CCH-3 Series
INSTRUCTION
& RECIPE BOOKLET
Cuisinart
®
3-Cup Mini Chopper
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
2
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a Cuisinart
®
3-Cup Mini
Chopper and the standard parts for it: SmartPower
®
metal chopping/grinding blade with BladeLock™
System and instruction/recipe booklet.
CAUTION: THE CHOPPING/GRINDING BLADE
HAS VERY SHARP EDGES.
To avoid injury when unpacking, please follow
these instructions:
1. Place the box on a table or kitchen counter.
Be sure the box is right side up.
2. Lift and remove the cardboard lid from the work
bowl cover.
3. Grasping the work bowl handle, lift the unit up
and out of the box and place on the tabletop.
4. Turn the work bowl counterclockwise to unlock it
from the unit base. Lift up and remove.
5. CAREFULLY REMOVE THE CHOPPING/
GRINDING BLADE BY GRASPING THE
CENTER GREY HUB AND LIFTING IT
STRAIGHT UP. NEVER TOUCH THE BLADE,
AS IT IS RAZOR SHARP.
6. Read the instructions thoroughly before using
the machine.
NOTE: We recommend that you visit our
website, https://registria.cuisinart.com, for
a fast, efficient way to complete your product
registration.
CONTENTS
Important Safeguards .......................................... 2
Introduction .........................................................3
Assembly Instructions .........................................3
Tips for Processing Food ....................................4
Processing Food .................................................4
Cleaning, Storage, and Maintenance ..................5
Troubleshooting ................................................... 5
Operating Techniques Chart ................................6
Recipes ................................................................7
Warranty ............................................................13
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic safety
precautions should always be adhered to, including
the following:
1. Read all instructions.
2. To protect against risk of electric shock, do not
put motor base in water or other liquids
3. This appliance is not intended for use by
children or by persons with reduced physical,
sensory, or mental capabilities, or lack of
experience and knowledge. Close supervision
is necessary when any appliance is used near
children. Children should be supervised to
ensure that they do not play with the appliance.
4. Always unplug from outlet when not in use,
before assembling or dissembling parts, and
before cleaning. To unplug, grasp the plug
and pull from the outlet. Never pull from the
power cord.
5. Avoid contact with moving parts.
6. Do not operate any appliance that has a
damaged cord or plug or after it has been
dropped or damaged in any way. Contact our
Consumer Service Center at 1-800-762-0190
for information on examination, repair,
or adjustment.
7. The use of attachments not recommended or
sold by Cuisinart may cause fire, electric shock,
or injury.
8. Do not let cord hang over edge of table or
counter, or touch hot surfaces, including
the stove.
9. Do not use outdoors.
10. Keep hands and utensils away from moving
blade while processing to prevent the risk of
severe injury to persons or damage to the mini
chopper. A scraper may be used, but only
when the mini chopper is not running.
11. Blade is extremely sharp. Handle carefully
when removing, inserting, or cleaning.
Always allow blade to stop moving before
removing cover.
12. To reduce the risk of injury, never place cutting
blade on base without first putting work bowl
properly in place.
13. Be certain cover is securely locked in place
before operating appliance. Do not attempt to
remove cover until blade has stopped rotating.
14. Do not attempt to defeat the cover interlock
mechanism, as serious injury may result.
15. Before using, check work bowl for presence of
foreign objects.
16. Do not operate your appliance in an appliance
garage or under a wall cabinet. When storing
in an appliance garage, always unplug the
unit from the electrical outlet. Not doing
so could create a risk of fire, especially if the
appliance touches the walls of the garage or
the door touches the unit as it closes.
Cuisinart
®
SmartPower
®
Blade
with BladeLock™
System
Motor Base
Cover
3-Cup
Work Bowl
with Handle
3
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
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.
INTRODUCTION
Congratulations on your new Cuisinart
®
3-Cup
Mini Chopper! It handles a variety of food
preparation tasks, such as chopping, grinding,
puréeing, emulsifying, and blending. The patented
SmartPower
®
auto-reversing blade features an
incredibly sharp edge for delicate chopping and
puréeing soft foods. The reverse edge is blunt to
grind through spices and harder foods. And the
exclusive BladeLock™ System enables the blade
to lock into the bowl, so you can pour ingredients
out of the bowl without first having to remove
the blade.
