12 CUP

FOOD PROCESSOR
INSTRUCTIONS AND RECIPES
MODEL KFP750

1-800-541-6390
Details Inside
®

FOR THE WAY

1 IT’S MADE.
™
 Hassle-Free Replacement Warranty
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.
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
Model Number: KFP750
Serial Number ________________________________________________________
Date Purchased _______________________________________________________
Store Name __________________________________________________________
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
53 and 54.
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:
 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 .................................................................................9
Multipurpose Blade & Dough Blade Assembly ............................................9
Slicing & Shredding Disc Assembly .............................................................9
Mini Bowl Assembly....................................................................................9
Using the Food Processor
Before Use ............................................................................................... 10
Maximum Liquid Level .............................................................................10
Turning the Food Processor On and Off ...................................................10
Using the Pulse Control ............................................................................10
2-Piece Food Pusher .................................................................................11
Disassembling the Food Processor ..................................................................11

CARE AND CLEANING

Cleaning the Food Processor............................................................................12
Troubleshooting .............................................................................................13

Continued on next page

1
 Table of Contents
FOOD PROCESSING TIPS
Using the Multipurpose Blade..........................................................................14
Using a Slicing or Shredding Disc ....................................................................15
Using the Dough Blade....................................................................................16
Helpful Hints ...................................................................................................17

RECIPES
Appetizers ......................................................................................................19
Salads and Dressings ......................................................................................24
Soups and Sandwiches ....................................................................................28
Vegetables and Side Dishes ............................................................................33
Main Dishes.....................................................................................................37
Breads ............................................................................................................42
Desserts...........................................................................................................47

WARRANTY AND SERVICE INFORMATION

Warranty for the 50 United States and District of Columbia ............................53
Warranty For Puerto Rico.................................................................................54
Arranging for Service after the Warranty Expires..............................................54
Arranging for Service Outside the 50 United States and Puerto Rico................54
Ordering Accessories and Replacement Parts ...................................................55

2
 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.” These words mean:
You can be killed or seriously injured
DANGER if you don’t immediately follow
instructions.
You can be killed or seriously injured
WARNING 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.

3
 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
 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.

5
 Food Processor Features
Medium (4 mm) Work Bowl
Shredding Disc Heavy Duty Base

Medium (4 mm)
Slicing Disc
Disc Stem

Fine (2 mm)
Slicing Disc

Off
On
Pulse
4-Cup Mini Bowl
and Mini Blade

Work Bowl Spatula/

Cover with Tall Cleaning
Feed Tube Tool

Dough Blade
Stainless Steel
Multipurpose Blade

2-Piece
Food Pusher

6
 Food Processor Features
Work Bowl Cover Disc Stem
with Tall Feed Tube Stem fits over the power shaft on the
Feed tube accommodates long food base and into the bottom of a slicing
items with a minimum of sectioning. or shredding disc.
Unlike extra-wide feed tubes, there is
no pusher interlock system, so the Stainless Steel
entire length of the tube can be filled Multipurpose Blade
with food. Versatile blade chops, minces, blends,
mixes, and emulsifies in a matter of
2-Piece Food Pusher seconds.
Pusher moves food through the tall
feed tube smoothly and easily. A Dough Blade
small hole in the bottom of the The dough blade is specially designed
pusher insert makes it easy to drizzle for mixing and kneading yeast dough.
oil into ingredients – just fill the insert
with the desired amount of oil. For Heavy-Duty Base
smaller items, simply remove the The base features the off, on, and
pusher insert and use the built-in pulse buttons along with the power
small feed tube. With the insert shaft, which rotates the blades and
removed, the pusher can also be used discs.
as a convenient 4 oz. measuring cup.
Spatula/Cleaning Tool
12-Cup Work Bowl Special shape facilitates food removal
The tough polycarbonate bowl from bowls, discs, and blades.
provides capacity for large jobs.
Chef’s Accessory Case
Mini Bowl and Mini Blade Stylish and durable slim-line case
4-cup bowl and stainless steel blade organizes and protects
are perfect for small chopping and blades, discs, and
mixing jobs. accessories.

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) Slicing Disc

Disc produces approximately 1⁄8-inch
slices of most foods.

Medium (4 mm) Shredding Disc

Disc produces approximately 1⁄8-inch
shreds of most firm fruits, vegetables,
and cheese.

7
 Preparing the Food Processor for Use
4. Insert the desired accessory into
WARNING the work bowl. See pages 9–10
for accessory instructions.
Cut Hazard 5. Place the work bowl cover on the
Handle blades carefully. work bowl with the feed tube just
to the left of the work bowl
Failure to do so can result in handle. Grasp the feed tube and
cuts. turn the cover to the right until it
locks into place.
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 NOTE: Do not attach the cover to the
dry, level countertop with the work bowl before the work bowl is
controls facing forward. Do not locked on the base. Damage to the
plug in the unit until it is work bowl may result.
completely assembled. 6. Fit the 2-piece food pusher into
2. With the handle just to the left of the feed tube.
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.

7. Plug into a proper electrical outlet.

NOTE: Your Food Processor will not
Off
operate unless the work bowl and
work bowl cover are properly locked
On
Pulse

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.

8
 Preparing the Food Processor for Use
Mini Bowl Assembly
WARNING 1. Place the mini bowl inside the
work bowl over the power shaft.
Cut Hazard
Rotate the mini bowl until it falls
Handle blades carefully. into place. When properly seated
Failure to do so can result in in the work bowl, the mini bowl
cuts. cannot be rotated.

Multipurpose Blade and

Dough Blade Assembly
Place the blade on the power shaft.
Rotate the blade so it falls into place
on the shaft.

2. Fit the mini blade on the power

shaft. It may be necessary to
rotate the blade until it falls into
place.

Slicing and Shredding Disc

Assembly
1. Place the disc stem on the power
shaft.

3. To remove the mini bowl after

processing, lift the bowl using the
two finger grips located along the
top edge of the bowl.
2. Fit the disc over the metal pin on
the disc stem, then rotate the disc
until it falls fully onto the stem.

9
 Using the Food Processor
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.
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.
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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.
Off
On
Pulse
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.
 Using the Food Processor
The 2-Piece Food Pusher To slowly drizzle oil into ingredients,
To slice or shred small items, insert the just fill the small pusher with the
2-piece food pusher into the feed desired amount of oil. A small hole in
tube, turn the top of the pusher left or the bottom of the pusher will drizzle
right to unlock the small pusher, and the oil at a constant rate.
lift to remove. Use the small feed tube
and pusher to process small or slender
items, like single carrots or celery
stalks. When not using the small feed
tube, be sure to lock the small pusher
into place.

Disassembling the Food Processor

3. If using the mini bowl, grasp and
WARNING remove the bowl using the finger
grips located along the top edge
Cut Hazard of the bowl.
Handle blades carefully.
Failure to do so can result in
cuts.

1. Turn the work bowl cover to the

left and remove.

4. Turn the work bowl to the left to

unlock it from the base. Lift to
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.

Off
On
Pulse

11
 Disassembling the Food Processor
place one finger through the center
WARNING opening to grip the blade shaft.
Then remove food from the bowl
Cut Hazard and blade with a spatula.
Handle blades carefully.
Failure to do so can result in
cuts.

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

Cleaning the Food Processor

4. To prevent damage to the interlock
WARNING system, always store the work bowl
and work bowl cover in the
Cut Hazard unlocked position when not in use.
Handle blades carefully.
Failure to do so can result in
cuts.

1. Press the Off Button and unplug

the Food Processor before
cleaning.
2. Wipe the base and cord with a
warm, sudsy cloth, and wipe clean Off
On

with a damp cloth. Dry with a soft

Pulse

cloth. Do not use abrasive

cleansers or scouring pads.
3. All the other parts of the Food
Processor are dishwasher safe. Be
sure to load them away from
exposed heating elements in the
dishwasher. If washing the Food
Processor parts by hand, avoid the
use of abrasive cleansers or
scouring pads. They may scratch
or cloud the work bowl and cover.
Thoroughly dry all parts after
washing.
5. Wrap the power cord around the
work bowl. Secure the plug by
clipping it to the cord.
6. Disassembled discs, shafts, and
blades should be stored in the
provided storage case, and in a
location out of the reach of
children.

