Cuisinart FP-110 - User Manual

6 Dough • Always use Low speed when kneading. Be sure that the medium pusher lock is in the locked posi-tion when kneading dough to avoid it from moving around — some vibration is still normal. Always start the food processor before adding liquid. First process the dry ingredients (flour, salt, etc....

7 FOOD TOOL SPEED DIRECTIONS Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.) Chopping/Mixing/Dough Blade Low or High Bring cheese to 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...

9 TROUBLESHOOTING Food Processing 1. Problem: The food is unevenly processed. Solution: • The ingredients should be cut evenly into ½- to 1-inch pieces before processing. • Process in batches to avoid overloading. 2. Problem: Slices are uneven or slanted. Solution: • Place evenly cut food, cut side ...

10 2. 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. Press the Off control button, unplu...

13 Breakfast/Brunch Cheddar-Chive Biscuits These biscuits have a deeply golden and audibly crackly exterior that is reminiscent of biting into a salty, buttery cheese wafer that dissolves in your mouth. Onion-y chives cut the richness of the Cheddar, making these utterly addictive. Yield: 8 biscuits...

14 Breakfast/Brunch Chocolate Chip Scones Using mini chocolate chips ensures a little sweet treat in each bite. We love serving these warm with the Lemon Lavender Butter (page 16). Yield: 8 scones INGREDIENTS 1½ cups cake flour 1 cup unbleached, all-purpose flour, plus more for shaping 2 tablespoons...

15 Breakfast/Brunch Zucchini Chocolate Chip Bread This moist quick bread is perfect for breakfast or for an afternoon snack. The chocolate chips are a nice treat, but if a healthier bread is desired, use additional nuts or dried fruit. Yield: one 2-pound loaf (16 servings) INGREDIENTS Nonstick cooki...

16 Butters/Dips/Dressings/Sauces Lemon Lavender Butter This butter is bright tasting and has just the right amount of floral notes. It’s delicious on scones or spread on pancakes or waffles. Yield: ½ cup butter, 8 servings INGREDIENTS 8 tablespoons (1 stick) unsalted European-style butter, cut into ...

17 Butters/Dips/Dressings/Sauces Smoked Salmon Spread Spreading this onto a fresh bagel is the obvious choice, but it can also be used in tea sandwiches or on crackers. We love the addition of dill pickles, but you can use fresh dill instead for a more traditional flavor. Yield: about 1 cup INGREDIE...

18 Butters/Dips/Dressings/Sauces Red Chimichurri The paprika is the transformative factor in this lesser-seen variation of chimichurri that has an intensely red hue and robust smokiness. The perfect sauce to drizzle on grilled meats and crispy roasted potatoes – it also doubles as a marinade. Yield:...

19 Butters/Dips/Dressings/Sauces INSTRUCTIONS 1. Put the dried chiles into a heatproof bowl and cover with boiling water. Allow to sit for 30 to 40 minutes, or until very soft. 2. While the chiles are soaking, toast the spices. Put the caraway, coriander, and cumin seeds into a small skillet and set...

20 Butters/Dips/Dressings/Sauces Mayonnaise Taste the difference in homemade mayonnaise. Yield: 1 cup INGREDIENTS 4 large egg yolks ¾ teaspoon kosher salt ½ teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 tablespoon water ¾ cup vegetable oil INSTRUCTIONS 1. Insert the chopping blade into the w...

21 Butters/Dips/Dressings/Sauces 3. If the dressing is too thick, add additional water, one tablespoon at a time, and continue to pro- cess on High. 4. Taste and adjust seasoning if necessary, adding salt if desired. Nutritional information per serving (2 tablespoons): Calories 64 (62% from fat) • c...

22 Butters/Dips/Dressings/Sauces Basil Pesto Once you taste how vibrant homemade pesto is you will never buy it pre-made again. Yield: about 1 cup INGREDIENTS 1 ounce Parmesan or Pecorino cheese, cut into ½-inch cubes ¼ cup pine nuts, lightly toasted 1 garlic clove, peeled 2 cups tightly packed fres...

23 Main Dishes Falafel The food processor makes it possible to whip up this Middle Eastern street food staple in your own home! Remember to soak the chickpeas the night before. Yield: 24 falafel INGREDIENTS 2 garlic cloves, peeled 1 small shallot, cut into 1-inch pieces 1 cup dried chickpeas, soaked...

24 Main Dishes Mixed Vegetable and Ricotta Tart This tart is almost too beautiful to eat. It can easily be the centerpiece of a brunch table or be a lovely lunch or dinner when paired with a salad. Be sure to cut all vegetables so they fit into the large feed tube horizontally to achieve the longest...

