1 CUP FOOD PROCESSOR INSTRUCTIONS AND RECIPES PROFESSIONAL 670 & 690 1-800-541-6390 Details Inside ™ FOR THE WAY IT’S MADE.
Hassle-Free Replacement Warranty We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your food processor should fail within the first year of ownership, 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 is covered by our one year full warranty. Please follow these instructions to receive this quality service.
Table of Contents Hassle-Free Replacement Warranty ..........................................Inside Front Cover Product Registration Card........................................................Inside Front Cover Important Safeguards .......................................................................................2 Warranty...........................................................................................................3 How To Arrange For Service - USA Only ...................................
Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean: You can be killed or seriously injured if you don’t immediately follow ! DANGER instructions.
KitchenAid® Food Processor Warranty - USA This warranty extends to the purchaser and any succeeding owner for food processors operated in the 50 United States and the District of Columbia. For units operated in Puerto Rico, the Standard First Year Warranty applies (see page 4) and is a Limited Warranty because you must pay to ship the food processor to an Authorized KitchenAid Service Center. Length of Warranty: One Year Full Warranty from date of purchase.
Standard First Year Warranty (Required Warranty Service for Puerto Rico) Take the food processor or ship prepaid and insured to the nearest Authorized Service Center (nearest Authorized Service Center location can be obtained by calling 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 9 a.m. to 3 p.m., Saturday, Eastern time.) Your repaired food processor will be returned to you prepaid and insured.
Electrical Requirements Watts: 670 Volts: 120 A.C. only. Hertz: 60 15-amp branch circuit. This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electrical shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.
Food Processor Features Medium (4 mm) Shredding Disc Work Bowl Reversible Thin Slicing/Shredding Disc Heavy Duty Power Base Chef’s Bowl Medium (4 mm) Slicing Disc CAUTI ON: RE AD Off INSTRU CTION S BEFOR E USING On ic on ctr Ele ol ntr Co Pulse 2-Piece Cone Citrus Press Spatula Egg Whip Work Bowl Cover and Feed Tube Mini Bowl and Mini Blade 2-Piece Food Pusher Dough Blade Stainless Steel Multipurpose Blade 6
Food Processor Features KitchenAid quality means this food processor was built and tested to meet high KitchenAid standards for optimum performance and long, trouble-free life. Reversible Slicing/Shredding Disc is a precision sharp slicing blade on one side and when turned over can shred most firm fruits, vegetables and cheeses into even uniform shreds. The shaft is removable for easy cleaning. 2-Piece Food Pusher features fullsize pusher and small chamber feed tube with pusher.
Assembling Your Food Processor 1. Before using your food processor for the first time, wash the work bowl, work bowl cover, chef’s bowl, mini bowl, feed tube pusher and blades either by hand or in the dishwasher, see Care and Cleaning, page 16. CAUTIO N: READ Off ol INSTRUC TIONS BEFORE USING On ntr ic Co on ctr Ele Pulse 3. Place work bowl on power base, fitting the center opening over the power base shaft, making sure the handle is just to the left of center. 4.
! •To use the reversible thin (2mm) slicing/shredding disc, medium (4mm) shredding disc, or medium (4mm) slicing disc, place the disc stem on the power base shaft. Fit disc over the metal pin on the disc stem aligning the center opening of the disc with the ridges of the stem. WARNING Cut Hazard Handle blades carefully. Failure to do so can result in cuts. 6. Select blade or disc. (Blade cannot be used with chef’s bowl.) •To use the multipurpose blade, place blade on power base shaft.
Assembling Your Food Processor •To use the mini bowl, place the mini bowl inside the work bowl over the power base shaft. The mini bowl can be used “stacked” over both the chef’s bowl and the work bowl. Fit the mini blade on the power base shaft. It may be necessary to rotate bowl and blade slightly so that they are properly aligned and fall into place. CAUTIO N: READ Off ol INSTRUC TIONS BEFORE USING On 7.
Citrus Press 1. Install strainer basket in food processor, making sure the locking clip is secured in the slot in the work bowl handle. 5. Close the lid of the strainer basket. Hold the lever arm down firmly with an open palm to maintain the pressure that ensures thorough juice extraction. Operate the citrus press only when the lever arm is in the down position, holding the fruit on the cone. NOTE: Use of the citrus press without the lever arm is not recommended.
Egg Whip The egg whip is designed to whip egg whites or heavy cream for use as toppings or meringues. For best results, at least 1 cup of heavy cream or 3 egg whites should be whipped at a time. Whipping smaller quantities may not result in maximum volume. 4. Place the work bowl cover on the work bowl with the feed tube just to the left of the handle. Be sure the center pin on whip fits into center opening of cover. Grasp the feed tube and turn to the right to engage the interlock.
Operating Your Food Processor ! WARNING Rotating Blade Hazard Always use food pusher. Keep fingers out of openings. Keep away from children. Failure to do so can result in amputation or cuts. NOTE: Line on the work bowl indicates the maximum level of liquid that can be processed. • Before operating the food processor, be sure the work bowl, blades and work bowl cover are properly assembled on the food processor power base (see page 8).
Operating Your Food Processor NOTE: If unit fails to operate, check to be sure that both the work bowl and cover are properly positioned on the power base. See Assembling Your Food Processor page 8. AUTOMATIC BRAKE: When the food processor is turned OFF, the automatic brake stops the action of the blade or disc within seconds. The brake provides an additional measure of safety as you remove the work bowl cover. 2-PIECE FOOD PUSHER To slice or shred small items: Insert 2-piece food pusher into feed tube.