12
 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.
13
• If the Food Processor shuts off
while it is running:
– The Food Processor may be
overheated. If the motor exceeds a
certain temperature, it will
automatically shut off to prevent
damage. This should be an
extremely rare occurrence. If it
happens, press the Off Button and
wait 15 minutes for the Food
Processor to cool before resuming.
If the Food Processor still refuses to
run, wait an additional 15 minutes
for the Food Processor to cool.
If the problem cannot be corrected
with the steps in this section, see the
KitchenAid Warranty and Service
section on pages 53-54. Do not
return the Food Processor to the
retailer – they do not provide service.
 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.
14
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.
 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 multi-
purpose 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 plank-
like slices. Re-stack slices
and position vertically or
horizontally in feed tube.
Process, using even
pressure.
15
To slice or shred fruits or
vegetables that are long and
relatively small in diameter, such
as celery, carrots, and bananas:
Cut food to fit feed
tube vertically or
horizontally, and pack
feed tube securely to
keep food positioned
properly. Process using
even pressure. Or use
the small feed tube in
the two-piece food pusher. Position
food vertically in the tube and use the
small food pusher to process food.
To slice or shred fruits and
vegetables that are round,
such as onions, apples, and
green peppers:
Peel, core, and/or remove seeds. Cut
in halves or quarters to fit feed tube.
Position in feed tube. Sometimes it's
easier to remove the work bowl cover
and insert large food items into the
feed tube from the bottom, rather
than the top. Process, using even
pressure.
To slice or shred fruits and
vegetables that are small, such as
strawberries, mushrooms, and
radishes:
Position food vertically or horizontally
in layers within the feed tube. Fill
feed tube in order to keep food
positioned properly. Process, using
even pressure. Or use the small feed
tube in the two-piece food pusher.
Position food vertically in the tube
and use the small food pusher to
process food.
To shred spinach
and other leaves:
Stack leaves. Roll up
and stand up in feed
tube. Process, using
even pressure.
 Food Processing Tips
To slice uncooked meat or USING THE
poultry, such as stir-fry meats: DOUGH BLADE
Cut or roll food to fit feed tube. Wrap The dough blade is
and freeze food until hard to the specially designed for mixing and
touch, 30 minutes to 2 hours, kneading yeast dough quickly and
depending on thickness of food. thoroughly. For the best results, do
Check to be sure you can still pierce not knead recipes which use more
food with the tip of a sharp knife. If than 2-3 cups of flour.
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.

16
 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.
17
7. Sometimes slender foods, such as
carrots or celery, fall over in the
feed tube, resulting in an uneven
slice. To minimize this, cut food
in several pieces and
pack the feed tube
with the food. For
processing small or
slender items, the
small feed tube in the
two piece food pusher
will prove especially
convenient.
8. When preparing a cake or cookie
batter or quick bread, use the
multipurpose blade to cream fat
and sugar first. Add dry
ingredients last. Place nuts and
fruit on top of flour mixture to
prevent overchopping. Process
nuts and fruits, using short
pulses, until blended with other
ingredients. Do not overprocess.
9. When shredded or sliced food
piles up on one side of the bowl,
stop the processor and redistribute
the food using a spatula.
10. When food quantity reaches the
bottom of a slicing or shredding
disc, remove the food.
11. A few larger pieces of food may
remain on top of the disc after
slicing or shredding. If desired, cut
these by hand and add to mixture.
12. Organize processing tasks to
minimize bowl cleanup. Process
dry or firm ingredients before
liquid ingredients.
13. To clean ingredients from the
multipurpose blade easily, just
empty the work bowl, replace the
lid, and pulse 1 to 2 seconds to
spin the blade clean.
 Helpful Hints
14. After removing the work bowl
cover, place it upside down on
the counter. This will help keep
the counter clean.
15. To remove the contents of the
work bowl without removing the
multipurpose blade, grasp the
work bowl from the bottom and
place one finger through the
center opening to hold the blade
in place. Then remove food from
the bowl and blade with a
spatula.
18
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.
 APPETIZERS
Sausage-Stuffed Mushrooms
1 bakery croissant or Position mini bowl and mini blade in work bowl.
white bread slice, Add croissants. Process until finely crumbled, 10 to
torn into pieces 20 seconds. Remove and set aside.
1 shallot, cut into
quarters Position mini bowl and mini blade in work bowl.
1 clove garlic Add shallot and garlic. Process until finely chopped,
15 large (about 14 oz.) 5 to 10 seconds. Remove stems from mushrooms;
mushrooms, cleaned add 1⁄2 cup stems to shallot mixture in mini bowl.
6 ounces ground Pulse 3 to 4 times, about 1 second each time, or
sausage until chopped.
1 teaspoon In medium skillet over medium heat, cook sausage
Worcestershire sauce until thoroughly heated and no longer pink. Drain.
1
⁄2 teaspoon dry Add mushroom mixture; cook 2 to 4 minutes, or
mustard
until tender, stirring often.
1
⁄4 teaspoon hot pepper
sauce Exchange mini bowl and mini blade for
1 cup shredded multipurpose blade in work bowl. Add sausage
Cheddar cheese mixture, bread crumbs, Worcestershire sauce,
2 tablespoons snipped mustard, pepper sauce, and cheese. Process until
fresh chives, mixed, 3 to 5 seconds.
if desired
Arrange mushrooms cap side down in 13 x 9 x 2-
inch baking pan. Spoon and press sausage mixture
into openings, mounding stuffing. Bake at 350°F for
15 to 20 minutes, or until mushrooms are tender.
Sprinkle with chives, if desired.
Yield: 5 servings (3 mushrooms per serving).
Tip: Filling may be made up to one day in advance;
refrigerate. Warm to room temperature before
stuffing mushrooms.
Per Serving: About 230 cal, 11 g pro, 10 g carb,
17 g total fat, 8 g sat fat, 45 mg chol, 390 mg sod.

19
 Cheddar Wheat Crackers
2 ounces sharp Position 4 mm shredding disc in work bowl. Add
Cheddar cheese, Cheddar and Parmesan cheeses. Process to shred.
chilled Remove and set aside.
1 ounce Parmesan
cheese, room Exchange shredding disc for multipurpose blade in
temperature work bowl. Add oats and nuts. Pulse 3 to 4 times,
3
⁄4 cup rolled oats about 5 seconds each time, or until finely ground.
1
⁄2 cup (about 4 oz.) Add all-purpose and whole wheat flours, sugar, salt,
walnut pieces and baking soda. Process until mixed, 5 to 10
1 cup all-purpose flour seconds. Add shortening and butter. Pulse 4 to 5
2
⁄3 cup whole wheat times, about 2 seconds each time, or until crumbly.
flour Add cheeses. Pulse 2 to 3 times, about 2 seconds
2 teaspoons sugar each time, or until mixed. With processor running,
3
⁄4 teaspoon salt add buttermilk through the feed tube. Process until
1
⁄2 teaspoon baking stiff dough forms, 20 to 25 seconds, scraping sides
soda of bowl if necessary.
2 tablespoons In small bowl, combine egg and water. Set aside.
shortening
1 tablespoon butter or Remove dough to lightly floured work surface. Form
margarine, slightly into a ball; divide into 2 portions. Cover 1 portion;
softened roll 1 portion into a 10 x 10-inch square. Place in
1
⁄2 cup buttermilk center of large lightly greased baking sheet. Roll
1 egg, beaten evenly into a 12 x 12-inch square. Brush with egg
1 tablespoon water mixture. Sprinkle with 1⁄2 teaspoon coarse salt,
1 teaspoon coarse salt, 1 tablespoon black sesame seeds, and 1 tablespoon
divided white sesame seeds. Roll lightly with rolling pin.
2 tablespoons black With pastry wheel, pizza cutter, or sharp knife, score
sesame seeds*, to form 36 squares, or other desired shape. Do not
divided separate. Repeat with remaining dough, egg
2 tablespoons white mixture, salt, and sesame seeds.
sesame seeds*,
divided Bake at 350°F for about 25 minutes, or until deep
golden brown. Outside crackers may start to brown
first. Remove them to a cooling rack, and continue
baking until center crackers are deep golden brown.
Remove to cooling rack.
Yield: 6 dozen (about 6 crackers per serving).
*Other cracker toppings might include garlic
powder, onion powder, sliced almonds, poppy
seeds, or sunflower seeds.
Per Serving: About 200 cal, 7 g pro, 20 g carb,
11 g total fat, 3 g sat fat, 30 mg chol, 470 mg sod.

20
 Caramelized Onion Puff Pastry Squares
6 ounces Gouda or Position 4 mm shredding disc in work bowl. Add
smoked Gouda Gouda cheese. Process to shred. Remove and set
cheese, wax aside.
removed
1 jumbo yellow onion, Exchange shredding disc for 2 mm slicing disc in
cut into quarters work bowl. Add onion. Process to slice.
lengthwise
In large skillet or Dutch oven over medium-high
1 tablespoon heat, heat oil until it sizzles. Add onions. Cook 5 to
vegetable oil
10 minutes, or until onions are limp, stirring
1 tablespoon brown
sugar occasionally. Stir in brown sugar and vinegar. Cover.
1 tablespoon balsamic
Cook, stirring occasionally, over medium-low heat
vinegar about 35 minutes, or until soft and light golden.
1
⁄4 teaspoon coarsely Uncover; continue cooking until liquid evaporates.
ground black pepper Stir in pepper and salt. Set aside.
1
⁄8 teaspoon salt On lightly floured surface, roll puff pastry into a
1 sheet (from 171⁄4-oz. 12-inch square. Pierce with a fork. With pizza cutter
pkg.) frozen puff or sharp knife, cut pastry into 36 pieces. Place on
pastry, thawed ungreased baking sheet.
2 tablespoons
chopped fresh Bake at 400°F for 10 to 12 minutes, or until pastry
parsley leaves, if puffs and edges begin to brown. Remove from
desired 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.

