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.
ASSEMBLY INSTRUCTIONS
SAVE THESE
INSTRUCTIONS
1. With the base unit on the tabletop, place
the work bowl over the center stem and turn
slightly to the right, until bowl drops down to
the bottom of the stem.
®
Cuisinart Smart
®
Power Blade
FOR HOUSEHOLD
2. Turn the work bowl counterclockwise to
lock onto base.
USE ONLY
3. CAREFULLY pick up the blade by its hub
and place on the center stem until it drops
to the bottom of the stem. NEVER TOUCH
THE BLADE ITSELF.
NOTICE
This appliance has a polarized plug (one blade
is wider than the other). As a safety feature,
this plug will fit only one way in a polarized
outlet. If the plug does not fit fully in the outlet,
reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to defeat
this safety feature.
Cover
4. Add food ingredients.
5. Place the cover on the work bowl with the
long tab to the right of the rear column.
6. Turn cover counterclockwise to securely
lock into locking post.
7. Plug unit into wall socket.
8. You are ready to CHOP/GRIND.
INTRODUCTION
3-cup
Work Bowl
With Handle
The Cuisinart® Mini-Prep® Plus Processor han-
dles a variety of food preparation tasks including
chopping, grinding, puréeing, emulsifying and
blending. The patented auto-reversing blade
provides a super-sharp edge for the delicate
chopping of herbs and for blending and puréeing
other soft foods, while the blunt edge offers a
powerful cutting surface to grind through spices
and other hard foods. Pulse activation gives
maximum control for precision processing,
whether chopping or grinding.
Motor Base
The powerful high-speed motor works hard and
fast to accomplish any small job with ease.
Chop herbs, onions, garlic; grind spices, hard
cheese; purée baby foods; blend mayonnaise
and flavored butters, all with the same compact
appliance. The Mini-Prep® Plus Processor takes
up minimum counter space and stores neatly on
the countertop or in a cabinet.
Spatula (not shown)
2
Continuous-hold action is best when you are
using the grind function. You may have to oper-
ate the Mini-Prep® Plus Processor for several
seconds with some food to achieve the desired
results – as long as 20 seconds for some seeds.
to scrape the food from the sides of the bowl
back into the center. Do not put hands into bowl
unless unit is unplugged.
TIPS FOR
PROCESSING FOOD
Preparing the Food
PROCESSING FOOD
Size
When you operate the unit for more than 10
seconds, use a pulse action every 10 seconds or
so to allow food to drop to the bottom of the
work bowl. This provides more consistent
results.
Never operate the Mini-Prep® Plus Processor
continuously for longer than 1 minute at a time.
1. Place the work bowl firmly on the motor
base and insert the blade assembly.
Opening at back of bowl must face column at
back of Mini-Prep® Plus Processor. Turn coun-
terclockwise to lock in place.
Always cut large pieces of food into smaller
pieces of even size – about 1⁄2 inch (12mm)
to a side or as specified under "Operating
Techniques" on page 4. If you don't start with
pieces that are small and uniform, you will not
get an even chop.
2. Place food in the work bowl. Be sure the
food is cut in small pieces, and the bowl is not
overloaded.
Quantity
Note: The work bowl and cover may become
scratched when you use them for grinding grain
and spices. This does not affect the performance
of the Mini-Prep® Plus Processor. However, you
may want to reserve the original bowl for grind-
ing, and purchase an additional bowl and cover
set for other uses.
3. Lock the cover into position.
Do not overload the work bowl. Overloading
causes inconsistent results and it strains the
motor. Use the quantities given in the recipe
section as a guide. As a rule of thumb, remem-
ber that after being processed, food should not
reach more than 2⁄3 of the way up the central hub
of the blade assembly.
Note: Due to the powerful motor provided with
this unit, Cuisinart recommends using one
hand to support the Mini-Prep® Plus Processor
during operation.
4. Press the appropriate Chop or Grind
Control, depending on the food you are
processing.
These are available from the Cuisinart Customer
Service Department, which you can reach by
dialing our toll-free number: 800-726-0190.
Note: Due to the powerful motor provided with
this unit, Cuisinart recommends using one hand
to support the Mini-Prep® Plus Processor during
operation.
