Cuisinart Food Processor DFP 3 User Manual

INSTRUCTION AND RECIPE BOOKLET  
Handy Prep3-Cup Food Processor  
DFP-3  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
4. Remove corrugated box  
from giftbox and place  
on table or other work-  
space. Carefully open:  
HANDLE DISCS WITH  
GREAT CAUTION.  
THEIR CUTTING  
WORK BOWL FROM  
MOTOR BASE.  
11. Carefully grasp top of  
white center section of  
blade and lift it straight  
up. DO NOT TOUCH  
METAL BLADES  
IMPORTANT  
UNPACKING  
INSTRUCTIONS  
This package contains  
a Cuisinart® 3-Cup Food  
Processor and the following  
standard parts: a clear  
work bowl, chute attach-  
ment, cover with feed tube,  
white pusher, metal chop-  
ping blade, slicing disc and  
shredding disc, ejector  
disc, adapter stem for  
BLADES ARE  
WHICH ARE RAZOR  
SHARP. Immediately  
place metal chopping  
blade in safe place on  
counter or table, well  
away from edge. Now  
remove cardboard rim  
from around center  
RAZOR SHARP.  
5. The white chute bowl  
with the slicing and  
shredding discs remains  
inside the inserted box.  
Lift the cardboard insert  
off of the white chute  
bowl. Grasp the slicing  
disc by the center hub  
and carefully place on  
work surface. Lift off the  
next cardboard insert  
and place white chute  
bowl onto work surface  
to remove the shredding  
disc. Remove the last  
cardboard insert and  
polybag from white  
stem of work bowl.  
12. READ INSTRUCTION  
BOOK CAREFULLY  
BEFORE ASSEM-  
BLING OR USING  
3-CUP FOOD  
discs, and spatula.  
CAUTION: CUTTING  
TOOLS HAVE VERY  
SHARP EDGES. READ  
THESE INSTRUCTIONS  
COMPLETELY BEFORE  
BEGINNING TO UNPACK.  
PROCESSOR.  
13. Save shipping carton  
and foam blocks. You  
may want to use them  
later to ship processor.  
NOTE: Remember to  
return your completed  
product registration  
card with all information  
carefully filled out.  
To avoid injury to yourself  
or damage to the 3-Cup  
Food Processor when  
unpacking:  
chute bowl. Remove  
the spatula from the  
inserted box.  
6. The white motor base,  
clear work bowl, blade  
assembly and ejector  
disc remain in the box.  
Remove white ejector  
disc from top of work  
bowl.  
7. The motor base and  
work bowl assembly are  
packed in a foam block.  
Remove the base  
1. Place box right side up  
on floor or low table.  
2. Remove instruction  
booklet and other  
printed material.  
WHEN  
REMOVING BLADE:  
CAREFULLY REMOVE THE  
METAL BLADE BY GRASP-  
ING THE CENTER HUB AND  
LIFTING IT STRAIGHT UP.  
NEVER TOUCH THE  
3. Open unit carton and  
remove the instruction  
booklet and other print-  
ed material. You will  
see an inserted corru-  
gated box containing  
the following parts:  
* Adapter stem for discs,  
a slim white cylinder  
placed on the inside of  
the work bowl cover.  
Remove this stem and  
place on workspace.  
* Packed upside down you  
will find the clear work  
bowl cover and white  
pusher. Hold cover by its  
rim and lift it straight up.  
Unwrap from polybag  
BLADES, AS THEY ARE  
RAZOR SHARP.  
assembly complete with  
this foam block. Place  
on table or workspace.  
NOTICE  
8. Gently pull base/work  
bowl assembly out of  
foam block.  
9. Carefully remove card-  
board insert from inside  
work bowl.  
10. Unwrap base/ work  
bowl/blade assembly  
from polybag. BE  
This appliance has a  
polarized plug (one blade  
is wider than the other).  
As a safety feature, this  
plug will fit only one way  
in a polarized outlet. If the  
plug does not fit fully in the  
outlet, reverse the plug. If it  
still does not fit, contact a  
qualified electrician. Do  
not attempt to defeat this  
safety feature.  
SURE TO REMOVE  
METAL CHOPPING  
BLADE FIRST  
and remove white pusher.  
Remove cardboard insert.  
BEFORE REMOVING  
 
2
Carefully read all  
instructions before  
using this appliance.  
Operation  
Cleaning  
1. Keep hands as well  
as spatulas and other  
utensils away from  
moving blades or discs  
while processing food,  
to prevent possibility of  
severe personal injury  
or damage to food  
To protect against  
electrical shock, do not  
put base in water or other  
liquid. If base falls in  
water, unplug immediate-  
ly. DO NOT REACH INTO  
WATER.  
IMPORTANT  
SAFEGUARDS  
To reduce risk of injury,  
always follow these safety  
precautions when using  
this appliance.  
General  
processor. A plastic  
spatula may be used,  
but only when motor is  
stopped.  
1. Close supervision is  
necessary when any  
appliance is used by or  
near children. Do not  
allow children to use  
this appliance.  
Getting Ready  
2. Avoid contact with  
moving parts. Never  
push food down by  
hand when slicing or  
shredding. Always use  
pusher, or injury may  
occur.  
1. Read all instructions.  
2. Blades are sharp.  
Handle them carefully.  
2. Do not operate this, or  
any other, motor-driven  
appliance while under  
the influence of alcohol  
or other substances  
3. Always unplug from  
outlet when not in use,  
before putting on or  
taking off parts, and  
before cleaning. To  
3. Make sure motor has  
completely stopped  
before removing  
that affect your reaction  
time or perception.  
unplug, grasp plug and  
pull from electrical out-  
let. Never pull cord.  
cover. (If machine  
does not stop within  
2 seconds, when you  
turn cover, call 1-800-  
726-0190 for assis-  
tance). Do not use  
machine.  
3. This food processor is  
UL listed for household  
use. Use it only for  
4. Do not use outdoors.  
food preparation as  
described in this book.  
5. Do not let cord hang  
over edge of table or  
counter, or touch hot  
surfaces.  
4. The use of attach-  
ments not recommend-  
ed or sold by Cuisinart  
may cause fire, electri-  
cal shock or personal  
injury, or damage to  
your food processor.  
4. Never store any blade  
or disc on motor shaft.  
To reduce the risk of  
injury, no blade or disc  
should be placed on  
motor shaft except  
6. Do not operate any  
appliance with dam-  
aged cord or plug, or  
after appliance has  
been dropped or  
damaged in any way.  
Return appliance to  
nearest authorized  
facility for examination  
repair for electrical  
or mechanical  
when the bowl is prop-  
erly locked in place  
and the food processor  
is in use. Store blades  
and discs as you would  
sharp knives, out of  
reach of children.  
5. Maximum rating of 5  
Amperes is based on  
attachment that draws  
greatest current. Other  
recommended attach-  
ments may draw signif-  
icantly less current.  
adjustment.  
5. Be sure cover is  
securely locked in  
place before operating  
food processor.  
SAVE THESE  
INSTRUCTIONS  
6. Do not try to override  
or tamper with cover  
interlock mechanism.  
Injury may result.  
FOR  
HOUSEHOLD  
USE ONLY  
3
 
TABLE OF CONTENTS  
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
The Machine Includes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
The Machine Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
Chopping, Puréeing, Mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6  
Adding Food While Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7  
Removing Processed Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7  
Slicing and Shredding Less Than 3 Cups of Food. . . . . . . . . . . . . . . . . . . . . . . Page 8  
Slicing and Shredding More Than 3 Cups of Food . . . . . . . . . . . . . . . . . . . . . . Page 8  
Food Prep Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9  
Guidelines for Perfect Slices and Uniform Shreds . . . . . . . . . . . . . . . . . . . . . . Page 11  
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12  
Cleaning And Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12  
For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13  
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15  
INTRODUCTION  
Congratulations on your purchase of the Cuisinart® Handy PrepFood Processor.  
This product is the ultimate food preparation tool, and it comes from the originator of  
the American food processor, Cuisinart.  
The Handy Prephandles a variety of food prep tasks. Chop, mix, slice and shred  
ingredients with the chopping/mixing blade and slicing and shredding discs, or knead  
batches of your favorite bread and pizza dough. Cuisinart has also included a bonus  
Feed Chute Attachment so you can slice or shred unlimited amounts of ingredients.  
The Handy Prepis easy to use, easy to clean and easy to store.  
4
 
THE MACHINE  
INCLUDES  
Adapter Stem  
1. Motor Base with  
motor shaft and  
3-position control  
switch  
Ejector Disc  
2. 3-cup Work Bowl  
made of durable  
shatter-resistant  
Lexan® plastic.  
2mm Slicing Disc  
3. Work Bowl Cover  
Medium Shredding Disc  
Chopping/Mixing Blade  
Continuous Feed Chute  
with feed tube.  
4. Pusher that slides  
inside the feed tube.  
5. Continuous Feed  
Chute for slicing and  
shredding unlimited  
amounts of ingredients.  
6. Stainless Steel  
Chopping/Mixing  
Blade  
7. Medium Shredding  
Pusher  
Disc  
8. 2mm Slicing Disc  
9. Ejector Disc directs  
sliced or shredded  
ingredients through  
feed chute attachment.  
Cover with Feed Tube  
Spatula  
10. Adapter Stem  
11. Spatula  
3-Cup Work Bowl  
Housing Base  
5
 