21
 Hot Artichoke Dip
4 ounces Asiago or Position 4 mm shredding disc in work bowl. Add
Parmesan cheese, Asiago cheese. Process to shred. Remove and set
room temperature aside.
2 green onions, cut
into 1-inch pieces Exchange shredding disc for multipurpose blade in
1
⁄2 red or green work bowl. With processor running, add onions,
jalapeno pepper, jalapeno pepper, and garlic through the feed tube.
seeded and cut into Process until finely chopped, about 5 seconds.
quarters Add artichoke hearts. Pulse 1 to 2 times, about
1 small clove garlic 2 seconds each time, or until coarsely chopped.
1 can (14 oz.) Add mayonnaise, cream cheese, and Asiago cheese.
artichoke hearts, Process until blended, about 5 seconds.
well drained and cut
into halves Remove to greased 9-inch quiche pan or pie plate.
3
⁄4 cup mayonnaise Bake at 375°F for 15 to 20 minutes, or until hot.
1 package (3 oz.) Serve with crackers, French bread, tiny corn muffins,
cream cheese, cut or crisp vegetables.
into 1-inch pieces 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.

Brandied Cheese Spread

8 ounces smoked Position 4 mm shredding disc in work bowl. Add
Cheddar cheese, Cheddar cheese. Process to shred. Add Gruyere
chilled cheese. Process to shred. Remove and set aside.
8 ounces Gruyere
cheese, room Exchange shredding disc for multipurpose blade in
temperature work bowl. With processor running, add shallot
1 small shallot through the feed tube. Process until finely chopped,
1 package (8 oz.) about 5 seconds. Add shredded cheese and
cream cheese, cut remaining ingredients. Process until smooth and
into 1-inch pieces blended, 15 to 20 seconds.
4 ounces blue cheese,
crumbled
Refrigerate several hours to blend flavors. Bring to
room temperature before serving with crostini or
1
⁄2 cup butter or
margarine, softened crackers, if desired.
3 tablespoons brandy Yield: 36 servings (2 tablespoons per serving).
Tip: Spread may be made 2 days in advance and
refrigerated.
Per Serving: About 110 cal, 5 g pro, 1 g carb,
10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.

22
 Roasted Salsa Verde
2 mild yellow chile Place yellow and serrano peppers, garlic, tomatillos,
peppers, cut into bell pepper, and onion in 15 x 10 x 2-inch baking
halves and seeded pan. Drizzle with oil; toss to coat. On top rack, bake
1 serrano chile pepper, at 450°F for 20 to 25 minutes, or until tomatillos
cut into halves and
seeded
are blistered and garlic is tender, stirring once or
twice. Cool slightly.
2 cloves garlic, peeled
1 pound fresh Position multipurpose blade in work bowl. Add
tomatillos, husks vegetable mixture with any accumulated juices, lime
removed juice, sugar, and salt. Pulse 2 to 3 times, about
1
⁄2 red bell pepper, 1 second each time, or until chopped. Serve chilled
seeded and cut into or at room temperature with skewered grilled
11⁄2-inch pieces chicken or shrimp, or tortilla chips.
1 small onion, cut into
quarters Yield: 24 servings (2 tablespoons per serving).
1 tablespoon olive or Tip: May be made 1 to 2 days in advance, if desired.
vegetable oil
1 tablespoon fresh
Per Serving: About 15 cal, 0 g pro, 2 g carb,
lime juice 1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
1 teaspoon sugar
1
⁄2 teaspoon salt

23
SALADS AND DRESSINGS

Dilled Sour Cream Cucumbers and Onions

2 medium cucumbers Position 2 mm slicing disc in work bowl. Add
1 teaspoon salt cucumbers in batches. Process to slice. Remove to
1
⁄2 small onion medium mixing bowl. Sprinkle with salt; toss to
3
⁄4 cup sour cream coat. Let stand 1⁄2 hour. Drain and spread on paper
1
⁄4 cup mayonnaise towels. Set aside.
1
⁄4 cup loosely packed Position 2 mm slicing disc in work bowl. Add onion.
fresh dill Process to slice. Remove to medium mixing bowl.
1 tablespoon white
wine vinegar Exchange slicing disc for multipurpose blade in
2 teaspoons sugar work bowl. Add remaining ingredients. Process until
⁄4- ⁄2 teaspoon black
1 1 well blended, 5 to 10 seconds.
pepper 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.

White Balsamic Vinaigrette

1 tablespoon fresh Position mini bowl and mini blade in work bowl.
basil leaves With processor running, add basil, oregano, and
1 tablespoon fresh garlic through the feed tube. Process until chopped,
oregano leaves 5 to 8 seconds. Scrape sides of bowl. With
1 clove garlic processor running, add balsamic vinegar, wine
3 tablespoons white vinegar, salt, mustard, and red pepper. Process until
balsamic vinegar* mixed, about 5 seconds. With processor running,
3 tablespoons white slowly drizzle oil through the feed tube. Process
wine vinegar*
until smooth and thick. Serve with green salads.
1
⁄2 teaspoon salt
1
⁄4 teaspoon dry Yield: 8 servings (2 tablespoons per serving).
mustard *Three tablespoons each of dark balsamic vinegar
1
⁄8 teaspoon ground red and red wine vinegar may be substituted.
pepper
3
⁄4 cup extra virgin olive Per Serving: About 190 cal, 0 g pro, 1 g carb,
oil 21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.

24
 Mediterranean Hot Chicken Salad
3 cups (about 1 lb.) Position multipurpose blade in work bowl. Add
cooked chicken chicken, olives, and onions. Pulse 4 to 6 times, 1 to
chunks 2 seconds each time, or until coarsely chopped.
1
⁄4 cup whole pitted Remove to large mixing bowl.
kalamata olives
3 green onions, cut Exchange multipurpose blade for 2 mm slicing disc.
into 1-inch pieces Add fennel. Process to slice. Add to mixing bowl.
1
⁄2 bulb fennel, cut into Exchange slicing disc for mini bowl and mini blade
halves lengthwise in work bowl. Add all remaining ingredients except
1
⁄2 cup mayonnaise* cheese and nuts. Process until mixed, 10 to 12
1
⁄4 cup sour cream* seconds. Add to mixing bowl. Add cheese to mixing
2 teaspoons bowl; stir to combine.
all-purpose flour
1 tablespoon fresh Spread into greased 8 x 8 x 2-inch baking pan.
oregano leaves Sprinkle with pine nuts. Bake at 375°F for 20 to
1 tablespoon lemon 25 minutes, or until thoroughly heated. Serve with
juice pitas, flatbread, or lettuce wraps.
1
⁄4 teaspoon salt Yield: 5 servings (about 3⁄4 cup per serving).
1
⁄8 teaspoon black
pepper *Light mayonnaise and light sour cream may be
1
⁄2 cup (2 oz.) crumbled substituted.
feta cheese Per Serving: About 420 cal, 26 g pro, 6 g carb,
1
⁄4 cup pine nuts 33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.

Creamy Citrus Dressing

3
⁄4 cup mayonnaise Position multipurpose blade in work bowl. Add
1
⁄3 cup marshmallow mayonnaise, marshmallow crème, and cream
crème cheese. Process until creamy, about 1 minute.
1 package (3 oz.) Scrape sides of bowl. Add lime juice, orange, and
cream cheese, cut lime peel, if desired. Process until orange is finely
into 1-inch pieces chopped, 20 to 25 seconds. Serve with fruit salads.
1 tablespoon fresh
lime juice Yield: 12 servings (2 tablespoons per serving).
1 medium seedless Per Serving: About 140 cal, 1 g pro, 4 g carb,
orange, peeled and 13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod.
sectioned
⁄4- ⁄2 teaspoon grated lime
1 1

peel, if desired

25
 Chicken Wild Rice Salad
2 green onions, cut Position multipurpose blade in work bowl. Add
into 1-inch pieces onions. Pulse 1 to 2 times, about 2 seconds each
1 pound boneless, time, or until chopped.
skinless chicken
breast halves, grilled Exchange multipurpose blade for 2 mm slicing disc
or broiled and in work bowl. Add chicken, bell pepper, and celery
cooled in batches. Process to slice. Remove to large mixing
1
⁄2 large red bell bowl. Add rice; toss to mix.
pepper, seeded and
cut into quarters Exchange slicing disc for multipurpose blade in
lengthwise work bowl. Add dressing ingredients. Process until
1 medium rib celery smooth, 3 to 5 seconds. Pour dressing over salad
2 cups cooked wild mixture. Toss to coat. Refrigerate at least 1 hour
rice, cooled before serving.
Yield: 5 servings.
Dressing Tip: Entire salad may be assembled 1 day in advance
1
⁄2 cup vegetable oil and refrigerated.
1
⁄4 cup white wine or Per Serving: About 370 cal, 22 g pro, 16 g carb,
rice vinegar 25 g total fat, 4.5 g sat fat, 50 mg chol,
2 tablespoons Dijon 450 mg sod.
mustard
1
⁄2 teaspoon salt
1
⁄2 teaspoon coarsely
ground black pepper
1
⁄2 teaspoon hot pepper
sauce

Asian Coleslaw
1 package (3 oz.) Remove and reserve seasoning packet from noodles.
ramen noodles Crumble noodles and place on baking sheet. Bake
(shrimp, chicken, or at 375°F for 5 minutes, or until toasted. Cool.
vegetable flavor)
1
⁄2 large head (about Position 2 mm slicing disc in work bowl. Add
1 lb.) Napa cabbage, cabbage and onion in batches, cutting to fit feed
cored tube if necessary. Process to slice. Remove to large
1
⁄2 medium red onion mixing bowl. Add sunflower seeds and noodles;
1
⁄3 cup salted sunflower toss to mix.
seeds
Exchange slicing disc for multipurpose blade in
work bowl. Add oil, vinegar, sugar, and contents of
Dressing
seasoning packet. Process until blended and sugar is
1
⁄4 cup vegetable oil dissolved, 10 to 15 seconds. Pour dressing over
2 tablespoons rice salad. Toss to coat.
vinegar or rice wine Chill at least 1 hour before serving to blend flavors.
2 tablespoons sugar
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.

