9 CUP
FOOD PROCESSOR
INSTRUCTIONS AND RECIPES
MODEL KFP740
1-800-541-6390
Details Inside
®
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FOR THE WAY IT’S MADE.
Table of Contents
INTRODUCTION
Hassle-Free Replacement Warranty...........................................Inside Front Cover
Product Registration Card ........................................................Inside Front Cover
Food Processor Safety........................................................................................3
Important Safeguards........................................................................................4
Electrical Requirements......................................................................................5
FEATURES AND OPERATION
Food Processor Features ...................................................................................6
Preparing the Food Processor for Use
Before First Use ...........................................................................................8
Work Bowl Assembly .................................................................................8
Multipurpose Blade & Dough Blade Assembly ............................................9
Slicing & Shredding Disc Assembly .............................................................9
Mini Bowl Assembly....................................................................................9
Using the Food Processor
Before Use ............................................................................................... 10
Maximum Liquid Level .............................................................................10
Turning the Food Processor On and Off ...................................................10
Using the Pulse Control ............................................................................10
Disassembling the Food Processor ..................................................................11
CARE AND CLEANING
Cleaning the Food Processor............................................................................12
Troubleshooting .............................................................................................13
Continued on next page
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1
Table of Contents
FOOD PROCESSING TIPS
Using the Multipurpose Blade..........................................................................14
Using a Slicing or Shredding Disc ....................................................................15
Using the Dough Blade....................................................................................16
Helpful Hints ...................................................................................................17
RECIPES
Appetizers ......................................................................................................19
Salads and Dressings ......................................................................................21
Soups and Sandwiches....................................................................................23
Vegetables and Side Dishes ............................................................................26
Main Dishes.....................................................................................................29
Breads ............................................................................................................33
Desserts...........................................................................................................37
WARRANTY AND SERVICE INFORMATION
Warranty for the 50 United States and District of Columbia ............................41
Warranty For Puerto Rico .................................................................................42
Arranging for Service after the Warranty Expires..............................................42
Arranging for Service Outside the 50 United States and Puerto Rico................42
Ordering Accessories and Replacement Parts ...................................................43
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2
Food Processor Safety
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you
and others.
All safety messages will follow the safety alert symbol and either
the word “DANGER” or “WARNING.” These words mean:
You can be killed or seriously injured
if you don’t immediately follow
instructions.
DANGER
You can be killed or seriously injured
if you don’t follow instructions.
WARNING
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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3
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. To protect against risk of electrical shock do not put Food Processor in
water or other liquid.
3. Close supervision is necessary when any appliance is used by or near
children.
4. Unplug from the outlet when not in use, before putting on or taking off
parts, and before cleaning.
5. Avoid contacting moving parts.
6. Do not operate any appliance with a damaged cord or plug, or after the
appliance malfunctions, or is dropped or damaged in any manner. Return
appliance to the nearest Authorized Service Facility for examination, repair,
or electrical or mechanical adjustment.
7. The use of attachments not recommended or sold by the manufacturer
may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter.
10. Keep hands and utensils away from moving blades or discs 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.
11. Blades are sharp. Handle carefully.
12. To reduce the risk of injury, never place cutting blade or discs on base
without first putting bowl properly in place.
13. Be certain cover is securely locked in place before operating appliance.
14. Never feed food by hand. Always use the food pusher.
15. Do not attempt to defeat the cover interlock mechanism.
16. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
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4
Electrical Requirements
Volts: 120 V.A.C. only.
Hertz: 60 Hz
NOTE: This Food Processor 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.
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.
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5
Food Processor Features
Work Bowl
Medium (4 m m )
Shredding Disc
Heavy Duty Base
Disc Stem
Fine (2 m m )
Slicing Disc
O
ff
4-Cup Mini Bowl
O
n
P
u
lse
and Mini Blade
Work Bowl
Cover with Tall
Feed Tube
Spatula/
Cleaning
Tool
Dough Blade
Stainless Steel
Multipurpose Blade
Food Pusher
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6
Food Processor Features
Work Bowl Cover
with Tall Feed Tube
Disc Stem
Stem fits over the power shaft on the
base and into the bottom of a slicing
or shredding disc.
Feed tube accommodates long food
items with a minimum of sectioning.
Unlike extra-wide feed tubes, there is
no pusher interlock system, so the
entire length of the tube can be filled
with food.
Stainless Steel
Multipurpose Blade
Versatile blade chops, minces, blends,
mixes, and emulsifies in a matter of
seconds.
Food Pusher
Pusher moves food through the tall
feed tube smoothly and easily. The
pusher can also be used as a
convenient 8 oz. measuring cup.
Dough Blade
The dough blade is specially designed
for mixing and kneading yeast dough.
9-Cup Work Bowl
The tough polycarbonate bowl
provides capacity for large jobs.
Heavy-Duty Base
The base features the off, on, and
pulse buttons along with the power
shaft, which rotates the blades and
discs.
Mini Bowl and Mini Blade
4-cup bowl and stainless steel blade
are perfect for small chopping and
mixing jobs.
Spatula/Cleaning Tool
Special shape facilitates food removal
from bowls, discs, and blades.
Fine (2 m m ) Slicing Disc
Disc produces approximately 1⁄16-inch
slices of most foods, from delicate
strawberries to partially frozen meats.
Medium (4 m m ) Shredding Disc
Disc produces approximately 1⁄8-inch
shreds of most firm fruits, vegetables,
and cheese.
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7
Preparing the Food Processor for Use
4. Insert the desired accessory into
the work bowl. See the next page
for accessory instructions.
WARNING
Cut Hazard
5. 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.
Handle blades carefully.
Failure to do so can result in
cuts.
Before First Use
Before using your Food Processor for
the first time, wash the work bowl,
work bowl cover, mini bowl, feed
tube pusher, discs, and blades either
by hand or in the dishwasher (see
“Cleaning the Food Processor” on
page 12).
Work Bowl Assem bly
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.
6. Fit the food pusher into the feed
tube.
1. 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.
2. With the handle just to the left of
center, place the work bowl on the
base, fitting the center opening
over the power shaft.
3. Grasp the work bowl handle and
turn the bowl to the right until it
locks into position.
8
0.4
200
6
0.3
1
5
0
4
0
.2
100
2
5
0
0.1
ml
oz
p
ts
7. Plug the power cord into an
electrical outlet.
NOTE: Your Food Processor will not
operate unless the work bowl and
work bowl cover are properly locked
on the base.
O
ff
O
n
P
u
ls
e
Do not remove the work bowl from
the base without first removing the
work bowl cover. Damage to the
work bowl may result.
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8
Preparing the Food Processor for Use
Mini Bowl Assem bly
WARNING
1. Place the mini bowl inside the
work bowl over the power shaft.
Rotate the mini bowl until it falls
Cut Hazard
Handle blades carefully.
into place. When properly seated
in the work bowl, the mini bowl
cannot be rotated.
Failure to do so can result in
cuts.
Multipurpose Blade and
Dough Blade Assem bly
Place the blade on the power shaft.
Rotate the blade so it falls into place
on the shaft.
2. Fit the mini blade on the power
shaft. It may be necessary to
rotate the blade until it falls into
place.
Slicing and Shredding Disc
Assem bly
1. Place the disc stem on the power
shaft.
3. To remove the mini bowl after
processing, lift the bowl using the
two finger grips located along the
top edge of the bowl.
2. Fit the disc over the metal pin on
the disc stem, then rotate the disc
until it falls fully onto the stem.
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9
Using the Food Processor
Turning the Food Processor
On and Off
WARNING
1. To turn on the Food Processor,
press the On Button. The unit will
run continuously and the indicator
light will glow.
Rotating Blade Hazard
Always use food pusher.
Keep fingers out of openings.
Keep away from children.
