KitchenAid 4KFP740 Use & Care Guide

9 CUP / 2 LITRE

FOOD PROCESSOR

INSTRUCTIONS AND RECIPES

MODEL 4KFP740

ROBOT CULINAIRE

DE 2 LITRES / 9 TASSES

GUIDE D’UTILISATION ET RECETTES

MODÈLES 4KFP740

1-800-461-5681

Call our Consumer Interaction Centre

with questions or comments

Website: KitchenAid.ca

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FOR THE WAY IT’S MADE.

BIEN PENSÉ. BIEN FABRIQUÉ.

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. This card does not verify your warranty.

Please complete the following for

your personal records:

Model Number: 4KFP740 Serial Number ________________________________________________________ Date Purchased _______________________________________________________ Store Name __________________________________________________________

Table of Contents

INTRODUCTION

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

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

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

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

FEATURES AND OPERATION

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

Preparing the Food Processor for Use

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

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

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

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

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

Using the Food Processor

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

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

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

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

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

CARE AND CLEANING

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

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

Continued on next page

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 KitchenAid

Food Processor Warranty ..............................................................41

How To Arrange For Warranty Service..............................................................42

How To Arrange For Out-Of-Warranty Service..................................................42

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

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 immediatel

y 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.

Food Processor Safety

DANGER

WARNING

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions.

2. To protect against risk of electrical shock do not put Food Processor in water or other liquid.

3. Close supervision is necessary when any appliance is used by or near children.

4. Unplug from the outlet when not in use, before putting on or taking off parts, and before cleaning.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest Authorized Service Facility for examination, repair, or electrical or mechanical adjustment.

7. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter.

10. Keep hands and utensils away from moving blades or discs while processing food to reduce the risk of severe injury to persons or damage to the Food Processor. A scraper may be used but must be used only when the Food Processor is not running.

11. Blades are sharp. Handle carefully.

12. To reduce the risk of injury, never place cutting blade or discs on base without first putting bowl properly in place.

13. Be certain cover is securely locked in place before operating appliance.

14. Never feed food by hand. Always use the food pusher.

15. Do not attempt to defeat the cover interlock mechanism.

16. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

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 mm) Shredding Disc

Fine (2 mm) Slicing Disc

Stainless Steel Multipurpose Blade

Dough Blade

Heavy Duty Base

Food Pusher

Work Bowl Cover with Tall Feed Tube

Work Bowl

4-Cup (945 ml) Mini Bowl and Mini Blade

Spatula/ Cleaning Tool

Disc Stem

lse

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. (235 ml) measuring cup.

9-Cup (2 l) Work Bowl

The tough polycarbonate bowl provides capacity for large jobs.

Mini Bowl and Mini Blade

4-cup (945 ml) bowl and stainless steel blade are perfect for small chopping and mixing jobs.

Fine (2 mm) Slicing Disc

Disc produces approximately 1⁄

16-inch

(2 mm) slices of most foods, from delicate strawberries to partially frozen meats.

Medium (4 mm) Shredding Disc

Disc produces approximately

⁄8-inch (4 mm) shreds of most firm fruits, vegetables, and cheese.

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.

Spatula/Cleaning Tool

Special shape facilitates food removal from bowls, discs, and blades.

Preparing the Food Processor for Use

Before First Use

Before using your Food Processor for the first time, wash the work bowl, work bowl cover, mini bowl, feed tube pusher, discs, and blades either by hand or in the dishwasher (see “Cleaning the Food Processor” on page 12).

Work Bowl 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 power shaft.

3. Grasp the work bowl handle and turn the bowl to the right until it locks into position.

4. Insert the desired accessory into the work bowl. See the next page for accessory instructions.

5. Place the work bowl cover on the work bowl with the feed tube just to the left of the work bowl handle. Grasp the feed tube and turn the cover to the right until it locks into place.

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.

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.

WARNING

Cut Hazard Handle blades carefully. Failure to do so can result in

cuts.

250

0.4

200

0.3

100

0.1

Preparing the Food Processor for Use

Multipurpose Blade and Dough Blade Assembly

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

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.

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.

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.

WARNING

Cut Hazard Handle blades carefully. Failure to do so can result in

cuts.

Using the Food Processor

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 jobs which require a light touch. Just press and hold the Pulse Button to start processing, and release it to stop. The indicator light will glow each time the Pulse Button is pressed.

