Cuisinart FP-130MB - User Manual

6 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 on High or Low until food is puréed; scrape the work bowl as necessary. Note: ...

7 FOOD TOOL SPEED DIRECTIONS Soft Cheeses (ricotta, cream cheese, cot-tage 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 makin...

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 Technical 1. Problem: The motor does not start. Solution: • There is a safety interlock to prevent the motor from starting if the processor 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 powe...

Breakfast/Brunch Apple, Blue Cheese & Walnut Scones .............................................................................................................14Cheddar-Chive Biscuits .................................................................................................................

Desserts Gingerbread Cookies with Icing ....................................................................................................................... 43Strawberries & Cream Pinwheel Cookies....................................................................................................

14 Breakfast/Brunch Apple, Blue Cheese & Walnut Scones These scones are very flavorful, and a drizzle of honey when serving brings them to another level. Yield: 8 scones INGREDIENTS 1½ cups cake flour 1 cup unbleached, all-purpose flour, plus more for shaping 1 teaspoon granulated sugar 1½ teasp...

15 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...

16 Breakfast/Brunch Banana Nut Muffins These simple and flavor-packed muffins freeze very well. Wrap individually and then pull them out of the freezer to make those mid-week breakfasts easier. Yield: 12 muffins INGREDIENTS Nonstick cooking spray Muffin batter: 2 cups unbleached, all-purpose flour 1...

17 Breakfast/Brunch Mushroom and Kale Quiche Quiche is surprisingly simple to prepare, and made even simpler with the assistance of the food processor. Be sure the crust is nicely par-baked before pouring in the filling to ensure a flaky base. Yield: 12 servings INGREDIENTS ½ recipe Pâte Brisée (pag...

18 Breakfast/Brunch Maple Breakfast Sausage Ditch the store-bought version for this homemade preparation that is considerably fresher and higher quality. Shape and freeze patties ahead of time so brunch is easy like Sunday morning. Yield: 8 patties INGREDIENTS 1 pound boneless pork shoulder (Boston ...

19 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, they can be substituted with additional nuts or dried fruit. Yield: one 2-pound loaf (16 servings) ...

20 Breakfast/Brunch Energy Protein Bites These are a great pick-me-up in the afternoon, or just what you may need to get yourself going to get your day started. Yield: about 4 dozen INGREDIENTS ²⁄ ³ cup unsalted mixed nuts (or can use just one type of nut. Softer ones, like cashews, work particularl...

21 Breakfast/Brunch machine running on Low, slowly pour the apple juice through the feed tube. Continue to process until thick and smooth, about 45 seconds. 2. Divide the mixture between two serving bowls and top with toppings of choice. ( Tip: Chill serving bowls ahead of time to keep the thick, fr...

22 Butters/Dips/Dressings/Sauces Scallion-Miso Butter This unique-tasting butter is best served over a simple grilled chicken or steak, or melted into a bowl of rice and vegetables. Yield: about 10 tablespoons (5 ounces) INGREDIENTS 1 scallion, trimmed and cut into 1-inch pieces 8 tablespoons (1 sti...

23 Butters/Dips/Dressings/Sauces Hot Honey and Pimento Cream Cheese A sweet and spicy flavor to up your cream-cheese game. If a spicier flavor is desired, add the crushed red pepper. Yield: about 1 cup INGREDIENTS 8 ounces (1 standard package) cream cheese, cut into 4 pieces, room temperature ¼ cup ...

24 Butters/Dips/Dressings/Sauces Harissa Harissa is a popular North African spicy condiment that is usually paired with meats and vegetables alike. This is not a truly traditional recipe, since we added some sweet, roasted red peppers to tame the heat, but we love it all the same! Try as a topping f...

25 Butters/Dips/Dressings/Sauces Lemon-Dill Hummus Serve this brightly flavored dip with warm pita for a satisfying snack. Yield: about 4 cups INGREDIENTS 2 cans (15½ ounces each) chickpeas, rinsed and drained ¼ cup tahini ½ cup cold water, plus more as needed (more will be necessary if the tahini b...

26 Butters/Dips/Dressings/Sauces chopped. Scrape down the sides of the bowl. With the machine running on Low, add the olive oil through the drizzle hole in the food pusher and continue to pulse process until fairly smooth, allowing some texture to remain. Taste to adjust salt and acid. 4. Transfer t...

27 Butters/Dips/Dressings/Sauces 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-flavored mayonnais...

28 Butters/Dips/Dressings/Sauces Vegan Caesar Dressing A healthier and vegan-friendly alternative to traditional Caesar dressing. This recipe omits the egg yolks and anchovies and achieves creaminess thanks to the soaked cashews, and the umami flavor thanks to the soy sauce. Yield: about ¾ cup INGRE...

