Plus DLC-XP - Food processor CUISINART - Free user manual and instructions

Product Type	Food Processor
Model	Plus DLC-XP
Brand	Cuisinart
Capacity	14 cups (3.3 liters)
Motor Power	720 watts
Dimensions (W x D x H)	10.5 x 8.5 x 16 inches (26.7 x 21.6 x 40.6 cm)
Weight	18 lbs (8.2 kg)
Voltage	120 V, 60 Hz (North America)
Functions	Chopping, slicing, shredding, pureeing, mixing, kneading dough
Speed Settings	High/Low with Pulse
Safety Features	Interlocking lid and bowl, non-slip feet, overload protection
Bowl Material	BPA-free plastic
Dishwasher Safe Parts	Bowl, lid, pusher, blades, discs (top rack)
Included Accessories	S-shaped chopping blade, medium slicing disc, medium shredding disc, dough blade, spatula
Additional Features	Large feed tube, built-in storage for discs, cord storage
Warranty	Limited 3-year warranty
Repairability	Replaceable parts available; user-replaceable fuse and motor
Certifications	UL, ETL approved

Frequently Asked Questions - Plus DLC-XP CUISINART

Can the Cuisinart Plus DLC-XP knead dough?

Yes, it comes with a dough blade and can knead up to 4 cups of flour for bread, pizza, and pasta dough.

Are the parts dishwasher safe?

All removable parts (bowl, lid, pusher, blades, discs) are dishwasher safe on the top rack. The base should be wiped with a damp cloth.

What is the bowl capacity?

The work bowl has a 14-cup (3.3 liter) capacity, suitable for large batches.

Can it crush ice?

Yes, the metal blade can crush ice for frozen drinks and desserts. Use pulse for best results.

How do I clean the food processor?

Unplug the machine. Wash the bowl, lid, pusher, and accessories in warm soapy water or dishwasher. Wipe the base with a damp cloth. Do not immerse the base.

What safety features does it have?

The interlock system prevents operation unless the bowl and lid are locked. Non-slip feet and an overload protection switch are also included.

Can I use it for slicing vegetables?

Yes, the included medium slicing disc is perfect for cucumbers, carrots, zucchini, and more.

What is the warranty period?

The Cuisinart Plus DLC-XP comes with a limited 3-year warranty against defects in materials and workmanship.

How do I use the pulse function?

The pulse setting gives short bursts of power for controlled chopping. Press and release the pulse button to achieve desired consistency.

Are replacement blades and discs available?

Yes, Cuisinart sells replacement blades, discs, and other parts. Check the manual or website for part numbers.

USER MANUAL Plus DLC-XP CUISINART

Cuisinart DLC-X PLUS kitchen blender with red chili and garlic beside it (no text or symbols on the device itself)

FoodProcessor

DLC-XP

IMPORTANTSAFEGUARDS

When using electrical appliances, basics safety precautions should always be followed including these.

1. READALLINSTRUCTIONS.

1. Blades aresharp. Handle carefully.
2. Donotusepusherassemblyifsleevebecomesdetached frompusher.
3. To avoid injury, never place cutting blade or disc on base without first putting the bowl properly in place.
4. Keephands, aswellasspatulasandotherutensils, awayfrommovingbladesordiscswhileprocessingfood topreventthepossibilityofseverepersonalinjuryor damagetothefoodprocessor. Aplasticscrapermay beusedbutmustbeusedonlywhenthefoodprocessor isnotrunning.
5. Toprotectagainstriskofelectricalshock, donotputbase inwaterorotherliquid.
6. Closesupervisionisnecessarywhenanyapplianceis usedbyornearchildren.
7. Alwaysunplugfromoutletwhennotinuse, beforeputting onortakingoffparts, beforeeremovingfoodfrombowl andbeforecleaning. Tounplug, graspplugandpullfrom electricaloutlet. Neverpullcord.
8. Avoid contacting moving parts. Never insert food by hand when slicing or shredding. Always use food pusher.
9. Makesuremotorhascompletelystoppedbefore removingthelid. If themachinedoesnotstopinstantly whenyouturnthelid, donotuseit. Call 1-800-726-0190 forassistance.
10. Donotoperateanyappliancewithadamagedcordor plug,orafterappliancehasbeendroppedordamagedin anymanner.Returnappliancetothenarestauthorized servicefacilityforexamination,repairoradjustment.
11. The use of attachments not recommended or sold by Cuisinart may cause fire, electric shock or injury.
12. Donotuseoutdoors.

13. Donotletcordhangoveredgeoftableorcounter, ortouchhotsurfaces.

14. Thisprocessor is U listed for household and commercial use. Use it only for food preparation as described in this book.

15. Donotattempttodefeatthe coverinterlockmechanism.
16. Becertaincoverissecurelylockedinplacebefore operatingappliance.
17. Maximum rating of 6.5 amperesis based on the attachment that draw the greatest current. Other recommended attachments may draw significantly less current.

SAVETHESEINSTRUCTIONS

NOTICE:

This appliance is of the grounded type; the extension cord should be grounded type 3-wirecord. If the plug does not fit, contact a qualified electrician. Donot modify the plugin anyway.

IMPORTANTUNPACKING INSTRUCTIONS

ThispackagecontainsaCuisinart ^® foodprocessor,andthe standardpartsforit:

Doughblade, metalchoppingblade, 3slicingdiscs, shredding disc, detachablestemfordiscs, spatula, cleaningtooland instructionbook.

CAUTION: THECUTTINGTOOLSHAVEVERYSHARPEDGES.

To avoid injury when unpacking the parts, please follow these instructions:

1. Placetheboxonalowtableoronthefloornexttothe kitchencounterortablewhereyouintendtokeepthefood processor.Besuretheboxisrightsideup.
2. Removetheinstructionbook.
3. Removethecardboardinsert. Youwillsee rectangularblock of plasticfoamthatholdstheprocessorparts, each fitted into acavity of the foam.
4. Thedoughblade and detachable stem forthediscsarein

cavitiesononeshortsideofthefoamblock. Removethemfirst.

1. Theplasticspatulaandcleaningtoolareonthead adjacent longsideofthefoamblock.Removethemnext.

2. Theslicingdisc&shreddingdiscareinthebowlcovercavity. Two additionalslicingdiscsareontheedgeofoneofthe shortsidesofthefoamblock.Slidethemoutoftheirgrooves WITHGREATCARE;THEBLADESAREVERYSHARP.

3. Only the workbowl cover and pusher assembly now remain in the foamblock. Graspanedge of the workbowl cover and pullit straightup. The pusher assembly will slide away from the workbowl land remain in place. Lift it straightup to remove.

4. Liftouttheplasticfoamblock.

5. Liftoutthecardboardframe.

6. Themachinebaseandworkbowlwithmetalbladeareatthe bottomofthebox.CAREFULLYREMOVETHEMETAL BLADEBYGRASPINGTHECENTERWHITEHUBAND LIFTINGITSTRAIGHTUP.NEVERTOUCHTHEBLADES ASTHEYARERAZORSHARP.

7. Removethebaseandbowltogetherbygraspingtheplastic bowlatthetopwithbothhandsandliftingthebowlstraight up.Donotrotatethebowlclockwiseonthebase.Thiswill causethebowltoseparatefromthebase.

8. Placethefoodprocessoronacounterortableandread theinstructionsthoroughlybeforeusingthemachine.

9. Savetheshippingcartonsandplasticfoamblocks. Youmaywanttousethematalaterdate.

NOTE: Remembertoreturnyourwarrantycardcomplete withallinformationcarefullyfilledout.

INTRODUCTION

TheCuisinartDLC-XPlusfeaturesCuisinart'sworld-renowned foodprocessingtechnologyplusthe largestworkbowlonthe consumermarket. This is the best food processor for the big jobs. The 20-cup workbowl holds enough processed food to make big batches, and the extralarge feed tube is designed to make those sizeable processing jobs fast and efficient. The 1-1/2 pint capacity feed tube is wide enough to hold whole fruits

andvegetablesforperfectslicesoftomatoes,potatoes,onions andoranges. Thisfeedtubealsosavesvaluablepreptimeby eliminatingtheneedformuchoftheprecutting.

Tokeepthebigjobsrunningsmoothly,Cuisinartusesapowerful, heavy-dutymotorthathandleshighvolumeprocessingwith ease.TheDLC-XPlusisattrueworkhorse,capableofmixing, slicing, shredding,andchoppingbatchafterbatchoftheheaviest ingredientswithoutstalling.Expertengineeringguaranteesreliableoperationandprofessionalperformance—evenonthe biggestjobs—formanyyearstocome.CountonCuisinarttolet youSavortheGoodLife™withfamilyandfriends!

TABLEOFCONTENTS

The Parts Page 3

The Processing Tools ...... Page

Assembling the Parts Page4

UsingthePusher

Assembly Page 4

ConnectingtheStem

toaDisc Page5

OperatingtheControls.....Page 5

Practicing with Food......Page 6

RemovingProcessed

Food Page 7

Chopping and Puréeing ...... Page

Fruits and Vegetables ......Page

Hard Foods Page 7

Herbs Page 8

Citrus Peel Page 8

Sticky Fruit Page 8

Meat, Poultry and Fish ...... Page {

Nuts Page 9

NutButters Page 9

FlavoredButters Page 9

CheeseSpreadsand

Dips Page9

BeatingEggWhites Page 9

Whipping Cream Page 10

Making Mayonnaise Page 1(

MakingCrumbsand

Crumb Crusts Page 10

MakingPastry....Page 10

MakingQuickBreads.....Page 10

ProcessingYeastDough.....Page 1 1

Slicing Page

RoundFruitsand

Vegetables....Page

Whole Peppers Page

IfitDoesn'tFit....Page

Cabbage Page 1

SmallRoundFruitsand

Vegetables....Page

LongFruitsand Vegetables.....Page

SmallAmountof Food Page 15

French-cutGreen Beans Page 15

JulienneorMatchstick Strips......Page 15

CookedMeatand Poultry....Page 16

UncookedMeatand Poultry....Page 16

Sausages....Page 16

SalamiandHard Sausages....Page 16

Shredding....Page

RoundFruitsand Vegetables.....Page

LongVegetables.....Page 16

CabbageforColeslaw....Page 16 Hard Cheese....Page

FirmCheese....Page 16

ProcessingCheese Page 17

Making Baby Food ......Page 17 AdaptingRecipes......Page 17

Cleaning and Storing Pa

TroubleshootingGuide Page 19

For Your Safety....Page

TechnicalInformation Page 20

Recipes Page 20

Warranty. Page 48

THE PARTS

TheCuisinart ^® DLC-XPlusfoodprocessor,acompactand versatileappliance,hasalargefeedtubethatiseasytouse. Themachinechops,minces,shreds,grates,slices,blends,

purées, emulsifies, mixes and kneads—all with greatest efficiency

andspeed.

14 Completely assembled it is only 17 inches high (42cm) and

4 Completely assembled, it is only 17 inches high (43cm) and

storesconvenientlyundermostkitchencabinets.withthe coverinverted.itie13_ /incheshigh(32cm).Itincludes:

cogeninverted, litis 12 incheshigh(32cm). It includes.

1. Amotorbasewithaverticallyprojectingshaftandtwo 15 controllevers.

2. Aworkbowlwithan8-inchdiameter(20cm).

3. Acoverwithalargefeedtube61/4incheslongx31/4 inchesfeedwide(16x8cm).

4. Aneasytousepusherassemblythatslidesoverthe feedtube.

5. Asharpmetalblade.

6. Aplasticdoughblade.

7. Threeserratedslicingdiscs, toproduceslices2mm, 4mmor6mmthick.

8. Ashreddingdisc.

96 Adetachablestemthatfitsalldiscs.

10.Aplasticspatula.

^11.6 Aplasticcleaningtool.

THEPROCESSING TOOLS

Themetalbladeisthemastertool,theoneyou'llusemost often.Itchopsrawandcookedfruits,vegetables,meat,fish andcheesetotheexactconsistencyyouwant—fromcoarse tofine,eventoapurée.Youcontrolthetexture.Itchopsnuts, makesnutbutters,makesmayonnaiseandHollandaisesauce, andmixestender,flakypastry.

The doughblademixesandkneads yeastdoughsmore efficientlythanthemetalblade. Useitforallyeastdough unlessstherecipecallsforlessthan3 ½cupsofflour (17½ounces,500g).

Boththemetalbladeandthedoughbladehavelockingdevices thatpreventheavy,stickymixturesfromdrivingtheblade upwardontheshaft.Seepage5fordetails.

Eachslicingdischasalongbladethatmakesbeautifulwhole sliceswithnotornedges.Inadditiontoslicingwholefruitsand vegetables,thesediscsslicecookedmeat,semi-frozenraw meat,slenderloavesofbreadandevensticksofbutter,ifthey areverycold.

Themediumshreddingdiscprocessesmostfirmandhard cheeseintolong,attractiveshreds.Italsoshredsvegetables likecarrots,onions,radishesandzucchini,anditprocesses nutsandchocolatetoauniformfinetexture.Thesingle detachablestemfitsalltheslicingdiscsandtheshredding disc,makingstorageeasyinlimitedspace.Stemlocks securelytotheundersideofanydisc.Seepage5for assemblyinstructions.

ASSEMBLINGTHEPARTS

Placethebaseonacounterortableneara3-prongelectrical outlet. Positionitsoyoulookatthefrontofit. Donotplugitin until the processor is completely assembled.

Pickupthetransparentworkbowl, holdingitinbothhandswith thehandletowardyou.

Placethebowlonthebase, fitting its central tube over the motor shaft on the base and placing it handles slightly to the left off front-center (atabout a 7 o'clock position).

Turnthebowlcounterclockwiseasfarasitwillgo.Itwilllock intoposition.

Pickupthemetalblade, notingtheoutlineontop. It matches theshapeofthemotorshaft.

Placethebladeoverthemotorshaft, lininguptheoutlinewith theshaft. It should easily drop into place. Besureit is pushed down as far as it will go. If it is not all the waydown, it may be comedamaged. Push only on the center section; never touch the cutting blade. Check to besure the blade is all the waydown by turning it back and forth while pushing it down.

Seepage5forcompleteinstructionsonconnectingthe detachablestemtoaslicingorshreddingdisc.

Placethecoveronthebowl, with the feed tube at therear, slightly to other right of rear center. The locking devices on the covers should beat the left of the locking tab on the front trim of the workbowl. Turn the cover counterclock wisetolock it into place.

Pickupthepusherassemblyinyourlefthand,withthetwo descendingtabsawayfromyou.Slidetheassemblyoverthe feedtubeontheworkbowlcoverandpushitdownnasfarasit willgo.Itwillclickintoalockedposition.Themotorwillnot startunlesssthepusherassemblyislockedinplace.

USINGTHEPUSHERASSEMBLY

Thepusherassemblyhas3parts:

1. Asmallremovablepusherthatfitsintoacentraltubeina largepusher. Thesmallpusherisforprocessingfoodlike singlecarrotsorcucumbers, forcontinuousfeeding of small, hardfoodlikegarlic, onionsandchunksofcheese, andforaddingliquidwhilethemachineisrunning. Afunnel helpswhenaddingdryingredientslikeflourandsugar throughthesmallfeedtube.

2. Alargerpusherthatispermanentlymountedwithina sleeve. Thepushermovesfreelywithinthesleevetoallow slicingandshreddinglargepiecesoffood.

3. Asleeve, withtwodescendingtabs. Onelocksthesleeveto thebowlcover; theotheractivatestheswitchintheunit, permittingtheprocessormotortostart. Awhiteslidelockon thebackofthesleevelocksthelargepushersoitcannot slideupanddown. Alwayslockitwhenusingthesmallfeed tube.

Whenyousethelargefeedtube,thesmallpushermust alwaysbelockedintoplace.Tolockit,turnitcounterclockwise untilthetabsonitsrimslideunderridgesontherimofthe largepusher.

Thepusherassemblyslidesoverthefeedtubeonthe processorcover.Adownwardpushlocksitintoposition.

When you are using themetal blade orthedough blade, move the sliding lock on the back of the pusher assembly to the locked position. Pushdown the large pushertolock it. Now you can remove the cover and pusher assembly in one motion. Hold the pusher assembly with your fingers away from the locking tabs and turn it clockwise. Lift to off and the cover will come with it.

When you are using as licing or ash redding disc, mov the slider lock on the back of the pusher assembly to the unlocked position so the large pusher can move up and down freely. To remove it, hold it in your left hand with your fingers on the wide locking tab. Press firmly and lift up. The pusher assembly will come off easily; your right hand is free to load the feed tube.

IMPORTANTCAUTION:

Alwaysbesurethemachineisunpluggedbeforeyoupractice lockingandunlockingthepusherassembly.Aspecialcircuit stopsthemotorassoonasthepusherassemblyisunlocked. Rapidandrepeatedlockingandunlockingwhenthemachine ispluggedinisnevernecessarywithnormaluse;itwillmake themachineinoperable.

CONNECTINGTHESTEMTOADISC

Placethedisc, cuttingsidedown, onaflat, stablesurface. Be careful when handling it; its cutting blade is very sharp. Note the semicircular plastic connector in the center, with the symbols and one outerrim. Theses symbols will guide you in connecting the disctothestem. Hold the disc firmly with your index finger near the and your thumb near the, (or the reverse, if you are left-handed).

Pickupthestem, holding it with the connector down. Notethat the tabonone end of the connector is marked and the enter tab is marked. Line up the symbol with matchings symbol on the disc.

Pushthestemdownandturnitclockwise, slidingthetabson thestemundermetalclampsonthedisc. Turnitasfarasit willgo,tolockitintoposition.Nowtrytoturnitcounterclock-

wise. Ifitisproperlylocked, itwillnotmove.

Thediscandstemassemblycannowbeinsertedinthe workbowl.

Notetheshapeoutlinedontopofthedisc,whichmatchesthe shapeofthemotorshaft. Placethediscoverthemotorshaft, lininguptheoutlinewiththeshaft.Itshouldeasilydropinto place.Besureitispusheddownasfarasitwillgo.Push downontheoutsiderimonly;nevertouchthecuttingblades.

Todisconnectthestem, placethedisconaflat, stablesurface, stemup. Holditfirmlywithyourindexfingerandthumb. Be carefulnottotouchthecuttingblade. Slidethestemrelease buttonatthesideofthestemupasfarasitwillgoandholdit upasyouturnthestemcounterclockwise. Liftthestemfrom thedisc.

Plugthemachineintoanelectricaloutlet.(First,makesure thatyourhouseholdvoltagematchesthatshownonthelabel onthebottomofthebase.)

Theplugisa3-pronggroundingplugthatmustbeconnected toaproperlygrounded3-prongoutletwithanelectricalrating ofatleast20amperes.Ifyoudon'thavea3-pronggrounded outlet,useanadaptertoconnecttheprocessortohousehold electricity.

Anadapterisincludedwithmachinesthatoperatefrom 120volts. Connectthegroundingtabontheadaptertoground. Ifyouuseanadapterthatisnotconnectedtoground,yourisk personalinjuryanddamagetothefoodprocessor.

Neveruseanadapterwitha3-pronggroundedoutlet. Never usea2-wireextensioncordoranextensioncordlongerthan 12ft.(3.6m). If you must use an extension cord, besureitis properly rated and plugged into a properly grounded outlet.

Another feature of the power plug is its right-angle construction. The heavy-duty electrical cord forth this processor is less flexible than lighter wiring. The plug is designed to prevent the cord from projecting awkwardly from the electrical outlet.

If you are plugging the processor into a vertical duplex outlet, we suggest using the lower connection and leaving the upper one for another appliance.

Therearetwoleversonthebaseofthemachine. Theygive youfingertipcontrolofprocessing.

Forcontinuousprocessing, usetheONlever, attheleft. Press ittostartthemotor. Toturnthemotoroff, pressthePULSE/OFFleverattheright. Tryitafewtimes.

Forrapidon-offoperationcalledpulsing, usethePULSE/OFF leverattheright. Presstheleverdown, thenreleaseit. The motorrunsaslongasyouholdtheleverdown; it stops when youreleasethelever. Tryitafewtimes.

Noticethatyoucontrolpulsing. You controltheduration of eachpulsebytheamountoftimeyouholdtheleverdown. You controlthefrequencyofpulsesbytherateatwhichyoupress thelever. Theintervalbetweenpulsesmustbelongenoughto alloweverythingintheworkbowltofalltothebottom.

Pulsinggivesyouprecisecontroloverchopping, mincing, blending and mixing. You can process food to any texture or consistency you want, from coarser to fine.

Oneofthemostsurprisingthingstonewusersishowfastthe processordoesitsjob. It takes a little practicetoget used to its exceptionalspeed.

AlwaysusethePULSE/OFFleverforpulsing.Nevermove thepusherassemblyonandofftocontrolpulses.Foryour protection,themachinehasafast-stopcircuitthatoperatesas soonasthepusherassemblyisunlocked.Rapidandrepeated lockingandunlockingofthepusherassemblywillstrainthat circuitanddamagetheprocessor.

AlwaysturnthemachineoffwiththePULSE/OFFleverand waituntilthebladeordiscomestoacompletestopbefore removingthepusherassembly. Themotorstopswithin secondsafterthemachinehasbeenturnedoff.

IMPORTANT: To keep its powerful motor well ventilated, fans in the food processor base provide a stream of cooling air. To ensure proper ventilation of them to during heavy use, place

themachinesothereareatleast4inchesofclearspaceon allsides.

