Kitchen Central CFP-800 - Food processor CUISINART - Free user manual and instructions

Product Type	Multi-function food processor with blender and juice extractor attachments
Model	Cuisinart Kitchen Central CFP-800 Series
Food Processor Work Bowl Capacity	8 cups (1.9 L)
Blender Jar Capacity	40 oz (1.18 L)
Juice Extractor Pulp Tank Capacity	0.7 L
Power Supply	120 V, 60 Hz (polarized plug)
Speed Controls	Off, Low, High, Pulse
Included Blades and Discs	Metal chopping/mixing/dough blade, reversible fine and medium slicing/shredding discs
Additional Attachments	Blade assembly for blender, mesh filter basket/blade for juicer
Material Safety	BPA-free materials in contact with food
Safety Features	Safety interlock prevents motor start unless bowl and cover are locked; thermal fuse for overload protection
Dishwasher Safe Parts	All removable parts except motor base are top-rack dishwasher safe
Maintenance	Wipe motor base with damp cloth; avoid ammonia or abrasive cleaners
Warranty	Limited 3-year warranty for household use (U.S. and Canada)
Customer Service	1-800-726-0190 (U.S.)

Frequently Asked Questions - Kitchen Central CFP-800 CUISINART

How do I assemble the food processor?

Place the stem adapter on the motor base, lock the work bowl by turning clockwise, add the blade or disc, secure the cover by turning clockwise, and insert the pusher. Always ensure the bowl and cover are locked before operating.

What should I do if the motor does not start?

Check that the work bowl and cover are securely locked in place. The safety interlock prevents operation if not properly assembled. Also verify the power cord is plugged into a working outlet.

Why does my food processor shut off during use?

This may be due to an overload triggering the thermal fuse. Turn the dial to OFF, unplug the unit, and let it cool for 20-30 minutes. Reduce the load before resuming.

Can I wash the blender jar and food processor parts in the dishwasher?

Yes, all removable parts except the motor base are top-rack dishwasher safe. For best results, rinse parts immediately after use to prevent food from drying on.

How do I use the reversible slicing/shredding disc?

Select the desired side (slicing or shredding) and place it on the stem adapter. Pack the feed tube evenly and use the pusher with light to firm pressure depending on food hardness.

What is the maximum capacity for chopping meat?

Do not process more than 34 pound (340 g) of meat at a time. Cut into 12-inch pieces before processing.

How do I clean the juice extractor mesh filter basket?

Rinse immediately after use with cold water. Wash in hot soapy water or on the top rack of the dishwasher. Use a brush if needed, but avoid metal brushes or pads.

Why is the juice yield low?

Ensure the pour spout is fully open. If the mesh filter basket is clogged with pulp, stop the unit and clean it before continuing.

Can I blend hot liquids in the blender?

Yes, but allow boiling liquids to cool for 5 minutes before adding to the blender jar. Remove the measured pour lid insert to allow steam to escape, and start blending on Low.

What are the recommended uses for the dough blade?

Use the chopping/mixing/dough blade for kneading doughs (e.g., pizza, bread) and mixing batters. Add liquid gradually while the machine is running for best results.

USER MANUAL Kitchen Central CFP-800 CUISINART

Cuisinart® INSTRUCTION AND RECIPE BOOKLET

Exterior view of a Cuisinart blender with three variants of clear liquid, no visible text or symbols on the main body.

Cuisinart® Kitchen Central

CFP-800 Series

FOOD PROCESSOR WORK BOWL CAPACITY RECOMMENDATIONS

FOOD CAPACITY
Sliced or shredded fruit, vegetables or cheese 8 cups
Chopped fruit, vegetables or cheese 2 cups
Puréed fruit, vegetables or cheese 3 cups cooked; 1 12 cups puréed
Chopped or puréed meat, fish or seafood 34 pound
Thin liquid (e.g., dressings, soups, etc.) 4 cups
Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix
Cookie dough 2 12 dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough 2 12 cups (all-purpose or bread flour)
Nuts for nut butter 2 cups

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart® CFP-800 Food Processor, a disc accessory package, and full-size Blender and Juice Extractor Attachments, each assembled and in its own molded packing compartment.

PARTS AND ACCESSORIES

• 8-cup Food Processor work bowl, cover with feed tube, metal chopping/mixing blade, reversible slicing and shredding discs, stem adapter
• 40-ounce Blender jar and lid with measure pour lid insert
• Juice Extractor with base, clear juice bowl, mesh fi Iter basket/blade, 0.7-liter pulp tank, lid and pusher
  • Instruction/Recipe Book

CAUTION: ALL CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, never touch the cutting edges of blades or discs.

• Place the box on its side on a low table or on the floor next to the kitchen counter or wherever you intend to keep your Kitchen Central.
• Open top flaps – there will be two molded packing trays visible. Slide these out, lift the top tray off, and put it aside.
• Remove the Instruction/Recipe Book.
• Lift out the Motor Housing Base and place it on a flat, sturdy surface.
• Remove the assembled Food Processor and the Disc Pack.
• Remove the Blender.
• Remove the assembled Juice Extractor.
• Remove all parts from plastic bags.
• Save the shipping cartons and all packing material. You will find them very useful if you need to repack the appliance for moving or other shipment.

- NOTE: We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration.

IMPORTANT SAFEGUARDS

When using electrical appliances, especially when children are present, basic safety precautions should always be taken including the following:

1. Read all instructions.
2. Blades and discs are sharp. Handle them carefully.

3. Always unplug appliance from outlet when not in use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.

6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Call 1-800-726-0190 (in the United States) for information on examination, repair, or adjustment. Return appliance to nearest Cuisinart service facility for examination, repair and/or mechanical or electrical adjustment.

7. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.

8. Turn the appliance OFF, then unplug from the outlet when not in use, before assembling or disassembling parts and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull the power cord.

9. To protect against risk of electric shock, do not put base in water or other liquids.

10. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fi re, especially if the appliance touches the walls of the garage or the door touches the unit as it closes

11. Keep hands and utensils away from moving blades or discs while processing, blending, or juicing to reduce the risk of severe injury to persons or damage to the machine or parts. A scraper may be used only when the appliance is not running.

12. Avoid coming into contact with moving parts. Never push food down into food processor or juice extractor by hand. Always use pusher.
13. Make sure motor has completely stopped before removing the lids. (If machine does not stop within four seconds after turning off, call 1-800-762-0190 for assistance. Do not use the machine.)
14. To reduce the risk of injury, never store food processor blade or discs on motor shaft. Blade and discs should be on shaft only when the bowl is properly locked in place and processor is in use. Food processor blade and discs, and juice extractor mesh fi lter basket/blade are very sharp and should always be stored out of reach of children.
15. Be sure covers of food processor and juice extractor are securely locked into place, and blender lid is on tight before operating the Kitchen Central.
16. Never try to defeat, override or tamper with cover interlock mechanisms.
17. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception.
18. The Kitchen Central is cULus listed for household use. Use only for food preparation as described in the accompanying Instruction and Recipe Book.
19. The use of attachments, including canning jars, not recommended or sold by Cuisinart® may cause fi re, electric shock or personal injury, or damage to your appliance.
20. To avoid possible malfunction of the appliance's switch, never store food processor or juice extractor attachment assembly with cover on in locked position.
21. When using the food processor, do not fill the bowl above the marked maximum fill line to avoid risk of injury due to damage to the cover or bowl.

22. When the blender is on, do not touch cutting assembly, interfere with blade movement, or remove blender jar cover.

23. To reduce the risk of injury when using the blender, never place removable blade assembly on base without the jar being properly attached. To attach blade to jar, twist to secure it firmly in place. Injury can result if moving blades accidentally become exposed.

24. Always operate the blender with the cover in place.
25. Never leave your blender unattended while it is running.
26. When blending hot liquids in Blender Jar, remove measure pour lid insert to allow steam to escape.
27. When using the juice extractor, be sure the cover is properly positioned and securely in place before turning the motor on. Do not open the cover while the unit is operating.
28. Do not put fingers or other objects into the juice extractor opening while it is in operation. If food becomes stuck in the opening, use food pusher or another piece of fruit or vegetable to push it down, or turn the motor off and disassemble the unit to remove the remaining food.
29. If the juice extractor mesh filter basket/blade is damaged, do not use.
30. Always make sure the juice extractor cover is properly positioned and secured before turning the unit on. The safety interlock will not let the motor operate if cover is not secure. Do not loosen the cover while the juice extractor is in use.
31. Never juice with the spout in the closed position.

NOTICE:

This appliance has a polarized plug (one prong is wider than the other). To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

SPECIAL CORD SET INSTRUCTIONS

A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use. If a long extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated, dangerous voltage within the product's enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.

The exclamation point within an equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying appliance.

CONTENTS

Important Unpacking Instructions ..... 3

Important Safeguards 4

Parts 7

General Assembly 9

Food Processor Assembly 9

Troubleshooting....10

Blender Assembly 12

Juice Extractor Assembly......14

Troubleshooting Chart ....15

Cleaning, Storage, and Maintenance ..15

Food Processor Tips 17

Blender Tips 18–19

Juice Extractor Tips ......20–21

Recipes 22

Warranty 58

WARNING

RISK OF FIRE OR ELECTRIC SHOCK DO NOT OPEN

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

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

PARTS

FOOD PROCESSOR

1. Motor housing base
2. Speed control dial settings for OFF, Low, High, and Pulse controls
3. 8-cup work bowl
4. Cover with feed tube and pusher

5. Stem adapter

6. Metal chopping/mixing/dough blade

7. Fine reversible slicing/shredding disc

8. Medium reversible slicing/shredding disc

9. BPA free (not shown)

All materials that come in contact with food or liquid are BPA free

JUICE EXTRACTOR

1. Cover with feed tube and pusher
2. Mesh fi Iter basket/blade

3. Clear juice bowl

4. Drip-free pour spout

5. Filter housing
6. Juice extractor base with locking arms

BLENDER

1. Blender Cover
2. Measured pour lid insert
3. 40 oz. durable plastic jar
4. High-quality blade assembly with patented stainless steel blades

NOTE: BLADES ARE SHARP. HANDLE CAREFULLY.

GENERAL ASSEMBLY

Before First Use

Before using your Cuisinart® Kitchen Central for the first time, wash all parts. Place the base on a dry, level countertop with the controls facing you. Do not plug the unit in until it is fully assembled.

*For your convenience, the base and attachments each have clear tabs and/or visible indicators to make attaching and detaching all parts simple.

Base

Food Processor Blender Juice Extractor

FOOD PROCESSOR ASSEMBLY

CHOPPING/MIXING/DOUGH BLADE

1. Put the stem adapter onto the motor housing base.

2. Place the work bowl over stem adapter, lining up the arrow ▼ on the base of work bowl with arrow ▲ on the rim of motor housing base. To lock work bowl in place, turn it clockwise to line up arrow ▼ with lock/arrow 🔒 on rim of motor housing base.

3. Holding blade by plastic hub, carefully place it over the stem adapter. Turn blade until it fi ts snugly and rests on the bottom of the work bowl.

4. Plug the motor housing base into an electrical outlet.

5. Add desired ingredients to work bowl.

6. Place work bowl cover on work bowl, with the feed tube just to the right of center. Turn clockwise to lock onto work bowl.

7. Place pusher into feed tube opening on the work bowl cover.

8. You are now ready to operate the machine.

Mechanical component diagram showing a shaft and housing with downward arrows indicating force or movement (no text or symbols)

Close-up of a mechanical component with a cylindrical top and downward arrows indicating motion or force (no text or symbols)

REVERSIBLE SLICING/ SHREDDING DISCS

1. Put the stem adapter onto the motor housing base.
2. Place the work bowl over stem adapter, lining up the ▲ on h of work bowl with the ▲ on the rim of motor housing base. Turn the work bowl clockwise, past LOCK to lock it into place.
3. Choose desired disc.
4. Holding disc by outer edges, carefully place it over the stem adapter, with the side being used facing up.
5. Place work bowl cover onto work bowl, with the feed tube just to the right of center. Turn clockwise to lock onto work bowl.
6. Place pusher into the feed tube opening on the work bowl cover.
7. Plug the motor housing base into an electrical outlet.
8. You are now ready to operate the machine.

MACHINE CONTROLS

Speed Control Dial with Pulse, OFF, Low, High

The High and Low controls are features that allow the machine to run until OFF is selected.

1. Properly assemble and engage the machine.
2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl. If using a disc, food must be added through the feed tube only.
3. Turn dial to Low or High speed. Machine will run until dial is turned to OFF.

Pulse Function

The Pulse control is a feature that allows the machine to run only while the Pulse dial is engaged. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse should be about one second.

- With the machine properly assembled and engaged, and ingredients in the work bowl, turn the dial to Pulse.

