recipes - kitchenaid · apple and brie crostini with honey and toasted walnuts baked jalapeÑo...

16-CUP FOOD PROCESSOR with COmmERCial-StylE DiCing

RECIPES

thE PRO linE® SERiES

®/tm ©2013 Kitchenaid. all rights reserved. KP130091-a

APPlE And BRIE CRoStInI with honey and toasted walnuts

BaKed JAlAPEÑo PoPPERS

ChiCKen and Peanut VEGEtABlE WontonS

lAYEREd CHoPPEd SAlAd with heRBed RanCh dRessinG

ChoRizo StuffEd MuSHRooMS

CInnAMon APPlE CRoStAtA with CRuMB toPPinG

sundRied toMato CuCuMBER RollS

CuCuMBER SAlAd with sesaMe Miso dRessinG

fRESH fRuIt tARt with Vanilla shoRtBRead CRust

FResh toMAtIllo SAlSA

lAYEREd CHoPPEd SAlAd with heRBed RanCh dRessinG

GRIllEd VEGEtABlES with sPinaCh walnut Pesto

layeRed fRuIt PARfAItS

loaded PotAto SlICES

MAnGo And REd PEPPER salsa

MediteRRanean WHItE BEAn SAlAd

CRisPy PotAto lAtKES

PotAto REd PEPPER BReaKFast hash

RoSEMARY And SEA SAlt BaKed Potato ChiPs with dill GaRliC diP

santa Fe EGG RollS

soRBet fRuIt PoPS

sPiCed GARlIC dIll PICKlES

sPinaCh and Feta tARtlEtS

stRawBeRRy RasPBeRRy QuICK JAM

toMAto BASIl tARt with oReGano PePPeR CRust

saVoRy toMAto BASIl tARt

VAnIllA ButtERMIlK BISCuItS with stRawBeRRies and whiPPed CReaM

white wine SAnGRIA SPRItZER

whole wheat CRust BARBECuE CHICKEn PIZZA

ZuCCHInI And REd PEPPER QuiChe CuPs

APPlE And BRIE CRoStInI with honey and toasted walnuts

dIRECtIonS1. Preheat oven to 375 degrees. lightly brush each baguette round with extra virgin olive oil and bake for 8-10 minutes or until just beginning to brown.

2. Position the adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor with the slice setting for thickest slices. Place the apple pieces vertically into the feed tube and slice.

3. Spread 1 teaspoon Brie on each crostini, top with one apple slice, and drizzle 1/4 teaspoon of honey over top. Sprinkle with walnuts evenly then garnish with the chives.

maKES 40–45 CROStini

tIP Pears can be substituted for apples if desired.

InGREdIEntS1 baguette, sliced into 1/2 inch rounds

1 honeycrisp apple, cored

3 tbs honey

1/2 oz Créme de Brie

1/2 cup toasted, crumbled walnuts

4 chives, snipped

BaKed JAlAPEÑo PoPPERS

dIRECtIonS1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. Position the 4 mm shredding disc on the Kitchenaid® Pro line® 16-cup Food Processor. Use the food pusher to guide the cheddar cheese through the feed tube and shred.

3. Remove the shredding disc and carefully place the multipurpose blade into the work bowl. Push to lock. add cream cheese and process for 20 seconds. add the bacon, corn and salt and pulse 10 times to combine.

4. Use a butter knife to spread 2 teaspoons of filling into the cavities of each pepper half. Dip the filled peppers into the beaten egg, then roll them in the Panko crumbs to cover completely. Place them on the prepared baking sheet, spray tops lightly with cooking spray, and bake at 400 degrees for 15 minutes, rotating the pan halfway through.

5. after 15 minutes, turn up the oven to broil and continue baking for another 6 minutes, rotating the pan as necessary to ensure even browning on all poppers. Serve with sour cream or ranch dressing.

maKES 40 POPPERS

InGREdIEntS20 jalapeño peppers, cut in half and seeded

4 oz sharp cheddar cheese block

8 oz cream cheese, at room temperature

1/4 tsp kosher salt

5 slices bacon, cooked crisp and crumbled

1/4 cup frozen corn, thawed

2 eggs, beaten

11/2 cups Panko bread crumbs

ChiCKen and Peanut VEGEtABlE WontonS

dIRECtIonS1. Place the multipurpose blade in the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor and push to lock.