O
ff
O
n
Pu
ls
e
Failure to do so can result in
amputation or cuts.
2. To stop the Food Processor, press
the Off Button. The indicator light
will go out and an automatic
brake will stop the action of the
blade or disk within seconds.
3. Wait until the blade or disk comes
to a complete stop before
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 8).
removing the work bowl cover. Be
sure to turn off the Food Processor
before removing the work bowl
cover, or before unplugging the
unit.
Maxim um Liquid Level
This line on the work bowl indicates
the maximum level of liquid that can
be processed by the Food Processor.
NOTE: If the unit fails to operate,
make sure the work bowl and cover
are properly locked on the base (see
“Preparing the Food Processor for
Use“ starting on page 8).
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
indicator light will glow each time the
Pulse Button is pressed.
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10
Disassembling the Food Processor
4. Turn the work bowl to the left to
unlock it from the base. Lift to
remove.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
1. Turn the work bowl cover to the
left and remove.
O
ff
O
n
P
u
ls
e
5. The multipurpose blade can be
removed from the work bowl
before the contents are emptied.
The blade can also be held in
2. 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.
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.
3. If using the mini bowl, grasp and
remove the bowl using the finger
grips located along the top edge
of the bowl.
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11
Cleaning the Food Processor
5. To prevent damage to the interlock
system, always store the work
bowl and work bowl cover in the
unlocked position when not in
use.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
1. Press the Off Button
2. Unplug the Food Processor before
cleaning.
3. Wipe the base and cord with a
warm, sudsy cloth, and wipe clean
with a damp cloth. Dry with a soft
cloth. Do not use abrasive
cleansers or scouring pads.
4. All the other parts of the 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.
Thoroughly dry all parts after
washing.
O
ff
O
n
P
u
ls
e
6. Wrap the power cord around the
work bowl. Secure the plug by
clipping it to the cord.
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12
Troubleshooting
• If your Food Processor should
fail to operate, check the
following:
– Make sure the work bowl and work
bowl cover are properly locked on
the base.
– See if the Food Processor is plugged
into a proper electrical outlet. If it
is, unplug the Food Processor, then
plug it into the same outlet again.
If the Food Processor still does not
work, check the fuse or circuit
breaker on the electrical circuit the
Food Processor is connected to and
make sure the circuit is closed.
• 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.
If the problem cannot be corrected
with the steps in this section, see the
KitchenAid Warranty and Service
section on pages 41-42. Do not
return the Food Processor to the
retailer – they do not provide service.
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13
Food Processing Tips
USING THE
MULTIPURPOSE BLADE
To m ince garlic or to chop
fresh herbs or sm all quantities
of vegetables:
With processor running, add food
through the feed tube. Process until
chopped. For best results, make sure
work bowl and herbs are very dry
before chopping.
To chop fresh fruits or
vegetables:
Peel, core, and/or remove seeds. Cut
food in 1 to 11⁄2-inch pieces. Process
food to desired size, using short
pulses, 1 to 2 seconds each time.
Scrape sides of bowl, if necessary.
To chop nuts or m ake
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 puree cooked fruits and
vegetables (except potatoes):
1
Add ⁄
4
cup liquid from recipe per cup
of food. Process food, using short
pulses, until finely chopped. Then
process continuously until reaching
desired texture. Scrape sides of bowl,
if necessary.
To prepare m ashed potatoes:
To chop cooked or raw m eat,
poultry or seafood:
Shred hot cooked potatoes using the
shredding disc. Exchange shredding
disc for multipurpose blade. Add
softened butter, milk, and seasonings.
Pulse 3 to 4 times, 2 to 3 seconds
each time, until smooth and milk is
absorbed. Do not overprocess.
The food should be very cold. Cut in
1-inch pieces. Process up to 1 pound
at a time to desired size, using short
pulses, 1 to 2 seconds each time.
Scrape sides of bowl, if necessary.
To m ake bread, cookie, or
cracker crum bs:
To chop dried (or sticky) fruits:
1
Break food into 11⁄
to 2-inch pieces.
2
The food should be cold. Add ⁄
4
cup
flour from recipe per 1⁄
cup dried
fruit. Process fruit, using short pulses,
until reaching desired texture.
2
Process until fine. For larger pieces,
pulse 2 to 3 times, 1 to 2 seconds
each time. Then process until fine.
To finely chop citrus peel:
To m elt chocolate in a recipe:
With sharp knife, peel colored portion
(without white membrane) from
citrus. Cut peel in small strips. Process
until finely chopped.
Combine chocolate and sugar from
recipe in work bowl. Process until
finely chopped. Heat liquid from
recipe. With processor running, pour
hot liquid through the feed tube.
Process until smooth.
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14
Food Processing Tips
To grate hard cheeses, such as
Parm esan and Rom ano:
To slice or shred fruits or
vegetables that are long and
relatively sm all in diam eter, such
as celery, carrots, and bananas:
Never attempt to process cheese that
cannot be pierced with the tip of a
sharp knife. You can use the multi-
purpose blade to grate hard cheeses.
Cut cheese in 1-inch pieces. Place in
work bowl. Process, using short
pulses, until coarsely chopped. Process
continuously until finely grated. Pieces
of cheese can also added through the
feed tube while the processor is
running.
Cut food to fit feed tube vertically or
horizontally, and pack feed tube
securely to keep food positioned
properly. Process using even pressure.
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. Sometimes it's
easier to remove the work bowl cover
and insert large food items into the
feed tube from the bottom, rather
than the top. Process, using even
pressure.
USING A SLICING OR
SHREDDING DISC
To cut julienne, or
m atch stick, strips of vegetables
and fruits:
Cut food to fit feed tube horizontally.
Position food horizontally in feed
tube. Process, using even
To slice or shred fruits and
vegetables that are sm all, such as
strawberries, m ushroom s, and
radishes:
pressure to make plank-
like slices. Re-stack slices
2
1
1
5
0
5
0
0
0
0
0
8
6
4
2
0
.4
and position vertically or
horizontally in feed tube.
Process, using even
pressure.
0
.3
0
.2
Position food vertically or horizontally
in layers within the feed tube. Fill
feed tube in order to keep food
positioned properly. Process, using
even pressure.
0
.1
m
l
o
z
p
ts
To shred spinach and
other leaves:
Stack leaves. Roll up and stand up in
feed tube. Process, using even
pressure.
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15
Food Processing Tips
To slice uncooked m eat or
poultry, such as stir-fry m eats:
USING THE
DOUGH BLADE
Cut or roll food to fit feed tube. Wrap
and freeze food until hard to the
touch, 30 minutes to 2 hours,
depending on thickness of food.
Check to be sure you can still pierce
food with the tip of a sharp knife. If
not, allow to thaw slightly. Process,
using even pressure.
The dough blade is
specially designed for mixing and
kneading yeast dough quickly and
thoroughly. For the best results, do
not knead recipes which use more
than 2-3 cups of flour.
To slice cooked m eat or poultry,
including salam i, 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.
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16
Helpful Hints
1. Never process any food that is so
7. Sometimes slender foods, such as
carrots or celery, fall over in the
feed tube, resulting in an uneven
slice. To minimize this, cut food
in several pieces and pack the
feed tube with the food.
8. When preparing a cake or cookie
batter or quick bread, use the
multipurpose blade to cream fat
and sugar first. Add dry
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. Carefully remove food from
the blade.
2. Do not overfill work bowl or mini
bowl. For thin mixtures, fill work
ingredients last. Place nuts and
fruit on top of flour mixture to
prevent overchopping. Process
nuts and fruits, using short
1
2
bowl up to ⁄
2
to ⁄ full. For thicker
3
3
mixtures, fill work bowl up to ⁄
4
full. For liquids, fill up to the
maximum level as described on
page 10. When chopping, the
work bowl should be no more
pulses, until blended with other
ingredients. Do not overprocess.