The powerful high-speed motor works hard and
fast to accomplish small jobs with ease. Chop
herbs, onions, garlic; grind spices, hard cheese;
purée baby foods; and blend homemade mayo and
flavored butter all in this single compact
machine. You have virtually unlimited options
with the Cuisinart
®
3-Cup Mini Chopper. Enjoy!
ASSEMBLY INSTRUCTIONS
1. With the motor base on the tabletop, place
the work bowl firmly on the motor base.
2. Turn the work bowl clockwise to lock onto base.
3. CAREFULLY pick up the blade by its hub and place
on the center stem until it drops to the bottom of
the stem. Firmly push to ensure that the blade is
locked into position. IMPORTANT: HANDLE
WITH CARE. The blade is razor sharp.
4. Add food to be processed.
5. Place the cover on the work bowl with the small
tab to the left of the white column in the back of
the work bowl.
6. Turn cover clockwise (toward the back column) to
securely lock.
7. Plug unit into wall socket.
8. You are ready to chop/grind.
4
TIPS FOR PROCESSING FOOD
Preparing the Food
Size
Always cut large pieces of food into smaller pieces
of even size – about ½ to 1 inch (12mm) in size
or as specified in the Operating Techniques Chart
on page 6. If you don’t start with pieces that are
small and uniform, you will not get an even chop.
Quantity
Do not overload the work bowl. Overloading
causes inconsistent results and it strains the motor.
As a rule of thumb, most foods should not reach
more than two-thirds of the way up the work bowl.
Use the quantities given in the following chart and
recipe section as a guide.
NOTE: Due to the powerful motor provided with
this unit, we recommend using one hand to
support the Cuisinart
®
3-Cup Mini Chopper
during operation.
Selecting the Right Operating Control
Use the Chop function for chopping, puréeing,
and mixing. It is the right choice, for example, for
chopping foods such as herbs, celery, onions,
garlic, and most cheeses. It is also the right
choice for puréeing cooked vegetables, making
mayonnaise, and mixing salad dressing.
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.
Use the Grind function for grinding spices and for
chopping hard foods such as peppercorns, seeds,
chocolate, and nuts.
Continuous-hold action is best when you are
using the Grind function. You may have to run the
Cuisinart
®
3-Cup Mini Chopper for several seconds
with some foods to achieve the desired results – or
as long as 20 seconds for some seeds.
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.
NOTE: The work bowl and cover may become
scratched when you use them for grinding grains
and spices. This does not affect the performance of
the Cuisinart
®
3-Cup Mini Chopper. However, you
may want to reserve the original bowl for grinding
these items and purchase an additional bowl and
cover set for other uses. You can order an additional
work bowl and cover by calling our Consumer
Service Center toll-free at 1-800-726-0190.
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 making mayonnaise or
salad dressing. Pour the liquid through one of the
openings in the cover.
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.
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
MOVING, remove the cover, and use a 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.
NOTE: HANDLE WITH CARE. The blade is
razor sharp.
PROCESSING FOOD
1. Place food in the assembled work bowl. Be
sure the food is cut into even, small pieces, and
the bowl is not overloaded.
2. Lock the cover into position.
3. Press the Chop or Grind button, depending on
the food you are processing.
4. When you have finished processing the food,
stop the machine by releasing the control
button.
5. WHEN THE BLADE STOPS MOVING,
unplug the unit.
6. Remove cover and work bowl.
a. Turn work bowl cover counterclockwise to
remove.
b. Turn work bowl counterclockwise to unlock it
and lift it off base.
7. To remove liquids and sauces from bowl:
Simply pour contents out of work bowl.
Our convenient BladeLock™ System keeps
blade safely in place.
8. To remove thicker ingredients from bowl:
Carefully remove the SmartPower
®
blade by
holding the stem on the top and gently pulling
up to disengage blade lock. Remove food with
a
spatula. You can also remove contents while the
bowl is still on the base.
NOTE: HANDLE WITH CARE. THE BLADE
IS RAZOR SHARP.
Tips: When making a recipe that involves multiple
steps, always process the dry ingredients first and
then the wet to avoid having to clean the bowl and
blade between each task.
Never operate the Cuisinart
®
3-Cup Mini Chopper
with an empty work bowl.
