e d

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, T

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. A d d t h o e c e s s o r F o o d P r

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, a b o u t 4 5 m i n u t e s .

s n q r u u a s h ﬂ e s h d o w n .

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V I R G I N E X T R A

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R E M O V S E E D E D S A N D V E D H A L

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o a s t i n g s q u a s h a 4 n 5 d m 2 i 0 n u m t e i n s u f o t e r s r t o

e p a r a t i o n t o i m x i e m : a 2 t A 0 e p m p p r i r n u t e s p l u s

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ﬁ | b e r 3 g

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N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 c u p ) :

d i n g l y

e s e r v e d b a c o u n g . h . A d d r

é e d . R e t u r

a T s t e a n d a d j u s t s e a s o n i n g a c c o r

t o s a u c e p a n t o h e a t t h r

o c e s s s o e u f p u l C l u y n a p r t i r l c o m p l e t e l y p u r

u n c o v e r ; l e t s i m m e r a b o u t 2 0 m i n u t e s .

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T E A S P O O N ¾

e r s e r v e d g r a p ^Ge ^{R Y}t ^Oo ^Um ^Na ^Dt ^Fo ^Re ^Es ^S, ^Hb ^La k i n g s o d a , s t o c k

S A L

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A d d t o m ^Ta t o e s , w i t h t h e i r j u i c e s , s u n - d r i e d t o

. S t i r i n ﬂ o u r u ; n c t o i l o t e k n f o d r e a r n a ^Sd ^Td ^Oi ^Ct i ^Ko ^{A B}n ^La ^El _Bm ^V_A^E_Ki n ^G_{I N}u ^E_G^Tt ^C_Pe _I^U_N. ^P_C^S_H

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s a u t é 5 t ^To ^O7 ^{E S}m ^{T O}i n ^Mu ^At e ^Ds ^{- R}, ^Io ^{E D}r ^{S U}u ^Nn t i l t ^Wh e ^{H O}o ^Ln ^Ei o n s a r

)

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P U R I N É E

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t h e w o r k b o w l _Ma _An _Rd _{J O}p _{D R}u _{R A}l _Is _{M E}e _D^Wt o ^{H O}c h ^{L C E}o ^Up ^P, ^Sa b o u t 1 0 p

T E A S P O O N ¾

T E A S P O O N 1 ½ S

o t s a n d c e l e r y t o

. A d d t h o e c e o s n s i o r n a F n o d o d p u P l r s e

g e w o r k b o w l o f

e c o o k i n g , i n s e r t t h e

t o c h o p , a b o u t 1 0 p u l s e s . A d d t h e c a r r

t h e C u i s i n a r t ^{B A S I L D R I E D}

g e l a m r e t a l c h o p p i n g _Ub _Nl a _Bd _{L E}e _Ai _Cn _Ht ^Po _E^{- U}_Dt ^Rh _A^{P A}_Te _B^{O L}_L^{L S}l _Ea ^E_Sr _{P O O 3 N S}

F L O U R

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P I E C E S I N C 1 H -

I N T O C U , T A L S K T Y C E L E R

b a c o n s e p a r a t e l y

e s e r v e t h e t o m a t o e s a n m d i t n h u e t e s . R e m o v e a n d _Cr ^P_A^I_R^E_R^C_O^{E S I}_T^N_S^C_M^{1 H -}_{E D I U M 2}

I N T O C U , T

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P u t b a c o n i n t o ^Da ^{I C}6 ^E- q u ^Sa ^Mr t ^{A L}s ^{L I}a ^Nu ^Tc ^Oe ^Cp ^Ua ^Tn a n d p l a c e

B A C O C - N U T

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2 0 m i n u t e s t o s i m m e r ^{T H I C K}

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w i t h i t s s m o k y b a c o n ﬂ a v o r

e c i p e t a k e s i t t o t h e n e x t l e v e l T h e u l t i m a t e

T O S O T U O P M A

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N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 c u p ) :

e d .

t h i n n e r c o n s i s t e n c y i s d e s i r

e s t o c k i f a

d i n g l y

T h i s T s I P o : u p i s v e r y t h i c k , s o a d d m o r

a T s t e a n d a d j u s t s e a s o n i n g a c c o r

e r m a i n i n g C h e d d a r

e d c o n s i s t e n c y i s a c h i e v e t h d e . A f e d e d d t u b e u n t i l d e s i r

o u g h

e s e r v e d l i q u i d t h r

i t h W t h e m a c h i n e r u n n i n g , a d d r

é e u n t i l a c n o d m p u l e r t e l y s m o o t h , a b o u t 1 m i n u t e .

g e m e t a l c h o p p i n g b l a d e g e w o r t k h e b o l a w r l w i t h t h e l a r

e s e r v i n g t h e l i q u i S d t . r a P i l n a c t e h e t h s e o u s o p l , i d r s i n t o

e t e n d e r

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l e m o n z e s t , ½ c u p o f C h e d d a r

e t s ,

R e d u c e h e a t t o m e d i u m - l o w a n d s t i r i n t h e ﬂ o r

s t o c k a n d b r i n g t o a b o i l .

s h e r r y c o o k d o w n u n t i l a l m o s t e v a p o r a t e d . A d d

s a u t é 2 t o 3 m i n u t e s , a n d t h e n a d d t h e s h e r r y

o c b c r o l i s t e m s a n d a p i n c h e a c h o f t h e s a l t a n d p e p

R a i s e t h e h e a _Zt _Et _So _Tm e d i u m a n d a d d t h e p o t a t o e

. L e t t h e

L E M O N

T E A S P O O N ¾

o c c o l i s t e m s .

w o r k b o w l . S l i _Sc _Te _Ot _Ch _{K A}e _Bp _{L E}o t _Va _Et _To _Ge _{E T}s a _Qn _Ud _{A R}t h e b r

g e

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T E D A R A S E P

F L O R E A T N S D P E E L E D

. S a u t é p u e n p t i p l s e o r f t e n e d , a b o u t 8 t o 1 0 m i n u t e s .

