KitchenAid KFP740 User Manual

1

1

9 CUP

FOOD PROCESSOR

INSTRUCTIONS AND RECIPES

MODEL KFP740

FOR THE WAY IT’S MADE.

™

®

1-800-541-6390

Details Inside

We’re so confident
the quality of our
products meets the
exacting standards of
KitchenAid that, if your
Food Processor should

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

If You Reside In The 50 United

States and your KitchenAid

®

Food
Processor should fail within the first
year of ownership, simply call our
toll-free Customer Satisfaction Center
at 1-800-541-6390 Monday through
Friday, 8 a.m. to 8 p.m. (Eastern Time),
or Saturday, 10 a.m. to 5 p.m. Give
the consultant your complete shipping
address. (No P.O. Box Numbers,
please.)

When you receive your replacement
Food Processor, use the carton and
packing materials to pack-up your
original Food Processor. In the carton,
include your name and address on a
sheet of paper along with a copy of
the proof of purchase (register receipt,
credit card charge slip, etc.).

For a detailed explanation of
warranty terms and conditions,
including how to arrange for service
outside the United States, see pages
41 and 42.

Hassle-Free Replacement Warranty

Proof of Purchase & Product Registration

Always keep a copy of the sales
receipt showing the date of
purchase of your Food Processor.
Proof of purchase will assure you of
in-warranty service.

Before you use your Food
Processor, please fill out and mail
your product registration card
packed with the unit. This card will
enable us to contact you in the

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

Please complete the following for

your personal records:

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

1

Table of Contents

INTRODUCTION

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

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

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

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

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

FEATURES AND OPERATION

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

Preparing the Food Processor for Use

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

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

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

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

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

Using the Food Processor

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

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

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

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

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

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 ......................................................................................21

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

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

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

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

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

WARRANTY AND SERVICE INFORMATION

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

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

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

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

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

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

Food Pusher

Work Bowl
Cover with Tall
Feed Tube

Work Bowl

4-Cup Mini Bowl
and Mini Blade

Spatula/
Cleaning
Tool

Disc Stem

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Food Processor Features

Work Bowl Cover
with Tall Feed Tube

Feed tube accommodates long food
items with a minimum of sectioning.
Unlike extra-wide feed tubes, there is
no pusher interlock system, so the
entire length of the tube can be filled
with food.

Food Pusher

Pusher moves food through the tall
feed tube smoothly and easily. The
pusher can also be used as a
convenient 8 oz. measuring cup.

9-Cup Work Bowl

The tough polycarbonate bowl
provides capacity for large jobs.

Mini Bowl and Mini Blade

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

Fine (2 mm) Slicing Disc

Disc produces approximately 1⁄16-inch
slices of most foods, from delicate
strawberries to partially frozen meats.

Medium (4 mm) Shredding Disc

Disc produces approximately 1⁄8-inch
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.

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 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.

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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.

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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.

11

WARNING

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

cuts.

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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.

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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.

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 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 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
flour from recipe per 1⁄2 cup dried
fruit. Process fruit, using short pulses,
until reaching desired texture.

To finely chop citrus peel:

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

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 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 pieces. Process up to 1 pound
at a time to desired size, using short
pulses, 1 to 2 seconds each time.
Scrape sides of bowl, if necessary.

To make bread, cookie, or
cracker crumbs:

Break food into 11⁄2 to 2-inch pieces.
Process until fine. For larger pieces,
pulse 2 to 3 times, 1 to 2 seconds
each time. Then process until fine.

To melt chocolate in a recipe:

Combine chocolate and sugar from
recipe in work bowl. Process until
finely chopped. Heat liquid from
recipe. With processor running, 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 pieces. Place in
work bowl. Process, using short
pulses, until coarsely chopped. Process
continuously until finely grated. Pieces
of cheese can also added through the
feed tube while the processor is
running.

USING A SLICING OR
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.

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Food Processing Tips

To slice uncooked meat or
poultry, such as stir-fry meats:

Cut or roll food to fit feed tube. Wrap
and freeze food until hard to the
touch, 30 minutes to 2 hours,
depending on thickness of food.
Check to be sure you can still pierce
food with the tip of a sharp knife. If
not, allow to thaw slightly. Process,
using even pressure.

To slice cooked meat or poultry,
including salami, pepperoni, etc.:

Food should be very cold. Cut in
pieces to fit feed tube. Process food
using firm, even pressure.

To shred firm and soft cheeses:

Firm cheese should be very cold. For
best results with soft cheeses, such as
mozzarella, freeze 10 to 15 minutes
before processing. Cut to fit feed
tube. Process, using even pressure.

USING THE
DOUGH BLADE

The dough blade is
specially designed for mixing and
kneading yeast dough quickly and
thoroughly. For the best results, do
not knead recipes which use more
than 2-3 cups of flour.

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 of liquid or

1

⁄

2 cup 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

18

Helpful Hints

15. To remove the contents of the
work bowl without removing the
multipurpose blade, grasp the
work bowl from the bottom and
place one finger through the
center opening to hold the blade
in place. Then remove food from
the bowl and blade with a
spatula.

16. Your Food Processor is not
designed to perform the
following functions:

•grind coffee beans, grains, or

hard spices

•grind bones or other inedible

parts of food

•liquefy raw fruits or vegetables

•slice hard-cooked eggs or

unchilled meats.

17. If any plastic parts should
discolor due to the types of food
processed, clean them with
lemon juice.

19

Caramelized Onion Puff Pastry Squares

6 ounces Gouda or

smoked Gouda
cheese, wax
removed

1 jumbo yellow onion,

cut into quarters
lengthwise

1 tablespoon

vegetable oil

1 tablespoon brown

sugar

1 tablespoon balsamic

vinegar

1

⁄4 teaspoon coarsely

ground black pepper

1

⁄8 teaspoon salt

1 sheet (from 17

1

⁄4-oz.
pkg.) frozen puff
pastry, thawed

2 tablespoons

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 square. Pierce with a fork. With pizza cutter
or sharp knife, cut pastry into 36 pieces. Place on
ungreased baking sheet.

