Cuisinart Smart Stick HB-155PC Service manual

INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Smart Stick®Variable Speed Hand Blender HB-155PC

2
Important SaFEGUarDS
When using an electrical appliance, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use, before putting on or
taking off parts, and before cleaning. To unplug, grasp plug
and pull from electrical outlet. Never pull cord.
3. To protect against electrical shock, do not put the motor body,
cord or electrical plug of this hand blender in water or other
liquids. Only the detachable blending shaft of this appliance and
the whisk have been designed for immersion into water or other
liquids. Never submerge any other portion of this unit. If motor
housing falls into liquid, remove immediately. Do not reach into
the liquid without unplugging the unit first.
4. This appliance should not be used by children. To avoid possible
accidental injury, close supervision is necessary when any
appliance is used by or near children.
5. Avoid contact with moving parts.
6. During operation keep hands, hair, clothing, as well as spatulas
and other utensils away from attachments and any mixing
container to reduce risk of injury to persons and/or damage
to the appliance. A spatula may be used, but must be used only
when the unit is not operating.
7. Do not operate any appliance with a damaged cord or plug,
or after the appliance has malfunctioned or has been dropped
or damaged in any way or is not operating properly. Return the
appliance to the nearest Cuisinart Repair Center for examination,
repair, or mechanical or electrical adjustment.
8. Remove detachable blending shaft from the blender before
washing the blades or shaft.
9.
Blades are SHARP. Handle carefully when removing, inserting
or cleaning.
10. When mixing liquids, especially hot liquids, use a tall container
or mix small quantities in separate batches to reduce spillage,
splattering and possibility of injury from burning.
11. Check prep bowl for presence of foreign objects before using.
12. The use of attachments or accessories not recommended by
Cuisinart may cause fire, electrical shock, or risk of injury.
13. Do not use outdoors or for other than intended use.
14. Do not let any cord hang over the edge of the table or counter.
Do not let cord contact hot surfaces, including stovetop.
15. Make sure the appliance is off, the motor has stopped complete-
ly, and the appliance is unplugged from outlet before putting on
or taking off attachments, and before cleaning.

3
16. To reduce the risk of fire or electrical shock, do not operate any
heating appliance beneath the mounting unit.
17. Do not operate your appliance in an appliance garage or under a
wall cabinet. When storing in an appliance garage always
unplug the unit from the electrical outlet. Not doing so could
create a risk of fire, especially if the appliance touches the walls
of the garage or the door touches the unit as it closes.
SaVE tHESE InStrUCtIonS
For HoUSEHoLD USE onLY
NOTICE
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug will fit in a polarized outlet only
one way. 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.
NOTE: Maximum rating of 200W is based on the chopper/grinder
attachment that draws the greatest power.
CONTENTS
Important Safeguards ....................................2
Unpacking Instructions ...................................4
Parts and Features ....................................4–5
Blending Tips and Hints ..................................6
Whisking Tips and Hints ..................................7
Assembly..............................................8
Operation..............................................8
Cleaning and Maintenance ................................9
Recipes ..............................................10
Warranty .............................................28

4
UNPACKING INSTRUCTIONS
Place the package containing the Cuisinart®Smart Stick®Variable
Speed Hand Blender on a sturdy surface. Unpack the hand blender
from its box by removing the upper protective insert. Gently slide the
unit from the box. Remove all support materials from the box and
replace the upper insert. Save packaging for possible repacking of the
unit.
Note: The blending blade is extremely sharp.
Before using the Cuisinart®Smart Stick®Variable Speed Hand Blender
for the first time, we recommend that you wipe the motor body
housing with a clean, damp cloth to remove any dirt or dust. Dry it
thoroughly with a soft absorbent cloth. Handling it carefully, wash the
detachable blending shaft with fixed mount blade and the whisk by
hand or in the dishwasher. Dry thoroughly before use. Read all
instructions completely for detailed operating procedures.
PARTS AND FEATURES
1. Variable Speed Control Knob: Lets you adjust speed from low
to high for the ingredients you are blending.
2. On/Off Button: Simply press and hold down the button to blend.
Once the button is released, blending will stop.
3. Comfort Handle: The ergonomic handle allows you to maneuver
the hand blender with ease.
4. Motor Body Housing: Powers the blender. Release button
makes it easy to attach and detach blending shaft and
whisk assembly.
5. Detachable Blending Shaft with Stainless Steel Blade
and Blade Guard: Snaps into the motor body housing. The
fixed-mount stainless blade is partially covered by a stainless
guard to keep splashing to a minimum.
6. Whisk Attachment: Whisk attachment snaps into the gearbox
which connects to the motor body housing. The whisk is great for
whipping cream, egg whites and other delectable treats.
7. Blending Cup: 3-cup (24 oz.) blending cup is microwave and
dishwasher safe. Use this container to blend drinks, shakes,
salad dressings and more. Designed for easy gripping and
drip-free pouring.