5. When you have finished processing the food,
stop the machine by releasing the control
button.
Adding Liquid
You can add liquids such as water, oil or
Selecting the Right Operating Control
flavoring while the machine is running. For
example, you might want to add oil when making
mayonnaise or salad dressing, or you could add
vanilla or alcohol when making frozen yogurt.
6. WHEN THE BLADE STOPS MOVING,
remove the cover.
Use the chop function for chopping, puréeing
and mixing. It is the right choice, for example, for
chopping soft, fragile food such as herbs, celery,
onions, garlic and most cheeses. It is also the
right choice for puréeing cooked vegetables,
making mayonnaise and mixing salad dressing.
7. Unplug the unit.
8. Carefully remove the blade assembly,
holding it by the handle on the top of the
sheath. NEVER TOUCH THE BLADE
ITSELF.
Pour the liquid through one of the two openings
in the cover.
IMPORTANT: Add liquid through only one
opening at a time. The other opening must be
left free to allow air to escape. If both openings
are blocked, liquid cannot flow smoothly into
the bowl.
Pulse action is best when you are using the
chop function. Two or three pulses are often
enough. Be sure to check the food frequently to
prevent overprocessing. If you overprocess, you
are likely to get a watery paste instead of a fine
chop.
9. Remove food with the spatula.
Note: Do not operate Mini-Prep® Plus
Processor without food contents in work bowl.
Tip: Process foods in order from dry to wet to
avoid having to clean bowl and blade
between each task.
Removing Food from the Sides of the Bowl
Occasionally food will stick to the sides of the
bowl as you process. Stop the machine to clear
food away. AFTER THE BLADE HAS STOPPED
MOVING, remove the cover, and use the spatula
Use the grind function for grinding spices, and
for chopping hard food such as peppercorns,
seeds, chocolate and nuts.
3
The Mini-Prep® Plus Processor is intended for
HOUSEHOLD USE ONLY. Any service other
than cleaning and normal user maintenance
should be performed by an authorized Cuisinart
Service Representative.
TO REMOVE PREP BOWL
OPERATING TECHNIQUES
1. Turn the work bowl cover clockwise and
remove.
With the Mini-Prep® Processor you can chop,
grind or purée small amounts of foods. Use this
listing of ingredients and techniques as a basic
guide for processing (Pages 5-6).
2. Turn the work bowl clockwise to unlock
and lift off of the base.
* Surface scratches that may occur will not
impair the function of the Mini-Prep® Plus
Processor. You may want to consider
purchasing a second work bowl specifically
for these tasks.
TROUBLESHOOTING
3. Carefully remove the blade by lifting it up
from the hub.
Motor doesn't start or blade doesn't rotate.
• Check that plug is securely inserted into outlet.
• Check that work bowl and cover are securely
locked into place.
CLEANING
AND STORAGE
• Be sure to press only one operation control
button at a time.
To simplify cleaning, rinse the work bowl, cover,
and blade immediately after each use, so that
food won’t dry on them. Wash blade assembly,
work bowl, cover, and spatula in warm soapy
water. Rinse and dry. Wash the blade carefully.
Food is unevenly chopped.
• Either you are chopping too much food at one
time, or the pieces are not small enough. Try
cutting food into smaller pieces of even size
and processing a smaller amount per batch.
Avoid leaving blade in soapy water where it may
disappear from sight. If you have a dishwasher,
you can wash the work bowl, cover, blade
assembly, and spatula on the top rack. Insert the
work bowl upside down and the cover right side
up. Put the blade and spatula in the cutlery bas-
ket. Unload the dishwasher carefully to avoid
contact with the sharp blade.
Food is chopped too fine or is watery.
• The food has been overprocessed. Use brief
pulses, or process for a shorter time. Let blade
stop completely between pulses.
Food collects on work bowl cover or sides of
prep bowl.
• You may be processing too much food. Turn
machine off. When blade stops rotating,
remove cover, and clean bowl and lid with
spatula.
Wipe the motor base clean with a damp sponge
or cloth. Dry it immediately. Never submerge the
motor base or the plug in water or other liquid.
The Mini-Prep® Plus Processor stores neatly on
the countertop in a minimum of space. When it is
not in use, be sure to leave it unplugged. The
hidden cord storage underneath the motor base
will help to keep excess cord off the countertop.
