9 cup food processor - kitchenaid and care_en.pdf · 1 9 cup food processor instructions and...

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9 CUP FOOD PROCESSOR

INSTRUCTIONS AND RECIPESMODEL KFP740

FOR THE WAY IT’S MADE.™

®

1-800-541-6390Details Inside

We’re so confidentthe quality of ourproducts meets theexacting standards ofKitchenAid that, if yourFood Processor should

fail within the first year of ownership,KitchenAid will arrange to deliver anidentical or comparable replacementto your door free of charge andarrange to have your original FoodProcessor returned to us. Yourreplacement unit will also be coveredby our one year full warranty. Pleasefollow these instructions to receive thisquality service.

If You Reside In The 50 UnitedStates and your KitchenAid® FoodProcessor should fail within the firstyear of ownership, simply call our toll-free Customer Satisfaction Centerat 1-800-541-6390 Monday throughFriday, 8 a.m. to 8 p.m. (Eastern Time),or Saturday, 10 a.m. to 5 p.m. Givethe consultant your complete shippingaddress. (No P.O. Box Numbers,please.)

When you receive your replacementFood Processor, use the carton andpacking materials to pack-up youroriginal Food Processor. In the carton,include your name and address on asheet of paper along with a copy ofthe proof of purchase (register receipt,credit card charge slip, etc.).

For a detailed explanation ofwarranty terms and conditions,including how to arrange for serviceoutside the United States, see pages41 and 42.

Hassle-Free Replacement Warranty

Proof of Purchase & Product Registration

Always keep a copy of the salesreceipt showing the date ofpurchase of your Food Processor.Proof of purchase will assure you ofin-warranty service.

Before you use your FoodProcessor, please fill out and mailyour product registration cardpacked with the unit. This card willenable us to contact you in the

unlikely event of a product safetynotification and assist us incomplying with the provisions ofthe Consumer Product Safety Act.This card does not verify yourwarranty.

Please complete the following foryour personal records:

Model Number: KFP740

Serial Number ________________________________________________________

Date Purchased _______________________________________________________

Store Name __________________________________________________________

1

Table of ContentsINTRODUCTION

Hassle-Free Replacement Warranty...........................................Inside Front Cover

Product Registration Card ........................................................Inside Front Cover

Food Processor Safety ........................................................................................3

Important Safeguards........................................................................................4

Electrical Requirements ......................................................................................5

FEATURES AND OPERATION

Food Processor Features ...................................................................................6

Preparing the Food Processor for Use

Before First Use ...........................................................................................8

Work Bowl Assembly .................................................................................8

Multipurpose Blade & Dough Blade Assembly ............................................9

Slicing & Shredding Disc Assembly .............................................................9

Mini Bowl Assembly....................................................................................9

Using the Food Processor

Before Use ............................................................................................... 10

Maximum Liquid Level .............................................................................10

Turning the Food Processor On and Off ...................................................10

Using the Pulse Control ............................................................................10

Disassembling the Food Processor ..................................................................11

CARE AND CLEANING

Cleaning the Food Processor............................................................................12

Troubleshooting .............................................................................................13

Continued on next page

2

Table of ContentsFOOD PROCESSING TIPS

Using the Multipurpose Blade..........................................................................14

Using a Slicing or Shredding Disc ....................................................................15

Using the Dough Blade....................................................................................16

Helpful Hints ...................................................................................................17

RECIPES

Appetizers ......................................................................................................19

Salads and Dressings ......................................................................................21

Soups and Sandwiches ....................................................................................23

Vegetables and Side Dishes ............................................................................26

Main Dishes.....................................................................................................29

Breads ............................................................................................................33

Desserts...........................................................................................................37

WARRANTY AND SERVICE INFORMATION

Warranty for the 50 United States and District of Columbia ............................41

Warranty For Puerto Rico.................................................................................42

Arranging for Service after the Warranty Expires..............................................42

Arranging for Service Outside the 50 United States and Puerto Rico................42

Ordering Accessories and Replacement Parts ...................................................43

3

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on yourappliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to potential hazards that can kill or hurt youand others.

All safety messages will follow the safety alert symbol and eitherthe word “DANGER” or “WARNING.” These words mean:

You can be killed or seriously injuredif you don’t immediately followinstructions.

You can be killed or seriously injuredif you don’t follow instructions.

All safety messages will tell you what the potential hazard is, tell you how toreduce the chance of injury, and tell you what can happen if the instructions arenot followed.

DANGER

WARNING

Food Processor Safety

IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always befollowed, including the following:

1. Read all instructions.2. To protect against risk of electrical shock do not put Food Processor in

water or other liquid.3. Close supervision is necessary when any appliance is used by or near

children.4. Unplug from the outlet when not in use, before putting on or taking off

parts, and before cleaning.5. Avoid contacting moving parts.6. Do not operate any appliance with a damaged cord or plug, or after the

appliance malfunctions, or is dropped or damaged in any manner. Returnappliance to the nearest Authorized Service Facility for examination, repair,or electrical or mechanical adjustment.

7. The use of attachments not recommended or sold by the manufacturermay cause fire, electric shock or injury.

8. Do not use outdoors.9. Do not let cord hang over edge of table or counter.

10. Keep hands and utensils away from moving blades or discs whileprocessing food to reduce the risk of severe injury to persons or damage tothe Food Processor. A scraper may be used but must be used only whenthe Food Processor is not running.

11. Blades are sharp. Handle carefully.12. To reduce the risk of injury, never place cutting blade or discs on base

without first putting bowl properly in place.13. Be certain cover is securely locked in place before operating appliance.14. Never feed food by hand. Always use the food pusher.15. Do not attempt to defeat the cover interlock mechanism.16. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

4

5

Electrical Requirements

Volts: 120 V.A.C. only. Hertz: 60 Hz

NOTE: This Food Processor has apolarized plug (one blade is widerthan the other). To reduce the risk ofelectrical shock, this plug will fit in apolarized outlet only one way. If theplug does not fit fully in the outlet,reverse the plug. If it still does not fit,contact a qualified electrician. Do notmodify the plug in any way.

Do not use an extension cord. If thepower supply cord is too short, havea qualified electrician or servicemaninstall an outlet near the appliance.

6

Food Processor Features

On

Off

Pulse

Medium (4 mm)Shredding Disc

Fine (2 mm) Slicing Disc

Stainless SteelMultipurpose Blade

Dough Blade

Heavy Duty Base

Food Pusher

Work BowlCover with TallFeed Tube

Work Bowl

4-Cup Mini Bowland Mini Blade

Spatula/CleaningTool

Disc Stem

7

Food Processor FeaturesWork Bowl Cover with Tall Feed TubeFeed tube accommodates long fooditems with a minimum of sectioning.Unlike extra-wide feed tubes, there isno pusher interlock system, so theentire length of the tube can be filledwith food.

Food PusherPusher moves food through the tallfeed tube smoothly and easily. Thepusher can also be used as aconvenient 8 oz. measuring cup.

9-Cup Work BowlThe tough polycarbonate bowlprovides capacity for large jobs.

Mini Bowl and Mini Blade4-cup bowl and stainless steel bladeare perfect for small chopping andmixing jobs.

Fine (2 mm) Slicing DiscDisc produces approximately 1⁄16-inchslices of most foods, from delicatestrawberries to partially frozen meats.

Medium (4 mm) Shredding DiscDisc produces approximately 1⁄8-inchshreds of most firm fruits, vegetables,and cheese.

Disc StemStem fits over the power shaft on thebase and into the bottom of a slicingor shredding disc.

Stainless Steel Multipurpose BladeVersatile blade chops, minces, blends,mixes, and emulsifies in a matter ofseconds.

Dough BladeThe dough blade is specially designedfor mixing and kneading yeast dough.

Heavy-Duty BaseThe base features the off, on, andpulse buttons along with the powershaft, which rotates the blades anddiscs.

Spatula/Cleaning ToolSpecial shape facilitates food removalfrom bowls, discs, and blades.

8


Before First Use

Before using your Food Processor forthe first time, wash the work bowl,work bowl cover, mini bowl, feedtube pusher, discs, and blades eitherby hand or in the dishwasher (see“Cleaning the Food Processor” onpage 12).

