KitchenAid Food Processor KFP750 User Manual

12 CUP  
FOOD PROCESSOR  
INSTRUCTIONS AND RECIPES  
MODEL KFP750  
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 .................................................................................9  
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  
2-Piece Food Pusher .................................................................................11  
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 ......................................................................................24  
Soups and Sandwiches....................................................................................28  
Vegetables and Side Dishes ............................................................................33  
Main Dishes.....................................................................................................37  
Breads ............................................................................................................42  
Desserts...........................................................................................................47  
WARRANTY AND SERVICE INFORMATION  
Warranty for the 50 United States and District of Columbia ............................53  
Warranty For Puerto Rico .................................................................................54  
Arranging for Service after the Warranty Expires..............................................54  
Arranging for Service Outside the 50 United States and Puerto Rico................54  
Ordering Accessories and Replacement Parts ...................................................55  
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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  
Medium (4 m m )  
Slicing Disc  
Disc Stem  
Fine (2 m m )  
Slicing Disc  
O
ff  
4-Cup Mini Bowl  
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n
P
u
lse  
and Mini Blade  
Work Bowl  
Cover with Tall  
Feed Tube  
Spatula/  
Cleaning  
Tool  
Dough Blade  
Stainless Steel  
Multipurpose Blade  
2-Piece  
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.  
2-Piece Food Pusher  
Pusher moves food through the tall  
feed tube smoothly and easily. A  
small hole in the bottom of the  
pusher insert makes it easy to drizzle  
oil into ingredients – just fill the insert  
with the desired amount of oil. For  
smaller items, simply remove the  
pusher insert and use the built-in  
small feed tube. With the insert  
removed, the pusher can also be used  
as a convenient 4 oz. measuring cup.  
Dough Blade  
The dough blade is specially designed  
for mixing and kneading yeast dough.  
Heavy-Duty Base  
The base features the off, on, and  
pulse buttons along with the power  
shaft, which rotates the blades and  
discs.  
Spatula/Cleaning Tool  
12-Cup Work Bowl  
The tough polycarbonate bowl  
provides capacity for large jobs.  
Special shape facilitates food removal  
from bowls, discs, and blades.  
Chefs Accessory Case  
Stylish and durable slim-line case  
organizes and protects  
blades, discs, and  
Mini Bowl and Mini Blade  
4-cup bowl and stainless steel blade  
are perfect for small chopping and  
mixing jobs.  
accessories.  
Fine (2 m m ) Slicing Disc  
Disc produces approximately 116-inch  
slices of most foods, from delicate  
strawberries to partially frozen meats.  
Medium (4 m m ) Slicing Disc  
Disc produces approximately 18-inch  
slices of most foods.  
Medium (4 m m ) Shredding Disc  
Disc produces approximately 18-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 pages 9–10  
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 2-piece 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.  
7. Plug into a proper electrical outlet.  
NOTE: Your Food Processor will not  
operate unless the work bowl and  
work bowl cover are properly locked  
on the base.  
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ff  
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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
P
ulse  
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. Its 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  
Using the Food Processor  
The 2-Piece Food Pusher  
To slowly drizzle oil into ingredients,  
just fill the small pusher with the  
desired amount of oil. A small hole in  
the bottom of the pusher will drizzle  
the oil at a constant rate.  
To slice or shred small items, insert the  
2-piece food pusher into the feed  
tube, turn the top of the pusher left or  
right to unlock the small pusher, and  
lift to remove. Use the small feed tube  
and pusher to process small or slender  
items, like single carrots or celery  
stalks. When not using the small feed  
tube, be sure to lock the small pusher  
into place.  
Disassembling the Food Processor  
3. If using the mini bowl, grasp and  
WARNING  
remove the bowl using the finger  
grips located along the top edge  
of the bowl.  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
1. Turn the work bowl cover to the  
left and remove.  
4. Turn the work bowl to the left to  
unlock it from the base. Lift to  
remove.  
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.  
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ff  
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11  
Disassembling the Food Processor  
place one finger through the center  
opening to grip the blade shaft.  
Then remove food from the bowl  
and blade with a spatula.  
WARNING  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
5. The multipurpose blade can be  
removed from the work bowl  
before the contents are emptied.  
The blade can also be held in place  
as you remove food: grasp the  
work bowl from the bottom and  
Cleaning the Food Processor  
4. To prevent damage to the interlock  
system, always store the work bowl  
and work bowl cover in the  
WARNING  
Cut Hazard  
unlocked position when not in use.  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
1. Press the Off Button and unplug  
the Food Processor before  
cleaning.  