S T , E M S

B R O C C O L P I O U N D S 2

A d d t h e g a r l i c a n d _To _{O A}n _Ei _So _Pn _O, _Tw i t h a p i n c h e a c h o f

P O U N D

g e s a u c e p a n o v e r l o w h e H a e t . a t t h e o l i v e o i _Dl _,i _{I V}n _{I D}a _El _Da r _{P E P P E R B L A C K}

G R Y O U N D F R E S H L

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s m a l l f e e d t _Ku _Ob _Se _{O H R E}t o _{R S}ﬁ _En _Ae l y ^Dc h ^{, I V T}o ^{I D}p ^{E S}. ^{D A}A ^Ld d t h e o n i o n t

A T B L E S P O O ½ N

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e d d i n g s i d e m i n e t d o i u t h m e s m h e r d i u m w o r k ^Cb ^Lo ^Ow ^{V E}l ^So ^Gf ^{A R L I C}

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½ o f t h e y e I N l l o C H 1 w - p I e N p T p O C e U , r s T , a V n I d N E ¼ T H o E f t h e r

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e p a r a t i o n t o i m x i e m : a 1 t A 0 e p t p o p r r 1 5 m i n u t e s

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A P P E T I Z E R S

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N o t e : T h e ﬂ a v o r o f t h e c a r a m e l i z e d o n i o n s i s w

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c h m e n t l i n e d b b a a k k e i n d g o t n r a p y a s . r

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e p a r a t i o n t o i m x i e m : a 1 t A e h p o p p u r r r

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2 8

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g e l a s r i z e ( 4 t o 5 - i n c h e s i n d i a m e t e r ) , t h e y b e c o m e t h e

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O U N 1 C E A B , O U T S H A L L O T 1

t h e s p i n a c h , a b o u t 4 o u n c e s a t a t i m e , a n d p u l s e 1

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o c e s s . S c r a p e t h e s t i d h e s f e o e f d t h t e u b b e o w t o l a p n r d a d d

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A P P E T I Z E R S

2 7

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t o m a t o e s i n t w o b a t c h e s .

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I N T O C U T

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I N T O C U , T T O E S T O M A

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e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s

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e s h a n d t a n g y s a l s a .

S e r v e w a r m t

T O S A L S A

T H R E E T O M A

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A P P E T I Z E R S

2 5

O I L

O L I V E V I R G I N E X T R C A U P

C U M I N G R O U N D T E A S P O O N 1

ﬁ | b e r 1 g

c | a l c . 1 3 m g s | o d . 1 6 3 m g c | h o l . 0 m g s a t . f a t 0 g

c | a r b . 5 g o m f a t )

T E A R W C U P

¹ ∕

f | a t 3 g o . 2 p | g r

C a l o r i e s 5 5 ( 4 9 % f r

J U I C E L E M O N F R E S C H U P

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 2 t a b l e s p o o n s ) :

A T H I N I C U P

e d i e i n g t s r .

D , R A I N E D

C H I C K P E A S

o c e s s a g a i n t o f u l l y S i n c c r o a p r p e o b r a o t w e _El a _Aa l _Cl n _Hd p r

)

O U N 5 C ½ E S ( 1 C A N S

o c e s s u n t i l s m o e o d t i h e i , n a g t s b r a o n u d t 1 p r m i n u t e .

C L O V E S G A R L I 2 C T O 1

e m a i n i n g e p e a t . A d d r

6 s e c o n d s . S c _{S A}r a _Lp e b _Ko _Ow _Sl _Ha _En _Rd r _{T E A S P O O N 1}

, a b o u t

o c e . s P s r

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, l e m o n z e s t t h , e s a p l t a , r s a l n e d y g a ^Zr ^El ^Si c ^Tt o g ^{L E}e ^Mt h ^Oe ^Nr

T E A S P O O N 1

o c e s s o r F o o d P r

w o r k b o w l o f t h e C u i s i n a r t ^{V E S L E A}

A P R S L E Y A T L I A I N F R E S C H U P

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r

e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s

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e a m y h u m m u s .

o c e s s o r i s a T p h e e r f e f o c o t d t o p o r l f o r

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A P P E T

2 4

ﬁ | b e r 3 g

f | a t 7 g o . 1 p | g r

c | a l c . 8 m g

s | o d . 1 0 4 m g c | h o l . 0 m g s a t . f a t 1 g

c | a r b . 5 g o m f a t ) C a l o r i e s 7 6 ( 7 3 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ¼ c u p ) :

