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7/29/2019 Cuisinart Fp 14dc Recipes
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Recipe BookletELITE COLLECTION14-CUP FOOD PROCESSOR
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RECIPES
BASICSBasic Fresh Breadcrumbs 5
BUTTERS
Gorgonzola Butter 6
Mediterranean Butter 6
Peanut Butter 6
MARINADES & DRESSINGS
Asian Marinade 7Sweet and Sour Marinade 7
Herbed Vinaigrette 8
Basic Mayonnaise 8
SAUCES
Basil Pesto 9
Simple Tomato Sauce 10
Roasted Red Pepper Sauce 11
Hollandaise Sauce 12Tartar Sauce 12
DOUGHS
Pizza Dough 13
Pasta Dough 14
Spinach Pasta Dough 14
Basic Flaky Pastry Dough 15
Pte Brise 16
Pte Sucre 17
To help our Cuisinart Elite Collection 14-Cup Food Processor eel right at hoe in our
kitchen, weve assebled a variet o delicious recipes to get ou started, ro quick and
eas to ore coplex gouret dishes. Breakast and brunch through dinner and dessert,
these eas-to-ollow recipes ake sure ever eal is covered.
Look or the ches whisks above the ingredients or the degree o dicult (1=eas,
2=ediu, 3=challenging), and the convenient clock icons that point ou to each
recipes tie coitent so ou can allocate our tie accordingl.
In addition, the detailed nutritional inoration lets ou know exactl what oure eating!
Bon apptit!
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BREAKFAST & BRUNCHCherry Crumb Muns 18
Chocolate Chip Crumb Cake 19Traditional Scones 20
Leek, Sausage, and Fontina Quiche 21
Buckwheat Crpes with Spinach and Goat Cheese 22
APPETIZERSArtichoke and Herb Yogurt Dip 23
Chunky Guacamole 24
Hummus 25
Three Tomato Salsa 26
Classic Bruschetta 27
Spinach, Feta and Artichoke Stued Mushrooms 28
Caramelized Onion, Steak and Gruyre Quesadillas 29
SOUPSGazpacho 30
Lightened Broccoli and Potato Soup 31
Tomato Soup 32
Roasted Butternut Squash Soup 33
French Onion Soup 34
SALADSChopped Salad 35
Classic Coleslaw 36Shredded Carrot Salad with Honey-Ginger Dressing 37
Classic Creamy Chicken Salad 38
ENTRESEggplant Parmesan 39
Roasted Pepper, Chvre and Mozzarella Calzone 40
Spinach Ravioli 41
Classic Meatballs 42Sweet Potato and Black Bean Empanadas 43
Chicken Pot Pie 44
Braised Veal Shanks 45
Crab Cakes 46
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SIDESGinger Glazed Carrots 47
Vegetable Napoleon 48Stued Roasted Peppers 49
Mashed Potatoes 50
Potato Gratin 51
BREADSClassic Cuisinart White Bread 52
Classic Cuisinart Wheat Bread 53
Crusty French Bread 54
Challah Bread 55
Whole Wheat Kalamata Bread 56
Sesame Dinner Rolls 57
Buttermilk Biscuits 58
Popovers 59
DESSERTSChocolate Pecan Pinwheels 60
Classic Cheesecake & Graham Cracker Crust 61
Apple Crumb Pie & Crumb Pie Topping 62
Banana Cream Pie & Chocolate Cookie Crust 63
Pastry Cream 64
Deep Chocolate Layer Cake & Cream Cheese Frosting 65
Pound Cake with Pine Nuts and Olive Oil 66
Dessert Crpes with Berries 67
Raspberry Sauce 68Berry Mango Smoothie 69
Tropical Fruit Smoothie 69
Mango Sorbet 70
Blueberry Mint Sorbet 71
Banana Ice Cream 71
Cuisinart is a registered tradeark o Cuisinart. An tradearks or service arks o third partiesused herein are the tradearks or service arks o their respective owners.
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5BASICS
BASIC FRESH BREADCRUmBSThere is no need to buy breadcrumbs when you can make them
in no time with your Cuisinart Food Processor
makes 1 cupsApproxiate preparation tie: Less than one
inute, plus 35 inutes or baking
Preheat oven to 325F. Bake slices o bread in a single
laer or about 20 inutes or until bread is copletel
dried out.
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Break
toasted bread up into pieces and pulse about 10 tiesand then process until breadcrubs are ne, about 25
seconds.
TIP: For seasoned breadcrubs, add teaspoon each
dried oregano, dried basil, garlic powder, and ground
onion fakes to toasted bread and process as above.
Nutritional inormation per serving (2 tablespoons):
Calories 60 (11% rom at)| carb. 11g | pro. 2g | at 1g |
sat. at 0g | chol. 0mg | sod. 90mg | calc. 10mg | fber 1g
8 sliceswhitebread
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6 BASICS
GORGONZOLA BUTTERMelt a slice o this butter on your avorite steak right when it comes o the
grill It is also delicious on a baked potato or steamed vegetables
makes 1 roll copound butter, 16 slices
Approxiate preparation tie: 5 inutes
Insert the large etal chopping blade into the ediu workbowl o the Cuisinart Food Processor. Add the butter andGorgonzola and process or 60 seconds until sooth, scrapingthe bowl as necessar.
Reove butter ro bowl and place on a sheet o waxedpaper. With the aid o the paper, or the butter into a log.Roll and wrap well in plastic. Butter can either be rerigeratedor rozen.
Nutritional inormation per serving (1 tablespoon):
Calories 52 (96% rom at)| carb. 0g | pro. 0g | at 6g |sat. at 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fber 0g
8 tablespoons ( pound;1 stick) unsaltedbutter,roomtemperature
cup GorGonzola, crumbled pinchfreshlyGround
blackpepper
mEDITERRANEAN BUTTER
makes 1 cup or two 7-inch logs
Approxiate preparation tie: 5 inutes
Insert the large metal chopping blade into the medium workbowl o the Cuisinart Food Processor. With the machine running,drop the garlic cloves through the eed tube to nely chop.Add remaining ingredients including the butter and process tocombine, about 60 seconds. Scrape bowl as necessary.
Remove butter rom bowl, divide into two, and place on twoseparate sheets o waxed paper. With the aid o the paper, ormeach portion o butter into a log. Roll and wrap well in plastic.Butter can either be rerigerated or rozen.
Nutritional inormation per serving (1 tablespoon):
Calories 103 (98% rom at)| carb. 0g | pro. 0g | at 11g |sat. at 7g | chol. 30mg | sod. 2mg | calc. 2mg | fber 0g
2 Garliccloves1 teaspoon italianseasoninG1 teaspoondriedbasil1 teaspoondriedoreGano1 teaspoondriedsaGe1 teaspoonchilipowder1 teaspoonbalsamicvineGar16 tablespoons ( pound; 2
sticks) unsaltedbutter,
roomtemperature
PEANUT BUTTER
makes 2 cups
Approxiate preparation tie: 4 inutes
Insert the large etal chopping blade into the large work bowlo the Cuisinart Food Processor. Pulse peanuts about 10 ties
and then process until drops o oil are visible and the ixture isver sooth, about 4 inutes.
Nutritional inormation per serving (1 tablespoon):
Calories 100 (71% rom at)| carb. 4g | pro. 4g | at 9g |sat. at 1g | chol. 0mg | sod. 1mg | calc. 9mg | fber 1g
5 cupsdryroastedpeanuts
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7BASICS
This marinade is equally good or pork, chicken or salmonIt is also a good sauce or serving with dim sum
ASIAN mARINADE
1 ouncepeeledfreshGinGer,cutinto -inchpieces
2 Garliccloves cupsoysauce (mayuse
low-sodiumortamari) cupcanolaorother
veGetableoil
cupplus 2 tablespoonshoisinsauce cupplus 2 tablespoons
asiansesameoil (toastedsesameoil)
2 tablespoonsricewinevineGar
teaspooncayennepepper
makes about 2 cupsApproxiate preparation tie: 10 inutes
Insert the large etal chopping blade into the ediu
work bowl o the Cuisinart Food Processor. Add the
ginger and garlic and pulse to chop, about 8 to 10 ties.
Scrape the sides and botto o the work bowl. Add the
reaining ingredients and process until sooth, about
15 seconds. Transer to a container, cover and rerigerate
i not using iediatel. marinate eat or seaood or
approxiatel 2 hours beore roasting or grilling.
Nutritional inormation per serving (1 tablespoon):
Calories 44 (78% rom at)| carb. 2g | pro. 0g | at 4g |sat. at 0g | chol. 0mg | sod. 156mg | calc. 0mg | fber 0g
SWEET AND SOUR mARINADEThis marinade pairs well with poultry and pork
4 Garliccloves
cupdarkcornsyrup
cupextravirGinoliveoil
cupbalsamicvineGar1 tablespoonplus
1 teaspoonpaprika
2 teaspoonsdrymustardpowder
2 teaspoonsdriedthyme1 teaspoonchilipowder
1 teaspoonkoshersalt
makes 1 cup
Approxiate preparation tie: 5 inutes
Insert the sall etal chopping blade into the sall
work bowl o the Cuisinart Food Processor. Add thegarlic and process to nel chop. Add the reaining
ingredients. Process again until well ixed, about
45 seconds.
Nutritional inormation per serving (1 tablespoon):
Calories 97 (62% rom at)| carb. 10g | pro. 0g | at 7g |sat. at 1g | chol. 0mg | sod. 152mg | calc. 4mg | fber 0g
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8 BASICS
HERBED VINAIGRETTEA classic vinaigrette toss with mixed greens or drizzle over grilled chicken
cupredwinevineGar1 teaspoon dijon-style
mustard
cupfreshparsley teaspoondriedbasil teaspoondriedthyme teaspoondriedmarjoram
teaspoonkoshersalt teaspoonGround
whitepepper cupextravirGinoliveoil
makes 1 cup
Approxiate preparation tie: 5 inutes
Insert the sall etal chopping blade into the sall work bowlo the Cuisinart Food Processor. Add the vinegar, ustard,parsle and reaining herbs and spices and process tocobine and roughl chop. With achine running, slowl pourthe olive oil through the eed tube until all ingredients arehoogenous, about 3 inutes.