WARNING

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.

Disassembling the Food Processor

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

2. If using a disc, remove it before removing the bowl. Place two fingers under each side of the disc and lift it straight up. Remove the disc stem.

3. If using the mini bowl, grasp and remove the bowl using the finger grips located along the top edge of the bowl.

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

5. The multipurpose blade can be removed from the work bowl before the contents are emptied. The blade can also be held in place as you remove food: grasp the work bowl from the bottom and place one finger through the center opening to grip the blade shaft. Then remove food from the bowl and blade with a spatula.

WARNING

Cut Hazard Handle blades carefully. Failure to do so can result in

cuts.

Cleaning the Food Processor

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.

WARNING

Cut Hazard Handle blades carefully. Failure to do so can result in

cuts.

Troubleshooting

• If your Food Processor should fail to operate, check the following:

– Make sure the work bowl and work

bowl cover are properly locked on the base.

– See if the Food Processor is plugged

into a proper electrical outlet. If it is, unplug the Food Processor, then plug it into the same outlet again. If the Food Processor still does not work, check the fuse or circuit breaker on the electrical circuit the Food Processor is connected to and make sure the circuit is closed.

• If the Food Processor shuts off while it is running:

– The Food Processor may be

overheated. If the motor exceeds a certain temperature, it will automatically shut off to prevent damage. This should be an extremely rare occurrence. If it happens, press the Off Button and wait 15 minutes for the Food Processor to cool before resuming. If the Food Processor still refuses to run, wait an additional 15 minutes for the Food Processor to cool.

If the problem cannot be corrected with the steps in this section, see the KitchenAid Warranty and Service section on pages 41-42. Do not return the Food Processor to the retailer – they do not provide service.

For assistance throughout Canada call KitchenAid Consumer Interaction Centre toll-free 8:30 a.m. - 5:30 p.m. (EST): 1-800-461-5681 or write to: Consumer Relations Centre KitchenAid Canada 1901 Minnesota Court Mississauga, ON L5N 3A7

Food Processing Tips

USING THE MULTIPURPOSE BLADE

To chop fresh fruits or vegetables:

Peel, core, and/or remove seeds. Cut food in 1 to 11⁄2

-inch (2.5 to3.75 cm) 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

⁄4 cup (60 ml) 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 1⁄4 cup (60 ml) flour from recipe per 1⁄

2 cup

(120 ml) dried fruit. Process fruit, using short pulses, until reaching desired texture.

To finely chop citrus peel:

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

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.

To chop nuts or make nut butters:

Process up to 3 cups (710 ml) of nuts to desired texture, using short pulses, 1 to 2 seconds each time. For a coarser texture, process smaller batches, pulsing 1 or 2 times, 1 to 2 seconds each time. Pulse more often for finer texture. For nut butters, process continuously until smooth. Store in refrigerator.

To chop cooked or raw meat, poultry or seafood:

The food should be very cold. Cut in 1-inch (2.5 cm) pieces. Process up to 1 pound (455 g) 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 1

⁄2 to 2-inch (3.75 to 5 cm) 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, pour 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 multipurpose blade to grate hard cheeses. Cut cheese in 1-inch (2.5 cm) pieces. Place in work bowl. Process, using short pulses, until coarsely chopped. Process continuously until finely grated. Pieces of cheese can also be added through the feed tube while the processor is running.

USING A SLICING OR SHREDDING DISC

To cut julienne, or match stick, strips of vegetables and fruits:

Cut food to fit feed tube horizontally. Position food horizontally in feed tube. Process, using even pressure to make planklike slices. Re-stack slices and position vertically or 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 (475-710 ml) 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 up to 1⁄2 to 2⁄3 full. For thicker mixtures, fill work bowl up to 3⁄4 full. For liquids, fill up to the maximum level as described on page 10. When chopping, the work bowl should be no more than 1⁄3 to 1⁄2 full. Use the mini bowl for up to 1 cup (235 ml) of liquid or 1⁄

2 cup (120 ml) solids.

3. Position slicing discs so the cutting surface is just to the right of the feed tube. This allows the blade a full rotation before contacting the food.

4. To capitalize on the speed of the processor, drop ingredients to be chopped through the feed tube while the processor is running.