9. When shredded or sliced food
piles up on one side of the bowl,
stop the processor and redistribute
the food using a spatula.
10. When food quantity reaches the
bottom of a slicing or shredding
disc, remove the food.
11. A few larger pieces of food may
remain on top of the disc after
slicing or shredding. If desired, cut
these by hand and add to mixture.
12. Organize processing tasks to
minimize bowl cleanup. Process
dry or firm ingredients before
liquid ingredients.
13. To clean ingredients from the
multipurpose blade easily, just
empty the work bowl, replace the
lid, and pulse 1 to 2 seconds to
spin the blade clean.
1
1
than ⁄
3
to ⁄
2
full. Use the mini
bowl for up to 1 cup of liquid or
1
⁄2
cup solids.
3. 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
the food.
4. To capitalize on the speed of the
processor, drop ingredients to be
chopped through the feed tube
while the processor is running.
5. Different foods require varying
degrees of pressure for best
shredding and slicing results. In
general, use light pressure for soft,
delicate foods (strawberries,
tomatoes, etc.), moderate pressure
for medium foods (zucchini,
potatoes, etc.), and firmer
14. After removing the work bowl
cover, place it upside down on
the counter. This will help keep
the counter clean.
pressure for harder foods (carrots,
apples, hard cheeses, partially
frozen meats, etc.).
6. Soft and medium-hard cheese
may spread out or roll up on the
shredding disc. To avoid this,
shred only well-chilled cheese.
Continued on next page
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17
Helpful Hints
15. To remove the contents of the
16. Your Food Processor is not
designed to perform the
following functions:
work bowl without removing the
multipurpose blade, grasp the
work bowl from the bottom and
place one finger through the
center opening to hold the blade
in place. Then remove food from
the bowl and blade with a
spatula.
• grind coffee beans, grains, or
hard spices
• grind bones or other inedible
parts of food
• liquefy raw fruits or vegetables
• slice hard-cooked eggs or
unchilled meats.
17. If any plastic parts should
discolor due to the types of food
processed, clean them with
lemon juice.
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18
Caramelized Onion Puff Pastry Squares
6 ounces Gouda or
smoked Gouda
cheese, wax
Position 4 mm shredding disc in work bowl. Add
Gouda cheese. Process to shred. Remove and set
aside.
removed
Exchange shredding disc for 2 mm slicing disc in
work bowl. Add onion. Process to slice.
1 jumbo yellow onion,
cut into quarters
lengthwise
1 tablespoon
vegetable oil
1 tablespoon brown
sugar
1 tablespoon balsamic
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 vinegar. Cover.
Cook, stirring occasionally, over medium-low heat
about 35 minutes, or until soft and light golden.
Uncover; continue cooking until liquid evaporates.
Stir in pepper and salt. Set aside.
vinegar
teaspoon coarsely
1
⁄4
ground black pepper
teaspoon salt
1
⁄8
On lightly floured surface, roll puff pastry into a
12-inch square. Pierce with a fork. With pizza cutter
or sharp knife, cut pastry into 36 pieces. Place on
ungreased baking sheet.
1 sheet (from 171⁄4-oz.
pkg.) frozen puff
pastry, thawed
2 tablespoons
chopped fresh
parsley leaves, if
desired
Bake at 400°F for 10 to 12 minutes, or until pastry
puffs and edges begin to brown. Remove from
oven. With back of spoon, make indentation in
each square. Spoon onion mixture into each square
and sprinkle with cheese. Bake at 400°F for 3 to 5
minutes, or until pastry is golden brown and cheese
melts. Garnish with parsley, if desired.
Yield: 12 servings (3 squares per serving).
Per Serving: About 190 cal, 5 g pro, 13 g carb,
13 g total fat, 4 g sat fat, 15 mg chol, 190 mg sod.
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19
Hot Artichoke Dip
4 ounces Asiago or
Parmesan cheese,
room temperature
Position 4 mm shredding disc in work bowl. Add
Asiago cheese. Process to shred. Remove and set
aside.
2 green onions, cut
Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add onions,
jalapeno pepper, and garlic through the feed tube.
Process until finely chopped, about 5 seconds.
Add artichoke hearts. Pulse 1 to 2 times, about
2 seconds each time, or until coarsely chopped.
Add mayonnaise, cream cheese, and Asiago cheese.
Process until blended, about 5 seconds.
into 1-inch pieces
red or green
jalapeno pepper,
seeded and cut into
quarters
1
⁄
2
1 small clove garlic
1 can (14 oz.)
artichoke hearts,
well drained and cut
into halves
Remove to greased 9-inch quiche pan or pie plate.
Bake at 375°F for 15 to 20 minutes, or until hot.
Serve with crackers, French bread, tiny corn muffins,
or crisp vegetables.
3
⁄
4
cup mayonnaise
1 package (3 oz.)
cream cheese, cut
into 1-inch pieces
Yield: 24 servings (2 tablespoons per serving).
Per Serving: About 90 cal, 2 g pro, 1 g carb,
8 g total fat, 2.5 g sat fat, 10 mg chol,
130 mg sod.
Roasted Salsa Verde
2 mild yellow chile
peppers, cut into
halves and seeded
1 serrano chile pepper,
cut into halves and
seeded
Place yellow and serrano peppers, garlic, tomatillos,
bell pepper, and onion in 15 x 10 x 2-inch baking
pan. Drizzle with oil; toss to coat. On top rack, bake
at 450°F for 20 to 25 minutes, or until tomatillos
are blistered and garlic is tender, stirring once or
twice. Cool slightly.
2 cloves garlic, peeled
Position multipurpose blade in work bowl. Add
vegetable mixture with any accumulated juices, lime
juice, sugar, and salt. Pulse 2 to 3 times, about
1 second each time, or until chopped. Serve chilled
or at room temperature with skewered grilled
chicken or shrimp, or tortilla chips.
1 pound fresh
tomatillos, husks
removed
1
⁄2
red bell pepper,
seeded and cut into
11⁄2-inch pieces
1 small onion, cut into
quarters
Yield: 24 servings (2 tablespoons per serving).
1 tablespoon olive or
vegetable oil
1 tablespoon fresh
lime juice
Tip: May be made 1 to 2 days in advance, if desired.
Per Serving: About 15 cal, 0 g pro, 2 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
1 teaspoon sugar
1
⁄2
teaspoon salt
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20
Dilled Sour Cream Cucumbers and Onions
2 medium cucumbers
Position 2 mm slicing disc in work bowl. Add
1 teaspoon salt
cucumbers in batches. Process to slice. Remove to
1
medium mixing bowl. Sprinkle with salt; toss to
⁄2
small onion
1
3
coat. Let stand ⁄
2
hour. Drain and spread on paper
⁄
4
4
cup sour cream
cup mayonnaise
cup loosely packed
fresh dill
1
towels. Set aside.
⁄
1
⁄
4
Position 2 mm slicing disc in work bowl. Add onion.
Process to slice. Remove to medium mixing bowl.
1 tablespoon white
wine vinegar
Exchange slicing disc for multipurpose blade in
work bowl. Add remaining ingredients. Process until
well blended, 5 to 10 seconds.
2 teaspoons sugar
1
⁄
4-1⁄
2
teaspoon black
pepper
Add sour cream mixture and cucumbers to onions.
Toss to coat. Cover and refrigerate at least 1 hour.
Serve within 24 hours.
Yield: 6 servings (1⁄
cup per serving).
2
Per Serving: About 150 cal, 1 g pro, 6 g carb,
13 g total fat, 4.5 g sat fat, 20 mg chol,
450 mg sod.
White Balsamic Vinaigrette
1 tablespoon fresh
basil leaves
1 tablespoon fresh
oregano leaves
1 clove garlic
3 tablespoons white
balsamic vinegar*
Position mini bowl and mini blade in work bowl.
