KitchenAid KFP730 User Manual

7 CUP  
FOOD PROCESSORS  
INSTRUCTIONS AND RECIPES  
MODELS KFP730, KFP720 AND KFP710  
FPO  
1-800-541-6390  
Details Inside  
®
FOR THE WAY IT’S MADE.™  
Table of Contents  
INTRODUCTION  
Hassle-Free Replacement Warranty...........................................Inside Front Cover  
Product Registration Card ........................................................Inside Front Cover  
Food Processor Safety........................................................................................3  
Important Safeguards........................................................................................4  
Electrical Requirements......................................................................................5  
FEATURES AND OPERATION  
Food Processor Features ...................................................................................6  
Preparing the Food Processor for Use  
Before First Use ...........................................................................................8  
Work Bowl Assembly .................................................................................8  
Multipurpose Blade Assembly ....................................................................9  
Reversible Slicing/Shredding Disc Assembly ................................................9  
Mini Bowl and Mini Blade Assembly .........................................................10  
Citrus Press Assembly ...............................................................................10  
Using the Food Processor  
Before Use ................................................................................................12  
Maximum Liquid Level .............................................................................12  
Turning the Food Processor On and Off ...................................................12  
Using the Pulse Control ............................................................................12  
Disassembling the Food Processor ..................................................................13  
CARE AND CLEANING  
Cleaning the Food Processor............................................................................14  
Troubleshooting .............................................................................................15  
Continued on next page  
1
Table of Contents  
FOOD PROCESSING TIPS  
Using the Multipurpose Blade..........................................................................16  
Using the Reversible Slicing/Shredding Disc......................................................17  
Helpful Hints ...................................................................................................18  
RECIPES  
Appetizers, Dips and Spreads .........................................................................20  
Salads, Soups and Sandwiches .......................................................................22  
Vegetables and Side Dishes ............................................................................25  
Main Dishes.....................................................................................................26  
Desserts...........................................................................................................29  
WARRANTY AND SERVICE INFORMATION  
Warranty for the 50 United States and District of Columbia ............................34  
Warranty For Puerto Rico .................................................................................35  
Arranging for Service after the Warranty Expires..............................................35  
Arranging for Service Outside the 50 United States and Puerto Rico................35  
Ordering Accessories and Replacement Parts ...................................................36  
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.  
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  
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.  
5
Food Processor Features  
Work Bowl  
Reversible Slicing/  
Shredding Disc  
Heavy-Duty Base  
3-Cup Mini Bowl  
and Mini Blade  
Lever Arm  
O
f
f
O
n
P
u
ls  
e
Disc Stem  
2-Piece  
Cone  
Strainer  
Basket  
Work Bowl  
Cover with  
Feed Tube  
Spatula/  
Cleaning  
Tool  
Food Pusher  
Stainless Steel  
Multipurpose Blade  
6
Food Processor Features  
Work Bowl Cover with Feed Tube  
Reversible Slicing/Shredding Disc  
This reversible (2 mm) slicing and  
(4 mm) shredding disc is a precision  
slicing blade on one side and, when  
turned over, can produce uniform  
shreds of most firm fruits, vegetables,  
and cheese.  
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.  
Food Pusher  
Moves food through the feed tube  
smoothly and easily.  
Disc Stem  
Stem fits over the power shaft on the  
base and into the bottom of a the  
Reversible Slicing/Shredding Disc.  
7-Cup Work Bowl  
The tough polycarbonate bowl  
provides ample capacity for most  
food preparation tasks.  
Stainless Steel  
Multipurpose Blade  
Versatile blade chops, minces, blends,  
mixes, and emulsifies in a matter of  
seconds.  
3-Cup Mini Bowl and Mini Blade  
(Models KFP730 and KFP720)  
3-cup bowl and stainless steel blade  
are perfect for small chopping and  
mixing jobs.  
Heavy-Duty Base  
The base features the Off, On, and  
Pulse buttons along with the power  
shaft, which rotates the blades and  
discs.  
Citrus Press (Model KFP730)  
Press consists of a Strainer Basket,  
2-Piece Cone, and Lever Arm. Use  
the removable outer cone for larger  
items, such as grapefruit,  
Spatula/Cleaning Tool  
Special shape facilitates food removal  
from bowls, discs, and blades.  
and the inner cone for  
lemons and limes.  
7
Preparing the Food Processor for Use  
4. Insert the desired blade or disc  
into the work bowl. See next page  
for 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 14).  
Work Bowl Assem bly  
1. Place the Food Processor base on a  
dry, level countertop with the  
controls facing you. 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, and fit the center opening  
over the power shaft.  
NOTE: Do not attach the cover to the  
work bowl before the work bowl is  
locked on the base. Damage to the  
work bowl may result.  
6. Fit the food pusher into the  
feed tube.  
3. Grasp the work bowl handle and  
turn the bowl to the right until it  
locks into position.  
Of  
f
On  
P
u
lse  
8
Preparing the Food Processor for Use  
7. Plug the power cord into an  
electrical outlet.  
Reversible Slicing/Shredding  
Disc Assem bly  
NOTE: Your Food Processor will not  
operate unless the work bowl and  
work bowl cover are properly locked  
on the base.  
Do not remove the work bowl from  
the base without first removing the  
work bowl cover. Damage to the  
work bowl may result.  
1. Grasp the disc with fingers away  
from slicing and shredding blades.  
Use care; blades are sharp.  
2. Fit center opening of the disc over  
the disc stem. Turn the stem  
counterclockwise to lock the disc  
into place.  
WARNING  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
Multipurpose Blade Assem bly  
Place the blade on the power shaft.  
Rotate the blade so it falls into place  
on the shaft.  
3. Place assembled disc and stem on  
the power shaft. It may be  
necessary to slightly rotate the disc  
so that it aligns properly and falls  
into place.  