Disassembling Your Food Processor ! WARNING Cut Hazard Handle blades carefully. Failure to do so can result in cuts. CAUTI ON: RE AD INSTRU CTION ol ntr Co • Turn the work bowl to the left to unlock it from the base. Lift up to remove. • Turn the work bowl cover to the left and remove. • If using the multipurpose blade, you can remove it from the work bowl before emptying the contents, or grasp the work bowl from the bottom placing one finger through the center opening to hold the blade in place.
Care and Cleaning ! WARNING 250 8 0.4 200 Cut Hazard Handle blades carefully. Failure to do so can result in cuts. 6 150 100 50 ml • Always make sure off pad has been pushed and unplug food processor before cleaning. Wipe food processor base with warm sudsy cloth; wipe clean with a damp cloth. Dry with a soft cloth. • All the other parts of your KitchenAid® food processor are dishwasher safe. Be sure to load them away from exposed heating elements in the dishwasher.
Food Processing Tips USING THE MULTIPURPOSE BLADE To chop nuts or make nut butters: Process up to 3 cups of nuts to desired texture, using short pulses, 1 to 2 seconds each time. For a coarser texture, process smaller batches, pulsing 1 or 2 times, 1 to 2 seconds each time. Pulse more often for finer texture. For nut butters, process continuously until smooth. Store in refrigerator. To chop cooked or raw meat, poultry or seafood: The food should be very cold. Cut in 1-inch pieces.
Food Processing Tips To slice or shred fruits and vegetables that are round, such as onions, apples, and green peppers: Peel, core, and/or remove seeds. Cut in halves or quarters to fit feed tube. Position in feed tube. Some foods are easier to insert into tube from the bottom. Process, using even pressure. To slice or shred fruits and vegetables that are small, such as strawberries, mushrooms and radishes: Position food vertically or horizontally in layers in feed tube.
Food Processing Tips USING THE EGG WHIP To slice cooked meat or poultry, including salami, pepperoni, etc.: Food should be very cold. Cut in pieces to fit feed tube. Process food, using firm, even pressure. To shred firm and soft cheeses: Firm cheese should be very cold. For best results with soft cheeses, such as mozzarella, freeze 10 to 15 minutes before processing. Cut to fit feed tube. Process, using even pressure.
Helpful Hints • Organize processing tasks to minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients. • Do not overfill work bowl or mini bowl. For thin mixtures, fill work bowl up to 1⁄2 to 2⁄3 full. For thicker mixtures, fill work bowl up to 3⁄4 full. For liquids fill up to the maximum level as described on page 13. When chopping, the work bowl should be no more than 1⁄3 to 1⁄2 full. Use the mini bowl for up to 1 cup of liquid or 1⁄2 cup solids.
Helpful Hints • Create delicious “leftover” soups or salads with the processor. Use up that last carrot or a couple of green onions. • Soft and medium-hard cheeses may spread out or roll up on the shredding disc. To avoid this, shred only well-chilled cheese. • When shredded or sliced food piles up on one side of bowl, stop the processor and redistribute food, using a spatula. • When food quantity reaches rim of work bowl, remove it. Then continue processing.
22
APPETIZERS ™ ™ FOR THE WAY 23 IT’S MADE.
Stuffed Jumbo Mushrooms 1 slice firm white bread, broken in 1-inch pieces 1 shallot, quartered 1 clove garlic 14 ounces jumbo mushrooms, cleaned 6 ounces ground sausage 1 ⁄2 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1-2 tablespoons margarine or butter 1 ⁄2 cup freshly grated Parmesan cheese (see TIPS) Position multipurpose blade in work bowl. Add bread. Process until finely crumbled, about 5 seconds. Set aside. With processor running, add shallot and garlic through feed tube.
Smoky Chicken Paté 1 tablespoon fresh rosemary leaves or 1 teaspoon crushed dried rosemary 1 onion, cut in 1-inch pieces 4 slices bacon 3 ⁄4 pound chicken livers 11⁄2 cups cooked chicken, cut in 1-inch pieces 1 ⁄4 pound (about 1 cup) ham, cut in 1-inch cubes 3 hard-cooked egg yolks 2 tablespoons brandy 1 ⁄2 teaspoon ground coriander 1 ⁄4 teaspoon ground cloves 1 ⁄4 cup margarine or butter, softened Position mini bowl and mini blade in work bowl. With processor running, add rosemary through feed tube.
Spicy Deviled Eggs 1-2 chipotle peppers* 1 ⁄4 cup packed fresh cilantro leaves 1 ⁄2 small onion, cut in 1-inch pieces 6 hard-cooked eggs, peeled, cut in half lengthwise 2 tablespoons reducedcalorie mayonnaise 1 ⁄4 teaspoon salt Soak peppers for 10 minutes in 1⁄4 cup boiling water. Position mini bowl and mini blade in work bowl. With processor running, add cilantro through feed tube. Process until finely chopped, about 5 seconds. Set aside. Exchange mini bowl and mini blade for multipurpose blade.