Pulse mode: Turn dial to Pulse and alternately "pulse and release" in short bursts until ingredients have reached desired consistency.

MACHINE FUNCTIONS USING THE CHOPPING/MIXING/ DOUGH BLADE

Chopping

• For raw ingredients: Peel, core and/or remove seeds and pits. Food should be cut into 12 - to 1-inch pieces. Foods cut into same-size pieces produce the most even results.
• Pulse food in 1-second increments to chop. For the fi nest chop, either hold in the Pulse position or turn the dial to High or Low to run the machine continuously. Watch ingredients closely to achieve desired consistency, and scrape the work bowl as needed. Low speed is recommended for making doughs and batters. High speed is recommended for most other chopping, processing and slicing/shredding tasks.

Puréeing

• To purée fresh fruits or cooked fruits/vegetables: Ingredients should be cut into 1-inch pieces; a smooth purée is best achieved when all the pieces are equal in size. Pulse to initially chop and then process High or Low until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes.
  • To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

USING THE REVERSIBLE SLICING/ SHREDDING DISCS

• The slicing disc creates whole, uniform slices. It slices fruits and vegetables, cooked meat and semi-frozen raw meat. The shredding disc shreds most firm and hard cheeses. It also shreds vegetables such as potatoes, carrots and zucchini.
• Always pack food in the feed tube evenly for slicing and shredding. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.
• For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.
• For small ingredients such as mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube.
• When slicing or shredding cheese, be sure that the cheese is well chilled.
• To shred leafy vegetables like lettuce or spinach:

Roll leaves together and stand them up in feed tube. Process with even pressure.

NOTE: Always use pusher when slicing or shredding. Never put your hands in the feed tube when unit is running

TROUBLESHOOTING FOOD PROCESSING

1. Problem: The food is unevenly processed.

Solution:

• The ingredients should be cut evenly into 12 - to 1-inch pieces before processing.
  • Process in batches to avoid overloading.

• Problem: Slices are uneven or slanted.

Solution:

• Place evenly cut food, cut-side down, into the feed tube.
  • Apply even pressure on the pusher.

• Problem: Food falls over in feed tube.

Solution:

- Feed tube should be packed full for best results.

1. Problem: Some food remains on top of the disc.

Solution:

- It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.

KNEADING DOUGH

1. Problem: Motor slows down.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.
• Dough may be too dry (see number 7).

1. Problem: Blade doesn't incorporate ingredients.

Solution:

- Always start the food processor before adding liquid. Add liquid in a slow, steady stream, or through the drizzle hole in the pusher, allowing the dry ingredients to absorb it. If too much liquid is added too quickly, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

1. Problem: Blade rises in work bowl.

Solution:

- Excessively sticky dough can cause blade to rise. Carefully push blade down and immediately add 2 tablespoons of fl our through the feed tube while the machine is running.

1. Problem: Dough doesn't clean inside of the work bowl.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.
  • Dough may be too dry (see number 7).
  • Dough may be too wet (see number 8).

• Problem: Nub of dough forms on top of blade and does not become uniformly kneaded.

Solution:

- Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl.

1. Problem: Dough feels tough after kneading.

Solution:

- Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.

1. Problem: Dough is too dry.

Solution:

- While machine is running, add water, 1 tablespoon at a time, until dough cleans the inside of the bowl.

1. Problem: Dough is too wet.

Solution:

- While machine is running, add fl our, 1 tablespoon at a time, until dough cleans the inside of the bowl.

Technical

1. Problem: The motor does not start.

Solution:

- There is a safety interlock to prevent the motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position. - If the motor still will not start, check the power cord and outlet.

1. Problem: The food processor shuts off during operation.

Solution:

- The cover may have become unlocked; check to make sure it is securely in position.

- A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Turn the dial to OFF and wait 20 to 30 minutes to allow the food processor to cool off before resuming.

1. Problem: The motor slowed down during operation.

Solution:

• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.
• The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing.
• Problem: The food processor vibrated/moved around the countertop during processing.

Solution:

• Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.
• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder

BLENDER ASSEMBLY

1. Place the motor housing base on a fl at, sturdy surface that is clean and dry. Put the assembled blender jar on the base, lining up the ▼ on skirt of jar with the rib on the top of motor housing. To lock jar in place, turn it clockwise to line up the ▼ with lock arrow on the top of motor housing.

Close-up of a blender with a handle and arrow indicating a specific part (no text or symbols visible)

2 Plug the motor housing base into an electrical outlet.

1. Put all ingredients into the blender jar and secure cover by turning clockwise to lock into place. You may add more ingredients by lifting the measured pour lid insert and dropping ingredients into the jar. Replace the lid insert after adding ingredients. Do not put hands into blender jar with blender plugged in.

NOTE: Add liquid ingredients fi rst to blender jar, then follow with solid ingredients. This will provide more consistent blending and prevent unnecessary stress on the motor.

1. Start blendingTurn dial to Low or High speed. Blender will run until dial is turned to OFF.

Pulse mode: Turn dial to Pulse and alternately "pulse and release" in short bursts until ingredients have reached desired consistency.

To stop blending process: Simply turn dial to OFF.

When finished blending: Turn dial to OFF and unplug the unit from the electrical outlet. Never remove the blender jar from the motor housing base until the blender is off. Turn assembled blender jar counterclockwise and lift off base. Do not put hands into blender jar with blender plugged in.

NOTE: To remove blender jar cover, unlock by twisting counterclockwise. Lifting measured pour lid insert will not remove cover.

To dislodge food: Turn blender OFF. Use a rubber or plastic spatula to help remove food lodged around the blade assembly. Do not use spatula until you have turned the blender OFF. Replace the cover and lid insert and continue blending, if necessary. Make sure spatula is not inside the blender jar before resuming blending.

To reset the unit: This appliance features an advanced resettable thermal fuse.

In the event of an overload, the unit will shut down to protect the motor from overheating. To reset the appliance when this happens, unplug the unit and let it cool for 20 to 30 minutes. Then, reduce the contents of the blender jar and/or clear any jams. Restart the unit as noted in the operating directions.

NOTE: To remove blender jar cover, lift edge of cover upward. Lifting measured pour lid will not remove cover.

DISASSEMBLY

1. Turn the blender jar upside down and place it on a fl at sturdy surface.
2. Turn the blade assembly clockwise and lift to remove.
3. To reassemble the blender jar, turn the blade assembly counter-clockwise and make sure it is fastened.

NOTE: Blades are sharp; handle carefully.

HELPFUL REMINDERS

• Once the blender cover is in position, additional ingredients can be added during blending by simply lifting the measured pour lid insert, adding ingredients, and replacing the lid insert.
• Cover should always be in place while the unit is on.
• Warning: Do not place blender jar on base while motor is running.
• Remove jar from motor housing base and empty before removing blade assembly.
• Do not put hands into blender jar with blender plugged in.
• Boiling liquids or solid frozen foods (with the exception of ice cubes or 12 -inch [1.3 cm] pieces of frozen fruit) should never be put into the blender jar.
• Do not put ice, frozen foods or very cold liquids into a blender jar that has come directly from a hot dishwasher.
• Do not put very hot liquids or foods into a blender jar that has come directly from the freezer. Boiling liquids should cool for 5 minutes before being poured into blender jar. Remove measured pour lid insert.
• Follow Cleaning, Storage, and Maintenance instructions on page 13, prior to your first use.

DOS AND DON'TS WHEN USING YOUR BLENDER

DO:

- Make sure the electrical outlet is rated at the same voltage as that stated on the bottom of the motor housing base.

- Always use the blender on a clean, sturdy and dry surface.

- Always add liquid ingredients to the blender jar fi rst, then add remaining ingredients. This will ensure that ingredients are uniformly mixed.

- Cut most foods into cubes approximately 12 inch (1.3 cm) to 1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses into pieces no larger than 12 inch (1.3 cm).

- Use the measured pour lid insert to measure liquid ingredients such as alcohol. Replace lid insert after ingredients have been added.

- Use a rubber or plastic spatula as needed, only when the blender is turned OFF. Never use metal utensils, as damage may occur to the blender jar or blade assembly.

- Place cover on firmly. Always operate the blender with the cover on.

- Make sure removable blade assembly is securely attached to blender jar. Please ensure the seal ring is assembled in the blade holder before putting it on the jar. Turn the blade holder counterclockwise until the slot end of blender jar meets the indication rib position of blade holder as below.

• Always remove blade assembly before cleaning.

- When scraping ingredients in the blender jar with a spatula, remove the food from the sides of the blender jar and place it in the center of the jar, over the blade assembly.

- When chopping fresh herbs, garlic, onion, zest, breadcrumbs, nuts, spices, etc., make sure the blender jar and blade assembly are completely dry.

- If food tends to stick to the sides of the blender jar when blending, Pulse in short bursts.

- Pulses should be short bursts. Space the pulses so the blades stop rotating between pulses.

Abstract grayscale circular pattern with concentric rings and radial lines (no text or symbols)

DON'T:

- Don't store food or liquids in your blender jar.

- Don't place blade assembly on motor base without the blender jar attached.

- Don't attempt to mash potatoes, knead heavy dough, or beat egg whites.

- Don't remove blender jar while unit is on. Keep the blender jar cover on the blender jar while blending.

- Don't twist removable blade assembly from blender jar when removing blender jar from motor base. Simply lift blender jar from motor base.

- Don't overprocess foods. Blender will achieve most desired results in seconds, not minutes.

- Don't overload blender. If the motor stalls, turn the blender off immediately, unplug the unit and remove a portion of the food, then continue.

- Don't use any utensil inside the blender jar while the motor is on.

- Don't use any container or accessories not recommended by Cuisinart. Doing so may result in injury.

- Don't put hands inside the blender jar when blender is plugged in.

- Don't add boiling liquids or frozen foods (except ice cubes or 1/2 -inch pieces of frozen fruit) to glass blender jar. Boiling liquids should cool for 5 minutes before being poured into blender jar. Remove measured pour lid insert.

- Don't run blender when jar is empty.

1. Place the motor housing base on a fl at, sturdy surface that is clean and dry. Place the base of the juice extractor onto the motor base, with the groove for the pour spout on the right-hand side. Line up white arrow on bottom edge of juice extractor base with the arrow on the rim of motor housing base. To lock extractor base in place, turn it clockwise to line up arrow with lock/arrow on rim of motor housing.

2. Set the clear plastic bowl onto the base, positioning the pour spout in the groove.

3. Hold the mesh fi Iter basket/blade carefully by the rim, using both hands, and place it into the center opening of the bowl. Slowly rotate it, gently pressing down, until you feel it drop into place. Push down fi rmly to secure.
4. Place the lid on the bowl.
5. Lift the side latches up to grasp the lid and press down to lock them into place.
6. Place the pusher into the lid's feed tube.

PUTTING THE ASSEMBLED JUICE EXTRACTOR ATTACHMENT ONTO THE MOTOR BASE

1. If juice extractor attachment is stored while fully assembled, fi rst lift the side latches up to disengage them from the lid.
2. Place the assembled attachment onto the housing base with the pour spout on the

right-hand side, and the indicator mark on the juice extractor base a little forward of the indicator mark on the motor base.

1. With the juice extractor base seated firmly on the center gear connector in the motor base, turn the full assembly clockwise to lock it into place. The indicator marks will line up and the assembly will stop turning.
2. Lift the side latches up to grasp the lid and press down to lock them into place.

OPERATING INSTRUCTIONS

1. Press pour spout down into the open position and place a container under it to catch juice.
2. Wash all fruits and vegetables before juicing.
3. While many items will fit through the food tube whole, any with diameters larger than 2 ^3 / _4 inches will need to be cut.
4. Turn dial to Low when ready to begin.
5. Remove the food pusher from the feed tube and drop items into the opening. Return the pusher to the tube and press firmly to feed food into the extractor basket.
6. Juice will flow through the spout into the juice container; strained pulp will remain in the bowl.
7. When fi nished juicing, turn the unit to OFF.
8. Before removing the juice container from under the spout, slide the spout up to the closed position. This will prevent juice from dripping onto the counter.

DISASSEMBLING THE JUICE EXTRACTOR ATTACHMENT AFTER USE

1. Unplug the unit.
2. Lift the pour spout up to the closed position.
3. Lift the side latches from the bottom to release.
4. Turn the juice extractor assembly counterclockwise to remove it from the base.
5. Lift lid up to remove from bowl.
6. Carefully remove mesh fi Iter basket/blade from the fi Iter housing by pulling up on the sides of the rim with both hands. Be careful not to touch the blades in the bottom of the basket.
7. Lift the bowl off of the juice extractor base.
8. All removable parts, not including the juicer base, are top-shelf dishwasher-safe for quick and easy cleanup.

