Cuisinart CBT 500 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
INTRODUCTION  
UNPACKING INSTRUCTIONS  
®
The Cuisinart SmartPower Premier 600-Watt Blender is construct-  
ed with a heavy die-cast metal base and 50-ounce glass blender  
jar. This dynamic new look for blending - solid, sophisticated, and  
elegantly commercial - is perfect for today’s gourmet kitchen.  
1. Place the gift box containing your Cuisinart® SmartPower  
Premier600 Watt Blender on a flat, sturdy surface  
before unpacking.  
2. Remove instruction booklet and other printed materials from top  
of corrugated insert. Next remove the top corrugated insert.  
The most powerful of the SmartPower Blenders, it’s engineered  
with a 600-watt motor that’s more than capable of handling extra  
tough blending tasks, including crushing ice. The flip side of this  
heavy-duty blender is its versatile, precision control. A Count-Up  
3. Carefully lift blender base from box and set aside.  
Timer ensures that any recipe can be followed to the second, and a  
professional-quality stainless steel blade finely minces even small  
portions of delicate herbs or nuts. Separate Hi, Low, Pulse, and Ice  
Crush controls, plus LED indicator lights, offer the kind of ease of  
operation and control that result in the perfect blend, time after time.  
4. Remove the lower corrugated insert containing the blender jar  
assembly. Be careful not to tip the jar when removing.  
To assemble the blender, follow the “Assembly” instructions in the  
instruction booklet. Replace all corrugated inserts in the box and  
save the box for repackaging.  
A crowd pleaser, the heavy glass blender jar holds 50 ounces of  
tropical island drinks, luscious fruit and yogurt shakes, creamy  
chocolate pie filling, crepe or tempura batters...and more! If you  
think of something else you want to add while blending, just remove  
the measured pour lid insert and pour ingredients in. The blender  
jar has a spillproof spout, and all the removable parts are  
Before using for the first time: Wash all parts according to the  
“Cleaning and Maintenance” section on page 6 of this booklet to  
remove any dust or residue.  
dishwasher safe. Great look. Perfect blend. Welcome to Cuisinart!  
TABLE OF CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3  
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4  
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . Page 7  
Do’s and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7  
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9  
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 19  
3
blend ingredients only as much as needed.  
FEATURES AND BENEFITS  
c. Ice Crush Button  
2.  
1.  
Press on and begin crushing. This button is preset to the  
best speed for crushing ice.  
1. Cover  
Just press on. Tight-fitting  
seal resists leakage.  
9. Heavy-duty Motor Base  
Is so sturdy and stable, it will not “walk” on your counter –  
even during ice crushing!  
3.  
2. Measured Pour Lid  
Allows you to measure  
and add ingredients with-  
out removing the cover.  
10. Slip-proof Feet  
Prevent movement during use and prevent damaging marks  
on countertops or tables.  
3. 50-oz. Glass Jar  
Has a unique, sturdy,  
widemouth design.  
11. Cord Storage (not shown)  
Keeps countertop safe and neat by conveniently storing  
excess cord.  
5.  
6.  
4. Leak-proof Rubber  
Gasket (not shown)  
Holds the glass jar snugly  
in position for safe  
operation.  
USE AND CARE  
ASSEMBLY  
(d)  
(c)  
7.  
To use your Cuisinart® SmartPower  
Premier600-Watt Blender, begin by  
assembling the blender jar.  
1. Turn the blender jar (a) upside  
down, and place it flat on a  
sturdy surface.  
8b.  
8a.  
8c.  
8.  
5. High-quality Cutting  
Assembly with Patented  
Stainless Steel Blades  
Is strong enough for all  
blender tasks, including  
tough jobs, from ice  
9.  
2. Position the rubber gasket (b)  
on the round opening on the  
bottom of the blender jar.  
3. Turn the cutting assembly (c)  
upside down, and place the  
blade end in the blender jar  
opening.  
(b)  
(a)  
10.  
crushing to chopping  
delicate herbs.  
Note: Blades are sharp...  
handle carefully.  
6. Locking Ring  
Note: Blades are sharp…  
handle carefully.  
Is self-aligning so that the glass blender jar slides easily  
into position.  
4. Secure the rubber gasket and cutting assembly into position  
by placing the smaller opening of the locking ring (d) on top of  
the cutting assembly. Engage threads by twisting the locking  
ring clockwise until tightened. Make sure locking ring is tightly  
fastened to blender jar. Once assembled, turn the blender jar  
right-side up.  
7. Count-UpTimer  
Five-minute timer times your recipes for perfect results.  
8. Push-button Controls  
a. High and Low Buttons  
Choose High or Low speed to blend the ingredients to the  
desired consistency. Red LED lights will indicate which  
speed you are using.  
5. Push the cover onto the top of the blender jar. Push the meas-  
ured pour lid into the cover.  
6. Place the blender jar on the motor base so that the jar mark-  
ings are facing you and the handle is positioned to one side.  
7. Plug in power cord. Your blender is now ready to be used.  
b. Pulse Button  
Allows you to pulse at High or Low speeds, so you can  
4
HELPFUL REMINDERS  
• Once the cover is in position, additional ingredients can be  
added during blending by simply lifting the measured pour  
lid, adding ingredients, and replacing the measured pour lid.  
• Cover should always be in place while the unit is on.  
• Warning: Do not place blender jar onto base while motor  
is running.  
• Do not twist locking ring from blender jar when removing blender  
jar from base. Simply lift blender jar from motor base.  
• Boiling liquid or solid frozen foods (with the exception of ice cubes  
or 1/2 inch [1.3 cm] pieces of frozen fruit) should never be placed  
in the blender jar.  
• Do not place ice, frozen foods or very cold liquids into a blender  
jar which has come directly from a hot dishwasher.  
• Do not place very hot liquids or foods into a blender jar which has  
come directly from the freezer. Boiling liquids should cool for  
5 minutes before being placed in blender jar.  
• Follow “Cleaning and Maintenance” instructions on page 6, prior  
to your first use.  
OPERATION  
1. Place the motor base of your Cuisinart® SmartPower Premier™  
600-Watt Blender onto a flat, sturdy surface. It is important that  
the surface be clean and dry. Assemble the blender by follow-  
ing the assembly instructions. Once the jar is assembled and is  
in position on the motor base, plug the Cuisinart® SmartPower  
Premier600-Watt Blender into an electrical outlet.  
2. Add all necessary ingredients to the blender jar, and replace  
the cover. You may add more ingredients by lifting the meas-  
ured pour lid and dropping ingredients through the fill area.  
Replace the measured pour lid after adding ingredients. Do not  
place hands into blender jar with blender plugged in.  
Note: Add liquid ingredients first, then follow with solid ingredients.  
This will provide more consistent blending and prevent unnecessary  
stress on the motor.  
Note: To remove blender jar cover, lift edge of cover upwards.  
Lifting measured pour lid will not remove cover.  
3. TIMING YOUR RECIPES: The SmartPower Premier™  
5
600-watt Blender features a 5-minute Count-upTimer, so that  
you can time your recipes and guarantee perfect results.  
The timer begins counting from 0 as soon as you push your  
desired speed: HIGH, LOW, PULSE or ICE CRUSH. The timer  
will continue to count up even if you change speeds during  
blending. You can pause the timer by pausing the blending  
process. Pushing the button corresponding to the speed in  
which you are currently blending does this. For example: If you  
are blending in LOW speed and you push the LOW speed  
button, the blender will stop blending and the timer will stop  
counting, but the unit will remain on. To continue blending and  
timing your recipe, push one of the speed buttons. The timer  
will also stop counting when it reaches 5:00 minutes. The timer  
will only reset itself when the OFF button is pushed.  
Push the button corresponding to the speed in which you  
are currently blending. For example: If you are blending on  
HIGH speed, push the HIGH speed button and the blender  
will stop blending, but the unit will remain on.  
Note: By pausing the blending process, you will also pause the  
timer. The timer will remain paused until you start blending again.  
b. To Stop Blending Process:  
Push the OFF button when you are finished with your recipe  
and would like to turn the blender off.  
