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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Page Count: 47

9 CUP

FOOD PROCESSOR

INSTRUCTIONS AND RECIPES

MODEL KFP740

1-800-541-6390

Detailslnside

Hassle-Free Replacement Warranty

We're so confident

the quality of our

)roducts meets the

standards of

KitchenAid that, if your

Food Processor should

fail within the first year of ownership,

KitchenAid will arrange to deliver an

identical or comparable replacement

to your door free of charge and

arrange to have your 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.

If You Reside In The 50 United

States and your KitchenAid Food

Processor should fail within the first

year of ownership, simply call our

toll-flee Customer 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.

Proof of Purchase & Product Registration

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

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 for

your personal records:

Model Number: KFP740

Serial Number

Date Purchased

Store Name

Table of Contents

INTRODUCTION

Hassle-Free Replacement Warranty ........................................... Inside Front Cover

Product Registration Card ........................................................ Inside Front Cover

Food Processor Safety ........................................................................................ 3

Important Safeguards ........................................................................................ 4

Electrical Requirements ...................................................................................... 5

FEATURES AND OPERATION

Food Processor Features ................................................................................... 6

Preparing the Food Processor for Use

Before First Use ........................................................................................... 8

Work Bowl Assembly ................................................................................. 8

Multipurpose Blade & Dough Blade Assembly ............................................ 9

Slicing & Shredding Disc Assembly ............................................................. 9

Mini Bowl Assembly .................................................................................... 9

Using the Food Processor

Before Use ............................................................................................... 10

Maximum Liquid Level ............................................................................. 10

Turning the Food Processor On and Off ................................................... 10

Using the Pulse Control ............................................................................ 10

Disassembling the Food Processor .................................................................. 11

CAREAND CLEANING

Cleaning the Food Processor............................................................................ 12

Troubleshooting ............................................................................................. 13

Continued on next page

Table of Contents

FOOD PROCESSING TIPS

Using the Multipurpose Blade .......................................................................... 14

Using a Slicing or Shredding Disc .................................................................... 15

Using the Dough Blade .................................................................................... 16

Helpful Hints ................................................................................................... 17

RECIPES

Appetizers ...................................................................................................... 19

Salads and Dressings ...................................................................................... 21

Soups and Sandwiches .................................................................................... 23

Vegetables and Side Dishes ............................................................................ 26

Main Dishes ..................................................................................................... 29

Breads ............................................................................................................ 33

Desserts ........................................................................................................... 37

WARRANTY AND SERVICE INFORMATION

Warranty for the 50 United States and District of Columbia ............................ 41

Warranty For Puerto Rico ................................................................................. 42

Arranging for Service after the Warranty Expires .............................................. 42

Arranging for Service Outside the 50 United States and Puerto Rico ................ 42

Ordering Accessories and Replacement Parts ................................................... 43

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.

You can be killed or seriously injured

if you don't follow instructions,

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.

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. Olose 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

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 Features

Medium (4 ram) Work Bowl

Shredding Disc Heavy Duty Base

Fine (2 mm)

Slicing Disc

Disc Stem

4-Cup Mini Bowl

and Mini Blade

Work Bowl

Cover with Tall

Feed Tube

Stainless Steel

Multipurpose Blade

Dough Blade

Spatula/

Cleaning

Tool

Food Pusher

Food Processor Features

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.

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.

9-Cup Work Bowl

The tough polycarbonate bowl

provides capacity for large jobs.

Mini Bowl and Mini Blade

4-cup bowl and stainless steel blade

are perfect for small chopping and

mixing jobs.

Fine (2 ram) Slicing Disc

Disc produces approximately _/_6-inch

slices of most foods, from delicate

strawberries to partially frozen meats.

Heavy-Duty Base

The base features the off, on, and

pulse buttons along with the power

shaft, which rotates the blades and

discs.

Spatula/Cleaning Tool

Special shape facilitates food removal

from bowls, discs, and blades.

Medium (4 mm) Shredding Disc

Disc produces approximately Ysqnch

shreds of most firm fruits, vegetables,

and cheese.

