INSTRUCTION BOOKLET Recipe Booklet Reverse Side 7-Cup Cuisinart Elite Collection® Food Processor MFP-107 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITY FOOD CAPACITY Sliced or shredded fruit, vegetables or cheese 7 cups Chopped fruit, vegetables or cheese 2 cups Puréed fruit, vegetables or cheese 2 cups cooked; 1 cup puréed Chopped or puréed meat, fish or seafood ¾ pound Thin liquid (e.g. dressing, soups, etc.) 5 cups Cake batter 8-inch cheesecake batter; 1 box (15.
IMPORTANT UNPACKING INSTRUCTIONS D This package contains a Cuisinart Elite Collection® 7-Cup Food Processor and the accessories for it: 7-cup work bowl, work bowl cover, metal chopping/mixing/kneading blade, reversible slicing/shredding disc, stem adapter, pusher, spatula and instruction/recipe book. A C B CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1.
IMPORTANT SAFEGUARDS 6. Never try to override or tamper with cover interlock mechanism. Cleaning To protect against risk of electrical shock, do not put base in water or other liquids. General Always follow these safety precautions when using this appliance. 1. This appliance should not be used by or near children or individuals with certain disabilities. Getting Ready 1. Read all instructions. 2. Blades and discs are sharp. Handle them carefully. 2.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK CONTENTS Important Unpacking Instructions................ 3 Important Safeguards................................... 4 Features and Benefits .................................. 6 Assembly Instructions ...................................7 Machine Controls ......................................... 8 Machine Functions ....................................... 8 User Guide and Capacity Chart ............... 8–9 Cleaning, Storage and Maintenance .......... 10 For Your Safety.
FEATURES AND BENEFITS 1. Housing Base and Motor With a vertically projecting motor shaft, this powerful base will easily process a variety of recipes. 9 6 2. Touchpad Control Panel These easy-to-clean, touchpad buttons feature On, Pulse and Off with blue LED light. 7 3. Work Bowl 7-cup capacity with SealTight™ Advantage technology, which maximizes processing capacity. The work bowl is made of durable material with convenient measurement markings and pour spout. 8 5 4.
ASSEMBLY INSTRUCTIONS pushing down on the front to lock into place. Be sure both front and back locks are fully engaged. Before first use Another way to put the cover on is by positioning it directly over the bowl, and pushing down on the front and back. Before using your Cuisinart Elite Collection® 7-Cup Food Processor for the first time, wash the work bowl, work bowl cover, pusher, blade, disc, and spatula (see Cleaning Instructions on page 10). 1.
• To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed. MACHINE CONTROLS On Button The On control is a continuous button that allows the machine to run until Off is selected. Reversible Slicing/Shredding Disc 1. Properly assemble and engage the machine. • Always pack food in the feed tube evenly for slicing and shredding.
FOOD TOOL DIRECTIONS Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.) Chopping, Mixing, Kneading Blade Have cheese at room temperature. When applicable, cut into 1-inch pieces. Process until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings, etc. Firm Cheeses (Cheddar, Swiss, Edam, Gouda, etc.) Slicing/Shredding Disc Have cheese sit at room temperature for about 10 minutes before slicing/ shredding. Cut to fit feed tube.
MAINTENANCE: Any other servicing should be performed by an authorized service representative. CLEANING, STORAGE AND MAINTENANCE FOR YOUR SAFETY Keep your Cuisinart Elite Collection® 7-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged. Keep the blades and discs out of the reach of children. All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only.
• Excessively sticky dough can cause blade to rise. Reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running. 4. Problem: Dough doesn’t clean inside of the work bowl. Solution: • Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches. • Dough may be too dry (see number 7). • Dough may be too wet (see number 8). 5. Problem: Nub of dough forms on top of blade and does not become uniformly kneaded.
3. 4. 5. 6. 7. • A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 20 to 30 minutes to allow the food processor to cool off before resuming. Problem: The food processor cover becomes unlatched in the back and/or makes a loud noise. Solution: • If the back of the cover becomes unlatched, and there is any related noise, it will not prevent the unit from working. Simply push down to lock the back into position.
or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state. original date of purchase, and any other information pertinent to the product’s return.
