User manual CUISINART DLC-XP

[. . . ] Food Processor DLC-XP IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including these. Do not use pusher assembly if sleeve becomes detached from pusher. To avoid injury, never place cutting blade or disc on base without first putting the bowl properly in place. 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 the food processor. [. . . ] Insert the metal blade in the processor. With the machine running, drop the cheese through the small feed tube and process to chop until grated in appearance, about 30-40 seconds. Bring the water, salt, and Tabasco® to a boil in a Cuisinart® 2-3/4 quart saucepan. When the butter is melted, and the mixture is ready to return to a boil, take the pan off the heat, and add the flour and all but 3/4 cup of the cheese all at once. Over very low heat, stir the mixture with a sturdy wooden spoon until it holds together in one mass, then continue to stir for 2 minutes to cook the flour. Take off heat and let cool for 5-10 minutes. Transfer the dough to the work bowl fitted with the metal blade. Process for 1 minute to cool further, then with the machine running, add the eggs one at a time, taking care to incorporate each egg completely before adding the next. Spoon (you may use a small ice cream scoop) or pipe the dough in 1 inch balls onto the prepared sheets, about 1-1/2 inches apart. Sprinkle each with about 1/3 teaspoon of the reserved cheese. Bake until golden and puffed, about 20-25 minutes. For crispier puffs, cut a small slit in the side with the tip of a knife to allow the steam to escape. Serve hot or warm. SPICY GARDEN GAZPACHO Yield: About 20 cups Preparation: 15-20 minutes 4 6 2 1 1 4 4 6 6 1 2 3 1-1/2-2 1-2 3/4 medium celery stalks, peeled, cut to fit feed tube scallions, trimmed to about 6 inches in length Kirby cucumbers, quartered lengthwise, seeds removed medium green bell pepper, cored, seeded and cut in eighths lengthwise medium yellow bell pepper, cored, seeded and cut in eighths lengthwise cloves garlic, peeled jalapeño peppers, halved, cored and seeded ounces radishes, trimmed large tomatoes (3 pounds total) cored, quartered and seeded jar (7 ounce) roasted red peppers, drained cans (46 ounces each) V-8 or tomato juice, low-sodium preferred tablespoons balsamic or sherry vinegar tablespoons light brown sugar teaspoons kosher salt teaspoon freshly ground black pepper Insert the 2 mm slicing disc in the processor. Arrange the celery in the large feed tube; use medium pressure to slice. Arrange the 22 scallions in the small feed tube; use light pressure to slice. Insert the 4 mm slicing disc; use medium pressure to slice the cucumbers and red and yellow peppers. Transfer the vegetables to a large bowl. Insert the metal blade in the processor. With the machine running, drop the garlic and jalapeños through the feed tube and process to chop, about 5 seconds. Add the radishes to the work bowl; pulse to chop, 10-15 times. Add the tomatoes to the work bowl; pulse to chop, 10-15 times. Add the vegetables to those already in the large bowl and stir to combine. [. . . ] Fold the dough gently as before, center over the pie, and carefully lay the top on the pie. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cutters. [. . . ]