2. 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  
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ff  
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ls  
e
cleansers or scouring pads.  
3. 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.  
5. Wrap the power cord around the  
work bowl. Secure the plug by  
clipping it to the cord.  
6. Disassembled discs, shafts, and  
blades should be stored in the  
provided storage case, and in a  
location out of the reach of  
children.  
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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 53-54. 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 112-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. Or use  
the small feed tube in  
the two-piece food pusher. Position  
food vertically in the tube and use the  
small food pusher to process food.  
USING A SLICING OR  
SHREDDING DISC  
To slice or shred fruits and  
vegetables that are round,  
such as onions, apples, and  
green peppers:  
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  
pressure to make plank-  
like slices. Re-stack slices  
and position vertically or  
horizontally in feed tube.  
Process, using even  
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.  
pressure.  
To slice or shred fruits and  
vegetables that are sm all, such as  
strawberries, m ushroom s, and  
radishes:  
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. Or use the small feed  
tube in the two-piece food pusher.  
Position food vertically in the tube  
and use the small food pusher to  
process food.  
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  
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.  
pack the feed tube  
with the food. For  
processing small or  
slender items, the  
small feed tube in the  
2. Do not overfill work bowl or mini  
bowl. For thin mixtures, fill work  
two piece food pusher  
will prove especially  
convenient.  
1
2
bowl up to ⁄  
mixtures, fill work bowl up to ⁄  
2
to ⁄  
3
full. For thicker  
3
4
8. When preparing a cake or cookie  
batter or quick bread, use the  
multipurpose blade to cream fat  
and sugar first. Add dry  
ingredients last. Place nuts and  
fruit on top of flour mixture to  
prevent overchopping. Process  
nuts and fruits, using short  
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.  
full. For liquids, fill up to the  
maximum level as described on  
page 10. When chopping, the  
work bowl should be no more  
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  
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.  
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.  
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.  
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17  
Helpful Hints  
14. After removing the work bowl  
16. Your Food Processor is not  
designed to perform the  
following functions:  
cover, place it upside down on  
the counter. This will help keep  
the counter clean.  
• 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.  
15. To remove the contents of the  
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.  
17. If any plastic parts should  
discolor due to the types of food  
processed, clean them with  
lemon juice.  
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18  
Sausage-Stuffed Mushrooms  
1 bakery croissant or  
Position mini bowl and mini blade in work bowl.  
Add croissants. Process until finely crumbled, 10 to  
20 seconds. Remove and set aside.  
white bread slice,  
torn into pieces  
1 shallot, cut into  
quarters  
1 clove garlic  
15 large (about 14 oz.)  
mushrooms, cleaned  
Position mini bowl and mini blade in work bowl.  
Add shallot and garlic. Process until finely chopped,  
5 to 10 seconds. Remove stems from mushrooms;  
1
add ⁄  
2
cup stems to shallot mixture in mini bowl.  
Pulse 3 to 4 times, about 1 second each time, or  
until chopped.  
6 ounces ground  
sausage  
1 teaspoon  
In medium skillet over medium heat, cook sausage  
until thoroughly heated and no longer pink. Drain.  
Add mushroom mixture; cook 2 to 4 minutes, or  
until tender, stirring often.  
Worcestershire sauce  
teaspoon dry  
mustard  
teaspoon hot pepper  
sauce  
1
2
1
4
Exchange mini bowl and mini blade for  
multipurpose blade in work bowl. Add sausage  
mixture, bread crumbs, Worcestershire sauce,  
mustard, pepper sauce, and cheese. Process until  
mixed, 3 to 5 seconds.  
1 cup shredded  
Cheddar cheese  
2 tablespoons snipped  
fresh chives,  
if desired  
Arrange mushrooms cap side down in 13 x 9 x 2-  
inch baking pan. Spoon and press sausage mixture  
into openings, mounding stuffing. Bake at 350°F for  
15 to 20 minutes, or until mushrooms are tender.  
Sprinkle with chives, if desired.  
Yield: 5 servings (3 mushrooms per serving).  
Tip: Filling may be made up to one day in advance;  
refrigerate. Warm to room temperature before  
stuffing mushrooms.  
Per Serving: About 230 cal, 11 g pro, 10 g carb,  
17 g total fat, 8 g sat fat, 45 mg chol, 390 mg sod.  
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19  
Cheddar Wheat Crackers  
2 ounces sharp  
Position 4 mm shredding disc in work bowl. Add  
Cheddar and Parmesan cheeses. Process to shred.  
Remove and set aside.  