S A L

K O S H E R

T E A S P O O N 1

J U I C E

A T B L E S P 3 O T O O 2 N S

c o n s i s t e n c y i s a c h i e v e d , a b o u t 1 0 t o 1 2 p u l s e

a d d t h e l i m e j u i c e a n d s a l t . P u l s e u n t i l d e s i r

L I M E F R E S H

e d

R E M O P V I T E S D

e c t l y i n t o w o r k b o w l a n d

t h e i n s i d e s o f t h e a v o c a d o s d i r

A d d t h e t o m a t o e s a n d p ^Vu ^{A O}l s ^Ce ^A3 ^{D R O I}t ^Pi ^{S E}m e s t o c h o p

V E D H , A L

T O E S T O M A G R A P C E U P

o a n d p u l s e 3 t i m e s t o c t h o o c p h . o p . A d d t h e c i l a n t r

C I L A N T F R R O E S H

A T B L E S P O O 2 N S

p u l s e 5 t i m e s t o c h o p . A d d t h e o n i o n a n d p u

t u b e t o ﬁ n e l y c h o p . A d d j a l a p _Me ñ _{E D}o _{I U}t o _Mw _½o r k b o

P I E C E S I N C 1 H -

O N I O N

I N T O C U , T

o u g h t h e s m a l l f o e p e d t h e g a r l i c t h r

m a c h i n e r u n n i n ^Pg ^{I E}, ^Cd ^{E S I}r ^{N C H}1 - I N T O C U T

J A L A P E Ñ O 1

i t h t . h W e

g e

o c e s s o r F o o d P r

w o r k b o w l o f ^St ^{E ,}h ^Ee ^{D E}C ^Du i ^Ps ^Ei n ^{P P}a ^Er ^Rt

C L O V E S G A R L I C

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r

e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s

M a k e s 6 c u p s

q u e s a d i l l a s f o r a f u n d i n n e r

e s h g u a c a m M o l a e k e f o o r u t h r

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A P P E T I Z E R S

2 3

ﬁ | b e r 0 g

c | a l c . 7 3 m g s | o d . 1 1 5 m g c | h o l . 2 m g s a t . f a t 1 g

N U T M E G

T E A S P O O N ¹ ∕

T E A S P O O N ¼

f | a t 2 g o . 2 p | g r

c | a r b . 3 g o m f a t )

C a l o r i e s 4 1 ( 5 2 % f r

G R Y O U N D F R E S H L

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ¼ c u p ) :

S A L

K O S H E R

e s e r v b i n e g f o . r

ﬂ a v o r s t o d e v e l o p . R e m o v e f r

P E P P E R B L A C K

G R Y O U N D F R E S H L

T E A S P O O N ½

e f r i g e o r m a t o r r ½ h o u r

e f r i g e r a t o r f o r

Z E S T

L E M O N

e s t a t l e a s t 2 h A o l l u o r w s i d n i p r t o r

Y O G U R

O U N C E S 1 6

T S H E A R

e i n c o r p o r e a d t e i e d n . t s a r

m e s a n ; p u l s e s 5 e r t v i m e d e s P a t i o r n c c l o u m d i b n g i n e r ,

e m a i n i n g i n g r

e s h h e r b s t o t h e w e o r s r e k r v b e o . w A l ; d p d u t l h s e t f o r

o c e s s u n t i l a a l n l i d n g t h r e n p r

T F - A L O W P L A I N

e d i e n t s ,

c h o p , a b o u _Tt _{I C}5 _{A H R )}p _Ou _Kl _Es e s . _OA _{U 2}d _Nd _{C ( E 1}r _{S J A R S}

A P R S L E Y F R E S C H U P

e m o v e w o r k b o w l a n d

o c e . s P s r t h e o c e s s o r F o o d P r

m e s P a a n r u n t i l ﬁ n e l y c h o p p e d ; r _{F R E S C H U P}

B A S I L

w o r k b o w l o ^Mf ^{I N}t h ^Te ^FC ^Ru ^{E S}i s ^Hi n a r t A T B L E S P O O 2 N S

I n s e r t t h e s m a l l m e t a l c ^Ch ^Uo ^Bp ^{E S}p ^{I N}i n ^C½ ^Hg - b l a d e i n t o t h e

A R M P E S A N O U N C E

e s t i n g

o p t i o n a l ^I2 ^{N T}h ^Oo ^Cu ^{U ,}r ^Ts f o r r

e p a r a t i o n t o i m x i e m : a 6 t A e m p p i p n r r u t e s , p l u s

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T D I P

T I C A H R O K E A N D H

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A S T & B B R R U E N A C K H

2 2

ﬁ | b e r 4 g

s | a t . f a t 4 g f | a t 1 1 g o . 1 p | 6 r g

c | a l c . 9 8 m g s | o d . 6 0 7 m g c h o l . 4 6 m g

c | a r b . 6 2 o g m f a t )

C a l o r i e s 3 9 8 ( 2 4 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

S e r v e w i t h H o l l a n d a i s e S a u c e ( p a g e

p o a c h e d e g g .

e h e a t e d

ê p e s o n e a c h p l a t . e P l a a n c d e t o h p e t w w i t o h c t a o r r p o f t h e o t h e r

ê p e i n h a l f a n d l a y o n e p a r t i a l l y o n ½ t a b l e s p o o n o f g o a t c h e e s e . F o l d

ê p e s h o E u a l c d h b c e r ﬁ l l e d w i t h ¼ c u p o f t h e s p i n

B r i n g a s m a l l p o t o f w a t e r t o a s i m m

ê p e s : s o e T r v e c r

e h e a t p o a c h e d e g g s .

