Kitchenaid KFP740CR0 User Manual FOOD PROCESSOR Manuals And Guides L0801147

KITCHENAID Food processor Manual L0801147 KITCHENAID Food processor Owner's Manual, KITCHENAID Food processor installation guides

User Manual: Kitchenaid KFP740CR0 KFP740CR0 KITCHENAID FOOD PROCESSOR - Manuals and Guides View the owners manual for your KITCHENAID FOOD PROCESSOR #KFP740CR0. Home:Small Kitchen Appliance Parts:Kitchenaid Parts:Kitchenaid FOOD PROCESSOR Manual

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9 CUP
FOOD PROCESSOR
INSTRUCTIONS AND RECIPES
MODEL KFP740

1-800-541-6390
Detailslnside

Hassle-Free

Replacement

We're so confident

If You Reside

the quality of our
)roducts meets the
standards of

fail within the first year of ownership,
KitchenAid will arrange to deliver an
identical or comparable replacement
to your door free of charge and
arrange to have your original Food
Processor returned to us. Your
replacement unit will also be covered
by our one year full warranty. Please
follow these instructions to receive this
quality service.

of Purchase

Number:

Serial Number
Date Purchased
Store Name

KFP740

year of ownership,
toll-flee Customer

simply call our
Satisfaction Center

at 1-800-541 °6390 Monday through
Friday, 8 a.m. to 8 p.m. (Eastern Time),
or Saturday, 10 a.m. to 5 p.m. Give
the consultant your complete shipping
address. (No RO. Box Numbers,
please.)
When you receive your replacement
Food Processor, use the carton and
packing materials to pack-up your
original Food Processor. In the carton,
include your name and address on a
sheet of paper along with a copy of
the proof of purchase (register receipt,
credit card charge slip, etc.).
For a detailed explanation of
warranty terms and conditions,
including how to arrange for service
outside the United States, see pages
41 and 42.

& Product

Always keep a copy of the sales
receipt showing the date of
purchase of your Food Processor.
Proof of purchase will assure you of
in-warranty
service.
Before you use your Food
Processor, please fill out and mail
your product registration
card
packed with the unit. This card will
enable us to contact you in the
Model

In The 50 United

States and your KitchenAid
Food
Processor should fail within the first

KitchenAid that, if your
Food Processor should

Proof

Warranty

Registration

unlikely event of a product safety
notification
and assist us in
complying with the provisions of
the Consumer Product Safety Act.
This card does not verity your
warranty.

Please complete the following
your personal records:

for

Table of Contents
INTRODUCTION
Hassle-Free Replacement
Product

Registration

Warranty ...........................................

Card ........................................................

Inside Front Cover
Inside Front Cover

Food Processor Safety ........................................................................................

Important

Safeguards ........................................................................................

Electrical Requirements

......................................................................................

FEATURES AND OPERATION
Food Processor Features
Preparing

...................................................................................

the Food Processor for Use

Before First Use ...........................................................................................

Work Bowl Assembly

Multipurpose

.................................................................................

Blade & Dough

Slicing & Shredding

Blade Assembly

Disc Assembly

............................................

.............................................................

Mini Bowl Assembly ....................................................................................

9
9
9

Using the Food Processor
Before Use ...............................................................................................

Maximum

Liquid Level .............................................................................

Turning the Food Processor On and Off
Using the Pulse Control
Disassembling

...................................................

............................................................................

the Food Processor

..................................................................

10
10
11

CAREAND CLEANING
Cleaning the Food Processor............................................................................

Troubleshooting

.............................................................................................
Continued

on next page

Table of Contents
FOOD PROCESSING TIPS
Using the Multipurpose

Blade ..........................................................................

Using a Slicing or Shredding

Disc ....................................................................

14
15

Using the Dough Blade ....................................................................................

Helpful

Hints ...................................................................................................

RECIPES
Appetizers

......................................................................................................

Salads and Dressings

......................................................................................

Soups and Sandwiches ....................................................................................

Vegetables and Side Dishes

............................................................................

Main Dishes .....................................................................................................

Breads ............................................................................................................

Desserts ...........................................................................................................

WARRANTY AND SERVICE INFORMATION
Warranty

for the 50 United States and District of Columbia

............................

Warranty

For Puerto Rico .................................................................................

Arranging

for Service after the Warranty

Arranging

for Service Outside the 50 United States and Puerto Rico ................

Ordering

Accessories and Replacement

Expires ..............................................

Parts ...................................................

41
42
42
42
43

Food

Processor Safety

Your safety and the safety of others are very important.
We have provided

many

appliance.

read and obey

Always

important

This is the safety
This symbol
and others.

safety

alert

alerts

All safety messages
the word "DANGER"

messages

all safety

in this manual

symbol.

you to potential

hazards

that can kill or hurt you

will follow the safety alert symbol and either
or "WARNING."
These words mean:

if youcandon't
immediately
follow
You
be killed
or seriously
instructions.

injured

You can

injured

be killed

if you don't

All safety messages
will tell you what the potential hazard
reduce the chance of injury, and tell you what can happen
not followed.

and on your

messages.

or seriously
instructions,

is, tell you how to
if the instructions
are

iMPORTANT
When using electrical appliances,
followed, including the following:
1, Read all instructions,

SAFEGUARDS
basic safety precautions

2, To protect against risk of electrical
water or other liquid,
3. Olose supervision
children.

should always be

shock do not put Food Processor in

is necessary when any appliance

is used by or near

4, Unplug from the outlet when not in use, before putting
parts, and before cleaning.
5. Avoid contacting

moving

on or taking

off

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
may cause fire, electric shock or injury.
8. Do not use outdoors.

or sold by the manufacturer

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
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
without first putting bowl properly in place.

blade or discs on base

13. Be certain cover is securely locked in place before operating
14. Never feed food by hand. Always use the food
15. Do not attempt
16. This product

to defeat the cover interlock

is designed for household

appliance.

pusher.

mechanism.

use only.