PRACTICINGWITHFOOD

AftertryingcontinuousoperationwiththeONleverandpulsingwith thePULSE/OFFlever,practicewithsomefood.Arawzucchinior potatoisagoodchoice.Cutitin2inch(5cm)pieces. Insertthemetalbladeandputthepiecesintheworkbowl. Putonthecoverandthepusherassembly;pressthepusher assemblydowntolockitintoplace.Pressandreleasethe PULSE/OFFlevertwoorthreetimesandseewhathappens. Eachtimethebladestops,letthepiecesoffooddroptothe bottomofthebowlbeforeyoupulseagain.Thisputsthefood inthepathofthebladeeachtimethemotorstarts.

Usingtheon-offpulsingtechnique,youcangetanevenchop withoutdangerofoverprocessing.Checkthetexturefrequently bylookingthroughthecoveroftheworkbowl.Ifyouwanta finerchop,pressandreleasethePULSE/OFFleveruntilyou achievethedesiredtexture.Onionsandotherfoodwithahigh watercontentwillquicklyendupasapuréeunlessexamined throughthecoveroftheworkbolaftereachpulsetomake suretheyarenotoverprocessed.

Trychoppingotherfood, likemeatforhamburgerorbreakfast sausage. Refertosectiononpage8, "ChoppingandPuréeing Meat" forcorrectprocedure. Someimportantfactorsin obtainingconsistentresultsare:

▶ Thesizeofthepiecesyouaddtotheworkbowlorthrough thefeedtube.
Theamountoffoodyouprocessatonetime.
▶ Thetypeofprocessingyouchoose—continuousor on-offpulsing.

Asinallfoodpreparation,thequalityofyourresultswiththefoodprocessordependsonthefreshnessandqualityofyouringredients.

Tobecomefamiliarwiththeoperationoftheslicingand shreddingdiscs,tryslicinganappleorshreddingsomecarrots. Thenmakemayonnaise,pastryorbread,asdescribedinthe recipesattheendofthisbook.Youwillbesurprisedand delightedathowquicklyandeasilytheyallcanbeprepared withthefoodprocessor.

REMOVINGPROCESSEDFOOD

Beforeyoudoanything, waitforthebladeordisctostop spinning. Whenitdoes, removethecoverfirst. Nevertryto removethecoverandtheworkbowltogether; thiscandamage theworkbowl. Youcansetthecoveronyourworksurface upsidedown, tominimizedripsandspills.

MetalBladeandDoughBlade

Removethebowlfromthebaseofthemachinebefore removingtheblade.(Thiscausesthebladetodropdownon thebowl,creatingasealtopreventfoodfromleaking.)Turn thebowlclockwisetounlockitfromthebaseandliftitstraight uptoremoveit.

Lockingdevicesonboththemetalbladeandthedoughblade preventheavy,stickymixturesfromdrivingthebladesupthe motorshaft.Iffoodaroundthebladeholdsthebowllocked whenthemotorstops,movethehandleofthebowlrapidly backandforth—firstclockwise,thencounterclockwise,then clockwiseagain.Alwaysbesuretopreventthebladefrom fallingoutofthewworkbowlontoyourhand.Removeitbefore tiltingthebowl,usingaspatulatoscrapeoffanyfoodsticking toit.Orholdthebladeinplacewithyourfingerorspatula whilepouringoutprocessedfood.Youcanalsoinsertyour indexfingerthroughtheholeinthebottomoftheworkbowl andplaceyourthumbontheoutsideoftheworkbowl,gripping thebladefromthebottom.Neveremptytheworkbowlwith yourfreehandunderneathit,asitcouldbeinjurediftheblade fallsoutoftheworkbowl.

SLICINGANDSHREDDINGDISCS

Removethedisbcforeremovingtheworkbowl. Placetwo fingersundereachsideofthediscandliftitstraightup. (Youcanplacethediscontopoftheinvertedworkbowl cover.) Thenturnthebowlclockwisetounlockitfromthebase, andliftitstraightuptoremoveit.

CHOPPINGANDPURÉEINGFRUITSANDVEGETABLES

THEMETALBLADE

Tochoprawfruitsandvegetables

Firstcutthefoodinto2inch(5cm)pieces. Yougetamore evenchopwhenallpiecesareapproximatelyequalinsize.

Putupto6cups(1.4L)intheworkbowl.Lockthecoverand pusherassemblyintoplace.PressthePULSE/OFFleveratthe rateof1secondonand1secondoffuntilthefoodiscoarsely chopped.ThenholddownthePULSE/OFFlever,lettingthe machineruncontinuouslyuntilthefoodischoppedasfineas youwant.Checkfrequentlytoavoidoverprocessing.Usethe spatulatoscrapedownanypiecesthatsticktothesides.

First, cut the food into 2 inch (5 cm) pieces. You get a smooth puréefaster when all pieces are approximately equal in size. Put up to 6 cups (1.4 L) in the workbowl. Pulsetochop coarsely, then press the ON lever, and process continuously until puréed.

*Potatoesareanexception. Theydevelopaglueytexturewhenprocessed withthemetalblade.

Tochophardfoodslikegarlic, hardcheese and coconut Removethesmallpusher, turnonthemachine and drop the foodthroughthesmallfeedtubewhilethemachine is running. Smallfoodslikegarlicor shallotscan bedropped in whole.

Largerfoodslikehardcheeseorcoconutshouldfirstbecut into2inch(5cm)pieces.

Processing this way minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been handgrated.

IMPORTANT: Nevertrytoprocesscheesethatistoohardto cutwithaknife. Youmaydamagethebladeorthemachine. Seethecheeseprocessingchartonpage17.

Tochopparsleyandotherfreshherbs

Theherbs, theworkbowlandthemetalblademustallbethoroughlycleananddry. Removestemsfromtheherbs.Addthe leavestothebowlandprocessuntiltheyarechoppedasfinely asyouwant. Themoreherbsyouchopatatime, thefinertextureyoucanobtain. If completelydrywhenprocessed, parsley andotherherbswillkeepforatleast10daysstoredinanair-tightbagintherefrigerator. Theymaybestoredfrozenfor monthsinanairtightcontainerorbag.

Tochoppeelfromcitrusfruitortochopstickyfruitlike datesandraisins,addsugarorflour.

Forcitrus, removethepeel with a vegetable peeler. Leavethe white part on the fruit; this is the pith, which is bitter tasting. Cut the peel into length sof 2 inches (5 cm) or less and process with 1/2 cup (100 g) of sugar until finely chopped. ( This may take a long time - 2 minutes longer, depending on how fine you want the peel.)

Forstickyfruitlikedates, raisins, prunesandcandiedfruit, put thefruitinthefreezerforabout10minutesbeforeprocessing. Addsomeoftheflourcalledforintherecipetotheworkbowl withthefruit. Usenomorethan1cup(5ounces, 140g) of flourforeachcup(240ml) offruit.

WORTHKNOWING

•Thefinerthechopyouwant,themoreyoucanprocessata time. Theexactamountdependsonthetextureofthefood. Pulserepeatedlyuntilthefoodischoppedmoderatelyfine, thenswitchtocontinuousprocessing.
- Foracoarsechop, processafewpiecesatatime and checktextureoften.
- Occasionally, when you chophard vegetables like carrots, potatoes or turnips, apiecem may become wedged between the blade and the side of the bowl. If that happens, remove the cover, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover and pusher assembly into place, first moving the small pusher. Press the ON lever and drop the vegetable pieces through the feed tub while the machine is running. After you've added a cupful this way, stop the machine, remove

thecoverandaddtheremainingvegetablepieces. Replace coverandcontinueprocessing.

- Whenmakingsoup,youwilloftenwanttopuréevegetables thathavecookedinliquid.Don'taddliquidtotheworkbowl –justthevegetables.Theywillpuréefasterandsmoother withoutliquid.Addenoughliquidtomakethepurée pourable,returnittothesoupliquidandstir.

CHOPPINGANDPURÉEINGMEAT,POULTRYANDFISH

THEMETALBLADE

Tochopuncookedorcookedmeat,poultry,fish andseafood

The food should be very cold, but not frozen. Cut into 2 inch (5 cm) piecesto ensure an even chop. Process up to 4 cups (2 pounds, 0.91 kg) at a time. Pres the PULSE/OFF lever 3 or 8 times a rate of about 1 second and 1 second off. If the food is not chopped fine enough, let the process or run continuously for a few seconds. Check the texture oftento avoid over processing. Use as patulatoscrape food from the sides of the bowls necessary.

Remember, you control the texture by the length of time you process. By varying processing time, you can get a range of textures suitable for hamburgers, hash, stuffing for peppers, cannelloni, tortillas, etc.

Topuréeuncookedandcookedmeat,poultry, fishandseafood

Cutthefoodinto2-inch(5cm)pieces.Pulseuntilitisevenly chopped,thenprocesscontinuouslyuntiltreachesthetexture youwant.Scrapethesidesofthebowlwithaspatulaasnecessary.

Leavethepuréeintheworkbowlandaddeggs, creamand seasoningsascalledforbytherecipe. Processtocombine thoroughly.

CHOPPINGNUTS, MAKINGFLAVOREDBUTTERANDDIPS

THEMETALBLADE

Tochopnuts

Chopupto4cups(16ounces, 1L)ofnutsatatime, pressing andreleasingthePULSE/OFFleverandcheckingfrequently toavoidlettingpowderednutsclumptogetherandformanut butter. Whenthenutsaretobemixedwithflourorsugarina recipe, addsomeoftheflourorsugartothenutsbeforeyou chophtem-about1/2cupofflour(2 ½ounces, 70g)ofsugar (3¾ounces, 105g)foreachcupofnuts. Thisallowsyouto chopthenutsasfineasyouwishwithoutturningthemintoa nutbutter.

Youcanalsoprocessnutswithashreddingdiscormedium slicingdisc. TheoptionalFineShreddingDisc(DLC-334)is particularlygoodforthisapplication.

Tomakepeanutbutterandothernutbutters

Processupto3cupsofnuts(12ounces,340g)atatime.Let themachineruncontinuously.After2or3minutes,theground nutswillformaballthatwillgraduallysmoothout.Scrapethe sidesofthebowlandcontinueprocessinguntildropsofnutoil arevisible.Tasteforconsistency.Thelongeryouprocessthe nuts,thesofterthebutterwillbe.Forchunk-stylenutbutter, addahandfulofnutsjustaftertheballofnutbutterbeginsto smoothout.Tomakebutterfromcashewnuts,addalittle blandvegetableoil.

Processor-madenutbutterscontainnopreservatives. Theywillkeepindefinitelywithoutseparatingwhenstored intherefrigerator.

Tomakeflavoredbutterswithanchovies,cheese, garlic,herbs,etc.

Thebuttershouldbeatroomtemperatureandcutinto tablespoon-sizepieces.Processtheflavoringingredientsfirst, choppingthemfine.Alwaysprocessfreshherbsfirst,whenthe workbowlandmetalbladearecleananddry.Addsmall,hard ingredientslikegarlicandpiecesofcheesethroughthesmall feedtubewhilethemachineisrunning.

Next, addthebutterandprocessuntilsmooth.Addanyli quid ingredientslast, whiletheprocessorisrunning, andprocess onlylongenoughtoblend.

Tomakecheesespreadsandflavoreddips

Processexactlyasyouwouldforflavoredbutters.Usesour cream,crèmefraicheorsoftcheese-atroomtemperature-insteadofbutter.Cutcreamcheeseinto1inch(2.5cm)cubes; addcottagecheesebytablespoonfuls.

- Flavoredbuttersfreezeverywell. Rollintoasausageshape about 1-1/2 inches (3.75cm) indiameterandwrapairtightin plasticwrap. Touse, simplysliceasmuchasyouwantfrom the frozenrollandreturntheremaindertothefreezer. Addto sauces, soupsorcasserolesorputonhotsteaks, chopsor grilledfish.

Chillthecreamwellbeforestarting.Processupto4cups (960ml)atatime.Processcontinuouslyuntilthecream beginstothicken.Thenadd sugarasdesired and process continuously,watching carefully until the cream reaches the desired consistency.

Forconsistentlyreliableresults, add2tablespoonsofnon-fat driedmilkforeverycupofcream, beforeprocessing.

Tomakemayonnaise

TheDLC-XPluscanbeusedtomakefoolproofmayonnaise. Usethemetalbladetoprocesseggs. Forsafefoodprocedures, were recommend using pasteurized liquideggs, or making a "cooked" mayonnaisesuchastheoneonpage34 of this Instruction/RecipeBook. Theworkbowlandblademust be cleananddry.

Youshouldbeabletoincorporate2/3cup(160ml)ofoilforeveryeggyolk,orupto1 ¼cupsoilforeverywholeeggwhenmakingmayonnaise.Amayonnaisemadewitheggyolksalonewillbealmostasthickasbutter.

Tomakea "twoegg" batch of mayonnaisemadewithaliquid pasteurized egg product takes less than 5 minutes. Insert the metal blade and process 1/2 cup liquid pasteurized eggs (such as Egg Beaters or Simply Eggs), 4 tablespoons vinegar or lemon juice, 2 teaspoons dry mustard, and 1 teaspoon kosher or seasalt with 4 tablespoons of vegetable oil for 45 seconds. Then, while the machine is running, pour 1/2 cup of vegetable oil into the small pusher. When the oil has dribbled through the small hole at the bottom of the pusher, removals small pusher and gradually add 1½ cups vegetable oil with the machine running. Process until a thickemulsion is formed. See Basic Mayonnais recipes, page 33.

MAKINGCRUMBS, CRUMBCRUSTS, PASTRY AND QUICKBREADS

THEMETALBLADE

Tomakebreadorcrackercrumbs

Cutorbreakthebreadorcrackersintopiecesandputthemin theworkbowl.Processcontinuouslytoasfineatextureasyou want.Forparsleyedorseasonedcrumbs,chopparsleyor otherfreshherbswiththecrumbs.Forbutteredcrumbs, processuntilthedrycrumbsareofthedesiredtexture,then dribblemeltedbutterthroughthesmallfeedtubewhilethe machineisrunning.

Tomakegrahamcrackerorcookiecrumbcrusts

Processthecrackersorcookiesasdescribedabove.Add sugar,spicesandbutter,cutintopieces,asspecifiedbyyour recipe.Processuntilwellcombined.

Topreparepastry

Arecipecgivingexactingredientsisintherecipesectionat the end of this book. The following information describes the generalprocedure.

Combineunbleachedall-purposeflour,salt,andpiecesofvery coldorfrozenbutterintheworkbowl.Processuntilthemixture hastheconsistencyofcornmeal.

Turn on the machine, and while it is running, start pouring ice waterthroughthefeedtube. Stopprocessingassoonasthe doughbeginstoformaball,toensuretender,flakypastry.

Usethedoughimmediately, or formit into around discabout 1 inch (2.5 cm) thick. Wrapitin plastic wrap and refrigerate or freeze it for later use.

Topreparequickbreadsandcakesthatusebaking powderand/orsoda

Thesedoughsaresoftandtheingredientsshouldbecold. The mostimportantruleforsuccessisnottoovermixaftertheflour hasbeenadded.

If therecipecallsforchoppedingredientslikelemonpeelas flavoringornutsforatoppingorcrust,chophthemfirstwhile

theworkbowliscleananddry. Thensetthemaside until needed. (Alwaysusesugarwhenchoppinglemonpeel; see page8.)

Putdryingredientslikeflour, saltandleaveninginthework bowlandprocesswiththemetalbladefor5secondsto mixthem.Removeandreservethedryingredients.

Addtheeggsandsugartotheworkbowlandprocesstomix, lettingthemachinerunabout1minute.Next,addthebutter,at roomtemperatureandcutinto1-inch(2.5cm)pieces.Letthe machineruncontinuouslyforaminate,untilthebutteristhor- oughlymixedwiththesugarandeggs.Thenaddflavorings andliquid—vanilla,spices,cocoa,etc.Processuntilmixed.Addthedryingingredientstotheworkbowl.Processbypulsing, lookingdownaftereachpulse.Stoppulsingassoonasthedry ingredientsshavealmostdisappearedintothebatter. Overprocessingthedryingredientswillcausequickbreads andcakestobetough.(Ifyourrecipecallsforingredientsthat aretobecoarselychopped,likenutsorraisins,addthemlast withthemixeddryingredients.)

Afreshandfragrantloafofbreadisoneofthemostsatisfying offoods. With the food processortomix and kneadthedough for you, it's easy to produce perfect loaves every time.

Therearetwogeneraltypesofyeastdough.

Typicalbreaddough:

• Ismadewithaflourmixthatcontainsatleast50%white flour.
• Isuniformlysoft, pliable and slightly sticky when properly kneaded.
• Alwayscleanstheinsideoftheworkbowlcompletelywhen properlykneaded.

Typicalsweetdough:

- Contains a higher proportion of sugar, butter and oreggs than typical breadough.

• Isrichandsticky.
• Doesnotcleantheinsideoftheworkbowl.
• Requireslesskneadingaftertheingredientsaremixed. Although30secondsisusuallysufficient,60to90seconds givesbetterresultsifthemachinedoesnotslowdown.

Exceptforkneading, the procedures are the same for both types of dough.

Machinecapacity

Ifabreadoughcallsformorethan10cupsofall-purpose flour(50ounces,1.4kg),or6cupsofwholegrainflour (30ounces,850g),mixandkneadthedoughinequal batches.Dothesameforsweetdoughsthatcallformore than6cupsofflour(30ounces,850g).

Usingtherightblade

Use the plastic dough blade for any recipe that calls more than 3½ cups of flour measured by the “stir-scoop-and-sweep” method (17½ ounces, 495g). Seethe explanation under “Measuring the flour.”

Because the dough-bladed does not extend to the outsider of the workbowl, it cannot pickup all the flour when small amount of dough are being processed. Use themetal blade for recipe that call for less than 3-1/2 cup sofflour (17½ ounces, 495g).

Alwayspushthebladedownasfarasitwillgoonthe motorshaft.

Measuringtheflour

It'sbesttoweight. If you don't have as a scale, or therecipe doesn't specify weight, measure by the "stir-scoop-and-sweep" method. Use a standard, graduated dry measure, not a cup for liquid measure.

• Withaspoonorfork, stirtheflourinitscontainer.
• Withthedrymeasure, scoopupthefloursoitoverflows.
• Withaspatula, straight-edged knife orachopstick—being careful nottopressdown—sweep excess flourback into the containers othetopof themeasure is level.

Proofingtheyeast

Theexpirationdateismarkedonthepackage.Itisusually,but notalways,reliable.Tobesureyouryeastisactive,dissolveit inasmallamountofwarmliquid(about1/3cupforonepackageofdryyeast).Iftherecipecallsforasweetenerlikesugar orhoney,addatablespoonfulwiththeyeast.Ifnosugaris calledfor,addahalfteaspoonfuloftheflour. Theyeastwon't foamwithoutit.Letthemixturestanduntilfoams—upto 10minutes.

Processingdryingredients

Puttheflourintheworkbowlwithalltheotherdryingredients. Iftherepiecallsforherbs,oilorsolidfatslikebutter,add them with the flour. Turn the machine on and let it run for about 20seconds.Cheese,nutsandraisinsmaybeaddedwiththe dryingredientsorduringthefinalkneading.Toleavethem almostwhole,addthem5secondsbeforeyoustopkneading.Forfinertexture,addthemsooner.

Addingliquids

Allliquidshouldbeaddedthroughthefeedtubewhilethe machineisrunning. Thetemperatureofliquidsusedto dissolveandactivateyeastmustbebetween105° and 120°F (40° and 49°C). Yeastcellsarenotactivatedattemperatures lowerthanthisandtheydiewhenexposedtotemperatures higherthan130°F(54°C).

Allliquidexceptthatusedtoactivatetheyeastshouldbecold, tominimizethepossibilityofoverheatingthedough.

Kneadingbreaddough

Afterthedoughstartstocleantheinsideoftheworkbowl completely,processitfor80secondstokneadit.Stopthe machineandtestthedoughtobesureit'sproperlykneaded. Typicalbreaddoughshouldhaveasoft,pliabletextureandit shouldfeelslightlysticky.Stretchthedoughwithyourhandsto test.Ifitfeelshard,lumpyoruneven,continueprocessinguntil itfeelsuniformlysoftandpliable.

Kneadingdoughforcoffeecakes, batterbreadandbrioche

Processforatleast30secondsafteralltheingredientsare incorporated. Itwillnotcleantheinsideoftheworkbowl.If necessary,scrapethebowlandprocessfor5moreseconds.

Rising

Putthedoughinalarge, lightlyfloured, plasticbag, squeeze outalltheair, andclosetheendwithawiretwist, allowing spaceforthedoughtorise.

Orputtheballofdoughinalargebowlcoatedwithsoft butterorvegetableoil.Rollthedougharoundtocoatthe entiresurface.Coveritwithadamptowelorapieceofoiled plasticwrap.

Letitriseinawarm, draft-freeplaceabout80°F(27°C). The risingtimewillvaryfrom45minutestoseveralhours, dependingonthetypeofflourandthehumidityoftheair. Totestifthe doughhasrisenenough, stickafingerintoit.

Anindentations should remain when you withdraw your finger. If it doesn't, let the doughrisemore and test again.

Punchthedoughdown.

Shaping, finishing and baking

Ifyoushapethedoughinpans,fillthemonlyhalffull. Letrise untildoughisslightlyabovethetopofthepan. Ifshaping free-formloaves,letthemriseonanoiledbakingsheetuntil atleastdoubledinbulk.