5
Motor
Body
Housing
Detachable
Blending Shaft
Blade
Guard
Stainless
Steel Blending
Blade
Whisk
Attachment
Variable Speed
Knob
Detachable
Gearbox
Power
Cord
On/Off
Button
Ergonomic
Handle
Blending Cup

6
BLENDING TIPS AND HINTS
1. Liquid should not come closer than 1 inch from where the shaft
attaches to the motor housing.
2. When using with a nonstick cooking surface, be careful not to
scratch the coating with the edge of blender blade guard.
3. Do not immerse motor body housing or whisk gearbox in water
or any other liquid.
4. Cut solid foods into ½-inch cubes for easier blending.
5. Pour liquid ingredients into the blending cup first, unless recipe
instructs otherwise.
6. Never operate the hand blender continuously for longer than 1
minute. For best results, allow 20–30 seconds rest time in
between 1-minute cycles.
7. To avoid splashing, don’t turn the hand blender on until the blade
is beneath the surface of the mixture, and do not pull the hand
blender out of the mixture until the blade has completely
stopped.
8. Do not let hand blender stand in a hot pot on stove while not in
use.
9. Do not put fruit pits, bones, or other hard material into the blend-
ing mixture, as these are liable to damage the blades.
10. Do not fill mixing containers too full. The level of mixture will rise
when blending, and can overflow.
11. Adding liquids that are warm, not cold, facilitates blending solids
with liquids.
12. Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
13. To whip air into a mixture, always hold the blade just under the
surface.
14. To purée a soup, use the hand blender to blend the soup solids
to the desired consistency using a gentle up-and-down motion
right in the saucepan or pot. You can quickly change chunky
ingredients and stock into thick and creamy soup.
15. The hand blender is the ideal tool for frothing milk for cappuccino
or lattes.
16. Use the hand blender to make smooth gravies and pan sauces.

7
WHISKING TIPS AND HINTS
Use the whisk attachment for beating heavy cream or egg whites.
It may also be used for anything that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
BEATING EGG WHITES
When beating egg whites use a very clean metal or glass bowl,
never plastic. Plastic can contain hidden oils and fats that can ruin the
delicate egg white foam. To help stabilize the egg whites, add ¹⁄8
teaspoon of cream of tartar per egg white prior to beating them. (If
using a copper bowl omit the cream of tartar.) Beat the egg whites,
starting on low and gradually raising to high, just until soft peaks form
firmly enough not to droop over. Beating the egg whites longer will
cause them to dry out and become even less stable. When adding
sugar to beaten egg whites, start adding it slowly just as soft peaks
begin to form. Continue beating until peaks are firm enough not to
droop.
BEATING HEAVY CREAM
When beating heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best shaped bowl for
whipping cream is one that is deep with a rounded bottom. The cream
should come out of the refrigerator just before whipping. Whipped
cream may be used at either soft or firm peaks depending on
preference. It may be flavored as desired. For best results, start
whipping on low and gradually raise to high. Whip cream just before
using.

