Cuisinart FP-12C Series User manual

12-Cup Cuisinart Elite Collection™Food Processor FP-12C Series
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
INSTRUCTION
BOOKLET
Recipe
Booklet

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D
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FOOD CAPACITY
12-Cup (3 L) WORKBOWL
CAPACITY 4-cup (1 L) WORKBOWL
Sliced or shredded fruit, vegetables or cheese 12 cups (3 L) N/A Chopped fruit, vegetables or cheese 9 cups (2.25 L) 3 cups (750 ml) Puréed fruit, vegetables or cheese 10 cups (2.50 L) cooked
6 cups (1.5 L) puréed
3 cups (750 ml) cooked 1½ cups (375 ml) puréed
Chopped or puréed meat, fish, seafood 2 pounds (900 g) ½ pound (226 g)
Thin liquid* (e.g. dressing, soups, etc.)
8 cups (2 L) 3 cups (750 ml)
Cake batter One 9-inch (23 cm) cheesecake
Two 8-inch (20 cm) homemade layers (1 box 18.5 oz. cake mix)
N/A
Cookie dough 6 dozen (based on average chocolate
chip cookie recipe)
N/A
White bread dough 5 cups (1.25 L) flour N/A
Whole wheat bread dough
3 cups (750 ml) flour N/A
Nuts for nut butter 5 cups (1.25 L) 1½ cups (375 ml)
RECOMMENDED MAXIMUM WORK BOWL CAPACITIES * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups (500 ml).
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart Elite CollectionTM 12-Cup Food Processor and the
accessories for it: 12- and 4-cup work bowls, work bowl cover, large and small metal chopping/mixing blades, dough blade, adjustable slicing disc, reversible shredding disc, stem adapter, large and small pushers, spatula, cleaning tool, instruction/recipe book and How-to DVD.
CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when
unpacking the parts, please follow these instructions. 1. Place the box on a low table or on the floor
next to the kitchen counter or table where you intend to keep the food processor. Be sure the box is right side up.
2. Open top flaps and remove the cardboard
insert. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. Remove the instructional material and cleaning tool first.
The spatula and stem adapter (A) are in
cavities at one short side of the foam block. Remove them next.
The bowl cover (B) is in a cavity at the
centre of the foam block. Grasp the edge of the bowl cover and lift it straight up to remove it. The adjustable slicing disc (C) and reversible shredding disc (D) are on either long side of the foam block. Slide them out of their grooves WITH GREAT CARE. THE BLADES ARE VERY SHARP.
Remove the large (E) and small (F) metal
chopping/mixing blades from the foam block. CAREFULLY REMOVE THEM BY GRASPING THE Centre WHITE HUB AND LIFTING THEM STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP.
3. Lift out the top foam block. 4. The 12- and 4-cup work bowls (G), large/
small pushers (H), dough blade (I) and DVD (J) are in the middle foam block. Remove them next.
5. Lift out the middle foam block.
6. The housing base (K) is at the bottom of
the box. Assemble the work bowls on the base by placing them over the shaft and using the handle to turn the work bowl counterclockwise to lock it, then remove the housing base (K) from the bottom of the box.
7. Place the food processor on the countertop
or table. Read the Assembly and Operating Instructions thoroughly before using the machine.
8. Save the shipping cartons and plastic foam
blocks. You will find them very useful if you need to repack the processor for moving or other shipment.
Please watch the enclosed How-to DVD before using the food processor.

WARNING
RISK OF FIRE OR ELECTRIC SHOCK
DO NOT OPEN
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,
DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY
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IMPORTANT SAFEGUARDS Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades and discs are sharp. Handle them
carefully.
3. Always unplug from outlet when not in
use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.
4. Do not use outdoors. 5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
6. Do not operate any appliance with
damaged cord or plug, or after appliance has been dropped or damaged in any way.
Operation 1. Keep hands as well as spatulas and other
utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped.
2. Avoid contact with moving parts. Never
push food down by hand when slicing or shredding. Always use pusher.
3. Make sure motor has completely stopped
before removing cover. (If machine does not stop within 4 seconds after you remove the pusher assembly, call 1-800-472-7606 for assistance. Do not use the machine.)
4. Never store any blade or disc on motor
shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children.
5. Be sure cover and feed tube are securely
locked in place before operating food processor.
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 liquid. General 1. This appliance should not be used by or
near children or individuals with certain disabilities.
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.
3. This food processor is CUL listed for
household use. Use it only for food preparation as described in the accompanying recipe and instruction book. Do not use this appliance outside of its intended use.
4. The use of attachments not recommended
or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor.
5. To avoid possible malfunction of work bowl
switch, never store processor with pusher assembly in locked position.
6. Maximum rating of 6.5 amperes is based
on attachment that draws greatest current. Other recommended attachments may draw significantly less current.
NOTICE: If your food processor has a plastic case, it 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.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
The lightning flash with arrowhead
symbol within an equilateral triangle is intended to alert the user to the presence of un-insulated dangerous voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.
The exclamation point within an
equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.
SPECIAL CORD SET INSTRUCTIONS NOTICE If you have a die-cast metal unit, for your protection, it is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet as shown in Figure A. If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug. As shown in Figure C, the adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate. NOTE: Do not remove the grounding prong. CAUTION: Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded. Note: Use of an adapter is not permitted in Canada.
CONTENTS Important Unpacking Instructions................ 3 Important Safeguards................................... 4 Introduction .................................................. 5 Features and Benefits .................................. 6 Assembly Instructions, Diagram ...................8 Machine Controls ......................................... 9 Work Bowls .................................................. 9 Machine Functions....................................... 9 User Guide and Capacity Chart................. 11 Cleaning and Storage................................. 15 For Your Safety........................................... 15 Technical Data.............................................15 Troubleshooting.......................................... 16 Warranty Information.................................. 18 INTRODUCTION The food processor that re-invented the art of food preparation once again leads the way in innovation! Congratulations on your purchase of the Cuisinart Elite Collection™12-Cup (3 L) Food
Processor – the next generation in culinary excellence. Superbly designed for high performance and ease of use, the Cuisinart Elite Collection™
12-Cup (3 L) has the power, capacity, versatility, precision, and accessories to handle any task. From the two nested and sealed bowls to the adjustable slicing disc and reversible shredding disc, these incredible features create multiple food processors in one! All of these pioneering, creative elements come together with Cuisinart’s leading reputation to give you the Elite Collection™12-Cup (3 L) Food
Processor – the finest food prep appliance for today’s modern kitchen.

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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 1000 watts of peak power.
2. Touchpad Control Panel
These easy to clean, electronically controlled buttons, feature On, Off and Pulse options, for every food processing function. The contemporary, blue LED light will indicate when the unit is powered on.
3. Work Bowls
Designed with maximum versatility, the work bowl should be selected based on task appropriateness.
These nested bowls feature SealTight ™
technology, which maximizes each bowl’s processing capacity, ensures safe handling, and keeps all the ingredients contained in the bowl you’re using! The bowls also include a locking feature to prevent them from coming out of position when pouring, and finger recesses (a) for user-friendliness.
The large and small work bowls are all
made of durable material with convenient measurement markings (b) and pour spouts (c).
4. Work Bowl Cover with Feed Tube
Work bowl cover with SealTight™Advantage
feature allows for maximum bowl capacity during processing and pouring. To remove the work bowl cover, push in the release buttons (a) on either side of the handle interlock (b).
The Supreme®Wide-Mouth feed tube (c)
accommodates larger ingredients and saves precutting time.
5. Pusher Assembly
Secured with a snap-fit, the small pusher (a) inside the large pusher (b) allows you to accommodate ingredients of all sizes. The large pusher lock (c), located on the handle, enables it to be pulled out to lock and pushed in to unlock – this feature should be used when processing heavy loads.
6. Small Chopping/Mixing Blade
This small stainless steel blade will chop or mix anything in your small work bowl and also features the BladeLock System.
7. Large Chopping/Mixing Blade
Stainless steel in construction, this heavy- duty blade will process a variety of food in your large work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring.
8. Dough Blade
Designed for superb results, this blade will knead through all types of dough. The dough blade can be used only in the large bowl.
9. Adjustable Slicing Disc
The versatile 6-in-1 disc allows for thin to thick slices with 1 to 6mm indicators. This disc may be used only in the large bowl.
10. Reversible Shredding Disc
Provides the option of either fine or medium shredding for optimal results. This disc may be used only in the large bowl.
11. Stem Adapter
This user-friendly tool easily attaches to either disc or small chopping/mixing blade to engage the motor shaft.
12. Spatula
Uniquely designed for use with either work bowl.
13. Cord Storage (not shown)
Keeps countertops safe and clean by conveniently wrapping excess cord under the unit.
14. Cleaning tool
This tool is designed to aid in the cleaning of the underside of the work blow cover, by using either the flat side or the brush side.

