Cuisinart DLC-2009CHB- Manual

Cooked meat and poultry The food must be very cold. If possible, use a piece of food just large enough to fi t in the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed tube, wedging in as many rolls as possi...

If blade doesn’t incorporate ingredients Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. If dough blade rises in work bowl Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. Remove ...

Recipes Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Breads . . . . . . . . . . ...

Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups 1 small onion, cut into 1-inch pieces (about ½ cup) ¼ cup fresh cilantro 1 medium jalapeño pepper, seeded, cut into 1-inch pieces 3 medium vine-ripened tomatoes, cut into 1-inch pieces 1 teaspoon fresh ...

23 Roasted Garlic and Red Pepper Spread There is no such thing as too much garlic when it is roasted. Makes 2 cups 1 large head of garlic (entire bulb), cloves peeled ½ teaspoon extra virgin olive oil 1 cup lowfat sour cream 1 medium scallion, trimmed, cut into 1-inch pieces 1 large roasted red pepp...

24 Spinach, Feta and Artichoke Stuffed Mushrooms For a savory side dish, use this stuffi ng in portobellos. Makes 20 to 24 1½-inch stuffed mushrooms 1 ¾-inch slice French bread, cut into 4 pieces ½ ounce Romano 2 tablespoons lightly toasted pine nuts or walnuts 1 can (15 ounces) artichokes, well dra...

26 Hummus This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités. For something a little different, make the original recipe, and then use half to make one of the variations. Makes 2½ cups ¼ cup fresh fl at parsley leaves ...

27 Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain. Makes 4 servings, 8 ounces each 1 garlic clove 1 small jalapeño pepper, seeded, cut into 1-inch pieces 3 small scallions, trimmed, cut into 1-inch pieces 1 small green bell pepper, abo...

28 Butternut Squash Soup with Leeks Makes 5 servings, eight ounces each 2 garlic cloves 1 medium or 2 small leeks, about 5 ounces, rinsed well and cut into 1-inch pieces 1 teaspoon extra virgin olive oil 2 pounds butternut squash ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper ½ cup dry whit...

29 Caramelized Five Onion Soup A twist on traditional French onion soup. Makes 6 servings, eight ounces each 1 garlic clove 2 shallots (2 ounces total) 3 Spanish onions (1½ pounds total), cut in half vertically 2 red onions (1 pound total), cut in half vertically 2 leeks, about 1 inch in diameter, t...

30 sprinkling of the cheeses, and topped with the chopped green onion. If desired, the bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this, be sure to use ovenproof bowls. *Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your s...

31 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 defi - nitely worth the ...

32 Tartar Sauce A little lower in fat than most, this tartar sauce is good not only with fi sh and shellfi sh, but also with steamed fresh vegetables. Makes 1½ cups / 24 tablespoons 1½ ounces shallots or green onions, trimmed and cut into 1-inch pieces 2 ounces drained sweet gherkin pickles 3 tables...

33 With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes before using to allow the fl avors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen. Nutritional i...

34 Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza 1 small onion (4 ounces), cut into 1-inch pieces 4 garlic cloves ¾ teaspoon dried oregano 1 teaspoon extra virgin olive...

35 1 teaspoon extra virgin olive oil ¼ cup dry white wine ½ cup low-sodium chicken broth ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon fresh lemon juice Preheat oven to 400°F. Coat a baking sheet lightly with cooking spray and place red peppers on sheet. Roast peppers in t...

36 running, pour the hot milk slowly and carefully down the feed tube, process until the chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine, 10 seconds. Nutritional information per tablespoon: Calories 62 (57% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 2g • chol. 1...

37 1 yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces 8 ounces Napa cabbage, washed and cut into 3-inch lengths 6 ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty and tender) 4 ounces snow peas, trimmed Insert the metal blade. Pulse to chop the peanuts...

38 Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve. Insert shredding disc. Place carrots in large fee...

39 Lemony Honey Dijon Vinaigrette Try this dressing on a salad with sliced grilled chicken. Makes 1½ cups 2 strips lemon peel, each 2 inches x ½ inch ¾ teaspoon kosher or sea salt 2 shallots, ½ ounce each 3 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 tablespoons honey 2 teaspoon...

40 Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds. Remove and reserve. Process the chèvre, sour cream, lemon juice, white wine vinegar and water, until smooth, 30 seconds. Scr...

41 Challah Braid If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (1½-pound loaf) 3 tablespoons granulated sugar, divided 1 package active dry yeast ¼ cup warm water (105-115°F) 3¼ cups unbleached, all-purpose fl our 1½ teaspoons table salt ½ cup cold wate...

42 Pecan Sticky Buns Our Pecan Sticky Buns are so good it’s hard to eat just one. Makes 9 servings Sweet Dough: 1 package active dry yeast ¼ cup granulated sugar, divided ¼ cup warm water (105-115°F) 2½ cups unbleached, all-purpose fl our ¼ cup unsalted butter, in 1-inch pieces ½ teaspoon table salt ...

43 Bake in preheated oven until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm. Nutritional information per sticky bun: Calories 553 (39...

44 Cheese Bread This bread is excellent to serve with a hearty soup or for making sandwiches. Makes 12 servings (one 1½-pound loaf) 1 package active dry yeast 1 teaspoon granulated sugar ¼ cup warm water (105-115°F.) 3 ounces extra-sharp Cheddar 3 cups unbleached, all-purpose fl our 2 tablespoons uns...

