My darling husband gave me a Cuisinart Food Processor. I have always wanted one, but must admit I am a little intimidated by it! I have never used anything fancier than a Pampered Chef Ultimate Chopper!

I am hoping some of you will share your favorite uses, tips, and recipes involving the food processor!

I am so looking forward to having this gift to use, rather than to collect dust or cabinet space!

Thank you!
Rene'

Bumping for some exposure!

Don't get me wrong, I love my Pampered Chef Ultimate chopper, but heck, this one plugs in!

Any tips, recipes, or ideas out there?

I use mine for grating larger amounts of cheese to have on hand for recipes coming up. I also make my biscuits in it - pie dough and pizza dough - and many times have made bread or roll dough. I have a large 14 cup Cuisinart so I can use it for larger amounts. I also chop all my onions and celery when I am making dressing - or for making larger amounts of sauce that have the onions, green pepper, celery, etc. I used to use it a lot for making slaw but confess that most of the time now, I just buy the packaged grated cabbage. It is also very good to use for grating and slicing various vegetables for all sorts of recipes. I have chopped green and red pepper in large amounts and frozen them on cookie sheets - then packaged them in bags or plastic containers to use when I need them (not fresh but in cooking) - and for when I don't have fresh on hand. Saves a lot of time. I mix up my deviled egg (yolks) filling mixture - especially when you are making a big batch - really goes faster than mashing all those yolks, adding the seasonings and condiments. Sausage balls - so many things. You should have a manual that will give you some tips plus I know that Cuisinart has a web site - probably some ideas there.
I rarely use my blender anymore as I also use the processor to make salad dressings, sauces, etc.

I keep mine on my counter so it is easy to use in a hurry. I don't find it difficult to clean - put most parts (not all) in the dishwasher. Also makes great bread crumbs from stale - or fresh - bread to package and freeze (or refrigerate). It is a wonderful appliance. I know you will enjoy it.

Tria

Like you, I need to learn more ways to use my food processor. I can give you a couple of ideas. Shred zucchini for use in recipes. Grind cooked ham to make ham spread or ham loaves. Like someone just wrote here, put an 8-ounce bar of cheese in, and it will make shredded cheese in just seconds. If a recipe calls for graham cracker crumbs or crumbled up oreo cookies, it's quick to do.

I've learned, from someone who gave me good advice here on bulletin board, that when chopping onions, give it just a few quick pulses, so you don't end up with mush.

The best advice I would give is to use the pulse button til you feel comfortable with it. I feel more in control using it.
Keeping on the counter will make it easier to get to and use.
Shredding cheese is so easy, put cheese in freezer about 15 minutes and then shred.

Tip: when doing onions or nuts do not process too long. Onions turn to mush and nuts turn to nut butter lol!

I also use it to do pie dough. Simple batters like pancakes when you are in a hurry in the morning and dont want to screw with dragging out mixing bowls and etc. Salad dressings that are oil based (where you have to stream the oil in). Nuts-when I bake for Christmas I spend quite a bit of time just processing many batches of nuts at once, which makes baking to faster as I dont have to stop to chop nuts. Cheese is cheaper buying it in a block and shredding yourself.

I use my food processor to puree part of my canned tomatoes for spaghetti sauce - especially if there are many people who don't like the whole "chunky" sauce thing.

I agree about the nuts. I think I almost got walnut butter once when I was chopping walnuts.

They are great for chopping fresh cranberries,too.

Graham cracker or cookie crumbs are a cinch to make!

Thank you for the great ideas! I never thought about using it for Deviled Eggs! YUM!The cheese shredding will be used a lot around here. We love cheese, and saving a bit of money is always good!

I tried a recipe right out of the manual, it was good:

East-West Chicken and vegetable Stir fry with Pasta. It is a long recipe, I'll post it in a separate post.

East-West Chicken and Vegetable Stir-fry with pasta
(from Cuisinart) Makes 6 servings.

4 5-oz boneless, skinless chicken breasts
12 ounces dry pasta shapes (fusilli, radiatore, penne, or double elbow)
1 1/2 ounces Parmesan cheese, cut in 1/2 inch cubes
1 large clove garlic
5 slices peeled ginger, each about the thickness of a quarter
1 red bell pepper, stems, ribs, and seeds removed. Cut to fit the feed tube.
1/2 yellow bell pepper, stem, ribs and seeds removed, cut to fit the feed tube
2 broccoli stalks (about 12 ounces) florets cut to serving sized pieces, stems reserved
2 large carrots, peeled and cut into 1 1/2 inch lengths
2 1/2 tsp. cornstarch
1/2 cup chicken stock
3 1/2 tablespoons Asian Sesame oil, divided
3/8 cup sherry
3 tablespoons tamari sauce (or low sodium soy sauce)
1/2 cup slivered almonds, lightly toasted.
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap and freeze for about 25 minutes. Clean the work station and wash hands. Using a pasta cooking pot with insert, cook tha pasta al dente in lightly salted water according to package. Drain and set aside. Keep the water simmering.
Insert metal blade. With machine running, drop the cheese cubes through the small feeding tube and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger; process until finely chopped, about 15 seconds. Remove and reserve.
Insert the slicing disk. Use medium pressure to slice the red and yellow peppers. Place the carrots horizontally in large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use med. pressure to slice. Remove and reserve.
Remove chicken from freezer; place in large feed tube cut side down. Use med. pressure to slice. Toss with 1 1/2 Tablespoons of the sesame oil and set aside, separate from vegetables. Clean work surface and hands.

continued....

Combine cornstarch and chicken stock in small bowl, set aside.
Heat a large nonstick stir-fry pan over high heat. Add the chicken and stir fry until opaque, about 2 min. Remove to clean plate and reserve. Add the remaining sesame oil to pan. When hot, add garlic and ginger; stir fry 10 seconds. Add sliced broccoli stems and carrots. Stir fry 45 seconds. Add broccoli florets and sliced bell peppers; stir fry 30 more seconds. Return the cooked chicken to the pan along with the tamari (or soy) and sherry. Cook 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return pasta to the simmering water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from heat, add half the cheese and toss to coat with the sauce.
Transfer to a serving bowl and top with remaining cheese and toasted almonds. Serve immediately.

It makes devilled eggs so easy! I made 20 eggs into devilled eggs yesterday and it was so fast and easy. I like to use it for shredded cheese, too. It's amazing how much better cheese melts without the anti-caking agents they put into the pre-shredded cheese.

I like to use it to finely chop the carrots I use for carrot cake. After the carrots are pretty well chopped, I throw in the walnuts and coarsely chop them with the carrots.

I also like to mix up salad dressings with it and you can mix in the oil gradually and it makes it so smooth and creamy.

Thanks for all the tips!

I could really use some recipes for foods as I am having surgery on mouth for teeth implants an will not be able to chew;;

Help;;lol

I like to use mine for sandwich spreads. Like chopping up the leftover roast beef or brisket, or ham, or pork roast, or turkey, or whatever.

Add in some mayo, mustard, relish (either dill or sweet) some celery, onion, peppers, radishes, or even pimiento or chilies, and Voila! No waste, believe me.