Note: When you push the OFF button, the timer will stop  
counting and the LED display will reset to 0:00. When the  
blender is turned back on and a speed button is pushed, the  
timer will begin to count from 0:00.  
4. START BLENDING: Press the ON button. The red LED  
indicator light will illuminate, indicating that the blender is  
turned on but no speed has been selected.  
7. PULSE MODE: The pulse mode allows you to create a burst of  
power for quick, efficient blending. To use the pulse function,  
push the ON button and the red LED indicator light will  
illuminate. Push the PULSE button, and the pulse LED  
indicator light will blink. Push and release the desired speed  
button. Repeat as desired. You determine the duration of each  
pulse. While pulsing the LED indicator light will glow. The pulse  
function can be used to break apart larger pieces of food or to  
control the texture of food when chopping. The pulse function  
is also effective in starting the blending process when you do  
not want continuous power, or when processing items that do  
not require an extended amount of blending.  
Note: The timer will count when you push or hold down the  
PULSE button. The timer will pause when you release the  
PULSE button.  
8. TO CRUSH ICE: The SmartPower Premier600-Watt Blender  
motor is strong enough to crush ice without liquid at any speed;  
however for your convenience, we have preset the best speed  
for ice crushing. To give you greater control, the ice crush func-  
tion automatically operates as a pulse function. To crush ice,  
place ice cubes in the blender jar. Press the ON button. The  
“on” indicator light will illuminate. Press the ICE CRUSH button  
in short pulses until ice is crushed to desired consistency. See  
“Recipe Tips” section on page 7 for more details.  
5. CHOOSE BLENDING SPEED: Press HIGH or LOW button to  
determine the speed at which you would like to blend the  
ingredients. Both the “On” indicator light and the activated  
speed indicator light will glow. The blender will now be  
functioning at the desired speed. It is possible to switch speeds  
without pressing the OFF button, by simply pushing the other  
speed button.  
Note: The Count-uptimer will begin counting when the desired  
speed button is pushed. The timer will continue to count if you  
change speeds.  
Note: The timer will count when you push or hold down the  
ICE CRUSH button. The timer will pause when you release  
the ICE CRUSH button.  
6. TO PAUSE OR STOP BLENDING PROCESS:  
a. To Pause Blending Process:  
6
9. TO DISLODGE FOOD: Use a rubber or plastic spatula to help  
remove food lodged around the cutting assembly. DO NOT  
USE SPATULA UNTIL YOU HAVE TURNED THE BLENDER  
OFF. Replace the cover and measured pour lid and continue  
blending, if necessary. Make sure spatula is not inside the  
blender jar before blending.  
blender jar and fill halfway with warm water. Run on LOW for 15  
seconds. Repeat, using clean tap water. Empty blender jar and  
carefully disassemble parts. Wash cutting assembly, gasket and  
locking ring in warm, soapy water. Rinse and dry all  
parts thoroughly.  
10. WHEN FINISHED BLENDING: Press the OFF button and  
unplug the blender from the electrical outlet. Never remove the  
blender jar from the motor base until the blender is off. Do not  
twist locking ring from blender jar when removing jar from  
motor base. Simply lift blender jar from motor base. Do not  
place hands into blender jar with blender plugged in.  
DOs and DONTs WHEN USING  
YOUR BLENDER  
Do:  
• Make sure the electrical outlet is rated at the same voltage as that  
stated on the bottom of the blender motor base.  
• Always use the blender on a clean, sturdy and dry surface.  
CLEANING AND MAINTENANCE  
Always unplug your Cuisinart® SmartPower Premier600-Watt  
Blender from the electrical outlet before cleaning. The blender  
is made of corrosion-resistant parts which are easy to clean.  
Before first use and after every use, clean each part thoroughly.  
Periodically check all parts before reassembly. If any part is  
damaged or blender jar is chipped or cracked, DO NOT  
USE BLENDER.  
Always add liquid ingredients to the blender jar first, then  
add remaining ingredients. This will ensure that ingredients  
are uniformly mixed.  
• Cut most foods into cubes approximately 1/2 inch (1.3 cm) to  
1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses  
into pieces no larger than 1/2 inch (1.3 cm).  
• Use the measured pour lid to measure liquid ingredients such  
as alcohol. Replace measured pour lid after ingredients have  
been added.  
Remove the blender jar from the motor base by lifting straight up  
and away. Twist off the locking ring by turning counterclockwise.  
Remove the cutting assembly and rubber gasket. Wash in warm  
soapy water, rinse, and dry thoroughly.  
• Use a rubber or plastic spatula as needed, only when the blender  
is turned off. Never use metal utensils, as damage may occur to  
the blender jar or cutting assembly.  
Place the locking ring in the upper rack of the dishwasher or wash  
in warm water.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and  
may cause injury. Do not attempt to remove blades from  
cutting assembly.  
• Place cover on firmly. Always operate the blender with the  
cover on.  
• Make sure locking ring is tightly attached to blender jar.  
• Always remove locking ring, cutting assembly, and rubber gasket  
before cleaning.  
Remove the blender jar cover and the measured pour lid. Wash in  
warm, soapy water; rinse and dry thoroughly, or place in upper rack  
of dishwasher. The blender jar must be washed in warm soapy  
water and rinsed and dried thoroughly. The blender jar can also be  
placed upside down in dishwasher.  
• When scraping the blender jar with a spatula, remove the food  
from the sides of the blender jar and place food in the center of  
the blender jar, over the cutting assembly.  
• When chopping fresh herbs, garlic, onion, zest, bread crumbs,  
nuts, spices, etc, make sure the blender jar and cutting assembly  
are completely dry.  
Finally, wipe the motor base clean with a damp cloth to remove any  
residue, and dry thoroughly. Never submerge the motor base in  
water or other liquid, or place in a dishwasher.  
Tip: You may wish to clean your blender cutting assembly as  
follows: Squirt a small amount of dishwashing liquid into assembled  
• If food tends to stick to the sides of the blender jar when blending,  
pulse in short bursts.  
7
• Pulses should be short bursts. Space the pulses so the blades  
stop rotating between pulses.  
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or  
crackers into pieces 1/2-inch or less in size. For best bread results,  
use day old bread (drier bread works best). Place bread, cookie or  
cracker pieces in blender jar. Set on Low or High and Pulse to chop,  
then blend continuously until desired texture of crumbs is achieved.  
For best results process 1 cup or less at a time.  
Don’t:  
• Don’t store food or liquids in your blender jar.  
• Don’t place cutting assembly and locking ring onto motor base  
without the blender jar attached.  
Crushing Ice: Add up to 10 standard ice cubes to the blender jar.  
Cover. Press the Ice Crush button, using short bursts, 10 times, or  
until cubes are the consistency of snow. Turn blender off. Pulse  
fewer times if coarsely chopped ice is desired.  
• Do not attempt to mash potatoes, knead heavy dough,  
or beat egg whites.  
• Don’t remove blender jar while unit is on. Keep the blender jar  
cover on the blender jar while blending.  
Grating Fresh Citrus Zest: For best results, blender jar and cutting  
assembly must be clean and dry. Remove zest from fruit in strips  
using a vegetable peeler; use a sharp knife to remove the bitter  
white pith from the underside of the zest. Process no more than  
8 strips at a time (zest of 1 medium lemon). Cut strips in half.  
Add strips and 1 teaspoon sugar or coarse salt (from recipe) to  
the blender jar. Cover blender jar. Set on Low; blend for 15 to 20  
seconds. Turn blender off.  
• Don't twist locking ring from blender jar when removing blender  
jar from motor base. Simply lift blender jar from motor base.  
• Don’t overprocess foods. Blender will achieve most desired results  
in seconds, not minutes.  
• Don’t overload blender. If the motor stalls, turn the blender off  
immediately, unplug the unit, and remove a portion of the food,  
then continue.  
Baby Food: Combine 1/2 cup cooked vegetables, fruit or meat  
with 3-4 tablespoons liquid (water, milk, fruit juice, broth, or cooking  
liquid) in the blender jar. Set on Low or High. Blend for 15 to 20  
seconds until a smooth purée is reached. Add more liquid as  
necessary and process further until desired texture is reached.  