CLASSIC APPLE PIE Everyone needs a fail-proof apple pie recipe – here is our favorite to share with you and your family. Makes one 10-inch pie, 8 to 12 servings LARGE APPLES (GOLDEN DELICIOUS, GINGER GOLD, OR PINK LADY TEND TO BE THE TASTIEST), PEELED, CORED, AND HALVED 4 RECIPE PÂTE BRISÉE DOUGH (PAGE 40) 1 JUICE OF ½ ½ MEDIUM LEMON TEASPOON GROUND CINNAMON PINCH GROUND NUTMEG ¼ 1 ½ 1. Preheat oven to 450°F with the rack in the lower third of the oven. 2.
PUMPKIN CHEESECAKE Change up the Thanksgiving table with this pumpkin pie–inspired dessert.
CARROT CAKE WITH CREAM CHEESE FROSTING A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with toasted almonds, or finely chop walnuts and press around the lower sides of the cake for a picture-perfect presentation. Makes one 8- or 9-inch cake, about 10 servings 1. Preheat oven to 350°F. Lightly coat either an 8- or 9-inch round baking pan with nonstick cooking spray; reserve.
BUTTERMILK BISCUITS These biscuits are so light and tender, you will want to make them every night. Makes 12 biscuits CUP CAKE FLOUR ¾ 1 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2¼ 2 ¼ 1 ¼ TABLESPOON CREAM OF TARTAR 1. Preheat oven to 500°F. Line a baking sheet with parchment paper. TEASPOONS BAKING SODA TEASPOON GRANULATED SUGAR TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER CUP BUTTERMILK 1 2 TABLESPOONS UNSALTED BUTTER, COLD AND CUBED 9 TABLESPOONS UNSALTED BUTTER, MELTED 2.
BUTTERY DINNER ROLLS Fresh from the oven, warm rolls make any dinner extra-special. Makes 12 rolls TEASPOONS ACTIVE DRY YEAST 1¾ 3 TABLESPOONS GRANULATED SUGAR 3 TABLESPOONS UNSALTED BUTTER, PLUS 1 TABLESPOON FOR BRUSHING 4 TABLESPOONS WHOLE MILK, PLUS 1 TABLESPOON FOR BRUSHING 6 3 ¾ 1 TABLESPOONS WARM WATER (105˚F- 110˚F) CUPS BREAD FLOUR TEASPOON KOSHER SALT LARGE EGG, LIGHTLY BEATEN 1. In a small saucepan combine the milk, butter and sugar. Warm over low heat until the butter in melted.
PÂTE SUCRÉE Use any leftovers from this “sweet” dough for easy cookies. Just roll, cut into your favorite shape and bake. Makes two 9-inch single crust pies or one 9-inch double-crust pie TEASPOON KOSHER SALT ½ 12 TABLESPOONS GRANULATED SUGAR 2 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2 2 1 ¼ TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE AND CUBED LARGE EGG YOLKS TABLESPOON ICE WATER TEASPOON LEMON ZEST (OPTIONAL) ½ TEASPOON PURE VANILLA EXTRACT 1.
PÂTE BRISÉE This versatile dough can be used for sweet or savory treats. Makes two single-crust 9-inch pies or one 9-inch double-crust pie TEASPOON KOSHER SALT 1 16 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2 ¼ TABLESPOONS UNSALTED BUTTER, COLD AND CUT INTO ½-INCH CUBES CUP ICE WATER 1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt and process for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs. 2.
PIZZA DOUGH This dough can be used for more than just the obvious – just check out our recipes for Sausage Bread or Broccoli Rabe Bread on pages 24 and 25. Makes ¾ pound dough (two 9-inch crusts, or one 14-inch crust) TEASPOON GRANULATED SUGAR 1 TEASPOONS (1 STANDARD PACKET, ¼ OUNCE) ACTIVE DRY YEAST 2¼ 2 ⁄3 CUP WARM WATER (105°–115°F) 1. In a liquid measuring cup dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.