Makinglargequantities

Youcanmakeseveralbatchesofbreadoughinarow.To avoidoverheatingthemotor,uselessthanthemaximum capacityforeachbatch. Forexample,using9cupsofflour (45ounces,1.3kg)insteadof10cups(50ounces,1.4kg),you canmake5successivebatchesoftypicalbreaddough.That's 4-1/2pounds(2kg)ofbreadoughperbatch-atotalof 2212 pounds(10kg)ofdough!

PROBLEMSANDSOLUTIONSWITHTYPICALBREAD DOUGH

Motorslowsdown:

• Amountofdoughmayexceedmaximumcapacityofyour foodprocessor. Removehalfandprocessin2batches.
• Doughmaybetoowet.Assoonasmachinestartstoslow down,add2tablespoonsflourthroughfeedtube.

Ifmotorspeedsup, continue processing. If not, add more flour – 1 tab lespoon at time—until motorspeedsup. Process until doughcleansside of workbowl.

Bladedoesn'tincorporateingredients:

- Alwaysstartprocessorbeforeaddingliquid.Addliquidin slow, steadystream, onlyasfastasdryingredientsabsorb it. If you hear liquidsloshing, stopaddingitbutdonotturn offmachine. Instead, waituntilingredientsinworkbowl havemixed, then addremaining liquidslowly. Pour liquid ontodoughasitpassesunderfeedtubeopening; donot pourliquiddirectlyontobottomofworkbowl.

Bladerisesinworkbowl:

- Blademaynothavebeenpusheddownasfaraspossible beforeprocessingwasstarted.

Doughdoesn'tcleaninsideofworkbowl:

• Amountofdoughmayexceedmaximumcapacityofyour foodprocessor.Removehalfandprocessin2batches.
• Doughmaybetoodry.Ifitfeelscrumbly,addwater—1tablespoonatatime—whilemachineisrunning,until doughbecomesmoistandcleansinsideofworkbowl.Wait 10secondsbetweenadditionsofwater.
• Doughmaybetoowet. While machine is running, add 1 tablespoon off flour. If necessary, add more - 1 table spoon at time - until dough cleans inside of workbowl.
• Plasticdoughbladeisintendedonlyforrecipescallingforat least3-1/2cupsofflour(17-1/2ounces,495g).Ifyour recipecallsforlessflour,removeplasticdoughbladeand insertmetalblade.Alwaysusemetalbladeforrecipes callingforlessthan3 ½cupsofflour(17-1/2ounces,495g).

Nubofdoughformsontopofbladeanddoesnot becomeuniformlykneaded:

- Stopmachine, carefully removed dough, divide it into 3 pieces and redistributethemevenly in workbowl. Continue processing until dough is uniformly soft and pliable.

Doughfeelstoughafterkneading:

- Dividedoughinto2or3piecesandredistributeevenlyin bowl.Process10secondsoruntiluniformlysoftandpliable.

Softdoughorliquidleaksontobaseoffoodprocessor:

- Alwaysstartprocessorbeforeaddingliquidandadd liquidonlyasdryingredientsabsorbit.

Doughistoodry:

- While machine is running, addwater—1 tablespoon at time—until dough is sufficiently moist to clean inside of bowl.

Doughistoowetandsticky:

- While machine is running, add 2 tablespoons off flour and process 10 seconds. If necessary, add more flour – 1 table - spoon at a time-waiting 10 seconds after each addition, untildough cleans inside of bowl.

Motorstops:

• Pusherassemblymayhavebecome unlocked.Pushdown pushersleevetolockitintoplaceandcontinueprocessing.
• Covermayhavebecome unlocked. Lockcoverandcontin-ueprocessing.
• Powercordmayhavebecomeunplugged.Pluginmachine andcontinueprocessing.
• Excessivestrainmayhavecausedmotortooverheatand stop. Waitformotortocooloff, dividedoughinto2batches, andcompleteprocessing.

Doughdoesn'trise:

• Werecommendthatyoualwaystestactivityofyeastbefore usingitbstirringitandatleast1/2teaspoonsugarinto about1/3cup(80ml)warmliquid105°Fto120°F(40°to 49°C).Within10minutesfoamshoulddevelop,indicating yeastisactive.Donotusedryeastafterexpirationdate onpackage.
• Avoidkillingyeastcellsbydissolvingyeastintoowarm wateroroverheatingdoughbyexcessivekneading. Dissolveyeastinabout1/3cup(80ml)warmwaterat 105°to120°F(40°to49°C). Allotherliquidshouldbecold.
• Letdoughriseindraft-freeenvironmentofabout80°to 90°F(26°to32°C).(Formostpredictableenvironment,use oventhathasbeenturnedonbrieflytolowesttemperature, thenturedoffbeforeplacingdoughinit.Cushionbottomof bowlwithpotholderortowel.)
• Doughcontainingwholegrainflourwilltakelongertorise thandoughmadeofwhiteflouronly.

Bakedbreadtooheavy:

- Nexttime,feeldoughtobesureitisuniformlysoft, pliableandslightlystickybeforesettingitasidetorise. Letdoughfullydoubleinbulkinbowlorbag,punchit down,thenletitdoubleagainafterithasbeenshaped. Alwaysbakebreadinovenpreheatedto400°F(205°C) unlessrecipeindicatesotherwise.

PROBLEMSANDSOLUTIONSWITHTYPICAL SWEETDOUGHS

Motorslowsdown:

• Amountofdoughmayexceedmaximumcapacityofyour foodprocessor.Removehalfandprocess2batches.
• Don'tprocesstoolongafteralltheingredientshavebeen incorporated. Theserichdoughswillgiveyougoodresults afteronly30secondsofkneading.

Bladedoesn'tincorporateingredients:

- Butterormargarine, if not melted, must be cut into tablespoon-size pieces before being added to workbowl.

Bladerisesinworkbowl:

- Blademaynothavebeenpusheddownasfaras possiblebeforeprocessingwasstarted.

Motorstops:

- Seecommentsunder"TypicalBreadDough."

Doughdoesn'trise:

- Seecommentsunder"TypicalBreadDough."

SLICINGFRUITSANDVEGETABLES

THESLICINGDISC

Tosliceroundfruitsandvegetables

Beforeprocessingonions, potatoes, tomatoes, oranges, apples and other larger ground fruits and vegetables, trim them with a knife. Cut a small flat base on the bottom, to make the foodiestable on the bedisc.

Placethefoodinthefeedtube, flatsidedown. Positionitas farleftaspossible, topreventitfromtiltingwhenbeingsliced.

Besurethesmallpusherislockedandtheslidelockonthe largepusherisunlocked.Slidethepusherassemblyoverthe feedtubeandpushthesleevedowntolockitintoplace.

Applypressuretothepusherwhilepressingdownonthe PULSE/OFFlever.ReleasethePULSE/OFFleverassoonas thefoodissliced.

Toppreparewholepeppers

Preparethembyremovingthestemandcuttingthestemend flat. Removethecentercoreandscoopouttheseeds. Leavetheendoppositethestemwhole,tokeepthestructure stiff. Thisensuresround,evenslices.

Insertthepepper, stemsidedown, intothefeedtube.

If the fruit or vegetable doesn't fit in the top of the feed tube

Tryinsertingitfromthebottom. The opening there is slightly larger. Always remove large, hardpits and seeds from fruits before processing. Seeds from citrus fruits need not be removed.

Forbestslicing results, choose fruits that are firmand not too ripe. Citrus fruit should not be softormushy. You may remove therind before slicing, or slice fruits with therindon.

Toslicelargefruitslikecantaloupeandpineapple,firstcut theminhalfandremovetheseedsorcore.Ifnecessary,cut thehalvesintosmallerpiecestofitintothefeedtube. Remembertocuttheendsflat.

Topreparecabbage

Turnthecabbageonitssideandsliceoffthetopandbottom toleaveacentersectionabout3inches(7.5cm)deep. Removethecorefromthecentersectionandcutitinwedges tofitthefeedtubevertically. Usethe2mmslicingdiscorthe optional1mmslicingdisc(DLC-341)toslicethecabbagefor coleslaw. Applymediumpressuretothepusher, andpressthe PULSE/OFFleveruntilthecabbageissliced. Removethe corefromthebottompiece, andcutitandthetoppieceinto wedgestofitthefeedtube. Processasdescribed.

Toslicesmallroundfruitsandvegetables

Forlargeberries, radishes and mushrooms, usethis procedure. Trim the opposite ends flat with a knife. Insert them through the feed tube, standing each piece on a flat end. You can fill the tubeto about 1 inch (2.5cm) from the top. The bottom layer gives you perfect slices for garnish.

If you want all the slicestobe perfect, it's best to process only on elayer at atime.

Toslicelongfruitsandvegetables

Trimbananas, celery, carrots, cucumbers and zucchini before putting them in the feed tube. Cut them into pieces about 3 inches (7.5 cm) long-alittle shorter than the height of the feed tube. Placearuler on your cutting board as a guide, or lay the pusher assembly on the board with the pusher pulled out as far as it will go. Cut both ends flat.

Fillthefeedtubewiththepieces,standingthemvertically and addingenoughpieceessotheyaresolidlypackedandcannot tiltsidewaysastheyaresliced.

Slidethepusherassemblyoverthefeedtubeandpressthe sleevedowntolockitintoplace.Besurethesmallpusheris lockedandtheslidelockonthesleeveisunlocked.

Tosliceasmallamountoffood

Usethesmallfeedtubeandthesmallpusher.Removethe smallpusherfromthepusherassembly.Slidethepusher assemblyoverthefeedtubeandpressthesleevedowntolock itintoplace.Besuretheslidelockonthesleeveislocked.

Cutthefoodin3-inch(7.5cm)lengths-alittleshorterthan theheightofthefeedtube.Ifyouareslicingoneortwolong, thinvegetableslikecarrots,pushthemagainsttheleftside ofthetube.

If you are slicing a few vegetables that are long at one end and narrow the other—like celery, carrots or callions—cut them in half and pack them in pairs alternating on a wide end up and on an arrow end up.

Pressdownwiththesmallpusherwhilepressingdownonthe PULSE/OFFlever,untilthefoodissliced.

TopprepareFrench-cutgreenbeans

Trimfreshgreenbeansto4-inch(10cm)lengths.Stacktheminthefeedtubehorizontallytoabout1inch(2.5cm)fromthetop.Besurethesmallpusherislockedandtheslidelockonthesleeveisunlocked.

Slidethepusherassemblyoverthefeedtubeandpushthe sleevedowntolockitintoplace.Applylightpressuretothe pusherandpressdownonthePULSE/OFFleveruntilthe beansaresliced.

Tomakelong, horizontalslicesofzucchiniandcarrots, usethe sameprocedure. You can make juliennestrips from leeksin the sameway. Removetherootendandthegreenends. Cut the leeksinhalf and wash them well to remove all sand. Place them in the feed tubeflatsidedown.

Tomakejulienneormatchstickstrips

Processthefoodtwiceor“double-slice”it. Insertanylarge vegetableorfruit,likepotatoes,turnips,zucchiniorapples,inthefeedtubehorizontally.Youmaywanttowedgelarge vegetablesorfruitsinfromthebottomofthefeedtube,which isslightlylargerthanthetop.

Applypressuretothepusherwhilepressingdownonthe PULSE/OFFleveruntilthefoodissliced.Youwillget longslices.

Removetheslicesfromtheworkbowlandreassemblethem asshown. Reinserttheminthefeedtube, fromthetopor bottom, wedgingthemintightlysotheywon'tfalloverortilt. Slicethemagain. Youwillobtainlongjuliennestrips.

Witheitheroftwooptionaljuliennediscs,youcanobtain squarejuliennestripsinasingingleoperation.TheDLC-332 SquareJulienneDiscmakesstripsthatmeasure2x2mmin crosssection;theDLC-333SquareJulienneDiscmakes3x3 mmstrips.Forlargerstrips,usetheDLC-336Fruit,Vegetable andFrench-FryCutDisc;itmakessticksthatmeasure6x6mm (about1/4inchsquare)incrosssection.

Toslicecookedmeatandpoultry

In general, the food must be very cold. If possible, use a single chunk food just large enough to fit the feed tube. Tomake juliennestrip sofham, bologna or luncheon meat, stacks slices of them. Then roll them or fold them double and stand them upright in the feed tube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than with round ones.

Tosliceuncookedmeatandpoultry

Cutthefoodintopiecestofitthefeedtube. Boned, skinned chickenbreasthalveswillusuallyfitwhencutinhalfcrosswise. Wrapthepiecesinplasticwrapandputtheminthe freezer. Theyarareadytoslicewhentheypassthe"knifetest"-thatis, theyaresemi-frozen-hardtothetouch, buteasily piercedwiththetipofasharpknife. Standtheminthefeed tubecutsidedownandslicethemagainstthegrain, using firmpressureonthepusher. Orlaythemflatinthefeedtube, pilingupasmanyaswillfit, andslicethemwiththegrain, usingfirmpressure.

Toslicesausage

Freezethesausageuntilitishardtothetouch,butcanbe easilypiercedwiththetipofasharpknife.Ifasinglesausage doesnotfitsnuglyinthefeedtube,cutitintopiecestofitthe smallorthelargefeedtube.Process,usingfirmpressure.

Toslicesalamiandotherhardsausage

Ifthesausageisthinenoughsooneortwoofthemwillfitin thesmallfeedtube,usethattube.Orcutthesausageinto enoughpiecestofitthelargefeedtubecompletely.Standthe piecesvertically,packingthemintightlysotheycannottilt sidewaysastheyaresliced.

SHREDDINGFRUITSANDVEGETABLES

THESHREDDINGDISC

Toshredroundfruitsandvegetables

Beforeprocessingapples, potatoes, onionsandotherround food, trimwithaknife. Cutoneendflat, tomakefoodliestable ontheshreddingdisc.

Placethefoodinthepusher,oneflatsidedown.Positionitin thetubeasfarleftaspossible,topreventifromtilting.Make surethesmallpusherislockedandtheslidelockonthe sleeveisunlocked.Slidethepusherassemblyoverthefeed tubeandpushthesleevedowntolockitintoplace.Apply pressuretothepusherwhilepressingthePULSE/OFFlever untilthefoodissliced.

Toshredlongvegetables

Trimcarrots, zucchini and other long vegetables into the long-est length that will fit the feed tub when laid in horizontally (about 4 inches, 10 cm). Stack the piece to about 1 inch (2.5 cm) from the top of the feed tube.

Apply medium to firm pressure on the pusher—depending on the texture of the food—while pressing the PULSE/OFFlever until the food is shredded. Donot overload workbowl, or shredded food may forced discupward. Never force pusher when shredding food.

Toshredcabbageforcoleslaw

Prepareinwedges. Placeawedgeinthefeedtubevertically. ApplymediumpressuretothepusherandpressthePULSE/OFFleveruntilthecabbageisshredded. Forlongershreds, preparethesameway, butprocesswithoneoftheoptional thinslicingdiscs.

ToshredhardcheeselikeParmesan

Thecheesemustbeatroomtemperature. Ifasharpknife cannot easily piercethecheese, donottrytoshredit; it may damage the shredding disc. Cut the cheese intopiecest of the feed tube and process with light pressure on the pusher.

Neverforcethepusher. PressdownonthePULSE/OFFlever andholditdownuntilthecheeseisshredded, releasingpressureonthepushermomentarilyifthemotorslows.

ToslicefirmcheeselikeSwissandcheddar

Cutthecheeseintopiecestofitthefeedtube. Putcheesein thefreezeruntilitissemi-frozen-hardtothetouchbuteasily piercedthroughwiththetipofasharpknife. Standthepieces inthefeedtubeandapplylightpressuretothepusherwhile pressingthePULSE/OFFleveruntiltheyaresliced.

PROCESSINGCHEESEFindthenameofthecheeseyouwanttoprocessinaboxbelow.Forprocessinginformation,checktheboxundertheappropriatediscatright.
SOFTCHEESESYESNONOBrie,Camembert,temperatureexceptMozzarella,Ricotta,notcriticalmozzarellaLiederkranz,Cottage,Cream		whichmustbewellchilled
SEMI-SOFTCHEESESBlue,Fontina,BelPaese	YESNONO temperaturewell notcritical	chilled
SEMI-HARDCHEESESCcheddar,MontereyJack,Colby,Longhorn,Swiss,Gruyère,Emmenthaler,Jarlsberg,Edam,Gouda,Provolone	YESYES temperaturewell notcritical	Chilled well chilled
HARDCHEESESParmesan,Romano,Pecorino,Sapsago	YESYES temperatureroom notcriticaltemperature

IMPORTANT: NevertrytoslicesoftcheeselikeMozzarellaor hardcheeselikeParmesan. Youmaydamagetheslicingdisc ortheprocessoritself. Seetheguideforprocessingcheese.

SpecialDiets

Ifanyoneinyourfamilyisonarestricteddiet,youalready knowhowdifficultitistoobtaincanned,frozenorother preparedfoodsthataresalt-free,low-fiber—orwhatever the specialdietrequires.Yourfoodprocessorwillenableyoutofill thedietrequirements.

MAKINGBABYFOOD

The food process ends concern about additives or preservatives in your baby's diet. When you prepare the food yourself, you know exactly what'sinit.

Processenoughforseveralmealsat onetimeandfreezeinserving-size portions.Youcanprocessaslittleas 2ounces(55g)atatime - a real time - saverthatallowsyoutoservethebaby thesamefoodyou'repreparingforthe restofthefamily.

Vegetables

Simmerorsteamfreshvegetablesina littlewater,drainthemwellandpurée themwiththemetalblade.

Fruit

Poachitinwaterandpuréeitwiththe metalblade.

Meat, Poultry and Fish

Cookitfirst, thenchopfinelywith the metalblade. Addalittlebrothormilkto soften, and puréeasfineasdesired.

ADAPTINGRECIPESFORTHE FOODPROCESSOR

Youcanuseyourfoodprocessorto

makealmostallyourfoodpreparationtaskseasier. Towork mostefficiently, organize all the steps involved in planning a recipe or a meal. Thendecide on the best order for processing materials, using the information below as a guide.

Processdrying ingredients being used as sagarnish, like parsley and nuts, first. They should be chopped when the bowland the blade are completely dry. Usually you will just have to wipe out the bowland proceed to then next processing task without washing it.

Alwaysuseadrybowlforchopping.Processsmall,hardingredientslikegarlicandgingerrootfirst.Thenproceedtothelargersolidingredientslikeonionorpeppers.Alwaysaddthehardestsolidingredientfirststandgoontothesofterones.

Generally, you should do the slicing and shredding after the chopping, since a clean bowl may not be necessary for sliced and redded ingredient that are being added to the samedishasthe chopped ones.

Toavodspatteringliquids, addthemthroughthesmallfeed tubewhilethemachineisrunning. Whenyouarepuréeing ingredientsforasouporsauce, strainoutthesolidingredients andreservetheliquid. Puréethesolidingredientsalone. Add 1/2cup(120ml)oftheliquidandpuréeanother30seconds. Thenreturnthepuréetotherreservedliquid.

Whenmakingquickbreads, cakesandcookies, addthedry ingredientslast.Mixthemintotheotheringredientsby pulsingjustuntiltheydisappear.Iftherepipecallsfornutsor raisins,addthemwiththedryingingredientstoavoid overchopping.

Youcaneasily adapty our favoriterecipes from standard cookbooks for faster preparation in the food processor. Follow the guidelines outlined above. If there is a similar recipe in the recipe section at the end of this book, review the orderin which ingredients are processed and proceed accordingly with your own recipe.

CLEANINGANDSTORING

Keepyourfoodprocessorreadyforuseonakitchencounter. Whenit'snotbeingused,leaveitunplugged.Don'tleaveit withthepusherassemblyinthelockedposition;thiscould damagetheon/offmechanism.

Storethebladesanddiscsinasafe, convenientplace, asyou wouldsharpknives—outofreachofchildren. TheDLC-077 DiscHolder, anoptionalaccessory, offerssafe and convenient storageforsevendiscs.

Allpartsexceptthemotorbasearedishwashersafe, and we recommend washing them in the dishwasher. Insert the work

bowlupsidedown.Rememberwhereyouplacesharpblades anddiscs,andunloadthedishwashercarefully.

Tosimplifycleaning, rinsetheworkbowl, cover, pusher assembly and blade or disimmediately after uses of food won't dry on them. Openings at the bottom of the large pusher provided drainage and make cleaning easy. If food lodges in the pusher, remove it by running water through pusher or by using a bottle brush.

If you wash blades and discs by hand, do it carefully. Avoid leaving them in soapy water, where they may disappear from sight. Tocleanthemetal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the centers of the bowl. Use of aspray attachment is also effective. If necessary, use a brush.

TheworkbowlismadeofLexan ^® polycarbonateplastic, which isshatterresistantandheatresistant. Thetubeattheback housestherodthatactivatesthemotor.

Choppingcertainfoodsmayscratchorcloudtheworkbowl. Amongthemareice,wholespicesandessentialoilslike wintergreen.Ifyouliketoprepareyouownspiceblends, youmaywanttokeepasecondbowljustforthatpurpose.

Thebasehousingisalsomadeofpolycarbonate,atough plasticwithhighimpactresistance.Itssmoothsurfacewill looknewforyears.Keepaspongehandyasyouwork,and wipespillsfromthebase.

Fourrubberfeetontheundersidekeepthebasefrommoving onmostworkspaceswhenthemachineisprocessingheavy loads. Ifthefeetleavespotsonthecounter,spraythemwith aspotremoverlikeFantastik andwipewithadampsponge. Ifanytraceofthespotremains,repeattheprocedureand wipetheareawithadampspongeandnonabrasivecleaning powder.

