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I've wanted a food processor forever...

I've wanted a food processor forever, DH bought me one for Christmas and its still in the box. For some reason, all the recipes that I stored in my head requiring a food processor are now gone. Please help me to pull it out of the box this weekend and impress DH. Simple recipes that the non-chow DH will like.

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  1. This rosemary-infused puree/dip with sun-dried tomatoes and white beans absolutely requires a food processor (it'll burn out a blender), and it's great!


    My speed-up tip is to use use canned white beans (drained and rinsed) instead of soaking dry beans. The oil-packed tomatoes are essential, as is good rosemary.

    Enjoy your new toy,


    1 Reply
    1. re: AnneInMpls

      I made this for a party last night. Very nice, and tastes even better on toast for breakfast the next day!

    2. I use mine daily. I make a smoothie for breakfast, I puree pineapple for sorbet, I make bread crumbs from dry bread, I chop tomatillos for salsa verde. The list is never ending. It sits on my counter. Just hold your nose and jump in!

      1. Shredded veggies for things like coleslaw, carrot cake...breadcrumbs for meatballs, meatloaf etc and as Anne said, use it to make a quick dip...A food processor makes much quicker work of hummus for instance. Your processor came with not only instructions but also a cookbook...recipes built to show off the processor's abilities...which may be another source of inspiration. Enjoy! :)

        1 Reply
        1. re: maplesugar

          Those things are worth the money for baba ganoush and hummous alone. Those two foods are staples around here, and not only are they incredibly tasty and healthy, they absolutely require a food processor.

          Also, party dips, smoothies, pureed soups, that sort of thing. Great tool.

        2. Don't buy grated cheese. Grate your own with the grater attachment and bag for later.

          Also, wonderful Parmesan cheese. I bring a wedge to room temp, cut into large chunks and throw in with the basic blade running. Whirl until grated [do not use the grater attachment].

          I put mine in a glass jar with a rubber seal [the pretty ones[ and store in the fridge. Take it out and set on the table when Parmesan is needed.

          5 Replies
          1. re: SilverlakeGirl

            I wish I saw your method of grating parmesan last week. I always grated my cheeses -- mozzarella, mont jack, cheddar, etc. using the grating disk and last week I threw in the parmesan after grating mozzarella. The disc carrier immediately cracked. Ooops! And not only that, Braun doesn't seem to make that replacement part any more . . . It was an inexpensive alternative to the Cuisinart years ago, but now I have only a half-functioning FP.

            1. re: NYchowcook

              I have a Braun which is ancient (bought by my parents in the eighties) and I can still buy replacement parts for it. It's worth searching around, imo. Is the disc carrier made out of plastic, with a sort of wheel on the top, by any chance - I've replaced that twice.

              1. re: greedygirl

                I've replaced the disc carrier twice, but it seems it's now unavailable. Anywhere.
                Yes, disc carrier is plastic -- couldn't stand up to the parmesan.

                1. re: NYchowcook

                  Wow, NYc, that's a real bummer. I was able to replace mine just 2 or 3 years ago online, but you're right: I just now did a search for my model (4259) and Braun is no longer making it, nor it seems do any supply houses have any remnant inventory.

                  I guess when it goes this time we'll need to get creative with epoxy and copper wire braces.

                  1. re: NYchowcook

                    If you're willing to pay the postage (or have a friend who's visiting the UK), I got mine only a few months ago from a fab little electrical shop in London. My model is 4243. It might be worth giving them a call as they seem to stock everything!


            2. I use mine to make pesto, also mayonnaise when I'm feeling lazy, hummus as others have mentioned, tapenade, pate brise, to slice onions for French Onion Soup, to shred cheese for fondue, bread crumbs, to slice potatoes for a gratin ....

              6 Replies
              1. re: MMRuth

                Adding: slicing cabbage & carrots for cole slaw, and mixing ingredients for baba gnoush....
                Ditto the hummus, bread crumbs, onions, cheese. Curiously, I use the blender for pesto.

