Cuisinart DLC-XP- User Manual

4 Both the metal blade and the dough blade have lockingdevices that prevent heavy, sticky mixtures from driving theblade upward on the shaft. See page 5 for details. Each slicing disc has a long blade that makes beautiful wholeslices with no torn edges. In addition to slicing whole fruits andvegetab...

The pusher assembly slides over the feed tube on the processor cover. A downward push locks it into position. When you are using the metal blade or the dough blade, movethe slide lock on the back of the pusher assembly to the lockedposition. Push down the large pusher to lock it. Now you canremove t...

6 There are two levers on the base of the machine. They giveyou fingertip control of processing. For continuous processing, use the ON lever, at the left. Pressit to start the motor. To turn the motor off, press the PULSE/OFF lever at the right. Try it a few times. For rapid on-off operation called ...

REMOVING PROCESSED FOOD Before you do anything, wait for the blade or disc to stop spinning. When it does, remove the cover first. Never try toremove the cover and the work bowl together; this can damagethe work bowl. You can set the cover on your work surfaceupside down, to minimize drips and spill...

8 To chop parsley and other fresh herbs The herbs, the work bowl and the metal blade must all be thor-oughly clean and dry. Remove stems from the herbs. Add theleaves to the bowl and process until they are chopped as finelyas you want. The more herbs you chop at a time, the finer tex-ture you can ob...

CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPS THE METAL BLADE To chop nuts Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressingand releasing the PULSE/OFF lever and checking frequently to avoid letting powdered nuts clump together and form a nutbutter. When the nuts are to be mixed with fl...

10 To whip cream Processor whipped cream is best for decorations or as a top-ping for gingerbread, berries or other desserts. Because no airis incorporated into it during processing, it will hold its shapevery well, although it will not whip to a consistency as light andfluffy as that obtained by me...

the work bowl is clean and dry. Then set them aside untilneeded. (Always use sugar when chopping lemon peel; seepage 8.) Put dry ingredients like flour, salt and leavening in the workbowl and process with the metal blade for 5 seconds to mix them. Remove and reserve the dry ingredients. Add the eggs...

16 To slice cooked meat and poultry In general, the food must be very cold. If possible, use a singlechunk of food just large enough to fit the feed tube. To makejulienne strips of ham, bologna or luncheon meat, stack slicesof them. Then roll them or fold them double and stand themupright in the fee...

18 Always use a dry bowl for chopping. Process small, hard ingre-dients like garlic and ginger root first. Then proceed to the larg-er solid ingredients like onion or peppers. Always add the hard-est solid ingredient first and go on to the softer ones. Generally, you should do the slicing and shredd...

• Do not use the pusher assembly if the sleeve becomesdetached from the pusher. Call Cuisinart Customer Serviceright away. Our toll-free number is given in the back of this book. TECHNICAL INFORMATION The motor in your food processor operates on standard lineoperating current. The appropriate voltag...

GUACAMOLE Yield: 9 cupsPreparation: 10 - 15 minutes 1 cup tightly packed cilantro leaves 6 plum tomatoes, cored, halved and seeded 4 cloves garlic, peeled 5 medium jalapeño peppers, stemmed, quartered and seeded 4 ounces red onion, peeled and cut in 1-inch pieces 12 ripe avocados, peeled, pitted and...

22 ASIAGO CHEESE PUFFS Yield: 9 dozen 1-inch puffsPreparation: 15 minutes, plus baking time 12 ounces Asiago cheese, cut in 1 inch pieces 3 cups water 1-1/4 teaspoons kosher salt1 tablespoon Tabasco ® 1-1/2 cups (3 sticks) unsalted butter, cut in tablespoons3 cups unbleached all-purpose flour 12 lar...

scallions in the small feed tube; use light pressure to slice. Insert the 4 mm slicing disc; use medium pressure to slice the cucumbers and red and yellow peppers. Transfer the vegetables to a large bowl. Insert the metal blade in the processor. With the machine running, drop the garlic and jalapeño...

