User manual CUISINART DLC-2009CHB

[. . . ] INSTRUCTION AND RECIPE BOOKLET Premier Series 9-Cup Food Processor DLC-2009CHB For your safety and continued enjoyment of this product, always read the instruction book carefully before using. Recommended work bowl capacity for various foods FOOD Chopped fruits and vegetables CAPACITY 8 cups processed food Chopped or puréed meat, poultry, fish or seafood 1¼ pounds meat, cut into 1-inch or smaller cubes, chilled Bread dough Pizza dough 4 cups flour (32 ounces), yielding two 1-pound loaves 3 cups flour (26 ounces), yielding three 12-inch pizzas Nuts for nut butters 4 cups (20 ounces) Sliced or shredded fruit, cheese, or vegetables 9 cups (total processed volume varies by food) Cake batter 1 box 18. 5 oz. cake mix batter for three 8-inch layers Cookie dough Thin liquids (such as custard for quiche or cheesecake batter) Thick liquids Puréed cooked fruits and vegetables Puréed soft fresh fruits (berries, kiwis, peaches, etc. ) dough for about 50 cookies (2 pounds) 2¾ cups 6 cups 7 cups cooked, yielding approximately 4 cups thick purée 7 cups fresh, yielding approximately 4 cups thick purée 2 IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier Series 9-Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/ instruction book. box. The metal blade is loose in the work bowl beneath a foam insert. Do not turn over work bowl without first removing metal blade. [. . . ] Add the dill, mustard, thyme, and capers; pulse 5 times to chop. Add the mayonnaise, drained yogurt and black pepper; pulse to combine, 5 times; do not overprocess. Refrigerate until ready to use. Nutritional information per tablespoon: Calories 68 (83% from fat) · carb. 16mg · fiber 0g Pesto Our Pesto is lower in fat than traditional pestos, and just as flavorful. Makes ¾ cup 1 1 4 3 ¼ 5 small garlic clove ounce Reggiano Parmigiano, cut into ½-inch pieces cups packed fresh basil leaves, washed and dried tablespoons lightly toasted pine nuts or walnuts teaspoon plus pinch salt tablespoons extra virgin olive oil Insert the metal blade. With the machine running, drop the cheese down the feed tube and process to finely chop. Chop the garlic clove in the same fashion. Add the basil, pine nuts, and salt to the work bowl. Scrape down the sides of the work bowl. 32 With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes before using to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen. Nutritional information per tablespoon: Calories 78 (87% from fat) · carb. 49mg · fiber 1g Sun-Dried Tomato Tapenade For a quick hors d'oeuvre, split a wheel of chilled Brie, spread the bottom half with a ¼-inch thick layer of Sun-Dried Tomato Tapenade, replace the top and allow to sit at room temperature for 45 minutes to soften, then serve with your favorite crackers or French bread. Makes 1 cup / 16 tablespoons 2 ½ ¾ 1 ½ 1½ 3 2 ½ ½ ¼ 2 ounces sun-dried tomato halves cup water ounce Reggiano Parmigiano, cut into ½-inch pieces garlic clove ounce shallot tablespoons fresh flat parsley leaves tablespoons toasted walnuts teaspoons white wine vinegar tablespoon dried basil teaspoon rosemary teaspoon freshly ground black pepper tablespoons extra virgin olive oil Combine the sun-dried tomatoes and water in a small saucepan. Bring to a boil, then turn off the heat. Let sit until cool, drain well, pressing gently on the plumped tomatoes to remove as much of the excess liquid as possible. With the machine running, drop the cheese down the feed tube. With the machine running, drop the garlic and shallot down the feed tube, process 5 seconds to chop. Add the reserved tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary, and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine, 5 times. [. . . ] Bake for 15 minutes. Nutritional information per serving (2-crust, 12 servings): Calories 252 (60% from fat) · carb. 2mg fiber 1g Deep Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use use all pears or all apples. Makes a 10-inch deep dish pie /12 servings pastry for a 2-crust pie, page 68 3 ripe but firm pears, about 8 ounces each, peeled, cored and quartered juice from 1 lemon ¼ 1½ 3 4 ¾ cup pure maple syrup (not pancake syrup) teaspoons pure vanilla extract Granny Smith apples, about 8 ounces each, peeled, cored and quartered tablespoons unbleached, all-purpose flour, divided cup dried cranberries Preheat the oven to 400ºF. [. . . ]