5
CLEANING, STORAGE, AND
MAINTENANCE
To simplify cleaning, rinse the work bowl, cover,
and blade immediately after each use so that food
won’t dry on them. Wash blade, work bowl, and
cover in warm, soapy water. Rinse and dry. Wash
the blade carefully. Avoid leaving blade in soapy
water where it may disappear from sight.
The work bowl and cover can be washed on the
top rack of a dishwasher. Insert the work bowl
upside down and the cover right side up. The
blade can be washed 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 liquids.
The Cuisinart
®
3-Cup Mini Chopper stores neatly
on the countertop. 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 countertop. Store the unit
assembled to prevent loss of parts. Store the blade
as you would sharp knives – out of the reach of
children.
The Cuisinart
®
3-Cup Mini Chopper is intended
for HOUSEHOLD USE ONLY.
Maintenance: Any service other than cleaning and
normal user maintenance should be performed by
an authorized Cuisinart Service Representative.
TROUBLESHOOTING
Motor doesn’t start or blade doesn’t rotate.
• Check that plug is securely inserted into outlet.
• Check that work bowl and cover are securely
locked into place.
• Be sure to press only one operation control
button at a time.
• This appliance comes with a resettable
protection device to prevent damage to the
motor in the case of extreme overload. Should
unit shut off unexpectedly, unplug it and let it
cool for at least 15 minutes before continuing.
Food is unevenly chopped.
• Try cutting food into smaller, even-sized pieces.
• Try processing smaller amounts of food per
batch.
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.
Food collects on work bowl cover or sides of
prep bowl.
• This is normal; turn machine off. When blade
stops rotating, remove cover and clean bowl
and cover with spatula.
Food catches on blade.
• You may be processing too much food.
Carefully remove blade. Remove food from
blade with a spatula and begin processing
again.
6
Food Preparation, Max Quantity, and Tips
Bread for Breadcrumbs Bread can be fresh, stale, or toasted (cooled). Use 1-inch pieces and pulse on Chop to break up, then process until desired fineness.
Butter for dips, spreads, and compound butters
Up to 4 ounces (1 stick). Butter should be room temperature and cut into 1-inch pieces. Pulse on Chop and then run continuously,
alternating between Chop and Grind, to produce a smooth result. If flavoring, e.g. herbs or citrus zest, process the mix-ins first and
then add the butter.
Cheese (hard) Up to 4 ounces, cut into ½-inch cubes. Pulse on Chop to break up and then run continuously on Chop until desired consistency.
Cream Cheese Up to 4 ounces (½ standard package). Cut into 2-inch pieces and bring to room temperature prior to processing. Alternate between
Chop and Grind to produce a smooth result.
Chocolate Up to 1 ounce of chocolate, either chips or ½-inch pieces. Pulse on Chop to break up and then either pulse or run continuously on
Chop until desired size.
Cookies for crumb crusts and desserts Break cookies into 1-inch pieces. Pulse on Chop to break up and then process continuously on Chop until desired consistency.
Fruits for purées and smoothie bowls Up to ¾ cup of fruit pieces (1-inch pieces). Fruit should be peeled and pitted if necessary. Pulse on Chop; process on Chop if a
smooth purée is desired.
Garlic Up to 6 cloves (peeled). Pulse on Chop to achieve a rough chop. Process on Chop to achieve a fine chop.
Ginger Peel and cut into ½-inch pieces, up to ¼ cup of pieces. Pulse on Chop and then run continuously on Chop to achieve a fine chop.
Herbs, fresh Up to ½ cup fresh herbs, dried very well. Pulse on Chop until desired fineness.
Meat (raw) Up to 4 ounces, cut into ½-inch pieces. Pulse on Chop until desired consistency.
Nuts Up to ½ cup. Pulse on Chop to roughly chop. Run continuously on Chop to achieve a finer consistency.
Onion Up to ½ medium onion, cut into ½-inch pieces. Pulse on Chop until desired consistency.
Peppercorns Up to ¼ cup. Run continuously on Grind until desired fineness. Hard spices may scratch the interior of the bowl.
Spices (cinnamon and other hard spices) Up to 2 cinnamon sticks, halved. Pulse on Grind to break up and then run continuously on Grind until desired
fineness. Hard spices may scratch and/or discolor the interior of the bowl.