into place over shaft.  
Push top of center  
plastic part to push  
blade down as far as it  
will go. Lower blade  
should almost touch  
bottom of bowl.  
ON position. Motor will  
start, if you have followed  
assembly instructions.  
ASSEMBLY  
INSTRUCTIONS  
Read all instructions on  
these two pages before  
you start. Check that your  
household voltage matches  
that shown on label on bot-  
tom of food processor base.  
OFF  
To turn motor off, move  
control switch down to OFF  
position in center.  
4. Put cover on bowl,  
with feed tube at  
back, slightly to right  
of center.  
PULSE  
Note: Before using the  
Handy Prepfor the first  
time, wash all parts except  
base in hot, soapy water.  
Rinse and dry thoroughly.  
Handle metal blade and  
slicing disc or shredding  
disc with great care. Their  
blades are razor-sharp.  
Do not leave them in  
soapy water, where they  
may disappear from sight.  
Never immerse base in  
water or any liquid.  
For on-off operation, called  
pulse-chopping or pulsing,  
press control switch down  
to PULSE position, then  
release it.  
5. With hand on feed  
tube, turn cover coun-  
terclockwise to lock it  
into place. It will click  
into position easily.  
Do not force it.  
Motor runs as long as you  
hold control switch down.  
Motor stops when you  
release control switch. Try  
it a few times.  
Motor will not start  
unless work bowl is  
securely locked in  
position and cover is  
securely locked on  
work bowl.  
You control duration and  
frequency of pulses by  
length of time you hold  
control switch down and  
rate at which you press it.  
Allow enough time between  
pulses to let food in work  
bowl fall to bottom.  
1. Put base on counter or  
table near electrical  
outlet. Do not plug in  
until food processor is  
totally assembled.  
6. Hold pusher with more  
rounded side toward  
you and insert it in feed  
tube. Always use  
Always use switch for  
2. Pick up empty clear  
work bowl, holding it  
in both hands, with  
handle toward you.  
pusher to guide  
pulse/chopping. Never turn  
cover back and forth to  
start and stop processor.  
food through feed  
tube. Never use your  
fingers or spatula.  
Plug your Cuisinart®  
Handy Prepinto  
a household  
Put bowl on base,  
fitting center tube over  
shaft on base and  
placing handle slightly  
to left of front  
OPERATING  
INSTRUCTIONS  
You may want to practice  
before actually using the  
Handy Prep™ to prepare  
food for a meal. Try soft  
fruit or vegetables like an  
apple or zucchini.  
electrical outlet.  
To remove cover,  
unlock it by turning  
it clockwise, then  
lift it straight up.  
center (7 o’clock.)  
Hold bowl by handle  
and turn bowl counter-  
clockwise as far as it  
will go. It will click into  
locked position.  
THE MACHINE  
FUNCTIONS  
Chopping,  
Puréeing, Mixing  
3. Pick up metal blade by  
center plastic part.  
Control switch on base of  
machine has 3 positions,  
giving you fingertip control  
of operation.  
1. Remove cover and put  
some food into work  
bowl. First, cut food into  
3/4-inch (2cm) pieces.  
You will get a more even  
chop if you start with  
pieces that are all the  
same size.  
Never touch metal  
cutting blades, which  
are razor sharp.  
ON (Continuous)  
Place blade over motor  
shaft, twisting it gently  
clockwise until it drops  
For continuous operation,  
move control switch up to  
6
 
Put pieces into work  
bowl with metal blade in  
place. You can put in up  
to 1 cup of food at a  
time. If you want to  
process more, do it in  
batches.  
until food is a smooth  
purée.  
to OFF and wait for blade  
to stop spinning. Then  
remove cover by turning it  
clockwise. Never try to  
remove cover and work  
bowl together; this can  
damage work bowl.  
New users are often  
surprised at how fast the  
processor works. You will  
quickly get used to its  
great speed.  
If blade continues to turn  
when control switch is OFF,  
unplug machine before  
removing cover. Do not use  
machine any further. Call  
1-800-726-0190 immediately  
for assistance.  
2. Put on cover and lock it.  
Insert pusher. Press con-  
trol switch down to  
These are some conditions  
that affect your results:  
PULSE position, then  
release it. Repeat two or  
three times. Each time  
blade stops, let food  
pieces drop to bottom of  
bowl before pulsing  
again. This ensures that  
the blade will chop them  
at every pulse.  
size of pieces you put  
in bowl – all should be  
about the same  
amount of food you  
process – don’t add too  
much at a time  
After processing liquids,  
remove work bowl from  
base of processor before  
removing metal blade. Turn  
handle of bowl clockwise to  
unlock bowl from base and  
lift bowl straight up.  
type of processing  
you choose – continuous  
or pulse/chopping  
Watch what happens to  
food. With pulse/chop-  
ping technique, you can  
get an even chop without  
danger of overprocess-  
ing. Check texture by  
looking through work  
bowl. Be careful not to  
overprocess.  
A locking device on metal  
blade prevents it from mov-  
ing up on motor shaft while  
machine is in use. If blade  
holds bowl in a locked  
position, jiggle white center  
section of blade lightly. It  
should release.  
Adding Food While  
Processing  
When you want to add liq-  
uid while machine is run-  
ning, pour it through open  
feed tube. This is especial-  
ly useful when making  
mayonnaise, bread dough,  
cakes and many other  
recipes. A small hole in the  
pusher allows you to add  
liquids in a very slow,  
For a coarse chop, pulse  
only a few times.  
It is important not to let  
metal blade fall out of work  
bowl as you empty it. Here  
are three ways to prevent it  
from falling out:  
3. If you want a finer chop  
or purée, move control  
switch up to ON and let  
machine run continuous-  
ly until food is chopped  
as fine as you want it.  
Check frequently through  
clear cover or bowl to  
avoid chopping too fine.  
Use spatula to scrape  
down any pieces that  
stick to inside of bowl.  
steady stream—useful  
when making sauces like  
mayonnaise.  
1. Before tilting bowl, use  
spatula to remove food  
from around blade.  
When you want to add  
small pieces of food like  
cheese, meat or garlic  
cloves while machine is  
running, drop them through  
open feed tube.  
Carefully remove blade  
by finger grip on top of  
center plastic part.  
2. Hold top of blade in  
place with finger or spat-  
ula while pouring out  
processed food.  
Onions and other food  
with a high water content  
turn into a smooth purée  
very quickly. Do not over-  
chop — look at food  
frequently through  
To prevent spills when  
adding flour, sugar and  
other dry ingredients, use  
a funnel.  
3. Make sure your hands  
are dry. Insert finger  
through hole in under-  
side of bowl and place  
thumb on rim of bowl.  
Grip inside of blade shaft  
firmly to hold blade in  
place.  
Removing  
work bowl.  
Processed Food  
To purée, follow same  
procedure as for chop-  
ping, but let machine run  
Before removing processed  
food, move control switch  
7
 
shredded. This will only  
take a few seconds.  
Hold stem firmly by flat  
top and push it down as  
far as it will go on motor  
shaft.  
Slicing And  
Shredding Less  
Than 3 Cups  
Of Food  
Wait until disc stops  
spinning before  
removing cover.  
When it stops, remove  
cover before removing  
work bowl. Never try  
to remove cover and  
work bowl together;  
this could damage  
work bowl.  
3. Hold ejector disc with  
side that reads “THIS  
SIDE DOWN” down.  
Slide ejector disc over  
adapter stem, pushing  
it down so it fits over  
notched top of round  
section of stem.  
1. Assemble clear work  
bowl on base in  
usual way.  
2. Pick up adapter stem.  
Note that round base  
is notched at one end.  
Center section is  
6. Remove slicing or  
shredding disc before  
removing work bowl. To  
remove it, grasp flat top  
section of adapter stem  
and lift it straight up.  
4. Hold slicing or shredding  
disc with its longer collar  
down (the side that  
reads “THIS SIDE  
hexagonal (six-sided)  
and top section is flat  
on both sides.  
DOWN.”) Always  
handle slicing or  
shredding discs by  
rims. Never touch  
sharp cutting blades.  
Hold stem firmly by flat  
top and push it down as  
far as it will go on motor  
shaft.  
Then turn bowl clockwise  
to remove it from base  
and lift it straight up.  
3. Hold slicing or shredding  
disc with its longer collar  
down (the side that  
reads “THIS SIDE  
Slide disc over stem and  
push it down until its  
center collar is flush  
with hexagonal section  
of stem.  
Slicing And  
Shredding More  
Than 3 Cups  
Of Food  
DOWN”). Always  
handle slicing or  
shredding discs by  
rims. Never touch  
sharp cutting blades.  
5. Put cover on work bowl  
and turn it counterclock-  
wise to lock it into place.  
1. Substitute chute attach-  
ment for clear work bowl.  
Slide disc over stem and  
push it down until its  
center collar is flush  
with hexagonal section  
of stem.  
Place receptacle for  
processed food on  
counter under chute.  
You can use bowls or  
saucepans. Those with  
high (up to 6 inches,  
21cm) straight sides  
work best.  
Pick up empty work  
bowl, holding it in both  
hands with handle  
toward you and chute  
toward right. Put bowl on  
base, fitting center tube  
over motor shaft and  
placing handle slightly  
to left of front center  
(7 o’clock).  
4. Put cover on work bowl,  
lock it into place and  
insert food in feed tube.  
(If you are slicing, first  
cut one end of food flat.  
Place in feed tube flat  
side down.) See page 11  
for guidelines on how to  
get consistent slices and  
shreds.  
6. Put food in feed tube.  
Remember to cut one  
end of food flat if you are  
slicing, and to insert in  
feed tube flat side down.  
Hold bowl by handle  
and turn bowl counter-  
clockwise as far as it  
will go. It will click into  
locked position.  
Insert pusher and push  
down on it with one hand  
while holding control  
switch in PULSE position  
with other hand. Ejector  
disc will direct food  
through chute into recep-  
tacle. Total amount of  
food you can slice or  
5. Insert pusher. Use mod-  
erate pressure to push  
down on pusher with  
2. Pick up adapter stem.  
Note that round base is  
notched at one end; cen-  
ter section is hexagonal  
(six-sided) and top sec-  
tion is flat on both sides.  
one hand while holding  
control switch in PULSE  
position with other hand  
until food is sliced or  
8
 
shred with Handy Prep™  
is limited only by size of  
receptacle under chute.  
You can replace full  
receptacle with empty  
one and continue slicing  
or shredding.  
Wait until slicing or shred-  
ding disc stops spinning  
before you remove cover.  
When it stops, remove  
cover before trying to  
remove work bowl. Never  
try to remove cover and  
work bowl together; this  
could damage work bowl.  
To remove slicing or  
shredding disc, grasp flat  
top of adapter stem and  
pull straight up. You must  
remove discs before  
removing work bowl.  
Food Prep Guide  
Your Cuisinart® Handy Prepmakes many everyday food preparation tasks much  
easier and faster. Use these guidelines to get the best food results. For larger amounts  
(more than 3 cups processed) when slicing and shredding, use the chute attachment.  
Food  
Blade  
Preparation/Method  
Results/Notes  
Bread  
Metal blade  
Break or cut into 1-inch or  
smaller pieces. Pulse to  
chop, then process until  
crumbs are desired texture  
Crumbs for fillings/ toppings/crusts. For  
buttered bread crumbs, butter bread first  
or add melted or softened butter through  
feed tube while processing. For herbed  
bread crumbs, chop herbs first.  
Butter or  
Cream  
Cheese,  
Flavored  
Cheese Dips  
& Spreads  
Metal blade  
Chop garlic, herbs or zest  
first. Cut butter/cheese into  
tablespoon size pieces.  
Process until smooth;  
Smooth creamy flavored butter or  
cheese spreads.  
add liquids last if using.  
Cheeses,  
Hard –  
Asiago,  
Locatelli,  
Parmesan,  
Romano  
Metal Blade  
Slicing Disc  
Remove hard rind, cut into  
3/4-inch or smaller cubes. With  
machine running, drop through  
feed tube and process “grated”  
to desired texture.  
“Grated” hard cheese, texture from  
coarse to fine. Process longer for  
finer texture.  
Hard cheese should not be  
shredded – use chopping  
Have cheese at room temperature. technique for results similar to  
Remove hard rind. Stand pieces  
in feed tube – use light pressure  
to slice.  
grated/shredded cheeses.  
Cheeses,  
Medium-Hard Slicing Disc  
Such as  
Shredding Disc Chill cheeses. Cut to fit feed  
Shredded or sliced cheeses suitable for  
salads, pizzas, tacos, casseroles, etc.  
tube. Stand cheese in feed  
tube; use light pressure to slice  
or shred.  
Cheddar,  
Swiss, etc.  
Cheeses, Soft Shredding Disc Chill (best results, freeze 20 –  
Do not slice soft cheeses. Shredded  
cheeses are suitable for salads, pizzas,  
tacos, casseroles, etc.  
Such as  
30 minutes) cheese; cut to fit  
feed tube. Stand cheese in  
feed tube; use light pressure  
to shred.  
Mozzarella  
Citrus Peel  
Metal Blade  
Remove zest from fresh, washed  
& dried citrus using vegetable  
peeler, leaving bitter white pith  
on fruit. Cut in 1-inch pieces.  
Pulse to chop, then process until  
zest is desired texture.  
Chopped citrus zest. For best chop, add  
sugar or salt from recipe when processing.  
9
 