Preparing the Food Processor for Use

Cut Hazard

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, 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 ro rne gnr Jn[I [

OCKS nfo oosI[IOr

Insert the desired accessory into

the work bowl. Bee the next page

for accessory instructions.

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.

.i.i _ 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.

! i ¸ iiii

7. Plug the power cord into an

electrical outlet.

NOTE: Your Food Processor will not

operate unless the work bowl and

work bowl cover are properly locked

on the base.

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 for Use

Cut Hazard

Handle blades carefully.

Failure to do so can result in

cuts.

Multipurpose Blade and

Dough Blade Assembly

Place the blade on the power shaft.

Rotate the blade so it falls into place

on the shaft.

Mini Bowl Assembly

1. Place the mini bowl inside the

work bowl over the power shaft.

Rotate the mini bowl until it falls

into place. When properly seated

in the work bowl, the mini bowl

cannot be rotated.

ii_i_,_, __

_!_!_

Slicing and Shredding Disc

Assembly

1. Place the disc stem on the power

shaft.

2. Fit the disc over the metal pin on

the disc stem, then rotate the disc

until it falls fully onto the stem.

2. Fit the mini blade on the power

shaft. It may be necessary to

rotate the blade until it falls into

place.

3. To remove the mini bowl after

processing, lift the bowl using the

two finger grips located along the

top edge of the bowl.

Using the Food Processor

Rotating Blade Hazard

Always use food pusher.

Keep fingers out of openings.

Keep away from children.

Failure to do so can result in

amputation or cuts.

Before Use

Before operating the Food Processor,

be sure the work bowl, blades, and

work bowl cover are properly

assembled on the Food Processor

base (see "Preparing the Food

Processor for Use" starting on

page 8).

Maximum Liquid Level

This line on the work bowl indicates

the maximum level of liquid that can

be processed by the Food Processor.

Turning the Food Processor

On and Off

1. To turn on the Food Processor,

press the On Button. The unit will

run continuously and the indicator

light will glow.

2. To stop the Food Processor, press

the Off Button. The indicator light

will go out and an automatic

brake will stop the action of the

blade or disk within seconds.

3. Wait until the blade or disk comes

to a complete stop before

removing the work bowl cover. Be

sure to turn off the Food Processor

before removing the work bowl

cover, or before 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" 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

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.

j ;i}f'q

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.

The muir DUrDOSeDlacle OaF De

removea from the WOrK DOWl

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

Cut Hazard

Handle blades carefully.

Failure to do so can result in

cuts.

1. Press the Off Button

2. Unplug the Food Processor before

cleaning.

3. Wipe the base and cord with a

warm, sudsy cloth, and wipe clean

with a damp cloth. Dry with a soft

cloth. Do not use abrasive

cleansers or scouring pads.

4. All the other parts of the Food

Processor are dishwasher safe. Be

sure to load them away from

exposed heating elements in the

dishwasher. If washing the Food

Processor parts by hand, avoid the

use of abrasive cleansers or

scouring pads. They may scratch

or cloud the work bowl and cover,

Thoroughly dry all parts after

washing.

5. To prevent damage to the interlock

system, always store the work

bowl and work bowl cover in the

unlocked position when not in

use.

6. Wrap the power cord around the

work bowl. Secure the plug by

clipping it to the cord,

Troubleshooting

, If your Food Processor should

fail to operate, check the

following:

- Make sure the work bowl and work

bowl cover are properly locked on

the base.

- 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.

oIf the Food Processor shuts off

while it is running:

The Food Processor may be

overheated. If the motor exceeds a

certain temperature, it will

automatically shut off to prevent

damage. This should be an

extremely rare occurrence. If it

happens, press the Off Button and

wait 15 minutes for the Food

Processor to cool before resuming.

If the Food Processor still refuses to

run, wait an additional 15 minutes

for the Food Processor to cool.

If the problem cannot be corrected

with the steps in this section, see the

KitchenAid Warranty and Service

section on pages 41-42. Do not

return the Food Processor to the

retailer - they do not provide service.

