INSTRUCTION BOOKLET Recipe Booklet Reverse Side 14-Cup Cuisinart Elite Collection® Food Processor FP-14 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD CAPACITY 14-CUP WORKBOWL CAPACITY 11-CUP WORKBOWL CAPACITY 4.5-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 14 cups 11 cups N/A Chopped fruit, vegetables or cheese 12 cups 9 cups 3 cups Puréed fruit, vegetables or cheese 12 cups cooked 8 cups puréed 8 cups cooked 6 cups puréed 3 cups cooked 1½ cups puréed Chopped or puréed meat, fish, seafood 2¼ pounds 2 pounds ½ pound Thin liquid* (e.g. dressing, soups, etc.
IMPORTANT UNPACKING INSTRUCTIONS 10. Pull out the drawer to the storage case with the adjustable slicing disc (J), and CAREFULLY REMOVE IT BY USING THE PLASTIC HUB. DO NOT TOUCH THE BLADE, IT IS VERY SHARP. The reversible shredding disc (K) is also in the drawer. Carefully remove the slicing disc and shredding disc by using the plastic hub. Remember to lock the parts in the storage case when not in use.
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 1. Read all instructions. 2. Do not operate this, or any other motordriven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception. 2.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK CONTENTS Important Unpacking Instructions................ 3 Important Safeguards................................... 4 Features and Benefits .................................. 6 Assembly Instructions, Diagram ...................8 Machine Controls ......................................... 9 Work Bowls .................................................. 9 Machine Functions ....................................... 9 User Guide and Capacity Chart .................
. Large Chopping/Mixing Blade Stainless steel in construction, this heavyduty blade will process a variety of food in your large or medium work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring. FEATURES AND BENEFITS 1. Housing Base and Motor With a vertically projecting motor shaft, this powerful base will process through a variety of recipes with a 1000-watt peak power induction motor. 8.
5c 6 5a 4c 4a 5b 4b 7 3c 9 8 3a 10 11 12 3b 3 14 2 1 15 7
ASSEMBLY INSTRUCTIONS Blade Operation The BladeLock feature is designed to keep the blade in place during processing, pouring, lifting, and handling tasks – but is not permanently attached. Handle with care. Always check to be sure the blade is securely locked before turning the bowl upside down.
Pulse Button If using the reversible shredding disc, determine whether the fine or medium side will be used and use the plastic hub to twist into position on the stem adapter. The plastic hub may be used for removal of this disc. The Pulse control is a momentary button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse is about one second. Cover Operation 1.
½- to 1-inch pieces. Foods cut into same size pieces produce the most even results. Replace stack of slices in feed tube vertically and process again using even pressure. r 1VMTF GPPE JO TFDPOE JODSFNFOUT UP DIPQ For the finest chop, either hold the pulse down or press ON to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary.
ACCESSORY STORAGE CASE Operating The Lock To unlock turn counterclockwise. Gently lift up the transparent cover. Do not force the cover open when the knob is in the locked position. To lock, gently close the cover and turn the knob clockwise. Inserting Accessories The Accessory Storage Case cover houses the (A) large metal blade in the right cavity, the (B) dough blade in the back cavity, and the (C) small metal blade in the left cavity. Hold each piece carefully by the center hub.
USER GUIDE & CAPACITY CHART FOOD TOOL PROCESS YIELD DIRECTIONS FRUITS Metal Blade Chop 1 pound = 3 cups Metal Blade Purée 1 pound = 3 cups Slicing Disc Shredding Disc Slice Shred 1 apple = ¾ cup 1 apple = ¾ cup Cut into 1-inch pieces; pulse to chop – process for fine chop. Process to purée cooked and peeled apples for applesauce. Medium pressure Medium pressure Avocados Metal Blade Metal Blade Chop Purée 1 medium = 1 cup 1 medium = 1 cup Cut into 1-inch pieces; pulse to chop.
