INSTRUCTION BOOKLET pe Recipe et Booklet Reverse Side Cuisinart® Elemental 8 Food Processor FP-8 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 8 cups Chopped fruit, vegetables or cheese 2 cups Puréed fruit, vegetables or cheese 3 cups cooked; 1½ cups puréed Chopped or puréed meat, fish or seafood ¾ pound Thin liquid (e.g., dressings, soups, etc.) 4 cups Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix Cookie dough 2½ dozen (based on average chocolate chip cookie recipe) White bread/pizza dough 2.
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart Elemental 8 Food Processor and the accessories for it: 8-cup work bowl, work bowl cover with pusher, metal chopping/mixing/dough blade, thin reversible metal slicing & shredding disc, medium reversible metal slicing & shredding disc, base with stem adapter and instruction/recipe book. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1.
IMPORTANT SAFEGUARDS 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 2. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception. 1. Read all instructions. 2.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK CONTENTS Important Unpacking Instructions................ 3 Important Safeguards................................... 4 Parts ............................................................. 6 Assembly Instructions ...................................7 Machine Controls ......................................... 7 Machine Functions ....................................... 7 User Guide ................................................... 9 Cleaning, Storage and Maintenance ....
PARTS The machine includes: 1. Housing base with a fixed accessory adapter and convenient button controls 7. 2. 8-cup work bowl 3. Cover with feed tube 4. Pusher that slides inside the feed tube 5. Metal chopping/mixing/dough blade 6. Fine reversible slicing/shredding disc 6. 7. Medium reversible slicing/shredding disc 8. BPA free (not shown) All materials that come in contact with food or liquid are BPA free 5. 4. 3. 2. 1.
ASSEMBLY INSTRUCTIONS MACHINE CONTROLS High and Low Control Buttons The High and Low controls are buttons that allow the machine to run until Off is selected. Before First Use 1. Properly assemble and engage the machine. Before using your Cuisinart Elemental 8 Food Processor for the first time, wash the work bowl, work bowl cover, pusher, blade, and discs (see Cleaning Instructions on page 10). 2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl. 3.
Using the Reversible Slicing/ Shredding Discs • The slicing discs make whole slices. They slice fruits and vegetables, cooked meat and semifrozen raw meat. The shredding discs shred most firm and hard cheeses. They also shred vegetables like potatoes, carrots and zucchini. • Always pack food in the feed tube evenly for slicing and shredding. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods.
USER GUIDE You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart Food Processor. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making bread crumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything! FOOD TOOL DIRECTIONS Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.) Chopping/Mixing/Dough Blade Have cheese at room temperature.
FOR YOUR SAFETY CLEANING, STORAGE AND MAINTENANCE • Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury. • Keep your Cuisinart Elemental 8 Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged. • Keep the blade and discs out of the reach of children.
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. Solution: • Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl. 6. Problem: Dough feels tough after kneading.
To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. 3. Problem: The motor slowed down during operation. Solution: • This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again. • The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing. 4.
replacement, or refund for nonconforming products under warranty. California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.
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Recipe Booklet 8-CUP FOOD PROCESSOR
BASICS Basic Fresh Breadcrumbs .............................................................................................18 Dill Butter ......................................................................................................................19 Vegetable Cream Cheese ............................................................................................20 Salmon Cream Cheese.................................................................................................20 Peanut Butter .
SOUPS/SALADS/SIDES Gazpacho ......................................................................................................................40 Creamy Sweet Potato Soup .........................................................................................41 Spring Vegetable Minestrone ......................................................................................42 Coleslaw ........................................................................................................................
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 2⁄3 cup 4 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. (Since you are only baking four slices of bread, this is the perfect task for your toaster oven, saving energy and money.) 2. Insert the chopping blade into the work bowl of the food processor.
DILL BUTTER Using a high-quality European-style butter makes a difference, so splurge on a good brand for this recipe. We feature it in our Radish - Dill Tea Sandwiches, but a pat on top of grilled or roasted salmon is another great use for it. ¼ ½ CUP FRESH DILL 2 PINCHES KOSHER SALT CUP (1 STICK) GOOD QUALITY BUTTER, ROOM TEMPERATURE AND CUT INTO 4 PIECES PINCH FRESHLY GROUND BLACK PEPPER Makes ½ cup 1. Insert the chopping blade into the work bowl of the food processor. 2.
VEGETABLE CREAM CHEESE Vibrant with color and texture, this spread isn’t just for schmearing on your morning bagel – serve with crackers, in sandwiches, or even as a topping to a baked potato.
