Kitchenaid 4kfp750ob0, 4kfp750pk1, 4kfp750ob1, 4kfp750er0, 4kfp750cr0 Owner's Manual
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12 CUP / 2.8 LITRE
FOOD PROCESSOR
INSTRUCTIONS AND RECIPES
MODEL 4KFP750
ROBOT CULINAIRE
DE 2,8 LITRES / 12 TASSES
GUIDE D’UTILISATION ET RECETTES
MODÈLES 4KFP750
1-800-461-5681
Call our Consumer Interaction Centre
with questions or comments
Website: KitchenAid.ca
Des questions ? Des commentaires ?
Appelez notre Centre d’interaction
aux consommateurs.
Site Web : KitchenAid.ca
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: 4KFP750
Serial Number ________________________________________________________
Date Purchased _______________________________________________________
Store Name __________________________________________________________
1
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
2-Piece Food Pusher .................................................................................11
Disassembling the Food Processor ..................................................................11
CARE AND CLEANING
Cleaning the Food Processor............................................................................12
Troubleshooting .............................................................................................13
Continued on next page
2
Table of Contents
FOOD PROCESSING TIPS
Using the Multipurpose Blade...................................................................14
Using a Slicing or Shredding Disc ..............................................................15
Using the Dough Blade.............................................................................16
Helpful Hints ...................................................................................................17
RECIPES
Appetizers ......................................................................................................19
Salads and Dressings ......................................................................................24
Soups and Sandwiches....................................................................................28
Vegetables and Side Dishes ............................................................................33
Main Dishes.....................................................................................................37
Breads ............................................................................................................42
Desserts...........................................................................................................47
WARRANTY AND SERVICE INFORMATION
KitchenAid
®
Food Processor Warranty ..............................................................53
How To Arrange For Warranty Service..............................................................53
How To Arrange For Out-Of-Warranty Service..................................................54
3
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
4
5
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.
6
Food Processor Features
Medium (4 mm)
Shredding Disc
Fine (2 mm)
Slicing Disc
Stainless Steel
Multipurpose Blade
Dough Blade
Heavy Duty Base
2-Piece
Food Pusher
Work Bowl
Cover with Tall
Feed Tube
Work Bowl
4-Cup (945 ml)
Mini Bowl and
Mini Blade
Medium (4 mm)
Slicing Disc
Spatula/
Cleaning
Tool
Disc Stem
O
ff
O
n
P
u
lse
7
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.
2-Piece Food Pusher
Pusher moves food through the tall
feed tube smoothly and easily. A
small hole in the bottom of the
pusher insert makes it easy to drizzle
oil into ingredients – just fill the insert
with the desired amount of oil. For
smaller items, simply remove the
pusher insert and use the built-in
small feed tube. With the insert
removed, the pusher can also be used
as a convenient 4 oz. (120 ml)
measuring cup.
12-Cup (2.8 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) Slicing Disc
Disc produces approximately 1⁄8-inch
(4 mm) slices of most foods.
Medium (4 mm) Shredding Disc
Disc produces approximately 1⁄8-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.
Chef’s Accessory Case
Stylish and durable slim-line case
organizes and protects
blades, discs, and
accessories.
8
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 pages 9–10
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 2-piece food pusher into
the feed tube.
7. Plug into a proper electrical outlet.
NOTE: Your Food Processor will not
operate unless the work bowl and
work bowl cover are properly locked
on the base.
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.
O
f
f
O
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9
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.
10
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.
O
ff
O
n
P
ulse
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.
11
Using the Food Processor
The 2-Piece Food Pusher
To slice or shred small items, insert the
2-piece food pusher into the feed
tube, turn the top of the pusher left or
right to unlock the small pusher, and
lift to remove. Use the small feed tube
and pusher to process small or slender
items, like single carrots or celery
stalks. When not using the small feed
tube, be sure to lock the small pusher
into place.
To slowly drizzle oil into ingredients,
just fill the small pusher with the
desired amount of oil. A small hole in
the bottom of the pusher will drizzle
the oil at a constant rate.
Disassembling the Food Processor
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
O
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e
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.
Cleaning the Food Processor
1. Press the Off Button and unplug
the Food Processor before
cleaning.
