P R O L I N E™ S E R I E S GUIDE TO PROFESSIONAL RESULTS Model KPFP850 Food Processor
® FOR THE WAY IT’S MADE.™ ® Registered Trademark/™ Trademark of KitchenAid, U.S.A. © 2004. All rights reserved. Specifications subject to change without notice.
P R O L I N E™ S E R I E S MODEL KPFP850 INTRODUCTION FOOD PROCESSOR Introduction Section Contents Table of Contents ...............................3 Food Processor Safety .........................5 Important Safeguards.........................6 Proof of Purchase & Registration.........7 Electrical Requirements .......................
The KitchenAid® PRO LINE™ Series Food Processor is engineered to provide commercial quality performance. A professional 16-cup work bowl and extra-wide feed tube sit atop a rugged die-cast metal base. The powerful 1000-watt motor is designed to make quick work of the most demanding food preparation tasks. The heavy-gauge cutting blades and discs are made from the highest quality stainless steel for exceptionally clean slicing and shredding.
TABLE OF CONTENTS INTRODUCTION FOOD PROCESSING TIPS AND RECIPES Introduction .....................................................................2 Using the Multipurpose Blade ............................................24 Food Processor Safety .......................................................5 Using a Slicing or Shredding Disc .......................................26 Important Safeguards .......................................................6 Using the Dough Blade .....................
TABLE OF CONTENTS Soup & Sandwich Recipes Bread Recipes Cheddar Broccoli Soup ................................................52 Wheat Boules ............................................................75 Chicken Chutney Sandwich Spread ..............................53 Sunday Dinner Rolls ......................................................76 Roasted Butternut Squash Soup With Herb Pistou .........54 White Bread ..............................................................
FOOD PROCESSOR SAFETY 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.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions and information in this instruction book and any other literature included in this packaging referring to this product before operating or using this appliance. 2. To protect against risk of electrical shock, do not put Food Processor in water or other liquids. 3. Close supervision is necessary when any appliance is used by or near children. 4.
PROOF OF PURCHASE & PRODUCT REGISTRATION 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.
ELECTRICAL REQUIREMENTS Volts: 120 V.A.C. only. Hertz: 60 Hz NOTE: This Food Processor has a 3 prong grounded plug. To reduce the risk of electrical shock, this plug will fit in an outlet only one way. If the plug does not fit in the outlet, contact a qualified electrician. Do not modify the plug in any way. WARNING Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong.
P R O L I N E™ S E R I E S FEATURES OPERATION AND FEATURES AND OPERATION Features and Operation Section Contents Food Processor Features....................10 Preparing for Use ..............................12 Using the Food Processor .................17 Disassembling the Food Processor.....19 Care and Cleaning ............................21 Troubleshooting................................
MODEL KPFP850 FOOD PROCESSOR FEATURES Work Bowl Cover with Ultra Wide Mouth™ Feed Tube One of the industry’s largest feed tubes accommodates large items – like tomatoes, cucumbers, and potatoes – with a minimum of sectioning or slicing. 2-Piece Food Pusher For smaller items, remove the small pusher from the central tube in the large pusher. The small pusher and feed tube make it easy to process herbs, nuts, single carrots and celery.
Medium (4 mm) Slicing Disc Disc produces approximately 1⁄8-inch slices of most foods. Egg Whip The egg whip will quickly whip cream and egg whites for soft meringues, mousses, soufflés, and desserts. Medium (4 mm) Shredding Disc Disc produces approximately 1⁄8-inch shreds of most firm fruits, vegetables, and cheese. Die-Cast Metal Base The base features the on, off, and pulse buttons along with the power shaft, which rotates the blades and discs.
PREPARING THE FOOD PROCESSOR Before First Use Before using your food processor for the first time, wash the work bowl, work bowl cover, chef’s bowl, mini bowl, feed tube pusher, discs, and blades either by hand or in the dishwasher (see “Care and Cleaning” on page 21). 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.
6. Fit the pusher into the feed tube. 7. Plug the food processor into a 3 prong grounded outlet. NOTE: Your PRO LINE™ Series Food Processor will not operate unless the work bowl and work bowl cover are properly locked on the base, and the pusher is inserted to the maximum fill line on the feed tube. OPERATION Do not remove the work bowl from the base without first removing the work bowl cover. Damage to the work bowl may result.
PREPARING THE FOOD PROCESSOR FOR USE Slicing and Shredding Disc Assembly Mini Bowl Assembly Place the disc stem on the power shaft. Fit the disc over the metal pin on the disc stem, then rotate the disc until it falls fully onto the stem. 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. Fit the mini blade on the power shaft.
To remove the mini bowl after processing, lift the bowl using the two finger grips located along the top edge of the bowl. Egg Whip Assembly and Use The egg whip is designed to whip egg whites or heavy cream to create toppings or soft meringues. For the best results when whipping cream, use at least 1 cup of cream and no more than 2 cups at most. When whipping egg whites, use a minimum of 4 – smaller quantities may not whip to maximum volume.