25 Main Dishes the work bowl through the feed tube and process until finely chopped. Add the ricotta, egg, salt, pepper, and lemon zest. Pulse a few times to combine and process on Low until just combined. 5. Transfer the ricotta mixture to the baked tart shell and then top with the roasted vegetabl...

26 Main Dishes Olive and Mushroom Pizza A winning combination, the slicing function of a food processor makes preparing this pizza a breeze. Yield: one 12-inch pizza (4 servings) INGREDIENTS 1 recipe Pizza Dough (page 37) Cornmeal, for dusting 2 tablespoons olive oil 1 garlic clove, peeled ¹⁄ 3 cup ...

27 Main Dishes Chicken Burgers Chopping your own meat makes for the freshest-tasting burgers. Yield: six 4-ounce burgers INGREDIENTS 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces 2 green onions, trimmed and cut into 1-inch pieces 1½ teaspoons kosher salt ½ teaspoon freshly grou...

28 Soups/Salads/Sides Sliced Asparagus Salad This salad is a wonderful way to showcase the great flavor of raw asparagus. Yield: about 3½ cups INGREDIENTS 1 bunch (about 1 pound) asparagus, preferably thin spears ¼ cup toasted pine nuts Pinch freshly ground black pepper Pinch crushed red pepper 2 ta...

29 Soups/Salads/Sides Pour a small amount over the beet and the remaining over the other vegetables/apple. Allow to rest in the refrigerator for a minimum of 30 minutes, but no more than 2 hours. 5. Once sufficiently chilled, strain both mixtures. Combine immediately before serving. Taste and adjust...

30 Soups/Salads/Sides Root Vegetable Soup This recipe highlights the best vegetables of late fall and early winter. Stir in a bit of the Maple- Bacon Butter (page 16) for added flavor. Yield: about 7 cups INGREDIENTS 1 to 2 shallots (depending on size and flavor preference), halved 1 garlic clove, p...

31 Desserts Carrot Cake with Cream Cheese Frosting The food processor makes this classic cake a breeze – it does all the work from shredding the carrots to making the frosting. Yield: one 2-layer cake, about 16 servings INGREDIENTS Cake: Nonstick cooking spray 2 cups unbleached, all-purpose flour 2 ...

32 Desserts 7. Once the cake has cooled, 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. Nutritional information per serving: Calories 428 (53% from fat) • ca...

33 Desserts Pistachio Olive Oil Cake with Cardamom Cream The healthy fats in the pistachios and olive oil make this cake perfectly moist. Yield: one 9-inch layer cake, 16 servings INGREDIENTS Cake: 1 cup shelled pistachios, plus 2 table-spoons, finely chopped, for serving 1 cup granulated sugar 1 cu...

34 Desserts Strawberries and Cream Tart This recipe is definitely for the strawberry lovers, as strawberries are in each element of this surprisingly light-tasting tart. Yield: one 9- to 10-inch tart, about 12 servings INGREDIENTS Crust: ¼ cup dehydrated strawberries 1 cup unbleached, all-purpose fl...

35 Desserts No-Churn Blackberry Chocolate Chunk Ice Cream Perhaps the best way to prepare your favorite summer treat without an ice cream maker. Better yet, this unbelievably creamy no-churn version calls for simple ingredients. Be sure to use ripe black- berries for the most intense flavor. Yield: ...

36 Bread/Dough Pita Bread The key to achieving the signature pocket in a pita bread is a smooth dough and a very hot oven and baking pan. Yield: six 8-inch pita breads INGREDIENTS 1¾ teaspoons active dry yeast Pinch granulated sugar 1 cup warm water (105˚F to 110˚F) 2 cups unbleached, all-purpose fl...

37 Bread/Dough Pizza Dough Homemade pizza dough is the perfect start to family pizza night. Yield: about 1 pound of dough (one 14-inch pizza or two 8-inch pizzas) INGREDIENTS 1½ teaspoons active dry yeast 1 teaspoon granulated sugar ²⁄³ cup warm water (105°F to 110°F) 1¾ cups bread or unbleached, al...

38 Bread/Dough 3. Divide the dough equally into 2 pieces and form each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes before using. 4. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months. Tip: For a sweet pastry dough, add 1...

39 Bread/Dough to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place on prepared baking sheet. Lightly brush the pretzels with the egg wash and sprinkle generously with the salt and rosemary. Bake in the oven until dark and golden, approximately 10 to 12 m...