Vegetables, cooked for purées Up to 1 cup cooked vegetables. Pulse on Chop and then run continuously, alternating between Chop and Grind,
until desired consistency.
*Surface scratches that may occur will not impair the function of the Cuisinart
®
3-Cup Mini Chopper. You may want to consider purchasing a second work bowl specifically for grinding hard spices.
OPERATING TECHNIQUES CHART
With the Cuisinart
®
3-Cup Mini Chopper, you can chop, grind, or purée a variety of foods. As a rule of thumb, most foods should not
reach more than two-thirds of the way up the work bowl.
7
Recipes
Dips, Spreads, and Schmears
Chunky Guacamole ......................................................................................................................................................................................................................................8
Everything Bagel Labneh ............................................................................................................................................................................................................................8
Herbed Feta Dip ...........................................................................................................................................................................................................................................8
Honey Jalapeño Butter ................................................................................................................................................................................................................................ 9
Peach Salsa ...................................................................................................................................................................................................................................................9
Peppadew Cheese Spread ..........................................................................................................................................................................................................................9
Roasted Red Pepper Hummus ..................................................................................................................................................................................................................10
Bites to Share
Ricotta Bruschetta .....................................................................................................................................................................................................................................10
Mediterranean Nachos ..............................................................................................................................................................................................................................10
Dressings and Sauces
Cheater’s Caesar Dressing ....................................................................................................................................................................................................................... 11
Romesco Sauce .......................................................................................................................................................................................................................................... 11
Sweet Treats
Chocolate Avocado Mousse .................................................................................................................................................................................................................... 12
8
CHUNKY GUACAMOLE
Our fresh guacamole is perfect for the Sunday game or served
alongside quesadillas for a festive dinner.
Makes about 1
1
/
3
cups
1 small garlic clove, peeled
½ jalapeño, cut into 1-inch pieces (rib and seeds
removed, if desired)
1 scallion, cut into 1-inch pieces
1 tablespoon fresh cilantro leaves,
stems discarded
2 ripe avocados, halved, pitted, and peeled
2 tablespoons fresh lime juice
¾ teaspoon kosher salt
1. Put the garlic, jalapeño, scallion, and cilantro in the
work bowl. Pulse 8 to 10 times on Chop to roughly but
evenly chop.
2. Scrape down the sides of the bowl. Add the avocados,
lime juice, and salt to the work bowl. Pulse, alternating
Chop and Grind, until you reach your desired
consistency. For a smoother guacamole, run on
Chop continuously.
Nutritional information per serving (
1
/
3
cup):
Calories 118 (74% from fat) • carb. 7g • pro. 1g • fat 10g • sat. fat 1g
chol. 0mg • sod. 434mg • calc. 13mg • fiber 5g
EVERYTHING BAGEL LABNEH
This dip is delicious with fresh vegetables or spread on a bagel.
Makes 1¾ cups
2 cups plain whole-milk Greek yogurt
1 teaspoon kosher salt, more to taste
2 tablespoons everything bagel seasoning,
more to taste
1. To make the labneh, combine the yogurt and salt in
a medium bowl. Place a fine-mesh strainer lined with
cheesecloth over another medium bowl. Transfer the
yogurt to the strainer and cover with plastic wrap. Let
the yogurt strain in the refrigerator overnight, or up to
24 hours (once strained, it is labneh). The labneh should
be a consistency similar to cream cheese.
2. Transfer the labneh to the work bowl and process on
Chop until silky smooth. Add the everything bagel
seasoning and pulse on Chop to combine.
3. Taste and adjust seasoning, then serve.
Nutritional information per serving:
Calories 20 (50% from fat) • carb. 0g • pro. 1g • fat 1g • sat. fat 1g
chol. 3mg • sod. 158mg • calc. 0mg • fiber 0g
HERBED FETA DIP
A lovely accompaniment to a crudité platter, or as a spread on a
sandwich paired with crunchy cucumber slices.
Makes about 2 cups
2 tablespoons fresh parsley leaves
2 tablespoons fresh dill
1 garlic clove, peeled
1 ½-inch piece lemon peel
8 ounces feta cheese, broken into 1-inch pieces
2
/
3
cup plain Greek yogurt (any fat percentage)
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1. Put the parsley and dill in the work bowl. Pulse on
Chop until finely chopped. Scrape down the sides
of the bowl and then add the garlic and lemon peel.
