User manual CUISINART HFP-300

[. . . ] INSTRUCTION BOOKLET Recipe Booklet Reverse Side PrepExpressTM Handheld Food Processor HFP-300 G IB-6742 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. To protect against risk of electrical shock, do not put base in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Make sure appliance is off when not in use, before putting on or taking off parts. [. . . ] Insert shredding drum into Cuisinart® Handheld Food Processor. Shred the zucchini and the apple and stir into the dry 4 olive oil. Slice the zucchini and reserve until the potatoes begin to brown slightly, about 8 to 10 minutes. Once potatoes have browned, add the zucchini and the salt. Continue cooking vegetables until they are slightly browned all over, about another 5 to 8 minutes. Whisk together eggs and milk in a stainless bowl. When vegetables are ready, whisk the cheese into the egg/milk mixture and pour directly into the skillet. Once the eggs are set on the bottom place skillet in preheated oven. To finish, broil the frittata until lightly golden on top. Carefully slide out onto serving platter or cutting board and serve immediately. Nutritional information per serving: Calories 117 (56% from fat) · carb. 6g · pro. 7g · fat 7g · sat. 104mg · fiber 1g Place half of the butter and olive oil in a 12-inch skillet and place over medium heat until butter begins to sizzle. Add dried potatoes and onions to the skillet and press down into pan with a spatula. Cook potatoes for about 7 to 8 minutes until nicely browned. Be sure not to move potatoes until browned or they will stick to the pan. Carefully turn potatoes over and add remaining butter and oil. Cook for an additional 5 minutes until crisp and golden. Serve immediately. Nutritional information per serving: Calories 141 (53% from fat) · carb. 11mg · fiber 2g Tossed Salad Makes 18 cups Vinaigrette: 1 ¹/³ 1 ½ ¹/8 1 small shallot, finely chopped cup balsamic vinegar tablespoon Dijon mustard teaspoon kosher salt teaspoon freshly ground pepper cup extra virgin olive oil Hash Brown Potatoes Makes 4 to 6 servings 1 4 ½ ¼ 2 2 pound russet potatoes, peeled, cut to fit feed tube ounces yellow onion, cut to fit feed tube teaspoon kosher salt teaspoon fresh ground black pepper tablespoons unsalted butter tablespoons olive oil Insert the shredding drum into the Cuisinart® PrepExpressTM Handheld Food Processor. Shred potatoes and onion into a large mixing bowl. Transfer contents of bowl to a clean tea towel which has been laid out on the counter. Over the sink, use the tea towel to wring out as much liquid as you can from the potatoes and onion. [. . . ] Brush the apples with the melted butter and sprinkle with cinnamon sugar. Beat egg with 1 tablespoon of water and brush egg wash on the exposed pastry. Bake in preheated oven for about 20 minutes until golden. While tarts are baking, heat preserves with 2 tablespoons of water in a small saucepan until hot and melted. [. . . ]