m , p w l a c r e p l a t e o v e r a s k i l l e t c o n t a i n i n g

ê p e s

e d , c e o p v a e r e r p p l r a t e w ê p i t e h s f o a r i l – t o k e e p W c r h e n a l l o f t h e c r

ê p e s a s y o u g o s . t a c k i n g t h e c r

a d d i t i o n a l m i n u t e . R e s e r v e o n a p l a

o o f s p a t u l a , a n d c o ê o p k e f o u r s i a n n g a h e a t p o r w n e d , ﬂ i p t h a e n d c r l i g h t l y b r

. A f t e r a b o u t 1 m i n u t e , w h e n t h t o e b c e r c o a t e d t h i n l y a n d e v e n l y

o u n d s o i t j u s t c o a t s , t m h e o v b e o q t u t h o i e c m k b l . y a Y t t e r a r

p a p e r t o w e l . A d d a s c a n t ¼ c u p o f

. O n c e b u m t e t e l t r e d , w i p e t h e b u t t e r a r

e m a i n i n g b a t t e r

ê p e i s s e t

o u w a n t t h e p a n

o r k i n g v e r y

e h e a t e d p a n . W

o u n d t h e p a n w i t h a

)

1 E 2 G P A (

A S U C E

e h e a t f a o n r d 5 p m r i n u t e s . O n c e t h e p a n i s h e a t e d , a d d t h e

O L L H A N F D O A R I S E R E C I P E

ê p e s : P l e a c t h e e e a n c p P r a 8 r r - i n c h s k i l l e t o v e r m e d i u m h e a t

C H T E E S G E O A S O F T

O U N C E S 4

s t o p c o o k i n g . R e s e r v e .

E G G S L A R G E

r a n s f e r w i t h s l o t e t e d d d s o d p n e o e s o i n r n e s t s o . i T c e w a t e r t o

B U T T T E E R D U N S A L

P E P P E R B L A C K

T E A S P O O N ½

T E A S P O O N 1

o v e r t h e w a t e r – u s e a s p a t u l a t o s e p a r a t e t h e e g g

a n d b r i n g t o a s t r

g e s a u c e p a n . P l a c e o v e r h i g p h e h r e a v t e r y 4 q u G a R r Y t O s U i n N t D o F a R E l a S r H L

P o a c h t h e e g g s : P o u r w a t e r w i t h 1 t a b l e s p o o n o f w

e f u l l y . C a d a d r e g g s b o y n g c r a s i c m k i m n g e r

S A L

K O S H E R

S P I N A C B A H B Y

O L I V E

T E A S P O O N 1

a n d w i l t e d , a b o u t 9 m i n u t e s t o t a l . R e s e r v e ﬁ l l i n g .

O U N C E S 2 0

t i m e , a l o n g w i t h t h e s a l t a n d p e p p e r

, a n d s a u t é u n t i l b r i g h t

O I L

A T B L E S P O O 2 N S

s o f t e n e d , a b o u t 3 m i n u t e s . A d d t h e s p i n a c h a h a n

P I E C E S I N C ½ H -

o s s t h e p a n , a s d h d i m t m h e e r o s n a i o c r n a n d s a u t é u n t i l

I N T O C U , T

O N I O R N E D

g e l a s r k i l l e t a n d p l a c e o v e r m e d i u m h e a t . O n c e t h e o i l

I L F L I N G

a n d p u l s e t h e o n i o n s t o c h o p , a b o u t 5 t i m e s . P u t t

T E D M , E L

B U T T E R

I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e s m a

T E D U N S A L

A T B L E S P O O 3 N S

W H O L C E U P S

E G G S L A R G E

n i g h t .

e f r i g e r a t e f o r , 2 c o h v o e u r r a s n o d r a r o c v o e n r t a i n e r

M I L K

1 ¼

e t o

r a n s f e r m i x t u r

o c e s s u n t i l h o m o f g e e e n d o t u u s b . e T a n d p r

o u g h t h e

r u n n i n g , a d d t h e m i l k a n d m e l t e d b u t t e r t o g e t h e r

T E A S P O O N ½

P - U R P A O L L S E

U N B L C E U A P C H E D ¼

S A L

K O S H E R

i t h t h e m a c h i n e c o m j u b s t i n e d . W o c e s s u n t i l

o u g h t h e f e e d t u b e . A d d r t u h n e n ﬂ i n o g u , r s a d d t h e e g g s t h r

a n d s a l t a n d p r

F L O U R

i t h t . h W e m a c o h c i n e e s s o r F o o d P r

b o w l o f t h e C u i s i n a r t

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e m e d i u m w o r k

F L T O U R

B U C K W C U H P E S A

S i f t t h e ﬂ o u r s t o g e t h e r i n a s m a l l b o w l .