TROUBLESHOOTING

PROBLEM SOLUTION
Juice extractor does not turn on	The cover is not engaged. (See #30, page 5.)Turn dial to ON to start juicing.
Juice fl ow is slow	Make sure the pour spout is opened all the way.Excess pulp in mesh filter basket can slow juice rate. Stop the juice extractor and clean filter basket.
Diffi culty getting herbs or leafy greens down the feed tube	Place them between other ingredients.
Juice still fl owing with unit off	Make sure the pour spout is closed all the way.
Unit is ON, but juice/pulp not fl owing	Make sure the mesh filter basket/blade is in place and pour spout is open.

CLEANING, STORAGE, AND MAINTENANCE

FOR MOTOR HOUSING BASE

• Do not immerse the motor housing in water or spray it with water. Clean only by wiping with a damp sponge, cloth or paper towel. Use any liquid dishwashing detergent, but do not use any products containing ammonia or scouring powders, as these products will dull, scratch or mar the fi nish.
• If the feet leave spots on the counter, spray spots with a spot remover and wipe with a damp sponge.
• If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder.

FOR FOOD PROCESSOR ATTACHMENT

• Always unplug your Cuisinart® Kitchen Central from the electrical outlet before cleaning.
• Keep the blade and discs out of reach of children.
• All parts except the motor housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work bowl, cover and accessories on the bottom rack may cause damage over time. Insert the cover with the

feed tube facing up to ensure proper cleaning. Insert the work bowl and pusher upside down for drainage. Remember to unload the dishwasher carefully wherever you have placed sharp blades and discs into it.

• To simplify cleaning, rinse the work bowl, cover, pusher and blade or disc immediately after use so food won't dry on them. Be sure to position the pusher upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.
• If you wash the blade and discs by hand, do it carefully. When handling, use the plastic hubs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush.

- The work bowl is made of SAN plastic. It should not be placed in a microwave oven.

IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

MAINTENANCE: Any other servicing should be performed by an authorized service representative.

FOR YOUR SAFETY

• Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.
• Handle and store metal blade and discs carefully. Their cutting edges are very sharp.
• Never put blade or discs on the motor shaft until the work bowl is locked in place.
• Always be sure that the blade or disc is down on motor shaft as far as it will go.
• Always insert the metal blade in the work bowl before putting ingredients in bowl.
• When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.
• Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.
• Always unplug the unit before removing food, cleaning, or putting on or taking off parts.
• Always remove work bowl from base of machine before you remove the chopping/mixing/dough blade.
• Be careful to prevent the chopping blade from falling out of the work bowl when emptying the bowl. Remove it before tilting the work bowl.

FOR BLENDER ATTACHMENT

- The blender is made of corrosion-resistant parts that are easy to clean. Before first use and after every use, clean each part thoroughly. Periodically check all parts before reassembly. If any part is damaged or blender jar is chipped or cracked, DO NOT USE BLENDER.

- Remove the blender jar from the motor base by turning slightly counterclockwise and lifting off.

- Remove the blade assembly by turning counterclockwise. Wash in warm, soapy water, rinse, and dry thoroughly.

CAUTION: Handle the blade assembly carefully. It is SHARP and may cause injury. Do not attempt to remove blades from assembly.

- Remove the blender jar cover and the measured pour lid insert. Wash in warm, soapy water, rinse and dry thoroughly, or place in upper rack of dishwasher. The blender jar must be washed in warm, soapy water and rinsed and dried thoroughly. The blender jar can also be placed upside down in dishwasher.

TIP: You may wish to clean your blender blade assembly as follows: Squirt a small amount of dishwashing liquid into assembled blender jar and fi ll halfway with warm water. Run on Low for 15 seconds. Repeat, using clean tap water. Rinse and dry all parts thoroughly.

MAINTENANCE: Any other servicing should be performed by an authorized service representative.

FOR JUICE EXTRACTOR ATTACHMENT

• For preliminary cleanup, use cleaning brush to remove excess pulp from the fi Iter/sieve and the lid after each use. Vegetable and fruit pulp will harden if left to dry on the unit parts, making it harder to clean.
• Unplug juicer and carefully take it apart, following Disassembly Instructions on page 13.
  WARNING: Be careful when handling the mesh fi Iter basket/blade, as blades are very sharp.
• Rinse all removable parts with cold water.
• Wash the clear juice bowl, juice pitcher, pusher, lid and mesh fi lter basket/blade in hot, sudsy water, or on top rack of dishwasher. Do not use a metal brush or pad.
  NOTE: For best juicing results, the mesh filter basket/blade must always be thoroughly cleaned after each use.
• Towel- or air-dry all parts.

MAINTENANCE: Any other servicing should be performed by an authorized service representative.

FOOD PROCESSOR TIPS

You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart® Kitchen Central. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making breadcrumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything!

FOOD TOOL DIRECTIONS

Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.)	Chopping/Mixing/Dough Blade	Have cheese at room temperature. When applicable, cut into 1-inch pieces. Process until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings, and more.
Firm Cheeses (Cheddar, Swiss, Edam, Gouda, etc.)	Slicing/Shredding Disc Cheese	should be well chilled before slicing/shredding. Cut to fit feed tube. Use light to medium pressure when slicing/shredding.
Hard Cheeses (Parmesan, Romano, etc.)	Chopping/Mixing/Dough Blade Slicing/Shredding Disc	Chill cheese. If using the chopping blade, cut into 12 -inch pieces. Pulse to break up and then process until finely grated. This will produce a nice grated cheese. If slicing or shredding, cut to fit feed tube. Use light to medium pressure when slicing/shredding.
Baby Food Chopping/Mixing/Dough Blade		As for all fruit and vegetable purées, cut ingredients into 12 - to 1-inch pieces. Steam ingredients until completely soft. Pulse to chop, then process until completely smooth (add steaming liquid through the feed tube when processing if necessary). To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps frozen in ice cube trays for individual 1-ounce portions.
Butter	Chopping/Mixing/Dough Blade Slicing/Shredding Disc	For creaming: Have butter at room temperature. Cut into 1-inch pieces. Process, scraping bowl as necessary. For compound (flavored) butters, process flavoring ingredients, such as herbs, zest, vegetables, etc., before adding butter. For shredding/slicing: Freeze briefly. Use light to medium pressure to shred or slice. Shredded butter is great for preparing certain pastry doughs. Sliced butter is great for serving alongside corn on the cob or freshly made rolls.
Bread/Cookie/ Cracker/Chip Crumbs	Chopping/Mixing/Dough Blade	Break into pieces. Pulse to break up, and then process until desired consistency. This will make perfect bread/cracker/chip crumbs for coating meats and fish. Processed cookies make delicious pie and cake crusts!
Milk Shakes/ Smoothies	Chopping/Mixing/Dough Blade	For milk shakes, first add ice cream. While unit is running, add milk through the feed tube until desired consistency is achieved. For smoothies, add fruit first, then add the liquid through the feed tube while unit is running.
Fresh Herbs Chopping/Mixing/Dough Blade		Wash and dry herbs VERY well. Pulse to roughly chop. Continue pulsing until desired consistency is achieved.
Nuts Chopping/Mixing/Dough Blade		Pulse to chop to desired consistency. To make a nut butter, pulse to break up, and then process until smooth, stopping to scrape down as needed.
"Ice Cream" Chopping/Mixing/Dough Blade		Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice or milk), any desired sweeteners, such as sugar, honey, simple syrup, and other flavors. Process until smooth.
Whipped Cream Chopping/Mixing/Dough Blade		Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency. This cream is dense and perfect as a whipped topping for cake or ice cream.
Superfine Sugar Chopping/Mixing/Dough Blade		Process granulated sugar for about 1 minute until finely ground. Excellent for using in meringues and other baked goods.
Ground Meat Chopping/Mixing/Dough Blade		Cut meat into 12 -inch pieces. Pulse to chop, about 14 long pulses, or until desired consistency is achieved. If a purée is desired, continue to process. Never chop/ purée more than 34 pound at one time.

BLENDER TIPS

Chopping Nuts

Put 12 cup shelled nuts into the blender jar and cover blender. Pulse until desired chop is achieved. Pulse fewer times for coarsely chopped nuts. For best results, process small amounts, 12 cup or less.

Bread, Cookie or Cracker Crumbs

Break or cut bread, cookies or crackers into pieces 12 inch or less in size. For best bread results, use day-old bread (drier bread works best). Put bread, cookie or cracker pieces in blender jar. Pulse to chop, then run continuously until desired texture of crumbs is achieved. For best results, process 1 cup or less at a time.

Grating Fresh Citrus Zest

For best results, blender jar and cutting assembly must be clean and dry. Remove zest from fruit in strips using a vegetable peeler; use a sharp knife to remove the bitter white pith from the underside of the zest. Process no more than 8 strips at a time (zest of 1 medium lemon). Cut strips in half. Put strips and 1 teaspoon sugar or coarse salt (from recipe) into the blender jar. Cover blender jar. Run on Low for 15 to 20 seconds.

Baby Food

Combine 12 cup cooked vegetables, fruit or meat with 3 to 4 tablespoons liquid (water, milk, fruit juice, broth, or cooking liquid) in the blender jar. Process until puréed.

Grinding Spices

For best results, blender jar and cutting assembly must be clean and dry. Put 14 to 12 cup of spices/seeds/peppercorns into blender jar. Pulse to break up, then run for 20 to 40 seconds on Low.

Whipping Cream

If possible, chill blender jar and cutting assembly in refrigerator for 15 minutes. Put 1 cup heavy or whipping cream into blender jar. Cover jar. Run on Low until cream is thickened. (Do not overblend – bits of butter will begin to form.) If desired, add 1 tablespoon sugar and 1 to 2 teaspoons of pure vanilla extract or other fl avoring. Consistency with be that of a thickened, but not fl uffy whipped cream, and is most appropriate for topping desserts or coffee drinks.

NOTE: When using the blender to purée hot mixtures such as creamed soups and baby foods, strain the solids from the liquid, reserving the cooking liquid. Then put 12 to 1 cup of the reserved cooking liquid into the blender jar along with the cooked solids. Begin blending on Low and then

turn to High until desired consistency/purée is reached.

NOTE: Allow hot foods to cool slightly before blending to prevent steam buildup, which may cause the lid to lift up from the blender jar. Remove measured pour lid insert.

For quick cleaning, add 1 cup of warm water and a drop of liquid dish soap to the blender jar. Cover and run on Low or High for 30 seconds or more as needed. Discard the soapy water and rinse blender thoroughly before the next use. Keep your blender out on the counter within easy reach, and you will be surprised how often you will use it.

To prevent diluting the drink, keep ice cubes made of juices, yogurt, milk or fruit purées on hand to substitute for plain ice when making smoothies and frosty beverages or use frozen fruit.

BLENDER TIPS

QUICK REFERENCE GUIDE

To activate blender Plug in, turn knob to desired speed

To begin blending Turn knob

To change speeds Turn knob

To Pulse Turn knob to Pulse

To stop blending (and deactivate blender) Turn knob to OFF and unplug

SPEED SELECTION GUIDE

Refer to this guide to choose the best blender speed for your desired result.

Ingredient/Recipe

Speed

Result

Reconstituting frozen juice concentrate LOW Smooth and full-bodied

Mayonnaise LOW Thick and creamy

Salad dressings LOW or HIGH Completely blended and emulsified

Nuts (shelled, 12 cup or less at a time) PULSE to chop

Coarse to fine

Heavy or whipping cream

LOW - PULSE

Thick, creamy topping

Bread, cookies or cracker crumbs (add 12 -inch pieces, 1 cup or less at a time)

PULSE first, then blend on High

Coarse to fine as desired

Grating/chopping citrus zest (add 1 to 2 teaspoons sugar or salt from recipe)

PULSE first, then blend on Low

Uniformly fine

Smoothies, shakes, health drinks

LOW or HIGH

Smooth, creamy and thick

Baby food/fruit and vegetable purée

HIGH

Smooth and creamy

Frozen cocktails

HIGH

Thick and slushy

Spices

PULSE first, then blend on Low

Coarse to fine

- Extracted juice captures about 95% of the nutrients from fresh fruits and vegetables. Drinking extracted juice is a fast and efficient way for your body to digest and absorb all of those nutrients. Digesting whole fruits can take about an hour; extracted juices take only 15 minutes.

- Freshly extracted juices are an excellent aid in weight management and in cleanses, which rid the body of toxins.

- Always use fresh, organic and seasonal produce. Organic produce is grown without synthetic fertilizers and chemicals, which is very important when juicing whole foods. Buying foods in season is considerably less expensive than purchasing off-season produce, and fl avors are much better.

- Wash all fruits and vegetables immediately after purchasing and store them in the refrigerator. This way they are ready to juice at any time.

- Always juice fresh fruits and vegetables as soon as possible after purchasing. The longer produce is held, the more nutrients are lost.

- Fresh juices should be consumed immediately. They lose nutrients as they sit.