26
 Broccoli Kohlrabi Salad
1 stalk (about 3⁄4 lb.) Position 2 mm slicing disc in work bowl. Add
broccoli broccoli (stalk and florets), cutting to fit feed tube
2 bulbs kohlrabi, if necessary. Process to slice. Add kohlrabi. Process
peeled and cut into to slice.
eighths lengthwise
1 large carrot, peeled Exchange slicing disc for 4 mm shredding disc in
work bowl. Add carrot. Process to shred. Remove
vegetable mixture to large mixing bowl.
Dressing Exchange shredding disc for multipurpose blade in
1
⁄3 cup vegetable oil work bowl. Add dressing ingredients. Process until
3 tablespoons red smooth, 10 to 15 seconds. Pour dressing over
wine vinegar
vegetables. Toss to coat.
1 tablespoon fresh
lemon juice Chill at least 1 hour to blend flavors.
2 green onions, cut Yield: 10 servings (1⁄2 cup per serving).
into 1-inch pieces
1 teaspoon prepared Per Serving: About 90 cal, 2 g pro, 5 g carb,
mustard 8 g total fat, 1.5 g sat fat, 0 mg chol, 85 mg sod.
1 teaspoon sugar
1
⁄2 teaspoon coarsely
ground black pepper
1
⁄4 teaspoon salt

27
SOUPS AND SANDWICHES

Cheddar Broccoli Soup

8 ounces sharp Position 4 mm shredding disc in work bowl. Add
Cheddar cheese, cheese. Process to shred. Remove and set aside.
chilled
1 small onion, cut into Exchange shredding disc for 2 mm slicing disc in
halves lengthwise work bowl. Add onion and celery. Process to slice.
1 rib celery, cut into Melt butter in large saucepan or Dutch oven over
21⁄2-inch pieces medium heat. Remove onion and celery to
2 tablespoons butter saucepan. Cook 2 to 3 minutes, or until crisp-
or margarine tender, stirring occasionally.
1 large head (about Cut stems from broccoli, and peel tough coating
1 lb.) broccoli
from stems. Cut florets into small pieces. Position
3 cups chicken broth 2 mm slicing disc in work bowl. Add broccoli stems.
2 cups milk, divided Process to slice. Remove to saucepan.
1
⁄4 cup all-purpose flour
2 teaspoons Dijon Add broccoli florets and broth to saucepan. Bring to
mustard a boil over medium-high heat. Reduce heat; partially
1 teaspoon curry cover and simmer 6 to 10 minutes, or until broccoli
powder, if desired is crisp-tender, stirring occasionally. Remove from
1
⁄8 teaspoon hot pepper heat.
sauce 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.

28
 Roasted Butternut Squash Soup
with Herb Pistou
Soup Position 2 mm slicing disc in work bowl. Add
1 large (about 21⁄2 lb.) squash in batches. Process to slice. Remove to large
butternut squash, mixing bowl. Add onion. Process to slice. Add onion
peeled, seeded, and
cut into quarters and garlic to squash. Drizzle with oil; toss to coat.
lengthwise Spread in 15 x 10 x 1-inch pan. Bake at 450°F for
1 large onion, cut into 30 to 35 minutes, or until tender, stirring once or
halves lengthwise twice. (Pan will be very full at first but decreases as
2 large cloves garlic, vegetables cook.) Cool slightly.
cut into quarters Exchange slicing disc for multipurpose blade in
2 tablespoons olive oil work bowl. Add half of roasted vegetable mixture
5 cups chicken broth, and juices, 3⁄4 cup broth, half of pumpkin, salt,
divided and cayenne pepper. Process until smooth, about
1 can (15 oz.) 30 seconds. Remove to Dutch oven. Repeat with
pumpkin puree,
divided
remaining half of roasted vegetable mixture,
3
⁄4 cup broth, and remaining half of pumpkin.
3
⁄4 teaspoon salt
Remove to Dutch oven. Stir in remaining 31⁄2 cups
1
⁄4 teaspoon cayenne
pepper broth.
1 cup whipping cream Cook and stir over medium heat until thoroughly
heated. Stir in cream; heat just until hot. Top each
serving with about 2 teaspoons Herb Pistou.

Pistou Sauce Position mini bowl and mini blade in work bowl.
2 cups loosely packed Add parsley, sage, thyme, and garlic. Process until
fresh parsley leaves finely chopped, 20 to 25 seconds. Add lemon juice
1
⁄4 cup loosely packed and salt. With processor running, gradually add oil
fresh sage leaves
through the feed tube. Process until well mixed, 20
2 tablespoons fresh to 25 seconds.
thyme leaves
1 clove garlic Yield: 10 servings (1 cup per serving).
1 teaspoon lemon Per Serving: About 220 cal, 3 g pro, 19 g carb,
juice 16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.
1
⁄4 teaspoon salt
1
⁄3 cup olive oil

29
 Pan-Fried Veggie Burgers
8 ounces Monterey Position 2 mm slicing disc in work bowl. Add
Jack cheese, chilled cheese. Process to slice. Remove and set aside. Add
3 firm Roma tomatoes, tomatoes. Process to slice. Remove and set aside.
cored
2 large cloves garlic Exchange slicing disc for multipurpose blade in
1
⁄4 small red onion, cut
work bowl. With processor running, add garlic
into 1-inch pieces through the feed tube. Process until finely chopped,
1
⁄4 medium green bell 5 to 8 seconds. Add onion and bell pepper. Pulse 3
pepper, cut into to 5 times, about 2 seconds each time, or until
1-inch pieces chopped. Add beans, corn, rice, bread crumbs,
1 can (15 oz.) pinto or cumin, oregano, black pepper, cayenne pepper, and
kidney beans, well salt. Pulse 3 to 4 times, about 1 second each time,
drained or until just mixed. Shape into 8 patties (about
1 can (83⁄4 oz.) whole 1
⁄3 cup each).
kernel corn, drained
2 cups cooked brown
In large nonstick skillet over medium heat, heat
rice (not instant) olive oil and butter. Add patties in batches, if
1
⁄3 cup dry bread necessary. Cook about 4 minutes, or until golden
crumbs brown. Carefully turn. Top each patty with cheese.
1 teaspoon ground Reduce heat to medium-low. Cook 5 to 6 minutes,
cumin or until patties are golden brown and cheese is
3
⁄4 teaspoon dried melted.
oregano If desired, serve with whole wheat sandwich buns
3
⁄4 teaspoon black or pita pockets, tomato slices, leaf lettuce,
pepper
mayonnaise, and mustard.
1
⁄4 teaspoon cayenne
pepper Yield: 8 servings.
1
⁄4 teaspoon salt Per serving: About 290 cal, 12 g pro, 31 g carb,
1-2 tablespoons olive oil 13 g total fat, 6 g sat fat, 35 mg chol, 340 mg sod.
1-2 tablespoons butter
or margarine

30
 Muffaletta Sandwiches
1 medium plum Position 2 mm slicing disc in work bowl. Add
tomato tomato. Process to slice. Remove and set aside.
2 large fresh basil
leaves Exchange slicing disc for mini bowl and mini blade
2 tablespoons fresh in work bowl. With processor running, add basil
parsley leaves and parsley through the feed tube. Process until
2 large cloves garlic chopped, about 5 seconds. With processor running,
1
⁄8 small red onion, add garlic. Process until chopped, 5 to 10 seconds.
peeled and cut into Add onion. Process until chopped, about 3 seconds,
1-inch pieces scraping sides of bowl if necessary. Add green, ripe,
1
⁄4 cup pimiento-stuffed and kalamata olives, roasted red peppers, vinegar,
green olives oregano, black pepper, and oil. Process until
1
⁄2 cup pitted ripe olives blended, 15 to 20 seconds.
1
⁄2 cup pitted kalamata Spread about 2 tablespoons olive mixture on each
olives
side of bread. Top with reserved tomatoes, salami,
1
⁄4 cup prepared ham, and cheese. To warm, if desired, wrap each
roasted red peppers,
drained sandwich loosely in foil. Bake at 375°F for 15 to
1 tablespoon white 20 minutes, or until hot and cheese is melted.
wine vinegar Yield: 6 servings.
1
⁄4 teaspoon dried
oregano
*Six hoagie buns may be substituted for bread.
1
⁄4 teaspoon coarsely Tip: Olive mixture may be made 1 to 2 days in
ground black pepper advance and refrigerated. Also, serve it as a dip with
1
⁄4 cup extra virgin olive crackers or toasted pita triangles.
oil
Per Serving: About 720 cal, 33 g pro, 51 g carb,
2 loaves French
bread*, cut into
41 g total fat, 14 g sat fat, 70 mg chol,
thirds and split 2410 mg sod.
lengthwise
1
⁄2 pound thinly sliced
salami
1
⁄2 pound thinly sliced
smoked ham or
prosciutto
6 slices provolone
cheese

31
 French Onion Soup
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
11⁄2 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
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.