Bake at 400°F for 10 to 12 minutes, or until pastry
puffs and edges begin to brown. Remove from
oven. With back of spoon, make indentation in
each square. Spoon onion mixture into each square
and sprinkle with cheese. Bake at 400°F for 3 to 5
minutes, or until pastry is golden brown and cheese
melts. Garnish with parsley, if desired.

Yield: 12 servings (3 squares per serving).
Per Serving: About 190 cal, 5 g pro, 13 g carb,

13 g total fat, 4 g sat fat, 15 mg chol, 190 mg sod.

APPETIZERS

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 fresh

tomatillos, husks
removed

1

⁄2 red bell pepper,

seeded and cut into
1

1

⁄

2-inch pieces

1 small onion, cut into

quarters

1 tablespoon olive or

vegetable oil

1 tablespoon fresh

lime juice

1 teaspoon sugar

1

⁄2 teaspoon salt

Place yellow and serrano peppers, garlic, tomatillos,
bell pepper, and onion in 15 x 10 x 2-inch baking
pan. Drizzle with oil; toss to coat. On top rack, bake
at 450°F for 20 to 25 minutes, or until tomatillos
are blistered and garlic is tender, stirring once or
twice. Cool slightly.

Position multipurpose blade in work bowl. Add
vegetable mixture with any accumulated juices, lime
juice, sugar, and salt. Pulse 2 to 3 times, about
1 second each time, or until chopped. Serve chilled
or at room temperature with skewered grilled
chicken or shrimp, or tortilla chips.

Yield: 24 servings (2 tablespoons per serving).
Tip: May be made 1 to 2 days in advance, if desired.
Per Serving: About 15 cal, 0 g pro, 2 g carb,

1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.

20

Hot Artichoke Dip

4 ounces Asiago or

Parmesan cheese,
room temperature

2 green onions, cut

into 1-inch pieces

1

⁄2 red or green

jalapeno pepper,
seeded and cut into
quarters

1 small clove garlic
1 can (14 oz.)

artichoke hearts,
well drained and cut
into halves

3

⁄4 cup mayonnaise

1 package (3 oz.)

cream cheese, cut
into 1-inch pieces

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

Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add onions,
jalapeno pepper, and garlic through the feed tube.
Process until finely chopped, about 5 seconds.
Add artichoke hearts. Pulse 1 to 2 times, about
2 seconds each time, or until coarsely chopped.
Add mayonnaise, cream cheese, and Asiago cheese.
Process until blended, about 5 seconds.

Remove to greased 9-inch quiche pan or pie plate.
Bake at 375°F for 15 to 20 minutes, or until hot.
Serve with crackers, French bread, tiny corn muffins,
or crisp vegetables.

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

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

White Balsamic Vinaigrette

1 tablespoon fresh

basil leaves

1 tablespoon fresh

oregano leaves

1 clove garlic
3 tablespoons white

balsamic vinegar*

3 tablespoons white

wine vinegar*

1

⁄2 teaspoon salt

1

⁄

4 teaspoon dry

mustard

1

⁄8 teaspoon ground red

pepper

3

⁄4 cup extra virgin olive

oil

Position mini bowl and mini blade in work bowl.
With processor running, add basil, oregano, and
garlic through the feed tube. Process until chopped,
5 to 8 seconds. Scrape sides of bowl. With
processor running, add balsamic vinegar, wine
vinegar, salt, mustard, and red pepper. Process until
mixed, about 5 seconds. With processor running,
slowly drizzle oil through the feed tube. Process
until smooth and thick. Serve with green salads.

Yield: 8 servings (2 tablespoons per serving).
*Three tablespoons each of dark balsamic vinegar

and red wine vinegar may be substituted.
Per Serving: About 190 cal, 0 g pro, 1 g carb,

21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.

21

Dilled Sour Cream Cucumbers and Onions

2 medium cucumbers
1 teaspoon salt

1

⁄2 small onion

3

⁄4 cup sour cream

1

⁄4 cup mayonnaise

1

⁄4 cup loosely packed

fresh dill

1 tablespoon white

wine vinegar

2 teaspoons sugar

1

⁄4-1⁄2 teaspoon black

pepper

Position 2 mm slicing disc in work bowl. Add
cucumbers in batches. Process to slice. Remove to
medium mixing bowl. Sprinkle with salt; toss to
coat. Let stand 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 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

Asian Coleslaw

1 package (3 oz.)

ramen noodles
(shrimp, chicken, or
vegetable flavor)

1

⁄2 large head (about

1 lb.) Napa cabbage,
cored

1

⁄2 medium red onion

1

⁄3 cup salted sunflower

seeds

Dressing

1

⁄4 cup vegetable oil

2 tablespoons rice

vinegar or rice wine

2 tablespoons sugar

Remove and reserve seasoning packet from noodles.
Crumble noodles and place on baking sheet. Bake
at 375°F for 5 minutes, or until toasted. Cool.

Position 2 mm slicing disc in work bowl. Add
cabbage and onion in batches, cutting to fit feed
tube if necessary. Process to slice. Remove to large
mixing bowl. Add sunflower seeds and noodles;
toss to mix.

Exchange slicing disc for multipurpose blade in
work bowl. Add oil, vinegar, sugar, and contents of
seasoning packet. Process until blended and sugar is
dissolved, 10 to 15 seconds. Pour dressing over
salad. Toss to coat.

Chill at least 1 hour before serving to blend flavors.
Yield: 12 servings (1⁄2 cup per serving).
Per Serving: About 110 cal, 2 g pro, 9 g carb,

8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.