Cheddar cheese,  
chilled  
1 ounce Parmesan  
cheese, room  
Exchange shredding disc for multipurpose blade in  
work bowl. Add oats and nuts. Pulse 3 to 4 times,  
about 5 seconds each time, or until finely ground.  
Add all-purpose and whole wheat flours, sugar, salt,  
and baking soda. Process until mixed, 5 to 10  
seconds. Add shortening and butter. Pulse 4 to 5  
times, about 2 seconds each time, or until crumbly.  
Add cheeses. Pulse 2 to 3 times, about 2 seconds  
each time, or until mixed. With processor running,  
add buttermilk through the feed tube. Process until  
stiff dough forms, 20 to 25 seconds, scraping sides  
of bowl if necessary.  
temperature  
cup rolled oats  
cup (about 4 oz.)  
walnut pieces  
3
2
4
1
1 cup all-purpose flour  
2
3  
cup whole wheat  
flour  
2 teaspoons sugar  
3
2
4
teaspoon salt  
teaspoon baking  
soda  
1
2 tablespoons  
shortening  
1 tablespoon butter or  
margarine, slightly  
In small bowl, combine egg and water. Set aside.  
Remove dough to lightly floured work surface. Form  
into a ball; divide into 2 portions. Cover 1 portion;  
roll 1 portion into a 10 x 10-inch square. Place in  
center of large lightly greased baking sheet. Roll  
softened  
cup buttermilk  
1
2  
evenly into a 12 x 12-inch square. Brush with egg  
1 egg, beaten  
1 tablespoon water  
1
mixture. Sprinkle with ⁄  
2
teaspoon coarse salt,  
1 tablespoon black sesame seeds, and 1 tablespoon  
white sesame seeds. Roll lightly with rolling pin.  
With pastry wheel, pizza cutter, or sharp knife, score  
to form 36 squares, or other desired shape. Do not  
separate. Repeat with remaining dough, egg  
mixture, salt, and sesame seeds.  
1 teaspoon coarse salt,  
divided  
2 tablespoons black  
sesame seeds*,  
divided  
2 tablespoons white  
sesame seeds*,  
divided  
Bake at 350°F for about 25 minutes, or until deep  
golden brown. Outside crackers may start to brown  
first. Remove them to a cooling rack, and continue  
baking until center crackers are deep golden brown.  
Remove to cooling rack.  
Yield: 6 dozen (about 6 crackers per serving).  
*Other cracker toppings might include garlic  
powder, onion powder, sliced almonds, poppy  
seeds, or sunflower seeds.  
Per Serving: About 200 cal, 7 g pro, 20 g carb,  
11 g total fat, 3 g sat fat, 30 mg chol, 470 mg sod.  
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20  
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 1714-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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21  
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.  
Brandied Cheese Spread  
8 ounces smoked  
Position 4 mm shredding disc in work bowl. Add  
Cheddar cheese. Process to shred. Add Gruyere  
cheese. Process to shred. Remove and set aside.  
Cheddar cheese,  
chilled  
8 ounces Gruyere  
cheese, room  
temperature  
Exchange shredding disc for multipurpose blade in  
work bowl. With processor running, add shallot  
through the feed tube. Process until finely chopped,  
about 5 seconds. Add shredded cheese and  
remaining ingredients. Process until smooth and  
blended, 15 to 20 seconds.  
1 small shallot  
1 package (8 oz.)  
cream cheese, cut  
into 1-inch pieces  
4 ounces blue cheese,  
Refrigerate several hours to blend flavors. Bring to  
room temperature before serving with crostini or  
crackers, if desired.  
crumbled  
cup butter or  
1
2  
margarine, softened  
Yield: 36 servings (2 tablespoons per serving).  
3 tablespoons brandy  
Tip: Spread may be made 2 days in advance and  
refrigerated.  
Per Serving: About 110 cal, 5 g pro, 1 g carb,  
10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.  
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22  
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  
112-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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23  
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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24  
Mediterranean Hot Chicken Salad  
3 cups (about 1 lb.)  
Position multipurpose blade in work bowl. Add  
chicken, olives, and onions. Pulse 4 to 6 times, 1 to  
2 seconds each time, or until coarsely chopped.  
Remove to large mixing bowl.  
cooked chicken  
chunks  
cup whole pitted  
kalamata olives  
1
4  
Exchange multipurpose blade for 2 mm slicing disc.  
Add fennel. Process to slice. Add to mixing bowl.  
3 green onions, cut  
into 1-inch pieces  
bulb fennel, cut into  
halves lengthwise  
cup mayonnaise*  
cup sour cream*  
1
2
Exchange slicing disc for mini bowl and mini blade  
in work bowl. Add all remaining ingredients except  
cheese and nuts. Process until mixed, 10 to 12  
seconds. Add to mixing bowl. Add cheese to mixing  
bowl; stir to combine.  