- Certain fruits should be peeled before juicing. Examples are pineapples, melons, mangoes, papayas, citrus – any fruit with skin that you cannot eat. Also remove all pits and hard seeds from peaches, cherries, mangoes, etc.

- Citrus fruit juice is delicious and rich in nutrients.

- If cucumbers are waxy, peel them before juicing.

- Juice the softer ingredients before the harder ones.

- When juicing herbs or leafy greens, juice them in the middle of a combination of ingredients in order to extract the greatest amount of juice.

- Use your taste to guide you on fruit and vegetable combinations for juices. The recipes provided are a guideline, but the possibilities are endless. Experiment to discover your favorite combinations.

- Carrots make a great and tasty base for vegetable juices, and apples do the same for fruit juices.

- Beets and carrots both have a naturally high sugar content, so when added to vegetable juices they can balance out any bitter fl avors juiced vegetables may have.

• Use your juice extractor in tandem with your blender. Blend fresh juices with ingredients like bananas, yogurt, and protein powders for delicious power smoothies.
• It is also possible to make a healthier, fresher version of your favorite cocktail with fresh juices.
• Blend fruit juices and add sparkling water or seltzer to make a natural soda.
• The pulp that is separated from the juice has its own health benefits. It is high in fiber and can be used in a variety of ways.

APPROXIMATE YIELD JUICING CHART

FRUIT AMOUNT YIELD
APPLE (quartered)	1 medium (about 7 ounces) 12 cup or 4 ounces
CANTALOUPE (peeled and seeded)	1 cup, cubed 12 cup or 4 ounces
GRAPES	1 cup 12 cup or 4 ounces
ORANGE (peeled and quartered)	1 medium (about 12 ounces) 23	3 cup or 5 ounces
PEACH (pitted)	1 medium (about 10 ounces) 14 cup or 2 ounces
PEAR (quartered)	1 medium (about 7 ounces) 12 cup or 4 ounces
PAPAYA (peeled and seeded)	12 fruit (about 1 pound 3 ounces) 1 cup or 8 ounces
PINEAPPLE (peeled and cored)	12 fruit 1 cup or 8 ounces
WATERMELON (peeled and seeded)	1 cup, cubed 12 cup or 4 ounces
STRAWBERRIES	1 cup 12 cup or 4 ounces
GRAPEFRUIT (peeled and quartered)	1 medium to large (about 1 pound) 114 cups or 10 ounces
LEMON (peeled)	1 fruit (about 5 ounces) 14 cup or 2 ounces
KIWI	1 fruit (about 3 ounces) 1 ounce
VEGETABLE	AMOUNT YIELD
BEET (quartered)	1 medium (about 6 to 7 ounces)	12 cup or 4 ounces
LEAFY GREENS	1 handful (about 8 leaves)	112 ounces
CARROT	1 pound	1 cup or 8 ounces
CELERY	4 large stalks 12 cup or 4 ounces
BELL PEPPER (quartered)	1 medium (about 9 ounces) 12 cup or 4 ounces
CUCUMBER	1 medium/large (about 11 ounces)	1 cup or 8 ounces
TOMATO	1 medium (about 5 ounces) 12 cup or 4 ounces
PARSLEY	1 bunch (about 6 ounces)	14 cup or 2 ounces
CABBAGE	14 head (about 12 ounces)	34 cup or 6 ounces

BASICS

Mayonnaise 24
Basic Fresh Breadcrumbs 25
Basil Pesto 26
Pico de Gallo....27
Chunky Guacamole 27
Hummus 28
Basic Vinaigrette 28
Hollandaise Sauce 29

BREAKFAST/BRUNCH/DRINKS

Zucchini Spice Bread....30
Onion, Pepper and Potato Frittata 31
Tropical Vitamin C Smoothie 32
Super Protein Shake 33
Light Green Smoothie....34
Antioxidant Smoothie 34
Morning Zinger 35
Super C Juice....36
Veggie Juice Plus....37
Green Zing 38
Apple, Beet and Fennel Juice 39

SOUPS/SALADS/SIDES

Gazpacho 40
Curried Coconut and Butternut Squash Soup 41
Lightened Broccoli and Potato Soup 42
Coleslaw 43
Chopped Salad....44
Potato-Zucchini-Carrot Cakes 45

ENTREES

Pizza Margherita 46
Mushroom, Leek and Gruyère Quiche....47
Chicken Pot Pie....48
Tacos Americanos....49

DOUGHS/BREADS

Pizza Dough 50

Pâte Brisée ....51

Buttery Dinner Rolls....52

Buttermilk Biscuits 53

DESSERTS

Classic Apple Pie ....54

Carrot Cake with Cream Cheese Frosting 55

Dairy-Free Chocolate Mousse 56

Pumpkin Bread Pudding 57

MAYONNAISE

Taste the difference in homemade mayonnaise.

4 LARGE EGG YOLKS
^3/_4 TEASPOON KOSHER SALT
12 TEASPOON DIJON MUSTARD
1 TEASPOON FRESH LEMON JUICE
1 TABLESPOON WATER
3/4 CUP VEGETABLE OIL

Makes 1 cup

1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice and water on Low until smooth, about 30 seconds. With the machine running on Low, slowly add the oil through the drizzle hole in the pusher until all oil is incorporated and the mayonnaise is emulsified and homogenous.
2. Scrape down sides; taste and adjust seasoning accordingly.

Note: For fresh herb mayonnaise: Process 1/3 cup firmly packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil.

For a bolder-fl avored mayonnaise, increase the salt by 14 teaspoon, the Dijon mustard by 12 teaspoon and lemon juice to 1 tablespoon.

Nutritional information per serving (1 tablespoon):

Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • fiber 0g

BASIC FRESH BREADCRUMBS

There is no need to buy breadcrumbs when you can make them with your Cuisinart® Food Processor in no time at all.

4 SLICES WHITE BREAD

Makes 1 ^1/4 cup

1. Preheat oven to 325^ F. Bake slices of bread in a single layer for about 20 minutes or until bread is completely dried out.
2. Insert the chopping blade into the work bowl of the food processor. Directly into the work bowl, break the bread into pieces and pulse 10 times, then process until desired texture is achieved; about 30 seconds to 1½ minutes for coarse crumbs, and 3 to 4 minutes for fine crumbs.

TIP: For seasoned breadcrumbs, add 14 teaspoon each dried oregano, dried basil, garlic powder, and ground onion flakes to toasted bread and process as above.

NOTE: Breadcrumbs can also be processed from day-old bread. Simply break into uniform pieces and follow above instructions until finely chopped.

Nutritional information per serving (1 tablespoon):

Calories 48 (11% from fat) • carb. 9g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 72mg • calc. 8mg • fiber 1g

BASIL PESTO

This is a slightly cheesier version of the standard pesto, but you can adjust the amount of cheese as desired. Try any combination of herbs or nuts in this recipe.

2 OUNCES PARMESAN OR PECORINO CHEESE, CUT INTO 1/2-INCH CUBES
1 GARLIC CLOVE
1 / 4 CUP PINE NUTS, LIGHTLY TOASTED
3 CUPS TIGHTLY PACKED FRESH BASIL LEAVES (ABOUT 3 OUNCES)
^1/2 TEASPOON KOSHER SALT
1/2 TO 2/3 CUP EXTRA VIRGIN OLIVE OIL

Makes 1 14 cups

1. Insert the chopping blade into the work bowl of the food processor. Add the cheese, garlic and nuts to the work bowl and pulse to roughly chop, about 10 pulses. Add the basil leaves and salt and pulse about 10 to 15 times; scrape the bowl. With the machine running on Low, add the olive oil in a slow, steady stream through the feed tube, processing until combined and emulsified, about 1 minute. Scrape down the sides of the work bowl.
2. To store the pesto, transfer to a glass jar or airtight container. Tap to remove all air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.

Nutritional information per serving (1 tablespoon):

Calories 72 (80% from fat) • carb. 0g • pro. 1g • fat 8g

sat. fat 1g • chol. 2mg • sod. 74mg • calc. 40mg • fi ber 0g

PICO DE GALLO

Serve warm tortilla chips alongside this fresh and tangy salsa.

14 CUP FRESH CILANTRO, STEMS DISCARDED
2 SMALL SCALLIONS, CUT INTO 1-INCH PIECES
1 SMALL GARLIC CLOVE
1 JALAPEÑO, SEEDED, CUT INTO 12 -INCH PIECES
^3/_4 TEASPOON KOSHER SALT
2 CUPS GRAPE TOMATOES
1 TEASPOON FRESH LIME JUICE

Makes about 2 cups

1. Insert the chopping blade into the work bowl of the food processor. Add the cilantro, scallions, garlic and jalapeño and pulse to chop, about 10 pulses. Add the salt, tomatoes and lime juice and pulse to chop until desired consistency is reached, about 8 to 10 pulses.
2. Taste and adjust seasoning accordingly. Depending on desired consistency, strain salsa to remove excess liquid.

Nutritional information per serving ( 14 cup):

Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg • fi ber 1g

CHUNKY GUACAMOLE

Our fresh guacamole is perfect for the Sunday game or served alongside tacos or quesadillas for a festive dinner.

1 SMALL GARLIC CLOVE
12 JALAPEÑO, SEEDED, CUT INTO 1-INCH PIECES
1 SCALLION, CUT INTO 1-INCH PIECES
1 TABLESPOON FRESH CILANTRO, STEMS DISCARDED
2 RIPE AVOCADOS, HALVED, PITS REMOVED
2 TABLESPOONS FRESH LIME JUICE
^3/_4 TEASPOON KOSHER SALT

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the food processor. Add the garlic, jalapeño, scallion and cilantro and pulse to roughly, but evenly chop.
2. Scrape down the sides of the bowl. Scoop out the insides of the avocados in pieces directly into the work bowl and add the lime juice and salt. Alternate between pulsing and running on High until desired consistency is achieved, about 10 to 15 pulses.

Nutritional information per serving ( 14 cup):

Calories 71 (73% from fat) • carb. 4g • pro. 1g • fat 6g sat. fat 1g • chol. 0mg • sod. 118mg • calc. 7mg • fi ber 3g

HUMMUS

Serve this brightly flavored dip with warm pita for a satisfying snack.

1 GARLIC CLOVE
1 TEASPOON KOSHER SALT
2 CANS (15.5 OUNCES EACH) CHICKPEAS, RINSED AND DRAINED
1 / 4 CUP TAHINI
2 TABLESPOONS FRESH LEMON JUICE
14 CUP PLUS TWO TABLESPOONS WATER
1 / 2 TEASPOON GROUND CUMIN
1/4 CUP EXTRA VIRGIN OLIVE OIL, PLUS 1 TABLESPOON FOR SERVING
^1/_8 TEASPOON PAPRIKA (OPTIONAL) PINCH ZA'ATAR (OPTIONAL)

Makes about 3 cups

1. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube and process to finely chop, about 10 seconds. Add remaining ingredients and process on Low until smooth, about 3 minutes, stopping to scrape down the sides of the bowl as needed.
2. For serving, transfer hummus to a shallow bowl. Make a slight indentation in the center of the dip and fi ll with the remaining tablespoon of oil. Sprinkle the paprika and za'atar, if using, over the oil.

Nutritional information per serving (2 tablespoons):

Calories 79 (44% from fat) • carb. 2g • pro. 2g • fat 4g • sat. fat 1g chol. 0mg • sod. 207mg • calc. 23mg • fi ber 2g

BASIC VINAIGRETTE

This simple vinaigrette is perfect over a salad of mixed greens and fresh vegetables. Substituting 1½ teaspoons of herbes de Provence for the combined basil/thyme/marjoram is an easy way to change it up a bit, and saves on the amount of dried herbs you need to have on hand.

1/4 CUP RED WINE VINEGAR
1 TEASPOON DIJON-STYLE MUSTARD
1/4 CUP FRESH PARSLEY
12 TEASPOON DRIED BASIL
12 TEASPOON DRIED THYME
12 TEASPOON DRIED MARJORAM
1/4 TEASPOON GROUND WHITE PEPPER
12 TEASPOON KOSHER SALT
3/4 CUP EXTRA VIRGIN OLIVE OIL

Makes 1 cup

1. Put the vinegar, mustard, parsley, spices and salt into the blender jar. Run on Low until combined, and parsley is finely chopped
2. Once the mixture is combined, carefully remove the pour lid from the cover of the blender. Run the blender on Low and slowly add the oil through the opening. The process should take about 2½ minutes.
3. Taste and adjust seasoning as desired.

Nutritional information per serving (1 tablespoon):

Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g sat. fat 2g • chol. 0mg • sod. 76mg • calc. 3mg • fi ber 0g

HOLLANDAISE SAUCE

A staple with Eggs Benedict, but this rich, buttery sauce is also great over steamed vegetables.