2. Wipe the base and cord with a
warm, sudsy cloth, and wipe clean
with a damp cloth. Dry with a soft
cloth. Do not use abrasive
cleansers or scouring pads.
3. All the other parts of the Food
Processor are dishwasher safe. Be
sure to load them away from
exposed heating elements in the
dishwasher. If washing the Food
Processor parts by hand, avoid the
use of abrasive cleansers or
scouring pads. They may scratch
or cloud the work bowl and cover.
Thoroughly dry all parts after
washing.
4. To prevent damage to the interlock
system, always store the work bowl
and work bowl cover in the
unlocked position when not in use.
5. Wrap the power cord around the
work bowl. Secure the plug by
clipping it to the cord.
6. Disassembled discs, shafts, and
blades should be stored in the
provided storage case, and in a
location out of the reach of
children.
Disassembling the Food Processor
12
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
O
f
f
O
n
P
u
l
s
e
13
Troubleshooting
• If your Food Processor should
fail to operate, check the
following:
– Make sure the work bowl and work
bowl cover are properly locked on
the base.
– See if the Food Processor is plugged
into a proper electrical outlet. If it
is, unplug the Food Processor, then
plug it into the same outlet again.
If the Food Processor still does not
work, check the fuse or circuit
breaker on the electrical circuit the
Food Processor is connected to and
make sure the circuit is closed.
• If the Food Processor shuts off
while it is running:
– The Food Processor may be
overheated. If the motor exceeds a
certain temperature, it will
automatically shut off to prevent
damage. This should be an
extremely rare occurrence. If it
happens, press the Off Button and
wait 15 minutes for the Food
Processor to cool before resuming.
If the Food Processor still refuses to
run, wait an additional 15 minutes
for the Food Processor to cool.
If the problem cannot be corrected
with the steps in this section, see the
KitchenAid Warranty and Service
section on pages 53-54. Do not
return the Food Processor to the
retailer – they do not provide service.
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
14
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 to
3.75 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
1
⁄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
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.
15
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. Or use
the small feed tube in
the 2-piece food pusher. Position
food vertically in the tube and use the
small food pusher to process food.
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. Or use the small feed
tube in the 2-piece food pusher.
Position food vertically in the tube
and use the small food pusher to
process food.
To shred spinach
and other leaves:
Stack leaves. Roll up
and stand up in feed
tube. Process, using
even pressure.
16
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.
17
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. For
processing small or
slender items, the
small feed tube in the
2-piece food pusher
will prove especially
convenient.
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.
18
Helpful Hints
14. After removing the work bowl
cover, place it upside down on
the counter. This will help keep
the counter clean.
15. To remove the contents of the
work bowl without removing the
multipurpose blade, grasp the
work bowl from the bottom and
place one finger through the
center opening to hold the blade
in place. Then remove food from
the bowl and blade with 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.
19
Sausage-Stuffed Mushrooms
1 bakery croissant or
white bread slice,
torn into pieces
1 shallot, cut into
quarters
1 clove garlic
15 large (about 14 oz.
[395 g]) mushrooms,
cleaned
6 ounces (170 g)
ground sausage
1 teaspoon (5 ml)
Worcestershire sauce
1
⁄2 teaspoon (2 ml) dry
mustard
1
⁄4 teaspoon (1 ml) hot
pepper sauce
1 cup (235 ml)
shredded Cheddar
cheese
2 tablespoons (30 ml)
snipped fresh chives,
if desired
Position mini bowl and mini blade in work bowl.
Add croissants. Process until finely crumbled, 10 to
20 seconds. Remove and set aside.
Position mini bowl and mini blade in work bowl.
Add shallot and garlic. Process until finely chopped,
5 to 10 seconds. Remove stems from mushrooms;
add 1⁄2 cup (120 ml) stems to shallot mixture in mini
bowl. Pulse 3 to 4 times, about 1 second each time,
or until chopped.
In medium skillet over medium heat, cook sausage
until thoroughly heated and no longer pink. Drain.
Add mushroom mixture; cook 2 to 4 minutes, or
until tender, stirring often.
