E TM
®
SERIES
MOD L
D
50
PROCESSOR
The KitchenAid ® PRO LINE'" Series Food Processor is engmeerea
to provide commercial quality performance. A orofessional 16-cup work
bowl and extra-wide feed tube sit atop a ruggea die-cast metal base.
The powerful 1000-watt motor is designea to make auick work of
the most demanding food preparation tasks. The neavy-gauge
cutting blades and discs are maae from the _ighest auality stainless
steel for exceptionally clean slicing ana shredding. This machine
doesn't trade performance for caoaclty you'l achieve extraordinary
results no matter what the taSK.
The outstanding performance s matched by exceotional
convenience. A mini bowl ana -;_; blade transform the PRO LINETM
Seriesfood processor into a mini-chooper, the oerfect tool for finely
_pping herbs, nuts, onions, ana garlic. The ultra Wide Mouth T'v'
FeedTube is one of the industry's argest - it wi process tomatoes,
cucumbers, and potatoes with a minimum of sectioning or slicing. Another great timesaver s the "3-cup
chef's bowl: place it inside the work bowJ, and you'll be able to slice or shred an item while keeping the
work bowl clean for another ingredient.
The KitchenAid ®
company disti
g chef. From
HTRODUCT OH
Introduction 2
Food Processor Safety 5
Important Safeguards 6
Proof of Purchase & Product Registration 7
Electrical Requirements 8
FEAiR,,_/RESAN_:>ORERAT OH
Food Processor Features 10
Preparing the Food Processor for Use
Before First Use 12
Work Bowl Assembly 12
Multipurpose Blade & Dough Blade Assembly 13
Slicing & Shredding Disc Assembly 14
Mini Bowl Assembly 14
Chef's Bowl Assembly 15
Egg Whip Assembly & Use 15
Using the Food Processor
Before Use 17
Food Pusher Interlock 17
Maximum Liquid Level 17
Turning the Food Processor On and Off 18
Using the Pulse Control 18
2-Piece Food Pusher 18
Disassembling the Food Processor 19
Care and Cleaning ........................................................... 21
Troubleshooting 22
FOOD PROCESS HG _I:R$ AH/:.}REC RES
Using the Multipurpose Blade 24
Using a Slicing or Shredding Disc 26
Using the Dough Blade 27
Using the Egg Whip 28
Helpful Hints 29
Appetizer Recipes
Preparation and Serving Suggestions 34
Crab-Stuffed Mushrooms 35
Sesame-Almond Crackers 36
Caramelized Onion Puff Pastry Squares 37
Hot Artichoke Dip 38
Camembert Salmon Dip 39
Chipotl_ Deviled Eggs 40
Tropical Fruit Salsa .................................................... 41
Shrimp Dill Dip 42
Roasted Salsa Verde 43
Salad & Dressing Recipes
White Balsamic Vinaigrette ............................................. 44
Mediterranean Hot Chicken Salad ................................... 45
Citrus Dressing ................................................................ 46
Fresh Jicama Salad .......................................................... 47
Chicken Wild Rice Salad .................................................. 48
Asian Coleslaw For A Crowd ........................................... 49
Hot Potato Salad ............................................................. 50
Broccoli-Kohlrabi Confetti Salad ...................................... 51
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Soup & Sandwich Recipes
Cheddar Broccoli Soup 52
Chicken Chutney Sandwich Spread 53
Roasted Butternut Squash Soup With Herb Pistou 54
Runza Pocket Sandwiches 55
Pan-Fried Veggie Burgers 56
Winter Vegetable Soup 57
Muffaletta Sandwiches 59
French Onion Soup 60
Creole Gumbo 61
Vegetable & Side Dish Recipes
Sweet Dilled Cucumbers and Onions 63
Layered Eggplant and Pepper Casserole 64
Spring Mix Basmati Rice 65
Bourboned Carrots 66
Loaded Baked Potato Casserole 67
Main Dish Recipes
Szechwan Pork 68
Chicken Fajitas 69
Individual Pizzas 70
Layered Eggplant and Roasted Red Pepper Casserole 72
Herbed Salmon Patties with Cilantro-Caper Mayonnaise 73
Chicken Satay with Peanut Sauce 74
Bread Recipes
Wheat Boules 75
Sunday Dinner Rolls 76
White Bread 78
Cranberry-Walnut Scones 80
Baking Powder Biscuits 81
Dessert Recipes
Individual Cranberry Pear Crisps 82
Velvety Sour Cream Cheesecake 83
Fresh Fruit Tart 84
Apple Pie 86
Pastry Crust 87
3-Layer Carrot Cake with Cream Cheese Frosting 88
Tropical Lemon Meringue Pie 90
Chocolate-Orange Mousse 91
Pecan Shortbread Bars 92
RRAHPS AH_: S_I!iI':_VCE HFO}::%MA2'_OH
Warranty for the 50 United States & District of Columbia 94
Warranty for Puerto Rico 95
Arranging for Hassle-Free Replacement 95
Ordering Accessories & Replacement Parts 96
Arranging for Service After the Warranty Expires 96
Arranging for Service Outside the 50 United States
& Puerto Rico 97
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 wilt follow the safety alert symbol and either the word "DANGER" or
"WARNING." These words mean:
followYoucaninstructions,be killed or seriously injured if you don't immediately
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:
i Read all instructions and information in this instruction book
and any other literature included in this packaging referring
to this product before operating or using this appliance.
2 To protect against risk of electrical shock, do not put Food
Processor in water or other liquids.
Close supervision is necessarywhen 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.
_) Avoid contacting moving parts.
Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions or is dropped or
damaged in any manner. Return appliance to the nearest
Authorized Service Center for examination, repair, or
electrical or mechanical adjustment.
? The use of attachments not recommended or sold by the
manufacturer may cause fire, electric shock, or injury.
:!:' Do not use outdoors.
"' Do not let cord hang over edge of table or counter.
" Keep hands and utensils away from moving blades or discs
while processing food to reduce the risk of severe injury to
persons or damage to the Food Processor. A scraper may
be used, but must be used only when the Food Processor
is not running.
" Blades are sharp. Handle carefully.
) To reduce the risk of injury, never place cutting blade or
discs on base without first putting bowl properly in place.
Becertain cover is securely locked in place before operating
appliance.
4 Never feed food by hand. Always use food pusher.
" Do not attempt to defeat the cover interlock mechanism.
" This product is designed for household use only.
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Alwayskeepacopyofthesalesreceiptshowingthedateof
purchaseof yourFoodProcessor.Proofof purchasewillassure
youof in-warrantyservice.
BeforeyouuseyourFoodProcessor,pleasefill outandmail
yourproductregistrationcardpackedwiththeunit.Thiscard
willenableusto contactyouintheunlikelyeventof aproduct
safetynotificationandassistusincomplyingwiththe provisions
oftheConsumerProductSafetyAct.Thiscarddoesnotverify
yourwarranty.
Pleasecompletethefollowingforyourpersonalrecords:
ModelNumber:KPFP850
SerialNumber
DatePurchased
StoreName
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Volts: 120 V.A.C. only.
Hertz: 60 Hz
NOTE: This Food Processor 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.
PRO LINE'"
®
SERIES
AND
RATI
Work Bowl Cover with
Ultra Wide Mouth TM Feed Tube
One of the industry's largest feed tubes
accommodates large items - like tomatoes,
cucumbers, and potatoes- with a minimum of
sectioning or slicing,
2-Piece Food Pusher
For smaller items, remove the small pusher from the
central tube in the large pusher. The small pusher
and feed tube make it easyto process herbs, nuts,
single carrots and celery.
16-Cup Work Bowl
The tough, crystal-clear polycarbonate bowl
provides capacity for the largest jobs, The bowl
features a comfortable handle,
Chef's Bowl
Place the 13-cup Chef's Bowl inside the Work Bowl,
and slice or shred a food item while keeping the
Work Bowl clean for another ingredient.
Model KPFP850
Food Processor
Mini Bowl and Mini Blade
Bowl and blade are perfect for small chopping and
mixing jobs. The 4_A-cup bowl holds more than
most standalone choppers. The mini blade is made
of high quality stainless steel.
Fine(2mm)SlicingDisc
DiscproducesapproximatelyY_6-inchslices of
most foods, from delicate strawberries to partially
frozen meats.
Dough Blade
The dough blade is specially designed for mixing and
kneading yeast dough.
Medium (4 mm) Slicing Disc
Disc produces approximately _/8-inch slices
of most foods.
Medium (4 mm) Shredding Disc
Disc produces approximately Ys-inch shreds of
most firm fruits, vegetables, and cheese.
Egg Whip
The egg whip will quickly whip cream and egg whites
for soft meringues, mousses,souffl6s, and desserts.
Die-Cast Metal Base
The base features the on, off, and pulse buttons
along with the power shaft, which rotates the
blades and discs.
Disc Stem
Stem fits over the power shaft on the base and into
the bottom of a slicing or shredding disc.
Chef's Accessory Case
Case helps protect blades, discs, and other
accessories while keeping them organized and
ready for use.
Stainless Steel Multipurpose Blade
Versatile blade chops, minces, blends, mixes, and
emulsifies in a matter of seconds.
Spatula
Special shape facilitates food removal from bowls,
discs, and blades.
iN
Before First Use
Before using your food processor for the first time, wash the work
bowl, work bowl cover, chef's bowl, mini bowl, feed tube pusher,
discs, and blades either by hand or in the dishwasher (see "Care and
Cleaning" on page 21).
Work Bowl Assembly
i Place the food processor base on a dry, level countertop with
the controls facing forward. Do not plug in the unit until it is
completely assembled.
? With the handle just to the left of center, place the work bowl
on the base, fitting the center opening over the power shaft.
Grasp the work
bowl handle and
turn the bowl to
the right until it
locks into position.
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
4_
Insert the desired accessory into the work bowl. See pages
13-1 6 for accessory instructions.
Place the work bowl cover on the work bowl with the feed
tube just to the left of the work bowl handle. Grasp the feed
tube and turn the cover to the right until it locks into place.
NOTE: Do not attach the cover to the work bowl before the
work bowl is locked on the base. Damage to the work bowl
may result.
Fitthepusherintothefeedtube. Plugthefoodprocessorintoa 3 pronggroundedoutlet.
ElectricalShockHazard
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.
NOTE: Your PROLINETM SeriesFood Processorwill not operate unless
the work bowl and work bowl cover are properly locked on the
base,and the pusher is inserted to the maximum fill line on the
feed tube.
Do not remove the work bowl from the base without first removing
the work bowl cover. Damage to the work bowl may result.
Multipurpose Blade and Dough Blade Assembly
Placethe blade on the power shaft. Rotate the blade so
it falls into place on the shaft.
Slicing and Shredding Disc Assembly
Place the disc stem on the power shaft. Fit the disc over the
metal pin on the disc stem, then rotate the disc until it falls
fully onto the stem.
Mini Bowl Assembly
Place the mini bowl inside the work bowl over the power shaft.
Rotate the mini bowl until it falls into place. When properly seated
in the work bowl, the mini bowl cannot be rotated. Fit the mini
blade on the power shaft. It may be necessaryto rotate the blade
until it falls into place.
The mini bowl can also be placed in the chef's bowl in a
similar manner.
Toremovetheminibowlafterprocessing,lift thebowlusingthe
twofingergripslocatedalongthetopedgeofthebowl.
Chef's Bowl Assembly
Placethe chef's bowl inside the work bowl over the power shaft.
Rotate the chef's bowl until it falls into place. When properly
seated in the work bowl, the chef's bowl cannot be rotated.
The chef's bowl can only be used with the slicing and shredding
discs - the multipurpose blade cannot be used.
Egg Whip Assembly and Use
The egg whip is designed to whip egg whites or heavy cream to
create toppings or soft meringues. For the best results when
whipping cream, use at least 1 cup of cream and no more than
2 cups at most. When whipping egg whites, use a minimum of
4- smaller quantities may not whip to maximum volume.
To assemble:
The egg whip consists of 4 pieces - the egg whip stem, stem
cover, whip paddle, and cap.
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Stem Cover
Whip Paddle
To remove the chef's bowl after processing, lift the bowl using the
two finger grips located along the top edge of the bowl.
Stem _:i!
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i Place the egg-whip stem on the power shaft. Slowly turn
the stem until it drops fully onto the shaft.
2 Align the L-shaped notch on the whip paddle with the small
post on the stem cover, and slide the paddle onto the cover.
Turn slightly to lock paddle.
Fit the stem cover and paddle over the egg whip stem. Push
downward to engage the ridges of the stem with the gears of
the paddle.
4 Fit the egg whip cap over the egg whip stem. Push downward
to lock it into place.
Placethe work bowl cover on the work bowl with the feed tube
just to the left of the handle. Make sure the center pin of the
egg whip fits into the center opening of the cover. Grasp the
feed tube and turn the cover to the right to lock it into place.
Insert the pusher into the feed tube. The egg whip is now ready
to operate.
Pressthe On Button and whip ingredients to the desired
texture and volume. Pressthe Off Button when finished.
To disassemble:
i Unplug the base from the electrical outlet. Remove the work
bowl cover with a clockwise turn.
2 Lift the egg whip assemblyoff the power shaft. Removewhipped
ingredients from the work bowl.
Pull the cap from the egg whip assembly. Push downward on
the stem pin to remove stem from the stem cover. Turn the
egg whip paddle to unlock, and slide the paddle from the
stem cover.
RotatingBladeHazard
Alwaysuse food pusher.
Keep fingers out of openings.
Keep away from children.
Failure to do so can result in amputation or cuts.
Before Use
Before operating the food processor, be sure the work bowl,
blades, and work bowl cover are properly assembled on the food
processor base (see "Preparing the Food Processor for Use"
starting on page 12).
Food Pusher Interlock
The food pusher is part of the safety interlock system. The food
processor will not run unless the pusher is inserted to the
maximum fill line on the feed tube.
Maximum Liquid Level
This line on the work bowl indicates the maximum level of liquid
that can be processed by the food processor.
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Turning the Food Processor On and Off
i To turn on the food processor, press the On Button. The unit
will run continuously and the blue indicator light will glow.
2 To stop the food processor, press the Off Button. The blue
indicator light will go out and an automatic brake will stop the
action of the blade or disk within seconds.
Wait until the blade or disk comes to a complete stop before
removing the work bowl cover. Be sure to turn off the food
processor before removing the work bowl cover, or before
unplugging the unit.
NOTE: If the unit fails to operate, make sure the work bowl and
cover are properly locked on the base, and the food pusher is
inserted to the maximum fill line on the feed tube (see "Preparing
the Food Processor for Use" starting on page 12).
Using the Pulse Control
The pulse control allows precise control of the duration and
frequency of processing. It's great for jobs which require a light
touch. Just press and hold the Pulse Button to start processing,
and release it to stop. The blue indicator light will glow each time
the Pulse Button is pressed.
2-Piece Food Pusher
To slice or shred small items, insert the 2-piece food pusher into
the feed tube, then turn the small center pusher clockwise to
unlock and remove. Use the center feed tube and pusher to
process small or slender items, or to add liquid while the food
processor is running. When not using the small feed tube, lock
the small pusher into place by turning it counter-clockwise.
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
NOTE: If you have difficulty removing the pusher from the feed
tube, it is likely that food particles have become lodged in the
interlock system. To free the pusher, soak the work bowl cover in
warm water or wash it in a dishwasher.
i Turn the work bowl cover to the left and remove.
) If using a disc, remove it before removing the bowl. Place two
fingers under each side of the disc and lift it straight up.
Remove the disc stem.
If using the mini bowl or chef's bowl, grasp and remove the bowl
using the finger grips located along the top edge of the bowl.
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4 Turn the work bowl to the left to unlock it from the base.
Lift to remove.
_i_The multipurpose blade can be removed from the work bowl
before the contents are emptied. The blade can also be held in
place as you remove food: grasp the work bowl from the
bottom and place one finger through the center opening to
grip the blade shaft. Then remove food from the bowl and
blade with a spatula.
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
Pressthe Off Button and unplug the food processor
before cleaning.
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clean with a damp cloth. Dry with a soft cloth. Do not
use abrasive cleansers or scouring pads.
NOTE: Do not use sharp objects to clean around the control
buttons; damage may result. Use a soft brush.
with a damp cloth. Dry with a soft cloth.
To prevent damage to the
interlock system, always store
the work bowl and work
bowl cover in the unlocked position
when not in use.
Disassembled discs, shafts, and
blades should be stored in the
provided storage case, and in a
location out of the reach of children.
All the other parts of the PRO LINETM Series Food Processor
are dishwasher safe. Be sure to load them away from
exposed heating elements in the dishwasher. If washing the Food
Processor parts by hand, avoid the use of abrasive cleansers or
scouring pads--they may scratch or cloud the work bowl and
cover. A long-handled dish brush will facilitate hand-cleaning.
Thoroughly dry all parts after washing.
If your food processorshouldfail to operate,checkthe
following:
If you havedifficulty removingthe food pusherfrom the
feedtube:
- Makesuretheworkbowlandworkbowlcoverareproperly
lockedonthebase,andthefoodpusherisinsertedto the
maximumfill lineonthefeedtube.
- Foodparticlesareprobablylodgedinthe interlocksystem.
Tofreethepusher,soaktheworkbowlcoverin warmwater
orwashit in adishwasher.
Seeif thefoodprocessorispluggedintoa grounded3
prongoutlet.If it is,unplugthefoodprocessor,thenplugit
intothe sameoutletagain.If thefoodprocessorstilldoes
notwork,checkthefuseorcircuitbreakeron theelectrical
circuitthefoodprocessorisconnectedto andmakesurethe
circuitisclosed.
If theproblemcannotbecorrectedwiththestepsin thissection,
seetheKitchenAidWarrantyandServicesectionon page93*.
* Do not return the food processor to the retailer - they do not provide service.
If the food processor shuts off while it is running:
The food processor may be overheated. If the motor exceeds
a certain temperature, it will automatically shut off to
prevent damage. This should be an extremely rare
occurrence. If it happens, press the Off Button and wait
15 minutes for the food processor to cool before resuming.
If the food processor still refuses to run, wait an additional
15 minutes for the food processor to cool.
KitchenAid °
PRO LINE'" SERIES
TI
CESSIN
ND RECIP
Using the Multipurpose Blade
To chop fresh fruits or vegetables:
Peel, core, and/or remove seeds. Cut food in 1 to 172-inch pieces.
Process food to desired size, using short pulses, 1 to 2 seconds
each time. Scrape sides of bowl if necessary.
To puree cooked fruits and vegetables
(except potatoes):
Add _i cup liquid from recipe per cup of food. Process food, using
short pulses, until finely chopped. Then process continuously until
desired texture is achieved. Scrape sides of bowl if necessary.
To prepare mashed potatoes:
Insert chef's bowl into the work bowl. Using the shredding disc,
shred hot, cooked potatoes. Remove the chef's bowl with potatoes.
Place multipurpose blade in work bowl, and add shredded potatoes,
softened butter, milk, and seasonings. Pulse 3 to 4 times, 2 to 3
seconds each time, until milk is absorbed and texture is smooth. Do
not overprocess.
To chop dried (or sticky) fruits:
The fruit should be cold. Add _Acup of flour from recipe per _ cup
dried fruit. Applying short pulses, process fruit until desired texture
is achieved.
To finely chop citrus peel:
With a sharp knife, peel colored portion (without white membrane)
from citrus. Cut peel into small strips. Process until finely chopped.
Tomincegarlic,or to chopfreshherbsor smallquantities
of vegetables:
Withprocessorrunning,addfoodthroughthesmallfeedtube.
Processuntilchopped.Forbestresults,makesureworkbowland
ingredientsareverydrybeforechoppinggarlicor freshherbs.
Tochopnuts or makenut butters:
Processupto 3cupsof nutsto desiredtexture,usingshortpulses,
1to 2secondseachtime.Foracoarsertexture,processsmaller
batches,pulsing1or 2 times,1to 2secondseachtime.Pulsemore
oftenforfinertexture.Fornutbutters,processcontinuouslyuntil
smooth.Storein refrigerator.
Tochopcookedor raw meat,poultry, or seafood:
Thefoodshouldbeverycold.Cutin 1-inchpieces.Processupto
2V2poundsat atimeto desiredsize,usingshortpulses,1 to
2 secondseachtime.Scrapesidesof bowlif necessary.
Tomakebread,cookie,or crackercrumbs:
Breakfoodinto 1_ to 2-inchpieces.Processuntilfine.Forlarger
pieces,pulse2 to 3 times,1to 2 secondseachtime.Thenprocess
untilfine.
Togratehard cheeses,suchasParmesanandRomano:
Neverattemptto processcheesethatcannotbepiercedwiththetip
of asharpknife.Youcanusethemultipurposebladeto gratehard
cheeses.Cutcheesein 1-inchpieces.Placeinworkbowl.Process,
usingshortpulses,untilcoarselychopped.Processcontinuously
untilfinelygrated.
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To melt chocolate:
Combine chocolate and sugar from recipe in work bowl. Processuntil
finely chopped. Heat liquid from recipe. With processor running, pour
hot liquid through the small feed tube. Processuntil smooth.
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Using a Slicing or a Shredding Disc
NOTE: When cutting and packing food items in the Ultra Wide
Mouth TM feed tube, do not exceed the maximum fill line; this will
permit the pusher to engage the interlock and the unit to operate.
To cut julienne or match-stick strips of vegetables and fruits:
Cut food to fit feed tube horizontally. Position food horizontally in
feed tube. Process, applying even pressure to make plank-like slices.
Re-stack slices and position vertically or horizontally in feed tube.
Process,applying even pressure.
To slice or shred fruits or vegetables that are long and
relatively small in diameter, such as celery, carrots, and
bananas:
Cut food to fit feed tube vertically or horizontally, and pack feed
tube securely to keep food properly positioned. Process, applying
even pressure. Or use the small feed tube in the two-piece food
pusher. Position food vertically in the tube, and use the small
food pusher to process the food.
To slice or shred fruits and vegetables that are round,
such as onions, apples, and green peppers:
Peel,core, and/or remove seeds. Cut into halves or quarters to fit
feed tube. Position in feed tube and process, applying even pressure.
Tosliceor shredfruits and vegetablesthat aresmall,
suchas strawberries,mushrooms,and radishes:
Positionfoodverticallyor horizontallyin layerswithinthefeedtube.
Fillfeedtubein orderto keepfoodpositionedproperly,butdo not
exceedthemaximumfill line.Process,applyingevenpressure.Or
usethesmallfeedtubeinthetwo-piecefoodpusher.Positionfood
verticallyinthetubeandusethesmallfoodpusherto processfood.
Toshredspinachand other leaves:
Stackleaves.Rollupstackedleavesandstandtherollsverticallyin
thefeedtube.Process,applyingevenpressure.
Toslicecookedmeat or poultry, including
salami,pepperoni,etc.:
Cookedmeatshouldbeverycold.Cutintopiecesto fit feedtube.
Processfood,usingfirm,evenpressure.
Toshredfirm andsoft cheeses:
Firmcheeseshouldbeverycold.Forbestresultswithsoftcheeses,
suchasmozzarella,freeze10to 15minutesbeforeprocessing.
Cutto fit feedtube.Process,applyingevenpressure.
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Using the Dough Blade
The dough blade is specially designed for mixing and kneading
yeast dough quickly and thoroughly. For the best results, do not
knead recipes that use more than 6 cups of all-purpose flour, or
4 cups of whole grain flour.
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To slice uncooked meat or poultry, such as stir-fry meats:
Cut or roll food to fit feed tube. Wrap and freeze meat until it is
solid to touch (30 minutes to 2 hours depending on thickness of
meat). Make sure you can still pierce the meat with the tip of a
sharp knife. If not, allow meat to thaw slightly. Process,applying
even pressure.
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Using the Egg Whip
To make egg white meringue:
Place4 egg whites and _Ateaspoon cream of tartar in work bowl
fitted with the egg whip attachment. Process about 15 to 20
seconds, until foamy. With processor running, slowly add 7_to 7_
cup of sugar through the small feed tube. Process until stiff peaks
form, about 4 minutes. Stop processor as necessary to check texture
of mixture.
To whip cream:
Pour 1 cup heavy cream in work bowl fitted with egg whip
attachment. Process 30 seconds. With processor running, add
2 tablespoons powdered sugar through the small feed tube. Process
until soft peaks form, about 30 to 40 seconds. Stop processor as
necessaryto check texture of mixture. With processor running, add
_Ateaspoon of vanilla, if desired, through the small feed tube.
Processuntil mixed. Do not overprocess.
Forthe best results, never attempt to whip more than 2 cups of cream.
WhencuttingandpackingfooditemsintheUltraWideMouthTM feed tube, do not
;, "":_} i exceed the maximum fill line. This will permit the pusher to engage the interlock and the
unit to operate.
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For thicker mixtures, fill work bowl up to _£full. For liquids, fill to the maximum level as
_ii indicated on the work bowl (see "Maximum Liquid Level" on page 17), When chopping,
the work bowl should be no more than _Ato Y, full. Use the mini bowl for up to 1 cup of
liquid or Y, cup solids.
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Position slicing discs so the cutting surface is just to the right of the feed tube. This
,,, allows the blade a full rotation before contacting food.
iiI_i_'D,fferentfoodsrequ,revary,ngdegreesofpressureforbestshredd,ngands,,c,ngresu,ts
In general, apply light pressure for soft, delicate foods (strawberries, tomatoes, etc.),
moderate pressure for medium foods (zucchini, potatoes, etc.), and firmer pressure for
harder foods (carrots, apples, hard cheeses, partially frozen meats, etc.).
Never process any food that is so hard or firmly frozen that it cannot be pierced with
the tip of a sharp knife. Hard food can cause damage to the blade or motor. If a piece
of hard food, such as carrot, becomes wedged or stuck on the blade, stop the processor
and remove the blade. Using special care, remove food from the blade.
}
whenacakeorcooke atterorquckbreadusethemutpurposebade
to cream fat and sugar first. Add dry ingredients last. Place nuts and fruit on top of
flour mixture to prevent overchopping. Process nuts and fruits with short pulses
until blended with other ingredients. Do not overprocess.
Sometimesslenderfoods,suchascarrotsor celery,fall overin
thefeedtube,resultingin an unevenslice.Tominimizethis,cut
foodin severalpiecesandpackthefeedtubewith thefood.For
processingsmallor slenderitems,thesmallfeedtubeinthe two
piecefoodpusherwill proveespeciallyconvenient.
Softandmedium-hardcheesemayspreadoutor rollupontheshreddingdisc.To
avoidthis, shred only chilled cheese. z
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If desired, cut these by hand and add them to the mixture.
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opening to hold the blade in place. Then remove food
from the bowl and blade with a spatula.
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When planning your menu, select an assortment of both hot and
cold appetizers.
It's always wise to select as many make-ahead recipes as possible.
At minimum, plan on preparing 4 appetizers per guest per hour.
Set out serving dishes and platters needed for each menu item
well in advance of your event.
Bake your appetizers in batches, so fresh, warm hors d'oeuvres
will always be available.
o For recipes calling for cooked chicken, consider:
- purchasing broasted chicken from the dell
- steaming, poaching, or grilling chicken breasts or thighs
To keep your hors d'oeuvres at the proper serving temperature,
consider using slow cookers, heated chafing dishes, ice baths, and
so forth.
When you're serving exotic or unfamiliar appetizers, label them
with decorative place cards on the buffet table. Consider
including a short story or explanation of the history, ingredients,
or special preparation that went into their creation.
- using prepared or packaged chicken strips or cubes
Positionminibowlandminibladeinworkbowl.Addcroissants.Processuntilfinely
crumbled,5to 10seconds.
Exchangeminibowlandminibladefor multipurposebladeinworkbowl.With
processorrunning,addshallotsandgarlicthroughsmallfeedtube.Processuntilfinely
chopped,about5seconds.Removestemsfrommushrooms;add1cupstemsto work
bowl.Pulse3 to 4 times,about1secondeachtime.
Inmediumskilletovermediumheat,meltbutter.Addvegetablemixture;cook4 to 5minutes,
oruntiltender,stirringoften.Returnvegetablemixturetoworkbowl.Addbreadcrumbs,
crabmeat,tarragon,salt,andlemonjuice.Processuntilmixed,3 to 5seconds.
Arrangemushroomscapsidedownin 15x10x1-inchbakingpan.Spoonandpresscrab
mixtureintoopenings,moundingstuffing.Presscheeseon topof stuffing.Bakeat 350°F
for 20to 25minutes,oruntilmushroomsaretender.Sprinklewithchives,if desired.