Store the unit assembled to prevent loss of
parts. Store the blades as you would sharp
knives – out of the reach of children.
Food catches on blade.
• You may be processing too much food.
Carefully remove blade. Remove food from
blade with spatula, and start over again.
4
Food
Operation/Technique
Comments/Notes
Anchovies
Bacon
Chop. Pulse to desired consistency.
Chop. Pulse to desired consistency.
Drain first. Cut in half.
Cook crispy; drain well. Break into 1-inch pieces.
Baking chocolate/
chocolate chunks/chips
Chop. Pulse on chop to break up, then process
continuously until desired chop size is achieved.
Process no more than 11⁄
ounces at a time. For best results,
2
chill chocolate for 3–5 minutes in freezer before chopping.
Cut baking chocolate squares into 1⁄2-inch pieces to chop.
Bread for crumbs
Chop. Pulse to break up, then process
continuously until desired crumb size is reached.
Use day-old, hard bread for dry crumbs; fresh bread for
moist crumbs. Cut or break into pieces no larger than 1 inch.
For buttered crumbs, add 1 teaspoon of butter per slice after
crumbs have started to form, and process to combine and coat.
Butter
Celery
Chop continuously.
Cut in 1⁄2-inch pieces. Best at room temperature. Process up to
3
⁄4
cup at a time. Add to freshly chopped citrus zest, garlic,
herbs or shallots to create compound butters.
Chop. Pulse to desired size.
Cut in 1⁄2-inch long pieces.
Cheese – hard
(Parmesan, Asiago,
Romano, etc.)
Chop. Pulse on chop 10 times, then process
continuously on chop until desired consistency.
Remove and discard rind or reserve for another use. Cut into
1
⁄2-inch pieces. If possible, remove from refrigerator
20–30 minutes before processing. Up to 3 ounces.
Cheese – soft
Chop. Pulse to break up, then process
continuously to “cream.”
Chill cheese first.
Cinnamon sticks, nutmeg,
other hard spices
Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped.
Hard spices may cause scratches on the work bowl and lid.*
Citrus zest
Chop. Pulse to break up, then process
continuously until finely chopped.
Use vegetable peeler to remove zest (color only) from citrus;
scrape off any white with sharp knife. Cut strips in half.
Adding a small amount of sugar or salt will help achieve a
finer texture.
Cookies, graham crackers
for crumbs, hard Amaretti
or macaroons
Chop. Pulse 5 times to break up, then process
continuously until finely chopped.
Hard cookies only. Break up into 1-inch or smaller pieces.
For buttered crumbs, add 1 teaspoon of butter per graham
cracker sheet or for every 3 cookies.
Fruits, cooked; fresh or
frozen thawed berries
Chop. Pulse to break up, then process
continuously until desired consistency.
Cooked fruits may be processed to make baby foods or purées;
liquid may be added for consistency. To process fresh or
frozen thawed berries for sauce, pulse to chop, then process
until puréed (sugar may be added to taste).
Garlic
Chop. Pulse to chop roughly, then process
continuously for fine chop.
Peel garlic cloves first. Scrape work bowl sides and bottom
as needed.
5
Food
Operation/Technique
Comments/Notes
Ginger root, fresh
Chop. Pulse to break up, then process continuously
on chop to reach desired consistency.
Peel first; cut into 1⁄2-inch pieces or slices. Scrape work bowl
sides and bottom as needed. Up to 4 ounces.
Green onions, scallions
Herbs, fresh
Horseradish
Chop. Pulse to chop to desired consistency.
Trim and cut into 3⁄
inch pieces.
4
Chop. Pulse to chop to desired consistency.
Rinse and dry completely. Remove leaves from stems to chop.
Peel first. Cut into 1⁄2-inch pieces. Process up to 4 ounces at a time.
Chop.
Chop.
Leeks
Trim off root end and tough outer skin. Wash thoroughly to
remove sand and grit; dry completely. Cut in 1⁄2-inch pieces.
Meats
Chop. Pulse to chop, or process continuously to
purée (add liquid as needed).
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.