Food  
Blade  
Preparation/Method  
Results/Notes  
Cooked Fruits Metal Blade  
& Vegetables  
for Purées or  
Steam, poach or boil fruits or  
vegetables cut in 1-inch or  
smaller pieces until tender.  
Process up to 1-1/2 cups at a  
time, adding cooking liquid  
(water, stock, broth or milk) as  
needed for desired texture.  
Season as needed.  
Smooth purées suitable for side dishes or  
baby food. Always consult with your  
pediatrician/family physician concerning  
the best foods for your baby and when to  
introduce new foods to his/her diet. Prepare  
in single serving amounts or in amounts up  
to 1-1/2 cups, which may be refrigerated or  
frozen for later use. Cooked potatoes  
should not be processed using metal blade  
– the result will be a “gluey” texture.  
Baby Foods  
Cooked potatoes may be shredded using  
the shredding disc (see Potatoes).  
Cookies  
(Hard/Crisp)  
or Crackers  
Metal Blade  
Metal Blade  
Metal Blade  
Cut or break into 1-inch or  
smaller pieces. Pulse to chop  
then process until crumbs  
reach desired texture.  
May be used as crumb toppings or for  
crumb crusts. Add softened or melted  
butter, sugar, spices as needed.  
Cream –  
Heavy,  
Whipping  
Process up to 1 cup chilled  
cream until it reached desired  
thickness.  
Excellent, quick topping for desserts or hot  
beverages. For sweetened cream, add  
sugar after about 30 seconds. Volume will  
not be as great as with a mixer/whisk.  
Fruits, Raw  
Peel, core, remove pits and  
seeds. Cut into 3/4-inch pieces.  
Pulse to chop, then process to  
desired texture. For fruit or  
Use fresh fruit purées as an addition to  
savory sauces or as dessert sauces.  
Strain seeds from sauce if needed.  
berry purées, process until  
smooth, adding sugar as needed.  
Shredding Disc Cut washed and dried fruits to  
For larger amounts, use chute  
Slicing Disc  
fit feed tube. Arrange in feed tube attachment.  
cut side down, solidly to prevent  
tilting/slipping. Use moderate  
pressure to shred or slice.  
Herbs  
Metal Blade  
Metal Blade  
Pulse to chop, then process  
continuously to reach desired  
texture. Work bowl and blade  
must be clean and dry.  
Use clean, dry herbs. Remove leaves from  
stems before chopping.  
Mayonnaise  
Follow favorite 1-egg recipe,  
adding oil through drip hole  
in pusher.  
Raw egg mayonnaise not recommended.  
Use pasteurized liquid egg products or  
substitutes. Follow proper food safety  
procedures.  
Meat, Poultry – Metal Blade  
Uncooked  
Cut into 3/4-inch cubes, chill.  
Process up to 8 ounces at one  
time. Use pulse to chop to  
desired texture.  
Do not overprocess unless purée is  
desired. Can be used for burgers, chilies,  
meatloaf, patés, terrines, etc.  
Slicing Disc  
Trim visible fat from meat. Remove Processor sliced meats are perfect for stir-fry  
and discard skin from poultry.  
Cut meat to fit feed tube. Wrap in  
plastic wrap and freeze on a  
baking sheet until firm but not  
frozen solid. Use firm pressure  
to slice.  
dishes.  
10  
 
Food  
Blade  
Preparation/Method  
Results/Notes  
Meats,  
Poultry –  
Cooked  
Metal Blade  
Cut meat into 3/4-inch or smaller  
cubes/pieces. Pulse to chop to  
desired texture. Process up to  
8 ounces at a time.  
Chopped meats can be used for salads or  
spreads. For Baby/Junior Foods, add broth  
or other liquid as needed. Always consult  
with your pediatrician/family physician con-  
cerning the best foods for your baby and  
when to introduce new foods to his/her diet.  
Muffins,  
Quick Breads  
Metal Blade  
Metal Blade  
Use metal blade to “sift” dry  
Batters for small recipes of muffins and  
ingredients; remove. Process wet quick breads can be prepared quickly and  
ingredients, return dry ingredients with little fuss.  
to work bowl and pulse to blend.  
See Cuisinart recipes.  
Pastry/  
Use recipe, pg 30 or other favorite Can prepare pastry for single crust pie.  
Pie Crust  
recipe using recipe method.  
Repeat for a 2-crust pie, do not double.  
Peanut Butter Metal Blade  
or Nut Butters  
Process up to 1-1/2 cups peanuts Fresh nut butters contain no additional oils,  
or other nuts. Pulse to chop  
first, then process continuously  
until ground nuts form a ball.  
sugar or salt unless you choose to add  
them. Nut butters can be kept for several  
months tightly covered and refrigerated.  
For chunky-style, add a handful of nuts  
before processing is completed.  
Potatoes,  
Cooked  
Shredding Disc Trim to fit feed tube as needed.  
Slicing Disc  
Use chute attachment for larger  
Shred or slice using light pressure. amounts.  
Potatoes, Raw Shredding Disc Trim as needed to fit feed tube.  
Use chute attachment for larger amounts.  
Slicing Disc  
Shred or slice using medium  
pressure.  
Vegetables,  
Raw  
Metal Blade  
Peel vegetable & cut into pieces  
3/4-inch or smaller. Keep pieces  
similar size for most even chop.  
Pulse to chop, or process to  
“grind” or “purée. For small items  
such as garlic or shallots, drop  
through feed tube while machine  
is running to chop.  
Shredding Disc Peel and cut to fit feed tube. Cut  
Slicing Disc  
For soft vegetables, use light to moderate  
one end flat, place in feed tube flat pressure. For firmer vegetables, use mod-  
end down. For cabbage remove  
and discard core.  
erate to medium pressure.  
Do not use shredding disc for cabbage.  
Yeast Doughs Metal Blade  
Process dry ingredients to blend,  
then add yeast mixture/liquid  
through feed tube in a steady  
stream as fast as the flour will  
absorb it. After mixture forms  
ball, process for 46 – 60 seconds  
to knead.  
Makes a scant 1 pound of dough, enough  
for a single small (8 x 4 x 2-1/2 – inch loaf  
pan) or free form bread. See recipes for  
more ideas.  
2. Prepare food first.  
Always remove large  
hard pits and seeds.  
When slicing, cut one  
end flat and place in  
prevents pusher from  
moving. (Bottom of feed  
tube is slightly larger  
than top. If food is too  
big for top, try inserting  
Guidelines for  
Perfect Slices and  
Consistently  
Uniform Shreds  
feed tube cut side down.  
from bottom.)  
1. Choose food with care.  
Fruits and vegetables  
should be fresh, firm and  
not overripe.  
3. Pack feed tube carefully. 4. Pack feed tube for  
Food should fit snugly  
but not so tight that it  
desired results.  
For small, round slices  
11  
 
or short shreds from car-  
rots, zucchini and other  
long vegetables, cut  
them in 4-inch (10cm)  
lengths; pack them  
tightly upright. For long  
slices or shreds, cut  
them in 2-inch (5cm)  
lengths.  
blade are removed  
CLEANING AND  
STORING  
together, blade drops  
down and forms almost  
perfect seal against bowl.  
Keep your food processor  
ready for use on a kitchen  
counter. When it’s not  
being used, leave it  
Liquid leaks out between  
work bowl and cover  
when machine is running  
Never use more than  
1-1/2 cups (360ml) of a  
very thin liquid. The  
thicker the liquid, the  
more you can use. With  
thick mixtures like pan-  
cake or cake batter, for  
example, you can  
unplugged. Don’t leave  
it with cover in locked  
position; this could damage  
the off-on mechanism.  
5. Adjust pusher pressure  
to food texture.  
Never push down hard  
on pusher.  
Store blades and discs in  
safe, convenient place, as  
you would sharp knives —  
out of the reach of children.  
Use light pressure for  
soft fruits and vegetables  
like bananas, mush-  
rooms, strawberries and  
tomatoes and for all  
cheeses and pack  
process as much as 2  
cups (480ml).  
All parts except motor base  
are dishwasher safe and  
we recommend washing  
them in the dishwasher ON  
THE TOP RACK. Due to  
intense water heat, wash-  
ing the work bowl, work  
bowl cover and accessories  
on the bottom rack may  
cause damage over time.  
Slices are uneven or  
slanted  
Pack feed tube carefully.  
Maintain even pressure  
on pusher.  
them horizontally.  
Use medium pressure for  
most food — apples, cel-  
ery, citrus fruit, potatoes,  
zucchini. Use firm pres-  
sure for really hard veg-  
etables like carrots and  
yams.  
Carrots or similar food  
falls over in feed tube  
Cut food into equally  
sized pieces, not over 4  
inches (10cm) long. Use  
enough pieces to fit feed  
tube snugly.  
Insert work bowl upside  
down. Remember where  
you place sharp blades and  
discs, and unload them  
carefully.  
TROUBLESHOOTING  
Cut carrots in half and  
insert one piece point-side  
down and the other stem-  
side down.  
These are some problems  
that beginners with a food  
processor sometimes expe-  
rience, along with their  
solutions.  
To simplify cleaning, rinse  
work bowl, cover, pusher  
and blade or disc immedi-  
ately after use so food  
won’t dry on them.  
A few pieces of food  
remain on top of slicing  
or shredding disc  
You can improve this by  
raising and lowering  
(bouncing) pusher when  
food is almost all sliced  
or shredded.  
Food is unevenly  
chopped  
If you wash blades and  
discs by hand, do it careful-  
ly. Avoid leaving them in  
soapy water, where they  
may disappear from sight.  
To clean metal blade, fill  
work bowl with soapy  
water, hold blade by its  
center plastic part and  
move it up and down on  
center shaft. Use of a spray  
attachment is also effec-  
tive. If necessary, use a  
brush.  
Try to process less food  
at one time. Pulse/chop  
until pieces of food are  
no larger than 1/2 inch  
(1.25cm). Then run  
machine continuously,  
checking consistency  
often.  
Cheese spreads out and  
collects on top of shred-  
ding disc  
Cheese was not cold  
enough, or pressure on  
pusher was too great.  
Always use light pressure  
when processing cheese.  
Liquid leaks from bottom  
of work bowl onto  
motor base  
Remove work bowl from  
base as soon as you fin-  
ish processing. Do not  
remove metal blade first.  
When work bowl and  
Work bowl is made of  
Lexan® polycarbonate plas-  
tic, which is shatter resist-  
ant and heat resistant.  
12  
 
