PF_O
MODEL
BLENDERS
1
The KitchenAid ® PRO LINE TM Series Ch e_'s Blend
Bar Blender can be summed up in a word: perfbrmal
rugged commercial-quality design will satisfy the most
demanding nome chef
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Start with the a e-cast metal base - it stanas up to tne _st
intensive use while providing incredible stability. Inside e base
is a 21,000 rpm motor that generates more than 1 pe_
qorseuo_ver. It thoroughly blends frozen drinks and uurees
sauces ana souus Jn about 20 seconas.
The KitchenAid ® PRO LINE''_'Serieszcommercial quality for _he discriminating home qef. From tne
comDa _y distinguished by its legehdar_ craftsmans qiu.
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Introduction ...................................................... 2
Blender Safety ................... 5
Important Safeguards ............................................................ 6
Proof of Purchase & Product Registration ........................... 7
Electrical Requirements ........................... 8
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Blender Features ................................. 10
Using the Blender
Before First Use .............................................................. 13
Operating the Blender ........................... 13
Using the Pulse Feature ............ 15
Using the Ingredient Cap ............................................ 15
Overload, Jam, and Thermal Safeguards ...................... 15
Power-On Safeguard .................................................. 1 5
Speed Control Guide ................................................ 16
Operating Tips ........................................................ 17
Food Prep Tips ..................... 19
Care & Cleaning ................................................................ 22
Troubleshooting .................................................................... 23
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Cocktails & Dessert Drinks
Brandy Alexander ...................................................... 26
Caramel Irish Coffee Froth .......................................... 27
Egg Nog Shake .......................................................... 28
Frozen Daiquiri .......................................................... 29
Frozen Peach Daiquiri ................................................ 29
Frozen Strawberry Basil Daiquiri .................................. 29
Frozen Dark Russian .................................................... 30
Frozen White Russian .................................................. 30
Hard Cranberry Orange Breeze .................................... 31
Mango Peach Flip ...................................................... 32
Margarita .................................................................. 33
Peach Margarita ........................................................ 33
Strawberry Margarita .................................................. 33
Mojito Slush ............................................................ 34
Peach Bellini .............................................................. 35
Peppered Grasshopper ................................................ 36
Raspberry Bellini ........................................................ 37
Rum Mocha Freeze .................................................... 38
Hot Drinks
Hot Mexican Mocha .................................................. 39
Triple Hot Chocolate .................................................. 40
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Smoothies
Fresh Berry Malt ................................................ 41
Mango Ginger Shake .................................................. 42
Banana Ginger Shake .................................................. 42
Peanut Butter-Banana Breakfast Shake ........................ 43
Raspberry Breakfast Refresher ...................................... 44
Sherbet Melon Cooler ................................................ 45
Lime Sherbet Melon Cooler ........................................ 45
Strawberry-Banana Smoothie ...................................... 46
Dips & Spreads
Baba Ghanoush .......................................................... 47
Cardamom-Orange Fruit Dip ...................................... 48
Crab Spread .............................................................. 49
Hummus .................................................................... 50
Layered Mexican Dip .................................................. 51
Mixed Olive Tapenade ................................................ 52
Roasted Red Pepper Basil Spread ................................ 53
Sauces & Dressings
Blue Cheese Dressing .................................................. 54
Cardamom-Orange Salad Dressing .............................. 55
Chipolte Tomato Dressing .......................................... 56
Raspberry Balsamic Vinaigrette .................................... 57
Roasted Tomatllo Salsa .............................................. 58
Three-Herb Pesto ........................................................ 59
Soups
Avocado Lime Soup ............................................ 60
Cheddar Potato Leek Soup .......................................... 61
Curried Carrot Soup .................................................... 62
Gazpacho .................................................................. 63
Mushroom Soup ........................................................ 64
Roasted Butternut & Apple Soup ................................ 65
Pancakes & Waffles
Basic Pancakes .......................................................... 66
Basic Waffles .............................................................. 67
Buttermilk Pancakes .................................................... 68
Oatmeal-Raisin Pancakes ............................................ 69
Toasted Walnut Pumpkin Waffles ................................ 70
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Warranty for the 50 United States & District of Columbia .... 72
Warranty for Puerto Rico ................... 73
Arranging for Hassle-Free Replacement ................................ 73
Ordering Accessories & Replacement Parts ............................ 74
Arranging for Service After the Warranty Expires ....... 74
Arranging for Service Outside the 50 United States
& Puerto Rico ........................................................................ 75
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. 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 you and others.
All safety messages will follow the safety alert symbol and either the word "DANGER" or
"WARNING." These words mean:
You can be killed or seriously injured if you don't immediately
follow instructions,
You can be killed or seriously injured if you don't follow
instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury,
and tell you what can happen if the instructions are not followed.
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When using electrical appliances, basic safety precautions
should always be followed, including the following:
Read all instructions.
To protect against the risk of electrical shock, do not put the
Blender in water or other liquids.
Close supervision is necessary when any appliance is used
by or near children.
Unplug the Blender from the outlet when not in use, before
putting on or taking off parts, and before cleaning.
Avoid contact with moving parts.
Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions or has been dropped or
damaged in any manner. Return appliance to the nearest
authorized service facility for examination, repair, or electrical
or mechanical adjustment.
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Do not use outdoors.
Do not let the cord hang over the edge of a table or counter.
Keep hands and utensils out of the container while
blending to reduce the risk of severe injury to persons or
damage to the Blender. A scraper may be used, but must
be used only when the Blender is not running.
Bladesare sharp. Handle carefully.
Always operate the Blender with the cover in place.
When blending hot liquids, remove the center piece of the
two-piece cover.
The use of attachments, including canning jars, not
recommended by KitchenAid may cause a risk of injury
to persons.
This product is designed for household use only.
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Always keep a copy of the sales receipt showing the date of
purchase of your Blender. Proof of purchase will assure you of
in-warranty service.
Before you use your Blender, please fill out and mail your
product registration card packed with the unit. This card will
enable us to contact you in the unlikely event of a product
safety notification and assist us in complying with the provisions
of the Consumer Product Safety Act. This card does not verify
your warranty.
Please complete the following for your personal records:
Model Number: Chef's Blender KPCB348
Bar Blender KPCB148
Serial Number
Date Purchased
Store Name
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Volts: 120 V.A.C. only.
Hertz: 60 Hz
NOTE: This Blender has a
3 prong grounded plug. To reduce the
risk of electrical shock, this plug will fit
in an outlet only one way. If the plug
does not fit in the outlet, contact a
qualified electrician. Do not modify the plug in any way.
A short power-supply cord is provided to reduce the risk
resulting from becoming entangled in or tripping over a longer
cord. Do not use an extension cord. If the power supply cord is
too short, have a qualified electrician or serviceman install an
outlet near the appliance.
Electrical Shock Hazard
Plug into a grounded 3 prong outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these instructions can result in death,
fire, or electrical shock.
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Model KPCB348
Chef's Blender
Outstanding Performance
Designed to provide commercial durability for the home chef, the
robust design handles job after job with outstanding results. It
thoroughly blends frozen drinks and pur6es sauces and soups in
about 20 seconds.
Die-Cast Metal Base
Incredibly stable, the metal base stands up to the most intensive
use while providing quiet operation. Rubber feet protect the
countertop and eliminate "walk" during blending.
Powerful Motor
Motor generates more than 1 peak horsepower and is capable of
speeds up to 21,000 rpm. High-efficiency fan and airflow design
ensures cool operation.
Model KPCB148
Bar Blender
48 oz. Clear Polycarbonate or Stainless Steel Jar
The 6-cup (48 oz.) jars are dishwasher-safe. Each features a
comfortable handle. The polycarbonate jar includes a durable,
soft-grip handle covering for additional comfort. The jar collar,
blade assembly, and seals are built into the jar for strength,
durability, and water-tight performance.
Patented One-Piece Blade
Extra-thick, corrosion-resistant stainless steel blade
has sharpened edges and high blade angles for
extreme performance and long life. The blade is
specially balanced to reduce vibration and minimize
bearing wear. The all stainless steel blade assembly includes ball
bearings for maximum efficiency and durability.
Jar Lid with Removable 2 oz. Ingredient Cap
Jar lid provides a strong seal, yet is easy to
remove. The lid's convenient ingredient cap makes
adding ingredients to the blender easy. With 1 and
2 ounce volume lines, the cap doubles as a handy
measuring cup.
Scalloped Inner Jar Collar and Base
The jar can be conveniently placed in any of
8 different positions on the base. The scalloped
design provides an incredibly stable and
secure coupling.