TIP: Dressing can easil be increased use either theediu or large work bowl depending on the aount o
dressing desired.Nutritional inormation per serving (1 tablespoon):
Calories 91 (99% rom at)| carb. 0g | pro. 0g | at 11g |sat. at 2g | chol. 0mg | sod. 76mg | calc. 2mg | fber 0g
BASIC mAyONNAISETaste the dierence in homemade mayonnaise
4 larGeeGGyolks* teaspoonkoshersalt2 tablespoon dijon-style
mustard
2 teaspoonfreshlemonjuiceorwhitewinevineGar
2 to2 cupsveGetableorcanolaoil, divided
makes about 3 cups
Approxiate preparation tie: 5 to 10 inutes
Insert the sall etal chopping blade into the sall work bowlo the Cuisinart Food Processor. Process the egg olks, salt,ustard and leon juice until sooth, about 30 seconds.Withthe achine running, add cup o the oil through the eedtube, drop b drop, being sure each drop is incorporated withthe olks beore adding the next. This step should take about5 inutes. Once the ixture is eulsied and hoogenous,
slowl add reaining oil until thick, about 1 inute. Taste andadjust seasoning accordingl.
For herb aonnaise: process cup rl packed resh herbs,stes reoved (e.g., parsle, dill, tarragon, basil, etc.), stesreoved, with the olks beore adding the oil.
For lower-cholesterol aonnaise, and to avoid using raweggs, Egg Beaters a be substituted or the egg olks.
*Raw egg warning:Caution is suggested in consuing raw and lightl cookedeggs due to the slight risk o salonella or other ood-borneillness. To reduce this risk, we recoend ou use onl resh,properl rerigerated, clean, grade A or AA eggs with intactshells, and avoid contact between the olks or whites andthe shell.
Nutritional inormation per serving (1 tablespoon):
Calories 85 (98% rom at)| carb. 0g | pro. 0g | at 10g |sat. at 1g | chol. 17mg | sod. 38mg | calc. 2mg | fber 0g
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9BASICS
I you have other herbs or nuts, use them in place osome o the basil and pine nuts
BASIL PESTO
4 ounces reGGianoparmiGianocheese, cutinto -inchcubes
4 Garliccloves cuppinenutsorwalnuts,
liGhtlytoasted6 cupstiGhtlypackedfresh
basilleaves, unblemished(about 20 ounces)
to teaspoonkosherorseasalt
to 1 cupextravirGinoliveoil
makes about 2 cupsApproxiate preparation tie: 5 inutes
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. With the
achine running, drop the cheese and garlic through
the sall eed tube to process until nel chopped,
about 30 seconds. Add the nuts and pulse to chop,
about 5 to 6 pulses. Add the basil leaves and pulse to
chop, using long pulses, 10 to 15 ties; scrape the
bowl. Add the salt. With the achine running, add the
olive oil in a slow, stead strea through the sall eed
tube, processing until cobined and eulsion is
ored, about 1 inute. Scrape the work bowl.
To store the pesto, transer to a glass jar or bowl, tap to
reove all air bubbles, even out the surace. Float a
laer o olive oil on top; cover with plastic wrap and
rerigerate. The pesto will keep or 5 das in the
rerigerator, or it a be rozen.Nutritional inormation per serving (1 tablespoon):
Calories 51 (87% rom at)| carb. 1g | pro. 1g | at 5g |sat. at 1g | chol. 1mg | sod. 88mg | calc. 34mg | fber 0g
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10 BASICS
SImPLE TOmATO SAUCEA simple marinara sauce or pasta, or when reduced,
a tasty topping or homemade pizzas
makes 4 cups toato sauce or pasta; 2 cups toatosauce or pizza
Approxiate preparation tie: 10 to 15 inutes,
plus 1 hour cooking (cook an additional 40 inutes to
ake the reduced pizza sauce)
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Add the
onion and pulse to chop, about 10 ties. Put the olive
oil into a 6-quart saucepan over ediu heat. When
the oil shiers across the pan, add the onion. With
the processor running, drop the garlic through the eed
tube to chop. Add the garlic and oregano to the pan.
Cook until onion is sotened and the garlic is ragrant.
While the onion ixture is cooking, add the toatoes to
the work bowl and pulse to chop. Add the toatoes to
the pan with the basil, wine and salt. Bring to a boil and
then reduce the heat to low; cover the pan loosel and
sier or 50 to 60 inutes. Turn o the heat and let
cool in the pan or 10 inutes. Stir in the black pepper
and optional red pepper fakes. Taste and adjust
seasoning accordingl.
I ou would like a sauce or pizza, continue to sier,
uncovered, or 40 additional inutes to reduce, stirring
now and then. Transer the reduced sauce to a bowl to
cool beore using as a pizza topping.
This sauce reezes well.
Nutritional inormation per serving ( cup):
Calories 46 (22% rom at)| pro. 2g | carb. 6g | at 1g |sat. at 0g | chol. 0mg | sod. 457mg | calc. 91mg | fber 1g
Nutritional inormation per serving ( cup):reduced or pizza sauce
Calories 74 (22% rom at)| pro. 3g | carb. 10g | at 2g |sat. at 0g | chol. 0mg | sod. 732mg | calc. 91mg | fber 2g
1 mediumonion (about4 ounces), cutinto1-inchpieces
1 tablespoonsextravirGinoliveoil
6 Garliccloves1 teaspoondriedoreGano
1 can (35 ounces) plumtomatoes, withjuices2 spriGsfreshbasil (10 to 12
larGeleaves) cupdrywhitewine teaspoonkoshersalt teaspoonfreshlyGround
blackpepper to 1 teaspoonredpepperflakes
(optional, totaste, foraspiciersauce)
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11BASICS
3 poundsredbellpeppers(approximately8 mediumpeppers)
8 Garliccloves, unpeeled2 shallots (about 1 ounce),
finelychopped tablespoonunsalted
butter
1 teaspoonsextravirGinoliveoil
3 tablespoonswhitewine1 cupschickenstockor
broth
teaspoonfreshlemonjuice
to teaspoonkoshersalt freshlyGround
blackpepper
makes about 3 cups
Approxiate preparation tie: 90 to 100 inutes,including roasting and resting peppers
Preheat oven to 425F. Line a baking sheet with parchentpaper.
Place hal o the peppers on the prepared baking sheet withthe garlic.
Roast in oven or 20 inutes. Reove the garlic cloves andplace in a sall heatproo bowl. Return tra to oven andcontinue roasting peppers or an additional 30 inutes,fipping the peppers a ew ties so that the are evenlblackened. Once the peppers are charred all over, place thein the bowl with the garlic and cover tightl with plastic wrap.Allow the peppers to cool and stea so that their skinsbecoe loose, at least 30 inutes. Once cool, peel the skinso the garlic and each pepper and reove seeds. Reservecleaned peppers with peeled garlic cloves. (It is possible tostore the peppers and garlic together in a plastic ood storagebag overnight.)
While the peppers are roasting, cut the reaining peppers
into 1-inch pieces. Insert the large etal chopping blade intothe ediu work bowl o the Cuisinart Food Processor, addthe shallots and pulse to chop; reove and reserve. Add theraw pepper pieces and pulse to roughl chop.
Put the butter and olive oil together into a large saut panover ediu heat. Once the butter elts, add the choppedshallots; stir and saut or about 2 inutes to soten, notpicking up an color. Stir in the chopped raw peppers.Reduce heat to low and cover with lid. Allow peppers to sweator about 30 inutes, stirring occasionall. Peppers are donewhen the are sot. Reove lid ro pan and increase heatslightl. Add the white wine and stir until liquid is ostlevaporated, about 2 inutes. Add the chicken stock, bring toa stead sier, and allow to reduce b hal, about 5 inutes.
Put the cooked peppers and the reserved roasted peppersand garlic into the work bowl. Add the leon juice, salt and apinch o pepper; pulse 2 to 3 ties and then process orabout 40 seconds, until ingredients are well blended. Tasteand adjust seasonings accordingl.
Nutritional inormation per serving ( cup):
Calories 100 (24% rom at)| carb. 17g | pro. 3g | at 3g |sat. at 1g | chol. 3mg | sod. 233mg | calc. 27mg | fber 5g
This sauce combines the sweet taste o the red pepper with itsroasted counterpart to create a favor-packed yet healthy sauce, perect
or chicken and sh
ROASTED RED PEPPER SAUCE
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12 BASICS
HOLLANDAISE SAUCEThis sauce can be used in many dishes, including eggs benedict
and steamed vegetables
makes 3 cups
Approxiate preparation tie: 15 inutes
Put the butter into a saucepan over low heat to elt.
Insert the large chopping blade into the ediu work bowlo the Cuisinart Food Processor. Add the olks, ustard, saltand pepper and process or 90 seconds. Once the butter iselted, turn heat up to bring the butterjustto a boil. Withthe achine running, ver slowl drizzle o the hot butterthrough the eed tube drop b drop, being sure each drop isincorporated with the olks beore adding the next. This step
should take about 5 inutes. Once the ixture is eulsiedand hoogenous, slowl add reaining butter untilincorporated, about 1 inute. Sauce will thicken to aaonnaise consistenc. When all butter has beenincorporated, add the leon juice and pulse to incorporate.Taste and adjust seasoning accordingl. Serve while still war.
Nutritional inormation per serving (1 tablespoon):
Calories 108 (98% rom at)| carb. 0g | pro. 0g | at 12g |sat. at 7g | chol. 57mg | sod. 45mg | calc. 3mg | fber 0g
pound (3 sticks)unsaltedbutter
3 larGeeGGyolks1 tablespoon dijon-style
mustard
teaspoonkoshersalt teaspoonfreshlyGround
blackpepper2 tablespoonsfreshlemonjuice
2 ouncesshallotsorGreen
onions, trimmedandcutinto 1-inchpieces3 ouncesdrainedsweet
Gherkinpickles cupfresh italianparsley1 tablespoondillweed
1 tablespoon dijon-stylemustard
teaspoondriedthyme
3 tablespoonsdrained
capers1 cupsmayonnaise
cupnonfatplainyoGurt,drained* overniGht
8 teaspoonfreshlyGroundblackpepper
makes about 2 cups
Approxiate preparation tie: 5 inutes
Insert the sall etal chopping blade into the sall workbowl o the Cuisinart Food Processor. Add the shallots,
gherkins and parsle and pulse to chop, about 15 pulses. Addthe dill, ustard, the, and capers and pulse 5 ties tochop. Add the aonnaise, ogurt and black pepper; pulseto cobine, 5 ties do not overprocess. Rerigerate untilread to use.
*To drain ogurt, place in a strainer lined with a coee lter ora ogurt strainer. Cover and let drain until desired thickness isreached.