PREPARING THE FOOD PROCESSOR 1. Place the egg-whip stem on the power shaft. Slowly turn the stem until it drops fully onto the shaft. 2. Align the L-shaped notch on the whip paddle with the small post on the stem cover, and slide the paddle onto the cover. Turn slightly to lock paddle. 3. Fit the stem cover and paddle over the egg whip stem. Push downward to engage the ridges of the stem with the gears of the paddle. 4. Fit the egg whip cap over the egg whip stem. Push downward to lock it into place. 5.
USING THE PRO LINE™ SERIES FOOD PROCESSOR WARNING Food Pusher Interlock The food pusher is part of the safety interlock system. The food processor will not run unless the pusher is inserted to the maximum fill line on the feed tube. OPERATION Rotating Blade Hazard Always use food pusher. Keep fingers out of openings. Keep away from children.
USING THE PRO LINE™ SERIES FOOD PROCESSOR Turning the Food Processor On and Off Using the Pulse Control 1. To turn on the food processor, press the On Button. The unit will run continuously and the blue indicator light will glow. 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.
DISASSEMBLING THE FOOD PROCESSOR WARNING Cut Hazard 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. Handle blades carefully. Failure to do so can result in cuts. OPERATION NOTE: If you have difficulty removing the pusher from the feed tube, it is likely that food particles have become lodged in the interlock system. To free the pusher, soak the work bowl cover in warm water or wash it in a dishwasher.
DISASSEMBLING THE FOOD PROCESSOR 4. Turn the work bowl to the left to unlock it from the base. Lift to remove. 20 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.
Cut Hazard Handle blades carefully. Failure to do so can result in cuts. 1 2 Press the Off Button and unplug the food processor before cleaning. Wipe the metal base 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. NOTE: Do not use sharp objects to clean around the control buttons; damage may result. Use a soft brush. 4 5 Wipe cord with a warm, sudsy cloth; wipe cord clean with a damp cloth. Dry with a soft cloth.
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, and the food pusher is inserted to the maximum fill line on the feed tube. – See if the food processor is plugged into a grounded 3 prong outlet. If it is, unplug the food processor, then plug it into the same outlet again.
P R O L I N E™ S E R I E S AND RECIPES FOOD PROCESSING FOOD PROCESSING TIPS TIPS AND RECIPES Tips and Recipes Section Contents Using the Multipurpose Blade...........24 Using a Slicing or Shredding Disc......26 Using the Dough Blade.....................27 Using the Egg Whip ..........................28 Helpful Hints ....................................29 Recipes.............................................
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 desired texture is achieved.
To mince garlic, or to chop fresh herbs or small quantities of vegetables: With processor running, add food through the small feed tube. Process until chopped. For best results, make sure work bowl and ingredients are very dry before chopping garlic or fresh herbs. 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.
FOOD PROCESSING TIPS Using a Slicing or a Shredding Disc NOTE: When cutting and packing food items in the Ultra Wide Mouth™ feed tube, do not exceed the maximum fill line; this will permit the pusher to engage the interlock and the unit to operate. 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 properly positioned.
To shred spinach and other leaves: Stack leaves. Roll up stacked leaves and stand the rolls vertically in the feed tube. Process, applying even pressure. To slice cooked meat or poultry, including salami, pepperoni, etc.: Cooked meat should be very cold. Cut into 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.
FOOD PROCESSING TIPS Using the Egg Whip To make egg white meringue: Place 4 egg whites and 1⁄4 teaspoon cream of tartar in work bowl fitted with the egg whip attachment. Process about 15 to 20 seconds, until foamy. With processor running, slowly add 1⁄4 to 1⁄3 cup of sugar through the small feed tube. Process until stiff peaks form, about 4 minutes. Stop processor as necessary to check texture of mixture. 28 To whip cream: Pour 1 cup heavy cream in work bowl fitted with egg whip attachment.
HELPFUL HINTS Organize processing tasks to minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients. FOOD PROCESSING TIPS 1 2 3 4 5 When cutting and packing food items in the Ultra Wide Mouth™ feed tube, do not exceed the maximum fill line. This will permit the pusher to engage the interlock and the unit to operate. After removing the work bowl cover, place it upside down on the counter. This will help keep the counter clean.
HELPFUL HINTS 6 7 8 To capitalize on the speed of the processor, drop ingredients to be chopped through the small feed tube while the processor is running. 9 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. Using special care, remove food from the blade.
12 13 14 15 Soft and medium-hard cheese may spread out or roll up on the shredding disc. To avoid this, shred only chilled cheese. FOOD PROCESSING TIPS 11 Sometimes slender foods, such as carrots or celery, fall over in the feed tube, resulting in an uneven slice. To minimize this, cut food in several pieces and pack the feed tube with the food. For processing small or slender items, the small feed tube in the two piece food pusher will prove especially convenient.