Y_ :_:10servings(3 mushroomsperserving).
Fillingmaybemadeupto onedayinadvance;refrigerate.Warmto roomtemperature
beforestuffingmushrooms.
!__v<_:About130cal,Sg pro,10gcarb,7gtotalfat, 4gsatfat, 30mgchol,
220mgsod.
2 large bakery croissants or white
bread slices, torn into pieces
2 shallots, cut into quarters
2 cloves garlic
30 large (about two 14 oz.
packages) mushrooms, cleaned
1 tablespoon butter
1 can (6 oz.) crabmeat,
well-drained
V_ teaspoon dried tarragon
V4 teaspoon salt
1 tablespoon lemon juice
1 cup freshly grated Asiago or
Parmesan cheese
2 tablespoons snipped fresh
chives, if desired
Lg_
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©
©
!:O
o
1V_ cups rolled oats
1 cup (about 4 oz.)
sliced almonds
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1V_ teaspoons salt
1 teaspoon baking soda
74 cup shortening
74 cup butter or margarine,
slightly softened
1V4 cups buttermilk
1 egg, beaten
1 tablespoon water
2 teaspoons coarse salt, divided
74 cup black sesame seeds*,
divided
74 cup white sesame seeds*,
divided
* Other cracker toppings might
include garlic powder, onion
powder, sliced almonds, poppy
seeds, or sunflower seeds.
Position multipurpose blade in work bowl. Add oats and almonds. Pulse 3 to 4 times, about
5 seconds each time, or until finely ground. Add all-purpose and whole wheat flours, sugar,
salt, and baking soda. Processuntil mixed, 5 to 10 seconds. Add shortening and butter.
Pulse 4 to 5 times, about 2 seconds each time, or until crumbly. With processor running,
add buttermilk through small feed tube. Process until stiff dough forms, about 30 seconds
scraping sides of bowl if necessary.
In small bowl, combine egg and water. Set aside.
Remove dough to lightly floured work surface. Form into a ball; divide into 4 portions.
Keep dough covered until ready to roll. Roll 1 portion into a 10xl0-inch square. Place in
center of large lightly greased cookie sheet. Roll evenly into a 12xl 2-inch square. Brush
with egg mixture. Sprinkle with _Ateaspoon coarse salt, 1 tablespoon black sesame seeds,
and 1 tablespoon white sesame seeds. Roll lightly with rolling pin. With pastry wheel, pizza
cutter, or sharp knife, score to form 36 squares, or other desired shape. Do not separate.
Repeat with remaining dough, egg mixture, salt, and sesame seeds.
Bake at 350 °F for 15 to 25 minutes, or until golden brown. If outside crackers start to
brown first, remove them to a cooling rack and continue baking until center crackers are
golden brown. Remove crackers to cooling rack.
Y_ :i: 12 dozen (about 6 crackers per serving).
!,__v _:About160cal, 5gpro, 19gcarb, Sgtotalfat, 2.5 g sat fat, 15mgchol,
370 mg sod.
¸
Position 4 mm shredding disc and chef's bowl in work bowl. Add Gouda cheese. Processto
shred. Set aside.
Position 4 mm slicing disc in work bowl. Add onions to feed tube, cutting to fit tube, if
necessary. Processto slice.
In large skillet or Dutch oven over medium-high heat, heat oil, until it sizzles. Add onions;
cook 5 to 10 minutes, or until onions are limp, stirring occasionally. Stir in brown sugar
and 2 tablespoons vinegar. Cook over medium-low heat 35 to 45 minutes, or until soft and
light golden, stirring occasionally. Stir in remaining 1 tablespoon vinegar, pepper, and salt.
Set aside.
On lightly floured surface, roll each sheet of puff pastry into a 12-inch square. Place on
2 large ungreased baking sheets.
Bake at 400 ° Ffor 9 to 11 minutes, or until pastry puffs and edges begin to brown, gently
pricking top of pastry with fork after 5 minutes. Reduce oven temperature to 375 ° F.
Lightly prick tops of pastry with fork. Sprinkle Parmesan cheese evenly over pastry to
within _/2inch of edges. Top evenly with onions. Sprinkle Gouda cheese over onions. Bake
at 375 ° F for 10 to 15 minutes, or until pastry is golden brown and cheese is melted and
bubbly. Cool slightly. Cut each pastry into 36 squares.
24 servings (3 squares per serving).
i
About 180 cal, 5 g pro, 13 g carb, 12 g total fat, 4 g sat fat, 15 mg chol,
200 mg sod.
1 package (7 oz.) Gouda or
smoked Gouda cheese,
wax removed
4 medium yellow onions
1 tablespoon vegetable oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar,
divided
'/2 teaspoon cracked black pepper
'L teaspoon salt
1 package (177_ oz.) frozen puff
pastry, thawed
1 cup freshly grated
Parmesan cheese
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6 ounces Asiago cheese, room
temperature
1 red or green jalapeno pepper,
seeded and cut into quarters
1 clove garlic
2 cans (14 oz each) artichoke
hearts* weft drained
1 cup mayonnaise
7_ cup chive and onion sour cream
1 package (3 oz) cream cheese
* For chunkier dip, reserve 2 to
3 pieces of artichoke hearts,
cut into V2-inch chunks, and
stir into dip when adding to
baking pan.
Position chef's bowl and 4 mm shredding disc in work bowl. Add Asiago cheese. Process to
shred; set aside.
Exchange chef's bowl and shredding disc for multipurpose blade in work bowl. With
processor running, add jalapeno pepper and garlic through small feed tube. Process until
finely chopped. Add artichoke hearts. Pulse 3 to 4 times, about 2 seconds each time, or
until chopped. Add mayonnaise, sour cream, 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 about 20 minutes, or
until hot. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables.
Y_ :i: 32 servings (2 tablespoons per serving).
!,_"v <_:About90cal, 2g pro, 2gcarb, ggtotalfat, 2. 5 g sat fat, 15mgchol,
170 mg sod.
Positionmultipurposebladein workbowl.Addonions.Processuntilcoarselychopped,
3 to 4 seconds.Addcreamcheese,Camembertcheese,andvinegar,if desired.Process
untilcreamy,5 to 10seconds.Addsalmon.Processuntilmixed,8 to 10seconds,
scrapingbowlif necessary.Add peppersandcapers.Pulse5times,about1 secondeach
time,untilcoarselychopped.
Removeto greased9-inchpieplateorquichepan.Bakeat 350°Ffor 10to 15minutes,or
untilheatedthoroughly.Garnishwithparsley,if desired.Servewithcrostini,pitachips,
crackers,orvegetabledippers.
20servings(2tablespoonsperserving).
About80cal,7g pro,2g carb,5 g totalfat,2.5gsatfat,20 mgchol,
320mgsod.
2
1
green onions, cut into
l-inch pieces
package (8 oz.) light cream
cheese, room temperature
and cut into l-inch pieces
ounces soft Camembert cheese,
rind removed, if desired, and
cut into l-inch pieces
tablespoon white balsamic
vinegar, if desired
cans (7 oz. each) red salmon*
jar (7 oz.) roasted red
peppers, well drained and cut
into l-inch pieces
1 jar (3 oz.) capers, drained
Chopped parsley leaves,
if desired
* If desired, reserve V_cup
salmon chunks to flake and
fold into dip before spreading
into baking pan.
G_
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56
26
cup loosely packed fresh
cilantro leaves
medium onion, cut into
l-inch pieces
chipotl6 chilies in adobo
sauce, drained (from a 7 or
1 l-oz. can)
hard-cooked eggs, peeled and
cut into halves lengthwise
cup mayonnaise or
salad dressing
cup sour cream
teaspoon sa/t
Position mini bowl and mini blade in work bowl. With processor running, add cilantro
through small feed tube. Process until finely chopped, 5 to 8 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add onion and
chilies to work bowl. Process until finely chopped, 10 to 15 seconds. Add 4 egg halves
(whites and yolks) and remaining 48 egg yolk halves. Set remaining 48 egg white halves
aside. Processyolk mixture until finely chopped, about 5 seconds. Add mayonnaise, sour
cream, salt, and cilantro. Pulse 3 to 5 times, about 2 seconds each time, or until mixed;
scrape sides of bowl if necessary.
Pipe or spoon generous amounts of mixture into reserved egg white halves.
Yi,/:_: 24 servings (2 egg halves per serving).
Purchase fresh eggs close to their "sell-by" date for easy peeling after cooking.
!,_"v _:About160cal, 7gpro, 1 gcarb, 14 g total fat, 3gsatfat, 235mgchol,
230 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addcilantrothrough
smallfeedtube.Processuntilchopped,3 to 5seconds.Withprocessorrunning,add
peppers.Processuntilchopped,3to 5 seconds.Addjicama.Pulse2to 3times,about2
secondseachtime,oruntilchopped.Addremainingingredients.Pulse3to 4times,about2
secondseachtime,oruntilchoppedandmixed.Chillat least1 hourto blendflavors.Serve
crackersorpitatriangleswithcreamcheesetoppedwithTropicalFruitSalsa.Orservewith
grilledskeweredshrimp.
Y_ :i:22servings(74cupperserving).
Maybemade1to 2 daysin advanceandrefrigerated.
i'(, _,<v <!:About20cal,0g pro,6gcarb,0gtotalfat, 0gsatfat, 0 mgchol,
10mgsod.
12
½
3
1
½
cup loosely packed flesh
ci/antro or parsley leaves
ja/apeno peppers, cut into
halves and seeded
cup jicama chunks
cups (about 1 lb.) flesh
pineapple chunks
seedless oranges, peeled and
cut into eighths
medium mango, peeled,
seeded and cut into chunks
tablespoon flesh lime juice
teaspoon salt
G_
CE
©
©
o
2 tablespoons fresh dill or 1V_
teaspoons dried dill
3 green onions, cut into
l-inch pieces
1 strip lemon peel, yellow
portion only
2 packages (8 oz. each) cream
cheese, softened
8 ounces sour cream
1/_ cup mayonnaise or salad
dressing
2 tablespoons fresh lemon juice
23 teaspoons horseradish
V_ 3A teaspoon hot pepper sauce
1/_ teaspoon salt
2 packages (7 oz. each) frozen
cooked tiny shrimp, thawed
and drained
Position mini bowl and mini blade in work bowl. With processor running, add dill
through small feed tube. Process until chopped. Add onions. Process until finely
chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor
running, add lemon peel through small feed tube. Processuntil finely chopped, 5 to 10
seconds. Add cream cheese,sour cream, mayonnaise, lemon juice, horseradish, pepper sauce,
and salt. Processuntil smooth, 10 to 15 seconds. Add dill mixture. Pulse 1 to 2 times, about 2
seconds each time, or until mixed; scrape bowl if necessary.Add shrimp. Pulse 3 times, about
1 second each time, or until mixed.
Before serving, chill at least 1 hour to blend flavors.
Y_:i: 40 servings (2 tablespoons per serving).
!,__v _:About80cal, 3g pro, 1 gcarb, Tgtotalfat, 3. 5 g sat fat, 35mgchol,
200 mg sod.
Placeyellowandserranopeppers,garlic,tomatillos,bellpepper,andonionin 15xl0x2-inch
bakingpan.Drizzlewithoil;tossto coat.Ontop rack,bakeat450°Fabout20minutes,or
untiltomatillosareblisteredandgarlicistender,stirringonceortwice.Coolslightly.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addlimepeelthrough
smallfeedtube.Processuntilchopped,10to 15seconds.Addlimejuice,sugar,salt,and
vegetablemixturewithanyaccumulatedjuices.Pulse2 to 3 times,about1 secondeach
time,oruntilchopped.Servechilledor atroomtemperaturewithskeweredgrilledchicken
orshrimp,ortortillachips.
Y_ :_:24servings(2tablespoonsperserving).
Maybemade1to 2 daysin advance,if desired.
!,<_vq: About20cal,0g pro,3gcarb, 1gtotalfat, 0gsatfat, 0 mgchol,
75 mgsod.
3 mild yellow chile peppers, cut
into halves and seeded
2 serrano chile peppers, cut into
halves and seeded
4 large cloves garlic, peeled
1'/_ pounds fresh tomatfl/os,
husks removed
1 red bell pepper, seeded and
cut into 2-inch pieces
1 smafl onion, cut into quarters
1 tablespoon olive or
vegetable oil
4 strips lime peel, green
portion only
2 tablespoons fresh lime juice
2 teaspoons sugar
3/4 teaspoon salt
G_
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o
1 tablespoon fresh basil leaves
1 tablespoon flesh oregano
leaves
1 clove garlic
3 tablespoons white balsamic
vinegar*
3 tablespoons white wine
vinegar*
_/_ teaspoon salt
_/4 teaspoon dry mustard
7_ teaspoon ground red pepper
3/4 cup extra virgin ofive oil
* Three tablespoons each of
dark balsamic vinegar and red
wine vinegar may be
substituted.
Position multipurpose blade in work bowl. With processor running, add basil, oregano, and
garlic through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of
bowl. With processor running, add balsamic vinegar, wine vinegar, salt, mustard, and red
pepper. Process until mixed, about 5 seconds. With processor running, slowly drizzle oil
through feed tube. Process until smooth and thick. Serve with green salads.
Y_:i: 8 servings (2 tablespoons per serving).
i'<_ !,_"v _:About190cal, 0gpro, 1 gcarb, 21 gtotalfat, 3gsatfat, 0mgchol,
150 mg sod.
Positionmultipurposebladeinworkbowl.Addonions,olives,andchicken.Pulse4to 6times,
1to 2 secondseachtime,oruntilcoarselychopped.Removeto largemixingbowl.
Exchangemultipurposebladefor4 mmslicingdisc.Addfennel.Processto slice.Addto
mixingbowl.
Exchangeslicingdiscfor minibowlandminibladeinworkbowl.Addallremaining
ingredientsexceptcheeseandnuts.Processuntilmixed,10to 12seconds.Addto mixing
bowl.Addcheeseto mixingbowl;stirto combine.
Spreadintogreased13x9x2-inchbakingpan.Sprinklewithpinenuts.Bakeat 375°Ffor
25to 30minutes,oruntilthoroughlyheated.Servewithpitas,flatbread,or lettucewraps.
10servings(about3/4cupperserving).
:,_v _:About440cal,30g pro,5gcarb,33g totalfat,Tgsatfat, 95mgchol,
510mgsod.
6 green onions, cut into l-inch
pieces
% cup whole pitted kalamata
olives
6 cups (about 1% pounds)
cooked chicken chunks
1 bulb fennel, cut into quarters
lengthwise
1 cup mayonnaise
% cup sour cream
1 tablespoon all-purpose flour
2 tablespoons fresh oregano
leaves
2 tablespoons lemon juice
_h 7± teaspoon salt
V_ teaspoon black pepper
1 cup (4 oz) crumbled feta
cheese
V_ cup pine nuts
G_
CE
©
\U
©
_t::t,
o
2 strips lime peel, green
portion only
1 strip orange peel, orange
portion only
2 green onions, cut into
l-inch pieces
1 cup vegetable oil
1/_ cup white wine vinegar
3 tablespoons fresh lime juice
1 seedless orange, peeled
and sectioned
1 teaspoon poppy seeds,
if desired
1/_ teaspoon dry mustard
1 tablespoon sugar
l& teaspoon black pepper
Position multipurpose blade in work bowl. With processor running, add lime and orange
peels through small feed tube. Process until chopped, about 20 seconds. Add remaining
ingredients. Process until smooth, 10 to 15 seconds. Serve over mixed greens or fruit, or
use to marinate chicken, pork, or fish.
Y_:i: 16 servings (2 tablespoons per serving).
!,_"v !:_:About130cal, 0g pro, 2gcarb, 14 g total fat, 2.5 g sat fat, 0mgchol,
0 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addlimepeelthrough
smallfeedtube.Processuntilminced,10to 12seconds;scrapesidesof bowl.Add
remainingdressingingredients.Processuntilblended,5 to 8seconds;scrapesidesof bowl.
Exchangemultipurposebladefor4 mmslicingdiscin workbowl.Addjicama,oranges,
onion,andceleryto feedtubein batches•Processto slice.Removeto largemixingbowl.
Tossgentlyto mixandcoat.Cover;refrigerateat least2 hoursto blendflavors•Serveon
lettuce-linedplate,if desired•
8servings(3/4cupperserving)•
About120cal,1g pro,14g carb,7 g totalfat,1 5 gsatfat,0 mgchol,
170mgsod.
DRESSING
2 strips lime peel
V4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon Dijon mustard
V_ teaspoon sugar
V_ teaspoon salt
1_ V_ teaspoon crushed red pepper
SALAD
1 medium (about 1 lb.)jicama,
peeled and cut into eighths
lengthwise
2 seedless oranges, peeled and
cut into halves lengthwise
V_ red onion, cut into halves
lengthwise
2 ribs celery, cut into 2V_-inch
pieces
Lettuce leaves, if desired
G_
CE
©
©
o
SALAD
8 10 medium green onions, cut
into l-inch pieces
6 boneless, skinless chicken
breast halves (about 2 lb.),
grilled or broiled and cooled
1 large red befl pepper, seeded
and cut into quarters
lengthwise
2 medium ribs celery
5 cups cooked wild rice, cooled
DRESSING
3/4 cup vegetable oil
V3 cup white wine or rice wine
vinegar
2 tablespoons Dijon mustard
3/4 teaspoon salt
3/4 teaspoon cracked black
pepper
7±-3/4 teaspoon hot pepper sauce
Position multipurpose blade in work bowl. Add onions. Pulse 1 to 2 times, about 2 seconds
each time, or until chopped.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken, bell pepper,
and celery in batches. Process to slice. Remove to large mixing bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients.
Process until smooth, 3 to 5 seconds. Pour dressing over salad mixture. Tossto coat.
Y, :_: 12 servings.
Entire salad may be assembled 1 day in advance and refrigerated.
_v _:About270cal, 17gpro, 16gcarb, 16 g total fat, 3gsatfat, 35mgchol,
260 mg sod.
Position4 mmslicingdiscin workbowl.Addcabbageandonionin batches,cuttingto fit
feedtubeif necessary.Processto slice.Removeto verylargemixingbowl.
Removeandreserveseasoningpacketsfromnoodles.Crumblenoodlesintocabbage
mixture.Addnuts;tossto mix.
Exchangeslicingdiscfor multipurposebladeinworkbowl.Addoil,vinegar,sugar,and
contentsof noodleseasoningpackets.Processuntilblendedandsugarisdissolved,10to
15seconds.Pourdressingoversalad.Tossto coat.
Chillat least1 hourbeforeservingto blendflavors.
Y,:_: 32servings(_Acupperserving).
Recipemaybehalved,if desired.
_,:_v<!:About80cal,1gpro, 7gcarb, 5gtotalfat, 1gsatfat, 0mgchol,
80 mgsod.
SALAD
1 large head (about 2 lb.) Napa
cabbage, cored
1 medium red onion, cut into
quarters lengthwise
2 packages (3 oz. each) ramen
noodles (shrimp, chicken, or
vegetable flavor)
V_ cup salted sunflower nuts
DRESSING
V_ cup vegetable oi/
V_ cup white wine vinegar
V4 cup sugar
G_
CE
©
©
o
12 medium (about 2 lb.) red
potatoes boiled, peeled
and cooled
1 medium onion, cut into halves
lengthwise
1/_ medium red bell pepper, cut
into quarters lengthwise
6 slices thick bacon
2 tablespoons all-purpose flour
2 tablespoons sugar
3/4 teaspoon celery seed
1/_ teaspoon salt
1/_ teaspoon cracked black pepper
11/4 cups water
1/3 cup cider vinegar
Chopped flesh parsley,
if desired
Position chef's bowl and 4 mm slicing disc in work bowl. Add potatoes. Processto slice.
Set aside.
Exchange chef's bowl and slicing disc for 2 mm slicing disc in work bowl. Add onion and
bell pepper. Process to slice. Set aside.
In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving
3 tablespoons drippings. Drain bacon on paper towels, crumble, and set aside. Place
reserved drippings in skillet. Add onion mixture. Cook and stir over medium-low heat 3 to
4 minutes, or until tender. Add flour, sugar, celery seed, salt, and black pepper; mix well.
Add water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute; add reserved
potatoes and bacon. Stir gently to blend. Heat until warm. Garnish with chopped fresh
parsley, if desired.
Ted: 10 servings (3/4cup per serving).
_v _:About160cal, 3g pro, 23gcarb, 6gtotalfat, 2.5 g sat fat, 10 mgchol,
280 mg sod.
Positionmultipurposebladeinworkbowl.Addcauliflower.Pulse5to 6times,about1 second
eachtime,or untilchopped.Removeto largemixingbowl.
Cutbroccolifloretsinto1_A-inchpiecesandreservestalk.Addfloretsto workbowl.Pulse
3 to 5times,about1secondeachtime,or untilchopped.Addto mixingbowl.
Exchangemultipurposebladefor4 mmshreddingdiscin workbowl.Addkohlrabi,carrots,
andreservedbroccolistalk,cuttingto fit feedtubeif necessary.Processto shred.Addto
mixingbowl.
Exchangeshreddingdiscfor multipurposebladeinworkbowl.Adddressingingredients.
Processuntilsmooth,10to 15seconds.Pourdressingovervegetables.Tossto coat.
Chillat least1 hourto blendflavors.
20servings(_Acupperserving).
About70cal,1g pro,4 g carb,6 g totalfat,1g satfat,0 mgchol,
85 mgsod.
SALAD
1 package (1 lb.) fresh
caufiflower florets, cut into
17_-inch pieces
1 stalk (about _/_lb.) broccofi
2 bulbs kohlrabi, peeled
3 medium carrots, peeled
DRESSING
V_ cup vegetable oil
V_ cup red wine vinegar
2 tablespoons fresh lemon juice
3 green onions, cut into l-inch
pieces
1V_ teaspoons prepared mustard
1 teaspoon sugar
V_ teaspoon salt
7_ _/_ teaspoon cracked black pepper
G_
CE
©
©
o
2 tablespoons fresh
parsley leaves
8 ounces sharp Cheddar cheese,
chilled
1 small onion, cut into halves
1 rib celery, cut into
2V±-inch pieces
2 tablespoons butter or
margarine
1 large stalk (about 1 lb.)
broccoli
3V_ cups chicken broth
2 cups milk, divided
74 cup all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon curry powder,
if desired
7_ teaspoon hot pepper sauce
Position mini bowl and mini blade in work bowl. With processor running, add parsley
through small feed tube. Process until coarsely chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for chef's bowl and 4 mm shredding disc. Add cheese.
Process to shred. Set aside.
Exchange chef's bowl and shredding disc for 2 mm slicing disc in work bowl. Add onion
and celery. Processto slice. Melt butter in large saucepan or Dutch oven over medium heat.
Remove onion and celery to saucepan. Cook 5 to 6 minutes, or until crisp-tender,
stirring occasionally.
Cut stems from broccoli, and peel tough coating from stems. Cut florets into small pieces. Position
2 mm slicing disc in work bowl. Add broccoli stems. Processto slice. Removeto saucepan.
Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce
heat; partially cover and simmer 8 to 10 minutes, or until broccoli is crisp-tender, stirring
occasionally. Remove from heat.
Exchange slicing disc for multipurpose blade in work bowl. With slotted spoon, remove
vegetables from saucepan to work bowl. Add 1 cup milk. Process until chopped,
5 to 8 seconds.
In medium mixing bowl, whisk flour into remaining 1 cup milk, whisking until smooth. Add
mustard, curry powder, if desired, and pepper sauce. Stir until combined.
Add milk mixture to broth in saucepan. Cook over medium-high heat until bubbly and
slightly thickened, stirring often. Reduce heat to low. Add cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly. Garnish each serving with parsley.
Ye<:: 8 servings (1 cup per serving).
S_v _:About220cal, 12g pro, 13gcarb, 14 g total fat, 8gsatfat, 45mgchol,
710 mg sod.
Positionchef'sbowland4 mmslicingdiscinworkbowl.Addchickenandjicamato feed
tube.Processto slice.Exchangechef'sbowlandslicingdiscfor multipurposebladein work
bowl.Removechickenandjicamato workbowl.Addwalnuts,mayonnaise,chutney,salt,
andpepper.Pulse3to 4 times,about2 secondseachtime,or untilfinelychoppedand
thoroughlymixed.Spreadonbreadfor sandwiches,or wrapin lettuceleavesforwraps.
Ye:_:7servings(72cupperserving).
Chickenmaybemade1 dayaheadandrefrigerated.
!;:,v _:About300cal,9g pro,21gcarb,21gtotalfat, 2.5g satfat,25mgchol,
590mgsod.
4 grilled or broiled boneless,
skinless chicken breast
halves*, cooled
1 cup cubed jicama
V3 cup walnuts
V_ cup mayonnaise or salad
dressing
1 jar (9 oz) mango chutney
(about _/_cup)
_/_V_ teaspoon salt
V_ teaspoon black pepper
* Eight boneless, skinless
chicken thighs may be
substituted for breasts.
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SOUP
1 large (about 21/2lb.) butternut
squash, peeled, seeded, and
cut into quarters lengthwise
1 large onion, cut into halves
lengthwise
2 large cloves garlic, cut
into quarters
2 tablespoons olive oil
5 cups chicken broth, divided
1 can (15 oz) pumpkin puree
3/4 teaspoon salt
1 cup whipping cream
SAUCE
2 cups loosely packed fresh
parsley leaves
1/4 cup loosely packed flesh
sage leaves
2 tablespoons flesh
thyme leaves
2 cloves garlic
1 teaspoon lemon juice
1/4 teaspoon salt
1/3 cup olive oil
SOUP
Position 4 mm slicing disc in work bowl. Add squash and onion in batches. Process to slice.
Remove to 15x10x1-inch pan. Add garlic and drizzle with oil; toss to coat. Bake at 450°F
for 30 to 35 minutes, or until tender, stirring once or twice. (Pan will be very full at first but
decreases as vegetables cook.) Cool slightly.
Exchange slicing disc for multipurpose blade in work bowl. Add roasted vegetable mixture
and juices, I_A cups broth, pumpkin, and salt. Process until well mixed, about 1 minute.
With processor running, add an additional 172 cups broth through small feed tube. Process
until smooth, 45 to 60 seconds. Remove to large saucepan or Dutch oven. Stir in
remaining 2 cups broth.
Cook over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each
serving with about 2 teaspoons Herb Pistou.
PISTOU SAUCE
Position mini bowl and mini blade in work bowl. With processor running, add parsley,
sage, thyme, garlic, lemon juice, and salt through the small feed tube. Process until finely
chopped, about 5 seconds; scrape sides of bowl if necessary.With processor running,
gradually add oil. Process until well mixed.
Ye:i: 10 (1 cup servings).
!,_"v _:About220cal, 3g pro, 19gcarb, 16 g total fat, 6gsatfat, 30mgchol,
700 mg sod.
Combinemilk,water,andbutterinsmallsaucepan.Heatuntilwarm,105°Fto 115°F.Stir
in yeastto dissolve.Setaside.
Positiondoughbladein workbowl.Add472cupsflour,sugar,andsalt.Processuntilmixed,
5to 8seconds.Withprocessorrunning,slowlyaddyeastmixturethroughsmallfeedtube.
Addeggs.Process1minute,addingupto anadditional7_cupflour,if necessary,for
doughto pullfromsideof bowl.Doughwill besticky.Removedoughto greasedbowl,
turningto greaseallsides.Cover.Letdoughrestabout30minutes.
Meanwhile,exchangedoughbladefor chef'sbowland4 mmslicingdisc.Addcabbageto
feedtubein batches.Processto slice.Setaside.
Exchangechef'sbowlandslicingdiscfor multipurposebladein workbowl.Addonion.
Pulse2to 3 times,about2 secondseachtime,oruntilchopped.Removeto medium
skillet;addbeef,salt,andpepper.Cookovermedium-highheatuntilbeefisthoroughly
cooked,onionistender,andmostliquidhasevaporated,stirringoften.Setaside.
InDutchovenor largeskilletovermedium-highheat,meltbutter.Addcabbage;cookuntil
cabbagewilts,7to 10minutes.Addbeefmixture;tossto mix.Setaside.
