Page 4 - TABLE OF CONTENTS
3 TABLE OF CONTENTS Recommended Capacities . . . . . . . . . . 1 Unpacking Instructions . . . . . . . . . . . . . 2Important Safeguards . . . . . . . . . . . . . . 4Introduction . . . . . . . . . . . . . . . . . . . . . . 5Machine Includes . . . . . . . . . . . . . . . . . . 6Assembly Instructions ....
Page 5 - SAVE THESE
4 Carefully read all instructions before using this appliance. IMPORTANT SAFEGUARDS Always follow thesesafety precautions whenusing this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Always unplug from outlet when not in use,before putting on or ta...
Page 6 - INTRODUCTION
5 INTRODUCTION Congratulations on yourpurchase of the Cuisinart ® Prep 7 ® Food Processor. This product is the ultimatefood preparation tool, and it comes from the originatorof the Canadian foodprocessor, Cuisinart. The Cuisinart ® Prep 7 ® has all the elements of qualitythat Cuisinart is known for,...
Page 14 - SLICING AND SHREDDING CHEESE
13 SLICING MEAT AND POULTRY Cooked meat and poultry: The food must be very cold.If possible, use a piece offood just large enough tofit in the feed tube. To make julienne strips of ham,bologna or luncheon meat, stack slices, then rollor fold them double andstand upright in the feedtube, wedging in a...
Page 21 - Recipe Table of Contents
Recipe Table of Contents Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Sauces and Dressings . . . . . . . ....
Page 22 - Hummus; Appetizers; Fresh Tomato and Corn Salsa
Hummus Serve this popular Middle Eastern sauce with the traditional pita wedges or as a dip for fresh vegetable crudités. Makes 2 cups (500 ml) /32 tablespoons (480 ml) 1/4 cup (50 ml) Italian parsley leaves, washed and dried 2 strips lemon zest, 2 x 1/2 inches (5 x 1.25 cm), bitter white pithscrape...
Page 23 - Jalapeño Jack Wafers
22 Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove andreserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With themachine running, drop the garlic down the feed tube; process 10 seconds to chop. Add thedrained chickpeas, tahini, lemon juice,...
Page 24 - Soups; Vegetarian Potato and Split Pea Soup
23 Soups 1 small carrot, peeled, cut to fit feed tube vertically 1 small celery rib, peeled, cut to fit feed tube vertically 1 small onion, peeled, cut in half 1-1/2 tablespoons (25 ml) unsalted butter 1 small garlic clove, peeled 2-1/3 cups (583 ml) water 1-1/2 cups (375 ml) reduced fat, low- sodiu...
Page 25 - Gazpacho
24 Gazpacho Always served well chilled, this refreshing summer favourite has its origins in the Andalusian region of Spain. Makes four 8-ounce (227 g) servings 1 garlic clove, peeled 1 small jalapeño pepper, seeded, cut into 1-inch (2.5 cm) pieces 1/4 cup (50 ml) fresh cilantro 4 small scallions, tr...
Page 26 - Classic Cuisinart White Bread; Breads
Classic Cuisinart White Bread Fresh homemade bread is simple to make with your Cuisinart Food Processor. Makes 16 servings (2 loaves, 1 pound [454 g] each) 1 package active dry yeast 2 teaspoons (10 ml) sugar 1/3 cup (75 ml) warm water (105 - 115˚F [41-46˚C]) 4 cups (1 L) unbleached all-purpose flou...
Page 27 - Pecan Sticky Buns
26 Pecan Sticky Buns Cuisinart Pecan Sticky Buns are so good that it is hard to eat just one! Makes nine servings Sweet Dough: 1 package active dry yeast 1/4 cup (50 ml) warm water (105 - 115˚F [41-46˚C]) 2-1/2 cups (625 ml) unbleached all-purpose flour 1/4 cup (50 ml) unsalted butter, in 1-inch (2....
Page 29 - Cranberry – Orange Bread
28 In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand untilfoamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt.Add cold water to yeast mixture. With machine running, pour liquid through small feed tube as fast as flour abs...
Page 30 - Basic Mayonnaise; Sauces and Dressings
Basic Mayonnaise (The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort...