For “junior” type foods, set on High Speed and use the Pulse func-  
tion. Always consult with your pediatrician/family physician concern-  
ing the best foods for your baby and when to introduce new foods to  
his/her diet.  
• Don’t use any utensil inside the blender jar while the motor is on.  
• Don’t use any container or accessories not recommended by  
Cuisinart. Doing so may result in injury.  
• Don’t place hands inside the blender jar when blender is  
plugged in.  
• Don’t add boiling liquids or frozen foods  
(except ice cubes or 1/2 inch pieces of frozen fruit) to glass  
blender jar. Boiling liquids should cool for 5 minutes before being  
placed in blender jar.  
Grinding Hard Cheese: Cut cheese into 1/2-inch pieces; remove  
all outer hard rind. Place cheese in blender jar. Set on Low. Pulse  
to chop cheese, 10 to 12 times, then blend until desired grind is  
reached. For best results, grind no more than 3 ounces of cheese  
at a time.  
RECIPE TIPS  
The simple recipes that follow include some old Cuisinart favorites  
as well as some creative combinations that are sure to please your  
friends and family. Thanks to the superior ice crushing power of the  
SmartPowerPremierElectronic Blender, you’ll also be able to  
make delicious frozen drinks.  
Grinding Spices: For best results, blender jar and cutting assembly  
must be clean and dry. Add 1/4-1/2 cup of spices/seeds/pepper-  
corns to blender jar. Set on Low or High, Pulse to break up, then  
blend for 20 to 40 seconds. Turn blender off.  
Chopping Nuts: Place 1/2 cup shelled nuts in the blender jar and  
cover blender. Set on Low and Pulse until desired chop is achieved.  
Pulse fewer times for coarsely chopped nuts. For best results  
process small amounts, 1/2 cup or less.  
Whipping Cream: If possible, chill blender jar and cutting assembly  
in refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to  
blender jar. Cover jar. Set on Low and Pulse (1 second pulses) 20  
to 30 times until cream is thickened. (Do not over blend – bits of  
butter will begin to form.) If desired add 1 tablespoon sugar and 1-2  
8
teaspoons of vanilla or other flavoring. Consistency with be that of a  
thickened, but not fluffy whipped cream and is most appropriate for  
topping desserts or coffee drinks.  
1
1
1
1
cup strawberries, hulled and halved  
cup mango chunks (1" pieces)  
medium banana, cut into 1/2" slices  
cup ice cubes (about 6 standard)  
When using the blender to purée hot mixtures such as creamed  
soups and baby foods, strain the solids from the liquid, reserving the  
cooking liquid. Then place the cooked solids liquid in the blender jar  
along with 1/2 to 1 cup of the reserved cooking liquid. Use the Pulse  
function to chop, then blend until desired consistency/purée  
is reached.  
Layer the ingredients in the blender jar in the order listed. Place cover  
on blender jar. Set blender speed on High. Turn blender on and blend  
for 20 to 30 seconds until smooth. Turn blender off.  
Note: The riper the fruit, the sweeter the smoothie.  
Allow hot foods to cool slightly before blending to prevent steam  
build-up which may cause the lid to lift up from the blender jar.  
Nutritional information per serving:  
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g  
Keep your blender out on the counter within easy reach and you  
will be surprised how often you will use it.  
Keep ice cubes made of juices, yogurt, milk or fruit purées on  
hand to substitute for plain ice to make smoothies and frosty  
beverages without diluting the drink.  
FRUIT AND YOGURT SMOOTHIE  
A delicious drink for “breakfast on the run.”  
The fruits may be varied to suit your own taste. Add more calcium by using  
calcium enriched orange juice.  
For quick cleaning, add 1 cup of warm water and a drop of liquid  
dish soap to the blender jar. Cover and blend on Low or High for  
30 seconds or more as needed. Discard the soapy water and rinse  
blender thoroughly before the next use.  
Makes 48 ounces.  
2
1
1
1
2
cups pineapple chunks  
medium banana, cut in 1" pieces  
cup orange juice  
RECIPES  
SMOOTHIES, SHAKES,FRAPPÉS,  
FROZEN BEVERAGES  
cup fat free vanilla yogurt  
cups frozen strawberries (do not thaw)  
Place all ingredients in blender jar in order  
listed. Set on High and blend until smooth and creamy, about 20 sec-  
onds. Serve immediately or refrigerate.  
FRESH FRUIT SMOOTHIE  
Layers of fresh fruit blend in just seconds to make this all fruit smoothie.  
Nutritional information per serving (based on 6 servings):  
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g • sat. fat 0g  
• chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g  
Makes six 8-ounce servings  
1/2 cup orange juice  
1
1
1
cup cantaloupe, cut into 1" pieces  
cup raspberries (fresh or frozen)  
TO-FRUITTI SMOOTHIES  
cup pineapple chunks (1" pieces)  
(fresh or canned, drained)  
The much-maligned tofu is a good source of  
protein and a nice alternative to using dairy products in smoothies.  
Change the fruits to suit your own taste.  
1
cup navel orange segments, cut into 1" pieces  
9
Calories 223 (30% from fat) • carb. 29g • pro. 9g •  
fat 8g • sat. fat 5g • chol. 39mg • sod. 131mg •  
calc. 315mg • fiber 0g  
blend until smooth and slushy, about 30 to 40  
seconds. Serve immediately in tall glasses.  
Garnish with a dollop of whipped cream if  
desired.  
Makes 48 ounces  
1
cup mango chunks (1"pieces),  
about 8 ounces  
1
1
1
1
1
2
medium banana, cut in 1" pieces  
cup orange, apple or other fruit juice  
cup soy milk/beverage  
Nutritional information per serving:  
Calories 138 (0% from fat) • carb. 33g • pro. 1g •  
fat 0g • sat. fat 0g • chol. 0mg • sod. 37mg •  
calc. 6mg • fiber 0g  
MONKEY-DOODLE SHAKE  
Chocolate frozen yogurt and bananas are  
combined to make this creamy shake.  
tablespoon vanilla extract  
For a Creamy Frappé, add 2 tablespoons  
half-and-half before blending.  
Makes 4 servings  
cup silken tofu, cut into 1" pieces  
cups frozen strawberries (do not thaw)  
2
2
2
2
cups lowfat milk  
* May be prepared from instant espresso  
powder.  
bananas, peeled, cut into 1" pieces  
cups lowfat chocolate frozen yogurt  
tablespoons chocolate syrup  
Place all ingredients in blender jar in order  
listed. Set on High and blend until smooth  
and creamy, about 20 seconds. Serve  
immediately or refrigerate.  
FROZEN MANGO MARGARITAS  
Place all ingredients in blender jar in order  
listed; cover blender jar. Set on High and  
blend until smooth, creamy and thickened,  
about 40 to 50 seconds. Serve immediately  
in tall glasses with straws.  
Nutritional information per serving  
(based on 6 servings): Calories 135 (18% from fat) •  
carb. 25g • pro. 5g • fat 2g • sat. fat 0g •  
You can make Margaritas and other frozen drinks  
with ease with your Cuisinart Blender – try this  
refreshing Mango Margarita,  
chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g  
or use your own special recipe.  
Nutritional information per serving:  
Calories 257 (18% from fat) • carb. 46g • pro. 8g •  
fat 5g • sat. fat 3g • chol. 19mg • sod. 95mg •  
calc. 216mg • fiber 2g  
Makes 6 servings  
CRÊME CARAMEL SHAKE  
This shake is an excellent source of calcium,  
making a now and then indulgence  
“a good thing.”  
2
cups mango cubes (fresh or frozen,  
partially thawed)  
1/2 cup Tequila  
MOCHA FRAPPÉ  
1/3 cup Triple Sec or Cointreau  
1/3 cup fresh lime juice  
Makes 4 servings  
Why go out for special coffee drinks when you  
can prepare them easily at home in your  
Cuisinart Blender.  