1
2
1
4
2 teaspoons  
all-purpose flour  
Spread into greased 8 x 8 x 2-inch baking pan.  
Sprinkle with pine nuts. Bake at 375°F for 20 to  
25 minutes, or until thoroughly heated. Serve with  
pitas, flatbread, or lettuce wraps.  
3
1 tablespoon fresh  
oregano leaves  
1 tablespoon lemon  
juice  
teaspoon salt  
teaspoon black  
pepper  
cup (2 oz.) crumbled  
feta cheese  
1
8
4
Yield: 5 servings (about ⁄ cup per serving).  
4
1
*Light mayonnaise and light sour cream may be  
substituted.  
1
2
Per Serving: About 420 cal, 26 g pro, 6 g carb,  
33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.  
1
4
cup pine nuts  
Creamy Citrus Dressing  
3
3
4
cup mayonnaise  
cup marshmallow  
crème  
Position multipurpose blade in work bowl. Add  
1
mayonnaise, marshmallow crème, and cream  
cheese. Process until creamy, about 1 minute.  
Scrape sides of bowl. Add lime juice, orange, and  
lime peel, if desired. Process until orange is finely  
chopped, 20 to 25 seconds. Serve with fruit salads.  
1 package (3 oz.)  
cream cheese, cut  
into 1-inch pieces  
1 tablespoon fresh  
lime juice  
Yield: 12 servings (2 tablespoons per serving).  
1 medium seedless  
orange, peeled and  
sectioned  
Per Serving: About 140 cal, 1 g pro, 4 g carb,  
13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod.  
1
4-1⁄  
2
teaspoon grated lime  
peel, if desired  
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25  
Chicken Wild Rice Salad  
2 green onions, cut  
Position multipurpose blade in work bowl. Add  
onions. Pulse 1 to 2 times, about 2 seconds each  
time, or until chopped.  
into 1-inch pieces  
1 pound boneless,  
skinless chicken  
Exchange multipurpose blade for 2 mm slicing disc  
in work bowl. Add chicken, bell pepper, and celery  
in batches. Process to slice. Remove to large mixing  
bowl. Add rice; toss to mix.  
breast halves, grilled  
or broiled and  
cooled  
large red bell  
1
2  
pepper, seeded and  
cut into quarters  
lengthwise  
Exchange slicing disc for multipurpose blade in  
work bowl. Add dressing ingredients. Process until  
smooth, 3 to 5 seconds. Pour dressing over salad  
mixture. Toss to coat. Refrigerate at least 1 hour  
before serving.  
1 medium rib celery  
2 cups cooked wild  
rice, cooled  
Yield: 5 servings.  
Tip: Entire salad may be assembled 1 day in advance  
and refrigerated.  
Dressing  
1
2
cup vegetable oil  
1
4  
cup white wine or  
rice vinegar  
Per Serving: About 370 cal, 22 g pro, 16 g carb,  
25 g total fat, 4.5 g sat fat, 50 mg chol,  
450 mg sod.  
2 tablespoons Dijon  
mustard  
teaspoon salt  
teaspoon coarsely  
1
2
2
1
ground black pepper  
teaspoon hot pepper  
sauce  
1
2  
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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26  
Broccoli Kohlrabi Salad  
3
1 stalk (about ⁄  
4
lb.)  
Position 2 mm slicing disc in work bowl. Add  
broccoli (stalk and florets), cutting to fit feed tube  
if necessary. Process to slice. Add kohlrabi. Process  
to slice.  
broccoli  
2 bulbs kohlrabi,  
peeled and cut into  
eighths lengthwise  
Exchange slicing disc for 4 mm shredding disc in  
work bowl. Add carrot. Process to shred. Remove  
vegetable mixture to large mixing bowl.  
1 large carrot, peeled  
Dressing  
Exchange shredding disc for multipurpose blade in  
work bowl. Add dressing ingredients. Process until  
smooth, 10 to 15 seconds. Pour dressing over  
vegetables. Toss to coat.  
1
3
cup vegetable oil  
3 tablespoons red  
wine vinegar  
1 tablespoon fresh  
lemon juice  
Chill at least 1 hour to blend flavors.  
Yield: 10 servings (1⁄  
cup per serving).  
2
2 green onions, cut  
into 1-inch pieces  
1 teaspoon prepared  
mustard  
Per Serving: About 90 cal, 2 g pro, 5 g carb,  
8 g total fat, 1.5 g sat fat, 0 mg chol, 85 mg sod.  