On/Off/Pulse Switch
Heavy-duty toggle switch turns the blender on and
off. Blender can be pulsed by pressing the switch
down momentarily. When pulsed, the blender
operates at low speed for maximum control.
Speed Selection Buttons (Chef's Blender only)
Low, Medium, and High speeds provide versatility
for every culinary task, from pur6eing sauces and
soups to blending frozen drinks. Indicator lights
show the speed selected.
Single Speed Operation (Bar Blender only)
The Bar Blender's single speed is optimized for
quickly blending frozen drinks and crushing ice. To
produce similar results with the Chef's Blender, use
the High speed setting.
One-Step Operation
Move the on/off/pulse switch to "On" or "Pulse", and the blender
starts immediately. The Chef's Blender automatically starts at the
Low speed setting; the Bar Blender will operate at high speed in
the "On" position or low speed in the "Pulse" position. To start
the Chef's Blender at the Medium or High speed settings, turn on
the blender while pressing the desired speed selection button.
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Step Start TM Feature and Mixing Sensor
Blender automatically starts at a slow speed to minimize
splattering, then quickly steps up to the selected speed. The
electronic mixing sensor adjusts power automatically when
blending to compensate for light or heavy ingredients.
Overload, Jam, Thermal, and Power-On Safeguards
If the blender is jammed, overloaded, or overheated, special
electronic controls will shut off the unit to prevent damage. The
power-on safeguard will prevent the blender from starting if it is
pluggedqn with the on/off/pulse switch in the "On" position.
Under Base Cord Wrap
Wrap keeps excess cord out of sight and out of the way.
Easy-to-Clean Design
The smooth base and round power cord are easy to wipe clean.
The jar and lid are dishwasher-safe. The blade assembly does not
need to be removed from the jar for cleaning.
Before First Use
Before using the blender for the first time, wash the blender
jar, lid, and ingredient cap in hot soapy water, then rinse and
dry. These parts can also be washed in the top or bottom rack
of a dishwasher.
Operating the Blender
Uncoil the power cord from the storage area on the bottom of
the blender base.
Electrical Shock Hazard
Plug into a grounded 3 prong outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord,
Failure to follow these instructions can result in death,
fire, or electrical shock.
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Make certain the On/Off/Pulse Switch is in the "Off" position.
:: Plug the power cord into a grounded 3 prong outlet.
4 Placethejaronthe blenderbaseandaddthedesired
ingredients.Placethelidonthe blenderjar.
_; SelectotherspeedsontheChef'sBlenderbypushingthe
appropriateSpeedSelectionButton.Theindicatorlightswill
showthecurrentspeedselected.
MovetheOn/Off/PulseSwitchto the"On"positionto begin
blending.TheChef'sBlenderwillautomaticallystartattheLow
speedsetting.*TheBarBlenderwillrunat highspeed.
7 Tostopblending,movetheOn/Off/PulseSwitchto the
"Off" position.
-A" To start the Chef's Blender at the Medium (Med) or High speed settings, move the
On/Off/Pulse Switch to the "On" position while pressing the desired Speed
Selection Button.
Using the Pulse Feature
To pulse the ingredients in the blender, move the On/Off/Pulse
Switch to the "Pulse" position and hold it for the desired length
of time. The switch will instantly return to the "Off" position
when released and the blender will stop. When pulsed, the
blender operates at low speed for maximum control. The Pulse
feature is great for blending jobs which require a delicate touch.
Using the Ingredient Cap
Ingredients can be added to the blender by removing the
ingredient cap from the lid. To remove, rotate the cap
counter-clockwise V2turn and lift. Featuring 1 and 2 oz.
(30 and 60 ml) volume lines, the cap can be used as a
convenient measuring cup.
NOTE: When operating the blender at higher speeds, with a full
jar, or with hot contents, stop blender before adding ingredients.
Overload, Jam, and Thermal Safeguards
The electronic controls of the blender will automatically shut off
the unit when:
_ The blender becomes overloaded due to a too-heavy
ingredient mixture.
_ The blender blades are jammed and will not rotate.
_ The motor becomes overheated.
Please refer to the troubleshooting section on page 23 for more
information.
Power-On Safeguard
If the blender is plugged in with the On/Off/Pulse Switch in the
"On" position, the blender will not start. Please refer to the
troubleshooting section on page 24 for more information.
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Speed Control Guide
NOTE: The Bar Blender runs at the equivalent of High speed in
the "On" position and Low speed in the "Pulse" position.
Cheesecake High
Chopped fruit ....................................................... Low or Pulse
Chopped ice.......................................................... Low or Pulse
Chopped vegetables .............................................. Low
Crushed/shaved ice................................................ Any Speed
Fruit juice from frozen concentrate ........................ Low or Pulse
Fruit-based drink ................................................... High
Grated hard cheese............................................... High
Gravy (to remove lumps) ....................................... Low
Ice cream/frozen yogurt/sherbet based drink ......... High
Mousse ................................................................. High
Pancake or waffle batter ....................................... Med or Pulse
Pur_ed cooked vegetables ..................................... Med or High
Pur_ed fruit ........................................................... Med or High
Smooth ricotta or cottage cheese .......................... Med or Pulse
Streusel or crumb topping ..................................... Low
Superfine sugar ..................................................... Low or Pulse
White sauce .......................................................... Low
Blendi iip
Ice (:an_e crushed or shaved at any speed. Process up to one
standard ice cube tray or 12 to 14 standard ice cubes at a time.
No liquid needs to be added for processing.
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The ingredient cap can be removed and liquid or ice added to the Chef's Blender at the "'_,
Low speed setting• When operating the blender at higher speeds, with a full jar, or
with hot contents, stop the blender before adding ingredients• _,_
,_, _'_ Blenders are not suitable for beating egg whites, kneading yeast doughs, or mashing '_
" '_ _ potatoes, Visit KitchenAid•com to see the complete collection of KitchenAid _' products,
_s including Stand Mixers and Food Processors,You'll also find additional recipes•
SpeedslistedarefortheChef'sBlender.TheBarBlenderrunsat
theequivalentof Highspeedin the"On"positionandLowspeed
inthe "Pulse"position.
Reconstitute Frozen Juice
Fora6 or 12-oz.canof frozenorangejuiceconcentrate,combine
thejuiceandthecorrectamountofwaterin theblenderjan
CoverandblendattheLoworPulsespeedsettinguntil
thoroughlycombined,about10to 15seconds.
Make Cookie and Graham Cracker Crumbs
Break larger cookies into pieces about 1_/_inches in diameter. Use
smaller cookies as is. Place in blender jar. Cover and pulse the
blender a few times (about 3 seconds each time) until the desired
consistency is reached. Use the crumbs to make a quick topping
for frozen yogurt, pudding, or a fruit compote. To make a finer
crumb for pie and dessert crusts, pulse a total of about 20 to 30
seconds, or until desired consistency is reached.
Make Cracker or Bread Crumbs
Follow the procedure for cookies and graham crackers. Use to top
or as an ingredient in main dish casseroles and vegetable dishes.
Chop Fruits and Vegetables
Place 2 cups of fruit or vegetable chunks in blender jar. Cover and
pulse the blender a few times (about 2 to 3 seconds each time)
until the desired consistency is reached.
Puree Fruits
Place2 cups of canned or cooked fruit in blender jar. Add 2 to 4
tablespoons of fruit juice or water per cup of fruit. Cover and blend
at the Medium (Med) or Pulse speed setting about 5 to 10 seconds.
Puree Vegetables
Place 2 cups of canned or cooked vegetables in blender jar. Add
2 to 4 tablespoons of broth, water, or milk per cup of vegetables.
Cover and blend at the Medium (Med) or Pulse speed setting
about 10 to 20 seconds.
Puree or Finely Chop Meats
Place cooked, cubed, tender meat in blender jar. Add 2 to 4
tablespoons of broth, water, or milk per cup of meat. Cover and
blend on the Low speed setting 10 seconds. Stop and scrape the
sides of the blender jar. Cover and blend on the Medium (Med) or
Pulse speed setting 10 to 20 seconds longer.
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Puree Cottage Cheese or Ricotta Cheese
Place cottage cheese or ricotta cheese in blender jar. Cover and
blend at the Medium (Med) or Pulse speed setting until smooth,
about 15 to 25 seconds. If necessary, add 1 tablespoon of skim
milk per cup of cottage cheese. Use as a base for Iowfat dips
and spreads.
Combine Liquid Ingredients for Baked Goods
Pour liquid ingredients into blender jar. Cover and blend at the
High speed setting until well mixed, about 1 minute. Pour liquid
mixture over dry ingredients and stir well.