FISH STICKS Crushed tortilla chips make crisp fish sticks, which are perfect in fish tacos, but for a more traditional coating, use the breadcrumbs on page 4.
TACOS AMERICANOS A bit spicy and full of flavor, this is a great recipe to have in your arsenal – kids especially will love assembling their own tacos.
VEGETABLE STIR–FRY A quick and simple stir-fry. This is just a base – add cooked chicken, beef, or cubed tofu to the dish to make it a bit heartier.
CELERY STALK, TRIMMED 1 1 MEDIUM CARROT, PEELED AND TRIMMED 1 TABLESPOONS UNSALTED BUTTER 6 CHICKEN POT PIE The ultimate comfort food.
FALAFEL The Middle-Eastern street food staple can now be found in just about every city.
ZUCCHINI-CARROT-POTATO CAKES A twist on the traditional potato latkes.
3 1 ½ 2 SHREDDED BRUSSELS SPROUTS The sweetness of the brussels sprouts comes out nicely in this simple side dish. For an upscale take on it, drizzle a small amount of white truffle oil over the sprouts just before serving. Makes about 3 cups TABLESPOONS OLIVE OIL POUND BRUSSELS SPROUTS, TRIMMED TEASPOON KOSHER SALT PINCHES FRESHLY GROUND BLACK PEPPER PINCHES CRUSHED RED PEPPER (OPTIONAL) 2 TEASPOONS FRESH LEMON JUICE 1½ TEASPOON GRATED LEMON ZEST ½ SHREDDED PARMESAN (OPTIONAL) 32 1.
CHOPPED SALAD This delicious, garden-fresh salad is always a big hit – even among non-salad eaters! Makes about 4 cups TEASPOON KOSHER SALT ½ ¼ CUP CANNED CHICKPEAS, DRAINED AND RINSED 1 CUP CORN, FRESH OR FROZEN (THAWED) ½ PINT OF GRAPE TOMATOES, HALVED LENGTHWISE 1 MEDIUM CARROT, PEELED AND CUT TO FIT THE FEED TUBE 1 CELERY STALK, TRIMMED AND CUT TO FIT THE FEED TUBE 1 MEDIUM CUCUMBER, SEEDED AND CUT INTO 1-INCH PIECES ½ CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED ¼ LARGE RED ONION, PEELED
COLESLAW A mayonnaise-free version of the classic barbecue dish, this is nice and light, with the same tang. Makes about 4 cups TEASPOON KOSHER SALT ¼ 1 ⁄8 MEDIUM HEAD SAVOY CABBAGE, CORED ¼ MEDIUM HEAD RED CABBAGE, CORED ¼ MEDIUM-LARGE RADISH, TRIMMED 1 LARGE CARROT, PEELED AND TRIMMED 1 CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED 1 2 TO 3 2½ 30 TEASPOON FRESHLY GROUND BLACK PEPPER TEASPOONS CIDER VINEGAR TABLESPOONS EXTRA VIRGIN OLIVE OIL 1.
½ 1 1 SPRING VEGETABLE MINESTRONE Pesto stars in this brightly flavored springtime soup. Makes about 12 cups 1. Put the olive oil in a large pot set over medium heat.
CREAMY SWEET POTATO SOUP This velvety soup is perfect for a brisk fall day. Makes about 10 cups 1. Put the butter in a medium pot set over low heat.
1 1 GAZPACHO This bright and vibrant soup is perfect all summer long. Makes 3½ cups GARLIC CLOVE, PEELED JALAPEÑO, SEEDED AND CUT INTO 1-INCH PIECES LARGE CUCUMBER, CUT INTO ¼ SCALLIONS, TRIMMED AND CUT INTO 1-INCH PIECES 2 CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED ¼ 1-INCH PIECES TEASPOON KOSHER SALT 1 ¼ MEDIUM VINE-RIPE TOMATOES, CORED AND CUT INTO 1-INCH PIECES 2 RED BELL PEPPER, CUT INTO 1-INCH PIECES ¼ YELLOW BELL PEPPER, CUT INTO 1-INCH PIECES ¼ 1 1 3 1½ 1.