Continued on next page  
9
Preparing the Food Processor for Use  
3. To remove the mini bowl after  
processing, lift the bowl using the  
two finger grips located along the  
top edge of the bowl.  
WARNING  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
Mini Bowl and  
Mini Blade Assem bly  
1. Place the mini bowl inside the  
work bowl over the power shaft.  
Rotate the mini bowl until it falls  
into place.  
Citrus Press Assem bly and Use  
1. Position and lock the work bowl  
on the base.  
2. Place the strainer basket in the  
bowl and position the locking clip  
to the left of the work bowl  
handle.  
3. Turn the basket counterclockwise  
until the clip locks into the handle.  
2. Fit the mini blade on the power  
shaft. It may be necessary to  
rotate the blade until it falls into  
place.  
4. The 2-piece cone offers two sizes.  
Use the outer cone for grapefruit,  
oranges and other large fruits.  
Remove the outer cone to reveal a  
smaller, inner cone thats perfect  
for lemons and limes.  
10  
Preparing the Food Processor for Use  
5. Open the lid and place the cone  
inside the strainer basket, over the  
power shaft. It may be necessary to  
rotate the cone until it falls into  
place.  
9. Operate the citrus press by  
pressing the On button or the  
Pulse button.  
10. When juice is fully extracted, press  
the Off button.  
NOTE: Do not exceed the maximum  
liquid level line on the work bowl, or  
juice will leak from the bowl.  
11. Unlock the strainer basket by  
turning it clockwise. Remove  
juiced fruit, cone, and strainer  
basket from the work bowl.  
12. Remove the work bowl from Food  
Processor and pour juice into  
desired container.  
13. To detach the clip-on lever arm  
from the strainer basket for  
cleaning, pull the clip at the  
bottom of the basket away from  
the basket side and remove the  
lever arm from the basket.  
14. When reattaching the lever arm  
to the strainer basket, make sure  
the tabs on the clip snap securely  
into a pair of holes in the bottom  
of the basket.  
6. Halve the fruit to be juiced.  
7. Place fruit half on the cone.  
8. Close the lid of the strainer basket.  
Hold the lever arm down firmly  
with an open palm to maintain  
even pressure. Operate the citrus  
press only when the lever arm is in  
the down position, holding the  
fruit on the cone.  
NOTE: Use of the citrus press  
without the clip-on lever arm is not  
recommended. If you do use it  
without the lever arm, remove the  
lever arm from the basket (see  
Step 13).  
11  
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.  
O
ff  
Rotating Blade Hazard  
Always use food pusher.  
Keep fingers out of openings.  
Keep away from children.  
O
n
Pulse  
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 disc within seconds.  
3. Wait until the blade or disc  
comes to a complete stop before  
removing the work bowl cover.  
Be sure to turn off the Food  
Processor before removing the  
work bowl cover, or before  
Before Use  
Before operating the Food Processor,  
be sure the work bowl, blades, and  
work bowl cover are properly  
assembled to the Food Processor base  
(see “Preparing the Food Processor  
for Use” on pages 8-11).  
Maxim um Liquid Level  
This line on the work bowl indicates  
the maximum level of liquid that can  
be processed by the Food Processor.  
unplugging the unit.  
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” on pages 8-11).  
Using the Pulse Control  
The Pulse control allows precise  
control of the duration and frequency  
of processing. Its great for jobs that  
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.  
12  
Disassembling the Food Processor  
WARNING  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
1. Turn the work bowl cover to the  
left and remove.  
4. Turn the work bowl to the left to  
unlock it from the base. Lift to  
remove.  
2. If using the disc, remove it before  
removing the bowl. Place two  
fingers under each side of the disc,  
and lift the disc and stem out of  
the work bowl.  
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 place one finger through the  
center opening to grip the blade  
shaft. Then remove food from the  
bowl and blade with a spatula.  
3. If using the mini bowl, grasp and  
remove the bowl using the finger  
grips located inside the bowl.  
13  
Cleaning the Food Processor  
5. To prevent damage to the bowl  
interlock system, always store the  
work bowl and work bowl cover  
in the unlocked position when not  
in use.  
WARNING  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
1. Press the Off button.  
2. Unplug the Food Processor  
before cleaning.  
3. Wipe the base and cord with a  
warm, sudsy cloth, and wipe  
clean with a damp cloth. Dry with  
a soft cloth. Do not use abrasive  
cleansers or scouring pads.  
4. All the other parts of the Food  
Processor are dishwasher safe. Be  
sure to load them away from  
exposed heating elements in the  
dishwasher. If washing the Food  
Processor parts by hand, avoid  
using abrasive cleansers or  
scouring pads. These could  
scratch or cloud the work bowl  
and cover. Thoroughly dry all parts  
after washing.  
O
ff  
O
n
Pulse  
6. Wrap the power cord around the  
work bowl. Secure the plug by  
clipping it to the cord.  
14  
Troubleshooting  
• If your Food Processor should  
fail to operate, check the  
following:  
– Make sure the work bowl and the  
work bowl cover are properly  
locked on the base.  
– Check that 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 your 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 34-35. Do not  
return the Food Processor to the  
retailer—they do not provide service.  
15  
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 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 desired  
texture is achieved. 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 over process.  
The food should be very cold. Cut  
into 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 chop dried (or sticky) fruits:  
To m ake bread, cookie,  
or cracker crum bs:  
Break food into 112- to 2-inch pieces.  
Process until fine. For larger pieces,  
pulse 2 to 3 times, 1 to 2 seconds  
each time. Then process until fine.  
1
The food should be cold. Add ⁄  
4
cup  
flour from recipe per 1⁄  
cup dried  
2
fruit. Process fruit using short pulses  
until desired texture is achieved.  
To finely chop citrus peel:  
To m elt chocolate for 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.  