C R T Ê P E S

U C B K W H E A

f o r c o o k i n g

e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s p l u s 3 5 m i n u t e s

M a k e s 6 s e r v i n g s

T h i s b r u n

T C H E E S E

S P I N A C H A N D

T C R Ê P E S W B I T U H C K W H E A

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A S T & B B R R U E N A C K H F

2 1

ﬁ | b e r 0 g

c | a l c . 6 2 m g s | o d . 3 0 1 m g c | h o l . 1 1 6 m g s a t . f a t 1 0 g

f | a t 1 7 g o . 4 p | g r

c | a r b . 3 g o m f a t )

C a l o r i e s 1 8 1 ( 8 3 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( i n c l u d i n g p a s t r y ) :

u n t i l n e e d e d .

e e z e r

e d i n t h e f r

e r f r i g e r a t e d o r i t m a y b e w r a p p e d w e l l a n d s t o r

* T h e s e c o n d d o u g h d i s c m a y e i t h e r b e u s e d w i t h i n 3 d

s e r v i n g .

o m o v e n a R n e d m l e o t v s e i t f r f o r a b o u t 5 t o 1 0 m i n u t e s b e f o r

s e t j . u s t

o w n e d a n d

B a k e f o r 3 5 t o 4 0 m i n u t e s u n t i l q u i c h e i s l i g h t l y b r

e m a i n i n g f o n t i n a o n t h e t o p .

o v e r t h e v e g e t a b l e s a n d s c a t t e r t h e r

a l o n g t h e b o t t o m o f t h e b a k e d t a r t s h e l l . P o u r t h e e g g

e a d t h e s a u s a g e a n d l e e k s a o e s T s v e e m n l b y l e t h e q u i c h e : s p r

e d i e n t s , a b o u t 1 c 0 o s m e c b o i n n e d a s . l l i n g r

o c e s s t o

g e m e t a l

e d d e d f o n t i n a . P r

e a m , e g g s , y o l k s , s a l t ,

e r m a i n i n g p e p p e r a n d h a l f o f t h e s h r

c h o p p i n g b l a d e a n d a d d t h e m i l k , c r

e d d i n g d i s c w i t h t h e l a r e s e r v a e n . d R e r p l a c e t h e s h r

e d t h e f o n t i n a . R e m o v e

s i d e i n t o t h e m e d i u m w o r k b o w l a n d s h r

e d d i n g

e s o f t ,

e d d i n g d i s c o e n v e t r h s e i b m l e e s d P h i l r u a m c e s t h h r e r

a b o u t 2 t o 3 m i n u t e s .

. S t i r o v p e e r p m p e e d r i u m - l o w h e a t u n t i l v e g e t a b l e s a r

S A L

K O S H E R

T E A S P O O N ¼

Y O L K E S G G L A R G E

, g a r l i c , l e e k s a n d a p i n c h o f

a b o u t 3 m i n u t e s . A d d t h e b u t t e r

E G G S L A R G E

P l a c e a s k i l l e t o v e r m e d i u m h e a t a n d a d d t h e s a u s a g e

C R E V A Y M H E A C U P

t h e l e e k s a n d p u l s e t o c h o p , a b o u t 6 p u l s e s .

M I L K W H O C L U E P

o c e s s t h e g a r l i c u n t i l ﬁ n e l y c i h n o t o p p t h e e d s . m A a d l d l w o r k b o w l . P r

W h i l e t h e q u i c h e s h e l l i s b a k i n g , i n s e r t t h e s m a l l m e t a l c h o

C H E E S E F O N T I N A O U N C E S 2

e s e r v e .

o w n , a b o u t a n a d d i t i o n a l 1 0

m i n u t e s . R e m o v e a D n , I d V I r D E D P E P P E R B L A C K

b a k i n g u n t i l t h e s h e l l i s g o l d e n b r

G R Y O U N D F R E S H L

T E A S P O O N ¼

c h m e n t a n d c o n t i n u e

c h m e n t i s n o n e a t h t h e p a r

l o n g e r w e t . R e m o v e t h e b e a n s / r i c e a n d p a r

B U T T E R

A T B L E S P O O 1 N

T E D U N S A L

m i n u t e s , o r u n t i l t h e d o u g h u n d e r

a n d w e i g h d o w n w i t h d r i e d b e a n s o r r i c e . B a k e i n o v e

D I C E S M A L L

S A U S A G A E P P L E

P R E C O O K O E U D N C E S 6

c h m e n t

e n o t

o u g h t e h l e y t d h o r u g h . t o L i n g e o t e h n e t i s r h e l l w i t h p a r

I N T O C U , T

C H I C K E N

U s i n g a f o r k , p r i c k t h e d o u g h e v e n l y a l l o v e r b u t m a k e

P I E C E S I N C ½ H -

W h i l e d o u g h i s c h i l l i n g , p r

e h e a t o v e n t o 3 5 0 ° F

I N T O C U , Y T O N S T L R P A

G R E E N

e f r i g e r a t o r f o r a b o u t 3 0 m i n u t e s . t h e d o u g h i n t o t h e p a n . C h i l l i n r

L I G H T A N D W , H I T E L E E K S M A L L

- i n c h t h i c k t o ﬁ t a 9 - i n c h t a r t p a R n o . l l F o i t u t o n e d o u g h d i s c * t o ¹ ∕

C L O V E G A R L I C

e h e a t o v e n t o 3 5 0 ° F

W h i l e d o u g h i s c h i l l i n g , p r

I L F L I N G

e c i p e o n d p i n a g e t o 1 r 6 . e P á t e e p P B a r r i s é e a c c o r

)

1 6 A G E ( P R I S É B E E Â T P

R E C I P E

f o r b a k i n g

e p a r a t i o n t o i m x i e m : a A 2 t 0 p e p m p r r i n u t e s p l u s 4 0 m i n u t e s

M a k e s 1 2 s e r v i n g s

A p e r f e c t d i s h f o r S u n d a y b r u

L E E K , S A U S

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A S T & B B R R U E N A C K H