HELPFUL HINTS 16 32 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.
P R O L I N E™ S E R I E S FOOD PROCESSOR RECIPES FOOD PROCESSOR RECIPES Food Processor Recipe Section Contents Appetizer Serving Suggestions..........34 Appetizers ........................................35 Salad and Dressings..........................44 Soups and Sandwiches .....................52 Vegetables and Side Dishes...............63 Main Dishes .....................................68 Breads ..............................................75 Desserts...........................................
APPETIZER PREPARATION AND SERVING SUGGESTIONS • When planning your menu, select an assortment of both hot and cold appetizers. • To keep your hors d'oeuvres at the proper serving temperature, consider using slow cookers, heated chafing dishes, ice baths, and so forth. • It’s always wise to select as many make-ahead recipes as possible. • At minimum, plan on preparing 4 appetizers per guest per hour. • Set out serving dishes and platters needed for each menu item well in advance of your event.
CRAB-STUFFED MUSHROOMS Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor running, add shallots and garlic through small feed tube. Process until finely chopped, about 5 seconds. Remove stems from mushrooms; add 1 cup stems to work bowl. Pulse 3 to 4 times, about 1 second each time. In medium skillet over medium heat, melt butter. Add vegetable mixture; cook 4 to 5 minutes, or until tender, stirring often. Return vegetable mixture to work bowl.
SESAME-ALMOND CRACKERS 11⁄2 cups rolled oats 1 cup (about 4 oz.) sliced almonds 2 cups all-purpose flour 1 cup whole wheat flour 2 tablespoons sugar 1 ⁄2 1 ⁄4 cup shortening ⁄4 cup butter or margarine, slightly softened 1 11⁄4 1 cups buttermilk egg, beaten 1 tablespoon water 2 teaspoons coarse salt, divided ⁄4 cup black sesame seeds*, divided ⁄4 cup white sesame seeds*, divided 1 1 In small bowl, combine egg and water. Set aside.
CARAMELIZED ONION PUFF PASTRY SQUARES Position 4 mm shredding disc and chef’s bowl in work bowl. Add Gouda cheese. Process to shred. Set aside. 1 package (7 oz.) Gouda or smoked Gouda cheese, wax removed Position 4 mm slicing disc in work bowl. Add onions to feed tube, cutting to fit tube, if necessary. Process to slice.
HOT ARTICHOKE DIP 6 ounces Asiago cheese, room temperature 1 red or green jalapeno pepper, seeded and cut into quarters 1 clove garlic 2 cans (14 oz. each) artichoke hearts*, well drained 1 cup mayonnaise ⁄2 cup chive and onion sour cream 1 package (3 oz.) cream cheese 1 Position chef's bowl and 4 mm shredding disc in work bowl. Add Asiago cheese. Process to shred; set aside. Exchange chef's bowl and shredding disc for multipurpose blade in work bowl.
CAMEMBERT SALMON DIP Remove to greased 9-inch pie plate or quiche pan. Bake at 350° F for 10 to 15 minutes, or until heated thoroughly. Garnish with parsley, if desired. Serve with crostini, pita chips, crackers, or vegetable dippers. 4 green onions, cut into 1-inch pieces 1 package (8 oz.) light cream cheese, room temperature and cut into 1-inch pieces 4 ounces soft Camembert cheese, rind removed, if desired, and cut into 1-inch pieces 1 tablespoon white balsamic vinegar, if desired 2 cans (7 oz.
CHIPOTLÉ DEVILED EGGS ⁄4 cup loosely packed fresh cilantro leaves ⁄2 medium onion, cut into 1-inch pieces 3 1 5–6 chipotlé chilies in adobo sauce, drained (from a 7 or 11- oz. can) 26 hard-cooked eggs, peeled and cut into halves lengthwise 1 cup mayonnaise or salad dressing ⁄4 cup sour cream ⁄4 teaspoon salt 1 3 Position mini bowl and mini blade in work bowl. With processor running, add cilantro through small feed tube. Process until finely chopped, 5 to 8 seconds. Set aside.
TROPICAL FRUIT SALSA ⁄2 1 cup loosely packed fresh cilantro or parsley leaves 1–2 jalapeno peppers, cut into halves and seeded ⁄2 1 cup jicama chunks 3 cups (about 1 lb.) fresh pineapple chunks 2 seedless oranges, peeled and cut into eighths Yield: 22 servings (1⁄4 cup per serving). Tip: May be made 1 to 2 days in advance and refrigerated. Per Serving: About 20 cal, 0 g pro, 6 g carb, 0 g total fat, 0 g sat fat, 0 mg chol, 10 mg sod.