Work Bowl Assembly

1. Place the Food Processor base on adry, level countertop with thecontrols facing forward. Do notplug in the unit until it iscompletely assembled.

2. With the handle just to the left ofcenter, place the work bowl on thebase, fitting the center openingover the power shaft.

3. Grasp the work bowl handle andturn the bowl to the right until itlocks into position.

4. Insert the desired accessory intothe work bowl. See the next pagefor accessory instructions.

5. Place the work bowl cover on thework bowl with the feed tube justto the left of the work bowlhandle. Grasp the feed tube andturn the cover to the right until itlocks into place.

NOTE: Do not attach the cover to thework bowl before the work bowl islocked on the base. Damage to thework bowl may result.6. Fit the food pusher into the feed

tube.

7. Plug the power cord into anelectrical outlet.

NOTE: Your Food Processor will notoperate unless the work bowl andwork bowl cover are properly lockedon the base.

Do not remove the work bowl fromthe base without first removing thework bowl cover. Damage to thework bowl may result.

WARNINGCut Hazard

Handle blades carefully.

Failure to do so can result in cuts.

On

Off

Pulse

250

8 0.4200

60.3150

40.2100

2 0.150

ml oz pts

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Multipurpose Blade and Dough Blade Assembly

Place the blade on the power shaft.Rotate the blade so it falls into placeon the shaft.

Slicing and Shredding DiscAssembly

1. Place the disc stem on the powershaft.

2. Fit the disc over the metal pin onthe disc stem, then rotate the discuntil it falls fully onto the stem.

Mini Bowl Assembly

1. Place the mini bowl inside thework bowl over the power shaft.Rotate the mini bowl until it fallsinto place. When properly seatedin the work bowl, the mini bowlcannot be rotated.

2. Fit the mini blade on the powershaft. It may be necessary torotate the blade until it falls intoplace.

3. To remove the mini bowl afterprocessing, lift the bowl using thetwo finger grips located along thetop edge of the bowl.

WARNINGCut Hazard



10

Using the Food Processor

Before Use

Before operating the Food Processor,be sure the work bowl, blades, andwork bowl cover are properlyassembled on the Food Processorbase (see “Preparing the FoodProcessor for Use” starting on page 8).

Maximum Liquid Level

This line on the work bowl indicatesthe maximum level of liquid that canbe processed by the Food Processor.

Turning the Food Processor On and Off

1. To turn on the Food Processor,press the On Button. The unit willrun continuously and the indicatorlight will glow.

2. To stop the Food Processor, pressthe Off Button. The indicator lightwill go out and an automaticbrake will stop the action of theblade or disk within seconds.

3. Wait until the blade or disk comesto a complete stop beforeremoving the work bowl cover. Besure to turn off the Food Processorbefore removing the work bowlcover, or before unplugging theunit.

NOTE: If the unit fails to operate,make sure the work bowl and coverare properly locked on the base (see“Preparing the Food Processor forUse“ starting on page 8).

Using the Pulse Control

The pulse control allows precisecontrol of the duration and frequencyof processing. It’s great for jobswhich require a light touch. Just pressand hold the Pulse Button to startprocessing, and release it to stop. Theindicator light will glow each time thePulse Button is pressed.

On

Off

Pulse

WARNING

Rotating Blade Hazard

Always use food pusher.

Keep fingers out of openings.

Keep away from children.

Failure to do so can result in amputation or cuts.

Disassembling the Food Processor

1. Turn the work bowl cover to theleft and remove.

2. If using a disc, remove it beforeremoving the bowl. Place twofingers under each side of the discand lift it straight up. Remove thedisc stem.

3. If using the mini bowl, grasp andremove the bowl using the fingergrips located along the top edgeof the bowl.

4. Turn the work bowl to the left tounlock it from the base. Lift toremove.

5. The multipurpose blade can beremoved from the work bowlbefore the contents are emptied.The blade can also be held inplace as you remove food: graspthe work bowl from the bottomand place one finger through thecenter opening to grip the bladeshaft. Then remove food from thebowl and blade with a spatula.

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WARNINGCut Hazard



On

Off

Pulse

12

Cleaning the Food Processor

1. Press the Off Button2. Unplug the Food Processor before

cleaning.3. Wipe the base and cord with a

warm, sudsy cloth, and wipe cleanwith a damp cloth. Dry with a softcloth. Do not use abrasivecleansers or scouring pads.

4. All the other parts of the FoodProcessor are dishwasher safe. Besure to load them away fromexposed heating elements in thedishwasher. If washing the FoodProcessor parts by hand, avoid theuse of abrasive cleansers orscouring pads. They may scratchor cloud the work bowl and cover.Thoroughly dry all parts afterwashing.

5. To prevent damage to the interlocksystem, always store the workbowl and work bowl cover in theunlocked position when not inuse.

6. Wrap the power cord around thework bowl. Secure the plug byclipping it to the cord.

WARNINGCut Hazard



On

Off

Pulse

13

Troubleshooting• If your Food Processor should

fail to operate, check thefollowing:

– Make sure the work bowl and workbowl cover are properly locked onthe base.

– See if the Food Processor is pluggedinto a proper electrical outlet. If itis, unplug the Food Processor, thenplug it into the same outlet again.If the Food Processor still does notwork, check the fuse or circuitbreaker on the electrical circuit theFood Processor is connected to andmake sure the circuit is closed.

• If the Food Processor shuts offwhile it is running:

– The Food Processor may beoverheated. If the motor exceeds acertain temperature, it willautomatically shut off to preventdamage. This should be anextremely rare occurrence. If ithappens, press the Off Button andwait 15 minutes for the FoodProcessor to cool before resuming.If the Food Processor still refuses torun, wait an additional 15 minutesfor the Food Processor to cool.

If the problem cannot be correctedwith the steps in this section, see theKitchenAid Warranty and Servicesection on pages 41-42. Do notreturn the Food Processor to theretailer – they do not provide service.

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Food Processing TipsUSING THEMULTIPURPOSE BLADE

To chop fresh fruits orvegetables:

Peel, core, and/or remove seeds. Cutfood in 1 to 11⁄2-inch pieces. Processfood to desired size, using shortpulses, 1 to 2 seconds each time.Scrape sides of bowl, if necessary.

To puree cooked fruits andvegetables (except potatoes):

Add 1⁄4 cup liquid from recipe per cupof food. Process food, using shortpulses, until finely chopped. Thenprocess continuously until reachingdesired texture. Scrape sides of bowl,if necessary.

To prepare mashed potatoes:

Shred hot cooked potatoes using theshredding disc. Exchange shreddingdisc for multipurpose blade. Addsoftened butter, milk, and seasonings.Pulse 3 to 4 times, 2 to 3 secondseach time, until smooth and milk isabsorbed. Do not overprocess.

To chop dried (or sticky) fruits:

The food should be cold. Add 1⁄4 cupflour from recipe per 1⁄2 cup driedfruit. Process fruit, using short pulses,until reaching desired texture.

To finely chop citrus peel:

With sharp knife, peel colored portion(without white membrane) fromcitrus. Cut peel in small strips. Processuntil finely chopped.

To mince garlic or to chop fresh herbs or small quantities of vegetables:

With processor running, add foodthrough the feed tube. Process untilchopped. For best results, make surework bowl and herbs are very drybefore chopping.

To chop nuts or make nut butters:

Process up to 3 cups of nuts todesired texture, using short pulses, 1 to 2 seconds each time. For acoarser texture, process smallerbatches, pulsing 1 or 2 times, 1 to 2seconds each time. Pulse more oftenfor finer texture. For nut butters,process continuously until smooth.Store in refrigerator.

To chop cooked or raw meat,poultry or seafood:

The food should be very cold. Cut in1-inch pieces. Process up to 1 poundat a time to desired size, using shortpulses, 1 to 2 seconds each time.Scrape sides of bowl, if necessary.

To make bread, cookie, or cracker crumbs:

Break food into 11⁄2 to 2-inch pieces.Process until fine. For larger pieces,pulse 2 to 3 times, 1 to 2 secondseach time. Then process until fine.

To melt chocolate in a recipe:

Combine chocolate and sugar fromrecipe in work bowl. Process untilfinely chopped. Heat liquid fromrecipe. With processor running, pourhot liquid through the feed tube.Process until smooth.