SAVE THESE INSTRUCTIONS

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.

Food

Processor

Medium
(4 ram)
Shredding
Disc

Work

Features

Bowl
Heavy

Duty

Base

Disc Stem

Fine (2 mm)
Slicing

Disc

4-Cup Mini Bowl
and Mini Blade

Work Bowl
Cover with
Feed Tube

Spatula/
Cleaning
Tool

Tall

Dough
Stainless

Steel

Multipurpose

Blade

Food

Pusher

Blade

Food

Processor

Work Bowl Cover
with Tall Feed Tube
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

Pusher moves food through the tall
feed tube smoothly and easily. The
pusher can also be used as a
convenient 8 oz. measuring cup.
9-Cup Work Bowl
The tough polycarbonate
bowl
provides capacity for large jobs.
Mini

Bowl

and

Mini

Blade

Fine (2 ram) Slicing Disc
Disc produces approximately
_/_6-inch
slices of most foods, from delicate
to partially frozen

Disc Stem
Stem fits over the power shaft on the
base and into the bottom of a slicing
or shredding disc.
Stainless Steel
Multipurpose
Blade
Versatile blade chops, minces, blends,
mixes, and emulsifies in a matter of
seconds.
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.

4-cup bowl and stainless steel blade
are perfect for small chopping and
mixing jobs.

strawberries

Features

meats.

Medium
(4 mm) Shredding
Disc
Disc produces approximately
Ysqnch
shreds of most firm fruits, vegetables,
and cheese.

Spatula/Cleaning
Tool
Special shape facilitates food removal
from bowls, discs, and blades.

Preparing

the Food Processor

Insert the desired accessory into
the work bowl. Bee the next page
for accessory instructions.
Place the work bowl cover on the

Cut Hazard
Handle

blades

Failure
cuts.

to do so can result

Before

First

for Use

work bowl with the feed tube just
to the left of the work bowl

carefully.
in

handle. Grasp the feed tube and
turn the cover to the right until it
locks into place.

Use

Before using your Food Processor for
the first time, wash the work bowl,
work bowl cover, mini bowl, teed
tube pusher, discs, and blades either
by hand or in the dishwasher (see
"Cleaning the Food Processor" on
page 1 2).
Work

Bowl

Assembly

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 cower shaft.
3. Grasp rne WOrK DOV_ handle and
rum rne bow
OCKS

nfo

.i.i _ i¸

ro rne

gnr

Jn[I

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.

[

oosI[IOr

i ¸ iiii

7. Plug the power cord into an
electrical outlet.
NOTE: Your Food Processor will not

c@
./

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.

Preparing

the Food Processor
Mini

Bowl

for Use

Assembly

1. Place the mini bowl inside the
work bowl over the power shaft.
Rotate the mini bowl until it falls

Cut Hazard
Handle

blades

Failure
cuts.

to do so can result

Multipurpose
Dough Blade

carefully.
in

into place. When properly seated
in the work bowl, the mini bowl
cannot be rotated.

Blade and
Assembly

Place the blade on the power shaft.
Rotate the blade so it falls into place
on the shaft.

ii_i_,
_,
_!_!
_

Slicing and Shredding
Assembly

2. Fit the mini blade on the power
shaft. It may be necessary to
rotate the blade until it falls into
place.

Disc

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.

Using

the

Food

Processor

Turning the Food
On and Off

Processor

1. To turn on the Food Processor,
press the On Button. The unit will
run continuously
and the indicator
light will glow.

Rotating
Always

Blade

use food

Keep fingers
Keep away

Hazard

pusher.

out of openings.
from

children.

Failure to do so can result
amputation
or cuts.
Before

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

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).

to a complete stop before
removing the work bowl cover. Be
sure to turn off the Food Processor

Maximum

before removing the work bowl
cover, or before unplugging the
unit.

Liquid Level

This line on the work bowl

indicates

the maximum level of liquid that can
be processed by the Food Processor.

NOTE: If the unit fails to operate,
make sure the work bowl and cover
are properly locked on the base (see
"Preparing the Food Processor for
Use" starting on page 8).
Using

the Pulse Control

The pulse control allows precise
control of the duration and frequency
of processing. It's great for]obs
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.

Disassembling

the

Food

Processor

4. Turn the work bowl to the left to
unlock it from the base. Lift to
remove.
Cut Hazard
Handle

blades

Failure
cuts.

to do so can result

carefully.
in

1. Turn the work bowl cover to the
left and remove.

;i}f'q

The muir DUrDOSe Dlacle OaF De
removea from the WOrK DOWl
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.