SHRIMP DILL DIP 2 tablespoons fresh dill or 11⁄2 teaspoons dried dill 3 green onions, cut into 1-inch pieces 1 strip lemon peel, yellow portion only 2 packages (8 oz. each) cream cheese, softened 8 ounces sour cream ⁄2 1 cup mayonnaise or salad dressing Position mini bowl and mini blade in work bowl. With processor running, add dill through small feed tube. Process until chopped. Add onions. Process until finely chopped, 5 to 10 seconds. Set aside.
ROASTED SALSA VERDE Position multipurpose blade in work bowl. With processor running, add lime peel through small feed tube. Process until chopped, 10 to 15 seconds. Add lime juice, sugar, salt, and vegetable mixture with any accumulated juices. 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.
WHITE BALSAMIC VINAIGRETTE 1 tablespoon fresh basil leaves 1 tablespoon fresh oregano leaves 1 clove garlic Position multipurpose blade in work bowl. With processor running, add basil, oregano, and garlic through small 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 feed tube.
MEDITERRANEAN HOT CHICKEN SALAD 6 green onions, cut into 1-inch pieces Position multipurpose blade in work bowl. Add onions, olives, and chicken. Pulse 4 to 6 times, 1 to 2 seconds each time, or until coarsely chopped. Remove to large mixing bowl. ⁄2 1 Exchange multipurpose blade for 4 mm slicing disc. Add fennel. Process to slice. Add to mixing bowl. cup whole pitted kalamata olives 6 cups (about 13⁄4 pounds) cooked chicken chunks Exchange slicing disc for mini bowl and mini blade in work bowl.
CITRUS DRESSING 2 strips lime peel, green portion only 1 strip orange peel, orange portion only 2 green onions, cut into 1-inch pieces 1 cup vegetable oil Yield: 16 servings (2 tablespoons per serving). ⁄3 Per Serving: About 130 cal, 0 g pro, 2 g carb, 14 g total fat, 2.5 g sat fat, 0 mg chol, 0 mg sod.
FRESH JICAMA SALAD DRESSING Position multipurpose blade in work bowl. With processor running, add lime peel through small feed tube. Process until minced, 10 to 12 seconds; scrape sides of bowl. Add remaining dressing ingredients. Process until blended, 5 to 8 seconds; scrape sides of bowl. 2 strips lime peel ⁄4 cup vegetable oil 1 Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add jicama, oranges, onion, and celery to feed tube in batches. Process to slice.
CHICKEN WILD RICE SALAD SALAD 8–10 medium green onions, cut into 1-inch pieces 6 boneless, skinless chicken breast halves (about 2 lb.), grilled or broiled and cooled 1 large red bell pepper, seeded and cut into quarters lengthwise Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients. Process until smooth, 3 to 5 seconds. Pour dressing over salad mixture. Toss to coat. Yield: 12 servings.
ASIAN COLESLAW FOR A CROWD Remove and reserve seasoning packets from noodles. Crumble noodles into cabbage mixture. Add nuts; toss to mix. Exchange slicing disc for multipurpose blade in work bowl. Add oil, vinegar, sugar, and contents of noodle seasoning packets. 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. SALAD 1 large head (about 2 lb.
HOT POTATO SALAD 12 medium (about 2 lb.) red potatoes boiled, peeled and cooled Position chef’s bowl and 4 mm slicing disc in work bowl. Add potatoes. Process to slice. Set aside. 1 medium onion, cut into halves lengthwise Exchange chef’s bowl and slicing disc for 2 mm slicing disc in work bowl. Add onion and bell pepper. Process to slice. Set aside.
BROCCOLI-KOHLRABI CONFETTI SALAD SALAD Position multipurpose blade in work bowl. Add cauliflower. Pulse 5 to 6 times, about 1 second each time, or until chopped. Remove to large mixing bowl. 1 package (1 lb.) fresh cauliflower florets, cut into 11⁄2-inch pieces Cut broccoli florets into 11⁄2-inch pieces and reserve stalk. Add florets to work bowl. Pulse 3 to 5 times, about 1 second each time, or until chopped. Add to mixing bowl. 1 stalk (about 3⁄4 lb.
CHEDDAR BROCCOLI SOUP 2 tablespoons fresh parsley leaves 8 ounces sharp Cheddar cheese, chilled 1 small onion, cut into halves 1 rib celery, cut into 21⁄2 -inch pieces 2 tablespoons butter or margarine 1 large stalk (about 1 lb.) broccoli 31⁄2 cups chicken broth 2 cups milk, divided ⁄4 cup all-purpose flour 2 teaspoons Dijon mustard 1 teaspoon curry powder, if desired ⁄8 teaspoon hot pepper sauce 1 1 Position mini bowl and mini blade in work bowl.
Position chef’s bowl and 4 mm slicing disc in work bowl. Add chicken and jicama to feed tube. Process to slice. Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. Remove chicken and jicama to work bowl. Add walnuts, mayonnaise, chutney, salt, and pepper. Pulse 3 to 4 times, about 2 seconds each time, or until finely chopped and thoroughly mixed. Spread on bread for sandwiches, or wrap in lettuce leaves for wraps.