Press down here
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ASSEMBLY INSTRUCTIONS Before first use Before using your Cuisinart Elite Collection™
12-Cup (3 L) Food Processor for the first time, wash the work bowls, work bowl cover, pusher assembly, blades, discs, and spatula (see Cleaning Instructions on page 15). 1. Place the food processor base on a dry,
level countertop with the controls facing toward you. Do not plug the unit in until it is fully assembled.
2. With the large bowl on the base, use
the handle to turn the work bowl counterclockwise to lock it onto the housing base.
To use the small bowl, place your thumbs
in the finger recesses and align the pour spout facing opposite the handle.
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.
Note: The chopping/mixing blades
should not be removed with liquid contents above the hub of the blade in the bowls, as this will defeat the SealTight™system.
Large Blade Operation 3. With your large work bowl assembled on
the base, grasp the large chopping/mixing blade by its hub, align it over the centre of the bowl, twist into position and push down firmly to lock.
Dough Blade Operation 4. For use with the large bowl. Carefully lift
and place the dough blade over the centre hub of the work bowl by lining up the markings and sliding the blade down.
Small Blade Operation 5. With both work bowls assembled on the
base, position the stem adapter over the centre of the bowls, twist into position and push down to lock. Grasp the small chopping/mixing blade by its hub, place it over the stem adapter, twist into position and push down firmly to lock.
Disc Operation 6. When using your large bowl, position the
stem adapter over the centre of the bowl, twist into position and push down to lock. If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness. Using the finger holes, align and insert the disc over the stem adapter.
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 finger holes may be used for removal of this disc.
Cover Operation 7. Place the work bowl
cover onto the work bowl by positioning it directly over the bowls, and push down on the front and back to lock into place.
To remove the cover,
push in both sides of the release button (located on the cover interlock) and lift up to remove. Note: The work bowl cover fits, locks and seals on the large bowl with any nested bowl combination. The work bowl cover will become easier to engage with repeated use.
8. Align pusher assembly and activating rod
with the feed tube opening on the work bowl cover and slide it down completely.
9. Plug the food processor into a proper
electrical outlet. It is now ready for use. Note: The bowl, lid and pushers must be securely in place for the unit to operate.
MACHINE CONTROLS On Button The On control is a continuous button that allows the machine to run until Off is selected. 1. Properly assemble and engage the
machine.
2. Add ingredients to the work bowl, either
through the feed tube or directly into the bowl.
3. Press the On button. The blue LED light will
illuminate and the motor will start.
4. Press the Off button when finished. PULSE Button 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. 1. With the machine properly assembled and
engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. The blue LED On light will be illuminated upon activation.
WORK BOWLS Two nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency
. For example, if your recipe
requires using both bowls, begin with the small bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe. Note that the bowls lock into place to pour while nested. The convenient finger recesses can be used to remove the small bowl with ingredients, or the bowl can remain nested during pouring or food removal. Chopping certain foods may scratch or cloud the work bowl, this will not affect the functionality of your work bowl.
MACHINE FUNCTIONS Chopping (using the Chopping Blade) r'PSSBXJOHSFEJFOUTQFFMDPSFBOEPSSFNPWF
seeds and pits. Food should be cut into even, ½ to 1-inch (1.3-2.5 cm) pieces. Foods cut into same size pieces produce the most even results.
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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.
Puréeing (using the Chopping Blade) r5PQVSÊFGSFTIGSVJUTPSDPPLFEGSVJUT
vegetables: ingredients should be cut into JODIDNQJFDFTBTNPPUIQVSÊFJT achieved easiest when all the pieces are equal in size. Pulse to initially chop and then process ONVOUJMGPPEJTQVSÊFETDSBQFUIFXPSLCPXM BTOFDFTTBSZ%POPUVTFUIJTNFUIPEUPQVSÊF cooked white potatoes.
(see Mashed Potato
recipe on page 35.)
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the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

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Kneading (using the Dough Blade or
the Metal Chopping Blade)
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through yeast dough, while the metal chopping blade is ideal for pastry doughs.
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The pusher lock is recommended to be in the locked position when kneading dough to avoid it from moving around – some vibration is still normal.
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bowl only.
Slicing (using the Adjustable Slicing Disc) r"MXBZTQBDLGPPEJOUIFGFFEUVCFFWFOMZ
to slice. For smaller amounts of food, use the smaller feed tube. For cheese slicing, always use the large feed tube. 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. Always process with even pressure.
r'PSKVMJFOOFPSNBUDITUJDLDVUT1MBDFGPPE
horizontally in the feed tube and process with even pressure to create long, plank-like slices. Replace stack of slices in feed tube vertically and process again using even pressure.
r'PSSPVOEGSVJUTPSWFHFUBCMFT3FNPWFBUIJDL
slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.
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radishes or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate.
r8IFOTMJDJOHDIFFTFCFTVSFUIBUUIFDIFFTF
is well chilled before slicing.
Shredding (using the Reversible Shredding Disc) r"MXBZTQBDLGPPEJOUIFGFFEUVCFFWFOMZUP
shred. For smaller amounts of food, use the smaller feed tube. For cheese shredding, always use the large feed tube. 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. Always process with even pressure.
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spinach: Roll leaves together and stand up in feed tube. Process with even pressure.
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cheese is well chilled before shredding.
FOOD TOOL
PROCESS
YIELD DIRECTIONS
FRUITS Apples
Metal Blade Metal Blade Slicing Disc Shredding Disc
Chop Purée Slice Shred
1 pound = 3 cups (750 ml) 1 pound = 3 cups (750 ml) 1 apple = ¾ cup (175 ml) 1 apple = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) 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 (250 ml) 1 medium = 1 cup (250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée.
Bananas Metal Blade
Slicing Disc
Purée Slice
3 medium = 1 cup (250 ml) 1 pound = 2 cups (500 ml)
Process to purée ripe bananas. Light pressure for firm bananas.
Berries Metal Blade
Slicing Disc
Purée Slice
1 pint fresh = 2 cups (500 ml); 10 ounce-bag frozen = 1½ cups (375 ml) 1 pint = 2 cups (500 ml)
Process until puréed. Strain to remove seeds. Thaw frozen berries before processing. Strawberries: remove stems; stack berries on their side. Medium pressure.
Coconuts Metal Blade
Shredding Disc
Chop Shred
1 medium = 4 cups (1 L) 1 medium = 4 cups (1 L)
Cut flesh into 1-inch (2.5 cm) pieces; pulse to chop. Process to finely chop. Cut flesh to fit feed tube, medium pressure.
Kiwis Slicing Disc Slice 2 kiwis = ¾ cup (175 ml) Chill and peel; light pressure. Mangoes Metal Blade
Metal Blade
Chop Purée
1 medium = ¾ to 1 cup (175 ml-250 ml) 1 medium = ¾ to 1 cup (175 ml-250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée.
Peaches/ Nectarines
Metal Blade Metal Blade Slicing Disc
Chop Purée Slice
1 lb = 2 to 2½ cups (500-625 ml) 1 lb = 2 to 2½ cups (500-625 ml) 1 lb = 2 to 2½ cups (500-625 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; peel and process to purée. Remove pit, light pressure.
Citrus Fruits; Lemons, Limes & Oranges
Metal Blade Slicing Disc
Chop Slice
For medium fruit: 1 lemon = 2 to 3 teaspoons (10-15 ml) zest; 1 lime = 1 tsp (5 ml) zest; 1 orange = 1½ tablespoons (25 ml) zest
Zest: use vegetable peeler to remove rind; process. For the finest chopped zest, add small amount of sugar to chop with zest Trim ends; place upright in feed tube. Medium pressure.
Dried (sticky) Fruits
Metal Blade Chop 1 pound = 2½ cups (625 ml) Chill fruit. Add some flour from recipe to work bowl.
Process using short pulses until desired consistency.
VEGETABLES Beans - Green, Wax
Metal Blade Slicing Disc
Purée Slice
1 cup (250 ml) = ½ cup (125 ml) purée 1 pound = 3 cups (750 ml)
Process to purée cooked beans. “French-cut”: trim beans; stack in feed tube horizontally. Light pressure.
Broccoli/ Cauliflower
Metal Blade Metal Blade Slicing Disc Shredding Disc
Chop Purée Slice Shred
1 pound raw = 2 cups (500 ml) 1 pound cooked = 1 cup (250 ml) Broccoli stems only Broccoli stems only
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée. Peel and trim stems. Medium pressure. Peel and trim stems. Medium pressure.
Cabbage Metal Blade
Slicing Disc Shredding Disc
Chop Slice Shred
2 pounds = 8 cups (2 L) 2 pounds = 8 cups (2 L) 2 pounds = 8 cups (2 L)
Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired consistency. Cut in wedges to fit feed tube; remove centre core. Light to no pressure. Use slicing disc for coleslaw. Use shredding disc for extra-fine needs.
Carrots Metal Blade
Metal Blade Slicing Disc Shredding Disc
Chop Purée Slice Shred
1 pound (6 med) = 3 cups (750 ml) 2 med cooked = ½ cup (125 ml) purée 1 pound (6 med) = 3 cups (750 ml)
1 pound (6 med) = 2½ cups (625 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired consistency. Process to purée. Small rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium to firm pressure. Small shreds: trim; place upright in feed tube. Long shreds: trim; place horizontally in feed tube. Medium to firm pressure.
USER GUIDE & CAPACITY CHART