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Food Processing TipsTo grate hard cheeses, such asParmesan and Romano:

Never attempt to process cheese thatcannot be pierced with the tip of asharp knife. You can use the multi-purpose blade to grate hard cheeses.Cut cheese in 1-inch pieces. Place inwork bowl. Process, using shortpulses, until coarsely chopped. Processcontinuously until finely grated. Piecesof cheese can also added through thefeed tube while the processor isrunning.

USING A SLICING ORSHREDDING DISC

To cut julienne, ormatch stick, strips of vegetablesand fruits:

Cut food to fit feed tube horizontally.Position food horizontally in feedtube. Process, using evenpressure to make plank-like slices. Re-stack slicesand position vertically orhorizontally in feed tube.Process, using evenpressure.

To slice or shred fruits orvegetables that are long andrelatively small in diameter, suchas celery, carrots, and bananas:

Cut food to fit feed tube vertically orhorizontally, and pack feed tubesecurely to keep food positionedproperly. Process using even pressure.

To slice or shred fruits andvegetables that are round, such as onions, apples, and green peppers:

Peel, core, and/or remove seeds. Cutin halves or quarters to fit feed tube.Position in feed tube. Sometimes it'seasier to remove the work bowl coverand insert large food items into thefeed tube from the bottom, ratherthan the top. Process, using evenpressure.

To slice or shred fruits andvegetables that are small, such asstrawberries, mushrooms, andradishes:

Position food vertically or horizontallyin layers within the feed tube. Fillfeed tube in order to keep foodpositioned properly. Process, usingeven pressure.

To shred spinach and other leaves:

Stack leaves. Roll up and stand up infeed tube. Process, using evenpressure.

250

8 0.4200

60.3150

40.2100

2 0.150

ml oz pts

16

Food Processing TipsTo slice uncooked meat orpoultry, such as stir-fry meats:

Cut or roll food to fit feed tube. Wrapand freeze food until hard to thetouch, 30 minutes to 2 hours,depending on thickness of food.Check to be sure you can still piercefood with the tip of a sharp knife. Ifnot, allow to thaw slightly. Process,using even pressure.

To slice cooked meat or poultry,including salami, pepperoni, etc.:

Food should be very cold. Cut inpieces to fit feed tube. Process foodusing firm, even pressure.

To shred firm and soft cheeses:

Firm cheese should be very cold. Forbest results with soft cheeses, such asmozzarella, freeze 10 to 15 minutesbefore processing. Cut to fit feedtube. Process, using even pressure.

USING THE DOUGH BLADE

The dough blade isspecially designed for mixing andkneading yeast dough quickly andthoroughly. For the best results, donot knead recipes which use morethan 2-3 cups of flour.

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Helpful Hints

1. Never process any food that is sohard or firmly frozen that it cannotbe pierced with the tip of a sharpknife. Hard food can cause damageto the blade or motor. If a piece ofhard food, such as carrot, becomeswedged or stuck on the blade, stopthe processor and remove theblade. Carefully remove food fromthe blade.

2. Do not overfill work bowl or minibowl. For thin mixtures, fill workbowl up to 1⁄2 to 2⁄3 full. For thickermixtures, fill work bowl up to 3⁄4full. For liquids, fill up to themaximum level as described onpage 10. When chopping, thework bowl should be no morethan 1⁄3 to 1⁄2 full. Use the minibowl for up to 1 cup of liquid or1⁄2 cup solids.

3. Position slicing discs so the cuttingsurface is just to the right of thefeed tube. This allows the blade afull rotation before contacting the food.

4. To capitalize on the speed of theprocessor, drop ingredients to bechopped through the feed tubewhile the processor is running.

5. Different foods require varyingdegrees of pressure for bestshredding and slicing results. Ingeneral, use light pressure for soft,delicate foods (strawberries,tomatoes, etc.), moderate pressurefor medium foods (zucchini,potatoes, etc.), and firmerpressure for harder foods (carrots,apples, hard cheeses, partiallyfrozen meats, etc.).

6. Soft and medium-hard cheesemay spread out or roll up on theshredding disc. To avoid this,shred only well-chilled cheese.

7. Sometimes slender foods, such ascarrots or celery, fall over in thefeed tube, resulting in an unevenslice. To minimize this, cut foodin several pieces and pack thefeed tube with the food.

8. When preparing a cake or cookiebatter or quick bread, use themultipurpose blade to cream fatand sugar first. Add dryingredients last. Place nuts andfruit on top of flour mixture toprevent overchopping. Processnuts and fruits, using shortpulses, until blended with otheringredients. Do not overprocess.

9. When shredded or sliced foodpiles up on one side of the bowl,stop the processor and redistributethe food using a spatula.

10. When food quantity reaches thebottom of a slicing or shreddingdisc, remove the food.

11. A few larger pieces of food mayremain on top of the disc afterslicing or shredding. If desired, cutthese by hand and add to mixture.

12. Organize processing tasks tominimize bowl cleanup. Processdry or firm ingredients beforeliquid ingredients.

13. To clean ingredients from themultipurpose blade easily, justempty the work bowl, replace thelid, and pulse 1 to 2 seconds tospin the blade clean.

14. After removing the work bowlcover, place it upside down onthe counter. This will help keepthe counter clean.

Continued on next page

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Helpful Hints15. To remove the contents of the

work bowl without removing themultipurpose blade, grasp thework bowl from the bottom andplace one finger through thecenter opening to hold the bladein place. Then remove food fromthe bowl and blade with aspatula.

16. Your Food Processor is notdesigned to perform thefollowing functions: • grind coffee beans, grains, or

hard spices• grind bones or other inedible

parts of food• liquefy raw fruits or vegetables• slice hard-cooked eggs or

unchilled meats. 17. If any plastic parts should

discolor due to the types of foodprocessed, clean them withlemon juice.

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Caramelized Onion Puff Pastry Squares6 ounces Gouda or

smoked Goudacheese, waxremoved

1 jumbo yellow onion,cut into quarterslengthwise

1 tablespoonvegetable oil

1 tablespoon brownsugar

1 tablespoon balsamicvinegar

1⁄4 teaspoon coarselyground black pepper

1⁄8 teaspoon salt1 sheet (from 171⁄4-oz.

pkg.) frozen puffpastry, thawed

2 tablespoonschopped freshparsley leaves, ifdesired

Position 4 mm shredding disc in work bowl. AddGouda cheese. Process to shred. Remove and setaside.

Exchange shredding disc for 2 mm slicing disc inwork bowl. Add onion. Process to slice.

In large skillet or Dutch oven over medium-highheat, heat oil until it sizzles. Add onions. Cook 5 to10 minutes, or until onions are limp, stirringoccasionally. Stir in brown sugar and vinegar. Cover.Cook, stirring occasionally, over medium-low heatabout 35 minutes, or until soft and light golden.Uncover; continue cooking until liquid evaporates.Stir in pepper and salt. Set aside.

On lightly floured surface, roll puff pastry into a 12-inch square. Pierce with a fork. With pizza cutteror sharp knife, cut pastry into 36 pieces. Place onungreased baking sheet.

Bake at 400°F for 10 to 12 minutes, or until pastrypuffs and edges begin to brown. Remove fromoven. With back of spoon, make indentation ineach square. Spoon onion mixture into each squareand sprinkle with cheese. Bake at 400°F for 3 to 5minutes, or until pastry is golden brown and cheesemelts. Garnish with parsley, if desired.

Yield: 12 servings (3 squares per serving).

Per Serving: About 190 cal, 5 g pro, 13 g carb, 13 g total fat, 4 g sat fat, 15 mg chol, 190 mg sod.

APPETIZERS

Roasted Salsa Verde2 mild yellow chile

peppers, cut intohalves and seeded

1 serrano chile pepper,cut into halves andseeded

2 cloves garlic, peeled1 pound fresh

tomatillos, husksremoved

1⁄2 red bell pepper,seeded and cut into11⁄2-inch pieces

1 small onion, cut intoquarters

1 tablespoon olive orvegetable oil

1 tablespoon freshlime juice

1 teaspoon sugar1⁄2 teaspoon salt

Place yellow and serrano peppers, garlic, tomatillos,bell pepper, and onion in 15 x 10 x 2-inch bakingpan. Drizzle with oil; toss to coat. On top rack, bakeat 450°F for 20 to 25 minutes, or until tomatillosare blistered and garlic is tender, stirring once ortwice. Cool slightly.