Mushrooms
Nuts
Chop. Pulse to chop to desired consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size
pieces, no larger than 3⁄4 inch.
Chop. Pulse to chop to desired consistency.
before chopping.
Toast nuts first for maximum flavor. Allow to cool completely
Olives
Chop. Pulse to chop to desired consistency.
Chop. Pulse 5-10 times to chop to desired size.
Use only pitted olives. Drain well for best results.
Peel; cut into 3⁄4-inch or smaller pieces of similar size.
Onions
Peppercorns
Grind. Pulse first, then process continuously until
desired consistency.
Combine peppercorns with dried herbs or spices or coarse
salt to create rubs and seasonings. Hard peppercorns may
scratch work bowl and lid.*
Peppers, fresh
Chop. Pulse to chop to desired consistency.
Core, seed and cut into 1⁄2-inch pieces. Do not overprocess.
Seeds, dried berries
Grind. Pulse to break up, then process continuously
to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and
juniper berries.
Shallots
Chop. Pulse 5-10 times to chop to
desired consistency.
Peel first; cut into quarters, or pieces no larger than 3⁄4-inch.
Vegetables, cooked
Chop. Pulse 5-10 times to chop, then process
continuously until desired consistency is reached.
Cook vegetables until tender. Process to a smooth purée for
baby food or sauces; may need to add liquid for consistency.
6
Nutritional information per tablespoon:
refrigerate for 30 minutes before serving to
allow the flavors to blend. If desired, stir in or
top with chopped fresh tomatoes.
RECIPE NOTES
Calories 95 (87% from fat) • carb. 2g
• pro. 1g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 680mg • calc. 21mg • fiber 1g
Preparation times are estimates and are based
on the time it takes to prepare, assemble, and
cook the ingredients once they have been gath-
ered from the refrigerator and cupboard and
placed on the counter.
1
*Core and seed tomato, cut into ⁄2 inch pieces,
then chop.
Nutritional information per serving (3 tablespoons):
Pesto
Calories 81 (72% from fat) • carb. 6g
• pro. 0g • fat 7g • sat. fat 1g • chol. 0mg
• sod. 97mg • calc. 4mg • fiber 4g
Nutritional analyses are based on number of
servings indicated. If a recipe produces a range
of servings, the nutritional analysis is based on
the highest serving yield for that particular
recipe.
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.
Tapenade
A favorite from the Provençal region of France.
Makes about 1 cup
1
Guacamole
Makes about ⁄2 cup
1
ounce Reggiano Parmigiano,
cut in ⁄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
This popular Mexican specialty is delicious with
chips and vegetable crudités, or it can be used
as a topping for grilled chicken or fish.
1
1
1
clove garlic, peeled
anchovy fillet
1
1
⁄
4
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
1
Makes 11⁄3 cups
1
⁄
2
3
1 ⁄2
1
1
1
2
clove garlic, peeled
1
green onions, trimmed and cut in
1
1
⁄
3
⁄
2-inch pieces
1
2
1
2
jalapeño pepper, cored, seeded and
cut in ⁄2-inch pieces
ripe avocados, peeled and pitted,
diced
Place the cheese in the work bowl and pulse
on chop 5 times; process continuously on
chop until finely ground, about 15 seconds.
Remove and reserve. Add the nuts to the work
bowl and pulse on chop 5 times; remove and
reserve. Add the garlic and salt to the work
bowl and process 5 seconds on chop; scrape
the bottom and sides of the work bowl. Add
the basil leaves and half the olive oil. Pulse
on grind 10 times, then grind continuously
for about 15 seconds. Scrape the work bowl.
With the machine running on grind, add the
remaining oil slowly, in a steady stream,
through one of the holes in the recessed area
of the lid. After all the oil has been added,
process on grind for an additional 10 seconds.
Add the reserved cheese and nuts to the
mixture. Pulse 10 times on chop to blend. Let
the pesto sit for 30 minutes or longer to allow
the flavors to develop. Pesto sauce will keep
refrigerated for up to a week, or may be frozen.
Transfer the sauce to an airtight container.
1
1
⁄
2
teaspoon freshly ground black
pepper
tablespoons extra virgin olive oil
2
tablespoons fresh lime juice
(juice of 1 medium lime)
teaspoon cumin powder
teaspoon powdered coriander
teaspoon kosher salt
4
1
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovy, olives, and capers;
pulse on chop, 10 times; scrape the work bowl.
