Cuisinart DLC-2011RN - Prep 11 Plus Food Processor Operations Instructions

Premier Series 11-Cup Food ProcessorFor your safety and continued enjoyment of this product, always read the instruction book carefully before using.D

obtain. If completely drywhen chopped, parsley andother herbs will keep for atleast 4-5 days, stored in anairtight bag in the refrigera-tor. They may

10eggs (for safe food proce-dures, we recommendusing pasteurized liquideggs, or the "cooked egg"recipe on page 52), salt,vinegar or lemon ju

mixed with the sugar andeggs. Then add flavoringand liquid – vanilla, spices,cocoa, etc. Process untilmixed. Add the dry ingredi-ents to the work bowl

potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams.PRACTICING SLICING ANDSHREDDING1. Insert a slicing orshredding disc

optional Square JulienneDisc, you can make squarejulienne strips in one oper-ation.SLICING MEAT AND POULTRYCooked meat and poultry:The food must be ve

most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses likeParmesan shred well onlyat room

stop kneading. For a finertexture, add them sooner.)Adding liquids:All liquid should be addedthrough the small feed tubewhile the machine is run-ning.

Excessively sticky doughcan cause blade to riseeven though it cleansinside of work bowl. Ifdough feels very sticky,reinsert blade and immedi-ately add

good results after only 30 seconds of kneading.Blade doesn’t incorporate ingredients:Butter or margarine, if notmelted, must be cut intotablespoon-siz

FOR YOUR SAFETYLike all powerful electricalappliances, a PremierSeries 11 Cup FoodProcessor should be han-dled with care. Followthese guidelines to pr

Recommended work bowl capacity for various foodsFOOD CAPACITYChopped Fruits and 11 cups processed foodVegetablesChopped or Puréed 1-3/4 pounds meat, c

benefits. In the event thatyou do not have proof of pur-chase date, the purchasedate for purposes of thiswarranty will be the date ofmanufacture.If yo

Recipe Table of ContentsAppetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Soups . . . . . . . . . . . . . . . . . . . . . .

1 small onion, peeled, cut into 1-inch pieces (about 1 cup pieces)1/3 cup fresh cilantro1 medium jalapeño pepper, seeded, cut into 1-inch pieces3

HummusThis popular Middle Eastern sauce may be served with the traditional pita wedgesor may be used as a dip for fresh vegetable crudités.Preparation

Jalapeño Jack WafersThese savory wafers just melt in your mouth.Preparation: 15 – 20 minutes, plus 30 minutes resting time and 30 minutes baking and c

241/2 cup toasted walnuts1-1/2 ounces Asiago cheese, cut in 1/2-inch pieces6 sun-dried tomato halves, reconstituted in 1/2 cup boiling water until s

Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos.Makes 28 1-1/2 inch stuffed mushroomsPreparati

Nutritional analysis per serving:Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4gsat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g26Soups12

2 cloves garlic, peeled2 medium onions (4 ounces each), peeled, cut into 1-inch pieces3 red bell peppers (approximately 1-1/2 pounds total), seeded, t

281 garlic clove, peeled1 medium jalapeño pepper, seeded, cut into 1-inch pieces1/3 cup fresh cilantro6 small scallions, trimmed, cut into 1-inch

IMPORTANTUNPACKINGINSTRUCTIONSThis package contains aCuisinart®Premier Series11 Cup Food Processor,and the standard parts for it:Work bowl, work bowlc

29Quick BreadsCranberry - Orange BreadApples make this bread very moist - for a breakfast treat, slice and toast.Makes 1 loaf (16 servings)Preparation

30Cooking spray1-1/3 cups unbleached all-purpose flour1/4 cup walnut halves, shells removed3/4 teaspoon baking powder3/4 teaspoon baking soda1/4 t

31Paste:3/4 cup blanched almonds1/2 cup sugar2 tablespoons plus 1 teaspoon water1/4 teaspoon almond extractTo make paste:Insert the metal blade. Pr

32Yeast BreadsChallah BraidIf you have leftovers, our Challah Braid slices make the best French toast.Makes 18 servings (one 2-pound loaf)Preparation:

331 package active dry yeast1 teaspoon sugar1/2 cup warm water (105˚ - 115˚F)4 ounces extra sharp cheddar cheese4-1/2 cups unbleached all-purpose

341 package active dry yeast1 tablespoon sugar1/3 cup warm water (105° - 115°F)5 cups unbleached all-purpose flour4 tablespoons unsalted butter, in 1-

352 teaspoons active dry yeast1 teaspoon sugar1-1/4 cups warm water (105˚ - 115˚F)3-1/3 cups unbleached all-purpose flour1-1/2 teaspoons kosher salt3

36Artisan BreadsBasic Artisan BreadAdapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Book

When risen, scrape the dough onto a lightly floured work surface. Divide the dough into threeequal pieces; shape into rough balls. Let rest, covered w

3810 ounces unbleached bread flour (2-1/4 to 2-3/4 cups)5 ounces whole wheat flour (1 cup)1 ounce rye flour (1/4 cup)2 teaspoons fine sea salt1 teaspo

3TABLE OF CONTENTSRecommended Capacities . . . . . . . . . . 1Unpacking Instructions. . . . . . . . . . . . . 2Important Safeguards . . . . . . . . .