2. add ingredients from cabbage through mushrooms and process for 30-45 seconds until finely chopped.

3. add the shredded chicken and pulse 20 times or until pieces are approximately the size of a pea.

4. heat a large sauté pan over medium high heat. add sesame oil and ginger and cook 30 seconds. Spoon the chicken vegetable mixture into the pan add soy sauce, salt, peanuts, and mu Shu sauce. Sauté for 7-10 minutes. Remove from heat and cool to room temperature.

5. Preheat oven to 375 degrees. Prepare wonton wrappers for filling on a baking sheet lined with parchment paper by setting them next to each other (arranging approximately 18 on one baking sheet, 3 rows of 6).

6. Place 21/2 teaspoons of filling into the center of each wonton wrapper. Fold one corner of the wrapper over to meet the other corner to create a triangle. lightly wet the edges of the wrappers with fingertips and carefully fold the right and left sides of the triangle in towards the center and seal. Repeat until all wontons are filled and folded.

7. Brush each wonton with egg wash and sprinkle with a small pinch of sesame seeds. Bake at 375 degrees for 15-20 minutes or until wontons are golden brown and crisped. Remove from oven and allow to cool slightly before serving. Serve with sweet and sour sauce.

maKES aPPROximatEly 50 wOntOnS

tIP to make the wontons vegetarian, replace the chicken with 1-1/2 cups stemmed baby portobellos in the same step.

InGREdIEntS1/4 small green cabbage

1/2 large red pepper, cored and seeded

1/2 small jalapeño, cored and seeded

1/4 small white onion, peeled

1 green onion

1 large carrot, ends removed and peeled

5 baby portobello mushrooms, stemmed

11/4 cups shredded rotisserie chicken breast meat

3 teaspoons toasted sesame oil

1/2 teaspoon fresh minced ginger

3 teaspoons low-sodium soy sauce

1/4 teaspoon kosher salt

2 tablespoons chopped roasted peanuts

2 teaspoons mu Shu sauce

50 wonton wrappers

2 eggs, beaten

3 tablespoons toasted sesame seeds

InGREdIEntSfor the Salad3 red bell peppers, cored and seeded

3 yellow peppers, cored and seeded

2 seedless cucumbers, ends trimmed

1 medium red onion, peeled

6 Roma tomatoes

8 oz block of sharp cheddar cheese

1 16 ounce bag of frozen peas, thawed

1 bag of chopped Romaine lettuce

1 pound of crisp cooked bacon, crumbled

2 green onions, snipped

InGREdIEntSfor the dressing1 clove garlic

2 tablespoons flat leaf parsley

3-4 fresh chives, snipped

3/4 cup mayonnaise

3/4 cup sour cream

1 tablespoon fresh dill

1 teaspoon worcestershire sauce

1 teaspoon fresh black pepper

1/2 teaspoon white wine vinegar1⁄8 teaspoon cayenne pepper

1/4 cup buttermilk

dIRECtIonS1. attach the dicing kit to the Kitchenaid® Pro line® 16-cup Food Processor. On low speed, use the medium food pusher to dice the red peppers, yellow peppers and red onion. Remove the prep bowl, gently squeeze excess liquid from the peppers, and carefully set all vegetables aside. Remove the dicing kit.

2. Place the slicing disc onto the food processor and slide the external lever to the 6th notch. Drop the cucumbers and tomatoes through the small feed tube. Remove the vegetables and set aside. Rinse and dry prep bowl.

3. Set the 2 mm shredding disc on the processor and use the medium feed tube to shred the cheese. Remove the shredding disc and set cheese aside.