1 CUP ( 12 POUND, 2 STICKS) UNSALTED BUTTER
4 LARGE EGG YOLKS
14 TEASPOON KOSHER SALT
P INCH GROUND MUSTARD PINCH FRESHLY GROUND BLACK
1½ TABLESPOONS FRESH LEMON JUICE

Makes about 1 cup

1. Place butter in a saucepan over low heat to melt. It is best to check the temperature of the butter. Heat until about 150^ F, so that when you are ready to use the butter, it registers at 140^ F – this temperature is very important. It must not be under or the egg yolks will not cook; if it is too hot, then the sauce will not come together properly.
2. While the butter is melting, add the remaining ingredients to the jar of the blender jar. About a minute before adding the butter, run the unit on Low for about 30 seconds, to combine
3. With the blender still running on Low, carefully remove the pour lid from the cover. Very slowly drizzle the hot butter through the opening at the top of the lid. Only add about 1 to 2 tablespoons at a time. Wait for the mixture to resemble the consistency of mayonnaise, and then very slowly, drip by drip, add another 1 to 2 tablespoons. Continue in this fashion, adding just enough butter so that the consistency stays like mayonnaise. The entire process should take about 10 minutes.
4. When all butter has been incorporated, taste and adjust seasoning as desired. Serve while still warm.

Nutritional information per serving (1 tablespoon):

Calories 114 (97% from fat) • carb. 0g • pro. 1g • fat 12g sat. fat 7g • chol. 82mg • sod. 35mg • calc. 6mg. • fi ber 0g

ZUCCHINI SPICE BREAD

This moist, quick bread is perfect for breakfast or for an afternoon snack.

	NONSTICK COOKING SPRAY
214	CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
112	TEASPOONS GROUND CINNAMON
34	TEASPOON GROUND ALLSPICE
14	TEASPOON GROUND NUTMEG
1	TEASPOON KOSHER SALT
1	TEASPOON BAKING POWDER
12	CUP WALNUTS, LIGHTLY TOASTED
1	LARGE ZUCCHINI, APPROXIMATELY
	8 TO 10 OUNCES
12	CUP VEGETABLE OIL
1	CUP GRANULATED SUGAR
2	LARGE EGGS
12	CUP DRIED CHERRIES OR
CRANBERRIES

Makes one 2-pound loaf (16 servings)

1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan with cooking spray.
2. Insert the chopping blade into the work bowl of the food processor. Add the fl our, spices, salt and baking powder and process on Low for 10 seconds to sift. Transfer ingredients to a large bowl; reserve. Add the walnuts to the work bowl and chop, 2 to 3 pulses. Leaving the nuts in the work bowl, remove the chopping blade and insert the medium shredding disc. Trim the zucchini to fi t the feed tube and shred. Transfer the walnuts and zucchini to the bowl with the dry ingredients. Stir to mix.
3. Reinsert the chopping blade and add the vegetable oil, sugar and eggs. Process on Low for 5 to 10 seconds until combined. Add to the mixing bowl with the dry ingredients, along with the dried fruit, and stir until just combined
4. Pour the batter into the prepared pan and bake in the middle of the oven for 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean.
5. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack to cool completely.

Nutritional information per serving:

Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fiber 1g

ONION, PEPPER AND POTATO FRITTATA

Frittatas are simple and delicious. This is also tasty with some crumbled, cooked Italian sausage mixed into it.

2 GARLIC CLOVES

1 SMALL ONION, HALVED

1 MEDIUM RED BELL PEPPER, QUARTERED, CORED AND SEEDED

1 SMALL TO MEDIUM RUSSET POTATO (4 TO 6 OUNCES), PEELED AND HALVED, RESERVED IN COLD WATER

1 OUNCE PARMESAN CHEESE

3 TEASPOONS OLIVE OIL, DIVIDED

1/2 TEASPOON KOSHER SALT, DIVIDED

14 TEASPOON FRESHLY GROUND BLACK PEPPER, DIVIDED

12 LARGE EGGS, BEATEN

*If not using a nonstick pan, coat the pan with a nonstick cooking spray before adding the eggs. Once the vegetables are sautéed, stir them into beaten eggs and add to the coated pan.

Nutritional information per serving (based on 10 servings):

Calories 127 (56% from fat) • carb. 5g pro. 9g • fat 8g • sat. fat 3g

chol. 225mg • sod. 248mg

calc. 73mg • fi ber 1g

Makes 10 servings

1. Preheat oven to 350^ F.

2. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube and process to finely chop.

3. Keeping the garlic in the bowl, remove the chopping blade and insert the medium slicing disc. Slice the onion and pepper on High. Remove vegetables and reserve. Slice the potato on High; remove and reserve in cold water.

4. Remove the slicing disc, and insert the fi ne shredding disc. Shred the Parmesan on High; reserve.

5. Place a 10-inch, oven-safe, nonstick skillet* over medium heat. Add 2 teaspoons of the olive oil and swirl the pan to coat the surface evenly. Once oil is hot, add the garlic, onion and pepper, with a pinch each of the salt and pepper; sauté until softened, about 6 to 8 minutes. Remove and reserve.

6. Add the remaining teaspoon of oil to the pan. Remove the potatoes from the water and dry well on a towel. Add to the pan with 2 pinches each of the salt and pepper. Sauté until tender and edges are browned, about 6 minutes.

7. Once potatoes have browned, add the onion/pepper mixture back to the pan, stir to combine, then top with the eggs, remaining salt and pepper and shredded Parmesan. Leave skillet on the heat so that the bottom and sides of the frittata begin to set, about 6 minutes. Place skillet into oven and bake until the top of the frittata is golden and puffed, about 20 to 25 minutes.

8. Carefully remove skillet from oven and invert onto a cutting board. Cut the frittata and serve immediately.

TROPICAL VITAMIN C SMOOTHIE

A delicious way to get your daily vitamin C.

1 CUP ORANGE JUICE
1 CUP PAPAYA, CUT INTO 1-INCH PIECES (ABOUT 14 LARGE PAPAYA)
1 CUP FRESH STRAWBERRIES, HULLED AND HALVED
1 CUP FROZEN MANGO
^1/2 CUP FROZEN STRAWBERRIES

Makes about 3 cups

1. Put ingredients into the blender jar in order listed.
2. Run on High until smooth, about 45 seconds.
3. Serve immediately.

Nutritional information per serving (based on 4 servings):

Calories 188 (2% from fat) • carb. 47g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 10mg • calc. 57mg • fi ber 6g

SUPER PROTEIN SHAKE

This simple smoothie packs in protein and fiber for a complete breakfast shake!

1½ CUPS SOY, ALMOND OR HEMP MILK (COW'S MILK MAY ALSO BE USED)
^1/2 CUP PLAIN OR VANILLA YOGURT, A NY FAT VARIETY
1 BANANA, BROKEN INTO 4 PIECES
2 TABLESPOONS PROTEIN POWDER
1 TABLESPOON ALMOND BUTTER
2 CUPS MIXED FROZEN BERRIES

Makes about 3 cups

1. Place ingredients in Cuisinart® blender jar in order listed.
2. Blend on High for about 1 minute.
3. Serve immediately.

Nutritional Information per serving (1 cup):

Calories 175 (21% from fat) • carb. 26g • pro. 12g • fat 4g sat. fat 0g • chol. 0mg • sod. 26mg • calc. 83mg • fi ber 6g

LIGHT GREEN SMOOTHIE

This green smoothie is delicious and nutritious as much as it is simple. Use any greens you have on hand to substitute.

1 CUP NONDAIRY MILK (E.G., RICE, ALMOND OR SOY) OR JUICE
1 RIPE BANANA, BROKEN INTO 4 PIECES
1 CUP BABY SPINACH
1 CUP FROZEN STRAWBERRIES

Makes 2 cups

1. Put all ingredients into blender in the order they are listed.
2. Blend on High for about 45 seconds.
3. Serve immediately.

Nutritional info per serving (1 cup):

Calories 138 (10% from fat) • carb. 30g • pro. 5g • fat 2g

sat. fat 0g • chol. 0mg • sod. 57mg • calc. 48mg • fi ber 4g

ANTIOXIDANT SMOOTHIE

Arm your cells with extra protection with this nutrient-dense smoothie.

1 CUP NONDAIRY MILK OR JUICE
12 AVOCADO OR 1 SMALL BANANA, BROKEN INTO 4 PIECES
1 TEASPOON ACAI POWDER
1 TABLESPOON COCONUT OIL
1 CUP BABY KALE
2 CUPS FROZEN WILD BLUEBERRIES

Makes about 3 cups

1. Put all ingredients into blender in the order they are listed.
2. Blend on High for about 45 seconds.
3. Serve immediately.

Nutritional information per serving (1 cup):

Calories 172 (43% from fat) • carb. 25g • pro. 2g • fat 9g sat. fat 5g • chol. 0mg • sod. 11mg • calc. 33mg • fi ber 5g

MORNING ZINGER

A delicious way to get up and go.

1 HANDFUL FRESH PARSLEY, ABOUT 1 CUP PACKED
1 MEDIUM APPLE, QUARTERED
12 OUNCE FRESH GINGER, ABOUT 1-INCH PIECE
3 MEDIUM CARROTS

Makes about 8 ounces

1. Assemble the Juice Extractor and turn it on.
2. Juice the ingredients in the order listed.
3. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 198 (6% from fat) • carb. 4g • pro. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 186mg • calc. 165mg • fi ber 1g

* Notable nutrients based on daily percentages:

Vitamin A 829% • Vitamin C 167% • Iron 26% • Folate 35%

SUPER C JUICE

Red peppers are packed full of vitamin C, and a little goes a long way. Make this juice when you're feeling under the weather, for it provides you with twice your daily value of vitamin C and over four times your daily need of vitamin A!

1/2 LARGE RED PEPPER, SEEDED
4 MEDIUM CARROTS
12 LARGE GRAPEFRUIT, PEELED AND HALVED
^1/2 MEDIUM ORANGE, PEELED
1 / 4 LEMON, PEELED

Makes about 14 ounces

1. Assemble the Juice Extractor and turn it on.
2. Juice the ingredients in the order listed.
3. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 94 (4% from fat) • carb. 24g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 86mg • calc. 72mg • fi ber 1g

* Notable nutrients based on daily percentages:

Vitamin A 441% • Vitamin C 188% • Total Folate 13%

VEGGIE JUICE PLUS

A rainbow of veggies, chock-full of nutrients, all in one glass.

1 MEDIUM TOMATO, QUARTERED
12 MEDIUM CUCUMBER
12 LEMON, PEELED
1 HANDFUL PARSLEY, ABOUT 1 CUP PACKED
3 TO 4 KALE LEAVES
^1/2 MEDIUM BEET, QUARTERED
2 MEDIUM CARROTS

Makes about two 7-ounce servings

1. Assemble the Juice Extractor and turn it on.
2. Juice the ingredients in the order listed.
3. Stir juice and serve immediately.

Nutritional information per serving (7 ounces):

Calories 116 (7% from fat) • carb. 26g • pro. 5g • fat 1g sat. fat 0g • chol. 0mg • sod. 137mg • calc. 152mg • fiber 2g

Notable nutrients based on daily percentages:

Vitamin A 548% • Vitamin B6 20% • Vitamin C 184%

Iron 20% • Folate 31%

GREEN ZING

The ginger adds the zing in this bright green tonic.

1 MEDIUM CUCUMBER
12 BUNCH KALE, ABOUT 3 TO 4 LEAVES
1 LARGE HANDFUL PARSLEY
2 HANDFULS SPINACH
1 2- TO 3-INCH PIECE GINGER
3 CELERY STALKS
1 / 4 LEMON, PEELED

Makes 12 ounces

1. Assemble the Juice Extractor and turn it on.
2. Juice the ingredients in the order listed.
3. Stir juice and serve immediately.

Nutritional information per serving (5 ounces):

Calories 28 (8% from fat) • carb. 6g • pro. 1g • fat 0g sat. fat 0g • chol. 0mg • sod. 54mg • calc. 52mg fi ber 2g

Notable nutrients based on daily percentages:

Vitamin A 41% • Vitamin C 24% • Folate 13%

APPLE, BEET AND FENNEL JUICE

A sweet juice, this combination is bright in color and packed with nutrients, including 608mg of potassium.

12 MEDIUM ORANGE, PEELED
2 MEDIUM APPLES, QUARTERED
1 MEDIUM BEET, QUARTERED
1/4 FENNEL BULB

Makes about 12 ounces

1. Assemble the Juice Extractor and turn it on.
2. Juice the ingredients in the order listed.
3. Stir juice and serve immediately.

Nutritional information per serving (8 ounces):

Calories 130 (3% from fat) • carb. 33g • pro. 2g • fat 1g sat. fat 0g • chol. 0mg • sod. 79mg • calc. 53mg • fiber 1g

Notable nutrients based on daily percentages:

Vitamin C 49% • Folate 26%

GAZPACHO

This bright and vibrant soup is perfect all summer long.