1 2 BROCCOLI RABE BREAD Sweet ricotta complements the slight bitterness of broccoli rabe in this version.
SAUSAGE BREAD (STROMBOLI STYLE) This recipe is great for a hungry crowd and can easily be doubled. We use a combination of sweet and hot sausage in this bread but feel free to use whatever suits your taste. Make one 14-inch roll 1. Preheat oven to 400˚F with rack in the middle of the oven. Lightly coat a baking sheet with 1 tablespoon of the oil. 1 RECIPE PIZZA DOUGH (PAGE 39) 2. Heat remaining oil in a 10-inch skillet over medium heat. 2 TABLESPOONS GRAPESEED OR VEGETABLE OIL, DIVIDED 3.
CUCUMBER-SALMON TEA SANDWICHES Be sure to have these sandwiches front and center on your lunch buffet – they are not only delicious, but they will also bring lots of color to your table. Makes about 22 sandwiches OUNCES SMOKED SALMON, TORN OR CUT INTO 22 PIECES 3.5 LOAF PUMPERNICKEL COCKTAIL BREAD* 1 CUP SALMON CREAM CHEESE, LEMON-DILL-CAPER VARIETY (PAGE 6), SOFTENED ½ SMALL TO MEDIUM CUCUMBER, HALVED LENGTHWISE AND WIDTHWISE 1 1. Insert the slicing disc into the work bowl of the food processor.
DILL-RADISH TEA SANDWICHES An elegant sandwich to serve for light lunch or afternoon tea. Makes about 22 sandwiches CUP DILL BUTTER (PAGE SOFTENED ½ LOAF SLICED RYE COCKTAIL BREAD* 1 SMALL RADISHES (ABOUT 1 SMALL BUNCH), TRIMMED 6 TO 8 5), SEA SALT 1. Fit the slicing disc into the work bowl of the food processor. Fill the feed tube with the radishes and slice. 2. Lay the slices of bread on a clean work surface. Spread 1 teaspoon of butter on one side of each piece of bread.
HUMMUS Serve this brightly flavored dip with warm pita for a satisfying snack. Makes about 2½ cups TEASPOON LEMON ZEST ½ 1¼ 1 2 CUP FRESH ITALIAN PARSLEY, LEAVES ONLY ¼ 2 ¼ ¼ ½ ¼ ⁄8 1 22 TEASPOONS KOSHER SALT GARLIC CLOVE, PEELED CANS (15.5 OUNCES EACH) CHICKPEAS, DRAINED AND RINSED TABLESPOONS TAHINI CUP FRESH LEMON JUICE CUP WATER 1. Insert the chopping blade into the work bowl of the food processor. Add the parsley, lemon zest, salt and garlic and process to chop, about 10 seconds.
2 ½ REFRIED BEANS It is easy enough to buy canned, but making your own is just as simple and much more delicious! Makes about 2 cups GARLIC CLOVES, PEELED 1. Insert the chopping blade into the work bowl of the food processor. Put the garlic, onion and jalapeño in the bowl and process to finely chop.
1 TEN-LAYER NACHOS These nachos are stacked high with delicious ingredients. Try using different cheeses or substituting your own favorite nacho toppings. Makes 10 to 12 servings STANDARD BAG TORTILLA CHIPS (ENOUGH TO COVER THE BOTTOM OF RIMMED BAKING SHEET) 1. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Evenly distribute the chips on the prepared baking pan. 2. Evenly distribute dollops of the refried beans on top of the chips. Reserve. 5.
MUSHROOM, LEEK AND GRUYÈRE QUICHE Quiche works for any meal, from an elegant weekend brunch, to a light lunch or dinner when paired with salad. Makes 12 servings 1. Preheat oven to 350°F. 2. Roll out dough to 1⁄8-inch thick circle and fit into a ½ recipe pâte brisée dough 9-inch tart pan. Chill in refrigerator for about 20 (page 40) 1 garlic clove, peeled minutes.