Add the mustard, lemon juice, brandy (if using),
herbs and pepper. Process for 15 seconds on
chop; scrape the work bowl. Process for 15
seconds longer; scrape the work bowl again
and add the olive oil. Process until a thick
paste forms, about 20 to 30 seconds more.
Transfer to a container and let the tapenade
stand for 30 minutes or longer before serving,
to allow the flavors to blend. Store in an airtight
container in the refrigerator for up to a week.
⁄
4
2
1
⁄
1
⁄
2
1
⁄2
cup finely chopped fresh tomatoes
(optional) *
Place the garlic, green onions, and jalapeño
pepper in the work bowl. Pulse on chop 10
times; scrape the bottom and sides of the work
bowl. Add the avocados, lime juice, cumin,
coriander and salt. Pulse on chop 10 times,
then process on chop continuously for 15 sec-
onds; scrape the work bowl. Process on chop
for another 15 to 20 seconds until smooth and
creamy. Transfer to a serving bowl; cover and
7
Smooth the top to an even level and top with
layer of olive oil; cover and refrigerate until
ready to use.
lemon juice, vinegar, olive oil and peppers.
Pulse on chop, 10 times, then process for 15
to 20 seconds until smooth. Transfer to a
resealable container and refrigerate for at least
30 minutes to allow the flavors to blend. Will
keep up to 1 week refrigerated.
1
⁄4
teaspoon Dijon-style mustard
teaspoon freshly ground pepper
(white or black)
cup (6 ounces) unsalted butter,
cut in 12 pieces
1
3
⁄
4
Nutritional information per 1⁄2 tablespoon:
Calories 21 (67% from fat) • carb. 1g
• pro. 1g • fat 2g • sat. fat 0g • chol. 1mg
• sod. 65mg • calc. 26mg • fiber 0g
Process garlic, lemon zest and salt on chop
until finely chopped, about 20 seconds; scrape
prep bowl. Add parsley and rosemary leaves;
pulse on chop, 10 to 15 times. Add lemon
juice, mustard and pepper; process on chop
to blend well, about 30 seconds. Add butter
and grind to cream the mixture, about 30 to 40
seconds. Transfer to a container and let stand
for 30 minutes to allow flavors to blend.
Roasted Red Pepper Dip Variation: Make half
the recipe (use a 6–7-ounce jar of roasted pep-
pers). Add 2 ounces of regular or lowfat cream
Serving idea:
1
Try it as a fast, fresh topping for salmon fillets.
Place 6-ounce salmon fillets skin-side down on
a lightly oiled baking sheet. Spread each fillet
with a thin layer of pesto and sprinkle with
fresh breadcrumbs. Bake in a preheated 400ºF
oven for 10 to 15 minutes, until cooked (about
10 minutes per inch of thickness) and opaque,
and breadcrumbs are lightly browned. Let rest
5 minutes before serving.
cheese and ⁄4 cup of sour cream or plain
yogurt that has been drained, and chop for 10
to 15 seconds until combined and smooth.
[To drain yogurt, place yogurt in a yogurt funnel
or strainer lined with a paper coffee filter over a
bowl, and allow the liquid (whey) to drain for
several hours, until desired thickness is
reached.]
Use as a spread for breads or as a topping for
freshly steamed vegetables or baked potatoes.
To serve as a compound butter with grilled
meats or fish, shape the butter into a log,
about 1 inch in diameter; wrap tightly in plastic
*If you prefer a lighter garlic flavor, you may
blanch the peeled garlic in boiling water for 4
to 5 minutes. Drain, cool and use in this or any
other recipe.
wrap and refrigerate or freeze. Slice and serve
Roasted Red
Pepper Sauce
Use this sauce for vegetables or meats, or try
our creamy variation to use as a dip for fresh
vegetable crudités or pita chips.
1
⁄8-inch thick slices of butter on top of hot
grilled steaks, boneless chicken breasts or
seafood steaks.