Process continuously on Chop until finely chopped.
2. Add the feta, yogurt, black pepper, and pepper flakes.
Pulse on Chop to first break up and roughly chop, then
add the oil and process on Chop until smooth. Serve
immediately, or store in an airtight container in the
refrigerator for up to 5 days. Bring to room temperature
before serving.
Nutritional information per serving (2 tablespoons):
Calories 59 (72% from fat) • carb. 1g • pro. 3g • fat 5g • sat. fat 2g
chol. 13mg • sod. 163mg • calc. 85mg • fiber 0g
9
HONEY JALAPEÑO BUTTER
While we love this butter spread on warm cornbread, it’s also
great atop a piece of grilled chicken.
Makes 1 cup
¼ jalapeño, seeded and halved
8 tablespoons (1 stick) good-quality unsalted
butter, room temperature, cut into
1-inch pieces
2 tablespoons honey
Pinch kosher salt
1. Put the jalapeño in the work bowl. Pulse on Chop
and then process continuously on Chop until fine
and evenly chopped. Scrape down the sides of the
bowl and add the butter, honey, and salt. Process
continuously, alternating between Chop and Grind,
until combined, about 30 seconds, stopping to scrape
down the bowl as needed.
2. Transfer the butter to a sheet of waxed paper. With the
aid of the paper, form the butter into a log. Roll and
wrap well in plastic wrap. Store in the refrigerator for up
to 2 weeks or in the freezer for up to 1 month.
Nutritional information per serving (2 tablespoons):
Calories 115 (85% from fat) • carb. 4g • pro. 0g • fat 11g • sat. fat 7g
chol. 30mg • sod. 18mg • calc. 24mg • fiber 0g
PEACH SALSA
The sweetness of this salsa makes it surprisingly versatile. While
it can be served with tortilla chips, it also works well on a piece
of grilled fish or crab cakes. We also love how it works on our
Ricotta Bruschetta on page 10.
Makes about 1½ cups
¼ large red bell pepper, cored, seeded, and cut
into ½-inch pieces
1 small garlic clove, peeled
1 small jalapeño, halved and seeded, cut into
½-inch pieces
½ small red onion, cut into ½-inch pieces
2 peaches, peeled and pitted, cut into
½-inch pieces
1½ tablespoons fresh cilantro or parsley
2 teaspoons fresh lime juice
1½ teaspoons rice (or raspberry or white
balsamic) vinegar
½ teaspoon honey
Pinch kosher salt
1. Put the red pepper in the work bowl and pulse on Chop
to roughly chop. Transfer to a mixing bowl.
2. Put the garlic, jalapeño, and onion in the work bowl.
Pulse on Chop until roughly chopped. Transfer to the
bowl with the red pepper.
3. Add the peaches and cilantro to the work bowl, and
pulse on Chop until the peaches are roughly chopped.
Transfer to the bowl with the chopped vegetables. Stir
in the lime juice, vinegar, honey, and salt. Cover and let
the salsa rest for at least 30 minutes to allow the flavors
to develop. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 10 (5% from fat) • carb. 2g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 2mg • fiber 0g
PEPPADEW CHEESE SPREAD
A piquant spread that’s a cross between Southern pimento cheese
and fromage fort. You can always swap some of the Cheddar here
for whatever leftover bits of cheese you have on hand.
Makes 1
1
/
3
cups
1 small garlic clove, peeled
4 ounces good-quality sharp Cheddar, cut into
½-inch to 1-inch cubes, at room temperature
4 ounces goat cheese, softened
2 tablespoons salted butter, softened
2 ounces (about 8 or 9) hot, sweet, pickled
Peppadew peppers, drained and halved
2 tablespoons dry white wine
Pinch kosher salt
Butter crackers, for serving
1. Put the garlic in the work bowl. Process continuously
on Chop to finely chop, about 5 seconds. Add the
Cheddar and pulse 10 to 12 times on Chop to roughly
chop, then run on Chop continuously until finely
chopped. The Cheddar should be coarsely crumbled.
2. Break up the goat cheese in the work bowl, then add
the butter, Peppadews, wine, and salt. Process on Chop
continuously until well blended and mostly smooth,
scraping down the bowl as necessary. The finished
spread will be somewhat chunky, with some visible bits
of Cheddar and flecks of pepper throughout.
