INSTRUCTION & RECIPE BOOKLET
®
4-Cup Mini-Prep Plus Processor
DLC-4CHB
DLC-4ACHW
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
FOR HOUSEHOLD USE
2. Turn the work bowl counterclockwise to
lock onto base.
®
Power Blade
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
4-cup
Work Bowl
With Handle
®
®
The Cuisinart 4-Cup Mini-Prep Plus Processor
handles a variety of food preparation tasks
including chopping, grinding, puréeing, emulsi-
fying and blending. The patented auto-revers-
ing 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.
MOVING, remove the cover, and use the spatula
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
Size
PROCESSING FOOD
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.
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.
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 the Mini-Prep Plus Processor.
Turn counterclockwise to lock in place.
®
Never operate the Mini-Prep Plus Processor
continuously for longer than 1 minute at a time.
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 per-
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.
3. Lock the cover into position.
®
Note: Due to the powerful motor provided
with this unit, Cuisinart recommends using
formance of the Mini-Prep Plus Processor.
However, you may want to reserve the original
bowl for grinding, and purchase an additional
bowl and cover set for other uses.
®
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
5. When you have finished processing the food,
stop the machine by releasing the control
button.
operation.
Adding Liquid
You can add liquids such as water, oil or
flavoring while the machine is running. For
example, you might want to add oil when mak-
ing mayonnaise or salad dressing, or you could
add vanilla or alcohol when making frozen
yogurt.
Selecting the Right Operating Control
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 veg-
etables, making mayonnaise and mixing salad
dressing.
6. WHEN THE BLADE STOPS MOVING,
remove the cover.
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.
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.
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.
9. Remove food with the spatula.
®
Note: Do not operate the Mini-Prep Plus
Processor without food contents in
work bowl.
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
Tip: Process foods in order from dry to wet
to avoid having to clean bowl and blade
between each task.
Use the grind function for grinding spices, and
for chopping hard food such as peppercorns,
seeds, chocolate and nuts.
3
See Operation/Technique Chart on following
pages.
TO REMOVE PREP BOWL
TROUBLESHOOTING
1. Turn the work bowl cover clockwise and
remove.
Motor doesn't start or blade doesn't rotate.
• Check that plug is securely inserted into outlet.
2. Turn the work bowl clockwise to unlock
and lift off of the base.
• Check that work bowl and cover are securely
locked into place.
3. Carefully remove the blade by lifting it up
from the hub.
• Be sure to press only one operation control
button at a time.
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.
CLEANING AND STORAGE
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 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.
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
basket. Unload the dishwasher carefully to avoid
contact with the sharp blade. 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.
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.
Food catches on blade.
• You may be processing too much food.
Carefully remove blade. Remove food from
blade with spatula, and start over again.
®
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 counter-
top. Store the unit assembled to prevent loss
of parts. Store the blades as you would sharp
knives – out of the reach of children.
OPERATING TECHNIQUES
®
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).
®
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
* 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.
Service Representative.
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 11⁄2 ounces at a time. For best results,
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. Process continuously.
Chop. Pulse to desired size.
Cut into 1⁄2-inch pieces. Best at room temperature. Process up
to 3⁄4 cup at a time. Add freshly chopped citrus zest, garlic,
herbs or shallots to create compound butters.
Cut into 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.”
Best at room temperature.
Cinnamon sticks, nutmeg,
other hard spices
Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped.
Break cinnamon sticks into 1-inch pieces.
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
Gingerroot, 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 3⁄4-inch pieces.
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 into 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 into 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.
Chop. Pulse to chop to desired consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size
pieces, no larger than 3⁄4 inch.
Toast nuts first for maximum flavor. Allow to cool completely
before chopping. Up to 1 cup.
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
RECIPES
Tapenade
Hummus
A favorite from the Provençal region of France.
Add a roasted red pepper and 1 teaspoon of
herbs de Provence for a variation.
Guacamole
This popular Mexican specialty is delicious with
chips and vegetable crudités, or as a topping
for grilled chicken or fish.