With processor running, add basil, oregano, and
garlic through the 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 the feed tube. Process
until smooth and thick. Serve with green salads.
3 tablespoons white
wine vinegar*
teaspoon salt
teaspoon dry
mustard
teaspoon ground red
pepper
1
⁄
4
2
Yield: 8 servings (2 tablespoons per serving).
1
⁄
*Three tablespoons each of dark balsamic vinegar
and red wine vinegar may be substituted.
1
⁄
8
Per Serving: About 190 cal, 0 g pro, 1 g carb,
21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.
3
⁄
4
cup extra virgin olive
oil
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21
Asian Coleslaw
1 package (3 oz.)
ramen noodles
Remove and reserve seasoning packet from noodles.
Crumble noodles and place on baking sheet. Bake
at 375°F for 5 minutes, or until toasted. Cool.
(shrimp, chicken, or
vegetable flavor)
1
Position 2 mm slicing disc in work bowl. Add
cabbage and onion in batches, cutting to fit feed
tube if necessary. Process to slice. Remove to large
mixing bowl. Add sunflower seeds and noodles;
toss to mix.
⁄
2
large head (about
1 lb.) Napa cabbage,
cored
medium red onion
cup salted sunflower
seeds
1
⁄
2
1
⁄
3
Exchange slicing disc for multipurpose blade in
work bowl. Add oil, vinegar, sugar, and contents of
seasoning packet. Process until blended and sugar is
dissolved, 10 to 15 seconds. Pour dressing over
salad. Toss to coat.
Dressing
1
⁄4
cup vegetable oil
2 tablespoons rice
vinegar or rice wine
2 tablespoons sugar
Chill at least 1 hour before serving to blend flavors.
Yield: 12 servings (1⁄
cup per serving).
2
Per Serving: About 110 cal, 2 g pro, 9 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.
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22
Cheddar Broccoli Soup
8 ounces sharp
Cheddar cheese,
chilled
1 small onion, cut into
halves lengthwise
Position 4 mm shredding disc in work bowl. Add
cheese. Process to shred. Remove and set aside.
Exchange shredding disc for 2 mm slicing disc in
work bowl. Add onion and celery. Process to slice.
Melt butter in large saucepan or Dutch oven over
medium heat. Remove onion and celery to
saucepan. Cook 2 to 3 minutes, or until crisp-
tender, stirring occasionally.
1 rib celery, cut into
21⁄2-inch pieces
2 tablespoons butter
or margarine
1 large head (about
1 lb.) broccoli
3 cups chicken broth
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.
Process to slice. Remove to saucepan.
2 cups milk, divided
1
⁄4
cup all-purpose flour
Add broccoli florets and broth to saucepan. Bring to
a boil over medium-high heat. Reduce heat; partially
cover and simmer 6 to 10 minutes, or until broccoli
is crisp-tender, stirring occasionally. Remove from
heat.
2 teaspoons Dijon
mustard
1 teaspoon curry
powder, if desired
teaspoon hot pepper
sauce
1
⁄8
Exchange slicing disc for multipurpose blade in
work bowl. With slotted spoon, remove vegetables
3
from saucepan to work bowl. Add ⁄
4
cup milk.
Process until chopped, 5 to 8 seconds. Set aside.
In medium mixing bowl, whisk flour into remaining
11⁄
cups milk, whisking until smooth. Add mustard,
4
curry powder, if desired, and pepper sauce. Stir until
combined.
Add milk mixture to broth in saucepan. Cook and
stir over medium-high heat until bubbly and slightly
1
thickened. Reduce heat to low. Add all but ⁄
4
cup
shredded cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly.
1
Garnish with remaining ⁄ cup cheese.
4
Yield: 7 servings (1 cup per serving).
Per Serving: About 250 cal, 13 g pro, 14 g carb,
16 g total fat, 9 g sat fat, 50 mg chol, 740 mg sod.
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23
Muffaletta Sandwiches
1 medium plum
tomato
2 large fresh basil
leaves
2 tablespoons fresh
parsley leaves
2 large cloves garlic
Position 2 mm slicing disc in work bowl. Add
tomato. Process to slice. Remove and set aside.
Exchange slicing disc for mini bowl and mini blade
in work bowl. With processor running, add basil
and parsley through the feed tube. Process until
chopped, about 5 seconds. With processor running,
add garlic. Process until chopped, 5 to 10 seconds.
Add onion. Process until chopped, about 3 seconds,
scraping sides of bowl if necessary. Add green, ripe,
and kalamata olives, roasted red peppers, vinegar,
oregano, black pepper, and oil. Process until
blended, 15 to 20 seconds.
1
⁄
8
small red onion,
peeled and cut into
1-inch pieces
cup pimiento-stuffed
green olives
cup pitted ripe olives
cup pitted kalamata
olives
1
⁄
4
1
⁄
2
1
⁄
2
Spread about 2 tablespoons olive mixture on each
side of bread. Top with reserved tomatoes, salami,
ham, and cheese. To warm, if desired, wrap each
sandwich loosely in foil. Bake at 375°F for 15 to
20 minutes, or until hot and cheese is melted.
1
⁄
4
cup prepared
roasted red peppers,
drained
1 tablespoon white
wine vinegar
teaspoon dried
oregano
Yield: 6 servings.
1
⁄
4
*Six hoagie buns may be substituted for bread.
Tip: Olive mixture may be made 1 to 2 days in
1
⁄
4
teaspoon coarsely
ground black pepper advance and refrigerated. Also, serve it as a dip with
1
crackers or toasted pita triangles.
⁄4
cup extra virgin olive
oil
Per Serving: About 720 cal, 33 g pro, 51 g carb,
41 g total fat, 14 g sat fat, 70 mg chol,
2410 mg sod.
2 loaves French
bread*, cut into
thirds and split
lengthwise
pound thinly sliced
salami
pound thinly sliced
smoked ham or
prosciutto
1
⁄
2
1
⁄
2
6 slices provolone
cheese
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24
French Onion Soup
8 ounces Gruyere or
Swiss cheese, room
temperature
2 jumbo yellow
onions, cut into
halves lengthwise
Position 4 mm shredding disc in work bowl. Add
Gruyere cheese. Process to shred. Remove and
set aside.
Exchange shredding disc for 2 mm slicing disc in
work bowl. Add onions in batches. Process to slice.
3 tablespoons butter
or margarine
1 tablespoon all-
In Dutch oven over medium-high heat, melt butter.
Add onions. Cook and stir 5 to 10 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.
purpose flour
teaspoon black
pepper
1
⁄2
3 cups beef broth
11⁄
⁄3
2
cups chicken broth
cup dry sherry
1
Spoon about 1 cup soup into each of 6 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.
1 teaspoon
Worcestershire sauce
6 diagonal slices (1⁄2-in.
thick) French bread,
lightly toasted
Yield: 6 servings (1 cup per serving).
3 ounces freshly
grated Parmesan
cheese
Per Serving: About 400 cal, 21 g pro, 25 g carb,
23 g total fat, 13 g sat fat, 65 mg chol,
1170 mg sod.
Chipotlé-Mustard Ham Spread
1
⁄
8
small onion
Position multipurpose blade in work bowl. With
processor running, add onion and chile through
the feed tube. Process until chopped, about
5 seconds. Scrape sides of bowl. Add adobo sauce,
mayonnaise, salad dressing, and celery. Process until
mixed, about 10 seconds, scraping sides of bowl if
necessary. Add ham. Pulse 6 to 7 times, about
1 second each time, scraping sides of bowl if
necessary. Spread on crackers or bread, if desired.
1 small chipotlé chile
in adobo sauce
(from 7 or
11-oz. can)
1
⁄
2-1 teaspoon adobo
sauce
cup mayonnaise
1
⁄
3
2 tablespoons
prepared honey
mustard salad
Yield: 4 servings (1⁄
cup per serving).