FOOD TOOL PROCESS YIELD DIRECTIONS Celery Metal Blade Chop 2 medium stalks = ½ cup Slicing Disc Slice 2 medium stalks = ½ cup Cut into 1 inch pieces; pulse to chop to desired consistency. Trim; place upright in feed tube. Medium pressure. Metal Blade Chop 1 medium = 1½ cups Cut into 1-inch pieces; pulse to chop. Slicing Disc Slice 1 medium = 1½ cups Rounds: trim; place upright in feed tube. Medium pressure. Long slices: trim; place horizontally in feed tube. Medium pressure.
FOOD TOOL PROCESS YIELD DIRECTIONS Radishes Metal Blade Chop ½ pound = 1½ cups Slicing Disc Shredding Disc Slice Shred ½ pound = 1½ cups ½ pound = 1½ cups Cut into 1-inch pieces; pulse to chop. Process to finely chop. Trim ends; firm pressure. Trim ends; firm pressure. Scallions Metal Blade Slicing Disc Chop Slice 1 to 2 = ¼ cup 1 to 2 = ¼ cup Cut into 1-inch pieces; pulse to chop. Trim, discard dark green parts, place upright in feed tube. Light to medium pressure.
FOOD TOOL PROCESS YIELD DIRECTIONS Egg Whites Metal Blade Chop 8 egg whites = 1 cup firm whites Egg whites should be room temperature; add 1 teaspoon lemon juice or vinegar per white. Process in an absolutely clean bowl for 1 to 2½ minutes until surface develops ridges and mass of whites almost stops moving. These egg whites should not be used in meringues. For whipped egg whites with volume, whip with whisk or electric mixer or additional Cuisinart Whipping Disc.
spot remover and wipe with a damp sponge. If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder. CLEANING, STORAGE AND MAINTENANCE Keep your Cuisinart Elite Collection® 14-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged. The Accessory Storage Case is made of a highimpact plastic that has a smooth, easy-to-clean surface.
TECHNICAL DATA Dough Processing The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base. 1. Problem: The dough control button does not work. Solution: r 5IF EPVHI DPOUSPM XPSLT JO DPOKVODUJPO with the On button. The food processor will only operate once ON is selected after the dough function is activated.
7. Problem: Nub of dough forms on top of blade and does not become uniformly kneaded. 3. Problem: The food processor cover becomes unlatched in the back and/or makes a loud noise. Solution: r 4UPQ NBDIJOF DBSFGVMMZ SFNPWF EPVHI divide it into 3 pieces and redistribute them evenly in the work bowl. Solution: r 5IF CBDL PG UIF DPWFS CFDPNJOH VOMBUDIFE and any related noise, will not prevent the unit from working. Simply push down to lock the back into position. 8.
under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.
BEFORE RETURNING YOUR CUISINART PRODUCT If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product to be serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.
BLUEBERRY MINT SORBET This refreshing sorbet is perfect in the height of summer. Makes 4 cups Approximate preparation time: 5 minutes CUP SIMPLE SYRUP* 1 4 2 OUNCES FROZEN BLUEBERRIES 24 LARGE MINT LEAVES TABLESPOONS FRESH LEMON JUICE Insert the large chopping blade into the large work bowl of the Cuisinart® Food Processor. Put the blueberries, simple syrup, mint and lemon juice into the work bowl. Pulse 10 times, using long pulses.
1 1 ¼ MANGO SORBET This sorbet is so fast and easy in the Cuisinart® Food Processor. Makes 3 cups Approximate preparation time: 5 minutes POUND FROZEN MANGO CUP SIMPLE SYRUP* CUP LEMON JUICE PINCH SALT Insert the large chopping blade into the large work bowl of the Cuisinart® Food Processor. Put the mango, simple syrup, lemon juice and salt into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl and then process for two minutes until smooth.
BERRY MANGO SMOOTHIE A delicious smoothie, full of antioxidants. Makes ten 1-cup servings Approximate preparation time: 5 minutes PINT BLUEBERRIES 1 1 2 CUPS STRAWBERRIES, HULLED AND QUARTERED 2 MEDIUM-LARGE RIPE BANANAS, EACH BROKEN INTO 4 PIECES 3 POUND FROZEN MANGO CUPS ORANGE PEACH MANGO JUICE OR ORANGE JUICE Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor.