5. Different foods require varying degrees of pressure for best shredding and slicing results. In general, use light pressure for soft, delicate foods (strawberries, tomatoes, etc.), moderate pressure for medium foods (zucchini, potatoes, etc.), and firmer 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 up on one side of the bowl, stop the processor and redistribute the food using a spatula.

10. When food quantity reaches the bottom of a slicing or shredding disc, remove the food.

11. A few larger pieces of food may remain on top of the disc after slicing or shredding. If desired, cut these by hand and add to mixture.

12. Organize processing tasks to minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients.

13. To clean ingredients from the multipurpose blade easily, just empty the work bowl, replace the lid, and pulse 1 to 2 seconds to spin the blade clean.

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 discolour due to the types of food processed, clean them with lemon juice.

APPETIZERS

Caramelized Onion Puff Pastry Squares

6 ounces (170 g)

Gouda or smoked Gouda cheese, wax removed

1 jumbo yellow onion,

cut into quarters lengthwise

1 tablespoon (15 ml)

vegetable oil

1 tablespoon (15 ml)

brown sugar

1 tablespoon (15 ml)

balsamic vinegar

⁄4 teaspoon (1 ml)

coarsely ground black pepper

⁄8 teaspoon (0.5 ml)

salt

1 sheet (from 17

⁄4-oz. [517.5 g] pkg.) frozen puff pastry, thawed

2 tablespoons (30 ml)

chopped fresh parsley 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 12-inch (30.5 cm) 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 (204°C) 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 (204°C) 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 (115 g)

Asiago or Parmesan cheese, room temperature

2 green onions, cut

into 1-inch (2.5 cm) pieces

⁄2 red or green

jalapeno pepper, seeded and cut into quarters

1 small clove garlic 1 can (14 oz. [395 g])

artichoke hearts, well drained and cut into halves

⁄4 cup (175 ml)

mayonnaise

1 package (3 oz.

[85 g]) cream cheese, cut into 1-inch (2.5 cm) 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 9-inch (23 cm) quiche pan or pie plate. Bake at 375°F (191°C) for 15 to 20 minutes, or until hot. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables.

Yield: 24 servings (2 tablespoons [30 ml] per serving). Per Serving: About 90 cal, 2 g pro, 1 g carb,

8 g total fat, 2.5 g sat fat, 10 mg chol, 130 mg sod.

Roasted Salsa Verde

2 mild yellow chile

peppers, cut into halves and seeded

1 serrano chile pepper,

cut into halves and seeded

2 cloves garlic, peeled 1 pound (455 g) fresh

tomatillos, husks removed

⁄2 red bell pepper,

seeded and cut into 1

⁄2-inches (3.75 cm)

pieces

1 small onion, cut into

quarters

1 tablespoon (15 ml)

olive or vegetable oil

1 tablespoon (15 ml)

fresh lime juice

1 teaspoon (5 ml)

sugar

⁄2 teaspoon (2 ml) salt

Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x 10 x 2-inch (38 x 25 x 5 cm) baking pan. Drizzle with oil; toss to coat. On top rack, bake at 450°F (232°C) 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 [30 ml] 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.

SALADS AND DRESSINGS

White Balsamic Vinaigrette

1 tablespoon (15 ml)

fresh basil leaves

1 tablespoon (15 ml)

fresh oregano leaves

1 clove garlic 3 tablespoons (45 ml)

white balsamic vinegar*

3 tablespoons (45 ml)

white wine vinegar*

⁄2 teaspoon (2 ml) salt

⁄4 teaspoon (1 ml) dry

mustard

⁄8 teaspoon (0.5 ml)

ground red pepper

⁄4 cup (175 ml) 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 [30 ml] per serving). *Three tablespoons

(45 ml) 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.

Dilled Sour Cream Cucumbers and Onions

2 medium cucumbers 1 teaspoon (5 ml) salt

⁄2 small onion

⁄4 cup (175 ml) sour

cream

⁄4 cup (60 ml)

mayonnaise

⁄4 cup (60 ml) loosely

packed fresh dill

1tablespoon (15 ml)

white wine vinegar

2 teaspoons (10 ml)

sugar

⁄4-1⁄2 teaspoon (1-2 ml)

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 1⁄2 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 (1⁄2 cup [120 ml] 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.