4. Set the mini-bowl and blade into the work bowl and push to lock. Combine all the ingredients for the dressing and process on low speed until smooth, about 1 minute. Pour dressing into a dish to serve. Cover and chill. Refrigerate any unused dressing for up to 2 weeks.

5. in a large bowl or trifle dish, layer the salad vegetables in the following order: romaine lettuce, tomatoes, yellow peppers, cucumbers, red onion, red peppers, peas, cheese, bacon, and chives. Serve salad within 1 hour of adding herbed ranch dressing.

SERvES 12–15 PEOPlE, 1 CUP SalaD PER PERSOn. maKES 2 CUPS OF DRESSing.

tIP For an alternatative presentation, layer salad in individual bell jars.

lAYEREd CHoPPEd SAlAdwith heRBed RanCh dRessinG

dIRECtIonS1. Place cream cheese, red pepper and green onion in the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor and process at low speed until well combined, about 30 seconds. Use the spatula as needed to scrape bits back down into the bowl.

2. add the chorizo sausage and 2 tablespoons of the Panko, and pulse 10-15 times until well incorporated.

3. Preheat oven to 400 degrees and lightly brush a baking pan with extra virgin olive oil.

4. Use a butter knife to fill each of the mushroom cavities with 1 teaspoon of the chorizo mixture. Sprinkle remaining tablespoon of Panko evenly over the filled mushrooms.

5. Bake for 20-25 minutes or until mushrooms are dark and tender and filling is set.

maKES 20 SERvingS, 3 mUShROOmS PER SERving

tIP mushrooms can be prepared and filling can be made one day in advance. allow filling to come to room temperature prior to preparation, then proceed with the recipe as instructed.

InGREdIEntS8 oz cream cheese, at room temperature

1/2 red pepper, seeded

1 green onion

11/2 pound cooked ground chorizo sausage

3 tablespoons Panko, divided

60 baby portobella mushrooms, stemmed

ChoRizo StuffEd MuSHRooMS

InGREdIEntSfor the Crostata11/2 cups all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon salt

10 tablespoons chilled unsalted butter, cut into 1 inch pieces

2 teaspoons vanilla

2-3 tablespoons ice water

2 large honeycrisp apples, peeled and cored

1 tablespoon fresh lemon juice

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 egg, beaten for egg wash

InGREdIEntSfor the Crumb topping:5 tablespoons granulated sugar

1/2 cup all-purpose flour

3 tablespoons unsalted butter

1 teaspoon cinnamon

1/4 teaspoon salt

dIRECtIonS1. in the mini-bowl of the Kitchenaid® Pro line® 16-cup Food Processor, process the flour, sugar, and salt for 3 seconds.

2. add butter and process 45 seconds until mixture resembles coarse crumbs.

3. with the motor running, pour the vanilla and 2 tablespoons of water through the feed tube and process until the dough begins to form a ball. Remove dough from the bowl and form into a disc. wrap tightly with plastic wrap and chill for one half hour.

4. while dough is chilling, remove the mini-bowl and blade and place the slicing disc on the food processor. Slide to the 6th notch for slice size. Drop the apples into the feed tube and slice.

5. Preheat oven to 400 degrees. Place the apples in a large bowl and toss with lemon juice, brown sugar and cinnamon. allow to macerate for 20-30 minutes. meanwhile mix together all the crumb topping ingredients in a small bowl and set aside.

6. Remove dough from the refrigerator and roll out to 1/4 inch thickness on a lightly floured surface. Place dough round onto a baking sheet lined with parchment paper.

7. layer the apples over the dough leaving a one inch border. Sprinkle crumb topping evenly over the apples and fold the edge of the dough in, pinching lightly to secure. Brush the edges of the crostata with the egg wash and bake for 35-40 minutes until lightly browned.

maKES 12 SERvingS, OnE Small SliCE PER SERving

CInnAMon APPlE CRoStAtAwith CRuMB toPPinG

tIP Use Bosc pears instead of apples, and add 3 tablespoons of shredded sharp cheddar cheese to the crumb topping mixture for an alternative option.

sundRied toMato CuCuMBER RollS

dIRECtIonS1. Set the prep bowl into the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor. Place the slicing disc on the food processor and slide the external lever to the 4th notch.