Nutritional inormation per serving (1 tablespoon):
Calories 72 (88% rom at)| carb. 2g | pro. 0g | at 7g |sat. at 1g | chol. 13mg | sod. 86mg | calc. 10mg | fber 0g
This tartar sauce is good not only with sh and shellsh,but also with steamed resh vegetables
TARTAR SAUCE
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13BASICS
1 packaGeactivedryyeast1 teaspoonGranulated
suGar
1 cupswarmwater(105 to 115f)
3 cupsunbleached,all-purposeflour
tablespoonkoshersalt2 teaspoonsextravirGinoliveoil
makes 1 pounds dough (six 7-inch crusts or three12-inch crusts) / 6 servings
Approxiate preparation tie: 5 to 10 inutes, plus
55 inutes rising and resting, 5 inutes assebl and
10 inutes baking
In a 2-cup liquid easure, dissolve east and sugar in
war water. Let stand until oa, about 3 to 5 inutes.
Insert the dough blade into the large work bowl o the
Cuisinart Food Processor and add the four and salt.
With achine running on dough speed, pour the liquid
slowl through the sall eed tube as ast as the four
will absorb it. Once a dough ball ors and cleans the
sides o the work bowl, process or an additional 30
seconds to knead dough. Dough a be slightl stick.
Coat dough evenl with extra virgin olive oil and transer
to a plastic ood storage bag and seal the top. Let
dough rise in a war place or about 45 inutes.
Place dough on a lightl foured surace; punch downand let rest 5 to 10 inutes. Roll into desired crust sizes
and place on baking pans lightl spraed with vegetable
oil cooking spra. Follow pizza recipe.
Nutritional inormation per serving (1 ounce):
Calories 112 (2% rom at)| carb. 24g | pro. 3g | at 0g |sat. at 0g | chol. 0mg | sod. 134mg | calc. 0mg | fber 1g
Once you see how simple pizzas are to make, you will neverorder one to be delivered again
PIZZA DOUGH
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14 BASICS
PASTA DOUGHFresh pasta is a special treat While it is best served right away, you can
reeze it ater it has been rolled and cut
makes 1 pounds, about 10 servingsApproxiate preparation tie: 5 inutes
Insert the large etal chopping blade into the large
work bowl o a Cuisinart Food Processor. Add both
fours and salt to work bowl and pulse 5 to 6 ties to
cobine. With the achine running, add 1 egg at a
tie until a dough ball ors. Once dough ball ors,
allow achine to run or 30 seconds to knead. Divide
dough into 4 equal parts and pass through a pasta
roller achine.
Nutritional inormation per serving (2 ounces):
Calories 165 (12% rom at)| carb. 30g | pro. 7g | at 2g |sat. at 1g | chol. 85mg | sod. 668mg | calc. 11mg | fber 1g
2 cupsunbleached,all-purposeflour
1 cupsemolinaflour1 tablespoonkoshersalt4 larGeeGGs
SPINACH PASTA DOUGH
Add a healthy, colorul ingredient to your pasta bowl
makes 1 pounds, about 6 servings
Approxiate preparation tie: 10 inutes
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Fill the
bowl with hal o the spinach. Pulse 10 ties and then
process until nel chopped. Add reaining spinachand repeat, scraping the bowl in between. Add both
fours and salt to work bowl and pulse 5 to 6 ties to
cobine. Process ingredients until a dough ball ors.
Once dough ball ors, allow achine to run or 30
seconds to knead. Divide dough into 4 equal parts and
pass through a pasta roller achine.
Nutritional inormation per serving (2 ounces):
Calories 97 (3% rom at)| carb. 20g | pro. 3g | at 0g |sat. at 0g | chol. 0mg | sod. 718mg | calc. 89mg | fber 1g
8 ouncesfreshspinachleaves
1 cupsunbleached,
all-purposeflour cupsemolinaflour2 teaspoonskoshersalt
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15BASICS
foraone-crustpie:1 cupsunbleached,
all-purposeflour teaspoonsalt8 teaspoonbakinGpowder8 tablespoonsunsalted
butter, cutinto -inch
pieces, wellchilled2 tablespoonsveGetableshorteninG (preferablynonhydroGenated), cutinto -inchpieces, wellchilled
2 to 4 tablespoonsicewater
foratwo-crustpie:3 cupsunbleached,
all-purposeflour
teaspoonsalt teaspoonbakinGpowder16 tablespoonsunsalted
butter, cutinto -inchpieces, wellchilled
4 tablespoonsveGetableshorteninG (preferablynonhydroGenated), cutinto -inchpieces, wellchilled
5 to 8 tablespoonsicewater
Approxiate preparation tie: 10 inutes, plus 90 inutesresting tie
Insert the large etal chopping blade into the large work bowlo the Cuisinart Food Processor. Add the four, salt and bakingpowder and process or 10 seconds to sit. Add the well-chilledbutter and shortening. Use short, quick pulses until the ixtureresebles coarse corn eal and no pieces o butter larger thana pea reain visible, 15 to 20 pulses. Sprinkle hal theaxiu ice water on the four and butter ixture, then pulse5 or 6 ties on the dough speed setting. The dough will becrubl, but should begin to hold together when a sallaount is picked up and pressed together. Add ore water, ateaspoon (two or the two-crust recipe) at a tie, with 2 to 3quick pulses on the dough speed setting ater each addition,adding just enough water or the dough to hold together easilwhen pressed into a ball. Do not allow the dough to or a ballin the processor! Add the liquid sparingl so that the dough isnot stick. Do not overprocess or the pastr will be tough, nottender and fak.
Turn the dough out onto a lightl foured surace. Presstogether into a ball, then fatten into a disk about 6 inches in
diaeter (two disks or the two-crust recipe). Wrap in plasticwrap and rerigerate or 1 hour beore continuing. The doughwill keep rerigerated or up to 3 das, or a be rozen(double-wrapped) or up to a onth; thaw at roo teperatureor an hour beore using. Use as directed in recipe.
To bake the pastr blind or a single-crust lled pie or tart, rollout pastr 8-inch thick to t pan; crip and seal edges. Prickbotto all over with a ork. Chill or 30 inutes. Preheat theoven to 400F. Line the shell with a sheet o aluinu oil orparchent paper and ll with pie weights, dr rice or beans.Bake or 15 inutes.
Letover pastr a be rolled out and cut into shapes togarnish the pie, or brushed with ilk, sprinkled with sugar orcinnaon and sugar, and baked until lightl browned.
Nutritional inormation based on 12 servings per pie: 1-crust pie
Calories 138 (65% rom at) | pro. 1g | carb. 11g | at 10g |sat. at 1g | chol. 20mg | sod. 48mg | calc. 2mg | fber 0g
Nutritional inormation based on 12 servings per pie: 2-crust pie
Calories 277 (65% rom at) | pro 3g | carb 22g | at 20g |
sat. at 1g | chol. 40mg | sod. 104mg | calc. 2mg | fber 0g
This recipe makes ample crust or a9- to 11-inch regular or deep-dish pie or tart
BASIC FLAKy PASTRy DOUGH
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16 BASICS
PTE BRISE
makes two single crust 9-inch tarts/pies, or onedouble-crust pie, 24 servings
Approxiate preparation tie: 5 inutes plus
30 inutes or resting
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Add the
four and salt and process or 10 seconds to sit. Evenl
add the butter and pulse on the dough speed setting
until the ixture resebles coarse crubs. Pour in
water, 1 tablespoon at a tie, and pulse on the dough
speed setting until ixture justors a dough ou
a not need all o the water. Divide dough equall into
two pieces and or each into a fat disc; wrap in plastic
and rerigerate until read to use. This pastr also
reezes well or up to 6 onths as long as it is well
wrapped.
Nutritional inormation per serving:
Calories 39 (6% rom at)| carb. 8g | pro. 1g | at 0g |sat. at 0g | chol. 0mg | sod. 98mg | calc. 2mg | fber 0g
TIP: For a sweet Pte Brise, ollow the sae recipe as
above except add 1 tablespoons o granulated sugar
to the dr ingredients in the work bowl.
Nutritional inormation per serving:
Calories 47 (5% rom at)| carb. 10g | pro. 1g | at 0g |sat. at 0g | chol. 0mg | sod. 98mg | calc. 2mg | fber 0g
2 cupsunbleached,all-purposeflour
1 teaspoontablesalt16 tablespoons ( pound;
2 sticks) unsaltedbutter,coldandcutinto -inchcubes
cupicewater
This versatile dough can be used or sweet or savory treats
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17BASICS
2 cupsunbleached,all-purposeflour
2 tablespoonsGranulatedsuGar
teaspoontablesalt12 tablespoons ( cup)
unsaltedbutter, roomtemperature
2 larGeeGGyolks1 tablespoonicewater teaspoonlemonzest
(optional) teaspoonpurevanilla
extract
makes two 9-inch single tarts/pies, or onedouble-crust pie
Approxiate preparation tie: 5 inutes plus
30 inutes or resting
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Add the
four, sugar and salt and process or 10 seconds to sit.
Add the butter and process until cobined, about 30
seconds. With the achine running on the dough speed
setting, add the olks, one at a tie, and process until
incorporated. Add the water, zest (i using) and vanilla;
pulse 3 to 4 ties, until cobined.
For dough into 2 fat discs. Wrap in plastic; chill in
rerigerator until read to use. Dough should be r
enough to roll.
To ake this an alond sucre, substitute cup o the
all-purpose four or toasted alonds. Finel grind the
alonds b processing 45 seconds, and then add thereaining dr ingredients. Process 10 seconds to sit
and ollow instructions as stated above.
Nutritional inormation per serving (based on 72 servings):
Calories 92 (58% rom at)| carb. 8g | pro. 1g | at 6g |sat. at 4g | chol. 32mg | sod. 23mg | calc. 2mg | fber 0g
For the alond sucre:
Nutritional inormation per serving:
Calories 94 (63% rom at)| carb. 7g | pro. 1g | at 7g |sat. at 4g | chol. 32mg | sod. 23mg | calc. 5mg | fber 0g
Have letover dough? Use this sweet dough or simple cookiesJust roll and cut into your avorite shapes
PTE SUCRE
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18 BREAKFAST & BRUNCH
nonstickcookinGspray
crumbtoppinG: cuptoastedpecansor
walnuts
cupunbleached,all-purposeflour
cupliGhtbrownsuGar cup (stick) unsalted
butter, coldandcutintosmallcubes
1 teaspoonGroundcinnamon
teaspoonsalt
muffins:1 cupsunbleached,
all-purposeflour
tablespoonbakinGsoda teaspoonsalt teaspoonGround
cinnamon
cupGranulatedsuGar cupliGhtbrownsuGar cupbuttermilk cupveGetableoil1 larGeeGG
1 teaspoonpurevanillaextract
1 cupdriedcherries
CHERRy CRUmB mUFFINSA hit at every brunch table
makes 12 unsApproxiate preparation tie: 15 inutes plus
20 inutes or baking
Preheat oven to 400F. Coat a 12-cup un pan with
nonstick cooking spra.