Take Lumps Out of Gravy
If sauce or gravy becomes lumpy, place in blender jar. Place lid
on jar, remove center ingredient cap, and blend at the Low or
Pulse speed setting until smooth, about 5 to 10 seconds. Reheat
if necessary.
Combine Flour and Liquid for Thickening
Place flour and liquid in blender jar. Cover and blend at the Low
speed setting until smooth, about 3 to 5 seconds.
Prepare White Sauce
Place milk, flour, and salt, if desired, in blender jar. Cover and
blend at the Low speed setting until well mixed, about 3 to 5
seconds. Pour into saucepan, add other ingredients, heat, and stir
until thickened.
Prepare Pancake or Waffle Batter from Mix
Place mix and other ingredients in blender jar. Cover and blend at
the Medium (Med) or Pulse speed setting until well mixed about
10 to 20 seconds; scrape sides of blender jar, if necessary.
Grate Hard Cheese
Bring cheese to room temperature. Cut cheese into _i to 1-inch
cubes. Place up to _i cup (2 to 3 oz.) cheese in the blender jar.
Cover and blend at the High speed setting about 15 to 20 seconds.
Make Oatmeal for a Baby
Place uncooked rolled oats in blender jar. Pulse the blender
about 5 to 10 seconds, or until very finely chopped. Place in
saucepan with liquid, and cook as usual.
Make Baby Food from Adult Food
Place prepared adult food in blender jar. Cover and blend at the
Low speed setting about 10 seconds. Then blend at the Medium
(Med) or Pulse speed setting about 10 to 30 seconds, or until
desired texture is reached.
Make Superfine Sugar
Place 1 cup sugar in blender jar. Cover and blend at the Low or
Pulse speed setting for 8 to 10 seconds. Use to sweeten cold
liquids, such as frozen blender drinks, because it dissolves almost
immediately. May substitute cup for cup with granulated sugar.
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_,Clean the blender thoroughly after every use.
_,Do not immerse the blender base or cord in water.
_ Do not use abrasive cleansers or scouring pads.
Unplug the blender before cleaning the base and cord.
To clean the blade assembly, place the jar on the blender
base, fill halfway with warm - not hot - water, and add
1 or 2 drops of dishwashing liquid. Place the lid on the jar and
run the blender for 15 seconds at the Low (or Pulse) speed
setting. Remove the blender jar and empty contents. Rinse the
blade assembly with warm water until clean.
Wipe the blender base and cord with a warm, sudsy cloth;
wipe clean with a damp cloth and dry with a soft cloth.
For storage, the cord can be coiled into the cord-wrap on the
bottom of the base.
Wash the blender jar, jar lid, and ingredient cap in warm
soapy water, then rinse and dry thoroughly. These parts
can also be washed in the top or bottom rack of a dishwasher.
The blade assembly does not need to be removed from the jar
for cleaning.
_ If the blender does not operate when switched on:
- Check to see if the blender is plugged into a grounded
3 prong outlet. If it is, unplug the blender, then plug it in to
the same outlet again• If the blender still does not work,
check the fuse or circuit breaker on the electrical circuit the
blender is connected to and make sure the circuit is closed.
- The blender may be jammed or overheated. Move the
On/Off/Pulse Switch to the "Off" position and refer to the
troubleshooting instructions in the remainder of this section.
_ If the blender stops while blending:
- The blender may be jammed• If a foreign object or blender
ingredients jam the blades, the blender will shut off to
prevent damage to the motor. Move the On/Off/Pulse
Switch to the "Off" position to reset the blender• Remove
the jar from the base and free the blades by breaking-up
or removing the contents at the bottom of the jar.
On the Chef's Blender, the high speed
indicator light will flash when the
blender is jammed or overheated.
The blender may be overheated• If the motor exceedsa certain
temperature, the thermal safeguard will engage to prevent
damage• This may happen when blending multiple jars of
heavy ingredients for a prolonged period. Move the
On/Off/Pulse Switch to the "Off" position• The thermal
safeguard will prevent the blender from running until it is cool
enough to operate safely•Let the blender cool for 30 minutes,
then resume blending• If the blender does not start, move the
On/Off/Pulse Switch back to the "Off" position and let the
blender cool for an additional 30 minutes.
On the Chef's Blender, the high speed
indicator light will flash when the
blender is overheated or jammed.
The blender may be overloaded• If the blender slows
excessively when blending heavy ingredients, it will shut
off to prevent damage• Move the On/Off/Pulse Switch to
the "Off" position to reset the blender• Remove the jar
from the base and divide the jar contents into smaller
batches• Adding liquid to the jar may also reduce the load
on the blender•
On the Chef's Blender, the low speed
indicator light will flash when the
blender is overloaded.
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_ If the blender is plugged in with the On/Off/Pulse Switch
in the "On" position:
- The power-on safeguard will engage and the blender will not
start. To reset the blender, move the On/Off/Pulse Switch to
the "Off" position. The blender will now operate normally.
On the Chef's Blender, all three speed
indicator lights will flash when the
power-on safeguard is engaged.
If the problem cannot be fixed with the steps in this section,
see the KitchenAid Warranty and Service section on page 71 .*
* Do not return the Blender to the retailer they do not provide service.
II iiii ii ........ ,! ,+ : ii i ii
174 cupsbrandy*
1V_ cups dark cr&me de cacao*
5 cups vanilla ice cream
* For thicker drink, reduce
brandy and cr_me de cacao to
1 cup each.
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at High about 10 seconds, or until blended.
BAR BLENDER
Follow directions for Chef's Blenden The Bar Blender runs at the equivalent of High speed
in the "On" position.
i i:: 8 servtngs (_Acup per serving).
About 410 cal, 3 g pro, 37 g carb, 9 g total fat, 6 g sat fat,
35 mg chol, 70 mg sod.
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CHEF'S BLENDER
Place all ingredients except ice cubes in blender jar. Add ice cubes to bring liquid level to
44 cups. Cover and blend at High 5 to 10 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
6 servings (1 cup per serving).
About 150 cal, 1 g pro, 23 g carb, 1 g total fat, 0.5 g sat fat,
5 mg chol, 30 mg sod.
272-372
1 cup milk
34 cup caramel drink syrup
_/_ cup cold water
7_ cup Irish whiskey
2 tablespoons instant coffee
granules
cups ice cubes
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1 cup milk
3 pasteurized eggs
V, cup sugar
_/2 teaspoon nutmeg, if desired
V_ teaspoon salt
V_ cup brandy or rum
5 cups vanilla ice cream
V, teaspoon vanilla
CHEF'S BLENDER
In small saucepan over medium heat, heat milk until very hot but not boiling, stirring often.
Meanwhile, place eggs, sugar, nutmeg, if desired, and salt in blender jar. Blend at Low
8 to 10 seconds. Remove jar lid ingredient cap. With blender running at Low, slowly pour
heated milk through opening in jar lid; blend 5 to 8 seconds, or until mixed. Add brandy.
Chill in covered blender jar at least 1 hour.
Add ice cream and vanilla to milk mixture. Blend at High about 10 seconds, or until smooth.
BAR BLENDER
Prepare milk as directed for Chef's Blender. Meanwhile, place eggs, sugar, nutmeg, if
desired, and salt in blender jar. Blend at On about 5 seconds. Remove jar lid ingredient cap.
With blender running at On, slowly pour heated milk through opening in jar lid; blend 3 to
5 seconds, or until mixed. Add brandy. Continue with Chef's Blender directions.
6 servings (1 cup per serving).
P v: About 370 cal, 8 g pro, 40 g carb, 15 g total fat, 9 g sat fat,
160 mg chol, 190 mg sod.
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CHEFS BLENDER
Place ingredients in blender jar. Cover and blend at High 10 to 15 seconds, or until slushy.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" )osition.
i ii: 6 servings (1 cup per serving).
About 180 cal, 0 g pro, 18 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, B mg sod.
VARIATION: FROZEN
STRAWBERRY BASIL DAIQUIRI
Replace lime peel with 2 tablespoons
chopped fresh basil; substitute 3 cups fresh
strawberries or frozen unsweetened
(partially thawed) strawberries for 172cups
ice cubes. Follow directions above.
i ii: 6 servings (1 cup per serving).
i i: About 200 cal, 1 g pro,
23 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 5 mg sod.
VARIATION: FROZEN PEACH
DAIQUIRI
Omit lime peel; substitute 3 cups fresh
peaches or frozen unsweetened (partially
thawed) peaches for 172 cups ice cubes.