8
ASSEMBLY
BLENDING ATTACHMENT
1. Align the motor body housing with the blending shaft
and push the pieces together until you hear and feel
them click and connect. It may be helpful to press and
hold the release button when assembling. Once assem-
bled, release the button to lock in place.
WHISK ATTACHMENT
1. Align the end of the whisk (A)
with the small opening of the whisk
gearbox (B).
2. Push end into opening until it locks
into position (C).
3. Align the motor body with the whisk assem-
bly and push the gearbox and motor body
together until you hear and feel them click
and connect. It may be helpful to press and
hold the release button when assembling.
Once assembled, release the button to lock
into place.
OPERATION
BLENDING
The specially designed blade blends, mixes and purées all kinds of
foods, including salad dressings, powdered drink products, soups and
sauces. It can also be used to emulsify mayonnaise.
This blade is designed to add only minimal air to your mixture.
A gentle up-and-down motion lets you achieve in the most flavorful,
full-bodied results. Be careful never to remove the blending shaft from
the liquid while in operation.
1. Connect the blending shaft to the motor body housing.
(See Assembly for Blending Attachment, above.)
2. Plug electrical cord into a wall socket.
3. Immerse the blade end of blending shaft into mixture to be
blended. You can blend in the blending cup, bowl, pot, saucepan
or pitcher.
4. Turn the variable speed knob to the speed recommended in your
recipe. Note: You can change the blending speed while blending.
C
A
B

9
5. Press and hold the On/Off button. The hand blender will continue
to run as long as the button is pressed. To turn the hand blender
off, simply release the On/Off button.
Note: Do not continuously blend for longer than 60 seconds.
Release On/Off button for 20–30 seconds between 60-second
blending cycles.
6. Unplug immediately after use.
WHISKING
1. Insert the whisk assembly into the motor body.
(See Assembly for Whisk Attachment, previous page.)
2. Plug electrical cord into a wall socket.
3. Put the whisk into mixture that will be blended.
4. Turn the variable speed knob to the desired speed,
then press and hold the On/Off button. The hand
blender will continue to run as long as the button is
pressed. Release the On/Off button and the blade will
stop running.
5. Unplug immediately after use.
CLEANING AND MAINTENANCE
SMART STICK®VARIABLE SPEED HAND BLENDER
Always clean the motor body and blending shaft thoroughly after
each use.
Press the release button to remove the blending shaft from the motor
body. Clean the motor body only with a sponge or damp cloth. Do not
use abrasive cleaners that could scratch the surface. To clean the
blending shaft, wash by hand in hot water using mild detergent. The
blending shaft is not dishwasher safe. Be mindful of the fixed-mount
razor-sharp blade edges.
Never immerse the motor body in water.
When the appliance has malfunctioned or has been dropped or
damaged in any way or it is not operating properly, return the
appliance to the nearest Cuisinart Repair Center for examination,
repair or mechanical or electrical adjustment. Any other servicing
should be performed by an authorized service representative.
WHISK ATTACHMENT
To clean your whisk assembly, press the release button to release it
from the motor body housing. Detach the metal whisk from the
gearbox by pulling the pieces apart. To clean the gearbox, simply wipe
with a damp cloth. To clean the metal whisk, wash with warm soapy
water or put in the dishwasher. Do not submerge the gearbox in
water or any other liquid. Any service, other than cleaning and
normal user maintenance, should be performed by an authorized
Cuisinart Service Representative.

10
RECIPES
Smoothies and Drinks
Breakfast Shake for the Road......................................................11
Power Blast Protein Smoothie .....................................................11
Simple Fruit Smoothie..................................................................12
Tropical Smoothie.........................................................................12
Sunshine Colada ..........................................................................13
Triple Chocolate Shake ................................................................13
Breakfast/Brunch
Blueberry Muffins .........................................................................14
Fluffy Egg Scramble.....................................................................15
Buttermilk Pancakes ....................................................................15
Dips/Dressings/Sauces
Hummus ......................................................................................16
Mayonnaise ..................................................................................17
Ketchup ......................................................................................17
Creamy Champagne Vinaigrette ..................................................18
Classic Caesar Dressing ..............................................................18
Citrus-Dill Dressing.......................................................................19
Roasted Red Pepper and Tomato Sauce ....................................20
Mole Sauce ..................................................................................21
Soups
Winter White Bean Soup..............................................................22
Spring Asparagus Leek Soup ......................................................23
Summer Zucchini Soup................................................................24
Autumn Carrot-Ginger Soup ........................................................25
Desserts
Berry Fool.....................................................................................26
Strawberry Shortcake ..................................................................26