Chipotlé-Mustard Ham Spread

1
⁄8 small onion Position multipurpose blade in work bowl. With
1 small chipotlé chile processor running, add onion and chile through
in adobo sauce the feed tube. Process until chopped, about
(from 7 or 5 seconds. Scrape sides of bowl. Add adobo sauce,
11-oz. can)
mayonnaise, salad dressing, and celery. Process until
1
⁄2-1 teaspoon adobo mixed, about 10 seconds, scraping sides of bowl if
sauce
necessary. Add ham. Pulse 6 to 7 times, about
1
⁄3 cup mayonnaise
1 second each time, scraping sides of bowl if
2 tablespoons
prepared honey
necessary. Spread on crackers or bread, if desired.
mustard salad Yield: 4 servings (1⁄2 cup per serving).
dressing
Per Serving: About 350 cal, 18 g pro, 2 g carb,
1
⁄2 rib celery, cut into
1-inch pieces 29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod.
2 cups cubed cooked
ham

32
 VEGETABLES AND SIDE DISHES
Layered Eggplant and
Roasted Red Pepper Casserole
1 medium (about Position 2 mm slicing disc in work bowl. Cut
11⁄2 lb.) eggplant eggplant into 21⁄2-inch lengths to fit feed tube.
3 tablespoons olive oil Process to slice. Remove to greased 15 x 10 x 1-inch
4 ounces mozzarella pan, and arrange evenly. Drizzle with oil. Bake at
cheese, chilled 450°F for 5 to 8 minutes, or until slightly tender.
2 ounces Parmesan
cheese, cut into Meanwhile, exchange slicing disc for 4 mm
3
⁄4-inch pieces and shredding disc. Add mozzarella cheese. Process to
room temperature shred. Remove and set aside.
1 cup ricotta cheese Exchange shredding disc for multipurpose blade in
1 egg work bowl. With processor running, add Parmesan
1
⁄4 teaspoon salt cheese through the feed tube. Process until grated,
1
⁄4 teaspoon black 25 to 30 seconds. Add ricotta cheese, egg, salt, and
pepper black pepper. Process until mixed, 10 to
2 cups prepared 15 seconds.
tomato basil pasta
sauce, divided Pour 1 cup pasta sauce into greased 12 x 8 x 2-inch
1 jar (7 oz.) roasted baking pan. Layer half of eggplant on top of sauce.
red peppers, well Top with half of red peppers and half of ricotta
drained 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.

33
 Spring Mix Basmati Rice
1 clove garlic Position multipurpose blade in work bowl. With
1 medium shallot, cut processor running, add garlic through the feed
into quarters tube. Process 5 seconds. Add shallot. Pulse 2 to 3
1 tablespoon olive oil times, about 2 seconds each time, or until chopped.
1
⁄4 pound (about 1 cup) In large saucepan over medium heat, heat oil. Add
fresh green beans, shallot mixture. Cook until tender, 1 to 2 minutes,
trimmed stirring often. Remove from heat; set aside.
1 small carrot, peeled
and cut into halves Exchange multipurpose blade for 2 mm slicing disc
crosswise in work bowl. Add green beans and carrot. Process
11⁄2 cups chicken broth to slice. Remove to saucepan with shallot mixture.
1 cup water Add broth, water, salt, black pepper, and coriander,
1 teaspoon salt if desired. Bring to a boil. Stir in rice. Return to boil;
1
⁄4 teaspoon black reduce heat. Cover, simmer about 15 minutes, or
pepper until liquid is absorbed.
1 teaspoon ground Meanwhile, cut tips from asparagus and reserve
coriander, if desired stalks; set aside. Exchange slicing disc for
11⁄3 cups basmati or multipurpose blade in work bowl. With processor
jasmine rice
running, add thyme and parsley through the feed
1
⁄2 pound fresh tube. Process until chopped, about 3 seconds. Add
asparagus
bell pepper. Pulse 2 to 3 times, 1 to 2 seconds each
2 teaspoons fresh
thyme leaves time, or until coarsely chopped. Exchange
2 tablespoons loosely
multipurpose blade for 2 mm slicing disc in work
packed fresh parsley bowl. Add asparagus stalks. Process to slice.
leaves Remove to saucepan with rice mixture. Add
1
⁄4 small red bell asparagus tips; stir well.
pepper, cut into Cover; let stand 10 minutes. Fluff with a fork.
quarters
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.

Honey-Orange Carrots
1 pound carrots, Position 2 mm slicing disc in work bowl. Add
peeled carrots and onion in batches. Process to slice.
1
⁄2 small onion Set aside.
1
⁄2 cup orange juice
In medium skillet, combine orange juice, honey, salt,
2 tablespoons honey
and pepper. Bring to a boil over medium-high heat.
1
⁄4 teaspoon salt Add carrot mixture; stir to coat. Bring to a boil.
1
⁄8 teaspoon black Cover; cook over medium heat 5 minutes. Uncover;
pepper
simmer 10 minutes, or until liquid evaporates and
1 tablespoon butter or
margarine
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.

34
 Loaded Baked Potato Casserole
3 strips bacon In 12-inch skillet over medium heat, cook bacon
4 ounces extra sharp until crisp. Remove bacon, reserving 2 tablespoons
Cheddar cheese, drippings; drain bacon on paper towels, crumble,
chilled and set aside.
4 ounces smoked
sharp Cheddar Position 4 mm shredding disc in work bowl. Add
cheese, chilled Cheddar cheeses and Parmesan cheese in batches,
1 ounce Parmesan cutting to fit feed tube if necessary. Process to
cheese, room shred. Remove and set aside.
temperature
In Dutch oven over high heat, add water and
21⁄2 quarts water
11⁄2 teaspoons salt; bring to boil. Meanwhile,
2 teaspoons salt, position 4 mm shredding disc in work bowl. Add
divided
potatoes in batches, cutting to fit feed tube if
2 pounds russet
potatoes necessary. Process to shred. If desired, rinse
1
⁄4 cup loosely packed
potatoes and drain well. When water boils, add
fresh parsley leaves potatoes; return to a boil. Cook 1 minute, or until
6 green onions, cut crisp-tender. Drain well.
into 1-inch pieces Exchange shredding disc for multipurpose blade in
1 container (16 oz.) work bowl. With processor running, add parsley
sour cream and onions through the feed tube. Process until
2 tablespoons chopped, 2 to 3 seconds. Remove and set aside.
all-purpose flour
1
⁄2 teaspoon coarsely In large mixing bowl, combine sour cream, flour,
ground black pepper pepper, remaining 1⁄2 teaspoon salt, and reserved
1 slice (3-in. long) bacon drippings; mix well. Add potatoes, shredded
French bread cheeses, onion mixture, and reserved bacon; toss
1 tablespoon butter or gently to mix well. Spread into greased 21⁄2-quart
margarine, softened 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.

35
 Sweet & Sour Cabbage Sauté
1
⁄2 head (about 1 lb.) Position 2 mm slicing disc in work bowl. Add
cabbage, cut into cabbage, apple, and onion in batches. Process to
wedges slice. Set aside.
1 tart apple, peeled,
cut into quarters, In large skillet over medium heat, cook bacon until
and cored crisp. Remove bacon, drain, and set aside. Add
1 small onion, cut into cabbage mixture to bacon drippings. Cook over
quarters lengthwise medium heat until wilted, about 5 minutes, stirring
5 strips bacon frequently. Add vinegar, sugar, water, salt, and
2 tablespoons cider pepper. Cook 5 to 10 minutes, or until tender,
vinegar stirring occasionally. Crumble bacon over the top.
2 tablespoons sugar Yield: 5 servings (1⁄2 cup per serving).
2 tablespoons water
1
⁄4 teaspoon salt Per Serving: About 100 cal, 3 g pro, 16 g carb,
1
⁄4 teaspoon black 3 g total fat, 1 g sat fat, 5 mg chol, 260 mg sod.
pepper

36
 MAIN DISHES
Szechwan Pork
2 large cloves garlic Position multipurpose blade in work bowl. With
1 piece (2-in. long) processor running, add garlic and gingerroot
peeled gingerroot, through the feed tube. Process until chopped, 8 to
cut into quarters 10 seconds. Scrape sides of bowl. Add soy sauce,
2 tablespoons soy sherry, sesame oil, and red pepper flakes. Process
sauce until mixed, about 5 seconds. Scrape sides of bowl.
1 tablespoon sherry
1 teaspoon dark Exchange multipurpose blade for 2 mm slicing disc
sesame oil in work bowl. Add pork. Process to slice. Remove to
11⁄2 teaspoons crushed shallow pan or large resealable food storage plastic
red pepper flakes bag; coat pork with marinade. Refrigerate for 1 to
3
⁄4 pound pork 2 hours.
tenderloin, cut into Meanwhile, wash processor. Position 2 mm slicing
3-inch pieces and
frozen for 40 to 55 disc in work bowl. Add bell pepper and celery.
minutes Process to slice. Set aside.
1 red or yellow bell In large skillet over medium-high heat, heat 2
pepper, cut into teaspoons vegetable oil. Add pork mixture. Cook
halves lengthwise 4 to 5 minutes, or until pork is no longer pink,
and seeded
stirring occasionally. Continue to cook and stir until
1 large rib celery, cut
into 21⁄2-inch pieces
liquid evaporates. Remove from skillet.
1 tablespoon Add remaining 1 teaspoon vegetable oil to skillet.
vegetable oil, divided Add bell pepper, celery, and onions. Cook 3 to
4 green onions, cut 4 minutes, or until crisp-tender, stirring occasionally.
diagonally into
1
⁄2-inch slices In small bowl, mix broth and cornstarch. Add to
1 cup chicken broth
vegetables and bring to a boil. Add pork. Cook
1 minute, or until thick and bubbly. Serve over hot
1 tablespoon
cornstarch cooked rice or Chinese noodles, if desired.
Hot cooked rice or Yield: 4 servings.
Chinese noodles,
if desired 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.