                1. re: Gio

                  Chopped liver, just do each ingredient separately, pates, the vegetables and bread crumbs for meatloaf. Grating potatos for potato pancakes (though for this I have an old machine that sends the potatos to a regular bowl so I don't have to keep emptying the machine,

                  1. re: Stuffed Monkey

                    I'm most impressed by the vegetables which I think was my original purpose for getting the tool, hmm... maybe life can get easier.

                  2. re: Gio

                    I used to use the blender for pesto, but I like the texture of it made in the food processor better - you can leave it slightly chunky. Blender tends to get it *too* smooth, IMHO.

                    1. re: Bat Guano

                      Thanks for that! I'll have to try it for myself. I think that I sarted to use the blender for pesto, because the recipe was in the little How-To booklet that came packaged with it...Talk about eyes wide ....shut!

                  3. Make a loaf of bread.
                    3 scant cups of flour (13 1/2 oz)
                    1 1/2 t salt
                    2 t yeast (or 1 pkg.)
                    pulse a couple of times to mix
                    add 1 1/3 cups water
                    pulse to mix
                    once it's mixed (you'll know) let it run to kneed for 1 minute
                    let it raise in a covered bowl
                    turn it out, shape it, and put it on a lightly greased pan
                    cover it and let it raise again
                    bake it in a pre-heated 425 oven for 10 minutes and then turn the oven down to 375 for about another half hour
                    don't worry
                    it'll look done, it'll smell done, and if you really want to make sure, use an instant read thermometer - 190 to 205 is bread
                    once you make this simplest, purest of all breads, the sky's the limit for possibilities and variations

                    8 Replies
                    1. re: yayadave

                      Definitely gonna make your bread this weekend!

                      1. re: dream_of_giusti

                        Not knowing your level of bread making experience, I just wanted to give you a sketchy outline of using your food processor to make bread. Since you have expressed an interest, I thought I should make sure I did not lead you to disappointment, so I made this bread tonight. I used AP flour, kosher salt, rapid rise yeast, and tap water. Right off the bat the mix was too soft. I adjusted it by adding flour, but it was still a little soft. So I used a bread pan. If the dough had been a little stiffer, I would have just formed it on a sheet pan or pizza pan. You might want to start with less water. You want to have a nice dough ball bouncing around in there as you let the machine knead it for 1 minute. Don’t use the sharp metal blade. Use the plastic dough blade. This kneading in the processor warms the dough so you get a nice raise. I spread a little olive oil in a bowl, put the dough ball in, covered it with a T-towel, and put it in the microwave so it would stay warm. The first raise was an hour and it was pushing up against the towel. I sprayed the pan with Pam for Baking and punched the dough down and shaped it a little before putting it in the pan. I covered the pan and put it back in the microwave. After half an hour, it was getting up, so I put the oven on to 425. A half hour later the pan went in the oven, without the T-towel. That’s an hour for the second raise. It baked for 10 minutes at 425 and 30 minutes at 375. At that time, the internal temperature was 204, so I called it done. After I took the bread out of the pan, I put it on a cooling rack and brushed some butter on the top. The bread pan is 4 ½ by 8 ½ and the loaf is 5 ½ in high. I still don’t know your level of bread making experience, but at least I know I’m not steering you wrong. I just tried the first slice with butter and honey. It’s a nice loaf.

                      2. re: yayadave

                        Dave, if you want to make sure bread is done without poking holes in it, tap it with the back of a soup spoon while it's still in/on the pan in the oven. If it sounds hollow, it's done. If it goes "thud," keep baking! And of course, this only works with yeast breads.

                        If you want a thick crunchy "artisan" crust on it, pick up an empty spray bottle at your supermarket, then next time you bake bread, open the oven door and spritz water into it and even a bit on the bread about 1/3 way into the baking time. You can do it again a couple of minutes later for good measure if you like. An alternative is to put a square baking dish of hot water on a lower shelf than you'll be baking on before you put the bread in the oven, then take it out when the bread is about 2/3s baked. I find the spray bottle soooo much easier and safer! Who needs to try and move a big flat sloshing dish of really hot water!