ROASTED BUTTERNUT SQUASH SOUP WITH HERB PISTOU SOUP SOUP 1 large (about 2 ⁄2 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise 1 large onion, cut into halves lengthwise 2 large cloves garlic, cut into quarters 2 tablespoons olive oil 5 cups chicken broth, divided 1 can (15 oz.
RUNZA POCKET SANDWICHES Combine milk, water, and butter in small saucepan. Heat until warm, 105° F to 115° F. Stir in yeast to dissolve. Set aside. DOUGH ⁄4 cup milk ⁄2 cup water ⁄2 cup butter or margarine, cut into chunks 2 packages active dry yeast 3 Position dough blade in work bowl. Add 4 ⁄2 cups flour, sugar, and salt. Process until mixed, 5 to 8 seconds. With processor running, slowly add yeast mixture through small feed tube. Add eggs.
PAN-FRIED VEGGIE BURGERS 8 ounces Monterey Jack cheese, chilled 2 large cloves garlic ⁄4 small red onion, cut into 1-inch pieces 1 cup fresh mushrooms ⁄4 medium green bell pepper, cut into 1-inch pieces 1 medium rib celery, cut into 1-inch pieces 1 1 1 can (16 oz.) pinto or kidney beans, well drained 1 can (83⁄4 oz.
WINTER VEGETABLE SOUP Meanwhile, position multipurpose blade in work bowl. Add leeks. Pulse 5 to 6 times, about 1 second each time, or until chopped. Exchange multipurpose blade for 4 mm slicing disc. Add parsnips, carrots, and remaining 1 rib celery in batches, cutting to fit feed tube if necessary. Process to slice. In large saucepan or Dutch oven over medium heat, heat oil. Add vegetable mixture. Cook and stir 8 to 10 minutes, or until crisp-tender. Set aside.
WINTER VEGETABLE SOUP 2 turnips, peeled and cut into quarters lengthwise 2 medium russet potatoes, peeled ⁄3 cup fresh parsley leaves, if desired 1 Add cooked and raw vegetables to broth with remaining 1 teaspoon thyme. Heat to boiling. Reduce heat, cover, and simmer 30 to 45 minutes, or until vegetables are tender. Exchange shredding disc for mini bowl and mini blade in work bowl. With processor running, add parsley through small feed tube. Process until finely chopped, about 10 seconds.
MUFFALETTA SANDWICHES Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. With processor running, add basil and parsley through the small feed tube. Process to chop, about 5 seconds. With processor running, add garlic. Process until chopped, 5 to 10 seconds. Add onion to work bowl. Pulse 2 to 3 times, about 1 second each time, or until chopped. Scrape sides if necessary.
FRENCH ONION SOUP 1 pound Gruyere or Swiss cheese, room temperature 4 jumbo yellow onions, cut into halves lengthwise 6 tablespoons butter or margarine 2 tablespoons all-purpose flour 3 ⁄4 teaspoon black pepper 6 cups beef broth 2 cups chicken broth ⁄4 cup dry sherry 3 11⁄2 teaspoons Worcestershire sauce 14 slices French bread ( 1⁄2 -in. thick diagonal slices), lightly toasted 5 60 ounces freshly grated Parmesan cheese Position chef’s bowl and 4 mm shredding disc in work bowl.
CREOLE GUMBO Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor running, add garlic through small feed tube. Process until chopped, 5 to 10 seconds. Add bell peppers, celery, and onions. Pulse 4 to 5 times, about 2 seconds each time, or until chopped. Scrape sides of bowl. Set aside. In large heavy saucepan or skillet over medium-low heat, combine oil and flour. Cook until dark brown (about the color of chocolate syrup), 20 to 25 minutes, stirring constantly.
CREOLE GUMBO 1 tablespoon Worcestershire sauce 2 teaspoons salt 11⁄2 teaspoons sugar 1 ⁄2 teaspoons fresh thyme leaves or 1⁄2 teaspoon dried thyme 1 2 bay leaves ⁄2 teaspoon crushed red pepper flakes ⁄2 teaspoon hot pepper sauce 1 1 2 pounds uncooked medium shrimp, shelled and deveined 62 Meanwhile, position multipurpose blade in work bowl. Add ham. Pulse 3 or 4 times, about 2 seconds each time, or until coarsely chopped. Remove to Dutch oven.
AND Position multipurpose blade in work bowl. Add 1⁄2 cup vinegar, dill, sugar, salt, and pepper. Process until dill is finely chopped and sugar is dissolved, about 10 seconds. Add remaining 1 ⁄2 cup vinegar. Pulse about 1 second, or until mixed. ONIONS 1 cup white wine vinegar, divided ⁄2 cup firmly packed fresh dill ⁄3 cup sugar 1 teaspoon salt ⁄4 teaspoon black pepper 1 Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add cucumbers and onion, cutting to fit if necessary.