3. Transfer to a bowl and serve immediately with the
crackers. Alternatively, cover the bowl and chill for a
firmer consistency, at least 1 hour.
Tip: For an impressive presentation, transfer the spread
to a small plastic wrap-lined bowl; tap on the counter to
remove air pockets, and smooth the top with an offset
spatula or butter knife. Cover with plastic wrap and
refrigerate to set, at least 2 hours. Unmold the spread onto
a serving dish or platter. Let come to room temperature
before serving, 15 to 20 minutes.
Nutritional information per serving (2 tablespoons):
Calories 95 (73% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g
chol. 26mg • sod. 134mg • calc. 78mg • fiber 0g
10
ROASTED RED PEPPER HUMMUS
A different take on traditional hummus, the roasted red pepper
gives a sweet and tangy flavor to this popular spread.
Makes about 1 cup
2 tablespoons fresh Italian parsley
1 cup canned chickpeas, drained and rinsed
¼ cup roasted red pepper, chopped
1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 tablespoon tahini
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
1. Put the parsley in the work bowl. Process on Chop until
finely chopped.
2. Add the chickpeas, red pepper, garlic, lemon
juice, tahini, oil, and salt, and process continuously,
alternating between Chop and Grind, until smooth,
stopping to scrape down the sides of the work bowl
with a spatula as necessary.
3. Transfer to a serving dish and serve immediately with
pita bread triangles or crackers.
Nutritional information per serving (2 tablespoons):
Calories 79 (52% from fat) • carb. 8g • pro. 2g • fat 5g • sat. fat 1g
chol. 0mg • sod. 244mg • calc 20g • fiber 2g
RICOTTA BRUSCHETTA
A super simple appetizer either served on its own or paired
with our Peach Salsa.
Makes 12 bruschetta
12 ½-inch-thick slices baguette
1 garlic clove, smashed
1½ tablespoons extra-virgin olive oil
1 cup ricotta, strained
½ ounce Parmesan, cut into ½-inch cubes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ to 1 tablespoon honey, optional
1. Preheat the oven to 375°F with the rack in the
upper position.
2. While the oven is preheating, rub one side of each slice of
bread with the garlic and then brush with the olive oil.
3. Bake in the preheated oven for 2 to 3 minutes per side,
or until lightly toasted.
4. While the bread is toasting, put the ricotta, Parmesan,
salt, and pepper in the work bowl. Pulse on Grind until
well combined.
5. Turn on the broiler. Divide the ricotta mixture evenly
among the bread slices. Return to the oven and then broil
for about 2 minutes, or until the cheese is fully warmed.
6. Drizzle the honey, if using, over the bruschetta and
serve immediately.
Nutritional information per slice:
Calories 106 (68% from fat) • carb. 11g • pro. 4g • fat 5g • sat. fat 2g
chol. 8mg • sod. 236mg • calc. 83mg • fiber 1g
MEDITERRANEAN NACHOS
This variation of classic nachos features a Kalamata olive-banana
pepper twist on traditional salsa and is perfect for entertaining
or for an easy weeknight dinner.
Makes 10 servings
½ cup banana pepper rings
¼ cup pitted Kalamata olives
¼ small red onion, cut into 1-inch pieces
1 cup grape tomatoes
2 tablespoons plus ¼ cup fresh parsley
leaves, torn, divided
¼ teaspoon freshly ground black pepper
1½ quarts (about 7 ounces) pita chips
1½ cups shredded white Cheddar cheese
¼ cup feta cheese, crumbled
1 tablespoon fresh dill, torn
1. Preheat the oven to 350°F. Line a baking sheet with
parchment paper; reserve.
2. Put the banana peppers, olives, and onion in the work
bowl. Process on Chop to roughly chop. Transfer to a
small mixing bowl.
3. Add the tomatoes and 2 tablespoons of the parsley to
the work bowl and pulse on Chop until the tomatoes
are roughly chopped. Transfer to the mixing bowl with
the pepper-olive mixture, add the black pepper, and
stir well to combine.
4. Spread half of the pita chips on the prepared baking
sheet, followed by half of the Cheddar, the remaining
chips, then the remaining Cheddar. Bake until the
cheese is melted, about 5 minutes. Remove from
the oven and top with the pepper-olive salsa, feta,
remaining parsley, and dill. Serve immediately.