Dividedoughin half.Onflouredsurface,rollhalfof doughintoa 20x15-inchrectangle
(about7Nnchthick).Withpizzacutteror knife,cutinto 12squares.Place7_cupmeat
mixturein centerof eachsquare.Bringcornersof doughtogetherto centerof Runza.
Pinchedgesandcornerstogetherto seal.Placeseamsideuponlightlygreasedbaking
sheet.Cover;letrisein warmplace30 minutes.Bakeat 350°Ffor 18to 20minutes,or
untilgoldenbrown.Servewithfavoritemustard,if desired.
Y_:_:12servings(2sandwichesperserving).
Tofreeze,placeunbakedRunzasin asealedbagandfreezefor upto 1 month.Bakeat
350°Ffor 25-35minutes,or untilgoldenbrown.
%"v _:About460cal,19g pro,47gcarb,22gtotalfat, 12gsatfat, 105mgchol,
640mgsod.
DOUGH
_/_ cup milk
V_ cup water
V_ cup butter or margarine, cut
into chunks
2 packages active dry yeast
4V_ 5 cups all-purpose flour, divided
V_ cup sugar
1 teaspoon salt
2 eggs
FILLING
1'/2 pounds (about Y±medium
head) cabbage, cut into
3-inch chunks
1 medium onion, cut into
l-inch pieces
1V_ pounds lean ground beef
2 teaspoons salt
V_ teaspoon black pepper
6 tablespoons butter
or margarine
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8 ounces Monterey Jack cheese,
chilled
2 large doves garlic
7_ small red onion, cut into
l-inch pieces
1 cup fresh mushrooms
7_ medium green bell pepper,
cut into l-inch pieces
1 medium rib celery, cut into
l-inch pieces
1 can (16 oz.) pinto or kidney
beans, well drained
1 can (8_Aoz.) whole kernel
corn, drained
2 cups cooked brown rice
(not instant)
73 cup dry bread crumbs
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
Y4 teaspoon cayenne pepper
_/4 teaspoon salt
1 2 tablespoons olive oil
1 2 tablespoons butter
or margarine
Position chef's bowl and 4 mm slicing disc in work bowl. Add cheese. Process to slice.
Set aside.
Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic
through small feed tube. Processuntil finely chopped, 5 to 8 seconds. Add onion, mushrooms,
bell pepper and celery. Pulse4 to 5 times, about 2 seconds each time, or until chopped.
Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and
salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties
(about _/2cup each).
In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches,
if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty
with cheese. Reduce to medium-low heat. Cook 5 to 6 minutes, or until patties are golden
brown and cheese is melted.
If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf
lettuce, mayonnaise, and mustard.
Ted: 8 servings.
_v _:About290cal, 12gpro, 31 gcarb, 13 g total fat, 6gsatfat, 35mgchol,
350 mg sod.
InlargeDutchovenor stockpotoverhighheat,addbroth,water,porkhocks,onion,
1celeryrib,garlic,bayleaves,_Ateaspoonthyme,andpepper.Bringto aboil.Reduceheat,
cover,andsimmer1 _Ahours.
Meanwhile,positionmultipurposebladein workbowl.Addleeks.Pulse5to 6times,about
1secondeachtime,or untilchopped.Exchangemultipurposebladefor4 mmslicingdisc.
Addparsnips,carrots,andremaining1 ribceleryin batches,cuttingto fit feedtubeif
necessary.Processto slice.In largesaucepanor Dutchovenovermediumheat,heatoil.
Addvegetablemixture.Cookandstir8 to 10 minutes,or untilcrisp-tender.Setaside.
Positionchef'sbowland4 mmslicingdiscinworkbowl.Addsquash,rutabaga,and
turnipsin batches,cuttingto fit feedtube.Processto slice.Setaside
Exchangeslicingdiscfor4 mmshreddingdiscin workbowl.Addpotatoes.Processto
shred.Setaside.
Removeporkhocksfrombroth.Removemeat,cutintosmallpieces,andsetaside.Strain
broth;skimfatfrombroth,if desired.
(} ;
6 cups chicken broth
1V, cups water
2 2V, pounds smokedpork hocks
1 medium onion, cut
into quarters
2 large ribs celery, cut into
ZM-inch pieces, divided
3 cloves garlic, peeled
and quartered
2 bay leaves
1V, teaspoons thyme, divided
V, teaspoon black pepper
2 medium leeks, white part
only, cut into l-inch pieces
4 parsnips, peeled
3 large carrots, peeled
V, cup ofive oil
1 small (about 1 lb.) butternut
squash, peeled, seeded, and
cut into quarters lengthwise
1 medium (about 1 lb.)
rutabaga, peeled and cut into
2-inch pieces
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turnips, peeled and cut into
quarters lengthwise
medium russet potatoes,
peeled
cup fresh parsley leaves,
if desired
Add cooked and raw vegetables to broth with remaining 1 teaspoon thyme. Heat to
boiling. Reduce heat, cover, and simmer 30 to 45 minutes, or until vegetables are tender.
Exchange shredding disc for mini bowl and mini blade in work bowl. With processor running,
add parsley through small feed tube. Processuntil finely chopped, about 10 seconds.
Add parsley and reserved meat pieces to soup. Heat 10 minutes and serve.
Y, :i: 16 servings (1 cup per serving).
For vegetarian soup, omit pork and substitute vegetable broth for chicken broth. Soup
also freezes well.
Sev _{:About170cal, 7g pro, 20gcarb, 7gtotalfat, 1.5 g sat fat, 15mgchol,
400 mg sod.
Positionchef'sbowland4 mmslicingdiscinworkbowl.Addtomatoesto feedtube;
processto slice.Setaside.
Exchangechef'sbowlandslicingdiscfor multipurposebladeinworkbowl.Withprocessor
running,addbasilandparsleythroughthesmallfeedtube.Processto chop,about5 seconds.
Withprocessorrunning,addgarlic.Processuntilchopped,5 to 10seconds.Addonionto
workbowl.Pulse2to 3times,about1 secondeachtime,or untilchopped.Scrapesidesif
necessary.Addgreen,ripe,andkalamataolives,roastedredpeppers,vinegar,oregano,black
pepper,andoliveoiltoworkbowl.Processuntilblended,about10seconds.*
Spreadabout2tablespoonsolivemixtureon eachsideof bread.Topwithmeatsand
cheese.Towarm,if desired,wrapeachsandwichlooselyin foil.Bakeat 375°Ffor
15to 20minutes,oruntilhotandcheeseis melted.
Y, :i:12servings.
Olivemixturemaybemade1 to 2 daysinadvanceandrefrigerated.Also,serveasdip
withcrackersor toastedpitatriangles.
!_:_v<_:About850cal,36g pro,74gcarb,45 gtotalfat, 14gsatfat, 70mgchol,
2520mgsod.
*Twelvehoagiebunsmaybesubstitutedfor bread.
2 medium plum tomatoes
4 large fresh basil leaves,
if desired
3 tablespoons fresh
parsley leaves
4 large cloves garlic
V_ small red onion, peeled and
cut into l-inch pieces
V_ cup pimiento-stuffed
green olives
1 cup pitted ripe olives
1 cup pitted kalamata olives
V_ cup prepared roasted red
peppers, drained
2 tablespoons white
wine vinegar
V_ teaspoon dried oregano
V_ teaspoon coarse black pepper
V_ cup extra virgin ©five oil
3 loaves French bread, cut into
6-inch lengths and
split lengthwise
1 pound thinly silted salami
1 pound thinly sficedsmoked
ham or prosdutto
12 slices provolone cheese
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1 pound Gruyere or Swiss
cheese, room temperature
4 jumbo yellow onions, cut into
halves lengthwise
6 tablespoons butter
or margarine
2 tablespoons all-purpose flour
_/_ teaspoon black pepper
6 cups beef broth
2 cups chicken broth
_/_ cup dry sherry
1V_ teaspoons Worcestershire
sauce
14 slices French bread
#L-in. thick diagonal slices),
lightly toasted
5 ounces freshly grated
Parmesan cheese
Position chef's bowl and 4 mm shredding disc in work bowl. Add Gruyere cheese. Process
to shred. Set aside.
Exchange chef's bowl shredding disc for 4 mm slicing disc in work bowl. Add onions in
batches. Processto slice.
In Dutch oven over medium-high heat, melt butter. Add onions. Cook and stir 10 to
15 minutes, or until onions are tender. Add flour and pepper; mix well. Add beef and
chicken broths, sherry, and Worcestershire sauce. Heat to boiling. Reduce heat; simmer
10 to 15 minutes, or until flavors are blended.
Spoon 1 cup soup into each of 14 individual oven-proof bowls. Top with bread and
Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler, 4 to 6 inches from
heat, for 2 to 3 minutes, or until cheese is melted and bubbly.
Y, :: 14 servings (1 cup per serving).
!,__v _:About360cal, 19g pro, 23gcarb, 20 g total fat, 12gsatfat, 60mgchol,
950 mg sod.
Positionminibowlandminibladeinworkbowl.Withprocessorrunning,addparsley
throughsmallfeedtube.Processuntilchopped,10to 15seconds.Setaside.
Exchangeminibowlandminibladefor multipurposebladein workbowl.Withprocessor
running,addgarlicthroughsmallfeedtube.Processuntilchopped,5 to 10seconds.Add
bellpeppers,celery,andonions.Pulse4 to 5 times,about2secondseachtime,oruntil
chopped.Scrapesidesof bowl.Setaside.
Inlargeheavysaucepanorskilletovermedium-lowheat,combineoilandflour.Cookuntil
darkbrown(aboutthecolorof chocolatesyrup),20to 25 minutes,stirringconstantly.
Reduceheatto lowasmixturedarkens.Removefromheatimmediately.Addchopped
vegetables.Cookoverlowheatuntilcrisp-tender,about15minutes,stirringfrequently.
Meanwhile,in Dutchovenovermedium-highheat,meltbutter.Addchicken.Cookuntil
browned,4 to 5 minutes,stirringoccasionally.
< }
74 cup loosely packed
parsley leaves
4 cloves garlic, peeled
2 medium green bell peppers,
seeded and cut into
2-inch pieces
2 medium ribs celery, cut into
l-inch pieces
2 medium onions, cut into
l-inch pieces
% cup vegetable oil
% cup all-purpose flour
2 tablespoons butter or
margarine
2 pounds chicken breast
tenders, cut into halves
crosswise
pound smoked ham or
Polish sausage, cut into
l-inch pieces
can (28 oz.) diced tomatoes,
undrained
package (16 oz.) frozen
sliced okra
3 cups chicken broth
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1 tablespoon Worcestershire
sauce
2 teaspoons salt
1_ teaspoons sugar
1_ teaspoons fresh thyme leaves
or _ teaspoon dried thyme
2 bay leaves
_ teaspoon crushed red
pepper flakes
_ teaspoon hot pepper sauce
2 pounds uncooked medium
shrimp, shelled and deveined
Meanwhile, position multipurpose blade in work bowl. Add ham. Pulse 3 or 4 times,
about 2 seconds each time, or until coarsely chopped. Remove to Dutch oven. Add
cooked vegetable mixture, parsley, and remaining ingredients except shrimp. Heat until
bubbly. Reduce heat; cover and simmer 30 to 40 minutes, or until flavors blend and
chicken and vegetables are tender. Add shrimp. Cook 5 to 8 minutes, or until shrimp turn
pink and opaque.
Remove and discard bay leaves. Serve in bowls over hot cooked rice.
Y, :i: 16 servings (1 cup per serving).
!,<_v _:About250cal, 26g pro, 11 gcarb, 11 gtotalfat, 3gsatfat, 125mgchol,
810 mg sod.
Positionmultipurposebladeinworkbowl.Add72cupvinegar,dill,sugar,salt,andpepper.
Processuntildillisfinelychoppedandsugarisdissolved,about10 seconds.Addremaining
_Acupvinegar.Pulseabout1second,or untilmixed.
Exchangemultipurposebladefor4 mmslicingdiscin workbowl.Addcucumbersand
onion,cuttingto fit if necessary.Processto slice.
Removeto largebowlor largeresealablefoodstorageplasticbag;mixwell.Refrigerate
8 hoursor overnight,stirringorturningoccasionally.
Draincucumbersandonionswell.Stirin sourcream.
16 servings(_Acupperserving).
About50cal,1g pro,7g carb,3 g totalfat,2 g satfat,5 mgchol,
160mgsod.
1 cup white wine vinegar,
divided
'/2 cup firmly packed fresh dill
'/_ cup sugar
1 teaspoon salt
'L teaspoon black pepper
3 medium seedless cucumbers,
cut into 27_-inch lengths
1 medium onion, cut into halves
lengthwise
1 cup sour cream
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1 medium eggplant
(about 17_lb.)
3 tablespoons olive oil
4 ounces mozzarella cheese
2 ounces Parmesan cheese
1 cup ricotta cheese
1 egg
74 teaspoon salt, if desired
Y4 teaspoon pepper
2 cups prepared tomato basil
pasta sauce, divided
1 jar (7 oz) roasted red
peppers, weft drained
Position chef's bowl and 4mm slicing disc in work bowl. Cut eggplant into 2Y_-inch lengths
to fit feed tube. Process to slice. Remove to 15xl 0xl-inch pan, and arrange evenly. (Slices
will overlap.) Drizzle with olive oil. Bake at 450 ° F for 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disk for shredding disc. Add mozzarella to feed tube. Process
to shred. Set aside.
Position 4 mm shredding disc in work bowl. Add Parmesan cheese to feed tube. Process to
shred. Exchange shredding disc for multipurpose blade. Add ricotta cheese, egg, salt, and
black pepper to work bowl. Processabout 10 seconds, or until mixed.
Pour 1 cup pasta sauce into greased 12x8x2-inch baking pan. Layer half of eggplant on
top of sauce. Top with half of red peppers and half of ricotta cheese mixture. Repeat layers
of eggplant, red peppers, and ricotta cheese. Top with remaining pasta sauce and
mozzarella cheese. Bake at 350° F.for 30 minutes or until eggplant is tender and casserole
is bubbly.
Ted: 8 servings.
_v _:About250cal, 12g pro, 19gcarb, 14 g total fat, 6gsatfat, 50mgchol,
610 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addgarlicto smallfeed
tube.Process5seconds.Addshallot.Pulse2 to 3times,about2 secondseachtime,or
untilchopped.InDutchovenorlargesaucepanovermedium-lowheat,heatoilandmelt
butter.Addshallotmixture.Cookuntiltender,1to 2 minutes,stirringoften.Removefrom
heat;setaside.
Exchangemultipurposebladefor4 mmslicingdiskin workbowl.Addgreenbeansand
carrotto feedtube.Processto slice.Removeto Dutchovenwithshallotmixture.Add
broth,water,salt,blackpepper,andcoriander,if desired.Bringto aboil.Stirin rice.Return
to boil;reduceheat.Cover,simmer15to 20minutes,oruntilliquidisabsorbed.
Meanwhile,cuttipsfromasparagusandreservestalks;setaside.Positionmultipurpose
bladeinworkbowl.Withprocessorrunning,addthymeandparsleyto smallfeedtube.
Processuntilchopped,about3seconds.Addbellpepper.Pulse2to 3 times,1to 2
secondseachtime,or untilcoarselychopped.Exchangemultipurposebladefor4 mm
slicingdiskin workbowl.Addasparagusstalksto feedtube.Processto slice.Removeto
Dutchovenwith ricemixture.Addasparagustips;stirwell.
Cover;letstand10minutes.Fluffwithafork.
12servings(1cupperserving).
About200cal,4 g pro,44g carb,2.5g totalfat, 1gsatfat, 5mgchol,
530mgsod.
2 cloves garlic
1 medium shallot, cut
into quarters
1 tablespoon ofive oil
1 tablespoon butter
or margarine
V, pound (about 2 cups) fresh
green beans, trimmed
1 medium carrot, peeled and
cut into 2 pieces
3 cups chicken broth
2 cups water
1V, teaspoons salt
74 teaspoon black pepper
2 teaspoons ground coriander,
if desired
22/_ cups basmati or jasmine rice
V, pound fresh asparagus
1 tablespoon fresh thyme leaves
_/_ cup loosely packed fresh
parsley leaves
74 small red bell pepper, cut
into quarters
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1_/_ pounds carrots, peeled
_/_ pound parsnips*, peeled
7_ smafl onion
_/_ cup packed brown sugar
_/_ cup bourbon
3 tablespoons water
3 tablespoons butter
or margarine
_/4 teaspoon salt
_ teaspoon black pepper
* If desired, substitute an
additional V_pounds carrots
for parsnips.
Position 4 mm slicing disc in work bowl. Add carrots, parsnips, and onion in batches,
cutting to fit feed tube if necessary. Processto slice.
In large skillet or Dutch oven over medium-high heat, combine brown sugar, bourbon, and
water. Bring to a boil. Add carrot mixture; stir to coat. Bring to a boil. Cover; cook over
medium heat 5 minutes. Uncover; simmer 5 to 10 minutes, or until liquid evaporates and
carrots are coated and tender. Add butter, salt, and pepper. Stir to coat.
Y e_.:: 8 servings (_Acup per serving).
!,_"v <_:About130cal, 1 gpro, 18gcarb, 4.5 g total fat, 2.5 g sat fat, 10mgchol,
125 mg sod.
In12-inchskilletovermediumheat,cookbaconuntilcrisp.Removebacon,reserving
3 tablespoonsdrippings;drainbaconon papertowels,crumble,andsetaside.
Positionchef'sbowland4 mmshreddingdiscinworkbowl.AddCheddarcheesesand
Parmesancheesein batches,cuttingto fit feedtubeif necessary.Processto shred.Setaside.
InDutchovenoverhighheat,addwaterand172teaspoonssalt;bringto boil.Meanwhile,
position4 mmshreddingdiscin workbowl.Addpotatoesin batches,cuttingto fit feed
tubeif necessary.Processto shred.Ifdesired,rinsepotatoesanddrainwell.Whenwater
boils,addpotatoes;returnto aboil.Cook1 minute,or untilcrisp-tender.Drainwell.
Exchangeshreddingdiscfor miniworkbowlandminibladein workbowl.Withprocessor
running,addparsleyandonionsthroughsmallfeedtube.Processuntilchopped,2to 3
seconds.Setaside.
Inlargemixingbowl,combinesourcream,flour,remaining_hteaspoonsalt,pepper,milk,
andreservedbacondrippings;mixwell.Addpotatoes,shreddedcheeses,onionmixture,
andreservedbacon;tossgentlyto mixwell.Spreadintogreased13x9x2-inchbakingpan.
SplitFrenchbreadlengthwise.Buttercutsides;placecutsidestogether.Cutinto1-inch
pieces.Exchangeminibowlandminibladefor multipurposebladeinworkbowl.Add
butteredbreadto workbowl.Processuntilfinecrumbsform,5to 8 seconds.Sprinkle
crumbmixtureoverpotatoes.Bakeat 350°Ffor 60to 75 minutes,or untilgoldenbrown
andedgesarebubbly.
16servings(¾cupperserving).
About330cal,12g pro,23gcarb,22gtotalfat, 12g satfat,60mgchol,
430mgsod.
6 strips bacon
8 ounces extra sharp Cheddar
cheese, chilled
6 ounces smokedsharp
Cheddar cheese, chilled
2 ounces Parmesan cheese,
room temperature
2 V_ quarts water
2V_ teaspoons salt, divided
3 pounds russet potatoes
V_ cup loosely packed fresh
parsley leaves
8 green onions, cut into
l-inch pieces
3 cups sour cream
3 tablespoons all-purpose flour
3/4 teaspoon cracked
black pepper
_/_ cup milk
1 slice (3 in.) French bread
1 tablespoon butter or
margarine, softened
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4 large doves garlic
7_ cup peeled ginger
root chunks
½
2
2
1½
2½ 3
6
1
1
cup soy sauce
tablespoons sherry
teaspoons dark sesame oil,
divided
pounds pork tenderloin, cut
into 3-inch pieces and frozen
for 1 to 1½ hours
teaspoons crushed red
pepper flakes
red or yellow bell pepper, cut
into halves lengthwise, and
seeded
ribs celery, cut into
2½-inch pieces
green onions, cut diagonally
into ½-inch slices
cup chicken broth
tablespoon cornstarch
Hot cooked rice or Chinese
noodles, if desired
Position multipurpose blade in work bowl. With processor running, add garlic and ginger
root through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl.
Add soy sauce, sherry, 1 teaspoon sesame oil, and red pepper flakes. Process until mixed,
about 5 seconds. Scrape sides of bowl, if necessary.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add pork. Processto
slice. Remove to shallow dish or large resealable food storage plastic bag; coat pork with
marinade. Refrigerate for 1 hour.
Meanwhile, wash processor. Position 4 mm slicing disc in work bowl. Add bell peppers and
celery. Processto slice.
In large skillet over medium-high heat, add half of pork mixture. Cook 4 to 5 minutes, or
until pork is no longer pink, stirring occasionally. Continue to cook and stir until liquid
evaporates. Remove from skillet. Repeat with remaining pork.
Add remaining 1 teaspoon sesame 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 to vegetables and bring to a boil. Add pork.
Cook 1 minute, or until thick and bubbly. Serve over hot cooked rice or Chinese noodles,
if desired.
Ye<_: 8 servings.
!,__v <_:About140cal, 19g pro, 5gcarb, 4.5 g total fat, 1 gsatfat, 45mgchol,
650 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addgarlic,jalapeno,
andlimepeel,if desired,throughsmallfeedtube.Processuntilfinelychopped,about5
seconds.Addlimejuice,oil,andchilipowder.Processuntilmixed,about5seconds.
Exchangemultipurposebladefor4 mmslicingdiscin workbowl.Addchicken.Processto
slice.Removeto shallowdishorlargeresealablefoodstorageplasticbag;coatchicken
with marinade.Refrigeratefor 1 hour.
Meanwhile,washprocessor.Position4 mmslicingdiscinworkbowl.Addbellpeppersand
onion.Processto slice.
Heatlargeskilletovermedium-highheat.Addchickenmixture.Cook3 to 6minutes,or
untilchickenisnolongerpink,stirringoccasionally.Withslottedspoon,removefromskillet
andkeepwarm.Addpeppersandonionsto juicesin skillet.Cook3to 4 minutes,oruntil
crisp-tender,stirringoccasionally.Servechickenandvegetablesintortillas.Topwith sour
cream,if desired.
6servings.
About360cal,25g pro,34gcarb,14gtotalfat,3g satfat,55 mgchol,
290mgsod.
2
1
,/_
2
1 1'/2
1
cloves garlic
ja/apeno pepper, cut into
quarters and seeded
(7_-inch) strip lime peel,
if desired
cup fresh lime juice
tablespoons vegetable oil
teaspoons chili powder
package (17_ Ib) boneless
skinless chicken breast halves,
frozen for 1 to 1V_hours
medium red bell pepper, cut
into halves lengthwise
and seeded
medium green bell pepper,
cut into halves lengthwise
and seeded
large onion, cut into
halves lengthwise
(7 to 9-inch) flour tortillas,
heated according to package
Sour cream, if desired
G_
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CRUST
2 cups water
7_ cup olive oil
2 packages active dry yeast
2 ounces fresh Parmesan
cheese, cut into l-inch pieces
6 cups all-purpose flour
1 tablespoon sugar
1V_ teaspoons salt
1 teaspoon dried basil, if
desired
Olive oil
Cornmeal
SAUCE
l V_ cups prepared pizza, Alfredo,
barbecue, or other
favorite sauce
C,
In small saucepan, add water and _/4cup oil. Heat over low heat until warm, 105° F to
115° F. Stir in yeast to dissolve. Set aside.
Position multipurpose blade in work bowl. With processor running, add cheese to small
feed tube. Process until chopped, 8 to 10 seconds.
Exchange multipurpose blade for dough blade in work bowl. Add flour, sugar, salt, and
basil, if desired. Process until mixed, 4 to 8 seconds. With processor running, slowly add
yeast mixture through small feed tube. Process 1_/_to I_A minutes; dough will form a
slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm
place until double in size, about 30 to 45 minutes.
Punch dough down. Shape into 12 rounds, about 7_-inch thick and 7 inches in diameter.
Brush crusts lightly with olive oil, if desired. Grease several large baking sheets with olive oil
and sprinkle lightly with cornmeal. Top each crust with about 2 tablespoons sauce, _/_cup
meat and/or vegetables, and 3 tablespoons cheese. Bake at 425 ° F for 15 to 20 minutes, or
until crust is golden brown, toppings are hot, and cheese is melted and lightly browned.
Y, :i:12servings(1 pizzaperserving).
Preparecrusts,sauces,andtoppings,andletindividualsassembletheirownpizzas.
Pizzacrustsmaybeshapedinadvanceandfrozen.Toserve,placefrozencrustsongreased,
cornmeal-dustedbakingsheets.Thaw15to 20minutes.Topandbakeasdirected.
!,:_v_: About460cal,20g pro,52g carb,19gtotalfat,7g satfat,40 mgchol,
970mgsod.
TOPPING
67
cups cooked sausage or
ground beef, sliced
pepperoni, Canadian bacon,
ham, shrimp, cooked chicken
roasted peppers, fresh
mushrooms, olives, onion,
roasted garlic, fresh basil
leaves, roma tomato slices,
artichoke hearts, capers, or
other favorite topping
1½
pounds shredded mozzarella
provolone, Cheddar,
Parmesan, or other favorite
cheese
CE
©
©
12
©
.Z.
3
4
7
7
7_
2
medium (about 1'/2lb.)
eggplant
tablespoons olive oil
ounces mozzarella cheese
chilled
ounces Parmesan cheese
room temperature
cup ricotta cheese
egg
teaspoon salt
teaspoon black pepper
cups prepared tomato basH
pasta sauce, divided
jar (7 oz) roasted red
peppers, weft drained
Position chef's bowl and 4 mm slicing disc in work bowl. Cut eggplant into 272-inch lengths
to fit feed tube. Process to slice. Remove to greased 15xl 0xl-inch pan, and arrange
evenly. Drizzle with olive oil. Bake at 450 ° F for 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disc for chef's bowl and 4 mm shredding disc. Add
mozzarella cheese. Processto shred. Set aside.
Position 4 mm shredding disc in work bowl. Add Parmesan cheese. Process to shred.
Exchange shredding disc for multipurpose blade. Add ricotta cheese, egg, salt, and black
pepper to work bowl. Process until mixed, about 10 seconds.
Pour 1 cup pasta sauce into greased 12x8x2-inch baking pan. Layer half of eggplant on
top of sauce. Top with half of red peppers and half of ricotta cheese mixture. Repeat layers
of eggplant, red peppers, and ricotta cheese mixture. Top with remaining 1 cup pasta
sauce and mozzarella cheese. Bake at 350° F for 30 minutes, or until eggplant is tender and
casserole is bubbly.
"' <<:::8 servings.
;';_ About 250 cal, 12 g pro, 19 g carb, 14 g total fat, 6 g sat fat, 50 mg chol,
610 mg sod.
MAYO N NAI SE
Position mini bowl and mini blade in work bowl. With processor running, add cilantro
through small feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl.
Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl;
cover and refrigerate.
PATTIES
Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form,
20 to 25 seconds. Remove to small bowl. Set aside.
With processor running, add tarragon, lemon peel, and onions through small feed tube.
Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse 2 to 3 times,
about 2 seconds each time, or until chopped. Add egg, lemon juice, salt, pepper, and _h
cup bread crumbs. Pulse 2 to 3 times, about 2 seconds each time, or until mixed. Add
salmon. Pulse 5 to 6 times, about 2 seconds each time, or just until mixed.
Shape into 6 patties, _A-inch thick. Coat both sides of patties with remaining 1Y4cups
bread crumbs and press into patties.
In large skillet over medium heat, heat 1 tablespoon oil and 1 tablespoon butter until hot. Add
patties in batches, if necessary.Cook 5 to 6 minutes per side, or until golden brown, turning
once. Add additional oil and butter if necessary.Servewith Cilantro-Caper Mayonnaise.
Y e <:_:6 servings.
Mayonnaise and uncooked patties may be made and refrigerated up to 1 day in
advance. Cook patties just before serving.
!,_v _:About400cal, 28g pro, Tgcarb, 28 g total fat, 5gsatfat, 120mgchol,
390 mg sod.