29 Butters/Dips/Dressings/Sauces Lemon Vinaigrette This can very easily be your go-to salad dressing for a bowl full of fresh greens and veggies. Yield: about 1 cup INGREDIENTS 1 garlic clove, peeled Zest of 1 lemon, grated ¼ cup fresh lemon juice 2 teaspoons Dijon mustard ¾ teaspoon kosher salt ¼ t...

30 Butters/Dips/Dressings/Sauces Radish Raita The yogurt in this Indian condiment acts as a cooling agent to dial down spicy dishes. The addition of radish and mint make for a refreshing side, perfect to serve with Chicken Tikka Skewers (page 33). Yield: 1½ cups INGREDIENTS 5 ounces (about 6) red ra...

31 Butters/Dips/Dressings/Sauces 2. While the yogurt is draining, insert the fine shredding disc into the work bowl of the food processor. Shred the cucumber. Remove and press through a fine mesh strainer to remove as much moisture as possible (this can also be achieved by putting the shredded cucum...

32 Main Dishes Loaded Burrito Bowl From the ground beef to the guacamole and refried beans, the food processor prepares just about every component of this zesty and satisfying deconstructed burrito. Yield: 6 to 8 servings INGREDIENTS ½ medium to large red onion 1 to 2 medium to large bell peppers4 o...

33 Main Dishes Chicken Tikka Skewers Get summer grilling with our take on the popular Indian-spiced chicken – so juicy and flavorful! Yield: 4 to 6 servings INGREDIENTS Marinade: 1 1½-inch (about ½ ounce) piece of ginger, peeled and cut into ½-inch coins 3 garlic cloves, smashed and peeled 1 serrano...

34 Main Dishes Basic Pasta Dough Homemade pasta dough is a breeze to make with the help of your food processor! Yield: 1½ pounds, 6 to 8 servings for cut pasta INGREDIENTS 2½ cups “00” flour, plus more for dusting ² ⁄ ³ cup semolina flour 1½ teaspoons kosher salt 5 large eggs, lightly beaten INSTRUC...

36 Main Dishes Black Bean Veggie Burgers Our favorite veggie burger. Yield: 6 burgers INGREDIENTS Burger Mixture: 1 medium carrot, peeled and cut into 1-inch pieces 1 small zucchini, cut into 1-inch pieces 2 garlic cloves, smashed and peeled ½ small onion, peeled and cut into 1-inch pieces 2 tablesp...

37 Main Dishes Classic Meatballs For melt-in-your-mouth meatballs, look no further. Spaghetti’s match made in heaven! Yield: about 24 meatballs, 4 to 6 servings INGREDIENTS ¾ pound boneless beef chuck roast, preferably 20 percent fat ¾ pound boneless pork shoulder (Boston butt), cut into ½-inch piec...

38 Main Dishes Lamb Meatballs These Greek-inspired meatballs are terrific on their own, but when paired with homemade pita (page 56) and tzatziki (page 30) they are a complete meal, set to impress. Yield: 15 meatballs INGREDIENTS 1 garlic clove, peeled ¼ cup fresh Italian parsley leaves ¼ cup fresh ...

39 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...

40 Main Dishes Pizza with Ricotta and Pesto Fresh pesto is the perfect ingredient for homemade pizza. Yield: one 12-inch pizza, 4 servings INGREDIENTS 1 recipe Pizza Dough (page 58) Cornmeal, for dusting baking sheet 1 ounce Parmesan, cut into ½-inch cubes ½ cup ricotta 2 ounces ricotta salata ¹⁄ ³ ...

41 Soups/Salads/Sides 5. Transfer ingredients to the prepared baking sheet. Form into a rectangle about ½ inch thick. Bake until golden brown and slightly firm, about 25 minutes. Cool slightly before topping. 6. This crust can now be used as a traditional pizza crust. Top with your favorite pizza to...

42 Soups/Salads/Sides INSTRUCTIONS 1. Insert the chopping blade into the work bowl of the food processor. While the unit is running on High, drop the scallions and jalapeño through the feed tube and process until finely chopped. 2. Add the cucumbers, cilantro, avocados, zest, honey, and salt. Pulse ...

43 Desserts Gingerbread Cookies with Icing These traditional cutout cookies will be your new go-to recipe for the holidays. Yield: about 4 dozen cookies INGREDIENTS 3¾ cups unbleached, all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon fine sea salt 1½ teaspoons ground cinn...