22

23

Cheddar Broccoli Soup

8 ounces sharp

Cheddar cheese,
chilled

1 small onion, cut into

halves lengthwise

1 rib celery, cut into

2

1

⁄2-inch pieces

2 tablespoons butter

or margarine

1 large head (about

1 lb.) broccoli

3 cups chicken broth
2 cups milk, divided

1

⁄4 cup all-purpose flour

2 teaspoons Dijon

mustard

1 teaspoon curry

powder, if desired

1

⁄8 teaspoon hot pepper

sauce

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

Exchange shredding disc for 2 mm slicing disc in
work bowl. Add onion and celery. Process to slice.
Melt butter in large saucepan or Dutch oven over
medium heat. Remove onion and celery to
saucepan. Cook 2 to 3 minutes, or until 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 milk.
Process until chopped, 5 to 8 seconds. Set aside.

In medium mixing bowl, whisk flour into remaining
11⁄4 cups 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
shredded cheese; stir until melted.

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

Yield: 7 servings (1 cup per serving).
Per Serving: About 250 cal, 13 g pro, 14 g carb,

16 g total fat, 9 g sat fat, 50 mg chol, 740 mg sod.

SOUPS AND SANDWICHES

24

Muffaletta Sandwiches

1 medium plum

tomato

2 large fresh basil

leaves

2 tablespoons fresh

parsley leaves

2 large cloves garlic

1

⁄8 small red onion,

peeled and cut into
1-inch pieces

1

⁄4 cup pimiento-stuffed

green olives

1

⁄2 cup pitted ripe olives

1

⁄2 cup pitted kalamata

olives

1

⁄4

cup prepared
roasted red peppers,
drained

1 tablespoon white

wine vinegar

1

⁄

4 teaspoon dried

oregano

1

⁄

4 teaspoon coarsely

ground black pepper

1

⁄4 cup extra virgin olive

oil

2 loaves French

bread*, cut into
thirds and split
lengthwise

1

⁄2 pound thinly sliced

salami

1

⁄2 pound thinly sliced

smoked ham or
prosciutto

6 slices provolone

cheese

Position 2 mm slicing disc in work bowl. Add
tomato. Process to slice. Remove and set aside.

Exchange slicing disc for mini bowl and mini blade
in work bowl. With processor running, add basil
and parsley through the feed tube. Process until
chopped, about 5 seconds. With processor running,
add garlic. Process until chopped, 5 to 10 seconds.
Add onion. Process until chopped, about 3 seconds,
scraping sides of bowl if necessary. Add green, ripe,
and kalamata olives, roasted red peppers, vinegar,
oregano, black pepper, and oil. Process until
blended, 15 to 20 seconds.

Spread about 2 tablespoons olive mixture on each
side of bread. Top with reserved tomatoes, salami,
ham, and cheese. To warm, if desired, wrap each
sandwich loosely in foil. Bake at 375°F for 15 to
20 minutes, or until hot and cheese is melted.

Yield: 6 servings.
*Six hoagie buns may be substituted for bread.
Tip: Olive mixture may be made 1 to 2 days in

advance and refrigerated. Also, serve it as a dip with
crackers or toasted pita triangles.

Per Serving: About 720 cal, 33 g pro, 51 g carb,
41 g total fat, 14 g sat fat, 70 mg chol,
2410 mg sod.

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

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

In Dutch oven over medium-high heat, melt butter.
Add onions. Cook and stir 5 to 10 minutes, or until
onions are tender. Add flour and pepper; mix well.
Add beef and chicken broths, sherry, and
Worcestershire sauce. Heat to boiling. Reduce heat;
simmer 10 to 15 minutes, or until flavors are
blended.

Spoon about 1 cup soup into each of 6 individual
oven-proof bowls. Top with bread and Gruyere
cheese. Sprinkle with Parmesan cheese. Place under
broiler, 4 to 6 inches from heat, for 2 to 3 minutes,
or until cheese is melted and bubbly.

Yield: 6 servings (1 cup per serving).
Per Serving: About 400 cal, 21 g pro, 25 g carb,

23 g total fat, 13 g sat fat, 65 mg chol,
1170 mg sod.

8 ounces Gruyere or

Swiss cheese, room
temperature

2 jumbo yellow

onions, cut into
halves lengthwise

3 tablespoons butter

or margarine

1 tablespoon all-

purpose flour

1

⁄2 teaspoon black

pepper

3 cups beef broth

1

1

⁄2 cups chicken broth

1

⁄3 cup dry sherry

1 teaspoon

Worcestershire sauce

6 diagonal slices (

1

⁄2-in.
thick) French bread,
lightly toasted

3 ounces freshly

grated Parmesan
cheese

Chipotlé-Mustard Ham Spread

1

⁄8 small onion

1 small chipotlé chile

in adobo sauce
(from 7 or
11-oz. can)

1

⁄2-1 teaspoon adobo

sauce

1

⁄3 cup mayonnaise

2 tablespoons

prepared honey
mustard salad
dressing

1

⁄2 rib celery, cut into

1-inch pieces

2 cups cubed cooked

ham

Position multipurpose blade in work bowl. With
processor running, add onion and chile through
the feed tube. Process until chopped, about
5 seconds. Scrape sides of bowl. Add adobo sauce,
mayonnaise, salad dressing, and celery. Process until
mixed, about 10 seconds, scraping sides of bowl if
necessary. Add ham. Pulse 6 to 7 times, about
1 second each time, scraping sides of bowl if
necessary. Spread on crackers or bread, if desired.

Yield: 4 servings (1⁄2 cup per serving).
Per Serving: About 350 cal, 18 g pro, 2 g carb,

29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod.

25

French Onion Soup

26

VEGETABLES AND SIDE DISHES

Layered Eggplant and

Roasted Red Pepper Casserole

1 medium (about

1

1

⁄2 lb.) eggplant
3 tablespoons olive oil
4 ounces mozzarella

cheese, chilled

2 ounces Parmesan

cheese, cut into

3

⁄4-inch pieces and

room temperature
1 cup ricotta cheese
1 egg

1

⁄4 teaspoon salt

1

⁄4 teaspoon black

pepper
2 cups prepared

tomato basil pasta

sauce, divided
1 jar (7 oz.) roasted

red peppers, well

drained

Position 2 mm slicing disc in work bowl. Cut
eggplant into 21⁄2-inch lengths to fit feed tube.
Process to slice. Remove to greased 15 x 10 x 1-inch
pan, and arrange evenly. Drizzle with oil. Bake at
450°F for 5 to 8 minutes, or until slightly tender.