Insert the sall etal chopping blade into the sall
work bowl o the Cuisinart Food Processor.
Put the pecans or the crub topping recipe into the
sall work bowl and pulse to roughl chop. Addreaining crub topping ingredients and pulse to
achieve a crub-like ixture, about 5 to 6 pulses.
Reove work bowl and reserve.
Insert the large etal chopping blade into the ediu
work bowl. Process the dr ingredients or the uns:
the four, baking soda, salt and cinnaon, or 10
seconds to sit. Reove work bowl and reserve.
Replace the large etal chopping blade into the largework bowl; add the sugars and butterilk, and process
or about 5 seconds to cobine. Stir together the oil,
eggs and vanilla in a liquid easuring cup. With the
achine running, pour the liquid ingredients through
the sall eed tube and process until cobined.
Add the dr ingredients and process on the dough
speed or about 4 to 5 seconds. Scrape the work
bowl and add the dried cherries, pulse 2 to 3 ties
to cobine.Scoop un batter evenl into the prepared un
pan. Sprinkle the crub topping evenl on the tops o
each un. Bake or 18 to 20 inutes, until a cake
tester coes out clean.
Nutritional inormation per mufn:
Calories 151 (39% rom at)| carb. 21g | pro. 2g | at 7g |sat. at 1g | chol. 18mg | sod. 258mg | calc. 18mg | fber 0g
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19BREAKFAST & BRUNCH
Start your mornings with a cup o coee and a piece o this deliciouscrumb cake Always let it cool completely beore cutting to ensure
the perect slice
CHOCOLATE CHIP CRUmB CAKE
makes one 8-inch square cakeApproxiate preparation tie: 15 to 20 inutes,
plus 45 inutes or baking
Preheat oven to 375F. Coat an 8-inch square pan with
nonstick cooking spra.
Insert the sall etal chopping blade into the sall
work bowl o the Cuisinart Food Processor. Add the
ingredients or the crub topping to the work bowl
and pulse to incorporate, about 8 to 10 pulses.Reove and reserve.
Insert the large etal chopping blade into the ediu
work bowl. Add the four, baking soda, baking powder
and salt and process 5 seconds to cobine. Reove
work bowl and reserve. Insert the large etal chopping
blade into the large work bowl. Add the butter and
sugar and pulse to ull cobine. Add the butterilk,
sour crea, eggs and vanilla extract and process
ingredients or 15 seconds to cobine. Add the drcake ingredients and pulse to incorporate, about 5
pulses. Stir in the chocolate chips.
Pour ingredients into prepared pan and spread the
crub topping evenl on the top. Bake or about 40 to
45 inutes, until a cake tester coes out clean.
Nutritional inormation per serving:
Calories 200 (51% rom at)| carb. 20g | pro. 4g | at 12g |
sat. at 6g | chol. 72mg | sod. 484mg | calc. 94mg | fber 1g
nonstickcookinGspray
crumb toppinG:2 cupsunbleached,
all-purposeflour1 cupbrownsuGar cupunsaltedbutter, cut
intosmallcubes2 teaspoonscinnamon1 cuptoastedpecansor
walnuts
teaspoonsalt1 teaspoonpurevanilla
extract
cake:3 cupsunbleached,
all-purposeflour
1 teaspoonbakinGsoda4 teaspoonsbakinGpowder teaspoonsalt cupunsaltedbutter, room
temperature
cupGranulatedsuGar1 cupbuttermilk1 cupsourcream2 larGeeGGs, liGhtlybeaten
teaspoonpurevanillaextract1 cupchocolatechips
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20 BREAKFAST & BRUNCH
The key to a delicate scone is to not overmix the dough Always use a lighthand and you will have delicious results
TRADITIONAL SCONES
makes 8 sconesApproxiate preparation tie: 10 inutes plus
30 inutes or baking
Preheat oven to 375F. Line a baking sheet with
parchent paper.
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Add the
four, 3 tablespoons granulated sugar, baking powder
and salt and process or 15 seconds to cobine. Addthe butter and pulse to incorporate, about 8 pulses,
until the butter pieces are about the size o peas. Stir
the butterilk, vanilla and egg together in a liquid
easuring cup. With the achine running on the dough
speed, slowl add the liquids through the eed tube
until just cobined; be ver careul not to overix. Add
the currants and pulse until justcobined, 2 to 3 pulses.
Pour dough onto a clean surace. For into a long, fat
rectangle and cut into 8 triangles. Place the scones,evenl spaced, on the baking sheet. Brush the tops with
heav crea and sprinkle with reserved sugar.
Bake or 30 to 35 inutes, until baked through and
golden.
Nutritional inormation per scone:
Calories 180 (46% rom at)| carb. 23g | pro. 2g | at 9g |sat. at 6g | chol. 39mg | sod. 171mg | calc. 53mg | fber 1g
2 cupsunbleached,all-purposeflour
4 tablespoonsGranulatedsuGar, divided
2 teaspoonsbakinGpowder1 teaspoonsalt6 tablespoonsunsalted
butter, coldandcutintosmallcubes cupplus 1 tablespoon
buttermilk
teaspoonpurevanillaextract
1 larGeeGG cupcurrants1 tablespoonheavycream
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21BREAKFAST & BRUNCH
LEEK, SAUSAGE AND FONTINA QUICHEA perect dish or Sunday brunch
makes 12 servings
Approxiate preparation tie: 20 inutes plus 40 inutesor baking
Prepare Pte Brise according to recipe on page 16.
While dough is chilling, preheat oven to 350F.
Roll out one dough disc* to 8-inch thick to t a 9-inch tart pan. Fitthe dough into the pan. Chill in rerigerator or about 30 minutes.
While dough is chilling, preheat oven to 350F.
Using a ork, prick the dough evenl all over but ake sure not
to go entirel through the dough. Line the shell with parchentand weigh down with dried beans or rice. Bake in oven or 25inutes, or until the dough underneath the parchent is nolonger wet. Reove the beans/rice and parchent and continuebaking until the shell is golden brown, about an additional 10inutes. Reove and reserve.
While the quiche shell is baking, insert the small metal chopping bladeinto the small work bowl. Process the garlic until nely chopped. Addthe leeks and pulse to chop, about 6 pulses.
Place a skillet over ediu heat and add the sausage; cook or
about 3 inutes. Add the butter, garlic, leeks and a pinch opepper. Stir over ediu-low heat until vegetables are sot,about 2 to 3 inutes.
Place the reversible shredding disc on the ediu shreddingside into the ediu work bowl and shred the ontina. Reoveand reserve. Replace the shredding disc with the large etalchopping blade and add the ilk, crea, eggs, olks, salt,reaining pepper and hal o the shredded ontina. Process tocobine all ingredients, about 10 seconds.
To assemble the quiche: spread the sausage and leeks evenly
along the bottom o the baked tart shell. Pour the egg mixtureover the vegetables and scatter the remaining ontina on the top.
Bake or 35 to 40 minutes until quiche is lightly browned and justset.
Reove ro oven and let sit or about 5 to 10 inutes beoreserving.
*The second dough disc a either be used within 3 das irerigerated or it a be wrapped well and stored in the reezeruntil needed.
Nutritional inormation per serving (including pastry):
Calories 181 (83% rom at)| carb. 3g | pro. 4g | at 17g |sat. at 10g | chol. 116mg | sod. 301mg | calc. 62mg | fber 0g
1 recipe pte brise (paGe 16)
fillinG:1 Garlicclove1 smallleek, whiteandliGht
Greenpartsonly, cutinto-inchpieces
6 ouncesprecookedchicken
applesausaGe, cutintosmalldice1 tablespoonunsalted
butter
teaspoonfreshlyGroundblackpepper, divided
2 ouncesfontinacheese cupwholemilk cupheavycream2 larGeeGGs
2 larGeeGGyolks teaspoonkoshersalt
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22 BREAKFAST & BRUNCH
makes 6 servings
Approxiate preparation tie: 10 inutes plus 35 inutesor cooking
Sit the fours together in a sall bowl.
Insert the large etal chopping blade into the ediu workbowl o the Cuisinart Food Processor. With the achinerunning, add the eggs through the eed tube. Add the foursand salt and process until justcobined. With the achinerunning, add the ilk and elted butter together through theeed tube and process until hoogenous. Transer ixture to
a container, cover and rerigerate or 2 hours or overnight.Insert the sall etal chopping blade into the sall work bowland pulse the onions to chop, about 5 ties. Put the oil into alarge skillet and place over ediu heat. Once the oilshiers across the pan, add the onion and saut untilsotened, about 3 inutes. Add the spinach a handul at atie, along with the salt and pepper, and saut until brightand wilted, about 9 inutes total. Reserve lling.
Poach the eggs: Pour water with 1 tablespoon o white vinegarper ever 4 quarts into a large saucepan. Place over high heat
and bring to a strong sier. Careull add eggs b crackingover the water use a spatula to separate the eggs. Cook untildesired doneness. Transer with slotted spoon to ice water tostop cooking. Reserve.
Prepare the crpes: Place an 8-inch skillet over ediu heatand preheat or 5 inutes. Once the pan is heated, add thebutter. Once elted, wipe the butter around the pan with a
paper towel. Add a scant cup o batter to the preheated pan. Working verquickl, ove the batter around so it just coats the botto. you want the panto be coated thinl and evenl. Ater about 1 inute, when the crpe is setand lightl browned, fip the crpe using a heatproo spatula, and cook or an
additional inute. Reserve on a plate. Continue with the reaining batter,stacking the crpes as ou go.
When all o the crpes are prepared, cover plate with oil to keep crpeswar, place plate over a skillet containing soe water over ediu-low heat.
To serve crpes:
Bring a sall pot o water to a sier to reheat poached eggs.
Each crpe should be lled with cup o the spinach lling and tablespoon o goat cheese. Fold each crpe in hal and la one partiall ontop o the other. Place the two crpes on each plate and top with a reheated
poached egg.Serve with Hollandaise Sauce (page 12) on the side.