Makes about 1½ cups
Makes about 2 cups
2
1½
1½
cloves garlic, peeled
anchovy fillets
cups pitted niçoise or other imported
black olives
cup drained and rinsed capers
tablespoons Dijon mustard
tablespoons fresh lemon juice
(from ½ medium lemon)
1
⁄
cup loosely packed Italian parsley leaves
clove garlic, peeled
can (19 ounces) chickpeas, rinsed and
drained
tablespoons tahini*
tablespoons fresh lemon juice
cup water
teaspoon ground cumin
cup extra virgin olive oil
kosher salt and freshly ground black
pepper to taste
3
1
1
Makes about 2 cups
¼
2
1½
2
3
cloves garlic, peeled
green onions, trimmed and cut
into ½-inch pieces
2
2
¼
½
¼
1½
jalapeño peppers, cored, seeded and
cut into ½-inch pieces
1
¾
¼
tablespoon herbs de Provence or thyme
teaspoon freshly ground black pepper
cup + 2 tablespoons extra virgin olive oil
3
3
ripe avocados, peeled, pitted, and diced
tablespoons fresh lime juice
(juice of 1½ medium limes)
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovies, olives and capers;
pulse 10 times on Chop. Scrape the work bowl.
Add the mustard, lemon juice, herbs and pep-
per. Process for 15 seconds on Chop; scrape
the work bowl. Process for an additional 15
seconds; scrape the work bowl again then add
the olive oil. Process until a thick paste forms,
about 20 to 30 seconds.
¾
½
¾
¾
teaspoon ground cumin
teaspoon ground coriander
teaspoon kosher salt
Insert metal blade. Add parsley to work
bowl. Process to chop, 5 seconds; remove
and reserve. With machine running, drop
garlic through feed tube. Process until finely
chopped, about 5 seconds. Add chickpeas,
tahini, lemon juice, water and cumin to work
bowl; process until smooth, 1½ to 2 minutes,
stopping to scrape work bowl as needed one
or two times. With the machine running, add
the olive oil in a steady stream and process
until the mixture is smooth and creamy.
cup finely chopped tomatoes
Place the garlic, green onions and jalapeño
peppers 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.
Store in an airtight container in the refrigerator
for up to a week.
Nutritional information per serving (2 tablespoons):
Taste and season with kosher salt and freshly
ground pepper.
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 280mg
• calc. 27mg • fiber 1g
*Tahini is a sesame seed paste available in
most grocery stores.
Transfer to a serving bowl. Stir in chopped
tomatoes before serving.
Nutritional information per serving (2 tablespoons):
Nutritional information per serving (3 tablespoons):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fiber 2g
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fiber 4g
7
Pesto
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.
Lemon Herb Butter
This compound butter is delicious on
vegetables or grilled meats. You may vary
the herbs with a mix of your favorites.
A favorite for dressing pasta, and also wonder-
ful on steamed potatoes and vegetables. You
can vary your pesto by using other herbs such
as cilantro, mint or parsley and by using other
nuts such as almonds, pecans or walnuts.
Makes about 11⁄3 cups
Makes about 2 cups
Makes about ¾ cup
3
3
garlic cloves
strips lemon zest, 2 x ½ inches,
white pith removed
3
2
garlic cloves, peeled
strips lemon zest (1 x ½ inches),
white pith removed
1½
ounces Reggiano Parmigiano,
cut into ½-inch cubes
cup toasted pine nuts
garlic cloves, peeled
¾
½
1
¼
1½
½
1
teaspoon kosher salt
1
⁄
3
cup packed Italian parsley leaves
tablespoon fresh rosemary leaves
cup fresh lemon juice
teaspoons Dijon mustard
teaspoon freshly ground black pepper
1½
1½
2
teaspoons kosher salt
teaspoons herbs de Provence
tablespoons fresh lemon juice
2
¾
1½
½
teaspoon kosher salt
cup packed fresh basil leaves
cup extra virgin olive oil
2
tablespoons regular or white balsamic
vinegar
cup extra virgin olive oil
cup unsalted butter, room temperature,
cut into 16 pieces
1
⁄
3
Place the cheese in the work bowl; pulse on
Chop 5 times; process continuously on Chop
until finely ground, about 10 seconds. Remove
and reserve.
3
jars (12 ounces each) roasted red
peppers, drained but not rinsed
Process garlic, lemon zest and salt on Chop
until finely chopped, about 10 seconds; scrape
work bowl and then process for an additional 5
seconds. Add parsley and rosemary; pulse 10
to 15 times on Chop. Add lemon juice, mustard
and pepper; process on Chop to blend, about
30 seconds. Add butter and pulse 10 to 15
times on Grind; scrape down bowl. Process on
grind for an additional 30 to 40 seconds, stop-
ping to scrape down bowl as needed.
Add the garlic, zest, salt, and herbs to the
work bowl; chop for 5 to 10 seconds. Scrape
the bottom and sides of the work bowl. Add
the lemon juice, vinegar, olive oil and peppers.