2
2
cups lowfat milk  
4
2
tablespoons superfine sugar  
cups ice cubes  
cups “light” vanilla ice cream or  
frozen yogurt  
Makes 2 servings  
8
ounces espresso or double strength  
coffee, chilled *  
Place all ingredients in blender jar in order  
listed. Place cover on blender jar. Blend on  
High for 30 to 40 seconds until the mixture  
is smooth and slushy in texture. Turn blender  
off. Serve immediately.  
3
2
tablespoons caramel syrup  
teaspoons vanilla extract  
1/4 cup chocolate sauce  
Place all ingredients in blender jar in order  
listed; cover blender jar. Set on High. Blend  
until smooth, creamy and thick, about 40 to  
50 seconds. Serve immediately in tall glasses  
with straws.  
2
tablespoons flavored syrup – vanilla,  
hazelnut, almond, raspberry, etc.  
Nutritional information per serving:  
Calories 158 (1% from fat) • carb. 23g • pro. 0g •  
fat 0g • sat. fat 0g • chol. 0mg • sod 5mg •  
calc. 9mg • fiber 1g  
15 ice cubes  
Place all ingredients in blender jar in order  
listed. Cover blender jar. Set on High and  
Nutritional information per serving:  
10  
Note: For an alcohol free “Margarita,”  
substitute 8 ounces fruit juice such  
as apricot nectar or cranberry juice for  
the Tequila and Triple Sec.  
Place ingredients in blender jar in order listed.  
Cover blender jar. Set High. Turn blender jar  
and process until smooth and slushy, about  
30 to 40 seconds. Turn blender off. Serve  
immediately.  
1
4
2
2
teaspoon thyme  
tablespoons fresh lemon juice  
tablespoons water  
roasted red peppers (freshly roasted  
or from a jar), cut in 8ths  
FROZEN COSMOPOLITAN  
Nutritional analysis per serving:  
Calories 92 (0% from fat) • carb. 14g • pro. 0g •  
fat 0g • Sat. fat 0g • chol. 0mg • sod. 2 mg  
calc. 2mg • fiber 0g  
1
can (19 ounces) chick peas, drained,  
rinsed and drained again  
Can you improve on a new classic? Of course,  
try our Cuisinart Frozen Cosmopolitan.  
2
tablespoons tahini paste  
1/4 teaspoon hot sauce such as  
Tabasco®  
Makes 8 servings.  
For Frozen Fruit Daiquiris, add 2-3 cups fruit  
(strawberries, peaches, melon, etc.) cut into  
1" pieces. For a more pronounced fruit flavor,  
freeze additional fruit in cubes and use in  
place of ice cubes.  
1
2
cups cranberry juice cocktail  
1 ⁄2 tablespoons extra virgin olive oil  
10 ounces chilled vodka  
(may use citrus flavored)  
Place the garlic cloves, chile peppers and  
lemon zest in the blender. Set blender on Low  
speed. Use Pulse button to chop, 10 pulses.  
Scrape the sides of the blender jar and add  
the cumin, salt and thyme. Blend for 10 sec-  
onds. Scrape the sides of the blender jar and  
add the lemon juice, water, roasted peppers,  
chickpeas, tahini and hot sauce in that order.  
Blend for 40 seconds; scrape the sides of the  
blender jar if necessary. Add the olive oil in  
a steady stream through the opening in the  
blender jar lid while blending for 20 seconds.  
Transfer the hummus to a bowl and let stand  
for 30 minutes before serving to allow flavors  
to develop. Hummus will keep covered in the  
refrigerator for up to a week.  
2
2
ounces lime juice  
ounces Triple Sec or Cointreau lime  
twists for garnish  
DIPS/SPREADS/  
APPETIZERS  
For best results when blending fresh herbs, the  
herbs, blender jar and cutting assembly must  
be dry and clean.  
Pour the cranberry juice into ice cube trays  
and freeze until solid. Place the vodka, lime  
juice, Triple Sec and frozen cranberry cubes in  
the blender jar in order given. Set on High and  
blend for 25 to 30 seconds until completely  
slushy. Serve immediately in chilled martini or  
other stemmed glasses garnished with a twist  
of lime.  
TWO PEPPER HUMMUS  
This popular Middle Eastern spread is simple to  
make in your Cuisinart® blender - we have  
spiced it up just a bit. Serve with pita wedges  
or use as a spread for sandwiches.  
Nutritional information per serving:  
Calories 142 (1% from fat) • carb. 12g • pro. 0g •  
fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg •  
calc. 3mg • fiber 0g  
Nutritional information per tablespoon:  
Calories 23 (44% from fat) • carb. 2g • pro. 1g •  
fat 1g • sat. fat 0g • chol. 0mg • sod. 34mg •  
calc. 8mg • fiber 1g  
Makes 2-1/2 cups  
2-3  
cloves garlic, peeled  
FROZEN DAIQUIRI  
2-3 dried red chile peppers,  
about 2" each  
A classic frozen cocktail.  
SUN-DRIED TOMATO, GARLIC &  
HERB CHEESE SPREAD  
Makes 4 servings  
4
strips lemon zest, 2 x 1/2" each (zest  
of 1/2 lemon), bitter white pith  
removed, cut in 1/2" pieces  
Serve with crackers, crudités, a sandwich spread  
or topping for baked potatoes.  
6
5
3
ounces frozen limeade  
ounces light rum  
cups ice cubes  
2
1
teaspoons ground cumin  
teaspoon kosher salt  
Makes about 1-3/4 cups  
11  
Nutritional information per serving:  
Calories 51 (5% from fat) • carb. 11g • pro. 2g •  
fat 0g • sat. fat 0g chol. 0mg • sod. 429mg •  
calc. 28mg • fiber 2g  
3
2
sun-dried tomatoes  
(dry, not oil packed)  
1-2 cloves garlic, peeled  
3
1
1
cups tomato or vegetable juice  
cocktail, divided  
cloves garlic, peeled  
1/2 cup boiling water  
large rib celery, peeled, cut into 1"  
pieces  
CHILLED MELON AND  
MANGO SOUP  
3
green onions, trimmed, cut into 1"  
pieces  
large cucumber, peeled, halved  
Sweet cantaloupe and mango combine with  
orange juice for this refreshing cold soup.  
Perfect for a summer brunch or as a refreshing,  
cool ending to a warm-weather meal.  
lengthwise, seeded, cut into 1" pieces  
1
package lowfat cream cheese,  
cut in 1" pieces  
1/2 medium green bell pepper, cored,  
seeded, cut into 1" pieces  
1/2 fat free cottage cheese  
teaspoons herbs de Provence  
1/2 medium red bell pepper, cored,  
seeded, cut into 1" pieces  
2
Makes 8 servings  
Place sun-dried tomatoes and garlic cloves in  
a small bowl and cover with boiling water; let  
stand 5 minutes. Drain, reserving soaking  
liquid, and place tomatoes and garlic in  
blender jar; cover blender jar. Set on Low;  
Pulse to chop, 10 times. Add green onions,  
Pulse to chop, 10 times. Add remaining  
ingredients in order listed. Set blender on  
High. Blend for 10 to 15 seconds. Scrape  
blender jar as needed. Add a teaspoon or  
two of the reserved soaking liquid if mixture  
seems thick, blend for an additional 15 to 20  
seconds, until mixture is smooth and creamy.  
Let stand 30 minutes before serving to allow  
flavors to develop. Place in an airtight  
container and cover to refrigerate. Allow  
to come to room temperature for 15 to 20  
minutes before serving.  
1
6
4
3
large jalapeño pepper, cored, seeded,  
cut into 1/2" pieces  
2-3 slices fresh ginger (each about the  
size of a quarter)  
green onions, trimmed, cut into  
1/2" pieces  
1
mango, about 1214 ounces,  
peeled, seeded, cut into 1" pieces  
medium tomatoes, cored, seeded,  
cut into 1" pieces  
1
cantaloupe, about 3 pounds,  
peeled, seeded, cut into 1" pieces  
tablespoons sherry vinegar or  
lemon juice  
1/2-1 cup orange juice  
Place ginger, mango, melon and 1/2 cup  
orange juice in the blender jar; cover blender  
jar. Set on Low and blend until smooth, about  
20 to 30 seconds. Add as much remaining  
orange juice as necessary to adjust consis-  
tency to that of a thick soup. Chill completely  
before serving. May be garnished with fresh  
raspberries or blueberries and a sprig of mint.  