Use the plastic tool to clean the underside of the metal blade and the dough blade, and to clean around the top of the small feed tube. An arrow bottle brush is also useful.

Tocleantheinsideofthedetachablestem, slidethestem releasebuttononthesideupasfarasitwillgoandholdit thereasyourunwaterthroughthestem.

IMPORTANT: Neverstoreanybladeordisconthemotor shaft. Nobladeordiscshouldbeplacedontheshaftexcept whentheprocessorisinuse.

TROUBLESHOOTINGGUIDE

Thesearesomeproblemsalongwithsolutionsthatbeginners withafoodprocessorsometimesexperience.

Foodisunevenlychopped:

- Either you are trying to process to much food at one time, or you are running the machine continuously instead of pulsing it on and off until the pieces of food are no larger than 1/2-inch (1.25cm) cubes.

Liquidleaksfrombottomofbowlontomotorbase:

- Removebowlfrombaseassoonasyoufinishprocessing. Donotremovethemetalbladefirst. Whenthebowland bladeareremovedtogether, thebladedropsdown and formsanalmostperfectsealagainstthebowl.

Liquidleaksoutbetweenbowlandcoverwhenmachine isrunning:

- Youaddedtoomuchliquid.Neverusemorethan4cups (950ml)ofaverythinliquid.Thethickertheliquid,the moreyoucanuse.Withthickmixtureslikepancakeorcake batter,forexample,youcanprocessmuchmore.

Slicesareunevenorslanted:

- Packthefeedtubemorecarefully, asdescribedinthis book. Maintainanevenpressureonthepusher.

Carrotorsimilarfoodfallsoverinthefeedtube:

- Cutthefoodintoenoughshortpiecesofequalheighttofill thefeedtube.Tosliceoneortwopieces,usethesmallfeed tube.Cutcarrotsinhalfandinsertonepiecepoint-side downandtheotherstem-sidedown.

Slicedorshreddedfoodpilesupononesideoftheworkbowl:

- Thisisnormal.Removethediscoccasionallyandevenout theprocessedfood.Whenfoodgetsclosetothebottomof thedisc,emptytheworkbowl.

Afewpiecesoffoodremainontopoftheslicingorshredding disc:

- Thisisnormal.Cuttheremainingbitsbyhandorsavethem inaplasticbagforlateruse.Vegetablescrapscanbe puréedforsoupsorusedtothickensaucesorstews.In everycase,therewouldbemorewasteifyouslicedor shreddedthefoodbyhand.

Softcheeseslikemozzarellaspreadoutandcollectontopof theshreddingdisc:

- Thecheesewasnotcoldenough,orthepressureonthe pusherwastoogreat.Alwaysuselightpressurewhen processingcheese.

FORYOURSAFETY

These a some procedure that will protect you and your family from any injury caused by misuse.

- Handlethemetalbladeanddiscscarefully.Thecutting edgesareverysharp.

- Alwaysplaceadisconaflatstablesurfacebefore connectingthedetachablestem.

- Neverputabladeordisconthemotorshaftuntilthework bowlislockedintoplace.

- Always make certain that the blade or discid on motorshaft as farasit will go.

- Alwaysinsertthemetalbladeintheworkbowlbefore puttingingredientsinthebowl.

- Whenslicingorshreddingfood,alwaysusethepusher. Neverputyourfingersoraspatulaintothefeedtube.

- Alwayswaitforthebladeordisctostopspinningbeforeyouremovethepusherassemblyorcoverfromtheworkbowl.

- Alwaysremovetheworkbowlfromthebaseofthemachine beforeyouremovethemetalbladeorthedoughblade.

- Becarefultopreventthemetalbladefromfallingoutofthe workbowlwhenemptyingthebowl.Removebladebefore tiltingthebowl,orholditinplacewithyourfinger,aspatula oraspoon.

- Donotusethepusherassemblyifthesleevebecomes detachedfromthepusher.CallCuisinartCustomerService rightaway.Ourtoll-freenumberisgiveninthebackof thisbook.

TECHNICALINFORMATION

Themotorinyourfoodprocessoroperatesonstandardline operatingcurrent.Theappropriatevoltageandfrequencyfor yourmachineareshownonalabelunderthebase.

Anautomatic, temperature-controlled circuit breaker in the motorensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixingorkneading athickor heavymixture in successive batches, themotormay overheat. If this happens, the processor will stop. Turnit off and wait forth the motort ocool off before proceeding. It will usually cool off within 10 minutes; in extreme cases, it could take an hour.

Safetyswitchespreventthemachinefromoperatingwhenthe workbowlorthecoverisnotlockedintoposition. Themotor stopswithinsecondswhenthemachineisturnedoff,anda fast-stopcircuitstopsmotorinstantlywhenthepusher assemblyisunlocked.

RecipeNotes:

Preparationtimesareapproximateandarebasedonthetimeit takestoassembletheingredients,oncetheyhavebeengathered fromtherefrigeratorandcupboardandplacedonthecounter. Cookingtimesareadditionalasnoted.

Nutritionalanalysesarebasedonnumberofservingsindicated. Ifarecipeproducesarangeofservings, thenutritionalanalyses arebasedonthehighestservingyieldforthatparticularrecipe.

RECIPES

SALSA

Yield:10cups

Preparation:10–15minutes

6clovesgarlic, peeled

6jalapeñopeppers,cored,seededandquartered

1largeredonion(12ounces), peeled, cutin1-inchpieces

3/4cupmediumpackedfreshcilantroleaves,totaste 4poundsripe,firmtomatoes,coredandcutineighths 1tablespoonkoshersalt

1-1/2teaspoonsgroundcumin

4tablespoonsfreshlysqueezedlimejuice

Insertthemetalblade. With themachinerunning, dropthegarlic and jalapeñopeppersthroughthesmallfeedtube and processto chop, about 10 seconds. Scrapetheworkbowl. Addtheonion cubes and cilantro leaves to the homeworkbowl; pulsetochop, 8-10 times. Scrapetheworkbowl. Addthetomatoes; pulseto chop, 10-12 times. Scrapetheworkbowl. Addthesalt, cumin and lime juice; pulsetocombine, 5 times. Transfertoamedium bowland refrigerate for at least 30 minutesto allow the flavor to blend. Salsais best when madetheday it is deserved, but will keep for adayortwow when refrigerated. Stirifit separates.

Note: Salsaisbestmadewithfresh,ripesummerandearly autumntomatoes. If they are not available, use equal amounts of ripeltalianplumtomatoes and drained, canned Italianplum tomatoes (weighafterdraining).

Nutritional analysis per 4 tablespoons serving: Calories 14 (0% from fat) • carbo. 3g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 47mg • fiber 1g

GUACAMOLE

Yield:9cups

Preparation: 10-15 minutes

1cuptightlypackedcilantroleaves

6plumtomatoes,cored,halvedandseeded

4clovesgarlic, peeled

5mediumjalapeñopeppers,stemmed,quartered andseeded

4ouncesredonion,peeledandcutin1-inchpieces

12ripeavocados, peeled, pitted and cutin 1-inch pieces—reserves several pits

1/2cupfreshlysqueezedlimejuice

1 teaspoonchilipowder

1/2teaspooncumin

1teaspoonkoshersalt

Insertthemetalbladeintheprocessorandprocesstochopthe cilantroleaves,10seconds;removeandreserve.Pulsetochop thetomatoes10-15times;removeandreserve.Withthe machinerunning,dropthegarlicclovesandjalapeñosthrough thefeedtube;processuntilminced,10seconds.Addtheonion totheworkbowl;processtochop,10seconds.Addtheavocados,limejuice,chilipowder,cuminandsalttotheworkbowl; process30seconds.Scrapetheworkbowl.Processfor 30secondslonger.Addthereservedchoppedcilantroandtomato-totheworkbowl;pulseuntiljustcombined.Transfertoabowl. Ifnotservingimmediately,placeasheetofplasticwrapdirectly ontheguacamole,pressingoutanyairbubblesonthesurface. Refrigerateuntilreadytoserve.

Nutritionalanalysisper2tablespoonserving: Calories54(77%fromfat)•carbo.3g•pro.1g•fat5g•sat.fat1g•chol.0mg•sod.31mg•fiber2g

HERBEDCHÉVRESPREAD

Yield:6cups

Preparationtime:10minutes

4clovesgarlic, peeled

1/2cupfreshherbs,looselypacked*

24ouncescreamcheese(mayusereducedfat), cutin1inchpieces

24ounceschévreorothergoatcheese, chilled, cutin1-inchpieces

1/2teaspoonkoshersalt

1 teaspoonfreshlygroundpepper

1/2teaspoonTabasco ^ -totaste

InasmallCuisinart ^® saucepan, blanchthegarlicinboilingwater for 1 minute; drainandletcool.

Insertthemetalblade.Withthemachinerunning,dropthecooled garlicthroughthefeedtubeandprocess5secondstochop. Scrapetheworkbowl.Processtochoptheherbs,15seconds.Add thecreamcheesetotheworkbowl;processuntilsmooth,about 30seconds.Addthechevre,koshersalt,freshlygroundpepperand Tabasco®;pulsetocombine10times.Scrapetheworkbowland pulse10times.Transfertoaservingdishorbowlandchillatleast 10minutesbeforeserving.Maybemadeupto4daysahead.Allow tocometoroomtemperaturefor30-40minutesbeforeserving. Forafancierpresentation,linea6-cupmoldwithplasticwrap. SpoontheHerbedChèvreSpreadintothemold,spreadingas evenly as possible. Tap the mold on the counter several times to remove air bubbles. Cover tightly with plastic wrap and chill. To serve,invertthemoldonaservingplatter,liftoffmold,then carefullypulloffplasticwrap.

*YoumayuseallItalianparsleyleaves,oracombinationofherbs. Try1/4cupItalianparsleyleaves,2tablespoonsbasilleaves,and 2tablespoonsfreshthymeleaves.

Nutritional analysis per 2 tablespoons serving: Calories 69 (69% from fat) • carbo. 1 g • pro. 4 g • fat 6 g • sat. fat 4 g • chol. 12 mg • sod. 152 mg • fiber 0 g

ASIAGOCHEESEPUFFS

Yield:9dozen1-inchpuffs

Preparation: 15 minutes, plus baking time

12ouncesAsiagocheese,cutin1inchpieces

3cupswater

1-1/4teaspoonskoshersalt

1tablespoonTabasco

1-1/2cups(3sticks)unsaltedbutter,cutintablespoons

3cupsunbleachedall-purposeflour

12largeeggs,atroomtemperature*

Generouslygreasebakingsheets, usingsolidshortening.

Preheattheovento425°F.

Insertthemetalbladeintheprocessor. With themachinerunning, dropthecheesethroughthesmallfeedtubeandprocessto chopuntilgratedinappearance, about 30-40 seconds. Remove and reserve.

Bringthewater,salt,andTabasco ^® toaboilinaCuisinart ^® 2-3/4 quartsaucepan.Addthebutter.Whenthebutterismelted,and themixtureisreadytoreturntoaboil,takethepanofftheheat, andaddtheflourandallbut3/4cupofthecheeseallatonce. Oververylowheat,stirthemixturewithasturdywoodenspoon untilitholdstogetherinonemass,thencontinuetostirfor2min-utestocooktheflour.Takeoffheatandletcoolfor5-10minutes.

Transferthedoughtotheworkbowlfittedwiththemetalblade. Processfor1minutetocoolfurther,thenwiththemachinerunning,addtheeggsoneatatime,takingcaretoincorporateeach eggcompletelybeforeaddingthenext.Spoon(youmayusea smallicecreamscoop)orpipethedoughin1inchballsontothe preparedsheets,about1-1/2inchesapart.Useaforktoflatten themslightly.Sprinkleeachwithabout1/3teaspoonofthe reservedcheese.Bakeuntilgoldenandpuffed,about20-25minutes.Forcrispierpuffs,cutasmallslitinthesidewiththetipofa knifetoallowthesteamtoescape.Servehotorwarm.

AsiagoCheesePuffscanbemadeaheadandfrozen. Place themonbakingsheetsandreheatina300°Fovenfor 10minutes.

*Removeeggsfromrefrigeratorabout30minutesbeforeusing them,orputtheminabowlofwarmwaterwhileyouassemble otheringredients.

Nutritionalanalysisperpuff:

Calories54(68%fromfat)•carbo.3g•pro.2g•fat4g•

sat.fat0g•chol.31mg•sod.74mg•fiber0g

SPICYGARDENGAZPACHO

Yield: About20cups

Preparation: 15-20 minutes

4mediumcelerystalks, peeled, cuttofitfeedtube

6scallions,trimmedtoabout6inchesinlength

2Kirbycucumbers, quarteredlengthwise, seedsremoved

1 mediumgreenbellpepper,cored,seededandcutineighthslengthwise

1 medium yellow bell pepper, cored, seeded and cutin

eighthslengthwise

4clovesgarlic, peeled

4jalapeñopeppers, halved, coredandseeded

6ouncesradishes,trimmed

6largetomatoes(3poundstotal)cored, quarteredandseeded

1jar(7ounce)roastedredpeppers,drained

2cans(46ounceseach)V-8ortomatojuice, low-sodiumpreferred

3tablespoonsbalsamicorsherryvinegar

1-1/2-2tablespoonslightbrownsugar

1-2teaspoonskoshersalt

3/4 teaspoonfreshlygroundblackpepper

Insertthe2mmslicingdiscintheprocessor.Arrangethecelery inthelargefeedtube;usemediumpressuretoslice.Arrangethe

scallionsinthesmallfeedtube;uselightpressuretoslice. Insertthe4mmslicingdisc;usemediumpressuretoslice thecucumbersandredandyellowpeppers.Transferthe vegetablestoalargebowl.

Insertthemetalbladeintheprocessor. With the machine running, drop the garlic and jalape no sthrough the feed tube and processtochop, about 5 seconds. Scrapetheworkbowl. Add theradishestotheworkbowl; pulsetochop, 10-15 times. Add the tomato estotheworkbowl; pulsetochop, 10-15 times. Add the vegetable stothose already in the large bowland stir to combine.

Transferhalfthechopped/slicedvegetablestotheworkbowl. Addthedrainedroastedpeppersand3cupsofthejuice. Pulsetocombine, 10times, thenprocessuntilsmooth, about 2minutes. Returnthepuréedvegetablemixturetothelargebowl andstirtoincorporate. Stirinthevinegar, brownsugar, saltand pepper. Refrigerateuntilwellchilled; adjustseasoningstotaste beforeserving.

Servechilled. Maybegarnished with sliced or chopped avocado, freshly chopped cilantro oil Italian parsley, and asmalldollop of sour cream. Toturn this into asummertimemeal, topeach serving with 4-6 ounces cooked (poached or grilled) shrimp and scallops.

Nutritional analysis per 1 cup serving: Calories 61 (7% from fat) • carbo. 13g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 342mg • fiber 2g

BLACKBEANSOUP

Yield:3quarts

Preparation: 15-20 minutes, 2 hours cooking

2poundsdriedblackbeans

1redbellpepper

1 yellowbellpepper

1/2 poundcarrots, peeled, cuttofitlargefeedtube 4largeribscelery, trimmed, cuttofitlargefeedtube 6clovesgarlic, peeled

1-1/2poundsSpanishonions, peeled, cutin 1-inchpieces 2tablespoonsextravirginoliveoil

1tablespoonoregano

1tablespoongroundcumin

1-1/2teaspoonsthyme

1teaspoongroundcoriander

1bayleaf

2quartsvegetablestock*

3cupswater

koshersalt

freshlygroundblackpepper

Sortthebeansanddiscardandydirtand/orstones.Placeina mediumbowlandcoverwithcoldwaterby3inches.Allowto soak,covered,for8hours/overnight.

Insertthe6mmslicingdisc.Arrangethepeppersinthelarge feedtubeandusemediumpressuretoslice;remove and reserve.Insertthe4mmslicingdisc.Arrangethecarrotsand celeryinthelargefeedtube;usemediumpressuretoslice. Remove and reserve.Insertthemetalblade.Withthemachine running, dropthegarlicthroughthesmallfeedtubeandprocess tochop,5seconds. Scrapetheworkbowl.Addtheonions;pulse tochop,10times.

Ina6-quartCuisinart ^® stockpot,heattheoliveoilovermedium heat.Whenhot,addtheslicedandshreddedvegetablesand garlic.Cookovermediumheatuntilsoftenedandtranslucent.Addtheoregano,cumin,thyme,corianderandbayleaf;cook overmediumlowheatuntilaromatic,about5minutes.

Drainandrinsethebeans.Addthebeanstothestockpotalong withthestockandwater.Bringthesouptoaboil,thenreduce theheattolow,coverlooselyandsimmerfor1-1/2-2hours, untilthebeansaretenderandthesouphasthickened.Allowto cookslightly.Removethebayleafanddiscard.Insertthemeta blade.Processthesoupinthreebatchesuntilcreamyand

smooth.(Foramore"rustic"soup,processonlytwothirdsofthe soupandstirintheremaining"chunky"soup.)Transfertoaclean stockpotassoupisprocessed.Reheatoverlowheatasnecessary.Stirinvinegar;seasontotaste.Servehotwithgarnishesof sourcream,choppedgreenonions,choppedredandyellowbell peppers,choppedtomatoes,andchoppedfreshcilantroparsley.Blackbeansoupfreezeswell.

*Foranon-vegetarianversion,youmayusechickenstockor hambroth.Asmokedturkeylegorhamhockmaybeaddedfor additionalflavor.Removebeforeserving,allowtocoolenough tohandle,shredmeat,discardbones,fatandskin,andreturn shreddedmeattothesoup.

Nutritional analysis per 1 cup serving: Calories 168 (16% from fat) • carbo.29g • pro.8g • fat3g • sat. fat0g • chol.0mg • sod.210mg • fiber7g

YUKONGOLDPOTATO&CHEESESOUPWITHBROCCOLI

Yield:20cups

Preparation:35to40minutes

1cuplooselypackedItalianparsleyleaves

8ouncessharpcheddarcheese

2tablespoonscornstarch

3tablespoonsunsaltedbutter

3ribscelery(4ounces),cutin1-inchpieces

3carrots(8ounces,peeled),cutin1-inchpieces

1poundonions, peeled, cutin 1-inchpieces

1teaspoonthyme

1/4cupall-purposeflour

3pounds Yukongoldpotatoes, peeled and quartered lengthwise

8cupsvegetablebroth

2cupslowfatmilk

4cupsbroccoliflorets(about12ounces), cutinbite-sizedpieces

1-1/2teaspoonskoshersalt

1/2 teaspoonfreshlygroundblackpepper 1-3 teaspoonsTabasco ^® ,totaste

Insertmetalblade.Pulsetochopparsley;removeandreserve. Insertshreddingdisc. Usemediumpressuretoshredcheese. Removeandtosswithcornstarch;refrigerateuntilreadytouse.

Insertthemetalblade.Pulsetochoponionsandcelery,10times; remove and reserve. Pulsetochopthecarrots,15times; remove and reserve. Insert the 6mmslicing disc. Arrange potatoes upright in large feed tube; use medium pressure to slice.

Inan8or9quartCuisinart ^ stockpot,heatbutterovermedium heat.Addthevegetablesandsautéuntiltheybegintosoften, about5minutes.Sprinklewithflourandcook,stirringconstantly for4–5minutes;donotallowtobrown.Whiskinvegetable brothandmilk.Addthepotatoesandbringtoaboil.Reduceheat andsimmerforabout20minutes,untilthepotatoesaretender. Whilethepotatoesarecooking,blanch(for1minute)orsteam (for2–3minutes)thebroccolifloretsuntilcrisp-tender.Plunge immediatelyintoicedwatertostopthecooking,thendrainwell.

Removethesoupfromtheheatandstrainthesolidsfromthe liquid, reserving the cooking liquid. Return the liquid to the stockpot; keep warm over low heat. Placethesolids in the work bowland process 30 seconds. Scrap the work bowl. Process until fairly smooth and creamy, about 30 second longer. Return the pure vegetable stohot liquid in the pot. Reheat over medium low heat. Add the reserved shredded cheesethas has been tossed with the corn starch, about 1/2 cup at a time, stirring until melted and smooth after each addition. Stirin the reserved broccoli florets; heat until broccoli is warmed through.

Seasonwithsalt, pepper, and Tabasco ^ totaste. Servein warmedbowlsandsprinkle with the chopped parsley.

Nutritionalanalysisper1cupserving: Calories151(31%fromfat)•carbo.21g•pro.6g•fat5g•sat.fat0g•chol.16mg•sod.264mg•fiber2g

MUSHROOMBARLEYSOUP

Yield:16cups

Preparation:35-40minutes

1/2cuplooselypackedItalianparsleyleaves

2clovesgarlic,peeled

1 pound Spanish onions, peeled, cutin 1-inch pieces

2poundscreminiorwhitemushrooms, cleanedandstemmed,stemsreserved

1/2poundshiitakemushrooms, toughstemsremoved and discarded

1/2poundcelery,cuttofitthefeedtube

1/2poundcarrots, peeled, cuttofitthefeedtube

1 poundpotatoes, scrubbed, peeled if desired, cut in quarters lengthwise

2tablespoonsextravirginoliveoil

2/3cupbarley

1-1/2teaspoonsthymeorherbsdeProvence

2quartschickenbrothorstock(nosalt,nofat)or vegetablebroth/stock

1bayleaf

2cupswater

1teaspoonkoshersalt

1/4 teaspoonfreshlygroundblackpepper

Insertthemetalbladeandpulsetheparsley10timestochop; removeandreserve.Withthemachinerunning,dropthegarlic downthesmallfeedtubeandprocesstochop,5seconds; scrapetheworkbowl.Addtheonions;pulsetochop,10times; removeandreserve.Pulsetochopthemushroomstems, 10times;removeandreserve.