Cheesy Caramelized Onion Squares 4 ounces Monterey Jack cheese 2 medium onions 2 teaspoons vegetable oil 2 tablespoons strawberry-apple jelly or apple jelly 2 teaspoons dry sherry 1 sheet (from 171⁄4-oz. pkg.) frozen puff pastry, thawed 1 egg white, beaten 1 ⁄2 cup freshly grated Parmesan cheese (see TIPS) Position 4 mm shredding disc in work bowl. Shred Monterey Jack cheese. Remove and set aside. Wipe out bowl if necessary. Exchange shredding disc for reversible slicing/shredding disc to slice.
Salsa Verde 1-2 mild yellow chili peppers, seeded and cut in 1⁄2-inch pieces 1 clove garlic, quartered 1 ⁄4 cup well packed fresh cilantro leaves 4 green onions, cut in 1-inch pieces, including green tops 12 ounces fresh tomatillos, husk removed, cut into 1-inch pieces 1 ⁄2 red bell pepper, cut into 1-inch pieces 1 cup fresh, frozen, or canned pineapple chunks 3 tablespoons lime juice 2 tablespoons sugar Position multipurpose blade in work bowl.
Vegetable Terrine 2 medium carrots, cut in 21⁄2-inch lengths 1 ⁄4 cup water 1 tablespoon sugar 1 tablespoon lemon juice 1 medium onion, cut in 1-inch pieces 10 ounces (about 8 cups packed) spinach leaves, washed and dried 2-3 tablespoons peanut oil 3 ⁄4 cup fat-free egg substitute or 3 eggs 11⁄2 cups cooled cooked rice 1 1 ⁄4- ⁄2 teaspoon cinnamon 1 1 ⁄8- ⁄4 teaspoon nutmeg 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon pepper Cut 81⁄2 x 12-inch piece of foil.
Gorgonzola Cheese Ball ⁄2 cup shelled pistachio nuts or pecans 1 shallot, quartered 4 ounces white Cheddar cheese, cut in 1⁄2-inch cubes 6 ounces Gorgonzola or blue cheese, crumbled 4 ounces light cream cheese, slightly softened, cut in 1-inch slices 1 ⁄4 cup (1⁄2 stick) margarine or butter, slightly softened, cut in 1⁄2-inch slices 2 tablespoons brandy, cognac, or cream 1 teaspoon Worcestershire sauce 1 Position multipurpose blade in work bowl. Add nuts.
SALADS AND DRESSINGS ™ ™ FOR THE WAY 31 IT’S MADE.
Chicken Chutney Salad 1 small carrot, cut in 4 pieces 3 cups cooked chicken chunks 2 medium pears or 1 medium mango 1 medium green bell pepper 1 ⁄2 small (about 1⁄2 lb.) red cabbage Dressing 6 tablespoons reducedcalorie mayonnaise 1 ⁄4 cup chutney 3 tablespoons skim or low-fat milk 1 teaspoon curry powder Position multipurpose blade in work bowl. Add carrot. Process until finely chopped, about 10 seconds. Set aside. Add chicken. Process until coarsely chopped, about 10 to 15 seconds. Set aside.
Chopped Chicken and Vegetable Salad 3 cups cooked chicken chunks 1 cup cooked wild rice 1 small red bell pepper, cut in 4 pieces 1 rib celery, cut in 4 pieces 6 green onions, cut in 1-inch pieces Spicy Dressing ⁄4 cup vegetable oil 4 teaspoons red wine vinegar 4 teaspoons Dijon mustard 1 1 ⁄4- ⁄2 teaspoon hot pepper sauce 1 1 ⁄8- ⁄4 teaspoon black pepper 1 Position multipurpose blade in work bowl. Add chicken. Process until coarsely chopped, about 10 to 15 seconds. Remove to medium mixing bowl.
Red Cabbage Slaw ⁄2 medium (about 3 ⁄4 lb.) red cabbage 1 medium Granny Smith or golden delicious apple, cored, cut in 4 pieces each 1 Dressing ⁄2 cup nonfat yogurt ⁄4 cup nonfat mayonnaise 2 tablespoons fresh lemon juice 11⁄2 teaspoons sugar 1 1 Position reversible slicing/shredding disc in work bowl to slice. Add cabbage. Process to slice. Remove to large mixing bowl. Exchange reversible slicing/shredding disc for multipurpose blade. Add apple.
Carrot and Date Salad 5 medium carrots, cut in 21⁄2-inch pieces 1 ⁄2 cup chopped dates 4 small lettuce leaves 3 tablespoons toasted pecans Position 4 mm shredding disc in work bowl. Add carrots. Process to shred. Remove to medium mixing bowl. Add dates. Exchange shredding disc for mini bowl and mini blade. Add dressing ingredients. Process until smooth, about 10 to 12 seconds. Pour dressing over carrots and dates. Toss to coat. Serve on lettuce-lined plates. Sprinkle with pecans. Yield: 4 servings.
Hot Potato Salad 4 medium potatoes, boiled, peeled 1 medium onion, cut in 4 pieces 4 slices bacon 4 teaspoons allpurpose flour 4 teaspoons sugar 1 ⁄2 teaspoon celery seed 1 ⁄4 teaspoon black pepper 1 ⁄2 cup water 1 ⁄4 cup vinegar 1 jar (2 oz.) diced pimientos, drained Position 4 mm slicing disc in work bowl. Add potatoes. Process to slice. Set aside. Exchange slicing disc for multipurpose blade. Add onion. Pulse 8 to 10 times, about 1 second each time, until coarsely chopped.