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FOOD TOOL YIELD DIRECTIONS Celery Metal Blade
Slicing Disc
Chop Slice
2 medium stalks = ½ cup (125 ml) 2 medium stalks = ½ cup (125 ml)
Cut into 1 inch (2.5 cm) pieces; pulse to chop to desired consistency. Trim; place upright in feed tube. Medium pressure.
Cucumbers Metal Blade
Slicing Disc Shredding Disc
Chop Slice Shred
1 medium = 1½ cups (375 ml) 1 medium = 1½ cups (375 ml) 1 medium = 1½ cups (375 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Rounds: trim; place upright in feed tube. Medium pressure. Long slices: trim; place horizontally in feed tube. Medium pressure. Shreds: trim; place upright in feed tube. Medium pressure. Long shreds: trim; place horizontally in feed tube. Medium pressure.
Garlic Metal Blade Chop 1 head = 12 to 16 cloves;
1 medium clove = ½ teaspoon (2 ml)
Peel; with machine running, drop cloves through feed tube to finely chop.
Ginger Metal Blade
Slicing Disc Shredding Disc
Chop Slice Shred
1-inch (2.5 cm) pieces = 1 tablespoon (15 ml) 4 ounces = ½ cup (125 ml) 4 ounces = ½ cup (125 ml)
Peel; cut into ½-inch (1.25 cm) pieces. With machine running, drop through feed tube to finely chop.
Peel; place upright in feed tube. Medium pressure. Peel; place upright in feed tube. Medium pressure.
Herbs - Fresh Metal Blade Chop 1 cup (250 ml) loosely packed =
¹∕³cup (75 ml)
Herbs, work bowl and blade should be clean and completely dry. Pulse to roughly chop. Process to finely chop. Keep up to 10 days in airtight bag in refrigerator.
Jalapeño Metal Blade
Slicing Disc
Chop Shred
1 medium pepper = 3 tablespoons (45 ml) 1 medium pepper = ¼ cup (50 ml)
Remove seeds and stem. With machine running, drop halved pepper through feed tube to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Place upright in feed tube for narrow slices, horizontally for longer slices.
Leeks Metal Blade
Slicing Disc
Chop Slice
1 pound = 2 cups (500 ml) 1 pound = 2 cups (500 ml)
Clean leeks; trim, discard dark green parts. Cut into 1-inch (2.5 cm) pieces; pulse to chop. Clean leeks as above. Place upright in feed tube; medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.
Mushrooms Metal Blade
Slicing Disc Shredding Disc
Chop Slice Shred
1 pound = 6 cups (1.5 L) 1 pound = 5 cups (1.25 L) 1 pound = 5 cups (1.25 L)
Cut into even pieces; pulse to chop. Pack feed tube. Light pressure. Pack feed tube. Light pressure.
Onions Metal Blade
Slicing Disc
Chop Slice
1 pound = 4½ to 5 cups (1.1-1.25 L) 1 medium = ¾ to 1 cup (175-250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Trim; place in feed tube. Medium pressure.
Peppers - Bell Metal Blade
Slicing Disc
Chop Slice
1 pound = 4½ to 5 cups (1.25 L) 1 pound = 3 cups (750 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices.
Pickles Metal Blade
Slicing Disc
Chop Slice
1 medium = ¾ cup (175 ml) 1 medium = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Place upright in feed tube for rounds; horizontally for longer slices. Medium pressure.
Potatoes Metal Blade
Metal Blade Slicing Disc Shredding Disc
Chop Purée Slice Shred
1 pound = 3½ to 4 cups (875 ml-1 L) 1 cup (250 ml) cooked (1-inch (2.5 cm) pieces) = ½ cup (125 ml) 1 pound = 3½ to 4 cups (875 ml-1 L) 1 pound = 3½ to 4 cups (875 ml-1 L)
Raw potatoes: cut into 1-inch (2.5 cm) pieces; pulse to chop. Sweet potatoes/yams: cut into 1-inch (2.5 cm) pieces; pulse to chop. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked potatoes. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes. Note: keep sliced or shredded raw potatoes in cold water to avoid discolouration; dry well before using. Mashed potatoes: process cooked white potatoes through medium shredding disc to avoid a gluey consistency.
FOOD TOOL YIELD DIRECTIONS Radishes Metal Blade
Slicing Disc Shredding Disc
Chop Slice Shred
½ pound = 1½ cups (375 ml) ½ pound = 1½ cups (375 ml) ½ pound = 1½ cups (375 ml)
Cut into 1-inch (2.5 cm) 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 (50 ml) 1 to 2 = ¼ cup (50 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Trim, discard dark green parts, place upright in feed tube. Light to medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.
Spinach Metal Blade
Metal Blade Slicing Disc
Chop Purée Slice
1 pound raw = 10 cups (2.50 L) raw
1 pound raw = 1½ cups (375 ml) cooked
1 pound raw = 10 cups (2.50 L) raw
Pulse to chop. Process to purée. Roll leaves together and place upright in feed tube; medium pressure.
Zucchini/Summer Squash
Metal Blade Slicing Disc Shredding Disc
Chop Slice Shred
1 pound = 3 cups (750 ml) 1 pound = 3 cups (750 ml)
1 pound = 3 cups (750 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium pressure. Shredding: trim; place upright in feed tube. Long shreds: trim and place horizontally in feed tube. Medium pressure.
CHEESES Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina Mozzarella, Bel Paese
Metal Blade Metal Blade Shredding Disc Shredding Disc
Purée Chop Med. Shred Fine Shred
½ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml)
Cut into 1-inch (2.5 cm) pieces. Process soft cheeses until smooth.
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Chill well; medium pressure. Mozzarella should be frozen for 25 to 30 minutes before shredding.
Firm Cheeses; Cheddar, Swiss, Edam & Gouda
Metal Blade Slicing Disc Shredding Disc Shredding Disc
Chop Slice Med. Shred Fine Shred
¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml)
Cut into ½- to 1-inch (1.25-2.5 cm) pieces; temperature not critical.
Chill well; light to medium pressure. Chill well; medium pressure. Chill well; light pressure.
Hard Cheeses; Parmesan & Romano
Metal Blade Shredding Disc Shredding Disc
Chop Med. Shred Fine Shred
¾ pound = 3 cup (750 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml)
Cut into ½- to 1 inch (1.25-2.5 cm) pieces; temperature not critical. *Never process cheese that cannot be pierced with the tip of a sharp knife. Cheese should be room temperature. Cheese should be room temperature.
ADDITIONAL FOODS Baby Food Metal Blade Purée
As with all fruit and cooked vegetable purées, cut ingredients into 1-inch (2.5 cm) pieces. Steam cooked ingredients until completely soft. Pulse to chop, then process until completely smooth. To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps well frozen in ice cube trays for individual 1-ounce (30 ml) portions.
Butter Metal Blade
Slicing Disc
Chop Slice
¼ pound (1 stick) = ½ cup (125 ml) ¼ pound (1 stick) = ½ cup (125 ml)
Butter should be room temperature and cut into tablespoon-size pieces. Process, scraping bowl as necessary. Compound butters: process flavouring ingredients before adding butter. Pastry: cut butter into small cubes; freeze before using. Butter should be cold, not frozen; medium pressure.
Chocolate Metal Blade
Shredding Disc
Chop Shred
1-ounce (30 ml) = ¼ cup (50 ml) grated 1-ounce (30 ml) = ¼ cup (50 ml) grated
Cut into ½- to 1-inch (2.5 cm) pieces (or use chocolate chips). Pulse to start, then process to desired consistency. Texture will appear more rounded than grated. Chill chocolate; medium to firm pressure.
Crumbs; Bread, Cookies & Crackers
Metal Blade Chop 12 to 14 graham wafers =
1 cup (250 ml) crumbs; 1 slice bread = ½ cup (125 ml) crumbs
Break up ingredients into ½- to 1-inch (1.25-2.5 cm) pieces. Process until fine. Breadcrumbs: make from fresh, stale or toasted bread.