Nutritional inormation per serving:
Calories 398 (24% rom at)| carb. 62g | pro. 16g | at 11g | sat. at 4g |chol. 46mg | sod. 607mg | calc. 98mg | fber 4g
This brunch dish is absolutely delicious served with hollandaise sauce
BUCKWHEAT CRPES WITHSPINACH AND GOAT CHEESE
buckwheatcrpes: cupsbuckwheatflour cupunbleached,
all-purposeflour teaspoonkoshersalt3 larGeeGGs1 cupswholemilk
3 tablespoonsunsaltedbutter, melted
fillinG: redonion, cutinto
-inchpieces2 tablespoonsoliveoil20 ouncesbabyspinach1 teaspoonkoshersalt teaspoonfreshlyGround
blackpepper1 teaspoonunsaltedbutter6 larGeeGGs4 ouncessoftGoatcheese
1 recipefor hollandaisesauce (paGe 12)
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APPETIZERS 23
makes 4 cupsApproxiate preparation tie: 6 inutes, plus
optional 2 hours or resting
Insert the sall etal chopping blade into the sall
work bowl o the Cuisinart Food Processor. Process the
Paresan until nel chopped; reove work bowl and
reserve. Add the resh herbs to the work bowl; pulse to
chop, about 5 pulses. Add reaining ingredients,
including reserved Paresan; pulse 5 ties to cobine,
and then process until all ingredients are incorporated.
Allow dip to rest at least 2 hours in rerigerator or
favors to develop. Reove ro rerigerator hour
beore serving.
Nutritional inormation per serving ( cup):
Calories 41 (52% rom at)| carb. 3g | pro. 2g | at 2g |sat. at 1g | chol. 2mg | sod. 115mg | calc. 73mg | fber 0g
1 ounce parmesan, cutinto-inchcubes
2 tablespoonsfreshmint cupfreshbasil cupfreshparsley2 jars (12 ounces) artichoke
hearts
16 ouncesplainlow-fatyoGurt
teaspoonlemonzest teaspoonfreshlyGround
blackpepper teaspoonkoshersalt8 teaspoonfreshlyGround
nutmeG
A delicious lowat dip or crudits or chips
ARTICHOKE AND HERB yOGURT DIP
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APPETIZERS24
makes 6 cupsApproxiate preparation tie: 10 inutes
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. With the
achine running, drop the garlic through the sall eed
tube to nel chop. Add jalapeo to work bowl and
pulse 5 ties to chop. Add the onion and pulse 4 ties
to chop. Add the cilantro and pulse 3 ties to chop.
Add the toatoes and pulse 3 ties to chop. Scoop out
the insides o the avocados directl into work bowl and
add the lie juice and salt. Pulse until desired
consistenc is achieved, about 10 to 12 pulses.
Nutritional inormation per serving ( cup):
Calories 76 (73% rom at)| carb. 5g | pro. 1g | at 7g |sat. at 1g | chol. 0mg | sod. 104mg | calc. 8mg | fber 3g
Make our resh guacamole or the Sunday game or serve alongsidequesadillas or a un dinner night
CHUNKy GUACAmOLE
2 Garliccloves1 jalapeopepper, seeded,
cutinto 1-inchpieces mediumonion, cutinto
1-inchpieces2 tablespoonsfreshcilantro cupGrapetomatoes
6 ripeavocados, halved,pitsremoved
2 to 3 tablespoonsfreshlimejuice
1 teaspoonkoshersalt
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APPETIZERS 25
cupfresh italianparsleyleaves
1 teaspoonlemonzest1 teaspoonkoshersalt1 to2 Garliccloves4 cans (15 ounceseach)
chickpeas, drained
cuptahini cupfreshlemonjuice cupwater1 teaspoonGroundcumin cupextravirGinoliveoil
makes 4 cupsApproxiate preparation tie: 10 inutes
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Process
the parsle, leon zest, salt, and garlic together, about
6 seconds. Scrape bowl and repeat. Add reaining
ingredients and process until sooth, about 1 inute.
Scrape bowl and process again to ull incorporate all
ingredients.
Nutritional inormation per serving (2 tablespoons):
Calories 55 (49% rom at)| carb. 5g | pro. 2g | at 3g |sat. at 0g | chol. 0mg | sod. 163mg | calc. 13mg | fber 1g
The ood processor is a perect tool or a creamy hummus
HUmmUS
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APPETIZERS26
bunchfreshcilantro larGe vidaliaonion, cut
into 1-inchpieces1 Garlicclove1 smalljalapeopepper,
seeded
2 teaspoonsseasalt
poundripeplumtomatoes,cutinto 1-inchpieces
poundGreen, hothousetomatoes, cutinto1-inchpieces
poundyellowtomatoes,cutinto 1-inchpieces
1 teaspoonfreshlimejuice
makes 3 cupsApproxiate preparation tie: 10 inutes
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Put hal o
the cilantro, hal o the onion, garlic cloves, jalapeos,
1 teaspoon o salt and hal the toatoes into the work
bowl and pulse to chop to desired consistenc, about 8
to10 quick pulses; repeat with the reaining hal.
Cobine the two batches in a large bowl and stir in thelie juice. Taste and adjust seasoning accordingl.
For better consistenc, drain each batch in a strainer
to reove excess liquid.
Serve with our avorite tortilla chips.
TIP: Salsa can be processed in one batch. However,
a better consistenc is achieved b processing the
toatoes in two batches.
Nutritional inormation per serving ( cup):
Calories 13 (9% rom at)| carb. 3g | pro. 1g | at 0g |sat. at 0g | chol. 0mg | sod. 209mg | calc. 7mg | fber 1g
Serve warm tortilla chips alongside this resh and tangy salsa
THREE TOmATO SALSA
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APPETIZERS 27
makes 50 bruschetteApproxiate preparation tie: 15 to 20 inutes,
including toasting and assebl tie
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor and process
the whole garlic cloves until nel chopped. Add the
basil to the work bowl and pulse 5 to 6 ties to roughl
chop. Add the toatoes and pulse to roughl chop.
Strain ixture; put into a large ixing bowl and toss
with the salt, pepper, oil and leon juice. Taste and
adjust seasoning accordingl.
Preheat oven to 400F.
Rub the bread slices with the sashed garlic and place
on a baking sheet. Bake in oven to toast, about
5 inutes.
Spoon to 1 tablespoon o topping on each toasted
slice and serve iediatel.
Nutritional inormation per bruschetta:
Calories 80 (19% rom at)| carb. 14g | pro. 2g | at 2g |sat. at 0g | chol. 0mg | sod. 176mg | calc. 23mg | fber 1g
6 Garliccloves2 cupsfreshbasil6 cupstomatoes, cutinto
1-inchpieces to teaspoonkoshersalt teaspoonfreshlyGround
blackpepper
3 tablespoonsoliveoil1 tablespoonfresh
lemonjuice1 baGuette, cutinto
-inchslices2 smashedGarliccloves
Classic and delicious
CLASSIC BRUSCHETTA
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APPETIZERS28
1 ounces frenchbread,cutinto -inchpieces
1 ounce asiaGocheese cupliGhtlytoastedpine
nutsorwalnuts1 can (15 ounces) artichoke
hearts, welldrained,GentlysqueezedinpapertowelinGtoremoveexcessmoisture
2 smallGarliccloves1 shallot, about 1 ounce,
peeled
16 ouncesfreshspinach, wellwashedanddried, touGhstemsremoved
1 teaspoonherbesdeprovence
4 ouncesfetacheese,sliGhtlycrumbled
4 ouncescreamcheese(reGular, notlow- ornon-fat), cutinto1-inchpieces
60 1-inchwhitebuttonorcreminimushrooms*
makes about 60 stued ushroos
Approxiate preparation tie: 30 to 40 inutes, plus 30inutes baking and cooling
Insert the sall etal chopping blade into the sall work bowlo the Cuisinart Food Processor and process the bread andAsiago or about 45 seconds until nel chopped. Add thepine nuts and pulse about 5 ties to coarsel chop. Reoveand reserve. Add the artichokes to the sall work bowl andpulse to chop, about 10 to 15 ties. Add to the reservedbreadcrub ixture.
Insert the large etal chopping blade into the large work bowl.With the achine running, drop the garlic and shallot throughthe eed tube to process. Scrape the sides o the bowl and addthe spinach, about 4 ounces at a tie, and pulse 12 to 15 tiesater each addition to chop. Add the herbes de Provence, etaand crea cheese and process or 20 seconds to incorporate.Add the reserved breadcrub ixture and pulse about 15ties to incorporate. Transer to a bowl. The stung a beade up to 2 das ahead.
Rinse and dr the ushroos thoroughl. Reove the stesand discard or reserve or another use.
Preheat oven to 425F. Stu each ushroo with a tablespoono the spinach ixture. Arrange the stued ushroos in ashallow baking dish that has been lightl coated with olive oil;do not crowd. The ushroos a be stued up to 8 hoursahead. I aking in advance, cover and rerigerate. Do notreeze.
Bake the ushroos or 20 to 25 inutes. Allow to rest or 5inutes beore serving.
*Creini ushroos are a darker version o the white button
ushroo and have a ore intense favor. When grown tolarge size (4 to 5-inches in diaeter), the becoe the popularPortobello ushroos. In soe arkets, creini ushroosa be labeled Bab Bellas.
TIP: This recipe is siple to cut in hal i a saller aount oushroos is desired.
Nutritional inormation per piece:
Calories 93 (62% rom at)| carb. 6g | pro. 3g | at 6.5g |sat. at 2g | chol. 6mg | sod. 117mg | calc. 74mg | fber 1g
A variation o the quintessential hors doeuvre
SPINACH, FETA AND ARTICHOKESTUFFED mUSHROOmS
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APPETIZERS 29
makes 32 servingsApproxiate preparation tie: 1 hour
Insert the slicing disc, adjusted to 2 , into the large
work bowl o the Cuisinart Food Processor, and slice
the onions. Place a large skillet over ediu-low heat
and add the butter. Once the butter is elted, add the
onions with salt and pepper to the skillet and cook over
low heat or about 1 hour, until onions are copletel
sot and carael in color.
While onions are caraelizing, replace the slicing disc
with the reversible shredding disc on the ediu
shredding side and process the Grure.
Grill or pan-roast the steaks until rare to ediu-rare
(steaks will continue to cook in the quesadillas). Allow
steaks to cool and then thinl slice.
To asseble: evenl place cup o onions on a tortilla
and top with 4 to 5 slices o steak,
cup o shredded
cheese and then top with another tortilla. Repeat with
reaining ingredients.