2 1 PEPPER, ONION AND POTATO FRITTATA Frittatas are simple and delicious. This is also tasty with some crumbled, cooked Italian sausage mixed into it. Makes 10 servings 1. Preheat oven to 350°F.
ZUCCHINI SPICE BREAD This moist, quick bread is perfect for breakfast or for an afternoon snack.
MORNING-GLORY MUFFINS A delicous yet healthy way to start the day.
1 ½ CHUNKY GUACAMOLE Our fresh guacamole is perfect for the Sunday game or served alongside quesadillas for a festive dinner. It is also a component in our Ten-Layer Nachos! Makes about 2½ cups GARLIC CLOVE, PEELED JALAPEÑO, SEEDED, AND CUT INTO 1-INCH PIECES RIPE AVOCADOS, HALVED, PITS REMOVED 3 TABLESPOON FRESH CILANTRO, STEMS DISCARDED 1 SMALL ONION, PEELED AND CUT INTO 1-INCH PIECES ½ 2 ½ TABLESPOONS FRESH LIME JUICE 1. Insert the chopping blade into the work bowl of the food processor.
1 1 TOMATO SALSA Serve warm tortilla chips alongside this fresh and tangy salsa. Makes about 2 cups GARLIC CLOVE, PEELED JALAPEÑO, SEEDED AND CUT INTO ½-INCH PIECES TEASPOON KOSHER SALT 1 2 2 SMALL ONION, PEELED AND CUT INTO 1-INCH PIECES ½ 1 CUPS GRAPE TOMATOES TABLESPOONS FRESH CILANTRO, STEMS DISCARDED TEASPOON FRESH LIME JUICE 1. Insert the chopping blade into the work bowl of the food processor. With the machine running, drop the garlic and jalapeño through the feed tube to finely chop.
RÉMOULADE SAUCE This sauce not only complements seafood but also pairs well with freshly steamed vegetables. For a richer, thick consistency, use Greek yogurt in place of regular.
SIMPLE TOMATO SAUCE This sauce comes together in no time but tastes like it has been simmering all day long. When reduced, it makes a tasty topping for homemade pizzas.
2 1 ¼ BASIL PESTO This is a slightly cheesier version of the standard pesto, so adjust the amount of cheese if desired. Try any combination of herbs or nuts in this recipe. Makes about 1¼ cups OUNCES PARMESAN OR PECORINO CHEESE, CUT INTO ½-INCH CUBES GARLIC CLOVE, PEELED CUP PINE NUTS, LIGHTLY TOASTED 3 CUPS TIGHTLY PACKED FRESH BASIL LEAVES (ABOUT 3 OUNCES) ¼ TEASPOON KOSHER SALT ½ TO ²⁄³ CUP EXTRA VIRGIN OLIVE OIL 1. Insert the chopping blade into the work bowl of the food processor.
4 ¾ 1 1 1 ¾ BASIC MAYONNAISE Taste the difference in homemade mayonnaise. Makes 1¼ cups LARGE EGG YOLKS TEASPOON KOSHER SALT TEASPOON DIJON MUSTARD TABLESPOON FRESH LEMON JUICE TABLESPOON WATER CUP GRAPESEED OR VEGETABLE OIL 1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice and water until smooth, about 30 seconds. 2.
2 6 2 2 4 CAESAR DRESSING There are many versions of this recipe, but our take is pretty close to the classic. If you’d prefer not to use raw egg yolks, egg substitute can easily be used. Makes 1 cup GARLIC CLOVES, PEELED ANCHOVY FILLETS LARGE EGG YOLKS TEASPOONS DIJON MUSTARD TEASPOONS FRESH LEMON JUICE CUP EXTRA VIRGIN OLIVE OIL ²⁄³ TEASPOON FRESHLY GROUND BLACK PEPPER ½ TEASPOONS SAUCE 2 TEASPOONS RED WINE VINEGAR 4 WORCESTERSHIRE 1.