14 15
CLEANING AND STORAGE Keep your Cuisinart Elite Collection™12-Cup
(3 L) 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. Due to intense water heat, washing the work bowl, cover and accessories on the bottom rack may cause damage over time. Insert the cover with the feed tube facing up to ensure proper cleaning of the seal. (Note: The seal is not removable and water will drain properly.) Insert the work bowl and pushers upside down for drainage. Remember to unload the dishwasher carefully wherever you place sharp blades and discs. To simplify cleaning, rinse the work bowl, cover, pusher assembly and blade or disc immediately after use so food won’t dry on them. Be sure to place the pushers upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush. If further cleaning of the cover is necessary after dishwashing or handwashing, run faucet water pressure directly through the holes in the cover, while pushing up and down on the rubber seal. If you wash blades and discs by hand, do it carefully. When handling, use the plastic hubs on the blades and finger holes for the discs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush. The work bowl is made of durable plastic, that is shatter resistant and heat resistant. It should not be placed in a microwave oven, as the aperture at the front of the pusher houses the metal rod that activates the motor. The housing base may be wiped clean with a soapy, non- abrasive material. Be sure to dry once clean. Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads. If the feet leave spots on the counter, spray them with a 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. IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.
MAINTENANCE: Any other servicing should be performed by an authorized service representative.
FOR YOUR SAFETY 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. Handle and store metal blades and discs carefully. Their cutting edges are very sharp. Always place the stem adapter on the motor shaft before assembling the discs. Never put blades or discs on the motor shaft until the work bowl is locked in place. Always be sure that the blade or disc is down on motor shaft as far as it will go. Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl. When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube. Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl. Always unplug the unit before removing food, cleaning, or putting on or taking off parts. Always remove work bowl from base of machine before you remove chopping blade or dough blade. TECHNICAL DATA 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. An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour. Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off, and when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.
FOOD TOOL PROCESS YIELD DIRECTIONS Egg Whites Metal Blade Chop 8 egg whites = 1 cup (250 ml)
firm whites
Egg whites should be room temperature; add 1 teaspoon (5 ml) 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.
Meat, Poultry & Fish
Metal Blade Metal Blade Slicing Disc
Chop Purée Slice
2¼ pound boneless = 4½ cups (1 L) 1 pound boneless = 2 cups (500 ml) 1 pound boneless = 2 cups (500 ml)
Cut very cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process for a few seconds at a time for a finer chop. Check texture often to avoid overprocessing. Cut very cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process continuously until desired texture. Slicing cooked meat/poultry: be sure it is very cold. Use a single chunk of meat at a time. Slicing raw meat/ poultry: cut to fit feed tube; wrap in plastic to briefly freeze. Raw meat is ready to slice when hard to the touch but can easily be pierced with tip of a sharp knife.
Milk Shakes/ Smoothies
Metal Blade Chop/ Purée Can make up to 16
8-ounce (227 g) servings.
Milkshakes: add ice cream first; process and add milk through feed tube. Smoothies: add fruit first, then add the liquid while processing.
Nuts Metal Blade
Metal Blade Slicing Disc Shredding Disc
Chop Purée Slice
Shred (fine/med.)
¾ pound = 3 cups (750 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml)
Pulse to chop. Hardness of nut dictates amount and time of processing. If either flour or sugar is added to nuts during processing, they can be processed as long as possible without becoming butter. Coarsely chopped nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3 times, then process 20 to 30 seconds, watching carefully for desired consistency. Nut butter: process nuts 2 to 3 minutes, scraping bowl as necessary. For smoothest consistency, add some oil to nuts while processing. Medium pressure; nuts will have a coarse texture. Medium pressure; nuts will have a fine/medium texture.
Granulated Sugar (to make extra super-fine sugar)
Metal Blade Chop 1 pound = 2 cups (500 ml) Process 1 minute, or until fine.
Tofu Metal Blade Purée 10 ounces = ¾ cup (175 ml) Drain; process 2 minutes or until smooth. Whipping Cream Metal Blade Chop 1 cup (250 ml) = ½ cup
(125 ml) whipped
Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency (about 3 to 4 minutes).
DOUGHS Pastry Dough
Metal Blade
Mix
Pulse mixture until it has consistency between cornmeal and small pebbly crumbs. Add water, 1 tablespoon (15 ml) at a time; pulse until a dough forms.
Batters Quick Bread, Cake & Cookies
Metal Blade Mix First sift dry ingredients together by processing; remove
and reserve. Process the fats and sugars together and then add any remaining liquid ingredients. Pulse in reserved dry ingredients. Any ingredients that need to be coarsely chopped can be added with dry ingredients. For finely chopped ingredients, chop separately in small work bowl and then add to batter at the end.
Yeast Dough Breads
Metal Blade Dough Blade
Mix Knead
TIPS: Use ¾ cup (175 ml) warm liquid to proof 2¼ teaspoons (11.25 ml) dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon (5 ml) , to the warm liquid/yeast mixture when proofing. Food processor can handle up to 8 cups (2 L) white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.*
Sweet Dough Breads & Coffee Cakes
Metal Blade Dough Blade
Mix Knead
See TIPS above, but keep in mind that sweet doughs
will be rich and sticky and may not clean sides of bowl; bowl may need to be scraped. Sweet doughs require less kneading once the ingredients are mixed.*
Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough. *See troubleshooting for additional direction and techniques.