Follow directions above.
' ii: 6 servings (1 cup per serving).
,i :About220cal, 1 gpro, 27g
carb, 0 g total fat, 0 g sat fat, 0 mg chol,
0 mg sod.
174 cups rum
74 cup fresh lime juice
72 cup superfine sugar
(see tips on page 2 1)
1 tablespoon grated lime peel
6 cups ice cubes
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1 cup milk
72 cup coffee-flavored fiqueur
_/_ cup vodka
2 teaspoons instant coffee
granules
17,-2 cups ice cubes
2 cups vanilla ice cream
CHEF'S BLENDER
Place all ingredients except ice cubes and ice cream in blender jar. Add ice to bring liquid
level to 3 cups. Cover and blend at High 10 seconds. Add ice cream. Cover and blend at
High about B seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" gosition.
B servings (1 cup per serving).
P v : About 280 cal, 4 g pro, 28 g carb, 7 g total fat, 4 g sat fat,
2B mg chol, 70 mg sod.
VARIATION: FROZEN DARK RUSSIAN
Substitute chocolate ice cream for vanilla ice cream.
B servings (1 cup per serving).
P v : About 290 cal, 4 g pro, 31 g carb, 7 g total fat, 4 g sat fat,
20 mg chol, 70 mg sod.
i___!¸_¸'¸iii_]_,_k i_diii_!i_ i_ i[]_ iiii]i_,_%F
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at High 15 to 20 seconds, or until slushy.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
6 servings (1 cup per serving).
About 220 cal, 0 g pro, 33 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 10 mg sod.
can (1 1.5-12 oz.) frozen
cranberry juice cocktail
concentrate
large seedless orange, peeled
and sectioned
cup vodka
teaspoon grated orange peel
cups ice cubes
[3
_41]
172-2
1
ripe mango, pee/ed, seeded,
and cut into chunks
(about 1-1 72 cups)
cup peach or apricot brandy
or peach/iqueur
cups ice cubes
cup mango or peach sorbet
CHEF'S BLENDER
Place all ingredients except sorbet in blender jar. Cover and blend at High 10 to 20 seconds,
or until smooth. Add sorbet. Cover and blend at High 5 to 10 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blenden The Bar Blender runs at the equivalent of High speed
in the "On" _osition.
4 servings (1 cup per serving).
P v : About 230 cal, 0 g pro, 24 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 0 mg sod.
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at High 15 to 20 seconds, or until slushy.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
6 servings (1 cup per serving).
About 250 cal, 0 g pro, 41 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 5 mg sod.
VARIATION: STRAWBERRY
MARGARITA
Add 2 cups fresh strawberries in place of
1V2cups ice cubes; follow directions above.
6 servings (1 cup per serving).
: About 260 cal, 0 g pro,
44 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 5 mg sod.
VARIATION: PEACH MARGARITA
Add 2 cups sliced fresh peaches in place of
1V2cups ice cubes; follow directions above.
6 servings (1 cup per serving).
About 270 cal, 1 g pro,
47 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 5 mg sod.
1 cup tequila
V4 cup orange-flavored liqueur
1 cup fresh time juice
1 cup superfine sugar (see tips
on page 21)
1-2 teaspoons grated/fine peel
6 cups ice cubes
Cii
'/4 cup packed fresh mint leaves
_/_ cup sugar
_/_ cup fresh lime juice
J/4 cup water
1 cup white rum
37_-4 cups ice cubes
2-3 cups lemon-lime flavored
carbonated beverage, chilled
6 fresh mint sprigs
CHEF'S BLENDER
Place mint leaves, sugar, lime juice, water, and rum in blender jar. Cover and blend at Low
10 seconds. Strain lime mixture, and discard mint leaves; return lime mixture to blender jan
Add ice cubes to bring liquid level to 4 cups. Cover and blend at High 8 to 10 seconds, or
until slushy.
Divide among six 8 oz. glasses. Add carbonated beverage to fill glasses. Garnish with
mint sprigs.
BAR BLENDER
Place mint leaves, sugar, lime juice, water, and rum in blender jan Cover and blend at Pulse
10 seconds. Strain lime mixture, and discard mint leaves; return lime mixture to blender jan
Add ice cubes to bring liquid level to 4 cups. Cover and blend at On for 8 to 10 seconds,
or until slushy. Continue with Chef's Blender directions.
c: 6 servings (1 cup per serving).
v : About 200 cal, 0 g pro, 27 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 15 mg sod.
i__' i_ _i_ _ i_ _i_ _:._.,_i__:._.,_/_,:.__ ® _
CHEF'S BLENDER
Place peaches, orange juice, and sugar in blender jar. Cover and blend at Medium 15 to 20
seconds, or until smooth.
Divide peach mixture among 8 champagne flutes (about 17_tablespoons per glass). Fill
with champagne; stir gently.
BAR BLENDER
Place peaches, orange juice, and sugar in blender jar. Cover and blend at Pulse 3 to 4
times, 4 to 6 seconds each time. Continue with Chef's Blender directions.
8 servings (7_cup per serving).
About 80 cal, 0 g pro, 5 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 0 mg sod.
2-3
1
1
cup peeled cut-up fresh white
or yellow peaches or frozen,
thawed peaches
tablespoons orange juice*
tablespoon sugar
bottle (750 m/) brut
champagne or sparkling white
wine, chilled
* Fresh peaches will require
larger amount of juice. ;_iili
iiE_ _i_ ii_i% iiE_ _i_;_ i _ i_i_i_
174 cups green cr_me de menthe*
1V_ cups white cr_me de cacao*
5 cups vani//a ice cream
1 teaspoon cracked b/ack
pepper
* For thicker drink, reduce
cr_me de menthe and cr_me
de cacao to 1 cup each.
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at High about 10 seconds, or until blended.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
8 servings (_Acup per serving).
About 480 cal, 3 g pro, BB g carb, 9 g total fat, 6 g sat fat,
35 mg chol, 70 mg sod.
CHEF'S BLENDER
Place thawed raspberries and orange juice in blender jar. Cover and blend at Low 5 to 10
seconds, or until smooth.
Strain seeds from raspberry mixture. Divide raspberry mixture among 8 champagne flutes
(about 1_/_tablespoons per glass). Fill with champagne; stir gently. Garnish with fresh
raspberries.
BAR BLENDER
Place thawed raspberries and orange juice in blender jar. Cover and blend at Pulse 2 times,
$ to 5 seconds each time. Continue with Chef's Blender directions.
i:i : 8 servings (_Acup per serving).
About 120 cal, 0 g pro, 1B g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 15 mg sod.
box (10 oz.) frozen raspberries
in fight syrup, thawed
tablespoon orange juice
bottle (750 ml) brut
champagne or sparkling white
wine, chilled
_/_ cup fresh raspbernes
i:i]
]]
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1 cup cold water
72-_/4 cup dark rum
2 tablespoons sugar
2 teaspoons instant coffee
granules
172-27_ cups ice cubes
3 cups chocolate ice cream
CHEF'S BLENDER
Place water, rum, sugar, and coffee granules in blender jar. Add ice to bring liquid level to B
cups. Cover and blend at High about 15 seconds, or until smooth. Add ice cream. Cover
and blend at High 5 to 8 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" _osition.
5 serv,ngs (1 cup per serving).
P v : About 250 cal, 3 g pro, 27 g carb, 9 g total fat, 5 g sat fat,
25 mg chol, 65 mg sod.
CHEF'S BLENDER
In small saucepan over medium heat, heat mill< and water until very hot but not boiling,
stirring often.
Meanwhile, place chocolate, cinnamon, espresso, vanilla, and salt in blender jar. Add half
of heated milk mixture. Cover and blend at Low 10 to 15 seconds. Add remaining milk
mixture. Cover and blend at Low 10 to 15 seconds, or until smooth.
BAR BLENDER
Heat milk and water as directed for Chef's Blender. Meanwhile, place chocolate, cinnamon,
espresso, vanilla, and salt in blender jar. Add half of heated milk mixture. Cover and blend
at Pulse 10 to 15 seconds. Add remaining milk mixture. Cover and blend at Pulse 10 to 15
seconds, or until smooth.
' i:i:i: 5 servings (1 cup per serving).
About 300 cal, 8 g pro, 30 g carb, 22 g total fat, 11 g sat fat,
10 mg chol, 125 mg sod.