16  
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  
Cut food to fit feed tube vertically or  
horizontally, and pack feed tube  
securely to keep food positioned  
properly. Process using even pressure.  
multipurpose 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.  
To slice or shred round fruits  
and vegetables, such as onions,  
apples, and green peppers:  
Peel, core, and remove seeds. Cut in  
halves or quarters to fit feed tube.  
Position in feed tube. Sometimes it’s  
easier to remove the work bowl  
cover and insert large food items into  
the feed tube from the bottom  
rather than the top. Process using  
even pressure.  
USING THE REVERSIBLE  
SLICING/SHREDDING  
DISC  
To cut julienne or m atchstick  
strips of vegetables and fruits:  
Use the slicing side of the  
disc. Cut food to fit feed  
tube horizontally. Position  
food horizontally in feed  
tube. Process using even  
pressure to make plank-  
like slices. Restack slices  
and position vertically or  
horizontally in feed tube.  
Process using even  
To slice or shred sm all fruits and  
vegetables, 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.  
To shred spinach and  
other leaves:  
pressure.  
Use the slicing side of the disc. Stack  
leaves. Roll up and stand up in feed  
tube. Process using even pressure.  
17  
Food Processing Tips  
To slice uncooked m eat or  
poultry, such as stir-fry m eats:  
To slice cooked m eat or poultry,  
including salam i, pepperoni, etc.:  
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.  
Food should be very cold. Cut in  
pieces to fit feed tube. Process food  
using firm, even pressure.  
To shred firm and soft cheeses:  
Firm cheese should be very cold. For  
best results with soft cheeses such as  
mozzarella, freeze 10 to 15 minutes  
before processing. Cut to fit feed  
tube. Process using even pressure.  
Helpful Hints  
1. Never process food that is so hard  
or firmly frozen that it cannot be  
pierced with the tip of a sharp  
knife. Hard food can cause  
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-texture foods  
(zucchini, potatoes, etc.), and  
firmer pressure for harder foods  
(carrots, apples, hard cheese,  
partially frozen meats, etc.)  
damage to the blade or motor. If a  
piece of hard food, such as carrot,  
becomes wedged or stuck on the  
blade, stop the processor and  
remove the blade. Carefully  
remove food from the blade.  
2. Do not overfill work bowl or mini  
bowl. For thin mixtures, fill work  
6. Soft and medium-hard cheese may  
spread out or roll up on the  
1
2
bowl up to ⁄  
2
to ⁄ full. For thicker  
3
3
mixtures, fill work bowl up to ⁄  
4
shredding disc. To avoid this, shred  
only well-chilled cheese.  
full. For liquids, fill up to the  
maximum level as described on  
7. Sometimes slender foods such as  
carrots or celery fall over in the  
feed tube, resulting in an uneven  
slice. To minimize this, cut food in  
several pieces and pack the feed  
tube with the food.  
8. When preparing a cake or cookie  
batter or quick bread, use the  
multipurpose blade to cream fat  
and sugar first. Add dry  
page 12. For chopping, the work  
1
bowl should be no more than ⁄  
3
to  
1
2  
full. Use the mini bowl for up to  
1 cup of liquid or 1⁄  
cup solids.  
2
3. Position the slicing disc so that 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.  
ingredients last. Place nuts and  
fruit on top of flour mixture to  
prevent over-chopping. Process  
nuts and fruits, using short pulses,  
until blended with other  
ingredients. Do not over process.  
18  
Helpful Hints  
9. When shredded or sliced food  
16. Your Food Processor is not  
designed to perform the  
following functions:  
piles up on one side of the bowl,  
stop the processor and  
redistribute the food using  
the spatula.  
10. When sliced or shredded food  
in the work bowl reaches the  
bottom of the 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.  
• grind coffee beans, grains, or  
hard spices  
• grind bones or other inedible  
parts of food  
• liquefy raw fruits or vegetables  
• slice hard-cooked eggs or  
unchilled meats  
17. If any plastic parts should  
discolor due to the types of food  
processed, clean them with  
lemon juice.  
12. Organize processing tasks to  
minimize bowl cleanup. Process  
dry or firm ingredients before  
liquid ingredients.  
13. To clean ingredients from the  
multipurpose blade quickly and  
easily, empty the work bowl,  
replace the lid, and pulse for 1 to  
2 seconds to spin the blade clean.  
14. After removing the work bowl  
cover, place it upside down on  
the counter. This will help keep  
the counter clean.  
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 the spatula.  
19  
Seasoned Cheese Straws  
8 ounces pasteurized  
Position multipurpose blade in work bowl. Add all  
ingredients except flour. Process until thoroughly  
mixed, about 30 seconds, scraping bowl once or  
twice, if necessary. Add flour. Pulse just until flour is  
mixed, 5 to 6 times, about 2 seconds each,  
processed American  
cheese, softened and  
cut into 1-inch pieces  
6 tablespoons butter,  
softened and cut into  
1
scraping sides of bowl once. Do not over mix.  
2-inch pieces  
1 teaspoon chili  
Fit pastry bag* with # 5 star tip. Fill bag with cheese  
mixture. Pipe 3-inch strips onto ungreased baking  
sheet, 1 inch apart.  
powder  
teaspoon salt  
teaspoon crushed  
red pepper  
1
8
4
1
Bake at 350°F for 9 to 11 minutes, until edges start  
to brown.  
1 tablespoon milk or  
half and half  
Yield: 12 servings (4 cheese straws per serving).  
1 teaspoon  
Worcestershire sauce  
1 cup all-purpose flour  
3
*Roll cheese mixture into 8-inch diameter log or  
rope and cut into 3-inch segments if pastry bag is  
unavailable.  
Per serving: About 160 cal, 5 g pro, 8 g carb, 12 g  
total fat, 8 g sat fat, 30 mg chol, 340 mg sod.  