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 along the top edge
of the bowl,

Cleaning

the

Food

Processor

5. To prevent damage to the interlock
system, always store the work
bowl and work bowl cover in the

Cut Hazard
Handle

blades

Failure
cuts.

to do so can result

unlocked
use.

carefully.

position

when not in

1. Press the Off Button
2. Unplug the Food Processor before
cleaning.
3. Wipe the base and cord with a
warm, sudsy cloth, and wipe clean
with a damp cloth. Dry with a soft
cloth. Do not use abrasive
cleansers or scouring pads.
4. All the other parts of the Food
Processor are dishwasher safe. Be
sure to load them away from
exposed heating elements in the
dishwasher. If washing the Food
Processor parts by hand, avoid the
use of abrasive cleansers or

6. Wrap the power cord around the
work bowl. Secure the plug by
clipping it to the cord,

scouring pads. They may scratch
or cloud the work bowl and cover,
Thoroughly
washing.

dry all parts after

Troubleshooting
o

, If your Food Processor
should
fail to operate,
check the
following:
- Make sure the work bowl and work
bowl cover are properly
the base.

If the Food

Processor

shuts

off

while it is running:
The Food Processor may be
overheated. If the motor exceeds a

locked on

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

- Bee 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.

Processor to cool before resuming.
If the Food Processor still refuses to
run, wait an additional 15 minutes
for the Food Processor to cool.
If the problem cannot be corrected
with the steps in this section, see the
KitchenAid Warranty and Service
section on pages 41-42. Do not
return the Food Processor to the
retailer - they do not provide service.

Food Processing
USING THE
MULTIPURPOSE BLADE

To chop fresh
vegetables:

fruits

Tips

To mince garlic or to chop
fresh herbs or small 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.

Peel, core, and/or remove seeds. Cut
food in 1 to lYe-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
nut butters:

or make

Process up to 3 claps of nuts to
desired texture, using short pulses,
1 to 2 seconds each time. For a

To puree cooked fruits and
vegetables
(except potatoes):
Add 1/4cup 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.

coarser

To prepare

To chop cooked
or raw
poultry
or seafood:

mashed

batches,
seconds
for finer
process
Store in

potatoes:

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.
To chop

dried

(or sticky)

process smaller
pulsing 1 or 2 times, 1 to 2
each time. Pulse more often
texture. For nut butters,
continuously
until smooth.
refrigerator.

textuFe,

meat,

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 make bread,
cracker crumbs:

fruits:

cookie,

The food should be cold. Add Y4cup
flour from recipe per _/_clap dried
fruit. Process fruit, using short pulses,
until reaching desired texture.

Break food into lY_ 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.

To finely

To melt

chop

citrus

peel:

With sharp knife, peel colored portion
(without white membrane) from
citrus. Cut peel in small strips. Process
until finely chopped.

chocolate

in a recipe:

Combine chocolate and sugar from
recipe in work bowl. Process until
finely chopped. Heat liquid from
recipe. With processor running, polar
hot liquid through the feed tube.
Process until smooth.

Food Processing
To grate hard cheeses, such
Parmesan
and Romano:

To slice or shred

To cutjulienne,
strips

Cut food to fit feed tube vertically or
horizontally, and pack feed tube
securely to keep food positioned
properly. Process using even pressure.
To slice or shred
vegetables
that
such as onions,
green peppers:

fruits

and

are round,
apples, and

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

/,,,"""_'_,,
USING A SLICING OR
_1
SHREDDING
DISC
\

fruits

vegetables
that are long and
relatively
small in diameter,
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 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.

match stick,
and fruits:

Tips

and insert large food items into the
feed tube from the bottom, rather
than the top. Process, using even
pressure.

of vegetables

Cut food to fit feed tube horizontally.
Position food horizontally in feed
tube. Process, using even

To slice or shred

fruits

and

vegetables
that are small,
strawberries,
mushrooms,
radishes:

like slices. Re-stack slices
horizontally
in feed tube.
Process, using even
pressure.

such
and

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
other leaves:

and

Stack leaves. Roll up and stand up in
feed tube. Process using even
pressure.

Food Processing
To slice
poultry,

uncooked
such

meat

as stir-fry

USING THE
DOUGH BLADE

meats:

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 meat or poultry,
including
salami, pepperoni,
etc.:
Food should be very cold. Cut in
pieces to fit feed tube. Process food
using firm, even pressure.
To shred

firm

and soft

Tips

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
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
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

1. Never process any food that is so
hard or firmly frozen that it cannot
be pierced with the tip of a sharp
knife. Hard food can cause damage
to the blade or motor. If a piece of
hard food, such as carrot, becomes
wedged or stuck on the blade, stop
the processor and remove the
blade. Carefully remove food from
the blade.
2. Do not overfill work bowl or mini
bowl. For thin mixtures, fill work
bowl Lapto Y_to % full. For thicker
mixtures, fill work bowl up to 34
full. For liquids, fill Lapto the
maximum level as described on
page 10. When chopping, the
work bowl should be no more
than Y5to Y_full. Use the mini
bowl for Lapto 1 cup of liquid or
Y_cup solids.
3. Position slicing discs so the cutting
surface isjust to the right of the
feed tube. This allows the blade a
full rotation
the food.

10.

11.

before contacting

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
pressure for harder foods (carrots,
apples, hard cheeses, partially
frozen meats, etc.).
6. Soft and medium-hard
cheese

1 2.

13.

14.

may spread out or roll up on the
shredding disc. To avoid this,
shred only well-chilled cheese.

piles Lapon one side of the bowl,
stop the processor and redistribute
the food using a spatula.
When food quantity reaches the
bottom of a slicing or shredding
disc, remove the food.
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.
Organize processing tasks to
minimize bowl cleanup. Process
dry or firm ingredients before
liquid ingredients.
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.
After removing the work bowl
cover, place it upside down on
the counter. This will help keep
the counter clean.