Exchange mini bowl and mini blade for
multipurpose blade in work bowl. Add sausage
mixture, bread crumbs, Worcestershire sauce,
mustard, pepper sauce, and cheese. Process until
mixed, 3 to 5 seconds.
Arrange mushrooms cap side down in 13 x 9 x 2inch (33 x 23 x 5 cm) baking pan. Spoon and press
sausage mixture into openings, mounding stuffing.
Bake at 350°F (177ºC) for 15 to 20 minutes, or until
mushrooms are tender. Sprinkle with chives, if
desired.
Yield: 5 servings (3 mushrooms per serving).
Tip: Filling may be made up to one day in advance;
refrigerate. Warm to room temperature before
stuffing mushrooms.
Per Serving: About 230 cal, 11 g pro, 10 g carb,
17 g total fat, 8 g sat fat, 45 mg chol, 390 mg sod.
APPETIZERS
20
Cheddar Wheat Crackers
2 ounces (55 g)
sharp Cheddar
cheese, chilled
1 ounce (30 g)
Parmesan cheese,
room temperature
3
⁄4 cup (175 ml)
rolled oats
1
⁄2 cup (120 ml) (about
4 oz. [115 g])
walnut pieces
1 cup (235 ml)
all-purpose flour
2
⁄3 cup (160 ml) whole
wheat flour
2 teaspoons (10 ml)
sugar
3
⁄4 teaspoon (4 ml) salt
1
⁄2 teaspoon (2 ml)
baking soda
2 tablespoons (30 ml)
shortening
1 tablespoon (15 ml)
butter or margarine,
slightly softened
1
⁄
2 cup (120 ml)
buttermilk
1 egg, beaten
1 tablespoon (15 ml)
water
1 teaspoon (5 ml)
coarse salt, divided
2 tablespoons (30 ml)
black sesame seeds*,
divided
2 tablespoons (30 ml)
white sesame
seeds*, divided
Position 4 mm shredding disc in work bowl. Add
Cheddar and Parmesan cheeses. Process to shred.
Remove and set aside.
Exchange shredding disc for multipurpose blade in
work bowl. Add oats and nuts. Pulse 3 to 4 times,
about 5 seconds each time, or until finely ground.
Add all-purpose and whole wheat flours, sugar, salt,
and baking soda. Process until mixed, 5 to 10
seconds. Add shortening and butter. Pulse 4 to 5
times, about 2 seconds each time, or until crumbly.
Add cheeses. Pulse 2 to 3 times, about 2 seconds
each time, or until mixed. With processor running,
add buttermilk through the feed tube. Process until
stiff dough forms, 20 to 25 seconds, scraping sides
of bowl if necessary.
In small bowl, combine egg and water. Set aside.
Remove dough to lightly floured work surface. Form
into a ball; divide into 2 portions. Cover 1 portion;
roll 1 portion into a 10 x 10-inch (25 x 25 cm)
square. Place in center of large lightly greased
baking sheet. Roll evenly into a 12 x 12-inch (30.5 x
30.5 cm) square. Brush with egg mixture. Sprinkle
with 1⁄2 teaspoon (2 ml) coarse salt, 1 tablespoon
(15 ml) black sesame seeds, and 1 tablespoon (15
ml) white sesame seeds. Roll lightly with rolling pin.
With pastry wheel, pizza cutter, or sharp knife, score
to form 36 squares, or other desired shape. Do not
separate. Repeat with remaining dough, egg
mixture, salt, and sesame seeds.
Bake at 350°F (177ºC) for about 25 minutes, or
until deep golden brown. Outside crackers may start
to brown first. Remove them to a cooling rack, and
continue baking until center crackers are deep
golden brown. Remove to cooling rack.
Yield: 6 dozen (about 6 crackers per serving).
*Other cracker toppings might include garlic
powder, onion powder, sliced almonds, poppy
seeds, or sunflower seeds.
Per Serving: About 200 cal, 7 g pro, 20 g carb,
11 g total fat, 3 g sat fat, 30 mg chol, 470 mg sod.
21
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
1
⁄4 teaspoon (1 ml)
coarsely ground
black pepper
1
⁄8 teaspoon (0.5 ml)
salt
1 sheet (from 17
1
⁄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 (204ºC) 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
(204ºC) 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.