11
SMOOTHIES AND DRINKS
Breakfast Shake for the Road
Nutrition in a cup! Make this smoothie in the morning
for breakfast on the road.
Makes about 16 ounces
½ cup juice
½ cup low-fat yogurt
3 strawberries, hulled and halved
½ cup mango (fresh or frozen, cut into ½-inch pieces)
1 tablespoon ground flax seeds (optional)
1 frozen banana, cut into ½-inch pieces
1. Put all ingredients in order listed into the blending cup.
2. Using the blending shaft, start blending on medium, gradually increasing to
high until smooth, about 30 to 45 seconds.
3. Serve immediately.
Nutritional information per serving (8 ounces):
Calories 181 (11% from fat) • carb. 38g • pro. 4g • fat 2g • sat. fat 0g
• chol. 4mg • sod. 43mg • calc. 111mg • fiber 4g
Power Blast Protein Smoothie
Blend this for a post-workout pick-me-up.
Makes about 16 ounces
½ cup coconut milk or low-fat milk
1⁄3cup vanilla or plain yogurt
2 tablespoons protein powder
1 banana, cut into ½-inch pieces
1 cup mango (fresh or frozen, cut into ½-inch pieces)
½ cup pineapple (cut into ½-inch pieces)
1. Put all ingredients in order listed into the blending cup.
2. Using the blending shaft, start blending on medium, gradually increasing to
high until smooth, about 25 to 30 seconds.
3. Serve immediately.
Nutritional information per serving (8 ounces):
Calories 270 (40% from fat) • carb. 38g • pro. 6g • fat 13g • sat. fat 11g
• chol. 5mg • sod. 68mg • calc. 89mg • fiber 4g

12
Simple Fruit Smoothie
This recipe works great with any type of fruit or juice.
Makes about 16 ounces
½ cup pomegranate or orange juice
½ banana (cut into 1-inch pieces)
1½ cups mixed fruit (fresh or frozen, cut into ½-inch pieces)
1. Put all ingredients in order listed into the blending cup.
2. Using the blending shaft, start blending on medium, gradually increasing to high
until smooth, about 30 seconds.
3. Serve immediately.
Nutritional information per serving (8 ounces):
Calories 112 (4% from fat) • carb. 28g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 6mg • calc. 16mg • fiber 3g
Tropical Smoothie
Packed full of Vitamin C, this smoothie is perfect when you are
feeling under the weather.
Makes 2 cups
½ cup orange or apple juice
2 kiwis, cut into ½-inch cubes (about ¾ cup cubed)
1 cup honeydew (cut into 1-inch pieces)
½ cup fresh pineapple (cut into-1 inch pieces)
1. Place all ingredients in order listed into the blending cup.
2. Using the blending shaft, start blending on medium, gradually increasing to
high until smooth, about 30 seconds.
3. Serve immediately.
Nutritional information per serving (1 cup):
Calories 120 (4% from fat) • carb. 30g. • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 25mg • calc. 46mg • fiber 4g

13
Sunshine Colada
Heat up your next party with a pitcher of these tasty coladas.
Makes eight 8-ounce servings
2 cups orange-peach-mango juice
8 ounces light rum
8 ounces cream of coconut
2 bananas, each broken into about 4 pieces
3 cups fresh pineapple (cut into ½-inch cubes)
2½ cups frozen peaches (cut into ½-inch cubes)
1. Put all ingredients in order listed into a large pitcher.
2. Using the blending shaft, start blending on medium, gradually increasing to
high. Use a gentle up-and-down motion until ingredients are smooth, about
50 seconds.
3. Serve as is or over ice.
Nutritional information per serving (1 cup):
Calories 240 (24% from fat) • carb. 29g • pro. 2g • fat 7g • sat. fat 6g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 3g
Triple Chocolate Shake
The ultimate chocolate dessert.
Makes about 2 cups
2 cups premium chocolate ice cream
½ tablespoon cocoa powder
1½ tablespoons chocolate syrup
¾ cup milk (any type of milk will do, whole, reduced fat or skim)
garnishes: whipped cream, chocolate shavings or cocoa
powder
1. Put all ingredients in order listed into the blending cup.
2. Using the blending shaft, blend on low, using an up-and-down motion, until
fully combined, about 30 to 40 seconds.
2. Top with whipped cream and chocolate shavings or cocoa powder.
Nutritional information per serving (1 cup; based on 2% milk):
Calories 597 (55% from fat) • carb. 55g • pro. 11g • fat 37g • sat. fat 22g
• chol. 233mg • sod. 142mg • calc. 339mg • fiber 3g