Continued

on next page

Helpful
15. To remove the contents

Hints

of the

16. Your Food Processor is not

work bowl without removing the
multipurpose
blade, grasp the
work bowl from the bottom and

designed to perform the
following functions:
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.

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.

Caramelized

Onion

Puff

Pastry

Squares
m

ounces Gouda or
smoked Gouda
cheese, wax
removed

Position 4 mm shredding disc in work bowl. Add
Gouda cheese. Process to shred. Remove and set
aside.

7 jumbo yellow onion,
cut into quarter:s
lengthwise

Exchange shredding disc for 2 mm slicing disc in
work bowl. Add onion. Process to slice.

7 tablespoon
vegetable off
7 tablespoon
sugar

brown

7 tablespoon
vinegar

balsamic

teaspoon coarsely
ground black pepper
teaspoon

salt

? sheet (trom ?T/-oz.
pkg.) frozen puff
pastr_ thawed
2

tablespoons
chopped fresh
par:sley leaves, if
desired

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.
On lightly floured surface, roll puff pastry into a
12dnch square. Pierce with a fork. With pizza cutter
or sharp knife, cut pastry into 36 pieces. Place on
ungreased baking sheet.
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.

Hot Artichoke
4

ounces Aslbgo or
Parmesan cheese,
room temperature

green onions, cut
into ?-inch pieces

Position 4 mm shredding disc in work bowl. Add
Asiago cheese. Process to shred. Remove and set
aside.

red or green
jalapeno pepper;
seeded and cut into
quarters
7 small clove garlic"
7 can (14 oz.)
artichoke hearts,
weft drained and cut
into halves
cup mayonnaise
? package (? oz.)
cream cheese, cut
into

Dip

?-inch pieces

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.
Remove to greased g-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.
Yield: 24 servings (2 tablespoons

per serving).

Per Serving: About 90 cal, 2 g pro, 1 g carb,
8 g total fat, 2.5 g sat fat, 10 mg chol,
130 mg sod.

Roasted
2

mild yeflow chile
peppers, cut into
halves and seeded

? serTano chile pepper;
cut into halves and
seeded
2

cloves garlic., peeled

7 pound fresh
tomatillos, husks
removed
red bell pepper;
seeded and cut into
77Z-inch pieces
? small onion,

teaspoon

and serrano peppers, garlic, tomatillos,
and onion in 15 x 10 x 2qnch baking
with oil; toss to coat. On top rack, bake
20 to 25 minutes, or until tomatillos
and garlic is tender, stirring once or
slightly.

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.
Yield: 24 servings (2 tablespoons

? tablespoon
olive or
vegetable off

? teaspoon

Place yellow
bell pepper,
pan. Drizzle
at 450°F for
are blistered
twice. Cool

cut into

quarters

7 tablespoon
lime juice

Salsa Verde

tresh

per serving).

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.

sugar
salt

Dilled
2

medium

Sour

Cream

cucumbers

7 teaspoon salt
small onion

cup mayonnaise

Position 2 mm slicing disc in work bowl. Add
cucumbers in batches. Process to slice. Remove to

Position 2 mm slicing disc in work bowl. Add onion.
Process to slice. Remove to medium mixing bowl.

? tablespoon
white
wine vinegar
teaspoons

Onions

sugar

Add sour cream mixture and cucumbers
Toss to coat. Cover and refrigerate
Serve within 24 hours.

to onions.

at least 1 hour.

Yield: 6 servings (//_cup per serving).
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

7 clove garlic.

tablespoons
white
wine vinegar _
teaspoon

salt

teaspoon
mustard

dry

teaspoon
pepper

ground

Vinaigrette
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.

? tablespoon
fresh
oregano leaves

Balsamic

Position mini bowl and mini blade in work

7 tablespoon
fresh
basil leaves

tablespoons
white
balsamtc vinegar _

z
©
oo

Exchange slicing disc for multipurpose
blade in
work bowl. Add remaining ingredients. Process until
well blended, 5 to 10 seconds.

black

z
o
o
oo

cup loosely packed
fresh dill

and

medium mixing bowl. Sprinkle with salt; toss to
coat. Let stand _/. hour. Drain and spread on paper
towels. Set aside.

cup sour cream

V4-_ teaspoon
pepper

Cucumbers

Yield: 8 servings (2 tablespoons
red

cup extra virgin olive
oil

per serving).

'Three tablespoons each of dark balsamic vinegar
and red wine vinegar may be substituted.
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.

Asian
1 package (3 oz.)
roman noodles
phrimp, chicken,
vegetable flavor)

large head (about
1 lb.) Nape cabbage,
cored
medium

red onion

cup salted sunflower
seeds

Dressing
cup vegetable

oil

tablespoons n'ce
vinegar or rice wine

tablespoons

sugar

Coleslaw

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.
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.
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.
Chill at least 1 hour before serving to blend flavors.
Yield: 12 servings (1/_cup per serving).
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.

Cheddar
8 ounces sharp
Cheddar cheese,
chilled
? small onion, cut into
halves lengthwise
1 rib celer_ cut into
2V_-inchpieces
2 tablespoons butter
or margarine

1 large head (about
1 lb.) broccoli
3 cups chicken broth
2 cups milk, divided
cup all-purT)ose flour
2 teaspoons D!_l'on
mustard
7 teaspoon CUrTy
powder, if desired
teaspoon hot pepper
Sauce

Broccoli

Soup

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 crisptender, stirring occasionally.
Cut stems from broccoli, and peel tough coating
from stems. Cut florets into small pieces. Position
2 mm slicing disc in work bowl. Add broccoli stems.
Process to slice. Remove to saucepan.
Add broccoli florets and broth to saucepan.
a boil over medium-high
heat. Reduce heat;
cover and simmer 6 to 10 minutes, or until
is crisp-tender, stirring occasionally. Remove
heat.