Nutritional information per tablespoon:
Calories 33 (81% from fat) • carb. 1g
• pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 132mg • calc. 4mg • fiber 0g
Nutritional information per serving:
Calories 105 (96% from fat) • carb. 1g
• pro. 0g • fat 12g • sat. fat 7g • chol. 31mg
• sod. 67mg • calc. 8mg • fiber 0g
Makes 11⁄8 cups
Lemon Herb Butter
1–2
1
cloves garlic (to taste), peeled *
strip lemon zest (2 x ⁄2 inches),
This compound butter is delicious on vegeta-
bles or grilled meats. You may vary the herbs
used, such as basil, tarragon or thyme butter,
to create your own flavors, omit the zest or
change the citrus, add in chopped olives or
sun-dried tomatoes, or use roasted garlic or
shallots in place of the garlic.
1
Basic Vinaigrette
bitter white pith removed
teaspoon kosher salt
This recipe may be easily modified by
changing the flavor of the oils and vinegars
used, or by adding herbs or sun-dried
tomatoes. It can also be cut in half or thirds
to make smaller amounts.
1
1
teaspoon herbs de Provençe
tablespoons fresh lemon juice
tablespoons regular or white
balsamic vinegar
cup extra virgin olive oil
jar (12-ounce) roasted red peppers,
drained but not rinsed
1
1 ⁄
2
1
1 ⁄
2
3
Makes 11⁄2 cups
Makes about ⁄4 cup (12 servings)
1
⁄
4
1
2
2
cloves garlic, peeled
strips lemon zest, 2 x ⁄2 inches,
bitter white pith removed
1
clove garlic or small shallot, peeled
1
1
(cut shallot in ⁄2-inch pieces)
4
large fresh red peppers, roasted,
cut in eighths
3
3
tablespoons wine vinegar
tablespoons white vinegar or lemon
juice (or flavored vinegar)
teaspoons Dijon-style mustard
(regular or grainy)
1
⁄
3
2
teaspoon kosher salt
1
⁄
cup packed Italian parsley leaves
teaspoons fresh rosemary leaves
tablespoons fresh lemon juice
Add the garlic, zest, salt, and herbs to the work
bowl and chop for 5 to 10 seconds; scrape the
bottom and sides of the work bowl. Add the
2
3
2
8
1
⁄
8
2
teaspoon kosher salt
Place the garlic in the work bowl with the basil
and parsley leaves. Pulse on grind 10 times.
Scrape the work bowl. Add the yogurt, mayon-
naise and vinegar. Process on grind until
smooth and blended, about 30 to 40 seconds.
Scrape the work bowl and process 15 seconds
more. Transfer to a container with a lid and
refrigerate for 30 minutes to allow the flavors to
blend. Keeps for one week refrigerated.
cover and refrigerate if not using immediately.
Marinate meat or seafood for approximately 2
hours before roasting or grilling.
1
1
1
⁄
teaspoon freshly ground pepper
cup extra virgin olive oil
cup vegetable oil or light flavored
olive oil
⁄
2
⁄
2
Cooking Suggestion:
2
Pour ⁄3 of the marinade into a resealable
plastic bag and add two 1-pound trimmed
pork tenderloins. Coat the meat thoroughly
with the marinade and refrigerate for 2 hours.
Remove the tenderloins from the marinade
and place on a rack; discard the marinade.
Roast in a preheated 475ºF oven for 20 to 22
minutes, turning after 10 minutes. Remove
from oven. The temperature of the meat should
be about 150ºF; it will rise to 160–165°F while
resting. Let rest for 10 minutes; slice and serve
with remaining reserved marinade drizzled over
the meat.
Pulse on chop 5 times to chop the garlic or
shallot; scrape the bottom and sides of the
work bowl. Add the vinegars, mustard, salt and
pepper. Process on chop until smooth, about
5 seconds. Add the oils slowly through one
hole in the lid, processing continuously until all
the oil has been added, then process for an
additional 10 seconds. Taste and adjust sea-
sonings as needed. This dressing is best made
*To drain yogurt, place 1 cup yogurt in a yogurt
strainer or strainer lined with a coffee filter over
a bowl. Cover with plastic wrap and refrigerate.
The liquid (whey) will drain out and the yogurt
will thicken. After about 12 hours, the yogurt
will lose about half its original volume.