Hummus  
1-2 medium lemons  
1 clove garlic  
1 tablespoon fresh  
parsley leaves  
Position citrus press in work bowl; juice lemons (to  
equal about 6 tablespoons). Set juice aside. Wipe  
bowl dry.  
Position multipurpose blade in work bowl. With  
motor running, add garlic. Process until chopped, 5  
to 10 seconds. Add parsley; process until chopped,  
8 to 10 seconds. Add remaining ingredients and  
lemon juice. Process until smooth, about 1 minute,  
scraping sides once or twice if necessary. If needed,  
add reserved liquid 1 tablespoon at a time, until  
desired consistency. Serve with pita bread, if  
desired.  
2 cans (15 oz. each)  
garbanzo beans  
(chick peas), drained,  
reserving liquid  
cup olive oil  
1
4  
2 tablespoons tahini  
(toasted sesame  
paste), if desired  
1 teaspoon dark  
sesame oil  
Yield: 18 servings (2 tablespoons per serving).  
1
8-1⁄  
4
teaspoon cayenne  
pepper  
teaspoon salt  
Per serving: About 70 cal, 2 g pro, 6 g carb, 4 g  
total fat, 0 g sat fat, 0 mg chol, 190 mg sod.  
1
2
20  
Lemony Garlic Dill Butter  
1 tablespoon fresh dill,  
without large stems  
1 clove garlic  
Position mini bowl and mini blade in work bowl.  
Add dill; process until chopped, 5 to 8 seconds.  
With processor running, add garlic and lemon peel.  
Process until chopped, 5 to 10 seconds. Scrape  
down sides; add butter and pepper. Process until  
thoroughly mixed, 10 to 20 seconds. Use to baste  
fish, chicken, or seafood or to spread on warm  
bread.  
3
4
teaspoon grated  
lemon peel  
cup butter or  
1
2
margarine, softened  
teaspoon coarsely  
ground pepper  
1
8  
Yield: 8 servings (1 tablespoon per serving).  
Per serving: About 100 cal, 0 g pro, 0 g carb, 11 g  
total fat, 7 g sat fat, 30 mg chol, 90 mg sod.  
Maple Nut Butter  
1
2  
cup butter or  
margarine, softened  
Position mini bowl and mini blade in work bowl.  
Add all ingredients. Process until thoroughly mixed,  
10 to 20 seconds. Serve on warm biscuits,  
pancakes, and bagels.  
1 tablespoon walnuts,  
toasted if desired  
1-2 tablespoons pure  
maple syrup  
Yield: 8 servings (1 tablespoon per serving).  
Per serving: About 110 cal, 0 g pro, 2 g carb, 12 g  
total fat, 7 g sat fat, 30 mg chol, 90 mg sod.  
21  
Asian Coleslaw  
1
2  
medium (about 1 lb.)  
Napa cabbage  
Position reversible slicing/shredding disc in work  
bowl to slice. Add cabbage and onion, cutting to fit  
feed tube if necessary. Process to slice. Remove to  
large serving bowl. Add sunflower seeds.  
1 small red onion  
3 tablespoons  
sunflower seeds  
1 package (3 oz.)  
chicken or oriental  
Remove seasoning packet from noodles. Set aside.  
Crumble noodles. Add to cabbage mixture.  
flavor ramen noodles  
cup vegetable oil  
2 tablespoons vinegar  
2 tablespoons sugar  
Exchange mini work bowl and mini blade for  
slicing/shredding disc. In mini work bowl, combine  
oil, vinegar, sugar, and contents of noodle  
seasoning packet. Process until smooth and thick.  
Pour over cabbage. Toss to coat.  
1
4  
Yield: 8 servings.  
Per serving: About 150 cal, 3 g pro, 13 g carb, 10 g  
total fat, 1.5 g sat fat, 0 mg chol, 150 mg sod.  
French Onion Soup  
4 ounces Gruyere or  
Swiss cheese  
5 large (about 3 lb.)  
onions  
2 tablespoons butter  
or margarine  
Position reversible slicing/shredding disc in work  
bowl. Add Gruyere cheese. Process to shred. Set  
aside. Reverse disc to slice. Add onions, cut to fit  
feed tube if necessary. Process to slice.  
Melt butter in Dutch oven or large saucepan over  
medium-high heat. Add onions. Cook and stir 10 to  
15 minutes, until onions are tender. Add flour and  
pepper. Stir to mix. Add broth, sherry, and  
Worcestershire sauce. Heat to boiling. Cook  
1 minute.  
1 tablespoon flour  
1
2  
teaspoon black  
pepper  
3 cans (14 oz. each)  
low-sodium beef  
broth  
cup dry sherry or  
chicken broth  
Spoon into 6 individual oven-proof soup bowls. Top  
with croutons and Gruyere cheese. Sprinkle with  
Parmesan cheese. Place under broiler for 2 to 3  
minutes, until cheese is melted and bubbly.  
1
2  
1 teaspoon  
Worcestershire sauce  
Yield: 6 (112-cup) servings.  
2 cups large home-  
style croutons or 7  
slices toasted French  
bread  
Per serving: About 300 cal, 16 g pro, 22 g carb, 15 g  
total fat, 8 g sat fat, 40 mg chol, 370 mg sod.  
2 ounces freshly grated  
Parmesan cheese  
22  
Chipotle Corn Chowder  
1 clove garlic  
Position multipurpose blade in work bowl. With  
1 medium onion, cut  
into 1-inch pieces  
1 celery stalk, cut into  
1-inch pieces  
2 tablespoons fresh  
parsley  
2 tablespoons  
vegetable oil  
processor running, add garlic. Process to chop, 5 to  
7 seconds. Add onion, celery, and parsley. Process  
to finely chop, 8 to 10 seconds.  