Position multipurpose blade in work bowl. Addvegetable mixture with any accumulated juices, limejuice, sugar, and salt. Pulse 2 to 3 times, about 1 second each time, or until chopped. Serve chilledor at room temperature with skewered grilledchicken or shrimp, or tortilla chips.

Yield: 24 servings (2 tablespoons per serving).

Tip: May be made 1 to 2 days in advance, if desired.


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Hot Artichoke Dip4 ounces Asiago or

Parmesan cheese,room temperature

2 green onions, cutinto 1-inch pieces

1⁄2 red or greenjalapeno pepper,seeded and cut intoquarters

1 small clove garlic1 can (14 oz.)

artichoke hearts,well drained and cutinto halves

3⁄4 cup mayonnaise1 package (3 oz.)

cream cheese, cutinto 1-inch pieces

Position 4 mm shredding disc in work bowl. AddAsiago cheese. Process to shred. Remove and setaside.

Exchange shredding disc for multipurpose blade inwork bowl. With processor running, add onions,jalapeno pepper, and garlic through the feed tube.Process until finely chopped, about 5 seconds. Add artichoke hearts. Pulse 1 to 2 times, about 2 seconds each time, or until coarsely chopped. Add mayonnaise, cream cheese, and Asiago cheese.Process until blended, about 5 seconds.

Remove to greased 9-inch quiche pan or pie plate.Bake at 375°F for 15 to 20 minutes, or until hot.Serve with crackers, French bread, tiny corn muffins,or crisp vegetables.


Per Serving: About 90 cal, 2 g pro, 1 g carb, 8 g total fat, 2.5 g sat fat, 10 mg chol, 130 mg sod.

White Balsamic Vinaigrette1 tablespoon fresh

basil leaves1 tablespoon fresh

oregano leaves1 clove garlic 3 tablespoons white

balsamic vinegar*3 tablespoons white

wine vinegar*1⁄2 teaspoon salt1⁄4 teaspoon dry

mustard1⁄8 teaspoon ground red

pepper3⁄4 cup extra virgin olive

oil

Position mini bowl and mini blade in work bowl.With processor running, add basil, oregano, andgarlic through the feed tube. Process until chopped,5 to 8 seconds. Scrape sides of bowl. Withprocessor running, add balsamic vinegar, winevinegar, salt, mustard, and red pepper. Process untilmixed, about 5 seconds. With processor running,slowly drizzle oil through the feed tube. Processuntil smooth and thick. Serve with green salads.


*Three tablespoons each of dark balsamic vinegarand red wine vinegar may be substituted.


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Dilled Sour Cream Cucumbers and Onions2 medium cucumbers1 teaspoon salt1⁄2 small onion3⁄4 cup sour cream1⁄4 cup mayonnaise1⁄4 cup loosely packed

fresh dill1 tablespoon white

wine vinegar2 teaspoons sugar

1⁄4-1⁄2 teaspoon blackpepper

Position 2 mm slicing disc in work bowl. Addcucumbers in batches. Process to slice. Remove tomedium mixing bowl. Sprinkle with salt; toss tocoat. Let stand 1⁄2 hour. Drain and spread on papertowels. Set aside.

Position 2 mm slicing disc in work bowl. Add onion.Process to slice. Remove to medium mixing bowl.

Exchange slicing disc for multipurpose blade inwork bowl. Add remaining ingredients. Process untilwell blended, 5 to 10 seconds.

Add sour cream mixture and cucumbers to onions.Toss to coat. Cover and refrigerate at least 1 hour.Serve within 24 hours.

Yield: 6 servings (1⁄2 cup per serving).


SALA

DS A

ND

DRESSIN

GS

Asian Coleslaw1 package (3 oz.)

ramen noodles(shrimp, chicken, orvegetable flavor)

1⁄2 large head (about 1 lb.) Napa cabbage,cored

1⁄2 medium red onion1⁄3 cup salted sunflower

seeds

Dressing1⁄4 cup vegetable oil2 tablespoons rice

vinegar or rice wine2 tablespoons sugar

Remove and reserve seasoning packet from noodles.Crumble noodles and place on baking sheet. Bakeat 375°F for 5 minutes, or until toasted. Cool.

Position 2 mm slicing disc in work bowl. Addcabbage and onion in batches, cutting to fit feedtube if necessary. Process to slice. Remove to largemixing bowl. Add sunflower seeds and noodles;toss to mix.

Exchange slicing disc for multipurpose blade inwork bowl. Add oil, vinegar, sugar, and contents ofseasoning packet. Process until blended and sugar isdissolved, 10 to 15 seconds. Pour dressing oversalad. Toss to coat.

Chill at least 1 hour before serving to blend flavors.



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23

Cheddar Broccoli Soup8 ounces sharp

Cheddar cheese,chilled

1 small onion, cut intohalves lengthwise

1 rib celery, cut into 21⁄2-inch pieces

2 tablespoons butteror margarine

1 large head (about 1 lb.) broccoli

3 cups chicken broth2 cups milk, divided1⁄4 cup all-purpose flour2 teaspoons Dijon

mustard1 teaspoon curry

powder, if desired1⁄8 teaspoon hot pepper

sauce

Position 4 mm shredding disc in work bowl. Addcheese. Process to shred. Remove and set aside.

Exchange shredding disc for 2 mm slicing disc inwork bowl. Add onion and celery. Process to slice.Melt butter in large saucepan or Dutch oven overmedium heat. Remove onion and celery tosaucepan. Cook 2 to 3 minutes, or until crisp-tender, stirring occasionally.

Cut stems from broccoli, and peel tough coatingfrom stems. Cut florets into small pieces. Position 2 mm slicing disc in work bowl. Add broccoli stems.Process to slice. Remove to saucepan.

Add broccoli florets and broth to saucepan. Bring toa boil over medium-high heat. Reduce heat; partiallycover and simmer 6 to 10 minutes, or until broccoliis crisp-tender, stirring occasionally. Remove fromheat.

Exchange slicing disc for multipurpose blade inwork bowl. With slotted spoon, remove vegetablesfrom saucepan to work bowl. Add 3⁄4 cup milk.Process until chopped, 5 to 8 seconds. Set aside.

In medium mixing bowl, whisk flour into remaining11⁄4 cups milk, whisking until smooth. Add mustard,curry powder, if desired, and pepper sauce. Stir untilcombined.

Add milk mixture to broth in saucepan. Cook andstir over medium-high heat until bubbly and slightlythickened. Reduce heat to low. Add all but 1⁄4 cupshredded cheese; stir until melted.

Add broccoli mixture to saucepan. Heat thoroughly.Garnish with remaining 1⁄4 cup cheese.

Yield: 7 servings (1 cup per serving).


SOU

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24

Muffaletta Sandwiches1 medium plum

tomato2 large fresh basil

leaves2 tablespoons fresh

parsley leaves2 large cloves garlic1⁄8 small red onion,

peeled and cut into1-inch pieces

1⁄4 cup pimiento-stuffedgreen olives

1⁄2 cup pitted ripe olives1⁄2 cup pitted kalamata

olives1⁄4 cup prepared

roasted red peppers,drained

1 tablespoon whitewine vinegar

1⁄4 teaspoon driedoregano

1⁄4 teaspoon coarselyground black pepper

1⁄4 cup extra virgin oliveoil

2 loaves Frenchbread*, cut intothirds and splitlengthwise

1⁄2 pound thinly slicedsalami

1⁄2 pound thinly slicedsmoked ham orprosciutto

6 slices provolonecheese

Position 2 mm slicing disc in work bowl. Addtomato. Process to slice. Remove and set aside.

Exchange slicing disc for mini bowl and mini bladein work bowl. With processor running, add basiland parsley through the feed tube. Process untilchopped, about 5 seconds. With processor running,add garlic. Process until chopped, 5 to 10 seconds.Add onion. Process until chopped, about 3 seconds,scraping sides of bowl if necessary. Add green, ripe,and kalamata olives, roasted red peppers, vinegar,oregano, black pepper, and oil. Process untilblended, 15 to 20 seconds.