TAHINI DRESSING Tahini (a paste of ground sesame seeds) can now be found in most grocery stores. Be sure to stir well before measuring out, as it naturally separates in its jar. This dressing is a perfect match for our falafel on page 34, but is also just as delicious on a salad of mixed greens. Makes about 1¼ cups 1 GARLIC CLOVE, PEELED ¹⁄³ CUP TAHINI ¼ TO ½ CUP WATER, DIVIDED 2 TABLESPOONS FRESH LEMON JUICE 1 ¾ ¼ ½ TEASPOON HONEY TEASPOON KOSHER SALT 1.
PEANUT BUTTER You’ll be pleasantly surprised at how easy it is to make your own nut butter; be sure to use unsalted nuts so you can control the amount of seasoning in the final product. Makes about 1 cup TEASPOON KOSHER SALT ¾ CUPS UNSALTED, DRY ROASTED PEANUTS 2 1. Insert the chopping blade into the work bowl of the food processor. Pulse peanuts about 10 times and then process until drops of oil are visible and the mixture is very smooth, about 3½ to 4½ minutes.
SALMON CREAM CHEESE Delicious topping for any roasted bagel. Try the zestier version with a crudités or as a spread for tea sandwiches. Makes about 1 cup PINCHES KOSHER SALT, DIVIDED 1 TO 2 OUNCES (1 STANDARD PACKAGE) PLAIN CREAM CHEESE, ROOM TEMPERATURE AND CUT INTO 8 PIECES 8 PINCH FRESHLY GROUND BLACK PEPPER OUNCES SMOKED SALMON, CUT/TORN INTO 1-INCH PIECES 2-INCH STRIPS LEMON ZEST (BITTER WHITE PITH REMOVED), 3 3 OPTIONAL SPRIGS FRESH DILL, OPTIONAL 3 TEASPOONS DRAINED CAPERS, OPTIONAL 2 1.
DILL BUTTER Using a high quality, European-style butter makes a difference, so splurge! We feature it in our Dill-Radish Tea Sandwich, page 23, but a pat on top of grilled or roasted salmon is another great use for it. Makes ½ cup ¼ 4 2 CUP FRESH DILL OUNCES GOOD QUALITY BUTTER (LIKE KERRYGOLD OR PLUGRA), ROOM TEMPERATURE AND CUT INTO 4 PIECES PINCHES KOSHER SALT PINCH FRESHLY GROUND BLACK PEPPER 1. Insert the chopping blade into the work bowl of the food processor. 2.
4 BASIC FRESH BREADCRUMBS There is no need to buy breadcrumbs when you can make them with your Cuisinart® Food Processor in no time at all. Makes 1¼ cups SLICES WHITE BREAD 1. Preheat oven to 325°F. Bake slices of bread in a single layer for about 20 minutes or until bread is completely dried out. 2. Insert the chopping blade into the work bowl of the food processor.
SOUPS/SALADS/SIDES Gazpacho Creamy Sweet Potato Soup Spring Vegetable Minestrone Coleslaw Chopped Salad Shredded Brussels Sprouts Zucchini-Carrot-Potato Cakes ENTRÉES Falafel Chicken Pot Pie Vegetable Stir-Fry Tacos Americanos Fish Sticks DOUGHS/BREADS Pizza Dough Pâte Brisée Pâte Sucrée Buttery Dinner Rolls Buttermilk Biscuits DESSERTS Carrot Cake with Cream Cheese Frosting Pumpkin Cheesecake Classic Apple Pie Cuisinart® is a registered trademark of Cuisinart.
RECIPES To help you feel right at home with your new Cuisinart Elite Collection® 7-Cup Food Processor in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, every meal is covered with these easy-to-follow recipes.
ELITE COLLECTION® Recipe Booklet 7-CUP FOOD PROCESSOR
Version no: N MFP107 IB-11315 SIZE: 152MM(W)X229MM(H) Pages: 60pp Paper: Cover:157GSM MATT ARTPAPER Inside:120GSM GLOSS ARTPAPER Color: Cover:4c+1c(Black) Inside:1c+1c Coating: Gloss varnishing Conair: By Astor You Date: 26/07/2012 SUN HING PRINTING CO., LTD.