Pulse on Chop, 10 times, then process for 15
to 20 seconds until smooth.
Add nuts to the work bowl; pulse on Chop 5
times. Remove and reserve with the cheese.
Add the garlic and salt to the work bowl; pro-
cess 5 seconds on Chop. Scrape the work
bowl. Add the basil and half of the olive oil.
Pulse on Grind 10 times then grind continuous-
ly for about 15 seconds; scrape the bowl. With
the machine running on Grind, add the remain-
ing 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.
Transfer to a resealable container and refriger-
ate for at least 30 minutes to allow the flavors
to blend. The sauce will keep up to 1 week
refrigerated.
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 wrap
Roasted Red Pepper Dip Variation: Make half
the recipe. Add 2 ounces of regular or lowfat
cream cheese and ¼ cup of sour cream or
plain yogurt that has been drained; chop for
10 to 15 seconds until homogenous.
1
and refrigerate or freeze. Slice and serve ⁄8-
inch thick slices of butter on top of hot grilled
steaks, boneless chicken breasts or seafood
steaks.
Transfer pesto to an airtight container. Pesto
will keep in refrigerator for up to a week. It may
also be frozen.
Nutritional information per serving (2 tablespoons):
Nutritional information per serving (½ tablespoon):
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1019mg
• calc. 28mg • fiber 1g
Calories 40 (96% from fat) • carb. 0g • pro. 0g • fat 5g
• sat. fat 3g • chol. 10mg • sod. 45mg
• calc. 3mg • fiber 0g
Nutritional information per serving (1 tablespoon):
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g
• sat. fat 2g • chol. 5mg • sod. 200mg
• calc. 52mg • fiber 0g
8
Basic Vinaigrette
This recipe may be easily modified by changing
the oils and vinegars used.
Creamy Roasted Garlic
and Herb Dressing
Asian Marinade
This marinade is equally good for pork,
chicken or salmon.
Try this flavorful dressing on a
crispy romaine salad.
Makes 1½ cups
Makes about 2 cups
Makes about 1 cup
1
garlic clove or small shallot, peeled
(cut shallot into ½-inch pieces)
¾
2
ounce peeled fresh gingerroot, cut into
½-inch pieces
garlic cloves, peeled
3
3
tablespoons wine vinegar
tablespoons white vinegar or lemon
juice
9
garlic cloves, peeled
¾
¾
¾
teaspoon extra virgin olive oil
cup loosely packed basil leaves
cup loosely packed Italian parsley
leaves
½
cup low sodium soy sauce
1
⁄
cup canola or other vegetable oil
cup + ½ tablespoon hoisin sauce
cup + ½ tablespoon Asian sesame oil
cup + ½ tablespoon rice wine vinegar
teaspoon cayenne pepper
3
2
teaspoons Dijon mustard
teaspoon kosher salt
teaspoon freshly ground black pepper
cup extra virgin olive oil
cup vegetable oil or light flavored olive
oil
¼
¼
¼
½
½
¼
½
½
¾
½
cup fat-free plain yogurt
cup light mayonnaise
1½
tablespoons balsamic vinegar
Place the gingerroot and garlic in the work
bowl. Pulse on Chop 5 times. Scrape the sides
and bottom of the work bowl. Add the remain-
ing ingredients; chop until smooth, about 15
seconds.
Preheat the oven to 375°F. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast
in the preheated oven for about 45 minutes,
or until cloves have softened. Let cool 5 to 10
minutes.
Place garlic in work bowl; pulse on Chop 5
times. Scrape the work bowl. Add the vin-
egars, mustard, salt and pepper. Process on
Chop until smooth, about 5 seconds. With the
machine running on Pulse, add the oils 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. Taste and adjust seasonings as
needed.
Transfer to a container, cover and refrigerate if
not using immediately. Marinate meat or sea-
food for approximately 2 hours before roasting
or grilling.
Place the cooled garlic in the work bowl
with the basil and parsley. Pulse on Grind 10
times; scrape the work bowl. Add the yogurt,
mayonnaise and vinegar. Process on Grind
until smooth and blended, about 30 seconds.
Scrape the work bowl; process 15 additional
seconds.
2
Cooking Suggestion: 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 refriger-
ate for 2 hours. Remove the tenderloins from
the marinade and place on a rack; discard the
marinade. Roast in a preheated 475°F oven
for 20 to 22 minutes, turning after 10 minutes.
Remove from oven. The temperature of the
meat should be about 150°F; it will rise to
160-165°F while resting. Let rest for 10 min-
utes; slice and serve with remaining reserved
marinade drizzled over the meat.