2. Place the cucumber halves horizontally through the large feed tube and slice on low speed.

3. Remove the disc and prep bowl and set cucumbers aside.

4. Place the mini-bowl and blade into the work bowl and push to lock. add ingredients from cream cheese through scallions and pulse 15 times to mix well.

5. Place cucumbers flat and spoon 2 teaspoons of the cream cheese mixture near the bottom edge of the slices. Roll slices and secure with a toothpick. Serve immediately.

maKES 15–20 ROllS

tIP make the filling up to 3 days ahead and store tightly wrapped in the refrigerator.

InGREdIEntS1 medium seedless cucumber, cut in half

1 8 ounce block cream cheese, at room temperature

10 whole sundried tomatoes, drained and rinsed

1/4 cup crumbled feta

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon crushed red pepper flakes

1 snipped scallion

dIRECtIonS1. Position dicing kit on the Kitchenaid® Pro line® 16-cup Food Processor. On low speed, send the cucumbers through the small feed tube to dice. Place diced cucumbers into a medium sized bowl with the snipped scallions and set aside.

2. Remove dicing kit and place the 4-cup mini-bowl and blade inside the work bowl. add ingredients from yellow miso through minced ginger and process on low speed until all the ingredients are incorporated, about 20 seconds.

3. Use the spatula to scrape dressing into the cucumber mixture and stir gently to evenly distribute.

4. Sprinkle sesame seeds and garnish with snipped scallions as desired.

maKES 10 SERvingS, 1/2 CUP PER SERving

tIP Salad is best served and eaten within 1 hour of preparing as the cucumbers release excess liquid if left standing.

InGREdIEntS2 medium cucumbers

3 tablespoons snipped fresh scallions

21/2 tablespoons yellow miso

11/2 tablespoons rice vinegar

11/2 tablespoons honey

3 teaspoons hot water

1 teaspoon crushed red pepper

3 teaspoons toasted sesame oil


1 teaspoon fresh minced ginger

2 tablespoons white sesame seeds

CuCuMBER SAlAdwith sesaMe Miso dRessinG

InGREdIEntSfor the fruit1 banana, peeled

2 kiwi, peeled

2 peaches or nectarines, pitted and cut in half

1 mango, peeled and pitted

5-6 strawberries, hulled

1/2 cup raspberries

1/2 cup blueberries

1/2 blackberries

InGREdIEntSfor the Crust3/4 cup unsalted butter at room temperature1⁄3 cup granulated sugar

2 teaspoons pure vanilla extract

1 teaspoon fresh lemon zest

13/4 cups all-purpose flour1⁄8 teaspoon kosher salt

InGREdIEntSfor the Pastry fi l l ing6 large egg yolks2⁄3 cup sugar

3 tablespoons cornstarch

2 cups half and half



2 tablespoons whole milk

dIRECtIonSfor the Crust1. Preheat oven to 350 degrees. Fit the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor with the multipurpose blade and push to lock. add the butter, sugar, and lemon zest and process on low speed until they are well combined, about 10 seconds.

2. add the vanilla and pulse 5 times. add the flour and salt and process until dough starts to come together, about 20 seconds.

3. Place dough out onto countertop dusted lightly with flour and form into a disk. Press the dough into a 10-inch round tart pan with a false bottom.

4. Place a piece of 9-inch parchment paper on top of the tart and fill with beans or rice. Bake for 20 minutes. Remove the paper and beans and prick the entire bottom of the tart with a fork. Bake again for 20 minutes or until lightly browned. allow to cool to room temperature.

for the Pastry fi l l ing1. Position the mini-blade in the mini-bowl of the food processor and push to lock. Process the egg yolks and sugar on low speed for 2-3 minutes , until the mixture is light yellow and slightly thickened. add the cornstarch and vanilla and process for another 10 seconds.

2. Bring the half and half to a boil in a medium saucepan and with the food processor on low speed, pour it through the feed tube into the egg mixture. Pour mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens, 8–10 minutes.