Creamy Orange Dressing 1 package (8 oz.) light cream cheese, softened 1 can (6 oz.) frozen orange juice concentrate, thawed 2 tablespoons skim or low-fat milk 11⁄2 teaspoons sugar 1 ⁄4 cup pecans Position multipurpose blade in work bowl. Add cream cheese, orange juice concentrate, milk, and sugar. Process until very smooth, about 35 to 45 seconds. Add pecans. Pulse 2 to 3 times, about 1 second each time, until pecans are coarsely chopped. Serve over fruit, angel food cake, or pound cake.
38
SOUPS AND SANDWICHES ™ ™ FOR THE WAY 39 IT’S MADE.
Creamy Broccoli Soup 2 tablespoons fresh parsley 4 ounces Cheddar cheese 1 small onion, cut in 1-inch pieces 1 ⁄2 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 1 pound broccoli 3 cups reduced-sodium chicken broth 2 teaspoons Dijon mustard 1 teaspoon curry powder 1 ⁄8 teaspoon black pepper 2 cups skim or low-fat milk 3 tablespoons all-purpose flour Position mini bowl and mini blade in work bowl. With processor running, add parsley through feed tube.
Creamy Lentil Soup ⁄2 cup loosely packed fresh parsley leaves 3 slices bacon 1 large carrot, cut in 3-inch pieces 1 clove garlic, quartered 2 ribs celery, cut in 1-inch pieces 1 medium onion, cut in 1-inch pieces 2 cups lentils, rinsed, sorted 61⁄2 cups reduced-sodium chicken broth, divided 1 can (8 oz.) tomato sauce 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon black pepper 1 cup plain yogurt 1 Position mini bowl and mini blade in work bowl. With processor running, add parsley through feed tube.
French Onion Soup En Casserole 4 ounces Gruyere or Swiss cheese 3 large onions 2 tablespoons margarine or butter 1 tablespoon allpurpose flour 1 ⁄2 teaspoon black pepper 5 cups low-sodium beef broth 1 ⁄2 cup dry sherry 1 teaspoon Worcestershire sauce 2 cups large homestyle croutons or 6 slices toasted French bread 2 ounces freshly grated Parmesan cheese (see TIPS) Position 4 mm shredding disc in work bowl. Add Gruyere cheese. Process to shred. Set aside.
Winter Root Soup with Potatoes ⁄4 cup fresh parsley leaves 3 tablespoons olive oil 1 large leek, white part only, cut in 1-inch pieces 3 parsnips, cut in 21⁄2-inch pieces 2 large carrots, cut in 21⁄2-inch pieces 1 rib celery, cut in 21⁄2-inch pieces 1 turnip 2 potatoes 1 ⁄2 teaspoon ground allspice 1 cup water 4 cups reduced-sodium chicken broth 1 Position mini bowl and mini blade in work bowl. With processor running, add parsley through feed tube. Process until finely chopped, about 10 seconds. Set aside.
Calico Corn Chowder 1 clove garlic 1 medium onion, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 2 cups fresh or frozen (thawed) corn kernels 2 medium potatoes 1 medium carrot, cut in 21⁄2-inch pieces 3 cups water 1-2 teaspoons dried marjoram 1 teaspoon seasoned salt 1 ⁄4 teaspoon black pepper 11⁄2 cups skim or low-fat milk 2 tablespoons all-purpose flour Position multipurpose blade in work bowl. Add garlic, onion, and celery. Process to finely chop, about 5 seconds.
Ham Sandwich Spread ⁄2 small onion, cut in 1-inch pieces 4 ounces Monterey Jack Hot Pepper Cheese, cut in 1 ⁄2-inch cubes 8 ounces (about 2 cups) cooked ham, cut in 1-inch pieces 1 ⁄4 cup chili sauce 1 Position multipurpose blade in work bowl. Add onion. Pulse 3 times, about 1 second each time, until coarsely chopped. Add cheese. Pulse 4 times, about 1 second each time, until coarsely chopped. Add ham.
Bean and Veggie Melt 8 ounces Monterey Jack cheese 1 ⁄4 small red onion 1 small green bell pepper, halved, seeded 1 firm medium tomato 1 clove garlic 1 can (151⁄2 oz.) pinto beans, well drained 1 ⁄2 teaspoon ground cumin 4 soft pita breads Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Set aside. Exchange shredding disc for 4 mm slicing disc. Add onion, bell pepper, and tomato, cut up to fit feed tube, if necessary. Process to slice. Set aside.
Vegetable Hoagie 1 clove garlic 1 tablespoon fresh basil leaves or 1 teaspoon dried basil 1 ⁄4 cup stuffed green olives 1 ⁄4 cup pitted ripe olives 6 ounces provolone cheese 2 large carrots, cut in 21⁄2-inch pieces 2-3 tablespoons olive oil 1 medium zucchini, cut in 21⁄2-inch pieces 1 ⁄4 red onion 2 medium plum tomatoes 2 tablespoons balsamic vinegar 1 ⁄2 teaspoon sugar 4 hoagie buns, split and buttered, if desired Position mini bowl and mini blade in work bowl.
48
VEGETABLES AND SIDE DISHES ™ ™ FOR THE WAY 49 IT’S MADE.