27, cups milk
2 cups water
1 package (8 oz.) bittersweet
or semisweet chocolate, cut
into pieces
3/4 teaspoon cinnamon
74 cup instant espresso or coffee
granules
7, teaspoon vanilla
V_, teaspoon salt
i:i]
]]
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_'_i _,_,_il¸C'_ _i_'_ii_'_ _ _"__'_'_i_!_!_
_/2 cup sugar
2 ounces semisweet chocolate,
cut into chunks
ounce bittersweet chocolate,
cut into chunks
ounce white baking
chocolate, cut into chunks
cups (1 quart) milk, heated to
simmering, divided
1 teaspoon vanilla
CHEF'S BLENDER
Place sugar, semisweet chocolate, bittersweet chocolate, white chocolate, 2 cups milk, and
vanilla in blender jar. Cover and blend at Low 10 seconds. Add remaining 2 cups milk.
Cover and blend at Low 5 to 10 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender, but use Pulse instead of Low. The Bar Blender runs at
the equivalent of Low speed in the "Pulse" position.
c: 4 servings (about 1 cup per serving).
v About 370 cal, 10 g pro, 53 g carb, 15 g total fat, 9 g sat fat,
20 mg chol, 130 mg sod.
CHEF'S BLENDER
Place berries, milk, and malt in blender jar. Cover and blend at Pulse about 5 seconds, or
until blended (some chunks may remain). Add ice cream. Cover and blend at High 20 to 25
seconds, or until desired consistency; scrape sides of blender jar if necessary.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
6 servings (1 cup per serving).
t: About 270 cal, 6 g pro, 37 g carb, 12 g total fat, 7 g sat fat,
45 mg chol, 140 mg sod.
2 cups fresh berries
(blackberries, strawberries
and/or raspberries)*
1 cup milk*
3-4 tablespoons malt powder
4 cups (1 quart) vanilla ice
cream, slightly softened
For a chunkier malt, reserve 73
cup berries to Pulse in at end
of blending. For a thinner
malt, add an additional 74 to
72cup milk to finished malt.
Blend at High 5 to 8 seconds,
or until mixed.
;_iili
3
fresh mango, peeled, seeded,
and cut into chunks*
cup milk
teaspoon ground ginger
teaspoon vanilla
cups vanilla ice cream
* For a chunkier shake, reserve
_/_cup mango to Pulse in at
end of blending.
CHEF'S BLENDER
Place mango, milk, ginger, and vanilla in blender jar. Cover and blend at Pulse about
5 seconds, or until mixed (some chunks may remain). Add ice cream. Cover and blend at
High 20 to 25 seconds, or until desired consistency.
BAR BLENDER
Follow directions for Chef's Blenden The Bar Blender runs at the equivalent of High speed
in the "On" _osition.
c: 4 servings (1 cup per serving).
v About 270 cal, 5 g pro, 35 g carb, 12 g total fat, 7 g sat fat,
50 mg chol, 110 mg sod.
VARIATION: BANANA GINGER SHAKE
Substitute 1_/_cups sliced bananas for mango.
4 servings (1 cup per serving).
v About 290 cal, 6 g pro, 40 g carb, 12 g total fat, 8 g sat fat,
50 mg chol, 110 mg sod.
CHEF'SBLENDER
Placemilk,bananas,wheatgerm,andpeanutbutterin blenderjar.Cover and blend at High
5 seconds. Add frozen yogurt. Cover and blend at High 5 to 10 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
' i:i:i: 6 servings (1 cup per serving).
About 350 cal, 16 g pro, 44 g carb, 14 g total fat, 3.5 g sat fat,
10 mg chol, 200 mg sod.
2 cups milk
3 large or 4 medium bananas,
broken into quarters
72 cup wheat germ
72 cup peanut butter
272 cups frozen nonfat
vanilla yogurt
i:i]
]]
!i
i
_I][]
3
1
cups orange juice
box (10 oz.) frozen raspberries
in light syrup, slightly thawed
and broken into chunks
large or 4 medium bananas,
broken into quarters
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at High 8 to 10 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
6 servings (1 cup per serving).
About 170 cal, 2 g pro, 42 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 0 mg sod.
CHEF'S BLENDER
Place ingredients in blender jar. Blend at High 1B to 20 seconds, or until smooth; scrape
sides of blender jar if necessary.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
6 servings (1 cup per serving).
About 220 cal, 3 g pro, 39 g carb, 7 g total fat, 4 g sat fat,
20 mg chol, 70 mg sod.
VARIATION: LIME SHERBET MELON COOLER
Substitute honeydew melon for cantaloupe; substitute lime or lemon sherbet for
orange sherbet.
6 servings (1 cup per serving).
About 220 cal, 3 g pro, 40 g carb, 7 g total fat, 4 g sat fat,
20 mg chol, 70 mg sod.
3 cups cubed canta/oupe
(about _/_of a /arge me/on)
1 cup half and-half or milk
½ teaspoon ginger
4 cups (1 quart) orange sherbet
Ci
2'/2 cups milk
3 large or 4 medium bananas,
broken into quarters
_/_ cup frozen orangejuice
concentrate
1 box (10 oz.) frozen
strawberriesin fight syrup,
slightly thawed and broken
into chunks
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at High 5 to 10 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
6 servings (1 cup per serving).
v :_:About 170 cal, 4 g pro, 35 g carb, 2.5 g total fat, 1.B g sat fat,
10 mg chol, BB mg sod.
CHEF'S BLENDER
Prick 1 medium (about 1 lb.) eggplant all over with fork. Place in baking pan, and bake at
400 ° Ffor 40 to 50 minutes, or until soft. Cool 10 minutes; peel and cut into chunks,
reserving any liquid. Place baked eggplant with liquid and remaining ingredients except
parsley and olives in blender jar. Cover and blend at High about 10 seconds, or until
smooth; scrape sides of jar if necessary. Garnish with parsley and olives, if desired.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
'i i:i 16 servings (2 tablespoons per serving).
About 70 cal, 2 g pro, 4 g carb, 6 g total fat, 1 g sat fat,
0 mg chol, 75 mg sod.
2 tablespoons ofive oil
7 /arge clove garlic, cut into
quarters
7, cup tahini (stir weft before
measuring)
73 cup/emon juice
72 teaspoon salt
Chopped fresh parsley,
if desired
Ofives, if desired
i:i]
]]
!:
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1 cup sour cream
2-3 tablespoons sugar
1 package (8 oz.) cream cheese,
cut into 1-inch pieces
_/_ cup fresh orange juice
17_-2 teaspoons grated orange peel
7_ teaspoon ground cardamom*
* Cardamom may be replaced
with 7_teaspoon nutmeg.
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at Medium 15 to 20 seconds, or until
combined.
BAR BLENDER
Place ingredients in blender jar. Cover and blend at On for 10 to 15 seconds, or until
combined.
16 servings (2 tablespoons per serving).
P v : About 90 cal, 2 g pro, 4 g carb, 8 g total fat, 5 g sat fat,
25 mg chol, 50 mg sod.
CHEF'S BLENDER
Place shallot and parsley in blender jar. Cover and blend at Pulse 2 times, 5 seconds each
time; scrape sides of blender jar if necessary. Add butter, cream cheese, crabmeat, salt,
and a few drops of pepper sauce. Blend at Pulse 5 to 7 times, 3 to 5 seconds each time,
or until blended; scrape sides of blender jar each time. Refrigerate at least 1 hour to
combine flavors.
BAR BLENDER
Follow directions for Chef's Blender.
14 servings (2 tablespoons per serving).
About 70 cal, B g pro, 1 g carb, B g total fat, 3 g sat fat,
30 mg chol, 135 mg sod.
7_ medium shallot, cut into
halves
2 tablespoons fresh parsley
74 cup butter, softened
4 ounces light cream cheese
2 cans (6 oz. each) crabmeat,
drained
7_, teaspoon salt
Hot pepper sauce
ii_,,_,_¸_ ii_¸_%_,_iiH_b_1iiH_iiH__i_!_;_
_ _ !_ _!_ i!_ !_ _ _ '_,::::,i_ _'
1 can (15 oz.) garbanzo beans,
rinsed and drained
'/4 cup water
2 tablespoons ofive off
1 large clove garlic, cut into
quarters
'/, cup tahini (stir weft before
measuring)
_/_ cup lemon juice
72 teaspoon salt
Chopped fresh parsley,
if desired
Ofives, if desired
CHEF'S BLENDER
Place all ingredients in blender jar except parsley and olives. Cover and blend at High 20 to
30 seconds, or until smooth; scrape sides of blender jar if necessary. Garnish with parsley
and olives, if desired.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
16 servings (2 tablespoons per serving).
P v : About 90 cal, 3 g pro, 7 g carb, 6 g total fat, 1 g sat fat,
0 mg chol, 75 mg sod.