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

Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add Parmesan
cheese through the feed tube. Process until grated,
25 to 30 seconds. Add ricotta cheese, egg, salt, and
black pepper. Process until mixed, 10 to
15 seconds.

Pour 1 cup pasta sauce into greased 12 x 8 x 2-inch
baking pan. Layer half of eggplant on top of sauce.
Top with half of red peppers and half of ricotta
cheese mixture. Repeat layers of eggplant, red
peppers, and ricotta cheese mixture. Top with
remaining 1 cup pasta sauce and mozzarella
cheese. Bake at 350°F for 30 to 40 minutes, or until
eggplant is tender and casserole is bubbly. Let stand
5 to 10 minutes before serving.

Yield: 8 servings.
Per Serving: About 250 cal, 12 g pro, 19 g carb,

14 g total fat, 6 g sat fat, 50 mg chol, 610 mg sod.

Honey-Orange Carrots

1 pound carrots,

peeled

1

⁄

2 small onion

1

⁄2 cup orange juice

2 tablespoons honey

1

⁄4 teaspoon salt

1

⁄8 teaspoon black

pepper
1 tablespoon 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 per serving).
Per Serving: About 110 cal, 1 g pro, 22 g carb,

3 g total fat, 2 g sat fat, 10 mg chol, 210 mg sod.

27

Spring Mix Basmati Rice

1 clove garlic
1 medium shallot, cut

into quarters
1 tablespoon olive oil

1

⁄4 pound (about 1 cup)

fresh green beans,

trimmed
1 small carrot, peeled

and cut into halves

crosswise

1

1

⁄2 cups chicken broth
1 cup water
1 teaspoon salt

1

⁄4 teaspoon black

pepper

1 teaspoon ground

coriander, if desired

1

1

⁄3 cups basmati or

jasmine rice

1

⁄

2 pound fresh

asparagus

2 teaspoons fresh

thyme leaves

2 tablespoons loosely

packed fresh parsley
leaves

1

⁄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 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.

28

Loaded Baked Potato Casserole

3 strips bacon
4 ounces extra sharp

Cheddar cheese,
chilled

4 ounces smoked

sharp Cheddar
cheese, chilled

1 ounce Parmesan

cheese, room
temperature

2

1

⁄2 quarts water
2 teaspoons salt,

divided

2 pounds russet

potatoes

1

⁄4 cup loosely packed

fresh parsley leaves

6 green onions, cut

into 1-inch pieces

1 container (16 oz.)

sour cream

2 tablespoons

all-purpose flour

1

⁄2 teaspoon coarsely

ground black pepper

1 slice (3-in. long)

French bread

1 tablespoon butter or

margarine, softened

In 12-inch skillet over medium heat, cook bacon
until crisp. Remove bacon, reserving 2 tablespoons
drippings; drain bacon on paper towels, crumble,
and set aside.

Position 4 mm shredding disc in work bowl. Add
Cheddar cheeses and Parmesan cheese in batches,
cutting to fit feed tube if necessary. Process to
shred. Remove and set aside.

In Dutch oven over high heat, add water and
11⁄2 teaspoons salt; bring to boil. Meanwhile,
position 4 mm shredding disc in work bowl. Add
potatoes in batches, cutting to fit feed tube if
necessary. Process to shred. If desired, rinse
potatoes and drain well. When water boils, add
potatoes; return to a boil. Cook 1 minute, or until
crisp-tender. Drain well.

Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add parsley
and onions through the feed tube. Process until
chopped, 2 to 3 seconds. Remove and set aside.

In large mixing bowl, combine sour cream, flour,
pepper, remaining 1⁄2 teaspoon salt, and reserved
bacon drippings; mix well. Add potatoes, shredded
cheeses, onion mixture, and reserved bacon; toss
gently to mix well. Spread into greased 21⁄2-quart
baking dish.

Split French bread lengthwise. Butter cut sides;
place cut sides together. Cut into 1-inch pieces.
Position multipurpose blade in work bowl. Add
buttered bread. Process until fine crumbs form,
10 to 12 seconds. Sprinkle crumb mixture over
potatoes. Bake at 350°F for 45 to 60 minutes, or
until golden brown and edges are bubbly.

Yield: 12 servings (about 3⁄4 cup 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.

29

Szechwan Pork

2 large cloves garlic
1 piece (2-in. long)

peeled gingerroot,
cut into quarters

2 tablespoons soy

sauce
1 tablespoon sherry
1 teaspoon dark

sesame oil

1

1

⁄2 teaspoons crushed

red pepper flakes

3

⁄4 pound pork

tenderloin, cut into

3-inch pieces and

frozen for 40 to 55

minutes
1 red or yellow bell

pepper, cut into

halves lengthwise

and seeded
1 large rib celery, cut

into 2

1

⁄2-inch pieces

1 tablespoon

vegetable oil, divided
4 green onions, cut

diagonally into

1

⁄

2-inch slices

1 cup chicken broth
1 tablespoon

cornstarch

Hot cooked rice or

Chinese noodles,

if desired

Position multipurpose blade in work bowl. With
processor running, add garlic and gingerroot
through the feed tube. Process until chopped, 8 to
10 seconds. Scrape sides of bowl. Add soy sauce,
sherry, sesame oil, and red pepper flakes. Process
until mixed, about 5 seconds. Scrape sides of bowl.

Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add pork. Process to slice. Remove to
shallow pan or large resealable food storage plastic
bag; coat pork with marinade. Refrigerate for 1 to
2 hours.

Meanwhile, wash processor. Position 2 mm slicing
disc in work bowl. Add bell pepper and celery.
Process to slice. Set aside.