                        1. re: Caroline1

                          Thanks. I always heard of rapping on the bread with you knuckles, but it did not seem as secure as taking it's temperature. However, I never heard of tapping with a spoon. Maybe I'd have better results if I did that in stead of rapping knuckles.

                          I wanted to describe the simplest, four ingredient bread. When she finds out how easy it is to make bread in a food processor, she'll be looking at all those variations.

                          Then she'll start on food processor pie crust!

                          1. re: yayadave

                            Yours looks like a good basic French bread recipe. You can bake it in loaf pans for sandwich bread, or in bagettes or boulles. I used to have a bakery that used just those four ingredients in their French bread, and they sold out regularly. It's also the basic recipe I use. I use it for pizza too. Can't say I use my Cuisinart for bread, but I do all of my kneading in my Kitchen Aid! Yay flabby arms...!!! '-)

                            1. re: Caroline1

                              Yeah. I think of this as the purest bread with only four ingredients. When I mix and knead in the FP, I get the added benefit of having the dough nicely warmed for a good raise. No worrying about the temperature of the liquid. And as you say, with the addition of 2 t of sugar and a couple of T’s of olive oil, this recipe makes two 12”-14” pizzas. There we go with the variations!

                            2. re: yayadave

                              I always make my pie crusts in the food processor.
                              I mix my bread dough though in the mixer -- it has a dough attachment while my FP does not.

                              1. re: NYchowcook

                                And once you get the technique for pie crust in the FP, scones and biscuits are sure to follow.

                          1. I use it for large batches of Mexican red sauce for tamales or Chili Colorado and
                            Salsa. For large batches of scones, I'll mix the butter with the flour quickly.
                            Also the best tool for making carrot cake- tremendous time saver.
                            And as someone said, don't break your arm grating cheese. Great to use for fillings for ravioli, like zuchinni. If you wanted to make tomato sauce, or pineapple and pepper salsa.

                            1. I also use mine to make great pie crust, from Carole Walter's Best Pies and Tarts. So easy, so perfect.

                              1. Use it to make great homemade mayo. There's a recipe in CH for mayo in blender using 1/2 lt olive oil, 1/2 grapeseed oil. I love it and discovered it's better to make it in the Cuisinart using the little part with tiny hole in it. (When I did it in the blender, every time I opened the top thingie to add oil, everything splattered everywhere. Also, I think Cuisinart is easier to clean.) Go to the bookstore and look at cookbooks esp. for food processors -- maybe you'll be inspired.

                                1. Mayonnaise, meatballs, cookie dough (the very firm kind, for icebox cookies), chopped veges and cracker crumbs for meat loaf, graham-cracker or cookie-crumb crusts, tuna sauce for vitello tonnato, finely-chopped meat (or chicken or fish) for moulded-gelatine summer dishes...as others have suggested, use the book that came with the machine, and look for others - James Beard authored or co-authored a few really useful ones, and I'm constantly finding those in antique malls and yard sales.

                                  1. I just made pineapple sorbet last night - cubed the pineapple, juice of a lemon, 1/2 c brown sugar and pureed. Put it all in my ice cream maker. It was wonderful. I can hardly wait for my rhubarb to be ready for pie - I think pineapple sorbet will taste great with it.

                                    1. the carrot dressing in gourmet calls for a food processor - and it is so good. http://www.epicurious.com/recipes/foo...

                                      also, grinding nuts for cookies and other sweets.

                                      also, hummus.

                                      i admit to using slicer attachment on occasion for a quick, lazy apple pie. especially this one with sour cream, so yummy: http://www.epicurious.com/recipes/foo...

                                      1. Romesco (use Suzanne Goin's recipe from Sunday Suppers at Lucques) and shrimp/pork filling for won tons.

                                        1 Reply
                                        1. re: Claudette

                                          I forgot about Romesco - and I also used it to make Goin's fava bean puree.

