Cuisinart PrepExpress HFP-300, Instruction Booklet

7

Insert the shredding drum into the 
Cuisinart

®

 PrepExpress™ Handheld Food 

Processor. Shred zucchini and carrots into 
a medium bowl.

Place the chopped garlic into a medium 
bowl with the vinegar, mustard, salt and 
pepper. Whisk ingredients together. While 
whisking, slowly pour the oil into bowl in 
steady stream. Whisk until dressing is 
emulsified.            

Toss the shredded zucchini and carrots with 
dressing to taste. Transfer to a serving bowl 
and garnish with slivered toasted almonds.  
Serve immediately or cover and chill for up 
to 2 hours (vegetables will begin to lose 
their crunchy freshness if longer).

Nutritional information per serving:

Calories 183 (76% from fat) • carb. 9g • pro. 2g 

• fat 16g • sat. fat 2g • chol. 0mg • sod. 137mg 

• calc. 37mg • fiber 3g

Tacos

Makes enough for 8 tacos

1 teaspoon 

vegetable 

oil

1 

medium onion, finely chopped

1 

jalapeño pepper, deseeded and  

 finely 

chopped

1 

garlic clove, finely chopped

1 pound 

ground 

beef

2 tablespoons 

chili 

powder

½ 

teaspoon ground cumin

¼ 

teaspoon fresh ground pepper

¾ teaspoon 

kosher 

salt

¾ cup 

water

1 

small head iceberg lettuce, cut to  

fit feed tube

1 

red pepper, cut into four 1½-inch  

 slabs
1 

red onion, cut to fit feed tube

½ 

cup black pitted olives

½ 

pound Cheddar or Monterey Jack  

cheese (or combination of the two)

8 taco 

shells

Place oil in a 12-inch skillet over medium 
heat. Add onion and jalapeño and cook for 
about 4 minutes until vegetables are soft. 
Add the garlic and cook for an additionally 
minute. Add beef to skillet, stirring until all 
beef has been cooked through. Drain and 
discard fat. 

Add seasonings and water to beef mixture 
and bring to a boil. Reduce heat to low and 
simmer until thickened, about 10 minutes.

While beef is simmering, insert slicing drum 
into the Cuisinart

®

 PrepExpress™ Handheld 

Food Processor. Slice the lettuce, red 
pepper, onion, and olives and place each 
ingredient in a separate bowl. Replace the 
slicing drum with the shredding drum and 
shred the cheeses and place in a separate 
bowl.

Serve the meat in taco shells with the 
variety of toppings along with sliced 
avocado, diced tomatoes, and sour cream.

Nutritional information per taco:

Calories 354 (63% from fat) • carb. 13g • pro. 20g 

• fat 25g • sat. fat 11g • chol. 69mg • sod. 559mg

• calc. 262mg • fiber 3g

French Onion Soup

Makes about 6 servings

3 tablespoons 

unsalted 

butter

2 

pounds yellow onions, peeled and  

cut to fit feed tube

¾ 

teaspoon kosher salt, divided

½ teaspoon 

granulated 

sugar

½ cup 

sherry

½ 

cup dry white wine

6 

cups beef stock (chicken stock or  

a combination of beef and chicken  

may be used for a lighter soup)

¼ 

teaspoon fresh ground black 

 pepper
½ 

pound Gruyère or Swiss cheese

6 

thick slices crusty bread, toasted