1 GARLIC CLOVE

1 JALAPEÑO, SEEDED, CUT INTO 1-INCH PIECES

14 CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED

2 SCALLIONS, TRIMMED, CUT INTO 1-INCH PIECES

12 MEDIUM TO LARGE CUCUMBER (ABOUT 3 OUNCES), PEELED, CUT INTO 1-INCH PIECES

1/4 YELLOW BELL PEPPER, CUT INTO 1-INCH PIECES

1/4 RED BELL PEPPER, CUT INTO 1-INCH PIECES

2 MEDIUM VINE-RIPE TOMATOES, CORED, CUT INTO 1-INCH PIECES

1 TEASPOON KOSHER SALT

14 TEASPOON FRESHLY GROUND BLACK PEPPER

1 TEASPOON RED WINE VINEGAR

1 TEASPOON FRESH LIME JUICE

3 DASHES HOT SAUCE

1½ CUPS VEGETABLE JUICE, LOW SODIUM

Makes 3½ cups

1. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic and jalapeño down the feed tube to chop. Stop to scrape down the sides and add the parsley, scallions, cucumber, bell peppers and tomatoes. Pulse 5 to 6 times to roughly chop.

2. Add the remaining ingredients and pulse another 6 to 7 times to incorporate. Taste and adjust seasoning as desired. Serve.

Nutritional information per serving ( 12 cup):

Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g at. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg fiber 1g

CURRIED COCONUT AND BUTTERNUT SQUASH SOUP

Rich in flavor, this version of butternut squash soup is sure to satisfy!

2 TABLESPOONS BUTTER OR GHEE (CLARIFIED BUTTER)

1 SMALL ONION, CHOPPED*

1 JALAPEÑO, SEEDED AND FINELY CHOPPED*

1 1-INCH PIECE OF GINGER, PEELED AND FINELY CHOPPED*

1 GARLIC CLOVE, FINELY CHOPPED*

1 TABLESPOON CURRY POWDER

1 SMALL BUTTERNUT SQUASH, ABOUT 1 POUND, PEELED, SEEDED AND CUT INTO CUBES (ABOUT 2½ TO 3 CUPS)

1 CAN (13.5 OUNCES) COCONUT MILK

12 TEASPOON KOSHER SALT

Makes about 3 cups

1. Heat the butter or ghee in a 6-quart saucepan and place over medium-low heat. Once melted, add the onion, jalapeño, ginger and garlic; stir. Add the curry powder and let sauté very gently for about 5 minutes. Be careful to keep the heat low enough so that it will gently heat up without burning.
2. Stir in the squash, making sure the ingredients are well coated. Add the coconut milk and salt and bring mixture to a boil. Reduce to a simmer and continue cooking until squash is tender, about 30 minutes.
3. Once tender, scoop the solids from the liquid and add to the blender. Remove measured pour lid, blend on Low until smooth. With blender running, add the liquid and any remaining solids and continue blending until smooth. Taste and adjust seasoning accordingly.

*Quick tip: Using the food processor to chop vegetables makes food preparation a breeze!

Nutritional Information per serving (1 cup):

Calories 246 (54% from fat) • carb. 28g • pro. 3g fat 16g sat. fat 14g • chol. 10mg • sod. 362mg calc. 112mg • fi ber 4g

LIGHTENED BROCCOLI AND POTATO SOUP

You will not miss the cream in this hearty yet healthy blended soup.

1 TEASPOON OLIVE OIL
1 GARLIC CLOVE, SMASHED
12 SMALL ONION, CHOPPED
^3/_4 POUND BROCCOLI, CUT INTO 12 -TO 1-INCH PIECES
6 OUNCES RED POTATOES, PEELED AND CUT INTO 12 -INCH PIECES
1 TEASPOON SEA OR KOSHER SALT, DIVIDED
12 TEASPOON FRESHLY GROUND BLACK PEPPER, DIVIDED
3 CUPS VEGETABLE BROTH
1 / 2 TEASPOON LEMON ZEST

Makes about 4 cups

1. Put olive oil into large saucepan or small stockpot and place over medium heat. Once oil is hot and shimmers across the surface of the pot, add the garlic and onion. Sauté until soft and fragrant, about 5 minutes.
2. Stir in the broccoli and potatoes with the salt and pepper. Add the broth and turn the heat up slightly to bring to a boil.
3. When the mixture comes to a boil, reduce the temperature to maintain a simmer. Simmer for about 20 to 30 minutes, so that the vegetables are completely tender.
4. Once tender, scoop the solids from the liquid and add to the blender. Remove measured pour lid, blend on Low until smooth. With blender running, add the liquid and any remaining solids and continue blending until smooth.
5. Add the lemon zest. Taste and adjust seasoning accordingly.

Nutritional information per serving (1 cup):

Calories 140 (39% from fat) • carb. 17g • pro. 5g • fat 7g sat. fat 2g • chol. 5mg • sod. 680mg • calc. 71mg • fi ber 4g

COLESLAW

A mayonnaise-free version of this classic barbecue side dish, this is nice and light with the same tang.

3 SMALL SCALLIONS, CUT INTO 1-INCH PIECES

1 CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED

2 TABLESPOONS KETCHUP

2 TABLESPOONS CIDER VINEGAR

2 TABLESPOONS VEGETABLE OIL

1 / 2 TEASPOON KOSHER SALT

1/8 TEASPOON CELERY SALT

1. Insert the chopping blade into the work bowl of the food processor. Add the scallions and parsley and pulse to finely chop, about 6 to 8 pulses. Add the ketchup, cider vinegar, oil, salt, celery salt and black pepper and pulse to combine. Reserve.
2. Remove the chopping blade and insert the medium shredding disc. Shred the carrot on High. Remove the shredding disc and flip to insert the slicing disc. Slice the cabbages on High. Transfer to a large mixing or serving bowl and toss all ingredients together.
3. Taste and adjust seasoning as desired.

Nutritional information per serving ( 12 cup):

Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg fi ber 1g

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit – even among non-salad eaters!

1 SMALL SHALLOT, CUT INTO 1-INCH PIECES
2 SCALLIONS, TRIMMED, CUT INTO 1-INCH PIECES
14 CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED
1 CELERY STALK, TRIMMED, HALVED LENGTHWISE
1 MEDIUM CARROT, TRIMMED, PEELED, HALVED LENGTHWISE
12 MEDIUM CUCUMBER, PEELED, SEEDED, QUARTERED LENGTHWISE
2 PLUM TOMATOES, QUARTERED LENGTHWISE
12 CUP CORN, FRESH OR FROZEN, THAWED
1 CUP CANNED CHICKPEAS, DRAINED AND RINSED
12 TEASPOON KOSHER SALT
14 TEASPOON FRESHLY GROUND BLACK PEPPER
2½ TABLESPOONS BASIC VINAIGRETTE (PAGE 28)

Makes about 4 cups

1. Insert the chopping blade into the work bowl of the food processor. Add the shallot, scallions and parsley; pulse to chop, about 10 pulses.
2. Remove the chopping blade and insert the medium slicing disc. Slice the celery, carrot, cucumber and tomatoes on High.
3. Transfer ingredients from work bowl to a large mixing bowl and toss with the corn, chickpeas, salt, pepper and vinaigrette.
4. Taste and adjust seasoning accordingly. Serve immediately.

Nutritional information per serving ( 12 cup):

Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4g sat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • fi ber 2g

POTATO-ZUCCHINI-CARROT CAKES

A twist on the traditional potato latke.

1 TABLESPOON FRESH ITALIAN PARSLEY, STEMS DISCARDED
1 MEDIUM RUSSET POTATO, PEELED, CUT TO FIT THE FEED TUBE
1 SMALL ZUCCHINI, TRIMMED
1 SMALL TO MEDIUM CARROT, TRIMMED AND PEELED
1 SMALL ONION
^3/_4 TEASPOON KOSHER SALT
14 TEASPOON FRESHLY GROUND BLACK PEPPER
2 TABLESPOONS UNBLEACHED, ALL-PURPOSE FLOUR OR MATZO MEAL
1 LARGE EGG, LIGHTLY BEATEN
2 TABLESPOONS VEGETABLE OIL, PLUS MORE AS NEEDED
APPLESAUCE AND SOUR CREAM FOR SERVING

Makes 10 to 12, 2½-inch cakes

1. Insert the chopping blade into the work bowl of the food processor. Add the parsley and finely chop, using 5 to 6 long pulses. Leaving the parsley in the bowl, remove the chopping blade and replace with the medium shredding disc. Laying the vegetables horizontally in the feed tube (trim to fi t as needed), shred the potato, zucchini, carrot and onion on High. Wrap the vegetables in a clean kitchen towel and wring it over a bowl or the sink to squeeze out all the excess liquid.
2. Transfer the vegetables to a medium-size bowl. Add the salt, pepper and fl our and gently mix to fully combine. Gradually add the beaten egg (you may not need all of it) until the mixture just holds together. You do not want the mixture to be too wet or the final cakes will be dense.
3. Put the oil in large, nonstick skillet over medium-high heat. When oil is hot, use a heaping tablespoon per pancake and drop the batter into the pan. Use the back of the spoon to fl attenu out the pancakes into 2½-inch rounds. Cook the pancakes in batches, no more than 4 at a time, about 1½ to 2 minutes per side or until crisp and browned. Repeat, adding oil as needed until all pancakes are cooked. Keep finished pancakes warm on rack set over a baking sheet in a 200°F oven.
4. Serve pancakes warm with applesauce and sour cream.

Nutritional information per pancake (based on 12):

Calories 48 (48% from fat) • carb. 5g • pro. 1g • fat 3g sat. fat 0g • chol. 12mg • sod. 105mg • calc. 9mg • fiber 1g

PIZZA MARGHERITA

This Neapolitan pizza is perfect in summer, when fresh tomatoes and basil are abundant.

1 RECIPE PIZZA DOUGH (PAGE 50)

1 OUNCE PARMIGIANO REGGIANO, CUT INTO 12 -INCH CUBES

4 TO 6 OUNCES FRESH MOZZARELLA, WELL CHILLED

2 TO 3 PLUM TOMATOES (RIPE, BUT STILL FIRM)

8 TO 10 MEDIUM TO LARGE FRESH BASIL LEAVES, THINLY SLICED

U NBLEACHED, ALL-PURPOSE FLOUR, FOR STRETCHING DOUGH CORNMEAL, FOR SPRINKLING

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

P INCH KOSHER SALT

Makes one 12-inch pizza (8 servings)

1. Prepare the pizza dough and allow to rise. Preheat oven to 500^ F with rack in the middle of the oven. If using a baking stone, place it on the rack and allow it to heat for an additional 30 minutes after the oven has preheated.
2. While the oven is heating, insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the Parmigiano cubes through the feed tube and process until finely grated. Remove and reserve.
3. Remove the chopping blade and insert the medium shredding disc. Shred the mozzarella on High. Remove and reserve. Flip the shredding disc to the slicing disc side. Slice the tomatoes on High.
4. On a lightly floured work surface, stretch the dough into a 12- to 14-inch round. Place on a baker's peel or the underside of a baking sheet that has been sprinkled with cornmeal (or you can stretch the dough onto a greased pizza mesh/screen, or alternately bake on a parchment-lined baking sheet). Brush the dough with the olive oil and then sprinkle with both of the cheeses. Arrange the sliced tomatoes over the cheese.
5. Carefully slide the pizza into the oven (whether onto the stone, or onto a baking sheet or directly onto the rack if using a pizza screen). Bake the pizza for 10 to 15 minutes, or until the cheese is bubbly and the dough is nicely browned at the edges.
6. Remove pizza and sprinkle with the fresh basil and a pinch of salt.

Nutritional information per serving:

Calories 184 (40% from fat) • carb. 20g • pro. 7g • fat 8g sat. fat 3g • chol. 14mg • sod. 390mg • calc. 96mg • fi ber 1g

MUSHROOM, LEEK AND GRUYÈRE QUICHE

From an elegant weekend brunch to a light lunch or dinner when paired with salad, quiche works for any meal.

½ RECIPE PÂTE BRISÉE DOUGH (PAGE 51)

1 GARLIC CLOVE

1 SMALL TO MEDIUM LEEK, TRIMMED, CUT INTO 12 -INCH PIECES

4 OUNCES MUSHROOMS

1 TEASPOON OLIVE OIL

1/4 TEASPOON KOSHER SALT, DIVIDED

1 TEASPOON FRESH THYME (OR 14 TO 12 TEASPOON DRIED)

2 OUNCES GRUYÈRE

^3/_4 CUP WHOLE MILK

1/2 CUP HEAVY CREAM

3 LARGE EGGS

1 LARGE EGG YOLK

14 TEASPOON FRESHLY GROUND BLACK PEPPER

Nutritional information per serving:

Calories 193 (70% from fat)

carb. 9g • pro. 5g • fat 15g

sat. fat 9g • chol. 102mg

sod. 185mg • calc. 79mg

fi ber 0g

Makes 12 servings

1. Preheat oven to 350^ F.

2. Roll out dough to 1/8-inch-thick circle and fi t into a 9-inch tart pan. Chill in refrigerator for 30 to 40 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice. Bake for 15 to 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, an additional 10 to 15 minutes. Remove and set aside. Reduce the oven temperature to 325°F.