37
 Beef and Broccoli Stir-Fry
2 cloves garlic Position multipurpose blade in work bowl. With
1 egg white processor running, add garlic through the feed
1 tablespoon tube. Process until chopped, 5 to 10 seconds. Add
cornstarch, divided egg white, 1 teaspoon cornstarch, 1 tablespoon soy
2 tablespoons soy sauce, sesame oil, red pepper, and ginger. Process
sauce, divided until mixed, 5 to 10 seconds. Scrape sides of bowl.
1 teaspoon dark
sesame oil Exchange multipurpose blade for 2 mm slicing disc
1
⁄4 teaspoon crushed in work bowl. Add beef. Process to slice. Remove to
red pepper flakes shallow pan or large resealable food storage plastic
1
⁄8 teaspoon ginger bag; coat beef with marinade. Refrigerate for 1 to
1 pound beef flank 2 hours. Wash processor.
steak, cut into Meanwhile, in small bowl combine broth, oyster
21⁄2-inch wide pieces sauce (if desired), remaining 2 teaspoons
and frozen for 40-55
minutes
cornstarch, and remaining 1 tablespoon soy sauce.
Set aside.
3
⁄4 cup beef broth
11⁄2 tablespoons oyster Position 2 mm slicing disc in work bowl. Add
sauce, if desired mushrooms and onion in batches. Process to slice.
1 cup fresh Cut broccoli florets from stalk; cut florets into small
mushrooms pieces. Set aside. Add stalk and carrot to feed tube.
1 medium onion, cut Process to slice. Set aside.
into halves
lengthwise In large skillet or wok over medium-high heat, heat
1
⁄2 medium head (about 1 tablespoon vegetable oil. Add beef mixture. Cook
8 oz.) broccoli and stir for 5 to 8 minutes, or until no longer pink,
1 medium carrot stirring occasionally. Remove and set aside.
2 tablespoons Heat remaining 1 tablespoon oil in skillet or wok
vegetable oil, divided over medium-high heat. Add sliced vegetables and
Hot cooked rice, broccoli florets; toss to coat. Cover and cook
if desired 4 minutes, stirring once. Remove lid; cook and stir
about 3 minutes longer, or until crisp-tender. Add
broth mixture; bring to a boil. Add beef mixture.
Cook and stir until thickened. Serve over hot cooked
rice, if desired.
Yield: 5 servings.
Per Serving: About 230 cal, 22 g pro, 9 g carb,
12 g total fat, 3.5 g sat fat, 35 mg chol,
560 mg sod.

38
 Deep Dish Pizza
Crust In small saucepan, add water and 2 tablespoons oil.
1 cup water Heat over low heat until warm, 105°F to 115°F. Stir
2 tablespoons olive oil in yeast to dissolve. Set aside.
1 package active dry
yeast Position dough blade in work bowl. Add flour,
3 cups all-purpose
Parmesan cheese, sugar, salt, and basil. Process about
flour 5 seconds; scrape sides of bowl. Process until mixed,
1 ounce freshly grated about 5 seconds, scraping sides of bowl if necessary.
Parmesan cheese With processor running, slowly add yeast mixture.
(see TIPS) Process 11⁄2 to 2 minutes; dough will form a ball.
1 teaspoon sugar Remove dough to greased bowl, turning dough to
3
⁄4 teaspoon salt grease all sides. Cover; let rise in warm place until
1
⁄2 teaspoon dried basil double in size, about 45 to 60 minutes.
Olive oil
Grease 14-inch (11⁄2 inches deep) pizza pan with
Cornmeal
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
Sauce
11⁄2-2 cups prepared pizza, and/or vegetables, and cheese.
Alfredo, barbecue, Bake at 400°F for 5 minutes. Reduce heat to 350°F
or other favorite and bake for 28 to 33 minutes, or until crust is
sauce deep golden brown and cheese is bubbly. Let stand
15 minutes before cutting.
Topping Yield: 8 servings.
3 cups cooked sausage Per Serving: About 510 cal, 26 g pro, 41 g carb,
or ground beef,
sliced pepperoni, 26 g total fat, 12 g sat fat, 55 mg chol,
Canadian bacon, 970 mg sod.
ham, shrimp, cooked
chicken, roasted VARIATION
peppers, fresh
mushrooms, olives,
Thin Crust Pizzas
onion, roasted garlic, Prepare dough as directed above and let rise.
fresh basil leaves, Grease 2, 12-inch pizza pans with olive oil; sprinkle
tomato slices, with cornmeal. Punch dough down; divide into
artichoke hearts,
capers, or other 2 balls. Pat into 12-inch circles, and press onto
favorite topping bottom and sides of pans. Bake at 425°F for
1 pound shredded 8 minutes.
mozzarella, Top each crust as desired with about 1 cup sauce,
provolone, Cheddar, 11⁄2 cups meat and/or vegetables, and 8 ounces
Parmesan, or other
favorite cheese 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.

39
 Chicken Satay with Peanut Sauce
Chicken Position multipurpose blade in work bowl. With
2 cloves garlic processor running, add garlic and gingerroot
1 teaspoon coarsely through the feed tube. Process until chopped, 5 to
chopped gingerroot 10 seconds. Add soy sauce, oil, and brown sugar.
1
⁄4 cup soy sauce Process until blended and sugar dissolves, 15 to
2 tablespoons peanut 20 seconds. Remove to plastic resealable food
or vegetable oil storage bag or shallow pan.
2 teaspoons brown
sugar Add chicken; coat with marinade. Marinate
1-11⁄4 pounds chicken
1
⁄2 hour at room temperature or at least 2 hours in
breast tenders 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.

Sauce Position multipurpose blade in work bowl. Add all

1
⁄3 cup coconut milk ingredients. Process until blended, 5 to 10 seconds.
1
⁄4 cup peanut butter
Yield: 4 servings.
2 tablespoons soy
sauce Per Serving: About 290 cal, 30 g pro, 5 g carb,
1
⁄2 teaspoon red curry 17 g total fat, 6 g sat fat, 60 mg chol,
paste 1400 mg sod.

40
 Herbed Salmon Cakes
with Cilantro-Caper Mayonnaise
Mayonnaise Position mini bowl and mini blade in work bowl.
3 tablespoons lightly With processor running, add cilantro through the
packed fresh cilantro feed tube. Process until chopped, 8 to 10 seconds.
leaves
Scrape sides of bowl. Add mayonnaise and capers.
1
⁄2 cup mayonnaise or
salad dressing
Process until mixed, 10 to 12 seconds. Remove to
small bowl; cover and refrigerate.
1 tablespoon drained
capers

Cakes Position multipurpose blade in work bowl.

2 cups French or Add bread. Process until fine crumbs form, about
Italian bread cubes 20 seconds. Remove to shallow pan.
1 tablespoon fresh
tarragon leaves With processor running, add tarragon, lemon peel,
1 strip lemon peel, and onions through the feed tube. Process until
yellow portion only chopped, 5 to 8 seconds. Scrape sides of bowl. Add
2 green onions, cut celery. Pulse 2 to 3 times, about 2 seconds each
into 1-inch pieces time, or until chopped. Add egg, lemon juice, salt,
1
⁄2 rib celery, cut into pepper, and 3⁄4 cup bread crumbs. Pulse 2 to 3
1-inch pieces times, about 2 seconds each time, or until mixed.
1 egg Add salmon. Pulse 5 to 6 times, about 2 seconds
2 teaspoons lemon each time, or just until mixed. Mixture will be soft;
juice chill, if desired, for easier handling.
1
⁄4 teaspoon salt Shape into 4 cakes, 1⁄2-inch thick. Coat both sides of
1
⁄8 teaspoon black cakes with remaining bread crumbs.
pepper
1 pound fresh salmon In large skillet over medium heat, heat oil and
fillets*, grilled or butter. Add cakes. Cook 5 to 8 minutes, or until
broiled, and skin golden brown and thoroughly heated, carefully
removed turning once. Serve with Cilantro-Caper
1 tablespoon olive oil Mayonnaise.
1 tablespoon butter or
margarine 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.