RASPBERRY SAUCE This raspberry sauce works well with many desserts – pair it with the dessert crêpes and the cheesecake. Makes 2 cups Approximate preparation time: 5 minutes CUP FRESH RASPBERRIES 1 2 CUPS FROZEN RASPBERRIES, THAWED 3 TABLESPOONS GRANULATED SUGAR PINCH SEA SALT ¼ Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add both thawed and fresh raspberries and process for 15 seconds.
DESSERT CRÊPES WITH BERRIES Crépe-making takes some practice, but once you get the technique down it is all worth it.
POUND CAKE WITH PINE NUTS AND OLIVE OIL This super-rich and moist pound cake works well as a simple dessert or to serve anytime with a cup of tea or coffee. Make one 9 x 5-inch loaf cake NONSTICK COOKING SPRAY ¼ 1²∕³ ¼ ½ ½ ¾ 1 ½ CUP TOASTED PINE NUTS CUPS UNBLEACHED, ALL-PURPOSE FLOUR Approximate preparation time: 20 minutes, plus 90 minutes for baking Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
DEEP CHOCOLATE LAYER CAKE Frost this deep and rich chocolate cake with Cream Cheese Frosting (below). Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings Approximate preparation time: 15 minutes, plus 50 minutes to bake, plus cooling time BUTTER TO PREPARE THE PANS TEASPOON BAKING SODA ¾ ½ CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2 ½ ¾ ¾ 5 Preheat oven to 350°F. Coat two 9-inch round pans with butter and cut rounds of parchment paper to fit the bottoms of each pan.
1½ ½ ½ ½ ½ 4 2 PASTRY CREAM This all-purpose pastry cream is a great foundation for fresh fruit tarts – the food processor makes it easy.
BANANA CREAM PIE Everyone will love this Southern-inspired dessert. Makes one 9-inch pie, 16 servings FIRM BANANAS 4 ¼ RECIPE CHOCOLATE CRUST (BELOW) 1 1 COOKIE Approximate preparation time: 50 minutes including pastry cream; allow 2 hours for chilling Preheat oven to 375°F. Prepare Chocolate Cookie Crust according to recipe below.
APPLE CRUMB PIE The adjustable slicing disc makes preparing this pie a breeze. Makes one 10-inch deep-dish pie, 8 to 12 servings Approximate preparation time: 55 to 65 minutes, including baking time LARGE APPLES (GOLDEN DELICIOUS, GINGER GOLD, OR OTHER SIMILAR APPLES), PEELED, CORED AND HALVED 5 RECIPE SWEET PÂTE DOUGH (PAGE 16) ½ JUICE OF 1 ½ 2 1 BRISÉE 2 LEMONS TEASPOON VANILLA PASTE* CUP GRANULATED SUGAR TABLESPOONS APRICOT JAM RECIPE CRUMB PIE TOPPING (BELOW) Preheat oven to 350°F.
CLASSIC CHEESECAKE This simple recipe produces perfect cheesecake every time. Makes one 9-inch cake, 24 servings Approximate preparation time: 15 minutes, plus 3 hours baking/resting and 6 hours cooling BUTTER TO PREPARE THE PAN Preheat oven to 325°F. Place a large roasting pan on bottom rack of oven and fill with 1 to 2 inches of water. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor.
CHOCOLATE PECAN PINWHEELS These cookies are a delicious treat! Makes 4 dozen cookies DOUGH: 2¼ CUPS UNBLEACHED, ALL-PURPOSE FLOUR Approximate preparation time: 30 minutes, plus 35 minutes for baking Preheat oven to 375°F. Line two baking sheets with parchment paper. TEASPOON ORANGE ZEST ½ 1 TEASPOON SALT ½ ½ 2 Insert the small metal chopping blade into the small TEASPOON GROUND CINNAMON work bowl and add the pecans. Pulse to roughly chop.
POPOVERS Eat the popovers hot out of the oven to fully appreciate their delicious texture. Makes 18 popovers CUPS EVAPORATED MILK 2½ 6 3 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2¼ 1 LARGE EGGS TABLESPOONS UNSALTED BUTTER, MELTED TEASPOON SEA SALT BUTTER OR NONSTICK COOKING SPRAY FOR PAN Approximate preparation time: 5 minutes plus 45 minutes for resting and 50 minutes for baking Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor.
