User manual KITCHENAID KFPM770

[. . . ] 12 CUP FOOD PROCESSORS INSTRUCTIONS AND RECIPES MODELS KFPW760 & KFPM770 1-800-541-6390 Details Inside ® FOR THE WAY IT'S MADE. TM 1 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. 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. Box Numbers, please. ) When you receive your replacement Food Processor, use the carton and packing materials to pack-up your original Food Processor. [. . . ] Add mushroom mixture; cook 2 to 4 minutes, or until tender, stirring often. Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add sausage mixture, bread crumbs, Worcestershire sauce, mustard, pepper sauce, and cheese. Bake at 350°F for 15 to 20 minutes, or until mushrooms are tender. 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. 23 Cheddar Wheat Crackers 2 ounces sharp Cheddar cheese, chilled 1 ounce Parmesan cheese, room temperature 3 /4 cup rolled oats 1 /2 cup (about 4 oz. ) walnut pieces 1 cup all-purpose flour 2 /3 cup whole wheat flour 2 teaspoons sugar 3 /4 teaspoon salt 1 /2 teaspoon baking soda 2 tablespoons shortening 1 tablespoon butter or margarine, slightly softened 1 /2 cup buttermilk 1 egg, beaten 1 tablespoon water 1 teaspoon coarse salt, divided 2 tablespoons black sesame seeds*, divided 2 tablespoons white sesame seeds*, divided Position 4 mm shredding disc in work bowl. Pulse 3 to 4 times, about 5 seconds each time, or until finely ground. Process until stiff dough forms, 20 to 25 seconds, scraping sides of bowl if necessary. Sprinkle with 1/2 teaspoon coarse salt, 1 tablespoon black sesame seeds, and 1 tablespoon white sesame seeds. With pastry wheel, pizza cutter, or sharp knife, score to form 36 squares, or other desired shape. Remove them to a cooling rack, and continue baking until center crackers are deep golden brown. *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. 24 Caramelized Onion Puff Pastry Squares 6 ounces Gouda or smoked Gouda cheese, wax removed 1 jumbo yellow onion, cut into quarters lengthwise 1 tablespoon vegetable oil 1 tablespoon brown sugar 1 tablespoon balsamic vinegar 1 /4 teaspoon coarsely ground black pepper 1 /8 teaspoon salt 1 sheet (from 171/4-oz. pkg. ) frozen puff pastry, thawed 2 tablespoons chopped fresh parsley leaves, if desired Position 4 mm shredding disc in work bowl. In large skillet or Dutch oven over medium-high heat, heat oil until it sizzles. Cook 5 to 10 minutes, or until onions are limp, stirring occasionally. Cook, stirring occasionally, over medium-low heat about 35 minutes, or until soft and light golden. Bake at 400°F for 10 to 12 minutes, or until pastry puffs and edges begin to brown. Bake at 400°F for 3 to 5 minutes, or until pastry is golden brown and cheese melts. 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. 25 Hot Artichoke Dip 4 ounces Asiago or Parmesan cheese, room temperature 2 green onions, cut into 1-inch pieces 1 /2 red or green jalapeno pepper, seeded and cut into quarters 1 small clove garlic 1 can (14 oz. ) artichoke hearts, well drained and cut into halves 3 /4 cup mayonnaise 1 package (3 oz. ) cream cheese, cut into 1-inch pieces Position 4 mm shredding disc in work bowl. With processor running, add onions, jalapeno pepper, and garlic through the small feed tube. Pulse 1 to 2 times, about 2 seconds each time, or until coarsely chopped. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables. [. . . ] Spread flour, baking soda, cinnamon, salt, and nutmeg evenly over carrot mixture in bowl. Bake at 350°F for about 30 minutes, or until wooden pick inserted in center comes out clean. Add powdered sugar, cream cheese, butter, vanilla, and 1 teaspoon milk. With processor running, if necessary, add an additional 1 teaspoon milk through the small feed tube until frosting is spreading consistency. [. . . ]