Asian Coleslaw

1 package (3 oz. [85 g])

Ramen Noodles (shrimp, chicken, or vegetable flavour)

⁄2 large head (about

1 lb. [455 g]) Napa cabbage, cored

⁄2 medium red onion

⁄3 cup (80 ml) salted

sunflower seeds

Dressing

⁄4 cup (60 ml)

vegetable oil

2 tablespoons (30 ml)

rice vinegar or rice wine

2 tablespoons (30 ml)

sugar

Remove and reserve seasoning packet from noodles. Crumble noodles and place on baking sheet. Bake at 375°F (191°C) 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 flavours. Yield: 12 servings (1⁄2 cup [120 ml] 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.

SOUPS AND SANDWICHES

Cheddar Broccoli Soup

8 ounces (225 g) sharp

Cheddar cheese, chilled

1 small onion, cut into

halves lengthwise

1 rib celery, cut into

⁄2-inch (6.25 cm)

pieces

2 tablespoons (30 ml)

butter or margarine

1 large head (about

1 lb. [455 g]) broccoli

3 cups (710 ml)

chicken broth

2 cups (475 ml) milk,

divided

⁄4 cup (60 ml) all-

purpose flour

2 teaspoons (10 ml)

Dijon mustard

1 teaspoon (5 ml)

curry powder, if desired

⁄8 teaspoon (0.5 ml)

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 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. 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 3⁄4 cup (175 ml) milk. Process until chopped, 5 to 8 seconds. Set aside.

In medium mixing bowl, whisk flour into remaining 11⁄4 cups (295 ml) 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 1⁄4 cup (60 ml) shredded cheese; stir until melted.

Add broccoli mixture to saucepan. Heat thoroughly. Garnish with remaining 1⁄4

cup (60 ml) cheese. Yield: 7 servings (1 cup [235 ml] 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.

Muffaletta Sandwiches

1 medium plum

tomato

2 large fresh basil

leaves

2 tablespoons (30 ml)

fresh parsley leaves

2 large cloves garlic

⁄8 small red onion,

peeled and cut into 1-inch (2.5 cm) pieces

⁄4 cup (60 ml)

pimiento-stuffed green olives

⁄2 cup (120 ml) pitted

ripe olives

⁄2 cup (120 ml) pitted

kalamata olives

⁄4 cup (60 ml) prepared

roasted red peppers, drained

1 tablespoon (15 ml)

white wine vinegar

⁄

4 teaspoon (1 ml)

dried oregano

⁄

4 teaspoon (1 ml)

coarsely ground black pepper

⁄4 cup (60 ml) extra

virgin olive oil

2 loaves French

bread*, cut into thirds and split lengthwise

⁄2 pound (225 g) thinly

sliced salami

⁄2 pound (225 g) 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 (30 ml) 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 (191°C) 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.

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 flavours are blended.

Spoon about 1 cup (235 ml) 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 (10 to15 cm) from heat, for 2 to 3 minutes, or until cheese is melted and bubbly.

Yield: 6 servings (1 cup [235 ml] 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.

8 ounces (225 g)

Gruyere or Swiss cheese, room temperature

2 jumbo yellow

onions, cut into halves lengthwise

3 tablespoons (45 ml)

butter or margarine

1 tablespoon (15 ml)

all-purpose flour

⁄2

teaspoon (2 ml) black pepper

3 cups (710 ml) beef

broth

⁄2 cups (355 ml)

chicken broth

⁄3 cup (80 ml) dry

sherry

1 teaspoon (5 ml)

Worcestershire sauce

6 diagonal slices (

⁄2-in. [1.25 cm] thick) French bread, lightly toasted

3 ounces (85 g) freshly

grated Parmesan cheese

Chipotlé-Mustard Ham Spread

⁄8 small onion

1 small chipotlé chile

in adobe sauce (from 7 or 11-oz. [200 g or 310 g] can)

⁄

2-1 teaspoon (2-5 ml)

adobo sauce

⁄

3 cup (80 ml)

mayonnaise

2 tablespoons (30 ml)

prepared honey mustard salad dressing

⁄2 rib celery, cut into

1-inch (2.5 cm) pieces

2 cups (475 ml) 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 (1⁄2 cup [120 ml] 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.