3. Remove from heat and mix in the butter and whole milk. Spoon into a bowl and allow to cool. then wrap tightly with plastic wrap placed directly onto the custard to avoid condensation. Refrigerate until cold.

for the fruit1. Place the slicing disc on the food processor and slide the external lever to the 5th notch. add ingredients from banana through stawberries by using the feed tube to slice. Set aside.

to ASSEMBlEPush the false bottom up through the tart pan to remove the shortbread crust. Spread the pastry filling evenly over the bottom of the crust, then arrange the fruit slices and berries overtop randomly.

SERvES 12, OnE Small PiECE OF taRt PER PERSOn

tIP Crust can be baked one day ahead and wrapped overnight to store. Pastry filling can be refrigerated overnight. asemble tart wtihin 2 hours of serving.

fRESH fRuIt tARtwith Vanilla shoRtBRead CRust

InGREdIEntS9 fresh tomatillos, husked and hulled

3 cloves garlic, peeled

1 jalapeño pepper, cut into half and seeded

1/2 cup packed cilantro leaves

2 avocados, pitted and skins removed

1 medium white onion, peeled and cut into quarters

1 tablespoon fresh lime juice

dIRECtIonS1. Position multipurpose blade in the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor and push to lock. add garlic, jalapeño, and onion and process until minced, about 30 seconds.

2. add tomatillos, 4 at a time, and continue processing until pureed.

3. add the avocado, cilantro, lime juice and salt and puree until almost smooth, about 30 seconds. Serve chilled or at room temperature with grilled steak or tortilla chips.

maKES 24 SERvingS, 2 taBlESPOOnS PER SERving

tIP Salsa may be made 2-3 days in advance, if desired.

FResh toMAtIllo SAlSA

InGREdIEntS1 small zucchini

1 small yellow squash

3 Roma tomatoes

2 sheets puff pastry, thawed

4 ounce goat cheese

20 basil leaves

olive oil spray

salt and fresh ground pepper to taste

dIRECtIonS1. Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

2. Set the adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor and slide the external lever to the 5th notch. Using the small feed tube, slice the zucchini, squash, and tomatoes. Remove vegetables and set aside.

3. Unfold the puff pastry sheets on a lightly floured surface. Use a 3-inch circular cutter to cut 9 circles from each sheet. Chill remaining pastry scraps for further use.

4. Place the pastry rounds onto the prepared baking sheets and gently spread 11/2 teaspoons of goat cheese onto each. layer one slice of zucchini, one slice of squash, one slice of tomato and one basil leaf on top of the cheese. lightly spray each with the olive oil spray and sprinkle with a pinch of salt and pepper. Bake at 400 degrees for 20-25 minutes or until puff pastry is golden around the edges. Serve warm or at room temperature.

maKES 20 tOaStS

tIP Reheat any remaining toasts the following day at 400 degrees for 5-6 minutes.

GoAt CHEESE toAStSwith VeGetaBles and Basil

InGREdIEntSfor the Vegetables3 small yellow squash, ends trimmed

3 small zucchini, ends trimmed

2 small Japanese eggplant, ends trimmed

2 portobello mushrooms, stemmed

2 sweet potatoes, ends trimmed

1 bunch asparagus, ends trimmed

3 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

InGREdIEntSfor the Pesto6 large egg yolks2⁄3 cup sugar

3 tablespoons cornstarch

2 cups half and half



2 tablespoons whole milk

dIRECtIonSfor the Vegetables1. heat outdoor grill to medium-high heat. Place the adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor and slide the external lever to the 6th notch. Place the yellow squash horizontally and insert into the large feed tube gently. On low speed, slice the squash. Repeat the same procedure with the zucchini and eggplant. Remove vegetables and set aside in a very large bowl.

2. Place the portobellos and sweet potatoes into the feed tube vertically and again, insert the large feed tube gently to slice. add portobellos, sweet potatoes and asparagus to the squash mixture and toss very gently with the olive oil, salt and pepper.