Insertthe4mmslicingdisc. Usemediumpressuretoslicethe mushrooms andshi itakes; removeandreserve. Usemedium pressuretoslicethecarrotsandcelery; removeandreserve. Arrangethepotatoesinthelargefeedtubevertically; use mediumpressuretoslice.

HeattheoliveoilinaCuisinart ^® 6-quartstockpotovermedium

heat.Addthechoppedgarlic,onionsandmushroomstems;cook untiltender,about5minutes.Raisetheheattomediumhighand addtheslicedmushrooms,celery,andcarrots,barley,and thyme.Stirovermediumhighheatforabout5minutes,untilthe herbsbecomefragrant.Addtheslicedpotatoes,stock,bayleaf andwater.Bringtoaboil,thenreducetheheattolowand simmeruntilthebarleyistender,25-30minutes.Removeand discardthebayleaf.Seasonwithsaltandpepper.Servein warmedbowlssprinkledwiththechoppedparsley.

Nutritionalanalysisper1cupserving:

Calories110(21%fromfat)•carbo.18g•pro.5g•fat3g•

sat.fat0g•chol.0mg•sod.178mg•fiber4g

CHILIFORACROWD

Yield:4quarts

Preparation:30minutes;3hourstocook

1redbellpepper,cored,seededandcutinquarters

1 yellowbellpepper,cored,seededandcutinquarters

1greenbellpepper,cored,seededandcutinquarters 6clovesgarlic,peeled

2largeonions(1-1/2poundstotal), peeled, cutin1-inchpieces

1can(35-ounce)peeledplumtomatoes,drained, juicesreserved

3-1/2poundsbonelessbeefchuck(trimmedyield,3pounds), trimmed,cutin1-1/2–2inchcubes,wellchilled

2tablespoonsvegetableoil

1/3-1/2cupchilipowder,totaste

1-1/2tablespoonsgroundcumin

1tablespoonpaprika

1-1/2tablespoonsoregano

3tablespoonsredwinevinegar

1teaspoonkoshersalt

1can(6-ounce)tomatopaste

3cans(15–16ounce)beans,drained,rinsedanddrainedagain (forvariety,useoneeachblackbeans,pintobeans,and redkidneybeans)

Insertthe4mmslicingdiscandarrangethepeppersinthefeed tube. Usemediumpressuretoslice; removeandreserve. Insert themetalblade and with themachinerunning, dropthegarlic clovesdownthesmallfeedtube; process5secondstochop. Scrapetheworkbowlandaddtheonions; pulsetochop, 10 times; removeandreserve. Use themetalblade and pulseto chophedrainedcannedtomatoes, 5 times; removeandreserve. Wipetheworkbowlandbladedry with apapertowel. Addhalf the chilledbeefcubestotheworkbowlandpulsetochop 10 times; removeandreserve. Repeat with theremaining beef.

Inan8or9-quartCuisinart ^ stockpot,heat2teaspoonsoftheoil overmediumheat.Whenhot,addthegarlicandonions;cook untiltranslucent,3-5minutes.Stirinthechilipowder(totaste),groundcumin,oregano,andpaprika.Cookoverlowheatuntil thespicesarearomatic,5-10minutes.Whiletheonionmixtureis cooking,heathalftheremainingoilovermediumhighheatina Cuisinart ^ 12inchnonstickskillet;whenhot,addhalftheground beef.Allowtobrownononeside,thenturnandbreakup,browningcompletely;addtothestockpotwiththeonionmixture,and repeatwiththeremainingoilandgroundbeef.Afteraddingallthe brownedbeeftothestockpot,stirinthereservedpeppers, choppedtomatoesandreservedjuices,winevinegar,salt,and tomatopaste.Bringthechilitoaboil,thenreducetheheatto low,coverlooselyandsimmerfor2-3hours,untilthemeatis tender.Ifservingimmediately,stirinthedrainedbeansandstir toheatthrough.

Likemanystews, chiliisbestmadeadayahead. Transfertoa glassorstainlesscontainer; coverandrefrigerate. Reheatover low-mediumheatandstirinthebeans. Chilimaybefrozen.

Nutritionalanalysisper1cupserving: Calories205(27%fromfat)•carbo.21g•pro.20g•fat7g•sat.fat2g•chol.43mg•sod.316mg•fiber7g

Preparation: 30 minutes; 2 hours cooking

2bellpeppers

6clovesgarlic, peeled

1-1/2poundsSpanishonions, peeled, cutin 1-inchpieces

4poundsboneless,skinlessturkeybreast (abouta7poundturkeybreastbonein,skinon), cutin1inchpieces,chilled

1/3cupchilipowder

1tablespoongroundcumin

1-1/2teaspoonsgroundallspice

1-1/2teaspoonsgroundcinnamon

1-1/2teaspoonsgroundcoriander

1-1/2teaspoonsoregano

1bayleaf

1can(28ounce)crushedtomatoes 4cupsunsalted, nonfatchickenstock/broth

2cupswater

2tablespoonswinevinegar

1-2teaspoonskoshersalt

1/2 teaspoonfreshlygroundblackpepper

Insertthe6mmslicingdisc,arrangethepeppersinthelarge feedtube,andusemediumpressuretoslice;removeand reserve.Insertthemetalbladeandwiththemachinerunning, dropthegarlicthroughthefeedtube;process5secondstochop. Scrapetheworkbowl.Addtheonions;pulsetochop,10times. Removeandreserve.Addonethirdoftheturkeycubestothe workbowl;pulsetochop,10times;removeandreserve.Repeat withtheremainingturkeycubesintwomorebatches.

Inan8or9quartCuisinart ^ stockpot,heat2teaspoonsoftheoil overmediumheat,addthegarlicandonion,andcookuntil translucentandsoftened,about5minutes.Addthechilipowder, cumin,allspice,cinnamon,coriander,oreganoandbayleaf;cook overlowheatuntilfragrant,about10minutes.Whiletheonion mixtureiscooking,addhalftheremainingoiltoaCuisinart

12-inchnonstickskilletandheatovermediumhighheat.Addone thirdofthegroundturkeytotheskilletandbrownwell, stirringtobreakupafterturning;astheturkeybrowns,addtothe onionmixture.Repeatwiththeremainingturkeyintwomore batches.Stirinthecrushedtomatoes,chickenstock,water,and winevinegar.Bringthechilitoaboil,thenreducetheheat,cover looselyandsimmerfor2hours,untiltheturkeyistender.Maybe servedimmediately,butlikemoststewsandchilis,itisbetterthe secondday.Maybebefrozen.

Nutritionalanalysisper1cupserving: Calories266(8%fromfat)•carbo.24g•pro.40g•fat2g•sat.fat0g•chol.94mg•sod.521mg•fiber6g

CUISINARTRAGUBOLOGNESE

Yield:15–16cupssauce,enoughfor2poundsofpasta-12to16servings

Preparation:25minutes;21/2hourstocook

1can(35-ounce)wholepeeledplumtomatoes, drained, juicesreserved

6clovesgarlic, peeled

2mediumonions(12ouncestotal), peeled, cutinto1inchpieces

4largestalkscelery, cut into 1-inchpieces

2carrots, peeled, cut into 1-inch pieces

2poundsbeefchuck, cut into 1-inchpieces (trimmedoffatandgristle), chilled

1-1/2poundsveal, cut into 1-inch pieces (trimmedoffatandgristle), chilled

1-1/2poundspork, cut into 1-inch pieces (trimmedoffatandgristle), chilled

2tablespoonsextravirginoliveoil

2tablespoonsunsaltedbutter

1cupmilk(wholeorreducedfat)

1cupdrywhitewine

2-3cupsbeefbrothorstock(preferablynosalt, nofat)

2teaspoonskoshersalt

3/4 teaspoonfreshlygroundpepper 1/4 teaspoonfreshlygroundnutmeg

Insertthemetalbladeandpulsetochophetomatoes,5times. Removeandreserve.Withthemachinerunning,dropthegarlic throughthesmallfeedtubeandprocesstochop,5seconds. Scrapetheworkbowl.Addtheonionsandcelery,pulsetochop, 15-20times.Removeandreserve.Pulsetochopthecarrots, 15times;removeandreserve.Pulsetochopthebeefcubes, 8-10times;removeandreserve.Pulsetochopthevealcubes, 8-10times;removeandreserve.Pulsetochoptheporkcubes, 8-10times;removeandreserve.

InaCuisinart ^® 5-1/2quartsautépan,heattheoilandbutter togetherovermediumheat.Addthegarlic,onion,celeryand carrots;cook,stirringfor2minutes.Removeandreserve.Raise theheattomediumhighandaddthegroundmeats.Cookuntil nicelybrowned,stirringtokeepmeatfromstickingtogether, about10minutes.Returnthecookedvegetablestothepan.Add themilkandsimmeruntilreduced,about10minutes.Addthe tomatoesandreservedjuices;simmerfor15minutes.Stirinthe wineandbroth.Bringthemixturetoaboil,thenlowertheheat, coverloosely,andsimmerfor2-2-1/2hours.Seasonwithsalt, pepperandfreshlygroundnutmeg.

This saucemaybemadeahead and kept in ther refrigerator for 2 days or frozen for up to a month. Servetossed with freshly cooked fettuccine ortagliatelle oralargeshaped past at that will traphesauce. Add 1/2-1 cup of the past a cooking waterto the pasta and ragu whentossing.

Nutritionalanalysisperserving:(Sauceonly) Calories419(47%fromfat)•carbo.8g•pro.46g•fat21g•sat.fat7g•chol.158mg•sod.490mg•fiber1g

PASTAWITHZUCCHINIAND RICOTTASAUCE

Yield:12servings

Preparationtime:25minutesorless

8ounces Reggiano Parmesan, cutinl-inchpieces

3poundszucchini,cuttofitthefeedtubehorizontally 8clovesgarlic,peeled

1poundonions, peeled, cut into 1-inch pieces

1/3cupextravirginoliveoil

1 teaspoonredpepperflakes

(mayusemoreorlesstotaste)

2poundsfettuccineortagliatelle

2-1/4 cupsfat-freericottacheese 8freshbasilleaves

1/4-1/2 teaspoonfreshlygratednutmeg

1teaspoonkoshersalt

1/2teaspoonfreshlygroundblackpepper

Insertthemetalblade. With themachinerunning, drop the cheesecubesthroughthefeedtubeandprocessuntilfinely chopped. Removeandreserve.

BringenoughwatertocookthepastatoaboilinaCuisinart 7-quartpastaset.

Inserttheshreddingdisc.Arrangethezucchiniinthefeedtube horizontallyandusemediumpressuretoshred;remove and reserve.Insertthemetalblade.Withthemachinerunning, dropthegarlicthroughthefeedtubeandprocesstochop, 10seconds;scrapetheworkbowl.Addtheonionsandpulse tochop, 10times;remove and reserve.Donotwashworkbowl ormetalblade.

HeattheoliveoilinaCuisinart ^® 10inchskilletovermediumheat. Addthegarlicandonionsandcookuntiltenderandtranslucent, about5minutes;donotbrown.Stirintheredpepperflakes.Add salttotheboilingwaterandcookthepastaaccordingtopackage instructions;addthereservedlongshredsofzucchiniduringthe last30seconds.

While the pastacooks, proces the ricottacheese and fresh basil leaves with the cooked onion and garlic mixture until smooth, about 15 seconds. Scrapetheworkbowl. Drainthepasta; reserving the pastacooking water. With them machinerunning, add 1 cup of the hot past awater through the feed tube; process 10 seconds; scrapetheworkbowl. In a large bowl, tossthehot pasta and zucchini with the ricottamixture and 2 tablespoons of thereserved Parmesan. Garnish with fresh basil leaves and pass theremaining Parmesan cheese.

Nutritionalanalysisperserving:

Calories425(33%fromfat)•carbo.52g•pro.25g•fat15g•sat.

fat5g•chol.19mg•sod.67mg•fiber2g

PEPPERONI&CHEESEPIZZA

Yield: Five12 to 14-inchpizzas, twenty2-sliceservings

Preparation: 10-15 minutes; 8-12 minutestobake

OnerecipePizzaDough, p.38

3ounces Reggiano Parmesan, cutin 1-inch cubes

12ouncespartskim,low-moisturemozzarella,wellchilled

12ouncesreduced-fatMontereyJackcheese,wellchilled

12ouncesstickpepperoni,papercasingpeeledoff, cuttofitfeedtube

4cupsboilingwater

3tablespoonsextravirginoliveoil

3cupsreducedSimpleTomatoSauce,p.32

Preparethepizzadoughhandletrise. Positionthetoprackofthe ovenabout8inchesfromthetop. If usingabakingstone, placeit ontherack. Preheattheovento500°F.

Insertthemetalblade. With themachinerunning, dropthe

Parmesancheesecubesdownthefeedtubeandprocess

15 seconds; leave in workbowl. Insert the shredding disc. Use medium pressure to shred them ozzarella and Monterey Jack cheeses. Removethee cheesesto abowl; tostocombine and reserve. Insert the slicing disc. Placethepepperonistickin the

smallfeedtube;usemediumpressuretoslice.Stacktheslices, cutinhalfwithaknife,andplaceinaheatproofbowl.Pourthe boilingwateroverthepepperoni;letsitfor15-20minutes.Drain thepepperoni,discardingthefattywater;rinseanddrythe pepperoni.

Whenthedoughhasrisen,punchdownanddivideinto5equal balls.Letrest10minutes.Onalightlyflouredsurface,rolldough intorounds,12to14inchesindiameter.Placeonabaker'speel thathasbeensprinkledwithcornmeal,oronaperforatedpizza pan,apizzascreenorbakingsheetwithoutsidesthathasbeen sprinkledwithcornmeal.Brushtheedgeswiththeoliveoil,then usinganoffsetspatula,spreadthepizzato3/4inchoftheedges with1/2cupofthetomatosauce.Resisttheurgetousemore tomatosauce-itwillmakeasoggypizza;lessisbetter.Divide thecheesesandsprinkleoverthepizzas.Arrangethepepperoni evenlyoverthepizzas.

Carefullyslidethepizzaontothestone(positionthepeelover thebackedgeofthestone,andusearockingmotiontoshake andslidethepizzaoffthepeelontothestone),orplacethepan intothehotoven.Bakethepizzafor5minutes,thenrotateit fronttobackforevenbaking.Bakeforanother3to6minutes, untilthepizzaisbubbly,andtheedgesofthedougharegolden brown,puffedandcrispy.Removefromtheovenandletreston arackfor2to3minutesbeforeslicing.

Nutritionalanalysisperserving:

Calories367(32%fromfat)•carbo449•pro.18g•fat13g•

sat.fat4g•chol.20mg•sod.1022mg•fiber2g

FRENCHCUTGREENBEANS WITHTOASTEDHAZELNUTS

Yield: Makes 12 servings

Preparation: 15-20 minutes

Zestof2lemons, bitterwhitepithremoved

3/4cup(5ounces)hazelnuts, lightlytoasted

4ounceshallots, peeled, cutin1-inchpieces

3-1/2poundsfreshgreenbeans,trimmed, cutoffitfeedtubehorizontally

3tablespoonsextravirginoliveoil

1teaspoonkoshersalt

1/2 teaspoonfreshlygroundpepper

Insertthemetalbladeandwiththemachinerunning, dropthe lemonzestthroughthefeedtubeandchop, 10 seconds. Scrape theworkbowl.Addthekoshersalt; processtochopfinely, 30-40 seconds; removeandreserve. Pulsetochopthe hazelnuts, 10-15 times; removeandreserve. Pulsetochopthe shallots, 10 times; removeandreserve.

Insertthe4mmslicingdisc.Arrangethegreenbeanshorizontallyinthelargefeedtubeandprocessusinglightpressure.

Cookthegreenbeansinlightlysaltedboilingwaterfor3to8 minutes,untiltheyaredesiredtenderness;alternativelytheymay besteamed.(Thismaybedoneahead.lfdoneahead,refreshin icewatertostopcooking;drainwell,wrapandrefrigerateuntil readytouse.)Ina5-1/2quartCuisinart ^® sautépan,warmtheoil overmediumheat.Addthechoppedshallotsandsautéuntil softened,about3minutes.Addthegreenbeansandstirtoheat through.Stirinthereservedchoppednutsandlemonzest. Seasonwithfreshlygroundpepper.Servewarm.

Nutritionalanalysisperserving:

Calories134(55%fromfat)•carbo.13g•pro.4g•fat9g•

sat.fat1g•chol.0mg•sod.166mg•fiber5g

TWICEBAKEDPOTATOES

WITHSPINACHANDCHEDDAR

Yield:12servings

Preparation: 15 minutes; 11/2 hourstobake

12large(about10ounceseach)bakingpotatoes, scrubbed

1tablespoonoliveoil

8ouncessharpcheddarcheese,cuttofitfeedtube (lowfatmaybeused)

8scallions,trimmedandcutinto1-inchpieces

1-1/4cupsevaporatedfatfreemilk

3 packages(10oz.each)frozenchoppedspinach, thawedandsqueezedverydry

6tablespoonsunsaltedbutter,atroomtemperature, cutin1-inchpieces

1teaspoonkoshersalt

1 teaspoonfreshlygroundwhiteorblackpepper

Preheattheovento400°F. Pierceeachpotatoseveraltimes withaforkorknifetip; rubeachpotatowith1/4 teaspoonofthe oliveoil. Bakethepotatoesinthepreheatedovenuntilfork tender, about 1 hour. Whencolenoughtohandle, cutoff the topthirdofeachpotatoandscoopouttheflesh, leaving a 1/2inchshell. Reservefleshandpotatoshells.

Inserttheshreddingdiscintheprocessor.Shredthecheddar cheeseusinglightpressure.Removeandreserve.Insertthe metalblade.Addthescallionsandprocessuntilfinelychopped, about5seconds.Addthemilk,spinach,butter,koshersalt,and pepper.Processuntiljustcombined,about10-15seconds.Add thereservedpotatofleshandshreddedcheddarcheese;pulsein short,quickpulsesuntiljustcombined.Generouslyfillthepotato shellswiththepotato-spinachmixture.Potatoesmaybemade aheadtothispoint,covered,andrefrigerateduntilreadytobake.

Preheatovento375°F. Arrangethepotatoesonajellyrolltype panthathasbeenlinedwithparchment.Bake, uncovered until potatoes are hot and tops are golden brown, about 25-30 minutes (add 5-10 minutes for cold potatoes). Servehot.

Nutritionalanalysisperserving:

Calories488(25%fromfat)•carbo.78g•pro.16g•fat14g•sat.

fat4g•chol.36mg•sod.382mg•fiber7g

TWOPOTATOGRATINWITHLEEKS

Yield:16servings

Preparationtime:15-20minutes,plus1-1/2hoursbakingtime

Cookingspray

4ouncesReggianoParmesancheese,cutin1-inchpieces

6ouncesgoodqualitywhiteorwheatbread,cutinquarters

4tablespoonsunsaltedbutter, divided 6clovesgarlic

3mediumonions(6ounceseach), peeled, cutin1inchpieces

6mediumleeks(2pounds),trimmedtojustabovethe greenpart

2-1/2cupsvegetablebroth

2poundsrussetpotatoes, peeled, cutinhalfcrosswise 2poundssweetpotatoes, peeled, cutinhalfcrosswise

1-1/2teaspoonsherbesdeProvence 2teaspoonskoshersalt

1teaspoonfreshlygroundwhiteorblackpepper EvenlycoataCuisinart ^® 9x13inchRoastBakePanwith cookingspray.Preheattheovento425°F.

Insertthemetalbladeintheprocessor. With the machine running, drop the Parmesan piece through the small feed tube and processtochop finely, 30-40 seconds; remove and reserve. Processthe bread until it is fine crumbs, about 10 seconds. With the machiner running, add 2 tablespoons of the butter and 1/4 cup of the Parmesan cheese; processtocombine, 10 seconds; remove and reserve.

Withthemachinerunning, dropthegarlicclovesthrough the smallfeedtube and process 10 secondstochop; scrapethe workbowl. Add the onion stotheworkbowl; pulsetochop, 10 times. Remove and reserve. Insert the 6 mmslicing disc; cut the leekstofitthe feedtube vertically and arrange in the large feed tube. Slice using medium pressure. Transfertoabowl of coldwater and swirl or in sewell; let grit settle, then lift the sliced leeks from the water and transferto acolandertodrain.

Overmediumheat,melt2tablespoonsofthebutterina Cuisinart® 3-quartsautépan.Addthechoppedgarlicandonions andthedrained,slicedleeks;cookuntiltenderandwilted,about 5minutes.Stirinthevegetablebroth,herbs,salt,andpepper; bringtoaboil,thenreducetheheatandsimmerfor3minutes. Drain,reservingthevegetablesandbrothseparately.

Insertthe4mmslicingdisc.Slicetherussetpotatoesusingfirm pressure;removeandreserve.Slicethesweetpotatoesusing firmpressure;removeandreserve.