Heat oil in large saucepan or Dutch oven over  
medium-high heat. Add garlic, onion, and celery.  
Cook 2 to 4 minutes, until crisp-tender, stirring  
occasionally.  
2 cups fresh or frozen  
(thawed) corn  
kernels  
Add corn and chipotle chile to work bowl. Process  
to partially puree, 5 to 10 seconds, scraping sides  
once if necessary. Remove to saucepan.  
1-2 teaspoons chopped  
Exchange multipurpose blade for reversible  
slicing/shredding disc to shred. Add carrot and  
potatoes, cutting to fit feed tube if necessary.  
Process to shred. Add to saucepan. Add water, salt,  
and pepper. Heat to boiling, stirring frequently.  
Reduce heat to medium-low. Cover. Cook for 15  
minutes, until vegetables are tender, stirring  
occasionally.  
chipotle chile with  
1
4
teaspoon adobo  
sauce*  
1 medium carrot  
2 medium potatoes,  
peeled if desired  
3 cups water  
11⁄  
4
teaspoons salt  
teaspoon pepper  
cups milk  
1
4  
Combine milk and flour in small mixing bowl. Add  
to saucepan. Stir to mix. Heat to boiling. Cook and  
stir until thickened and bubbly.  
11⁄  
2
1 tablespoon flour  
Yield: 7 (about 1 cup) servings.  
*Chipotle chilies in adobo sauce are available in  
cans in the Mexican food section of most grocery  
stores. To store remaining chilies and sauce for  
future use, place in freezer-duty plastic resealable  
bag. Store flat in freezer; break off chilies and sauce  
with a fork for use in future recipes.  
Per serving: About 180 cal, 5 g pro, 30 g carb, 6 g  
total fat, 1.5 g sat fat, 5 mg chol, 470 mg sod.  
23  
Vegetarian Muffuletta Hoagie  
1 clove garlic  
3 large fresh basil  
Position mini bowl and mini blade in work bowl.  
With processor running, add garlic and basil  
through feed tube. Process until finely chopped,  
about 10 seconds. Add green and ripe olives. Pulse  
until chopped, 3 to 4 times, about 1 second each.  
Set aside.  
leaves or 1 teaspoon  
dried basil  
cup pimiento-stuffed  
green olives  
1
4
1
4
cup pitted ripe olives  
Exchange mini bowl and mini blade for reversible  
slicing/shredding disc to shred. Add cheese, cutting  
to fit feed tube, if necessary. Process to shred. Set  
aside. Wipe out work bowl, if necessary.  
6 ounces provolone  
cheese  
2 large carrots, cut into  
212-inch pieces  
2-3 tablespoons olive oil,  
divided  
Reverse disc to slice. Add carrots. Process to slice  
lengthwise.  
1 medium zucchini, cut  
into 212-inch pieces  
small red onion  
Heat 1 to 2 tablespoons oil in large skillet over  
medium heat. Add carrots. Cook 3 to 5 minutes  
until crisp-tender, stirring occasionally. Push to edge  
of skillet.  
1
4  
1-2 tablespoons balsamic  
vinegar  
teaspoon sugar  
1
2  
Meanwhile, add zucchini and onion to feed tube.  
Process to slice. Add to skillet, adding oil, if  
necessary. Cook until slightly soft, 1 to 2 minutes.  
Remove skillet from heat.  
2 medium plum  
tomatoes  
4 hoagie buns, split  
and buttered, if  
desired  
Add olive mixture, vinegar, and sugar to skillet. Stir  
gently. Cover. Let stand 10 minutes to marinate.  
Meanwhile, add tomatoes through feed tube.  
Process to slice. Set aside.  
Spoon vegetable mixture into hoagie buns. Top  
with tomatoes and cheese. Place under broiler 2 to  
3 minutes, until cheese is bubbly.  
Yield: 4 servings (1 hoagie per serving).  
Per serving: About 470 cal, 19 g pro, 44 g carb, 24  
total g fat, 11 g sat fat, 30 mg chol, 950 mg sod.  
24  
Bourbon-Glazed Carrots  
1 pound carrots,  
Position reversible slicing/shredding disc in work  
bowl to slice. Add carrots. Process to slice.  
peeled and trimmed  
cup water  
teaspoon salt  
cup bourbon  
1
4
4
Combine carrots, water, and salt in small saucepan.  
Heat to boiling. Reduce heat to medium. Cover.  
Cook 5 to 7 minutes, until tender. Drain. Set carrots  
aside in medium bowl; cover to keep warm.  
1
1
4
2 tablespoons butter  
or margarine  
Add bourbon, butter, and brown sugar to  
saucepan. Cook and stir over medium-low heat until  
bubbly and thickened. Add carrots; stir to coat.  
2 tablespoons brown  
sugar  
Yield: 5 servings (1⁄  
cup per serving).  
2
Per serving: About 120 cal, 1 g pro, 12 g carb, 4.5 g  
total fat, 3 g sat fat, 10 mg chol, 170 mg sod.  
Triple Potato Bake  
3 tablespoons butter  
or margarine  
3 tablespoons all-  
purpose flour  
Melt butter in 2-quart saucepan over medium heat.  
Stir in flour, salt, black and cayenne pepper. Cook  
until mixture is smooth and bubbly, stirring  
constantly. Gradually add milk. Cook, stirring  
constantly until thickened and bubbly. Set aside.  
1 teaspoon garlic salt  
1
8-1⁄  
4
teaspoon black  
pepper  
teaspoon cayenne  
cups milk  
Position multipurpose blade in work bowl. Add  
buttered bread. Pulse 5 to 6 times, about 10  
seconds each. Set aside. Wipe out work bowl.  