Bring to
partially
broccoli
from

Exchange slicing disc for multipurpose
blade in
work bowl. With slotted spoon, remove vegetables
from saucepan to work bowl. Add 3/4cup milk.
Process until chopped, 5 to 8 seconds. Set aside.
In medium mixing bowl, whisk flour into remaining
11/4cups milk, whisking until smooth. Add mustard,
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
thickened. Reduce heat to low. Add all but Y4cup
shredded cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly.
Garnish with remaining Y4cup cheese.
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.

¢,o

z
cD
z

N
m

Muffaletta
7 medium
tomato

plum

large #esh basil
lea yes

tablespoons
fresh
parsley leaves

large cloves garlic"
small red onion,
peeled and cut into
1-inch pieces
cup pimiento-stuffed
green olives
cup pitted

n_se olives

cup pitted
olives

kalamata

cup prepared
roasted red pepper:s,
drained
I

tablespoon
white
wine vinegar
teaspoon
oregano

dried

teaspoon coar:sely
ground black pepper
cup extra virgin olive
oil
2

loaves French
bread*, cut into
thffds and split
lengthwise
pound
salami

Sandwiches

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.
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.
Yield: 6 servings.
*Six hoagie buns may be substituted

Tip: Olive mixture may be made 1 to 2 days in
advance and refrigerated. Also, serve it as a dip with
crackers or toasted pita triangles.
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.

thinly sliced

pound thinly sliced
smoked ham or
prosciutto
6

for bread.

slices provolone
cheese

French
8

ounces Gruyere or
Swiss cheese, room
temperature

2 jumbo yellow
onions, cut into
halves lengthwise
3

tablespoons
butter
or rnar_jarine

? tablespoon
allpurpose flour
teaspoon
pepper
3
1_

black

cups beef broth
cups chicken

Onion

Soup

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.
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.

broth

cup dry sherTy
? teaspoon
Worcester:shire

sauce

diagonal sh#'es CZ-in.
thk;'k) French bread,
lightly toasted

ounces freshly
grated Parmesan
cheese

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.
Yield: 6 servings (1 cup per serving).
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.

Chipotle-Mustard
small onion
7 small chl_ootle chile
in adobo sauce
(trom 7 or
11-oz, can)
V_-7 teaspoon adobo
sauce

cup mayonnaise
2 tablespoons
prepared honey
mustard salad
dressing
rib celery, cut into
7-inch pieces
2 cups cubed cooked
ham

Ham

Spread

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.
Yield: 4 servings (Y_cup per serving).
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.

Layered
Eggplant
Roasted
Red Pepper

I
_a
t_

and
Casserole

t_
1/)

D
Z
¢/)
LM
,,M

,,a

7 medium (about
7V_lb.) eggplant
3

tablespoons

ounces mozzarella
cheese, chilled

Position 2 mm slicing disc in work bowl.
eggplant into 21/.dnch lengths to fit feed
Process to slice. Remove to greased 15 x
pan, and arrange evenly. Drizzle with oil.
450°F for 5 to 8 minutes, or until slightly

ounces Parmesan
cheese, cut into
_/-inch pieces and
room temperature

Meanwhile, exchange slicing disc for 4 mm
shredding disc. Add mozzarella cheese. Process to
shred. Remove and set aside.

olive oil

7 cup ricotta cheese
? egg

teaspoon

salt

teaspoon
pepper

black

cups prepared
tomato basil pasta
sauce, divided

7 jar (7 oz.) roasted
red pepper:s, well
drained

Cut
tube.
10 x 1-inch
Bake at
tender.

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.
Pour 1 cup pasta sauce into greased 1 2 x 8 x 2dnch
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.

Spring
7 clove garl£"
7 medium shallot, cut
into quarters
7 tablespoon olive oil
pound (about 1 cup)
tresh green beans,
trimmed
7 small carTot, peeled
and cut into halves
crosswise

7_ cups chicken broth
7 cup water
7 teaspoon salt
teaspoon black
pepper
7 teaspoon ground
coriander; if desired
7_ cups basmati or
jasmine

r£'e

pound tresh
asparagus
2 teaspoons tresh
thyme leaves
2 tablespoons loosely
packed fresh parsley
leayes
small red bell
pepper; cut into
quarters

Mix

Basmati

Rice

Position multipurpose
blade in work bowl. With
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.
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.
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 eacb
time, or until coarsely chopped. Excbange
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.
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
7 pound carTots,
peeled
small onion

Position 2 mm slicing disc in work bowl. Add
carrots and onion in batches. Process to slice.
Bet aside.

cup orange juice
2

tablespoons

honey

teaspoon

salt

teaspoon
pepper

black

7 tablespoon
margarine

butter

Carrots

In medium skillet, combine orange juice, honey, salt,
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.