Arrangehalftheslicedrussetpotatoesinthepreparedpan;top withhalftheslicedsweetpotatoes;distributehalftheleek/onion mixtureoverthesweetpotatoes,andsprinklewiththeremaining Parmesancheese.Repeatthelayers,endingwithsweet potatoes.Pourthereservedbrothoverthepotatoes.Topevenly withthebutteredcrumbandcheesemixture.Coverwithasheet ofoilthathasbeencoatedwithcookingsprayandbakeinthe preheatedovenfor45minutes.Uncoverandcontinuetobake untilthepotatoesaretender,20–30minuteslonger.Letthe potatoesrestfor10–15minutesbeforeserving.

Note: If you wish to prepare this dish ahead, blanch both types of potatoes separately for 3 minutes in boiling water which 1 teaspoon of vinegar has been added; this will prevent them from darkening.

Nutritionalanalysisperserving: Calories226(23%fromfat)•carbo.38g•pro.7g•fat6g•sat.fat1g•chol.13mg•sod.488mg•fiber4g

SPICYCOLESLAW

Yield:3pounds—twelve4-ounceservings Preparation:15-20minutes

1-1/2poundsgreencabbage,cored,cuttofitlargefeedtube 3/4poundredcabbage,cored,cuttofitlargefeedtube 1smallredbellpepper,coredandseeded,cutinquarters

1 smallgreenbellpepper,coredandseeded, cutinquarters 8ouncescarrots,cuttofithefeedtubehorizontally 1 smallredonion,peeled,cutin1-inchpieces 1 clovegarlic,peeled 1 cupmayonnaise,p.34 1/2cupdrainedfat-freeplainyogurt* 1/4-1/3cupgranulatedsugar,totaste 2tablespoonscidervinegar 1/2tablespoonTabasco 2teaspoonskoshersalt 1/2teaspooncumin 1/2teaspoonfreshlygroundblackpepper

Insertthe2mmslicingdisc.Arrangethecabbagesinthelarge feedtube,cutsidedown;usemediumpressuretoslice.Transfer toalargebowl.Arrangethepeppersinthelargefeedtube;use lightpressuretoslice.Inserttheshreddingdisc.Arrangethecarrotsinthefeedtubehorizontally;usemediumpressuretoshred.Transferthevegetablestothebowlwiththecabbage;tossto combine.

Insertthemetalblade.Choptheonion,5-10seconds.Addthe choppedoniontothebowlofvegetables.Withthemachine running,dropthegarlicthroughthefeedtube;process5seconds tochop.Scrapetheworkbowl.Addthemayonnaise,drained yogurt,sugar,vinegar,Tabasco ^® ,salt,cumin,andpeppertothe workbowl.Processuntilsmoothandcreamy,15-20seconds. Pourthedressingoverthevegetablesinthebowlandmixwell tocombine.Allowtosit,refrigerated,for30-60minutesbefore servingtoallowtheflavorstoblend.

Coleslawmaybemadeupto1dayahead, covered and refrigerated. As with all products containing mayonnaise, follows safe food handling and refrigeration procedures for storing and serving.

*Todrainyogurt, placeyogurt (without gelatin in the ingredients) inayogurt strainer or strainer lined with a coffee e filter and allow the liquid (whey) to drain out. After about 12 hours, they yogurt will bethickened and reduced in volume by about half. It may

beusedtospreadascreamcheese, orasaningredientin dressingsorsauces.

Nutritionalanalysisperserving: Calories130(47%fromfat)•carbo.16g•pro.3g•fat7g•sat.fat1g•chol.0mg•sod.499mg•fiber3g

SIMPLETOMATOSAUCE

Yield: 10 cupstomatosauce for pasta / 5 cupstomatosauce for pizza

Preparation: 10 minutes; 1 to 13/4 hourstocook

1cuplooselypackedsun-driedtomatoes (dry, notoilpacked) 12ouncesonions, peeled and cutin 1-inchpieces 8 cloves garlic, peeled 2 teaspoons dried oregano 1 tablespoon extravirgin olive oil 3 cans (20 ounce) plum tomatoes, with juices 5 sprigs fresh basil (10-12 large leaves each) 1/2 cup dry whitewine or vermouth 1 teaspoon koshers salt 1/2 teaspoon freshly ground black pepper 1/4-3/4 teaspoon crushed red pepper flakes (optional, totaste, for aspiciers sauce)

Inaheat-proofbowl, pour 1-1/2 cups boiling water over the sun-dried tomatoes and let sit 30 minutes to store hydrate.

Insertthemetalbladeintheprocessor. Pulsetochoptheonion andgarlicwiththeoregano,about10times.Heattheoilover mediumheatina4-3/4quartsaucepan.Addtheonion,garlic, andoregano.Cook,stirringfor2to3minutes,untiltheonions begintosoftenandtheoreganobecomesfragrant.Addthe cannedtomatoeswiththeirjuices,basilsprigs,wineandsalt. Stirintherehydratedsun-driedtomatoesandtheirliquid.Bringto aboil,thenreducetheheattolow,coverlooselyandsimmerfor 50-60minutes.Turnofftheheatandletcoolinthepanfor10 minutes.Stirintheblackpepperandoptionalredpepperflakes.

Insertthemetalbladeandaddhalfthesaucetotheworkbowl. Pulsethesauce15timesforarustic,chunkysauce,orprocess for2minutesforasmoothsauce.Repeatwiththeremaining sauce.Thesauceisnowreadytouseforpasta.Ifyouwanta sauceforpizza,returnthesaucetothepan.Simmer,uncovered, for45-50minutestoreduce,stirringnowandthen.Transferthe reducedsaucetoabowltocoolbeforeusingasapizzatopping. Thesaucemaybefrozen.

Nutritionalanalysisperserving: Calories111(28%fromfat)•carbo.18g•pro.3g•fat4g•sat.fat0g•chol.0mg•sod.765mg•fiber1g

BASILPESTO

Yield:5cups

Preparation: 10 minutes

15ounces Reggiano Parmesancheese

12clovesgarlic, peeled

10cupstightlypackedfreshbasilleaves, unblemished(about20ounces)

2-3teaspoonskosherorseasalt

1-1/4cupsextravirginoliveoil

1-1/4 cupspinenutsorwalnuts, lightly toasted

Insertthemetalbladeintheprocessor.Withthemachinerunning, dropthecheesecubestroughthesmallfeedtube and processuntilfinelychopped, about 30-45 seconds. Remove and reservethecheese. Withthemachinerunning, dropthegarlic throughthesmallfeedtube and processtochop, 5 seconds. Scrapetheworkbowl. Addthebasilleavestotheworkbowl; pulsetochop, 10-15 times; scrapetheworkbowl. Addthesalt. Withthemachinerunning, addtheoliveoilinaslow, steady streamthroughthesmallfeedtube, processing until combined and emulsion is formed, about 1 minute. Scrapetheworkbowl. Addthecheese and pinenuts; pulse until combined.

Tostorethepesto, transferittoaglassjarorbowl, taptoremove allairbubblesandevenoutthesurface. Floatalayerofoliveoil ontop; coverwithplasticwrapandrefrigerate. Thepestowill

keepfor5daysintherefrigerator,oritmaybefrozen.Ifdesired, thecheeseandpinenutsmaybeaddedjustbeforeserving.

Nutritionalanalysispertablespoon: Calories136(79%fromfat)•carbo.2g•pro.5g•fat3g•sat.fat3g•chol.7mg•sod.265mg•fiber1g

CREAMYBLUECHEESEDRESSING

Yield: About4cups

Preparation: 10 minutes

1clovegarlic, peeled

1 shallot, peeled

1cuplowfatbuttermilk

3-1/4cupsnonfatyogurt

1-1/2teaspoonsdrymustard

1 teaspoon Worcestershiresauce

1/2 teaspoonwhitepepper

8ouncescrumbledbluecheese

DashTabasco ^® –totaste

Blanchthegarlicinboilingwaterfor1minutetoremovethe sharpness.Insertthemetalblade. With themachinerunning, dropthegarliccloveandshallotthroughthefeedtube and processtochop, 10 seconds. Scrapetheworkbowl. Add the buttermilk, yogurt, drymustard, Worcestershire, and pepper; processtoblend, 10 seconds. Scrapetheworkbowl. Sprinkle the crumbled bluecheese over the top. Forachunkydressing, pulse in the blue cheese, 5-10 pulses. Forasmoothdressing, process for 10-15 seconds. Add Tabasco ^® totaste. Chill until ready to serve; cover and refrigerate any unused portions. For a richer dressing, substitute 1 cup of mayonnaise for 1 cup of they yogurt.

Nutritionalanalysisper2tablespoons: Calories40(48%fromfat)•carbo.2g•pro.3g•fat0g•sat.fat0g•chol.1mg•sod.25mg•fiber0g

BASICMAYONNAISE

Forfoodsafety, mayonnaises should not be made with raw eggs. It may be made using pasteurized egg product such as Egg Beaters or Simply Eggs, or by using a cooked egg method. With either recipe, take care to properly refrigerate any unused portions.

COOKEDMAYONNAISE

Yield: About5cups

Preparation: 5 minutes

8eggyolks

1/2cupwinevinegarorlemonjuice(mayusesomeofeach)

1/2cupwater

3tablespoonsgranulatedsugar

3tablespoonsdrymustard

1tablespoonall-purposeflour

4teaspoonskoshersalt

1/2teaspoongroundwhitepepper

4cupscanolaorotherflavorlessoil

InaCuisinart ^® 2-quartNon-StickSaucier, stirtogethertheegg yolks, vinegar, water, sugar, drymustard, salt, and pepper. Over verylowheat, stirthemixture constantly until it bubbles in 1 or 2 places. Remove from the heat; let stand 5 minutes. Insert the metal blade; add the egg mixture to the workbowl. Process for 10 seconds; scrapetheworkbowl. With them machiner running, add the oil in a very slow, steady stream. (Adding the oil very slowly is essential to forming success fulemulsion. If the oil is added too quickly, the emulsion may breakdown or separate.) Process until the mixture is thick and demulsified. Remove from workbowl, cover and chill completely until it ready to use. Keeps from 3-5 days when properly refrigerated.

Nutritionalanalysisperserving:

Calories214(96%fromfat)•carbo.1g•pro.1g•fat23g•sat.fat2g•chol.43mg•sod.190mg•fiber0g

MAYONNAISE (MADEWITHEGGSUBSTITUTE)

Yield:3-3/4cups

Preparation:5minutes

6tablespoonsEggbeaters orSimplyEggs

3tablespoonsfreshlysqueezedlemonjuice

3tablespoonsDijonmustard

3tablespoonswinevinegar(redorwhite-mayalsouse herborfruitflavored)

1tablespoonsugar

1 teaspoonkoshersalt

1/2 teaspoonfreshlygroundwhitepepper

3cupsflavorlessoil(suchasCanolaoil)

Insertthemetalbladeintheprocessor.Puttheeggsubstitute, lemonjuice,mustard,winevinegar,sugar,salt,andpepperinthe workbowl.Process10secondstoblend.Scrapetheworkbowl. Withthemachinerunning,addtheoilinaslowsteadystream, processinguntilthemixturethickensandanemulsionisformed.

Nutritionalanalysisperserving: Calories200(97%fromfat)•carbo.1g•pro.1g•fat22g•sat.fat2g•chol.0mg•sod.103mg•fiber0g

JALAPEÑOCRANBERRYRELISHWITHTOASTEDWALNUTS

Yield:12cups

Preparation:5-10minutes,plus10minutestotoastthewalnuts

1-1/2cupwalnuthalvesorpieces,shellsremoved

zestof3oranges, bitterwhitepithremoved

3cupssugar

3-6jalapeñopeppers,stemmed,halvedandseeded,totaste

12cupsfreshwholecranberries

(mayusefrozen—donotthaw)

2naveloranges,peeled,cutintoquarters

Preheatovento350°F. Placewalnutsinabakingpanandtoast untilgoldenbrownandfragrant, about 8-10 minutes.

Coolslightly.

Insertmetalblade. Processthezestwith1cupofthesugaruntil finely chopped,about45seconds.Addcranberries.jalapeños, orangesandreservednuts;pulseuntilcoarselychopped,about

10–12 times. Addremainingsugar; pulsetoblend, 10 times.

Pulseseveralmoretimesifafinerconsistencyisdesired. This relishmaybemadeinadvanceandstoredintherefrigeratoruntil readytouse.

Nutritionalanalysisperserving:

Calories101(31%fromfat)•carbo.17g•pro.1g•fat0g•

sat.fat0g•chol.0mg•sod.1mg•fiber2g

VERYBERRYSAUCE

Yield:6cups

Preparation: 10 minutes

12ouncesfreshorfrozenstrawberries(notinsyrup,thawed)

12ouncesfreshorfrozenraspberries(notinsyrup,thawed)

12ouncesfreshorfrozenblueberries(notinsyrup,thawed)

1-1/4cupsgoodqualitystrawberryorraspberrypreserves

Insertthemetalblade. Processthestrawberriesandraspberries untilsmooth,30seconds.Addthepreservesandprocessuntil smooth,20seconds.Tasteandaddsugarifneeded.Strain throughachinoisorfinemeshsieve,pressingonthesolids.

Discardtheseeds. Refrigerate until readytouse.

Nutritional analysis per 1/4 cups serving: Calories 32 (3% from fat) • carbo. 7g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g

CUISINARTWHITEBREAD

Yield:4loaves,about1-1/4poundseach

Preparation: 10 minutes; 2-1/2 to 3-1/2 hourstorise and bake

2teaspoonsinstantyeast

2tablespoonssugar

1/3cupwarm(105-115°F)water

10cupsunbleachedall-purposeflourorbreadflour

1stick(8tablespoons)unsaltedbutter,atroom temperature,cutin8pieces

1tablespoonsalt

3cupscoolwater

cookingspray

milkforbrushing

Dissolvetheyeast,sugarandwatertogetherina4-cupmeasure; letstandfor2to10minutestoproof(ifitdoesnotbubbleor foam,theyeastisnotactive; discardandbeginagainwithfresh yeast).Insertthedoughblade.Addtheflour,butterandsaltto theworkbowl;processfor20seconds. Scrapetheworkbowl.

Add the cool waterto the proof of yeast mixture; stir to combine. With them machiner running, pour the liquid through the feed tube in an east stream as fast as the flour absorb sits (it should take 35–40 seconds). Continue processing until the dough start to clean the inside of the work bowland forms a ball. Let the machiner unfor 80 second stoknead the dough.

With lightly floured hands, carefully removed dough from the workbowlandshape into asmoothball. Place in alightly floured jumbo resealable bag. Squeezethe airout and seal the bag. Let riseinawarm (80°F), draft-free place until doubled in bulk, about 1-1 ½ hours. Coat 4 loaf pans (6 cup: 8-1/2x4-1/2x2-1/2 inch) with cookingspray.

Punchthedoughdown, divide into 4 equal parts (usea Cuisinart® scale for best measurements), cover loosely and let rest for 10 minutes. Shape into 4 loaves and place each in one of the prepared loafpans. Cover with plastic wrap that has been

sprayedwithcookingspray, andletriseinawarm, draft-free placeuntilthecenteroftheloafisslightlyhigherthanthepan, about 1–1 ½hours. Fifteenminutesbeforebaking, arrangethe rackinthecenteroftheoven, and preheattheovento375°F. Lightlybrushtheloaveswithmilk.

Bakeinthepreheatedovenfor30–35minutes.Breadwillbe goldenandsoundhollowwhentapped.Removefromthepans andallowtocoolcompletelybeforecutting.

Nutritionalanalysisper2ounceserving:

Calories123(20%fromfat)•carbo.22g•pro.3g•fat3g•

sat.fat0g•chol.6mg•sod.2mg•fiber0g

CUISINARTHONEYWHEATBREAD

Yield:3loaves,1-2/3poundseach

Preparation: 10 minutes; 2-1/2 to 3-1/2 hourstorise and bake

2teaspoonsinstantyeast

3tablespoonshoney

1/3cupwarm(105-115°F)water

6cupsunbleachedall-purposeflourorbreadflour

4cupswholewheatflour

1stick(8tablespoons)unsaltedbutter, atroomtemperature,cutin8pieces

1tablespoonsalt

3cupscoolwater

Dissolvetheyeastandhoneyina4-cupmeasure;letstandfor 2to10minutestoproof(ifitdoesnotbubbleorfoam,theyeast isnotactive;discardandbeginagainwithfreshyeast).Insertthe doughbladeandprocessthewhiteandwheatflourswiththe butterandsaltfor20seconds.

Addthecoolwatertotheproofedyeastmixture; stirtocombine. Withthemachinerunning, pourtheliquidthroughthefeedtube inasteadystreamasfastastheflourabsorbsit(itshouldtake 35-40seconds). Continue processing until the dough start to

cleantheinsideoftheworkbowlandformsaball. Let the machinerunfor80secondstokneadthedough.

With lightly floured hands, carefully removed dough from the workbowlandshape into as smooth ball. Place in alightly floured jumboresealable food storage bag. Squeezethe air out and seal the bag. Let rise in awarm (80°F), draft-free place until doubled in bulk, about 1-1 ½ hours. Coat 3 loaf pans (8 cup: 9x 5 x 3 inch) with cookingspray.

Punchthedoughdown, divide into 3 equal parts (usea Cuisinart scale for best measurements), cover loosely and let rest for 10 minutes. Shape into 4 loaves and place each in one of the prepared loafans. Cover with plastic wrap that has been sprayed with cookingspray, and le trise in a warm, draft-free place until the center of the loaf is slightly higher than the pan, about 1-1 ½ hours. Fifteen minutes before baking, arrange the rack in the center of the oven, and preheat the ovento 375^ F . Lightly brush the loaves with milk.

Bakeinthepreheatedovenfor30to35minutes.Breadwillbe goldenandsoundhollowwhentapped.Removefromthepans andallowtocoolcompletelybeforecutting.

Nutritionalanalysisper2ounceserving: Calories126(20%fromfat)•carbo.22g•pro.3g•fat3g•sat.fat0g•chol.6mg•sod.173mg•fiber0g

EASYITALIANBREAD

Yield:6loaves,about13ounceseach

Preparation: 10 minutes; 13/4 to 21/2 hourstorise and bake

2tablespoonsinstantyeast(1/2ounce)

1cupwarmwater

10 cups all-purpose flour (3 pounds, 4 ounces)

4tablespoonskoshersalt(1ounce)

3cupscoolwater

Ina4-cupglassmeasurewithaspout,dissolvetheyeastinone cupofwarmwateralongwithagenerouspinchoftheflourand letstanduntilfoamy,about5to10minutes.(Ifthereisno foamingorbubbling,theyeastisnotactive-discardandbegin againwithfreshyeast.)Insertthedoughblade.Processto combinetheremainingflourandsalt,15seconds.Addthecool watertotheyeastmixture.Withthemachinerunning,pourthe mixturethroughthefeedtubeinasteadystreamasfastasthe flourwillabsorbit(itshouldtakeabout50seconds).Oncethe doughhasformedasinglemass,continuetoprocessfor1 minutetoknead.Withlightlyflouredhands,carefullyremovethe doughfromtheworkbowlandplaceinalightlyflouredjumbo resealableplasticstoragebag.Squeezetheairoutandseal.Let thedoughriseinawarm(about80°F)placeuntildoubledinbulk, about45-60minutes.

With lightly floured hands, removethedough from the bag and place on alightly floured counter. Dividethedough into 6 equal pieces (about 14.5 ounces each), let rest for 5–10 minutes. Working with one piece at a time, flatten into a 6 x 1 0 inch rectangle. Working with the long edges, fold the dough in thirds. Presstogether and pinch to se althes eam. Usethe palm sof your hand storoll thedough into a cylinder about 14 inches in length. Arranget helo avesseamsidedown non parchment lined bakingsheets (notair-bake), two oavespersheet. Coverloosely with plastic wrap and le trise in a warm (80°F) place until nearly doubled in bulk, about 30-45 minutes. Preheat theovento 450°F.

Rubeachloaflightlywith1tablespoonofflour. Useaserrated knifetomake4diagonalslitsineachloaf, about 1/4inchdeep. Baketheloavesinthepreheatedovenfor20-25minutes, until well-brownedandhollowsoundingwhentapped. Forbesttexture, allowtocoolfor20-30minutesonarackbeforeserving, or coolcompletelyandreheatifwarmbreadisdesired.

Nutritionalanalysisper2ounceserving: Calories104(2%fromfat)•carbo.23g•pro.3g•fat0g•sat.fat0g•chol.0mg•sod.579mg•fiber0g

CINNAMONRAISINBREAD

Yield:4loaves,about1-1/2poundseach

Preparation: 15 minutes; 2-1/2 to 3-1/2 hourstorise and bake

2teaspoonsinstantyeast

3tablespoonshoney

1/3cupwarm(105-115°F)water

7cupsunbleachedall-purposeflourorbreadflour

2cupswholewheatflour

1cupuncookedoatmeal

1stick(8tablespoons)unsaltedbutter, atroomtemperature,cutin8pieces

1tablespoonsalt

3cupscoolwater

6tablespoonsbrownsugar

2teaspoonsgroundcinnamon

2cupsraisins(mayalsousedriedcranberries, cherries, orblueberries)

3tablespoonsunsaltedbutter

Milkforbrushingthetopsoftheloaves

Dissolvetheyeastandhoneyina4-cupmeasure;letstandfor 2-10minutestoproof(ifitdoesnotbubbleorfoam,theyeastis notactive;discardandbeginagainwithfreshyeast).Insertthe doughbladeandprocessthewhiteandwheatflourswiththe butterandsaltfor20seconds.