14
BREAKFAST/BRUNCH
Blueberry Muffins
A popular muffin for good reason – the hint of orange and coarse sugar
on top makes them an extra special treat.
Makes 12 large muffins
nonstick cooking spray
2½cups unbleached, all-purpose flour, plus 1 pinch (to toss with
the blueberries), divided
2½teaspoons baking powder
3⁄4teaspoon kosher salt
1⁄4teaspoon ground cinnamon
½teaspoon grated orange zest
1 cup low fat buttermilk, room temperature
1 teaspoon pure vanilla extract
1 cup fresh blueberries
2 large eggs, room temperature
1 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled
1 teaspoon coarse sugar (such as turbinado or Demerara),
for sprinkling
1. Preheat oven to 425°F. Lightly coat a 12-cup regular muffin pan with nonstick
cooking spray; reserve.
2. Put the 2½ cups of flour, baking powder, salt, cinnamon and zest into a
small mixing bowl. Using the whisk, mix on low to combine; reserve.
3. Put the buttermilk and vanilla into a measuring cup; reserve.
4. Put the blueberries with the pinch of flour into a small mixing bowl – toss so
the blueberries are evenly coated; reserve.
5. In a large mixing bowl, combine the eggs and granulated sugar. Using the
whisk, start mixing on low and gradually increasing to high until pale and thick.
Reduce speed to low, and gradually add the melted/cooled butter, not adding
more until the previous has been thoroughly mixed in.
6. Once the butter has been added, add
1⁄3
of the flour mixture alternately with
the buttermilk mixture while whisking on low – do not over-mix, some dry
patches are okay. Finally, add the blueberries and gently fold into the batter
with a large spatula.
7. Divide evenly into the prepared muffin pan. Sprinkle top of each with the
coarse sugar. Bake in the preheated oven for about 20 to 22 minutes, or until a
cake tester inserted comes out clean.
Nutritional information per muffin:
Calories 229 (26% from fat) • carb. 38g • pro. 4g • fat 7g • sat. fat 4g
• chol. 47mg • sod. 270mg • calc. 48mg • fiber 1g

15
Fluffy Egg Scramble
Whisked until frothy and then cooked over a low heat, these eggs are
buttery and delicious.
Makes 2 to 3 servings
1⁄4cup fresh parsley, or other fresh herb(s)
6 large eggs
2 tablespoons heavy cream
1⁄4teaspoon kosher salt
pinch freshly ground black pepper
1⁄4cup shredded cheese (use your favorite, or whatever you have
on hand)
½tablespoon unsalted butter, for pan
1. Put the parsley into the blending cup. Using the blending shaft, run on
medium to high until roughly chopped; reserve.
2. Put the eggs, cream, salt and pepper into a medium mixing bowl. Using the
whisk, mix on low to medium-high until very frothy. Stir in the parsley
and cheese.
3. Put the butter into a nonstick skillet set over low/medium-low heat. Once
melted, add the egg mixture. Using a heatproof spatula, move the eggs from
the edges and the bottom of the pan to ensure even cooking. You want the
eggs to be soft and fluffy, so moving them around the pan constantly will
ensure an even consistency.
4. Once the eggs are cooked through, serve immediately.
Nutritional information per serving (based on 3 servings):
Calories 229 (70% from fat) • carb. 2g • pro. 15g • fat 17g • sat. fat 8g
• chol. 399mg • sod. 352mg • calc. 134mg • fiber 0g
Buttermilk Pancakes
The perfect go-to pancake for you and your family.
Makes about 16 four-inch pancakes
1½cups unbleached, all-purpose flour
1½teaspoons baking powder
½teaspoon baking soda
1⁄4teaspoon kosher salt
1⁄4teaspoon ground cinnamon
pinch ground nutmeg
2 large eggs
13⁄4cups low fat buttermilk
1½tablespoons maple syrup
½teaspoon pure vanilla extract
2 tablespoons grapeseed or vegetable oil
unsalted butter, for griddle