,,,,,,,,_i_ _ i_' i_::'_:":__,_"_!, _ _ _ !,_ _H_,_,_i' _ _
CHEF'S BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Medium 10 seconds;
scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at
Low about 20 seconds, or until smooth.
Spread in 9-inch pie plate or other shallow dish. Top evenly with remaining ingredients in
order given.
BAR BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Pulse 2 times, 10
seconds each time; scrape sides of jar. Add beans, cream cheese, cumin, and salt. Cover and
blend at Pulse about 20 seconds, or until smooth. Continue with Chef's Blender directions.
'i ii 16 servings (2 tablespoons per serving).
About 80 cal, 4 g pro, 7 g carb, 4 g total fat, 2 g sat fat,
10 mg chol, 190 mg sod.
4
½
½
4
'/_
1
½
tablespoons water
jalapeno pepper, stem and
seeds removed and cut into
quarters
can (15 oz.) black beans,
rinsed and drained
ounces light cream cheese
teaspoon cumin
teaspoon salt
green onions, thinly sliced
small red befl pepper, diced
cup finely shredded Mexican
cheese blend
cup chopped fresh cilantro,
stems removed
i:i]
]]
!i
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_I][]
'/4 cup drained capers
1 large clove garlic
2 tablespoons fresh parsley
1 tablespoon coarsely chopped
fresh basil leaves
1_/2 cups pitted kalamata olives
_/2 cup pitted n_ae olives
1 tablespoon extra virgin
olive oil
1 tablespoon fresh lemon juice
1 can (2 oz.) anchovies, rinsed
and drained, if desired
Baguette slices, if desired
CHEF'S BLENDER
Place capers, garlic, parsley, and basil in blender jar. Cover and blend at Pulse 5 seconds, or
until chopped. Add remaining ingredients except baguette slices. Cover and blend at Pulse
3 times, 3 to 5 seconds each time, or until blended; scrape sides of blender jar if necessary.
Serve as spread with baguette, if desired.
BAR BLENDER
Follow directions for Chef's Blenden
c: 12 servings (2 tablespoons per serving).
v : About 70 cal, 0 g pro, 2 g carb, 7 g total fat, 1 g sat fat,
0 mg chol, 430 mg sod.
CHEF'S BLENDER
Place garlic in blender jar. Cover and blend at High 5 to 8 seconds. Add remaining
ingredients except bread and vegetables. Blend at High 10 to 15 seconds, or until
combined. Chill. Serve with baguette and/or fresh vegetables, if desired.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
12 servings (2 tablespoons per serving).
About 110 cal, 1 g pro, 1 g carb, 11 g total fat, 7 g sat fat,
30 mg chol, 90 mg sod.
1
1
½
clove garlic, peeled
jar (7 oz.) roasted red
peppers, well drained
ounces cream cheese, cut
into 1-inch pieces and
slightly softened
cup butter or marganne,
cut into 1-inch pieces and
slightly softened
tablespoons loosely packed
fresh basil leaves or 1½
teaspoons dry basil leaves
V_, teaspoon cayenne
Baguette slices, if desired
Fresh vegetables, if desired
V2mediumshallot,cutinto
quarters
1 small clove garlic
V_ cup sour cream*
V_ cup mayonnaise*
3 tablespoons milk
V2 teaspoon dry mustard
V_ teaspoon salt
2 ounces blue cheese, crumbled
* Light sour cream and/or/ight
mayonnaise may be
substituted.
CHEF'S BLENDER
Place shallot and garlic in blender jar. Cover and blend at Low 3 seconds; scrape sides of
blender jar if necessary.Add remaining ingredients. Cover and blend at Medium about 10
seconds, or until combined.
BAR BLENDER
Place shallot and garlic in blender jar. Cover and blend at Pulse 2 times, 3 seconds each
time; scrape sides of blender jar if necessary.Add remaining ingredients. Blend at Pulse 2
times, about 5 seconds each time, or until combined.
<: 8 servings (2 tablespoons per serving).
About 130 cal, 2 g pro, 3 g carb, 13 g total fat, 4 g sat fat,
20 mg chol, 230 mg sod.
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at Medium 15 to 20 seconds, or until
combined. Serve over fresh fruit salad.
BAR BLENDER
Place ingredients in blender jar. Cover and blend at On for 10 to 15 seconds, or until
combined. Serve over fresh fruit salad.
18 servings (2 tablespoons per serving).
About 80 cal, 2 g pro, 3 g carb, 7 g total fat, 4.5 g sat fat,
20 mg chol, 45 mg sod.
1 cup sour cream
2-3 tablespoons sugar
1 package (8 oz.) cream cheese,
cut into 1-inch pieces
7, cup fresh orange juice
_/_ cup milk
2 teaspoons grated orange peel
3/4 teaspoon ground cardamom*
* Cardamom may be replaced
with _/4teaspoon nutmeg.
½
½
½
tomato, peeled and seeded
small chipot/6 chile in
adobo sauce
(from a 7 or 11-oz. can)
teaspoon adobo sauce
garlic dove
tablespoon sugar
teaspoon salt
cup cider vinegar
cup vegetable oil or olive oil
cup tomato juice
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at Medium about 20 seconds, or
until smooth.
BAR BLENDER
Place ingredients in blender jar. Cover and blend at Pulse 2 times, 5 seconds each time.
Blend at On about 5 seconds, or until smooth.
' i:i 12 servings (2 tablespoons per serving).
About 50 cal, 0 g pro, 3 g carb, 4.5 g total fat, 1 g sat fat,
0 mg chol, 110 mg sod.
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at Low 1B to 20 seconds, or until smooth.
BAR BLENDER
Place ingredients in blender jar. Cover and blend at Pulse 2 times, 8 to 10 seconds each
time, or until smooth.
'i ii 8 servings (2 tablespoons per serving).
About 130 cal, 0 g pro, 3 g carb, 14 g total fat, 2.B g sat fat,
0 mg chol, 0 mg sod.
Y, cup fresh or frozen
unsweetened raspberries,
thawed
1 tablespoon sugar
2 tablespoons ba/samic vinegar
74 cup water
72 cup vegetab/e oi/
i:]]
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_41]
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1
2
2
3
1
_/_
pound tomatillos, husked
and rinsed
medium onion,
cut into quarters
serrano or ja/apeno peppers,
cut into halves and seeded
doves garlic, peeled
tablespoons loosely packed
fresh cilantro leaves
teaspoon grated time peel,
if desired
tablespoon fresh lime juice
teaspoon salt
CHEF'S BLENDER
Place tomatillos, onion, peppers, and garlic in shallow baking pan. Broil 4 to 6 inches from
heat for 10 to 15 minutes, or until blackened, turning occasionally. Place in blender jar,
including any pan juices. Add remaining ingredients. Cover and blend at Pulse 2 to 3 times,
about 3 seconds each time, or until desired consistency. Serve warm or chilled.
BAR BLENDER
Follow directions for Chef's Blenden
12 servings (2 tablespoons per serving).
About 15 cal, 0 g pro, 3 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 150 mg sod.
¸ iiHi '
CHEF'S BLENDER
On baking sheet, place walnuts in single layer. Bake at 375 _F for 4 to 7 minutes, or until
light brown and aromatic. Set aside.
Place garlic in blender jar. Cover and blend at High 3 to 5 seconds, or until chopped. Add
parsley, basil, cilantro, if desired, cheese, lemon juice, salt, _/_cup oil, and walnuts. Cover
and blend at High 5 to 10 seconds, or until chopped; scrape sides of blender jar if
necessary. With blender running at High, slowly add remaining _/_cup olive oil through
opening in jar lid; blend 5 to 10 seconds, or until combined. If desired, serve tossed with
hot pasta and/or vegetables. Refrigerate or freeze leftovers.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
About 7 servings (2 tablespoons per serving).
About 220 cal, 5 g pro, 2 g carb, 22 g total fat, 4 g sat fat,
5 mg chol, 230 mg sod.
,/_
2
1%
1
3
_/_
1
cup chopped walnuts
or pine nuts
cloves garlic, peeled
cups loosely packed fresh
parsley leaves
cup loosely packed fresh
basil leaves
tablespoons loosely packed
fresh cilantro leaves, if desired
cup shredded
Parmesan cheese
teaspoon fresh lemon juice
teaspoon salt
cup extra virgin olive oil,
divided
Cooked pasta and/or
vegetables, if desired
L_C
4
'/2
'/4
2
1
'/2
'/4
cups (1 quart) reduced-
sodium chicken broth, chilled
cup sour cream or
plain yogurt
cup fresh lime juice
medium npe avocados,
peeled, pitted, and cut into
quarters
tablespoon fresh dill or
1 teaspoon dried dill
teaspoon salt
teaspoon black pepper
CHEF'S BLENDER
Place ingredients in blender jar. Cover and blend at Low 20 to 25 seconds, or until smooth.