2
dressing
rib celery, cut into
1-inch pieces
Per Serving: About 350 cal, 18 g pro, 2 g carb,
29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod.
1
⁄
2
2 cups cubed cooked
ham
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25
Layered Eggplant and
Roasted Red Pepper Casserole
1 medium (about
lb.) eggplant
3 tablespoons olive oil
4 ounces mozzarella
cheese, chilled
2 ounces Parmesan
Position 2 mm slicing disc in work bowl. Cut
eggplant into 21⁄2-inch lengths to fit feed tube.
Process to slice. Remove to greased 15 x 10 x 1-inch
pan, and arrange evenly. Drizzle with oil. Bake at
450°F for 5 to 8 minutes, or until slightly tender.
11⁄
2
Meanwhile, exchange slicing disc for 4 mm
shredding disc. Add mozzarella cheese. Process to
shred. Remove and set aside.
cheese, cut into
3
⁄4-inch pieces and
room temperature
1 cup ricotta cheese
1 egg
Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add Parmesan
cheese through the feed tube. Process until grated,
25 to 30 seconds. Add ricotta cheese, egg, salt, and
black pepper. Process until mixed, 10 to
15 seconds.
1
⁄
4
4
teaspoon salt
teaspoon black
pepper
1
⁄
2 cups prepared
tomato basil pasta
sauce, divided
1 jar (7 oz.) roasted
red peppers, well
drained
Pour 1 cup pasta sauce into greased 12 x 8 x 2-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 to 40 minutes, or until
eggplant is tender and casserole is bubbly. Let stand
5 to 10 minutes before serving.
Yield: 8 servings.
Per Serving: About 250 cal, 12 g pro, 19 g carb,
14 g total fat, 6 g sat fat, 50 mg chol, 610 mg sod.
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26
Spring Mix Basmati Rice
1 clove garlic
Position multipurpose blade in work bowl. With
1 medium shallot, cut
into quarters
1 tablespoon olive oil
processor running, add garlic through the feed
tube. Process 5 seconds. Add shallot. Pulse 2 to 3
times, about 2 seconds each time, or until chopped.
In large saucepan over medium heat, heat oil. Add
shallot mixture. Cook until tender, 1 to 2 minutes,
stirring often. Remove from heat; set aside.
1
⁄4
pound (about 1 cup)
fresh green beans,
trimmed
1 small carrot, peeled
and cut into halves
crosswise
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add green beans and carrot. Process
to slice. Remove to saucepan with shallot mixture.
Add broth, water, salt, black pepper, and coriander,
if desired. Bring to a boil. Stir in rice. Return to boil;
reduce heat. Cover, simmer about 15 minutes, or
until liquid is absorbed.
11⁄
cups chicken broth
2
1 cup water
1 teaspoon salt
1
⁄4
teaspoon black
pepper
1 teaspoon ground
coriander, if desired
Meanwhile, cut tips from asparagus and reserve
stalks; set aside. Exchange slicing disc for
multipurpose blade in work bowl. With processor
running, add thyme and parsley through the feed
tube. Process until chopped, about 3 seconds. Add
bell pepper. Pulse 2 to 3 times, 1 to 2 seconds each
time, or until coarsely chopped. Exchange
multipurpose blade for 2 mm slicing disc in work
bowl. Add asparagus stalks. Process to slice.
Remove to saucepan with rice mixture. Add
asparagus tips; stir well.
11⁄
3
cups basmati or
jasmine rice
1
⁄2
pound fresh
asparagus
2 teaspoons fresh
thyme leaves
2 tablespoons loosely
packed fresh parsley
leaves
1
⁄4
small red bell
pepper, cut into
quarters
Cover; let stand 10 minutes. Fluff with a fork.
Yield: 6 servings (1 cup per serving).
Per Serving: About 200 cal, 4 g pro, 45 g carb,
2.5 g total fat, 0 g sat fat, 0 mg chol, 630 mg sod.
Honey-Orange Carrots
1 pound carrots,
Position 2 mm slicing disc in work bowl. Add
carrots and onion in batches. Process to slice.
Set aside.
peeled
small onion
cup orange juice
1
⁄
2
2
1
⁄
In medium skillet, combine orange juice, honey, salt,
2 tablespoons honey
and pepper. Bring to a boil over medium-high heat.
Add carrot mixture; stir to coat. Bring to a boil.
Cover; cook over medium heat 5 minutes. Uncover;
simmer 10 minutes, or until liquid evaporates and
carrots are coated and tender. Add butter; stir
to coat.
1
⁄
8
4
teaspoon salt
teaspoon black
pepper
1
⁄
1 tablespoon butter or
margarine
Yield: 4 servings (1⁄
cup per serving).
2
Per Serving: About 110 cal, 1 g pro, 22 g carb,
3 g total fat, 2 g sat fat, 10 mg chol, 210 mg sod.
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27
Loaded Baked Potato Casserole
3 strips bacon
In 12-inch skillet over medium heat, cook bacon
until crisp. Remove bacon, reserving 2 tablespoons
drippings; drain bacon on paper towels, crumble,
and set aside.
4 ounces extra sharp
Cheddar cheese,
chilled
4 ounces smoked
sharp Cheddar
cheese, chilled
Position 4 mm shredding disc in work bowl. Add
Cheddar cheeses and Parmesan cheese in batches,
cutting to fit feed tube if necessary. Process to
shred. Remove and set aside.
1 ounce Parmesan
cheese, room
temperature
In Dutch oven over high heat, add water and
21⁄
quarts water
2
11⁄
teaspoons salt; bring to boil. Meanwhile,
2
2 teaspoons salt,
divided
2 pounds russet
position 4 mm shredding disc in work bowl. Add
potatoes in batches, cutting to fit feed tube if
necessary. Process to shred. If desired, rinse
potatoes and drain well. When water boils, add
potatoes; return to a boil. Cook 1 minute, or until
crisp-tender. Drain well.
potatoes
cup loosely packed
fresh parsley leaves
1
⁄4
6 green onions, cut
into 1-inch pieces
1 container (16 oz.)
sour cream
Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add parsley
and onions through the feed tube. Process until
chopped, 2 to 3 seconds. Remove and set aside.
2 tablespoons
all-purpose flour
teaspoon coarsely
In large mixing bowl, combine sour cream, flour,
1
⁄2
1
pepper, remaining ⁄
2
teaspoon salt, and reserved
ground black pepper
bacon drippings; mix well. Add potatoes, shredded
cheeses, onion mixture, and reserved bacon; toss
gently to mix well. Spread into greased 21⁄2-quart
baking dish.
1 slice (3-in. long)
French bread
1 tablespoon butter or
margarine, softened
Split French bread lengthwise. Butter cut sides;
place cut sides together. Cut into 1-inch pieces.
Position multipurpose blade in work bowl. Add
buttered bread. Process until fine crumbs form,
10 to 12 seconds. Sprinkle crumb mixture over
potatoes. Bake at 350°F for 45 to 60 minutes, or
until golden brown and edges are bubbly.
3
Yield: 12 servings (about ⁄ cup per serving).
4
Per Serving: About 290 cal, 9 g pro, 20 g carb,
19 g total fat, 12 g sat fat, 45 mg chol,
520 mg sod.
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28
Szechwan Pork
2 large cloves garlic
Position multipurpose blade in work bowl. With
processor running, add garlic and gingerroot
through the feed tube. Process until chopped, 8 to
10 seconds. Scrape sides of bowl. Add soy sauce,
sherry, sesame oil, and red pepper flakes. Process
until mixed, about 5 seconds. Scrape sides of bowl.
1 piece (2-in. long)
peeled gingerroot,
cut into quarters
2 tablespoons soy
sauce
1 tablespoon sherry
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add pork. Process to slice. Remove to
shallow pan or large resealable food storage plastic
bag; coat pork with marinade. Refrigerate for 1 to
2 hours.