46 Classic Cuisinart White Bread Spoil your family with homemade bread. Makes 16 servings (2 loaves, 1 pound each) 1 package active dry yeast 2 teaspoons granulated sugar ¹⁄³ cup warm water (105-115°F) 4 cups unbleached, all-purpose fl our 3 tablespoons unsalted butter, in 1-inch pieces 1½ teaspoons ...

47 3 tablespoons unsalted butter, in 1-inch pieces 1½ teaspoons table salt 1 cup cold water vegetable oil cooking spray In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes. Insert dough blade. Process fl ours, butter and salt until combined, about 1...

48 Place dough on a lightly fl oured surface and punch down. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow pizza recipe. Nutritional information per serving (12 servings): Calories 69 (6% from fat) • carb. 14g • pro. 2g • fat 0g • sat...

49 Lowfat Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack. Makes 1 loaf (12 servings) nonstick cooking spray 1 cup unbleached, all-purpose fl our 3 tablespoons walnut halves, shelled ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon table salt 1 ripe banana (a...

50 ¼ teaspoon table salt 1 medium carrot (about 3 ounces), peeled, cut to fi t feed tube vertically ¹⁄³ cup walnut halves, shells removed 3 strips orange zest 2 ⁄³ cup fi rmly packed dark brown sugar ¾ cup fat-free milk 1 large egg ¼ cup vegetable oil ½ cup raisins Line 12 standard muffi n cups with p...

51 Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe work bowl clean. Combine fl our, baking po...

53 Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl combine fl our, baking powder, salt and baking soda; reserve. Insert metal blade and process pears, egg...

54 French Cut Green Beans with Shallots The time-consuming French cut takes just seconds with a Cuisinart food processor. Makes 6 servings 1½ pounds fresh green beans, trimmed, cut to fi t feed tube horizontally 3 large shallots, cut into 1-inch pieces 1½ tablespoons olive oil 6 tablespoons water 2¼ ...

55 Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer until carrots are tender and glazed, about 13 to 16 minutes. Nutritional information per serving: Calories 144 (17% from fat) • ca...

56 of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes. In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring this mixture to a boil. Carefully pour over the layered potatoes, leeks and cheeses. Top evenly with the buttered crumb and cheese m...

57 Entrées Chili Lime Chicken with Grilled Pineapple and Zucchini A wonderful summertime supper for the grill. Makes 4 entrée servings 2 medium zucchini, about 6 ounces each, cleaned and trimmed to 4-inch lengths ¼ fresh pineapple peeled and cored, cut to fi t the feed tube zest of 2 limes, bitter wh...

58 Nutritional information per serving: Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g • chol. 137mg • sod. 1249mg • calc. 59mg • fi ber 2g Greek Burgers with Feta and Olive Tapenade Makes 4 burgers 1 small garlic clove 1 tablespoon fresh parsley, well packed 1½ tablespoon...

60 Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top. Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45 to 60 minutes, until the int...

61 Pizza Pesto, Cheese and Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes 1 pizza (14-inch) or 2 pizzas (9-inch) to serve 4 pizza dough, page 47 ½ pound fi rm but ripe plum tomatoes ½ ounce Reggiano Parmesan, cut into ½-inch cubes ...

62 Desserts Hazelnut Butter Cookies Melt-in-your-mouth delicious – keep this cookie dough on hand frozen and ready to bake when unexpected guests drop in. Makes about 70 cookies 1¼ cups unbleached, all-purpose fl our ¾ cup (4 ounces) lightly toasted hazelnuts ¼ teaspoon table salt 12 ounces unsalted ...

63 ¼ cup unsalted butter, at room temperature 1 large egg ½ tablespoon brandy ½ tablespoon pure vanilla extract Preheat the oven to 325ºF. Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times; there should be no pieces larger than ½ inch. Remove and reserve. Use the...

64 unit running, pour melted butter through the small feed tube and process until blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until fl uffy and light, about 10 to 15 seconds. Add fl our and toffee bits; pulse until just combined, about 5 to 6 times. Do not overpr...

65 Peach Melba Crisp When these two summertime fruits are out of season, try this crisp using apples or pears with dried cherries or cranberries. Makes 6 servings nonstick cooking spray 1½ pounds ripe but still fi rm peaches, peeled, halved and pitted* 4 to 6 tablespoons granulated sugar, depending o...

66 Apple Kuchen This apple cake is also delightful when served for breakfast, brunch or coffee. Makes 8 servings 6 ounces dried apricots ½ cup plus 2 tablespoons water nonstick cooking spray 2 large Granny Smith or Golden Delicious Apples, peeled, cored and halved juice of ½ lemon 1 cup unbleached, ...

67 *This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée can be covered and refrigerated for 2 weeks, or frozen. Fruit purée may be substituted for part of the fat in many cake, brownie and cookie recipes. Do not remove all the fat or the product will be dry and...

68 Double Chocolate Variation: Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet chocolate that has been broken up using the metal blade and pulse 20 to 30 times until roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double boiler set o...

69 fi t pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and fi ll with pie weights, dry rice or beans. Bake for 15 minutes. Nutritional information per serving (2-crust, 12 servings):...

73 73 Version no: DLC2009CHB IB-8044 Material: Cover:157gsm matt art paper Inside:120gsm art paper Coating: Varnishing Color:Cover page/4C+Inside page/1C(BLACK) Cover: Inside: Date:10/18/07 (00) Total Pages:72pp SIZE:140 mm(W) X 216 mm(H) Bar Code: Die cut: Coordinator: Alice Chong Tel: 2669 6173 Fa...