1 teaspoon sugar  
1
2  
teaspoon coarsely  
ground black pepper  
teaspoon salt  
1
4  
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27  
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  
212-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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28  
Roasted Butternut Squash Soup  
with Herb Pistou  
Soup  
Position 2 mm slicing disc in work bowl. Add  
1 large (about 21⁄  
2
lb.)  
squash in batches. Process to slice. Remove to large  
mixing bowl. Add onion. Process to slice. Add onion  
and garlic to squash. Drizzle with oil; toss to coat.  
Spread in 15 x 10 x 1-inch pan. Bake at 450°F for  
30 to 35 minutes, or until tender, stirring once or  
twice. (Pan will be very full at first but decreases as  
vegetables cook.) Cool slightly.  
butternut squash,  
peeled, seeded, and  
cut into quarters  
lengthwise  
1 large onion, cut into  
halves lengthwise  
2 large cloves garlic,  
cut into quarters  
2 tablespoons olive oil  
5 cups chicken broth,  
divided  
Exchange slicing disc for multipurpose blade in  
work bowl. Add half of roasted vegetable mixture  
3
and juices, ⁄  
4
cup broth, half of pumpkin, salt,  
and cayenne pepper. Process until smooth, about  
30 seconds. Remove to Dutch oven. Repeat with  
1 can (15 oz.)  
pumpkin puree,  
remaining half of roasted vegetable mixture,  
divided  
teaspoon salt  
teaspoon cayenne  
pepper  
3
4  
cup broth, and remaining half of pumpkin.  
cups  
3
4
4
Remove to Dutch oven. Stir in remaining 31⁄  
broth.  
2
1
Cook and stir over medium heat until thoroughly  
heated. Stir in cream; heat just until hot. Top each  
serving with about 2 teaspoons Herb Pistou.  
1 cup whipping cream  
Pistou Sauce  
Position mini bowl and mini blade in work bowl.  
Add parsley, sage, thyme, and garlic. Process until  
finely chopped, 20 to 25 seconds. Add lemon juice  
and salt. With processor running, gradually add oil  
through the feed tube. Process until well mixed, 20  
to 25 seconds.  
2 cups loosely packed  
fresh parsley leaves  
cup loosely packed  
fresh sage leaves  
1
4  
2 tablespoons fresh  
thyme leaves  
Yield: 10 servings (1 cup per serving).  
1 clove garlic  
1 teaspoon lemon  
Per Serving: About 220 cal, 3 g pro, 19 g carb,  
16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.  
juice  
teaspoon salt  
cup olive oil  
1
4  
1
3  
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29  
Pan-Fried Veggie Burgers  
8 ounces Monterey  
Position 2 mm slicing disc in work bowl. Add  
cheese. Process to slice. Remove and set aside. Add  
tomatoes. Process to slice. Remove and set aside.  
Jack cheese, chilled  
3 firm Roma tomatoes,  
cored  
Exchange slicing disc for multipurpose blade in  
work bowl. With processor running, add garlic  
through the feed tube. Process until finely chopped,  
5 to 8 seconds. Add onion and bell pepper. Pulse 3  
to 5 times, about 2 seconds each time, or until  
chopped. Add beans, corn, rice, bread crumbs,  
cumin, oregano, black pepper, cayenne pepper, and  
salt. Pulse 3 to 4 times, about 1 second each time,  
2 large cloves garlic  
1
4  
small red onion, cut  
into 1-inch pieces  
1
4  
medium green bell  
pepper, cut into  
1-inch pieces  
1 can (15 oz.) pinto or  
kidney beans, well  
drained  
or until just mixed. Shape into 8 patties (about  
1 can (83⁄  
oz.) whole  
4
1
3  
cup each).  
kernel corn, drained  
In large nonstick skillet over medium heat, heat  
olive oil and butter. Add patties in batches, if  
necessary. Cook about 4 minutes, or until golden  
brown. Carefully turn. Top each patty with cheese.  
Reduce heat to medium-low. Cook 5 to 6 minutes,  
or until patties are golden brown and cheese is  
melted.  
2 cups cooked brown  
rice (not instant)  
cup dry bread  
crumbs  
1
3  
1 teaspoon ground  
cumin  
teaspoon dried  
oregano  
teaspoon black  
pepper  
teaspoon cayenne  
pepper  
3
4
If desired, serve with whole wheat sandwich buns  
or pita pockets, tomato slices, leaf lettuce,  
mayonnaise, and mustard.  
3
4
1
4
Yield: 8 servings.  