                                        2. Dips and spreads are my most common use for the food processor - romesco, hummus, etc.
                                          Here' s a family recipe that I had tried twice to make before getting my food processor and was highly unsuccessful! It's called mock chopped liver, only because it looks like chopped liver (so a bit unappetizing) but is vegetarian and really tasty with veggies and crackers, like Ritz.

                                          3 yellow onions, sliced
                                          4 cloves garlic, chopped
                                          Sautee these in olive oil until very soft.

                                          1 cup lentils, cooked until soft

                                          In a food processor, process 1 cup of walnuts until evenly chopped. Add lentils and onion mixture and pulse until desired consistency (like chopped liver). Add lots of salt and pepper.
                                          This may need to be done in two batches. I usually do half of everything and then transfer to a bowl and then the other half of everything.

                                          My hubby is definitely not a chowhound, but he loves this.

                                          1. The savory items are covered, so to this I add brownies, jelly roll cakes, triple layered lemon cake with lemon curd, whipped cream. Okay, a few savories since I don't like sweets much.... hummus, soup, "ground" meat and/or sausage, pesto, tapenade, smoked trout mousee [or mackeral or salmon], spanikopita filling. If you can find the Abbey Mandel "Cuisinart Cookbook" in a used bookstore, grab it.

                                            1. If you ever decide you want a fine force meat for a terrine, your food processor will do that for you.

                                              1. lots of my uses are covered already, but I'll add that pizza dough can be made in the processor and left to rise with the blade pulled out. Also I love to mix ricotta for lasagnas with various pureed vegetables: peas, asparagus, red peppers, etc.
                                                also dumpling fillings. Just put everything in and: done.

                                                4 Replies
                                                1. re: hollyd

                                                  This might be a stupid question but I have limited kitchen storage space and I was wondering if I could use a food processor to make smoothies and frozen drinks instead of buying a blender as well.

                                                  1. re: paper_bag_princess

                                                    The problem that I have using my Cuisinart FP for soups (and therefore I'm guessing you'd have the same problem w/ smoothies) is that the liquid seeps out a bit.

                                                    1. re: MMRuth

                                                      M, it shouldn't leak unless there are some hairline cracks in the bowl or you're overfilling it (above the height of the center drive shaft for the blade). I have a bowl that leaks courtesy of a housekeeper who ignored my instructions to leave it for me to assemble... grrr... But the good part of it is that now I have three bowls courtesy of a clearance sale.

                                                      But for soups, an immersion blender is really ideal. I'm looking for a powerful cordless immersion blender without much luck. If I'm doing a vichyssoise, I cannot get it as smooth in the food processor as I can in the blender (lumpy mashed potatoes are one thing, lumpy vichyssoise is another!), but the pouring back and forth is a royal (and messy) pain, so I'm either going to have to pay a small fortune to have an electrical outlet put in my island or find a powerful cordless immersion blender.

                                                      PBP, for smoothies, I personally don't like the results I get with a food processor. No matter how limited my counter space was anyplace I've lived in the last forty years, I have always had my food processor AND my blendor out on the countertop full time because I use them constantly. Sometimes several times a day. If you need more cupboard space, the thing I've found that really doubles or triples what you have is a pan hangar suspended from the cieling. Unofrtunately I can't do that in this house because of the huge vent over the island. Win some, lose some. Don't know what to tell you if you're short of counter space!

                                                      1. re: MMRuth

                                                        Yes, when I make a smoothie the liquid seeps out. Sometimes I have it spraying out. I don't have a blender so have to use my FP for smoothies. Now I just hold a towel around the spot where the top joins the main 'bowl' and it's ok. I thought it would be tighter. My 20 yr old FP was tighter.

                                                  2. Among the other things listed, I use my food processor to make homemade butter. Delicious...

                                                    1 Reply
                                                    1. re: YumTum

                                                      ahhh you beat me to the butter! i was going to suggest that. it's sooo easy.

                                                      also, i make my pasta dough in the cuisinart. fool proof.

                                                      i made a zuchini flat bread this weekend. used the cuisinart to make the pizza dough and to slice the zuchini.