Preheat the Cuisinart Griddler, tted with the griddle
plates in the closed position, to 375F. Brush the top
and botto tortillas lightl with oil and grill until the
cheese is elted and the tortillas are golden and crisp,
about 3 inutes.
Quesadillas can also be prepared in a 375F oven,
baked on parchent lined baking tras.
To serve: Cut quesadillas into quarters and serve with
guacaole and sour crea.
Note: The favor o the caraelized onions is well-worth
the tie it takes to prepare the.
Nutritional inormation per quesadilla:
Calories 166 (44% rom at)| carb. 15g | pro. 8g | at 8g |sat. at 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fber 0g
Enjoy these grown-up quesadillas at your next cocktail party Serve withsalsa, guacamole and sour cream or dipping
CARAmELIZED ONION, STEAKAND GRUyRE QUESADILLAS
3 poundsyellowonions cup (1 stick) unsalted
butter
teaspoonkoshersalt teaspoonfreshlyGround
blackpepper8 ounces Gruyrecheese
1 poundssirloinsteak16 8-inchflourtortillas
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30 SOUPS
GAZPACHOThis delicious soup is perect all summer long
2 poundsripetomatoesonthevine, cutinto 1-inchpieces, divided
12 ounces enGlishcucumber,cutinto 1-inchpieces,divided
2 yellowpeppers, cutinto1-inchpieces, divided
1 larGeredonion, cutinto1-inchpieces, divided
4 cupsGrapetomatoes3 Garliccloves1 jalapeopepper, seeded
andcutinto 1-inchpieces cupfreshcilantro teaspoonpaprika/ cupsherryvineGar
2 sliceswhitebread1 teaspoonGroundcumin2 teaspoonskoshersalt1 teaspoonfreshlyGround
blackpepper tablespoonGranulated
suGar
/ cupextravirGinoliveoil
makes 8 cupsApproxiate preparation tie: 10 to 15 inutes
Reserve 1 cup o the tomatoes, o the cucumbers,
o the yellow peppers, and o the red onion.
Insert the large metal chopping blade into the large work
bowl o the Cuisinart Food Processor. Add the
remaining tomatoes, cucumber, yellow pepper, onion,
grape tomatoes, garlic, jalapeo, and cilantro to the work
bowl. Pulse to chop, about 25 pulses. Add the paprika,sherry vinegar, bread, cumin, salt, pepper and sugar.
Process ingredients or 2 minutes; add the olive oil during
the last 10 seconds through the small eed tube. Remove
the soup base and place through a ne mesh strainer to
strain; continue to press juice through the strainer, using
a spatula or the bottom o a ladle, until the mixture is
very dry.
Pulse reserved vegetables 6 to 8 times to roughly chop.
Add chopped vegetables to the strained broth. Taste andadjust seasonings accordingly; serve.
Nutritional inormation per serving (1 cup):
Calories 172 (64% rom at)| carb. 14g | pro. 2g | at 13g |sat. at 2g | chol. 0mg | sod. 407mg | calc. 31mg | fber 2g
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31SOUPS
4 ounces cheddar2 Garliccloves1 smallonion, cutinto
1-inchpieces2 tablespoonsextravirGin
oliveoil tablespoonseaorkosher
salt, divided1 teaspoonfreshlyGroundblackpepper, divided
1 poundpotatoes2 poundsbroccoli, stems
peeledandfloretsseparated
2 cupssherry1 quartveGetablestock teaspoonlemonzest
makes about 10 cupsApproxiate preparation tie: 25 to 30 inutes
Insert the reversible shredding disc assebl on the
ediu shredding side into the ediu work bowl o
the Cuisinart Food Processor and shred the cheese.
Reove work bowl and reserve. Insert the large etal
chopping blade into the large work bowl. With the
achine running, drop the garlic cloves through the
sall eed tube to nel chop. Add the onion to the
work bowl and pulse to chop, about 10 pulses.
Heat the olive oil in a large saucepan over low heat.
Add the garlic and onion, with a pinch each o salt and
pepper. Saut until sotened, about 8 to 10 inutes.
While vegetables are cooking, insert the adjustable slicing
disc assembly, adjusted to the 4mm setting, into the large
work bowl. Slice the potatoes and the broccoli stems.
Raise the heat to ediu and add the potatoes,
broccoli stes and a pinch each o the salt and pepper;
saut 2 to 3 inutes, and then add the sherr. Let the
sherr cook down until alost evaporated. Add the
stock and bring to a boil.
Reduce heat to ediu-low and stir in the forets,
leon zest, cup o Cheddar, and reaining salt and
pepper. Sier until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids into
the large work bowl with the large metal chopping bladeand pure until completely smooth, about 1 minute.
With the achine running, add reserved liquid through
the eed tube until desired consistenc is achieved. Add
reaining Cheddar.
Taste and adjust seasoning accordingl.
TIP: This soup is ver thick, so add ore stock i a
thinner consistenc is desired.
Nutritional inormation per serving (1 cup):
Calories 140 (39% rom at)| carb. 17g | pro. 5g | at 7g |sat. at 2g | chol. 5mg | sod. 680mg | calc. 71mg | fber 4g
This soup is a delicious and healthy substitute or other cream soups
LIGHTENED BROCCOLI AND POTATO SOUP
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32 SOUPS
makes about 8 cupsApproxiate preparation tie: 30 inutes plus
20 inutes to sier
Put bacon into a 6-quart saucepan and place over
ediu heat. Saut until bacon is cooked through,
about 10 to 15 inutes, and add the grape toatoes to
the pan. Cook until toatoes are bursting, about 10
inutes. Reove and reserve the toatoes and the
bacon separatel.
While the bacon and toatoes are cooking, insert the
large etal chopping blade into the large work bowl o
the Cuisinart Food Processor. Add the onion and pulse
to chop, about 10 pulses. Add the carrots and celer to
the work bowl and pulse to chop, about 10 pulses.
Add the onions to the saucepan with the bacon at and
saut 5 to 7 inutes, or until the onions are sotened.
Stir in the carrots and celer; saut or 6 to 8 inutes,
until tender. Stir in four; cook or an additional inute.
Add toatoes, with their juices, sun-dried toatoes,
reserved grape toatoes, baking soda, stock and
spices. Cover; bring to a slight boil. Reduce heat and
uncover; let sier about 20 inutes.
Careull process soup until copletel pured. Return
to saucepan to heat through. Add reserved bacon.
Taste and adjust seasoning accordingl.
Nutritional inormation per serving (1 cup):
Calories 160 (55% rom at)| carb. 16g | pro. 3g | at 10g |sat. at 5g | chol. 15mg | sod. 870mg | calc. 94mg | fber 3g
8 ouncesthick-cutbacon,cutintosmalldice
6 ouncesGrapetomatoes1 mediumonion, cutinto
1-inchpieces2 mediumcarrots, cutinto
1-inchpieces
1 celerystalk, cutinto1-inchpieces3 tablespoonsunbleached,
all-purposeflour1 teaspoonsdriedbasil teaspoondriedmarjoram5 cupswholeplumtomatoes
inpure (fromabout1 28-ouncecans)
3 wholesun-driedtomatoes
pinchbakinGsoda3 cupsveGetablestock1 teaspoonskoshersalt teaspoonfreshlyGround
blackpepper
TOmATO SOUPThe ultimate comort soup, our recipe takes it to the next level
with its smoky bacon favor
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33SOUPS
5 poundsbutternutsquash,halvedandseedsremoved(abouttwo 2-poundsquash)
1 tablespoonextravirGinoliveoil
2 medium-larGeonions, cutinto 1-inchpieces
4 tablespoons ( stick)unsaltedbutter
2 teaspoonskoshersalt,divided
1 tablespoonliGhtordarkbrownsuGar
cupfinelychoppedfreshGinGer
2 quartsveGetablestock1 teaspoonsGroundnutmeG
teaspoonfreshlyGroundblackpepper
teaspoonfreshthyme
makes about 12 cupsApproxiate preparation tie: 20 inutes plus
45 inutes or roasting squash and 20 inutes to
sier soup
Preheat oven to 375F.
Place squash in a shallow roasting pan. Drizzle olive oil
over fesh and into the pan. Turn squash fesh down.
Bake until squash is tender, about 45 inutes.
Insert the large etal chopping blade into the largework bowl o the Cuisinart Food Processor. Add the
onions and pulse to chop, about 8 to 10 pulses.
melt the butter in a 6-quart saucepan over ediu
heat. Once the butter has elted, add the onions and
teaspoon o salt. Saut 5 to 7 inutes, or until the
onions are sotened. Stir in the brown sugar; saut or
an additional 10 inutes. Add the ginger; saut until
tender and aroatic, about 6 to 8 inutes.
Add stock, roasted squash, nuteg, and reaining salt
and pepper to the pot. Cover; bring to a slight boil.
Once boiling, uncover and let sier or 15 to 20
inutes. Strain the soup, reserving the liquid. Place the
solids into the large work bowl with the large etal
chopping blade and pure until copletel sooth,
about 1 inute.
With the achine running, add reserved liquid through
the eed tube until desired consistenc is achieved.
Taste and adjust seasoning accordingl.
Nutritional inormation per serving (1 cup):
Calories 200 (60% rom at)| carb. 19g | pro. 2g | at 14g |sat. at 4g | chol. 10mg | sod. 470mg | calc. 69mg | fber 1g
A hearty, warming soup or a winter evening
ROASTED BUTTERNUT SQUASH SOUP
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34 SOUPS
FRENCH ONION SOUPHomemade veal stock really adds to the favor o the rich soup But i you
have a store-bought stock, make sure that it is a high-quality brand
makes 20 servingsApproxiate preparation tie: About hours,
including cooking tie
Insert the slicing disc assebl adjusted to 4 into
the large work bowl o the Cuisinart Food Processor
and slice the onions.
melt the butter in an eight-quart stockpot placed over
ediu-low heat. Once the butter has elted, add the
onions and teaspoon o both the salt and pepper.Let the onions cook until deepl caraelized,
about 1 hours.
While the onions are cooking, replace the slicing discwith the reversible shredding disc on the mediumshredding side to shred the Gruyre; reserve in the bowl.
Once onions have cooked, stir in the four and cook or
about 1 to 2 inutes. Add the stock, the and ba
leaves. Increase the teperature to ediu-high and
bring the ixture to a sier. Add the sherr and return
to a sier. Reduce the teperature to low and let
cook or 50 inutes. Stir in reaining salt and pepper.