1
4
teaspoon salt  
Per serving: About 290 cal, 12 g pro, 31 g carb,  
13 g total fat, 6 g sat fat, 35 mg chol, 340 mg sod.  
1-2 tablespoons olive oil  
1-2 tablespoons butter  
or margarine  
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30  
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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31  
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 (12-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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32  
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 212-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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33  
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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34  
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 212-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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35  
Sweet & Sour Cabbage Sauté  
1
2  
head (about 1 lb.)  
cabbage, cut into  
wedges  
Position 2 mm slicing disc in work bowl. Add  
cabbage, apple, and onion in batches. Process to  
slice. Set aside.  
1 tart apple, peeled,  
cut into quarters,  
and cored  
1 small onion, cut into  
quarters lengthwise  
5 strips bacon  
2 tablespoons cider  
vinegar  
In large skillet over medium heat, cook bacon until  
crisp. Remove bacon, drain, and set aside. Add  
cabbage mixture to bacon drippings. Cook over  
medium heat until wilted, about 5 minutes, stirring  
frequently. Add vinegar, sugar, water, salt, and  
pepper. Cook 5 to 10 minutes, or until tender,  
stirring occasionally. Crumble bacon over the top.  
2 tablespoons sugar  
2 tablespoons water  
Yield: 5 servings (1⁄  
cup per serving).  
2
Per Serving: About 100 cal, 3 g pro, 16 g carb,  
3 g total fat, 1 g sat fat, 5 mg chol, 260 mg sod.  
1
4
4
teaspoon salt  
teaspoon black  
pepper  
1
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36  
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 212-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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37  
Beef and Broccoli Stir-Fry  
2 cloves garlic  
1 egg white  
1 tablespoon  
cornstarch, divided  
2 tablespoons soy  
sauce, divided  
Position multipurpose blade in work bowl. With  
processor running, add garlic through the feed  
tube. Process until chopped, 5 to 10 seconds. Add  
egg white, 1 teaspoon cornstarch, 1 tablespoon soy  
sauce, sesame oil, red pepper, and ginger. Process  
until mixed, 5 to 10 seconds. Scrape sides of bowl.  
1 teaspoon dark  
Exchange multipurpose blade for 2 mm slicing disc  
in work bowl. Add beef. Process to slice. Remove to  
shallow pan or large resealable food storage plastic  
bag; coat beef with marinade. Refrigerate for 1 to  
2 hours. Wash processor.  
sesame oil  
teaspoon crushed  
red pepper flakes  
1
4
1
8
teaspoon ginger  
1 pound beef flank  
steak, cut into  
Meanwhile, in small bowl combine broth, oyster  
sauce (if desired), remaining 2 teaspoons  
cornstarch, and remaining 1 tablespoon soy sauce.  
Set aside.  
212-inch wide pieces  
and frozen for 40-55  
minutes  
cup beef broth  
tablespoons oyster  
sauce, if desired  
3
2
4
11⁄  
Position 2 mm slicing disc in work bowl. Add  
mushrooms and onion in batches. Process to slice.  
Cut broccoli florets from stalk; cut florets into small  
pieces. Set aside. Add stalk and carrot to feed tube.  
Process to slice. Set aside.  
1 cup fresh  
mushrooms  
1 medium onion, cut  
into halves  
In large skillet or wok over medium-high heat, heat  
1 tablespoon vegetable oil. Add beef mixture. Cook  
and stir for 5 to 8 minutes, or until no longer pink,  
stirring occasionally. Remove and set aside.  
lengthwise  
medium head (about  
8 oz.) broccoli  
1
2  
1 medium carrot  
2 tablespoons  
Heat remaining 1 tablespoon oil in skillet or wok  
over medium-high heat. Add sliced vegetables and  
broccoli florets; toss to coat. Cover and cook  
4 minutes, stirring once. Remove lid; cook and stir  
about 3 minutes longer, or until crisp-tender. Add  
broth mixture; bring to a boil. Add beef mixture.  
Cook and stir until thickened. Serve over hot cooked  
rice, if desired.  
vegetable oil, divided  
Hot cooked rice,  
if desired  
Yield: 5 servings.  
Per Serving: About 230 cal, 22 g pro, 9 g carb,  
12 g total fat, 3.5 g sat fat, 35 mg chol,  
560 mg sod.  
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38  
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  
112-2 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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39  
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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40  
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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41  
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 small  
11⁄  
2
cups all-purpose  
flour  
cups whole wheat  
flour  
cup walnut halves or  
pieces  
cup wheat germ  
11⁄  
2
feed tube. Process 1 to 11⁄  
a slightly sticky ball.  