44 Desserts Strawberries & Cream Pinwheel Cookies Freeze-dried fruit is the answer to buttery, crumbly, shortbread-like cookies that are intensely strawberry flavored, no matter the season. Yield: about 32 cookies INGREDIENTS Cream Dough: ² ⁄³ cup unbleached, all-purpose flour ¹⁄³ cup rice flour...

45 Desserts 8. Using a sharp knife, cut a thin slice off each end of the log (this should be just enough to expose the spiral). Cut the log in half, and then cut each in half. Cut each quarter in half to create eighths. Cut each eighth into 4 equal slices to create 32 cookies. Roll the log away from...

47 Desserts Plum Crumble Bars A crumble topping that doubles as a crust is the way to go for a simple dessert. Delicious with any summer fruit, but we especially love plums for their vivid color and sweet-tart complexity. Yield: 12 bars INGREDIENTS Nonstick cooking spray, for the pan Filling: 1½ pou...

48 Desserts Banana-Chip “Ice Cream” with Peanut Butter Swirl You will be amazed how a handful of frozen bananas transform into a creamy ice cream-like texture in minutes. Yield: about 2 cups INGREDIENTS 4 very ripe bananas, cut into 1- to 2-inch pieces, frozen ¼ teaspoon pure vanilla extract 2 table...

49 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 Nonstick cooking spray Cake: 2 cups unbleached, all-purpose flour 2 ...

50 Desserts Strawberry-Rhubarb Pie A classic pie made simple, thanks to the versatility of the food processor. Yield: 12 servings INGREDIENTS 1 recipe prepared Pâte Brisée (page 60), divided into two discs 1 pound rhubarb, trimmed ² ⁄³ cup granulated sugar Pinch fine sea salt ¼ teaspoon pure vanilla...

51 Desserts Pistachio Olive Oil Cake with Cardamom Cream The good 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 cup ...

52 Desserts Almond Paste Almond paste is a delicious addition to sweet rolls and bread, cookies and cakes. It lasts for quite some time in the refrigerator, about 3 weeks, and up to 3 months in the freezer. Yield: 1½ cups, about 1 pound INGREDIENTS 1½ cups blanched almonds* 1½ cups confectioners’ su...

53 Desserts Sour Cream Cheesecake The Cuisinart food processor processes this classic cake in moments. Yield: one 9-inch cheesecake, 12 servings INGREDIENTS Graham Cracker Crust: 6 tablespoons unsalted butter, melted and cooled slightly 9 graham crackers sheets, broken up 2 tablespoons granulated su...

54 Desserts Oatmeal Bread A light, but hearty bread, perfect for sandwiches. Yield: 1 loaf (1½ pounds) INGREDIENTS 1¼ cups warm water (105°F to 110°F) 1 tablespoon maple syrup 2¼ teaspoons (1 packet) active dry yeast 3 cups bread or unbleached, all-purpose flour ¼ cup dried milk powder 1½ teaspoons ...

55 Bread/Dough 3. Preheat oven to 425°F (use convection bake, if available). Heavily butter or coat with nonstick cooking spray two 6-cup popover pans or twelve, 5-ounce ramekins or muffin cups and place on two baking sheets. Fill each cup/ramekin with about ¹⁄³ cup of batter. Place in oven and bake...

56 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 pitas INGREDIENTS 1¾ teaspoons active dry yeast Pinch granulated sugar 1 cup warm water (105˚F to 110˚F) 2 cups unbleached, all-purpose flour 1 ...

57 Bread/Dough Sour Cream & Onion Potato Pull-Apart Rolls Don’t be surprised how quickly these rolls will disappear – that’s just their cloud-like nature. Yield: 18 rolls INGREDIENTS 1 medium (7 ounces) Yukon gold potato ½ cup reserved potato cooking liquid 2 teaspoons active dry yeast 1 bunch (...

58 Bread/Dough Yeasted Sweet Dough This is a versatile sweet bread dough that can be used for a sweet loaf bread, like a cinnamon-swirl style, or individual buns, such as our Sweet Almond Chocolate Rolls on page 21. Yield: 1½ pounds dough (enough for 1 large loaf of bread or 8 to 12 individual rolls...

59 Bread/Dough 2. Insert the chopping blade into the work bowl of the food processor. Add the flour, salt, and olive oil to the bowl, and pulse a few times to combine. With the machine running on Low, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the do...

60 Bread/Dough water at a time, flipping each after 1½ minutes. Boil for 3 minutes total. Allow pretzels 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 wi...