Cuisinart HFP-300 manual Tacos, French Onion Soup

Insert the shredding drum into the Cuisinart® PrepExpress™ Handheld Food Processor. Shred zucchini and carrots into a medium bowl.

Place the chopped garlic into a medium bowl with the vinegar, mustard, salt and pepper. Whisk ingredients together. While whisking, slowly pour the oil into bowl in steady stream. Whisk until dressing is emulsified.

Toss the shredded zucchini and carrots with dressing to taste. Transfer to a serving bowl and garnish with slivered toasted almonds.

Serve immediately or cover and chill for up to 2 hours (vegetables will begin to lose their crunchy freshness if longer).

Nutritional information per serving:

Calories 183 (76% from fat) • carb. 9g • pro. 2g

•fat 16g • sat. fat 2g • chol. 0mg • sod. 137mg

•calc. 37mg • fiber 3g

Tacos

Makes enough for 8 tacos

1teaspoon vegetable oil

1medium onion, finely chopped

1jalapeño pepper, deseeded and finely chopped

1garlic clove, finely chopped

1pound ground beef

2tablespoons chili powder

½ teaspoon ground cumin

¼ teaspoon fresh ground pepper

¾ teaspoon kosher salt

¾ cup water

1 small head iceberg lettuce, cut to fit feed tube

1 red pepper, cut into four 1½-inch slabs

1 red onion, cut to fit feed tube

½ cup black pitted olives

½ pound Cheddar or Monterey Jack cheese (or combination of the two)

8 taco shells

Place oil in a 12-inch skillet over medium heat. Add onion and jalapeño and cook for about 4 minutes until vegetables are soft. Add the garlic and cook for an additionally minute. Add beef to skillet, stirring until all beef has been cooked through. Drain and discard fat.

Add seasonings and water to beef mixture and bring to a boil. Reduce heat to low and simmer until thickened, about 10 minutes.

While beef is simmering, insert slicing drum into the Cuisinart® PrepExpress™ Handheld Food Processor. Slice the lettuce, red pepper, onion, and olives and place each ingredient in a separate bowl. Replace the slicing drum with the shredding drum and shred the cheeses and place in a separate bowl.

Serve the meat in taco shells with the variety of toppings along with sliced avocado, diced tomatoes, and sour cream.

Nutritional information per taco:

Calories 354 (63% from fat) • carb. 13g • pro. 20g

•fat 25g • sat. fat 11g • chol. 69mg • sod. 559mg

•calc. 262mg • fiber 3g

French Onion Soup

Makes about 6 servings

3tablespoons unsalted butter

2pounds yellow onions, peeled and

cut to fit feed tube

¾teaspoon kosher salt, divided

½ teaspoon granulated sugar

½ cup sherry

½ cup dry white wine

6 cups beef stock (chicken stock or a combination of beef and chicken may be used for a lighter soup)

¼ teaspoon fresh ground black pepper

½ pound Gruyère or Swiss cheese

6 thick slices crusty bread, toasted

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