24 smooth. (For a more “rustic” soup, process only two thirds of thesoup and stir in the remaining “chunky” soup.) Transfer to a cleanstockpot as soup is processed. Reheat over low heat as neces-sary. Stir in vinegar; season to taste. Serve hot with garnishes ofsour cream, chopped green onions, chop...

MUSHROOM BARLEY SOUP Yield: 16 cupsPreparation: 35-40 minutes 1/2 cup loosely packed Italian parsley leaves 2 cloves garlic, peeled 1 pound Spanish onions, peeled, cut in 1-inch pieces 2 pounds cremini or white mushrooms, cleaned and stemmed, stems reserved 1/2 pound shiitake mushrooms, tough stems ...

26 Insert the 4 mm slicing disc and arrange the peppers in the feedtube. Use medium pressure to slice; remove and reserve. Insertthe metal blade and with the machine running, drop the garliccloves down the small feed tube; process 5 seconds to chop.Scrape the work bowl and add the onions; pulse to c...

12-inch nonstick skillet and heat over medium high heat. Add onethird of the ground turkey to the skillet and brown well, stirring to break up after turning; as the turkey browns, add to theonion mixture. Repeat with the remaining turkey in two morebatches. Stir in the crushed tomatoes, chicken stoc...

PASTA WITH ZUCCHINI AND RICOTTA SAUCE Yield: 12 servingsPreparation time: 25 minutes or less 8 ounces Reggiano Parmesan, cut in I-inch pieces 3 pounds zucchini, cut to fit the feed tube horizontally 8 cloves garlic, peeled 1 pound onions, peeled, cut into 1-inch pieces 1/3 cup extra virgin olive oil...

small feed tube; use medium pressure to slice. Stack the slices,cut in half with a knife, and place in a heatproof bowl. Pour theboiling water over the pepperoni; let sit for 15-20 minutes. Drainthe pepperoni, discarding the fatty water; rinse and dry the pepperoni. When the dough has risen, punch d...

30 8 ounces sharp cheddar cheese, cut to fit feed tube (low fat may be used) 8 scallions, trimmed and cut into 1-inch pieces 1-1/4 cups evaporated fat free milk3 packages (10 oz. each) frozen chopped spinach, thawed and squeezed very dry 6 tablespoons unsalted butter, at room temperature, cut in 1-i...

Over medium heat, melt 2 tablespoons of the butter in aCuisinart ® 3-quart sauté pan. Add the chopped garlic and onions and the drained, sliced leeks; cook until tender and wilted, about5 minutes. Stir in the vegetable broth, herbs, salt, and pepper;bring to a boil, then reduce the heat and simmer f...

32 be used to spread as cream cheese, or as an ingredient indressings or sauces. Nutritional analysis per serving: Calories 130 (47% from fat) • carbo. 16g • pro. 3g • fat 7g • sat. fat 1g • chol. 0mg • sod. 499mg • fiber 3g SIMPLE TOMATO SAUCE Yield: 10 cups tomato sauce for pasta / 5 cups tomato s...

keep for 5 days in the refrigerator, or it may be frozen. If desired,the cheese and pine nuts may be added just before serving. Nutritional analysis per tablespoon: Calories 136 (79% from fat) • carbo. 2g • pro. 5g • fat 3g • sat. fat 3g • chol. 7mg • sod. 265mg • fiber 1g CREAMY BLUE CHEESE DRESSIN...

34 MAYONNAISE (MADE WITH EGG SUBSTITUTE) Yield: 3-3/4 cupsPreparation: 5 minutes 6 tablespoons Eggbeaters ® or Simply Eggs ® 3 tablespoons freshly squeezed lemon juice 3 tablespoons Dijon mustard 3 tablespoons wine vinegar (red or white – may also use herb or fruit flavored) 1 tablespoon sugar 1 tea...

CUISINART WHITE BREAD Yield: 4 loaves, about 1-1/4 pounds eachPreparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 2 tablespoons sugar 1/3 cup warm (105-115° F) water 10 cups unbleached all-purpose flour or bread flour 1 stick (8 tablespoons) unsalted butter, at r...