Chopping certain foods  
Handle and store metal  
blade and discs carefully.  
It will usually cool off within  
10 minutes. In extreme  
cases, it could take an  
hour.  
may scratch or cloud work  
bowl. Among them are rice, Their cutting edges are  
whole spices and oils like  
wintergreen. If you like to  
prepare your own spice  
blends, you may want to  
keep a second bowl just for  
that purpose.  
very sharp.  
Never put adapter stem on  
motor shaft until work bowl  
is securely locked in place.  
Safety switches prevent  
machine from operating  
when work bowl or cover is  
not locked into position.  
Motor stops within seconds  
when control switch is  
turned off or cover is  
Always make certain that  
adapter stem is down on  
motor shaft as far as it  
will go.  
Base housing is made of  
touch plastic with high  
impact resistance. Its  
unlocked. If motor should  
ever continue to run, do not  
attempt to remove cover.  
Remove plug from outlet  
and immediately notify the  
Cuisinart Consumer  
smooth surface will look  
new for years. Keep a  
sponge handy as you work  
and wipe spills from base.  
Wipe in direction away  
from motor shaft. Do not  
use abrasive spray clean-  
ers on base or pusher.  
Always insert metal blade  
in work bowl before putting  
ingredients in work bowl.  
When slicing or shred-  
ding food, always use  
pusher. Never put your  
fingers or a spatula into  
feed tube.  
Service Center.  
Four rubber feet on under-  
side of base keep it from  
moving on most work sur-  
faces when machine is pro-  
cessing heavy loads. Clean  
feet from time to time; if  
rubber surface is not clean,  
machine may move on  
Always wait for blade or  
disc to stop spinning before  
you remove cover from  
work bowl.  
Be careful not to let metal  
blade fall out of work bowl  
when you empty bowl.  
Remove it before tilting  
bowl or hold it in place.  
counter. If feet leave spots  
on counter, spray with spot  
remover and wipe with  
damp sponge. If any trace  
of spot remains, repeat  
procedure and wipe area  
with damp sponge and  
TECHNICAL DATA  
The line voltage and  
frequency approximate for  
your machine are shown  
on label on underside  
of base.  
non-abrasive cleaner.  
IMPORTANT: Never store  
any blade or disc on motor  
shaft. No blade or disc  
should be placed on shaft  
except when work bowl is  
in place and processor is  
about to be used.  
An automatic temperature-  
controlled circuit breaker in  
motor ensures protection  
against motor burnout. If  
processor runs for excep-  
tionally long time when  
chopping, mixing or knead-  
ing thick or heavy mixtures  
in successive batches,  
motor may overheat. If this  
happens, processor will  
stop. Turn it off and wait for  
motor to cool off before  
proceeding.  
FOR YOUR SAFETY  
Like all powerful electrical  
appliances, your food  
processor should be han-  
dled with care.  
Follow these guidelines to  
protect yourself and your  
family from misuse that  
could cause injury.  
13  
 
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
have other rights that vary  
from state to state.  
WARRANTY  
CUISINART®  
WARNING  
HANDY PREP™  
FOOD PROCESSOR  
LIMITED  
THREE-YEAR  
WARRANTY  
To facilitate the speed and  
accuracy of your return,  
Our food processors and  
accessories are carefully  
designed and manufactured  
with high-quality materials to  
assure your satisfaction and  
safety when you use them.  
Although accessories sold by  
companies other than  
Cuisinart may be compatible  
with your Cuisinart® Food  
Processor, they may also  
be extremely dangerous  
and expose the user to  
serious injury.  
please also enclose $7.00  
for shipping and handling of  
the product; under California  
law, only proof of purchase is  
required. Please also be sure  
to include a return address,  
description of the product  
defect, product serial number,  
and any other information  
pertinent to the product’s  
return. Please pay by check  
or money order.  
This warranty supersedes all  
previous warranties on  
Cuisinart® Handy Prep™  
Food Processors.  
This warranty is available to  
consumers only. You are a  
consumer if you own a  
Cuisinart® Handy PrepFood  
Processor that was purchased  
at retail for personal, family or  
household use. Except as  
otherwise required under  
applicable state law, this  
warranty is not available to  
retailers or other commercial  
purchasers or owners.  
NOTE: For added protection  
and secure handling of any  
Cuisinart® product that is being  
returned, we recommend that  
you use a traceable, insured  
delivery service. Cuisinart  
cannot be held responsible  
for in-transit damage or for  
packages that are not  
We specifically caution you  
not to use other brand  
accessories, such as juicers,  
which permit your processor  
to operate with exposed  
cutting or shredding discs.  
If you have any questions  
about the safety features  
of your Cuisinart® Food  
Processor, please call us  
at the toll-free number that  
appears on the above  
warranty.  
We warrant that your  
Cuisinart® Handy Prep™  
delivered to us. Lost and/or  
damaged products are not  
covered under warranty.  
Food Processor will be free  
of defects in material and  
workmanship under normal  
home use for three years from  
the date of original purchase.  
Your Cuisinart® Handy Prep™  
Food Processor has been  
manufactured to strict  
specifications and has been  
designed for use with the  
Cuisinart® Food Processor  
authorized accessories and  
replacement parts for your  
model. This warranty expressly  
excludes any defects or dam-  
ages caused by accessories,  
replacement parts or repair  
service other than those that  
have been authorized  
However, return of the  
product registration card  
does not eliminate the need for  
the consumer to maintain the  
original proof of purchase in  
order to obtain the warranty  
benefits. In the event that you  
do not have proof of purchase  
date, the purchase date for  
purposes of this warranty will  
be the date of manufacture.  
by Cuisinart.  
We suggest that you complete  
and return the enclosed  
product registration card  
promptly to facilitate  
verification of the date  
of original purchase.  
This warranty does not cover  
any damage caused by  
accident, misuse, shipment  
or other than ordinary  
household use.  
This warranty excludes all inci-  
dental or consequential dam-  
ages. Some states do not  
allow the exclusion of or limita-  
tion of incidental or conse-  
quential damages, so the fore-  
going may not apply to you.  
If your food processor should  
prove to be defective within  
the warranty period, we will  
repair it (or, if we think  
necessary, replace it) without  
charge to you. To obtain  
warranty service, please call  
our Consumer Service Center  
toll-free at 800-726-0190 or  
write to:  
This warranty gives you specif-  
ic legal rights, and you may  
14  
 
Recipe Notes:  
Nutritional analyses are based on number of servings indicated. If a recipe produces a range  
of servings, they are based on the highest serving yield for that particular recipe.  
Guacamole  
Serve guacamole with crispy tortilla chips, or use as a sauce or side dish.  
Makes about 2 cups  
1
ripe plum tomato (3-4 ounces), cored,  
seeded, cut into eighths  
2
tablespoons packed cilantro leaves,  
washed & dried  
1
1
garlic clove, peeled  
2
tablespoons fresh lime or lemon juice  
teaspoon chili powder  
jalapeño pepper, seeded and halved,  
cut in 3/4-inch pieces  
1/2  
1/4  
1/4  
teaspoon ground cumin  
teaspoon kosher salt  
1/2  
2
ounce red onion (about 1-inch piece),  
trimmed, cut into 1/2-inch pieces  
ripe avocados (20-24 ounces total),  
peeled, pitted, cut into 3/4-inch chunks  
Insert metal blade. Place tomato pieces in work bowl; pulse to chop, 10 to 15 times; remove and  
reserve. With machine running, drop garlic through feed tube and process until minced, about 10  
seconds. Scrape work bowl. Add jalapeño and onion to work bowl, pulse to chop, 5 times. Add half  
the avocado pieces, cilantro leaves, lime juice, chili powder, cumin and salt. Pulse 5 times to chop  
avocado, then process until smooth, about 45 seconds. Add remaining avocado. Pulse until mix-  
ture is blended, and reaches desired texture for a chunky guacamole, or process until smooth and  
creamy, about 1-1/2 minutes. Cover and refrigerate for at least 30 minutes before serving to allow  
flavors to blend. Serve with tortilla corn chips.  
Nutritional information per serving (2 tablespoons):  
Calories 56 (73% from fat) • carb. 4g • pro. 0g • fat 5g • sat. fat 1g • chol. 0mg  
• sod. 23mg • calc. 2mg • fiber 3g  
Fresh Tomato & Roasted Pepper Salsa Cruda  
Roasted Red Peppers add a little something extra to a traditional favorite.  
Makes 1-1/2 cups  
1
4
garlic clove, peeled  
1
green onion, trimmed, cut 1-inch  
pieces  
plum tomatoes (12 ounces), cored,  
seeded, quartered  
1-2  
jalapeño peppers, stemmed, halved,  
seeded, cut in 1/2-inch pieces  
1/2  
1/3  
roasted red pepper, cut in 1-inch  
pieces  
2
tablespoons fresh lime juice  
teaspoon ground cumin  
teaspoon kosher salt  
cup lightly packed fresh cilantro  
leaves, washed and dried  
1/2  
1/4  
Insert metal blade. With machine running, drop garlic through feed tube; process 5 seconds to  
chop. Add half the tomatoes to work bowl. Pulse 5 times to chop, then process to chop finely,  
about 15 to 20 seconds. Add remaining tomatoes to work bowl along with roasted red pepper,  
cilantro, green onions, jalapeño pepper, lime juice, cumin and salt. Pulse 10 to 15 times (one  
second pulses), or process until desired texture is reached. Let stand 30 minutes before serving  
to allow flavors to blend.  
15  
 