Food Processing Tips

USING THE

MULTIPURPOSE BLADE To mince garlic or to chop

fresh herbs or small quantities

of vegetables:

To chop fresh fruits or

vegetables:

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 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.

To prepare mashed 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) fruits:

The food should be cold. Add Y4cup

flour from recipe per _/_clap dried

fruit. Process fruit, using short pulses,

until reaching desired texture.

To finely chop citrus peel:

With sharp knife, peel colored portion

(without white membrane) from

citrus. Cut peel in small strips. Process

until finely chopped.

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 nuts or make

nut butters:

Process up to 3 claps of nuts to

desired texture, using short pulses,

1 to 2 seconds each time. For a

coarser textuFe, process smaller

batches, pulsing 1 or 2 times, 1 to 2

seconds each time. Pulse more often

for finer texture. For nut butters,

process continuously until smooth.

Store in refrigerator.

To chop cooked or raw meat,

poultry or seafood:

The food should be very cold. Cut in

1-inch pieces. 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, cookie, or

cracker crumbs:

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 melt 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 Tips

To grate hard cheeses, such as

Parmesan and Romano:

Never attempt to process cheese that

cannot be pierced with the tip of a

sharp knife. You can use the multi-

purpose blade to grate hard cheeses.

Cut cheese in 1-inch pieces. Place in

work bowl. Process, using short

pulses, until coarsely chopped. Process

continuously until finely grated. Pieces

of cheese can also added through the

feed tube while the processor is

running.

/,,,"""_'_,,USING A SLICING OR

_1 SHREDDING DISC

\ To cutjulienne, or

match stick, strips of vegetables

and fruits:

Cut food to fit feed tube horizontally.

Position food horizontally in feed

tube. Process, using even

like slices. Re-stack slices

horizontally in feed tube.

Process, using even

pressure.

To slice or shred fruits or

vegetables that are long and

relatively small in diameter, such

as celery, carrots, and bananas:

Cut food to fit feed tube vertically or

horizontally, and pack feed tube

securely to keep food positioned

properly. Process using even pressure.

To slice or shred fruits and

vegetables that are round,

such as onions, apples, and

green peppers:

Peel, core, and/or remove seeds. Cut

in halves or quarters to fit feed tube.

Position in feed tube. Sometimes it's

easier to remove the work bowl cover

and insert large food items into the

feed tube from the bottom, rather

than the top. Process, using even

pressure.

To slice or shred fruits and

vegetables that are small, such as

strawberries, mushrooms, 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:

Stack leaves. Roll up and stand up in

feed tube. Process using even

pressure.

Food Processing Tips

To slice uncooked meat or

poultry, such as stir-fry 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.

To slice cooked meat or poultry,

including salami, pepperoni, etc.:

Food should be very cold. Cut in

pieces to fit feed tube. Process food

using firm, even pressure.

To shred firm and soft cheeses:

Firm cheese should be very cold. For

best results with soft cheeses, such as

mozzarella, freeze 10 to 15 minutes

before processing. Cut to fit feed

tube. Process, using even pressure.

USING THE

DOUGH BLADE

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.

Helpful Hints

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 before contacting

the food.

4. To capitalize on the speed of the

processor, drop ingredients to be

chopped through the feed tube

while the processor is running.

5. Different foods require varying

degrees of pressure for best

shredding and slicing results. In

general, use light pressure for soft,

delicate foods (strawberries,

tomatoes, etc.), moderate pressure

for medium foods (zucchini,

potatoes, etc.), and firmer

pressure for harder foods (carrots,

apples, hard cheeses, partially

frozen meats, etc.).

6. Soft and medium-hard cheese

may spread out or roll up on the

shredding disc. To avoid this,

shred only well-chilled cheese.

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

piles Lapon one side of the bowl,

stop the processor and redistribute

the food using a spatula.

10. When food quantity reaches the

bottom of a slicing or shredding

disc, remove the food.

11. A few larger pieces of food may

remain on top of the disc after

slicing or shredding. If desired, cut

these by hand and add to mixture.

1 2. Organize processing tasks to

minimize bowl cleanup. Process

dry or firm ingredients before

liquid ingredients.