MAYONNAISE
3 tablespoons lightly packed
fresh cilantro leaves
V_ cup mayonnaise or salad dressing
1 tablespoon capers, drained
PATTIES
2 cups French, Italian or sour
dough bread cubes, divided
1 tablespoon fresh tarragon leaves
2 strips lemon peel, yellow
portion only
3 green onions, cut into
l-inch pieces
1 rib cele_ cut into l-inch pieces
1 egg, beaten
1 tablespoon lemon juice
% teaspoon salt
V_ teaspoon black pepper
1V_ fresh salmon fillets*, grilled or
broiled, and skin removed
1_ tablespoons olive oil
1_ tablespoons butter
or margarine
* Three, 7-ounce cans salmon,
drained, may be substituted,
if desired.
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CHICKEN
4 cloves garlic
2 teaspoons coarsely chopped
gingerroot
V_ cup soy sauce
3 tablespoons peanut or
vegetable oil, divided
2 teaspoons brown sugar
2 pounds chicken breast tenders
SAUCE
3/4 cup coconut milk
2/3 cup peanut butter
7_ cup soy sauce
3/4-1 teaspoon red curry paste
CHICKEN
Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot
through small feed tube. Processuntil chopped, 5 to 10 seconds. Add soy sauce, 2 tablespoons
oil, and brown sugar. Processuntil blended and sugar dissolves, 15 to 20 seconds. Removeto
plastic resealablefood storage bag or shallow dish. Add chicken; toss to coat. Marinate 7_hour
at room temperature or at least 2 hours in refrigerator. Remove chicken from marinade,
reserving marinade.
Thread chicken tenders on soaked wooden or oiled metal skewers. Grill over medium-hot
coals or broil on oiled broiler pan 4 to 6 inches from heat for 12 to 16 minutes, or until
thoroughly cooked, turning once. Brush with any remaining marinade once during
cooking, if desired. Serve with warm or room temperature Peanut Sauce.
SAUCE
Position multipurpose blade in work bowl. Add all ingredients. Process until blended,
5 to 10 seconds.
Ted: 8 servings.
!,__v _:About250cal, 24g pro, 5gcarb, 16 g total fat, 3. 5 g sat fat, 45mgchol,
1070 mg sod.
Combinemilk,water,V4cupbutter,andhoneyin smallsaucepan.Heatoverlowheatuntil
warm,105°Fto 115°F.Stirin yeastto dissolve.Setaside.
Positiondoughbladein workbowl.Addall-purposeflour,wholewheatflour,walnuts,
_/4cupwheatgerm,andsalt.Processuntilmixed,10to 12seconds.Withprocessor
running,slowlyaddyeastmixturethroughsmallfeedtube.Process1to 1_/4minutes;
doughwillforma slightlystickyball.
Removedoughto greasedbowl,turningdoughto greaseallsides.Cover;let risein warm
placeuntildoublein size,about45to 60 minutes.
Punchdoughdown.Ongreasedbakingsheet,formtwo6to 6_A-inchballs*.Make
3 shallowslashesacrosstops.Cover;letrisein warmplaceuntildoubleinsize,about30to
45 minutes.If desired,brushwith meltedbutterandsprinklewithwheatgerm.
Bakeat 375°Ffor30to 40 minutes,oruntilloavesarebrownandsoundhollowwhen
tapped.Coolonwirerack.
24servings(12slicesperboule).
i': About150cal,4 g pro,24g carb,4 gtotalfat,1.5gsatfat, 5 mgchol,
105mgsod.
*Doughmaybeshapedintoloavesandplacedintwogreased8V2x4V2x2_A-inchloafpans.
1 cup milk
2/3 cup water
V4 cup butter or margarine
73 cup honey
2 packages active dry yeast
3 cups all-purpose flour
2 cups whole wheat flour
V_ cup coarsely chopped walnuts
74 cup wheat germ
1 teaspoon salt
Melted b utter, if desired
Wheat germ, if desired
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____'i ° _i_ _o,_
11/_ cups milk
1/_ cup water
1/4 cup butter or margarine
2 packages active dry yeast
51/_ cups aft-purpose flour
1 tablespoon sugar
2 teaspoons salt
Melted butter or beaten egg,
if desired
Combine milk, water, and 74cup butter in small saucepan. Heat over low heat until warm,
105° F to 115° F.Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour, sugar, and salt. Process until mixed, 4 to
5 seconds. With processor running, slowly add yeast mixture through small feed tube.
Process 1 to 1_/4minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover, let rise in warm
place until double in size, about 45 to 60 minutes.
Punch dough down. Divide into 30 equal-sized pieces. Shape each into a smooth ball;
place 1 inch apart on greased baking sheets. Brush with melted butter or egg, if desired.
Cover; let rise in a warm place until double, about 45 to 60 minutes.
Bake at 375 °F for 15 to 20 minutes, or until rolls are deep golden brown and sound
hollow when tapped. Cool on rack.
Y, :i: 30 servings (1 roll per serving).
!_v _:About100cal, 3gpro, 18gcarb, 2gtotalfat, 1 gsatfat, 5mgchol,
160 mg sod.
VARIATION: CLOVER LEAF ROLLS
Divide dough into 30 equal-sized balls. Divide each ball into 3 smaller balls; place the
3 balls into a greased muffin cup. Repeat with remaining balls. Brush with melted butter, if
desired. Proof and bake as directed above.
30 servings (1 roll per serving).
About 100 cal, 3 g pro, 18 g carb, 2 g total fat, 1 g sat fat, 5 mg chol,
160 mg sod.
VARIATION: CRESCENT-SHAPED ROLLS
Divide dough into thirds. Roll _/3of dough into _-inch thick circle. Spread with 1 tablespoon
softened butter. Cut into 12 wedges. Roll each wedge from wide end to pointed end; bend
ends inward slightly to shape. Brush with melted butter or egg, if desired. Place on greased
baking sheets. Repeat twice with remaining dough. Proof and bake as directed above.
36 servings (1 roll per serving).
.:: About 90 cal, 3 g pro, 15 g carb, 2.5 g total fat, 1.5 g sat fat, 5 mg chol,
135 mg sod.
G_
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G,,,,
©
1V_ cups water
_/_ cup milk
74 cup butter or margarine
2 packages active dry yeast
6 cups aft-purpose flour
2 tablespoons sugar
2 teaspoons salt
Combine water, milk, and butter in small 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; 4 to
5 seconds. With processor running, slowly add yeast mixture through small feed tube.
Process
1 to 1_/_minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm
place until double in size, about 45 to 60 minutes.
Punch dough down. Shape into 2 loaves, and place in greased 8_Ax41Ax2Y2-inchloaf pans.
Cover; let rise in warm place until double in size, about 30 to 45 minutes.
Bake at 375°F for 35 to 40 minutes, or until loaves are deep golden brown and sound
hollow when tapped. Remove loaves from pans immediately. Cool on rack.
Y, :i: 24 servings (12 slices per loaf).
t,__v _,_: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.
VARIATION: CINNAMON BREAD
After first rising, divide dough into 2 pieces. Roll out one piece of dough into a 15x9-inch
rectangle. Spread with 1 tablespoon soft butter or margarine. Sprinkle with 3 tablespoons
sugar and 1 teaspoon cinnamon. Starting at short end, roll firmly to form loaf. Pinch to
seal ends and bottom seam. Place seam side down in 872x472x272-inch greased loaf pan.
Repeat with remaining dough. Proceed as directed for white bread.
24 servings (12 slices per loaf).
About 150 cal, 4 g pro, 27 g carb, 3.5 g total fat, 2 g sat fat, 10 mg chol,
200 mg sod.
VARIATION: PARMESAN PEPPER BREAD
After first rising, divide dough into 2 pieces. Roll out one piece of dough into a 15x9-inch
rectangle. Spread with 1 tablespoon soft butter or margarine. Sprinkle with _ cup freshly
grated Parmesan cheese and _Ateaspoon coarsely ground black pepper. Starting at short
end, roll firmly to form loaf. Pinch to seal ends and bottom seam. Place seam side down
in 872x472x272-inch greased loaf pan. Repeat with remaining dough. Proceed as directed
for white bread.
24 servings (12 slices per loaf).
About 150 cal, 5 g pro, 24 g carb, 4 g total fat, 2.5 g sat fat, 10 mg chol,
250 mg sod.
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o
4 cups all-purpose flour
4 teaspoons baking powder
7_ teaspoon cinnamon
_/4 teaspoon nutmeg
V_ teaspoon salt
4 tablespoons sugar, divided
2/3 cup cold butter or margarine,
cut into Y2-inch pieces
1 egg
17_ cups whipping cream
1 cup dried cranberries
3/4 cup walnut halves or pieces
Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg,
salt, and 3 tablespoons sugar. Process until thoroughly mixed, about 10 seconds. Add
butter. Pulse 5 times, about 2 seconds each time, or until mixture is crumbly.
In small bowl, combine egg and whipping cream. Pour 1 cup of cream mixture over flour
mixture in work bowl. Pulse 5 times, about 2 seconds each time. Sprinkle cranberries and
nuts over flour mixture. Pour remaining cream mixture over nuts. Pulse 5 to 6 times, about
2 seconds each time, or until dry ingredients are moistened.
Turn onto lightly floured surface. Shape into large ball until dough sticks together. Pat into
two 7-inch circles, about 1-inch thick. Sprinkle with remaining 1 tablespoon sugar evenly
divided between circles. Cut each into 8 wedges. Place on greased baking sheet, separating
pieces slightly. Bake at 400°F for 16 to 20 minutes, or until light golden brown and firm
when tapped on top. Serve warm.
Y_ :i: 16 scones (1 scone per serving).
_v _:About310cal, 5gpro, 34gcarb, 18 g total fat, 9gsatfat, 60mgchol,
210 mg sod.
Positionmultipurposebladeinworkbowl.Addflour,bakingpowder,andsalt.Processuntil
wellmixed,about10seconds.Addshortening.Pulse5to 6 times,about1secondeach
time,oruntilmixtureiscrumbly.Addmilk.Pulse5to 6times,about1secondeachtime,
or untildryingredientsaremoistened.Mixturewill notformaball;do notovermix.
Placedoughonflouredsurface.Patorrollto _A-inchthick.Cutwithfloured2-inchround
cutter.If desired,gentlyre-rolldoughpiecesonceto cut2to 3 additionalbiscuits.Placeon
ungreasedbakingsheet.Brushwith meltedbutter,if desired.Bakeat450°Ffor8to 10
minutes,or untillightgoldenbrown.
14biscuits(1biscuitperserving).
About150cal,3 g pro,18g carb,7 gtotalfat,2g satfat,0 mgchol,
270mgsod.
2_/_ cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
V_ cup shortening
_/_ cup milk
2 tablespoons melted butter,
if desired
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TOPPING
_/3cupall-purposeflour
_/3 cup packed brown sugar
1 teaspoon cinnamon
74 teaspoon salt
73 cup butter or margarine, cut
into chunks
1 cup rolled oats
FRUIT
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1V_ cups fresh or frozen
cranberries
4 large pears, peeled, cut into
halves, and cored
Position multipurpose blade in work bowl. Add flour, brown sugar, cinnamon, and salt.
Process until blended, about 3 seconds. Add butter. Pulse 2 to 3 times, about 5 seconds
each time, or until crumbly. Add oats. Pulse 2 times, about 2 seconds each time, or until
mixed. Remove to medium mixing bowl. Set aside.
Position multipurpose blade in work bowl. Add granulated sugar, flour, and cranberries.
Pulse 2 to 3 times, about 2 seconds each time, or until coarsely chopped. Exchange
multipurpose blade for 4 mm slicing disc. Add pears. Processto slice. Remove to large
mixing bowl; toss to mix.
Divide pear mixture evenly among eight, 10-ounce buttered ramekins or custard cups. Add
topping, dividing evenly among ramekins. Place ramekins on large baking sheet. Bake at
350 ° F for 45 to 55 minutes, or until pears are tender and topping is golden brown. Serve
with ice cream, if desired.
Ted: 8 servings.
!,<_v _!:About320cal, 3g pro, 60gcarb, 9gtotalfat, 5gsatfat, 20mgchol,
80 mg sod.
VARIATION: INDIVIDUAL CRANBERRY APPLE CRISPS
Substitute 4 apples for pears.
Ted: 8 servings.
!,<_v _!:About300cal, 3g pro, 55gcarb, 9gtotalfat, 5gsatfat, 20mgchol,
75 mg sod.
Positionmultipurposebladeinworkbowl.Addcrackers.Pulse4 to 5times,6to 7seconds
eachtime,or untilfinecrumbs.Withprocessorrunning,slowlyaddbutterthroughsmall
feedtube.Processuntilcombined,10to 15seconds.Pressin bottomand172inchesup
sidesof 10-inchspringformpan.Bakeat 350° Ffor8 to 10minutes,or untilset.Cool.
Wipeoutworkbowl.Positionmultipurposebladeinworkbowl.Addeggs.Processuntil
blended,about3seconds.Addremainingingredients.Processuntilsmoothandblended,
about15 seconds,scrapingsidesof bowlif necessary.
Pourintocrust.Bakeat350°Ffor 50to 60 minutes,oruntiledgesaresetandcenteris
soft-set.Cool1to 2hourson rack.Refrigerateat least4 hours.Removesidesof panto
slice.If desired,servewithfavoritefruitcoulis,piefilling,orchocolateorfruitsauce.
16servings.
i
About 370 cal, 6 g pro, 26 g carb, 28 g total fat, 18 g sat fat, 110 mg chol,
290 mg sod.
CRUST
30 squares (27_in. each) graham
crackers, broken
'/_ cup butter or
margarine, me/ted
FILLING
3 eggs
3 packages (8 oz. each) cream
cheese, softened
2 cups sour cream
1 cup sugar
'/4 teaspoon sa/t
2 teaspoons vanilla
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CRUST
1 cup all-purpose flour
2 teaspoons sugar
74 teaspoon salt
74 cup cold butter, cut into
l-inch pieces
1 tablespoon co/dshortening
1 egg yolk
2 tablespoons ice water
1 teaspoon lemon juice
1 egg, blended with
1 tablespoon water
FILLING
7_ cup sugar
1 tablespoon cornstarch
_/_ teaspoon salt
3/4 cup half-and-half
2 egg yolks, beaten
V_ teaspoon vanilla
C:,
Position multipurpose blade in work bowl. Add flour, sugar, and salt. Process until mixed,
about 2 seconds. Add butter and shortening. Pulse 3 to 4 times, 2 to 3 seconds each time,
or until crumbly. In small bowl, blend egg yolk, 2 tablespoons water, and lemon juice.
Sprinkle evenly over flour mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until dry
ingredients are moistened and crumbly.
On lightly floured surface, shape into a ball. Roll into a circle 2 inches larger than inverted
10-inch tart pan. Fit into tart pan, being careful not to stretch dough. Trim edges of crust.
Prick shell thoroughly with fork. Bake at 425 °F for 8 to 12 minutes, or until light golden
brown. Brush shell with egg and water mixture to seal holes. Bake for 1 minute to set egg.
Cool completely.
In small saucepan over medium heat, combine sugar, cornstarch, and salt. Add half-and-half
and egg yolks. Cook and stir until very thick. Remove from heat. Add vanilla. Whisk until
smooth. Cool completely.
Meanwhile,washprocessor.Positionchef'sbowland4 mmslicingdiscin workbowl.Add
strawberries.Processto slice.Set aside. Position 4 mm slicing disc in work bowl. Acid
peach. Processto slice.
Spread custard mixture in shell. Arrange sliced fruit on custard. Carefully brush with melted
jelly to cover fruit completely. Refrigerate at least 30 minutes before serving.
Y, :_:8 servings.
Tart is best served the same day it is made.
i'<_!,:_v q: About 230 cal, 4g pro, 27gcarb, 12 g total fat, 6gsatfat, 125mgchol,
130 mg sod.
TOPPING
1 cup fresh strawberries, hulled
1 medium peach, peeled, cut
into halves, and pit removed
2 tablespoons apple jelly,
melted
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2 pastry crusts (see page 87)
2 tablespoons crystallized
ginger, if desired
1/_ cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/_ teaspoon nutmeg
6 medium to large crisp apples
(Gala or Rome), peeled, cored,
and cut into halves lengthwise
1 tablespoon butter or
margarine, cut up
2 teaspoons milk, if desired
1 tablespoon granulatedsugar,
if desired
Prepare pastry crust as directed in recipe. Fit one crust into 9-inch pie plate. Cover both
halves of crust with plastic wrap. Set aside.
Position multipurpose blade in work bowl. With processor running, add ginger through
small feed tube. Process until chopped, 10 to 15 seconds. Add 73cup granulated sugar,
brown sugar, flour, cinnamon, and nutmeg. Process until mixed, 2 to 3 seconds.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add apples, cutting to fit
feed tube if necessary. Process to slice. Remove apples and sugar mixture to large mixing
bowl. Stir gently to coat. Add mixture to unbaked pie shell. Dot with butter.
Cover with top crust. Seal edge and flute. If desired, brush with milk and sprinkle with sugar.
Cut 6 to 8 slits in top crust, allowing steam to escape. Bake at 425 °F for 60 to 70 minutes,
or until crust is golden brown and filling begins to bubble in center. Cover pie with foil, if
necessary,to prevent over-browning. Cool on rack.
Ted: 8 servings.
!_v _:About380cal, 4gpro, 52gcarb, 18 g total fat, Tgsatfat, 15mgchol,
220 mg sod.
Positionmultipurposebladein workbowl.Addflourandsalt.Processuntilmixed,about
2 seconds.Addshorteningandbutter.Pulse3to 4 times,2to 3 secondseachtime,or
untilcrumbly.Sprinkleminimumamountof waterevenlyovermixture.Pulse1to 3 times,
2 to 3 secondseachtime,oruntilmixturepullsawayfromsidesof bowlanddry
ingredientsaremoistened.Addadditionalwaterif necessary.
Onlightlyflouredsurface,shapeintoa ball(2ballsfor2-crustpie).Rolleachballintoacircle
2 incheslargerthaninvertedpieplate.Fitintopieplate.Proceedasdirectedin pierecipe.
Tobakesinglecrustshell,fluteedgesof crust.Prickshellthoroughlywithfork.Bakeat
425°Ffor 9to 12minutes,or untillightgoldenbrown.Tobake2-crustpie,follow
directionsin pierecipe.
Y, :_:1 pie(8servings).
Tomake4 crusts,double2-crustrecipe.Rolloutextracrustsandplacein pieplates.
Storeinairtightcontainerandfreeze.
!_,:_v!_(:,, c_:_t}:About120cal,2gpro, 11gcarb,Sgtotalfat, 2.5g satfat,
5mgchol,75 mgsod.
i'<,!,<v _(twoc_,,t:'_}:About260cal,4g pro,23gcarb,17gtotalfat,6gsatfat,
10mgchol,220mgsod.
ONE CRUST
1 cup all-purpose flour
V4 teaspoon salt
74 cup cold shortening
1 tablespoon cold butter or
margarine, cut up
2-4 tablespoons ice water
TWO CRUSTS
2 cups all-purpose flour
3/4 teaspoon salt
V_ cup cold shortening
3 tablespoons cold butter or
margarine, cut up
_7 tablespoons ice water
G_
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CAKE
1V_ pounds (811 medium) carrots
22/3 cups sugar
3/4 cup vegetable oil
4 eggs
2V_ teaspoons vanilla
3 cups aft-purpose flour
2V_ teaspoons baking soda
Y4 teaspoon salt
27_ teaspoons cinnamon
V_ teaspoon nutmeg
_/_ cup golden raisins
_/_ cup flaked coconut
_/_ cup pecan halves or pieces
CAKE
Position chef's bowl and 4 mm shredding disc in work bowl. Add carrots, cutting to fit
feed tube if necessary. Process to shred. (Yield should be about 4 cups.)
Exchange chef's bowl and shredding disc for multipurpose blade in work bowl. Add sugar,
oil, eggs, vanilla, and carrots. Process until thoroughly mixed, 8 to 10 seconds. Scrape sides
of bowl. Process25 to 30 seconds longer to dissolve sugar. Spread all remaining cake
ingredients evenly over carrot mixture in bowl. Pulse 3 to 4 times, 2 to 3 seconds each
time, or until just blended.
Pour batter evenly into 3 greased and floured 9-inch round cake pans (about 2Y3cups
batter per pan). Bake at 350° F for about 30 minutes, or until wooden pick inserted in
center comes out clean. If baking on 2 racks, rearrange pans half way through. Cool in
pans on rack for 10 minutes. Remove layers from pans; cool completely. Frost with Cream
Cheese Frosting.
FROSTING
Position multipurpose blade in work bowl. Add powdered sugar, cream cheese, and butter.
Process until thoroughly mixed, about 20 seconds. With processor running, add vanilla and
1 teaspoon half-and-half through small feed tube. Process until mixed, about 10 seconds.
With processor running, if necessary, add remaining 1 teaspoon half-and-half a little at a
time until frosting is spreading consistency. Spread between cooled layers and on sides of
cake. Sprinkle pecans on top of cake, if desired. Store in refrigerator.
16 servings.
If desired, freeze individual cake layers in sealed storage containers until ready to use.
Thaw and frost.
About 670 cal, 6 g pro, 107 g carb, 26 g total fat, 10 g sat fat, 80 mg chol,
400 mg sod.
FROSTING
673 cups powdered sugar
1 package (8 oz.) cream cheese,
cut into 8 pieces
V3 cup butter or
margarine, softened
1_ teaspoons vanilla
1_ teaspoons half-and-half
or milk
73 cup pecan halves or pieces,
if desired
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1 9-inch pastry crust, baked and
cooled (see page 87)
FILLING
1_/4 cups sugar, divided
4 strips (V2-in. each) lemon peel,
yellow portion only
3 strips (V2-in. each) lime peel,
green portion only
_/4 cup cornstarch
7_ teaspoon salt
_/3 cup fresh lemon juice
3 egg yolks, beaten
12/3 cups water
MERINGUE
4 egg whites
V_ teaspoon cream of tartar
V_ teaspoon salt
_/3 cup sugar
Position mini bowl and mini blade in work bowl. With processor running, add
1 tablespoon sugar, lemon and lime peel through small feed tube. Process until peel is
chopped, 5 to 10 seconds. Remove to small bowl; set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add remaining
1 cup plus 3 tablespoons sugar, cornstarch, and 7_teaspoon salt. Process until mixed,
5 to 8 seconds. With processor running, add lemon juice, egg yolks, and water through
small feed tube. Process until blended, 3 to 5 seconds. Remove to medium saucepan.
Set aside.
Wash processor. Position egg whip attachment in work bowl. Add egg whites, cream of
tartar, and _Ateaspoon salt. Process until foamy, 20 to 25 seconds. With processor running,
gradually add _/_cup sugar through small feed tube. Process until glossy and stiff peaks
form, about 5 minutes. Set aside.
In medium saucepan over medium heat, cook and stir reserved filling mixture until very
thick. Stir in reserved lemon and lime peel. Remove from heat, and pour into prepared pie
crust. Spread meringue over warm filling, sealing meringue to edges of crust. Bake at
325° F about 15 minutes, or until light golden. Cool completely.
Ted: 8 servings.
!,__v <_:About320cal, 5g pro, 56gcarb, 9gtotalfat, 3gsatfat, 80mgchol,
180 mg sod.
Positionmultipurposebladeinworkbowl.Addchocolatechips,granulatedsugar,andorange
peel.Processuntilchocolateandpeelarefinelychopped,about35seconds.Setaside.
Insmallsaucepanovermediumheat,heatmilkuntilveryhotbutnotboiling.Insmall
bowl,sprinklegelatinoverwater.Letstand10to 15secondsto soften.Addto hot milk.
Reduceheatto medium-low.Cookandstiruntilgelatindissolves.
Withprocessorrunning,slowlyaddhotmilkmixtureto chocolatemixturethroughsmall
feedtube.Processuntilsmooth,10to 20seconds,scrapingsidesof bowlif necessary.
Removeto mediummixingbowl.Refrigerateabout30 minutes.
Meanwhile,washprocessor.Positioneggwhipattachmentinworkbowl.Addwhipping
creamandpowderedsugar.Processuntilsoftpeaksform,1//2to 2 minutes.Foldinto
cooledchocolatemixture.Refrigerate15to 20 minutesto thicken.Spoonintoindividual
dessertdishes.Refrigerateuntilserving.
Y,:;: 4 servings(V_cupperserving).
i _;Garnishwithorangetwistsormandarinorangesegments,if desired.
t,<_v_!;About400cal,2g pro,39gcarb,27g totalfat,16gsatfat, 85mgchol,
20 mgsod.
% cup semisweet
chocolate chips
% cup granulatedsugar
6 strips orange peel, orange
portion only
V_ cup milk
1 teaspoon unflavored gelatin
1 tablespoon water
1 cup whipping cream
% cup powderedsugar
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CRUST
2 cups all-purpose flour
2/3 cup powdered sugar
_/_ teaspoon salt
1 strip orange peel, orange
portion only
1 cup butter or margarine, cut
into l-inch pieces
FILLING
% cup butter or margarine
_/3 cup packed brown sugar
_/4 cup maple syrup
7_ teaspoon salt
1 teaspoon vanilla
1 cup pecan pieces
Position multipurpose blade in work bowl. Add flour, powdered sugar, _/_teaspoon salt,
and orange peel. Process until peel is finely chopped, 10 to 15 seconds. Add 1 cup butter.
Process until soft dough forms, 40 to 45 seconds. Pressin bottom and 72inch up sides of
ungreased 13x9x2-inch baking pan. Bake at 350° Ffor 20 to 25 minutes, or until set and
light golden. Cool completely.
Meanwhile, in medium saucepan over medium heat, combine 2/3cup butter, brown sugar,
maple syrup, and _/8teaspoon salt. Cook, stirring constantly, until mixture boils. Boil 1 minute
without stirring. Remove from heat. Add vanilla and pecans. Stir until blended. Pour into
prepared crust and spread evenly. Let cool completely.
Y_ :i: 32 bars (1 bar per serving).
i'e _!,e_v g: About160 cal, 1 g pro, 13gcarb, 12 g total fat, 6gsatfat, 25mgchol,
20 mg sod.
KitchenAid _
PRO LINE'" SERIES
AN
NTY
ERVlCE
INFORM
FOOD
This warranty extends to the purchaser and any succeeding owner for PRO LINETM Series Food
Processorsoperated in the 50 United States and District of Columbia.
Length of
Wa ranty! ........................................................Your Choice of: Not Pay FOr:.......................................................................
Two Year Full
Warranty for
Household Use,
from date of
purchase.
Hassle-Free
Replacement of
your Food Processor.
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 ServiceCenter. Seethe
KitchenAid_' PROLINETM Series Food
ProcessorWarranty for Puerto Ricofor
details on how to arrange for service.
A. Repairswhen the Food
Processor 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
Food Processor to an
Authorized Service Center.
D. Replacement parts or
repair labor costs for Food
Processors operated outside
the 50 United States and
District of Columbia.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITYFOR INCIDENTAL OR CONSEQUENTIAL
DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages,
so this exclusion may not apply to you. Thiswarranty gives you specific legal rights and you may also have
other rights which vary from state to state.
A limitedtwoyearwarrantyextendsto thepurchaserandany
succeedingownerfor PROLINETM Series Food Processors operated in
Puerto Rico. During the warranty period, all service must be handled
by an Authorized KitchenAid Service Center.
Please bring the Food Processor, or ship it prepaid and insured, to
the nearest Authorized Service Center. 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 Food Processor will be returned to you
prepaid and insured.
IF YOU RESIDE IN THE 50 UNITED STATESand your KitchenAid _'
PROLINETM Series Food Processor 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 RO. Box Numbers, please.)
KitchenAid will arrange to deliver an identical or comparable
replacement to your door free of charge and arrange to have your
"failed" Food Processor returned to us. Your replacement unit will also
be covered by our two year full warranty.
When you receive your replacement PRO LINETM Series Food Processor,
use the carton and packing materials to pack-up your "failed" Food
Processor. 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.).
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To order accessories or replacement parts for your Food Processor, 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,
RO. Box 218, St. Joseph, MI 49085-0218.
For service information, call toll-free 1-800-541-6390 Monday Customer Satisfaction Center, KitchenAid Portable Appliances,
through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, RO. Box 218, St. Joseph, MI 49085-0218.
10 a.m. to 5 p.m., or write to:
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock.
ConsultyourlocalKitchenAiddealeror thestorewhereyou
purchasedyourPROLINETM Series Food Processor for information on
how to obtain service.