3. grill over medium-high for 8-10 minutes in two batches or until desired tenderness, turning halfway through. Remove from grill and serve hot or at room temperature, with Spinach walnut Pesto.

for the Pesto1. Place the mini-bowl inside the work bowl of the food processor and fit it with the mini-blade. Push to lock.

2. Process the spinach in 2 batches until very finely chopped, about 30 seconds per batch. add the basil and the olive oil and continue processing another 30 seconds or until everything is incorporated.

3. add the garlic, walnuts, salt and pepper and process 20-30 seconds. add additional salt and pepper to taste and pulse 3 times to incorporate.

SERvES 6, 1/2 CUP vEgEtaBlE anD 1-1/2 taBlESPOOnS PEStO PER SERving

tIP Pureé any leftover vegetables in food processor and serve on crostini as a grilled vegetable spread.

GRIllEd VEGEtABlESwith sPinaCh walnut Pesto

InGREdIEntS1 banana

6 strawberries

2 nectarines

2 kiwi

1/2 cup blackberries

1/2 cup blueberries

1 cup heavy whipping cream

2 teaspoons vanilla

4 teaspoons confectioner’s sugar

2 teaspoons fresh lemon zest

dIRECtIonS1. attach the adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor and slide the external lever to the 4th notch. Use the small feed tube and slice the banana and strawberries. Use the medium feed tube and slice the nectarines and kiwi. Remove the prep bowl and gently remove the fruit and set aside.

2. Set the mini-bowl and blade into the work bowl and push to lock. add in the heavy cream, vanilla, confectioner’s sugar, and lemon zest and process on low speed for 30 seconds to a minute to achieve the desired consistency.

3. layer 5-6 slices of each fruit into champagne or parfait glasses in the following order: strawberries, nectarines, bananas, kiwi. Place 1 tablespoon each of blueberries and blackberries on top. Spoon 1 tablespoon of whipped cream over top and garnish with lemon zest. Store remaining whipped cream chilled for up to 1 day. maKES 5-6 PaRFaitS, USing 7 OUnCE glaSSES

tIP make smoothies the following day with any extra fruit.

layeRed fRuIt PARfAItS

InGREdIEntS5 Russet Potatoes, washed and dried

8 oz block sharp cheddar cheese

1 tablespoons fresh thyme leaves

5 slices bacon, cut into small pieces and cooked crisp

2 tablespoons extra virgin olive oil

2 teaspoons fresh thyme leaves, chopped

1 teaspoon kosher salt


2 tablespoons snipped chives (garnish)

4 teaspoons confectioner’s sugar

2 teaspoons fresh lemon zest

dIRECtIonS1. Position adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor and slide the external lever to the 6th notch. Feed the potatoes through the large feed tube to slice. Set potato slices in a large bowl and cover with cold water. allow to sit for 35 minutes to pull out the starch. Drain and wrap in towels to dry thoroughly.

2. Remove the slicing disc and position the 2 mm shredding disc on the food processor. Send the cheese through the feeding tube to shred. Set cheese aside.

3. Preheat oven to 400 degrees.

4. in a large bowl combine potatoes, olive oil, thyme leaves, salt, and pepper and mix until potato slices are evenly coated. Spray a baking sheet with cooking spray and stagger the potatoes so that they are slightly layered.

5. Bake for 35-40 minutes or until potatoes are beginning to brown and are fork tender.

6. Remove from oven and sprinkle shredded cheese and bacon overtop. Return to oven and broil for 5-7 minutes or until cheese has melted. garnish with snipped chives.

maKES 12-14 SERvingS, 5 POtatO SliCES PER PERSOn

tIP to make a complete meal, when adding the cheese and bacon at the end, add on shredded chicken or thinly sliced steak.

loaded PotAto SlICES

dIRECtIonS1. Place the multipurpose blade in the multipurpose bowl of the Kitchenaid® Pro line®

16-cup Food Processor and push to lock. add in the jalapeño, garlic, mango and cilantro and pulse 15-20 times until rough chopped.