Spread about 2 tablespoons olive mixture on eachside of bread. Top with reserved tomatoes, salami,ham, and cheese. To warm, if desired, wrap eachsandwich loosely in foil. Bake at 375°F for 15 to 20 minutes, or until hot and cheese is melted.

Yield: 6 servings.

*Six hoagie buns may be substituted for bread.

Tip: Olive mixture may be made 1 to 2 days inadvance and refrigerated. Also, serve it as a dip withcrackers or toasted pita triangles.


Position 4 mm shredding disc in work bowl. AddGruyere cheese. Process to shred. Remove and set aside.

Exchange shredding disc for 2 mm slicing disc inwork bowl. Add onions in batches. Process to slice.

In Dutch oven over medium-high heat, melt butter.Add onions. Cook and stir 5 to 10 minutes, or untilonions are tender. Add flour and pepper; mix well.Add beef and chicken broths, sherry, andWorcestershire sauce. Heat to boiling. Reduce heat;simmer 10 to 15 minutes, or until flavors areblended.

Spoon about 1 cup soup into each of 6 individualoven-proof bowls. Top with bread and Gruyerecheese. Sprinkle with Parmesan cheese. Place underbroiler, 4 to 6 inches from heat, for 2 to 3 minutes,or until cheese is melted and bubbly.



8 ounces Gruyere orSwiss cheese, roomtemperature

2 jumbo yellowonions, cut intohalves lengthwise

3 tablespoons butteror margarine

1 tablespoon all-purpose flour

1⁄2 teaspoon blackpepper

3 cups beef broth11⁄2 cups chicken broth

1⁄3 cup dry sherry1 teaspoon

Worcestershire sauce6 diagonal slices (1⁄2-in.

thick) French bread,lightly toasted

3 ounces freshlygrated Parmesancheese

Chipotlé-Mustard Ham Spread1⁄8 small onion1 small chipotlé chile

in adobo sauce(from 7 or 11-oz. can)

1⁄2-1 teaspoon adobosauce

1⁄3 cup mayonnaise2 tablespoons

prepared honeymustard saladdressing

1⁄2 rib celery, cut into 1-inch pieces

2 cups cubed cookedham

Position multipurpose blade in work bowl. Withprocessor running, add onion and chile through the feed tube. Process until chopped, about 5 seconds. Scrape sides of bowl. Add adobo sauce,mayonnaise, salad dressing, and celery. Process untilmixed, about 10 seconds, scraping sides of bowl ifnecessary. Add ham. Pulse 6 to 7 times, about 1 second each time, scraping sides of bowl ifnecessary. Spread on crackers or bread, if desired.



25

French Onion Soup

26

VEG

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DIS

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Roasted Red Pepper Casserole1 medium (about

11⁄2 lb.) eggplant3 tablespoons olive oil4 ounces mozzarella

cheese, chilled 2 ounces Parmesan

cheese, cut into 3⁄4-inch pieces androom temperature

1 cup ricotta cheese1 egg1⁄4 teaspoon salt1⁄4 teaspoon black

pepper2 cups prepared

tomato basil pastasauce, divided

1 jar (7 oz.) roastedred peppers, welldrained

Position 2 mm slicing disc in work bowl. Cuteggplant into 21⁄2-inch lengths to fit feed tube.Process to slice. Remove to greased 15 x 10 x 1-inchpan, and arrange evenly. Drizzle with oil. Bake at450°F for 5 to 8 minutes, or until slightly tender.

Meanwhile, exchange slicing disc for 4 mmshredding disc. Add mozzarella cheese. Process toshred. Remove and set aside.

Exchange shredding disc for multipurpose blade inwork bowl. With processor running, add Parmesancheese through the feed tube. Process until grated,25 to 30 seconds. Add ricotta cheese, egg, salt, andblack pepper. Process until mixed, 10 to 15 seconds.

Pour 1 cup pasta sauce into greased 12 x 8 x 2-inchbaking pan. Layer half of eggplant on top of sauce.Top with half of red peppers and half of ricottacheese mixture. Repeat layers of eggplant, redpeppers, and ricotta cheese mixture. Top withremaining 1 cup pasta sauce and mozzarellacheese. Bake at 350°F for 30 to 40 minutes, or untileggplant is tender and casserole is bubbly. Let stand5 to 10 minutes before serving.

Yield: 8 servings.


Honey-Orange Carrots1 pound carrots,

peeled1⁄2 small onion1⁄2 cup orange juice2 tablespoons honey1⁄4 teaspoon salt1⁄8 teaspoon black

pepper1 tablespoon butter or

margarine

Position 2 mm slicing disc in work bowl. Addcarrots and onion in batches. Process to slice. Set aside.

In medium skillet, combine orange juice, honey, salt,and pepper. Bring to a boil over medium-high heat.Add carrot mixture; stir to coat. Bring to a boil.Cover; cook over medium heat 5 minutes. Uncover;simmer 10 minutes, or until liquid evaporates andcarrots are coated and tender. Add butter; stir to coat.



27

Spring Mix Basmati Rice1 clove garlic1 medium shallot, cut

into quarters1 tablespoon olive oil1⁄4 pound (about 1 cup)

fresh green beans,trimmed

1 small carrot, peeledand cut into halvescrosswise

11⁄2 cups chicken broth1 cup water1 teaspoon salt1⁄4 teaspoon black

pepper1 teaspoon ground

coriander, if desired11⁄3 cups basmati or

jasmine rice1⁄2 pound fresh

asparagus2 teaspoons fresh

thyme leaves2 tablespoons loosely

packed fresh parsleyleaves

1⁄4 small red bellpepper, cut intoquarters

Position multipurpose blade in work bowl. Withprocessor running, add garlic through the feedtube. Process 5 seconds. Add shallot. Pulse 2 to 3times, about 2 seconds each time, or until chopped.In large saucepan over medium heat, heat oil. Addshallot mixture. Cook until tender, 1 to 2 minutes,stirring often. Remove from heat; set aside.

Exchange multipurpose blade for 2 mm slicing discin work bowl. Add green beans and carrot. Processto slice. Remove to saucepan with shallot mixture.Add broth, water, salt, black pepper, and coriander,if desired. Bring to a boil. Stir in rice. Return to boil;reduce heat. Cover, simmer about 15 minutes, oruntil liquid is absorbed.

Meanwhile, cut tips from asparagus and reservestalks; set aside. Exchange slicing disc formultipurpose blade in work bowl. With processorrunning, add thyme and parsley through the feedtube. Process until chopped, about 3 seconds. Addbell pepper. Pulse 2 to 3 times, 1 to 2 seconds eachtime, or until coarsely chopped. Exchangemultipurpose blade for 2 mm slicing disc in workbowl. Add asparagus stalks. Process to slice.Remove to saucepan with rice mixture. Addasparagus tips; stir well.

Cover; let stand 10 minutes. Fluff with a fork.


Per Serving: About 200 cal, 4 g pro, 45 g carb, 2.5 g total fat, 0 g sat fat, 0 mg chol, 630 mg sod.

28

Loaded Baked Potato Casserole3 strips bacon4 ounces extra sharp

Cheddar cheese,chilled

4 ounces smokedsharp Cheddarcheese, chilled

1 ounce Parmesancheese, roomtemperature

21⁄2 quarts water2 teaspoons salt,

divided2 pounds russet

potatoes1⁄4 cup loosely packed

fresh parsley leaves6 green onions, cut

into 1-inch pieces1 container (16 oz.)

sour cream2 tablespoons

all-purpose flour1⁄2 teaspoon coarsely

ground black pepper1 slice (3-in. long)

French bread1 tablespoon butter or

margarine, softened

In 12-inch skillet over medium heat, cook baconuntil crisp. Remove bacon, reserving 2 tablespoonsdrippings; drain bacon on paper towels, crumble,and set aside.

Position 4 mm shredding disc in work bowl. AddCheddar cheeses and Parmesan cheese in batches,cutting to fit feed tube if necessary. Process toshred. Remove and set aside.

In Dutch oven over high heat, add water and 11⁄2 teaspoons salt; bring to boil. Meanwhile,position 4 mm shredding disc in work bowl. Addpotatoes in batches, cutting to fit feed tube ifnecessary. Process to shred. If desired, rinsepotatoes and drain well. When water boils, addpotatoes; return to a boil. Cook 1 minute, or untilcrisp-tender. Drain well.