Nutritional information per serving (based on 10 servings):
Calories 180 (68% from fat) • carb. 15g • pro. 8g • fat 10g • sat. fat 4g
chol. 21mg • sod. 420mg • calc. 153mg • fiber 1g
11
CHEATER’S CAESAR DRESSING
Mayonnaise substitutes for raw egg yolks in this
velvety fuss-free dressing.
Makes 1 cup
2 garlic cloves, peeled
2 ounces Parmesan cut into ½-inch cubess
6 oil-packed anchovy fillets, drained
and halved
2 teaspoons Dijon mustard
¼ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons red wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
1
/
3
cup extra-virgin olive oil
1. Put the garlic in the work bowl. Process on Chop
continuously to finely chop, about 5 seconds. Add
the Parmesan and pulse 10 to 12 times on Chop to
roughly chop. Add the anchovies and mustard, and
then Process on Chop continuously until the mixture
is finely crumbled. Scrape down the bowl, then
continue to process until the mixture forms a paste,
30 to 35 seconds.
2. Add the mayonnaise, lemon juice, vinegar, salt, and
pepper. With the machine running, add the olive oil in
a steady stream, through one of the drizzle holes on
top of the cover, until emulsified. Process on Grind for
an additional 15 seconds. The finished dressing will
be quite thick.
3. Taste and adjust seasoning and/or acidity, if needed.
Use immediately to dress salad greens or as desired.
Nutritional information per serving (2 tablespoons):
Calories 160 (90% from fat) • carb. 1g • pro. 3g • fat 16g • sat. fat 3g
chol. 9mg • sod. 416mg • calc. 104mg • fiber 0g
ROMESCO SAUCE
You can thank Spain for this smoky, robust sauce. It’s
delicious with grilled meat and fish, or try it heaped on
roasted cauliflower steaks.
Makes 2 cups
1 dried ancho chile pepper, rinsed, stemmed,
and seeded
1 ½-inch slice sourdough or country-style
bread (about 2 ounces)
1 large red bell pepper, stemmed
1 large tomato, or 2 plum tomatoes, cored
½ cup whole raw almonds, blanched (see Tip)
1 large garlic clove, peeled
¼ cup loosely packed parsley leaves
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
½ teaspoon kosher salt
Pinch crushed red pepper flakes
½ cup extra-virgin olive oil
1. Place the ancho chile in a bowl and cover with hot
water. Let soak for 15 minutes, until softened.
2. Meanwhile, preheat the broiler on high with a rack
positioned in the upper third of the oven. Put the
bread on the rack and broil 2 to 3 minutes on each
side, using tongs to flip, until toasted. Remove the
crust, and then tear the bread into 1-inch pieces;
reserve.
3. Place the pepper and tomato on a large rimmed
baking sheet and broil, rotating frequently with the
tongs, until evenly blackened and blistered on all sides.
Transfer the tomato and pepper to a bowl; cover with
plastic wrap and set aside for 10 minutes. The steam
will help to loosen the skins.
4. Turn off the broiler and preheat the oven to 350°F. Put
the almonds on the baking sheet and toast for 8 to 10
minutes, until just fragrant.
5. When the pepper and tomato are cool enough to
handle, peel off and discard the skins. Slice the pepper
to remove the core and seeds. Use a knife to roughly
chop the tomato and pepper; set aside. Gently scrape
the softened flesh of the ancho chile from its papery
skin; discard the skin.
6. Put the garlic in the work bowl. Process on Chop
continuously to finely chop, about 5 seconds. Add the
almonds and pulse 10 to 12 times on Chop to roughly
chop. Add the pepper, tomato, ancho chile, and
toasted bread, and continue to pulse on Chop until
mostly incorporated.
7. Scrape down the bowl and add the parsley, vinegar,
paprika, salt, and crushed red pepper. With the
machine running, add the olive oil in a steady stream.
Scrape down the bowl. Process on Grind continuously
to your desired consistency. The final sauce should
have some texture from the almonds.
8. Taste and adjust seasoning and/or acidity, if needed.
Serve as desired.
Tip: If you cannot find blanched almonds, you can easily
blanch your own. Place whole almonds (with skins) in a
bowl, cover with boiling water, and let stand for 1 minute.