2. Remove the multipurpose blade and place the dicing kit on the food processor. On low speed, dice the red onion and red pepper. with the spatula, add the lime juice, sugar, and kosher salt and mix gently. Serve with tortilla chips or grilled tuna.


tIP For added heat flavor, include 5-6 seeds from the jalapeño.

InGREdIEntS1 clove minced garlic

1 jalapeño, cut in half and seeded

5 mangos, pitted and peeled

1/4 cup packed cilantro leaves

1/4 of a small red onion, peeled

1 red pepper, seeded

1 tablespoon fresh lime juice

11/2 teaspoons granulated sugar


MAnGo And REd PEPPER salsa

dIRECtIonS1. Position multipurpose blade in the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor and push to lock. add in the scallions, parsley leaves, oregano, olives, and red pepper and pulse 12-15 times for a rough chop.

2. Remove the multipurpose blade and place the dicing kit on the food processor. Place the cucumber and tomatoes through the small feed tube and dice. gently scrape mixture into a medium sized bowl with the spatula. Fold in the cannellini beans and feta.

3. in a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper. Pour the dressing over the vegetable bean mixture and toss gently to evenly distribute. Season with salt and pepper, adding more as desired.


tIP Rinsed and drained garbanzo beans can be substituted for the cannellini beans as preferred.

InGREdIEntS1/4 cup snipped scallions

1/4 cup fresh parsley leaves

2 tablespoons fresh oregano

1/4 cup Kalamata olives, drained

1/4 cup roasted red peppers, drained

4 Roma tomatoes, seeded

1/2 one seedless cucumber

2 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon kosher salt, or to taste


1 15.5 oz cannellini beans, drained and rinsed

1/2 cup crumbled feta cheese

MediteRRanean WHItE BEAn SAlAd

dIRECtIonS1. Place the adjustable slicing disc on the Kitchenaid® Proline® 16-cup Food Processor and slide the external lever to the 5th notch. Place the onion into the medium feed tube and slice. Remove the slicing disc and prep bowl and place the onion into a large bowl. Set aside.

2. Place the 4 mm shredding disc on the food processor and use the medium food pusher to shred the potatoes. Place the shredded potatoes into a large bowl and cover with water. Soak for 15 minutes and dry throughly on a large kitchen towel.

3. add the potatoes to the onions and toss. add the eggs, flour, salt, and pepper and mix well with clean hands.

4. heat the oil in a large sauté pan to 375 degrees. For each latke, place 1/4 cup of the potato mixture into the pan and pat it down lightly. Fry for 5-7 minutes on each side or until the potatoes are very brown and crispy. Place cooked latkes onto a large platter or plate lined with paper towel to absorb the oil. Serve latkes with sour cream or applesauce.

SERvES 6-8 PEOPlE, twO latKES PER PERSOn

tIP if a thermometer is unavailable, test the oil heat by placing a piece of potato mixture into the pan. Oil is ready when it bubbles.

InGREdIEntS5 Russet potatoes, scrubbed and peeled

1/4 large white onion, peeled

2 large eggs, beaten

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup oil for frying

CRisPy PotAto lAtKES

InGREdIEntS3 Russet potatoes, washed and dried

1/2 red pepper, cored and seeded

1/4 white onion, peeled

1 jalapeño pepper, cored and seeded

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 green onion, snipped

1 garlic clove, minced

3/4 teaspoon kosher salt, or to taste


1/2 cup cooked bacon, crispy and crumbled

dIRECtIonS1. assemble the dicing kit on the Kitchenaid® Pro line® 16-cup Food Processor. Dice the potatoes, red pepper, onion, and jalapeño through the medium feed tube.

2. heat olive oil and butter in a large sauté pan set over medium heat. add the potatoes to the pan and toss with the salt and pepper. Cook for 3 minutes, then stir (some potato may stick to the bottom of the pan).

3. add the red pepper, onion, jalapeño and garlic, and cook for an additional 10-12 minutes or until potatoes are well cooked and begin to brown.