BUTTERMILK BISCUITS These biscuits are so light and delicious that you will want to make them every night. Makes 12 biscuits CUP CAKE FLOUR ¾ 1 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2¼ 4½ ¼ ½ ¼ TABLESPOON CREAM OF TARTAR Approximate preparation time: 10 minutes plus 10 minutes for baking Preheat oven to 500°F. Line one baking sheet with parchment paper.
SESAME DINNER ROLLS Fresh from the oven, warm rolls make any dinner extra special.
WHOLE WHEAT KALAMATA BREAD This is a great bread for sandwiches – it complements tuna or chicken salad especially well. Makes three medium loaves, about 10 x 6 inches each (about 1-pound each) or two large loaves, about 1¾ pounds each CUPS WHOLE WHEAT FLOUR 3½ 3½ In a small saucepan over medium heat, warm milk to 105° to 110°F. Remove from heat. Add sugar and yeast; stir to dissolve and let sit until foamy, about 5 minutes. Transfer mixture to a large liquid measuring cup.
2 ½ ¾ 2 5 2 ½ 1 1 CHALLAH BREAD Not only a great bread for a special dinner, but also makes the best French toast.
CRUSTY FRENCH BREAD This recipe makes three loaves, which may be too much for your needs. You can always freeze a loaf for future use.
2¼ 1 CLASSIC CUISINART® WHEAT BREAD The nutty flavor of whole wheat makes this bread a favorite. Makes 12 servings (one 9 x 5-inch loaf) TEASPOONS ACTIVE DRY YEAST TABLESPOON PLUS 1 TEASPOON GRANULATED SUGAR ¹∕³ CUP WARM WATER (105° TO 110°F.
2¼ 1 ¹∕³ CLASSIC CUISINART® WHITE BREAD Spoil your family with homemade bread.
POTATO GRATIN This traditional potato dish works well alongside any meat entrée.
MASHED POTATOES Try this rich but not too sinful version of the traditional mashed potatoes.
4 1 STUFFED ROASTED PEPPERS These hearty peppers can also be served as a main course, and are delicious with our Simple Tomato Sauce (page10).
1 1 1 8 VEGETABLE NAPOLEON This vegetable side dish makes a beautiful presentation and will be sure to impress any crowd. Makes 8 servings Approximate preparation time: 20 minutes. MEDIUM EGGPLANT* MEDIUM ZUCCHINI MEDIUM ONION MEDIUM BABY PORTOBELLO MUSHROOMS CUP EXTRA VIRGIN OLIVE OIL ¹∕³ 1 ½ MEDIUM TOMATOES, RIPE BUT FIRM 2 8 3 TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER LARGE BASIL LEAVES OUNCES SOFT GOAT CHEESE Preheat the Cuisinart® Griddler® in the open position to High.
2 3 3 ¾ ¼ ½ 1 GINGER GLAZED CARROTS A great recipe for getting kids of all ages to eat their vegetables! Makes 6 cups, twelve ½-cup servings Approximate preparation time: 30 minutes OUNCES FRESH GINGER POUNDS CARROTS TABLESPOONS UNSALTED BUTTER TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND PEPPER CUP PURE MAPLE SYRUP TABLESPOON ORANGE ZEST Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor and process the ginger; remove work bowl and reserve.
16 1 1 3 ½ 1 ¼ ¼ CRAB CAKES A delicious treat that is easy to make for any occasion.
3 6 ¾ ¼ BRAISED VEAL SHANKS A perfect, comforting dish for a cold winter evening.
CHICKEN POT PIE The ultimate comfort food. Makes one 9 x 13-inch pan, about 12 servings Approximate preparation time: 1 hour plus 50 minutes for baking MEDIUM CARROTS 2 2 LARGE ONION, CUT INTO 1-INCH PIECES 1 ROASTED CHICKEN, APPROXIMATELY 4 POUNDS, CHILLED AND CUT INTO 1-INCH CUBES 1 1 1 TABLESPOONS UNSALTED BUTTER Insert the large metal chopping blade into the medium work bowl of the Cuisinart® Food Processor. Add the cubed chicken and pulse to roughly chop. Remove work bowl and reserve.