2 0

ﬁ | b e r 1 g

f | a t 9 g o . 2 p | g r

c | a l c . 5 3 m g s | o d . 1 7 1 m g c | h o l . 3 9 m g s a t . f a t 6 g

c | a r b . 2 3 o g m f a t ) C a l o r i e s 1 8 0 ( 4 6 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s c o n e :

g o l d e n .

o u g h a n d

B a k e f o r 3 0 t o 3 5 m i n u t e s , u n t i l b a k e d t h r

e s e r v e d s u g a r

e a m a n d h s e p a r v i n y k c l r e w i t h r

e v e n l y s p a c e d , o n t h e b a k i n g s h e e t . B r u s h t h

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A S T & B B R R U E N A C K H F

1 9

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n o n s t i c k c o o k i n g s p r a y

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A S T & B B R R U E N A C K H

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ﬁ n . B a k e e f o a r c 1 h 8 m t o u f 2 0 m i n u t e s , u n t i l a c a k e

p a n . S p r i n k l e t h e c r u m b t o p p i n g e v e n l y o n t h

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B A S I C S

1 7

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a n d f o l l o w i n s t r u c t i o n s a s s t a t e d a b o v e .

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e a d y t o u s e . T h i e s f p r i a g s e t a r n a y d t a e l r s u o n t i l r

m e a c h i n t o a ﬂ a t d t i w s c o ; p w i r e a c p e s i n a p n l d a s f t o i c r

. D i v i d e d o u g h e q u a l l y i n t o m a y n o t n e e d a l l o f t h e w a t e r

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e s e e m r b l e s c o a r s e c u r n u t m i l b t h s e . P m o i u x r t u i n r

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a d d t h e b u t t e r a n d p u l s e o n t h e d o u g h s p e e

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e a t s .

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B A S I C S

1 5

s a t . f a t 1 g | c h o l . 4 0 m g | s o d . 1 0 4 m g | c a l c . 2 m g | ﬁ b e

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o 3 g | c a r b o 2 m 2 g f a | t f ) a | t p 2 r 0 g |

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o . 1 g | c a r b o . m 1 1 g f a t | ) f | a p t 1 r 0 g |

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o w n e d .

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n i s h g t a h r e p i e , o r b r u s h e d w i t h m i l k , s p r i n k l e d w i t h s u g a r o

o l l e d o u t a n d c u t i n t o s h L a e p f e t o s v t e o r p a s t r y m a y b e r

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c h m p e a n r t p a p e r a n d ﬁ l l w i t h p i e w e i g h t s , d r y r i c e o r b e a n s

T E A R W I C E

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e h e a t t h e

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a d d i n g j u s t e n o u g h w a t e r f o r t h e d o u g h t o h o l d t o g e

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n m e a l a n d n o p i e c e e s r s o e f m b b u l t e t e s r c l o a a r r s e c o r

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o c e s s f o r 1 0 s e p c o o n w d d s e t r o a s n i d f t . p A r d d t h e w e l l - c h i l l e d

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e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s , p l u s 9 0 m i n u t e s

e g u l a r o r d e e p 9 - d t o i s h 1 1 p - i i e n c o h r r t a r t .

e c i p e T m h i a s k r e s a m p l e c r u s t f o r a

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c | a l c . 8 9 m g s | o d . 7 1 8 m g c | h o l . 0 m g s a t . f a t 0 g

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N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 2 o u n c e s ) :

f | a t 0 g o . 3 p | g r

o l l e r m a c h i n e . o u g h a p a s t s a t h r r

s e c o n d s t o k n e a d . D i v i d e d o u g h i n t o 4 e q u a

m s , a l l o w m a c h i n e t o O r n u c n e f o d r o 3 u 0 g h b a l l f o r

e d i e n t s u n o t i c l e a s d s o i n u g g r h b c o a l m l f b o i r n e . P r

m s .

ﬂ o u r s a n d s a l t t o w o r k b o w l a n d p u l s e 5 t o 6

T E A S P O O N 2 ½ S

e p e a t a , n s d c r r a p i n ^Tg t ^Sh ^Ae ^Lb o w ^Kl ^Oi n ^{S H}b ^Ee ^Rt w e e n . A d d b o t h

F L O U R

S E M O C L U I N P A

e m a i n i n g s p i n a c h

. F i l l t h e o c e s s o r F o o d P r

o c p e r s s u n t i l ﬁ n e l y c h o p p e d . A d d r

F L O U R P - U R P A O L L S E

b o w l w i t h h a l f , o f t h e s p i n ^Ua ^Nc ^Bh ^L. ^{E C}P ^{A U}u ^{C P}l ^Hs ^{S E}e ^D1 0 1 t ¾ i m e s

w o r k b o w l o f t h e C u i s i n a r t ^{V E S L E A}

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r

S P I N A C F H R E S H O U N C E S 8

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e p a r a t i o n t o i m x i e m : a 1 t A 0 e p m p p r i r n u t e s

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e d i e n t t o y o u , r c p o a l s o t r a f u b l o i n w g l . r A d d a h e a l t h y

A D O A S U T G H

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c | a r b . 3 0 o g m f a t ) C a l o r i e s 1 6 5 ( 1 2 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 2 o u n c e s ) :

o r l l e r m a c h i n e .