1
8-1⁄  
4
21⁄  
4
Switch multipurpose blade for reversible  
slicing/shredding disc set to slice. Add potatoes and  
shallots through feed tube. Process to slice. Place in  
greased 12 x 8 or shallow 212-quart pan. Toss lightly  
to mix.  
2 slices white bread,  
buttered and torn in  
pieces  
2 medium yellow  
potatoes (such as  
Yukon Gold,  
Pour sauce mixture slowly over potatoes and  
shallots; mix until potatoes are coated. Cover dish  
with foil. Bake at 350°F for 40 minutes. Remove  
foil. Sprinkle buttered bread crumbs over top.  
Bake for 35 minutes more, until tender.  
Norgold)  
4 small blue potatoes  
2 medium red potatoes  
2 shallots, cut into  
112-inch pieces  
Fresh parsley, if  
desired  
If desired, add parsley to mini work bowl. Process  
to chop. Sprinkle parsley over potatoes before  
serving.  
Yield: 12 servings (1⁄  
cup per serving).  
2
Per serving: About 130 cal, 4 g pro, 19 g carb, 4.5 g  
total fat, 3 g sat fat, 15 mg chol, 135 mg sod.  
25  
Layered Sausage Eggplant Casserole  
1 pound bulk turkey or  
Spray 12 x 8-inch baking dish with no-stick cooking  
spray. Cook sausage over medium-high heat in  
medium skillet, until thoroughly cooked; drain.  
Set aside.  
pork Italian sausage*  
cup loosely packed  
parsley leaves  
1
4  
3 ounces provolone or  
mozzarella cheese  
1 medium eggplant,  
peeled  
2 ounces Parmesan  
cheese  
1 cup ricotta cheese  
Position mini bowl and mini blade in work bowl.  
With processor running, add parsley through feed  
tube. Process until finely chopped, 8 to 10 seconds.  
Set aside.  
Position reversible slicing/shredding disc in work  
bowl to shred. Shred provolone cheese. Set aside.  
Reverse disc to slice. Add eggplant cut to fit feed  
tube. Process to slice. Set aside.  
1 egg  
1
4  
teaspoon black  
pepper  
Position multipurpose blade in work bowl. With  
machine running, add Parmesan cheese. Process to  
finely chop, 20 to 30 seconds. Add ricotta, egg,  
and pepper. Process until well blended, 20 to 30  
seconds.  
2 cups spaghetti sauce  
1
Spread ⁄  
2
cup of spaghetti sauce over bottom of  
baking dish. Cover with half of eggplant and half of  
sausage. Spread with ricotta cheese mixture.  
Sprinkle with parsley. Cover with remaining  
eggplant, sausage, and sauce. Bake uncovered at  
350°F for 40 minutes. Sprinkle with provolone  
cheese. Bake 15 to 20 minutes longer or until  
cheese is melted and eggplant is tender.  
Yield: 6 servings.  
*If desired, sausage can be omitted for a vegetarian  
main dish.  
Per serving: About 380 cal, 31 g pro, 15 g carb, 22 g  
total fat, 10 g sat fat, 125 mg chol, 780 mg sod.  
26  
Pizza Dough  
11⁄  
2
cups all-purpose  
flour  
teaspoon sugar  
teaspoon salt  
cup milk  
Position multipurpose blade in work bowl. Add  
flour, sugar, and salt. Process to mix, 4 to 5  
seconds.  
1
2
2
1
1
1
Combine milk, water, and oil in small saucepan.  
Heat over medium-low heat until warm (105°F to  
115°F). Remove from heat; sprinkle yeast over  
surface. Stir to dissolve yeast.  
4
4
cup water  
2 tablespoons olive oil  
11⁄  
2
teaspoons active dry  
yeast  
Cornmeal  
With processor running, slowly add yeast mixture  
through feed tube until dough forms a ball, 5 to 20  
seconds. Dough will be slightly sticky.  
Place dough in greased bowl. Cover and let rest 30  
minutes.  
Grease pizza pan or baking sheet. Sprinkle with  
cornmeal. Press dough into 12-inch circle on pan.  
Add toppings. Bake at 425°F for 20 to 30 minutes  
or as directed in recipe until dough is golden on  
edges.  
Yield: 1 pizza crust (6 servings).  
Per serving: About 160 cal, 4 g pro, 25 g carb, 5 g  
total fat, 1 g sat fat, 0 mg chol, 200 mg sod.  
27  
Fresh Vegetable Portobello Pizza  
1 recipe pizza dough  
Prepare pizza dough and let rest as directed in  
recipe.  
(pg. 27)  
8 ounces provolone or  
whole milk  
mozzarella cheese  
1 clove garlic  
1 medium onion,  
halved lengthwise  
1 medium green bell  
pepper, seeded and  
halved lengthwise  
6 ounces portobello  
mushroom caps  
4-5 Roma tomatoes  
(about 10 oz.)  
Position reversible slicing/shredding disc in work  
bowl to shred. Add provolone cheese. Process to  
shred. Set aside. Exchange shredding disc for  
multipurpose blade in work bowl. With processor  
running, add garlic through feed tube. Process until  
chopped, 5 to 10 seconds.  
Exchange multipurpose blade for reversible  
slicing/shredding disc to slice. Add onion and green  
pepper. Process to slice. Spray large nonstick skillet  
with cooking spray, sauté 2 to 3 minutes or until  
softened. Set aside.  
Add mushrooms through feed tube. Process to  
slice. Add to skillet; sauté 1 to 3 minutes or until  
soft. Remove from heat.  
Cornmeal  
1 teaspoon oregano  
leaves  
teaspoon salt  
teaspoon coarsely  
ground pepper  
1
4
2
Add tomatoes through feed tube. Process to slice.  
Drain liquid.  