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KitchenAid _
PRO LINE TM SERIES
GUIDE
T©
RESULTS
Model KPFP850 Food Processor
E TM
®
SERIES
MOD L
D
50
PROCESSOR
The KitchenAid ® PRO LINE'" Series Food Processor is engmeerea
to provide commercial quality performance. A orofessional 16-cup work
bowl and extra-wide feed tube sit atop a ruggea die-cast metal base.
The powerful 1000-watt motor is designea to make auick work of
the most demanding food preparation tasks. The neavy-gauge
cutting blades and discs are maae from the _ighest auality stainless
steel for exceptionally clean slicing ana shredding. This machine
doesn't trade performance for caoaclty you'l achieve extraordinary
results no matter what the taSK.
The outstanding performance s matched by exceotional
convenience. A mini bowl ana -;_; blade transform the PRO LINETM
Seriesfood processor into a mini-chooper, the oerfect tool for finely
_pping herbs, nuts, onions, ana garlic. The ultra Wide Mouth T'v'
FeedTube is one of the industry's argest - it wi process tomatoes,
cucumbers, and potatoes with a minimum of sectioning or slicing. Another great timesaver s the "3-cup
chef's bowl: place it inside the work bowJ, and you'll be able to slice or shred an item while keeping the
work bowl clean for another ingredient.
The KitchenAid ®
company disti
g chef. From
HTRODUCT OH
Introduction 2
Food Processor Safety 5
Important Safeguards 6
Proof of Purchase & Product Registration 7
Electrical Requirements 8
FEAiR,,_/RESAN_:>ORERAT OH
Food Processor Features 10
Preparing the Food Processor for Use
Before First Use 12
Work Bowl Assembly 12
Multipurpose Blade & Dough Blade Assembly 13
Slicing & Shredding Disc Assembly 14
Mini Bowl Assembly 14
Chef's Bowl Assembly 15
Egg Whip Assembly & Use 15
Using the Food Processor
Before Use 17
Food Pusher Interlock 17
Maximum Liquid Level 17
Turning the Food Processor On and Off 18
Using the Pulse Control 18
2-Piece Food Pusher 18
Disassembling the Food Processor 19
Care and Cleaning ........................................................... 21
Troubleshooting 22
FOOD PROCESS HG _I:R$ AH/:.}REC RES
Using the Multipurpose Blade 24
Using a Slicing or Shredding Disc 26
Using the Dough Blade 27
Using the Egg Whip 28
Helpful Hints 29
Appetizer Recipes
Preparation and Serving Suggestions 34
Crab-Stuffed Mushrooms 35
Sesame-Almond Crackers 36
Caramelized Onion Puff Pastry Squares 37
Hot Artichoke Dip 38
Camembert Salmon Dip 39
Chipotl_ Deviled Eggs 40
Tropical Fruit Salsa .................................................... 41
Shrimp Dill Dip 42
Roasted Salsa Verde 43
Salad & Dressing Recipes
White Balsamic Vinaigrette ............................................. 44
Mediterranean Hot Chicken Salad ................................... 45
Citrus Dressing ................................................................ 46
Fresh Jicama Salad .......................................................... 47
Chicken Wild Rice Salad .................................................. 48
Asian Coleslaw For A Crowd ........................................... 49
Hot Potato Salad ............................................................. 50
Broccoli-Kohlrabi Confetti Salad ...................................... 51
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Soup & Sandwich Recipes
Cheddar Broccoli Soup 52
Chicken Chutney Sandwich Spread 53
Roasted Butternut Squash Soup With Herb Pistou 54
Runza Pocket Sandwiches 55
Pan-Fried Veggie Burgers 56
Winter Vegetable Soup 57
Muffaletta Sandwiches 59
French Onion Soup 60
Creole Gumbo 61
Vegetable & Side Dish Recipes
Sweet Dilled Cucumbers and Onions 63
Layered Eggplant and Pepper Casserole 64
Spring Mix Basmati Rice 65
Bourboned Carrots 66
Loaded Baked Potato Casserole 67
Main Dish Recipes
Szechwan Pork 68
Chicken Fajitas 69
Individual Pizzas 70
Layered Eggplant and Roasted Red Pepper Casserole 72
Herbed Salmon Patties with Cilantro-Caper Mayonnaise 73
Chicken Satay with Peanut Sauce 74
Bread Recipes
Wheat Boules 75
Sunday Dinner Rolls 76
White Bread 78
Cranberry-Walnut Scones 80
Baking Powder Biscuits 81
Dessert Recipes
Individual Cranberry Pear Crisps 82
Velvety Sour Cream Cheesecake 83
Fresh Fruit Tart 84
Apple Pie 86
Pastry Crust 87
3-Layer Carrot Cake with Cream Cheese Frosting 88
Tropical Lemon Meringue Pie 90
Chocolate-Orange Mousse 91
Pecan Shortbread Bars 92
RRAHPS AH_: S_I!iI':_VCE HFO}::%MA2'_OH
Warranty for the 50 United States & District of Columbia 94
Warranty for Puerto Rico 95
Arranging for Hassle-Free Replacement 95
Ordering Accessories & Replacement Parts 96
Arranging for Service After the Warranty Expires 96
Arranging for Service Outside the 50 United States
& Puerto Rico 97
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 wilt follow the safety alert symbol and either the word "DANGER" or
"WARNING." These words mean:
followYoucaninstructions,be killed or seriously injured if you don't immediately
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:
i Read all instructions and information in this instruction book
and any other literature included in this packaging referring
to this product before operating or using this appliance.
2 To protect against risk of electrical shock, do not put Food
Processor in water or other liquids.
Close supervision is necessarywhen 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.
_) Avoid contacting moving parts.
Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions or is dropped or
damaged in any manner. Return appliance to the nearest
Authorized Service Center for examination, repair, or
electrical or mechanical adjustment.
? The use of attachments not recommended or sold by the
manufacturer may cause fire, electric shock, or injury.
:!:' Do not use outdoors.
"' Do not let cord hang over edge of table or counter.
" Keep hands and utensils away from moving blades or discs
while processing food to reduce the risk of severe injury to
persons or damage to the Food Processor. A scraper may
be used, but must be used only when the Food Processor
is not running.
" Blades are sharp. Handle carefully.
) To reduce the risk of injury, never place cutting blade or
discs on base without first putting bowl properly in place.
Becertain cover is securely locked in place before operating
appliance.
4 Never feed food by hand. Always use food pusher.
" Do not attempt to defeat the cover interlock mechanism.
" This product is designed for household use only.
............. I' I:\,_ C]]
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Alwayskeepacopyofthesalesreceiptshowingthedateof
purchaseof yourFoodProcessor.Proofof purchasewillassure
youof in-warrantyservice.
BeforeyouuseyourFoodProcessor,pleasefill outandmail
yourproductregistrationcardpackedwiththe unit.Thiscard
willenableusto contactyouintheunlikelyeventof aproduct
safetynotificationandassistusincomplyingwiththe provisions
ofthe ConsumerProductSafetyAct.Thiscarddoesnotverify
yourwarranty.
Pleasecompletethefollowingforyourpersonalrecords:
ModelNumber:KPFP850
SerialNumber
DatePurchased
StoreName
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Volts: 120 V.A.C. only.
Hertz: 60 Hz
NOTE: This Food Processor 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.
PRO LINE'"
®
SERIES
AND
RATI
Work Bowl Cover with
Ultra Wide Mouth TM Feed Tube
One of the industry's largest feed tubes
accommodates large items - like tomatoes,
cucumbers, and potatoes- with a minimum of
sectioning or slicing,
2-Piece Food Pusher
For smaller items, remove the small pusher from the
central tube in the large pusher. The small pusher
and feed tube make it easyto process herbs, nuts,
single carrots and celery.
16-Cup Work Bowl
The tough, crystal-clear polycarbonate bowl
provides capacity for the largest jobs, The bowl
features a comfortable handle,
Chef's Bowl
Place the 13-cup Chef's Bowl inside the Work Bowl,
and slice or shred a food item while keeping the
Work Bowl clean for another ingredient.
Model KPFP850
Food Processor
Mini Bowl and Mini Blade
Bowl and blade are perfect for small chopping and
mixing jobs. The 4_A-cup bowl holds more than
most standalone choppers. The mini blade is made
of high quality stainless steel.
Fine(2mm)SlicingDisc
DiscproducesapproximatelyY_6-inchslices of
most foods, from delicate strawberries to partially
frozen meats.
Dough Blade
The dough blade is specially designed for mixing and
kneading yeast dough.
Medium (4 mm) Slicing Disc
Disc produces approximately _/8-inch slices
of most foods.
Medium (4 mm) Shredding Disc
Disc produces approximately Ys-inch shreds of
most firm fruits, vegetables, and cheese.
Egg Whip
The egg whip will quickly whip cream and egg whites
for soft meringues, mousses,souffl6s, and desserts.
Die-Cast Metal Base
The base features the on, off, and pulse buttons
along with the power shaft, which rotates the
blades and discs.
Disc Stem
Stem fits over the power shaft on the base and into
the bottom of a slicing or shredding disc.
Chef's Accessory Case
Case helps protect blades, discs, and other
accessories while keeping them organized and
ready for use.
Stainless Steel Multipurpose Blade
Versatile blade chops, minces, blends, mixes, and
emulsifies in a matter of seconds.
Spatula
Special shape facilitates food removal from bowls,
discs, and blades.
iN
Before First Use
Before using your food processor for the first time, wash the work
bowl, work bowl cover, chef's bowl, mini bowl, feed tube pusher,
discs, and blades either by hand or in the dishwasher (see "Care and
Cleaning" on page 21).
Work Bowl Assembly
i Place the food processor base on a dry, level countertop with
the controls facing forward. Do not plug in the unit until it is
completely assembled.
? With the handle just to the left of center, place the work bowl
on the base, fitting the center opening over the power shaft.
Grasp the work
bowl handle and
turn the bowl to
the right until it
locks into position.
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
4_
Insert the desired accessory into the work bowl. See pages
13-1 6 for accessory instructions.
Place the work bowl cover on the work bowl with the feed
tube just to the left of the work bowl handle. Grasp the feed
tube and turn the cover to the right until it locks into place.
NOTE: Do not attach the cover to the work bowl before the
work bowl is locked on the base. Damage to the work bowl
may result.
Fitthepusherintothefeedtube. Plugthefoodprocessorintoa 3 pronggroundedoutlet.
ElectricalShockHazard
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.
NOTE: Your PROLINETM SeriesFood Processorwill not operate unless
the work bowl and work bowl cover are properly locked on the
base,and the pusher is inserted to the maximum fill line on the
feed tube.
Do not remove the work bowl from the base without first removing
the work bowl cover. Damage to the work bowl may result.
Multipurpose Blade and Dough Blade Assembly
Placethe blade on the power shaft. Rotate the blade so
it falls into place on the shaft.
Slicing and Shredding Disc Assembly
Place the disc stem on the power shaft. Fit the disc over the
metal pin on the disc stem, then rotate the disc until it falls
fully onto the stem.
Mini Bowl Assembly
Place the mini bowl inside the work bowl over the power shaft.
Rotate the mini bowl until it falls into place. When properly seated
in the work bowl, the mini bowl cannot be rotated. Fit the mini
blade on the power shaft. It may be necessaryto rotate the blade
until it falls into place.
The mini bowl can also be placed in the chef's bowl in a
similar manner.
Toremovetheminibowlafterprocessing,lift thebowlusingthe
twofingergripslocatedalongthetopedgeofthe bowl.
Chef's Bowl Assembly
Placethe chef's bowl inside the work bowl over the power shaft.
Rotate the chef's bowl until it falls into place. When properly
seated in the work bowl, the chef's bowl cannot be rotated.
The chef's bowl can only be used with the slicing and shredding
discs - the multipurpose blade cannot be used.
Egg Whip Assembly and Use
The egg whip is designed to whip egg whites or heavy cream to
create toppings or soft meringues. For the best results when
whipping cream, use at least 1 cup of cream and no more than
2 cups at most. When whipping egg whites, use a minimum of
4- smaller quantities may not whip to maximum volume.
To assemble:
The egg whip consists of 4 pieces - the egg whip stem, stem
cover, whip paddle, and cap.
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ii iiiiii!iiiii!ii!iiiiiiiiii Cap
Stem Cover
Whip Paddle
To remove the chef's bowl after processing, lift the bowl using the
two finger grips located along the top edge of the bowl.
Stem _:i!
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i Place the egg-whip stem on the power shaft. Slowly turn
the stem until it drops fully onto the shaft.
2 Align the L-shaped notch on the whip paddle with the small
post on the stem cover, and slide the paddle onto the cover.
Turn slightly to lock paddle.
Fit the stem cover and paddle over the egg whip stem. Push
downward to engage the ridges of the stem with the gears of
the paddle.
4 Fit the egg whip cap over the egg whip stem. Push downward
to lock it into place.
Placethe work bowl cover on the work bowl with the feed tube
just to the left of the handle. Make sure the center pin of the
egg whip fits into the center opening of the cover. Grasp the
feed tube and turn the cover to the right to lock it into place.
Insert the pusher into the feed tube. The egg whip is now ready
to operate.
Pressthe On Button and whip ingredients to the desired
texture and volume. Pressthe Off Button when finished.
To disassemble:
i Unplug the base from the electrical outlet. Remove the work
bowl cover with a clockwise turn.
2 Lift the egg whip assemblyoff the power shaft. Removewhipped
ingredients from the work bowl.
Pull the cap from the egg whip assembly. Push downward on
the stem pin to remove stem from the stem cover. Turn the
egg whip paddle to unlock, and slide the paddle from the
stem cover.
RotatingBladeHazard
Alwaysuse food pusher.
Keep fingers out of openings.
Keep away from children.
Failure to do so can result in amputation or cuts.
Before Use
Before operating the food processor, be sure the work bowl,
blades, and work bowl cover are properly assembled on the food
processor base (see "Preparing the Food Processor for Use"
starting on page 12).
Food Pusher Interlock
The food pusher is part of the safety interlock system. The food
processor will not run unless the pusher is inserted to the
maximum fill line on the feed tube.
Maximum Liquid Level
This line on the work bowl indicates the maximum level of liquid
that can be processed by the food processor.
(: }
Turning the Food Processor On and Off
i To turn on the food processor, press the On Button. The unit
will run continuously and the blue indicator light will glow.
2 To stop the food processor, press the Off Button. The blue
indicator light will go out and an automatic brake will stop the
action of the blade or disk within seconds.
Wait until the blade or disk comes to a complete stop before
removing the work bowl cover. Be sure to turn off the food
processor before removing the work bowl cover, or before
unplugging the unit.
NOTE: If the unit fails to operate, make sure the work bowl and
cover are properly locked on the base, and the food pusher is
inserted to the maximum fill line on the feed tube (see "Preparing
the Food Processor for Use" starting on page 12).
Using the Pulse Control
The pulse control allows precise control of the duration and
frequency of processing. It's great for jobs which require a light
touch. Just press and hold the Pulse Button to start processing,
and release it to stop. The blue indicator light will glow each time
the Pulse Button is pressed.
2-Piece Food Pusher
To slice or shred small items, insert the 2-piece food pusher into
the feed tube, then turn the small center pusher clockwise to
unlock and remove. Use the center feed tube and pusher to
process small or slender items, or to add liquid while the food
processor is running. When not using the small feed tube, lock
the small pusher into place by turning it counter-clockwise.
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
NOTE: If you have difficulty removing the pusher from the feed
tube, it is likely that food particles have become lodged in the
interlock system. To free the pusher, soak the work bowl cover in
warm water or wash it in a dishwasher.
i Turn the work bowl cover to the left and remove.
) If using a disc, remove it before removing the bowl. Place two
fingers under each side of the disc and lift it straight up.
Remove the disc stem.
If using the mini bowl or chef's bowl, grasp and remove the bowl
using the finger grips located along the top edge of the bowl.
(: ! ./
4 Turn the work bowl to the left to unlock it from the base.
Lift to remove.
_i_The multipurpose blade can be removed from the work bowl
before the contents are emptied. The blade can also be held in
place as you remove food: grasp the work bowl from the
bottom and place one finger through the center opening to
grip the blade shaft. Then remove food from the bowl and
blade with a spatula.
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
Pressthe Off Button and unplug the food processor
before cleaning.
w,pethemeta,basew,thawarm,sudsyc,othandw,pe
clean with a damp cloth. Dry with a soft cloth. Do not
use abrasive cleansers or scouring pads.
NOTE: Do not use sharp objects to clean around the control
buttons; damage may result. Use a soft brush.
with a damp cloth. Dry with a soft cloth.
To prevent damage to the
interlock system, always store
the work bowl and work
bowl cover in the unlocked position
when not in use.
Disassembled discs, shafts, and
blades should be stored in the
provided storage case, and in a
location out of the reach of children.
All the other parts of the PRO LINETM Series Food Processor
are dishwasher safe. Be sure to load them away from
exposed heating elements in the dishwasher. If washing the Food
Processor parts by hand, avoid the use of abrasive cleansers or
scouring pads--they may scratch or cloud the work bowl and
cover. A long-handled dish brush will facilitate hand-cleaning.
Thoroughly dry all parts after washing.
If your food processorshouldfail to operate,checkthe
following:
If you havedifficulty removingthe food pusherfrom the
feedtube:
- Makesuretheworkbowlandworkbowlcoverareproperly
lockedonthebase,andthefoodpusherisinsertedto the
maximumfill lineonthefeedtube.
- Foodparticlesareprobablylodgedinthe interlocksystem.
Tofreethepusher,soaktheworkbowlcoverin warmwater
orwashit in adishwasher.
Seeif thefoodprocessorispluggedintoa grounded3
prongoutlet.If it is,unplugthefoodprocessor,thenplugit
intothe sameoutletagain.If thefoodprocessorstilldoes
notwork,checkthefuseorcircuitbreakeron theelectrical
circuitthefoodprocessorisconnectedto andmakesurethe
circuitisclosed.
If theproblemcannotbecorrectedwiththestepsin thissection,
seetheKitchenAidWarrantyandServicesectionon page93*.
* Do not return the food processor to the retailer - they do not provide service.
If the food processor shuts off while it is running:
The food processor may be overheated. If the motor exceeds
a certain temperature, it will automatically shut off to
prevent damage. This should be an extremely rare
occurrence. If it happens, press the Off Button and wait
15 minutes for the food processor to cool before resuming.
If the food processor still refuses to run, wait an additional
15 minutes for the food processor to cool.
KitchenAid °
PRO LINE'" SERIES
TI
CESSIN
ND RECIP
Using the Multipurpose Blade
To chop fresh fruits or vegetables:
Peel, core, and/or remove seeds. Cut food in 1 to 172-inch pieces.
Process food to desired size, using short pulses, 1 to 2 seconds
each time. Scrape sides of bowl if necessary.
To puree cooked fruits and vegetables
(except potatoes):
Add _i cup liquid from recipe per cup of food. Process food, using
short pulses, until finely chopped. Then process continuously until
desired texture is achieved. Scrape sides of bowl if necessary.
To prepare mashed potatoes:
Insert chef's bowl into the work bowl. Using the shredding disc,
shred hot, cooked potatoes. Remove the chef's bowl with potatoes.
Place multipurpose blade in work bowl, and add shredded potatoes,
softened butter, milk, and seasonings. Pulse 3 to 4 times, 2 to 3
seconds each time, until milk is absorbed and texture is smooth. Do
not overprocess.
To chop dried (or sticky) fruits:
The fruit should be cold. Add _Acup of flour from recipe per _ cup
dried fruit. Applying short pulses, process fruit until desired texture
is achieved.
To finely chop citrus peel:
With a sharp knife, peel colored portion (without white membrane)
from citrus. Cut peel into small strips. Process until finely chopped.
Tomincegarlic,or to chopfreshherbsor smallquantities
of vegetables:
Withprocessorrunning,addfoodthroughthesmallfeedtube.
Processuntilchopped.Forbestresults,makesureworkbowland
ingredientsareverydrybeforechoppinggarlicor freshherbs.
Tochopnuts or makenut butters:
Processupto 3cupsof nutsto desiredtexture,usingshortpulses,
1to 2secondseachtime.Foracoarsertexture,processsmaller
batches,pulsing1or 2 times,1to 2secondseachtime.Pulsemore
oftenforfinertexture.Fornutbutters,processcontinuouslyuntil
smooth.Storein refrigerator.
Tochopcookedor raw meat,poultry, or seafood:
Thefoodshouldbeverycold.Cutin 1-inchpieces.Processupto
2V2poundsat atimeto desiredsize,usingshortpulses,1 to
2 secondseachtime.Scrapesidesof bowlif necessary.
Tomakebread,cookie,or crackercrumbs:
Breakfoodinto 1_ to 2-inchpieces.Processuntilfine.Forlarger
pieces,pulse2 to 3 times,1to 2 secondseachtime.Thenprocess
untilfine.
Togratehard cheeses,suchasParmesanandRomano:
Neverattemptto processcheesethatcannotbepiercedwiththetip
of asharpknife.Youcanusethemultipurposebladeto gratehard
cheeses.Cutcheesein 1-inchpieces.Placeinworkbowl.Process,
usingshortpulses,untilcoarselychopped.Processcontinuously
untilfinelygrated.
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To melt chocolate:
Combine chocolate and sugar from recipe in work bowl. Processuntil
finely chopped. Heat liquid from recipe. With processor running, pour
hot liquid through the small feed tube. Processuntil smooth.
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Using a Slicing or a Shredding Disc
NOTE: When cutting and packing food items in the Ultra Wide
Mouth TM feed tube, do not exceed the maximum fill line; this will
permit the pusher to engage the interlock and the unit to operate.
To cut julienne or match-stick strips of vegetables and fruits:
Cut food to fit feed tube horizontally. Position food horizontally in
feed tube. Process, applying even pressure to make plank-like slices.
Re-stack slices and position vertically or horizontally in feed tube.
Process,applying even pressure.
To slice or shred fruits or vegetables that are long and
relatively small in diameter, such as celery, carrots, and
bananas:
Cut food to fit feed tube vertically or horizontally, and pack feed
tube securely to keep food properly positioned. Process, applying
even pressure. Or use the small feed tube in the two-piece food
pusher. Position food vertically in the tube, and use the small
food pusher to process the food.
To slice or shred fruits and vegetables that are round,
such as onions, apples, and green peppers:
Peel,core, and/or remove seeds. Cut into halves or quarters to fit
feed tube. Position in feed tube and process, applying even pressure.
Tosliceor shredfruits and vegetablesthat aresmall,
suchas strawberries,mushrooms,and radishes:
Positionfoodverticallyor horizontallyin layerswithinthefeedtube.
Fillfeedtubein orderto keepfoodpositionedproperly,butdo not
exceedthemaximumfill line.Process,applyingevenpressure.Or
usethesmallfeedtubeinthetwo-piecefoodpusher.Positionfood
verticallyinthetubeandusethesmallfoodpusherto processfood.
Toshredspinachand other leaves:
Stackleaves.Rollupstackedleavesandstandtherollsverticallyin
thefeedtube.Process,applyingevenpressure.
Toslicecookedmeat or poultry, including
salami,pepperoni,etc.:
Cookedmeatshouldbeverycold.Cutintopiecesto fit feedtube.
Processfood,usingfirm,evenpressure.
Toshredfirm andsoft cheeses:
Firmcheeseshouldbeverycold.Forbestresultswithsoftcheeses,
suchasmozzarella,freeze10to 15minutesbeforeprocessing.
Cutto fit feedtube.Process,applyingevenpressure.
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Using the Dough Blade
The dough blade is specially designed for mixing and kneading
yeast dough quickly and thoroughly. For the best results, do not
knead recipes that use more than 6 cups of all-purpose flour, or
4 cups of whole grain flour.
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To slice uncooked meat or poultry, such as stir-fry meats:
Cut or roll food to fit feed tube. Wrap and freeze meat until it is
solid to touch (30 minutes to 2 hours depending on thickness of
meat). Make sure you can still pierce the meat with the tip of a
sharp knife. If not, allow meat to thaw slightly. Process,applying
even pressure.
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Using the Egg Whip
To make egg white meringue:
Place4 egg whites and _Ateaspoon cream of tartar in work bowl
fitted with the egg whip attachment. Process about 15 to 20
seconds, until foamy. With processor running, slowly add 7_to 7_
cup of sugar through the small feed tube. Process until stiff peaks
form, about 4 minutes. Stop processor as necessary to check texture
of mixture.
To whip cream:
Pour 1 cup heavy cream in work bowl fitted with egg whip
attachment. Process 30 seconds. With processor running, add
2 tablespoons powdered sugar through the small feed tube. Process
until soft peaks form, about 30 to 40 seconds. Stop processor as
necessaryto check texture of mixture. With processor running, add
_Ateaspoon of vanilla, if desired, through the small feed tube.
Processuntil mixed. Do not overprocess.
Forthe best results, never attempt to whip more than 2 cups of cream.
WhencuttingandpackingfooditemsintheUltraWideMouthTM feed tube, do not
;, "":_} i exceed the maximum fill line. This will permit the pusher to engage the interlock and the
unit to operate.
place it upside down on the counter, This will help ..........
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For thicker mixtures, fill work bowl up to _£full. For liquids, fill to the maximum level as
_ii indicated on the work bowl (see "Maximum Liquid Level" on page 17), When chopping,
the work bowl should be no more than _Ato Y, full. Use the mini bowl for up to 1 cup of
liquid or Y, cup solids.
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Position slicing discs so the cutting surface is just to the right of the feed tube. This
,,, allows the blade a full rotation before contacting food.
iiI_i_'D,fferentfoodsrequ,revary,ngdegreesofpressureforbestshredd,ngands,,c,ngresu,ts
In general, apply light pressure for soft, delicate foods (strawberries, tomatoes, etc.),
moderate pressure for medium foods (zucchini, potatoes, etc.), and firmer pressure for
harder foods (carrots, apples, hard cheeses, partially frozen meats, etc.).
Never process any food that is so hard or firmly frozen that it cannot be pierced with
the tip of a sharp knife. Hard food can cause damage to the blade or motor. If a piece
of hard food, such as carrot, becomes wedged or stuck on the blade, stop the processor
and remove the blade. Using special care, remove food from the blade.
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whenacakeorcooke atterorquckbreadusethemutpurposebade
to cream fat and sugar first. Add dry ingredients last. Place nuts and fruit on top of
flour mixture to prevent overchopping. Process nuts and fruits with short pulses
until blended with other ingredients. Do not overprocess.
Sometimesslenderfoods,suchascarrotsor celery,fall overin
thefeedtube,resultingin an unevenslice.Tominimizethis,cut
foodin severalpiecesandpackthefeedtubewith thefood.For
processingsmallor slenderitems,thesmallfeedtubeinthe two
piecefoodpusherwill proveespeciallyconvenient.
Softandmedium-hardcheesemayspreadoutor rollupontheshreddingdisc.To
avoidthis, shred only chilled cheese. z
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If desired, cut these by hand and add them to the mixture.
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opening to hold the blade in place. Then remove food
from the bowl and blade with a spatula.
Kitchen4id _
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When planning your menu, select an assortment of both hot and
cold appetizers.
It's always wise to select as many make-ahead recipes as possible.
At minimum, plan on preparing 4 appetizers per guest per hour.
Set out serving dishes and platters needed for each menu item
well in advance of your event.
Bake your appetizers in batches, so fresh, warm hors d'oeuvres
will always be available.
o For recipes calling for cooked chicken, consider:
- purchasing broasted chicken from the dell
- steaming, poaching, or grilling chicken breasts or thighs
To keep your hors d'oeuvres at the proper serving temperature,
consider using slow cookers, heated chafing dishes, ice baths, and
so forth.
When you're serving exotic or unfamiliar appetizers, label them
with decorative place cards on the buffet table. Consider
including a short story or explanation of the history, ingredients,
or special preparation that went into their creation.
- using prepared or packaged chicken strips or cubes
Positionminibowlandminibladeinworkbowl.Addcroissants.Processuntilfinely
crumbled,5to 10seconds.
Exchangeminibowlandminibladefor multipurposebladeinworkbowl.With
processorrunning,addshallotsandgarlicthroughsmallfeedtube.Processuntilfinely
chopped,about5seconds.Removestemsfrommushrooms;add1cupstemsto work
bowl.Pulse3 to 4 times,about1secondeachtime.