Page 33 - Chocolate Sauce
32 Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce forpizza, return the sauce to the pan. Simmer, uncovered over low heat, for 30 – 40 minutes toreduce, stirring now a...
Page 34 - East-West Chicken and Vegetable; Entrées
East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious stir-fry. Makes 4 servings 2 boneless, skinless chicken breast halves (6 – 8) ounces [170 –227 g ] each) 8 ounces (227 g) dry pasta shapes such as fusilli...
Page 35 - Salmon and Pesto Potatoes
34 reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger, stir-fry10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc-coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cookedchicken to the p...
Page 36 - Hearty Turkey Chili – Cincinnati Style
Nutritional analysis per serving: Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat 5g sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove andreserve. Insert the metal blade. With the machine running, drop the g...
Page 37 - Pizza
Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza. Makes one 14-inch (35 cm) pizza or two 9-inch (22.5 cm) pizzas, to serve 4 Pizza Dough, p. 27 1/2 pound (227 g) firm but ripe plum tomatoes 1/2 ounce (14 g) Reggiano Parmesan, cut in 1/...
Page 38 - Sides
Insert 4 mm slicing disc in food processor. Place beans horizontally in large feed tube andprocess using light pressure. Remove and reserve. Insert metal blade. Process shallot until finely chopped, about 5 seconds. Warm oil in a 3-1/2-quart (3.3 L) sauté pan over medium heat. Add chopped shallots a...
Page 39 - Asian Slaw with Peanut Dressing
Nutritional analysis per serving: Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g 38 Preheat the oven to 350˚ F (177˚ C). Spray an 8 x 8 x 2-inch (20 x 20 x 5 cm) pan (8 cup[2 L]) with cooking spray. Set aside. Insert the metal blade. Proces...
Page 40 - Creamy Tarragon Vidalias
Creamy Tarragon Vidalias Serve alongside a roasted tenderloin of beef. Makes 3 cups (750 ml) 3/4 cup (175 ml) water 1/3 cup (75 ml) sugar 1/3 cup (75 ml) rice wine vinegar 1-1/2 pounds (680 g) Vidalia onions, or any other sweet onion such asWallaWalla, Oso, Rio, Maui, or Texas1015, peeled and cut in...
Page 42 - Desserts
Double Chocolate Chunk Cookies Chocolate heaven! Makes 24 cookies 4 ounces (113 g) milk chocolate, chilled, broken into 1-inch (2.5 cm) pieces 4 ounces (113 g) white chocolate, chilled, broken into 1-inch (2.5 cm)pieces 1 cup (250 ml) plus 2 tablespoons (25 ml) all-purpose unbleached flour 1/3 cup (...
Page 43 - Dark Chocolate Ganache Truffles
42 Preheat oven to 375˚ F (191˚ C). Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5seconds. Remove and reserve. Process egg and sugars for 1 minute. Scrape work bowl. ...
Page 44 - Basic Cheesecake
Insert the metal blade. Process the graham crackers until they are fine crumbs; add the sugarand the butter through the feed tube and process until the butter can no longer be seen.Press into the bottom of the prepared pan. Put in the freezer until ready to fill. Wipe out the work bowl with a paper ...
Page 45 - Carrot Cake
44 3/4 pounds (340 g) carrots peeled 1-1/2 cups (375 ml) all-purpose flour 1 teaspoon (5 ml) baking powder 1/4 teaspoon (1 ml) baking soda 1/8 teaspoon (0.5 ml) salt 1 teaspoon (5 ml) cinnamon 3/4 teaspoon (3 ml) ginger 1/4 teaspoon (1 ml) freshly grated nutmeg 1 cup (250 ml) brown sugar, packed 1/4...
Page 46 - Basic Flaky Pastry Dough
Nutritional analysis per serving (single crust-double for 2 crusts): Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add thewell-chilled butter and short...
Page 47 - Deep Dish Pear and Apple Pie
46 Deep Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. You may also choose to use all pears or all apples. Makes a 10-inch (25 cm) deep dish pie - 12 servings Pastry for a 2-crust pie, p.45 3 ripe but firm pears, about 8 ounces (227 g) each, peeled, cored an...