SWEET POTATO AND BLACK BEAN EMPANADAS These empanadas are delicious served with guacamole, salsa fresca, and sour cream.
CLASSIC MEATBALLS A classic recipe to use for meatballs and meatloaf.
1 1 1 ½ 5 ½ ½ ¼ 1 1 1 1 SPINACH RAVIOLI Homemade ravioli definitely takes time to make, but it is certainly well worth the effort. Makes 30 ravioli GARLIC CLOVE TABLESPOON OLIVE OIL BAG (10 OUNCES) FRESH SPINACH LEAVES LEMON OUNCES PARMESAN POUND RICOTTA TEASPOON KOSHER SALT Approximate preparation time: 60 minutes, including rolling Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor and process the garlic to finely chop.
ROASTED PEPPER, CHÈVRE AND MOZZARELLA CALZONES This versatile recipe can have many substitutes.
EGGPLANT PARMESAN Every step of this recipe can be done in the food processor! Makes 2 pans, 13 x 9 inches,16 servings NONSTICK COOKING SPRAY 2½ POUNDS EGGPLANT 2 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 6 TO 7 LARGE EGGS, LIGHTLY BEATEN 3 CUPS HERBED BREADCRUMBS (PAGE 5) ½ 1 8 4 CUP OLIVE OIL OUNCE PARMESAN CHEESE OUNCES MOZZARELLA, WELL CHILLED CUPS SIMPLE TOMATO SAUCE (PAGE 10) Approximate preparation time: 10 to 15 minutes plus 20 minutes for roasting eggplant and 20 minutes for baking the assembled di
2 CLASSIC CREAMY CHICKEN SALAD A delicious dish for a light lunch or dinner. Makes 4 cups, eight ½-cup servings Approximate preparation time: 5 to 10 minutes OUNCES RED ONION, CUT INTO 1-INCH PIECES POUNDS POACHED CHICKEN 2 OUNCES CELERY, CUT INTO 1-INCH PIECES 4 ½ ¾ ½ ¹∕8 38 BREAST, CUT INTO 1-INCH PIECES CUP LIGHT MAYONNAISE TEASPOON SEA SALT TEASPOON FRESHLY GROUND BLACK PEPPER Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor.
SHREDDED CARROT SALAD WITH HONEY-GINGER DRESSING Healthy, nutritious and delicious. Makes sixteen ½-cup servings CUP FRESH MINT LEAVES ½ 2 1 CUPS PLAIN NONFAT YOGURT, DRAINED* 1½ OUNCE FRESH GINGER ROOT, PEELED, CUT INTO ½-INCH PIECES 1 POUNDS CARROTS, PEELED, CUT INTO 2-INCH PIECES 2 CUP WALNUT HALVES, SHELLS REMOVED 1 TABLESPOONS HONEY CUP GOLDEN RAISINS Approximate preparation time: 20 minutes, plus 8 hours (or overnight) to drain yogurt Preheat oven to 350°F.
CLASSIC COLESLAW The Cuisinart® Food Processor makes the preparation of this picnic favorite a breeze.
3 3 1 1 8 1 CHOPPED SALAD This delicious, garden-fresh salad is always a big hit – even among non-salad eaters! Makes 12 cups CELERY STALKS, CUT INTO 1-INCH PIECES MEDIUM CARROTS (ABOUT 4 OUNCES), CUT INTO 1-INCH PIECES RED ONION, CUT INTO 1-INCH PIECES CUP FLAT-LEAF PARSLEY SCALLIONS, TRIMMED AND CUT INTO 1-INCH PIECES CUCUMBER (ABOUT 12 OUNCES), CUT INTO 1-INCH PIECES CAN 1 ¾ ½ CUPS CORN, FRESH OR FROZEN (THAWED) 2 POUND RIPE TOMATOES, CUT INTO 1-INCH PIECES 1 ¼ (19 OUNCES) CHICKPEAS Approximat
FRENCH ONION SOUP Homemade veal stock really adds to the flavor of the rich soup. But if you have a store-bought stock, make sure that it is a high-quality brand.