In large skillet over medium-high heat, heat 2
teaspoons vegetable oil. Add pork mixture. Cook
4 to 5 minutes, or until pork is no longer pink,
stirring occasionally. Continue to cook and stir until
liquid evaporates. Remove from skillet.

Add remaining 1 teaspoon vegetable oil to skillet.
Add bell pepper, celery, and onions. Cook 3 to
4 minutes, or until crisp-tender, stirring occasionally.

In small bowl, mix broth and cornstarch. Add to
vegetables and bring to a boil. Add pork. Cook
1 minute, or until thick and bubbly. Serve over hot
cooked rice or Chinese noodles, if desired.

Yield: 4 servings.
Per Serving: About 180 cal, 19 g pro, 6 g carb,

9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.

MAIN DISHES

30

Deep Dish Pizza

Crust

1 cup water
2 tablespoons olive oil
1 package active dry

yeast
3 cups all-purpose

flour
1 ounce freshly grated

Parmesan cheese

(see TIPS)
1 teaspoon sugar

3

⁄4 teaspoon salt

1

⁄2 teaspoon dried basil

Olive oil

Cornmeal

Sauce

1

1

⁄2-2 cups prepared pizza,

Alfredo, barbecue,

or other favorite

sauce

Topping

3 cups cooked sausage

or ground beef,

sliced pepperoni,

Canadian bacon,

ham, shrimp, cooked

chicken, roasted

peppers, fresh

mushrooms, olives,

onion, roasted garlic,

fresh basil leaves,

tomato slices,

artichoke hearts,

capers, or other

favorite topping
1 pound shredded

mozzarella,

provolone, Cheddar,

Parmesan, or other

favorite cheese

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

Position dough blade in work bowl. Add flour,
Parmesan cheese, sugar, salt, and basil. Process about
5 seconds; scrape sides of bowl. Process until mixed,
about 5 seconds, scraping sides of bowl if necessary.
With processor running, slowly add yeast mixture.
Process 11⁄2 to 2 minutes; dough will form a ball.

Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, about 45 to 60 minutes.

Grease 14-inch (11⁄2 inches deep) pizza pan with
olive oil; sprinkle with cornmeal. Punch dough
down; pat into large circle. Press into bottom and
up sides of pan. Top as desired with sauce, meat
and/or vegetables, and cheese.

Bake at 400°F for 5 minutes. Reduce heat to 350°F
and bake for 28 to 33 minutes, or until crust is
deep golden brown and cheese is bubbly. Let stand
15 minutes before cutting.

Yield: 8 servings
Per Serving: About 510 cal, 26 g pro, 41 g carb,

26 g total fat, 12 g sat fat, 55 mg chol,
970 mg sod.

VARIATION
Thin Crust Pizzas

Prepare dough as directed above and let rise.
Grease 2, 12-inch pizza pans with olive oil; sprinkle
with cornmeal. Punch dough down; divide into
2 balls. Pat into 12-inch circles, and press onto
bottom and sides of pans. Bake at 425°F for
8 minutes.

Top each crust as desired with about 1 cup sauce,
11⁄2 cups meat and/or vegetables, and 8 ounces
cheese. Bake at 425°F for 15 to 20 minutes, or until
crust is deep golden brown and cheese is bubbly. If
baking both pizzas in one oven, switch racks
halfway through baking.

Yield: 8 servings.
Per Serving: About 510 cal, 27 g pro, 42 g carb,

26 g total fat, 12 g sat fat, 55 mg chol,
1020 mg sod.

31

Chicken Satay with Peanut Sauce

Chicken

2 cloves garlic
1 teaspoon coarsely

chopped gingerroot

1

⁄4 cup soy sauce

2 tablespoons peanut

or vegetable oil
2 teaspoons brown

sugar

1-1

1

⁄4 pounds chicken

breast tenders

Sauce

1

⁄

3 cup coconut milk

1

⁄

4 cup peanut butter

2 tablespoons soy

sauce

1

⁄2

teaspoon red curry

paste

Position multipurpose blade in work bowl. With
processor running, add garlic and gingerroot
through the feed tube. Process until chopped, 5 to
10 seconds. Add soy sauce, oil, and brown sugar.
Process until blended and sugar dissolves, 15 to
20 seconds. Remove to plastic resealable food
storage bag or shallow pan.

Add chicken; coat with marinade. Marinate

1

⁄2 hour at room temperature or at least 2 hours in
refrigerator. Remove chicken from marinade,
reserving marinade.

Thread chicken tenders on soaked wooden or oiled
metal skewers. Grill over medium-hot coals or broil
on oiled broiler pan 4 to 6 inches from heat for 8 to
10 minutes, or until thoroughly cooked, turning
once. Brush with any remaining marinade once
during cooking, if desired. Serve with warm or
room temperature Peanut Sauce.

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

Yield: 4 servings.
Per Serving: About 290 cal, 30 g pro, 5 g carb,

17 g total fat, 6 g sat fat, 60 mg chol,
1400 mg sod.

32

Herbed Salmon Cakes

with Cilantro-Caper Mayonnaise

Mayonnaise

3 tablespoons lightly

packed fresh cilantro
leaves

1

⁄2 cup mayonnaise or

salad dressing

1 tablespoon drained

capers

Cakes

2 cups French or

Italian bread cubes

1 tablespoon fresh

tarragon leaves

1 strip lemon peel,

yellow portion only

2 green onions, cut

into 1-inch pieces

1

⁄2 rib celery, cut into

1-inch pieces
1 egg
2 teaspoons lemon

juice

1

⁄4 teaspoon salt

1

⁄8 teaspoon black

pepper
1 pound fresh salmon

fillets*, grilled or

broiled, and skin

removed
1 tablespoon olive oil
1 tablespoon butter or

margarine

Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through the
feed tube. Process until chopped, 8 to 10 seconds.
Scrape sides of bowl. Add mayonnaise and capers.
Process until mixed, 10 to 12 seconds. Remove to
small bowl; cover and refrigerate.