41
BREADS

Honey Wheat Bread

2
⁄3 cup milk Combine milk, water, 3 tablespoons butter, and
1
⁄3 cup water honey in small saucepan. Heat over low heat until
3 tablespoons butter warm, 105°F to 115°F. Stir in yeast to dissolve.
or margarine, cut Set aside.
into pieces
3 tablespoons honey
Position dough blade in work bowl. Add all-purpose
flour, whole wheat flour, nuts, 1⁄4 cup wheat germ,
1 package active dry
yeast and salt. Process about 10 seconds; scrape sides of
11⁄2 cups all-purpose bowl. Process until mixed, about 10 seconds,
flour scraping sides of bowl if necessary. With processor
11⁄2 cups whole wheat running, slowly add yeast mixture through the small
flour feed tube. Process 1 to 11⁄4 minutes; dough will form
3
⁄4 cup walnut halves or a slightly sticky ball.
pieces Remove dough to greased bowl, turning dough to
1
⁄4 cup wheat germ grease all sides. Cover; let rise in warm place until
1 teaspoon salt double in size, about 45 to 60 minutes.
1 teaspoon melted
butter or margarine, Punch dough down. Shape into a loaf and place in
if desired greased 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan. Cover; let rise
1 teaspoon wheat in warm place until double in size, 45 to 60
germ, if desired 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.

42
 Country White Bread
⁄4 cup water
3
Combine water, milk, and 2 tablespoons butter in
⁄4 cup milk
1
small saucepan. Heat over low heat until warm,
2 tablespoons butter 105°F to 115°F. Stir in yeast to dissolve. Set aside.
or margarine
Position dough blade in work bowl. Add flour,
1 package active dry
yeast
sugar, and salt. Process until mixed, about
5 seconds, scraping sides of bowl if necessary.
3 cups all-purpose
flour With processor running, slowly add yeast mixture
1 tablespoon sugar through the small feed tube. Process 1 to 11⁄4
1 teaspoon salt
minutes; dough will form a slightly sticky ball.
1 teaspoon melted Remove dough to greased bowl, turning dough to
butter or margarine, grease all sides. Cover; let rise in warm place until
if desired 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.

43
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.

44
 Cranberry-Walnut Scones
2 cups all-purpose Position multipurpose blade in work bowl. Add
flour flour, baking powder, cinnamon, nutmeg, salt, and
2 teaspoons baking 2 tablespoons sugar. Process until thoroughly
powder mixed, about 10 seconds. Add butter. Pulse 5 times,
1
⁄4 teaspoon cinnamon about 2 seconds each time, or until mixture
1
⁄8 teaspoon nutmeg is crumbly.
1
⁄4 teaspoon salt
In small bowl, combine egg yolk and cream.
2 tablespoons sugar
Sprinkle evenly over flour mixture in work bowl. Add
1
⁄3 cup cold butter or
margarine, cut into
cranberries and nuts. Process until dry ingredients
1
⁄2-inch pieces are just moistened, about 5 seconds.
1 egg yolk Turn onto lightly floured surface. Pat into 7-inch
2
⁄3 cup whipping cream circle, about 1-inch thick. Sprinkle with 1 teaspoon
3
⁄4 cup dried cranberries sugar, if desired. Cut into 8 wedges. Place on
2
⁄3 cup walnut halves or greased baking sheet. Bake at 400°F for 18 to 20
pieces minutes, or until light golden brown and firm when
1 teaspoon sugar, tapped on top. Serve warm.
if desired
Yield: 8 scones (1 scone per serving).
Per Serving: About 350 cal, 5 g pro, 38 g carb,
21 g total fat, 10 g sat fat, 70 mg chol, 200 mg sod.

Buttermilk Parmesan Biscuits

2 ounces Parmesan Position multipurpose blade in work bowl. With
cheese, cut into processor running, add cheese through the feed
1-inch pieces and tube. Process until grated, 30 to 45 seconds. Add
room temperature
flour, baking powder, baking soda, and salt. Process
2 cups all-purpose
flour
until mixed, about 3 seconds. Add shortening. Pulse
6 to 8 times, about 1 second each time, or until
1 tablespoon baking
powder mixture is crumbly. Pour buttermilk evenly over flour
1 teaspoon baking mixture. Pulse 4 to 6 times, about 1 second each
soda time, or until mixture forms a ball. Do not overmix.
1
⁄4 teaspoon salt Place dough on floured surface. Pat or roll to
1
⁄3 cup shortening 1
⁄2-inch thick. Cut with floured 2-inch round cutter.
3
⁄4 cup buttermilk If desired, gently re-roll dough pieces once to cut
2 tablespoons melted additional biscuits. Place on ungreased baking
butter, if desired sheet. Brush with melted butter, if desired. Bake at
450°F for 8 to 10 minutes, or until light golden
brown.
Yield: 14 biscuits (1 biscuit per serving).
Per Serving: About 130 cal, 4 g pro, 14 g carb,
6 g total fat, 2 g sat fat, 5 mg chol, 320 mg sod.

45
 Banana Macadamia Nut Bread
3 medium ripe Position 2 mm slicing disc in work bowl. Add
bananas bananas. Process to slice.
2 eggs
Exchange slicing disc for multipurpose blade in
1
⁄2 cup butter or
margarine, cut into work bowl. Add eggs, butter, buttermilk, vanilla,
pieces and softened and sugar. Process until creamy, about 45 seconds.
3 tablespoons Add baking powder, baking soda, salt, and
buttermilk cinnamon. Pulse 3 times, about 1 second each time.
1 teaspoon vanilla Add flour and nuts. Pulse 3 times, about 1 second
1 cup sugar each time, or until dry ingredients are moistened.
11⁄2 teaspoons baking Pour into greased and floured 9 x 5 x 3-inch loaf
powder pan. Bake at 350ºF for 55 to 60 minutes, or until
1
⁄2 teaspoon baking toothpick inserted in center comes out clean. Cool
soda in pan 10 minutes. Remove to cooling rack; cool
1
⁄2 teaspoon salt completely.
1
⁄4 teaspoon cinnamon
Yield: 12 servings.
2 cups all-purpose
flour* *If desired, substitute 1 cup whole wheat flour for
1 jar (3.25 oz.) 1 cup all-purpose flour.
macadamia nuts
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.

46
 DESSERTS
Velvety Sour Cream Cheesecake
Crust Position multipurpose blade in work bowl. Add
16 squares (21⁄2 in. each) crackers. Process until fine crumbs form, 40 to 50
graham crackers, seconds. Drizzle butter over crumbs. Process until
broken
combined, 15 to 25 seconds. Press in bottom and
1
⁄4 cup butter or
margarine, melted
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
Filling work bowl. Add cream cheese and eggs. Process
2 packages (8 oz. until blended, 10 to 15 seconds. Add remaining
each) cream cheese, ingredients. Process until smooth and blended,
softened
about 15 seconds, scraping sides of bowl if
2 eggs necessary.
11⁄3 cups sour cream
2
⁄3 cup sugar Pour into crust. Bake at 350ºF for 40 to 50 minutes,
1 teaspoon vanilla
or until edges are set and center is soft-set. Cool
1 to 2 hours on rack. Refrigerate at least 4 hours.
1
⁄8 teaspoon salt
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.

47
 Fresh Fruit Tart
Crust Position multipurpose blade in work bowl. Add
1 cup all-purpose flour flour, sugar, and salt. Process until mixed, about
2 teaspoons sugar 2 seconds. Add butter and shortening. Pulse 3 to
1
⁄4 teaspoon salt 4 times, 2 to 3 seconds each time, or until crumbly.
1
⁄4 cup cold butter, cut In small bowl, blend 1 egg yolk, 2 tablespoons
into 1-inch pieces water, and lemon juice. Sprinkle evenly over flour
1 tablespoon cold mixture. Pulse 2 to 4 times, 2 to 3 seconds each
shortening time, or until mixture pulls away from sides of bowl
1 egg yolk and clings together. Remove dough, cover, and chill
2 tablespoons ice 1
⁄2 hour.
water
1 teaspoon lemon Meanwhile, in small saucepan over medium heat,
juice combine sugar, cornstarch, and salt. Add half-and-
1 egg, blended with half and 2 egg yolks. Cook and stir until very thick.
1 tablespoon water Remove from heat. Add vanilla. Whisk until smooth.
Cool completely.
Place dough on floured surface. Roll into a circle
Filling 2 inches larger than inverted 10-inch tart pan. Fit
1
⁄4 cup sugar
into tart pan, being careful not to stretch dough.
1 tablespoon Trim edges of crust. Prick shell thoroughly with fork.
cornstarch
Bake at 425°F for 8 to 12 minutes, or until light
1
⁄8 teaspoon salt
golden brown. Brush with egg and water mixture to
3
⁄4 cup half-and-half
seal holes. Bake for 1 minute longer to set egg.
2 egg yolks, beaten Cool completely.
1
⁄2 teaspoon vanilla
Wash processor. Position 2 mm slicing disc in work
bowl. Add peach. Process to slice. Remove and set
Topping aside. Position 2 mm slicing disc in work bowl. Add
1 medium peach, strawberries. Process to slice.
peeled, cut into
halves, and pit
Spread custard mixture in crust. Arrange sliced fruit
removed on custard. Carefully brush with melted jelly to
1 cup fresh cover fruit completely. Refrigerate at least 1 hour
strawberries, hulled before serving.
2 tablespoons apple Yield: 8 servings.
jelly, melted
Tip: Tart is best served the same day it is made.
Per Serving: About 230 cal, 4 g pro, 27 g carb,
12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod.