Taste and adjust seasoning accordingl.
While soup is cooking, lightl toast the baguette slices
under a broiler; reserve. Once soup is read, reove
ba leaves and the sprigs and ladle soup into
individual, ovenproo crocks; place the bread slices over
soup and top with the reserved Grure. Broil until thecheese is copletel elted and browned.
Serve iediatel.
Nutritional inormation per serving (1 cup):
Calories 311 (53% rom at)| carb. 21g | pro. 13g | at 19g |sat. at 11g | chol. 54mg | sod. 806mg | calc. 318mg | fber 2g
4 poundsyellowonions,peeled
1 cup ( pound; 2 sticks)unsaltedbutter
2 teaspoonskoshersalt,divided
1 teaspoonfreshlyGroundblackpepper, divided
20 ounces Gruyrecheese2 tablespoonsunbleached,
all-purposeflour3 quartsbeeforvealstock2 spriGsfreshthyme2 bayleaves2 cupsdrysherry1 baGuette, cutinto
-inchslices
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35SALADS
CHOPPED SALADThis delicious, garden-resh salad is always a big hit even among
non-salad eaters!
3 celerystalks, cutinto1-inchpieces
3 mediumcarrots (about4 ounces), cutinto1-inchpieces
1 redonion, cutinto1-inchpieces
1 cupflat-leafparsley8 scallions, trimmedandcut
into 1-inchpieces1 cucumber (about
12 ounces), cutinto1-inchpieces
1 poundripetomatoes, cutinto 1-inchpieces
2 cupscorn, freshorfrozen (thawed)
1 can (19 ounces) chickpeas
teaspoonkoshersalt teaspoonfreshlyGround
blackpepper cup herbed vinaiGrette
(seepaGe 8)
makes 12 cupsApproxiate preparation tie: 20 to 25 inutes,
including vinaigrette
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Add the
celer, carrots, onion, parsle and scallions and pulse to
chop, about 10 pulses. Reove and place vegetables
into a large ixing bowl. Add the cucuber to the work
bowl and pulse to roughl chop, 5 pulses, and add to
ixing bowl. Roughl chop the toatoes b pulsing
the with 5 pulses and add to the ixing bowl with the
corn and chickpeas. Toss all ingredients together with
salt, pepper and vinaigrette. Taste and adjust seasoning
accordingl. Serve iediatel.
Nutritional inormation per serving (1 cup):
Calories 140 (28% rom at)| carb. 23g | pro. 5g | at 5g |sat. at 1g | chol. 0mg | sod. 342mg | calc. 53mg | fber 5g
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36 SALADS
1 headGreencabbaGe, coredandquartered
headredcabbaGe, coredandhalved
1 poundcarrots1 fennelbulb2 teaspoonskoshersalt
1 cupmayonnaise teaspoonfreshlyGround
blackpepper teaspoonGranulated
suGar
makes 12 cupsApproxiate preparation tie: 5 to 10 inutes,
plus 1 hour or resting tie
Insert the slicing disc adjusted to 4 into the large
work bowl o the Cuisinart Food Processor and slice
both cabbages. Reove and place in a large ixing
bowl. Replace the slicing disc with the reversible
shredding disc on the ediu shredding side and
shred the carrots and ennel. Toss well with the
cabbage and the salt. Let vegetables sit or 1 hour
and then squeeze out an oisture and drain.
Toss with reaining ingredients. Taste and adjust
seasoning accordingl.
Nutritional inormation per serving (1 cup):
Calories 177 (74% rom at)| carb. 10g | pro. 2g | at 15g |sat. at 2g | chol. 7mg | sod. 597mg | calc. 65mg | fber 4g
The Cuisinart Food Processor makes the preparation o thispicnic avorite a breeze
CLASSIC COLESLAW
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37SALADS
SHREDDED CARROT SALAD WITHHONEy-GINGER DRESSING
Healthy, nutritious and delicious
1 cupwalnuthalves, shellsremoved
2 poundscarrots, peeled,cutinto 2-inchpieces
1 ouncefreshGinGerroot,peeled, cutinto -inchpieces
1 cupsplainnonfatyoGurt,drained*
cupfreshmintleaves2 tablespoonshoney1 cupGoldenraisins
makes sixteen -cup servingsApproxiate preparation tie: 20 inutes, plus 8
hours (or overnight) to drain ogurt
Preheat oven to 350F. Put the walnut halves in a bakingpan and toast until golden brown and ragrant, about 8to 10 minutes. Allow to cool slightly. Insert the smallmetal chopping blade into the small work bowl o theCuisinart Food Processor and pulse to coarsely chopnuts, about 5 to 6 times. Remove work bowl and reserve.
Insert the reversible shredding disc assebl on the
ediu side into the ediu work bowl. Place the
carrots in the large eed tube horizontall and shred
using ediu pressure. Reove work bowl and reserve.
Insert the large etal chopping blade into the large
work bowl. Process the ginger root until nel chopped,
about 5 to 10 seconds. Scrape bowl. Add the ogurt,
int and hone. Process to cobine, about 10 seconds.
Scrape bowl and process an additional 5 seconds. Addto shredded carrots and cobine. Add raisins and
gentl ix. Serve chilled on a bed o lettuce.
*To drain ogurt: Line a sieve with a double laer o
cheesecloth or a paper coee lter and place over a
bowl. Put ogurt in sieve; cover and rerigerate at least
8 hours or overnight. you a need to drain water ro
bowl occasionall. Rerigerate thickened ogurt in an
airtight container or up to one week.
Nutritional inormation per serving:
Calories 137 (33% rom at)| carb. 19g | pro. 4g | at 5g |sat. at 0g | chol. 0mg | sod. 39mg | calc. 65mg | fber 3g
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38 SALADS
2 ouncesredonion, cutinto1-inchpieces
4 ouncescelery, cutinto1-inchpieces
2 poundspoachedchickenbreast, cutinto1-inchpieces
cupliGhtmayonnaise teaspoonseasalt teaspoonfreshlyGround
blackpepper8 teaspoonpaprika
makes 4 cups, eight -cup servingsApproxiate preparation tie: 5 to 10 inutes
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Add the
onions and celer and pulse to nel chop, about 8 to
10 pulses. Add the chicken and pulse about 5 to 6 ties
to chop. Scrape the bowl and add the aonnaise and
seasonings; pulse to achieve desired consistenc.
Nutritional inormation per serving ( cup):Calories 259 (38% rom at)| carb. 3g | pro. 36g | at 11g |sat. at 2g | chol. 103mg | sod. 492mg | calc. 25mg | fber 0g
A delicious dish or a light lunch or dinner
CLASSIC CREAmy CHICKEN SALAD
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39ENTRES
makes 2 pans, 13 x 9 inches,16 servingsApproxiate preparation tie: 10 to 15 inutes
plus 20 inutes or roasting eggplant and 20 inutes
or baking the assebled dish
Preheat oven to 400F. Line two baking sheets with
parchent paper and spra two 13 x 9-inch pans with
nonstick cooking spra.
Insert the slicing disc, adjusted to 4 , into the large
work bowl o the Cuisinart
Food Processor. Slice theeggplant into rounds.
Put the four, eggs, and breadcrubs in shallow
individual containers. Dredge each slice o eggplant
rst in the four, then in the eggs, and then in the
breadcrubs. Ater dredging in each ingredient, tap the
eggplant to reove an excess. Drizzle the prepared
baking sheets with olive oil and arrange eggplant
in single laers on both sheets. Bake in oven or
20 inutes, fipping eggplant halwa through thebaking tie.
While eggplant is baking, replace the slicing disc with
the ne shredding disc and shred the Paresan.
Reverse the shredding disc to the ediu side and
shred the ozzarella. mix with a spatula to cobine
the cheeses.
Reove the eggplant ro the oven and reduce oven
teperature to 375F. Place 1 cup o toato sauce onthe botto o each o two 13 x 9-inch pans. Laer the
eggplant equall in the pans. Spread each with an
additional to 1 cup o sauce and then distribute the
cheeses equall on top. Bake in the oven or 15 to 20
inutes until wared through and cheese is elted
and golden.
Nutritional inormation per serving:
Calories 258 (45% rom at)| carb. 29g | pro. 11g | at 15g |sat. at 4g | chol. 92mg | sod. 353mg | calc. 142mg | fber 5g
Every step o this recipe can be done in the ood processor!
EGGPLANT PARmESAN
nonstickcookinGspray2 poundseGGplant2 cupsunbleached,
all-purposeflour6 to 7 larGeeGGs, liGhtlybeaten3 cups herbed breadcrumbs
(paGe 5)
cupoliveoil1 ounce parmesancheese8 ouncesmozzarella,
wellchilled4 cups simple tomato sauce
(paGe 10)
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40 ENTRES
1 recipe pizza douGh(paGe 13)
2 tablespoonsflatparsleyleaves
6 larGefreshbasilleaves2 redbellpeppers, cutin
half, coredandseeded
2 yellowbellpeppers, cutinhalf, coredandseeded1 teaspoonextravirGin
oliveoil1 tablespoonbalsamic
vineGar
ounceparmesan, cutinto-inchcubes
8 ouncesfreshmozzarella,wellchilled
11 ounceschvreorGoatcheese, crumbled
cornmealforsprinklinG
makes 4 large or 8 sall calzones, 8 servings
Approxiate preparation tie: 1 hour or the pizza dough,25 inutes plus 30 inutes baking and resting tie
Preheat the oven to 400 F. Line a shallow baking sheet withoil.
Prepare the Pizza Dough and let rise.
Insert the small metal chopping blade into the small work bowlo the Cuisinart Food Processor. Add the parsley and basil andpulse to chop, about 10 quick pulses. Remove work bowl andreserve.
Insert the slicing disc, adjusted to 5mm, into the medium workbowl o the Cuisinart Food Processor. Use medium pressure toslice the red and yellow peppers. Remove and toss with theolive oil. Spread in a single layer on the baking sheet. Roast inthe middle o the oven or about 25 to 20 minutes, until tenderand beginning to brown. Transer to a small bowl, toss with thebalsamic vinegar and let cool.
Raise the oven temperature to 450 F. I using a baking stone,place it on the rack. Sprinkle a nonstick baking sheet (notair-bake type) or pizza peel with cornmeal.
Insert the ne shredding disc into the large work bowl andshred the Parmesan. Reverse the shredding disc to the mediumside and shred the mozzarella by using medium pressure.