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

With processor running, add tarragon, lemon peel,
and onions through the feed tube. Process until
chopped, 5 to 8 seconds. Scrape sides of bowl. Add
celery. Pulse 2 to 3 times, about 2 seconds each
time, or until chopped. Add egg, lemon juice, salt,
pepper, and 3⁄4 cup bread crumbs. Pulse 2 to 3
times, about 2 seconds each time, or until mixed.
Add salmon. Pulse 5 to 6 times, about 2 seconds
each time, or just until mixed. Mixture will be soft;
chill, if desired, for easier handling.

Shape into 4 cakes, 1⁄2-inch thick. Coat both sides of
cakes with remaining bread crumbs.

In large skillet over medium heat, heat oil and
butter. Add cakes. Cook 5 to 8 minutes, or until
golden brown and thoroughly heated, carefully
turning once. Serve with Cilantro-Caper
Mayonnaise.

Yield: 4 servings.
*Two 7-ounce cans of salmon, drained, may be

substituted, if desired.
Tip: Mayonnaise and uncooked cakes may be made

and refrigerated up to 1 day in advance. Cook cakes
just before serving.

Per Serving: About 510 cal, 29 g pro, 10 g carb,
38 g total fat, 7 g sat fat, 140 mg chol,
450 mg sod.

33

BREADS

Honey Wheat Bread

2

⁄3 cup milk

1

⁄3 cup water

3 tablespoons butter

or margarine, cut

into pieces
3 tablespoons honey
1 package active dry

yeast

1

1

⁄2 cups all-purpose

flour

1

1

⁄2 cups whole wheat

flour

3

⁄4 cup walnut halves or

pieces

1

⁄4 cup wheat germ
1 teaspoon salt
1 teaspoon melted

butter or margarine,
if desired

1 teaspoon wheat

germ, if desired

Combine milk, water, 3 tablespoons butter, and
honey in small saucepan. Heat over low heat until
warm, 105°F to 115°F. Stir in yeast to dissolve.
Set aside.

Position dough blade in work bowl. Add all-purpose
flour, whole wheat flour, nuts, 1⁄4 cup wheat germ,
and salt. Process about 10 seconds; scrape sides of
bowl. Process until mixed, about 10 seconds,
scraping sides of bowl if necessary. With processor
running, slowly add yeast mixture through the feed
tube. Process 1 to 11⁄4 minutes; dough will form a
slightly sticky ball.

Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, about 45 to 60 minutes.

Punch dough down. Shape into a loaf and place in
greased 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan. Cover; let rise
in warm place until double in size, 45 to 60
minutes. If desired, brush with melted butter and
sprinkle with wheat germ.

Bake at 375°F for 30 to 40 minutes, or until loaf is
brown and sounds hollow when tapped. Cool on
wire rack.

Yield: 1 loaf (12 servings).
Per Serving: About 200 cal, 6 g pro, 29 g carb,

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

34

Country White Bread

3

⁄4 cup water

1

⁄4 cup milk
2 tablespoons butter

or margarine

1 package active dry

yeast

3 cups all-purpose

flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon melted

butter or margarine,

if desired

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

Position dough blade in work bowl. Add flour,
sugar, and salt. Process until mixed, about 5
seconds, scraping sides of bowl if necessary. With
processor running, slowly add yeast mixture
through the feed tube. Process 1 to 11⁄4 minutes;
dough will form a slightly sticky ball.

Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, 45 to 60 minutes.

Punch dough down. Shape into a loaf and place in
greased 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan. Cover; let rise
in warm place until double in size, 45 to 60
minutes. Brush with 1 teaspoon melted butter, if
desired.

Bake at 375°F for 35 to 40 minutes, or until loaf is
deep golden brown and sounds hollow when
tapped. Remove loaf from pan immediately. Cool
on rack.

Yield: 1 loaf (12 servings).
Per Servings: About 130 cal, 4 g pro, 24 g carb,

2.5 g total fat, 1.5 g sat fat, 5 mg chol,
200 mg sod.

35

Country White Bread Variations

Cinnamon Bread

After first rising, roll out dough into a 15 x 9-inch
rectangle. Spread with 1 tablespoon soft butter or
margarine. Sprinkle with 3 tablespoons sugar and
1 teaspoon cinnamon. Starting at short end, roll
firmly to form loaf. Pinch to seal ends and bottom
seam. Place seam side down in 81⁄2 x 41⁄2 x 21⁄2-inch
greased loaf pan. Proceed as directed for white
bread.

Yield: 1 loaf (12 servings).
Per Serving: About 150 cal, 4 g pro, 27 g carb,

3.5 g total fat, 2 g sat fat, 10 mg chol, 200 mg sod.

Parmesan Pepper Bread

After first rising, roll out dough into a 15 x 9-inch
rectangle. Spread with 1 tablespoon soft butter or
margarine. Sprinkle with 3 tablespoons freshly
grated Parmesan cheese and 1⁄4 teaspoon coarsely
ground black pepper. Starting at short end, roll
firmly to form loaf. Pinch to seal ends and bottom
seam. Place seam side down in 81⁄2 x 41⁄2 x 21⁄2-inch
greased loaf pan. Proceed as directed for white
bread.

Yield: 1 loaf (12 servings).
Per Serving: About 150 cal, 4 g pro, 24 g carb,

3.5 g total fat, 2 g sat fat, 10 mg chol, 220 mg sod.

36

Banana Macadamia Nut Bread

3 medium ripe

bananas
2 eggs

1

⁄2 cup butter or

margarine, cut into

pieces and softened
3 tablespoons

buttermilk
1 teaspoon vanilla
1 cup sugar

1

1

⁄2 teaspoons baking

powder

1

⁄2 teaspoon baking

soda

1

⁄2 teaspoon salt

1

⁄4

teaspoon cinnamon
2 cups all-purpose

flour*
1 jar (3.25 oz.)

macadamia nuts

Position 2 mm slicing disc in work bowl. Add
bananas. Process to slice.

