KitchenAid 9 Cup Food Processor Instruction Manual
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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 1⁄4teaspoon coarsely ground black pepper 1⁄8teaspoon salt 1 sheet (from 171⁄4-oz. pkg.) frozen puff pastry, thawed 2tablespoons 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 1⁄2red 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 1⁄2teaspoon 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 2green onions, cut into 1-inch pieces 1⁄2red 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 3⁄4cup 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* 1⁄2teaspoon salt1⁄4teaspoon dry mustard 1⁄8teaspoon ground red pepper 3⁄4cup 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 1⁄2small onion3⁄4cup sour cream1⁄4cup mayonnaise1⁄4cup loosely packed fresh dill 1tablespoon white wine vinegar 2 teaspoons sugar 1⁄4-1⁄2teaspoon 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 1⁄2hour. 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 ( 1⁄2cup 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) 1⁄2large head (about 1 lb.) Napa cabbage, cored 1⁄2medium red onion1⁄3cup salted sunflower seeds Dressing 1⁄4cup 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 ( 1⁄2cup 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 2tablespoons butter or margarine 1 large head (about 1 lb.) broccoli 3 cups chicken broth 2 cups milk, divided 1⁄4cup all-purpose flour 2 teaspoons Dijon mustard 1 teaspoon curry powder, if desired 1⁄8teaspoon hot pepper sauce Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Remove and set aside. Exchange shredding disc for 2 mm slicing disc in work bowl. Add onion and celery. Process to slice. Melt butter in large saucepan or Dutch oven over medium heat. Remove onion and celery to saucepan. Cook 2 to 3 minutes, or until crisp- tender, stirring occasionally. Cut stems from broccoli, and peel tough coating from stems. Cut florets into small pieces. Position 2 mm slicing disc in work bowl. Add broccoli stems. Process to slice. Remove to saucepan. Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce heat; partially cover and simmer 6 to 10 minutes, or until broccoli is crisp-tender, stirring occasionally. Remove from heat. Exchange slicing disc for multipurpose blade in work bowl. With slotted spoon, remove vegetables from saucepan to work bowl. Add 3⁄4cup milk. Process until chopped, 5 to 8 seconds. Set aside. In medium mixing bowl, whisk flour into remaining 1 1⁄4cups milk, whisking until smooth. Add mustard, curry powder, if desired, and pepper sauce. Stir until combined. Add milk mixture to broth in saucepan. Cook and stir over medium-high heat until bubbly and slightly thickened. Reduce heat to low. Add all but 1⁄4cup shredded cheese; stir until melted. Add broccoli mixture to saucepan. Heat thoroughly. Garnish with remaining 1⁄4cup 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 1⁄8small red onion, peeled and cut into 1-inch pieces 1⁄4cup pimiento-stuffed green olives 1⁄2cup pitted ripe olives1⁄2cup pitted kalamata olives 1⁄4cup prepared roasted red peppers, drained 1 tablespoon white wine vinegar 1⁄4teaspoon dried oregano 1⁄4teaspoon coarsely ground black pepper 1⁄4cup extra virgin olive oil 2 loaves French bread*, cut into thirds and split lengthwise 1⁄2pound thinly sliced salami 1⁄2pound 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 1⁄2teaspoon black pepper 3 cups beef broth 1 1⁄2cups chicken broth1⁄3cup 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 1⁄8small onion 1 small chipotlé chile in adobo sauce (from 7 or 11-oz. can) 1⁄2-1 teaspoon adobo sauce 1⁄3cup mayonnaise 2 tablespoons prepared honey mustard salad dressing 1⁄2rib 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 ( 1⁄2cup 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 11⁄2lb.) 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 1egg 1⁄4teaspoon salt1⁄4teaspoon 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 1⁄2small onion1⁄2cup orange juice 2 tablespoons honey 1⁄4teaspoon salt1⁄8teaspoon 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 ( 1⁄2cup 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 1⁄4pound (about 1 cup) fresh green beans, trimmed 1 small carrot, peeled and cut into halves crosswise 1 1⁄2cups chicken broth 1 cup water 1 teaspoon salt 1⁄4teaspoon black pepper 1 teaspoon ground coriander, if desired 1 1⁄3cups basmati or jasmine rice 1⁄2pound fresh asparagus 2 teaspoons fresh thyme leaves 2 tablespoons loosely packed fresh parsley leaves 1⁄4small 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 1⁄2quarts water 2 teaspoons salt, divided 2 pounds russet potatoes 1⁄4cup loosely packed fresh parsley leaves 6 green onions, cut into 1-inch pieces 1 container (16 oz.) sour cream 2 tablespoons all-purpose flour 1⁄2teaspoon 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 1 1⁄2teaspoons 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 1⁄2teaspoon salt, and reserved bacon drippings; mix well. Add potatoes, shredded cheeses, onion mixture, and reserved bacon; toss gently to mix well. Spread into greased 2 1⁄2-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 3⁄4cup per serving). Per Serving: About 290 cal, 9 g pro, 20 g carb, 19 g total fat, 12 g sat fat, 45 mg chol, 520 mg sod.