16 17
Cuisinart offers a Limited Three-Year Warranty on the entire machine. TROUBLESHOOTING Food Processing 1. Problem: The food is unevenly processed Solution: r5IF JOHSFEJFOUT TIPVME CF DVU FWFOMZ
into ½- to 1-inch (1.3-2.5 cm) pieces before processing.
r1SPDFTT JO CBUDIFT UP BWPJE
overloading.
2. Problem: Slices are uneven or slanted
Solution:
r1MBDFFWFOMZDVUGPPEJOUPUIFGFFEUVCF r"QQMZFWFOQSFTTVSFPOUIFQVTIFS 3. Problem: Food falls over in feed tube
Solution:
r-BSHF GFFE UVCF NVTU CF QBDLFE GVMM
for best results. If processing smaller quantities, use the small feed tube.
4. Problem: Some food remains on top
of the disc.
Solution:
r*U JT OPSNBM GPS TNBMM QJFDFT UP SFNBJO
cut remaining bits by hand and add to processed ingredients.
Dough Processing 1. Problem: Motor slows down.
Solution:
r"NPVOU PG EPVHI NBZ FYDFFE NBYJNVN
capacity of your food processor. Remove half and process in two batches.
r%PVHINBZCFUPPXFUTFFOVNCFS*G
motor speeds up, continue processing. If not, add more flour, 1 tablespoon (15 ml) at a time until the motor speeds up. Process until dough cleans the side of the work bowl.
2. Problem: Blade doesn’t incorporate
ingredients.
Solution: r"MXBZT TUBSU UIF GPPE QSPDFTTPS CFGPSF
adding liquid. Add liquid in a slow, steady stream, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.
3. Problem: Blade rises in work bowl Solution:  r&YDFTTJWFMZTUJDLZEPVHIDBODBVTFCMBEF
to rise. Reinsert blade and immediately add 2 tablespoons (30 ml) of flour through the feed tube while the machine is running.
4. Problem: The large pusher moves when
processing dough or other heavy loads.
Solution:  r5IF QVTIFS MPDL GFBUVSF MPDBUFE BCPWF
the handle, should be pulled out (some vibration is normal).
5. Problem: Dough doesn’t clean inside of
the work bowl.
Solution:  r"NPVOU PG EPVHI NBZ FYDFFE NBYJNVN
capacity of your food processor. Remove half and process in two batches.
 r%PVHINBZCFUPPESZTFFOVNCFS
 r%PVHINBZCFUPPXFUTFFOVNCFS 6. Problem: Nub of dough forms on top of
blade and does not become uniformly kneaded.
Solution:  r4UPQ NBDIJOF DBSFGVMMZ SFNPWF EPVHI
divide it into 3 pieces and redistribute them evenly in the work bowl.
7. Problem: Dough feels tough after kneading Solution:  r
Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.
8. Problem: Dough is too dry. Solution:  r8IJMFNBDIJOFJTSVOOJOHBEEXBUFS
1 tablespoon (15 ml) at a time until dough cleans the inside of the bowl.
9. Problem: Dough is too wet.
Solution:  r8IJMFNBDIJOFJTSVOOJOHBEEGMPVS
1 tablespoon (15 ml) at a time until dough cleans the inside of the bowl.
Technical 1. Problem: The motor does not start. Solution:
r5IFSFJTBTBGFUZJOUFSMPDLUPQSFWFOUUIF
motor from starting if it is not properly assembled. Make sure the work bowl
and work bowl cover are securely locked into position.
r*GZPVBSFTMJDJOHPSTISFEEJOHBOEUIF
above solution does not work, make sure that the food contents in the feed tube are cut below the maximum fill line so that the activation rod can engage the motor.
r*GUIFNPUPSTUJMMXJMMOPUTUBSUDIFDLUIF
power cord and outlet.
2. Problem: The food processor shuts off
during operation.
Solution: r5IFDPWFSNBZIBWFCFDPNFVOMPDLFE
check to make sure it is securely in position.
r"TBGFUZQSPUFDUPSJOUIFNPUPSQSFWFOUT
the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 10 to 15 minutes to allow the food processor to cool off before resuming.
3. Problem: The food processor cover
becomes unlatched in the back and or makes a loud noise.
Solution: r5IFCBDLPGUIFDPWFSCFDPNJOH
unlatched, and any related noise, will not prevent the unit from working. Simply push down to lock the back into position.
4. Problem: The motor slowed down during
operation.
Solution: r5IJTJTOPSNBMBTTPNFIFBWJFSMPBETFH
slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.
r5IFNBYJNVNMPBEDBQBDJUZNBZIBWF
been exceeded. Remove some of the ingredients and continue processing.
5. Problem: It is difficult to remove the
chopping/mixing blade from the work bowl.
Solution: r5IFTFJOOPWBUJWFCMBEFTIBWFCFFO
designed to lock in the work bowl to prevent them from falling out when
emptying the contents of the bowl. Using extreme care, use a little extra force to remove the blade.
6. Problem: The food processor vibrated/
moved around the countertop during processing.
Solution: r.BLFTVSFUIFSVCCFSGFFUBUUIFCPUUPN
of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.
r5IJTJTOPSNBMBTTPNFIFBWJFSMPBETFH
slicing/shredding cheese) may require the motor to work harder.
7. Problem: The large pusher falls out when
the cover is turned upside down.
Solution:
r5IFQVTIFSMPDLGFBUVSFMPDBUFEBCPWF
the handle, should be pulled out.

18 19
WARRANTY LIMITED THREE-YEAR WARRANTY We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered. This warranty is not available to retailers or other commercial purchasers or owners. If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary. For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase or keep your original receipt for the duration of the limited warranty. If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre: Toll-free phone number: 1-800-472-7606 Address: Cuisinart Canada 100 Conair Parkway Woodbridge, Ont. L4H 0L2 Email: [e-mail] Model: FP-12C Series
To facilitate the speed and accuracy of your return, please enclose: r  GPS TIJQQJOH BOE IBOEMJOH PG UIF
product (cheque or money order)
r 3FUVSOBEESFTTBOEQIPOFOVNCFS r %FTDSJQUJPOPGUIFQSPEVDUEFGFDU r 1SPEVDU EBUF DPEFDPQZ PG PSJHJOBM QSPPG
of purchase
r "OZ PUIFS JOGPSNBUJPO QFSUJOFOU UP UIF
product’s return
* Product date code can be found on the underside of the base of the product. The product date code is a 4 or 5 digit number. Example, 90630 would designate year, month & day (2009, June 30th). Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us. To order replacement parts or accessories, call our Customer Service Centre at 1-800- 472-7606. For more information, please visit our website at www.cuisinart.ca
©2011 Cuisinart
Cuisinart
®
is a registered
trademark of Cuisinart
100 Conair Parkway
Woodbridge, Ontario L4H 0L2
Printed in China
09CUI-C009
IB-8477B-CAN-B

2
<OMSZO,YYUVO^
ELITE COLLECTION™
12-CUP FOOD PROCESSOR
RECIPES
BASICS Basic Fresh Breadcrumbs ...............................................5 BUTTERS Gorgonzola Butter.....................................................6 Peanut Butter .........................................................6 MARINADES & DRESSINGS Sweet and Sour Marinade ..............................................7 Herbed Vinaigrette ....................................................7 Basic Mayonnaise .....................................................8 SAUCES Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Simple Tomato Sauce .................................................10 Hollandaise Sauce ....................................................11 Tartar Sauce .........................................................11 DOUGHS Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Basic Flaky Pastry Dough ..............................................14 Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Pâte Sucrée .........................................................16 To help you feel right at home with your new Cuisinart Elite Collection™12-Cup Food Proces-
sor 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. Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy, 2=medium, 3=challenging), and the convenient clock icons that point you to each recipe’s time commitment so you can allocate your time accordingly. In addition, the detailed nutritional information lets you know exactly what you’re eating! Bon appétit!

3 4
BREAKFAST & BRUNCH Mixed Mushroom and Red Pepper Frittata ...............................17 White and Sweet Potato Hash with Fennel ...............................18 APPETIZERS Artichoke and Herb Yogurt Dip .........................................19 Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Hummus ............................................................21 Three Tomato Salsa ..................................................22 Classic Bruschetta ....................................................23 Caramelized Onion, Steak and Gruyère Quesadillas .......................24 SOUPS Lightened Broccoli and Potato Soup ....................................25 Simple Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Roasted Butternut Squash Soup ........................................27 French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 SALADS Chopped Salad ......................................................29 Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 ENTRÉES Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Chicken Marsala .....................................................32 Crab Cakes .........................................................33
SIDES Stuffed Roasted Peppers ..............................................34 Mashed Potatoes ....................................................35 BREADS Classic Cuisinart®White Bread .........................................36
Classic Cuisinart®Wheat Bread .........................................37 Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Popovers ...........................................................39
DESSERTS Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Banana Cream Pie & Chocolate Cookie Crust .............................42 Pastry Cream ........................................................43 Deep Chocolate Layer Cake & Cream Cheese Frosting .....................44 Dessert Crêpes with Berries ............................................45 Raspberry Sauce .....................................................46
Cuisinart®is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.

5BASICS 6
BASICS
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∕³cups (325 ml)
Approximate preparation time: Less than one
minute, plus 35 minutes for baking Preheat oven to 325°F (160°C). 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. Break
toasted bread up into pieces and pulse about 10 times and then process until breadcrumbs are fine, about 25 seconds. TIP: For seasoned breadcrumbs, add ¼ teaspoon (1 ml) each dried oregano, dried basil, garlic powder, and ground onion flakes.
Nutritional information per serving (2 tablespoons (30 ml) ): Calories 60 (11% from fat)
|
carb. 11g
|
pro. 2g
|
fat 1g
|
sat. fat 0g
|
chol. 0mg
|
sod. 90mg
|
calc. 10mg
|
fiber 1g
6
SLICES
WHITE
BREAD
GORGONZOLA BUTTER
Melt a slice of this butter on your favourite 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
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Add the butter and
Gorgonzola and process for 60 seconds until smooth, scraping the bowl as necessary. Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen. Nutritional information per serving (1 tablespoon (15 ml) ): Calories 52 (96% from fat)
|
carb. 0g
|
pro. 0g
|
fat 6g
|
sat. fat 4g
|
chol. 16 mg
|
sod. 5mg
|
calc. 2mg
|
fiber 0g
8
TABLESPOONS
(½
CUP
(125
ML
; 1
STICK
)
UNSALTED
BUTTER
,
ROOM
TEMPERATURE
¼
CUP
(50
ML
) G
ORGONZOLA
,
CRUMBLED PINCH
FRESHLY
GROUND
BLACK
PEPPER
PEANUT BUTTER
Makes 2 cups (500 ml)
Approximate preparation time: 4½ minutes
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Pulse peanuts about 10 times and
then process until drops of oil are visible and the mixture is very smooth, about 4½ minutes. TIP: Any nut can be substituted in this recipe. Nutritional information per serving (1 tablespoon (15ml) ): Calories 100 (71% from fat)
|
carb. 4g
|
pro. 4g
|
fat 9g
|
sat. fat 1g
|
chol. 0mg
|
sod. 1mg
|
calc. 9mg
|
fiber 1g
4
CUPS
(1 L)
DRY
ROASTED
PEANUTS