French Onion Soup

VEGETABLES AND SIDE DISHES

Layered Eggplant and

Roasted Red Pepper Casserole

1 medium (about

⁄2 lb. [680 g])

eggplant

3 tablespoons (45 ml)

olive oil

4 ounces (115 g)

mozzarella cheese, chilled

2 ounces (55 g)

Parmesan cheese, cut into

⁄4 inch (2 cm) pieces and room temperature

1 cup (235 ml) ricotta

cheese

1 egg

⁄4 teaspoon (1 ml) salt

⁄4 teaspoon (1 ml)

black pepper

2 cups (475 ml)

prepared tomato basil pasta sauce, divided

1 jar (7 oz. [200 g])

roasted red peppers, well drained

Position 2 mm slicing disc in work bowl. Cut eggplant into 21⁄2-inch (6.25 cm) lengths to fit feed tube. Process to slice. Remove to greased 15 x 10 x 1-inch (38 x 25 x 2.5 cm) pan, and arrange evenly. Drizzle with oil. Bake at 450°F (232°C) 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 (235 ml) pasta sauce into greased 12 x 8 x 2-inch (30.5 x 20.3 x 5 cm) 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 (235 ml) pasta sauce and mozzarella cheese. Bake at 350°F (177°C) 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.

Honey-Orange Carrots

1 pound (455 g)

carrots, peeled

⁄2 small onion

⁄

2 cup (120 ml) orange

juice

2 tablespoons (30 ml)

honey

⁄4 teaspoon (1 ml) salt

⁄8 teaspoon (0.5 ml)

black pepper

1 tablespoon (15 ml)

butter or margarine

Position 2 mm slicing disc in work bowl. Add carrots and onion in batches. Process to slice. Set 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 (1⁄2 cup [120 ml] 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.

Spring Mix Basmati Rice

1 clove garlic 1 medium shallot, cut

into quarters

1 tablespoon (15 ml)

olive oil

⁄4 pound (115 g)

(about 1 cup [235 ml]) fresh green beans, trimmed

1 small carrot, peeled

and cut into halves crosswise

⁄2 cups (355 ml)

chicken broth

1 cup (235 ml) water 1 teaspoon (5 ml) salt

⁄4 teaspoon (1 ml)

black pepper

1 teaspoon (5 ml)

ground coriander, if desired

⁄3 cups (315 ml)

basmati or jasmine rice

⁄2 pound (225 g) fresh

asparagus

2 teaspoons (10 ml)

fresh thyme leaves

2 tablespoons (30 ml)

loosely packed fresh parsley leaves

⁄4 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 each time, or until coarsely chopped. Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add asparagus stalks. Process to slice. Remove to saucepan with rice mixture. Add asparagus tips; stir well.

Cover; let stand 10 minutes. Fluff with a fork. Yield: 6 servings (1 cup [235 ml] 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.

Loaded Baked Potato Casserole

3 strips bacon 4 ounces (115 g) extra

sharp Cheddar cheese, chilled

4 ounces (115 g)

smoked sharp Cheddar cheese, chilled

1 ounce (30 g)

Parmesan cheese, room temperature

⁄2

quarts (2.4 l) water

2 teaspoons (10 ml)

salt, divided

2 pounds (905 g)

russet potatoes

⁄4 cup (60 ml) loosely

packed fresh parsley leaves

6 green onions, cut

into 1-inch (2.5 cm) pieces

1 container (16 oz.

[455 g]) sour cream

2 tablespoons (30 ml)

all-purpose flour

⁄2 teaspoon (2 ml)

coarsely ground black pepper

1 slice (3-in. [7.5 cm]

long) French bread

1 tablespoon (15 ml)

butter or margarine, softened

In 12-inch (30.5 cm) skillet over medium heat, cook bacon until crisp. Remove bacon, reserving 2 tablespoons (30 ml) 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 11⁄2 teaspoons (7 ml) 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 1⁄2 teaspoon (2 ml) salt, and reserved bacon drippings; mix well. Add potatoes, shredded cheeses, onion mixture, and reserved bacon; toss gently to mix well. Spread into greased 21⁄2-quart (2.4 l) baking dish.

Split French bread lengthwise. Butter cut sides; place cut sides together. Cut into 1-inch (2.5 cm) 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 (177°C) for 45 to 60 minutes, or until golden brown and edges are bubbly.

Yield: 12 servings (about 3⁄4 cup [175 ml] 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.

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KitchenAid 4KFP740 Use & Care Guide

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