Yield: 4 servings (//_cup per serving).
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.
27

Loaded
3

stni:)s bacon

ounces extra sharp
Cheddar cheese,
chilled

ounces smoked
sharT_ Cheddar
cheese, chilled

? ounce Parmesan
cheese, room
temperature
2_

quarts

water

teaspoons
divided

salt,

pounds russet
potatoes
cup loosely packed
fresh parsley leaves

green onions, cut
into ?-inch pieces

7 container (16 oz.)
sour cream
2

tablespoons
afl-purlaose

Baked

Potato

Casserole

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.
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.
In Dutch oven over high heat, add water and
1_/_teaspoons salt; bring to boil. Meanwhile,
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.
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.

flour

teaspoon coarsely
ground black pepper
? slice (3-in, long)
French bread
? tablespoon
butter or
mar_qarine, softened

In large mixing bowl, combine sour cream, flour,
pepper, remaining _/_teaspoon salt, and reserved
bacon drippings; mix well. Add potatoes, shredded
cheeses, onion mixture, and reserved bacon; toss
gently to mix well. Spread into greased 21/_-quart
baking dish.
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.
Yield: 1 2 servings (about 3/4cup per serving).
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.

Szechwan

Pork
z

2 large cloves garl£"
1 piece (2-in. long)
peeled gingerToot,
cut into quarters
2 tablespoons soy
Sauce

7 _ab/espoon sherTy
1 teaspoon dark
sesame oil
1_ teaspoons crushed
red pepper flakes
pound pork
tenderloin, cut into
3-inch pieces and
frozen for 40 to 55
minutes
1 red or yellow bell
pepper; cut into
halves lengtbwise
and seeded
1 large rib celer_ cut
into 2V_-inchpieces
1 tablespoon
vegetable oil, divided
4 green onions, cut
diagonally into
V_-inchsl£'es
7 cup chicken broth
7 tablespoon
cornstaf_2h

Hot cooked n'ce or
Chinese noodles,
if desired

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
unql mixed, about 5 seconds. Scrape sides of bowl.
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.
Meanwhile, wash processor. Position 2 mm slicing
disc in work bowl. Add bell pepper and celery.
Process to slice. Set aside.
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. Conqnue to cook and stir unql
liquid evaporates. Remove from skillet.
Add remaining 1 teaspoon vegetable oil to skillet.
Add bell pepper, celery, and onions. Cook 3 to
4 minutes, or unql crisp-tender, stirring occasionally.
In small bowl, mix broth and cornstarch. Add to
vegetables and bring to a boil. Add pork. Cook
1 minute, or until thick and bubbly. Serve over hot
cooked rice or Chinese noodles, if desired.
Yield: 4 servings.
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.

,-p

Deep Dish Pizza
Crust
7 cup water
2

tablespoons

7 package
yeast
3

olive oil

active dry

cups all-purpose
flour

7 ounce #eshlygrated
Parmesan cheese
pee TIPS)
1 teaspoon

sugar

teaspoon

salt

teaspoon
Ofive oil

dried basil

Cornmeal

Sauce
17Z-2 cups prepared pizza,
Alfr edo, barbecue,
or other favorite
Sauce

Topping
3 cups cooked sausage
or ground beef,
sh'ced pepperoni,
Canadian bacon,
ham, shrimp, cooked
chicken, roasted
peppers, #esh
mushrooms,
olives,
onion, roasted garlic',
fresh basil leaves,
tomato slices,
artichoke hearts,
capers, or other
favorite topping
I

pound shredded
mozzarella,
provolone,
Cheddar;
Parmesan, or other
favorite cheese

In small saucepan, add water and 2 tablespoons
Heat over low heat until warm, 105°F to 115°E
Stir in yeast to dissolve. Set aside.

oil.

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 1_/_to 2 minutes; dough will form a ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, about 45 to 60 minutes.
Grease 14-inch (lY_ inches deep) pizza pan with
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.
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
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

Prepare dough as directed above and let rise.
Grease 2, 1 2-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.
Top each crust as desired with about 1 cup sauce,
1_/_cups meat and/or vegetables, and 8 ounces
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.
3O

Chicken
Chicken
2

cloves garh'c

? teaspoon
chopped

coarsely
gingerroot

cup soy sauce
2

tablespoons peanut
or vegetable oil

teaspoons
sugar

7-7¼

brown

pounds ch£'ken
breast tenders

Satay

with

Peanut

Sauce

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, 1 5 to
20 seconds. Remove to plastic resealable food
storage bag or shallow pan.
Add chicken; coat with marinade. Marinate
Y_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
cup coconut milk
cup peanut butter
2 tablespoons soy
sauce

teaspoon red curry
paste

Position multipurpose
blade in work bowl. Add all
ingredients. Process until blended, 5 to 10 seconds.
Yield: 4 servings.
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.

Herbed
with

Cilantro-Caper

Mayonnaise
3 tablespoons
lightly
packed fresh cilantro
lea ves
cup mayonnaise
salad dressing
7 tablespoon

Salmon

drained

Cakes
Mayonnaise

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.

capers

Cakes
2 cups French or
/tah'an bread cubes

Position multipurpose
blade in work bowl.
Add bread. Process until fine crumbs form,
20 seconds. Remove to shallow pan.

7 tablespoon
fresh
tarTagon leaves

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,
pepper, and s/4cup bread crumbs. Pulse 2 to 3
times, about 2 seconds each time, or until mixed.
Add salmon. Pulse 5 to 6 times, about 2 seconds

7 strt_o lemon peel,
yellow portion
only
2

green onions, cut
into 7-inch pieces
rib celer_ cut into
7-inch pieces

7 egg
2

teaspoons
juice

each time, or just until mixed. Mixture will be soR;
chill, if desired, for easier handling.

lemon

teaspoon

salt

teaspoon
pepper

black

about

Shape into 4 cakes, Y_qnch thick. Coat both sides of
cakes with remaining bread crumbs.