7BASICS 8
BASICS
SWEET AND SOUR MARINADE
This marinade pairs well with poultry and pork.
4
GARLIC
CLOVES
½
CUP
(125
ML
)
DARK
CORN
SYRUP
½
CUP
(125
ML
)
EXTRA
VIRGIN
OLIVE
OIL
½
CUP
(125
ML
)
BALSAMIC
VINEGAR
1
TABLESPOON
(15
ML
)
PLUS
1
TEASPOON
(5
ML
)
PAPRIKA
2
TEASPOONS
(10
ML
)
DRY
MUSTARD
POWDER
2
TEASPOONS
(10
ML
)
DRIED
THYME
1
TEASPOON
(5
ML
)
CHILI
POWDER
1
TEASPOON
(5
ML
)
KOSHER
SALT
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl of the Cuisinart®Food Processor. Add the garlic and
process to finely chop. Add the remaining ingredients. Process again until well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon (15 ml) ): Calories 97 (62% from fat)
|
carb. 10g
|
pro. 0g
|
fat 7g
|
sat. fat 1g
|
chol. 0mg
|
sod. 152mg
|
calc. 4mg
|
fiber 0g
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
¼
CUP
(50
ML
)
RED
WINE
VINEGAR
1
TEASPOON
(5
ML
)
D
IJON
-
STYLE
MUSTARD
¼
CUP
(50
ML
)
FRESH
PARSLEY
½
TEASPOON
(2
ML
)
DRIED
BASIL
½
TEASPOON
(2
ML
)
DRIED
THYME
½
TEASPOON
(2
ML
)
DRIED
MARJORAM
½
TEASPOON
(2
ML
)
KOSHER
SALT
¼
TEASPOON
(1
ML
)
GROUND
WHITE
PEPPER
¾
CUP
(175
ML
)
EXTRA
VIRGIN
OLIVE
OIL
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl of the Cuisinart®Food Processor. Add the
vinegar, mustard, parsley and remaining herbs and spices and process to combine. With machine running, slowly pour the olive oil through the feed tube until all ingredients are homogenous, about 45 to 60 seconds.
Nutritional information per serving (1 tablespoon (15 ml) ): Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 2g
|
chol. 0mg
|
sod. 76mg
|
calc. 2mg
|
fiber 0g
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
2
LARGE
EGG
YOLKS
*
¼
TEASPOON
(1
ML
)
KOSHER
SALT
1
TABLESPOON
(15
ML
)
D
IJON
-
STYLE
MUSTARD
1
TEASPOON
(5
ML
)
FRESH
LEMON
JUICE
OR
WHITE
WINE
VINEGAR
1
TO
1½
CUPS
(250-375
ML
)
VEGETABLE
OR
CANOLA
OIL
Makes about 1½ cups (375 ml)
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. With the machine running, very gradually drizzle the oil through the feed tube until mixture thickens. (Adding the oil through the drizzle hole located in the feed tube pusher will yield best results.) Taste and adjust seasoning accordingly. For fresh herb mayonnaise: process ¹∕³cup (75 ml) firmly packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil. *Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For lower-cholesterol mayonnaise, and to avoid using raw eggs, Egg Beaters®may be substituted for the egg yolks.
Nutritional information per serving (1 tablespoon (15 ml) ): Calories 85 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 10g
|
sat. fat 1g
|
chol. 17mg
|
sod. 38mg
|
calc. 2mg
|
fiber 0g

9BASICS 10
BASICS
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
BASIL PESTO
3
OUNCES
(85
G
)
R
EGGIANO
P
ARMIGIANO
CHEESE
,
CUT
INTO
½-
INCH
(125
CM
)
CUBES
2
GARLIC
CLOVES
½
CUP
(125
ML
)
PINE
NUTS
OR
WALNUTS
,
LIGHTLY
TOASTED
5
CUPS
(1.25
ML
)
TIGHTLY
PACKED
FRESH
BASIL
LEAVES
,
UNBLEMISHED
(
ABOUT
20
OUNCES
)
¼
TO
½
TEASPOON
(1
ML
- 2
ML
)
KOSHER
OR
SEA
SALT
²∕³
TO
¾
CUP
(150-175
ML
)
EXTRA
VIRGIN
OLIVE
OIL
Makes about 2 cups (500 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. With the
machine running, drop the cheese and garlic through the small feed tube to process until finely chopped, about 30 seconds. Add the nuts and pulse to chop, about 5 to 6 pulses. Add the basil leaves and pulse to chop, 10 to 15 times; scrape the bowl. Add the salt. With the machine running, add the olive oil in a slow, steady stream through the small feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape the work bowl. To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles and even out the surface. Float a layer of olive oil on top; cover with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrig- erator, or it may be frozen.
Nutritional information per serving (1 tablespoon (15 ml) ): Calories 51 (87% from fat)
|
carb. 1g
|
pro. 1g
|
fat 5g
|
sat. fat 1g
|
chol. 1mg
|
sod. 88mg
|
calc. 34mg
|
fiber 0g
SIMPLE TOMATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 3 cups (750 ml) tomato sauce for pasta / 1¾ cups (425 ml) tomato sauce for pizza.
Approximate preparation time: 10 to 15 minutes,
plus 1 hour cooking (cook an additional 40 minutes to make the reduced pizza sauce) Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Add the
onion and pulse to chop, about 10 times. Put the olive oil into a 6-quart saucepan over medium heat. When the oil shimmers across the pan, add the onion. With the processor running, drop the garlic through the feed tube to chop. Add the garlic and oregano to the pan. Cook until onion is softened and the garlic is fragrant. While the onion mixture is cooking, add the tomatoes to the work bowl and pulse to chop. Add the tomatoes to the pan with the basil, wine and salt. Bring to a boil and then reduce the heat to low, cover the pan loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and optional red pepper flakes. Taste and adjust seasoning accordingly. If you would like a sauce for pizza, continue to simmer, uncovered, for 40 additional minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping. This sauce freezes well.
Nutritional information per serving (½ cup (125 ml) ): Calories 46 (22% from fat)
|
pro. 2g
|
carb. 6g
|
fat 1g
|
sat. fat 0g
|
chol. 0mg
|
sod. 457mg
|
calc. 91mg
|
fiber 1g
Nutritional information per serving (½ cup (125 ml) ):
reduced for pizza sauce Calories 74 (22% from fat)
|
pro. 3g
|
carb. 10g
|
fat 2g
|
sat. fat 0g
|
chol. 0mg
|
sod. 732mg
|
calc. 91mg
|
fiber 2g
1
SMALL
ONION
(
ABOUT
4
OUNCES
(115
G
) ),
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
½
TABLESPOON
(7
ML
)
EXTRA
VIRGIN
OLIVE
OIL
4
GARLIC
CLOVES
¾
TEASPOON
(3.75
ML
)
DRIED
OREGANO
1
CAN
(35
OUNCES
)
PLUM
TOMATOES
,
WITH
JUICES
2
SPRIGS
FRESH
BASIL
(10
TO
12
LARGE
LEAVES
)
¼
CUP
(50
ML
)
DRY
WHITE
WINE
½
TEASPOON
(2
ML
)
KOSHER
SALT
¼
TEASPOON
(1
ML
)
FRESHLY
GROUND
BLACK
PEPPER
¼
TO
¾
TEASPOON
(1-3.75
ML
)
RED
PEPPER
FLAKES
(
OPTIONAL
,
TO
TASTE
,
FOR
A
SPICIER
SAUCE
)