1 teaspoon dark
sesame oil
11⁄
2
teaspoons crushed
red pepper flakes
3
⁄4
pound pork
tenderloin, cut into
3-inch pieces and
frozen for 40 to 55
minutes
Meanwhile, wash processor. Position 2 mm slicing
disc in work bowl. Add bell pepper and celery.
Process to slice. Set aside.
1 red or yellow bell
pepper, cut into
halves lengthwise
and seeded
In large skillet over medium-high heat, heat 2
teaspoons vegetable oil. Add 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.
1 large rib celery, cut
into 21⁄2-inch pieces
Add remaining 1 teaspoon vegetable oil to skillet.
Add bell pepper, celery, and onions. Cook 3 to
4 minutes, or until crisp-tender, stirring occasionally.
1 tablespoon
vegetable oil, divided
4 green onions, cut
diagonally into
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.
1
⁄2-inch slices
1 cup chicken broth
1 tablespoon
cornstarch
Yield: 4 servings.
Hot cooked rice or
Chinese noodles,
if desired
Per Serving: About 180 cal, 19 g pro, 6 g carb,
9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.
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29
Deep Dish Pizza
Crust
1 cup water
In small saucepan, add water and 2 tablespoons oil.
Heat over low heat until warm, 105°F to 115°F.
Stir in yeast to dissolve. Set aside.
2 tablespoons olive oil
1 package active dry
yeast
3 cups all-purpose
flour
1 ounce freshly grated
Parmesan cheese
(see TIPS)
Position dough blade in work bowl. Add flour,
Parmesan cheese, sugar, salt, and basil. Process about
5 seconds; scrape sides of bowl. Process until mixed,
about 5 seconds, scraping sides of bowl if necessary.
With processor running, slowly add yeast mixture.
Process 11⁄
to 2 minutes; dough will form a ball.
2
1 teaspoon sugar
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.
3
⁄
⁄2
4
teaspoon salt
teaspoon dried basil
Olive oil
1
Grease 14-inch (11⁄
inches deep) pizza pan with
2
Cornmeal
olive oil; sprinkle with cornmeal. Punch dough
down; pat into large circle. Press into bottom and
up sides of pan. Top as desired with sauce, meat
and/or vegetables, and cheese.
Sauce
11⁄2-2 cups prepared pizza,
Alfredo, barbecue,
or other favorite
sauce
Bake at 400°F for 5 minutes. Reduce heat to 350°F
and bake for 28 to 33 minutes, or until crust is
deep golden brown and cheese is bubbly. Let stand
15 minutes before cutting.
Yield: 8 servings
Topping
3 cups cooked sausage
or ground beef,
sliced pepperoni,
Canadian bacon,
ham, shrimp, cooked
chicken, roasted
peppers, fresh
Per Serving: About 510 cal, 26 g pro, 41 g carb,
26 g total fat, 12 g sat fat, 55 mg chol,
970 mg sod.
VARIATION
Thin Crust Pizzas
mushrooms, olives,
onion, roasted garlic,
fresh basil leaves,
tomato slices,
artichoke hearts,
capers, or other
favorite topping
Prepare dough as directed above and let rise.
Grease 2, 12-inch pizza pans with olive oil; sprinkle
with cornmeal. Punch dough down; divide into
2 balls. Pat into 12-inch circles, and press onto
bottom and sides of pans. Bake at 425°F for
8 minutes.
1 pound shredded
mozzarella,
Top each crust as desired with about 1 cup sauce,
provolone, Cheddar,
Parmesan, or other
favorite cheese
11⁄
cups meat and/or vegetables, and 8 ounces
2
cheese. Bake at 425°F for 15 to 20 minutes, or until
crust is deep golden brown and cheese is bubbly. If
baking both pizzas in one oven, switch racks
halfway through baking.
Yield: 8 servings.
Per Serving: About 510 cal, 27 g pro, 42 g carb,
26 g total fat, 12 g sat fat, 55 mg chol,
1020 mg sod.
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30
Chicken Satay with Peanut Sauce
Chicken
2 cloves garlic
1 teaspoon coarsely
Position multipurpose blade in work bowl. With
processor running, add garlic and gingerroot
through the feed tube. Process until chopped, 5 to
10 seconds. Add soy sauce, oil, and brown sugar.
Process until blended and sugar dissolves, 15 to
20 seconds. Remove to plastic resealable food
storage bag or shallow pan.
chopped gingerroot
cup soy sauce
1
⁄4
2 tablespoons peanut
or vegetable oil
2 teaspoons brown
sugar
Add chicken; coat with marinade. Marinate
1
1-11⁄
4
pounds chicken
breast tenders
⁄2
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 8 to
10 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.
1
⁄
3
cup coconut milk
cup peanut butter
1
⁄4
Yield: 4 servings.
2 tablespoons soy
Per Serving: About 290 cal, 30 g pro, 5 g carb,
17 g total fat, 6 g sat fat, 60 mg chol,
1400 mg sod.
sauce
teaspoon red curry
paste
1
⁄2
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31
Herbed Salmon Cakes
with Cilantro-Caper Mayonnaise
Mayonnaise
3 tablespoons lightly
packed fresh cilantro
Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through the
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.
leaves
cup mayonnaise or
salad dressing
1
⁄2
1 tablespoon drained
capers
Cakes
Position multipurpose blade in work bowl.
Add bread. Process until fine crumbs form, about
20 seconds. Remove to shallow pan.
2 cups French or
Italian bread cubes
1 tablespoon fresh
tarragon leaves
1 strip lemon peel,
yellow portion only
2 green onions, cut
With processor running, add tarragon, lemon peel,
and onions through the 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,
into 1-inch pieces
rib celery, cut into
1-inch pieces
3
1
pepper, and ⁄
4
cup bread crumbs. Pulse 2 to 3
⁄2
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. Mixture will be soft;
chill, if desired, for easier handling.
1 egg
2 teaspoons lemon
juice
teaspoon salt
teaspoon black
pepper
1
⁄
8
4
1
Shape into 4 cakes, ⁄2-inch thick. Coat both sides of
1
⁄
cakes with remaining bread crumbs.
In large skillet over medium heat, heat oil and
butter. Add cakes. Cook 5 to 8 minutes, or until
golden brown and thoroughly heated, carefully
turning once. Serve with Cilantro-Caper
Mayonnaise.
1 pound fresh salmon
fillets*, grilled or
broiled, and skin
removed
1 tablespoon olive oil
1 tablespoon butter or
margarine
Yield: 4 servings.
*Two 7-ounce cans of salmon, drained, may be
substituted, if desired.
Tip: Mayonnaise and uncooked cakes may be made
and refrigerated up to 1 day in advance. Cook cakes
just before serving.
Per Serving: About 510 cal, 29 g pro, 10 g carb,
38 g total fat, 7 g sat fat, 140 mg chol,
450 mg sod.
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32
Honey Wheat Bread
2
⁄
3
3
cup milk
cup water
Combine milk, water, 3 tablespoons butter, and
honey in small saucepan. Heat over low heat until
warm, 105°F to 115°F. Stir in yeast to dissolve.
Set aside.
1
⁄
3 tablespoons butter
or margarine, cut
into pieces
3 tablespoons honey
1 package active dry
yeast
Position dough blade in work bowl. Add all-purpose
1
flour, whole wheat flour, nuts, ⁄
4
cup wheat germ,
and salt. Process about 10 seconds; scrape sides of
bowl. Process until mixed, about 10 seconds,
scraping sides of bowl if necessary. With processor
running, slowly add yeast mixture through the feed
11⁄
2
cups all-purpose
flour
cups whole wheat
flour
cup walnut halves or
pieces
cup wheat germ
11⁄
2
tube. Process 1 to 11⁄
slightly sticky ball.