1
Grease pizza pan or large baking sheet. Sprinkle  
with cornmeal. Press dough into 12-inch circle on  
pan. Spread 1 cup provolone cheese on crust. Top  
with tomatoes; sprinkle with oregano and salt. Top  
with remaining vegetables. Sprinkle with pepper.  
Bake at 425°F for 15 minutes. Top with remaining  
provolone and Parmesan cheeses. Bake for 6 to 8  
minutes more, until crust is golden brown and  
cheese is melted.  
2 tablespoons freshly  
grated Parmesan  
cheese  
Yield: 6 servings.  
Per serving: About 340 cal, 16 g pro, 33 g carb, 16 g  
total fat, 8 g sat fat, 30 mg chol, 770 mg sod.  
28  
Cranberry Orange Oatmeal Scones  
Scones  
Position multipurpose blade in work bowl. Add  
11⁄  
2
cups all-purpose  
flour  
flour, oats, baking powder, nutmeg, salt, and 1  
tablespoon sugar. Process until thoroughly mixed, 5  
to 10 seconds. Add dried cranberries and orange  
peel. Process to coarsely chop cranberries, about 5  
seconds. Add butter. Pulse until mixture is crumbly,  
5 times, about 2 seconds each.  
3
4  
cup rolled oats  
1 tablespoon baking  
powder  
teaspoon nutmeg  
teaspoon salt  
1
4
4
1
Add egg to half and half in measuring cup; beat  
slightly. With processor running, add through feed  
tube. Process just until dry ingredients are  
moistened, 5 to 6 seconds.  
1 tablespoon plus  
1 teaspoon sugar,  
divided  
cup dried cranberries  
or raisins  
teaspoon grated  
orange peel  
cup cold butter or  
margarine, cut up  
1
3
Turn onto lightly floured surface. With lightly  
floured hands, knead 2 to 3 times. On greased  
baking sheet, pat into 7-inch circle, 1-inch thick.  
Sprinkle with remaining sugar. With floured knife,  
cut into 8 wedges. Separate slightly.  
1
2
1
3
1
2
cup half and half  
Bake at 400°F for 15 to 20 minutes, until light  
golden brown and firm when tapped on top. Cool  
5 minutes. Meanwhile, position mini work bowl on  
processor; add all glaze ingredients. Process until  
smooth and drizzling consistency, 10 to 15  
1 egg  
Glaze  
1
4
2
cup powdered sugar  
teaspoon grated  
orange peel  
1
seconds. If necessary, add additional orange juice  
1
2  
teaspoon at a time to desired consistency. Drizzle  
1 tablespoon orange  
juice  
over warm scones. Serve warm.  
Yield: 8 scones (1 scone per serving).  
Per serving: About 270 cal, 5 g pro, 39 g carb, 11 g  
total fat, 6 g sat fat, 50 mg chol, 270 mg sod.  
29  
Pastry 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 until crumbly, 3 to  
4 times, 2 to 3 seconds each. Sprinkle minimum  
amount of water evenly over mixture. Pulse until  
mixture pulls away from sides of bowl and forms a  
loose ball, 1 to 5 times, 2 to 3 seconds each.  
1
4  
teaspoon salt  
1
4  
cup vegetable  
shortening  
1 tablespoon cold  
butter or margarine,  
cut up  
2-4 tablespoons ice  
water  
Form into a ball. On lightly floured surface, roll ball  
into a circle 2 inches larger than inverted pie plate.  
Fit into pie plate. Proceed as directed in pie recipe.  
To bake single crust shell, flute edges of crust. Prick  
shell thoroughly with fork. Bake at 425°F for 9 to  
12 minutes, until light golden brown.  
To prepare 2 crusts, double ingredients and follow  
directions.  
Yield: 1 crust (8 servings).  
Per serving: About 120 cal, 2 g pro, 11 g carb, 8 g  
total fat, 2.5 g sat fat, 5 mg chol, 75 mg sod.  
30  
Lemon Ginger Streusel Apple Pie  
Streusel Topping  
Position multipurpose blade in work bowl. Add  
flour, oats, brown sugar, nutmeg, and butter. Pulse  
until mixture is crumbly, 3 to 4 times, 3 to 4  
seconds each. Remove to small mixing bowl; set  
aside.  
1
4  
cup flour  
2 tablespoons rolled  
oats  
1
4
cup brown sugar,  
packed  
teaspoon ground  
nutmeg  
Prepare pastry crust as directed in recipe. Fit crust  
into 9-inch pie plate. Cover with plastic wrap. Set  
aside.  
1
8
1
4
cup butter or  
margarine, cut up  
Position multipurpose blade in work bowl. Add  
sugars, ginger, and lemon peel. Pulse to finely chop  
ginger and peel, 3 to 4 times, 8 to 10 seconds  
each. Add flour; process until mixed, 2 to 3  
seconds.  
Filling  
1 pastry crust (pg. 30)  
1
4  
cup granulated sugar  
3 tablespoons brown  
Exchange multipurpose blade for reversible  
slicing/shredding disc to slice. Fit apples upright in  
feed tube, cutting into quarters if necessary. Process  
to slice.  
sugar, packed  
cup crystallized  
1
4  
ginger pieces  
1
Peel from ⁄  
2
lemon  
Remove apples and sugar mixture to large mixing  
bowl; stir gently to coat. Spoon mixture evenly into  
unbaked pie shell. Top evenly with streusel topping.  
2 tablespoons flour  
4-5 medium crisp apples,  
such as Braeburn or  
Rome, peeled, cored,  
and halved  
Bake at 400°F for 45 to 60 minutes, until crust is  
golden brown and filling begins to bubble. Cover  
with foil if topping browns too quickly. If desired,  
place foil on rack below pie to catch any drips. Cool  
on rack.  
lengthwise  
Yield: 8 servings.  
Per serving: About 320 cal, 3 g pro, 47 g carb, 13 g  
total fat, 6 g sat fat, 20 mg chol, 80 mg sod.  