Addthecoolwatertotheproofedyeastmixture;stirtocombine. Withthemachinerunning,pourtheliquidthroughthefeedtube inasteadystreamasfastastheflourabsorbsit(itshouldtake 35–40seconds).Continueprocessinguntilthedoughstartsto cleantheinsideoftheworkbowlandformsaball.Letthe machinerunfor80secondstokneadthedough.

With lightly floured hands, carefully removed dough from the workbowlandshape into asmoothball. Place in alightly floured jumboresealable bag. Squeezethe airout and seal the bag. Let riseinawarm (80°F), draft-free place until doubled in bulk, about 1-1½ hours. Coat 4 loaf pans (6 cup: 8-1/2x4-1/2x2-1/2 inch) with cookingspray.

Punchthedoughdown, divide into 4 equal parts (usea Cuisinart® scale for best measurements), cover loosely and let rest for 10 minutes. Melt the butter. Combin the browns sugar and cinnamon.

Workingwithonepieceofdoughatatime,rolleachintoa rectangleabout9x15inches.Leavinga1inchedgeallaround, brushtheinteriorwithonequarterofthemeltedbutter,then sprinkleevenlywithonequarterofthebrownsugarand cinnamon.Distributeonehalfcupoftheraisinsoverthebrown sugar.Startingatashortend,rolltightlytoformaloaf.Pinchthe seam,thenpinchandfoldtheendsundertowardstheseam. Placeinapreparedpanandrepeatwiththeremainingdough. Coverwithplasticwraphthathasbeensprayedwithcooking spray,andletriseinawarm,draft-freeplaceuntilthecenterof theloafisslightlyhigherthanthepan,about1-1 ½hours.Fifteen minutesbeforebaking,arrangetherackinthecenterofthe oven,andpreheattheovento375°F.Lightlybrushtheloaves withmilk.

Bakeinthepreheatedovenfor30-35minutes.Breadwillbe goldenandsoundhollowwhentapped.Removefromthepans andallowtocolcompletelybeforecutting.

Nutritionalanalysisper2ounceserving:

Calories134(21%fromfat)•carbo.25g•pro.3g•fat3g•

sat.fat0g•chol.7mg•sod.147mg•fiber1g

Preparation: 15 minutes, 21/2-31/2 hourstorise and bake

2teaspoonsinstantyeast

1tablespoonhoney

3/4cupwarm(105-115°F)water

2cupscoolwater

3tablespoonsfreshrosemaryleaves

7-1/2cupsunbleachedall-purposeflour

1-1/2cupswholewheatflour

1tablespoonkoshersalt

1tablespoonoliveoil

1cupwalnuts

1-1/2cupsgoldenraisins

Cornmealfordustingthepans

Flourfordustingtheloaves

Ina4-cupglassmeasurewithaspout,dissolvetheyeastinone cupofwarmwateralongwithagenerouspinchoftheflourand letstanduntilfoamy,about5-10minutes.(Ifthereisnofoaming orbubbling,theyeastisnotactive—discardandbeginagain withfreshyeast.)

Insertthemetalblade;processtochoptherosemaryleaves, about20seconds.Leaveinworkbowl.Insertthedoughblade. Processtocombinetheflours,salt,andoliveoil,15seconds. Scrapetheworkbowl.Addthecoolwatertothyeeastmixture. Withthemachinerunning,pourthemixturethroughthefeedtube inasteadystreamasfastastheflourwillabsorbit(itshould takeabout50seconds).Oncethedoughhasformedasingle mass,continuetoprocessfor1minutetoknead.Withlightly flouredhands,carefullyremovethedoughfromtheworkbowl andplaceonalightlyflouredsurface;flattenintoalargerectangle.Sprinklewiththewalnutsandraisins,thenfoldthedough overontoitself.Pressandfoldseveraltimesuntilthewalnuts andraisinsarekneadedevenlyintothedough.Placeinalightly flouredjumboresealableplasticstoragebag.Squeezetheairout andseal.Letthedoughriseinawarm(about80°F)placeuntil doubledinbulk,about60-90minutes.

With lightlyflouredhands, removethedoughfromthebagand placeonalightlyflouredcounter.Dividethedoughinto4equal pieces; letrestfor5-10minutes. Workingwithonepieceata time, flattenintoa 6 x 1 0 inchrectangle. Workingwiththelong edges, foldthedoughinthirds. Presstogetherandpinchtoseal theseam. Usethepalmsofyourhandstorollthedoughintoan ovalabout12inchesinlength, somewhatfootballshaped.

Arrangetheloavesseamsidedownpanchmentlinedbaking sheets(notair-bake)thathavebeendustedwithcornmeal,two loavespersheet.Coverlooselywithplasticwrapandletrisein awarm(80°F)placeuntilnearlydoubledinbulk,about 30-45minutes.Preheattheovensto450°F.Arrangetheupper racksothatitisabout10inchesfromthetopofeachoven. Placeametalbakingpanwithatleast1inchofhotwaterinit onthelowerrack.

Lightlyrubeachoftheloaveswithabout1tablespoonofflour. Useaserratedknifetoscore3diagonalslashesontopofeach loaf.Bakeinthepreheatedovenfor20minutesat450°F, thenlowertheheatto375°Fandbakeforanadditional 15-20minutes,untiltheloavessoundhollowwhentappedon thebottom.Removetheloavesfromtheovenandplaceona racktocoolcompletelybeforeslicingorstoring.

Nutritionalanalysisper2ounceserving: Calories145(16%fromfat)•carbo.2g•pro.4g•fat3g•sat.fat0g•chol.0mg•sod.158mg•fiber1g

PIZZADOUGH

Yield:5pounds5ouncesofpizzadough,enoughforfive 12to14inchpizzas

Preparation: 5 minutes, 45-60 minutestorise

2-1/2 teaspoonsinstantyeast

1tablespoonhoneyorsugar

3/4cupwarm(105-115°F)water

10cupsunbleachedall-purposeflour*

1tablespoonkosherorseasalt
2tablespoonsextravirginoliveoil
3cupscoolwater
additionaloliveoiltocoatthedough

Dissolvetheyeast, honey(orsugar) and watertogetherina 4-cup measure; let stand for 2-10 minutestoproof (if it does not bubble or foam, they east is not active—discard and begin again with fresh yeast). Insert the dough blade. Add the flour and salt to the workbowl; process 10 secondstocombine. With the machiner running, add the olive oil to the flour; process 10 seconds. Add the cool watert to the yeast mixture. With the machine running, add the liquid through the small feed tube as fast as the flour will absorb or bit about 45 seconds. Process until the dough clean the side of the bowl and forms a ball, then continue to process for an additional 60 secondstokhead.

Lightlycoatthedoughwitholiveoil,thenplaceinajumbo, resealablestoragebagandpressouttheair.Letriseuntildoubledinbulk,about45-60minutes.Ifyoudonotwishtouseall thedough,youmayfreezeitinpizza-sizedportions.Dividethe doughinto6equalballs.Wrapextraballsindividuallyinplastic wrapverytightly,thenplaceinaresealablefreezerweightbag. Freezeforupto6weeks.

Touse, unwrap, coat lightly with olive oil, and placeina resealable food storage bag. Letthawat room temperature (or overnight in there refrigerator), then allow to rise at room temperature until doubled in bulk. If you take a balloon doughout in the morning, you may let it thaw and rise during the day, and it will beready to use for dinner.

*TomakeWholeWheatPizzaDough, substitute2-4cupsof wholewheatflourforanequalamountofunbleachedall-purposeflour.

Nutritionalanalysisperserving: Calories199(5%fromfat)•carbo.41g•pro.6g•fat1g•sat.fat0g•chol.0mg•sod.439mg•fiber2g

BASICSWEETDOUGH

Yield:51/4pounds,enoughfor6CinnamonSugarRings or36StickyBuns

Preparation: 10 minutes; 1–11/2 hourstorise

2teaspoonsactivatedryyeast

1/2cupgranulatedsugar

1/3cupwarm(105-115°F)water

10cupsunbleachedall-purposeflour

1/2cupinstantnonfatdrymilk

1 stickunsaltedbutter, roomtemperature, cutin8pieces

1teaspoonsalt

2largeeggs,beaten

2-1/2cupscoldreducedfatmilk

Ina4-cupmeasurewithaspout, combinetheyeastwith1table-spoonofthesugarandthewarmwater; letstandfor5-10min-utes, untilfoamy(ifmixturedoesnotfoamorbubble, discard and beginagainwithfreshyeast). Insertthedoughblade; process to combinetheflour, drymilk, butter, and salt, about20-30seconds. Addthebeateneggsandcoldmilktotheyeastmixture. With the machinerunning, pourtheliquidthroughthesmallfeedtube in a steadystream, asfastastheflourwillabsorbit(itshouldtake about45seconds). Afterthemixtureformsamass, process for an additional60secondstoknead.

With lightlyflouredhands, carefullyliftthedoughfromthework bowlandtransfertoajumboresealablefoodstoragebagthat hasbeenlightlyfloured. Let doughriseinawarm(80°F)place, untildoubledinbulk, about 1 to 1-1/2 hours. Punchthedough down, remove from the bag, and cut intodesired amounts. Let rest for 10 minutes before continuing with sweet dough recipes.

If you donotwishtousethedoughimmediately, allowthedough torise overnight in ther refrigerator. Then next day, allowthedough to return toroom temperature, then proceed with recipes. Alternatively, all or part of the dough may be frozen before the first rise. Divided through intodesired amounts, wraptightly in

plasticwrap, then place in a resealable bag and freeze. Touse, unwrap, flourightly and place in clean resealable bag. Allow to thaw, thentorise before proceeding.

Nutritionalanalysisperserving: Calories144(20%fromfat)•carbo.18g•pro.2g•fat4g•sat. fat0g•chol.18mg•sod.72mg•fiber0g

CINNAMONSWIRLCOFFEERINGS

Yield: Six9inchrings(8-12sliceseach)

Preparation:20-25minutes;2-21/2hourstoriseandbake

1 recipeSweetDough, afterfirstrising

2-1/2cupssugar

1/2cupcinnamon

12tablespoonsunsaltedbutter,melted

1largeegg

2tablespoonswater

cookingspray

2cupsconfectioner'ssugar

4-6tablespoonsmilk

optional:1/3cupraisinsorchoppednutspercoffeering

Punchthedoughdownanddivideinto6equalportions,cover looselywithplasticwrapandletrestfor10minutes.Make thefilling.

Insertthemetalbladeintheprocessor.Processtocombinethe sugarwiththecinnamon.Removeandreserve.Beattheegg withaforkorwhiskuntilfoamy.Beatinthewatertomakeanegg wash,thenreserveandrefrigerateuntilreadytouse.Spraysix 9inchpiepans(mayusedisposable)withcookingspray.

Onalightlyflouredsurface, workingwithonepieceofdoughata time,rolloutthedoughtoarectangle,8x20inches.Brushwith 2tablespoonsofthemeltedbutter,leavinga1-inchborderall around.Sprinklethebutteredareaofthecoffeecakeevenlywith 1/3cupofthecinnamonsugarmixture;topwithoptionalraisins

ornutsasdesired.Beginningatonelongend,rollupthedough jelly-rollstyle;gentlypinchtoseal.Arrangeinaring;seamside down,andtuckoneendofthedoughintotheothertoforma ring;gentlypinchtoseal.Coverlooselywithplasticwrap and repeatwiththeremainingdoughhandfillingingredients.Letthe cofferingsriseinawarmplaceuntildoubledinbulk,about 1-1/2to2hours.Meanwhile,preheattheovensto350°F.

Brusheachringwiththeeggwash.Baketheringsforabout 25-30minutes,untilbrownedandhollowsoundingwhentapped. Removetheringsfromthepansandletcoolonarack.Just beforeserving,combinetheconfectioner'ssugarwiththemilk untilsmooth.Drizzleovertherings.Sliceandserve.

Nutritionalanalysisperslice:

Calories114(31%fromfat)•carbo.18g•pro.2g•fat4g•

sat.fat0g•chol.18mg•sod.42mg•fiber0g

1 recipeBasicSweetDough, madewithbrownsugarin placeofgranulatedsugar, afterfirstrising

Cookingspray

zestof1orange,bitterwhitepithremoved

1-1/2 cupsbrownsugar

6tablespoonscinnamon,divided

2cupspuremaplesyrup(notpancakesyrup)

3/4cupfreshorangejuice

1-1/2sticksunsaltedbutter,melted

1tablespoonvanilla

3cupsraisins

2cupswalnutpieces, lightlytoasted

Punchthedoughdownanddivideinto4equalpieces.Cover looselywithplasticwrapandletrest10minutes.Evenlycoatfour 9-inch(8-cup)squareorroundbakingpanswithcookingspray. Makethefillingandtopping.

Insertthemetalbladeintheprocessor.Processthezestwiththe brownsugaruntilfinelychopped,about20-30seconds.Remove andreserve.Add4tablespoonsofthecinnamontothework bowlwiththemaplesyrup,orangejuice,meltedbutterand vanilla;process10seconds.Removeandreserve,pouring1cup ofthemixtureintoonebowl/cupanddividingtherestamongthe 4preparedbakingpans.

Workingwithoneballofdoughatatime,rolloutthedoughona lightlyflouredsurfacetoa10x12inchrectangle.Leavinga 1/2inchborderallaround,sprinklewithonequarterofthe cinnamonmixture,andtopevenlywith3/4cupoftheraisinsand 1/2cupofthewalnuts.Startingfromashortend,rollthedough tightly,jelly-rollstyle.Useaserratedknifetocutinto9even slices.Arrangetheslicescutsidedowninoneoftheprepared pans.Repeatwiththeremainingdoughhandfillingingredients. Coverandletriseinawarmplaceuntildoubledinvolume,about 45-60minutes.Alternatively,thecoveredbunsmaybeplacedin therefrigeratortorigine.About30minutesbeforebaking,preheat theovento350°F.Heattheunusedsyrupmixtureifthebutter hassolidified.Drizzle1/4cupofthemaplesyrupmixtureevenly overeachpanofbuns.Bakefor25-30minutes,untilthebuns arebrownedonthetopandspringbackwhenpressed.Letcool inthepansfor5minutes,theninvertonaplatetoserve.The stickybunsarebestservedwarm.

Nutritionalanalysisperbun: Calories358(24%fromfat)•carbo.77g•pro.6g•fat12g•sat.fat1g•chol.29mg•sod.88mg•fiber1g

PUMPKINSTREUSELMUFFINS

Yield:30regularsizemuffins

Preparation:20minutes;25minutestobake

Forthestreuseltopping:

1/3cupall-purposeflour

1/2cupgranulatedsugar

1 teaspooncinnamon

1tablespoonunsaltedbutter

Forthemuffins:

Cookingspray

3-1/4cupsall-purposeflour

1cuppecanhalves

1/4teaspoonfreshlygroundnutmeg

2cupspumpkinpurée

(solidpackpumpkin, notpumpkinpiefilling)

3cupsgranulatedsugar

3largeeggs

2/3cupvegetableoil

1/3cupmilk(regular,reducedfat,lowfatorfat-free)

1cupchocolatechips

Tomakethestreuseltopping:

Insertthemetalblade. Processtheflour, sugar and cinnamon for 5 second to combine. Add the unsalted butter; pulse until the mixureresembles crumbs, about 10 times. Remove and reserve. Donotwashworkbowlor blade.

Tomakethemuffins:

Evenlycoat30standardmuffincupswithcookingspray.Preheat theovento375°F.

Withthemetalblade, pulsetocombinetheflour, pecanhalves, bakingsoda, salt, cinnamon, ginger, allspice, and nutmeg,

10 times; remove and reserve. Combinethepumpkin purée and sugar and process 10 seconds; scrapetheworkbowl. Add the eggs, vegetable oil and milk; process until smooth, 10-15 seconds; scrapetheworkbowl. Add the reserved flour mixture and chocolate chips; pulse until just combined, about 10 pulses.

Dividethemixtureevenlyamongthepreparedmuffincups.Top eachmuffinwithawell-roundedteaspoonofthestreuselmixture.

Bakeinthepreheatedovenfor20-25minutes,untilatoothpick insertedintoamuffincomesoutclean.Letcoolinthepanfor 5minutes,thenremovefromthepansandcoolonarack.May deservedwarmorcool.

Nutritionalanalysispermuffin: Calories297(46%fromfat)•carbo.29g•pro.3g•fat16g•sat.fat2g•chol.23mg•sod.114mg•fiber1g

ALMONDCHERRYOATMEALCOOKIES

Yield:6poundsdough,about126cookies Preparation:15minutes;12-14minutestobake

3cupsall-purposeflour
1-1/2teaspoonsbakingsoda
3/4teaspoonsalt
3cupsoatmeal
2cupsdriedtartcherries
1-1/2cupssliveredalmonds
3cups+2tablespoonsunsaltedbutter,atroomtemperature
1-1/4cupsgranulatedsugar
1-1/4cupsbrownsugar
3largeeggs
1tablespoonvanillaextract
1teaspoonalmondextract
Preheatovento325°F.Linebakingsheetswithparchmentpaper.

Insertthemetalblade.Pulsetocombinetheflour,bakingsoda andsalt,5times.Addtheoatmeal,driedtartcherriesandsliveredalmonds;pulsetocombine,5times.Removeandreserve.

Addthebutterandsugarstotheworkbowl.Processuntil creamy,10seconds;scrapetheworkbowl.Process10seconds longer;scrapetheworkbowl.Addtheeggsandextracts. Processtocombine,5seconds.Addhalfthereservedflour mixturetotheworkbowl.Pulsetocombine,5times.Addthe remainingflour/oatmixturetotheworkbowl.Pulsetocombine, 5times.Transferhedoughtoalargebowlandstirbyhandto combinethoroughly.(Doughmaybemadeuptoadayahead andrefrigerated;covertightlywithplasticwraportransfertoa resealableplasticbag.)

Dropthebatteronthepreparedpansin1-inchmounds;allow

roomforthecookiestospread.Bakefor12-14minutes,untilthe cookiesaregolden.Letcoolonpanfor2-3minutes,thenremove toaracktocoolcompletely.Storeinanairtightcontainer betweensheetsofwaxedpaper.

Nutritionalanalysispercookie: Calories90(54%fromfat)•carbo.9g•pro.1g•fat6g•sat.fat0g•chol.17mg•sod.23mg•fiber1g

HAZELNUTTHUMBPRINTS

Yield:5poundsdough,aboutninety2inchcookies Preparation:10minutes;23minutestobake

2-1/2cupsblanchedwholehazelnuts, toasted 1-1/4cupssugar 5cupsall-purposeflour 1-1/4cupspowderedsugar 1-1/4teaspoonsbakingpowder 3/4teaspoonsalt 2-1/2cupsunsaltedbutter, atroomtemperature 3eggyolks 1tablespoonvanillaextract 2cupsfruitpreserves

Insertthemetalblade. Processthehazelnutsandhalfthesugar untilthenutsarefinelychopped,about10-15seconds.Addthe flour,powderedsugar,bakingpowderandsalt;pulsetocombine, 10times.Removeandreserve.

Addthebutterandremaininggranulatedsugartotheworkbowl. Processuntilwellcombined,about10seconds.Scrapethework bowl.Addtheeggyolks,andvanilla;processtocombine, 5seconds.Scrapetheworkbowl.Addhalfthereservedflour/nut mixture.Pulsetocombine,10times.Scrapetheworkbowl.Add theremainingflour/nutmixture;pulsetocombine,10times. Transferthedoughtoabowlandcover,ortoaresealableplastic bagandrefrigerateuntilfirm,about1hour.

Preheatovento350°F.Linebakingsheetswithparchment.With hands,rollawell-roundedtablespoonofdoughforeachcookie intoa1-1/4inchball.Placethecookiesonthepreaperebaking sheets,2inchesapart.Makeadepressioninthecenterofeach cookiewithfingertiporthehandleofawoodenspoon.Bake cookiesfor10minutes.

Removecookiesheetsfromoven. Usethebacktoaround 1 teaspoonmeasuringspoontore-formthedepressionsinthe cookies. Filleachdepressionwith1/2teaspoonpreserves. Continuebakingcookiesuntillightgoldenbrownaroundthe edges,about8minuteslonger.Coolonbakingsheetsfor 2minutes,thentransfertoracktocoolcompletely.Canbemade ahead.Storeinairtightcontaineratroomtemperaturebetween sheetsofwaxedpaper.

Nutritionalanalysispercookie: Calories124(59%fromfat)•carbo.11g•pro.1g•fat8g•sat.fat0g•chol.20mg•sod.25mg•fiber0g

WHITECHOCOLATE MACADAMIANUTCOOKIES

Yield:5-1/4lbs.cookiedough,75-80cookies. Preparation:10-15minutes;12minutestobake

2cupstoastedmacadamianuts,preferablyunsalted 1poundwhitechocolate(suchasCallebaut,Lindt,or Ghirardelli),cutin1-inchpieces,wellchilled

3-1/3 cupsall-purpose flour

3/4cupunsweetenedcocoa

1-1/4teaspoonsbakingsoda

1 teaspoonbakingpowder

2teaspoonsinstantcoffegranules

3/4teaspoonsalt

1-1/2 cups unsalted butter, atroom temperature, cutin 1-inch pieces

1-1/4cupsgranulatedsugar

1-1/4cupsbrownsugar,firmlypacked

3largeeggs 1tablespoonvanillaextract

Preheatovento375°F.Linebakingsheetswithparchment.

Insertthe4mmslicingdisc.Putthemacadamianutsinthe feedtube;usemediumpressureto"slice."Removeandreserve. Insertthemetalblade;pulsetochopthechocolate,about 5-10times,untilpiecesareapproximately1/2-inchchunks. Removeandreserve.