Exchange shredding disc for multipurpose blade inwork bowl. With processor running, add parsleyand onions through the feed tube. Process untilchopped, 2 to 3 seconds. Remove and set aside.

In large mixing bowl, combine sour cream, flour,pepper, remaining 1⁄2 teaspoon salt, and reservedbacon drippings; mix well. Add potatoes, shreddedcheeses, onion mixture, and reserved bacon; tossgently to mix well. Spread into greased 21⁄2-quartbaking dish.

Split French bread lengthwise. Butter cut sides;place cut sides together. Cut into 1-inch pieces.Position multipurpose blade in work bowl. Addbuttered bread. Process until fine crumbs form, 10 to 12 seconds. Sprinkle crumb mixture overpotatoes. Bake at 350°F for 45 to 60 minutes, oruntil golden brown and edges are bubbly.

Yield: 12 servings (about 3⁄4 cup per serving).


29

Szechwan Pork2 large cloves garlic 1 piece (2-in. long)

peeled gingerroot,cut into quarters

2 tablespoons soysauce

1 tablespoon sherry1 teaspoon dark

sesame oil11⁄2 teaspoons crushed

red pepper flakes3⁄4 pound pork

tenderloin, cut into3-inch pieces andfrozen for 40 to 55minutes

1 red or yellow bellpepper, cut intohalves lengthwiseand seeded

1 large rib celery, cutinto 21⁄2-inch pieces

1 tablespoonvegetable oil, divided

4 green onions, cutdiagonally into 1⁄2-inch slices

1 cup chicken broth1 tablespoon

cornstarchHot cooked rice orChinese noodles, if desired

Position multipurpose blade in work bowl. Withprocessor running, add garlic and gingerrootthrough the feed tube. Process until chopped, 8 to10 seconds. Scrape sides of bowl. Add soy sauce,sherry, sesame oil, and red pepper flakes. Processuntil mixed, about 5 seconds. Scrape sides of bowl.

Exchange multipurpose blade for 2 mm slicing discin work bowl. Add pork. Process to slice. Remove toshallow pan or large resealable food storage plasticbag; coat pork with marinade. Refrigerate for 1 to 2 hours.

Meanwhile, wash processor. Position 2 mm slicingdisc in work bowl. Add bell pepper and celery.Process to slice. Set aside.

In large skillet over medium-high heat, heat 2teaspoons vegetable oil. Add pork mixture. Cook 4 to 5 minutes, or until pork is no longer pink,stirring occasionally. Continue to cook and stir untilliquid evaporates. Remove from skillet.

Add remaining 1 teaspoon vegetable oil to skillet.Add bell pepper, celery, and onions. Cook 3 to 4 minutes, or until crisp-tender, stirring occasionally.

In small bowl, mix broth and cornstarch. Add tovegetables and bring to a boil. Add pork. Cook 1 minute, or until thick and bubbly. Serve over hotcooked rice or Chinese noodles, if desired.

Yield: 4 servings.


MA

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30

Deep Dish PizzaCrust

1 cup water2 tablespoons olive oil1 package active dry

yeast3 cups all-purpose

flour1 ounce freshly grated

Parmesan cheese(see TIPS)

1 teaspoon sugar3⁄4 teaspoon salt1⁄2 teaspoon dried basil

Olive oilCornmeal

Sauce 11⁄2-2 cups prepared pizza,

Alfredo, barbecue,or other favoritesauce

Topping3 cups cooked sausage

or ground beef,sliced pepperoni,Canadian bacon,ham, shrimp, cookedchicken, roastedpeppers, freshmushrooms, olives,onion, roasted garlic,fresh basil leaves,tomato slices,artichoke hearts,capers, or otherfavorite topping

1 pound shreddedmozzarella,provolone, Cheddar,Parmesan, or otherfavorite cheese

In small saucepan, add water and 2 tablespoons oil.Heat over low heat until warm, 105°F to 115°F. Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add flour,Parmesan cheese, sugar, salt, and basil. Process about5 seconds; scrape sides of bowl. Process until mixed,about 5 seconds, scraping sides of bowl if necessary.With processor running, slowly add yeast mixture.Process 11⁄2 to 2 minutes; dough will form a ball.

Remove dough to greased bowl, turning dough togrease all sides. Cover; let rise in warm place untildouble in size, about 45 to 60 minutes.

Grease 14-inch (11⁄2 inches deep) pizza pan witholive oil; sprinkle with cornmeal. Punch doughdown; pat into large circle. Press into bottom andup sides of pan. Top as desired with sauce, meatand/or vegetables, and cheese.

Bake at 400°F for 5 minutes. Reduce heat to 350°Fand bake for 28 to 33 minutes, or until crust isdeep golden brown and cheese is bubbly. Let stand15 minutes before cutting.

Yield: 8 servings


VARIATION

Thin Crust PizzasPrepare dough as directed above and let rise.Grease 2, 12-inch pizza pans with olive oil; sprinklewith cornmeal. Punch dough down; divide into 2 balls. Pat into 12-inch circles, and press ontobottom and sides of pans. Bake at 425°F for 8 minutes.

Top each crust as desired with about 1 cup sauce,11⁄2 cups meat and/or vegetables, and 8 ouncescheese. Bake at 425°F for 15 to 20 minutes, or untilcrust is deep golden brown and cheese is bubbly. Ifbaking both pizzas in one oven, switch rackshalfway through baking.

Yield: 8 servings.


31

Chicken Satay with Peanut SauceChicken

2 cloves garlic1 teaspoon coarsely

chopped gingerroot1⁄4 cup soy sauce2 tablespoons peanut

or vegetable oil2 teaspoons brown

sugar1-11⁄4 pounds chicken

breast tenders

Sauce1⁄3 cup coconut milk1⁄4 cup peanut butter2 tablespoons soy

sauce1⁄2 teaspoon red curry

paste

Position multipurpose blade in work bowl. Withprocessor running, add garlic and gingerrootthrough the feed tube. Process until chopped, 5 to10 seconds. Add soy sauce, oil, and brown sugar.Process until blended and sugar dissolves, 15 to 20 seconds. Remove to plastic resealable foodstorage bag or shallow pan.

Add chicken; coat with marinade. Marinate 1⁄2 hour at room temperature or at least 2 hours inrefrigerator. Remove chicken from marinade,reserving marinade.

Thread chicken tenders on soaked wooden or oiledmetal skewers. Grill over medium-hot coals or broilon oiled broiler pan 4 to 6 inches from heat for 8 to10 minutes, or until thoroughly cooked, turningonce. Brush with any remaining marinade onceduring cooking, if desired. Serve with warm orroom temperature Peanut Sauce.

Position multipurpose blade in work bowl. Add allingredients. Process until blended, 5 to 10 seconds.

Yield: 4 servings.


32

Herbed Salmon Cakes with Cilantro-Caper Mayonnaise

Mayonnaise3 tablespoons lightly

packed fresh cilantroleaves

1⁄2 cup mayonnaise orsalad dressing

1 tablespoon drainedcapers

Cakes2 cups French or

Italian bread cubes1 tablespoon fresh

tarragon leaves1 strip lemon peel,

yellow portion only2 green onions, cut

into 1-inch pieces1⁄2 rib celery, cut into

1-inch pieces1 egg2 teaspoons lemon

juice1⁄4 teaspoon salt1⁄8 teaspoon black

pepper1 pound fresh salmon

fillets*, grilled orbroiled, and skinremoved

1 tablespoon olive oil1 tablespoon butter or

margarine

Position mini bowl and mini blade in work bowl.With processor running, add cilantro through thefeed tube. Process until chopped, 8 to 10 seconds.Scrape sides of bowl. Add mayonnaise and capers.Process until mixed, 10 to 12 seconds. Remove tosmall bowl; cover and refrigerate.

Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form, about20 seconds. Remove to shallow pan.

With processor running, add tarragon, lemon peel,and onions through the feed tube. Process untilchopped, 5 to 8 seconds. Scrape sides of bowl. Addcelery. Pulse 2 to 3 times, about 2 seconds eachtime, or until chopped. Add egg, lemon juice, salt,pepper, and 3⁄4 cup bread crumbs. Pulse 2 to 3times, about 2 seconds each time, or until mixed.Add salmon. Pulse 5 to 6 times, about 2 secondseach time, or just until mixed. Mixture will be soft;chill, if desired, for easier handling.