Old Fashioned Apple Pie  
Omit Streusel Topping. Prepare 2 pastry crusts. Roll  
out and line pie plate with one crust as directed in  
recipe. In filling, omit lemon peel and ginger; add 1  
1
1
teaspoon cinnamon and ⁄  
4
to ⁄ teaspoon nutmeg to  
2
sugars and flour. Continue to prepare filling as  
directed using 5 apples. Spoon evenly into crust. Roll  
out remaining pastry as directed, place over apples.  
Seal and flute edges. Cut 6 to 8 slits in top crust to  
allow steam to escape. Bake at 425°F for 45 to 60  
minutes, until crust is golden brown and begins to  
bubble. Cool on rack.  
Yield: 8 servings.  
Per serving: About 330 cal, 4 g pro, 46 g carb, 15 g  
total fat, 5 g sat fat, 10 mg chol, 150 mg sod.  
31  
Lemon Cheesecake  
Crust  
Position multipurpose blade in work bowl. Add  
cracker pieces and 2 tablespoons sugar. Pulse until  
fine, 3 to 4 times, 8 to 10 seconds each.  
18 212-inch square  
graham crackers,  
broken  
Drizzle butter evenly over crumbs. Process until  
blended, 5 to 10 seconds, scraping sides once if  
necessary. Press firmly into bottom and 1 inch up  
sides of 9-inch springform pan. Bake at 350°F for 5  
to 6 minutes or until set. Cool completely. (For  
quick cooling, cool 5 minutes and place in freezer  
for 10 minutes.) Wipe out work bowl.  
2 tablespoons sugar  
1
4  
cup butter or  
margarine, melted  
Filling  
1-2 medium lemons  
1 cup sugar  
With swivel blade vegetable peeler, remove thin  
2 packages (8 oz.  
each) cream cheese,  
softened  
2 tablespoons flour  
4 eggs  
1
yellow peel from ⁄  
2
of one lemon in strips; set aside.  
Position citrus press in work bowl; juice 1 lemon (to  
1
equal about ⁄ cup). Set juice aside. Wipe bowl dry.  
4
Position multipurpose blade in work bowl. Add 1  
cup sugar and lemon peel to work bowl. Process  
until peel is finely chopped, 20 to 25 seconds. Add  
cream cheese. Process until blended, 20 to 25  
seconds, scraping sides once if necessary. Add flour;  
pulse to mix, 2 to 3 seconds. Add eggs and lemon  
juice. Process until smooth, 20 to 25 seconds,  
scraping sides if necessary.  
Raspberry Sauce  
(pg. 33), if desired  
Pour into pan. Bake at 350°F for 35 to 45 minutes,  
until edges are set and center is soft-set. Cool 1 to  
2 hours on rack. Loosen edges. Refrigerate in pan  
at least 4 hours. Remove pan. Serve with raspberry  
sauce, if desired.  
Yield: 10 to 12 servings.  
Per serving: About 370 cal, 7 g pro, 35 g carb, 23 g  
total fat, 14 g sat fat, 140 mg chol, 260 mg sod.  
32  
Raspberry Sauce  
1 package (14 oz.)  
frozen unsweetened  
Position multipurpose blade in work bowl. Add  
raspberries. Process until well chopped, 5 to 10  
seconds. With machine running, slowly add water.  
Process until smooth, 20 to 25 seconds. Add sugar  
and cornstarch; process to mix, about 5 seconds.  
raspberries, thawed  
cup water  
cup sugar  
3
2
4
1
1 tablespoon  
cornstarch  
Pour raspberry mixture into medium saucepan.  
Cook, stirring frequently, over medium heat until  
mixture boils. Cook, stirring constantly, until  
thickened and translucent; cook 1 minute longer.  
For smoother sauce, press mixture through medium  
strainer to remove seeds, if desired. Place plastic  
wrap directly on surface; cool completely. Serve  
warm or cold spooned over cheesecake, angel food  
cake, pancakes, waffles, or French toast.  
Yield: 16 servings (2 tablespoons per serving).  
Per serving: About 35 cal, 0 g pro, 9 g carb, 0 g  
total fat, 0 g sat fat, 0 mg chol, 0 mg sod.  
33  
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  
1-800-541-6390.  
OR  
The replacement parts  
and repair labor costs  
to correct defects in  
materials and  
workmanship. Service  
must be provided by an  
Authorized KitchenAid  
Service Center. To  
arrange for service,  
follow the instructions  
under the KitchenAid®  
Food Processor  
alteration, misuse or  
abuse.  
C. Any shipping or  
handling costs to  
deliver your Food  
Processor to an  
Authorized Service  
Center.  
D. Replacement parts  
or repair labor costs  
for Food Processors  
operated outside the  
50 United States  
and District of  
Columbia.  
Warranty for Puerto  
Rico on page 35.  
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.  
34  
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.  
35  
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 KFP730:  
Blades and Discs  
Specialty Accessories  
7-cup Multipurpose Blade  
KFP77BL Citrus Press  
KFP77CP  
3-cup Mini Blade  
(for Mini Bowl)  
Other Accessories  
KFP77MBL  
KFP77RD  
Food Pusher for  
Standard Feed Tube  
7-cup Reversible Slicing/  
Shredding Disc  
KFP77P  
KFP7SP  
Spatula/Cleaning Tool  
Bowls and Covers  
Work Bowl Cover with  
Standard Feed Tube  
KFP77WC  
KFP77WB  
7-cup Work Bowl  
3-cup Mini Bowl with  
Storage Lid  
KFP77MB  
36  
®
FOR THE WAY IT’S MADE.™  
® Registered Trademark/Trademark of KitchenAid, U.S.A.  
© 2004. All rights reserved. (dZw804)  

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