5 ROASTED BUTTERNUT SQUASH SOUP A hearty, warming soup for a winter evening.
TOMATO SOUP The ultimate comfort soup, our recipe takes it to the next level with its smoky bacon flavor.
4 2 1 LIGHTENED BROCCOLI AND POTATO SOUP This soup is a delicious and healthy substitute for other cream soups.
GAZPACHO This delicious soup is perfect all summer long.
3 ½ ¼ ¼ CARAMELIZED ONION, STEAK AND GRUYÈRE QUESADILLAS Enjoy these grown-up quesadillas at your next cocktail party. Serve with salsa, guacamole and sour cream for dipping.
SPINACH, FETA AND ARTICHOKE STUFFED MUSHROOMS A variation of the quintessential hors d’oeuvre.
CLASSIC BRUSCHETTA Classic and delicious.
½ ½ 1 1 2 ½ ½ THREE TOMATO SALSA Serve warm tortilla chips alongside this fresh and tangy salsa.
HUMMUS The food processor is a perfect tool for a creamy hummus. Makes 4 cups Approximate preparation time: 10 minutes TEASPOON LEMON ZEST 1 1 1 TO 2 4 CUP FRESH ITALIAN PARSLEY LEAVES ½ ¼ ¼ ¹∕³ 1 ¼ TEASPOON KOSHER SALT GARLIC CLOVES CANS (15½ OUNCES EACH) CHICKPEAS, DRAINED CUP TAHINI CUP FRESH LEMON JUICE CUP WATER TEASPOON GROUND CUMIN Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor.
CHUNKY GUACAMOLE Make our fresh guacamole for the Sunday game or serve alongside quesadillas for a fun dinner night. Makes 6 cups Approximate preparation time: 10 minutes Nutritional information per serving (¼ cup): TEASPOON KOSHER SALT 1 Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the small feed tube to finely chop. Add jalapeño to work bowl and pulse 5 times to chop.
ARTICHOKE AND HERB YOGURT DIP A delicious lowfat dip for crudités or chips.
BUCKWHEAT CRÊPES WITH SPINACH AND GOAT CHEESE This brunch dish is absolutely delicious served with hollandaise sauce.
LEEK, SAUSAGE AND FONTINA QUICHE A perfect dish for Sunday brunch. Makes 12 servings Approximate preparation time: 20 minutes plus 40 minutes for baking 1 RECIPE PÂTE BRISÉE (PAGE 16) FILLING: 1 GARLIC CLOVE 1 SMALL LEEK, WHITE AND LIGHT GREEN PARTS ONLY, CUT INTO Prepare Páte Brisée according to recipe on page 16. While dough is chilling, preheat oven to 350°F. Roll out one dough disc* to ¹∕8-inch thick to fit a 9-inch tart pan. Fit the dough into the pan. Chill in refrigerator for about 30 minutes.
TRADITIONAL SCONES The key to a delicate scone is to not overmix the dough. Always use a light hand and you will have delicious results.
CHOCOLATE CHIP CRUMB CAKE Start your mornings with a cup of coffee and a piece of this delicious crumb cake. Always let it cool completely before cutting to ensure the perfect slice.
CHERRY CRUMB MUFFINS A hit at every brunch table. Makes 12 muffins NONSTICK COOKING SPRAY CRUMB TOPPING: ½ CUP TOASTED PECANS OR WALNUTS CUP LIGHT BROWN SUGAR ¹∕³ ¼ CUP UNBLEACHED, ALL-PURPOSE FLOUR ¼ TEASPOON GROUND CINNAMON 1 Approximate preparation time: 15 minutes plus 20 minutes for baking Preheat oven to 400°F. Coat a 12-cup muffin pan with nonstick cooking spray. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor.
PÂTE SUCRÉE Have leftover dough? Use this sweet dough for simple cookies. Just roll and cut into your favorite shapes.
PÂTE BRISÉE This versatile dough can be used for sweet or savory treats. Makes two single crust 9-inch tarts/pies, or one double-crust pie, 24 servings TEASPOON TABLE SALT 1 16 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2 ¼ TABLESPOONS (½ POUND; 2 STICKS) UNSALTED BUTTER, COLD AND CUT INTO ½-INCH CUBES CUP ICE WATER Approximate preparation time: 5 minutes plus 30 minutes for resting Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor.