Dilled Cucumbers and Onions 2 medium cucumbers, peeled 1 small onion Dressing ⁄2 cup white wine vinegar 1 ⁄4 cup fresh dill weed 2 tablespoons sugar 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon black pepper 1 Position reversible slicing/shredding disc in work bowl to slice. Add cucumbers and onions. Process to slice. Remove to shallow dish. Exchange reversible slicing/shredding disc for mini bowl and mini blade. Add dressing ingredients.
Sauteed Zucchini and Peppers 3 medium zucchini, cut in 21⁄2-inch pieces 2 medium bell peppers, red and/or yellow, cut in quarters 2 tablespoons margarine or butter 3 ⁄4 teaspoon dried dill weed 1 clove garlic, minced 1 1 ⁄8- ⁄4 teaspoon salt 1 1 ⁄8- ⁄4 teaspoon black pepper Position 4 mm slicing disc in work bowl. Add zucchini and bell peppers. Process to slice. Melt margarine in large skillet over medium-high heat. Stir in dill weed, garlic, salt, and pepper. Add zucchini and bell peppers.
Cabbage, Onion and Noodle Casserole ⁄2 medium (about 3 ⁄4 lb.) green cabbage 2 ounces Cheddar cheese 1 medium onion, cut in 4 pieces 1 ⁄4 cup loosely packed parsley leaves 1 tablespoon margarine or butter 1 ⁄4 cup water 2 cups cooked noodles 1 can (103⁄4 oz.) lowsodium cream of mushroom soup 3 ⁄4 cup skim or low-fat milk 1 jar (2 oz.) diced pimientos 1 ⁄2 teaspoon black pepper 1 Spray 8 x 8 x 2-inch baking dish with no-stick cooking spray. Position reversible slicing/shredding disc in work bowl to slice.
Honey-Glazed Carrots 1 pound carrots, cut in 21⁄2-inch pieces 1 ⁄4 cup water 1 ⁄4 teaspoon salt 2 tablespoons honey 1 tablespoon margarine or butter Cinnamon, if desired Position reversible slicing/shredding disc in work bowl to slice. Add carrots. Process to slice. In small saucepan, combine water and salt. Heat to boiling. Reduce heat to medium. Add carrots. Cook for 7 to 10 minutes, until tender. Drain. Add honey and margarine. Stir to coat. Sprinkle with cinnamon, if desired. Yield: 8 servings.
Rice Pilaf with Vegetables 1 medium carrot, cut in 4 pieces 1 rib celery, cut in 4 pieces 1 small onion, cut in 4 pieces 1 ⁄3 cup loosely packed parsley leaves 2 tablespoons margarine or butter 1 cup uncooked white rice 1 can (141⁄2 oz.) vegetable broth 1 1 ⁄4- ⁄2 teaspoon black pepper 1 ⁄2 cup freshly grated Parmesan cheese (see TIPS) Position multipurpose blade in work bowl. Add carrot, celery, onion, and parsley. Pulse 10 to 12 times, about 1 second each time, until vegetables are finely chopped.
MAIN DISHES ™ ™ FOR THE WAY 55 IT’S MADE.
Onion-Cheese Pie 1 pastry crust (pg.85) 2 cloves garlic 2 large yellow onions, quartered lengthwise 1 small carrot 3 tablespoons margarine or butter 2 tablespoons allpurpose flour 1 ⁄2 teaspoon dried thyme 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon black pepper 8 ounces reduced-fat or regular Swiss or Gruyere cheese Prepare (but do not bake) pastry crust as directed in recipe. Fit into 9-inch pie plate. Set aside. Position multipurpose blade in work bowl. With processor running, add garlic through feed tube.
Beef Fajitas 1 medium jalapeno pepper, seeds and stem removed 2 cloves garlic 1 medium red bell pepper, seeded, halved lengthwise 1 medium green pepper, seeded, halved lengthwise 2 medium onions, halved lengthwise 1 ⁄4 cup water 2 tablespoons reducedsodium soy sauce 1 tablespoon brown sugar 2 teaspoons cornstarch 1 teaspoon chili powder 1 ⁄2 teaspoon cumin 3 teaspoons olive oil 1 pound beef flank steak, sliced across the grain (see TIPS) 6 (7 to 9-inch) flour tortillas, heated according to package Position
Tarragon Chicken Patties ⁄3 cup skim or low-fat milk 1 tablespoon all-purpose flour 1 ⁄2 teaspoon dried tarragon 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon black pepper 1 teaspoon lemon juice 1 ⁄4 cup fat-free egg substitute or 1 egg, beaten 11⁄2 cups cubed cooked chicken or turkey breast meat 1 rib celery, cut in 1-inch pieces 2 green onions, cut in 1-inch pieces 1 cup cooked rice 1 ⁄4 cup plain dry bread crumbs 2 teaspoons vegetable oil Lemon juice, if desired 1 In small saucepan, combine milk, flour, tarragon, sa
Szechwan Pork 3 cloves garlic 1 piece (11⁄2-inch long, 1-inch in diameter) fresh ginger root, peeled 3 ⁄4 pound pork tenderloin, trimmed and sliced (see TIPS) 2 tablespoons reducedsodium soy sauce, divided 3 ⁄4 teaspoon crushed red pepper flakes, divided 1 medium red or green bell pepper, seeded, halved lengthwise 2 large ribs celery, cut in 2-inch pieces 1 ⁄2 cup reduced-sodium chicken broth 2 teaspoons oyster sauce 1 teaspoon cornstarch 1 tablespoon peanut oil, divided 4 green onions, cut in 1-inch pieces
Chicken and Broccoli Stir-Fry 2 cloves garlic 1 egg white 1 tablespoon cornstarch, divided 1 tablespoon plus 1 teaspoon reducedsodium soy sauce, divided 1 ⁄2 teaspoon sesame oil 1 ⁄4 teaspoon crushed red pepper flakes 1 ⁄8 teaspoon ginger 2 whole boneless, skinless chicken breasts, sliced (see TIPS) 3 ⁄4 cup reduced-sodium chicken broth 1 cup fresh mushrooms 1 medium onion, halved lengthwise 1 ⁄2 medium head (about 8 oz.