1
at least ⁄2 hour ahead, to allow the flavors to
blend. Vinaigrette will keep well if covered and
chilled for one week. Remove from refrigerator
about 30 minutes before serving; may need to
reprocess to emulsify if separation has
occurred.
Nutritional information per serving
(based on 10 servings):
Nutritional information per tablespoon:
Calories 45 (58% from fat) • carb. 3g
• pro. 2g • fat 3g • sat. fat 1g • chol. 4mg
• sod. 78mg • calc. 47mg • fiber 0g
Calories 51 (83% from fat) • carb. 2g
• pro. 0g • fat 5g • sat. fat 0g • chol. 0mg
• sod. 372g • calc. 4mg • fiber 0g
Nutritional information per tablespoon:
Calories 81 (98% from fat) • carb. 0g
• pro. 0g • fat 9g • sat. fat 1g • chol. 0mg
• sod. 38mg • calc. 0mg • fiber 0g
Asian Marinade
This marinade is equally good for pork,
chicken or salmon. It is also a good sauce
for serving with dim sum.
Mini Cheesecakes
When you don’t want lots of leftovers to tempt
you, try this little recipe.
Creamy Roasted Garlic
and Herb Dressing
Try this flavorful dressing on a crispy romaine
salad with summer tomatoes.
Makes about 11⁄4 cups
Makes two 4-inch cheesecakes
1
⁄
2
ounce peeled fresh gingerroot,
cooking spray
ounces crispy shortbread cookies or
1
1
cut in ⁄2-inch pieces
1 ⁄2
1
1
3
clove garlic, peeled
cup soy sauce (may use low-sodium
or tamari)
cup canola or other vegetable oil
tablespoons hoisin sauce
tablespoons Asian sesame oil
(toasted sesame oil)
tablespoons rice wine vinegar
teaspoon cayenne pepper
graham crackers, broken into
2
1
Makes about ⁄3 cup
⁄
⁄
2-inch pieces
1
⁄
2
tablespoon unsalted butter,
cut in 4 pieces
ounces regular or lowfat cream
cheese cut in 16 pieces
cup sugar
6
cloves garlic, peeled
1
⁄
4
1
⁄
2
teaspoon extra virgin olive oil
cup basil leaves, washed and dried
cup Italian parsley leaves,
washed and dried
cup drained fat-free plain yogurt *
cup light mayonnaise
3
3
8
1
⁄
2
2
1
⁄
1
⁄
4
3
1
1 ⁄2
large egg
teaspoons vanilla extract
1
⁄
3
2
1
1
⁄
4
1
⁄
1
tablespoon balsamic vinegar
Place the pieces of gingerroot and garlic in the
work bowl. Pulse on chop, 5 times. Scrape the
sides and bottom of the work bowl. Add the
remaining ingredients and chop until smooth,
about 15 seconds. Transfer to a container,
Preheat the oven to 350ºF. Lightly coat two
4-inch (11⁄4 cup) springform pans with cooking
spray.
Preheat the oven to 375°F. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast
in the preheated oven for 45 minutes. Let cool
5 to 10 minutes.
9
®
®
Place the cookie pieces in the work bowl;
pulse 5 times on chop to break up. Add the
butter and process 15 to 20 seconds on chop
until buttered crumbs are formed. Press into
the bottoms of the two prepared pans. Bake in
the preheated oven for 10 minutes. Place in the
freezer for 5 to 10 minutes to cool completely.
When cool, wrap each pan in a sheet of alu-
minum foil so that foil comes at least 1 inch up
the sides.
NOTE: For added protection and secure han-
dling of any Cuisinart® product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost
and/or damaged products are not covered
under warranty.
Your Cuisinart® Mini-Prep® Plus Processor has
been manufactured to strict specifications and
has been designed for use with the Cuisinart®
Mini-Prep® Plus Processor accessories and
replacement parts. These warranties expressly
exclude any defects or damages caused by
accessories, replacement parts or repair service
other than those that have been authorized
by Cuisinart.
CUISINART MINI-PREP
PLUS PROCESSOR
This warranty supersedes all previous warranties
on the Cuisinart® Mini-Prep® Plus Processor.
This warranty is available to consumers only.
