User manual CUISINART DLC-2A

[. . . ] INSTRUCTION & RECIPE BOOKLET Mini-Prep® Plus Processor DLC-2A Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Mini-Prep® Plus Processor and the standard parts for it: SmartPower Blade® metal chopping / grinding blade, spatula, and instruction / recipe booklet. Grasping the work bowl cover, lift the unit up and out of the box and place on the tabletop. Carefully lift the protective cardboard off the chopping / grinding blade shaft. CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. [. . . ] Chop. Comments/Notes Peel first; cut into 1/2-inch pieces or slices. Uncooked meats should be cold, but not frozen; cut up to 8 ounces into 1/2-inch pieces, trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold or warm; cut up to 8 ounces in 1/2-inch pieces. Add liquid (water, broth or from cooking) as needed to process to purée consistency. Allow to cool completely Green onions, scallions Herbs, fresh Horseradish Leeks Meats Chop. Pulse to chop, or process continuously to purée (add liquid as needed). Mushrooms Chop. Pulse first, then process continuously until desired consistency. Olives Onions Peppercorns Use only pitted olives. Combine peppercorns with dried herbs or spices or coarse salt to create rubs and seasonings. Hard peppercorns may scratch work bowl and lid. * Core, seed and cut into 1/2-inch pieces. Peel first; cut into quarters, or pieces no larger than 3/4-inch. Peppers, fresh Seeds, dried berries Chop. Pulse 5-10 times to chop, then process continuously until desired consistency is reached. Shallots Vegetables, cooked Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may need to add liquid for consistency. 6 RECIPE NOTES Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter. If a recipe produces a range of servings, the nutritional analysis is based on the highest serving yield for that particular recipe. refrigerate for 30 minutes before serving to allow the flavors to blend. *Core and seed tomato, cut into 1/2 inch pieces, then chop. Nutritional information per serving (3 tablespoons): Calories 81 (72% from fat) · carb. 4mg · fiber 4g Nutritional information per tablespoon: Calories 95 (87% from fat) · carb. 21mg · fiber 1g Pesto It is a favorite for dressing pasta but is also wonderful on boiled or steamed potatoes, steamed fresh vegetables, or as a spread on a fresh tomato and mozzarella sandwich. You may vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or hazelnuts. Makes about 1/2 cup 1 /4 1 1 /2 1 1 1 Tapenade A favorite from the Provençal region of France. Makes about 1 cup 1 1 1 3 11/2 1 1 2 1 Guacamole This popular Mexican specialty is delicious with chips and vegetable crudités, or it can be used as a topping for grilled chicken or fish. Makes 1 /3 cups 1 1 2 1 2 2 /2 /4 1 /2 1 /2 1 1 clove garlic, peeled green onions, trimmed and cut in 1 /2-inch pieces jalapeño pepper, cored, seeded and cut in 1/2-inch pieces ripe avocados, peeled and pitted, diced tablespoons fresh lime juice (juice of 1 medium lime) teaspoon cumin powder teaspoon powdered coriander teaspoon kosher salt cup finely chopped fresh tomatoes (optional) * /2 4 clove garlic, peeled anchovy fillet cup pitted Niçoise or other imported olives (10 ounces before pitting) tablespoons capers tablespoons Dijon mustard tablespoon lemon juice tablespoon brandy (optional) teaspoons herbs de Provence or thyme teaspoon freshly ground black pepper tablespoons extra virgin olive oil /3 ounce Reggiano Parmigiano, cut in 1/2-inch cubes cup toasted pine nuts or walnuts clove garlic, peeled teaspoon kosher salt cup (packed) fresh basil leaves, washed and dried completely cup extra virgin olive oil Place the garlic, green onions, and jalapeño pepper in the work bowl. Pulse on chop 10 times, then process on chop continuously for 15 seconds; scrape the work bowl. Transfer to a serving bowl; cover and Chop the garlic for 5 seconds; scrape the work bowl. [. . . ] Remove from the oven, remove foil, and place on a rack to cool completely. May be double-wrapped and frozen for up to one month. CUISINART® MINI-PREP® PLUS PROCESSOR This warranty supersedes all previous warranties on the Cuisinart® Mini-Prep® Plus Processor. You are a consumer if you own a Cuisinart® Mini-Prep® Plus Processor that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. [. . . ]