1/2 teaspoon kosher salt  
1/4 teaspoon freshly ground black pepper  
Place garlic in blender jar; cover jar. Set on  
Low; Pulse to chop garlic, 10 times. Add 1  
cup tomato juice/vegetable juice cocktail to  
blender jar along with celery, cucumber, green  
pepper, red pepper, jalapeño pepper, and  
green onions. Blend on Low until vegetables  
are medium-finely chopped, about 5 to 10  
seconds. Transfer to a large serving bowl. Add  
remaining tomato juice/vegetable cocktail to  
blender jar with fresh tomatoes.  
Nutritional information per serving (2 tablespoons):  
Calories 48 (56% from fat) • carb. 2g • pro. 3g •  
fat 3g • sat. fat 2g • chol. 6mg • sod. 135mg •  
calc. 39mg • fiber 0g  
Nutritional information per serving:  
Calories 68 (2% from fat) • carb. 17g • pro. 1g •  
fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg •  
calc. 17mg • fiber 1g  
CHILLED GAZPACHO  
With blender set on Low, Pulse 10 times to  
chop, or blend continuously if a smoother  
gazpacho is preferred.  
CREAM OF ASPARAGUS SOUP  
A Cuisinart favorite, made with fresh,  
ripe summer tomatoes, Chilled Gazpacho  
perfect on a hot, summer night.  
Make this soup in the spring when asparagus is  
at its most flavorful.  
Add to the bowl of vegetables with the  
remaining juice. Season with sherry vinegar or  
lemon juice, salt and pepper. Chill before  
serving.  
Makes eight 6-ounce servings  
Makes 8 servings, about 6-ounces each  
3/4 cup Italian parsley leaves, washed  
and dried  
12  
Nutritional information per serving:  
Calories 98 (59% from fat) • carb. 7g • pro. 4g •  
fat 7g • sat. fat 4g • chol. 19mg • sod. 510g •  
calc. 56mg • fiber 2g  
3
tablespoons unsalted butter  
Drain vegetables, reserving cooking liquid.  
Place vegetables in blender jar. Add 1 cup  
cooking liquid; return remaining cooking  
liquid to saucepan. Cover blender jar. Set on  
High. Blend 20 to 30 seconds. Scrape blender  
jar and blend 10 to 15 seconds longer, until  
completely puréed and creamy smooth. Stir  
vegetable purée into stock in saucepan and  
reheat over medium low heat. Add salt,  
pepper and half-and-half.  
2/3 cup chopped onion or leek  
1
3
pound asparagus, trimmed, cut into  
1" pieces  
cups fat free, low-sodium chicken or  
vegetable stock or broth  
CREAMY POTATO LEEK SOUP  
This versatile soup may be served hot or chilled.  
1
1
cup half-and-half  
Makes six servings  
tablespoon cornstarch  
112 cups cold water  
2
medium leeks, white and tender  
green only, sliced horizontally and  
cut into 1/2" pieces  
Nutritional information per serving:  
Calories 132(37% from fat) • carb. 18g • pro. 3g •  
fat 6g • sat. fat 3g • chol. 16mg • sod. 369mg •  
calc. 56mg • fiber 3g  
1
teaspoon kosher salt  
1
1
tablespoon unsalted butter  
1/2 teaspoon white pepper  
Place the parsley in the blender jar. Place  
cover on blender jar. Set blender on Low and  
Pulse until coarsely chopped, about 4 to 5  
times. Remove and reserve.  
small (3-4 ounce) onion, peeled and  
cut into 1/2" pieces  
Variation: Turn this soup into Creamy  
Watercress Soup by adding 1 bunch  
watercress, washed and dried. Pick leaves  
and reserve. Chop stems and measure out  
112 cups. Add stems to vegetable mixture  
when sautéing. Follow recipe as directed.  
1/4 teaspoon thyme  
2
medium russet potatoes  
(about 3/4 pound total), peeled,  
cut into 1" slices  
®
Melt the butter in medium Cuisinart Saucepan  
over medium heat. Add onion and cook until  
soft but not brown, about 2 to 3 minutes. Add  
asparagus, stock, and all but 1 tablespoon of  
the reserved parsley. Cover and bring to a boil  
over medium-high heat. Reduce heat to low  
and simmer, partially covered, until asparagus  
is tender, about 10 to 12 minutes.  
112 cups fat free, low-sodium chicken  
Stir in reserved watercress leaves along with  
the half-and-half. Serve hot or chilled.  
1
1 ⁄2 stock or broth  
3/4 cup water  
CREAMY TOMATO &  
RED PEPPER BISQUE  
1
teaspoon kosher salt  
1/2 teaspoon white pepper  
3/4 cup half-and-half  
Creamy tomato soup that is special enough for  
any occasion.  
Pour the soup through a strainer, reserving the  
solids and liquids. Allow to cool 5 minutes.  
Place the solids in the blender jar with 1 cup  
of the cooking liquid; return the remaining  
liquid to the saucepan. Cover blender jar and  
set on Low. Turn blender on and blend until  
creamy and smooth, about 25 to 30 seconds.  
Turn blender off. Returned puréed vegetable  
mixture to the saucepan and stir to combine.  
Stir in half-and-half. Stir cornstarch into water,  
and add to soup. Add salt and pepper. Cook,  
stirring often, over medium heat, until soup  
thickens, about 6 to 8 minutes. Do not allow  
to boil. Taste and adjust seasonings as  
needed. Serve in warmed bowls garnished  
with the remaining parsley.  
Place leeks in a medium bowl and add cold  
water. Swirl, then let stand for minutes. Lift  
leeks from the water without disturbing the  
sand/sediment collected in the bowl; allow to  
drain completely.  
Makes 8 servings  
1
1
1
teaspoon unsalted butter  
teaspoon extra virgin olive oil  
®
small onion (4 ounces), peeled,  
cut in 1/2" pieces  
Melt butter in a large Cuisinart Saucepan  
over medium heat. Add the drained leeks,  
onion, and thyme. Let cook until softened, 3  
to 5 minutes. Add potatoes, stock, and water;  
cover and bring to a boil over medium high  
heat. Reduce heat to low, and simmer,  
uncovered, until potatoes are soft, about  
10 to 15 minutes.  
1
1
rib celery (2 ounces), cleaned, cut in  
1/2" pieces  
carrot (2 ounces), peeled,  
cut in 1/2" pieces  
2
1
tablespoons white rice  
teaspoon basil  
13  
2
2
2
cups fat free, low-sodium chicken or  
vegetable stock  
of seconds in your Cuisinart® Blender.  
Our 50 ounce blender is large enough that  
you may increase this recipe by 50 percent  
to make a larger batch.  
simple supper entrée.  
Makes 8 servings  
cans recipe ready diced tomatoes  
(1512 oz.) with juices  
1
teaspoon extra virgin olive oil  
1/2 ounce Asiago cheese,  
cut into 1/2" cubes  
roasted red peppers, seeded  
Makes 18 popovers  
1/2 teaspoon kosher salt  
1/8 teaspoon white pepper  
1/2 cup half-and-half  
1/2 slice white or wheat bread  
(1/2 ounce) cut into 1/2" cubes  
6
2
2
large eggs  
cups all-purpose flour  
1/2 teaspoon dry basil  
Heat the butter and olive oil in a Cuisinart®  
334-quart Saucepan over medium low heat.  
Add the onion, celery, and carrot, cover  
loosely and cook until the vegetables are  
tender, 8-10 minutes. Stir in the rice, basil and  
oregano, cook until rice is opaque, 2 minutes.  
Stir in the stock and tomatoes. Raise heat and  
bring to a boil. Lower the heat, cover loosely  
and simmer over low heat for 20-25 minutes.  