4
minutes; dough will form  
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 212-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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42  
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 small feed tube. Process 1 to 11⁄  
4
minutes; dough will form a slightly sticky ball.  
Remove dough to greased bowl, turning dough to  
grease all sides. Cover; let rise in warm place until  
double in size, 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 212-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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43  
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 212-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 212-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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44  
Cranberry-Walnut Scones  
2 cups all-purpose  
Position multipurpose blade in work bowl. Add  
flour, baking powder, cinnamon, nutmeg, salt, and  
2 tablespoons sugar. Process until thoroughly  
mixed, about 10 seconds. Add butter. Pulse 5 times,  
about 2 seconds each time, or until mixture  
is crumbly.  
flour  
2 teaspoons baking  
powder  
1
8
4
teaspoon cinnamon  
teaspoon nutmeg  
teaspoon salt  
1
1
4
In small bowl, combine egg yolk and cream.  
Sprinkle evenly over flour mixture in work bowl. Add  
cranberries and nuts. Process until dry ingredients  
are just moistened, about 5 seconds.  
2 tablespoons sugar  
1
3  
cup cold butter or  
margarine, cut into  
1
2-inch pieces  
1 egg yolk  
Turn onto lightly floured surface. Pat into 7-inch  
circle, about 1-inch thick. Sprinkle with 1 teaspoon  
sugar, if desired. Cut into 8 wedges. Place on  
greased baking sheet. Bake at 400°F for 18 to 20  
minutes, or until light golden brown and firm when  
tapped on top. Serve warm.  
2
3
cup whipping cream  
cup dried cranberries  
cup walnut halves or  
pieces  
3
4
2
3  
1 teaspoon sugar,  
if desired  
Yield: 8 scones (1 scone per serving).  
Per Serving: About 350 cal, 5 g pro, 38 g carb,  
21 g total fat, 10 g sat fat, 70 mg chol, 200 mg sod.  
Buttermilk Parmesan Biscuits  
2 ounces Parmesan  
cheese, cut into  
1-inch pieces and  
room temperature  
2 cups all-purpose  
flour  
1 tablespoon baking  
powder  
1 teaspoon baking  
Position multipurpose blade in work bowl. With  
processor running, add cheese through the feed  
tube. Process until grated, 30 to 45 seconds. Add  
flour, baking powder, baking soda, and salt. Process  
until mixed, about 3 seconds. Add shortening. Pulse  
6 to 8 times, about 1 second each time, or until  
mixture is crumbly. Pour buttermilk evenly over flour  
mixture. Pulse 4 to 6 times, about 1 second each  
time, or until mixture forms a ball. Do not overmix.  
soda  
1
3
4
teaspoon salt  
cup shortening  
cup buttermilk  
Place dough on floured surface. Pat or roll to  
1
1
2-inch thick. Cut with floured 2-inch round cutter.  
3
If desired, gently re-roll dough pieces once to cut  
additional biscuits. Place on ungreased baking  
sheet. Brush with melted butter, if desired. Bake at  
450°F for 8 to 10 minutes, or until light golden  
brown.  
4
2 tablespoons melted  
butter, if desired  
Yield: 14 biscuits (1 biscuit per serving).  
Per Serving: About 130 cal, 4 g pro, 14 g carb,  
6 g total fat, 2 g sat fat, 5 mg chol, 320 mg sod.  
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45  
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 212-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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46  
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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47  
Fresh Fruit Tart  
Crust  
1 cup all-purpose flour  
2 teaspoons sugar  
Position multipurpose blade in work bowl. Add  
flour, sugar, and salt. Process until mixed, about  
2 seconds. Add butter and shortening. Pulse 3 to  
4 times, 2 to 3 seconds each time, or until crumbly.  
In small bowl, blend 1 egg yolk, 2 tablespoons  
water, and lemon juice. Sprinkle evenly over flour  
mixture. Pulse 2 to 4 times, 2 to 3 seconds each  
time, or until mixture pulls away from sides of bowl  
1
4  
teaspoon salt  
1
4  
cup cold butter, cut  
into 1-inch pieces  
1 tablespoon cold  
shortening  
1 egg yolk  
2 tablespoons ice  
water  
and clings together. Remove dough, cover, and chill  
1
2  
hour.  
Meanwhile, in small saucepan over medium heat,  
combine sugar, cornstarch, and salt. Add half-and-  
half and 2 egg yolks. Cook and stir until very thick.  
Remove from heat. Add vanilla. Whisk until smooth.  
Cool completely.  