Brandied Cheese Spread
8 ounces (225 g)
smoked Cheddar
cheese, chilled
8 ounces (225 g)
Gruyere cheese,
room temperature
1 small shallot
1 package (8 oz.
[225 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
4 ounces (115 g) blue
cheese, crumbled
1
⁄2 cups (120 ml) butter
or margarine,
softened
3 tablespoons (45 ml)
brandy
Position 4 mm shredding disc in work bowl. Add
Cheddar cheese. Process to shred. Add Gruyere
cheese. Process to shred. Remove and set aside.
Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add shallot
through the feed tube. Process until finely chopped,
about 5 seconds. Add shredded cheese and
remaining ingredients. Process until smooth and
blended, 15 to 20 seconds.
Refrigerate several hours to blend flavours. Bring to
room temperature before serving with crostini or
crackers, if desired.
Yield: 36 servings (2 tablespoons [30 ml] per serving).
Tip: Spread may be made 2 days in advance and
refrigerated.
Per Serving: About 110 cal, 5 g pro, 1 g carb,
10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.
22
Hot Artichoke Dip
4 ounces (115 g)
Asiago or Parmesan
cheese, room
temperature
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1
⁄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
3
⁄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 (191ºC) 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
1
⁄2 red bell pepper,
seeded and cut into
1
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
1
⁄
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 (232ºC) 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.
23
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*
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml) dry
mustard
1
⁄8 teaspoon (0.5 ml)
ground red pepper
3
⁄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.
24
Dilled Sour Cream Cucumbers and Onions
2 medium cucumbers
1 teaspoon (5 ml) salt
1
⁄2 small onion
3
⁄4 cup (175 ml) sour
cream
1
⁄4 cup (60 ml)
mayonnaise
1
⁄4 cup (60 ml) loosely
packed fresh dill
1tablespoon (15 ml)
white wine vinegar
2 teaspoons (10 ml)
sugar
1
⁄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.
SALADS AND DRESSINGS
Creamy Citrus Dressing
3
⁄4 cup (175 ml)
mayonnaise
1
⁄
3 cup (80 ml)
marshmallow crème
1 package (3 oz.
[85 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
1 tablespoon (15 ml)
fresh lime juice
1 medium seedless
orange, peeled and
sectioned
1
⁄4-1⁄2 teaspoon (1-2 ml)
grated lime peel,
if desired
Position multipurpose blade in work bowl. Add
mayonnaise, marshmallow crème, and cream
cheese. Process until creamy, about 1 minute.
Scrape sides of bowl. Add lime juice, orange, and
lime peel, if desired. Process until orange is finely
chopped, 20 to 25 seconds. Serve with fruit salads.
Yield: 12 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 140 cal, 1 g pro, 4 g carb,
13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod.
25
Mediterranean Hot Chicken Salad
3 cups (710 ml) (about
1 lb [455 g]) cooked
chicken chunks
1
⁄
4 cup (60 ml) whole
pitted kalamata
olives
3 green onions, cut
into 1-inch (2.5 cm)
pieces
1
⁄2 bulb fennel, cut into
halves lengthwise
1
⁄2
cup (120 ml)
mayonnaise*
1
⁄4 cup (60 ml)
sour cream*
2 teaspoons (10 ml)
all-purpose flour
1 tablespoon (15 ml)
fresh oregano leaves
1 tablespoon (15 ml)
lemon juice
1
⁄4 teaspoon (1 ml) salt
1
⁄8 teaspoon (0.5 ml)
black pepper
1
⁄2 cup (120 ml)
(2 oz. [55 g])
crumbled feta
cheese
1
⁄4 cup (60 ml) pine
nuts
Position multipurpose blade in work bowl. Add
chicken, olives, and onions. Pulse 4 to 6 times, 1 to
2 seconds each time, or until coarsely chopped.
Remove to large mixing bowl.
Exchange multipurpose blade for 2 mm slicing disc.
Add fennel. Process to slice. Add to mixing bowl.