Refrigerate 2 to 3 hours, or until well chilled.
BAR BLENDER
Place ingredients in blender jar. Cover and blend at Pulse 2 times, about 10 seconds each
time, or until smooth. Refrigerate 2 to 3 hours, or until well chilled.
6 servings (1 cup per serving).
About 160 cal, 4 g pro, 8 g carb, 13 g total fat, 4.5 g sat fat,
15 mg chol, 280 mg sod.
CHEFS BLENDER
In large saucepan over high heat, combine 272 cups broth, pepper, and potatoes. Bring to a
boil; reduce heat and simmer 10 to 15 minutes, or until potatoes are tender.
Meanwhile, slice white and light green portions of leek; discard tops. In large skillet over
medium heat, melt butter. Add leek and onion; cook and stir 3 to 5 minutes, or until
vegetables are soft. Set aside.
Place potato mixture in blender jar. Add 172cups cheese. Cover and blend at Pulse4 to 5
times, about 5 seconds each time, or until cheese is melted. Add leek mixture. Cover and
blend at High 5 to 8 seconds, or until desired consistency.
Return mixture to saucepan; add remaining 272 cups broth. Simmer until thoroughly heated,
stirring frequently. Divide remaining 72cup cheese among individual servings for garnish.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
' i:i: : 7 servings (1 cup per serving).
About 320 cal, 12 g pro, 29 g carb, 18 g total fat, 11 g sat fat,
45 mg chol, 930 mg sod.
5 cups chicken broth, divided
74 teaspoon black pepper
4 cups diced russet potatoes
(peeled, if desired)
1 large leek, cut into halves
and washed
74 cup butter or margarine
73 cup sliced onion
2 cups shredded sharp Cheddar
cheese, divided
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1 tablespoon vegetable oil
'/_ cup chopped onion
1 teaspoon curry powder
3 cups water
_/_ cup orange juice
4 cups (about 1 lb.) peeled
and sficed carrots
2 teaspoons coarsely
chopped gingerroot
2 teaspoons sugar
172 teaspoons salt
1 cup sour cream or plain
yogurt
Chopped cashews, if desired
CHEF'S BLENDER
Heat oil in large saucepan over medium-high heat. Add onion and curry powder; cook 1 to
2 minutes. Add remaining ingredients except sour cream and cashews. Bring to a boil.
Reduce heat and simmer, uncovered, 10 to 15 minutes, or until carrots are tender. Cool
5 minutes.
Pour half of carrot mixture into blender jar. Cover and blend at Low 5 seconds. Add
remaining carrot mixture. Cover and blend at Medium about 10 seconds, or until smooth.
Add sour cream. Cover and blend at Low about 5 seconds, or until combined.
Return to saucepan; simmer until thoroughly heated. Garnish with cashews, if desired.
BAR BLENDER
Prepare, cook, and cool as directed for Chef's Blender. Pour half of carrot mixture into
blender jar. Cover and blend at Pulse 2 times, 3 seconds each time. Add remaining carrot
mixture. Cover and blend at On for 5 to 8 seconds, or until smooth. Add sour cream. Cover
and blend at Pulse 2 times, about 3 seconds each time, or until combined. Continue with
Chef's Blender directions.
5 servings (1 cup per serving).
About 190 cal, 3 g pro, 19 g carb, 13 g total fat, 6 g sat fat,
25 mg chol, 790 mg sod.
CHEF'S BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Medium 10 to 15 seconds, or until finely chopped.
Pour into large bowl. Stir in vegetable juice, salt, black pepper, and a few drops of hot
pepper sauce, if desired. Refrigerate 6 to 8 hours, or until well chilled.
BAR BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Pulse B times, 5 to 8 seconds each time. Blend at On for
about 10 seconds, or until finely chopped. Continue with Chef's Blender directions.
7 servings (1 cup per serving).
About 90 cal, 2 g pro, 9 g carb, 6 g total fat, 1 g sat fat,
0 mg chol, 600 mg sod.
2 cans (14_/, oz. each) peeled
tomatoes
1 medium cucumber, peeled,
seeded, and cut into chunks
1 small onion, pee/edand cut
into chunks
1 small green pepper, seeded
and cut into chunks
74 cup loosely packed fresh
parsley, stems removed
1 clove garlic
3 tablespoons ofive oil
3 tablespoons red wine vinegar
17, cups tomato-vegetable juice
cocktail
3A teaspoon salt
V_, teaspoon black pepper
Hot pepper sauce, if desired
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V_ medium onion, cut into
1-inch pieces
Y_ rib celery, cut into 1-inch
pieces
_/_ cup butter or margarine
_/_ cup all-purpose flour
1 can (14 oz.) chicken broth
_/_ cup water
4 cups sficed fresh button or
shiitake mushrooms*
1 cup half-and-half
_/_ teaspoon dried marjoram
_/_ teaspoon salt
_/_ teaspoon black pepper
_A-_/_ cup dry sherry, if desired
Sour cream, if desired
* For chunkier soup, reserve
1 cup mushrooms to add to
saucepan a/ong with
half and-half and seasonings.
Simmer until mushrooms
are tender
CHEF'S BLENDER
Place onion and celery in blender. Cover and blend at Pulse 2 to 3 times, 3 seconds each
time. In large saucepan over medium-high heat, heat butter. Add onion mixture; cook,
uncovered, 3 to 5 minutes. Add flour; blend well. Stir in broth and water. Add mushrooms;
bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 10
to 15 minutes. Cool 5 minutes.
Pour cooled mushroom mixture into blender jar. Cover and blend at Pulse 3 to 4 times, 2
seconds each time. Return mixture to saucepan; add half-and half, marjoram, salt, pepper,
and sherry, if desired. Simmer until thoroughly heated. If desired, top individual servings
with dollop of sour cream.
BAR BLENDER
Follow directions for Chef's Blender.
c: 5 servings (1 cup per serving).
v About 200 cal, 5 g pro, 11 g carb, 16 g total fat, 9 g sat fat,
40 mg chol, 500 mg sod.
CHEF'S BLENDER
Place squash, carrots, and onion in 15xl 0-inch baking pan with sides. Drizzle with oil; toss to
coat. Bake at 425 _:F for 1 to 1_/_hours, or until vegetables are very tender, stirring occasionally.
Meanwhile, in large skillet over medium heat, melt butter. Add apples and gingerroot, if
desired; mix to coat. Cook about 15 minutes, or until apples begin to soften, stirring
frequently. Add brown sugar and vinegar; mix well. Reduce heat to medium-low, and cook
20 to 25 minutes, or until apples are very soft, stirring frequently. Add 1 cup broth; cook
and stir until browned bits are removed from skillet bottom. Add mixture to roasted
vegetables in baking pan, stirring to remove browned bits from pan bottom.
Place squash and apple mixture in blender jar. Add 1 cup broth and cayenne pepper. Cover
and blend at Medium 10 seconds. Increase speed to High; blend about 30 seconds, or
until smooth.
Pour mixture into large saucepan. Add cream and remaining 2 cups broth. Simmer until
thoroughly heated, stirring frequently.
BAR BLENDER
Prepare and cook as directed for Chef's Blender. Place squash and apple mixture in
blender jar. Add 1 cup broth and cayenne pepper. Cover and blend at Pulse 4 times, 5
seconds each time. Blend at On about 30 seconds, or until smooth. Continue with Chef's
Blender directions.
i:i : 8 servings (1 cup per serving).
About 290 cal, 3 g pro, 26 g carb, 21 g total fat, 11 g sat fat,
55 mg chol, 530 mg sod.
1 large butternut squash (about
27,/bs.), peeled, seeded, and
cut into 17,-inch pieces
2 medium carrots, peeled and
cut into "A-inch pieces
1 large yellow onion, cut into
thin wedges
2 tablespoons vegetable oil
7_ cup butter or margarine
2 apples, peeled, cored, and
sficed
2 teaspoons finely chopped
gingerroot, if desired
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
4 cups (1 quart) chicken broth,
divided
_/4-_/_ teaspoon cayenne pepper
1 cup wh;pping cream*
* One additional cup chicken
broth may be substituted for
whipping cream.