Turn off heat and let stand for 5 minutes.  
cups evaporated fat free milk, not  
reconstituted  
4
2
large eggs  
cups fresh baby spinach leaves,  
packed (about 2 2 ounces), washed  
1
1/2 teaspoon kosher salt  
tablespoons unsalted butter, melted  
& dried  
5
3
cups lowfat ricotta cheese  
Preheat oven to 375°F. Thoroughly coat  
eighteen 1/2-cup popover, custard, or muffin  
cups with cooking spray or melted butter.  
1/2 teaspoon kosher salt  
1/2 teaspoon freshly ground black or  
white pepper  
Place the eggs, flour, milk and salt in the  
blender jar in the order listed; cover blender  
jar. Set on Low. Blend for 10 seconds.  
Scrape the sides of the jar if needed. With the  
blender running, add the melted butter in a  
steady stream and blend for 10 seconds. Let  
batter rest for 10 to 15 minutes.  
Preheat oven to 350°F. Use a pastry brush to  
coat a 10" deep dish pie plate with olive oil  
and set aside. Place Asiago cheese cubes in  
blender jar; cover blender jar. Set on Low and  
Pulse 10 to 12 times to grind the cheese.  
Remove and reserve. Place bread cubes in  
blender jar, pulse 5 to 10 times to grind; add  
basil, blend for 5 seconds. Remove and  
reserve.  
Strain the solids from the cooking liquid,  
reserving the cooking liquid and returning it to  
the saucepan. Place the solids in the blender  
jar. Add 1 cup of the cooking liquid to the  
blender jar. Set on High. Pulse 10 times to  
chop, then process for 30 to 40 seconds until  
totally smooth and creamy. Add the salt,  
pepper, blend 5 seconds longer. Return the  
blended tomato mixture to the cooking liquid  
in the saucepan. Heat on medium until it just  
begins to simmer then add the half-and-half.  
Do not allow to boil. The soup may be made  
ahead and reheated – if making ahead, do not  
add half-and-half until it is reheated.  
Divide the batter evenly among the prepared  
pans. Bake in the preheated oven until puffy  
and nicely browned, about 40 minutes. Use a  
cake tester to pierce each popover several  
times and bake for an additional 5 minutes.  
Remove from oven, loosen from pans with a  
thin bladed knife and gently lift out. Serve hot.  
Place the eggs, spinach, ricotta, reserved  
Asiago cheese, salt, and pepper in the  
blender jar. Set on Low and Pulse 10 times,  
then blend for 15 seconds; use a spatula to  
scrape the sides of the blender jar. Blend for  
an additional 15 to 20 seconds. Pour the  
blended ricotta mixture into the prepared pie  
plate. Sprinkle evenly with the reserved  
breadcrumbs. Bake in the preheated 350°F  
oven for 45 to 50 minutes, until the custard is  
set and the pie is puffed. Remove and let rest  
for 5 to 10 minutes. Cut into wedges to serve.  
Top with Rustic Tomato Sauce, page 17.  
Nutritional information per popover:  
Calories 126 (37% from fat) • carb. 14g • pro. 6g •  
fat 5g • sat. fat 3g • chol. 79mg • sod. 91mg •  
calc. 93mg • fiber 0g  
Nutritional information per serving:  
Calories 87 (28 % from fat) • carb. 13g • pro. 3g •  
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg •  
calc. 47mg • fiber 3g  
For Pesto Popovers: add 1/2 cup prepared  
pesto (page 18) to the batter. Bake as directed.  
RICOTTA SPINACH PIE  
PERFECT POPOVERS  
Somewhat like a crustless quiche, serve Ricotta  
Spinach Pie with Rustic Tomato Sauce for a  
I
mpress your guests with these deceivingly  
simple popovers that are mixed in a matter  
Nutritional information per serving:  
14  
Calories 182 (54% from fat) • carb. 6g • pro. 14g •  
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg •  
calc. 291g • fiber 0g  
covered. Uncover and simmer for 15 to 20  
minutes longer to thicken. Turn off heat and  
let sit 5 minutes.  
You may change the Basic Vinaigrette by  
changing the flavor of the vinegar, mustard  
or oil. Try using fresh lemon juice and a little  
honey for a honey-mustard vinaigrette.  
Strain the solids from the liquids, and return  
the liquid to the saucepan. Place the solids in  
the blender jar with 1/2 cup of the cooking  
liquid. Cover the blender jar. Set on Low and  
Pulse 10 times to chop. Use a plastic spatula  
to scrape the sides of the blender jar. Blend  
for 20 to 30 seconds, until smooth. Return  
the puréed tomato mixture to the liquid in the  
saucepan and reheat gently over medium low  
heat. Add salt and pepper.  
Add fresh herbs, sun-dried tomatoes, or pesto  
for other flavor changes.  
SAUCES/DRESSINGS  
Nutritional information per tablespoon:  
Calories 109 (97% from fat) • carb. 1g • pro. 0g •  
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg •  
calc. 1mg • fiber 0g  
RUSTIC TOMATO SAUCE  
Healthy and delicious at the same time!  
Makes about 8 cups  
1
1
tablespoon extra virgin olive oil  
onion (8 ounces), peeled and cut in  
1/2" pieces  
CRACKED PEPPER  
PARMESAN DRESSING  
Nutritional information per half cup serving:  
Calories 48 (17% from fat) • carb. 8g • pro. 1g •  
fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg •  
calc. 26mg • fiber 2g  
2
2
carrots (4 ounces), peeled and cut in  
1/2" pieces  
A great dressing for pasta salad.  
Makes 1-1/3 cups  
ribs celery, trimmed and cut in  
1/2" pieces  
2
1
teaspoons whole black peppercorns  
4
1
1
4
cloves garlic, peeled  
teaspoon dried oregano  
teaspoon dried basil  
BASIC VINAIGRETTE  
ounce Reggiano Parmesan, cut in  
1/2" or smaller cubes  
This basic vinaigrette is perfect for a  
crisp green salad.  
1
shallot, about 1 ounce, peeled, cut in  
1/2" or smaller pieces  
roasted red bell peppers,  
cut in 1" pieces  
Makes about 1-1/2 cups, can be doubled  
1
clove garlic, peeled and smashed  
1/2 cup dry white wine  
(such as vermouth)  
1
2
clove garlic, peeled  
1/2 teaspoon kosher salt  
tablespoon Dijon-style mustard  
1/4 teaspoon Worcestershire sauce  
tablespoons light mayonnaise  
tablespoons Dijon-style mustard  
1
2
3
tablespoons tomato paste  
1/2 cup wine vinegar  
teaspoon kosher salt  
cans (15-ounce) recipe ready diced  
tomatoes with juices  
1
2
1/2 teaspoon freshly ground pepper  
2/3 cup extra virgin olive oil  
2/3 cup vegetable oil  
1/4 cup wine vinegar  
1/2 teaspoon kosher salt  
1/4 cup extra virgin olive oil  
1/4 teaspoon freshly ground black pepper  
In a Cuisinart® 334-quart Saucepan, heat the  
olive oil over medium heat. Add the onion,  
carrot, celery, garlic, and basil.  
1/4 cup canola or other flavorless  
vegetable oil  
Place the garlic in the blender jar and cover jar.  
Set on Low. Use the Pulse function to chop the  
garlic, 5 times. Add the mustard, vinegar, salt  
and pepper. Turn the blender on and blend for  
10 to 15 seconds. With the blender running,  
add the oils in a slow, steady stream, taking  
about 20 seconds, then blend for 20 seconds  
longer until completely emulsified.  
Place the whole peppercorns in the blender  
jar. Blend for 10 seconds, some peppercorns  
will be pulverized, some with be cracked  
and crushed; remove and reserve. Place the  
Parmesan cubes in the blender jar; blend for  
20 seconds; scrape sides of blender jar. Add  
shallot, garlic and salt. Blend for 10 seconds;  
Cover loosely and cook until the vegetables  
are softened, 6 to 8 minutes. Stir in the  
roasted red pepper, wine, tomato paste, and  
tomatoes. Bring to a boil, then reduce heat  
and simmer for 35 to 40 minutes, loosely  
15  
scrape sides of blender jar.  