PEANUT BUTTER You’ll be pleasantly surprised 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 2 CUPS UNSALTED, DRY ROASTED PEANUTS KOSHER SALT TO TASTE 1. Insert the chopping blade into the work bowl of the food processor. Pulse peanuts about 10 times and then process on Low until drops of oil are visible and the mixture is very smooth, about 4 to 5 minutes, depending on desired consistency.
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 47, but is also just as delicious over mixed greens.
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 be used. Makes 1 cup 1 TO 2 5 2 2 4 4 2 GARLIC CLOVES ½ TEASPOON FRESHLY GROUND BLACK PEPPER ⁄3 CUP EXTRA VIRGIN OLIVE OIL 2 ANCHOVY FILLETS LARGE EGG YOLKS* TEASPOONS DIJON MUSTARD TEASPOONS FRESH LEMON JUICE TEASPOONS RED WINE VINEGAR TEASPOONS WORCESTERSHIRE SAUCE 1. Insert the chopping blade into the work bowl of the food processor.
MAYONNAISE Taste the difference in homemade mayonnaise. Makes 1 cup 4 ¾ ½ 1 1 ¾ LARGE EGG YOLKS* TEASPOON KOSHER SALT TEASPOON DIJON MUSTARD TEASPOON FRESH LEMON JUICE TABLESPOON WATER CUP 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 on Low until smooth, about 30 seconds.
BASIL PESTO This is a slightly cheesier version of the standard pesto, but you can adjust the amount of cheese as desired. Try any combination of herbs or nuts in this recipe. Makes 1¼ cups 2 OUNCES PARMESAN OR PECORINO CHEESE CUT INTO ½-INCH CUBES 1 ¼ 3 GARLIC CLOVE ½ ½ TO 2⁄3 TEASPOON KOSHER SALT CUP PINE NUTS, LIGHTLY TOASTED CUPS TIGHTLY PACKED FRESH BASIL LEAVES (ABOUT 3 OUNCES) CUP EXTRA VIRGIN OLIVE OIL 1. Insert the chopping blade into the work bowl of the food processor.
SIMPLE TOMATO SAUCE This sauce comes together quickly, but tastes as if it has been simmering all day. When cooked down, it makes a tasty topping for homemade pizzas. Makes about 3 cups 1. Put the olive oil into a medium size saucepan over medium heat.
RÉMOULADE This sauce not only complements seafood, but also pairs well with freshly steamed vegetables. For a richer, thicker consistency, use Greek yogurt in place of regular. Makes 21⁄3 cups ½ MEDIUM TO LARGE SHALLOT, PEELED AND CUT INTO 1-INCH PIECES ¼ CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED 1 1 3 1¼ ½ ¼ TABLESPOON FRESH DILL 1 TEASPOON FRESHLY GROUND BLACK PEPPER ⁄8 1. Insert the chopping blade into the work bowl of the food processor.
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 (page 32)! Makes about 1 cup 1 ½ SMALL GARLIC CLOVE 1 SCALLION, CUT INTO PIECES 1 TABLESPOON FRESH CILANTRO, STEMS DISCARDED 2 RIPE AVOCADOS, HALVED, PITS REMOVED 2 ¾ TABLESPOONS FRESH LIME JUICE 28 JALAPEÑO, SEEDED, CUT INTO 1-INCH PIECES 1-INCH TEASPOON KOSHER SALT BASICS 1.
MORNING GLORY MUFFINS Start your day with this muffin, packed with energy and fiber.
ZUCCHINI SPICE BREAD This moist, quick bread is perfect for breakfast or for an afternoon snack. Makes one 2-pound loaf (16 servings) NONSTICK COOKING SPRAY 2¼ CUPS UNBLEACHED, ALL-PURPOSE FLOUR 1½ ¾ ¼ 1 1 ½ 1 TEASPOONS GROUND CINNAMON ½ 1 2 ½ CUP VEGETABLE OIL TEASPOON GROUND ALLSPICE TEASPOON GROUND NUTMEG TEASPOON KOSHER SALT TEASPOON BAKING POWDER CUP WALNUTS, LIGHTLY TOASTED LARGE ZUCCHINI, APPROXIMATELY 8 TO 10 OUNCES CUP GRANULATED SUGAR LARGE EGGS CUP DRIED CHERRIES OR CRANBERRIES 1.
ONION, PEPPER 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.
TEN-LAYER NACHOS These nachos are loaded with all the best ingredients. You can tweak this recipe however you wish, using different cheeses or substituting your favorite ingredients.