Nutritional information per serving (1/4 cup):  
Calories 8 (7% from fat) • carb 2g • pro. 0g • fat 0g • sat. fat • chol. 0mg  
• sod. 58mg • calc. 7mg • fiber 0g  
Hummus  
Add a roasted red pepper and 1 teaspoon herbs de Provence for a variation.  
Makes about 2 cups  
1/4  
1
cup loosely packed flat parsley leaves  
clove garlic, peeled  
1/4  
1/2  
1/4  
cup water  
teaspoon ground cumin  
cup extra virgin olive oil  
1
can (19 ounces, 540g) chickpeas,  
rinsed and drained  
kosher salt and freshly ground black pepper  
to taste  
2
2
tablespoons tahini (see Note)  
tablespoons fresh lemon juice  
Insert metal blade. Add parsley to work bowl. Process to chop, 5 seconds; remove and reserve.  
With machine running, drop garlic through feed tube. Process until finely chopped, about 5 sec-  
onds. Add chick peas, tahini, lemon juice, water and cumin to work bowl; process until smooth,  
1-1/2 to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine  
running, add the olive oil in a steady stream and process until the mixture is smooth and creamy.  
Taste and season with kosher salt and freshly ground pepper. Transfer to a bowl, cover and let  
stand for 30 minutes or longer to allow flavors to blend. Refrigerate if not serving in 30 minutes.  
Note: Tahini is a sesame seed paste available most grocery stores.  
Nutritional information per serving (2 tablespoons):  
Calories 30 (38% from fat) • carb. 4g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg  
• sod. 29mg • calc. 16mg • fiber 1g  
Herbed Chevre & Sun-dried Tomato Torta  
Makes about 1-1/2 cups  
4
sun-dried tomatoes, oil packed, with 1  
tablespoon oil  
6
ounces cream cheese (may use  
reduced fat), cut in 1-inch pieces  
1/2  
teaspoon herbs de Provence (or basil  
or thyme)  
6
ounces Chevre or other goat cheese,  
chilled, cut in 1-inch pieces  
1
tablespoon toasted pine nuts  
imported black olives, pitted  
clove garlic, peeled  
1/8  
1/8  
teaspoon kosher salt  
3-4  
1
teaspoon freshly ground pepper  
2 - 3 drops hot sauce such as Tabasco®  
to taste  
1/4  
cup mixed fresh herbs, loosely  
packed (such as parsley, thyme, basil,  
oregano, marjoram, sage, etc.)  
Insert metal blade. Place sun-dried tomatoes, herbs de Provence, pine nuts and olives in work  
bowl. Pulse to chop, 5 times. Line a 2-cup bowl or mold with plastic wrap. Spoon the sun-dried  
tomato mixture into the bottom of the prepared mold; reserve. Wipe the work bowl and metal blade  
clean with a paper towel.  
Insert the metal blade. With the machine running, drop the garlic through the feed tube and  
process 10 seconds to chop. Scrape the work bowl. Add the herbs, process to chop finely,  
15 seconds. Add cheese, salt, pepper and 2 - 3 drops hot sauce, process 20 to 30 seconds  
to combine.  
16  
 
Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently.  
Spoon in the remaining cheese mixture and smooth over the top. Cover with plastic wrap and  
refrigerate until ready to use.  
To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the exposed “top” of the  
molded cheese, so that some will come out from the edges. Place a flat plate or server over the  
bowl and invert so that the “top” becomes the “bottom”. Carefully lift up the bowl and gently remove  
the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices.  
Nutritional information per serving (2 tablespoons):  
Calories 104 (73% from fat) • carb. 2g • pro. 5g • fat 9g • sat. fat 5g • chol. 16mg  
• sod. 165mg • calc. 87mg • fiber 0g  
Vinaigrette  
Makes 1-1/2 cups  
This basic vinaigrette can be easily changed by using a flavored vinegar or oil, or by  
adding fresh or dried herbs. Add a touch of sugar for a little sweetness.  
1
small garlic clove, peeled  
cup wine vinegar  
1/2  
1/8  
1
teaspoon kosher salt  
1/3  
1
teaspoon freshly ground black pepper  
tablespoon fresh lemon juice  
tablespoon Dijon mustard  
cup vegetable oil  
(may use half olive oil)  
1
Insert metal blade and turn on machine. Drop garlic through feed tube and process until minced  
about 5 seconds. Add vinegar, mustard, salt and pepper to work bowl. While machine is running,  
pour oil through feed tube in thin stream and process until completely mixed and emulsified, about  
5 to 10 seconds.  
Nutritional information per serving (1 tablespoon):  
Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg  
• sod. 43mg • calc. 1mg • fiber 0g  
Creamy Ricotta Herb Dressing/Dip  
This is a good light dressing for potato salad or other fresh vegetable salads. It also  
makes a nice dip for fresh crudités.  
Makes about 1-1/2 cups  
2
shallots, peeled and halved  
clove garlic, peeled (optional)  
cup fresh flat-leaf parsley  
tablespoon fresh tarragon leaves  
teaspoon fresh thyme leaves  
fresh basil leaves  
3/4  
3/4  
1/2  
1/2  
cup part skim ricotta cheese  
cup buttermilk or fat free plain yogurt  
teaspoon dry mustard  
1
1/4  
1
teaspoon each kosher salt and freshly  
ground pepper  
1
2-3  
Insert metal blade. With machine running, drop shallots and garlic (if using) through feed tube and  
process to chop, 5 seconds. Scrape work bowl. Add fresh herbs; pulse to chop, 5 times. Add  
ricotta, yogurt, dry mustard, salt, pepper. Process until creamy and smooth, about 20 seconds.  
17  
 
Transfer to a resealable container, cover and let stand for at least 30 minutes before using, to allow  
flavors to blend and develop. Refrigerate unused portions. Will keep about 5 days, refrigerated.  
Nutritional information per serving (2 tablespoons):  
Calories 33 (33% from fat) • carb. 3g • pro. 3g • fat 1g • sat. fat 1g • chol. 86mg  
• sod. 86mg • calc. 71mg • fiber 0g  
Coleslaw  
Shred cabbage in just seconds using your Handy Prep.  
Makes about 6 cups  
1
1
small head green cabbage (1-1/2  
pounds), cut to fit feed tube  
1/2  
2
cup reduced fat mayonnaise  
tablespoons vinegar  
medium carrot (3 ounces), trimmed,  
peeled, and cut to fit feed tube  
kosher salt and freshly ground black  
pepper to taste  
Assemble processor with chute attachment, ejector disc and slicing disc. Slice cabbage through  
chute into large bowl. Insert shredding disc, and shred carrots through chute into bowl. Toss cab-  
bage and carrots with remaining ingredients.  
Nutritional information per serving (3/4 cup):  
Calories 73 (55% from fat) • carb. 7g • pro. 1g • fat 4g • sat. fat 1g • chol. 1mg  
• sod. 109mg • calc. 45mg • fiber 2g  
Asian Carrot Salad  
This salad goes nicely with grilled seafood or chicken.  
Makes 4 – 6 servings  
1
1
1
pound carrots, trimmed & peeled, cut  
to fit feed tube horizontally  
2
slices fresh ginger root, each about  
the size of a quarter  
small red onion (2-3 ounces), peeled,  
halved vertically  
1
tablespoon fresh cilantro leaves  
teaspoon pepper flakes  
1/4  
2
small red bell pepper, stemmed,  
cored, seeded, cut to fit feed tube  
tablespoons rice vinegar  
1
teaspoon low-sodium soy sauce  
tablespoons vegetable oil  
1/4  
1
cup roasted unsalted peanuts  
small clove garlic, peeled  
2
1
tablespoon Asian (toasted) sesame oil  
Assemble processor with chute attachment, ejector disc and slicing shredding disc. Shred carrots.  
Insert slicing disc, slice onion and red pepper. Toss vegetables to combine; reserve.  
Switch to clear work bowl. Insert metal blade. Place peanuts in work bowl. Pulse to chop, 5 times;  
remove and reserve. With machine running, drop garlic and ginger through feed tube, process 5  
seconds to chop. Add cilantro and pepper flakes to work bowl, pulse to chop, 5 times; scrape work  
bowl. Add vinegar and soy sauce to work bowl. Process to blend, 5 seconds. With machine run-  
ning, add oils in a steady stream; process until dressing is emulsified, 5 to 10 seconds. Add dress-  
ing to carrot mixture and toss to combine. Let salad stand 15 to 20 minutes before serving to allow  
flavors to blend.  
18  
 
Nutritional information per serving:  
Calories 126 (57% from fat) • carb. 12g • pro. 3g • fat 9g • sat. fat 1g • chol. 0mg  
• sod. 342mg • calc. 30mg • fiber 3g  
Marinated Cucumber Salad  
Makes about 3 cups  
3
medium cucumbers (1-1/2 pounds  
total), peeled, halved lengthwise,  
seeded, ends cut flat, cut to fit feed  
tube  
1
1
1
tablespoon kosher salt  
tablespoon granulated sugar  
teaspoon dried dill*  
freshly ground black pepper to taste  
1/2  
1/4  
medium red onion, peeled  
cup white wine vinegar *  
Assemble processor with chute attachment, ejector disc and slicing disc. Slice cucumbers into  
bowl. Slice onion into bowl. Toss cucumbers and onion with remaining ingredients and let sit for  
30 minutes to allow flavors to combine.  
Drain before serving.  
*You may vary the salad by using flavored vinegar such as raspberry, or changing the herb.  
Nutritional information per serving (1/2 cup):  
Calories 38 (0% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 667mg • calc. 35mg • fiber 2g  
Potatoes au Gratin  
To make Potatoes au Gratin for a larger group, double or triple the recipe using  
the chute attachment and ejector disc.  
Makes 6 servings.  
4
ounces Swiss, Gruyère or cheddar  
cheese  
1-1/2 pounds russet potatoes (medium  
sized), peeled, halved lengthwise,  
ends cut flat  
1
small garlic clove, peeled  
cup evaporated fat free milk  
cup heavy cream  
kosher salt and freshly ground black  
pepper to taste  
1
1/2  
Preheat oven to 375°F. Generously butter 9-inch square or other 10-cup baking dish.  
Insert shredding disc and shred cheese using medium pressure; remove and reserve. Insert metal  
blade and turn on machine. Drop garlic through feed tube, and process until minced about  
5 seconds.  
Bring evaporated milk, cream and garlic to simmer in small pot.  
Assemble processor with chute attachment, ejector disc and slicing disc. Slice potatoes. Make  
an even layer of half the potato slices in bottom of baking dish. Sprinkle with salt, pepper and  
half the cheese. Add remaining potatoes in layer over cheese season and pour hot cream mixture  
over top. Bake until potatoes are tender, liquid is absorbed, and top is browned – about 1 hour.  
Sprinkle remaining cheese on top, 5 minutes before end of cooking.  
Nutritional information per serving:  
Calories 279 (44% from fat) • carb. 28mg • pro. 11g • fat 14g • sat. fat 8g • chol. 48mg  
• sod. 126mg • calc. 337mg • fiber 2g  
 