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2 eggs
1_/_ cups milk
2 tablespoons sugar
2 tablespoons vegetable o/I
2 teaspoons baking powder
72 teaspoon salt
13/_ cups all-purpose flour
CHEF'S BLENDER
Place eggs, milk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add
remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed;
scrape sides of blender jar if necessary.
Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown.
BAR BLENDER
Place eggs, milk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds. Add
remaining ingredients. Cover and blend at Pulse 3 times, about 3 seconds each time, or just
until mixed; scrape sides of blender jar if necessary.Continue with Chef's Blender directions.
c: About 9 servings (two 4-inch pancakes per serving).
About 160 cal, 6 g pro, 23 g carb, 5 g total fat, 1.5 g sat fat,
50 mg chol, 260 mg sod.
CHEF'S BLENDER
Place eggs, milk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add
remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed;
scrape sides of blender jar if necessary.
Bake in hot waffle iron until steaming stops and waffles are golden brown.
BAR BLENDER
Place eggs, milk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds. Add
remaining ingredients. Cover and blend at Pulse 3 times, about 3 seconds each time, or just
until mixed; scrape sides of blender jar if necessary.Continue with Chef's Blender directions.
:About 6 servings (two 4-inch waffles per serving).
About 300 cal, g g pro, 38 g carb, 13 g total fat, 3 g sat fat,
75 mg chol, 390 mg sod.
2 eggs
1% cups milk
2 tablespoons sugar
74 cup vegetab/e oi/
2 teaspoons baking powder
% teaspoon salt
2 cups aflpurpose f/our
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2 eggs
13/_ cups buttermilk
2 tab/espoons sugar
2 tab/espoons vegetab/e oi/
2 teaspoons baking powder
72 teaspoon baking soda
V_ teaspoon sa/t
1_/_ cups all-purpose flour
CHEF'S BLENDER
Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds.
Add remaining ingredients. Cover and blend at Medium about 10 seconds, or just until
mixed; scrape sides of blender jar if necessary•
Heat griddle to medium; pour batter onto griddle for individual pancakes• Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown.
BAR BLENDER
Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds.
Add remaining ingredients• Cover and blend at Pulse 3 times, about 3 seconds each
time, or just until mixed; scrape sides of blender jar if necessary• Continue with Chef's
Blender directions.
About 9 servings (two 4-inch pancakes per serving).
P % v : About 160 cal, 6 g pro, 23 g carb, 5 g total fat, 1.5 g sat fat,
50 mg chol, 260 mg sod.
CHEF'S BLENDER
Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at
Medium 5 to 8 seconds. Add oats and _/_cup raisins. Cover and blend at Medium 5 to 10
seconds, or just until mixed and raisins are chopped; scrape sides of blender jar if necessary.
Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown. Stir
batter briefly between batches. Servewith maple syrup and additional raisins, if desired.
BAR BLENDER
Place eggs in blender jar. Cover and blend at Pulse 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Pulse 5 to 8 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at
On for 3 to B seconds; scrape sides of blender jar if necessary.Add oats and _/_cup raisins.
Cover and blend at On for 3 to 6 seconds, or just until mixed and raisins are chopped;
scrape sides of blender jar if necessary. Continue with Chef's Blender directions.
About 8 servings (two 4-inch pancakes per serving).
About 240 cal, 8 g pro, 40 g carb, 6 g total fat, 1.5 g sat fat,
55 mg chol, 470 mg sod.
2 eggs
17_ cups buttermilk
2 tablespoons vegetable oil
17_ cups afl purpose flour
7_ cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
7_ teaspoon cinnamon
7_ teaspoon salt
1 cup roiled oats
7, cup raisins
Maple syrup, if desired
Raisins, if desired
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7, cup chopped walnuts
2 eggs
1_/_ cups milk
1 cup cannedpumpkh_
'/_ cup melted butter or
margarine
17_ cups all-purpose flour
_/_ cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
_/_ teaspoon cinnamon
_/_ teaspoon salt
_/_ teaspoon nutmeg
_/_ teaspoon cloves
Maple syrup, if desired
Chopped walnuts, if desired
CHEF'S BLENDER
On baking sheet, place _Acup walnuts in single layer. Bake at 375 _F for 4 to 7 minutes, or
until light brown and aromatic. Set aside.
Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add milk, pumpkin, and
butter. Blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Cover and
blend at High 10 to 20 seconds; scrape sides of blender jar if necessary.Add toasted
walnuts. Cover and blend at Medium 5 to 8 seconds, or until just mixed.
Bake in preheated waffle iron until waffles are deep golden brown, about 3 to 7 minutes.
Serve immediately with maple syrup and additional walnuts, if desired.
BAR BLENDER
Prepare walnuts as directed for Chef's Blender. Place eggs in blender jar. Cover and blend at
Pulse 3 to 5 seconds. Add milk, pumpkin, and butter. Blend at Pulse 4 to 6 seconds, or
until mixed. Add all-purpose flour, whole wheat flour, brown sugar, baking powder,
cinnamon, salt, nutmeg, and cloves. Cover and blend at On for 10 to 20 seconds; scrape
sides of blender jar if necessary.Add toasted walnuts. Cover and blend at On for 3 to 5
seconds, or just until mixed. Continue with Chef's Blender directions.
About 5 servings (two 4-inch waffles per serving).
v q: About 430 cal, 13 g pro, BBg carb, 19 g total fat, 8 g sat fat,
11B mg chol, 470 mg sod.
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This warranty extends to the purchaser and any succeeding owner for PRO LINE" Series Blenders
operated in the 50 United States and District of Columbia.
Length of KitchenAid Will Pay For KitchenAid Will
Warranty: Your Choice of: Not Pay For:
Two Year Full
Warranty for
Household Use,
from date of
purchase.
Hassle-Free
Replacement of
your Blender.
See "Arranging
for Hassle-Free
Replacement" for details, or call
the KitchenAid Customer Satisfaction
Center toll-free at 1-800-541-6390.
OR
The replacement parts and repair
labor costs to correct defects in
materials and workmanship. Service
must be provided by an Authorized
KitchenAid Service Center. Seethe
KitchenAid" PROLINE" Series Blender
Warranty for Puerto Rico for details
on how to arrange for service.
A. Repairswhen the Blender is
used in other than normal
single family home use.
B. Damage resulting from
accident, alteration,
misuse or abuse.
C. Any shipping or handling
costs to deliver your
Blender to an Authorized
Service Center.
D. Replacement parts or
repair labor costs for Blender
operated outside the BO
United States and District
of Columbia.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITYFOR INCIDENTAL OR CONSEQUENTIAL
DAMAGES. Some statesdo not allow the exclusion or limitation of incidental or consequential damages,
so this exclusion may not apply to you. This warranty givesyou specific legal rights and you may also have
other rights which vary from state to state.
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A limited two year warranty extends to the purchaser and any
succeeding owner for PRO LINE" Series Blenders operated in
Puerto Rico. During the warranty period, all service must be handled
by an Authorized KitchenAid Service Center.
Please bring the Blender, or ship it prepaid and insured, to the nearest
Authorized ServiceCenter. Call toll-free 1-800-541-6390 Monday
through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m. to
5 p.m. to learn the location of a Service Center near you. Your repaired
Blender will be returned to you prepaid and insured.
IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid '_'
PROLINE" Series Blender should fail within two years of ownership,
simply call our toll-free Customer Satisfaction Center at
1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m.
(Eastern Time), or Saturday, 10 a.m. to 5 p.m. Give the consultant
your complete shipping address. (No P.O. Box Numbers, please.)
When you receive your replacement PRO LINE" Series Blender, use the
carton and packing materials to pack-up your "failed" Blender. In the
carton, include your name and address on a sheet of paper along with
a copy of the proof of purchase (register receipt, credit card charge
slip, etc.).
KitchenAid will arrange to deliver an identical or comparable
replacement to your door free of charge and arrange to have your
"failed" Blender returned to us. Your replacement unit will also be
covered by our two year full warranty.
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To order accessories or replacement parts for your Blender, call
toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m.
(Eastern Time), or Saturday, 10 a.m. to 5 p.m., or write to:
Customer Satisfaction Center, KitchenAid Portable Appliances,
P.O.Box 218, St. Joseph, MI 49085-0218.
, ....... , }:::::::::: ::::
For service information, call toll-free 1-800-541-6390 Monday
through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday,
10 a.m. to 5 p.m., or write to:
Customer Satisfaction Center, KitchenAid Portable Appliances,
P.O.Box 218, St. Joseph, MI 49085-0218.
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock,
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Consult your local KitchenAid dealer or the store where you
purchased your PRO LINE" Series Blender for information on how to
obtain service.
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