Shape into 4 cakes, 1⁄2-inch thick. Coat both sides ofcakes with remaining bread crumbs.

In large skillet over medium heat, heat oil andbutter. Add cakes. Cook 5 to 8 minutes, or untilgolden brown and thoroughly heated, carefullyturning once. Serve with Cilantro-CaperMayonnaise.

Yield: 4 servings.

*Two 7-ounce cans of salmon, drained, may besubstituted, if desired.

Tip: Mayonnaise and uncooked cakes may be madeand refrigerated up to 1 day in advance. Cook cakesjust before serving.


33

BREAD

S

Honey Wheat Bread2⁄3 cup milk1⁄3 cup water3 tablespoons butter

or margarine, cutinto pieces

3 tablespoons honey1 package active dry

yeast11⁄2 cups all-purpose

flour11⁄2 cups whole wheat

flour3⁄4 cup walnut halves or

pieces1⁄4 cup wheat germ1 teaspoon salt1 teaspoon melted

butter or margarine,if desired

1 teaspoon wheatgerm, if desired

Combine milk, water, 3 tablespoons butter, andhoney in small saucepan. Heat over low heat untilwarm, 105°F to 115°F. Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add all-purposeflour, whole wheat flour, nuts, 1⁄4 cup wheat germ,and salt. Process about 10 seconds; scrape sides ofbowl. Process until mixed, about 10 seconds,scraping sides of bowl if necessary. With processorrunning, slowly add yeast mixture through the feedtube. Process 1 to 11⁄4 minutes; dough will form aslightly sticky ball.

Remove dough to greased bowl, turning dough togrease all sides. Cover; let rise in warm place untildouble in size, about 45 to 60 minutes.

Punch dough down. Shape into a loaf and place ingreased 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan. Cover; let risein warm place until double in size, 45 to 60minutes. If desired, brush with melted butter andsprinkle with wheat germ.

Bake at 375°F for 30 to 40 minutes, or until loaf isbrown and sounds hollow when tapped. Cool onwire rack.

Yield: 1 loaf (12 servings).


34

Country White Bread3⁄4 cup water1⁄4 cup milk2 tablespoons butter

or margarine1 package active dry

yeast3 cups all-purpose

flour1 tablespoon sugar1 teaspoon salt1 teaspoon melted

butter or margarine,if desired

Combine water, milk, and 2 tablespoons butter insmall saucepan. Heat over low heat until warm,105°F to 115°F. Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add flour,sugar, and salt. Process until mixed, about 5seconds, scraping sides of bowl if necessary. Withprocessor running, slowly add yeast mixturethrough the feed tube. Process 1 to 11⁄4 minutes;dough will form a slightly sticky ball.

Remove dough to greased bowl, turning dough togrease all sides. Cover; let rise in warm place untildouble in size, 45 to 60 minutes.

Punch dough down. Shape into a loaf and place ingreased 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan. Cover; let risein warm place until double in size, 45 to 60minutes. Brush with 1 teaspoon melted butter, ifdesired.

Bake at 375°F for 35 to 40 minutes, or until loaf isdeep golden brown and sounds hollow whentapped. Remove loaf from pan immediately. Cool on rack.


Per Servings: About 130 cal, 4 g pro, 24 g carb, 2.5 g total fat, 1.5 g sat fat, 5 mg chol, 200 mg sod.

35

Country White Bread VariationsCinnamon BreadAfter first rising, roll out dough into a 15 x 9-inchrectangle. Spread with 1 tablespoon soft butter ormargarine. Sprinkle with 3 tablespoons sugar and 1 teaspoon cinnamon. Starting at short end, rollfirmly to form loaf. Pinch to seal ends and bottomseam. Place seam side down in 81⁄2 x 41⁄2 x 21⁄2-inchgreased loaf pan. Proceed as directed for whitebread.



Parmesan Pepper BreadAfter first rising, roll out dough into a 15 x 9-inchrectangle. Spread with 1 tablespoon soft butter ormargarine. Sprinkle with 3 tablespoons freshlygrated Parmesan cheese and 1⁄4 teaspoon coarselyground black pepper. Starting at short end, rollfirmly to form loaf. Pinch to seal ends and bottomseam. Place seam side down in 81⁄2 x 41⁄2 x 21⁄2-inchgreased loaf pan. Proceed as directed for whitebread.



36

Banana Macadamia Nut Bread3 medium ripe

bananas2 eggs1⁄2 cup butter or

margarine, cut intopieces and softened

3 tablespoonsbuttermilk

1 teaspoon vanilla1 cup sugar

11⁄2 teaspoons bakingpowder

1⁄2 teaspoon bakingsoda

1⁄2 teaspoon salt1⁄4 teaspoon cinnamon2 cups all-purpose

flour*1 jar (3.25 oz.)

macadamia nuts

Position 2 mm slicing disc in work bowl. Addbananas. Process to slice.

Exchange slicing disc for multipurpose blade inwork bowl. Add eggs, butter, buttermilk, vanilla,and sugar. Process until creamy, about 45 seconds.Add baking powder, baking soda, salt, andcinnamon. Pulse 3 times, about 1 second each time.Add flour and nuts. Pulse 3 times, about 1 secondeach time, or until dry ingredients are moistened.

Pour into greased and floured 9 x 5 x 3-inch loafpan. Bake at 350ºF for 55 to 60 minutes, or untiltoothpick inserted in center comes out clean. Coolin pan 10 minutes. Remove to cooling rack; coolcompletely.

Yield: 12 servings.

*If desired, substitute 1 cup whole wheat flour for 1 cup all-purpose flour.

Tip: If using an 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan, bake for60 to 65 minutes.


37

Velvety Sour Cream CheesecakeCrust

16 squares (21⁄2 in. each)graham crackers,broken

1⁄4 cup butter ormargarine, melted

Filling2 packages (8 oz.

each) cream cheese,softened

2 eggs11⁄3 cups sour cream

2⁄3 cup sugar1 teaspoon vanilla1⁄8 teaspoon salt

Position multipurpose blade in work bowl. Addcrackers. Process until fine crumbs form, 40 to 50seconds. Drizzle butter over crumbs. Process untilcombined, 15 to 25 seconds. Press in bottom and 11⁄2 inches up sides of 9-inch springform pan. Bakeat 350ºF for 8 to 10 minutes, or until set. Cool.

Wipe out work bowl. Position multipurpose blade inwork bowl. Add cream cheese and eggs. Processuntil blended, 10 to 15 seconds. Add remainingingredients. Process until smooth and blended,about 15 seconds, scraping sides of bowl ifnecessary.

Pour into crust. Bake at 350ºF for 40 to 50 minutes,or until edges are set and center is soft-set. Cool 1 to 2 hours on rack. Refrigerate at least 4 hours.Remove sides of pan to slice. If desired, serve withfavorite fruit coulis, pie filling, or chocolate or fruitsauce.

Yield: 12 servings.


DESSERTS

38

Pear Hazelnut Crunch Pie1 9-inch pastry crust

(see page 39)

Topping11⁄2 cups hazelnuts

1⁄3 cup all-purpose flour1⁄2 cup packed brown

sugar1⁄2 cup rolled oats 1⁄4 teaspoon cinnamon1⁄4 teaspoon nutmeg1⁄2 cup butter or

margarine, cut intopieces and softened

Filling4 large firm pears,

peeled, cut intohalves lengthwise,and cored

1⁄4 cup granulated sugar 1 tablespoon

all-purpose flour1 tablespoon lemon

juice1⁄2 teaspoon cinnamon

Fit crust into 9-inch pie plate. Flute edges; set aside.

Position multipurpose blade in work bowl. Add all topping ingredients except butter. Pulse 4 to 5times, about 2 seconds each time, or until nuts arecoarsely chopped. Add butter. Pulse 4 to 5 times,about 3 seconds each time, or until crumbly.Remove and set aside.

Exchange multipurpose blade for 2 mm slicing discin work bowl. Add pears. Process to slice. Removeto large mixing bowl. Add remaining fillingingredients. Mix well.