BASIC FLAKY PASTRY DOUGH This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart.
PASTA DOUGH Fresh pasta is a special treat. While it is best served right away, you can freeze it after it has been rolled and cut. Makes 1½ pounds, about 10 servings Approximate preparation time: 5 minutes CUP SEMOLINA FLOUR 1 1 4 CUPS UNBLEACHED, ALL-PURPOSE FLOUR 2 TABLESPOON KOSHER SALT LARGE EGGS Insert the large metal chopping blade into the large work bowl of a Cuisinart® Food Processor. Add both flours and salt to work bowl and pulse 5 to 6 times to combine.
1 1 PIZZA DOUGH Once you see how simple pizzas are to make, you will never order one to be delivered again.
HOLLANDAISE SAUCE This sauce can be used in many dishes, including eggs benedict and steamed vegetables. Makes 3 cups Approximate preparation time: 15 minutes LARGE EGG YOLKS 3 1 POUND (3 STICKS) UNSALTED BUTTER ¾ ½ ¼ 2 TABLESPOON MUSTARD Put the butter into a saucepan over low heat to melt. DIJON-STYLE TEASPOON KOSHER SALT TEASPOON FRESHLY GROUND BLACK PEPPER TABLESPOONS FRESH LEMON JUICE Insert the large chopping blade into the medium work bowl of the Cuisinart® Food Processor.
ROASTED RED PEPPER SAUCE This sauce combines the sweet taste of the red pepper with its roasted counterpart to create a flavor-packed yet healthy sauce, perfect for chicken and fish.
SIMPLE TOMATO SAUCE A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.
BASIL PESTO If you have other herbs or nuts, use them in place of some of the basil and pine nuts.
HERBED VINAIGRETTE A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken. Makes 1 cup Approximate preparation time: 5 minutes ¼ 1 ¼ ½ ½ ½ ½ ¼ ¾ CUP RED WINE VINEGAR TEASPOON MUSTARD DIJON-STYLE CUP FRESH PARSLEY TEASPOON DRIED BASIL TEASPOON DRIED THYME TEASPOON DRIED MARJORAM TEASPOON KOSHER SALT Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor.
ASIAN MARINADE This marinade is equally good for pork, chicken or salmon. It is also a good sauce for serving with dim sum.
GORGONZOLA BUTTER Melt a slice of this butter on your favorite steak right when it comes off the grill. It is also delicious on a baked potato or steamed vegetables. Makes 1 roll compound butter, 16 slices Approximate preparation time: 5 minutes CUP ¼ TABLESPOONS (¼ POUND; 1 STICK) UNSALTED BUTTER, ROOM TEMPERATURE 8 GORGONZOLA, CRUMBLED PINCH FRESHLY GROUND BLACK PEPPER Insert the large metal chopping blade into the medium work bowl of the Cuisinart® Food Processor.
8 BASIC FRESH BREADCRUMBS There is no need to buy breadcrumbs when you can make them in no time with your Cuisinart® Food Processor. Makes 1¹∕³ cups SLICES WHITE BREAD Approximate preparation time: Less than one minute, plus 35 minutes for baking Preheat oven to 325°F. Bake slices of bread in a single layer for about 20 minutes or until bread is completely dried out. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor.
SIDES Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vegetable Napoleon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Potato Gratin . . . . . . . . . .
BREAKFAST & BRUNCH Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chocolate Chip Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Traditional Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Leek, Sausage, and Fontina Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
RECIPES To help your Cuisinart Elite Collection® 14-Cup Food Processor feel right at home 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, these easy-to-follow recipes make sure every meal is covered.
ELITE COLLECTION ® Recipe Booklet 14-CUP FOOD PROCESSOR
Version no: N IB-8478E SIZE: 152MM(W) x 228MM(H) Pages: 92pp Paper: Cover:157GSM MATT ARTPAPER Inside:120GSM GLOSS ARTPAPER Color: Cover:4c+1c(BLACK) Inside:1c+1c Coating: Gloss varnishing in cover Conair: Conair By Astor You Date: 02/05/2013 SUN HING PRINTING CO., LTD.