Turkey Slices with Fresh Italian Tomato Sauce ⁄3 cup loosely packed fresh basil leaves 1 ⁄4 cup loosely packed fresh parsley 3 cloves garlic 1 medium onion, halved lengthwise 4 teaspoons olive oil, divided 2 firm ripe medium tomatoes, cored, cut in 8 pieces each 1 ⁄2 teaspoon brown sugar 1 ⁄2 teaspoon salt 1 1 ⁄8- ⁄4 teaspoon crushed red pepper flakes 1 tablespoon tomato paste, if desired 1 pound turkey breast slices 1 ⁄2-1 teaspoon seasoned salt 1 ⁄4 teaspoon black pepper 2 teaspoons margarine or butter 1
Vegetable Egg Foo Yung 1 small carrot, cut in 4 pieces 2 green onions, cut in 1-inch pieces 1 cup fresh mushrooms 1 small onion 5 teaspoons peanut oil, divided 11⁄2 cups fat-free egg substitute or 6 eggs 1 ⁄2 teaspoon salt 1 ⁄8 teaspoon black pepper 2 cups (8 oz.) fresh bean sprouts 1 cup reduced-sodium chicken broth 2 tablespoons reducedsodium soy sauce 1 tablespoon cornstarch Dash white pepper Position multipurpose blade in work bowl. Add carrot.
Spicy Chicken Lo Mein 2 cloves garlic 1 piece (11⁄2 inch long, 1 inch in diameter) fresh ginger root, peeled 1 egg white 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided 1 tablespoon cornstarch, divided 1 ⁄2 teaspoon sesame oil 1 1 ⁄4- ⁄2 teaspoon crushed red pepper flakes 1 whole boneless, skinless chicken breast, cut in 1⁄2-inch strips (see TIPS) 1 rib celery, cut in 4 pieces 1 cup fresh mushrooms 3 ⁄4 cup reduced-sodium chicken broth 4 teaspoons peanut oil 3 green onions, cut in 1-inch pi
Beef Chow Mein 1 clove garlic 2 teaspoons reducedsodium soy sauce 1 tablespoon plus 1 teaspoon peanut oil, divided 1 tablespoon cornstarch, divided 1 ⁄4 teaspoon ginger Dash black pepper 1 pound boneless beef sirloin, trimmed, sliced (see TIPS) 2 ⁄3 cup reduced-sodium chicken broth 1 tablespoon oyster sauce 2 cups fresh mushrooms 1 rib celery, cut in 21⁄2-inch pieces 3 green onions, cut in 1-inch pieces 1 can (8 oz.) bamboo shoots, drained 1 can (8 oz.
Shrimp and Scallop Sauté with Pasta and Vegetables 2 cloves garlic 1 medium onion, halved lengthwise 11⁄2 cups fresh mushrooms 1 small carrot 2 cups loosely packed spinach leaves, washed and dried 1 cup reduced-sodium chicken broth 2 teaspoons cornstarch 1 ⁄4 teaspoon crushed red pepper flakes 1 tablespoon peanut oil 11⁄2 teaspoons sesame oil 8 ounces shelled, deveined raw shrimp, thawed 8 ounces bay scallops, thawed 1 cup brine-packed baby corn on the cob, drained 8 ounces vermicelli pasta, cooked and drai
Vegetarian Pizza 1 recipe white bread dough (pg.
Vegetable-Stuffed Chicken Breasts 4 boneless, skinless chicken breast halves 2 cloves garlic 1 ⁄2 medium (about 8 oz.) head broccoli 2 medium shallots, halved 1 medium carrot 1 tablespoon olive oil 1 tablespoon margarine or butter 1 slice bread, torn in 4 pieces 1 ⁄4 cup toasted pine nuts* 1 ⁄2 teaspoon dried marjoram 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon black pepper Place chicken breast halves between 2 sheets of plastic wrap.
Chicken-Vegetable Frittata 1 medium shallot 1 whole boneless, skinless chicken breast, sliced (see TIPS) 1 cup fresh mushrooms 1 small zucchini 3 ⁄4 cup fat-free egg substitute or 3 eggs 2 teaspoons skim milk 1 ⁄4 teaspoon salt Dash black pepper 2 ounces reduced-fat colby cheese Position multipurpose blade in work bowl. With processor running, add shallot through feed tube. Process until chopped, about 5 to 10 seconds. Spray 12-inch skillet with no-stick cooking spray. Heat over medium-high heat.
Satay Chicken Strips with Peanut Sauce 2 cloves garlic ⁄4 cup reduced-sodium soy sauce 2 tablespoons peanut oil, divided 1 teaspoon brown sugar 1 ⁄4 teaspoon ginger 3 boneless, skinless chicken breast halves, cut in 1⁄2-inch strips (see TIPS) 1 ⁄4 cup loosely packed cilantro leaves 1 small onion, quartered 1 ⁄3 cup peanut butter 1 ⁄3 cup water 1 tablespoon lemon juice 1 1 ⁄8- ⁄4 teaspoon crushed red pepper flakes 1 Position mini bowl and mini blade in work bowl.