11 BASICS 12
BASICS
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
Makes 1½ cups (375 ml)
Approximate preparation time: 15 minutes
Place butter in a saucepan over low heat to melt. Insert the large chopping blade into the large work bowl of the Cuisinart®Food Processor. Add the yolks, mustard, salt
and pepper and process for 90 seconds. Once the butter is melted, turn heat up to bring the butter just to a boil. With the machine running, slowly drizzle the hot butter through the feed tube. Sauce will thicken to a mayonnaise consistency. When all butter has been incorporated, add the lemon juice and pulse to incorporate. Taste and adjust seasoning accordingly. Serve while still warm. Nutritional information per serving (1 tablespoon (15 ml) ): Calories 108 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 12g
|
sat. fat 7g
|
chol. 57mg
|
sod. 45mg
|
calc. 3mg
|
fiber 0g
24
TABLESPOONS
(¾
POUND
(375
G
); 3
STICKS
)
UNSALTED
BUTTER
3
LARGE
EGG
YOLKS
½
TEASPOON
(2
ML
)
DRY
MUSTARD
½
TEASPOON
(2
ML
)
KOSHER
SALT
¼
TEASPOON
(1
ML
)
FRESHLY
GROUND
BLACK
PEPPER
2
TABLESPOONS
(30
ML
)
FRESH
LEMON
JUICE
2
OUNCES
(60
G
)
SHALLOTS
OR
GREEN
ONIONS
,
TRIMMED
AND
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
3
OUNCES
(85
G
)
DRAINED
SWEET
GHERKIN
PICKLES
4
TABLESPOONS
(60
ML
)
FRESH
I
TALIAN
PARSLEY
1
TABLESPOON
(15
ML
)
DILL
WEED
1
TABLESPOON
(15
ML
) D
IJON
-
STYLE
MUSTARD
½
TEASPOON
(2
ML
)
DRIED
THYME
3
TABLESPOONS
(45
ML
)
DRAINED
CAPERS
1½
CUPS
(375
ML
)
MAYONNAISE
½
CUP
(125
ML
)
NONFAT
PLAIN
YOGURT
,
DRAINED
*
OVER
-
NIGHT
¹∕8
TEASPOON
(0.5
ML
)
FRESHLY
GROUND
BLACK
PEPPER
Makes about 2 cups (500 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Add the shallots,
gherkins and parsley and pulse to chop, about 15 pulses. Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add the mayonnaise, yogurt and black pepper; pulse to combine, 5 times. Do not overprocess. Refrigerate until ready to use. *To drain yogurt, place in a strainer lined with a coffee filter or a yogurt strainer. Cover and let drain until desired thickness is reached. Nutritional information per serving (1 tablespoon (15 ml) ): Calories 72 (88% from fat)
|
carb. 2g
|
pro. 0g
|
fat 7g
|
sat. fat 1g
|
chol. 13mg
|
sod. 86mg
|
calc. 10mg
|
fiber 0g
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
TARTAR SAUCE
1
PACKAGE
ACTIVE
DRY
YEAST
1
TEASPOON
(5
ML
)
GRANULATED
SUGAR
1¼
CUPS
(300
ML
)
WARM
WATER
(105°
TO
115°F
( 41°
TO
46°C.)
3¹⁄³
CUPS
(825
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
½
TABLESPOON
(7
ML
)
KOSHER
SALT
2
TEASPOONS
(10
ML
)
EXTRA
VIRGIN
OLIVE
OIL
Makes 1¾ pounds (795 g) dough (six 7-inch (18 cm) crusts or three 12-inch (30 cm) crusts) / 36 servings
Approximate preparation time: 5 to 10 minutes,
plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes baking In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert the dough blade into the large work bowl of the Cuisinart®Food Processor and add the flour and
salt. With machine running, pour the liquid slowly through the small feed tube as fast as the flour will absorb it. Once a dough ball forms and cleans the sides of the work bowl, process for an additional 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with extra virgin olive oil and transfer to a plastic food storage bag and seal the top. Let dough rise in a warm place for about 45 minutes. Place dough on a lightly floured surface; punch down and let rest 5 to 10 minutes. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow pizza recipe.
Nutritional information per serving (1 ounce (30 g) ): Calories 112 (2% from fat)
|
carb. 24g
|
pro. 3g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 134mg
|
calc. 0mg
|
fiber 1g
Once you see how simple pizzas are to make, you will never
order one to be delivered again!
PIZZA DOUGH

13 BASICS 14
BASICS
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 (750 g), about 10 servings
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Add both
flours and salt to work bowl and pulse 5 to 6 times to combine. With the machine running, add 1 egg at a time until a dough ball forms. Once dough ball forms, allow machine to run for 30 seconds to knead. Divide dough into 4 equal parts and pass through a pasta roller machine.
Nutritional information per serving: Calories 165 (12% from fat)
|
carb. 30g
|
pro. 7g
|
fat 2g
|
sat. fat 1g
|
chol. 85mg
|
sod. 668mg
|
calc. 11mg
|
fiber 1g
2
CUPS
(500
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
1
CUP
(250
ML
)
SEMOLINA
FLOUR
1
TABLESPOON
(15
ML
)
KOSHER
SALT
4
LARGE
EGGS
F
OR
A
ONE
-
CRUST
PIE
:
1½
CUPS
(375
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
¼
TEASPOON
(1
ML
)
TABLE
SALT
¹∕8
TEASPOON
(0.5
ML
)
BAKING
POWDER
8
TABLESPOONS
(¼
POUND
(125
G
) ; 1
STICK
)
UNSALTED
BUTTER
,
COLD
AND
CUT
INTO
½-
INCH
(1.25
CM
)
CUBES
2
TABLESPOONS
(30
ML
)
VEGETABLE
SHORTENING
(
PREFERABLY
NON
-
HYDROGE
-
NATED
),
COLD
AND
CUT
INTO
½-
INCH
(1.25
CM
)
CUBES
2
TO
4
TABLESPOONS
(30-45
ML
)
ICE
WATER
F
OR
A
TWO
-
CRUST
PIE
:
3
CUPS
(750
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
½
TEASPOON
(2
ML
)
TABLE
SALT
¼
TEASPOON
(1
ML
)
BAKING
POWDER
16
TABLESPOONS
(½
POUND
(250
ML
); 2
STICKS
)
UN
-
SALTED
BUTTER
,
COLD
AND
CUT
INTO
½-
INCH
(1.25
CM
)
CUBES
4
TABLESPOONS
(60
ML
)
VEGETABLE
SHORTENING
(
PREFERABLY
NON
-
HYDROGE
-
NATED
),
COLD
AND
CUT
INTO
½-
INCH
(1.25
CM
)
CUBES
5
TO
8
TABLESPOONS
(75-120
ML
)
ICE
WATER
Approximate preparation time: 10 minutes, plus 30 minutes
resting time Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled butter and shortening. Use short quick pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Add more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Do not allow the dough to form a ball in the processor! Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky. Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 inches (15 cm) in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month; thaw at room temperature for an hour before using. Use as directed in recipe. To bake the pastry blind for a single-crust filled pie or tart, roll out pastry ¹⁄8-inch (0.3 cm) thick to fit pan; crimp and seal edges.
Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400º F (200ºC). Cover the shell with a sheet of aluminum foil or parchment paper and weigh down with pie weights, dry rice or dried beans. Bake for 15 minutes. TIP: Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. Nutritional information based on 12 servings per pie: 1-crust pie Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g | sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g Nutritional information based on 12 servings per pie: 2-crust pie Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g | sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
This recipe makes ample crust for a
9- to 11-inch (23-28 cm) regular or deep-dish pie or tart.
BASIC FLAKY PASTRY DOUGH

15 BASICS 16
BASICS
PÂTE BRISÉE
Makes two single crust 9-inch (23 cm) tarts/pies (24 servings), or one double-crust pie, (12 servings)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Add the
flour and salt and process for 10 seconds to sift. Evenly add the butter and pulse until the mixture resembles coarse crumbs. Pour in water 1 tablespoon (15 ml) at a time, and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a flat disc; wrap in plastic and refrigerate until ready to use. This pastry also freezes well for up to 6 months as long as it is well wrapped.
Nutritional information per serving: Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as above except add 1½ tablespoons (25 ml) of granulated sugar to the dry ingredients in the work bowl. Nutritional information per serving: Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
2
CUPS
(500
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
1
TEASPOON
(5
ML
)
TABLE
SALT
16
TABLESPOONS
(½
POUND
(250
G
); 2
STICKS
)
UNSALTED
BUTTER
,
COLD
AND
CUT
INTO
½-
INCH
(1.25
CM
)
CUBES
¼
CUP
(50
ML
)
ICE
WATER
This versatile dough can be used for sweet or savoury treats.
2
CUPS
(500
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
2
TABLESPOONS
(30
ML
)
GRANULATED
SUGAR
½
TEASPOON
(2
ML
)
TABLE
SALT
12
TABLESPOONS
(¾
CUP
(175
ML
) )
UNSALTED
BUTTER
,
ROOM
TEMPERATURE
2
LARGE
EGG
YOLKS
1
TABLESPOON
(15
ML
)
ICE
WATER
¼
TEASPOON
(1
ML
)
LEMON
ZEST
(
OPTIONAL
)
½
TEASPOON
(2
ML
)
PURE
VANILLA
EXTRACT
Makes two 9-inch (23 cm) single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Add the
flour, sugar and salt and process for 10 seconds to sift. Add the butter and process until combined. With the machine running, add the yolks, one at a time, and process until incorporated. Add the water, zest (if using) and vanilla; pulse 3 to 4 times, until combined. Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator until ready to use. To make this an almond sucrée, substitute 1 cup (250 ml) of the all-purpose flour for toasted almonds. Finely grind the almonds, and then add the remaining dry ingredients and follow instructions as stated above.
Nutritional information per serving (based on 72 servings): Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 2mg
|
fiber 0g
For the almond sucrée: Nutritional information per serving: Calories 94 (63% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 5mg
|
fiber 0g
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favourite shapes.
PÂTE SUCRÉE