30 to 40 seconds. Serve with chopped crisp  
lettuce.  
chopping the garlic. Substitute 2 cups washed  
and dried baby spinach leaves for the basil.  
Add remaining ingredients in order listed;  
blend for 10 seconds. Add reserved black  
pepper; blend for 5 seconds. Transfer dressing  
to a resealable container and refrigerate for 30  
minutes or longer to allow flavors to develop.  
Keeps for one week in the refrigerator.  
Nutritional information per serving (2 tablespoons):  
Calories 26 (30% from fat) • carb. 4g • pro. 0g •  
fat 0g • sat. fat 0g • chol. 0mg • sod. 68mg •  
calc. 7mg • fiber 4g  
WASABI GINGER  
SAUCE/MARINADE  
Use this versatile sauce as a marinade for meats  
and seafood, a dressing for salads, or a dipping  
sauce for potstickers, dumplings or  
Mongolian Hot Pot.  
PESTO SAUCE  
Nutritional analysis per tablespoon:  
Calories 58 (90% from fat) • carb. 1g • pro. 1g •  
fat 6g • sat. fat 1g • chol. 1mg • sod. 74mg •  
calc. 18mg • fiber 0g  
Serve as a topping for hot pasta or to add flavor  
to dips, dressings, or other sauces.  
Makes about 3/4 cup  
Makes about 2 cups  
JAPANESE CARROT GINGER  
DRESSING  
1
ounce Parmesan cheese,  
cut in 1/2" cubes  
1/2 ounce fresh ginger, peeled, cut in  
1/2" or smaller pieces  
1-2 cloves garlic, peeled  
This dressing is served on the iceberg lettuce  
salad that often accompanies Sushi. It is simple  
to prepare at home in your Cuisinart®  
1
small shallot (1/2 ounce), peeled,  
cut in 1/2" or smaller pieces  
1/3 cup extra virgin olive oil  
2
cups fresh basil leaves,  
loosely packed *  
1
clove garlic, peeled  
Smart Power PremierElectronic Blender.  
3/4 cup mirin or rice wine*  
3
tablespoons lightly toasted pine  
nuts or walnuts  
Makes about 2 cups.  
3/4 cup low-sodium soy or tamari sauce  
1/4 cup seasoned rice or wine vinegar  
4
1
carrots, peeled, and cut into  
1/2" slices  
Place cheese cubes in blender jar; cover  
blender jar. Set on Low. Use Pulse to chop the  
cheese, 10 to 15 pulses. Remove and reserve  
cheese Add garlic to blender jar; cover, Pulse  
to chop, 10 to 15 pulses. Add remaining  
ingredients in order listed, including reserved  
cheese. Cover blender jar; blend on High until  
combined, about 30 to 40 seconds. Pesto may  
be store in refrigerator in an airtight container.  
After placing in container, smooth over top, and  
drizzle to cover surface with additional olive oil  
to keep from turning dark. Stir oil in before  
using.  
2
2
1
1
tablespoons dark molasses  
piece ginger root, about 2 inches,  
peeled, cut in 1/2" pieces  
tablespoons prepared wasabi paste*  
tablespoon brown sugar, packed  
1
1
1
shallot, peeled, cut in 4 pieces  
clove garlic, peeled  
tablespoon Asian sesame oil  
(toasted sesame oil)  
teaspoon dry mustard  
2
teaspoons powdered ginger  
1/2 cup apple juice  
1/3 cup rice vinegar  
1/4 cup water  
1/2 teaspoon freshly ground  
black pepper  
Place ginger, shallot and garlic in blender jar;  
cover blender jar. Set on Low; Pulse 5 times.  
Scrape sides of jar; Pulse 5 times. Add  
remaining ingredients in order given. Blend  
for 20 seconds. Transfer to a resealable  
container and let stand for 30 minutes before  
using to allow flavors to develop. Unused  
portions may be refrigerated for up to a week,  
stir before using.  
2
tablespoons mirin  
(Japanese rice wine)  
Nutritional information per serving (1-1/2 tablespoons):  
Calories 116 (87% from fat) • carb. 1g • pro. 2g •  
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg •  
calc. 61mg • fiber 0g  
1
1
tablespoon soy sauce  
tablespoon Asian sesame oil  
Place all ingredients in blender jar in order  
listed; cover blender jar. Blend on High for  
*For Spinach Pesto: Add 1/2 teaspoon  
fennel seed and 2 teaspoons dried basil when  
16  
* Available in Asian markets or gourmet/ethnic  
foods section of grocery stores.  
1
teaspoon dry basil  
1
1
can (15-16 ounces, 112 cups) solid  
pack pumpkin (not pie filling)  
1/2 teaspoon dry rosemary  
1/2 teaspoon ground allspice  
tablespoon cornstarch  
Tip: Use about 1 tablespoon of marinade per  
portion. Meats such as boneless, skinless  
chicken parts, pork chops, or steaks, may be  
placed in a resealable freezer weight bag,  
coated with marinade and frozen. When  
thawed, they will be fully marinated and ready  
to cook.  
1/4 cup molasses  
Place the coriander seed, mustard seed,  
celery seed, both peppercorns, and bay leaf  
in the blender jar. Cover jar and set on Low.  
Blend until seeds are finely ground, 10 to 15  
seconds. Add the remaining ingredients and  
blend until no signs of the bay leaf are visible,  
about 20 to 30 seconds.  
1
1
1
tablespoon vanilla extract  
teaspoon cinnamon  
teaspoon ginger  
1/4 teaspoon freshly grated nutmeg  
Nutritional analysis per tablespoon:  
Calories 22 (18% from fat) • carb. 3g • pro. 0g •  
fat 0g •sat. fat 0g • chol. 0mg • sod. 183mg •  
calc. 14mg • fiber 0g  
Preheat the oven to 375°F.  
Use as a rub for meat, poultry, or seafood  
before sautéing, roasting or grilling, or add as  
a seasoning to rice or dressing to brighten up  
flavors.  
Place the pecans in the blender jar; cover the  
blender jar. Set on Low and Pulse 8 to 10  
times to chop finely. Remove and transfer to a  
10" deep-dish pie plate. Place 15 cookies in  
the blender jar; cover the blender jar. Set on  
High and Pulse 5 times to chop the cookies,  
then blend for 10 seconds to pulverize; add  
the cookie crumbs to the nuts in the pie plate  
and repeat with the remaining cookies. Stir  
the nuts and cookies with a fork to blend; add  
the melted butter and stir to combine. Press  
the cookie/nut mixture evenly onto the sides  
and bottom of the pie plate. Bake in the  
preheated 375°F oven for 5 minutes. Remove  
and let cool on a rack while continuing. Lower  
the oven temperature to 350°F.  
CAJUN CREOLE SPICE BLEND  
Nutritional analysis per tablespoon:  
Calories 18 (24% from fat) • carb. 4g • pro. 1g •  
fat 1g • sat. fat 0g • chol. 0mg • sod. 501mg •  
calc. 23mg • fiber 1g  
Our Cajun Creole Spice Blend is a comparable  
alternative to purchased spice mixtures, but much  
fresher and economical. Adjust the spiciness to  
taste with the amount of cayenne used.  
DESSERTS/  
SWEET SAUCES  
Makes about 1/2 cup  
2
1
teaspoons coriander seed  
teaspoon mustard seed  
COOKIE CRUST PUMPKIN PIE  
1/2 teaspoon celery seed  
The traditional holiday favorite is made is a  
cookie crumb crust for a crunchy change.  
1/2 teaspoon white peppercorns  
1/2 teaspoon black peppercorns  
Place the eggs and remaining ingredients in  
the blender jar in the order listed; cover the  
blender jar. Set on Low and blend until  
smooth, about 10 to 15 seconds. Pour the  
pumpkin mixture into the prepared cookie  
crust. Bake in the preheated 350°F oven for  
55 to 60 minutes. Center of the pie may  
appear slightly jiggly – it will continue to set  
as the pie cools. Place the pie on a rack and  
cool completely before serving. Refrigerate  
after completely cool.  