LAYERED EGGPLANT AND PEPPER CASSEROLE 1 medium eggplant (about 11⁄2 lb.) 3 tablespoons olive oil 4 ounces mozzarella cheese 2 ounces Parmesan cheese 1 cup ricotta cheese 1 egg ⁄4 teaspoon salt, if desired ⁄4 teaspoon pepper 1 1 2 cups prepared tomato basil pasta sauce, divided 1 jar (7 oz.) roasted red peppers, well drained Position chef's bowl and 4mm slicing disc in work bowl. Cut eggplant into 21⁄2-inch lengths to fit feed tube. Process to slice.
SPRING MIX BASMATI RICE Exchange multipurpose blade for 4 mm slicing disk in work bowl. Add green beans and carrot to feed tube. Process to slice. Remove to Dutch oven 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 15 to 20 minutes, or until liquid is absorbed. Meanwhile, cut tips from asparagus and reserve stalks; set aside. Position multipurpose blade in work bowl.
BOURBONED CARROTS 11⁄2 pounds carrots, peeled ⁄2 pound parsnips*, peeled ⁄2 small onion ⁄4 cup packed brown sugar ⁄2 cup bourbon 1 1 1 1 Position 4 mm slicing disc in work bowl. Add carrots, parsnips, and onion in batches, cutting to fit feed tube if necessary. Process to slice. In large skillet or Dutch oven over medium-high heat, combine brown sugar, bourbon, and water. Bring to a boil. Add carrot mixture; stir to coat. Bring to a boil. Cover; cook over medium heat 5 minutes.
LOADED BAKED POTATO CASSEROLE Position chef’s bowl and 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. 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.
SZECHWAN PORK 4 large cloves garlic ⁄4 cup peeled ginger root chunks ⁄4 cup soy sauce 1 1 2 tablespoons sherry 2 teaspoons dark sesame oil, divided 11⁄2 pounds pork tenderloin, cut into 3-inch pieces and frozen for 1 to 11⁄2 hours 21⁄2 –3 teaspoons crushed red pepper flakes 1 red or yellow bell pepper, cut into halves lengthwise, and seeded 3 ribs celery, cut into 21⁄2 -inch pieces 6 green onions, cut diagonally into 1⁄2 -inch slices Position multipurpose blade in work bowl.
CHICKEN FAJITAS Position multipurpose blade in work bowl. With processor running, add garlic, jalapeno, and lime peel, if desired, through small feed tube. Process until finely chopped, about 5 seconds. Add lime juice, oil, and chili powder. Process until mixed, about 5 seconds. 2 cloves garlic Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken. Process to slice. Remove to shallow dish or large resealable food storage plastic bag; coat chicken with marinade.
INDIVIDUAL PIZZAS CRUST In small saucepan, add water and 1⁄4 cup oil. Heat over low heat until warm, 105º F to 115º F. Stir in yeast to dissolve. Set aside. 2 cups water ⁄4 cup olive oil 2 packages active dry yeast 1 2 ounces fresh Parmesan cheese, cut into 1-inch pieces 6 cups all-purpose flour 1 tablespoon sugar 11⁄2 teaspoons salt 1 teaspoon dried basil, if desired Olive oil Cornmeal SAUCE Exchange multipurpose blade for dough blade in work bowl. Add flour, sugar, salt, and basil, if desired.
TOPPING Tips: Prepare crusts, sauces, and toppings, and let individuals assemble their own pizzas. 6–7 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, roma tomato slices, artichoke hearts, capers, or other favorite topping Pizza crusts may be shaped in advance and frozen. To serve, place frozen crusts on greased, cornmeal-dusted baking sheets. Thaw 15 to 20 minutes.
LAYERED EGGPLANT AND ROASTED RED PEPPER CASSEROLE 1 medium (about 11⁄2 lb.) eggplant 3 tablespoons olive oil 4 ounces mozzarella cheese, chilled 2 ounces Parmesan cheese, room temperature 1 cup ricotta cheese 1 egg ⁄4 teaspoon salt ⁄4 teaspoon black pepper 1 1 2 cups prepared tomato basil pasta sauce, divided Position chef's bowl and 4 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.
HERBED SALMON PATTIES WITH CILANTRO-CAPER MAYONNAISE MAYONNAISE Position mini bowl and mini blade in work bowl. With processor running, add cilantro through small 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.
CHICKEN SATAY WITH PEANUT SAUCE CHICKEN 4 cloves garlic 2 teaspoons coarsely chopped gingerroot ⁄2 cup soy sauce 1 3 tablespoons peanut or vegetable oil, divided 2 teaspoons brown sugar 2 pounds chicken breast tenders CHICKEN Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through small feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, 2 tablespoons oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds.