19  
Savory Sweet Potato & Carrot Bake  
Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is  
particularly good with turkey, pork or game dishes.  
Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table-  
spoon melted butter.  
1
tablespoon unsalted butter, melted  
3
tablespoons unsalted butter, cut into  
1/2-inch pieces, divided  
3/4  
pound sweet potatoes or yams,  
peeled, cut to fit feed tube  
1
large egg  
3/4  
2
pound carrots, peeled, cut to fit feed  
tube  
1
large egg white  
1/3  
1/2  
1/2  
1/2  
1/2  
1/4  
cup all-purpose flour  
cup evaporated fat free milk  
teaspoon thyme  
ounces sharp white cheddar cheese,  
cut to fit feed tube  
2
slices good quality white bread (2  
ounces), torn into pieces  
teaspoon rubbed sage  
teaspoon kosher salt  
hot sauce such as Tabasco®  
2
tablespoons walnuts  
Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl  
under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve.  
Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter  
in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg  
white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process  
until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to  
combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered  
crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and  
crumb topping is golden brown and crispy. Serve hot.  
Nutritional information per serving:  
Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg  
• sod. 228mg • calc. 131mg • fiber 3g  
Meatloaf with Mushrooms & Herbs  
For a change, use a combination of turkey breast and lean pork loin.  
Makes 4 servings  
cooking spray  
1/2  
1
teaspoon freshly ground pepper  
large egg  
1/4  
2
cup flat parsley leaves, loosely  
packed  
1/4  
2
cup reduced fat milk  
slices good quality bread, broken into  
pieces  
tablespoons sodium free tomato paste  
1/2  
pound cold boneless beef chuck or  
round, cut into 3/4-inch cubes  
1
small onion (3 ounces), peeled and  
quartered  
1/4  
1/4  
pound cold boneless pork, cut into  
3/4-inch cubes  
3 - 4 mushrooms (2 ounces), cleaned and  
quartered  
pound cold boneless veal, cut into  
3/4-inch cubes  
1
teaspoon Italian herb blend or herbs  
de Provence  
1
teaspoon kosher salt  
20  
 
Preheat oven to 400° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.  
Insert metal blade. Place parsley and bread in work bowl; pulse 5 times, then process until bread  
is medium coarse crumbs, about 20 seconds. Add onion, mushrooms, herbs, salt, and pepper to  
work bowl. Pulse to chop finely, 10 to 15 times. Remove and transfer to a medium bowl. Place  
egg, milk and tomato paste in work bowl. Process to blend, 5 seconds; add to onion mixture and  
stir. Place beef cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to mixture in  
bowl. Place pork and veal cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to  
bowl. Stir meats into vegetable/crumb mixture until completely combined. Spoon into prepared  
loaf pan and press to compact. Bake in preheated 400° F oven for 40 to 45 minutes, until top is  
browned and internal temperature measures 160° - 170° F when tested with an instant read ther-  
mometer. Let meatloaf stand in pan for 10 minutes. Drain if necessary, remove, slice and serve.  
Alternatively, meat can be shaped into meatballs of desired size and baked until browned and  
internal temperature measures 160°-170° F. Use with your favorite tomato sauce or brown gravy.  
Nutritional information per serving:  
Calories 196 (26% from fat) • carb. 12g • pro. 24g • fat 6g • sat. fat 2g • chol. 57mg  
• sod. 465mg • calc. 59mg • fiber 1g  
Ginger Chicken & Vegetable Stir-Fry  
The hard part of stir-fries is the preparation – with the DFP-3 it is simple and quick.  
Makes 2 - 3 servings  
1/2  
pound trimmed boneless, skinless  
chicken breast, cut to fit feed tube*  
1
medium red pepper (about 5 ounces),  
cored, seeded, cut to fit feed tube  
1
1
2
medium garlic clove, peeled  
3
teaspoons cornstarch, divided  
1/2-inch piece fresh ginger, peeled  
1-1/2 teaspoons water  
1/3 cup chicken broth  
1-1/2 tablespoons less sodium soy sauce  
carrots (about 4 ounces) peeled, cut  
to fit feed tube horizontally  
4
4
ounces mushrooms, stems trimmed  
1
4
teaspoon sesame oil  
medium scallions, trimmed and cut  
into 2-inch lengths  
tablespoons vegetable oil  
1
small zucchini (about 4 ounces, cut to  
fit feed tube vertically)  
Freeze chicken until hard to the touch but still easily pierced with tip of sharp knife, about 20 to 30  
minutes. Meanwhile, prepare vegetables. Insert metal blade and turn on machine. Drop garlic and  
ginger through feed tube and process until minced, about 10 seconds. Remove and reserve.  
Insert shredding disc. Pack carrots in feed tube and shred. Remove and reserve. Insert slicing disc  
and slice remaining vegetables separately. Remove and reserve. Slice semi-frozen chicken. Toss  
chicken with 1-1/2 teaspoons cornstarch. Stir together remaining cornstarch and water; reserve.  
Combine broth, soy sauce, and sesame oil; reserve.  
Heat work or large stick free skillet over high heat. Add 1-2 tablespoons of vegetable oil. Stir-fry  
chicken, in batches if necessary, until firm. Remove and reserve as done. Add more oil between  
batches as necessary. Add remaining vegetable oil to wok or skillet, reduce heat to medium-high  
and cook ginger and garlic, stirring, until fragrant, about 15 seconds. Add carrots and stir-fry for  
15 seconds. Add remaining vegetables and stir-fry until just tender, about 1 minute. Return chicken  
to skillet along with broth mixture. Raise heat and cook until bubbling. Lower heat and stir in  
cornstarch mixture, cook just until thickened. Season to taste and serve immediately.  
21  
 
* Substitute 1/2 pound of well-trimmed pork loin or beef flank steak for the chicken. Trim, freeze  
and slice as described for chicken.  
Nutritional information per serving (3 servings):  
Calories 342 (58% from fat) • carb. 12g • pro. 24g • fat 22g • sat. fat 2g • chol. 58mg  
• sod. 455mg • calc. 33mg • fiber 3g  
Pizza  
You can prepare a pizza easily from start to finish without cleaning with work bowl between steps.  
First, grate and shred cheeses and reserve. Second, prepare the dough, residual cheese in the  
work bowl will just add flavor. Then slice or shred any toppings such as vegetables and cooked  
meats. (If you use raw meats, you will have to wash and dry the work bowl and blades used.)  
Finally prepare your sauce. Remember – go from dry to wet. Pizza toppings can be as creative as  
your individual taste. But remember, too much of any topping will make your pizza wet and soggy,  
no matter how long it is baked.  
Pizza Dough  
Makes 14 ounces dough to make:  
One 15-inch pizza -or-  
3/4  
1/4  
1/4  
teaspoon active dry yeast  
teaspoon granulated sugar  
1/2  
1
teaspoon salt  
tablespoon olive oil  
cup cold water  
cup warm water (105°-110°F, test  
using instant read thermometer)  
1/4  
1-1/2 cups all-purpose flour  
Two 8 -10-inch pizzas -or-  
Four 5 - 6-inch pizzas  
Combine yeast, sugar and warm water in a 1-cup liquid measure with pour spout. Stir to combine  
and let stand until the mixture is foamy, about 5 minutes. (Note: If the mixture does not become  
foamy, the yeast is not active, discard and begin again with fresh yeast.)  
Insert metal blade. Place flour, salt and oil in work bowl. Process 5 seconds to combine. Scrape  
work bowl. Add cold water to yeast mixture; stir. With the machine running, add the yeast mixture  
in a steady stream, as fast as the flour will absorb it. When the mixture forms a ball, process for  
one minute to knead. Remove dough, dust lightly with flour and place in a 1-quart resealable food  
storage bag. Press out air and seal. Let dough rise in a warm, draft-free place until doubled in size,  
about 1 hour.  
Nutritional information per serving:  
Calories 203 (17% from fat) • carb. 36g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg  
• sod. 295mg • calc. 8mg • fiber 1g  
1
1
clove garlic, peeled  
1/2  
1/2  
1/4  
1/4  
teaspoon basil  
can (14 – 15 ounces) tomatoes in  
thick juice/sauce  
teaspoon oregano  
teaspoon thyme  
3
tablespoons sodium-free tomato  
paste  
teaspoon red pepper flakes  
(optional, for a spicier sauce)  
22  
 
Quick & Simple Pizza Sauce  
Makes 2 cups sauce (use 1/2 cup for each 15-inch pizza), sauce may be frozen  
Insert metal blade. With machine running, drop garlic through feed tube and process 5 seconds.  
Scrape work bowl. Add tomatoes with juice, tomato paste, basil, oregano, thyme, and red pepper  
flakes if using. Pulse 10 to 15 times to chop and blend sauce. If sauce is too chunky for your taste,  
process until desired consistency is reached.  
Cook’s Tip: Freeze remaining sauce in ?-cup portions to have ready to make pizzas.  
Nutritional information per serving:  
Calories 8 (3% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 35mg • calc. 8mg • fiber 1g  
White Wheat Baguette  
This bread has a crunchy, crispy crust with a dense chewy interior.  
Makes one baguette, about 12 ounces.  
2-1/4 teaspoons active dry yeast (1 packet)  
1/2  
3/4  
1/2  
3
cup whole wheat flour  
teaspoon salt  
1/4  
3
teaspoon granulated sugar  
tablespoons warm (110° F) water  
cup bread or all-purpose flour  
cup cold lowfat milk  
1
teaspoons flour for dusting, divided  
Stir yeast and sugar into warm water in a 1-cup liquid measuring cup with pour spout.Let stand  
until foamy, 3 to 5 minutes.  
Place both flours and salt in work bowl fitted with metal blade, process 10 seconds to combine.  
Add cold milk to foamy yeast mixture and stir to blend with a fork. With the machine running, add  
the liquid in a steady stream, as fast as he flour absorbs it. Process until dough forms a ball, then  
process 45 seconds longer to knead dough. (If too dry, add cold water, one teaspoon at a time,  
processing 10 seconds after each addition. If too wet/sticky, add bread/all-purpose flour one table-  
spoon at a time, processing 10 seconds after each addition.) Remove dough, shape into a ball,  
and dust lightly with 1 teaspoon of flour. Place in a resealable 1-quart food storage bag, press out  
air, and seal tightly. Let dough rise in a warm, draft-free spot, until doubled in volume, about 1 hour.  
Punch dough down to deflate; let rest 10 minutes. Roll dough into a rectangle, the roll up from the  
long side jelly-roll style. Pinch seam and ends to seal. Roll to length of about 12 to 14 inches.  
Place on a parchment lined baking sheet and dust loaf lightly with remaining flour. Cover loosely  
with a sheet of plastic wrap that has been coated lightly with cooking spray. Let rise in a warm,  
draft-free spot, until doubled in volume, about 1 hour.  
About 15 minutes before baking, preheat oven to 425° F. Use a serrated knife to make 4 diagonal  
slits about 1/4-inch deep across the loaf. Place in oven and bake until browned and crusty, about  
20 to 25 minutes. Bread will sound hollow when tapped. Transfer to a rack to cool. For best results,  
allow to cool for 20 to 30 minutes before slicing.  
Nutritional information per 2-ounce serving:  
Calories 122 (8% from fat) • carb. 23g • pro. 5g • fat 1g • sat. fat 0g • chol. 2mg  
• sod. 308mg • calc. 37mg • fiber 2g  
23  
 