Makes 12 servings  
1
3
1
bay leaf, roughly broken  
tablespoons sweet paprika  
tablespoon kosher salt  
Crust:  
2/3 cup pecan halves  
45 vanilla wafers (may use reduced fat)  
1/3 cup unsalted butter, melted  
1/2 tablespoon sugar  
2
2
teaspoons dried minced garlic  
teaspoons minced dry onions  
Pumpkin Filling:  
2
large eggs  
1-2 teaspoons cayenne pepper, to taste  
Nutritional information per serving:  
Calories 252 (41% from fat) • carb. 33g • pro. 5g •  
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg •  
calc. 129mg • fiber 2g  
1/2 cup brown sugar  
2
1
teaspoons dry oregano  
1
can (12 ounces) evaporated fat  
free milk  
teaspoon dry thyme leaves  
17  
CLASSIC CHERRY CLAFOUTIS  
CHOCOLATE SAUCE  
Arrange the cherries in the bottom of the  
prepared baking dish. Carefully pour the  
batter over the cherries. Place in the  
preheated oven and bake for 35 minutes.  
After 35 minutes, sprinkle evenly with the  
remaining 2 teaspoons of sugar. Continue  
to bake for an additional 15 to 20 minutes,  
until the Clafoutis is puffed and golden  
brown. Remove from the oven and cool for  
10 minutes before serving. Serve with  
sweetened whipped cream.  
This traditional country French dessert can be  
made with cherries, plums, peaches, pears or  
any other berry may be used. We have added  
finely ground almonds or hazelnuts for that  
certain “je ne sais quoi”.  
Change the Vanilla to Mint for  
Mint Chocolate sauce.  
Makes 1-1/4 cups / 20 tablespoons  
4
ounces good quality bittersweet or  
semi-sweet chocolate,  
broken into 1/2" pieces  
Preparation: less than 5 minutes,  
plus baking time.  
4
2
ounces good quality milk chocolate,  
broken into 1/2" pieces  
Makes 8 servings  
tablespoons sugar  
Nutritional information per serving:  
Calories 211 (40% from fat) • carb. 23g • pro. 8g •  
fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg •  
calc. 158mg • fiber 1g  
2
teaspoons unsalted butter, melted  
1/2 cup fat-free milk, heated until just  
bubbling around the edges  
1/4 cup + 4 teaspoons granulated sugar,  
divided  
1
1 ⁄2 teaspoons vanilla  
1
ounce almonds or hazelnuts  
(toasted gives best flavor)  
Place the chocolates in the blender jar; cover  
blender jar. Set on Low. Pulse to chop the  
chocolates, 10 to 15 times. Add the sugar,  
process to chop, 20 seconds. With the  
blender running, remove the measured pour  
cup. Pour the hot milk slowly and carefully  
though the pour spout and blend, until the  
chocolate is melted and smooth, 1 minute.  
Add the vanilla, blend to combine, 10  
seconds. Serve warm or let cool, place in  
an airtight container and refrigerate. Reheat  
before serving.  
QUICK BERRY SAUCE  
3/4 cup evaporated fat free milk  
(not reconstituted)  
Serve with ice cream or cheesecake.  
1/4 cup heavy cream  
Makes about 2 cups  
3
1
1
large eggs  
12 ounces fresh or frozen, thawed  
strawberries or raspberries  
tablespoon vanilla extract  
tablespoon brandy or amaretto  
1/2 cup red berry preserves  
1/8 teaspoon salt  
1
1
tablespoon sugar  
1/2 cup all-purpose flour  
1/4 teaspoon ground cinnamon  
tablespoon fresh lemon juice  
Nutritional information per serving (1 tablespoon):  
Calories 65 (50% from fat) • carb. 8g • pro. 1g •  
fat 4g • sat. fat 2g • chol. 1g • sod. 3mg •  
calc. 11mg • fiber 0g  
Place all ingredients in blender jar; cover  
blender jar. Set on High. Blend until smooth  
and completely puréed, 20 to 30 seconds.  
12 ounces pitted cherries  
(thawed if using frozen)  
Arrange the rack in the middle of the oven.  
Preheat oven to 325°F. Brush a six-cup oval  
baker or gratin dish with the melted butter.  
Dust with 2 teaspoons of the granulated  
sugar. Place 1/4-cup of the sugar and the  
nuts in blender jar; cover blender jar. Set on  
Low and pulse 10 to 15 times to chop the  
nuts. Add the evaporated milk, cream, eggs,  
vanilla, brandy, salt, flour, and cinnamon.  
Blend for 10 seconds, mixture will be  
Strain mixture through a fine sieve to  
remove seeds; discard seeds. Store in an  
airtight container in refrigerator. Serve with  
desserts, pancakes or waffles.  
Nutritional information per serving  
(based on 8 servings):  
Calories 128 (0% from fat) • carb. 33g • pro. 1g •  
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg •  
calc. 14mg • fiber 2g  
smooth and creamy – do not over blend.  
18  
and handling of the product. Please also be  
sure to include a return address, daytime  
phone number, description of the product  
defect, product serial number (stamped on  
bottom of product base), and any other  
information pertinent to the product’s return.  
Please pay by check or money order.  
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 economically accomplished.*  
Cuisinart and not the consumer will be  
responsible for the reasonable cost of such  
service, repair, replacement, or refund for  
LIMITED THREE-YEAR  
WARRANTY  
This warranty supersedes all previous war-  
®
ranties on Cuisinart SmartPower Premier  
600-Watt Blenders. This warranty is avail-  
able to consumers only. You are a con-  
(California residents need only supply proof  
®
sumer if you own a Cuisinart SmartPower  
of purchase and should call 1-800-720-0190 nonconforming products under warranty.  
for shipping instructions). Your Cuisinart®  
California residents may also, at their prefer-  
SmartPowerPremier 600-Watt Blender has ence, return nonconforming products direct-  
Premier 600-Watt Blender that was pur-  
chased at retail for personal, family, or  
household use. Except as otherwise  
been manufactured to strict specifications  
and has been designed for use with the  
Cuisinart® SmartPower Premier600-Watt  
Blender 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. 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.  
ly 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.  
required under applicable state law, this  
warranty is not available to retailers or other  
commercial purchasers or owners. We war-  
®
rant that your Cuisinart SmartPower  
Premier 600-Watt Blender will be free of  
defects in material or workmanship under  
normal home use for three years from the  
date of original purchase. We suggest that  
you complete and return the enclosed war-  
ranty registration card promptly to facilitate  
verification of the date of original purchase.  
However, return of the warranty registration  
card is not a condition of this warranty and  
does not eliminate the need for the con-  
sumer to maintain the original proof of pur-  
chase. In the event that you do not have  
proof of purchase date, the purchase date  
for purposes of this warranty will be the date  
of manufacture.  
BEFORE RETURNING YOUR  
CUISINART PRODUCT  
If you are experiencing problems with your  
Cuisinart® product, we suggest that you  
call our Consumer Service Center at  
1-800-726-0190 before returning the  
product for servicing. Often, our Consumer  
Service Representatives can help solve  
the problem without having the product  
serviced. If servicing is needed, a  
CALIFORNIA RESIDENTS  
ONLY  
Representative can confirm whether the  
product is under warranty and direct you  
If your blender should prove to be defective  
within the warranty period, we will repair it  
(or, if we think it necessary, replace it)  
without charge to you. To obtain warranty  
service, please call our Consumer Service  
Center toll-free at 1-800-726-0190, or write  
to:  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
To facilitate the speed and accuracy of your  
return, please enclose $10.00 for shipping  
California law provides that for In-Warranty  
Service, California residents have the option to the nearest service location.  
of returning a nonconforming product (A) to  
* Important: If the nonconforming product  
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 preferences,  
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 con-  
sumer’s prior usage of the product. If either  
is to be serviced by someone other than  
Cuisinart’s Authorized Service Center,  
please remind the servicer to call our  
Consumer Service Center at  
1-800-726-0190 to ensure that the problem  
is properly diagnosed, the product is serv-  
iced with the correct parts, and to ensure  
that the product is still under warranty.  
19  
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Wafflemakers  
Food  
Processors  
Coffeemakers  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
©2003 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
02CU13207  
IB-4234A  

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