Exchange slicing disc for multipurpose blade in
work bowl. Add eggs, butter, buttermilk, vanilla,
and sugar. Process until creamy, about 45 seconds.
Add baking powder, baking soda, salt, and
cinnamon. Pulse 3 times, about 1 second each time.
Add flour and nuts. Pulse 3 times, about 1 second
each time, or until dry ingredients are moistened.

Pour into greased and floured 9 x 5 x 3-inch loaf
pan. Bake at 350ºF for 55 to 60 minutes, or until
toothpick inserted in center comes out clean. Cool
in pan 10 minutes. Remove to cooling rack; cool
completely.

Yield: 12 servings.
*If desired, substitute 1 cup whole wheat flour for

1 cup all-purpose flour.
Tip: If using an 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan, bake for

60 to 65 minutes.
Per Serving: About 300 cal, 4 g pro, 40 g carb,

15 g total fat, 5 g sat fat, 55 mg chol, 300 mg sod.

37

Velvety Sour Cream Cheesecake

Crust

16 squares (2

1

⁄2 in. each)
graham crackers,
broken

1

⁄4 cup butter or

margarine, melted

Filling

2 packages (8 oz.

each) cream cheese,
softened

2 eggs

1

1

⁄3 cups sour cream

2

⁄3 cup sugar

1 teaspoon vanilla

1

⁄8 teaspoon salt

Position multipurpose blade in work bowl. Add
crackers. Process until fine crumbs form, 40 to 50
seconds. Drizzle butter over crumbs. Process until
combined, 15 to 25 seconds. Press in bottom and
11⁄2 inches up sides of 9-inch springform pan. Bake
at 350ºF for 8 to 10 minutes, or until set. Cool.

Wipe out work bowl. Position multipurpose blade in
work bowl. Add cream cheese and eggs. Process
until blended, 10 to 15 seconds. Add remaining
ingredients. Process until smooth and blended,
about 15 seconds, scraping sides of bowl if
necessary.

Pour into crust. Bake at 350ºF for 40 to 50 minutes,
or until edges are set and center is soft-set. Cool
1 to 2 hours on rack. Refrigerate at least 4 hours.
Remove sides of pan to slice. If desired, serve with
favorite fruit coulis, pie filling, or chocolate or fruit
sauce.

Yield: 12 servings.
Per Serving: About 320 cal, 5 g pro, 21 g carb,

24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.

DESSERTS

38

Pear Hazelnut Crunch Pie

1 9-inch pastry crust

(see page 39)

Topping

1

1

⁄2

cups hazelnuts

1

⁄3 cup all-purpose flour

1

⁄2 cup packed brown

sugar

1

⁄2 cup rolled oats

1

⁄4 teaspoon cinnamon

1

⁄4 teaspoon nutmeg

1

⁄2 cup butter or

margarine, cut into
pieces and softened

Filling

4 large firm pears,

peeled, cut into
halves lengthwise,
and cored

1

⁄4 cup granulated sugar

1 tablespoon

all-purpose flour

1 tablespoon lemon

juice

1

⁄2 teaspoon cinnamon

Fit crust into 9-inch pie plate. Flute edges; set aside.
Position multipurpose blade in work bowl. Add

all topping ingredients except butter. Pulse 4 to 5
times, about 2 seconds each time, or until nuts are
coarsely chopped. Add butter. Pulse 4 to 5 times,
about 3 seconds each time, or until crumbly.
Remove and set aside.

Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add pears. Process to slice. Remove
to large mixing bowl. Add remaining filling
ingredients. Mix well.

Add pear mixture to crust. Cover with hazelnut
topping. Loosely cover pie with foil. Bake at 375°F
for 45 minutes. Remove foil. Bake an additional
15 to 30 minutes, or until filling is bubbly and fruit
is tender.

Yield: 8 servings.
Tip: For apple and pear filling, substitute 2 large

crisp apples for 2 pears.
Per Serving: About 560 cal, 7 g pro, 60 g carb,

35 g total fat, 11 g sat fat, 35 mg chol, 80 mg sod.

39

Pastry Crust

One Crust

1 cup all-purpose flour

1

⁄4 teaspoon salt

1

⁄4 cup cold shortening

1 tablespoon cold

butter or margarine,
cut up

2-4 tablespoons ice

water

Two Crusts

2 cups all-purpose

flour

3

⁄4 teaspoon salt

1

⁄2 cup cold shortening

3 tablespoons cold

butter or margarine,
cut up

5-7 tablespoons ice

water

Position multipurpose blade in work bowl. Add flour
and salt. Process until mixed, about 2 seconds. Add
shortening and butter. Pulse 3 to 4 times, 2 to 3
seconds each time, or until crumbly. Sprinkle
minimum amount of water evenly over mixture.
Pulse 1 to 3 times, 2 to 3 seconds each time, or
until mixture pulls away from sides of bowl and dry
ingredients are moistened. Add additional water
if necessary.

On lightly floured surface, shape into a ball (2 balls
for 2-crust pie). Roll each ball into a circle 2 inches
larger than inverted pie plate. Fit into pie plate.
Proceed as directed in pie recipe.

To bake single crust shell, flute edges of crust. Prick
shell thoroughly with fork. Bake at 425°F for 9 to
12 minutes, or until light golden brown. To bake
2-crust pie, follow directions in pie recipe.

Yield: 1 pie (8 servings).
Per Serving (one crust): About 120 cal, 2 g pro,

11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol,
75 mg sod.

Per Serving (two crusts): About 260 cal, 4 g pro,
23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol,
220 mg sod.