Cherry Walnut Cinnamon Buns  
You may substitute chopped dried apricots for the cherries and almonds for the walnuts.  
Makes 9 buns, about 2-1/2 inches each.  
3/4  
2
teaspoon active dry yeast  
1/8  
1/2  
1/4  
teaspoon salt  
tablespoons warm (110° F) water  
teaspoons granulated sugar, divided  
tablespoons packed brown sugar  
teaspoon ground cinnamon  
cup walnut halves  
cup + 1 tablespoon lowfat milk  
4
cup dried tart cherries (may substitute  
raisins)  
3
1/2  
cup boiling water  
1
1-1/2 tablespoons unsalted butter, melted  
cooking spray  
1/4  
1-1/2 cups all-purpose flour  
tablespoon lowfat cream cheese  
Powdered sugar glaze (recipe fol-  
lows)  
1
Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure with  
pour spout. Let stand until foamy, 5 to 10 minutes. Insert metal blade. Place the brown sugar and  
cinnamon in work bowl and process 10 seconds. Add walnuts and pulse to chop, 5 times; remove  
and reserve. Add 1/2 cup cold milk to yeast mixture and stir to blend.  
Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds.  
With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it.  
Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and  
gather into a ball – dough will be slightly sticky. Dust lightly with flour and place in a 1-quart reseal-  
able food storage bag; press out air and seal tightly. Let dough rise in a warm, draft-free place,  
until doubled in volume, about 1 hour. Place cherries in a small, heatproof bowl and cover with 1/2  
cup boiling water. Let stand 15 minutes. Drain and pat dry. Lightly coat an 8-inch square baking  
pan with cooking spray.  
Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a  
rectangle 14 x 7-inches. Brush dough with melted butter all the way to the short sides, but leaving  
a 1/2-inch border on each of the long sides. Sprinkle the buttered area evenly with the brown  
sugar/walnut mixture; distribute the drained and dried cherries evenly over the sugared area.  
Brush unbuttered edges with water. Roll from one long side jelly-roll style. Pinch seam to seal.  
Use a serrated knife to cut the roll into 9 pieces, each about 1-1/2 inches in length. Place the rolls  
in the prepared pan, cut side up. Cover with plastic wrap and place in a warm, draft-free place, until  
nearly doubled in volume, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F.  
When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to  
30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with  
Powdered Sugar Glaze. Serve warm. (May be made ahead – do not glaze. Reheat, covered with  
foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.)  
Powdered Sugar Glaze  
1/3  
1/2  
cup powdered sugar  
2-3  
teaspoons lowfat milk  
teaspoon vanilla extract  
Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in  
work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining  
teaspoon milk.  
Nutritional information per bun:  
Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg  
24  
• sod. 47mg • calc. 39mg • fiber 1g  
 
Lemon Macadamia Nut Bread  
Makes 10 slices (about 3/4-inch thick)  
Our quick and easy version of a classic favorite. For a change,  
try the Orange Ginger version.  
Glaze:  
3
tablespoons fresh lemon juice  
cup granulated sugar  
1/4  
Bread:  
1/2  
3
cup granulated sugar  
cooking spray  
tablespoons unsalted butter, cut in  
1/2-inch pieces  
3/4  
1/2  
1/4  
2
cup all-purpose flour  
teaspoon baking powder  
teaspoon salt  
1
large egg  
2
tablespoons fat free plain yogurt  
1/3  
cup unsalted, lightly toasted  
macadamia nuts  
strips lemon zest/peel, 2 x 1/2-inch,  
bitter white pith removed  
Preheat oven to 350° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.  
Insert the metal blade. Place the flour, baking powder and salt in the work bowl and process 5 sec-  
onds; remove and reserve. Cut the lemon peel into 1-inch pieces and place in work bowl with 1/4  
cup of the sugar. Process until zest is finely chopped about 1 minute. Add remaining 1/4 cup sugar  
and butter; process until creamy, 20 to 30 seconds. Add egg, process 10 seconds; scrape work  
bowl. Add yogurt; process 10 seconds – mixture will look slightly curdled. Spoon flour mixture then  
macadamia nuts over creamed mixture. Pulse until flour just disappears, 5 to 6 pulses. Do not  
over process. Spoon into prepared pan and level top. Bake in preheated 350° F oven for 35 to  
40 minutes, until bread is light golden brown and a tester comes out clean when inserted in the  
center. While bread is baking, stir lemon juice and sugar for glaze together until sugar is dissolved.  
Spoon the glaze over the hot bread a little at a time, allowing the glaze to absorb before adding  
more. Let stand until glaze is completely absorbed, then remove from pan and let cool completely  
on a wire rack. This bread is actually better the second day. Wrap tightly in plastic wrap to store.  
Orange Ginger Variation:  
Use orange zest and orange juice in place of lemon. Substitute crystallized ginger that  
has been cut in 1/2-inch pieces for the nuts. For more orange flavor, add 1/3 teaspoon  
orange flower water (available in specialty food shops) to batter when adding yogurt.  
Nutritional information per serving:  
Calories 164 (39% from fat) • carb. 23g • pro. 2g • fat 7g • sat. fat 3g • chol. 31mg  
• sod. 79mg • calc. 13mg • fiber 1g  
25  
 
Cranberry Pistachio Scones  
Cranberry Pistachio Scones are very good served with clotted cream or butter and mar-  
malade. You may substitute walnuts, pecans, almonds, or hazelnuts for the pistachios.  
Makes 8 scones  
1/3  
1/2  
2
cup dried cranberries  
4
tablespoons cold unsalted butter, cut  
into 1/2-inch pieces  
cup boiling water  
2/3  
1/4  
cup fat free vanilla yogurt  
cup shelled pistachios  
milk for brushing  
tablespoons packed brown sugar  
1-1/3 cups all-purpose flour  
2
teaspoons baking powder  
teaspoon salt  
granulated sugar for sprinkling  
1/8  
Pour the boiling water over the cranberries in a small heatproof bowl. Let stand 10 minutes to  
plump. Preheat oven to 375° F. Line a baking sheet with parchment paper. Drain cranberries and  
pat dry, reserve.  
Insert the metal blade. Place the brown sugar in the work bowl. Pulse to break up, 10 times. Add  
flour, baking powder and salt. Process to blend, 10 seconds. Add cold butter pieces, process until  
mixture resembles a coarse meal, 30 seconds. Add yogurt, cranberries and pistachios to work  
bowl. Pulse until just incorporated, about 5 to 10 pulses. Turn dough out onto a lightly floured work  
surface. With lightly floured hands, turn dough to knead, 4 times. (Press dough flat, fold, press flat  
again, repeat for a total of 4 times.) Roll dough into a circle, 7 inches in diameter, 3/4-inch high.  
Use a serrated knife or pizza cutter to cut dough into 8 wedges. Place the wedges on the prepared  
baking sheet in a circle with the wedges about 1/2-inch apart. Brush lightly with milk and sprinkle  
lightly with granulated sugar. Bake in preheated oven for 25 to 30 minutes, until golden and firm,  
but not dry. Let cool on a rack for 10 minutes before serving.  
Nutritional information per serving:  
Calories 192 (38% from fat) • carb. 26g • pro. 4g • fat 8g • sat. fat 4g • chol. 16mg  
• sod. 108mg • calc. 43mg • fiber 1g  
Fluffy Buttermilk Biscuits  
Hot fluffy biscuits for breakfast or dinner are easy with the Little Pro.  
Makes eight 2-inch biscuits  
1-1/8 cups all-purpose flour  
4
tablespoons cold unsalted butter, cut  
in 1/2-inch pieces  
1-1/4 teaspoons baking powder  
5
2
tablespoons buttermilk  
teaspoons milk  
1/4  
1/4  
teaspoon baking soda  
teaspoon salt  
Preheat oven to 425°F. Line a baking sheet with parchment paper.  
Insert metal blade. Place flour, baking powder, baking soda, and salt in work bowl. Process  
5 seconds. Add butter and shortening to work bowl. Pulse 10 times, the process until the mixture  
resemble coarse corn meal, about 30 seconds. Scrape work bowl. Drizzle buttermilk over flour  
mixture. Process until the mixture just forms clumps, about 5 seconds, do not let form a ball.  
Turn out onto a lightly floured surface. With floured hands gather and press into a ball. Flatten,  
fold and turn 4 times to knead. Roll out into an 8 x 4-inch rectangle. Use a floured 2-inch round  
biscuit/cookie cutter to cut into 8 biscuits. Place on parchment lined baking sheet and brush with  
milk. Bake until puffed and lightly browned, 10 to 12 minutes. Fluffy biscuits are best served hot  
or warm.  
26  
 