7 pound fresh salmon
fillets _, grilled or
broiled, and skin
removed
7 tablespoon

olive oil

7 tablespoon
margarine

butter

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.
Yield: 4 servings.
*Two 7-ounce cans of salmon, drained,
substituted,
if desired,

may be

Pip: 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.

Honey
2/_ cup milk
cup water
3

tablespoons
butter
or margarine, cut
into pieces

tablespoons

7 package
yeast

honey

active dry

cups all-purpose
flour

cups whole
flour

wheat

cup walnut
pieces

halves or

cup wheat
? teaspoon

germ
salt

? teaspoon melted
butter or margarine,
if desired
? teaspoon wheat
germ, if desired

Wheat

Bread

Combine milk, water, 3 tablespoons butter, and
honey in small saucepan. Heat over low heat until
warm, 105°F to 115°E Stir in yeast to dissolve.
Set aside.
Position dough blade in work bowl. Add all-purpose
flour, whole wheat flour, nuts, Y4cup wheat germ,
and salt. Process about 10 seconds; scrape sides of
bowl. Process until mixed, about 10 seconds,
scraping sides of bowl if necessary. With processor
running, slowly add yeast mixture through the feed
tube. Process 1 to 1¼ minutes; dough will form a
slightly sticky ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, about 45 to 60 minutes.
Punch dough down. Shape into a loaf and place in
greased 8//_x 4Y_x 21/_-inch loaf pan. Cover; let rise
in warm place until double in size, 45 to 60
minutes. If desired, brush with melted butter and
sprinkle with wheat germ.
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.

Country
cup water
cup milk
2

tablespoons
butter
or margarine

7 package
yeast
3

active dry

cups all-purpose
flour

7 tablespoon
1 teaspoon

sugar
salt

1 teaspoon melted
butter or rnarlqarine,
if desired

White

Bread

Combine water, milk, and 2 tablespoons butter in
small saucepan. Heat over low heat until warm,
105°F to 115°R Stir in yeast to dissolve. Set aside.
Position dough blade in work bowl. Add flour,
sugar, and salt. Process until mixed, about 5
seconds, scraping sides of bowl if necessary. With
processor running, slowly add yeast mixture
through the feed tube. Process 1 to lY4 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.
Punch dough down. Shape into a loaf and place in
greased 8_/_x 4_/_x 21/_dnch loaf pan. Cover; let rise
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.

Country

White
Cinnamon

Bread

Variations

Bread

After first rising, roll out dough into a 15 x 9qnch
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/_x 4Y_x 21/_qnch
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.
Parmesan

Pepper

Bread

After First rising, roll out dough into a 15 x 9qnch
rectangle. Spread with 1 tablespoon soft butter or
margarine. Sprinkle with 3 tablespoons freshly
grated Parmesan cheese and 1/4teaspoon 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 8Y_x 4Y_x 21/_qnch
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.

Banana
3 medium npe
b_n_nas

2 eggs
cup butter or
margarine, cut into
pieces and softened
3 tablespoons
buttermilk
7 teaspoon vanilla
7 cup sugar
7_ teaspoons baking
powder
teaspoon baking
soda

teaspoon salt
teaspoon cinnamon
2 cups all-purpose
flour

I jar (3.25 oz.)
macadamia nuts

Macadamia

Nut

Bread

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.
Pour into greased and floured 9 x 5 x 3-inch loaf
pan. Bake at 350°F 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.
Yield: 12 servings.
*If desired, substitute 1 cup whole
1 cup all-purpose flour.

wheat flour for

Tip: If using an 81/_x 4Y_x 21/_-inch loaf pan, bake for
60 to 65 minutes.
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.

Velvety
76 squares
graham
broken

(2V_in. each)
cracker:s,

cup butter
margarine,

or
melted

Filling
2 packages (/3 oz.
each) cream cheese,
softened
2

Cream

Cheesecake

m
m

Crust

Sour

eggs
cups sour cream

2/_ cup sugar
7 teaspoon
teaspoon

vanilla
salt

Position multipurpose
blade in work bowl. Add
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
lY_ inches up sides of 9-inch springform
pan. Bake
at 350°F 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.
Pour into crust. Bake at 350°F 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.
Yield: 1 2 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.

Pear Hazelnut
I

9-inch pastry crust
pee page 39)

Topping
7_ cups hazelnuts
cup all-purT)ose
cup packed

flour

brown

sugar
cup rolled oats
teaspoon

cinnamon

teaspoon

nutmeg

cup butter or
margarine, cut into
pieces and softened

Filling
4 large firm pears,
peeled, cut into
halves lengthwl_e,
and cored
cup granulated sugar
1 tablespoon
all-purpose flour
? tablespoon lemon

Crunch

Fit crust into 9dnch

Pie

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.
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.
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,
is tender.

or until filling is bubbly

and fruit

Yield: 8 servings.
Tip: For apple and pear filling,
crisp apples for 2 pears.

substitute

2 large

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.

juice

teaspoon cinnamon

Pastry
One Crust
7 cup all-purpose flour
teaspoon salt
cup cold shortening
7 tablespoon cold
butter or margarine,
cut up
2-4 tablespoons ice
water

Two Crusts
2

cups alI-purTpose
flour
teaspoon

salt

cup cold shortening
3

5-7

tablespoons cold
butter or margarine,
cut up
tablespoons
water

ice

Crust

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.
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.
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.
Yield: 1 pie (8 servings).
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.