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 retail-
ers or other commercial purchasers or owners.
We warrant that your Cuisinart® Mini-Prep® Plus
Processor will be free of defects in material or
workmanship under normal home use for 18
months from the date of original purchase.
Do not wash the work bowl. Place the cream
cheese and sugar in the work bowl. Chop for
10 seconds to combine. Scrape the bottom
and sides of the bowl. Add the egg and vanilla;
chop until smooth, about 10 seconds. Scrape
the bowl and process for another 5 seconds.
Divide the batter evenly between the two pre-
pared pans. Place two pans in a larger pan and
1
add ⁄2 inch of hot water. Bake in the preheated
We suggest that you complete and return the
enclosed product registration card promptly to
facilitate verification of the date of original pur-
chase. However, return of the product registra-
tion is not a condition of these warranties.
If your Cuisinart® Mini-Prep® Plus Processor
should prove to be defective within the warranty
period, we will repair it, or if we think necessary,
replace it. To obtain warranty service, please call
our Consumer Service Center toll-free at 1-800-
726-0190 or write to:
oven for 25 minutes. Remove from the oven,
remove foil, and place on a rack to cool com-
pletely. Cover and refrigerate for at least 4
hours before serving. May be double-wrapped
and frozen for up to one month.
These warranties do not cover any damage
caused by accident, misuse, shipment or other
than ordinary household use.
These warranties exclude all incidental or
consequential damages. Some states do not
allow the exclusion of or limitation of incidental
or consequential damages, so the foregoing
limitation may not apply to you.
Note: May also be made in four 4-ounce
ramekins or custard cups. Omit the crust, and
follow directions as given. Baking time will be
22 minutes.
Nutritional information per serving:
Calories 169 (43% from fat) • carb. 21g
• pro. 4g • fat 8g • sat. fat 4g • chol. 72mg
• sod. 111mg • calc. 22mg • fiber 0g
CALIFORNIA RESIDENTS ONLY
Cuisinart
California law provides that for In-Warranty
Service, California residents have the option
of returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store which sells Cuisinart® products of the
same type. The retail store shall then, according
to its preference, either repair the product, refer
the consumer to an independent repair facility,
replace the product, or refund the purchase
price less the amount directly attributable to the
consumer’s prior usage of the product. If either
of the above two options does not result in the
appropriate relief to the consumer, the consumer
may then take the product to an independent
repair facility if service or repair can be
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your
return, please also enclose $10.00 for shipping
and handling of the product (California residents
need only supply proof of purchase and should
call 1-800-726-0190 for shipping instructions).
Please also be sure to include a return address,
description of the product defect, product serial
number, and any other information pertinent to
the product’s return. Please pay by check or
money order.
10
economically accomplished. Cuisinart and not
the consumer will be responsible for the
reasonable cost of such service, repair,
replacement, or refund for nonconforming
products under warranty.
California residents may also, according to their
preference, return nonconforming products
directly to Cuisinart for repair or, if necessary,
replacement by calling our Consumer Service
Center toll-free at 800-726-0190. Cuisinart will
be responsible for the cost of the repair,
replacement, and shipping and handling for
such nonconforming products under warranty.
BEFORE RETURNING YOUR
CUISINART® PRODUCT
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center to
ensure that the problem is properly diagnosed,
the product serviced with the correct parts, and
to ensure that the product is still under warranty.
11
Ice Cream
Makers
Rice Cookers
Grills
Food
Processors
Coffee Makers
Discover the complete line of Cuisinart® brand premier kitchen appliances
including food processors, mini food processors, hand mixers, blenders, toasters,
coffeemakers, cookware, ice cream makers and toaster ovens at
© 2005 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
04CU13494
U IB-5719A
Version no.: DLC2A IB-5719A
SIZE: 216mm(W) x 178mm(H)
Total Pages : 12pcs
Material:
Cover:157gsm Matt Artpaper
Inside: 120gsm Gloss Artpaper
Coating: Varnishing in cover page
Color:
Cover: 4C + 1C (Black)
Inside: 1C + 1C (Black)
Date: 03/31/05
P. O.: 0503000 (00/00/2005_OP)
Tel: 2357 0071
Fax: 2357 0318
|