40

Carrot Cake With Cream Cheese Frosting

Cake

1 pound (6-7 medium)

carrots

2 cups sugar

2

⁄3 cup vegetable oil
3 eggs
2 teaspoons vanilla

2

1

⁄4

cups all-purpose
flour

2 teaspoons baking

soda

2 teaspoons cinnamon

1

⁄2 teaspoon salt

1

⁄4 teaspoon nutmeg

1

⁄2 cup pecan halves or

pieces

1

⁄4 cup raisins

1

⁄4 cup flaked coconut

Frosting

4

1

⁄

2 cups powdered

sugar

6 ounces cream

cheese, softened and
cut into 8 pieces

1

⁄4 cup butter or

margarine, softened

3

⁄4 teaspoon vanilla

1-2 teaspoons milk

Position 4 mm shredding disc in work bowl. Add
carrots, cutting to fit feed tube if necessary. Process
to shred. (Yield should be about 3 cups.)

Exchange shredding disc for multipurpose blade in
work bowl. Add sugar, oil, eggs, vanilla, and
carrots. Process until thoroughly mixed, 8 to 10
seconds. Scrape sides of bowl. Process 25 to 30
seconds longer to dissolve sugar. Spread flour,
baking soda, cinnamon, salt, and nutmeg evenly
over carrot mixture in bowl. Pulse 2 times, 2 to 3
seconds each time, or until just blended. Sprinkle
nuts, raisins, and coconut evenly over batter. Process
until just blended, 2 to 3 seconds.

Pour batter evenly into 2 greased and floured 9-inch
round cake pans. Bake at 350°F for about 30
minutes, or until wooden pick inserted in center
comes out clean. Cool in pans on rack for 10
minutes. Remove layers from pans; cool completely.
Frost with Cream Cheese Frosting.

Position multipurpose blade in work bowl. Add
powdered sugar, cream cheese, butter, vanilla, and
1 teaspoon milk. Process until thoroughly mixed,
15 to 20 seconds. With processor running, if
necessary, add an additional 1 teaspoon milk
through the feed tube until frosting is spreading
consistency.

Yield: 12 servings.
Tip: For rectangular-shaped cake, pour batter into

greased and floured 9 x 13 x 2-inch baking pan.
Bake at 350ºF for 40 to 50 minutes.

Per Serving: About 660 cal, 6 g pro, 103 g carb,
27 g total fat, 9 g sat fat, 80 mg chol, 400 mg sod.

41

Length of
Warranty:

One Year Full Warranty
from date of purchase.

KitchenAid Will Pay
For Your Choice of:

Hassle-Free Replacement
of your Food Processor.
See inside front cover
for details on how to
arrange for service, or
call the Customer
Satisfaction Center
toll-free at
1-800-541-6390.
OR
The replacement parts
and repair labor costs
to correct defects in
materials and
workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center. To
arrange for service,
follow the instructions
under the KitchenAid

®

Food Processor
Warranty for Puerto
Rico on page 42.

KitchenAid Will Not
Pay For:

A. Repairs when Food

Processor is used in
other than normal
single family home
use.

B. Damage resulting

from accident,
alteration, misuse or
abuse.

C. Any shipping or

handling costs to
deliver your Food
Processor to an
Authorized Service
Center.

D. Replacement parts

or repair labor costs
for Food Processors
operated outside the
50 United States
and District of
Columbia.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or

limitation of incidental or consequential damages, so this exclusion may not
apply to you. This warranty gives you specific legal rights and you may also
have other rights which vary from state to state.

This warranty extends to the purchaser and any succeeding owner for Food
Processors operated in the 50 United States and District of Columbia.

KitchenAid®Food Processor Warranty for

the 50 United States and District of Columbia

42

KitchenAid®Food Processor Warranty

for Puerto Rico

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

insured, to the nearest Authorized
Service Center. Call toll-free
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time to learn
the location of a Service Center near
you. Your repaired Food Processor will
be returned to you prepaid and insured.

For service information, call toll-free
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, (Eastern Time) or
write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218
St. Joseph, MI 49085-0218

Arranging for Service

After the Warranty Expires

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

Food Processor for information on
how to obtain service.

Arranging for Service Outside

the 50 United States and Puerto Rico

WARNING

Electrical Shock Hazard

Unplug before servicing.

Failure to do so can result in
death or electrical shock.

43

To order accessories or replacement
parts for your Food Processor, visit

KitchenAid.com or call toll-free
1-800-541-6390, 8 a.m. to 8 p.m.,

Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time.

You can also write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218
St. Joseph, MI 49085-0218

Ordering Accessories and Replacement Parts

Accessories for Model KFP740:
Blades and Discs

9-cup Multipurpose Blade KFP79BL
9-cup Dough Blade KFP79DB
Mini Blade (for Mini Bowl) KFP7MBL
2 mm (Thin) Slicing Disc KFP7SL2
2 mm (Thin) Shredding Disc KFP7SH2
4 mm (Med) Slicing Disc KFP7SL4
4 mm (Med) Shredding Disc KFP7SH4
6 mm (Thick) Slicing Disc KFP7SL6
6 mm (Thick) Shredding Disc KFP7SH6
Julienne Disc KFP7JU
French Fry Cutting Disc KFP7FF
Parmesan/Ice Grating Disc KFP7PI
5 Disc Set KFP7DS

•6 mm slicing

•6 mm shredding

•French fry

• Julienne

•Parmesan/Ice grating

Bowls and Covers

Work Bowl Cover with

Standard Tall Feed Tube KFP7WC

Work Bowl Cover with

Ultra Wide Mouth™

Feed Tube KFP7WWC
9-cup Work Bowl KFP79WB
Mini Bowl with Storage Lid KFP7MB

Specialty Accessories

9-cup Egg Whip KFP79EW
Citrus Press KFP7CP
Juice Extractor KFP7JE

Other Accessories

1-Piece Food Pusher for

Standard Tall Feed Tube KFP7P
2-Piece Food Pusher for

Standard Tall Feed Tube KFP7DP
2-Piece Food Pusher for

Ultra Wide Mouth™

Feed Tube KFP7WP
Spatula/Cleaning Tool KFP7SP
Chef’s Accessory Case KFP7SC

44

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

© 2004. All rights reserved. (dZw504)

FOR THE WAY IT’S MADE.

™

®