1 teaspoon lemon  
juice  
1 egg, blended with  
1 tablespoon water  
Place dough on floured surface. Roll into a circle  
2 inches larger than inverted 10-inch tart pan. Fit  
into tart pan, being careful not to stretch dough.  
Trim edges of crust. Prick shell thoroughly with fork.  
Bake at 425°F for 8 to 12 minutes, or until light  
golden brown. Brush with egg and water mixture to  
seal holes. Bake for 1 minute longer to set egg.  
Cool completely.  
Filling  
1
4
cup sugar  
1 tablespoon  
cornstarch  
teaspoon salt  
cup half-and-half  
1
4
8
3
2 egg yolks, beaten  
1
2  
teaspoon vanilla  
Wash processor. Position 2 mm slicing disc in work  
bowl. Add peach. Process to slice. Remove and set  
aside. Position 2 mm slicing disc in work bowl. Add  
strawberries. Process to slice.  
Topping  
1 medium peach,  
peeled, cut into  
halves, and pit  
removed  
Spread custard mixture in crust. Arrange sliced fruit  
on custard. Carefully brush with melted jelly to  
cover fruit completely. Refrigerate at least 1 hour  
before serving.  
1 cup fresh  
strawberries, hulled  
2 tablespoons apple  
jelly, melted  
Yield: 8 servings.  
Tip: Tart is best served the same day it is made.  
Per Serving: About 230 cal, 4 g pro, 27 g carb,  
12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod.  
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48  
Pear Hazelnut Crunch Pie  
1 9-inch pastry crust  
(see page 50)  
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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49  
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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50  
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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51  
Vanilla Chocolate Chunk Cookies  
1
2
cup butter or  
margarine, softened  
cup shortening  
cup granulated sugar  
cup packed brown  
sugar  
Position multipurpose blade in work bowl. Add  
butter, shortening, granulated sugar, and brown  
sugar. Process until creamy, about 20 seconds. Add  
eggs, vanilla, baking soda, and salt. Process until  
well mixed, about 10 seconds. Add flour; evenly  
sprinkle white and milk chocolate over flour. Pulse  
6 to 8 times, 2 to 3 seconds each time, or until  
mixed.  
1
1
1
3
2
2
2 eggs*  
2 teaspoons vanilla  
1 teaspoon baking  
Drop by level tablespoonfuls on ungreased baking  
sheets. Bake at 375ºF for 8 to 10 minutes, or until  
light golden brown. Remove to cooling rack.  
soda  
teaspoon salt  
1
2
2 cups all-purpose  
flour  
11⁄  
Yield: 4 dozen (1 cookie per serving).  
*For chewier cookies, use only 1 egg.  
4
cups white chocolate  
chunks  
cups milk chocolate  
chunks  
11⁄  
4
Per Serving: About 110 cal, 1 g pro, 13 g carb,  
6 g total fat, 3 g sat fat, 15 mg chol, 60 mg sod.  
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52  
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 54.  
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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53  
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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54  
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 KFP750:  
Blades and Discs  
Bowls and Covers  
12-cup Multipurpose Blade KFP72BL Work Bowl Cover with  
Standard Tall Feed Tube  
KFP7WC  
12-cup Dough Blade  
KFP72DB  
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  
KFP72WB  
12-cup Work Bowl  
Mini Bowl with Storage Lid KFP7MB  
Chefs Bowl  
KFP72CB  
Other Accessories  
12-cup Egg Whip  
Citrus Press  
KFP72EW  
KFP7CP  
KFP7JE  
Julienne Disc  
KFP7JU  
KFP7FF  
KFP7PI  
KFP7DS  
French Fry Cutting Disc  
Parmesan/Ice Grating Disc  
Juice Extractor  
2-Piece Food Pusher for  
Standard Tall Feed Tube  
KFP7DP  
5 Disc Set  
• 6 mm slicing  
• 6 mm shredding  
French fry  
• Julienne  
Parmesan/Ice grating  
2-Piece Food Pusher for  
Ultra Wide Mouth™  
Feed Tube  
KFP7WP  
KFP7SP  
KFP7SC  
Spatula/Cleaning Tool  
Chefs Accessory Case  
Download from Www.Somanuals.com. All Manuals Search And Download.  
55  
Download from Www.Somanuals.com. All Manuals Search And Download.  
56  
Download from Www.Somanuals.com. All Manuals Search And Download.  
®
FOR THE WAY IT’S MADE.™  
® Registered Trademark/Trademark of KitchenAid, U.S.A.  
© 2004. All rights reserved. (dZw504)  
Download from Www.Somanuals.com. All Manuals Search And Download.  

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