4
minutes; dough will form a
3
⁄
4
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.
1
⁄
4
1 teaspoon salt
1 teaspoon melted
butter or margarine,
if desired
Punch dough down. Shape into a loaf and place in
greased 81⁄
2
x 41⁄ x 21⁄2-inch loaf pan. Cover; let rise
2
in warm place until double in size, 45 to 60
minutes. If desired, brush with melted butter and
sprinkle with wheat germ.
1 teaspoon wheat
germ, if desired
Bake at 375°F for 30 to 40 minutes, or until loaf is
brown and sounds hollow when tapped. Cool on
wire rack.
Yield: 1 loaf (12 servings).
Per Serving: About 200 cal, 6 g pro, 29 g carb,
8 g total fat, 2.5 g sat fat, 10 mg chol,
200 mg sod.
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33
Country White Bread
3
⁄
4
4
cup water
cup milk
Combine water, milk, and 2 tablespoons butter in
small saucepan. Heat over low heat until warm,
105°F to 115°F. Stir in yeast to dissolve. Set aside.
1
⁄
2 tablespoons butter
or margarine
1 package active dry
yeast
3 cups all-purpose
flour
1 tablespoon sugar
1 teaspoon salt
Position dough blade in work bowl. Add flour,
sugar, and salt. Process until mixed, about 5
seconds, scraping sides of bowl if necessary. With
processor running, slowly add yeast mixture
through the feed tube. Process 1 to 11⁄
minutes;
4
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, 45 to 60 minutes.
1 teaspoon melted
butter or margarine,
if desired
Punch dough down. Shape into a loaf and place in
greased 81⁄
2
x 41⁄ x 21⁄2-inch loaf pan. Cover; let rise
2
in warm place until double in size, 45 to 60
minutes. Brush with 1 teaspoon melted butter, if
desired.
Bake at 375°F for 35 to 40 minutes, or until loaf is
deep golden brown and sounds hollow when
tapped. Remove loaf from pan immediately. Cool
on rack.
Yield: 1 loaf (12 servings).
Per Servings: About 130 cal, 4 g pro, 24 g carb,
2.5 g total fat, 1.5 g sat fat, 5 mg chol,
200 mg sod.
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34
Country White Bread Variations
Cinnam on Bread
After first rising, roll out dough into a 15 x 9-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 81⁄
2
x 41⁄ x 21⁄2-inch
2
greased loaf pan. Proceed as directed for white
bread.
Yield: 1 loaf (12 servings).
Per Serving: About 150 cal, 4 g pro, 27 g carb,
3.5 g total fat, 2 g sat fat, 10 mg chol, 200 mg sod.
Parm esan Pepper Bread
After first rising, roll out dough into a 15 x 9-inch
rectangle. Spread with 1 tablespoon soft butter or
margarine. Sprinkle with 3 tablespoons freshly
1
grated Parmesan cheese and ⁄
4
teaspoon 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 81⁄
2
x 41⁄ x 21⁄2-inch
2
greased loaf pan. Proceed as directed for white
bread.
Yield: 1 loaf (12 servings).
Per Serving: About 150 cal, 4 g pro, 24 g carb,
3.5 g total fat, 2 g sat fat, 10 mg chol, 220 mg sod.
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35
Banana Macadamia Nut Bread
3 medium ripe
bananas
2 eggs
Position 2 mm slicing disc in work bowl. Add
bananas. Process to slice.
Exchange slicing disc for multipurpose blade in
work bowl. Add eggs, butter, buttermilk, vanilla,
and sugar. Process until creamy, about 45 seconds.
Add baking powder, baking soda, salt, and
cinnamon. Pulse 3 times, about 1 second each time.
Add flour and nuts. Pulse 3 times, about 1 second
each time, or until dry ingredients are moistened.
1
⁄2
cup butter or
margarine, cut into
pieces and softened
3 tablespoons
buttermilk
1 teaspoon vanilla
1 cup sugar
11⁄
2
teaspoons baking
powder
teaspoon baking
soda
teaspoon salt
teaspoon cinnamon
Pour into greased and floured 9 x 5 x 3-inch loaf
pan. Bake at 350ºF for 55 to 60 minutes, or until
toothpick inserted in center comes out clean. Cool
in pan 10 minutes. Remove to cooling rack; cool
completely.
1
⁄2
1
⁄
4
2
1
⁄
Yield: 12 servings.
2 cups all-purpose
flour*
1 jar (3.25 oz.)
macadamia nuts
*If desired, substitute 1 cup whole wheat flour for
1 cup all-purpose flour.
Tip: If using an 81⁄
60 to 65 minutes.
2
x 41⁄ x 21⁄2-inch loaf pan, bake for
2
Per Serving: About 300 cal, 4 g pro, 40 g carb,
15 g total fat, 5 g sat fat, 55 mg chol, 300 mg sod.
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36
Velvety Sour Cream Cheesecake
Crust
Position multipurpose blade in work bowl. Add
16 squares (21⁄
in. each)
2
crackers. Process until fine crumbs form, 40 to 50
seconds. Drizzle butter over crumbs. Process until
combined, 15 to 25 seconds. Press in bottom and
graham crackers,
broken
cup butter or
1
⁄
4
11⁄
inches up sides of 9-inch springform pan. Bake
2
margarine, melted
at 350ºF for 8 to 10 minutes, or until set. Cool.
Wipe out work bowl. Position multipurpose blade in
work bowl. Add cream cheese and eggs. Process
until blended, 10 to 15 seconds. Add remaining
ingredients. Process until smooth and blended,
about 15 seconds, scraping sides of bowl if
necessary.
Filling
2 packages (8 oz.
each) cream cheese,
softened
2 eggs
11⁄
⁄3
3
cups sour cream
cup sugar
Pour into crust. Bake at 350ºF for 40 to 50 minutes,
or until edges are set and center is soft-set. Cool
1 to 2 hours on rack. Refrigerate at least 4 hours.
Remove sides of pan to slice. If desired, serve with
favorite fruit coulis, pie filling, or chocolate or fruit
sauce.
2
1 teaspoon vanilla
1
⁄8
teaspoon salt
Yield: 12 servings.
Per Serving: About 320 cal, 5 g pro, 21 g carb,
24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.
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37
Pear Hazelnut Crunch Pie
1 9-inch pastry crust
(see page 39)
Fit crust into 9-inch pie plate. Flute edges; set aside.
Position multipurpose blade in work bowl. Add
all topping ingredients except butter. Pulse 4 to 5
times, about 2 seconds each time, or until nuts are
coarsely chopped. Add butter. Pulse 4 to 5 times,
about 3 seconds each time, or until crumbly.
Remove and set aside.
Topping
11⁄
2
cups hazelnuts
cup all-purpose flour
cup packed brown
sugar
1
⁄
3
1
⁄2
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add pears. Process to slice. Remove
to large mixing bowl. Add remaining filling
ingredients. Mix well.
1
1
1
1
⁄
⁄4
⁄4
⁄2
2
cup rolled oats
teaspoon cinnamon
teaspoon nutmeg
cup butter or
Add pear mixture to crust. Cover with hazelnut
topping. Loosely cover pie with foil. Bake at 375°F
for 45 minutes. Remove foil. Bake an additional
15 to 30 minutes, or until filling is bubbly and fruit
is tender.
margarine, cut into
pieces and softened
Filling
4 large firm pears,
peeled, cut into
Yield: 8 servings.
Tip: For apple and pear filling, substitute 2 large
crisp apples for 2 pears.
halves lengthwise,
and cored
cup granulated sugar
1
⁄4
Per Serving: About 560 cal, 7 g pro, 60 g carb,
35 g total fat, 11 g sat fat, 35 mg chol, 80 mg sod.