16
1. Put the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a
medium to large bowl. Whisk on low to blend; reserve.
2. Put the remaining ingredients into the blending cup. Whisk on low to combine
completely.
3. Preheat a nonstick griddle set over a medium heat (or use a Cuisinart®electric
griddle set to 350° to 375°F).
4. While pan is heating, gradually add the liquid mixture to the dry ingredients
while whisking on low. Whisk until just combined – batter should be slightly
lumpy, not smooth.
5. Once griddle is hot, add about a teaspoon of butter. Once melted, drop
batter evenly onto the griddle plate using a
1⁄3
-cup measure. Cook pancakes
until bubbles form, about 3 to 4 minutes; flip and cook until done, about 2 to 3
minutes longer.
6. Transfer to warm plates to serve. As you finish each batch of pancakes,
you can keep them warm on a wire rack placed on a baking sheet in a low
oven (200°F). Repeat until all the batter is used.
Nutritional information per pancake:
Calories 80 (31% from fat) • carb. 11g • pro. 3g • fat 3g • sat. fat 1g
• chol. 25mg • sod. 221mg • calc. 46mg • fiber 0g
DIPS/DRESSINGS/SAUCES
Hummus
This is your basic hummus. To change it up a bit, add a cooked
red pepper, or roasted beets or fresh herbs.
Makes about 2 cups
1 garlic clove
1 can (15.5 ounces) chickpeas, drained and rinsed
1⁄4cup tahini
2 tablespoons fresh lemon juice
½ to ¾ teaspoon kosher salt, or to taste
1⁄8teaspoon cumin
pinch freshly ground black pepper
½teaspoon za'atar (optional)
½cup water (plus more if needed)
1. Put all of the ingredients into the blending cup. Using the blending shaft,
run on low, gradually increasing to high until smooth. Add more water, if
a thinner hummus is desired. Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 71 (35% from fat) • carb. 9g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 149mg • calc. 30mg • fiber 7g

17
Mayonnaise
You will be amazed at how easily you can make homemade
mayonnaise. It is best with raw egg yolks, so seek out
fresh local eggs.
Makes about 1 cup
¼ cup pasteurized liquid egg product (such as EggBeaters®);
you can use 2 raw egg yolks instead – be sure you use the
freshest eggs possible and from a trusted source
1½ teaspoons fresh lemon juice
1 teaspoon water
½ teaspoon Dijon-style mustard
1⁄4teaspoon kosher salt
pinch ground white pepper
2⁄3cup vegetable oil
1. Put all ingredients, except for the oil, into the blending cup in order listed.
Using the blending shaft, process on low until mixture begins to thicken.
Be sure to keep the metal blade completely submerged while blending.
2. Gradually add the oil, two tablespoons at a time. Continue processing with a
gentle up-and-down motion until thick, about 30 seconds longer.
3. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 tablespoon
based on recipe with pasteurized liquid egg product):
Calories 83 (96% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 27mg • calc. 1mg • fiber 0g
Ketchup
Spoil your guests at the next BBQ with this homemade ketchup.
Makes about 2 cups
½ tablespoon olive oil
1 garlic clove, chopped
½ medium onion, chopped
1 can (14.5 ounces) diced tomatoes, juices drained
1 can (6 ounces) tomato paste
½ cup packed dark brown sugar
1⁄3cup cider vinegar
¾ teaspoon kosher salt
½ teaspoon dry mustard
¼ teaspoon ground cinnamon
pinch freshly ground black pepper
¼ teaspoon ground allspice