36 clean the inside of the work bowl and forms a ball. Let themachine run for 80 seconds to knead the dough. With lightly floured hands, carefully remove the dough from thework bowl and shape into a smooth ball. Place in a lightly flouredjumbo resealable food storage bag. Squeeze the air out and sea...

CINNAMON RAISIN BREAD Yield: 4 loaves, about 1-1/2 pounds eachPreparation: 15 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 3 tablespoons honey 1/3 cup warm (105-115°F) water 7 cups unbleached all-purpose flour or bread flour 2 cups whole wheat flour 1 cup uncooked oatmeal...

38 ROSEMARY WALNUT RAISIN BREAD Yield: Makes 4 loaves, 18 ounces eachPreparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake 2 teaspoons instant yeast 1 tablespoon honey 3/4 cup warm (105-115°F) water 2 cups cool water 3 tablespoons fresh rosemary leaves 7-1/2 cups unbleached all-purpose flour...

1 tablespoon kosher or sea salt 2 tablespoons extra virgin olive oil 3 cups cool water additional olive oil to coat the dough Dissolve the yeast, honey (or sugar) and water together in a 4-cup measure; let stand for 2-10 minutes to proof (if it does notbubble or foam, the yeast is not active – disca...

40 plastic wrap, then place in a resealable bag and freeze. To use,unwrap, flour lightly and place in clean resealable bag. Allow tothaw, then to rise before proceeding. Nutritional analysis per serving: Calories 144 (20% from fat) • carbo. 18g • pro. 2g • fat 4g • sat. fat 0g • chol. 18mg • sod. 72...

Insert the metal blade in the processor. Process the zest with thebrown sugar until finely chopped, about 20-30 seconds. Removeand reserve. Add 4 tablespoons of the cinnamon to the workbowl with the maple syrup, orange juice, melted butter and vanilla; process 10 seconds. Remove and reserve, pouring...

42 Nutritional analysis per muffin: Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g • sat. fat 2g • chol. 23mg • sod. 114mg • fiber 1g ALMOND CHERRY OATMEAL COOKIES Yield: 6 pounds dough, about 126 cookiesPreparation: 15 minutes; 12-14 minutes to bake 3 cups all-purpose flour 1-1/2 teas...

Preheat oven to 350°F. Line baking sheets with parchment. Withhands, roll a well-rounded tablespoon of dough for each cookieinto a 1-1/4 inch ball. Place the cookies on the prepared bakingsheets, 2 inches apart. Make a depression in the center of eachcookie with fingertip or the handle of a wooden s...

44 Zest of 1 lemon, bitter white pith removed4 ounces toasted slivered almonds 6 tablespoons granulated sugar 1 stick unsalted butter, cut in 8 pieces, at room temperature 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 egg yolks For the topping:2 cups lowfat sour cream 1/4 cu...

5 cups granulated sugar 4 teaspoons cinnamon zest of 1 orange, bitter white pith removedzest of 1 lemon, bitter white pith removed1 cup applesauce 1 cup vegetable oil 8 large eggs 3/4 cup orange juice 1 tablespoon vanilla Preheat the oven to 350°F. Grease and lightly flour 2 standardsize (12 cup) Bu...

46 Insert the metal blade. Pulse to combine and sift the flour, cocoa,baking soda, baking powder and salt, 5 times; remove andreserve. Insert the shredding disc; use medium pressure to shredthe zucchini; remove and reserve. Insert the metal blade; processto combine the butter, applesauce and sugars ...

For a double-crust pie: 3 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup (2 sticks) unsalted butter, cut in 1/2-inch pieces, well chilled 4 tablespoons shortening (Crisco ® ), cut in 1/2-inch pieces, well chilled 5 to 8 tablespoons ice water For two double-crust pies: 6 cu...

48 Preheat the oven to 400°F. On a lightly floured surface, roll out half the dough until it is 1/8-inch thick and about 3 inches larger in diameter than a 10 inch deep dish pie plate. Lift carefully, using a dough scraperto help lift the pastry. Loosely fold in half, then into quarters, toform a we...

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