Ham Loaf 2 slices bread, torn in 4 pieces each 1 pound (about 21⁄2 cups) extra lean or regular ham, cut in 11⁄2-inch cubes 1 medium onion, quartered 1 ⁄4 medium green bell pepper, seeded, quartered 1 small carrot, cut in 3 pieces 1 ⁄2 pound lean ground turkey meat, crumbled 1 ⁄2 cup fat-free egg substitute or 2 eggs 1 ⁄2 cup skim or low-fat milk 1 tablespoon prepared mustard 2 teaspoons prepared horseradish 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon black pepper Position multipurpose blade in work bowl. Add bread.
BREADS ™ ™ FOR THE WAY 71 IT’S MADE.
Cracked Wheat Bread 1 cup water 2 tablespoons margarine or butter 1 package active dry yeast 21⁄4 cups bread flour* 3 ⁄4 cup cracked wheat 2 tablespoons brown sugar 11⁄4 teaspoons salt Combine water and margarine 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, cracked wheat, sugar, and salt. Process 10 to 12 seconds.
White Bread ⁄4 cup water ⁄4 cup milk 2 tablespoons margarine or butter 1 package active dry yeast 3 cups bread flour* 1 tablespoon sugar 1 teaspoon salt 3 1 Combine water, milk, and margarine 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 4 to 5 seconds. With processor running, slowly add yeast mixture through feed tube until dough forms a ball, about 1 to 11⁄4 minutes.
Oatmeal Raisin Scones 11⁄2 cups all-purpose flour 3 ⁄4 cup rolled oats 3 teaspoons baking powder 1 ⁄2 teaspoon cinnamon 1 ⁄4 teaspoon salt 1 tablespoon plus 1 teaspoon sugar, divided 1 ⁄3 cup raisins 1 ⁄3 cup cold margarine or butter, cut in 1 ⁄2-inch pieces 1 ⁄4 cup fat-free egg substitute or 1 egg 1 ⁄2 cup half and half Grease cookie sheet. Position multipurpose blade in work bowl. Add flour, oats, baking powder, cinnamon, salt, and 1 tablespoon sugar. Process until thoroughly mixed, about 10 seconds.
Cranberry Pear Coffee Cake Topping ⁄4 cup packed brown sugar 2 tablespoons all-purpose flour 1 ⁄2 teaspoon cinnamon 1 tablespoon margarine or butter 1 firm ripe pear, peeled, cored 1 Coffee Cake ⁄2 cup sour cream ⁄4 cup margarine or butter, softened 1 ⁄2 cup sugar 1 ⁄4 cup fat-free egg substitute or 1 egg 11⁄4 cups all-purpose flour 1 teaspoon baking powder 1 ⁄2 teaspoon baking soda 1 ⁄2 cup cranberries 1 1 Grease and flour 8 or 9-inch round cake pan. Position multipurpose blade in work bowl.
Poppyseed Rolls ⁄3 cup warm water (105°F to 115°F) 1 package active dry yeast 1 ⁄2 cup skim or low-fat milk 3 tablespoons margarine or butter, melted 1 ⁄4 cup fat-free egg substitute or 1 egg, slightly beaten 3 cups bread flour* 3 tablespoons sugar 1 teaspoon salt 1 cup poppyseed filling 1 Dissolve yeast in warm water; set aside. In small bowl, combine milk, margarine, and egg substitute. Position dough blade in work bowl. Add flour, sugar, and salt. Process 4 to 5 seconds.
Zucchini Chocolate Chip Bread 1 medium zucchini, cut in 21⁄2-inch lengths 1 ⁄2 cup margarine or butter, slightly softened 3 ⁄4 cup sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1 ⁄2 teaspoon baking soda 1 ⁄2 teaspoon salt 1 ⁄2 cup fat-free egg substitute or 2 eggs 1 ⁄2 cup buttermilk 1 teaspoon vanilla 3 ⁄4 cup miniature chocolate chips 2 cups all-purpose flour Grease and flour bottom of 9 x 5 x 3-inch loaf pan. Position 4 mm shredding disc in work bowl. Add zucchini. Process to shred.
Flavored Butters Honey-Orange Butter ⁄2 cup very soft butter, margarine, or reduced-calorie margarine 2 tablespoons orange juice concentrate, thawed 1 tablespoon honey 1 ⁄2 teaspoon cinnamon 1 Lemon-Thyme Butter ⁄2 cup very soft butter, margarine, or reduced-calorie margarine 1 tablespoon fresh thyme leaves (stripped from stem) 4 teaspoons lemon juice 1 Cheesy Garlic Butter 1 clove garlic ⁄2 cup very soft butter, margarine, or reduced-calorie margarine 1 ⁄4 cup freshly grated Parmesan cheese 1 Position
DESSERTS ™ ™ FOR THE WAY 79 IT’S MADE.