18
1. Heat the oil in a medium skillet set over medium-low heat. Add the garlic and
onion. Sauté until softened, about 5 minutes.
2. Put sautéed vegetables into the blending cup. Add the remaining ingredients.
Using the blending shaft, run on medium until mixture begins to thicken and
is completely smooth. Be sure to keep the metal blade completely submerged
while blending.
3. Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon):
Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 85mg • calc. 5mg • fiber 0g
Creamy Champagne Vinaigrette
This delicious vinaigrette will become a favorite after the first taste.
Makes about 1 cup
1 garlic clove
1 small shallot, cut into ½-inch pieces
1 tablespoon Dijon-style mustard
¼ teaspoon kosher salt
pinch freshly ground black pepper
2½ tablespoons champagne vinegar
¾ cup extra virgin olive oil
1. Put all ingredients into the blending cup except the olive oil. Process on low
to break up the garlic and shallot. Add oil, ¼ cup at a time, and blend until
emulsified.
2. Let mixture blend an additional 30 seconds after all ingredients have been
added.
Nutritional information per serving (1 tablespoon):
Calories 93 (90% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 57mg • calc. 1mg • fiber 0
Classic Caesar Dressing
An old favorite made fresh at home.
Makes about 2⁄3cup
1 small garlic clove
3 to 4 anchovy fillets
2 tablespoons egg substitute (you can use 1 fresh, raw egg yolk
– be sure you use the freshest egg possible and from a trusted
source – or use 2 tablespoons mayonnaise)
1 teaspoon Dijon-style mustard

19
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
1⁄3cup extra virgin olive oil
1. Put all ingredients except the oil into the blending cup. Run on medium
until well blended. While still running on medium, slowly add the olive oil
in a steady stream so that dressing becomes emulsified.
2. Let mixture blend an additional 30 seconds after all ingredients have
been added.
Nutritional information per serving (based on 1 tablespoon):
Calories 73 (95% from fat) • carb. 19g • pro. 0g • fat 8g • sat. fat 1g
• chol. 19mg • sod. 58mg • calc. 4mg • fiber 0g
Citrus-Dill Dressing
We love serving this over sliced cucumbers.
Makes about 1 cup
½ tablespoon champagne vinegar (you may substitute sherry
vinegar)
1 small shallot, cut into ½-inch pieces
1 small garlic clove
1 tablespoon Dijon-style mustard
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
3 tablespoons fresh dill
¼ teaspoon kosher salt
pinch freshly ground black pepper
½ cup extra virgin olive oil
1. Put all ingredients into the blending cup except the olive oil. Using the
blending shaft, blend on medium to break up the garlic and shallot. Add oil,
¼ cup at a time, and blend, gradually increasing to high, until emulsified.
2. Let mixture blend an additional 30 seconds after all ingredients have
been added.
Nutritional information per serving (based on 2 tablespoons):
Calories 128 (94% from fat) • carb. 2g • pro. 0g • fat 14g • sat. fat 2g
• chol. 0mg • sod. 113mg • calc. 3mg • fiber 0g

20
Roasted Red Pepper and Tomato Sauce
This is a very versatile sauce. It is equally great over
grilled chicken or a bowl of pasta.
Makes about 4 cups
2 teaspoons olive oil
1 medium onion, cut into ½-inch pieces
1 carrot, cut into ½-inch pieces
1 stalk celery, cut into ½-inch pieces
2 garlic cloves
1 teaspoon dried basil
1⁄3cup dry white wine, or vermouth
3 roasted red peppers, cut into ½-inch pieces
2 tablespoons tomato paste
2 cans (15 ounces each) diced tomatoes, with juices
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1⁄8teaspoon crushed red pepper flakes, or to taste
1. Put the olive oil into a medium saucepan and set over medium heat. Once
hot, add the onion, carrot, celery, garlic and basil. Partially cover and
let cook until vegetables are softened but not browned, about 6 to
8 minutes. Add the wine/vermouth, stirring to deglaze the pan (picking up the
brown bits from the bottom of the pan and working into the mixture); cook
until fully evaporated. Add roasted peppers, tomato paste, tomatoes with
juices, salt, pepper and red pepper flakes. Bring to a boil, then reduce heat to
allow to simmer, partially covered, for about 35 to 40 minutes. Uncover and
then simmer for an additional 15 to 20 minutes longer to thicken.
2. Using the blending shaft, blend sauce on low/medium until puréed. If using
a larger saucepan, tilt the pan to the side away from you to ensure that the
protective guard of the blending shaft is fully submerged to prevent splatter.
3. Taste and adjust seasonings as desired.
Nutritional information per serving (¼ cup):
Calories 29 (18% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 216mg • calc. 15mg • fiber 1g