1 tablespoon
all-purpose flour
1 tablespoon lemon
juice
1
⁄2
teaspoon cinnamon
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38
Pastry Crust
One Crust
1 cup all-purpose flour
Position multipurpose blade in work bowl. Add flour
and salt. Process until mixed, about 2 seconds. Add
shortening and butter. Pulse 3 to 4 times, 2 to 3
seconds each time, or until crumbly. Sprinkle
minimum amount of water evenly over mixture.
Pulse 1 to 3 times, 2 to 3 seconds each time, or
until mixture pulls away from sides of bowl and dry
ingredients are moistened. Add additional water
if necessary.
1
⁄4
teaspoon salt
1
⁄4
cup cold shortening
1 tablespoon cold
butter or margarine,
cut up
2-4 tablespoons ice
water
On lightly floured surface, shape into a ball (2 balls
for 2-crust pie). Roll each ball into a circle 2 inches
larger than inverted pie plate. Fit into pie plate.
Proceed as directed in pie recipe.
Two Crusts
2 cups all-purpose
flour
teaspoon salt
cup cold shortening
3
⁄
2
4
To bake single crust shell, flute edges of crust. Prick
shell thoroughly with fork. Bake at 425°F for 9 to
12 minutes, or until light golden brown. To bake
2-crust pie, follow directions in pie recipe.
1
⁄
3 tablespoons cold
butter or margarine,
cut up
Yield: 1 pie (8 servings).
5-7 tablespoons ice
water
Per Serving (one crust): About 120 cal, 2 g pro,
11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol,
75 mg sod.
Per Serving (two crusts): About 260 cal, 4 g pro,
23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol,
220 mg sod.
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39
Carrot Cake With Cream Cheese Frosting
Cake
Position 4 mm shredding disc in work bowl. Add
carrots, cutting to fit feed tube if necessary. Process
to shred. (Yield should be about 3 cups.)
1 pound (6-7 medium)
carrots
2 cups sugar
Exchange 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. Process 25 to 30
seconds longer to dissolve sugar. Spread flour,
baking soda, cinnamon, salt, and nutmeg evenly
over carrot mixture in bowl. Pulse 2 times, 2 to 3
seconds each time, or until just blended. Sprinkle
nuts, raisins, and coconut evenly over batter. Process
until just blended, 2 to 3 seconds.
2
⁄3
cup vegetable oil
3 eggs
2 teaspoons vanilla
21⁄
4
cups all-purpose
flour
2 teaspoons baking
soda
2 teaspoons cinnamon
1
⁄
4
2
teaspoon salt
teaspoon nutmeg
cup pecan halves or
pieces
cup raisins
1
⁄
1
Pour batter evenly into 2 greased and floured 9-inch
round cake pans. Bake at 350°F for about 30
minutes, or until wooden pick inserted in center
comes out clean. Cool in pans on rack for 10
minutes. Remove layers from pans; cool completely.
Frost with Cream Cheese Frosting.
⁄
2
1
⁄
4
4
1
⁄
cup flaked coconut
Frosting
Position multipurpose blade in work bowl. Add
powdered sugar, cream cheese, butter, vanilla, and
1 teaspoon milk. Process until thoroughly mixed,
15 to 20 seconds. With processor running, if
necessary, add an additional 1 teaspoon milk
through the feed tube until frosting is spreading
consistency.
41⁄
2
cups powdered
sugar
6 ounces cream
cheese, softened and
cut into 8 pieces
cup butter or
1
⁄4
margarine, softened
teaspoon vanilla
3
Yield: 12 servings.
⁄4
1-2 teaspoons milk
Tip: For rectangular-shaped cake, pour batter into
greased and floured 9 x 13 x 2-inch baking pan.
Bake at 350ºF for 40 to 50 minutes.
Per Serving: About 660 cal, 6 g pro, 103 g carb,
27 g total fat, 9 g sat fat, 80 mg chol, 400 mg sod.
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40
KitchenAid® Food Processor Warranty for
the 50 United States and District of Columbia
This warranty extends to the purchaser and any succeeding owner for Food
Processors operated in the 50 United States and District of Columbia.
Length of
Warranty:
KitchenAid Will Pay
For Your Choice of:
KitchenAid Will Not
Pay For:
One Year Full Warranty
from date of purchase.
A. Repairs when Food
Processor is used in
other than normal
single family home
use.
B. Damage resulting
from accident,
Hassle-Free Replacement
of your Food Processor.
See inside front cover
for details on how to
arrange for service, or
call the Customer
Satisfaction Center
toll-free at
1-800-541-6390.
OR
The replacement parts
and repair labor costs
to correct defects in
materials and
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
workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center. To
Columbia.
arrange for service,
follow the instructions
under the KitchenAid®
Food Processor
Warranty for Puerto
Rico on page 42.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR 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. This warranty gives you specific legal rights and you may also
have other rights which vary from state to state.
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41
KitchenAid® Food Processor Warranty
for Puerto Rico
A limited one year warranty extends
to the purchaser and any succeeding
insured, to the nearest Authorized
Service Center. Call toll-free
owner for Food Processors operated in 1-800-541-6390, 8 a.m. to 8 p.m.,
Puerto Rico. During the warranty
period, all service must be handled by
an Authorized KitchenAid Service
Center. Please bring the Food
Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time to learn
the location of a Service Center near
you. Your repaired Food Processor will
be returned to you prepaid and insured.
Processor, or ship it prepaid and
Arranging for Service
After the Warranty Expires
For service information, call toll-free
WARNING
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, (Eastern Time) or
write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P. O. Box 218
St. Joseph, MI 49085-0218
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock.
Arranging for Service Outside
the 50 United States and Puerto Rico
Consult your local KitchenAid dealer
or the store where you purchased the
Food Processor for information on
how to obtain service.
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42
Ordering Accessories and Replacement Parts
To order accessories or replacement
parts for your Food Processor, visit
KitchenAid.com or call toll-free
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time.
You can also write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P. O. Box 218
St. Joseph, MI 49085-0218
Accessories for Model KFP740:
Blades and Discs
Bowls and Covers
9-cup Multipurpose Blade
9-cup Dough Blade
KFP79BL Work Bowl Cover with
Standard Tall Feed Tube
KFP7WC
KFP79DB
Work Bowl Cover with
Ultra Wide Mouth™
Feed Tube
Mini Blade (for Mini Bowl) KFP7MBL
2 mm (Thin) Slicing Disc KFP7SL2
2 mm (Thin) Shredding Disc KFP7SH2
4 mm (Med) Slicing Disc KFP7SL4
4 mm (Med) Shredding Disc KFP7SH4
6 mm (Thick) Slicing Disc KFP7SL6
6 mm (Thick) Shredding Disc KFP7SH6
KFP7WWC
KFP79WB
9-cup Work Bowl
Mini Bowl with Storage Lid KFP7MB
Specialty Accessories
9-cup Egg Whip
Citrus Press
KFP79EW
KFP7CP
KFP7JE
Julienne Disc
KFP7JU
KFP7FF
KFP7PI
KFP7DS
Juice Extractor
French Fry Cutting Disc
Parmesan/Ice Grating Disc
Other Accessories
1-Piece Food Pusher for
Standard Tall Feed Tube
5 Disc Set
KFP7P
• 6 mm slicing
• 6 mm shredding
• French fry
2-Piece Food Pusher for
Standard Tall Feed Tube
KFP7DP
• Julienne
• Parmesan/Ice grating
2-Piece Food Pusher for
Ultra Wide Mouth™
Feed Tube
KFP7WP
KFP7SP
KFP7SC
Spatula/Cleaning Tool
Chef’s Accessory Case
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44
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®
FOR THE WAY IT’S MADE.™
® Registered Trademark/™Trademark of KitchenAid, U.S.A.
© 2004. All rights reserved. (dZw504)
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