48
 Pear Hazelnut Crunch Pie
1 9-inch pastry crust Fit crust into 9-inch pie plate. Flute edges; set aside.
(see page 50)
Position multipurpose blade in work bowl. Add
all topping ingredients except butter. Pulse 4 to 5
Topping times, about 2 seconds each time, or until nuts are
11⁄2 cups hazelnuts coarsely chopped. Add butter. Pulse 4 to 5 times,
1
⁄3 cup all-purpose flour about 3 seconds each time, or until crumbly.
1
⁄2 cup packed brown Remove and set aside.
sugar Exchange multipurpose blade for 2 mm slicing disc
1
⁄2 cup rolled oats in work bowl. Add pears. Process to slice. Remove
1
⁄4 teaspoon cinnamon to large mixing bowl. Add remaining filling
1
⁄4 teaspoon nutmeg ingredients. Mix well.
1
⁄2 cup butter or Add pear mixture to crust. Cover with hazelnut
margarine, cut into
pieces and softened 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
Filling is tender.
4 large firm pears, Yield: 8 servings.
peeled, cut into
halves lengthwise, Tip: For apple and pear filling, substitute 2 large
and cored crisp apples for 2 pears.
1
⁄4 cup granulated sugar Per Serving: About 560 cal, 7 g pro, 60 g carb,
1 tablespoon 35 g total fat, 11 g sat fat, 35 mg chol, 80 mg sod.
all-purpose flour
1 tablespoon lemon
juice
1
⁄2 teaspoon cinnamon

49
 Pastry Crust
One Crust Position multipurpose blade in work bowl. Add flour
1 cup all-purpose flour and salt. Process until mixed, about 2 seconds. Add
1
⁄4 teaspoon salt shortening and butter. Pulse 3 to 4 times, 2 to 3
1
⁄4 cup cold shortening seconds each time, or until crumbly. Sprinkle
1 tablespoon cold minimum amount of water evenly over mixture.
butter or margarine, Pulse 1 to 3 times, 2 to 3 seconds each time, or
cut up until mixture pulls away from sides of bowl and dry
2-4 tablespoons ice ingredients are moistened. Add additional water
water
if necessary.
On lightly floured surface, shape into a ball (2 balls
Two Crusts for 2-crust pie). Roll each ball into a circle 2 inches
2 cups all-purpose larger than inverted pie plate. Fit into pie plate.
flour Proceed as directed in pie recipe.
3
⁄4 teaspoon salt
To bake single crust shell, flute edges of crust. Prick
1
⁄2 cup cold shortening shell thoroughly with fork. Bake at 425°F for 9 to
3 tablespoons cold 12 minutes, or until light golden brown. To bake
butter or margarine,
cut up 2-crust pie, follow directions in pie recipe.
5-7 tablespoons ice Yield: 1 pie (8 servings).
water
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.

50
 Carrot Cake With Cream Cheese Frosting
Cake Position 4 mm shredding disc in work bowl. Add
1 pound (6-7 medium) carrots, cutting to fit feed tube if necessary. Process
carrots to shred. (Yield should be about 3 cups.)
2 cups sugar
2
⁄3 cup vegetable oil Exchange shredding disc for multipurpose blade in
3 eggs
work bowl. Add sugar, oil, eggs, vanilla, and
carrots. Process until thoroughly mixed, 8 to 10
2 teaspoons vanilla
seconds. Scrape sides of bowl. Process 25 to 30
21⁄4 cups all-purpose
flour seconds longer to dissolve sugar. Spread flour,
2 teaspoons baking
baking soda, cinnamon, salt, and nutmeg evenly
soda over carrot mixture in bowl. Pulse 2 times, 2 to 3
2 teaspoons cinnamon seconds each time, or until just blended. Sprinkle
1
⁄2 teaspoon salt nuts, raisins, and coconut evenly over batter. Process
1
⁄4 teaspoon nutmeg
until just blended, 2 to 3 seconds.
1
⁄2 cup pecan halves or Pour batter evenly into 2 greased and floured 9-inch
pieces round cake pans. Bake at 350°F for about 30
1
⁄4 cup raisins minutes, or until wooden pick inserted in center
1
⁄4 cup flaked coconut comes out clean. Cool in pans on rack for 10
minutes. Remove layers from pans; cool completely.
Frost with Cream Cheese Frosting.

Frosting Position multipurpose blade in work bowl. Add

41⁄2 cups powdered powdered sugar, cream cheese, butter, vanilla, and
sugar 1 teaspoon milk. Process until thoroughly mixed,
6 ounces cream 15 to 20 seconds. With processor running, if
cheese, softened and necessary, add an additional 1 teaspoon milk
cut into 8 pieces
through the feed tube until frosting is spreading
1
⁄4 cup butter or
margarine, softened consistency.
3
⁄4 teaspoon vanilla Yield: 12 servings.
1-2 teaspoons milk 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.

51
 Vanilla Chocolate Chunk Cookies
1
⁄2 cup butter or Position multipurpose blade in work bowl. Add
margarine, softened butter, shortening, granulated sugar, and brown
1
⁄3 cup shortening sugar. Process until creamy, about 20 seconds. Add
1
⁄2 cup granulated sugar eggs, vanilla, baking soda, and salt. Process until
1
⁄2 cup packed brown well mixed, about 10 seconds. Add flour; evenly
sugar sprinkle white and milk chocolate over flour. Pulse
2 eggs* 6 to 8 times, 2 to 3 seconds each time, or until
2 teaspoons vanilla mixed.
1 teaspoon baking
soda
Drop by level tablespoonfuls on ungreased baking
sheets. Bake at 375ºF for 8 to 10 minutes, or until
1
⁄2 teaspoon salt
light golden brown. Remove to cooling rack.
2 cups all-purpose
flour Yield: 4 dozen (1 cookie per serving).
11⁄4 cups white chocolate *For chewier cookies, use only 1 egg.
chunks
11⁄4 cups milk chocolate Per Serving: About 110 cal, 1 g pro, 13 g carb,
chunks 6 g total fat, 3 g sat fat, 15 mg chol, 60 mg sod.

52
 KitchenAid® Food Processor Warranty for
the 50 United States and District of Columbia
This warranty extends to the purchaser and any succeeding owner for Food
Processors operated in the 50 United States and District of Columbia.
Length of KitchenAid Will Pay KitchenAid Will Not
Warranty: For Your Choice of: Pay For:
One Year Full Warranty A. Repairs when Food
from date of purchase. Processor is used in
other than normal
single family home
use.
B. Damage resulting
Hassle-Free Replacement from accident,
of your Food Processor. alteration, misuse or
See inside front cover abuse.
for details on how to C. Any shipping or
arrange for service, or handling costs to
call the Customer deliver your Food
Satisfaction Center Processor to an
toll-free at Authorized Service
1-800-541-6390. Center.
OR D. Replacement parts
The replacement parts or repair labor costs
and repair labor costs for Food Processors
to correct defects in operated outside the
materials and 50 United States
workmanship. Service and District of
must be provided by an Columbia.
Authorized KitchenAid
Service Center. To
arrange for service,
follow the instructions
under the KitchenAid®
Food Processor
Warranty for Puerto
Rico on page 54.

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.

53
 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
Arranging for Service
After the Warranty Expires
WARNING
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock.
Arranging for Service Outside
the 50 United States and Puerto Rico
Consult your local KitchenAid dealer
or the store where you purchased the
54
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
Food Processor for information on
how to obtain service.
 Ordering Accessories and Replacement Parts
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

Accessories for Model KFP750:

Blades and Discs Bowls and Covers

12-cup Multipurpose Blade KFP72BL Work Bowl Cover with
Standard Tall Feed Tube KFP7WC
12-cup Dough Blade KFP72DB
Work Bowl Cover with
Mini Blade (for Mini Bowl) KFP7MBL
Ultra Wide Mouth™
2 mm (Thin) Slicing Disc KFP7SL2 Feed Tube KFP7WWC
2 mm (Thin) Shredding Disc KFP7SH2 12-cup Work Bowl KFP72WB
4 mm (Med) Slicing Disc KFP7SL4 Mini Bowl with Storage Lid KFP7MB
4 mm (Med) Shredding Disc KFP7SH4 Chef’s Bowl KFP72CB
6 mm (Thick) Slicing Disc KFP7SL6 Other Accessories
6 mm (Thick) Shredding Disc KFP7SH6 12-cup Egg Whip KFP72EW
Julienne Disc KFP7JU Citrus Press KFP7CP
French Fry Cutting Disc KFP7FF Juice Extractor KFP7JE
Parmesan/Ice Grating Disc KFP7PI 2-Piece Food Pusher for
5 Disc Set KFP7DS Standard Tall Feed Tube KFP7DP
• 6 mm slicing 2-Piece Food Pusher for
• 6 mm shredding Ultra Wide Mouth™
• French fry Feed Tube KFP7WP
• Julienne
• Parmesan/Ice grating Spatula/Cleaning Tool KFP7SP
Chef’s Accessory Case KFP7SC

55
56
 ®

FOR THE WAY IT’S MADE.™

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

© 2004. All rights reserved. (dZw504)