13. To clean ingredients from the

multipurpose blade easily, just

empty the work bowl, replace the

lid, and pulse 1 to 2 seconds to

spin the blade clean.

14. 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 Hints

15. To remove the contents of the

work bowl without removing the

multipurpose blade, grasp the

work bowl from the bottom and

place one finger through the

center opening to hold the blade

in place. Then remove food from

the bowl and blade with a

spatula.

16. Your Food Processor is not

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.

17. If any plastic parts should

discolor due to the types of food

processed, clean them with

lemon juice.

Caramelized Onion Puff Pastry Squares

6 ounces Gouda or

smoked Gouda

cheese, wax

removed

7 jumbo yellow onion,

cut into quarter:s

lengthwise

7 tablespoon

vegetable off

7tablespoon brown

sugar

7 tablespoon balsamic

vinegar

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

Position 4 mm shredding disc in work bowl. Add

Gouda cheese. Process to shred. Remove and set

aside.

Exchange shredding disc for 2 mm slicing disc in

work bowl. Add onion. Process to slice.

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 Dip

4 ounces Aslbgo or

Parmesan cheese,

room temperature

2 green onions, cut

into ?-inch pieces

red or green

jalapeno pepper;

seeded and cut into

quarters

7small clove garlic"

7can (14 oz.)

artichoke hearts,

weft drained and cut

into halves

cup mayonnaise

?package (? oz.)

cream cheese, cut

into ?-inch pieces

Position 4 mm shredding disc in work bowl. Add

Asiago cheese. Process to shred. Remove and set

aside.

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 Salsa Verde

2 mild yeflow chile

peppers, cut into

halves and seeded

?serTano chile pepper;

cut into halves and

seeded

2 cloves garlic., peeled

7pound fresh

tomatillos, husks

removed

red bell pepper;

seeded and cut into

77Z-inch pieces

?small onion, cut into

quarters

?tablespoon olive or

vegetable off

7 tablespoon tresh

lime juice

? teaspoon sugar

teaspoon salt

Place yellow and serrano peppers, garlic, tomatillos,

bell pepper, and onion in 15 x 10 x 2qnch baking

pan. Drizzle with oil; toss to coat. On top rack, bake

at 450°F for 20 to 25 minutes, or until tomatillos

are blistered and garlic is tender, stirring once or

twice. Cool slightly.

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 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.

Dilled Sour Cream Cucumbers and Onions

2 medium cucumbers

7 teaspoon salt

small onion

cup sour cream

cup mayonnaise

cup loosely packed

fresh dill

? tablespoon white

wine vinegar

2teaspoons sugar

V4-_ teaspoon black

pepper

Position 2 mm slicing disc in work bowl. Add

cucumbers in batches. Process to slice. Remove to

medium mixing bowl. Sprinkle with salt; toss to

coat. Let stand _/.hour. Drain and spread on paper

towels. Set aside.

Position 2 mm slicing disc in work bowl. Add onion.

Process to slice. Remove to medium mixing bowl.

Exchange slicing disc for multipurpose blade in

work bowl. Add remaining ingredients. Process until

well blended, 5 to 10 seconds.

Add sour cream mixture and cucumbers to onions.

Toss to coat. Cover and refrigerate at least 1 hour.

Serve within 24 hours.

Yield: 6 servings (//_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 Balsamic Vinaigrette

7tablespoon fresh

basil leaves

?tablespoon fresh

oregano leaves

7clove garlic.

3 tablespoons white

balsamtc vinegar _

3tablespoons white

wine vinegar _

teaspoon salt

teaspoon dry

mustard

teaspoon ground red

pepper

cup extra virgin olive

oil

Position mini bowl and mini blade in work bowl.

With processor running, add basil, oregano, and

garlic through the feed tube. Process until chopped,

5 to 8 seconds. Scrape sides of bowl. With

processor running, add balsamic vinegar, wine

vinegar, salt, mustard, and red pepper. Process until

mixed, about 5 seconds. With processor running,

slowly drizzle oil through the feed tube. Process

until smooth and thick. Serve with green salads.