WHEAT BOULES Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, walnuts, 1 ⁄4 cup wheat germ, and salt. Process until mixed, 10 to 12 seconds. With processor running, slowly add yeast mixture through small 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.
SUNDAY DINNER ROLLS 11⁄2 cups milk ⁄2 cup water ⁄4 cup butter or margarine 2 packages active dry yeast 1 1 5 1⁄2 Position dough blade in work bowl. Add flour, sugar, and salt. Process until mixed, 4 to 5 seconds. With processor running, slowly add yeast mixture through small feed tube. Process 1 to 11⁄4 minutes; dough will form a slightly sticky ball. cups all-purpose flour 1 tablespoon sugar 2 Combine milk, water, and 1⁄4 cup butter in small saucepan.
VARIATION: CLOVER LEAF ROLLS Divide dough into 30 equal-sized balls. Divide each ball into 3 smaller balls; place the 3 balls into a greased muffin cup. Repeat with remaining balls. Brush with melted butter, if desired. Proof and bake as directed above. Yield: 30 servings (1 roll per serving). FOOD PROCESSOR RECIPES Per Serving: About 100 cal, 3 g pro, 18 g carb, 2 g total fat, 1 g sat fat, 5 mg chol, 160 mg sod. VARIATION: CRESCENT-SHAPED ROLLS Divide dough into thirds.
WHITE BREAD 11⁄2 cups water ⁄2 cup milk ⁄4 cup butter or margarine 2 packages active dry yeast 1 1 6 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt Combine water, milk, and 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; 4 to 5 seconds. With processor running, slowly add yeast mixture through small feed tube.
VARIATION: CINNAMON BREAD FOOD PROCESSOR RECIPES After first rising, divide dough into 2 pieces. Roll out one piece of 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 4 1⁄2x 21⁄2-inch greased loaf pan. Repeat with remaining dough. Proceed as directed for white bread.
CRANBERRY-WALNUT SCONES 4 cups all-purpose flour 4 teaspoons baking powder ⁄2 teaspoon cinnamon ⁄4 teaspoon nutmeg ⁄2 teaspoon salt 1 1 1 4 tablespoons sugar, divided ⁄3 2 cup cold butter or margarine, cut into 1⁄2 -inch pieces 1 egg 11⁄3 cups whipping cream 1 cup dried cranberries ⁄4 3 Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg, salt, and 3 tablespoons sugar. Process until thoroughly mixed, about 10 seconds. Add butter.
BAKING POWDER BISCUITS 2 2⁄3 4 teaspoons baking powder ⁄4 teaspoon salt ⁄2 cup shortening ⁄4 cup milk 3 1 Place dough on floured surface. Pat or roll to 1⁄2-inch thick. Cut with floured 2-inch round cutter. If desired, gently re-roll dough pieces once to cut 2 to 3 additional biscuits. Place on ungreased baking sheet. Brush with melted butter, if desired. Bake at 450° F for 8 to 10 minutes, or until light golden brown.
INDIVIDUAL CRANBERRY PEAR CRISPS TOPPING ⁄3 cup all-purpose flour ⁄3 cup packed brown sugar 1 1 Position multipurpose blade in work bowl. Add flour, brown sugar, cinnamon, and salt. Process until blended, about 3 seconds. Add butter. Pulse 2 to 3 times, about 5 seconds each time, or until crumbly. Add oats. Pulse 2 times, about 2 seconds each time, or until mixed. Remove to medium mixing bowl. Set aside.
VELVETY SOUR CREAM CHEESECAKE Wipe out work bowl. Position multipurpose blade in work bowl. Add eggs. Process until blended, about 3 seconds. Add remaining ingredients. Process until smooth and blended, about 15 seconds, scraping sides of bowl if necessary. Pour into crust. Bake at 350º F for 50 to 60 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.
FRESH FRUIT TART CRUST 1 cup all-purpose flour 2 teaspoons sugar ⁄4 teaspoon salt ⁄4 cup cold butter, cut into 1-inch pieces 1 1 1 tablespoon cold shortening 1 egg yolk 2 tablespoons ice water 1 teaspoon lemon juice 1 egg, blended with 1 tablespoon water Position multipurpose blade in work bowl. Add flour, sugar, and salt. Process until mixed, about 2 seconds. Add butter and shortening. Pulse 3 to 4 times, 2 to 3 seconds each time, or until crumbly.
Meanwhile, wash processor. Position chef’s bowl and 4 mm slicing disc in work bowl. Add strawberries. Process to slice. Set aside. Position 4 mm slicing disc in work bowl. Add peach. Process to slice. Spread custard mixture in shell. Arrange sliced fruit on custard. Carefully brush with melted jelly to cover fruit completely. Refrigerate at least 30 minutes before serving.
