KitchenAid 9 Cup Food Processor Instruction Manual

							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
1⁄2teaspoons crushed
red pepper flakes
3⁄4pound 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
1tablespoon
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
3⁄4teaspoon salt1⁄2teaspoon 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
1pound 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 1
1⁄2to 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 (1
1⁄2inches 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,
1
1⁄2cups 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
1teaspoon coarsely
chopped gingerroot
1⁄4cup soy sauce
2 tablespoons peanut
or vegetable oil
2 teaspoons brown
sugar
1-1
1⁄4pounds chicken
breast tenders
Sauce
1⁄3cup coconut milk1⁄4cup peanut butter
2 tablespoons soy
sauce
1⁄2teaspoon 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 
1⁄2hour 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
1⁄2cup 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
1⁄2rib celery, cut into 
1-inch pieces
1 egg
2 teaspoons lemon
juice
1⁄4teaspoon salt1⁄8teaspoon 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 
3⁄4cup bread crumbs. Pulse 2 to 3
times, about 2 seconds each time, or until mixed.
Add salmon. Pulse 5 to 6 times, about 2 seconds
each time, or just until mixed. Mixture will be 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
2⁄3cup milk1⁄3cup water
3 tablespoons butter
or margarine, cut
into pieces
3 tablespoons honey
1  package active dry
yeast
1
1⁄2cups all-purpose
flour
1
1⁄2cups whole wheat
flour
3⁄4cup walnut halves or
pieces
1⁄4cup wheat germ
1 teaspoon salt
1teaspoon melted
butter or margarine,
if desired
1teaspoon 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, 
1⁄4cup 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 1
1⁄4minutes; dough will form a
slightly sticky ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, about 45 to 60 minutes. 
Punch dough down. Shape into a loaf and place in
greased 8
1⁄2x 41⁄2x 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
3⁄4cup water1⁄4cup milk
2 tablespoons butter
or margarine
1  package active dry
yeast
3 cups all-purpose
flour
1 tablespoon sugar
1 teaspoon salt
1teaspoon 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 1
1⁄4minutes;
dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, 45 to 60 minutes.
Punch dough down. Shape into a loaf and place in
greased 8
1⁄2x 41⁄2x 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 8
1⁄2x 41⁄2x 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 
1⁄4teaspoon coarsely
ground black pepper. Starting at short end, roll
firmly to form loaf. Pinch to seal ends and bottom
seam. Place seam side down in 8
1⁄2x 41⁄2x 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
3medium ripe
bananas
2eggs
1⁄2cup butter or
margarine, cut into
pieces and softened
3tablespoons
buttermilk
1teaspoon vanilla
1cup sugar
1
1⁄2teaspoons baking
powder
1⁄2teaspoon baking
soda
1⁄2teaspoon salt1⁄4teaspoon 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 8
1⁄2x 41⁄2x 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 (21⁄2in. each)
graham crackers,
broken
1⁄4cup butter or
margarine, melted
Filling
2  packages (8 oz.
each) cream cheese,
softened
2 eggs
1
1⁄3cups sour cream2⁄3cup sugar
1 teaspoon vanilla
1⁄8teaspoon 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 
1
1⁄2inches 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
1⁄2cups hazelnuts1⁄3cup all-purpose flour1⁄2cup packed brown
sugar
1⁄2cup rolled oats 1⁄4teaspoon cinnamon1⁄4teaspoon nutmeg1⁄2cup butter or
margarine, cut into
pieces and softened
Filling
4  large firm pears,
peeled, cut into
halves lengthwise,
and cored
1⁄4cup granulated sugar 
1tablespoon 
all-purpose flour
1tablespoon lemon
juice
1⁄2teaspoon 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.