o u g h a p a s t a

d o u g h i n t o 4 e q u a l p a r t s a n d p a s s t h r

a l l o w m a c h i n e t o r u n f o r 3 0 s e c o n d s t o k n e a d

m s ,

m s . O n c e d o u g h b a l l f o r t i m e u n t i l a d o u g h b a l l f _Eo _Gr _{G S}

L A R G E

i t h t h e m a c h c i n o e m r b u i n n n e i . n W g , a d d 1 e g g a t a

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ﬂ o u r s a n d s a l t t o ^Fw ^{L O}o ^Ur ^Rk b o w ^{S E}l ^Ma ^On ^Cd ^{L U I N P}p ^Au l s e 1 5 t o 6

w o r k b o w l o f a C u ^Fi s ^Li ^On ^Ua ^Rr t P - U R P A O L L S E

. A d d b o c t h e s s o r F o o d P r

g e

g e m e t a l c h o I n p s p e i r n t g t h b e l a l d a r e i n t o t h e l a r ^{U N B L E C A U C P H S E D 2}

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s 1 ½ p o u n d s , a b o u t 1 0 s e r v i n g s

o l l e d a n d c u t .

e e f r z e i t a f t e r i t h a s b e e n r

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, y o u c a n

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B A S I C S

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ﬁ | b e r 1 g

f | a t 0 g o . 3 p | g r

c | a l c . 0 m g

s | o d . 1 3 4 m g c | h o l . 0 m g s a t . f a t 0 g

c | a r b . 2 4 o g m f a t ) C a l o r i e s 1 1 2 ( 2 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :

e c i p e .

. F o l l o w p i z z a r o i l c o o k i n g s p r a y

a n d p l a c e o n b a k i n g p a n s l i g h t l y s p r a y e d w i t h v

e s t 5 t o 1 a 0 n d m l i e n t u r t e s . R o l l i n t o d e s i r

e d c r u s t s i z e s

e d s u r f a c e ; p u n c h d o w n

P l a c e d o u g h o n a l i g h t l y ﬂ o u r

m p l a c e f o r a b o u t 4 d 5 o m u g i n h u r t i e s s e . i n a w a r

t o a p l a s t i c f o o d s t o r a g e b a g a n d s e a l t h e t o p .

C o a t d o u g h e v e n l y w i t h e x t r a v i r

s e c o n d s t o k n e a d d o u g h . D o u g h m a y b e s l i g h t

g i n o l i v e o i l a n d t r a n s f e r

m s a n d c l e a n s t h e

o c e s s f o r a n a d d i t i o n a l 3 0 s i d e s o f t h e w o r k b o w l , p r

w i l l a b s o r b i t . O n c e a d o u g h b a l l f o r

o u g h t h e s s l m o w a l l y f t e h e r d t u b e a s f a s t a _Os _It _Lh e _Oﬂ _Lo _{I V}u _Er

V I R G I N E X T R A

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i t h W m a c h i n e r u n n i n g o n d o u g h s p e e d , p o u r t h e l i q

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o c e s s o r a F n o d o a d d P d r t h C e u ﬂ i s o i n u a r r a t n d s a l t .

g e w o r k b o w l o f t h e

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I n s e r t t h e d o u g h b l a d e i n t o t h e l a r

U N B L E C A U C P H S E D ¹ ∕ 3

, a b o u t 3 t o 5 m i n u t e s . L e t s t a n m d w u w a n a t t e r i l r f o a m y

1 1 T 5 O ° F ) ( 1 0 5 °

e , d i s s o l v e y e a s t a n d s u g I n a r a i n 2 - c u p l i q u i d _Tm _{E A R}e _Wa s u _Ar _{R W M}

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e p a r a t i o n t o i m x i e m : a A 5 t p e t o p p r 1 r 0 m i n u t e s , p l u s

1 2 - i n c h c r u s t s ) / 6 s e r v i n g s

e e

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e d a g a i n .

d e o r r o n e t o b e d e l i v e r

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B A ₁S ₂I C S

P E P P E R B L A C K

G R Y O U N D F R E S H L

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1 ½

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f | a t 7 g o . 0 p | g r

c | a r b . 2 g o m f a t )

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D R A I N E D

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :

T H Y M E D R I E D

T E A S P O O N ½

e r a c h e d .

. C o v e r a n d l e t d a r a y i o n g u u n r t i l s t d r e a i s n i r e r

o d * T r a i n y o g u r t , p l a c e i n a s t r a i n e r l i n e d w i t h a c o f

A R D M U S T

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S - T Y L E I J O N D

W E E D D I L L

A P R S L E Y A T L I A I N F R E S C H U P

e d t h i c k n e s s i s

f e e ﬁ l t e r o r

A T B L E S P O O 1 N

e r a d y t o u s e .

t o c o m b i n e , 5 t i m e s – d o n o t o v e r p r

o c e s s . R e f r i g e r a t e u n t i l

P I C K L E S G H E R K I N

c h o p . A d d t h e m a y o n n a i s e , y o g u r t a n d b l a c k p e p

S W E E T D R A I N E D O U N C E S 3

d , t h y m e , a n d c t h a p e e d r i s l l , a n m d u s p t u a l r s e 5 t i m e s t o

P I E C E S I N C H 1 - I N T O

g h e r k i n s a n d p a r s l e y a n d p u l s e t o c h o p , a b o u t 1 5

C U T A N D

T R , I M M E D O N I O N S

. A d d t h o e c e s h s s a o l l r o t s F , o o d P r

b o w l o f t h e C u i s i n a r t

G R E O E N R

S H A L L O T S O U N C E S 2

I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e s m

e p a r a t i o n t o i m x i e m : a 5 t A e m p p i p n r r u t e s

M a k e s a b o u t 2 c u p s

e s h v e g e t a b l e s .

b u t a l s o w i t h s t e a m e d f r

T h i s t a r t a r s a u c e

A T R R S A A T U C E

ﬁ | b e r 0 g

c | a l c . 3 m g s | o d . 4 5 m g c | h o l . 5 7 m g s a t . f a t 7 g

f | a t 1 2 g o . 0 p | g r

c | a r b . 0 g o m f a t )

C a l o r i e s 1 0 8 ( 9 8 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :

m .