Yield: 8 servings (2 tablespoons 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 Coleslaw

1 package (3 oz.)

roman noodles

phrimp, chicken, or

vegetable flavor)

large head (about

1 lb.) Nape cabbage,

cored

medium red onion

cup salted sunflower

seeds

Dressing

cup vegetable oil

2 tablespoons n'ce

vinegar or rice wine

2tablespoons sugar

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 Broccoli Soup

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

Position 4 mm shredding disc in work bowl. Add

cheese. Process to shred. Remove and set aside.

Exchange shredding disc for 2 mm slicing disc in

work bowl. Add onion and celery. Process to slice.

Melt butter in large saucepan or Dutch oven over

medium heat. Remove onion and celery to

saucepan. Cook 2 to 3 minutes, or until crisp-

tender, stirring occasionally.

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. Bring to

a boil over medium-high heat. Reduce heat; partially

cover and simmer 6 to 10 minutes, or until broccoli

is crisp-tender, stirring occasionally. Remove from

heat.

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

Muffaletta Sandwiches

7 medium plum

tomato

2 large #esh basil

lea yes

2 tablespoons fresh

parsley leaves

2 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 kalamata

olives

cup prepared

roasted red pepper:s,

drained

I tablespoon white

wine vinegar

teaspoon dried

oregano

teaspoon coar:sely

ground black pepper

cup extra virgin olive

oil

2 loaves French

bread*, cut into

thffds and split

lengthwise

pound thinly sliced

salami

pound thinly sliced

smoked ham or

prosciutto

6 slices provolone

cheese

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 for bread.

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.

French Onion Soup

8 ounces Gruyere or

Swiss cheese, room

temperature

2 jumbo yellow

onions, cut into

halves lengthwise

3tablespoons butter

or rnar_jarine

? tablespoon all-

purpose flour

teaspoon black

pepper

3 cups beef broth

1_ cups chicken broth

cup dry sherTy

?teaspoon

Worcester:shire sauce

6 diagonal sh#'es CZ-in.

thk;'k) French bread,

lightly toasted

3 ounces freshly

grated Parmesan

cheese

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.

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 Ham Spread

small onion

7small chl_ootlechile

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

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.

1/)

¢/)

,,M

,,a

Layered Eggplant and

Roasted Red Pepper Casserole

7medium (about

7V_lb.) eggplant

3tablespoons olive oil

4 ounces mozzarella

cheese, chilled

2 ounces Parmesan

cheese, cut into

_/-inch pieces and

room temperature

7cup ricotta cheese

?egg

teaspoon salt

teaspoon black

pepper

2 cups prepared

tomato basil pasta

sauce, divided

7jar (7 oz.) roasted

red pepper:s, well

drained

Position 2 mm slicing disc in work bowl. Cut

eggplant into 21/.dnch lengths to fit feed tube.

Process to slice. Remove to greased 15 x 10 x 1-inch

pan, and arrange evenly. Drizzle with oil. Bake at

450°F for 5 to 8 minutes, or until slightly tender.

Meanwhile, exchange slicing disc for 4 mm

shredding disc. Add mozzarella cheese. Process to

shred. Remove and set aside.

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 Mix Basmati Rice

7clove garl£"

7medium shallot, cut

into quarters

7 tablespoon olive oil

pound (about 1 cup)

tresh green beans,

trimmed

7small carTot, peeled

and cut into halves

crosswise

7_ cups chicken broth

7cup 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

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 Carrots

7 pound carTots,

peeled

small onion

cup orange juice

2tablespoons honey

teaspoon salt

teaspoon black

pepper

7tablespoon butter or

margarine

Position 2 mm slicing disc in work bowl. Add

carrots and onion in batches. Process to slice.

Bet aside.

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.

Loaded Baked Potato Casserole

3 stni:)s bacon

4 ounces extra sharp

Cheddar cheese,

chilled

4 ounces smoked

sharT_ Cheddar

cheese, chilled

?ounce Parmesan

cheese, room

temperature

2_ quarts water

2teaspoons salt,

divided

2pounds russet

potatoes

cup loosely packed

fresh parsley leaves

6 green onions, cut

into ?-inch pieces

7container (16 oz.)

sour cream

2tablespoons

afl-purlaose flour

teaspoon coarsely

ground black pepper

?slice (3-in, long)

French bread

?tablespoon butter or

mar_qarine, softened

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.