Carrot Cake Cake 1 pound carrots, cut in 21⁄2-inch lengths 2 cups sugar 2 ⁄3 cup vegetable oil 3 ⁄4 cup fat-free egg substitute or 3 eggs 2 teaspoons vanilla 21⁄4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon nutmeg 1 ⁄2 cup pecan halves or pieces Frosting 4 ounces no-fat pasteurized process cream cheese product, cut in 2 pieces 1 tablespoon margarine or butter 1 teaspoon vanilla 21⁄2 cups powdered sugar 3 tablespoons pecan halves or pieces, if desired
Cheesecake Crust 16 21⁄2-inch square graham crackers, broken in half 2 tablespoons sugar 3 tablespoons, margarine or butter, melted Filling 1 cup sugar Thin yellow peel from 1 medium lemon, cut in strips 2 packages (8 oz. each) cream cheese 1 cup fat-free egg substitute or 4 eggs 1 ⁄4 cup fresh lemon juice 2 tablespoons all-purpose flour Position multipurpose blade in work bowl. Add graham crackers and 2 tablespoons sugar. Process until fine, about 25 to 35 seconds.
Fresh Fruit Tart Crust 1 pastry crust (pg.85) 1 tablespoon fat-free egg substitute plus 1 teaspoon water or 1 egg, beaten and 1 tablespoon water Filling 1 ⁄4 cup sugar 1 tablespoon cornstarch 3 ⁄4 cup skim or low-fat milk 1 ⁄4 cup fat-free egg substitute or 1 egg, beaten 1 ⁄2 teaspoon vanilla Fruit Topping 1 small mango, peeled, halved, pit removed 1 cup fresh strawberries, hulled 1 kiwi fruit, peeled 2 tablespoons strawberry or apple jelly, melted Prepare pastry crust as directed in recipe.
Light Cranberry Cream Cheese Bars ⁄4 cup dried cranberries or dried cherries 3 tablespoons apple juice or water 1 cup plus 1 tablespoon allpurpose flour, divided 11⁄3 cups old-fashioned rolled oats 3 ⁄4 cup packed brown sugar 1 ⁄2 teaspoon cinnamon 1 ⁄2 teaspoon baking soda 2 ⁄3 cup cold margarine or butter, cut up 1 package (8 oz.
Instant Chocolate Sauce ⁄3 cup packed brown sugar 1 ⁄4 cup sugar 1 ⁄4 cup semi-sweet chocolate chips 1 ⁄3 cup skim or low-fat milk 1 tablespoon margarine or butter 2 tablespoons light corn syrup 3 ⁄4 teaspoon vanilla 1 Position multipurpose blade in work bowl. Add sugars and chocolate chips. Process until chocolate is finely chopped, about 25 to 30 seconds. In small saucepan, heat milk, margarine, and corn syrup until very hot but not boiling. With processor running, add hot milk mixture through feed tube.
Pastry Crust One Crust 1 cup all-purpose flour 1 ⁄4 teaspoon salt 1 ⁄4 cup shortening 1 tablespoon cold margarine or butter 2-4 tablespoons ice water Two Crusts 2 cups all-purpose flour 3 ⁄4 teaspoon salt 1 ⁄2 cup shortening 3 tablespoons cold margarine or butter 5-7 tablespoons ice water Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and margarine. Pulse 3 to 4 times, about 2 to 3 seconds each time, until crumbly.
Apple Pie 2 pastry crusts (pg.85) ⁄3 cup sugar 1 ⁄4 cup packed brown sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 ⁄8 teaspoon nutmeg 5 medium to large crisp apples (Gala or Rome), peeled, cored, halved lengthwise 1 tablespoon margarine or butter, cut up 2 teaspoons milk, if desired 1 tablespoon sugar, if desired 1 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.
Thumbprint Cookies ⁄2 cup sugar ⁄3 cup margarine or butter, cut up 1 ⁄4 cup fat-free egg substitute or 1 egg 1 teaspoon vanilla 11⁄2 cups all-purpose flour 1 ⁄2 teaspoon baking powder 1 ⁄4 cup pecan or walnut halves or pieces, if desired 2-3 tablespoons any flavor jelly 1 2 Position multipurpose blade in work bowl. Add sugar and margarine. Process until blended, about 10 to 15 seconds. Add egg substitute and vanilla. Process until blended, about 30 seconds.
Cookie Crumb Crust Graham Crust 20 21⁄2-inch square graham crackers 3 tablespoons sugar 1 ⁄3 cup margarine or butter, melted Position multipurpose blade in work bowl. Add crackers or cookies and sugar. Process until fine, about 35 to 50 seconds. With processor running, add melted margarine through feed tube. Process until blended, about 10 to 20 seconds. Press crumbs firmly into 9-inch pie plate to line bottom and sides. Bake at 350°F for 7 to 9 minutes, until set. Cool completely. Fill.
Optional Attachments and Accessories • Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2 • Medium (4mm) Slicing Disc - Model KFPSL4 • Thick (6mm) Slicing Disc - Model KFPSL6 • Medium (4mm) Shredding Disc - Model KFPSH4 • Thick (6mm) Shredding Disc - Model KFPSH6 • French Fry Disc - Model KFPFF • Parmesan/Ice Grating Disc - Model KFPPS • Julienne Disc - Model KFPJU • Egg Whip - Model KFP6EW • Citrus Juicer - Model KFPCJ Use to make fresh citrus juice with grapefruits, oranges, lemons, and limes.
™ FOR THE WAY IT’S MADE.™ ® Registered Trademark/™ Trademark of KitchenAid, U.S.A. 9705148 Rev. A © 2002. All rights reserved.