17 18
BREAKFAST & BRUNCH
Try this frittata paired with a green salad for a light lunch or dinner.
MIXED MUSHROOM AND RED PEPPER FRITTATA
Makes 10 servings
Approximate preparation time: 25 minutes, plus
15 minutes for baking Preheat oven to 350°F (180°C). Insert the small metal chopping blade into the small work bowl of the Cuisinart®Food Processor and process
the Parmesan until finely chopped; remove and reserve. Add the garlic cloves to the small bowl and process until finely chopped; remove bowl and reserve. Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl and slice the mushrooms. Adjust the disc to 2mm and then slice the red peppers. Place a 12-inch (30 cm) nonstick skillet* over medium heat. Add the olive oil and swirl the pan to coat the pan surface evenly with the oil. Add the garlic to the skillet and sauté for 2 to 3 minutes, until fragrant. Add the mushrooms, red peppers, thyme, and a pinch each of the salt and pepper. Sauté for about 8 to 10 minutes, until the vegetables have softened. While vegetables are cooking, beat the eggs together well and stir in the remaining salt and pepper and reserved Parmesan. Once vegetables are soft, reduce heat to medium low and pour the eggs into the skillet; lightly stir to evenly distribute the vegetables. Leave skillet on the heat so that the bottom of the frittata begins to set, about 5 minutes. Place skillet into oven and bake until the top of the frittata is golden and puffed, about 15 to 20 minutes. Carefully remove skillet from oven and invert onto a cutting board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick cooking spray before adding the eggs. To do so, once the vegetables are sautéed, stir them into beaten eggs; spray the pan before adding the egg and vegetable mixture. Nutritional information per frittata: Calories 102 (64% from fat)
|
carb. 2g
|
pro. 7g
|
fat 7g
|
sat. fat 2g
|
chol. 212mg
|
sod. 295mg
|
calc. 38mg
|
fiber 1g
3
OUNCES
(85
G
) P
ARMESAN
,
CUT
INTO
½-
INCH
CUBES
(1.25
CM
)
3
GARLIC
CLOVES
8
OUNCES
(227
G
)
CREMINI
MUSHROOMS
2
RED
BELL
PEPPERS
,
EACH
CUT
INTO
4
STRIPS
1
TEASPOON
(5
ML
)
DRIED
THYME
1½
TABLESPOONS
(25
ML
)
EXTRA
VIRGIN
OLIVE
OIL
¼
TEASPOON
(1
ML
)
KOSHER
SALT
,
DIVIDED
½
TEASPOON
(2
ML
)
FRESHLY
GROUND
BLACK
PEPPER
,
DIVIDED
10
LARGE
EGGS
BREAKFAST & BRUNCH
WHITE AND SWEET POTATO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
Makes 5 cups (1.25 L)
Approximate preparation time: 10 minutes, plus
25 minutes for cooking Insert the small metal chopping blade into the small work bowl of the Cuisinart®Food Processor. Chop the parsley,
about 15 seconds; remove and reserve. Add the onions and pulse to chop, about 6 pulses; remove work bowl assembly and reserve. Insert the slicing disc assembly, adjusted to 6mm, into the large work bowl. Slice both the white and sweet potatoes. Remove sliced potatoes and cut into ½-inch (1.25 cm) dice. Adjust the slicing disc to 4mm and slice the fennel. Put 2 tablespoons (30 ml) of butter into a large sauté pan over medium heat. Once the butter has melted, add the onion, potatoes, fennel, salt, pepper and thyme. Sauté vegetables, stirring occasionally, for about 20 to 25 minutes, covering pan for the last 5 to 8 minutes. For a crisper hash, uncover and toss over heat for an additional 5 minutes. Toss with remaining butter and reserved parsley. Taste, adjusting seasoning accordingly, and serve.
Nutritional information per serving: Calories 118 (26% from fat)
|
carb. 20g
|
pro. 2g
|
fat 3g
|
sat. fat 2g
|
chol. 9mg
|
sod. 179mg
|
calc. 26mg
|
fiber 3g
¼
CUP
(50
ML
)
FRESH
PARSLEY
1
SMALL
ONION
,
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
1
POUND
(500
G
) Y
UKON
G
OLD
POTATOES
,
SCRUBBED
WELL
½
POUND
(250
G
)
SWEET
POTATOES
,
SCRUBBED
WELL
1
MEDIUM
FENNEL
BULB
3
TABLESPOONS
(45
ML
)
UN
-
SALTED
BUTTER
,
DIVIDED
¾
TEASPOON
(3.75
ML
)
KOSHER
SALT
½
TEASPOON
(2
ML
)
FRESHLY
GROUND
BLACK
PEPPER
½
TEASPOON
(2
ML
)
DRIED
THYME

19 APPETIZERSAPPETIZERS 20
Makes 4 cups (1 L)
Approximate preparation time: 6 minutes, plus
optional 2 hours for resting Insert the large metal chopping blade into the large work bowl of the Cuisinart®Food Processor. Process the
Parmesan until finely chopped; remove and reserve. Add the fresh herbs to the work bowl; pulse to chop, about 5 pulses. Add remaining ingredients, including reserved Parmesan; pulse 5 times to combine, and then process until all ingredients are incorporated. Allow dip to rest at least 2 hours in refrigerator for flavours to develop. Remove from refrigerator ½ hour before serving.
Nutritional information per serving (¼ cup (50 ml) ): Calories 41 (52% from fat)
|
carb. 3g
|
pro. 2g
|
fat 2g
|
sat. fat 1g
|
chol. 2mg
|
sod. 115mg
|
calc. 73mg
|
fiber 0g
1
OUNCE
(30
G
) P
ARMESAN
,
CUT
INTO
½-
INCH
(1.25
CM
)
CUBES
2
TABLESPOONS
(30
ML
)
FRESH
MINT
¼
CUP
(50
ML
)
FRESH
BASIL
¼
CUP
(50
ML
)
FRESH
PARSLEY
2
JARS
(12-
OUNCE
(340
G
) )
ARTICHOKE
HEARTS
16
OUNCES
(453
G
)
PLAIN
LOW
-
FAT
YOGURT
½
TEASPOON
(2
ML
)
LEMON
ZEST
½
TEASPOON
(2
ML
)
FRESHLY
GROUND
BLACK
PEPPER
¼
TEASPOON
(1
ML
)
KOSHER
SALT
¹∕8
TEASPOON
(0.5
ML
)
FRESHLY
GROUND
NUTMEG
A delicious lowfat dip for crudités or chips.
ARTICHOKE AND HERB YOGURT DIP
Makes 3 cups (750 ml)
Approximate preparation time: 10 minutes
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 the jalapeño to the work bowl and pulse 5 times to chop. Add the onion and pulse 4 times to chop. Add the cilantro and pulse 3 times to chop. Add the tomatoes and pulse 3 times to chop. Scoop out the insides of the avocados directly into work bowl and add the lime juice and salt. Pulse until desired consistency is achieved, about 10 to 12 pulses.
Nutritional information per serving (¼ cup (50 ml) ): Calories 76 (73% from fat)
|
carb. 5g
|
pro. 1g
|
fat 7g
|
sat. fat 1g
|
chol. 0mg
|
sod. 104mg
|
calc. 8mg
|
fiber 3g
Make our fresh guacamole for the Sunday game or serve alongside
quesadillas for a fun dinner night.
CHUNKY GUACAMOLE
1
GARLIC
CLOVE
½
JALAPEÑO
PEPPER
,
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
½
SMALL
ONION
,
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
1
TABLESPOON
(15
ML
)
CILANTRO
¼
CUP
(50
ML
)
GRAPE
TOMATOES
3
RIPE
AVOCADOS
,
HALVED
,
PITS
REMOVED
1
TO
2
TABLESPOONS
(15-30
ML
)
FRESH
LIME
JUICE
½
TEASPOON
(2
ML
)
KOSHER
SALT