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

2 large cloves garl£"

1 piece (2-in. long)

peeled gingerToot,

cut into quarters

2tablespoons 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

7cup chicken broth

7tablespoon

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

7cup water

2 tablespoons olive oil

7package active dry

yeast

3 cups all-purpose

flour

7ounce #eshlygrated

Parmesan cheese

pee TIPS)

1 teaspoon sugar

teaspoon salt

teaspoon dried basil

Ofive oil

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 oil.

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 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.

Chicken Satay with Peanut Sauce

Chicken

2 cloves garh'c

? teaspoon coarsely

chopped gingerroot

cup soy sauce

2 tablespoons peanut

or vegetable oil

2teaspoons brown

sugar

7-7¼ pounds ch£'ken

breast tenders

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

2tablespoons 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 Salmon Cakes

with Cilantro-Caper Mayonnaise

Mayonnaise

3tablespoons lightly

packed fresh cilantro

lea ves

cup mayonnaise or

salad dressing

7 tablespoon drained

capers

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.

Cakes

2 cups French or

/tah'an bread cubes

7tablespoon fresh

tarTagon leaves

7strt_o lemon peel,

yellow portion only

2 green onions, cut

into 7-inch pieces

rib celer_ cut into

7-inch pieces

7egg

2 teaspoons lemon

juice

teaspoon salt

teaspoon black

pepper

7pound fresh salmon

fillets _, grilled or

broiled, and skin

removed

7tablespoon olive oil

7tablespoon butter or

margarine

Position multipurpose blade in work bowl.

Add bread. Process until fine crumbs form, about

20 seconds. Remove to shallow pan.

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

each time, or just until mixed. Mixture will be soR;

chill, if desired, for easier handling.

Shape into 4 cakes, Y_qnch thick. Coat both sides of

cakes with remaining bread crumbs.

In large skillet over medium heat, heat oil and

butter. Add cakes. Cook 5 to 8 minutes, or until

golden brown and thoroughly heated, carefully

turning once. Serve with Cilantro-Caper

Mayonnaise.

Yield: 4 servings.

*Two 7-ounce cans of salmon, drained, may be

substituted, if desired,

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 Wheat Bread

2/_ cup milk

cup water

3 tablespoons butter

or margarine, cut

into pieces

3 tablespoons honey

7 package active dry

yeast

1_ cups all-purpose

flour

1_ cups whole wheat

flour

cup walnut halves or

pieces

cup wheat germ

?teaspoon salt

?teaspoon melted

butter or margarine,

if desired

?teaspoon wheat

germ, if desired

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 White Bread

cup water

cup milk

2 tablespoons butter

or margarine

7 package active dry

yeast

3 cups all-purpose

flour

7 tablespoon sugar

1 teaspoon salt

1teaspoon melted

butter or rnarlqarine,

if desired

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 Bread Variations

Cinnamon 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 Macadamia Nut Bread

3 medium npe

b_n_nas

2 eggs

cup butter or

margarine, cut into

pieces and softened

3 tablespoons

buttermilk

7teaspoon vanilla

7cup sugar

7_ teaspoons baking

powder

teaspoon baking

soda

teaspoon salt

teaspoon cinnamon

2 cups all-purpose

flour _

I jar (3.25 oz.)

macadamia nuts

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 wheat flour for

1 cup all-purpose flour.

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 Sour Cream Cheesecake

Crust

76 squares (2V_in. each)

graham cracker:s,

broken

cup butter or

margarine, melted

Filling

2 packages (/3 oz.

each) cream cheese,

softened

2 eggs

7_ cups sour cream

2/_ cup sugar

7 teaspoon vanilla

teaspoon 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 Crunch Pie

I9-inch pastry crust

pee page 39)

Topping

7_ cups hazelnuts

cup all-purT)ose flour

cup packed 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

1tablespoon

all-purpose flour

?tablespoon lemon

juice

teaspoon cinnamon

Fit crust into 9dnch 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, or until filling is bubbly and fruit

is tender.