APPLE PIE 2 pastry crusts (see page 87) 2 tablespoons crystallized ginger, if desired ⁄3 cup granulated sugar ⁄4 cup packed brown sugar 1 1 3 tablespoons all-purpose flour 1 teaspoon cinnamon ⁄8 1 teaspoon nutmeg 6 medium to large crisp apples (Gala or Rome), peeled, cored, and cut into halves lengthwise 1 tablespoon butter or margarine, cut up Prepare pastry crust as directed in recipe. Fit one crust into 9-inch pie plate. Cover both halves of crust with plastic wrap. Set aside.
PASTRY CRUST 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).
3-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING CAKE CAKE 1 ⁄2 pounds (8–11 medium) carrots 2 ⁄3 cups sugar 1 2 ⁄4 3 cup vegetable oil 4 eggs 21⁄2 teaspoons vanilla 3 cups all-purpose flour 21⁄2 ⁄4 3 21⁄2 teaspoon salt teaspoons cinnamon ⁄2 teaspoon nutmeg ⁄2 cup golden raisins ⁄2 cup flaked coconut ⁄4 cup pecan halves or pieces 1 1 1 3 88 teaspoons baking soda Position chef’s bowl and 4 mm shredding disc in work bowl. Add carrots, cutting to fit feed tube if necessary.
Position multipurpose blade in work bowl. Add powdered sugar, cream cheese, and butter. Process until thoroughly mixed, about 20 seconds. With processor running, add vanilla and 1 teaspoon half-and-half through small feed tube. Process until mixed, about 10 seconds. With processor running, if necessary, add remaining 1 teaspoon half-and-half a little at a time until frosting is spreading consistency. Spread between cooled layers and on sides of cake. Sprinkle pecans on top of cake, if desired.
TROPICAL LEMON MERINGUE PIE 1 9-inch pastry crust, baked and cooled (see page 87) FILLING 1 ⁄4 1 cups sugar, divided 4 strips (1⁄2 -in. each) lemon peel, yellow portion only 3 strips (1⁄2 -in. each) lime peel, green portion only ⁄4 cup cornstarch ⁄8 teaspoon salt ⁄3 cup fresh lemon juice 1 1 1 3 egg yolks, beaten 12⁄3 cups water Position mini bowl and mini blade in work bowl. With processor running, add 1 tablespoon sugar, lemon and lime peel through small feed tube.
CHOCOLATE-ORANGE MOUSSE ⁄2 cup semisweet chocolate chips ⁄4 cup granulated sugar 6 strips orange peel, orange portion only ⁄2 cup milk 1 1 In small saucepan over medium heat, heat milk until very hot but not boiling. In small bowl, sprinkle gelatin over water. Let stand 10 to 15 seconds to soften. Add to hot milk. Reduce heat to medium-low. Cook and stir until gelatin dissolves. 1 With processor running, slowly add hot milk mixture to chocolate mixture through small feed tube.
PECAN SHORTBREAD BARS CRUST 2 cups all-purpose flour ⁄3 cup powdered sugar ⁄8 teaspoon salt 2 1 1 strip orange peel, orange portion only 1 cup butter or margarine, cut into 1-inch pieces FILLING ⁄3 cup butter or margarine ⁄3 cup packed brown sugar ⁄4 cup maple syrup ⁄8 teaspoon salt 2 1 1 1 1 teaspoon vanilla 1 92 cup pecan pieces Position multipurpose blade in work bowl. Add flour, powdered sugar, 1⁄8 teaspoon salt, and orange peel.
P R O L I N E™ S E R I E S SERVICE INFORMATION WARRANTY AND SERVICE WARRANTY AND INFORMATION Warranty Information Section Contents Warranty for the U.S. .......................94 Warranty for Puerto Rico ..................95 Arranging for Hassle-Free Replacement...................95 Ordering Accessories & Replacement Parts.........................96 Arranging for Service After the Warranty Expires................96 Arranging for Service Outside the U.S. & Puerto Rico ......................
WARRANTY 50 UNITED STATES FOOD PROCESSOR FOR THE AND DISTRICT OF COLUMBIA This warranty extends to the purchaser and any succeeding owner for PRO LINE™ Series Food Processors operated in the 50 United States and District of Columbia. Length of Warranty: Two Year Full Warranty for Household Use, from date of purchase. KitchenAid Will Pay For Your Choice of: Hassle-Free Replacement of your Food Processor.
WARRANTY FOR PUERTO RICO ARRANGING FOR HASSLE-FREE IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid® PRO LINE™ Series Food Processor should fail within two years 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.
ORDERING ACCESSORIES AND REPLACEMENT To order accessories or replacement parts for your Food Processor, call toll-free 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., or write to: ARRANGING FOR Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-0218. SERVICE AFTER THE WARRANTY For service information, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m.
SERVICE OUTSIDE THE 50 UNITED STATES ARRANGING FOR AND PUERTO RICO WARRANTY AND SERVICE INFORMATION Consult your local KitchenAid dealer or the store where you purchased your PRO LINE™ Series Food Processor for information on how to obtain service.