Exchange slicing disc for mini bowl and mini blade
in work bowl. Add all remaining ingredients except
cheese and nuts. Process until mixed, 10 to 12
seconds. Add to mixing bowl. Add cheese to mixing
bowl; stir to combine.
Spread into greased 8 x 8 x 2-inch (20 x 20 x 5 cm)
baking pan. Sprinkle with pine nuts. Bake at 375°F
(191ºC) for 20 to 25 minutes, or until thoroughly
heated. Serve with pitas, flatbread, or lettuce wraps.
Yield: 5 servings (about 3⁄4 cup [175 ml] per serving).
*Light mayonnaise and light sour cream may be
substituted.
Per Serving: About 420 cal, 26 g pro, 6 g carb,
33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.
Asian Coleslaw
1 package (3 oz. [85 g])
Ramen Noodles
(shrimp, chicken, or
vegetable flavour)
1
⁄2 large head (about
1 lb. [455 g]) Napa
cabbage, cored
1
⁄2 medium red onion
1
⁄3 cup (80 ml) salted
sunflower seeds
Dressing
1
⁄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 (191ºC) 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.
26
Chicken Wild Rice Salad
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1 pound (455 g)
boneless, skinless
chicken breast
halves, grilled or
broiled and cooled
1
⁄2
large red bell
pepper, seeded and
cut into quarters
lengthwise
1 medium rib celery
2 cups (475 ml) cooked
wild rice, cooled
Dressing
1
⁄2 cup (120 ml)
vegetable oil
1
⁄4 cup (60 ml) white
wine or rice vinegar
2 tablespoons (30 ml)
Dijon mustard
1
⁄
2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
coarsely ground
black pepper
1
⁄2 teaspoon (2 ml) hot
pepper sauce
Position multipurpose blade in work bowl. Add
onions. Pulse 1 to 2 times, about 2 seconds each
time, or until chopped.
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add chicken, bell pepper, and celery
in batches. Process to slice. Remove to large mixing
bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in
work bowl. Add dressing ingredients. Process until
smooth, 3 to 5 seconds. Pour dressing over salad
mixture. Toss to coat. Refrigerate at least 1 hour
before serving.
Yield: 5 servings.
Tip: Entire salad may be assembled 1 day in advance
and refrigerated.
Per Serving: About 370 cal, 22 g pro, 16 g carb,
25 g total fat, 4.5 g sat fat, 50 mg chol,
450 mg sod.
27
Broccoli Kohlrabi Salad
1 stalk (about 3⁄4 lb.
[340 g]) broccoli
2 bulbs kohlrabi,
peeled and cut into
eighths lengthwise
1 large carrot, peeled
Dressing
1
⁄3 cup (80 ml)
vegetable oil
3 tablespoons (45 ml)
red wine vinegar
1 tablespoon (15 ml)
fresh lemon juice
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1 teaspoon (5 ml)
prepared mustard
1 teaspoon (5 ml)
sugar
1
⁄2 teaspoon (2 ml)
coarsely ground
black pepper
1
⁄4 teaspoon (1 ml) salt
Position 2 mm slicing disc in work bowl. Add
broccoli (stalk and florets), cutting to fit feed tube
if necessary. Process to slice. Add kohlrabi. Process
to slice.
Exchange slicing disc for 4 mm shredding disc in
work bowl. Add carrot. Process to shred. Remove
vegetable mixture to large mixing bowl.
Exchange shredding disc for multipurpose blade in
work bowl. Add dressing ingredients. Process until
smooth, 10 to 15 seconds. Pour dressing over
vegetables. Toss to coat.
Chill at least 1 hour to blend flavours.
Yield: 10 servings (1⁄2 cup [120 ml] per serving).
Per Serving: About 90 cal, 2 g pro, 5 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 85 mg sod.
28
Cheddar Broccoli Soup
8 ounces (225 g) sharp
Cheddar cheese,
chilled
1 small onion, cut into
halves lengthwise
1 rib celery, cut into
2
1
⁄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
1
⁄4 cup (60 ml) all-
purpose flour
2 teaspoons (10 ml)
Dijon mustard
1 teaspoon (5 ml)
curry powder, if
desired
1
⁄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.
SOUPS AND SANDWICHES
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