Yield: 8 servings.

Tip: For apple and pear filling, substitute 2 large

crisp apples for 2 pears.

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.

Pastry Crust

One Crust

7cup all-purpose flour

teaspoon salt

cup cold shortening

7tablespoon cold

butter or margarine,

cut up

2-4 tablespoons ice

water

Two Crusts

2 cups alI-purTpose

flour

teaspoon salt

cup cold shortening

3 tablespoons cold

butter or margarine,

cut up

5-7 tablespoons ice

water

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 With Cream Cheese Frosting

Cake

7pound (6-7 medium)

CafTOtS

2 cups sugar

zA cup vegetable oil

3 eggs

2teaspoons vanilla

2_ cups all-purpose

flour

2teaspoons baking

soda

2teaspoons cinnamon

teaspoon salt

teaspoon nutrnec]

cup pecan halves or

pieces

cup robins

cup flaked coconut

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.

Frosting

4_ cups powdered

sugar

6 ounces cream

cheese, softened and

cut into 8 pieces

cup butter or

margarine, softened

teaspoon vanilla

7-2 teaspoons milk

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.

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 KitchenAid Will Pay

Warranty: For Your Choice of:

One Year Full Warranty

from date of purchase.

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.

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

Warranty for Puerto

Rico on page 42.

KitchenAid Will Not

Pay For:

A. Repairs when Food

Processor is used in

other than normal

single family home

use.

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.

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 Warranty

for Puerto Rico

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

Center. Please bring the Food

Processor, or ship it prepaid and

insured, to the nearest Authorized

Service Center. 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 to learn

the location of a Service Center near

you. Your repaired Food Processor will

be returned to you prepaid and insured.

Arranging for Service

After the Warranty Expires

Electrical Shock Hazard

Unplug before servicing.

Failure to do so can result in

death or electrical shock.

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

St. Joseph, MI 49085-0218

Arranging for Service Outside

the 50 United States and Puerto Rico

Consult your local KitchenAid dealer Food Processor for information on

or the store where you purchased the how to obtain service.

Ordering Accessories and Replacement Parts

To order accessories or replacement

parts for your Food Processor, visit

KitchenAid.com or call toll-free

1-800-541-6390, 8 a.m. to 8 p.m.,

Monday through Friday, 10 a.m. to

5 p.m., Saturday, Eastern Time.

You can also write to:

Customer Satisfaction Center

KitchenAid Portable Appliances

P.O. Box 218

St. Joseph, MI 49085-0218

Accessories for Model KFP740:

Blades and Discs

9-cup Multipurpose Blade KFP79BL

9-cup Dough Blade KFP79DB

Mini Blade (for Mini Bowl) KFPTMBL

2 mm (Thin) Slicing Disc KFPTSL2

2 mm (Thin) Shredding Disc KFPTSH2

4 mm (Med) Slicing Disc KFP7SL4

4 mm (Med) Shredding Disc KFPTSH4

6 mm (Thick) Slicing Disc KFP7SL6

6 mm (Thick) Shredding Disc KFPTSH6

Julienne Disc KFP7JU

French Fry Cutting Disc KFPTFF

Parmesan/Ice Grating Disc KFPTPI

5 Disc Set KFPTDS

, 6 mm slicing

, 6 mm shredding

° French fry

° Julienne

° Parmesan/Ice grating

Bowls and Covers

Work Bowl Cover with

Standard Tall Feed Tube KFPTWC

Work Bowl Cover with

Ultra Wide Mouth TM

Feed Tube

9-cup Work Bowl

Mini Bowl with Storage Lid

Specialty Accessories

9-cup Egg Whip KFP79EW

Citrus Press KFPTCP

Juice Extractor KFP7JE

Other 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 Tool KFPTSP

Chef's Accessory Case KFPTSC

KFP7WWC

KFP79WB

KFP7MB

FOR THE WAY IT'S MADE"

® Registered Trademark/ Trademark of KitchenAid, U.S.A.

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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