Add pear mixture to crust. Cover with hazelnuttopping. Loosely cover pie with foil. Bake at 375°Ffor 45 minutes. Remove foil. Bake an additional 15 to 30 minutes, or until filling is bubbly and fruitis tender.

Yield: 8 servings.

Tip: For apple and pear filling, substitute 2 largecrisp apples for 2 pears.


39

Pastry CrustOne Crust

1 cup all-purpose flour1⁄4 teaspoon salt1⁄4 cup cold shortening1 tablespoon cold

butter or margarine,cut up

2-4 tablespoons icewater

Two Crusts2 cups all-purpose

flour3⁄4 teaspoon salt1⁄2 cup cold shortening3 tablespoons cold

butter or margarine,cut up

5-7 tablespoons icewater

Position multipurpose blade in work bowl. Add flourand salt. Process until mixed, about 2 seconds. Addshortening and butter. Pulse 3 to 4 times, 2 to 3seconds each time, or until crumbly. Sprinkleminimum amount of water evenly over mixture.Pulse 1 to 3 times, 2 to 3 seconds each time, oruntil mixture pulls away from sides of bowl and dryingredients are moistened. Add additional water if necessary.

On lightly floured surface, shape into a ball (2 ballsfor 2-crust pie). Roll each ball into a circle 2 incheslarger than inverted pie plate. Fit into pie plate.Proceed as directed in pie recipe.

To bake single crust shell, flute edges of crust. Prickshell thoroughly with fork. Bake at 425°F for 9 to12 minutes, or until light golden brown. To bake 2-crust pie, follow directions in pie recipe.

Yield: 1 pie (8 servings).

Per Serving (one crust): About 120 cal, 2 g pro, 11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol, 75 mg sod.

Per Serving (two crusts): About 260 cal, 4 g pro, 23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol,220 mg sod.

40

Carrot Cake With Cream Cheese FrostingCake

1 pound (6-7 medium)carrots

2 cups sugar2⁄3 cup vegetable oil3 eggs2 teaspoons vanilla

21⁄4 cups all-purposeflour

2 teaspoons bakingsoda

2 teaspoons cinnamon1⁄2 teaspoon salt1⁄4 teaspoon nutmeg1⁄2 cup pecan halves or

pieces1⁄4 cup raisins1⁄4 cup flaked coconut

Frosting41⁄2 cups powdered

sugar6 ounces cream

cheese, softened andcut into 8 pieces

1⁄4 cup butter ormargarine, softened

3⁄4 teaspoon vanilla1-2 teaspoons milk

Position 4 mm shredding disc in work bowl. Addcarrots, cutting to fit feed tube if necessary. Processto shred. (Yield should be about 3 cups.)

Exchange shredding disc for multipurpose blade inwork bowl. Add sugar, oil, eggs, vanilla, andcarrots. Process until thoroughly mixed, 8 to 10seconds. Scrape sides of bowl. Process 25 to 30seconds longer to dissolve sugar. Spread flour,baking soda, cinnamon, salt, and nutmeg evenlyover carrot mixture in bowl. Pulse 2 times, 2 to 3seconds each time, or until just blended. Sprinklenuts, raisins, and coconut evenly over batter. Processuntil just blended, 2 to 3 seconds.

Pour batter evenly into 2 greased and floured 9-inchround cake pans. Bake at 350°F for about 30minutes, or until wooden pick inserted in centercomes out clean. Cool in pans on rack for 10minutes. Remove layers from pans; cool completely.Frost with Cream Cheese Frosting.

Position multipurpose blade in work bowl. Addpowdered sugar, cream cheese, butter, vanilla, and1 teaspoon milk. Process until thoroughly mixed, 15 to 20 seconds. With processor running, ifnecessary, add an additional 1 teaspoon milkthrough the feed tube until frosting is spreadingconsistency.

Yield: 12 servings.

Tip: For rectangular-shaped cake, pour batter intogreased and floured 9 x 13 x 2-inch baking pan.Bake at 350ºF for 40 to 50 minutes.


41

Length of Warranty:

One Year Full Warrantyfrom date of purchase.

KitchenAid Will PayFor Your Choice of:

Hassle-Free Replacementof your Food Processor.See inside front coverfor details on how toarrange for service, orcall the CustomerSatisfaction Center toll-free at 1-800-541-6390.ORThe replacement partsand repair labor coststo correct defects inmaterials andworkmanship. Servicemust be provided by anAuthorized KitchenAidService Center. Toarrange for service,follow the instructionsunder the KitchenAid®

Food ProcessorWarranty for PuertoRico on page 42.

KitchenAid Will NotPay For:

A. Repairs when FoodProcessor is used inother than normalsingle family homeuse.

B. Damage resultingfrom accident,alteration, misuse orabuse.

C. Any shipping orhandling costs todeliver your FoodProcessor to anAuthorized ServiceCenter.

D. Replacement partsor repair labor costsfor Food Processorsoperated outside the50 United Statesand District ofColumbia.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTALOR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion orlimitation of incidental or consequential damages, so this exclusion may notapply to you. This warranty gives you specific legal rights and you may alsohave other rights which vary from state to state.

This warranty extends to the purchaser and any succeeding owner for FoodProcessors operated in the 50 United States and District of Columbia.

KitchenAid® Food Processor Warranty for the 50 United States and District of Columbia

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KitchenAid® Food Processor Warranty for Puerto Rico

A limited one year warranty extendsto the purchaser and any succeedingowner for Food Processors operated inPuerto Rico. During the warrantyperiod, all service must be handled byan Authorized KitchenAid ServiceCenter. Please bring the FoodProcessor, or ship it prepaid and

insured, to the nearest AuthorizedService Center. Call toll-free1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 10 a.m. to5 p.m., Saturday, Eastern Time to learnthe location of a Service Center nearyou. Your repaired Food Processor willbe returned to you prepaid and insured.

For service information, call toll-free 1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 10 a.m. to 5 p.m., Saturday, (Eastern Time) orwrite to: Customer Satisfaction CenterKitchenAid Portable AppliancesP.O. Box 218St. Joseph, MI 49085-0218

Arranging for Service After the Warranty Expires

Consult your local KitchenAid dealeror the store where you purchased the

Food Processor for information onhow to obtain service.

Arranging for Service Outside the 50 United States and Puerto Rico

WARNING

Electrical Shock HazardUnplug before servicing.

Failure to do so can result in death or electrical shock.

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To order accessories or replacementparts for your Food Processor, visitKitchenAid.com or call toll-free 1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time.

You can also write to: Customer Satisfaction CenterKitchenAid Portable AppliancesP.O. Box 218St. Joseph, MI 49085-0218

Ordering Accessories and Replacement Parts

Accessories for Model KFP740:

Blades and Discs

9-cup Multipurpose Blade KFP79BL

9-cup Dough Blade KFP79DB

Mini Blade (for Mini Bowl) KFP7MBL

2 mm (Thin) Slicing Disc KFP7SL2

2 mm (Thin) Shredding Disc KFP7SH2

4 mm (Med) Slicing Disc KFP7SL4

4 mm (Med) Shredding Disc KFP7SH4

6 mm (Thick) Slicing Disc KFP7SL6

6 mm (Thick) Shredding Disc KFP7SH6

Julienne Disc KFP7JU

French Fry Cutting Disc KFP7FF

Parmesan/Ice Grating Disc KFP7PI

5 Disc Set KFP7DS• 6 mm slicing• 6 mm shredding• French fry • Julienne• Parmesan/Ice grating

Bowls and Covers

Work Bowl Cover with Standard Tall Feed Tube KFP7WC

Work Bowl Cover with Ultra Wide Mouth™ Feed Tube KFP7WWC

9-cup Work Bowl KFP79WB

Mini Bowl with Storage Lid KFP7MB

Specialty Accessories

9-cup Egg Whip KFP79EW

Citrus Press KFP7CP

Juice Extractor KFP7JE

Other Accessories

1-Piece Food Pusher for Standard Tall Feed Tube KFP7P

2-Piece Food Pusher for Standard Tall Feed Tube KFP7DP

2-Piece Food Pusher for Ultra Wide Mouth™ Feed Tube KFP7WP

Spatula/Cleaning Tool KFP7SP

Chef’s Accessory Case KFP7SC

9 cup food processor - kitchenaid and care_en.pdf · 1 9 cup food processor instructions and...

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