3. While shell is baking, prepare the fi lling. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, add the garlic and leek through the feed tube and process to fi nely chop. Remove and reserve. Remove the chopping blade and insert the medium slicing disc and slice the mushrooms on Low.

4. Put oil in a medium skillet over medium-low heat. Once oil is hot, add the chopped garlic and leek with a pinch of the salt. Sauté until softened, about 4 minutes. Add the mushrooms and thyme. Sauté until mushrooms are softened and have picked up some color, about 6 to 10 minutes.

5. While the mushrooms are cooking, remove the slicing disc and insert the fine shredding disc. Shred the Gruyère on High. Remove and reserve.

6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolk, remaining salt and the pepper in the work bowl. Process on Low to fully combine.

7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on top.

8. Place the quiche on a baking sheet and bake for 25 to 30 minutes or until just set.

9. Remove from oven and let sit for 5 to 10 minutes before serving.

CHICKEN POT PIE

The ultimate comfort food

1 MEDIUM CARROT, PEELED
1 CELERY STALK
1 SMALL ONION (4 OUNCES), CUT INTO 1-INCH PIECES
6 TABLESPOONS UNSALTED BUTTER
1 ROASTED CHICKEN, APPROXIMATELY 2 TO 3 POUNDS, ROOM TEMPERATURE, CUT INTO 1-INCH PIECES (SKIN AND CARCASS DISCARDED)
14 CUP UNBLEACHED, ALL-PURPOSE FLOUR
4 TO 5 CUPS CHICKEN BROTH, LOW SODIUM
1 MEDIUM WAXY POTATO, PEELED, CUT INTO 12 -INCH CUBES, RESERVED IN COLD WATER UNTIL READY TO USE
1 MEDIUM SWEET POTATO, PEELED, CUT INTO 12 -INCH CUBES, RESERVED IN COLD WATER UNTIL READY TO USE
^3/_4 TEASPOON KOSHER SALT
14 TEASPOON FRESHLY GROUND BLACK PEPPER
1/3 CUP FROZEN PEARL ONIONS
13 CUP FROZEN PEAS
1 RECIPE BUTTERMILK BISCUIT DOUGH (PAGE 53)

* If not prepared in advance, prepare the biscuit dough when the pot pie base is simmering on the stove. Just make sure the ingredients are measured out and ready to go!

Nutritional information per serving (based on 10 servings):

Calories 494 (52% from fat)

carb. 32g • pro. 27g • fat 28g

sat. fat 13g • chol. 112mg

sod. 777mg • calc. 43mg • fi ber 3g

Makes 8 to 10 servings

1. Preheat oven to 400^ F with the rack in the lower third of the oven.
2. Insert the medium slicing disc into the work bowl of the food processor; slice the carrot and celery together and reserve.
3. Remove the slicing disc and insert the chopping blade. Add the onion and pulse about 5 to 6 times to chop.
4. Put the butter in a medium-size stockpot over medium-low heat. Once melted and hot, add the onion, carrot and celery to the pot to sauté, until vegetables are softened, about 8 to 10 minutes.
5. While the vegetables are cooking, roughly chop the chicken in 2 batches, by pulsing each batch 2 to 3 times. Remove and reserve in a separate bowl.
6. Stir the fl our into the vegetable mixture and cook for about 2 to 3 minutes to eliminate any raw fl our taste. Slowly whisk in 4 cups of the chicken broth, increase heat to medium-high to bring to a boil, then reduce heat slightly to maintain a healthy simmer. Stir in the potatoes, salt and pepper, and let simmer for about 15 minutes, until vegetables are tender. Add more broth if necessary so vegetables stay submerged. Stir in the reserved chicken and frozen onions. Simmer for an additional 30 to 35 minutes to thicken. Once stew-like, stir in the peas.
7. Cut biscuit dough into 9 pieces*. Reserve, covered loosely with plastic.
8. Pour fi lling into a 9-inch square pan. Evenly distribute the biscuits over the top of the fi lling so there is about 14 inch of space between biscuits.
9. Bake until biscuits are fully cooked and golden brown, about 15 minutes. Allow pot pie to rest at least 15 minutes before serving.

TACOS AMERICANOS

A bit spicy and full of flavor, this is a great recipe to have in your arsenal – kids especially will love assembling their own tacos.

GARNISH:

4 OUNCES MONTEREY JACK

1/4 HEAD ROMAINE OR ICEBERG LETTUCE

2 PLUM TOMATOES, QUARTERED

TACO FILLING:

1 GARLIC CLOVE

1 JALAPEÑO, SEEDED, HALVED, CUT INTO 1-INCH PIECES

12 MEDIUM ONION, CUT INTO 1-INCH PIECES

^3/_4 POUND BEEF STEW MEAT, CUT INTO 12 -INCH PIECES

1 TEASPOON VEGETABLE OIL

1½ TEASPOONS CHILI POWDER

12 TEASPOON GROUND CUMIN

14 TEASPOON DRIED OREGANO

P INCH CAYENNE

^3/_4 TEASPOON KOSHER SALT

2 TEASPOONS TOMATO PASTE

1 / 2 CUP CHICKEN BROTH, LOW SODIUM

16 SMALL (3- TO 5-INCH) SOFT CORN TORTILLAS, KEPT WARM

SOUR CREAM OR PLAIN YOGURT, FOR SERVING

PICO DE GALLO, FOR SERVING ( PAGE 27)

CHUNKY GUACAMOLE, FOR SERVING (PAGE 27)

Makes about 12 tacos

1. Insert the medium shredding disc into the work bowl of the food processor. On High, shred the Monterey Jack. Remove and reserve, keeping it loosely covered with plastic wrap. Flip the disc to the slicing disc side. On High, slice the lettuce; remove and reserve. Slice the tomatoes and reserve.

2. Remove the slicing disc and insert the chopping blade. With the machine running on High, drop the garlic and jalapeño through the feed tube until finely chopped. Stop the machine, scrape down the sides of the bowl and add the onion. Pulse to finely chop, about 3 times. Scrape down the sides of the bowl and add the stew meat. Using 10 to 12 long pulses, finely chop the meat, pausing between pulses to allow the meat to drop back into the bowl. Scrape down the sides of the bowl halfway through chopping.

3. Put the oil into a large skillet over medium-high heat. Add the chopped meat-vegetable mixture, spices and salt. Cook until the meat is no longer pink. Add the tomato paste and cook for about 1 minute. Add the broth and cook until it has evaporated. Remove the pan from the heat.

4. To assemble the tacos, put about 2 to 3 tablespoons of taco meat in the center of each tortilla. Top with some of the lettuce, tomato and cheese. Garnish with sour cream, pico de gallo and guacamole.

Nutritional information per taco:

Calories 128 (56% from fat) • carb. 6g • pro. 8g • fat 8g sat. fat 3g • chol. 27mg • sod. 290mg • calc. 88mg fi ber 1g

PIZZA DOUGH

This dough can be used for more than just the obvious – don't forget about calzones, savory breads and focaccia!

2¼ TEASPOONS (1 STANDARD PACKET, ¼ OUNCE) ACTIVE DRY YEAST

1 TEASPOON GRANULATED SUGAR
^2/3 CUP WARM WATER (105°F – 115°F)
1^2/3 CUPS BREAD FLOUR (YOU MAY SUBSTITUTE UNBLEACHED, ALL-PURPOSE FLOUR)
1 TEASPOON OLIVE OIL, PLUS MORE FOR COATING DOUGH
^3/_4 TEASPOON KOSHER SALT

Makes 34 -pound dough (two 9-inch crusts, or one 14-inch crust)

1. In a liquid measuring cup, dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the fl our, olive oil and salt. With the machine running on Low, pour the liquid mixture through the feed tube as fast as the fl our absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil. Add dough and turn to coat in oil and cover bowl tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
4. Place dough on a lightly floured surface and punch down. Form into desired crust size(s) as directed by appropriate recipe.

Nutritional information per serving (based on 12 servings):

Calories 62 (6% from fat) • carb. 13g • pro. 2g • fat 0g sat. fat 0g • chol. 0g • sod. 143mg • calc. 0mg • fi ber 0g

PÂTE BRISÉE

This versatile dough can be used for sweet or savory treats.

2 CUPS UNBLEACHED, ALL-PURPOSE

FLOUR

1 TEASPOON KOSHER SALT

16 TABLESPOONS (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO 12 -INCH CUBES

14 CUP ICE WATER

Makes two, single-crust 9-inch pies or one, 9-inch double-crust pie

1. Insert the chopping blade into the work bowl of the food processor. Add the fl our and salt and process on Low for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs.

2. Pour in water 1 tablespoon at a time and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a fl at disc; wrap in plastic wrap and refrigerate until ready to use.

NOTE: As long as it is well wrapped, this pastry freezes well for up to 6 months.

Nutritional information per double-crust serving (based on 12 servings):

Calories 200 (66% from fat) • carb. 15g • pro. 2g • fat 15g sat. fat 9g • chol. 40mg • sod. 190mg • calc. 0mg fi ber 0g Nutritional information per single-crust serving (based on 12 servings): Calories 100 (66% from fat) • carb. 7g • pro. 1g fat 7g • sat. fat 5g • chol. 20mg • sod. 95mg • calc. 0mg fi ber 0g

BUTTERY DINNER ROLLS

Fresh from the oven, warm rolls make any dinner extra special.

^1/_3 CUP WHOLE MILK, PLUS 1 TABLESPOON FOR BRUSHING

4 TABLESPOONS UNSALTED BUTTER, PLUS 1 TABLESPOON FOR BRUSHING AND FOR PAN

2 TABLESPOONS GRANULATED SUGAR

1 ^3/4 TEASPOONS ACTIVE DRY YEAST

3 TABLESPOONS WARM WATER (105°F - 110°F)

2½ CUPS BREAD FLOUR

^3/_4 TEASPOON KOSHER SALT

1 LARGE EGG, LIGHTLY BEATEN

Nutritional information per roll:

Calories 144 (28% from fat)

carb. 7g • pro. 4g • fat 2g

sat. fat 1g • chol. 22mg

sod. 157mg • calc. 17mg

fi ber 1g

Makes 10 rolls

1. In a small saucepan combine the 1/3 cup of milk, 4 tablespoons of butter and the sugar. Warm over low heat until the butter is melted. Remove from heat and set aside to cool to room temperature

2. Dissolve the yeast in the warm water. Let stand 5 minutes, or until mixture is foamy. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt; process for 10 seconds on Low. Combine the beaten egg with the milk and yeast mixture, and with the machine running on Low, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing 45 seconds to knead the dough. Shape the dough into a smooth ball and place it in a 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until the dough has doubled in size, about 45 to 60 minutes.

3. Preheat oven to 450^ F. Lightly butter a 9-inch round baking pan. Divide the dough into 10 equal pieces, about 2 ounces each. Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until the rolls have doubled in size, about 30 to 40 minutes. Combine remaining tablespoon of milk and butter and heat until the butter has melted. Just before baking, gently brush the rolls with the melted butter/milk mixture. Bake until golden brown or an internal temperature of 180^ F is reached, about 12 to 15 minutes. Remove from pan and let cool on a rack for about 10 minutes for serving.

4. For a softer roll, brush each with melted butter just after removing from oven.

BUTTERMILK BISCUITS

These biscuits are so light and tender, you will want to make them every night.

1¼ CUPS UNBLEACHED, ALL-PURPOSE FLOUR, PLUS MORE FOR SHAPING
1 / 4 CUP CAKE FLOUR
2 TEASPOONS CREAM OF TARTAR
1½ TEASPOONS BAKING SODA
1/4 TEASPOON GRANULATED SUGAR
12 TEASPOON KOSHER SALT PINCH FRESHLY GROUND BLACK PEPPER
6 TABLESPOONS UNSALTED BUTTER, COLD AND CUBED
^2/_3 CUP BUTTERMILK
2 TABLESPOONS UNSALTED BUTTER, MELTED

Makes 8 biscuits

1. Preheat oven to 500^ F. Line a baking sheet with parchment paper.
2. Insert the chopping blade into the work bowl of the food processor. Add both fl ours, cream of tartar and baking soda and process on Low for 10 seconds.
   Add the sugar, salt and pepper and process on Low again for 5 seconds. Add the cold butter and pulse to incorporate until the size of the butter resembles peas.
3. While pulsing, pour the buttermilk (you may not need all of it) through the feed tube until just incorporated – the dough will be sticky, but not overly wet.
   Remove dough from work bowl and place on a well-floured surface. Knead dough by hand about two to three times, form into a log and cut into 8 equal pieces. Form each piece into a round and place, evenly spaced, on the prepared baking sheet.
4. Bake 10 minutes, or until golden brown.
   Remove from oven and brush with melted butter. Serve immediately.