Drain almonds and immediately rinse under cold water.
Gently squeeze almonds to loosen and slip off skins.
Nutritional information per serving (¼ cup):
Calories 195 (18% from fat) • carb. 7g • pro. 3g • fat 18g • sat. fat 2g
chol. 0mg • sod. 75mg • calc. 33mg • fiber 2g
12
CHOCOLATE AVOCADO MOUSSE
You may find the combination unusual, but the creamy flesh of
avocados magically combines with bittersweet chocolate in a
decadent mousse that is also rich in healthy fat—a no-brainer dessert!
Makes 4 servings
2 ounces bittersweet chocolate chips,
preferably 60% cacao
2 ripe avocados, halved and pitted
¼ cup pure maple syrup
¼ cup unsweetened cocoa powder
2 tablespoons strong-brewed espresso
or coffee
1 teaspoon pure vanilla extract
Pinch sea salt
Raspberries for serving, optional
1. Place the chocolate chips in a heatproof bowl set
over a saucepan of barely simmering water. Stir until
thoroughly melted. Remove from the heat and let cool.
2. Scoop out the avocado flesh, in pieces, directly into
the work bowl. Pulse on Chop to start processing, and
then run on Chop continuously until puréed, 15 to 20
seconds. Scrape down the bowl and add the melted
chocolate, maple syrup, cocoa powder, espresso,
vanilla, and salt. Run on Chop continuously until fully
incorporated and smooth.
3. Divide the mousse evenly among 4 small dessert glasses
or bowls. Cover and chill for at least 1 hour before
serving. Serve the mousse with raspberries, if desired.
Nutritional information per serving (approximately ½ cup):
Calories 310 (58% from fat) • carb. 31g • pro. 4g • fat 22g • sat. fat 7g
chol. 0mg • sod. 78mg • calc. 12mg • fiber 12g
13
WARRANTY
Limited 18-Month Warranty
This warranty is available only to U.S.
consumers who purchase products directly
from Cuisinart or an authorized Cuisinart
®
reseller. You are a consumer if you own a
Cuisinart
®
3-Cup Mini Chopper 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
purchasers or owners or consumers who
purchase from unauthorized Cuisinart
®
resellers. We warrant that your Cuisinart
®
3-Cup
Mini Chopper will be free of defects in materials
and workmanship under normal home use for
18 months from the date of original purchase.
We recommend that you visit our website,
https://cuisinart.registria.com, for a fast,
efficient way to complete your product
registration. However, product registration 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.
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
retail store that sells Cuisinart products of the
same type. The retail store shall then, according
to its preference, 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
neither of the above two options results 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 nonconforming
products under warranty. California residents
may also, according to their preference, return
nonconforming products directly to Cuisinart for
repair or, if necessary, replacement by calling
our Consumer Service Center toll-free at
1-800-726-0190. Cuisinart will be responsible
for the cost of the repair, replacement, and
shipping and handling for such nonconforming
products under warranty.
HASSLE-FREE REPLACEMENT WARRANTY
Your ultimate satisfaction in Cuisinart products
is our goal, so if your Cuisinart
®
3-Cup Mini
Chopper should fail within the generous
warranty period, we will repair it or, if necessary,
replace it at no cost to you. To obtain a return
shipping label, complete the product inquiry
form at www.cuisinart.com/customer-care/
product-assistance/product-inquiry/. Or call
our Consumer Service Center toll-free at
1-800-726-0190 to speak with a representative.
Your Cuisinart
®
3-Cup Mini Chopper has been
manufactured to the strictest specifications and
has been designed for use only in 120-volt
outlets and only with authorized accessories
and replacement parts. This warranty expressly
excludes any defects or damages caused by
attempted use of this unit with a converter, as
well as use with accessories, replacement
parts, or repair service other than those
authorized by Cuisinart. This warranty does not
cover any damage caused by accident, misuse,
shipment, or other than ordinary household use.
This warranty excludes all incidental or
consequential damages. Some states do not
allow the exclusion or limitation of these
damages, so these exclusions may not apply to
you. You may also have other rights, which vary
from state to state.
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.
©2024 Cuisinart
Glendale, AZ 85307
Printed in China
23CE087305
IB-17970-ESP-A