REFRIED BEANS Easy enough to buy canned, but making your own is simple and much more delicious! Makes about 1 cup 2 ½ GARLIC CLOVES ½ JALAPEÑO, SEEDED AND CUT INTO 1-INCH PIECES 2 TABLESPOONS VEGETABLE OIL, DIVIDED 1 ½ 1 TO 2 TABLESPOON TOMATO PASTE MEDIUM ONION, CUT INTO PIECES 1-INCH TEASPOON KOSHER SALT, DIVIDED PINCHES GROUND CUMIN PINCH CAYENNE 1 CAN (15 OUNCES) PINTO BEANS, DRAINED 1 TO 1½ CUPS WATER 1. Insert the chopping blade into the work bowl of the food processor.
HUMMUS Serve this brightly flavored dip with warm pita for a satisfying snack. Makes about 3 cups 1 1 2 GARLIC CLOVE ¼ 2 ¼ CUP TAHINI ½ ¼ TEASPOON GROUND CUMIN TEASPOON KOSHER SALT CANS (15.5 OUNCES EACH) CHICKPEAS, RINSED AND DRAINED ⁄8 1 34 TABLESPOONS FRESH LEMON JUICE CUP PLUS TWO TABLESPOONS WATER CUP EXTRA VIRGIN OLIVE OIL, PLUS 1 TABLESPOON FOR SERVING TEASPOON PAPRIKA (OPTIONAL) PINCH ZA’ATAR (OPTIONAL) APPETIZERS 1. Insert the chopping blade into the work bowl of the food processor.
RADISH-DILL TEA SANDWICHES An elegant sandwich to serve for a ladies’ tea or lunch. Makes about 22 sandwiches 6 TO 8 SMALL RADISHES (ABOUT BUNCH), TRIMMED 1 ½ LOAF RYE COCKTAIL BREAD* CUP DILL BUTTER (PAGE SOFTENED 1 SMALL 19), KOSHER SALT 1. Fit the medium slicing disc into the work bowl of the food processor. Fill the feed tube with the radishes and slice on High. 2. Lay the slices of bread on a clean work surface. Spread 1 teaspoon of butter on one side of each piece of bread.
CUCUMBER-SALMON TEA SANDWICHES Be sure to include these tasty sandwiches for your next luncheon – they will add color and flavor to the table. Makes about 22 sandwiches 1 SMALL TO MEDIUM CUCUMBER, HALVED LENGTHWISE AND WIDTHWISE 1 LOAF PUMPERNICKEL COCKTAIL BREAD* ½ CUP SALMON CREAM CHEESE (PAGE 20), SOFTENED 3½ OUNCES SMOKED SALMON, TORN OR CUT INTO 22 PIECES 1. Insert the medium slicing disc into the work bowl of the food processor. Slice the cucumber on High (you will have half-moon shapes). 2.
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.
BROCCOLI RABE BREAD Sweet ricotta complements the slight bitterness of broccoli rabe in this version.
Take the long end farthest from you and tightly pull it back over the dough in the center to cover and complete the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over so it is seam-side down and arrange in the center of the baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits in the top. 9.
GAZPACHO This bright and vibrant soup is perfect all summer long.
CREAMY SWEET POTATO SOUP This velvety soup is perfect for a brisk fall day.
SPRING VEGETABLE MINESTRONE Pesto stars in this brightly flavored springtime soup. Makes about 12 cups 1. Put the olive oil in a large pot over medium heat.
COLESLAW A mayonnaise-free version of this classic barbecue dish, this is nice and light with the same tang. Makes about 5 cups 1. Insert the chopping blade into the work bowl of the food processor. Add the scallions and parsley and pulse to finely chop, about 6 to 8 pulses. Add the ketchup, cider vinegar, oil, salt, celery salt and black pepper and pulse to combine. Reserve.