Inmediumskilletovermediumheat,meltbutter.Addvegetablemixture;cook4to 5minutes,
oruntiltender,stirringoften.Returnvegetablemixturetoworkbowl.Addbreadcrumbs,
crabmeat,tarragon,salt,andlemonjuice.Processuntilmixed,3 to 5seconds.
Arrangemushroomscapsidedownin 15x10x1-inchbakingpan.Spoonandpresscrab
mixtureintoopenings,moundingstuffing.Presscheeseon topof stuffing.Bakeat 350°F
for 20to 25minutes,oruntilmushroomsaretender.Sprinklewithchives,if desired.
Y_ :_:10servings(3 mushroomsperserving).
Fillingmaybemadeupto onedayinadvance;refrigerate.Warmto roomtemperature
beforestuffingmushrooms.
!__v<_:About130cal,Sg pro,10gcarb,7gtotalfat, 4gsatfat, 30mgchol,
220mgsod.
2 large bakery croissants or white
bread slices, torn into pieces
2 shallots, cut into quarters
2 cloves garlic
30 large (about two 14 oz.
packages) mushrooms, cleaned
1 tablespoon butter
1 can (6 oz.) crabmeat,
well-drained
V_ teaspoon dried tarragon
V4 teaspoon salt
1 tablespoon lemon juice
1 cup freshly grated Asiago or
Parmesan cheese
2 tablespoons snipped fresh
chives, if desired
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1V_ cups rolled oats
1 cup (about 4 oz.)
sliced almonds
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1V_ teaspoons salt
1 teaspoon baking soda
74 cup shortening
74 cup butter or margarine,
slightly softened
1V4 cups buttermilk
1 egg, beaten
1 tablespoon water
2 teaspoons coarse salt, divided
74 cup black sesame seeds*,
divided
74 cup white sesame seeds*,
divided
* Other cracker toppings might
include garlic powder, onion
powder, sliced almonds, poppy
seeds, or sunflower seeds.
Position multipurpose blade in work bowl. Add oats and almonds. Pulse 3 to 4 times, about
5 seconds each time, or until finely ground. Add all-purpose and whole wheat flours, sugar,
salt, and baking soda. Processuntil mixed, 5 to 10 seconds. Add shortening and butter.
Pulse 4 to 5 times, about 2 seconds each time, or until crumbly. With processor running,
add buttermilk through small feed tube. Process until stiff dough forms, about 30 seconds
scraping sides of bowl if necessary.
In small bowl, combine egg and water. Set aside.
Remove dough to lightly floured work surface. Form into a ball; divide into 4 portions.
Keep dough covered until ready to roll. Roll 1 portion into a 10xl0-inch square. Place in
center of large lightly greased cookie sheet. Roll evenly into a 12xl 2-inch square. Brush
with egg mixture. Sprinkle with _Ateaspoon coarse salt, 1 tablespoon black sesame seeds,
and 1 tablespoon white sesame seeds. Roll lightly with rolling pin. With pastry wheel, pizza
cutter, or sharp knife, score to form 36 squares, or other desired shape. Do not separate.
Repeat with remaining dough, egg mixture, salt, and sesame seeds.
Bake at 350 °F for 15 to 25 minutes, or until golden brown. If outside crackers start to
brown first, remove them to a cooling rack and continue baking until center crackers are
golden brown. Remove crackers to cooling rack.
Y_ :i: 12 dozen (about 6 crackers per serving).
!,__v _:About160cal, 5gpro, 19gcarb, Sgtotalfat, 2.5 g sat fat, 15mgchol,
370 mg sod.
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Position 4 mm shredding disc and chef's bowl in work bowl. Add Gouda cheese. Processto
shred. Set aside.
Position 4 mm slicing disc in work bowl. Add onions to feed tube, cutting to fit tube, if
necessary. Processto slice.
In large skillet or Dutch oven over medium-high heat, heat oil, until it sizzles. Add onions;
cook 5 to 10 minutes, or until onions are limp, stirring occasionally. Stir in brown sugar
and 2 tablespoons vinegar. Cook over medium-low heat 35 to 45 minutes, or until soft and
light golden, stirring occasionally. Stir in remaining 1 tablespoon vinegar, pepper, and salt.
Set aside.
On lightly floured surface, roll each sheet of puff pastry into a 12-inch square. Place on
2 large ungreased baking sheets.
Bake at 400 ° Ffor 9 to 11 minutes, or until pastry puffs and edges begin to brown, gently
pricking top of pastry with fork after 5 minutes. Reduce oven temperature to 375 ° F.
Lightly prick tops of pastry with fork. Sprinkle Parmesan cheese evenly over pastry to
within _/2inch of edges. Top evenly with onions. Sprinkle Gouda cheese over onions. Bake
at 375 ° F for 10 to 15 minutes, or until pastry is golden brown and cheese is melted and
bubbly. Cool slightly. Cut each pastry into 36 squares.
24 servings (3 squares per serving).
i
About 180 cal, 5 g pro, 13 g carb, 12 g total fat, 4 g sat fat, 15 mg chol,
200 mg sod.
1 package (7 oz.) Gouda or
smoked Gouda cheese,
wax removed
4 medium yellow onions
1 tablespoon vegetable oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar,
divided
'/2 teaspoon cracked black pepper
'L teaspoon salt
1 package (177_ oz.) frozen puff
pastry, thawed
1 cup freshly grated
Parmesan cheese
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6 ounces Asiago cheese, room
temperature
1 red or green jalapeno pepper,
seeded and cut into quarters
1 clove garlic
2 cans (14 oz each) artichoke
hearts* weft drained
1 cup mayonnaise
7_ cup chive and onion sour cream
1 package (3 oz) cream cheese
* For chunkier dip, reserve 2 to
3 pieces of artichoke hearts,
cut into V2-inch chunks, and
stir into dip when adding to
baking pan.
Position chef's bowl and 4 mm shredding disc in work bowl. Add Asiago cheese. Process to
shred; set aside.
Exchange chef's bowl and shredding disc for multipurpose blade in work bowl. With
processor running, add jalapeno pepper and garlic through small feed tube. Process until
finely chopped. Add artichoke hearts. Pulse 3 to 4 times, about 2 seconds each time, or
until chopped. Add mayonnaise, sour cream, 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 about 20 minutes, or
until hot. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables.
Y_ :i: 32 servings (2 tablespoons per serving).
!,_"v <_:About90cal, 2g pro, 2gcarb, ggtotalfat, 2. 5 g sat fat, 15mgchol,
170 mg sod.
Positionmultipurposebladein workbowl.Addonions.Processuntilcoarselychopped,
3 to 4 seconds.Addcreamcheese,Camembertcheese,andvinegar,if desired.Process
untilcreamy,5 to 10seconds.Addsalmon.Processuntilmixed,8 to 10seconds,
scrapingbowlif necessary.Add peppersandcapers.Pulse5times,about1 secondeach
time,untilcoarselychopped.
Removeto greased9-inchpieplateorquichepan.Bakeat 350°Ffor 10to 15minutes,or
untilheatedthoroughly.Garnishwith parsley,if desired.Servewithcrostini,pitachips,
crackers,orvegetabledippers.
20servings(2tablespoonsperserving).
About80cal,7g pro,2g carb,5 g totalfat,2.5gsatfat,20 mgchol,
320mgsod.
2
1
green onions, cut into
l-inch pieces
package (8 oz.) light cream
cheese, room temperature
and cut into l-inch pieces
ounces soft Camembert cheese,
rind removed, if desired, and
cut into l-inch pieces
tablespoon white balsamic
vinegar, if desired
cans (7 oz. each) red salmon*
jar (7 oz.) roasted red
peppers, well drained and cut
into l-inch pieces
1 jar (3 oz.) capers, drained
Chopped parsley leaves,
if desired
* If desired, reserve V_cup
salmon chunks to flake and
fold into dip before spreading
into baking pan.
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26
cup loosely packed fresh
cilantro leaves
medium onion, cut into
l-inch pieces
chipotl6 chilies in adobo
sauce, drained (from a 7 or
1 l-oz. can)
hard-cooked eggs, peeled and
cut into halves lengthwise
cup mayonnaise or
salad dressing
cup sour cream
teaspoon sa/t
Position mini bowl and mini blade in work bowl. With processor running, add cilantro
through small feed tube. Process until finely chopped, 5 to 8 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add onion and
chilies to work bowl. Process until finely chopped, 10 to 15 seconds. Add 4 egg halves
(whites and yolks) and remaining 48 egg yolk halves. Set remaining 48 egg white halves
aside. Processyolk mixture until finely chopped, about 5 seconds. Add mayonnaise, sour
cream, salt, and cilantro. Pulse 3 to 5 times, about 2 seconds each time, or until mixed;
scrape sides of bowl if necessary.
Pipe or spoon generous amounts of mixture into reserved egg white halves.
Yi,/:_: 24 servings (2 egg halves per serving).
Purchase fresh eggs close to their "sell-by" date for easy peeling after cooking.
!,_"v _:About160cal, 7gpro, 1 gcarb, 14 g total fat, 3gsatfat, 235mgchol,
230 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addcilantrothrough
smallfeedtube.Processuntilchopped,3 to 5seconds.Withprocessorrunning,add
peppers.Processuntilchopped,3to 5 seconds.Addjicama.Pulse2to 3times,about2
secondseachtime,oruntilchopped.Addremainingingredients.Pulse3 to 4 times,about2
secondseachtime,oruntilchoppedandmixed.Chillat least1 hourto blendflavors.Serve
crackersorpitatriangleswithcreamcheesetoppedwithTropicalFruitSalsa.Orservewith
grilledskeweredshrimp.
Y_ :i:22servings(74cupperserving).
Maybemade1to 2 daysin advanceandrefrigerated.
i'(, _,<v <!:About20cal,0g pro,6gcarb,0gtotalfat, 0gsatfat, 0 mgchol,
10mgsod.
12
½
3
1
½
cup loosely packed flesh
ci/antro or parsley leaves
ja/apeno peppers, cut into
halves and seeded
cup jicama chunks
cups (about 1 lb.) flesh
pineapple chunks
seedless oranges, peeled and
cut into eighths
medium mango, peeled,
seeded and cut into chunks
tablespoon flesh lime juice
teaspoon salt
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2 tablespoons fresh dill or 1V_
teaspoons dried dill
3 green onions, cut into
l-inch pieces
1 strip lemon peel, yellow
portion only
2 packages (8 oz. each) cream
cheese, softened
8 ounces sour cream
1/_ cup mayonnaise or salad
dressing
2 tablespoons fresh lemon juice
23 teaspoons horseradish
V_ 3A teaspoon hot pepper sauce
1/_ teaspoon salt
2 packages (7 oz. each) frozen
cooked tiny shrimp, thawed
and drained
Position mini bowl and mini blade in work bowl. With processor running, add dill
through small feed tube. Process until chopped. Add onions. Process until finely
chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor
running, add lemon peel through small feed tube. Processuntil finely chopped, 5 to 10
seconds. Add cream cheese,sour cream, mayonnaise, lemon juice, horseradish, pepper sauce,
and salt. Processuntil smooth, 10 to 15 seconds. Add dill mixture. Pulse 1 to 2 times, about 2
seconds each time, or until mixed; scrape bowl if necessary.Add shrimp. Pulse 3 times, about
1 second each time, or until mixed.
Before serving, chill at least 1 hour to blend flavors.
Y_:i: 40 servings (2 tablespoons per serving).
!,__v _:About80cal, 3g pro, 1 gcarb, Tgtotalfat, 3. 5 g sat fat, 35mgchol,
200 mg sod.
Placeyellowandserranopeppers,garlic,tomatillos,bellpepper,andonionin 15xl0x2-inch
bakingpan.Drizzlewithoil;tossto coat.Ontop rack,bakeat450°Fabout20minutes,or
untiltomatillosareblisteredandgarlicistender,stirringonceortwice.Coolslightly.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addlimepeelthrough
smallfeedtube.Processuntilchopped,10to 15seconds.Addlimejuice,sugar,salt,and
vegetablemixturewithanyaccumulatedjuices.Pulse2to 3times,about1secondeach
time,oruntilchopped.Servechilledor atroomtemperaturewithskeweredgrilledchicken
orshrimp,ortortillachips.
Y_ :_:24servings(2tablespoonsperserving).
Maybemade1to 2 daysin advance,if desired.
!,<_vq: About20cal,0g pro,3gcarb, 1gtotalfat, 0gsatfat, 0 mgchol,
75 mgsod.
3 mild yellow chile peppers, cut
into halves and seeded
2 serrano chile peppers, cut into
halves and seeded
4 large cloves garlic, peeled
1'/_ pounds fresh tomatfl/os,
husks removed
1 red bell pepper, seeded and
cut into 2-inch pieces
1 smafl onion, cut into quarters
1 tablespoon olive or
vegetable oil
4 strips lime peel, green
portion only
2 tablespoons fresh lime juice
2 teaspoons sugar
3/4 teaspoon salt
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1 tablespoon fresh basil leaves
1 tablespoon flesh oregano
leaves
1 clove garlic
3 tablespoons white balsamic
vinegar*
3 tablespoons white wine
vinegar*
_/_ teaspoon salt
_/4 teaspoon dry mustard
7_ teaspoon ground red pepper
3/4 cup extra virgin ofive oil
* Three tablespoons each of
dark balsamic vinegar and red
wine vinegar may be
substituted.
Position multipurpose blade in work bowl. With processor running, add basil, oregano, and
garlic through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of
bowl. With processor running, add balsamic vinegar, wine vinegar, salt, mustard, and red
pepper. Process until mixed, about 5 seconds. With processor running, slowly drizzle oil
through feed tube. Process until smooth and thick. Serve with green salads.
Y_:i: 8 servings (2 tablespoons per serving).
i'<_ !,_"v _:About190cal, 0gpro, 1 gcarb, 21 gtotalfat, 3gsatfat, 0mgchol,
150 mg sod.
Positionmultipurposebladeinworkbowl.Addonions,olives,andchicken.Pulse4to 6times,
1to 2 secondseachtime,oruntilcoarselychopped.Removeto largemixingbowl.
Exchangemultipurposebladefor4 mmslicingdisc.Addfennel.Processto slice.Addto
mixingbowl.
Exchangeslicingdiscfor minibowlandminibladeinworkbowl.Addallremaining
ingredientsexceptcheeseandnuts.Processuntilmixed,10to 12seconds.Addto mixing
bowl.Addcheeseto mixingbowl;stirto combine.
Spreadintogreased13x9x2-inchbakingpan.Sprinklewithpinenuts.Bakeat 375°Ffor
25to 30minutes,oruntilthoroughlyheated.Servewithpitas,flatbread,or lettucewraps.
10servings(about3/4cupperserving).
:,_v _:About440cal,30g pro,5gcarb,33g totalfat,Tgsatfat, 95mgchol,
510mgsod.
6 green onions, cut into l-inch
pieces
% cup whole pitted kalamata
olives
6 cups (about 1% pounds)
cooked chicken chunks
1 bulb fennel, cut into quarters
lengthwise
1 cup mayonnaise
% cup sour cream
1 tablespoon all-purpose flour
2 tablespoons fresh oregano
leaves
2 tablespoons lemon juice
_h 7± teaspoon salt
V_ teaspoon black pepper
1 cup (4 oz) crumbled feta
cheese
V_ cup pine nuts
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2 strips lime peel, green
portion only
1 strip orange peel, orange
portion only
2 green onions, cut into
l-inch pieces
1 cup vegetable oil
1/_ cup white wine vinegar
3 tablespoons fresh lime juice
1 seedless orange, peeled
and sectioned
1 teaspoon poppy seeds,
if desired
1/_ teaspoon dry mustard
1 tablespoon sugar
l& teaspoon black pepper
Position multipurpose blade in work bowl. With processor running, add lime and orange
peels through small feed tube. Process until chopped, about 20 seconds. Add remaining
ingredients. Process until smooth, 10 to 15 seconds. Serve over mixed greens or fruit, or
use to marinate chicken, pork, or fish.
Y_:i: 16 servings (2 tablespoons per serving).
!,_"v !:_:About130cal, 0g pro, 2gcarb, 14 g total fat, 2.5 g sat fat, 0mgchol,
0 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addlimepeelthrough
smallfeedtube.Processuntilminced,10to 12seconds;scrapesidesof bowl.Add
remainingdressingingredients.Processuntilblended,5 to 8seconds;scrapesidesof bowl.
Exchangemultipurposebladefor4 mmslicingdiscin workbowl.Addjicama,oranges,
onion,andceleryto feedtubein batches•Processto slice.Removeto largemixingbowl.
Tossgentlyto mixandcoat.Cover;refrigerateat least2 hoursto blendflavors•Serveon
lettuce-linedplate,if desired•
8servings(3/4cupperserving)•
About120cal,1g pro,14g carb,7 g totalfat,1 5 gsatfat,0 mgchol,
170mgsod.
DRESSING
2 strips lime peel
V4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon Dijon mustard
V_ teaspoon sugar
V_ teaspoon salt
1_ V_ teaspoon crushed red pepper
SALAD
1 medium (about 1 lb.)jicama,
peeled and cut into eighths
lengthwise
2 seedless oranges, peeled and
cut into halves lengthwise
V_ red onion, cut into halves
lengthwise
2 ribs celery, cut into 2V_-inch
pieces
Lettuce leaves, if desired
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SALAD
8 10 medium green onions, cut
into l-inch pieces
6 boneless, skinless chicken
breast halves (about 2 lb.),
grilled or broiled and cooled
1 large red befl pepper, seeded
and cut into quarters
lengthwise
2 medium ribs celery
5 cups cooked wild rice, cooled
DRESSING
3/4 cup vegetable oil
V3 cup white wine or rice wine
vinegar
2 tablespoons Dijon mustard
3/4 teaspoon salt
3/4 teaspoon cracked black
pepper
7±-3/4 teaspoon hot pepper sauce
Position multipurpose blade in work bowl. Add onions. Pulse 1 to 2 times, about 2 seconds
each time, or until chopped.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken, bell pepper,
and celery in batches. Process to slice. Remove to large mixing bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients.
Process until smooth, 3 to 5 seconds. Pour dressing over salad mixture. Tossto coat.
Y, :_: 12 servings.
Entire salad may be assembled 1 day in advance and refrigerated.
_v _:About270cal, 17gpro, 16gcarb, 16 g total fat, 3gsatfat, 35mgchol,
260 mg sod.
Position4 mmslicingdiscin workbowl.Addcabbageandonionin batches,cuttingto fit
feedtubeif necessary.Processto slice.Removeto verylargemixingbowl.
Removeandreserveseasoningpacketsfromnoodles.Crumblenoodlesintocabbage
mixture.Addnuts;tossto mix.
Exchangeslicingdiscfor multipurposebladeinworkbowl.Addoil,vinegar,sugar,and
contentsof noodleseasoningpackets.Processuntilblendedandsugarisdissolved,10to
15seconds.Pourdressingoversalad.Tossto coat.
Chillat least1 hourbeforeservingto blendflavors.
Y,:_: 32servings(_Acupperserving).
Recipemaybehalved,if desired.
_,:_v<!:About80cal,1gpro, 7gcarb, 5gtotalfat, 1gsatfat, 0mgchol,
80 mgsod.
SALAD
1 large head (about 2 lb.) Napa
cabbage, cored
1 medium red onion, cut into
quarters lengthwise
2 packages (3 oz. each) ramen
noodles (shrimp, chicken, or
vegetable flavor)
V_ cup salted sunflower nuts
DRESSING
V_ cup vegetable oi/
V_ cup white wine vinegar
V4 cup sugar
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12 medium (about 2 lb.) red
potatoes boiled, peeled
and cooled
1 medium onion, cut into halves
lengthwise
1/_ medium red bell pepper, cut
into quarters lengthwise
6 slices thick bacon
2 tablespoons all-purpose flour
2 tablespoons sugar
3/4 teaspoon celery seed
1/_ teaspoon salt
1/_ teaspoon cracked black pepper
11/4 cups water
1/3 cup cider vinegar
Chopped flesh parsley,
if desired
Position chef's bowl and 4 mm slicing disc in work bowl. Add potatoes. Processto slice.
Set aside.
Exchange chef's bowl and slicing disc for 2 mm slicing disc in work bowl. Add onion and
bell pepper. Process to slice. Set aside.
In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving
3 tablespoons drippings. Drain bacon on paper towels, crumble, and set aside. Place
reserved drippings in skillet. Add onion mixture. Cook and stir over medium-low heat 3 to
4 minutes, or until tender. Add flour, sugar, celery seed, salt, and black pepper; mix well.
Add water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute; add reserved
potatoes and bacon. Stir gently to blend. Heat until warm. Garnish with chopped fresh
parsley, if desired.
Ted: 10 servings (3/4cup per serving).
_v _:About160cal, 3g pro, 23gcarb, 6gtotalfat, 2.5 g sat fat, 10 mgchol,
280 mg sod.
Positionmultipurposebladeinworkbowl.Addcauliflower.Pulse5to 6times,about1 second
eachtime,or untilchopped.Removeto largemixingbowl.
Cutbroccolifloretsinto1_A-inchpiecesandreservestalk.Addfloretsto workbowl.Pulse
3 to 5times,about1secondeachtime,or untilchopped.Addto mixingbowl.
Exchangemultipurposebladefor4 mmshreddingdiscin workbowl.Addkohlrabi,carrots,
andreservedbroccolistalk,cuttingto fit feedtubeif necessary.Processto shred.Addto
mixingbowl.
Exchangeshreddingdiscfor multipurposebladeinworkbowl.Adddressingingredients.
Processuntilsmooth,10to 15seconds.Pourdressingovervegetables.Tossto coat.
Chillat least1 hourto blendflavors.
20servings(_Acupperserving).
About70cal,1g pro,4 g carb,6 g totalfat,1g satfat,0 mgchol,
85 mgsod.
SALAD
1 package (1 lb.) fresh
caufiflower florets, cut into
17_-inch pieces
1 stalk (about _/_lb.) broccofi
2 bulbs kohlrabi, peeled
3 medium carrots, peeled
DRESSING
V_ cup vegetable oil
V_ cup red wine vinegar
2 tablespoons fresh lemon juice
3 green onions, cut into l-inch
pieces
1V_ teaspoons prepared mustard
1 teaspoon sugar
V_ teaspoon salt
7_ _/_ teaspoon cracked black pepper
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2 tablespoons fresh
parsley leaves
8 ounces sharp Cheddar cheese,
chilled
1 small onion, cut into halves
1 rib celery, cut into
2V±-inch pieces
2 tablespoons butter or
margarine
1 large stalk (about 1 lb.)
broccoli
3V_ cups chicken broth
2 cups milk, divided
74 cup all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon curry powder,
if desired
7_ teaspoon hot pepper sauce
Position mini bowl and mini blade in work bowl. With processor running, add parsley
through small feed tube. Process until coarsely chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for chef's bowl and 4 mm shredding disc. Add cheese.
Process to shred. Set aside.
Exchange chef's bowl and shredding disc for 2 mm slicing disc in work bowl. Add onion
and celery. Processto slice. Melt butter in large saucepan or Dutch oven over medium heat.
Remove onion and celery to saucepan. Cook 5 to 6 minutes, or until crisp-tender,
stirring occasionally.
Cut stems from broccoli, and peel tough coating from stems. Cut florets into small pieces. Position
2 mm slicing disc in work bowl. Add broccoli stems. Processto slice. Removeto saucepan.
Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce
heat; partially cover and simmer 8 to 10 minutes, or until broccoli is crisp-tender, stirring
occasionally. Remove from heat.
Exchange slicing disc for multipurpose blade in work bowl. With slotted spoon, remove
vegetables from saucepan to work bowl. Add 1 cup milk. Process until chopped,
5 to 8 seconds.
In medium mixing bowl, whisk flour into remaining 1 cup milk, whisking until smooth. Add
mustard, curry powder, if desired, and pepper sauce. Stir until combined.
Add milk mixture to broth in saucepan. Cook over medium-high heat until bubbly and
slightly thickened, stirring often. Reduce heat to low. Add cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly. Garnish each serving with parsley.
Ye<:: 8 servings (1 cup per serving).
S_v _:About220cal, 12g pro, 13gcarb, 14 g total fat, 8gsatfat, 45mgchol,
710 mg sod.
Positionchef'sbowland4 mmslicingdiscinworkbowl.Addchickenandjicamato feed
tube.Processto slice.Exchangechef'sbowlandslicingdiscfor multipurposebladein work
bowl.Removechickenandjicamato workbowl.Addwalnuts,mayonnaise,chutney,salt,
andpepper.Pulse3to 4 times,about2 secondseachtime,or untilfinelychoppedand
thoroughlymixed.Spreadonbreadfor sandwiches,or wrapin lettuceleavesforwraps.
Ye:_:7servings(72cupperserving).
Chickenmaybemade1 dayaheadandrefrigerated.
!;:,v _:About300cal,9g pro,21gcarb,21gtotalfat, 2.5g satfat,25mgchol,
590mgsod.
4 grilled or broiled boneless,
skinless chicken breast
halves*, cooled
1 cup cubed jicama
V3 cup walnuts
V_ cup mayonnaise or salad
dressing
1 jar (9 oz) mango chutney
(about _/_cup)
_/_V_ teaspoon salt
V_ teaspoon black pepper
* Eight boneless, skinless
chicken thighs may be
substituted for breasts.
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SOUP
1 large (about 21/2lb.) butternut
squash, peeled, seeded, and
cut into quarters lengthwise
1 large onion, cut into halves
lengthwise
2 large cloves garlic, cut
into quarters
2 tablespoons olive oil
5 cups chicken broth, divided
1 can (15 oz) pumpkin puree
3/4 teaspoon salt
1 cup whipping cream
SAUCE
2 cups loosely packed fresh
parsley leaves
1/4 cup loosely packed flesh
sage leaves
2 tablespoons flesh
thyme leaves
2 cloves garlic
1 teaspoon lemon juice
1/4 teaspoon salt
1/3 cup olive oil
SOUP
Position 4 mm slicing disc in work bowl. Add squash and onion in batches. Process to slice.
Remove to 15x10x1-inch pan. Add garlic and drizzle with oil; toss to coat. Bake at 450°F
for 30 to 35 minutes, or until tender, stirring once or twice. (Pan will be very full at first but
decreases as vegetables cook.) Cool slightly.
Exchange slicing disc for multipurpose blade in work bowl. Add roasted vegetable mixture
and juices, I_A cups broth, pumpkin, and salt. Process until well mixed, about 1 minute.
With processor running, add an additional 172 cups broth through small feed tube. Process
until smooth, 45 to 60 seconds. Remove to large saucepan or Dutch oven. Stir in
remaining 2 cups broth.
Cook over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each
serving with about 2 teaspoons Herb Pistou.
PISTOU SAUCE
Position mini bowl and mini blade in work bowl. With processor running, add parsley,
sage, thyme, garlic, lemon juice, and salt through the small feed tube. Process until finely
chopped, about 5 seconds; scrape sides of bowl if necessary.With processor running,
gradually add oil. Process until well mixed.
Ye:i: 10 (1 cup servings).
!,_"v _:About220cal, 3g pro, 19gcarb, 16 g total fat, 6gsatfat, 30mgchol,
700 mg sod.
Combinemilk,water,andbutterinsmallsaucepan.Heatuntilwarm,105°Fto 115°F.Stir
in yeastto dissolve.Setaside.
Positiondoughbladein workbowl.Add472cupsflour,sugar,andsalt.Processuntilmixed,
5to 8seconds.Withprocessorrunning,slowlyaddyeastmixturethroughsmallfeedtube.
Addeggs.Process1minute,addingupto anadditional7_cupflour,if necessary,for
doughto pullfromsideof bowl.Doughwill besticky.Removedoughto greasedbowl,
turningto greaseallsides.Cover.Letdoughrestabout30minutes.
Meanwhile,exchangedoughbladefor chef'sbowland4 mmslicingdisc.Addcabbageto
feedtubein batches.Processto slice.Setaside.
Exchangechef'sbowlandslicingdiscfor multipurposebladein workbowl.Addonion.
Pulse2to 3 times,about2 secondseachtime,oruntilchopped.Removeto medium
skillet;addbeef,salt,andpepper.Cookovermedium-highheatuntilbeefisthoroughly
cooked,onionistender,andmostliquidhasevaporated,stirringoften.Setaside.
InDutchovenor largeskilletovermedium-highheat,meltbutter.Addcabbage;cookuntil
cabbagewilts,7to 10minutes.Addbeefmixture;tossto mix.Setaside.