Leave the cheeses in the work bowl. Replace the shredding disc with the large metalchopping blade. Sprinkle the chevre and reserved herbs over the mozzarella. Pulse tocombine, 12 to 15 times. Remove and rerigerate until ready to assemble the calzones.
Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and let rest or10 minutes. Lightly four the work surace. Roll into rounds, 10-inches each in diameteror 4 balls and 6-inches in diameter or 8 balls. Spread the cheese mixture over hal thedough, leaving a 1-inch border. Use cup or the larger calzones, cup or the smaller
calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture, cup orthe larger calzones, 2 tablespoons or the smaller calzones.
Brush the border o the dough lightly with water. Fold the dough over the lling and pressrmly to seal the edges. Then make overlapping olds around the edges o the calzone.Use a serrated knie to make three 1-inch slashes on the top o each calzone or the steamto escape. Place on a cornmeal-dusted bakers peel and transer to the preheated bakingstone or on a cornmeal-dusted baking sheet and place in the hot oven.
Bake or 20 to 25 minutes, until the dough is baked through and is a deep golden brown.Transer to a rack to cool or 10 minutes beore serving. Calzones may be served hot or atroom temperature. Letover calzones should be wrapped in oil or plastic wrap and
rerigerated. Re-warm in a 375F oven beore serving; microwaving is not recommended.
Nutritional inormation per serving:
Calories 381 (36% rom at)| carb. 42g | pro. 19g | at 15g | sat. at 9g | chol. 40mg |sod. 539mg | calc. 224mg | fber 2g
This versatile recipe can have many substitutes
ROASTED PEPPER, CHVREAND mOZZARELLA CALZONES
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41ENTRES
1 Garlicclove1 tablespoonoliveoil1 baG (10 ounces) fresh
spinachleaves lemon5 ounces parmesan poundricotta
teaspoonkoshersalt teaspoonfreshlyGround
nutmeG
1 larGeeGG1 teaspoonwater
1 recipe pasta douGh(paGe 14)*
1 recipe simple tomato sauce(paGe 10)*
makes 30 ravioliApproxiate preparation tie: 60 inutes,
including rolling
Insert the small metal chopping blade into the small work
bowl o the Cuisinart Food Processor and process the
garlic to nely chop. Put the olive oil into a large skillet
over medium heat. When oil shimmers across the pan,
add the chopped garlic and spinach in two batches to
wilt the spinach and soten garlic. Remove and reserve.
Insert the reversible shredding disc on the ne shred-
ding side into the large work bowl and process the
Paresan. Replace the shredding disc with the large
etal chopping blade. Peel the zest o the leon with
a vegetable peeler, being careul not to include an o
the bitter white pith. Add the zest to the cheese and
pulse together, then process or about 20 seconds. Add
the ricotta, salt and nuteg to the work bowl and
process or about 1 inute to cobine well. Drainspinach/garlic ixture well and pulse into lling
ingredients to ull incorporate.
Stir the egg together with one teaspoon o water and
reserve or the egg wash.
Roll the pasta dough out thin, either with a pasta roller
or b hand. Ater the dough is rolled into sheets, cut
each sheet into an even aount o squares. Using a
teaspoon, ll the centers o hal the cut pasta squares
with lling. Brush around the lling with the egg wash
and top with the reaining squares. Press down around
the lling to seal and push out an air bubbles.
Bring a large pot o salted water to a boil and cook the
ravioli in batches. Reove with a strainer.
Serve ravioli with the Siple Toato Sauce (page 10)
and reshl grated Paresan.
*Freeze an letover pasta dough to use at anothertie. Wrap well in plastic to reeze.
Nutritional inormation per serving (based on 6 servings):
Calories 340 (42% rom at)| carb. 29g | pro. 21g | at 16g |sat. at 8g | chol. 141mg | sod. 1192mg | calc. 417mg | fber 2g
Homemade ravioli denitely takes time to make,but it is certainly well worth the eort
SPINACH RAVIOLI
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42 ENTRES
makes approxiatel 32 eatballsApproxiate preparation tie (eatballs):
10 inutes plus 25 inutes or cooking
Approxiate preparation tie (eatloa):
10 inutes plus 90 inutes or cooking
Insert the large etal chopping blade into the large
work bowl o the Cuisinart Food Processor. Put the
onion, parsle, bread, eat, dr ilk and spices into the
work bowl; pulse 4 to 6 ties and then process untilnel chopped. Add the eggs and water and pulse untiljustcobined; be careul not to overprocess.
Shape the ixture into balls, 2 tablespoons each.
Arrange the in a single laer in a baking dish and bake
at 375F or 25 inutes or sier in toato sauce until
cooked through.
To ake eatloa: Pack the ixture into a 9 x 5 x 3-inch
loa pan and bake at 375F or about 90 inutes, until
the top is well browned and the internal teperature
registers 160F.
Nutritional inormation per serving (1 meatball):
Calories 78 (55% rom at)| carb. 2g | pro. 7g | at 5g |sat. at 2g | chol. 31mg | sod. 125mg | calc. 20mg | fber 0g
Nutritional inormation per serving (1 1-inch slice meatloa):
Calories 376 (55% rom at)| carb. 10g | pro. 31g | at 22g |sat. at 8g | chol. 151mg | sod. 601mg | calc. 95mg | fber 1g
1 mediumonion (about3 ounces) quartered
cupfreshparsleyleaves2 slicesday-oldfirmbread,
tornintopieces1 poundbonelesschuck,
cutinto 1-inchpieces
1 poundbonelesspork,cutinto 1-inchpieces cupnonfatdrymilk1 teaspoonskoshersalt teaspoonGround
nutmeG
teaspoondriedthyme2 larGeeGGs cupcoldwater
A classic recipe to use or meatballs and meatloa
CLASSIC mEATBALLS
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43ENTRES
makes 35 epanadas
Approxiate preparation tie: 50 inutes, plus 15 inutesor cooking
Insert the large etal chopping blade into the large work bowl othe Cuisinart Food Processor. Put the four, baking powder,sugar, and salt into the work bowl and process or 15 seconds tosit. Add the butter evenl over the dr ingredients and pulseuntil ixture resebles a coarse eal. Add the egg olks andilk, and pulse until ixture ors a sot dough ball.
Wrap dough ball in plastic and allow to rest while ou prepare
the lling. I not using right awa, place wrapped dough in thererigerator to use within 1 to 2 das.
Insert the large etal chopping blade into the ediu workbowl. With the achine running, drop the garlic and jalapeothrough the sall eed tube to nel chop. Add the onion andpepper and pulse to chop. Reove work bowl and reserve.
Put the olive oil into a large saut pan and place over ediuheat. Once the oil shiers across the pan, add the onions,peppers, garlic, and jalapeo. Saut until vegetables are sot andragrant, about 10 inutes.
While vegetables are cooking, replace the chopping blade with theslicing disc, adjusted to 6mm, and slice the sweet potato. Cut theslices into cubes and add them to the onion mixture with teaspoon o salt; cook until justtender, about 5 minutes. Stir in theblack beans and spices, including the remaining salt, and simmeror about 10 to 12 minutes. Stir in the lime juice and corn. Allow tocool to room temperature beore lling empanadas.
Assebling the epanadas:
I dough has been rerigerated, allow it to come to roomtemperature beore rolling. Roll the dough on a foured surace
to 8-inch thick. Using a small plate, about 4 to 5 inches indiameter as a guide, cut circles into the dough. Fill each circlewith about 2 tablespoons o lling. Fold the circle in hal,enclosing the lling, leaving an inch space rom the lling to theedge o the dough. To close the empanada, start with one endand old the corner in towards the center o the circle, as i youwere olding a dog-ear corner. Continue making overlapping
olds, creating a crimped eect, in the same direction until you reach the opposite corner. Fold the lastold underneath the empanada to seal it.
Continue with the reaining epanadas.
Put the vegetable oil into the sae saut pan ater cleaning. Heat oil over ediu-high heat until readto pan r. Test oil b dropping a pea-sized piece o dough into the pan; i the oil sizzles iediatel, theoil is read. Cook 3 to 4 epanadas at a tie, about 45 seconds to 1 inute per side, or until wellbrowned and cooked through. Reove epanadas with tongs and drain on a paper towel-lined bakingsheet. I desired, reserve epanadas in a 200F oven until read to serve.
Nutritional inormation per empanada:
Calories 170 (34% rom at)| carb. 23g | pro. 5g | at 6g |sat. at 3g | chol. 39mg | sod. 376mg | calc. 40mg | fber 2g
These empanadas are delicious served with guacamole,salsa resca, and sour cream
SWEET POTATO AND BLACK BEAN EmPANADAS
douGh:5 cupsunbleached,
allpurposeflour1 tablespoonsbakinG
powder
1 teaspoonsGranulatedsuGar
1 teaspoonskoshersalt
cupplus 2 tablespoonsunsaltedbutter, cutintosmallcubes
5 larGeeGGyolks1 cupswholemilk
fillinG:3 to 4 Garliccloves2 jalapeopeppers, seeded1 mediumonion, cutinto
1-inchpieces
1 redbellpepper, cutinto1-inchpieces1 tablespoonoliveoil1 larGesweetpotato1 teaspoonskoshersalt,
divided
2 cans (each 20 ounces)blackbeans
2 teaspoonschilipowder1 teaspoonpaprika teaspoonGroundcumin
teaspoonGroundcinnamon
1 teaspoonfreshlimejuice cupcookedcorn cupveGetableoilfor
cookinGtheempanada
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44 ENTRES
makes one 9 x 13-inch pan, about 12 servings
Approxiate preparation tie: 1 hour plus 50 inutes orbaking
Insert the large etal chopping blade into the ediu workbowl o the Cuisinart Food Processor. Add the cubed chickenand pulse to roughl chop. Reove work bowl and reserve.
Insert the large etal chopping blade into the large work bowland add the onion. Pulse to chop, about 10 pulses. Replacethe chopping blade with the slicing disc adjusted to 4 andslice the carrots.
melt the butter in a 6-quart saucepan placed over ediuheat. Once the butter elts, add the chopped onion and slicedcarrots and cook until sot, about 8 to 10 inutes.
While onions and carrots are cooking, adjust the slicing disc to6. Cut both potatoes into quarters horizontall. Arrange ineed tube horizontall and slice.
Stir the four into the onion/carrot ixture and cook or about3 inutes to eliinate an taste o four. Slowl whisk in thechicken broth copletel, bring the ixture to a boil, and thenreduce heat to aintain a sier. Stir in the