CHOPPED SALAD This delicious, garden-fresh salad is always a big hit – even among non-salad eaters! Makes about 4 cups 1 SMALL SHALLOT, CUT INTO PIECES 2 SCALLIONS, TRIMMED AND CUT INTO 1-INCH PIECES ¼ CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED 1 CELERY STALK, TRIMMED AND HALVED LENGTHWISE 1 MEDIUM CARROT, TRIMMED, PEELED AND HALVED LENGTHWISE ½ MEDIUM CUCUMBER, SEEDED AND QUARTERED LENGTHWISE 2 PLUM TOMATOES, QUARTERED LENGTHWISE ½ CUP CORN, FRESH OR FROZEN, THAWED 1 CUP CANNED CHICKPEAS,
SHREDDED BRUSSELS SPROUTS The sweetness of the Brussels sprouts is highlighted in this simple side dish. For an upscale twist, drizzle a small amount of white truffle oil over the sprouts just before serving. Makes about 3 cups 3 1 TABLESPOONS OLIVE OIL ½ 2 TEASPOON KOSHER SALT 1 2 TEASPOON FRESH LEMON JUICE POUND BRUSSELS SPROUTS, TRIMMED PINCHES FRESHLY GROUND BLACK PEPPER PINCHES RED PEPPER FLAKES (OPTIONAL) 1. Put the oil in a large skillet over medium/medium-low heat. 2.
POTATO-ZUCCHINI-CARROT CAKES A twist on the traditional potato latke.
FALAFEL The food processor makes it possible to whip up this Middle Eastern street food staple in your own home! Remember to soak the chickpeas the night before.
PIZZA MARGHERITA This Neapolitan pizza is perfect in summer, when fresh tomatoes and basil are abundant.
MUSHROOM, LEEK AND GRUYÈRE QUICHE From an elegant weekend brunch to a light lunch or dinner when paired with salad, quiche works for any meal. Makes 12 servings 1. Preheat oven to 350°F.
CHICKEN POT PIE The ultimate comfort food.
VEGETABLE STIR-FRY This dish is a quick way to incorporate any veggies you have on hand; add chicken, beef or cubed tofu for a heartier meal.
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.
FISH STICKS Crushed tortilla chips make crisp fish sticks that are perfect in fish tacos, but for a more traditional coating, use the breadcrumbs recipe on page 18.
PIZZA DOUGH This dough can be used for more than just the obvious – check out our recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38. Makes ¾ pound dough (two 9-inch crusts, or one 14-inch crust) 2¼ TEASPOONS (1 STANDARD PACKET, ¼ OUNCE) ACTIVE DRY YEAST 1 TEASPOON GRANULATED SUGAR 2 CUP WARM WATER ⁄3 12⁄3 1 (105°–115°F) CUPS BREAD FLOUR (YOU MAY SUBSTITUTE UNBLEACHED, ALL-PURPOSE FLOUR) TEASPOON OLIVE OIL, PLUS MORE ¾ TEASPOON KOSHER SALT FOR COATING DOUGH 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 2 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 1 16 TEASPOON KOSHER SALT ¼ TABLESPOONS (2 STICKS) 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 on Low for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs. 2.
BUTTERY DINNER ROLLS Fresh from the oven, warm rolls make any dinner extra special. Makes 10 rolls ⁄3 1 CUP WHOLE MILK, PLUS 1 TABLESPOON FOR BRUSHING 4 TABLESPOONS UNSALTED BUTTER, PLUS 1 TABLESPOON FOR BRUSHING AND FOR PAN 2 1¾ 3 TABLESPOONS GRANULATED SUGAR 2½ ¾ 1 CUPS BREAD FLOUR TEASPOONS ACTIVE DRY YEAST TABLESPOONS WARM WATER (105°–110°F) TEASPOON KOSHER SALT LARGE EGG, LIGHTLY BEATEN 1. In a small saucepan combine the 1⁄2 cup of milk, 6 tablespoons of butter and the sugar.
BUTTERMILK BISCUITS These biscuits are so light and tender, you will want to make them every night. Makes 8 biscuits 1¼ CUPS UNBLEACHED, ALL-PURPOSE FLOUR, PLUS MORE FOR SHAPING ¼ 2 1½ ¼ ½ CUP CAKE FLOUR TEASPOONS CREAM OF TARTAR TEASPOONS BAKING SODA TEASPOON GRANULATED SUGAR TEASPOON KOSHER SALT PINCH FRESHLY GROUND BLACK PEPPER 6 2 ⁄3 2 TABLESPOONS UNSALTED BUTTER, COLD AND CUBED CUP BUTTERMILK TABLESPOONS UNSALTED BUTTER, MELTED 1. Preheat oven to 500°F.
CLASSIC APPLE PIE Everyone needs a fail-proof apple pie recipe – here is our favorite to share with you and your family.
CARROT CAKE WITH CREAM CHEESE FROSTING A cake that is moist, sweet and a bit tangy. Garnish the top with sliced toasted almonds or finely chopped walnuts for a perfect presentation.
PUMPKIN CHEESECAKE Change up the Thanksgiving table with this pumpkin pie-inspired dessert.