Dividedoughin half.Onflouredsurface,rollhalfof doughintoa 20x15-inchrectangle
(about7Nnchthick).Withpizzacutteror knife,cutinto 12squares.Place7_cupmeat
mixturein centerof eachsquare.Bringcornersof doughtogetherto centerof Runza.
Pinchedgesandcornerstogetherto seal.Placeseamsideuponlightlygreasedbaking
sheet.Cover;letrisein warmplace30 minutes.Bakeat 350°Ffor 18to 20minutes,or
untilgoldenbrown.Servewithfavoritemustard,if desired.
Y_:_:12servings(2sandwichesperserving).
Tofreeze,placeunbakedRunzasin asealedbagandfreezefor upto 1 month.Bakeat
350°Ffor 25-35minutes,or untilgoldenbrown.
%"v _:About460cal,19g pro,47gcarb,22gtotalfat, 12gsatfat, 105mgchol,
640mgsod.
DOUGH
_/_ cup milk
V_ cup water
V_ cup butter or margarine, cut
into chunks
2 packages active dry yeast
4V_ 5 cups all-purpose flour, divided
V_ cup sugar
1 teaspoon salt
2 eggs
FILLING
1'/2 pounds (about Y±medium
head) cabbage, cut into
3-inch chunks
1 medium onion, cut into
l-inch pieces
1V_ pounds lean ground beef
2 teaspoons salt
V_ teaspoon black pepper
6 tablespoons butter
or margarine
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8 ounces Monterey Jack cheese,
chilled
2 large doves garlic
7_ small red onion, cut into
l-inch pieces
1 cup fresh mushrooms
7_ medium green bell pepper,
cut into l-inch pieces
1 medium rib celery, cut into
l-inch pieces
1 can (16 oz.) pinto or kidney
beans, well drained
1 can (8_Aoz.) whole kernel
corn, drained
2 cups cooked brown rice
(not instant)
73 cup dry bread crumbs
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
Y4 teaspoon cayenne pepper
_/4 teaspoon salt
1 2 tablespoons olive oil
1 2 tablespoons butter
or margarine
Position chef's bowl and 4 mm slicing disc in work bowl. Add cheese. Process to slice.
Set aside.
Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic
through small feed tube. Processuntil finely chopped, 5 to 8 seconds. Add onion, mushrooms,
bell pepper and celery. Pulse4 to 5 times, about 2 seconds each time, or until chopped.
Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and
salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties
(about _/2cup each).
In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches,
if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty
with cheese. Reduce to medium-low heat. Cook 5 to 6 minutes, or until patties are golden
brown and cheese is melted.
If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf
lettuce, mayonnaise, and mustard.
Ted: 8 servings.
_v _:About290cal, 12gpro, 31 gcarb, 13 g total fat, 6gsatfat, 35mgchol,
350 mg sod.
InlargeDutchovenor stockpotoverhighheat,addbroth,water,porkhocks,onion,
1celeryrib,garlic,bayleaves,_Ateaspoonthyme,andpepper.Bringto aboil.Reduceheat,
cover,andsimmer1 _Ahours.
Meanwhile,positionmultipurposebladein workbowl.Addleeks.Pulse5to 6times,about
1secondeachtime,or untilchopped.Exchangemultipurposebladefor4 mmslicingdisc.
Addparsnips,carrots,andremaining1 ribceleryin batches,cuttingto fit feedtubeif
necessary.Processto slice.In largesaucepanor Dutchovenovermediumheat,heatoil.
Addvegetablemixture.Cookandstir8 to 10 minutes,or untilcrisp-tender.Setaside.
Positionchef'sbowland4 mmslicingdiscinworkbowl.Addsquash,rutabaga,and
turnipsin batches,cuttingto fit feedtube.Processto slice.Setaside
Exchangeslicingdiscfor4 mmshreddingdiscin workbowl.Addpotatoes.Processto
shred.Setaside.
Removeporkhocksfrombroth.Removemeat,cutintosmallpieces,andsetaside.Strain
broth;skimfatfrombroth,if desired.
(} ;
6 cups chicken broth
1V, cups water
2 2V, pounds smokedpork hocks
1 medium onion, cut
into quarters
2 large ribs celery, cut into
ZM-inch pieces, divided
3 cloves garlic, peeled
and quartered
2 bay leaves
1V, teaspoons thyme, divided
V, teaspoon black pepper
2 medium leeks, white part
only, cut into l-inch pieces
4 parsnips, peeled
3 large carrots, peeled
V, cup ofive oil
1 small (about 1 lb.) butternut
squash, peeled, seeded, and
cut into quarters lengthwise
1 medium (about 1 lb.)
rutabaga, peeled and cut into
2-inch pieces
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turnips, peeled and cut into
quarters lengthwise
medium russet potatoes,
peeled
cup fresh parsley leaves,
if desired
Add cooked and raw vegetables to broth with remaining 1 teaspoon thyme. Heat to
boiling. Reduce heat, cover, and simmer 30 to 45 minutes, or until vegetables are tender.
Exchange shredding disc for mini bowl and mini blade in work bowl. With processor running,
add parsley through small feed tube. Processuntil finely chopped, about 10 seconds.
Add parsley and reserved meat pieces to soup. Heat 10 minutes and serve.
Y, :i: 16 servings (1 cup per serving).
For vegetarian soup, omit pork and substitute vegetable broth for chicken broth. Soup
also freezes well.
Sev _{:About170cal, 7g pro, 20gcarb, 7gtotalfat, 1.5 g sat fat, 15mgchol,
400 mg sod.
Positionchef'sbowland4 mmslicingdiscinworkbowl.Addtomatoesto feedtube;
processto slice.Setaside.
Exchangechef'sbowlandslicingdiscfor multipurposebladeinworkbowl.Withprocessor
running,addbasilandparsleythroughthesmallfeedtube.Processto chop,about5 seconds.
Withprocessorrunning,addgarlic.Processuntilchopped,5 to 10seconds.Addonionto
workbowl.Pulse2to 3times,about1 secondeachtime,or untilchopped.Scrapesidesif
necessary.Addgreen,ripe,andkalamataolives,roastedredpeppers,vinegar,oregano,black
pepper,andoliveoiltoworkbowl.Processuntilblended,about10seconds.*
Spreadabout2tablespoonsolivemixtureon eachsideof bread.Topwithmeatsand
cheese.Towarm,if desired,wrapeachsandwichlooselyin foil.Bakeat 375°Ffor
15to 20minutes,oruntilhotandcheeseis melted.
Y, :i:12servings.
Olivemixturemaybemade1 to 2 daysinadvanceandrefrigerated.Also,serveasdip
withcrackersor toastedpitatriangles.
!_:_v<_:About850cal,36g pro,74gcarb,45 gtotalfat, 14gsatfat, 70mgchol,
2520mgsod.
*Twelvehoagiebunsmaybesubstitutedfor bread.
2 medium plum tomatoes
4 large fresh basil leaves,
if desired
3 tablespoons fresh
parsley leaves
4 large cloves garlic
V_ small red onion, peeled and
cut into l-inch pieces
V_ cup pimiento-stuffed
green olives
1 cup pitted ripe olives
1 cup pitted kalamata olives
V_ cup prepared roasted red
peppers, drained
2 tablespoons white
wine vinegar
V_ teaspoon dried oregano
V_ teaspoon coarse black pepper
V_ cup extra virgin ©five oil
3 loaves French bread, cut into
6-inch lengths and
split lengthwise
1 pound thinly silted salami
1 pound thinly sficedsmoked
ham or prosdutto
12 slices provolone cheese
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1 pound Gruyere or Swiss
cheese, room temperature
4 jumbo yellow onions, cut into
halves lengthwise
6 tablespoons butter
or margarine
2 tablespoons all-purpose flour
_/_ teaspoon black pepper
6 cups beef broth
2 cups chicken broth
_/_ cup dry sherry
1V_ teaspoons Worcestershire
sauce
14 slices French bread
#L-in. thick diagonal slices),
lightly toasted
5 ounces freshly grated
Parmesan cheese
Position chef's bowl and 4 mm shredding disc in work bowl. Add Gruyere cheese. Process
to shred. Set aside.
Exchange chef's bowl shredding disc for 4 mm slicing disc in work bowl. Add onions in
batches. Processto slice.
In Dutch oven over medium-high heat, melt butter. Add onions. Cook and stir 10 to
15 minutes, or until onions are tender. Add flour and pepper; mix well. Add beef and
chicken broths, sherry, and Worcestershire sauce. Heat to boiling. Reduce heat; simmer
10 to 15 minutes, or until flavors are blended.
Spoon 1 cup soup into each of 14 individual oven-proof bowls. Top with bread and
Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler, 4 to 6 inches from
heat, for 2 to 3 minutes, or until cheese is melted and bubbly.
Y, :: 14 servings (1 cup per serving).
!,__v _:About360cal, 19g pro, 23gcarb, 20 g total fat, 12gsatfat, 60mgchol,
950 mg sod.
Positionminibowlandminibladeinworkbowl.Withprocessorrunning,addparsley
throughsmallfeedtube.Processuntilchopped,10to 15seconds.Setaside.
Exchangeminibowlandminibladefor multipurposebladein workbowl.Withprocessor
running,addgarlicthroughsmallfeedtube.Processuntilchopped,5 to 10seconds.Add
bellpeppers,celery,andonions.Pulse4 to 5 times,about2secondseachtime,oruntil
chopped.Scrapesidesof bowl.Setaside.
Inlargeheavysaucepanorskilletovermedium-lowheat,combineoilandflour.Cookuntil
darkbrown(aboutthecolorof chocolatesyrup),20to 25 minutes,stirringconstantly.
Reduceheatto lowasmixturedarkens.Removefromheatimmediately.Addchopped
vegetables.Cookoverlowheatuntilcrisp-tender,about15minutes,stirringfrequently.
Meanwhile,in Dutchovenovermedium-highheat,meltbutter.Addchicken.Cookuntil
browned,4 to 5 minutes,stirringoccasionally.
< }
74 cup loosely packed
parsley leaves
4 cloves garlic, peeled
2 medium green bell peppers,
seeded and cut into
2-inch pieces
2 medium ribs celery, cut into
l-inch pieces
2 medium onions, cut into
l-inch pieces
% cup vegetable oil
% cup all-purpose flour
2 tablespoons butter or
margarine
2 pounds chicken breast
tenders, cut into halves
crosswise
pound smoked ham or
Polish sausage, cut into
l-inch pieces
can (28 oz.) diced tomatoes,
undrained
package (16 oz.) frozen
sliced okra
3 cups chicken broth
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1 tablespoon Worcestershire
sauce
2 teaspoons salt
1_ teaspoons sugar
1_ teaspoons fresh thyme leaves
or _ teaspoon dried thyme
2 bay leaves
_ teaspoon crushed red
pepper flakes
_ teaspoon hot pepper sauce
2 pounds uncooked medium
shrimp, shelled and deveined
Meanwhile, position multipurpose blade in work bowl. Add ham. Pulse 3 or 4 times,
about 2 seconds each time, or until coarsely chopped. Remove to Dutch oven. Add
cooked vegetable mixture, parsley, and remaining ingredients except shrimp. Heat until
bubbly. Reduce heat; cover and simmer 30 to 40 minutes, or until flavors blend and
chicken and vegetables are tender. Add shrimp. Cook 5 to 8 minutes, or until shrimp turn
pink and opaque.
Remove and discard bay leaves. Serve in bowls over hot cooked rice.
Y, :i: 16 servings (1 cup per serving).
!,<_v _:About250cal, 26g pro, 11 gcarb, 11 gtotalfat, 3gsatfat, 125mgchol,
810 mg sod.
Positionmultipurposebladeinworkbowl.Add72cupvinegar,dill,sugar,salt,andpepper.
Processuntildillisfinelychoppedandsugarisdissolved,about10 seconds.Addremaining
_Acupvinegar.Pulseabout1second,or untilmixed.
Exchangemultipurposebladefor4 mmslicingdiscin workbowl.Addcucumbersand
onion,cuttingto fit if necessary.Processto slice.
Removeto largebowlor largeresealablefoodstorageplasticbag;mixwell.Refrigerate
8 hoursor overnight,stirringorturningoccasionally.
Draincucumbersandonionswell.Stirin sourcream.
16 servings(_Acupperserving).
About50cal,1g pro,7g carb,3 g totalfat,2 g satfat,5 mgchol,
160mgsod.
1 cup white wine vinegar,
divided
'/2 cup firmly packed fresh dill
'/_ cup sugar
1 teaspoon salt
'L teaspoon black pepper
3 medium seedless cucumbers,
cut into 27_-inch lengths
1 medium onion, cut into halves
lengthwise
1 cup sour cream
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1 medium eggplant
(about 17_lb.)
3 tablespoons olive oil
4 ounces mozzarella cheese
2 ounces Parmesan cheese
1 cup ricotta cheese
1 egg
74 teaspoon salt, if desired
Y4 teaspoon pepper
2 cups prepared tomato basil
pasta sauce, divided
1 jar (7 oz) roasted red
peppers, weft drained
Position chef's bowl and 4mm slicing disc in work bowl. Cut eggplant into 2Y_-inch lengths
to fit feed tube. Process to slice. Remove to 15xl 0xl-inch pan, and arrange evenly. (Slices
will overlap.) Drizzle with olive oil. Bake at 450 ° F for 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disk for shredding disc. Add mozzarella to feed tube. Process
to shred. Set aside.
Position 4 mm shredding disc in work bowl. Add Parmesan cheese to feed tube. Process to
shred. Exchange shredding disc for multipurpose blade. Add ricotta cheese, egg, salt, and
black pepper to work bowl. Processabout 10 seconds, or until mixed.
Pour 1 cup pasta sauce into greased 12x8x2-inch baking pan. Layer half of eggplant on
top of sauce. Top with half of red peppers and half of ricotta cheese mixture. Repeat layers
of eggplant, red peppers, and ricotta cheese. Top with remaining pasta sauce and
mozzarella cheese. Bake at 350° F.for 30 minutes or until eggplant is tender and casserole
is bubbly.
Ted: 8 servings.
_v _:About250cal, 12g pro, 19gcarb, 14 g total fat, 6gsatfat, 50mgchol,
610 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addgarlicto smallfeed
tube.Process5seconds.Addshallot.Pulse2 to 3times,about2 secondseachtime,or
untilchopped.InDutchovenorlargesaucepanovermedium-lowheat,heatoilandmelt
butter.Addshallotmixture.Cookuntiltender,1to 2 minutes,stirringoften.Removefrom
heat;setaside.
Exchangemultipurposebladefor4 mmslicingdiskin workbowl.Addgreenbeansand
carrotto feedtube.Processto slice.Removeto Dutchovenwithshallotmixture.Add
broth,water,salt,blackpepper,andcoriander,if desired.Bringto aboil.Stirin rice.Return
to boil;reduceheat.Cover,simmer15to 20minutes,oruntilliquidisabsorbed.
Meanwhile,cuttipsfromasparagusandreservestalks;setaside.Positionmultipurpose
bladeinworkbowl.Withprocessorrunning,addthymeandparsleyto smallfeedtube.
Processuntilchopped,about3seconds.Addbellpepper.Pulse2to 3 times,1to 2
secondseachtime,or untilcoarselychopped.Exchangemultipurposebladefor4 mm
slicingdiskin workbowl.Addasparagusstalksto feedtube.Processto slice.Removeto
Dutchovenwith ricemixture.Addasparagustips;stirwell.
Cover;letstand10minutes.Fluffwithafork.
12servings(1cupperserving).
About200cal,4 g pro,44g carb,2.5g totalfat, 1gsatfat, 5mgchol,
530mgsod.
2 cloves garlic
1 medium shallot, cut
into quarters
1 tablespoon ofive oil
1 tablespoon butter
or margarine
V, pound (about 2 cups) fresh
green beans, trimmed
1 medium carrot, peeled and
cut into 2 pieces
3 cups chicken broth
2 cups water
1V, teaspoons salt
74 teaspoon black pepper
2 teaspoons ground coriander,
if desired
22/_ cups basmati or jasmine rice
V, pound fresh asparagus
1 tablespoon fresh thyme leaves
_/_ cup loosely packed fresh
parsley leaves
74 small red bell pepper, cut
into quarters
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1_/_ pounds carrots, peeled
_/_ pound parsnips*, peeled
7_ smafl onion
_/_ cup packed brown sugar
_/_ cup bourbon
3 tablespoons water
3 tablespoons butter
or margarine
_/4 teaspoon salt
_ teaspoon black pepper
* If desired, substitute an
additional V_pounds carrots
for parsnips.
Position 4 mm slicing disc in work bowl. Add carrots, parsnips, and onion in batches,
cutting to fit feed tube if necessary. Processto slice.
In large skillet or Dutch oven over medium-high heat, combine brown sugar, bourbon, and
water. Bring to a boil. Add carrot mixture; stir to coat. Bring to a boil. Cover; cook over
medium heat 5 minutes. Uncover; simmer 5 to 10 minutes, or until liquid evaporates and
carrots are coated and tender. Add butter, salt, and pepper. Stir to coat.
Y e_.:: 8 servings (_Acup per serving).
!,_"v <_:About130cal, 1 gpro, 18gcarb, 4.5 g total fat, 2.5 g sat fat, 10mgchol,
125 mg sod.
In12-inchskilletovermediumheat,cookbaconuntilcrisp.Removebacon,reserving
3 tablespoonsdrippings;drainbaconon papertowels,crumble,andsetaside.
Positionchef'sbowland4 mmshreddingdiscinworkbowl.AddCheddarcheesesand
Parmesancheesein batches,cuttingto fit feedtubeif necessary.Processto shred.Setaside.
InDutchovenoverhighheat,addwaterand172teaspoonssalt;bringto boil.Meanwhile,
position4 mmshreddingdiscin workbowl.Addpotatoesin batches,cuttingto fit feed
tubeif necessary.Processto shred.Ifdesired,rinsepotatoesanddrainwell.Whenwater
boils,addpotatoes;returnto aboil.Cook1 minute,or untilcrisp-tender.Drainwell.
Exchangeshreddingdiscfor miniworkbowlandminibladein workbowl.Withprocessor
running,addparsleyandonionsthroughsmallfeedtube.Processuntilchopped,2to 3
seconds.Setaside.
Inlargemixingbowl,combinesourcream,flour,remaining_hteaspoonsalt,pepper,milk,
andreservedbacondrippings;mixwell.Addpotatoes,shreddedcheeses,onionmixture,
andreservedbacon;tossgentlyto mixwell.Spreadintogreased13x9x2-inchbakingpan.
SplitFrenchbreadlengthwise.Buttercutsides;placecutsidestogether.Cutinto1-inch
pieces.Exchangeminibowlandminibladefor multipurposebladeinworkbowl.Add
butteredbreadto workbowl.Processuntilfinecrumbsform,5to 8 seconds.Sprinkle
crumbmixtureoverpotatoes.Bakeat 350°Ffor 60to 75 minutes,or untilgoldenbrown
andedgesarebubbly.
16servings(¾cupperserving).
About330cal,12g pro,23gcarb,22gtotalfat, 12g satfat,60mgchol,
430mgsod.
6 strips bacon
8 ounces extra sharp Cheddar
cheese, chilled
6 ounces smokedsharp
Cheddar cheese, chilled
2 ounces Parmesan cheese,
room temperature
2 V_ quarts water
2V_ teaspoons salt, divided
3 pounds russet potatoes
V_ cup loosely packed fresh
parsley leaves
8 green onions, cut into
l-inch pieces
3 cups sour cream
3 tablespoons all-purpose flour
3/4 teaspoon cracked
black pepper
_/_ cup milk
1 slice (3 in.) French bread
1 tablespoon butter or
margarine, softened
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4 large doves garlic
7_ cup peeled ginger
root chunks
½
2
2
1½
2½ 3
6
1
1
cup soy sauce
tablespoons sherry
teaspoons dark sesame oil,
divided
pounds pork tenderloin, cut
into 3-inch pieces and frozen
for 1 to 1½ hours
teaspoons crushed red
pepper flakes
red or yellow bell pepper, cut
into halves lengthwise, and
seeded
ribs celery, cut into
2½-inch pieces
green onions, cut diagonally
into ½-inch slices
cup chicken broth
tablespoon cornstarch
Hot cooked rice or Chinese
noodles, if desired
Position multipurpose blade in work bowl. With processor running, add garlic and ginger
root through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl.
Add soy sauce, sherry, 1 teaspoon sesame oil, and red pepper flakes. Process until mixed,
about 5 seconds. Scrape sides of bowl, if necessary.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add pork. Processto
slice. Remove to shallow dish or large resealable food storage plastic bag; coat pork with
marinade. Refrigerate for 1 hour.
Meanwhile, wash processor. Position 4 mm slicing disc in work bowl. Add bell peppers and
celery. Processto slice.
In large skillet over medium-high heat, add half of pork mixture. Cook 4 to 5 minutes, or
until pork is no longer pink, stirring occasionally. Continue to cook and stir until liquid
evaporates. Remove from skillet. Repeat with remaining pork.
Add remaining 1 teaspoon sesame 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 to vegetables and bring to a boil. Add pork.
Cook 1 minute, or until thick and bubbly. Serve over hot cooked rice or Chinese noodles,
if desired.
Ye<_: 8 servings.
!,__v <_:About140cal, 19g pro, 5gcarb, 4.5 g total fat, 1 gsatfat, 45mgchol,
650 mg sod.
Positionmultipurposebladeinworkbowl.Withprocessorrunning,addgarlic,jalapeno,
andlimepeel,if desired,throughsmallfeedtube.Processuntilfinelychopped,about5
seconds.Addlimejuice,oil,andchilipowder.Processuntilmixed,about5seconds.
Exchangemultipurposebladefor4 mmslicingdiscin workbowl.Addchicken.Processto
slice.Removeto shallowdishorlargeresealablefoodstorageplasticbag;coatchicken
with marinade.Refrigeratefor 1 hour.
Meanwhile,washprocessor.Position4 mmslicingdiscinworkbowl.Addbellpeppersand
onion.Processto slice.
Heatlargeskilletovermedium-highheat.Addchickenmixture.Cook3 to 6minutes,or
untilchickenisnolongerpink,stirringoccasionally.Withslottedspoon,removefromskillet
andkeepwarm.Addpeppersandonionsto juicesin skillet.Cook3to 4 minutes,oruntil
crisp-tender,stirringoccasionally.Servechickenandvegetablesintortillas.Topwith sour
cream,if desired.
6servings.
About360cal,25g pro,34gcarb,14gtotalfat,3g satfat,55 mgchol,
290mgsod.
2
1
,/_
2
1 1'/2
1
cloves garlic
ja/apeno pepper, cut into
quarters and seeded
(7_-inch) strip lime peel,
if desired
cup fresh lime juice
tablespoons vegetable oil
teaspoons chili powder
package (17_ Ib) boneless
skinless chicken breast halves,
frozen for 1 to 1V_hours
medium red bell pepper, cut
into halves lengthwise
and seeded
medium green bell pepper,
cut into halves lengthwise
and seeded
large onion, cut into
halves lengthwise
(7 to 9-inch) flour tortillas,
heated according to package
Sour cream, if desired
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CRUST
2 cups water
7_ cup olive oil
2 packages active dry yeast
2 ounces fresh Parmesan
cheese, cut into l-inch pieces
6 cups all-purpose flour
1 tablespoon sugar
1V_ teaspoons salt
1 teaspoon dried basil, if
desired
Olive oil
Cornmeal
SAUCE
l V_ cups prepared pizza, Alfredo,
barbecue, or other
favorite sauce
C,
In small saucepan, add water and _/4cup oil. Heat over low heat until warm, 105° F to
115° F. Stir in yeast to dissolve. Set aside.
Position multipurpose blade in work bowl. With processor running, add cheese to small
feed tube. Process until chopped, 8 to 10 seconds.
Exchange multipurpose blade for dough blade in work bowl. Add flour, sugar, salt, and
basil, if desired. Process until mixed, 4 to 8 seconds. With processor running, slowly add
yeast mixture through small feed tube. Process 1_/_to I_A minutes; dough will form a
slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm
place until double in size, about 30 to 45 minutes.
Punch dough down. Shape into 12 rounds, about 7_-inch thick and 7 inches in diameter.
Brush crusts lightly with olive oil, if desired. Grease several large baking sheets with olive oil
and sprinkle lightly with cornmeal. Top each crust with about 2 tablespoons sauce, _/_cup
meat and/or vegetables, and 3 tablespoons cheese. Bake at 425 ° F for 15 to 20 minutes, or
until crust is golden brown, toppings are hot, and cheese is melted and lightly browned.
Y, :i:12servings(1 pizzaperserving).
Preparecrusts,sauces,andtoppings,andletindividualsassembletheirownpizzas.
Pizzacrustsmaybeshapedinadvanceandfrozen.Toserve,placefrozencrustsongreased,
cornmeal-dustedbakingsheets.Thaw15to 20minutes.Topandbakeasdirected.
!,:_v_: About460cal,20g pro,52g carb,19gtotalfat,7g satfat,40 mgchol,
970mgsod.
TOPPING
67
cups cooked sausage or
ground beef, sliced
pepperoni, Canadian bacon,
ham, shrimp, cooked chicken
roasted peppers, fresh
mushrooms, olives, onion,
roasted garlic, fresh basil
leaves, roma tomato slices,
artichoke hearts, capers, or
other favorite topping
1½
pounds shredded mozzarella
provolone, Cheddar,
Parmesan, or other favorite
cheese
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12
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3
4
7
7
7_
2
medium (about 1'/2lb.)
eggplant
tablespoons olive oil
ounces mozzarella cheese
chilled
ounces Parmesan cheese
room temperature
cup ricotta cheese
egg
teaspoon salt
teaspoon black pepper
cups prepared tomato basH
pasta sauce, divided
jar (7 oz) roasted red
peppers, weft drained
Position chef's bowl and 4 mm slicing disc in work bowl. Cut eggplant into 272-inch lengths
to fit feed tube. Process to slice. Remove to greased 15xl 0xl-inch pan, and arrange
evenly. Drizzle with olive oil. Bake at 450 ° F for 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disc for chef's bowl and 4 mm shredding disc. Add
mozzarella cheese. Processto shred. Set aside.
Position 4 mm shredding disc in work bowl. Add Parmesan cheese. Process to shred.
Exchange shredding disc for multipurpose blade. Add ricotta cheese, egg, salt, and black
pepper to work bowl. Process until mixed, about 10 seconds.
Pour 1 cup pasta sauce into greased 12x8x2-inch baking pan. Layer half of eggplant on
top of sauce. Top with half of red peppers and half of ricotta cheese mixture. Repeat layers
of eggplant, red peppers, and ricotta cheese mixture. Top with remaining 1 cup pasta
sauce and mozzarella cheese. Bake at 350° F for 30 minutes, or until eggplant is tender and
casserole is bubbly.
"' <<:::8 servings.
;';_ About 250 cal, 12 g pro, 19 g carb, 14 g total fat, 6 g sat fat, 50 mg chol,
610 mg sod.
MAYO N NAI SE
Position mini bowl and mini blade in work bowl. With processor running, add cilantro
through small feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl.
Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl;
cover and refrigerate.
PATTIES
Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form,
20 to 25 seconds. Remove to small bowl. Set aside.
With processor running, add tarragon, lemon peel, and onions through small feed tube.
Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse 2 to 3 times,
about 2 seconds each time, or until chopped. Add egg, lemon juice, salt, pepper, and _h
cup bread crumbs. Pulse 2 to 3 times, about 2 seconds each time, or until mixed. Add
salmon. Pulse 5 to 6 times, about 2 seconds each time, or just until mixed.
Shape into 6 patties, _A-inch thick. Coat both sides of patties with remaining 1Y4cups
bread crumbs and press into patties.
In large skillet over medium heat, heat 1 tablespoon oil and 1 tablespoon butter until hot. Add
patties in batches, if necessary.Cook 5 to 6 minutes per side, or until golden brown, turning
once. Add additional oil and butter if necessary.Servewith Cilantro-Caper Mayonnaise.
Y e <:_:6 servings.
Mayonnaise and uncooked patties may be made and refrigerated up to 1 day in
advance. Cook patties just before serving.
!,_v _:About400cal, 28g pro, Tgcarb, 28 g total fat, 5gsatfat, 120mgchol,
390 mg sod.