Addtheflour, cocoa, bakingsoda, and instant coffeetothework bowl. Pulsetocombineandsift, 10 times; remove and reserve. Addthebutterandsugarstotheworkbowl; processtocombine, 10 seconds. Scrapetheworkbowl. Processuntilcreamy, about 20 seconds. Scrapetheworkbowl. Addtheeggsandvanilla; processuntilsmooth, about 10 seconds. Scrapetheworkbowl. Addthedrymixturetotheworkbowl; pulsetocombine, 5-10 times. Transferthedoughtoalargemixingbowlandstirin thewhitechocolatechunksandmacadamianuts.

Dropbywell-roundedteaspoons(3/4ounceeach,aboutthesize ofawalnut-forease,useanicecreamscoopifavailable)onto thepreparedbakingsheetsabout3inchesapart.Bakefor 12minutes.Coolonbakingsheetsfor2minutes,thentransferto racktocoolcompletely.Storeinanairtightcontainerwithwaxed paperbetweenthelayers.

Nutritionalanalysispercookie: Calories133(53%fromfat)•carbo.15g•pro.2g•fat8g•sat.fat0g•chol.17mg•sod.49mg•fiber1g

FRESHLEMONCHEESECAKE

Yield: Makestwo10inchcheesecakes, 16sliceseach Preparation: 30 minutes, 65 minutestobake

Forthecrust: Cookingspray

Zestof1 lemon, bitter white epith removed

4ouncestoastedsliveredalmonds

6tablespoonsgranulatedsugar

1stickunsaltedbutter,cutin8pieces,atroomtemperature

1cupall-purposeflour

1/2teaspoonbakingpowder

1/4teaspoonsalt

2eggyolks

Forthetopping:

2cupslowfatsourcream

1/4cupgranulatedsugar

2teaspoonsvanilla

Forthefilling:

Zestof2lemons, bitterwhitepithremoved

3cupsgranulatedsugar

4poundslowfatcreamcheese,atroomtemperature

5tablespoonsfreshlysqueezedlemonjuice

8largeeggs,atroomtemperature*

Preheatoven(s)to350°F.Spraytwo10inchspringformor cheesecakepanswithcookingspray.

Insertthemetalblade. Processthelemonzestandalmondswith thegranulatedsugaruntilthealmondsarepulverizedandthe zestisfinelychopped.Addthebutterandprocessuntilsmooth, 10seconds.Addtheflour,bakingpowderandsalt;pulsetocombine,10times.Scrapetheworkbowl.Addtheeggyolks;pulseto combine,5times.Placehalfofmixtureineachoftheprepared pans.Pressfirmlyandevenlyontothebottomsofthepans.Bake inthepreheatedovenfor15-20minutes,untilgoldenbrown.Let coolcompletely;whilethecrustiscooling,preparethetopping andfilling.Leavetheovenon.Wipetheworkbowlandmetal bladecleanofcrumbswithapapertowel.

Insertthemetalblade;processthelemonzestwith1cupofthe sugaruntilfinelychopped,20-30seconds.Addtheremaining sugarandcreamcheeseandprocess30seconds;scrapethe workbowl.Addthelemonjuiceandprocess30seconds;scrape

theworkbowl.Addtheeggsandprocess20seconds;scrapetheworkbowl.Process20secondslonger.Scrapetheworkbowl;if therearestillvisiblelumpsofcreamcheese,processforan additional20seconds.

Pourhalfofthecreamcheesemixtureintoeachoftheprepared pansoverthecooledcrusts.Bakeinthepreheatedovenfor 45minutes.Whilethecheesecakesareintheoven,makethe topping.Withthemetalblade,processthesourcreamwiththe quartercupofsugarandvanillauntilsmooth,10seconds; removeandreserve.

After45minutes, removethecheesecakesfromoven; letstand for 10 minutes on a cooling rack. After 10 minutes, spread each evenly with half the sour cream mixture. Bake for an additional 10 minutes. Remove from the oven and let cool completely on a rack, then cover with plastic wrap and refrigerate 8 hours or overnight before reserving. May beserved plain, with fresh fruit, or with a fruit/berrysauce. If you plan on freezing the cheesecakes, donotus the sour cream topping, and bake for 55 minutes total.

*Removeeggsfromtherefrigeratorabout20to30minutes beforeyouusethemorputtheminabowlofwarmwaterwhile youassembleotheringredients.

Nutritionalanalysisperserving:

Calories310(57%fromfat)•carbo.30g•pro.9g•fat18g•

sat.fat8g•chol.100mg•sod.367mg•fiber0g

APPLECAKE

Yield:2standardsize(12cup)Bundtcakes,16servingseach

Preparation:20-25minutes;70-80minutestobake

6cupsall-purposeflour

2tablespoonsbakingpowder

1teaspoonsalt

6apples(about2-1/2pounds), peeled,

coredandcutineighths

5cupsgranulatedsugar

4teaspoonscinnamon

zestof1orange,bitterwhitepithremoved

zestof1 lemon, bitter white epith removed

1cupapplesauce

1cupvegetableoil

8largeeggs

3/4cuporangejuice

1tablespoonvanilla

Preheattheovento350°F. Greaseandlightlyflour2standard size(12cup)Bundtortubepans.

Insertthemetalbladeintheprocessor.Processtocombineand sifttheflour,bakingpowderandsalt,10seconds;remove and reserve.Insertthe6mmslicingdisc.Arrangetheapplewedges inthelargefeedtubeandusemediumpressuretoslice.

Transferslicedapplestoabowlandtossgentlywith1/2cupof thesugarandthecinnamon;reserve.

Insertthemetalbladeagain. Processthezestswith1cupof theremainingsugaruntilfinelychopped,about30seconds.Add theapplesauceandoil;process1minute;scrapetheworkbowl.

Addtheeggs;processuntilsmoothandpaleyellow,about 45seconds.Scrapetheworkbowl.Distributetheflourmixture andorangejuiceovertheeggmixture.Pulsetocombine, 10-12times.Scrapetheworkbowl.

Divideandspreadhalfthebatterevenlybetweenhe2prepared pans(onequarterofthetotalbatterperpan).Distributehalfthe slicedapplesevenlyovereachcake.Topeachcakewithother halfoftheremainingbatter.Bakeinthepreheatedovenfor

70-80 minutes until a tester inserted in the center comes out clean. Transfer the cake stoarack to cool completely. When completely cool, loosen around the edges, and invert onto a plate. This cake is best made a day ahead, or may be made ahead and frozen. Thaw at room temperature before slicing. If desired, sprinkle with powdered sugar before slicing.

Nutritionalanalysisperserving:

Calories300(25%fromfat)•carbo.54g•pro.4g•fat8g•

sat.fat1g•chol.54mg•sod.163mg•fiber1g

CHOCOLATEZUCCHINICAKE

Yield: Four9inchcakes, 12 serving each

Preparation: 15 minutes; 35-40 minutestobake

Forthetopping:

1/4cupgranulatedsugar

2/3cuppecanorwalnuthalves

1teaspooncinnamon

1cupchocolatechips

(semi-sweet,milkorwhite—maybemixed)

Forthecake:

1/2cupunsweetenedcocoa

1 teaspoonbakingsoda

1/2teaspoonbakingpowder

1/2teaspoonsalt

6ounceszucchini

1/2cupunsaltedbutter,atroomtemperature

1/2cupapplesauce

3/4cupgranulatedsugar

3/4cupbrownsugar

2largeeggs

1teaspoonvanilla

1/2cupbuttermilk

1-1/2 cupsall-purpose flour

Sprayfour9inchroundorsquarebakingpans(ortwo13x9x2 inchbakingpans)withcookingspray.Preheatovento350°F.

Insertthemetalblade.Pulsetocombineandchopthesugar, nutsandcinnamon,5times.Transfertoabowl;stirinthechocolatechips;reserve.

Insertthemetalblade.Pulsetocombineandsifttheflour,cocoa, bakingsoda,bakingpowderandsalt,5times;removeand reserve.Inserttheshreddingdisc;usemediumpressuretoshred thezucchini;removeandreserve.Insertthemetalblade;process tocombinethebutter,applesauceandsugarsuntilsmooth, 10seconds;scrapetheworkbowl.Addtheeggsandvanilla; process5seconds;scrapetheworkbowl.Addflourmixture and shreddedzucchini;pulsetocombine,about5times-donot overprocess.

Pourthemixture into the prepared pans. Bake in preheated oven for 35–40 minutes, until a tester inserted in the center comes out clean. Cool completely before cutting.

Nutritionalanalysisperserving: Calories79(39%fromfat)•carbo.11g•pro.1g•fat4g•sat.fat0g•chol.14mg•sod.45mg•fiber0g

BIGBATCHOFFUDGYBROWNIES

Yield: Three13x9inchpans, 72brownies Preparation: 10-15minutes; 20-25minutestobake

Cookingspray

8ouncesunsweetenedchocolate,cutin1inchpieces

2ouncessemi-sweetchocolate,cutin1inchpieces 3sticks(1-1/2cups)unsaltedbutter

2cupsgranulatedsugar

2cupsbrownsugar

3/4teaspoonsalt

8largeeggs

1tablespoonvanilla

2cupsall-purposeflour

2cupsnuts(lightlytoastedwalnuts,pecans,oralmonds)

Preheattheoven(s)to350°F. Lightlycoatthree13x9inch bakingpanswithcookingspray.

Insertthemetalblade; pulsetochopthechocolates, 15 times.

Meltthebutter. While thebutterishot, with them machiner running, carefully pour thebutter through the small feed tube in steady stream. Process until the chocolate is completely melted and smooth, 30-40 seconds. Add the sugars and salt; process until smooth, 10 seconds. Scrapetheworkbowl. Add the eggs and vanilla; process until smooth, 5 seconds; scrapetheworkbowl. Distribut the flour, then thenuts, evenly over the chocolate mixture in the workbowl. Use 8-10 short pulse to incorporate. Scrapetheworkbowl.

Dividethechocolatebatterevenlyamongthethreeprepared pans.Bakeinthepreheatedovenfor20-25minutes,untilshiny andslightlycrackledonthetops.Placethepansonracksto cool.Allowtocoolcompletelybeforecutting.

Nutritionalanalysisperserving:

Calories129(62%fromfat)•carbo.11g•pro.9g•fat9g•

sat.fat0g•chol.31mg•sod.11mg•fiber0g

BASICFLAKYPASTRYDOUGH

This recipemakes ample crust fora 9 to 1 inch regular or deep dish pieortart. Left overpastrym maybe rolled out and cut into shape stogarnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.

Preparation: 10 minutes, plus 30 minutes resting time

Forasingle-crustpie:

1-1/2 cupsall-purpose flour

1/4teaspoonsalt

1/8teaspoonbakingpowder

8tablespoons(1stick)unsaltedbutter, cutin1/2-inchpieces,wellchilled

2tablespoonsshortening(Crisco wellchilled) ^® ,cutin1/2-inchpieces,

2to4tablespoonsicewater

Foradouble-crustpie:

3cupsall-purposeflour

1/2teaspoonsalt

1/4teaspoonbakingpowder

1cup(2sticks)unsaltedbutter,cutin1/2-inchpieces, wellchilled

4tablespoonsshortening(Crisco wellchilled) ^® ,cutin1/2-inchpieces,

5to8tablespoonsicewater

Fortwodouble-crustpies:

6cupsall-purposeflour

1 teaspoonsalt

1/2 teaspoonbakingpowder

2cups(4sticks)unsaltedbutter,cutin1/2-inchpieces, wellchilled

8tablespoonsshortening(Crisco wellchilled) ^® ,cutin1/2-inchpieces,

10to16tablespoonsicewater

Insertthemetalblade. Processtheflour, salt and baking powder to quicksift, 10 seconds. Add the well-chilled butter and shortening. Uses horapid pulses until themix turer resembles coarse corn meal and nopieces of butter larger than a "pea" remain invisible, 15 to 20 pulses. Sprinkle half themaximumic water on the flour and buttermixture, then pulse 5 or 6 times. Thedough will be crumbly, but should begintohold together when asmall amount is picked up and pressed together. Sprinkle on more water, at aspoon (twoforchedouble-crust recipe, four for the largest recipe) at atime, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. (Donot allow the dough to form aball in the processor!) Add the liquids sparingly so that the dough is not sticky. Donot over process or the pastry will be tough, not tender and flaky.

Turnthedoughoutontoalightlyflouredsurface.Presstogether intoaball,andthenflattenintoadiskabout6inchesindiameter (twodisksforthedouble-crustrecipe,fourdisksforthelarge

recipe).Wrapinplasticwrapandrefrigeratefor1hourbefore continuingtoallowtheglutenintheflourtorest. Thedoughwill keeprefrigeratedforupto3days,ormaybefrozen(double wrapped)foruptoamonth.Thawatroomtemperatureforan hourbeforeusing.Useasdirectedinrecipe.

Tobakethepastryblindforasingle-crustfilledpieortart,rollout pastry1/8inchthicktofitpan;crimpandsealedges.Prickbottomalloverwithafork.Chillfor30minutes.Preheattheovento 400°F.Linewithasheetofaluminumfoilorparchmentpaper and fillwithpieweights,dryriceorbeans.Bakefor15minutes.

Nutritional analysis based on 12 servings per pie: single-crust pie Calories 138 (65% from fat) • pro. 1 g • carbo. 11 g • fat 10 g • satfat 1 g • chol 20 mg • sod. 48 mg • fiber 0 g

Nutritionalanalysisbasedon12servingsperpie: double-crustpie

Calories277(65%fromfat)•pro3g•carbo22g•fat20g•sat.fat1g•chol.40mg•sod.104mg•fiber0g

DEEPDISHAPPLEPIE

Yield:10-inchdeepdishpie-12servings

Preparation: 15–20 minutes, plus 40 minutes for preparing the pastry and 2-2 12 hours baking and cooling

Pastryfora2crustpie, p.47—Ingredientsmaybeasilydoubled tomake2pies

6GrannySmithorGoldenDeliciousapples, about8ounceseach, peeled,cored,andquartered

Juiceof1lemon

4tablespoonsunbleachedall-purposeflour

3/4cupdriedcranberries,raisins,driedcherries ordriedblueberries

1tablespoonfreshlysqueezedlemonjuice

1/4cupbrownsugar

1-1/2teaspoonsvanilla

Preheattheovento400°F.

Onalightlyflouredsurface,rollouthalfthedoughuntilitis 1/8-inchthickandabout3incheslargerindiameterthana 10inchdeepdishpieplate.Liftcarefully,usingadoughscraper tohelplifthepastry.Looselyfoldinhalf,thenintoquarters,to formawedgeshape.Positionthepointofthewedgeinthe centerofthepieplateandcarefullyunfoldthedoughintothe pan.Makesuretherearenoairpocketsbeteenthedoughand thepan.(Ifanytearsinthecrustoccur,mendthembybrushing lightlywithwaterandpinchingtogether,orpatchingwithascrap ofrolleddough.)Trimevenly,leavinga1/2inchoverhang. Refrigerateuntilreadytouse.Rollthetrimmingsintoaflatdisk, wrap,andrefrigerate.

Insertthe4mmslicingdisc.Arrangetheapplequartersinthe feedtube. Usemediumpressuretoslice. Transfertoabowland toswithhalfthelemonjuice. Insertthemetalblade. Processthe remaininglemonjuice, brownsugar, and vanillatocombine. Removeandreserve.

Layer1/4oftheapplesinthepreparedpiecrust;sprinklewith 1tablespoonoftheflourand3tablespoonsofthedried cranberries.Repeatuntilalltheapplesareinthepie.Drizzlethe maplesyrupmixtureevenlyoverthetopofthefruit.Takecare nottospillanyontheedgesofthepastry.Refrigeratethepie whilecontinuingwithrecipe.

Rollouttheremainingdoughabout1/8inchthickandabout 2incheslargerthanthediameterofthetopofthepieplate. Brushtheedgesofthebottomcrustwithalittlewater.Foldthe doughgentlyasbefore,centeroverthepie,andcarefullylaythe toponthepie.Pressgentlytoseal.Trimtotheedgeofthepie plate;crimporflutedecoratively.Makeabout10to12slitsinthe topcrustdecorativelywiththetipofaverysharpknife.If desired,rolloutsomeoftheleftovercrustandcutwithsmall decorativecookiecutters.Forthispie,youcouldmakeapples andleaves.Brushthebottomsoftheshapeswithalittlewater andlayatopthecrustasdesired.

Bakethepieinthebottomthirdofthepreheatedovenfor60to

70minutes, covering the edges with foil if they beg into get too browned after about 35 to 40 minutes. Let the pierestona cooling rack for at least an hour before reserving.

Nutritionalanalysisperserving:

Calories400(45%fromfat)•carbo.54g•pro.4g•fat21g•

sat.fat1g•chol.40mg•sod.107mg•fiber3g

WARRANTY

LIMITEDTHREE-YEARWARRANTY ONTHEENTIREMACHINE FULLFIVE-YEARWARRANTY ONMOTOR

ThiswarrantysupersedesallpreviouswarrantiesonCuisinart DLC-XPlusFoodProcessor.

Thiswarrantyisavailabletoconsumersonly.Youareaconsumerif youownaCuisinart® DLC-XPlusFoodProcessorthatwas purchasedatretailforpersonal,familyorhouseholduse.Exceptas otherwiserequiredunderapplicablestatelaw,thiswarrantyisnot availabletoretailersorothercommercialpurchasersorowners.

WewarrantthatyourCuisinart ^® DLC-XPlusFoodProcessorwillbe freeofdefectsinmaterialorworkmanshipundernormalhomeuse forthreeyearsfromthedateoforiginalpurchase.

WewarrantthatthemotorforyourCuisinart ^® DLC-XPlusFood Processorwillbefreeofdefectsinmaterialandworkmanshipunder normalhomeuseforfiveyearsfromthedateoforiginalpurchase. This motorwarrantycoversthemotorandexcludesallotherpartsinthe motorbaseassemblyareasuchastheupperandlowerplastic housings,workbowlstandcover,bladesandallelectricalcomponents andverticalprojectingmotorshaftsheath.

Wesuggestthatyoucompleteandreturntheenclosedproductregistrationcardpromptlytofacilitateverificationofthedateoforiginalpurchase. However,returnoftheproductrationcarddoesnoteliminatetheneedfortheconsumertomaintaintheoriginalproofofpurchaseinordertoobtainthewarrantybenefits.Intheeventthatyoudonothaveproofofpurchasedate,thepurchasedateforpurposesofthiswarrantywillbethedateofmanufacture.

IfyourCuisinart ^® DLC-XPlusFoodProcessorshouldprovetobe defective within the warranty period, wewillrepairit, orifwethink necessary, replace it, without charge to you. To obtain warranty service, callourtoll-freenumber 800-726-0190 for additional information from our Customer Service Representatives. Or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, New Jersey 08520. Tofacilitat the speed and accuracy of your return, please enclose a checkorm money order for \$10.00 shipping and handling. DONOT SEND CASH.

UnderCalifornialaw, onlyproofofpurchaseisrequired. California residentsshouldcall800-726-0190forshippinginstructions. If the problemwiththemachineisdeterminedtobeadefectofthemotor withinthewarrantyperiod, allpostageandhandlingchargeswillbe refunded.

Pleasebesuretoincludeareturnaddress,daytimetelephone number,descriptionoftheproductdefect,productserialnumber, originaldateofpurchase,andanyotherinformation pertinenttotheproduct'sreturn.

YourCuisinart ^® DLC-XPlusFoodProcessorhasbeenmanufactured tostrictspecificationsandhasbeendesignedforusewiththe Cuisinart ^® DLC-XPlusFoodProcessorauthorizedaccessories and replacementpartsforyourmodel. These warrantiesexpressly excludeanydefectsordamagescausedbyaccessories, replacementpartsorrepairserviceotherthanthosethathave beenauthorizedbyCuisinart.

These warranties donotcoveranydamage caused by accident, misuse, shipment or other than ordinary household use.

These warranties exclude all incidental or consequential damages. Some states donot allow the exclusion of limitation of incidental or consequential damages, so therefore going limitation or exclusion may not apply to you.

Cuisinart

Modern kitchen toaster with digital display and control panel, placed on a dark surface with food items nearby (no visible text or symbols)

White kitchen blender with green liquid and a glass lid (no visible text or symbols)

White toaster with baked goods on a table, placed indoors near a window (no visible text or symbols)

White hand mixer with a knife and cracked eggs on a plain background (no text or symbols visible)

White blender with pink liquid and a handle, accompanied by fresh strawberries (no text or symbols visible)

Assorted kitchenware including pots, plates, and a plate with fruit toppings (no visible text or labels)

White kitchen blender with a digital display and orange button (no visible text or symbols)

Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life™.

©2008Cuisinart

Cuisinart ^n isaregisteredtrademarkof

Cuisinart

150MilfordRoad

EastWindsor,NJ08520

PrintedinChina

01CU13053

UIB-1210C

www.cuisinart.com

Version no: DLCXP IB-1210C

SIZE: 216mm(L) X 178mm(W)Total Pages: 52pp

Material:Cover: 157gsm matt art paperInside: 128gsm gloss art paper

Coating: varnishing

Color:Cover:4CInside:1C(black)

Die cut: same as DLC-4

Bar Code:

Date: 12/24/07(03)

Coordinator: Jelly Gao

CHUNG TAI PRINTING HOLDINGS LTD.中大印刷集團有限公司
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