Cuisinart DLC-2011WWBN-1, DLC-2011WBN-1, DLC-2011BKWBN, DLC-2011WBCN manual Entrées

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Entrées

East-West Chicken and Vegetable Stir-Fry with Pasta

Asian flavors blend with Italian Reggiano Parmesan and pasta

in this colorful and delicious stir-fry.

Makes 6 servings

Preparation: 40 - 45 minutes

45-ounce (approximate weight) boneless, skinless chicken breast halves

12ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows

1-1/2 ounces Reggiano Parmesan cheese, cut in 1/2-inch cubes

1 large clove garlic

5slices peeled ginger, each about the thickness of a quarter

1red bell pepper, stem, ribs and seeds removed, cut to fit the feed tube

1/2 yellow bell pepper, stem, ribs and seeds removed, cut to fit the feed tube

2broccoli stalks (about 12 ounces total), florets cut to serving size pieces, stems reserved

2large carrots, (about 8 ounces), peeled and cut into 1-1/2-inch lengths

2-1/2 teaspoons cornstarch

1/2 cup chicken stock

3-1/2 tablespoons Asian sesame oil, divided

3/8 cup sherry (Amontillado or medium-dry)

3tablespoons tamari sauce (may use low sodium) or soy

1/2 cup slivered almonds, lightly toasted

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain the pasta and set aside; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger; process until finely chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a veg- etable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to slice. Remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pres- sure to slice. Toss with 1-1/2 tablespoons of the sesame oil and set aside on a plate separate from the vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine the cornstarch and chicken stock in a small bowl; set aside.

Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from the heat, add half the cheese and toss to coat with the sauce.

Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted

almonds. Serve immediately.

Nutritional analysis per serving:

Calories 570 (from fat 30%) • pro. 41g • carbo. 59 • fat 19g

sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g

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Contents Instruction Booklet Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsFor custom recipes Important Unpacking Instructions Table of Contents Operation CleaningGetting Ready Blades are sharp. Handle them carefullyIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation Prepare the dough ingredients and place in work bowl Press the OFF button when finishedOn Continuous Dough ButtonTo dislodge food To chop raw fruits and vegetablesTo purée fruits and cooked vegetables First, cut the food intoTo chop nuts To chop parsley and other fresh herbsTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo make crumbs and crumb crusts To make mayonnaiseTo beat egg whites To whip creamLarge fruits like pineapple To make cake mixTip Whole peppers are an exceptionSmall amounts of food Remove the slicing or shredding discSmall, round fruits and vegetables Long fruits VegetablesSalami and other sausages Hard, at room temperatureCooked meat and poultry Uncooked meat and poultryProofing the yeast Using the right bladeMachine capacity Measuring the flourKneading sweet dough Processing dry ingredientsAdding liquids Kneading bread doughSoft dough or liquid leaks onto base of food processor Dough doesn’t clean inside of work bowlBlade rises in work bowl Dough feels tough after kneadingKeep your food processor ready to use on a kitchen Motor slows downBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data California Residents only Recipe Table of Contents Try this salsa on grilled chicken or seafood AppetizersFresh Tomato and Corn Salsa Roasted Garlic and Red Pepper SpreadRoasted Shallot & Herb Hummus HummusCup all-purpose flour Jalapeño Jack WafersPreparation 15 Minutes Small onionEgg wash 1 egg + 2 tablespoons water, beaten together Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Shallot 1-1/2 ounce peeled and trimmedTeaspoon Herbes de Provence Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Clove garlic Shallot, about 1 ounce, peeledTeaspoon freshly ground pepper 1/2 cup half-and-half SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Makes eight 7-ounce servings Preparation 40 to 45 minutesChilled Roasted Red Bell Pepper & Corn Soup Medium tomatoes, cored, cut into GazpachoInch pieces Teaspoon kosher salt Fresh cilantro for garnish, if desiredCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadTablespoon water Yeast BreadsChallah Braid Cup warm water 105˚ 115˚F Large eggCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic Cuisinart White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Ounce Reggiano Parmesan PizzasPesto, Cheese & Fresh Tomato Pizza Tablespoons Pesto, pWell chilled Five Cheese Pizza BiancoOunces fontina, well chilled Chives, cut in 1-inch lengthsSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneWashed and dried Cornmeal for sprinkling Simple Tomato Sauce Sauces & DressingsCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Pound unsalted butter Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Hazelnut Butter CookiesChocolate heaven Double Chocolate Chunk CookiesRemove and reserve Lemon Ginger BiscottiDelicious with coffee or tea Or Callebaut, broken up, chilledCreamy, smooth and simple to prepare Basic CheesecakeWhite Chocolate Cream Cheese Frosting Carrot CakeBasic Flaky Pastry Dough Thaw at room temperature for an hour before usingTo 8 tablespoons ice water Preheat the oven to 375 F Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Makes 1 10-inch pie, 12 servingsPreheat the oven to 400˚F Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Cup real maple syrupScrape the work bowl Dark Chocolate TrufflesChocolate lover’s dream come true CocoaIB-3622E

DLC-2011WWBN-1, DLC-2011WBCN, DLC-2011BKWBN, DLC-2011WBC, DLC-2011BKWB specifications

The Cuisinart DLC-2011 series food processors, including the DLC-2011WBN-1, DLC-2011WB, DLC-2011BKWB, DLC-2011WBC, and DLC-2011BKWBN, are renowned for their innovative technology and practical features that cater to both novice cooks and seasoned chefs.

These food processors are designed to simplify cooking tasks, turning laborious food preparation into a seamless experience. With a powerful 600-watt motor, the DLC-2011 series ensures that even tough ingredients are processed with efficiency. The 11-cup capacity is generous enough for a variety of tasks from chopping vegetables to mixing dough, making it an ideal kitchen companion for meal prep.

One of the standout features of the DLC-2011 series is its easy-to-use control system. The processor comes equipped with a simple pulse control and an on/off switch, allowing for precise processing. The inclusion of a stainless steel chopping/mixing blade, along with a slicing disc and a shredding disc, enhances versatility, providing users with multiple options for their culinary creations.

Safety is a priority in the design of these processors, as they include a locking lid and an auto shut-off feature that ensures safe operation. The wide mouth feed tube accommodates whole fruits and vegetables, eliminating the need for pre-cutting, which saves valuable time in the kitchen.

The DLC-2011 series boasts a sleek aesthetic, available in colors that complement any kitchen decor. The durable construction enhances longevity, while the dishwasher-safe parts (excluding the motor base) promote easy cleaning, making maintenance a breeze.

In terms of technology, Cuisinart employs a reliable and efficient motor system that optimizes performance while minimizing noise. Additionally, the precision-engineered components work in harmony to deliver consistent results with every use.

Users will appreciate the versatility of these food processors, as they can handle a wide range of tasks such as chopping, slicing, grating, mixing, and pureeing. Whether preparing a large family meal or experimenting with new recipes, the Cuisinart DLC-2011 series is designed to enhance culinary creativity and efficiency, making it a must-have tool for any kitchen enthusiast.
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