3912 ounces unbleached flour 2 ounces whole wheat flour2 cups water (16 ounces)1/4 teaspoon instant yeastSimple Wheat StarterAdapted from: Charles va

401/2 cup Active Simple Wheat Starter (measure after feeding and resting)8 ounces unbleached bread flour (1-3/4 to 2-1/4 cups)2 ounces whole wheat f

411/2 cup Active Simple Wheat Starter(measure after feeding and resting)12 ounces unbleached bread flour (3-1/4 to 4 cups)1 ounce stone-ground whole w

42EntréesEast-West Chicken and Vegetable Stir-Fry with PastaAsian flavors blend with Italian Reggiano™Parmesan and pasta in this colorful and deliciou

Nutritional analysis per serving:Calories 43 (82% from fat) • carbo 1g • pro 1g • fat 4gsat. fat 1g • chol 2mg • sod 71mg • fib 0g1 tablespoon extra v

441-1/4 pounds shrimp (16-20 count), peeled and deveined2 bunches tender, fresh chives1/3 cup Italian parsley leaves6 green onions, trimmed to 5 inche

PizzasPesto, Cheese & Fresh Tomato PizzaHomemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza.Makes two 12 -

Five Cheese Pizza BiancoA blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.Preparation: 1 hour for the pizza dough (Recipe, page

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches fromthe top. If using a baking stone, place it on the rack. Pre

2-1/2 red bell peppers, cut in half, cored and seeded1-1/2 yellow bell peppers, cut in half, cored and seeded1 teaspoon extra virgin olive oil2-

Carefully read all instructions before usingthis appliance.IMPORTANT SAFEGUARDSAlways follow thesesafety precautions whenusing this appliance.Getting

49Sauces & DressingsSimple Tomato SauceA simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.Makes 3 cups tomato

Nutritional analysis per tablespoon:Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4gsat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g3/4 cup wal

1 large clove garlic1/4 cup fresh Italian parsley leaves, washed and dried1 tablespoon dried basil1 teaspoon dried oregano1/2 teaspoon kosher or sea s

52Basic MayonnaiseThe American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a proc

3 cups nonfat plain yogurt, drained overnight to yield 1-1/2 cups*2 cucumbers, 7 inches in length, peeled,halved, seeded and cut into 1-inch pieces, s

SidesFrench Cut Green Beans with ShallotsThe time-consuming “french cut” takes just seconds with a Cuisinart®food processor.Makes 6 servingsPreparatio

551/2 cup toasted unsalted peanuts2 cloves garlic6 slices of fresh ginger, peeled, each aboutthe size of a quarter4 tablespoons natural style peanut b

8 garlic cloves, peeledOlive oil6 large baking potatoes (about 8 ounces each), washed, dried, pierced with a knife3 ounces Parmesan cheese, cut into 1

Cooking spray2 ounces fresh white or wheat bread1 tablespoon unsalted butter, at room temperature3 pounds sweet potatoes, peeled, ends cut flat1 pound

DessertsHazelnut Butter CookiesMelt in your mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in.Mak

INTRODUCTIONCongratulations on yourpurchase of a Cuisinart®Premier Series 11-CupFood Processor. This product is the ultimate food preparation tool, an

595 ounces milk chocolate, chilled, broken into 1-inch pieces5 ounces white chocolate, chilled, broken into 1-inch pieces1-1/3 cups less 1 tablespoon

603 ounces white chocolate, such as Lindt®or Callebaut®, broken up, chilled2 ounces crystallized ginger2-1/2 cups all-purpose flour2 teaspoons baking

4 lowfat honey graham cracker sheets, broken into 1-inch pieces1-1/2 tablespoons sugar1-1/2 tablespoons unsalted butter2 pounds lowfat cream cheese, a

62Vegetable oil cooking spray1-1/4 pounds carrots, peeled2-1/2 cups all-purpose flour1-1/4 teaspoons baking powder3/8 teaspoon baking soda1/4 teaspoon

For a one-crust pie:1-1/2 cups all-purpose flour1/4 teaspoon salt1/8 teaspoon baking powder8 tablespoons unsalted butter, cut in 1/2-inch pieces, well

641 single crust pastry recipe1/2 cup brown sugar1/2 cup walnuts, pecans or almonds1/4 cup rolled oats1/4 cup unbleached all-purpose flour1/4 cup

Pastry for a 2 crust pie3 ripe but firm pears, about 8 ounces each, peeled, cored and quartered3 Granny Smith Apples, about 8 ounces each, peeled, cor

1/4 cup unsweetened Dutch-process cocoa15 ounces good quality bittersweet or semi-sweet chocolate such as Ghirardelli, Lindt or Callebaut, broken into

Discover the complete line of Cuisinart®brand premier kitchen appliances including food processors, mini food processors, hand mixers, blenders, toast

THE MACHINEINCLUDES:1. Housing base with avertically projectingshaft and convenienttouchpad control panel.2. 11-cup work bowl.3. Cover with extra larg

4. With the stem facingdown, place the assembly over the center hub. It should fitsnugly and rest on thebottom of the work bowl.5. Place work bowl cov

turn the cover clockwise to unlock, and remove by lifting it off.Remove the bowl from thebase of the machine beforeremoving the blade. Thiscreates a s