MAYONNAISE
3 tablespoons lightly packed
fresh cilantro leaves
V_ cup mayonnaise or salad dressing
1 tablespoon capers, drained
PATTIES
2 cups French, Italian or sour
dough bread cubes, divided
1 tablespoon fresh tarragon leaves
2 strips lemon peel, yellow
portion only
3 green onions, cut into
l-inch pieces
1 rib cele_ cut into l-inch pieces
1 egg, beaten
1 tablespoon lemon juice
% teaspoon salt
V_ teaspoon black pepper
1V_ fresh salmon fillets*, grilled or
broiled, and skin removed
1_ tablespoons olive oil
1_ tablespoons butter
or margarine
* Three, 7-ounce cans salmon,
drained, may be substituted,
if desired.
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CHICKEN
4 cloves garlic
2 teaspoons coarsely chopped
gingerroot
V_ cup soy sauce
3 tablespoons peanut or
vegetable oil, divided
2 teaspoons brown sugar
2 pounds chicken breast tenders
SAUCE
3/4 cup coconut milk
2/3 cup peanut butter
7_ cup soy sauce
3/4-1 teaspoon red curry paste
CHICKEN
Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot
through small feed tube. Processuntil chopped, 5 to 10 seconds. Add soy sauce, 2 tablespoons
oil, and brown sugar. Processuntil blended and sugar dissolves, 15 to 20 seconds. Removeto
plastic resealablefood storage bag or shallow dish. Add chicken; toss to coat. Marinate 7_hour
at room temperature or at least 2 hours in refrigerator. Remove chicken from marinade,
reserving marinade.
Thread chicken tenders on soaked wooden or oiled metal skewers. Grill over medium-hot
coals or broil on oiled broiler pan 4 to 6 inches from heat for 12 to 16 minutes, or until
thoroughly cooked, turning once. Brush with any remaining marinade once during
cooking, if desired. Serve with warm or room temperature Peanut Sauce.
SAUCE
Position multipurpose blade in work bowl. Add all ingredients. Process until blended,
5 to 10 seconds.
Ted: 8 servings.
!,__v _:About250cal, 24g pro, 5gcarb, 16 g total fat, 3. 5 g sat fat, 45mgchol,
1070 mg sod.
Combinemilk,water,V4cupbutter,andhoneyin smallsaucepan.Heatoverlowheatuntil
warm,105°Fto 115°F.Stirin yeastto dissolve.Setaside.
Positiondoughbladein workbowl.Addall-purposeflour,wholewheatflour,walnuts,
_/4cupwheatgerm,andsalt.Processuntilmixed,10to 12seconds.Withprocessor
running,slowlyaddyeastmixturethroughsmallfeedtube.Process1to 1_/4minutes;
doughwillforma slightlystickyball.
Removedoughto greasedbowl,turningdoughto greaseallsides.Cover;let risein warm
placeuntildoublein size,about45to 60 minutes.
Punchdoughdown.Ongreasedbakingsheet,formtwo6to 6_A-inchballs*.Make
3 shallowslashesacrosstops.Cover;letrisein warmplaceuntildoubleinsize,about30to
45 minutes.If desired,brushwith meltedbutterandsprinklewithwheatgerm.
Bakeat 375°Ffor30to 40 minutes,oruntilloavesarebrownandsoundhollowwhen
tapped.Coolonwirerack.
24servings(12slicesperboule).
i': About150cal,4 g pro,24g carb,4 gtotalfat,1.5gsatfat, 5 mgchol,
105mgsod.
*Doughmaybeshapedintoloavesandplacedintwogreased8V2x4V2x2_A-inchloafpans.
1 cup milk
2/3 cup water
V4 cup butter or margarine
73 cup honey
2 packages active dry yeast
3 cups all-purpose flour
2 cups whole wheat flour
V_ cup coarsely chopped walnuts
74 cup wheat germ
1 teaspoon salt
Melted b utter, if desired
Wheat germ, if desired
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11/_ cups milk
1/_ cup water
1/4 cup butter or margarine
2 packages active dry yeast
51/_ cups aft-purpose flour
1 tablespoon sugar
2 teaspoons salt
Melted butter or beaten egg,
if desired
Combine milk, water, and 74cup butter in small saucepan. Heat over low heat until warm,
105° F to 115° F.Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour, sugar, and salt. Process until mixed, 4 to
5 seconds. With processor running, slowly add yeast mixture through small feed tube.
Process 1 to 1_/4minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover, let rise in warm
place until double in size, about 45 to 60 minutes.
Punch dough down. Divide into 30 equal-sized pieces. Shape each into a smooth ball;
place 1 inch apart on greased baking sheets. Brush with melted butter or egg, if desired.
Cover; let rise in a warm place until double, about 45 to 60 minutes.
Bake at 375 °F for 15 to 20 minutes, or until rolls are deep golden brown and sound
hollow when tapped. Cool on rack.
Y, :i: 30 servings (1 roll per serving).
!_v _:About100cal, 3gpro, 18gcarb, 2gtotalfat, 1 gsatfat, 5mgchol,
160 mg sod.
VARIATION: CLOVER LEAF ROLLS
Divide dough into 30 equal-sized balls. Divide each ball into 3 smaller balls; place the
3 balls into a greased muffin cup. Repeat with remaining balls. Brush with melted butter, if
desired. Proof and bake as directed above.
30 servings (1 roll per serving).
About 100 cal, 3 g pro, 18 g carb, 2 g total fat, 1 g sat fat, 5 mg chol,
160 mg sod.
VARIATION: CRESCENT-SHAPED ROLLS
Divide dough into thirds. Roll _/3of dough into _-inch thick circle. Spread with 1 tablespoon
softened butter. Cut into 12 wedges. Roll each wedge from wide end to pointed end; bend
ends inward slightly to shape. Brush with melted butter or egg, if desired. Place on greased
baking sheets. Repeat twice with remaining dough. Proof and bake as directed above.
36 servings (1 roll per serving).
.:: About 90 cal, 3 g pro, 15 g carb, 2.5 g total fat, 1.5 g sat fat, 5 mg chol,
135 mg sod.
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1V_ cups water
_/_ cup milk
74 cup butter or margarine
2 packages active dry yeast
6 cups aft-purpose flour
2 tablespoons sugar
2 teaspoons salt
Combine water, milk, and butter in small 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; 4 to
5 seconds. With processor running, slowly add yeast mixture through small feed tube.
Process
1 to 1_/_minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm
place until double in size, about 45 to 60 minutes.
Punch dough down. Shape into 2 loaves, and place in greased 8_Ax41Ax2Y2-inchloaf pans.
Cover; let rise in warm place until double in size, about 30 to 45 minutes.
Bake at 375°F for 35 to 40 minutes, or until loaves are deep golden brown and sound
hollow when tapped. Remove loaves from pans immediately. Cool on rack.
Y, :i: 24 servings (12 slices per loaf).
t,__v _,_: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.
VARIATION: CINNAMON BREAD
After first rising, divide dough into 2 pieces. Roll out one piece of dough into a 15x9-inch
rectangle. Spread with 1 tablespoon soft butter or margarine. Sprinkle with 3 tablespoons
sugar and 1 teaspoon cinnamon. Starting at short end, roll firmly to form loaf. Pinch to
seal ends and bottom seam. Place seam side down in 872x472x272-inch greased loaf pan.
Repeat with remaining dough. Proceed as directed for white bread.
24 servings (12 slices per loaf).
About 150 cal, 4 g pro, 27 g carb, 3.5 g total fat, 2 g sat fat, 10 mg chol,
200 mg sod.
VARIATION: PARMESAN PEPPER BREAD
After first rising, divide dough into 2 pieces. Roll out one piece of dough into a 15x9-inch
rectangle. Spread with 1 tablespoon soft butter or margarine. Sprinkle with _ cup freshly
grated Parmesan cheese and _Ateaspoon coarsely ground black pepper. Starting at short
end, roll firmly to form loaf. Pinch to seal ends and bottom seam. Place seam side down
in 872x472x272-inch greased loaf pan. Repeat with remaining dough. Proceed as directed
for white bread.
24 servings (12 slices per loaf).
About 150 cal, 5 g pro, 24 g carb, 4 g total fat, 2.5 g sat fat, 10 mg chol,
250 mg sod.
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4 cups all-purpose flour
4 teaspoons baking powder
7_ teaspoon cinnamon
_/4 teaspoon nutmeg
V_ teaspoon salt
4 tablespoons sugar, divided
2/3 cup cold butter or margarine,
cut into Y2-inch pieces
1 egg
17_ cups whipping cream
1 cup dried cranberries
3/4 cup walnut halves or pieces
Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg,
salt, and 3 tablespoons sugar. Process until thoroughly mixed, about 10 seconds. Add
butter. Pulse 5 times, about 2 seconds each time, or until mixture is crumbly.
In small bowl, combine egg and whipping cream. Pour 1 cup of cream mixture over flour
mixture in work bowl. Pulse 5 times, about 2 seconds each time. Sprinkle cranberries and
nuts over flour mixture. Pour remaining cream mixture over nuts. Pulse 5 to 6 times, about
2 seconds each time, or until dry ingredients are moistened.
Turn onto lightly floured surface. Shape into large ball until dough sticks together. Pat into
two 7-inch circles, about 1-inch thick. Sprinkle with remaining 1 tablespoon sugar evenly
divided between circles. Cut each into 8 wedges. Place on greased baking sheet, separating
pieces slightly. Bake at 400°F for 16 to 20 minutes, or until light golden brown and firm
when tapped on top. Serve warm.
Y_ :i: 16 scones (1 scone per serving).
_v _:About310cal, 5gpro, 34gcarb, 18 g total fat, 9gsatfat, 60mgchol,
210 mg sod.
Positionmultipurposebladeinworkbowl.Addflour,bakingpowder,andsalt.Processuntil
wellmixed,about10seconds.Addshortening.Pulse5to 6 times,about1secondeach
time,oruntilmixtureiscrumbly.Addmilk.Pulse5to 6times,about1secondeachtime,
or untildryingredientsaremoistened.Mixturewill notformaball;do notovermix.
Placedoughonflouredsurface.Patorrollto _A-inchthick.Cutwithfloured2-inchround
cutter.If desired,gentlyre-rolldoughpiecesonceto cut2to 3 additionalbiscuits.Placeon
ungreasedbakingsheet.Brushwith meltedbutter,if desired.Bakeat450°Ffor8to 10
minutes,or untillightgoldenbrown.
14biscuits(1biscuitperserving).
About150cal,3 g pro,18g carb,7 gtotalfat,2g satfat,0 mgchol,
270mgsod.
2_/_ cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
V_ cup shortening
_/_ cup milk
2 tablespoons melted butter,
if desired
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TOPPING
_/3cupall-purposeflour
_/3 cup packed brown sugar
1 teaspoon cinnamon
74 teaspoon salt
73 cup butter or margarine, cut
into chunks
1 cup rolled oats
FRUIT
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1V_ cups fresh or frozen
cranberries
4 large pears, peeled, cut into
halves, and cored
Position multipurpose blade in work bowl. Add flour, brown sugar, cinnamon, and salt.
Process until blended, about 3 seconds. Add butter. Pulse 2 to 3 times, about 5 seconds
each time, or until crumbly. Add oats. Pulse 2 times, about 2 seconds each time, or until
mixed. Remove to medium mixing bowl. Set aside.
Position multipurpose blade in work bowl. Add granulated sugar, flour, and cranberries.
Pulse 2 to 3 times, about 2 seconds each time, or until coarsely chopped. Exchange
multipurpose blade for 4 mm slicing disc. Add pears. Processto slice. Remove to large
mixing bowl; toss to mix.
Divide pear mixture evenly among eight, 10-ounce buttered ramekins or custard cups. Add
topping, dividing evenly among ramekins. Place ramekins on large baking sheet. Bake at
350 ° F for 45 to 55 minutes, or until pears are tender and topping is golden brown. Serve
with ice cream, if desired.
Ted: 8 servings.
!,<_v _!:About320cal, 3g pro, 60gcarb, 9gtotalfat, 5gsatfat, 20mgchol,
80 mg sod.
VARIATION: INDIVIDUAL CRANBERRY APPLE CRISPS
Substitute 4 apples for pears.
Ted: 8 servings.
!,<_v _!:About300cal, 3g pro, 55gcarb, 9gtotalfat, 5gsatfat, 20mgchol,
75 mg sod.
Positionmultipurposebladeinworkbowl.Addcrackers.Pulse4 to 5times,6to 7seconds
eachtime,or untilfinecrumbs.Withprocessorrunning,slowlyaddbutterthroughsmall
feedtube.Processuntilcombined,10to 15seconds.Pressin bottomand172inchesup
sidesof 10-inchspringformpan.Bakeat 350° Ffor8 to 10minutes,or untilset.Cool.
Wipeoutworkbowl.Positionmultipurposebladeinworkbowl.Addeggs.Processuntil
blended,about3seconds.Addremainingingredients.Processuntilsmoothandblended,
about15 seconds,scrapingsidesof bowlif necessary.
Pourintocrust.Bakeat350°Ffor 50to 60 minutes,oruntiledgesaresetandcenteris
soft-set.Cool1to 2hourson rack.Refrigerateat least4 hours.Removesidesof panto
slice.If desired,servewithfavoritefruitcoulis,piefilling,orchocolateorfruitsauce.
16servings.
i
About 370 cal, 6 g pro, 26 g carb, 28 g total fat, 18 g sat fat, 110 mg chol,
290 mg sod.
CRUST
30 squares (27_in. each) graham
crackers, broken
'/_ cup butter or
margarine, me/ted
FILLING
3 eggs
3 packages (8 oz. each) cream
cheese, softened
2 cups sour cream
1 cup sugar
'/4 teaspoon sa/t
2 teaspoons vanilla
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CRUST
1 cup all-purpose flour
2 teaspoons sugar
74 teaspoon salt
74 cup cold butter, cut into
l-inch pieces
1 tablespoon co/dshortening
1 egg yolk
2 tablespoons ice water
1 teaspoon lemon juice
1 egg, blended with
1 tablespoon water
FILLING
7_ cup sugar
1 tablespoon cornstarch
_/_ teaspoon salt
3/4 cup half-and-half
2 egg yolks, beaten
V_ teaspoon vanilla
C:,
Position multipurpose blade in work bowl. Add flour, sugar, and salt. Process until mixed,
about 2 seconds. Add butter and shortening. Pulse 3 to 4 times, 2 to 3 seconds each time,
or until crumbly. In small bowl, blend egg yolk, 2 tablespoons water, and lemon juice.
Sprinkle evenly over flour mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until dry
ingredients are moistened and crumbly.
On lightly floured surface, shape into a ball. Roll into a circle 2 inches larger than inverted
10-inch tart pan. Fit into tart pan, being careful not to stretch dough. Trim edges of crust.
Prick shell thoroughly with fork. Bake at 425 °F for 8 to 12 minutes, or until light golden
brown. Brush shell with egg and water mixture to seal holes. Bake for 1 minute to set egg.
Cool completely.
In small saucepan over medium heat, combine sugar, cornstarch, and salt. Add half-and-half
and egg yolks. Cook and stir until very thick. Remove from heat. Add vanilla. Whisk until
smooth. Cool completely.
Meanwhile,washprocessor.Positionchef'sbowland4 mmslicingdiscin workbowl.Add
strawberries.Processto slice.Set aside. Position 4 mm slicing disc in work bowl. Acid
peach. Processto slice.
Spread custard mixture in shell. Arrange sliced fruit on custard. Carefully brush with melted
jelly to cover fruit completely. Refrigerate at least 30 minutes before serving.
Y, :_:8 servings.
Tart is best served the same day it is made.
i'<_!,:_v q: About 230 cal, 4g pro, 27gcarb, 12 g total fat, 6gsatfat, 125mgchol,
130 mg sod.
TOPPING
1 cup fresh strawberries, hulled
1 medium peach, peeled, cut
into halves, and pit removed
2 tablespoons apple jelly,
melted
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2 pastry crusts (see page 87)
2 tablespoons crystallized
ginger, if desired
1/_ cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/_ teaspoon nutmeg
6 medium to large crisp apples
(Gala or Rome), peeled, cored,
and cut into halves lengthwise
1 tablespoon butter or
margarine, cut up
2 teaspoons milk, if desired
1 tablespoon granulatedsugar,
if desired
Prepare pastry crust as directed in recipe. Fit one crust into 9-inch pie plate. Cover both
halves of crust with plastic wrap. Set aside.
Position multipurpose blade in work bowl. With processor running, add ginger through
small feed tube. Process until chopped, 10 to 15 seconds. Add 73cup granulated sugar,
brown sugar, flour, cinnamon, and nutmeg. Process until mixed, 2 to 3 seconds.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add apples, cutting to fit
feed tube if necessary. Process to slice. Remove apples and sugar mixture to large mixing
bowl. Stir gently to coat. Add mixture to unbaked pie shell. Dot with butter.
Cover with top crust. Seal edge and flute. If desired, brush with milk and sprinkle with sugar.
Cut 6 to 8 slits in top crust, allowing steam to escape. Bake at 425 °F for 60 to 70 minutes,
or until crust is golden brown and filling begins to bubble in center. Cover pie with foil, if
necessary,to prevent over-browning. Cool on rack.
Ted: 8 servings.
!_v _:About380cal, 4gpro, 52gcarb, 18 g total fat, Tgsatfat, 15mgchol,
220 mg sod.
Positionmultipurposebladein workbowl.Addflourandsalt.Processuntilmixed,about
2 seconds.Addshorteningandbutter.Pulse3to 4 times,2to 3 secondseachtime,or
untilcrumbly.Sprinkleminimumamountof waterevenlyovermixture.Pulse1to 3 times,
2 to 3 secondseachtime,oruntilmixturepullsawayfromsidesof bowlanddry
ingredientsaremoistened.Addadditionalwaterif necessary.
Onlightlyflouredsurface,shapeintoa ball(2ballsfor2-crustpie).Rolleachballintoacircle
2 incheslargerthaninvertedpieplate.Fitintopieplate.Proceedasdirectedin pierecipe.
Tobakesinglecrustshell,fluteedgesof crust.Prickshellthoroughlywithfork.Bakeat
425°Ffor 9to 12minutes,or untillightgoldenbrown.Tobake2-crustpie,follow
directionsin pierecipe.
Y, :_:1 pie(8servings).
Tomake4 crusts,double2-crustrecipe.Rolloutextracrustsandplacein pieplates.
Storeinairtightcontainerandfreeze.
!_,:_v!_(:,, c_:_t}:About120cal,2gpro, 11gcarb,Sgtotalfat, 2.5g satfat,
5mgchol,75 mgsod.
i'<,!,<v _(twoc_,,t:'_}:About260cal,4g pro,23gcarb,17gtotalfat,6gsatfat,
10mgchol,220mgsod.
ONE CRUST
1 cup all-purpose flour
V4 teaspoon salt
74 cup cold shortening
1 tablespoon cold butter or
margarine, cut up
2-4 tablespoons ice water
TWO CRUSTS
2 cups all-purpose flour
3/4 teaspoon salt
V_ cup cold shortening
3 tablespoons cold butter or
margarine, cut up
_7 tablespoons ice water
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CAKE
1V_ pounds (811 medium) carrots
22/3 cups sugar
3/4 cup vegetable oil
4 eggs
2V_ teaspoons vanilla
3 cups aft-purpose flour
2V_ teaspoons baking soda
Y4 teaspoon salt
27_ teaspoons cinnamon
V_ teaspoon nutmeg
_/_ cup golden raisins
_/_ cup flaked coconut
_/_ cup pecan halves or pieces
CAKE
Position chef's bowl and 4 mm shredding disc in work bowl. Add carrots, cutting to fit
feed tube if necessary. Process to shred. (Yield should be about 4 cups.)
Exchange chef's bowl and shredding disc for multipurpose blade in work bowl. Add sugar,
oil, eggs, vanilla, and carrots. Process until thoroughly mixed, 8 to 10 seconds. Scrape sides
of bowl. Process25 to 30 seconds longer to dissolve sugar. Spread all remaining cake
ingredients evenly over carrot mixture in bowl. Pulse 3 to 4 times, 2 to 3 seconds each
time, or until just blended.
Pour batter evenly into 3 greased and floured 9-inch round cake pans (about 2Y3cups
batter per pan). Bake at 350° F for about 30 minutes, or until wooden pick inserted in
center comes out clean. If baking on 2 racks, rearrange pans half way through. Cool in
pans on rack for 10 minutes. Remove layers from pans; cool completely. Frost with Cream
Cheese Frosting.
FROSTING
Position multipurpose blade in work bowl. Add powdered sugar, cream cheese, and butter.
Process until thoroughly mixed, about 20 seconds. With processor running, add vanilla and
1 teaspoon half-and-half through small feed tube. Process until mixed, about 10 seconds.
With processor running, if necessary, add remaining 1 teaspoon half-and-half a little at a
time until frosting is spreading consistency. Spread between cooled layers and on sides of
cake. Sprinkle pecans on top of cake, if desired. Store in refrigerator.
16 servings.
If desired, freeze individual cake layers in sealed storage containers until ready to use.
Thaw and frost.
About 670 cal, 6 g pro, 107 g carb, 26 g total fat, 10 g sat fat, 80 mg chol,
400 mg sod.
FROSTING
673 cups powdered sugar
1 package (8 oz.) cream cheese,
cut into 8 pieces
V3 cup butter or
margarine, softened
1_ teaspoons vanilla
1_ teaspoons half-and-half
or milk
73 cup pecan halves or pieces,
if desired
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1 9-inch pastry crust, baked and
cooled (see page 87)
FILLING
1_/4 cups sugar, divided
4 strips (V2-in. each) lemon peel,
yellow portion only
3 strips (V2-in. each) lime peel,
green portion only
_/4 cup cornstarch
7_ teaspoon salt
_/3 cup fresh lemon juice
3 egg yolks, beaten
12/3 cups water
MERINGUE
4 egg whites
V_ teaspoon cream of tartar
V_ teaspoon salt
_/3 cup sugar
Position mini bowl and mini blade in work bowl. With processor running, add
1 tablespoon sugar, lemon and lime peel through small feed tube. Process until peel is
chopped, 5 to 10 seconds. Remove to small bowl; set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add remaining
1 cup plus 3 tablespoons sugar, cornstarch, and 7_teaspoon salt. Process until mixed,
5 to 8 seconds. With processor running, add lemon juice, egg yolks, and water through
small feed tube. Process until blended, 3 to 5 seconds. Remove to medium saucepan.
Set aside.
Wash processor. Position egg whip attachment in work bowl. Add egg whites, cream of
tartar, and _Ateaspoon salt. Process until foamy, 20 to 25 seconds. With processor running,
gradually add _/_cup sugar through small feed tube. Process until glossy and stiff peaks
form, about 5 minutes. Set aside.
In medium saucepan over medium heat, cook and stir reserved filling mixture until very
thick. Stir in reserved lemon and lime peel. Remove from heat, and pour into prepared pie
crust. Spread meringue over warm filling, sealing meringue to edges of crust. Bake at
325° F about 15 minutes, or until light golden. Cool completely.
Ted: 8 servings.
!,__v <_:About320cal, 5g pro, 56gcarb, 9gtotalfat, 3gsatfat, 80mgchol,
180 mg sod.
Positionmultipurposebladeinworkbowl.Addchocolatechips,granulatedsugar,andorange
peel.Processuntilchocolateandpeelarefinelychopped,about35seconds.Setaside.
Insmallsaucepanovermediumheat,heatmilkuntilveryhotbutnotboiling.Insmall
bowl,sprinklegelatinoverwater.Letstand10to 15secondsto soften.Addto hot milk.
Reduceheatto medium-low.Cookandstiruntilgelatindissolves.
Withprocessorrunning,slowlyaddhotmilkmixtureto chocolatemixturethroughsmall
feedtube.Processuntilsmooth,10to 20seconds,scrapingsidesof bowlif necessary.
Removeto mediummixingbowl.Refrigerateabout30 minutes.
Meanwhile,washprocessor.Positioneggwhipattachmentinworkbowl.Addwhipping
creamandpowderedsugar.Processuntilsoftpeaksform,1//2to 2 minutes.Foldinto
cooledchocolatemixture.Refrigerate15to 20 minutesto thicken.Spoonintoindividual
dessertdishes.Refrigerateuntilserving.
Y,:;: 4 servings(V_cupperserving).
i _;Garnishwithorangetwistsormandarinorangesegments,if desired.
t,<_v_!;About400cal,2g pro,39gcarb,27g totalfat,16gsatfat, 85mgchol,
20 mgsod.
% cup semisweet
chocolate chips
% cup granulatedsugar
6 strips orange peel, orange
portion only
V_ cup milk
1 teaspoon unflavored gelatin
1 tablespoon water
1 cup whipping cream
% cup powderedsugar
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CRUST
2 cups all-purpose flour
2/3 cup powdered sugar
_/_ teaspoon salt
1 strip orange peel, orange
portion only
1 cup butter or margarine, cut
into l-inch pieces
FILLING
% cup butter or margarine
_/3 cup packed brown sugar
_/4 cup maple syrup
7_ teaspoon salt
1 teaspoon vanilla
1 cup pecan pieces
Position multipurpose blade in work bowl. Add flour, powdered sugar, _/_teaspoon salt,
and orange peel. Process until peel is finely chopped, 10 to 15 seconds. Add 1 cup butter.
Process until soft dough forms, 40 to 45 seconds. Pressin bottom and 72inch up sides of
ungreased 13x9x2-inch baking pan. Bake at 350° Ffor 20 to 25 minutes, or until set and
light golden. Cool completely.
Meanwhile, in medium saucepan over medium heat, combine 2/3cup butter, brown sugar,
maple syrup, and _/8teaspoon salt. Cook, stirring constantly, until mixture boils. Boil 1 minute
without stirring. Remove from heat. Add vanilla and pecans. Stir until blended. Pour into
prepared crust and spread evenly. Let cool completely.
Y_ :i: 32 bars (1 bar per serving).
i'e _!,e_v g: About160 cal, 1 g pro, 13gcarb, 12 g total fat, 6gsatfat, 25mgchol,
20 mg sod.
KitchenAid _
PRO LINE'" SERIES
AN
NTY
ERVlCE
INFORM
FOOD
This warranty extends to the purchaser and any succeeding owner for PRO LINETM Series Food
Processorsoperated in the 50 United States and District of Columbia.
Length of
Wa ranty! ........................................................Your Choice of: Not Pay FOr:.......................................................................
Two Year Full
Warranty for
Household Use,
from date of
purchase.
Hassle-Free
Replacement of
your Food Processor.
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 ServiceCenter. Seethe
KitchenAid_' PROLINETM Series Food
ProcessorWarranty for Puerto Ricofor
details on how to arrange for service.
A. Repairswhen the Food
Processor 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
Food Processor to an
Authorized Service Center.
D. Replacement parts or
repair labor costs for Food
Processors operated outside
the 50 United States and
District of Columbia.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITYFOR INCIDENTAL OR CONSEQUENTIAL
DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages,
so this exclusion may not apply to you. Thiswarranty gives you specific legal rights and you may also have
other rights which vary from state to state.
A limitedtwoyearwarrantyextendsto thepurchaserandany
succeedingownerfor PROLINETM Series Food Processors operated in
Puerto Rico. During the warranty period, all service must be handled
by an Authorized KitchenAid Service Center.
Please bring the Food Processor, or ship it prepaid and insured, to
the nearest Authorized Service Center. 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 Food Processor will be returned to you
prepaid and insured.
IF YOU RESIDE IN THE 50 UNITED STATESand your KitchenAid _'
PROLINETM Series Food Processor 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 RO. Box Numbers, please.)
KitchenAid will arrange to deliver an identical or comparable
replacement to your door free of charge and arrange to have your
"failed" Food Processor returned to us. Your replacement unit will also
be covered by our two year full warranty.
When you receive your replacement PRO LINETM Series Food Processor,
use the carton and packing materials to pack-up your "failed" Food
Processor. 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.).
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To order accessories or replacement parts for your Food Processor, 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,
RO. Box 218, St. Joseph, MI 49085-0218.
For service information, call toll-free 1-800-541-6390 Monday Customer Satisfaction Center, KitchenAid Portable Appliances,
through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, RO. Box 218, St. Joseph, MI 49085-0218.
10 a.m. to 5 p.m., or write to:
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock.
ConsultyourlocalKitchenAiddealeror thestorewhereyou
purchasedyourPROLINETM Series Food Processor for information on
how to obtain service.
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