This dressing is best made at least ½ hour
ahead of serving. Vinaigrette will keep well for
one week if in refrigerator, covered. Remove
from refrigerator about 30 minutes before serv-
ing; it may need to be reprocessed if separa-
tion has occurred.
Transfer to an airtight container. Dressing keeps
for one week in refrigerator.
Nutritional information per serving (1 tablespoon):
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g
• sat. fat 0g • chol. 5mg • sod. 60mg
• calc. 34mg • fiber 0g
Nutritional information per serving (1 tablespoon):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 55mg
• calc. 1mg • fiber 0g
Nutritional information per serving (1 tablespoon):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 2mg • fiber 0g
9
Peanut Butter
So quick and easy, you’ll never buy it from the
store again. For a change, substitute walnuts or
pecans for the peanuts.
Makes ¾ cup
1½
cups toasted peanuts
pinch sea salt
Place peanuts in work bowl; pulse 10 times
on Chop. Scrape down work bowl. Process on
Grind for 20 seconds; scrape down bowl and
then process for an additional 30 to 40 seconds
.
To make a sweeter version, add 1 teaspoon of
honey to the bowl during the final processing.
Nutritional information per serving (1 tablespoon):
Calories 100 (75% from fat) • carb. 3g • pro. 5g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 15mg
• calc. 17mg • fiber 2g
10
®
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
retail store which sells Cuisinart products of
the same type.
CUISINART
®
MINI-PREP PLUS
PROCESSOR
The retail store shall then, at its discretion,
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 the above two
options do 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 accom-
plished. Cuisinart and not the consumer will
be responsible for the reasonable cost of such
service, repair, replacement, or refund for non-
conforming products under warranty.
Please pay by check or money order
(California residents need only supply proof of
purchase and should call 1-800-726-0190 for
shipping instructions).
LIMITED 18-MONTH
WARRANTY
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart
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. Please be sure to include
your return address, daytime phone number,
description of the product defect, product
model number (located on bottom of product),
original date of purchase, and any other infor-
mation pertinent to the product’s return.
®
4-Cup Mini-Prep Plus Processor that was
purchased at retail for personal, family or
household use. Except as otherwise required
under applicable law, this warranty is not
available to retailers or other commercial pur-
chasers or owners.
®
We warrant that your Cuisinart 4-Cup Mini-
Prep Plus Processor will be free of defects
in materials and workmanship under normal
home use for 18 months from the date of
original purchase.
California residents may also, according to
their preference, return nonconforming prod-
ucts directly to Cuisinart for repair, or if neces-
sary, replacement, by calling our Consumer
Service Center toll-free at 1-800-726-0190.
®
®
®
Your Cuisinart 4-Cup Mini-Prep Plus
Processor has been manufactured to the
strictest specifications and has been designed
for use with the authorized accessories and
replacement parts.
We suggest you complete and return the
enclosed product registration card promptly
to facilitate verification of the date of original
purchase. However, return of the product reg-
istration card does not eliminate the need for
the consumer to maintain the original proof
of purchase in order to obtain the warranty
benefits. 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.
Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling
for such products under warranty.
BEFORE RETURNING YOUR
®
This warranty expressly excludes any defects
or damages caused by accessories, replace-
ment parts, or repair service other than those
that have been authorized by Cuisinart.
CUISINART PRODUCT
If you are experiencing problems with your
®
Cuisinart product, we suggest that you call
®
our Cuisinart Service Center at 1-800-726-
This warranty does not cover any damage
caused by accident, misuse, shipment or other
ordinary household use.
0190 before returning the product serviced. If
servicing is needed, a Representative can con-
firm whether the product is under warranty and
direct you to the nearest service location.
®
®
If your Cuisinart 4-Cup 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, simply call our toll-free number
1-800-726-0190 for additional information
from our Customer Service Representatives,
or send the defective product to Customer
Service at Cuisinart, 150 Milford Road, East
Windsor, NJ 08520.
This warranty excludes all incidental or conse-
quential damages. Some states do not allow
the exclusion or limitation of these damages,
so they may not apply to you.
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
at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced
with the correct parts, and the product is still
under warranty.
CALIFORNIA RESIDENTS ONLY:
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
11
Grills
Espresso
Makers
Stand Mixers
Food
Processors
Coffee
Makers
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 .
© 2007 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
07CU26336
Any other trademarks or service marks of third parties referred to herein
are the trademarks or service marks of their respective owners.
IB-7673
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