TIP: For more rustic-style biscuits, bake the pieces of dough without shaping once you've portioned them out.

Nutritional information per biscuit:

Calories 191 (54% from fat) • carb. 19g • pro. 3g

fat 11g sat. fat 7g • chol. 31mg • sod. 389mg

calc. 26mg • fi ber 0g

CLASSIC APPLE PIE

Everyone needs a foolproof apple pie recipe – here is our favorite to share with you and your family.

1 RECIPE PÂTE BRISÉE DOUGH (PAGE 51)

1½ POUNDS APPLES ( GOLDEN DELICIOUS, GINGER GOLD, OR PINK LADY TEND TO BE THE TASTIEST), ABOUT 4 MEDIUM, PEELED, CORED, AND HALVED JUICE OF ½ MEDIUM LEMON

12 TEASPOON GROUND CINNAMON P INCH GROUND NUTMEG

14 TEASPOON KOSHER SALT 1 TEASPOON PURE VANILLA EXTRACT 12 CUP GRANULATED SUGAR, PLUS MORE FOR SPRINKLING EGG WASH (1 LARGE EGG, LIGHTLY BEATEN WITH 1 TEASPOON OF WATER)

Nutritional information per serving (based on 12 servings):

Calories 263 (51% from fat) carb. 30g • pro. 2g • fat 15g sat. fat 9g • chol. 48mg sod. 241mg • calc. 5mg • fiber 1g

Makes one 10-inch pie, 8 to 12 servings

1. Preheat oven to 450^ , with the rack in the lower third of the oven.

2. Roll out one of the discs of dough to 1/8-inch-thick circle and fit into a 10-inch pie plate. Chill in refrigerator for a minimum of 20 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough.

3. While dough is chilling, prepare the filling. Insert the slicing disc into the work bowl of the food processor. Stand the apple halves upright in the feed tube and slice on High. Transfer to a large bowl and gently toss with the lemon juice, spices, salt, vanilla extract and sugar.

4. Transfer the apple mixture to the pie shell.

5. Roll out the remaining dough into a 10-inch disc. Brush the outer rim of the pie shell with the egg wash. Press the dough disc on top of the filled pie plate, pressing down the sides to seal. Using a paring knife, trim any excess dough and discard (or save for another use). Cut four ½-inch vents in the center of the top of the pie crust in a circular pattern, similar to a clock's 12, 3, 6 and 9 o'clock positions. Brush the top with more of the egg wash and sprinkle with granulated sugar.

6. Bake the pie for 15 minutes, then reduce the temperature to 350^ F and continue to bake until golden brown, approximately another 40 minutes. Let the pie rest on a cooling rack at least 40 minutes before serving.

CARROT CAKE WITH CREAM CHEESE FROSTING

A cake that is moist, sweet and a bit tangy. Garnish the top with sliced, toasted almonds or finely chopped walnuts for a perfect presentation.

NONSTICK COOKING SPRAY

3/4 CUP PLUS 2 TABLESPOONS UNBLEACHED, ALL-PURPOSE FLOUR

1 TEASPOON GROUND CINNAMON

1 TEASPOON BAKING POWDER

12 TEASPOON BAKING SODA

12 TEASPOON KOSHER SALT

1 CUP WALNUTS, TOASTED

12 POUND CARROTS (3 TO 4 MEDIUM), PEELED

12 CUP GRANULATED SUGAR

12 CUP PACKED LIGHT OR DARK BROWN SUGAR

12 CUP PLUS 2 TABLESPOONS VEGETABLE OIL

2 LARGE EGGS

1 TEASPOON PURE VANILLA EXTRACT

FROSTING:

8 OUNCES CREAM CHEESE, ROOM TEMPERATURE, CUT INTO 8 PIECES

1 STICK UNSALTED BUTTER, ROOM TEMPERATURE, CUT INTO 4 PIECES

1 CUP CONFECTIONERS' SUGAR

1/4 TEASPOON KOSHER SALT

1/2 TEASPOON PURE VANILLA EXTRACT

Nutritional information per serving:

Calories 495 (62% from fat)

carb. 41g • pro. 7g • fat 35g

sat. fat 11g • chol. 74mg

sod. 405mg • calc. 58mg • fi ber 2g

Makes one 9-inch round cake, about 10 servings

1. Preheat oven to 350^ F. Coat a 9-inch round baking pan with cooking spray; set aside.

2. Insert the chopping blade into the work bowl of the food processor. Add the fl our, cinnamon, baking powder, baking soda and salt. Process on Low 10 seconds. Transfer to a large mixing bowl.

3. Put the walnuts into the work bowl and pulse 2 to 3 times to coarsely chop. Leaving the nuts in the bowl, remove the chopping blade and replace with the medium shredding disc. Shred the carrots on High. Add the nuts and carrots to the bowl with the dry ingredients.

4. Remove the shredding disc and replace with the chopping blade. Add the sugars to the work bowl. In a large measuring cup, combine the oil, eggs and vanilla extract. While the unit is running on Low, gradually add the wet ingredients through the feed tube. Process until well mixed, about 30 to 45 seconds, stopping to scrape down the sides of the bowl as needed. Add the wet ingredients to the dry and stir until just combined.

5. Pour the batter into the prepared pan and bake for 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely in the pan.

6. Prepare the frosting. Clean the chopping blade and insert into the work bowl. Add the cream cheese and butter and process on High until smooth, about 60 seconds, stopping to scrape down the sides of the bowl. Add the sugar, salt and vanilla extract and process until completely smooth, another 15 to 20 seconds.

7. Once the cake has cooled completely, remove from the pan and turn out onto a serving plate or cake stand. Frost the entire cake, spreading evenly on the top and sides with an offset spatula. Chill cake slightly before serving.

DAIRY-FREE CHOCOLATE MOUSSE

This rich chocolate mousse is so good, you won't miss a thing!

12 OUNCES SEMI-SWEET CHOCOLATE, ^* CHOCOLATE CHIPS OR ROUGHLY CHOPPED

^1/_3 CUP GRANULATED SUGAR

12 TABLESPOON PURE VANILLA EXTRACT

1 CUP SOY MILK

1 14-OUNCE PACKAGE SILKEN TOFU, CUT INTO 1-INCH CUBES

Makes 10, 12 -cup servings

1. Put the chocolate, sugar and vanilla extract into the blender jar.
2. Put soy milk into a saucepan and place over medium heat. Bring milk to just a boil. Let the milk sit for 5 minutes after coming to a boil. Pour over the chocolate in the blender and blend on Low. Remove the pour lid insert from the blender cover and add the tofu cubes while the blender is running on High. Once all the tofu has been added, stop the blender and pulse on High 2 to 3 times.
3. Blend on High until homogenous, about 35 seconds.
4. Pour mousse into individual custard cups, wrap with plastic wrap and refrigerate for at least 2 hours before serving.

*Dairy-free chocolate may be used.

Nutritional information per serving:

Calories 222 (42% from fat) • carb. 31g • pro. 4g • fat 11g sat. fat 6g • chol. 0mg • sod. 151mg • calc. 27mg fi ber 2g

PUMPKIN BREAD PUDDING

Bread pudding can be mixed and assembled ahead of time and baked while dinner is being served for a warm dessert. Top with sweetened whipped cream.

1 TABLESPOON UNSALTED BUTTER
1 POUND CHALLAH LOAF, CUT INTO 2-INCH CUBES
6 LARGE EGGS
1½ CUPS CANNED PUMPKIN PURÉE
1 CAN (12 OUNCES) EVAPORATED LOWFAT MILK
12 CUP PLUS 2 TABLESPOONS GRANULATED SUGAR
12 TABLESPOON PURE VANILLA EXTRACT
1¼ CUPS HEAVY CREAM
1½ TEASPOONS CINNAMON
^1/8 TEASPOON ALLSPICE
^1/8 TEASPOON GINGER
PINCH FRESHLY GROUND NUTMEG

Makes about 10 to 12 servings

1. Butter a 2-quart souffl é dish or another baking dish equivalent to 2 quarts. Place bread cubes into a large mixing bowl.
2. Put the eggs, canned pumpkin, evaporated milk, sugar, vanilla extract, heavy cream and spices into the blender jar. Process ingredients on Low until homogenous, about 30 to 45 seconds. Pour egg mixture over the bread cubes and toss together so that all of the bread cubes are coated with egg mixture. Let the mixture stand for 45 minutes, or cover and refrigerate up to 12 hours (if refrigerated, let come to room temperature for 30 minutes before proceeding). Pour mixture into prepared dish before baking or refrigerating.
3. Ten minutes before baking, preheat oven to 325^ F. Place the souffl é dish with the bread pudding into a larger baking dish with a rim that is at least 2 inches high. Place the baking dishes in the oven and carefully pour water into the larger, outer dish until the water comes up the sides of the souffl é dish by 1 inch. Bake for about 60 minutes, until the internal temperature reaches 140^ F. Remove from oven and allow the bread pudding to rest for about 20 minutes on a rack before serving. Serve with sweetened whipped cream.

Nutritional information per serving

(based on 12 servings):

Calories 242 (46% from fat) • carb. 25g

pro. 7g • fat 12g • sat. fat 6g • chol. 148mg

sod. 189mg • calc. 123mg • fiber 1g

LIMITED THREE-YEAR WARRANTY (U.S. AND Canada Only)

This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Kitchen Central that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart® Kitchen Central will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart® Kitchen Central should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Consumer Service Representatives, or send the defective product to Consumer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose \$10.00 for shipping and handling of the product.

Please pay by check or money order made payable to Cuisinart (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product's return.

Your Cuisinart® Kitchen Central has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. This warranty gives you specific legal rights, and you may also have other rights, which vary from state to state.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer's prior usage of the product. If the above options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product to be serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart's Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

©2021 Cuisinart

East Windsor, NJ 08520

Printed in China

19CE058666

F IB-16094-ESP-C

NOTES:

F IB-16094-ESP-C

19CE058666

Impereso en China

East Windsor, NJ 08520

©2021 Cuisinart

balo garanta.

In formation nutritional porcission

crema batida.

MANUTEQUILIA SIN SAL

1 CUCHARADA (15 g) de

SEMIDUCE* (CHOCOLATE PICADO

12 ONZAS (340 g) DE CHOCOLATE

servir.

Pulgadas (7.5 A 12.5 cm),

16 TORILLAS REQUENAS DE 3 A 5

POLIO BAJO EN SODIO

% TAZA (120 ML) DE CALDO DE

PASTA DE TOMATE

2 CUCHARADITAS DE CONCENTRADO

3/4 CUCHARADITA DE SAL KOISHER

1 PIZCA DE PIMENTA DE CAYENA

(910 G A 1.3 KG), CORTADO EN

1 POLO ASADO DE 2 A 3 LIBRAS

MANATEQUILIA SIN SAL

6 CUCARADAS (85 g) de

1 CEBOLLA REQUENA, EN PEDAZOS

1 RAMA DE APIO

1 ZANAHORIA MEDIANA, PELADA

inflammatory nutritional porcission:

RECEIEN MOLIDA

1/4 PIMENTO DUCIE AMARILLO, EN

SEMIILAS, EN TROZOS

14 PeriNO MEDIANO A GRANDE, SIN

TROZOS

2 CEBOLLETAS („SCALLONS“), EN

FRESCO (SIN TALLOS)

% TAZA (15 G) DE PEREJIL ITALIANO

TROCITOS

1 JALAPENO, SIN SEMILLAS, EN

1 DIE NTE DE AJO

Vitamina C 49 % • Fola to 26 %

recommendado):

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bloodarials.

Two grayscale images showing a top-down view of a mechanical component with two upward arrows indicating motion or force (no text or symbols)

Diagram showing a mechanical component with two arrows indicating upward motion (no text or symbols present)

Circular mechanical component with concentric rings and central shaft (no visible text or symbols)

Problems technologies

bol limpio.

Close-up of a mechanical component with two arrows indicating upward movement (no text or symbols)

Close-up of a mechanical component with a downward arrow indicating force or movement (no text or symbols visible)

Close-up of a mechanical component with a labeled section '9' (no other text or symbols visible)

alimentos/liquidos contiene bistrenal A (BPA).

comparimento molded.

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INSTRUCIOIONES

RECEITAS DE

Y LIBRO DE

INSTRUCIONES

MANUAL DE

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