Nutritional information per serving (1 biscuit):  
Calories 120 (46% from fat) • carb. 14g • pro. 2g • fat 6g • sat. fat 4g • chol. 16mg  
• sod. 155mg • calc. 17mg • fiber 0g  
Double Chocolate Brownies with Walnuts  
Rich, fudgy and very satisfying, these yummy brownies take just minutes to prepare in  
your Cuisinart® Food Processor.  
Makes 25 brownies, each about 1-1/2 inches square.  
8
3
tablespoons unsalted butter, melted  
and hot  
2
large eggs  
1
teaspoon pure vanilla extract  
cup all-purpose flour  
ounces unsweetened chocolate, cut  
into 1/2 -inch pieces  
1/3  
1/3  
1/3  
cup walnut halves and pieces  
cup milk chocolate morsels  
1
teaspoon instant espresso powder  
cup granulated sugar  
1/2  
1/2  
cup packed dark or light brown sugar  
Preheat oven to 350° F. Brush an 8-inch square baking pan with some of the melted butter. Fold a  
sheet of aluminum foil so that it is 8 inches wide by 15 inches long. Place it in the baking pan so  
that the long ends extend over two opposite sides of the pan and fold the excess down the outside  
edge. Brush the foil bottom and sides.  
Place the unsweetened chocolate and espresso powder in the work bowl of the processor. Using  
long pulses, pulse to chop the chocolate, 10 times. With the machine running, add the hot butter  
through the feed tube in a steady stream and process until chocolate is melted. Scrape work bowl  
and lid. Add sugars to work bowl. Process until smooth, about 10 seconds. Place eggs and vanilla  
in a liquid measuring cup with pour spout, stir with a fork to blend. With the machine running, add  
the egg mixture in a steady stream, process 10 seconds. Scrape the work bowl. Place the flour,  
nuts and chocolate morsels on top of the chocolate mixture. Pulse until just combined, 4 to 6  
times. Do not over process. Transfer the mixture to the prepared baking pan. Use a spatula to  
smooth the top. Bake in the preheated 350° F oven for about 35 to 40 minutes, until top is some-  
what shiny and just beginning to crack. Cool on a rack for 10 minutes, then loosen the foil sides  
and use them to lift the brownies out of the pan. Cool completely on a rack before cutting.  
Cut into 25 squares.  
Nutritional information per serving (1 brownie):  
Calories 120 (55% from fat) • carb. 13g • pro. 1g • fat 8g • sat. fat 4g • chol. 28mg  
• sod. 7mg • calc. 11mg • fiber 1g  
Chocolate Cupcakes  
Quick comfort food.  
Makes 6 cupcakes.  
cooking spray  
3
tablespoons water  
1/2  
1/4  
1/8  
1
cup all-purpose flour  
teaspoon salt  
2
tablespoons unsalted butter  
tablespoons buttermilk  
teaspoon pure vanilla extract  
large egg  
3
teaspoon baking powder  
1/2  
1
ounce unsweetened chocolate, cut in  
1/2-inch pieces  
1/2  
cup sugar  
27  
 
Preheat oven to 350° F. Lightly coat six 1/2-cup muffin/cupcake tins with cooking spray.  
Insert metal blade. Place flour, salt and baking powder in work bowl; process 5 seconds.  
Remove and reserve.  
Pulse/chop chocolate and 1/4 cup sugar 8 times, then process until chopped finely, about 45 sec-  
onds. Bring water and butter to boil in small saucepan or in the microwave. With machine running,  
pour liquid through feed tube and process 15 seconds, until smooth. Stir together buttermilk, egg  
and vanilla extract. With machine running, add to chocolate mixture, 5 seconds. Scrape work bowl.  
Add reserved dry ingredients; process until just blended, about 10 seconds. Do not over process.  
Divide batter among tins and bake until toothpick inserted in center comes out clean, 20 to 25 min-  
utes. Cool in tins for 10 minutes. Gently loosen cupcakes and remove from tin. Transfer to wire  
racks to cool completely before frosting. Frost with chocolate frosting if desired.  
Nutritional information per cupcake (unfrosted):  
Calories 177 (37% from fat) • carb. 26g • pro. 3g • fat 8g • sat. fat 4g • chol. 46mg  
• sod. 123mg • calc. 19mg • fiber 1g  
Chocolate Frosting  
Makes about 3/4 cup  
1-1/2 cups powdered sugar  
2-3  
1/2  
tablespoons milk  
teaspoon pure vanilla extract  
pinch salt  
1/4  
3
cup unsweetened cocoa powder  
tablespoons unsalted butter, cut in  
1/2-inch pieces, at room temperature  
Insert metal blade. Place powdered sugar and cocoa in work bowl. Pulse to sift, 10 times. Add  
butter. Process 10 seconds. Combine 2-1/2 tablespoons of the milk with vanilla. With machine  
running, add milk mixture in a steady stream. Process until smooth and creamy, adding additional  
milk 1 teaspoon at a time until frosting is of spreading consistency.  
Nutritional information per serving:  
Calories 160 (34% from fat) • carb. 27g • pro. 1g • fat 7g • sat. fat 4g • chol. 17mg  
• sod. 6mg • calc. 15mg • fiber 1g  
Apple Streusel Pie  
For the pastry:  
1-1/4 cups all-purpose flour  
2
tablespoons cold vegetable shorten-  
ing, cut in 1/2-inch pieces  
1
tablespoon granulated sugar  
teaspoon salt  
3-4  
tablespoons ice cold water  
1/4  
1/2  
cup (1 stick / 4 ounces) cold unsalted  
butter, cut in 1/2-inch pieces  
28  
 
For the streusel topping:  
1/2  
1/2  
1/2  
cup packed brown sugar  
cup all-purpose flour  
5
tablespoons cold unsalted butter, cut  
in 1/2-inch pieces  
1/2  
cup walnut halves/pieces  
cup rolled oats (old-fashioned, not  
quick cooking)  
For the apple filling:  
1-1/2 tablespoons fresh lemon juice  
1
teaspoon cinnamon  
2
pounds apples (see note), peeled,  
cored and quartered  
1/2  
1/4  
1/2  
teaspoon ginger  
teaspoon freshly ground nutmeg  
2/3  
1/4  
cup granulated sugar  
cup all-purpose flour  
cup raisins or dried cranberries  
(optional)  
For the pastry:  
Insert the metal blade. Place the flour, sugar and salt in the work bowl. Pulse to combine, 3 times.  
Add cold butter and shortening. Pulse until the mixture resembles coarse crumbs, but still has  
small pieces of butter visible, 15 one-second pulses. Sprinkle the mixture with 3 tablespoons of the  
ice water and process just until it begins to clump together. If the mixture seems too dry, add just  
enough of the remaining water to form the clumps. Turn the dough out onto work surface and form  
a ball. Flatten into a disc, 6 inches in diameter. Cover and refrigerate at least 30 minutes before  
rolling out.  
For the Streusel Topping:  
Insert the metal blade. Pulse to break up the brown sugar, 4 to 5 times. Add flour, oatmeal and  
sugar to work; pulse 5 times. Add cold butter pieces and nuts, pulse 15 one-second pulses.  
Transfer to a small bowl and work the mixture with fingers until it is large crumbs. Reserve.  
For the Apple Filling:  
Assemble the white chute bowl fitted with the slicing disc. Arrange a bowl under the chute. Add the  
lemon juice to the bowl. Place the apple quarters in the feed tube. Use medium pressure to slice.  
Toss the apples in the juice to coat. Add sugar, flour, spices, and raisins or cranberries if using.  
Toss apples gently but thoroughly to combine.  
To assemble and bake the pie:  
Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour  
and place on a lightly floured surface. Roll the dough into a 15-inch round, rolling from one edge to  
the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from stick-  
ing to the counter or pin. Do not roll back and forth. When it has been rolled to size, gently fold it in  
half, then in half again. Lift carefully and center in a 9-inch pie plate. Unfold, and let the pastry set-  
tle into the pan. Trim edges to an even ?-inch overhang. Brush rim of pastry with water and fold in;  
press and seal. Use fingers or fork to crimp decoratively. Fill evenly with apple mixture, pressing  
apple mixture lightly to remove air pockets. Top evenly with streusel topping. Place pie on rack in  
preheated oven (may place foil or baking sheet on rack underneath to catch drips). Bake in pre-  
heated 400° F oven until browned and bubbly, about 55 to 60 minutes. If crust or topping appears  
to brown to quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before  
serving.  
29  
 
Nutritional information per serving (one slice):  
Calories 387 (41% from fat) • carb. 42g • pro. 4g • fat 18g • sat. fat 9g • chol. 34mg  
• sod. 55mg • calc. 26mg • fiber 3g  
Creamy Cheesecake with Walnut Crumb Crust  
Makes one 8-inch cheesecake, 6 to 8 servings  
15  
2-1/2 -inch low fat graham cracker  
squares, broken in quarters  
2/3  
2
cup sugar  
large eggs  
1/8  
1/2  
cup walnuts  
1-1/2 teaspoons pure vanilla extract  
teaspoon ground cinnamon  
1/2  
2/3  
teaspoon almond extract  
cup fat free sour cream  
1-1/2 tablespoons unsalted butter, cut into 6  
pieces  
12  
ounces lowfat cream cheese, cut in  
1-inch pieces  
Preheat oven to 375° F.  
Insert the metal blade. Place the broken graham crackers in the work bowl and pulse to break up,  
10 times. Add walnuts and cinnamon to work bowl, pulse 12 to 15 times. With machine running,  
drop butter through the feed tube and process until the mixture is coarse buttered crumbs.  
Reserve 1/4 cup of the crumb mixture and press the remaining crumbs into the bottom of an 8-inch  
springform or cheesecake pan. Bake for 7 minutes. Remove and let cool completely (may place in  
freezer to speed cooling process). When cool, wrap pan with heavy duty aluminum foil so that it  
comes up the sides of the pan.  
Wipe work bowl and blade clean with a paper towel. Place cream cheese and sugar in work bowl.  
Process until smooth, 15 to 20 seconds. Scrape work bowl. Add eggs, vanilla and almond extracts  
to work bowl. Process until smooth, 20 seconds. Scrape work bowl. Add sour cream to work bowl.  
Process until blended, 20 seconds. Pour the cheesecake batter into the cooled, wrapped pan.  
Sprinkle the reserved crumb mixture evenly over the top. Place in an aluminum baking pan that is  
at least 10 inches in diameter. Add hot water to the pan to a depth of 1/2 inch. Bake in the pre-  
heated oven for 1 hour and 30 minutes. Cheesecake will be lightly colored, sides will be firm, but  
center will be jiggly. Remove from the pan of hot water and remove foil. Place on a wire rack to  
cool completely, then wrap in plastic wrap and refrigerate at least 8 hours or overnight before  
unmolding. Serve in wedges.  
Nutritional information per serving (based on 8 servings):  
Calories 283 (40% from fat) • carb. 34g • pro. 8g • fat 13g • sat. fat 6g • chol. 76mg  
• sod. 372mg • calc. 157mg • fiber 1g  
30  
 
Food  
Processors  
Coffeemakers  
Toaster Ovens  
Blenders  
Cookware  
Ice Cream  
Makers  
Cuisinart offers an extensive assortment of top quality products to make life in  
the kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
© 2003 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
03CU13489  
IB-4495A  
 

Cypress Computer Hardware CY7C1217H User Manual
Dynex Microphone DX USBMIC 13 User Manual
Edimax Technology Network Card EW 7317LDg User Manual
Electro Voice Portable Speaker EVS 15B User Manual
Fisher Price Video Games T6356 User Manual
Fluke Work Light 742A Series User Manual
Furman Sound Power Supply ElitE 20 PF User Manual
Gefen Switch EXT DPKVM 841 User Manual
Global Machinery Company Grinder AG230M User Manual
Global Machinery Company Power Hammer MRHD1500CF User Manual