Carrot

Cake

Cake
7 pound (6-7 medium)
CafTOtS
2

cups sugar

zA cup vegetable
3

eggs

teaspoons

oil

vanilla

cups all-purpose
flour

teaspoons
soda

teaspoons

baking
cinnamon

teaspoon

salt

teaspoon

nutrnec]

cup pecan
pieces

halves or

cup robins
cup flaked coconut

Frosting
4_ cups powdered
sugar
6 ounces cream
cheese, softened

and

cut into 8 pieces
cup butter
margarine,
7-2

or
softened

teaspoon

vanilla

teaspoons

milk

With

Cream

Cheese

Frosting

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.)
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.
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.

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.
Yield: 12 servings.
Tip: For rectangular-shaped
cake, pour batter into
greased and floured 9 x 13 x 2dnch baking pan.
Bake at 350°F 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.

the

KitchenAid ® Food Processor Warranty
for
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
For Your Choice

Pay
of:

One Year Full Warranty
from date of purchase.

KitchenAid

Will

Not

Pay For:
A. Repairs when Food
Processor is used in
other than normal
single family

home

use.

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-flee at
1-800-541-6390.
OR
The replacement parts
and repair labor costs
to correct defects in
materials and
workmanship.
Service
must be provided by an
Authorized KitchenAid
Service Center. To

B. Damage resulting
from accident,
alteration, misuse or
abuse.
C. Any shipping or
handling costs to
deliver your Food
Processor to an
Authorized Service
Center.
D. Replacement parts
or repair labor costs
for Food Processors
operated outside the
50 United States
and District of
Columbia.

arrange for service,
follow the instructions
under the KitchenAid ®
Food Processor
Warranty for Puerto
Rico on page 42.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL
OR CONSEQUENTIAL
DAMAGES.
Some states do not allow the exclusion or
limitation of incidental or consequential damages, so this exclusion may not
apply to you. This warranty gives you specific legal rights and you may also
have other rights which vary from state to state.

KitchenAid

® Food Processor
for Puerto
Rico

Warranty

A limited one year warranty extends
to the purchaser and any succeeding
owner for Food Processors operated in
Puerto Rico. During the warranty
period, all service must be handled by
an Authorized KitchenAid Service

insured, to the nearest Authorized
Service Center. Call toll-free

Center. Please bring the Food
Processor, or ship it prepaid and

you. Your repaired Food Processor will
be returned to you prepaid and insured.

1-8OO-541-6390,
8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time to learn
the location of a Service Center near

Arranging
for Service
After the Warranty
Expires
For service information,
call toll-free
1-8OO-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
RO. Box 218
Electrical
Unplug

Shock

before

49085-0218

servicing.

Failure to do so can result
death or electrical shock.

the

St. Joseph, MI

Hazard

Arranging
50 United

for Service
States and

Consult your local KitchenAid dealer
or the store where you purchased the

Outside
Puerto

Rico

Food Processor for information
how to obtain service.

Ordering

Accessories

and

1-800-541-6390,
8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time.

for Model

Parts

You can also write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218

To order accessories or replacement
parts for your Food Processor, visit
KitchenAid.com
or call toll-free

Accessories

Replacement

St. Joseph, MI

49085-0218

KFP740:

Blades and Discs

Bowls

9-cup Multipurpose Blade

KFP79BL

9-cup Dough Blade

KFP79DB

Mini Blade (for Mini Bowl)

KFPTMBL

2 mm (Thin) Slicing Disc

and Covers

Work Bowl Cover with
Standard Tall Feed Tube
Work Bowl Cover with
Ultra Wide Mouth TM
Feed Tube

KFPTSL2

9-cup Work Bowl

4 mm (Med) Slicing Disc

Mini Bowl with Storage Lid

4 mm (Med) Shredding Disc KFPTSH4

Specialty

6 mm (Thick) Slicing Disc

9-cup Egg Whip

KFP7SL6

Citrus Press

Julienne Disc

KFP7JU

Juice Extractor

French Fry Cutting Disc

KFPTFF

Parmesan/Ice Grating Disc

KFPTPI

5 Disc Set
, 6 mm slicing
, 6 mm shredding
° French fry
° Julienne
° Parmesan/Ice grating

KFPTDS

KFP79EW
KFPTCP
KFP7JE

Accessories

1-Piece Food Pusher for
Standard Tall Feed Tube

KFPTP

2-Piece Food Pusher for
Standard Tall Feed Tube

KFPTDP

2-Piece Food Pusher for
Ultra Wide Mouth TM
Feed Tube

KFPTWP

Spatula/Cleaning

KFP7MB

Accessories

6 mm (Thick) Shredding Disc KFPTSH6

Other

KFP7WWC
KFP79WB

2 mm (Thin) Shredding Disc KFPTSH2
KFP7SL4

KFPTWC

Tool

KFPTSP

Chef's Accessory Case

KFPTSC

FOR THE WAY IT'S MADE"

® Registered Trademark/

Trademark

of KitchenAid,

U.S.A.

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Kitchenaid KFP740CR0 User Manual FOOD PROCESSOR Manuals And Guides L0801147

KITCHENAID Food processor Manual L0801147 KITCHENAID Food processor Owner's Manual, KITCHENAID Food processor installation guides

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