Cuisinart DLC-8S manual L a D S, Creamy Cole Slaw, Seconds to combine. Remove metal blade

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S A L A D S

36

Creamy Cole Slaw

Cole slaw only takes minutes to prepare when you don’t have to slice the cabbage by hand.

INGREDIENTS

1/4 cup loosely packed parsley leaves

11-oz. piece peeled onion

1/3 cup mayonnaise

1/2 tablespoon red wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 large carrot, peeled

1/2 medium head green cabbage

Process parsley with metal blade until minced. Add onion and process until minced. Add all remaining ingredients, except carrot and cabbage; process

5 seconds to combine. Remove metal blade.

Cut carrot in half crosswise. Core cabbage and cut it into wedges. Insert shredding disc and shred carrot, using firm pressure. Insert thin slicing disc and slice cabbage, using firm pressure. Add contents of work bowl to mixing bowl and toss to combine. Adjust seasoning. Serve immediately or refrigerate for up to 24 hours. Before serving, drain excess liquid and adjust seasoning. Serve chilled.

Yield 5 cups.

Shredded Carrot Salad

The brilliant colors of carrots and peas make this fresh and simple salad a welcome addition to a party buffet table.

INGREDIENTS

2pounds young carrots, peeled

3large scallions, trimmed in 1-inch pieces

1/4 cup fresh lemon juice

1/4 cup vegetable oil

1	teaspoon salt
1	teaspoon sugar
	Pinch of allspice
	Pinch of cinnamon
	Freshly ground black pepper
1/2	cup cooked peas, fresh or frozen

Cut carrots to fit feed tube horizontally. Parboil them in salted water until you can just pierce them with the tip of a sharp knife, about 3 to 5 minutes. Drain and rinse under cold water. When cool, blot dry with paper towels.

Process scallions with metal blade until they are finely chopped. Add lemon juice, oil, salt, sugar, allspice, cinnamon, and pepper; process for about 3 seconds. Leave the dressing in the work bowl.

Insert shredding disc. Pack carrots horizontally in feed tube and shred, using medium pressure. Transfer contents of work bowl to serving bowl. Add peas and toss gently to coat all ingredients with dressing. Serve cold or at room temperature. Adjust seasoning just before serving.

Yield 8 servings.

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Contents Pro Custom 11 Food Processor Operation CleaningGetting Ready Make sure motor hasN T E N T S With Metal BladeE P a R T S Pick UP Color Film HereCompact cover with cap for chopping/baking Machine includesWork bowl Cover with a large feed tube Plastic dough bladeA C T I C I N G W I T H F O O D Pick UP 4 Color Photos From FilmM O V I N G P R O C E S S E D F O O D To chop raw fruits and vegetables To chop parsley and other fresh herbs Make sure the small cap is in place before usingTo chop hard food like garlic, hard cheese To disassemble Compact CoverTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo make mayonnaise To beat egg whitesThis describes the general To whip creamTo make pastry To make cake mixMeasuring the flour Using the right bladeMachine capacity Proofing the yeastKneading bread dough SecondsAdding liquids RisingBlade rises in work bowl Dough doesn’t clean inside of work bowlR K N E a D I N G Y E a S T T H E D O U G H B L a D E Baked bread too heavy Motor stopsDough doesn’t rise Large fruits like pineapple and cantaloupe If the fruit or vegetable doesn’t fit A C T I C I N G S L I C I N G a N D S H R E D D I N G You can load the feed tubeM O V I N G S L I C E D O R R E D D E D F O O D Small amounts of food I C I N G a N D S H R E D D I N G T E C H N I Q U E SSmall, round fruits and vegetables French-cut green beans I C I N G M E a T a N D P O U L T R Y Frankfurters, salami and other sausagesFirm Cheeses like Swiss and Cheddar I C I N G a N D S H R E D D I N G E E S EChill Carrot, or similar food falls over in feed tube D I T I O N a L I N F O R M a T I O NIs running If necessary, use a brush Always insert metal blade C I P E S CapacityBlue Cheese and Pecan Spread P E T I Z E R SGuacamole Cheese Coins Ounces Cheddar cheese, cut into 1-inch piecesLeek and Potato Soup/Vichyssoise U P SChunky Gazpacho Lentil Soup Spilt Pea SoupChili A T S a N D F I S HMeatloaf Use metal blade to finely chop garlic and ginger Pounds boneless/skinless chicken breastsCut vertically into 3 slabs Crab Cakes Potatoes au Gratin G E T a B L E SMashed Potatoes Shredded Carrots and Zucchini Sliced Tomatoes on Shredded LettuceSeconds to combine. Remove metal blade L a D SCreamy Cole Slaw Shredded Carrot SaladNo-Cook Cranberry-Orange Relish U C E SPesto Mexican SalsaChocolate Sauce Classic Mayonnaise with Cooked EggsPastry Cream This is the basic dough for pies, tarts and quiches S T R YBasic Pastry Fruit Tart VariationFilling Cup light brown sugar Corn BreadCoffee Cake Cup pecansPackage dry yeast Cup warm water Tablespoon sugar White BreadWe used unbleached all-purpose flour and had great results Basic Pizza DoughApple Pie S S E R T SFudgy Brownies Pizza in a Hurry Tomato Pizza SauceChocolate Chip Oatmeal Cookies Carrot CakeAs necessary Cream Cheese FrostingPear Frozen Yogurt Banana-Apple SherbetPertinent to the product’s return R R a N T YOr owners Us atIB-4274A