. S e r v e d i w n h g i l l y e s t i l l w a r

a T s t e a n d a d j u s t s e a s o n i n g a c c o r

i n c o r p o r a t e d , a d d t h e l e m o n j u i c e a n d p u l s e t o i n

. W h e n a l l b u t t e r h a s b e m e n a y o n n a i s e c o n s i s t e n c y

i n c o r p o r a t e d , a b o u t 1 m i n u t e . S a u c e w i l l t h i c k e n

J U I C E

A T B L E S P O O 2 N S

a n d h o m o g e n o u s , s l o w l y a d d r

L E M O N F R E S H

e m a i n i n g b u t t e r u n t i l

P E P P E R B L A C K

e i s e m u l s i ﬁ e d

s h o u l d t a k e a b o u t 5 m i n u t e s . O n c e t h e m i x t u r

G R Y O U N D F R E S H L

T E A S P O O N ¼

T E A S P O O N ½

e a d d i n g t h e n e x t . T h i s s t e p

o p , b e i n g o p s u b r y d r

i n c o r p o r a t e d w i t h t h e y o l k s b e f o r

o u g t h h r t h e f e e d t u b e d r

o p i s

i t h

e e a c h d r

t o a j u b s t o i l . W

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t h e m a c h i n e r u n n i n g , v e r y s l o w l y d r i z z l e ¼ o f t h e

A R D M U S T

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n h e a t u p t o m b e r l t i n e g d , t t h u e r b u t t e r

S - T Y L E I J O N D

o c e s s f o r 9 0 s e c o n d a s n . d O p n e c p e p t e h r e a b n u d t t p e r r i s

Y O L K E S G G L A R G E

d , s a l t

. A d d t h o e c e y o s s l k o s r , m F o u o s t d a r P r

o f t h e C u i s i n a r t

B U T T T E E R D U N S A L

g e c h o p p i n g I n b s l e a r d t e t h i n e t o l a r t h e m e d i u m w o r k b o w l

)

S T I C K ( 3 S

P O U N D

P u t t h e b u t t e r i n t o a s a u c e p a n o v e r l o w h e a t t o m

e p a r a t i o n t o i m x i e m : a 1 t A 5 e p m p p r i r n u t e s

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a n d s t e a m e d v e g e t a b l e s .

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B A S I C S

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ﬁ | b e r 5 g

f | a t 3 g o . 3 p | g r

c | a l c . 2 7 m g s | o d . 2 3 3 m g c | h o l . 3 m g s a t . f a t 1 g

c | a r b . 1 7 o g m f a t )

C a l o r i e s 1 0 0 ( 2 4 % f r

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( ½ c u p ) :

d i n g l y

a n d a d j u s t s e a s o n i n g s a c c o r

a s t e

e w e l l b l e n e d d e i e d n . t T s a r

a b o u t 4 0 s e c o n d s , u n t i l i n g r

o c e s s f o r

p i n c h o f p e p p e r ; p u l s e 2 t o 3 t i m e s a n d t h e n p r

a n d g a r l i c i n t o t h e w o r k b o w l . A d d t h e l e m o n j u i c e , s

P u t t h e c o o k e d p e p p e r s a n d t h e r

o a s t e d p e e p s e p r e v r e s d r

e d u c e b y h a l f , a , b a n o d u t a 5 l l o m w i n t u o t e r s a . s t e a d y s i m m e r

e v a p o r a t e d , a b o u t 2 m i n u t e s . A d d t h e c h i c k e n s t o c k ,

. A d d t s h l e i g w h t h l y i t e w i n e a n d s t i r u n t i l l i q u i d i s m o s t l y

e s o f t . R e m o v w e h l e i d n f t r h e y a r

e a s e h e a t

e d o n e

o m p a n a n d i n c r

. P e p p e r s a r

f o r a b o u t 3 0 m i n u t e s , s t i r r i n g o c c a s i o n a l l y

R e d u c e h e a t t o l o w a n d c o v e r w i t h l i d . A l l o w p e p p e r s

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R O S E S O R C

U P C - F 4 O 1 O D P

t e l k o o B e p i c R e

I O T N C L L O E E T I C L E

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Version no: N IB-8478E

SIZE: 152MM(W) x 228MM(H)

Pages: 92pp

Paper:

Cover:157GSM MATT ARTPAPER

Inside:120GSM GLOSS ARTPAPER

Color: Cover:4c+1c(BLACK)

Inside:1c+1c

Coating: Gloss varnishing in cover

Conair: Conair By Astor You

Date: 02/05/2013

SUN HING PRINTING CO., LTD.

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