4. turn the heat to low, add bacon and green onion and cook for an additional 3 minutes. Remove from heat and serve with over medium eggs.

SERvES 5-6 PEOPlE, 1/2-3/4 CUPS OF POtatOES PER SERving

tIP hash can be made one day ahead, then reheated on a baking sheet at 400 degrees for 10 minutes.

PotAto REd PEPPERBReaKFast hash

InGREdIEntS5 Russet potatoes


1 tablespoon rosemary

2 teaspoons sea salt

2 teaspoons fresh ground pepper

1 8 ounce block of cream cheese, at room temperature

3/4 cup plain greek yogurt

2 teaspoons fresh dill, removed from stem

1 tablespoon chives

2 small cloves garlic, minced

1/4 teaspoon salt, or to taste

1/2 teaspoon pepper

dIRECtIonS1. Preheat oven to 400 degrees and spray 2 baking sheets with cooking spray.

2. Place the adjustable slicing disc on the Kitchenaid® Proline® 16-cup Food Processor and slide the external lever to the 3rd notch. Use the medium feed tube to slice the potatoes into thin rounds. Remove the slicing disc and place the potatoes in a large bowl and cover with water. Soak for 15 minutes to remove starch, then dry thoroughly on a large kitchen towel. Rinse and dry the bowl.

3. Place potatoes back into the bowl and toss with the olive oil, rosemary, salt and pepper. lay potatoes side by side on the prepared baking sheets, do not overlap. Bake at 400 degrees until potatoes are crisp and golden brown, 25-30 minutes, rotating the pans halfway through.

4. to make the dip, place the mini-bowl and blade into the work bowl and push to lock. add cream cheese and yogurt, process until well combined.

5. add the dill, chives, garlic, salt and pepper and process on low speed for 30 seconds. Serve with potato chips.

maKES 8 CUPS POtatO ChiPS, 1-3/4 CUPS DiP

RoSEMARY And SEA SAltBaKed Potato ChiPs with dill GaRliC diP

dIRECtIonS1. Place the shredding disc on the Kitchenaid® Pro line® 16-cup Food Processor. insert cheese into the medium feed tube and shred the cheddar and monterey jack cheeses. Remove the shredding disc. Use the spatula to move the cheese away from the center of the bowl and attach the multipurpose blade, pushing to lock.

2. add the black beans, corn, red pepper, jalapeño, green onions, salt, and Sriracha. Pulse 20 times or until mixture is coarsely chopped and mixed well.

3. line a baking sheet with parchment paper and fill a small bowl with water. lay egg roll wrappers on the baking sheet and place 1 tablespoon of the black bean mixture lined near the bottom of each wrapper. lightly wet the edges of the wrappers with fingertips and carefully fold the sides of each in towards the middle. Roll up and seal tightly.

4. heat 1/2 inch of oil in a large sauté pan to 375 degrees. Fry the egg rolls in batches, 2-3 minutes on each side, or until brown and crispy. Place cooked egg rolls onto a plate lined with paper towel to absorb the oil. Egg rolls will crisp up further while sitting. Serve with sour cream.

maKES 22–25 Egg ROllS

tIP if a thermometer is unavailable, test the oil heat by placing a small amount of filling mixture into the pan. Oil is ready when it bubbles.

InGREdIEntS1 can black beans, drained and rinsed

1/2 cup corn

1/2 medium red bell pepper, cored and seeded

1 jalapeño pepper, cored and seeded


2 ounce block sharp cheddar cheese

2 ounce block of monterey jack cheese

1/4 teaspoon salt

1/4 teaspoon Sriracha sauce

25 egg roll wrappers

oil for frying

santa Fe EGG RollS

dIRECtIonS1. Place the adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor and slide the external lever to the 6th notch.

2. Use the small food feed tube and slice the strawberries, kiwi, and banana. Remove the slicing disc and set the fruit aside.

3. line the plastic cups side by side, and place 4-5 slices of each of the fruit around the bottom sides of the cup. Spoon approximately 3/4 to 1 cup of the sorbet into the middle of the fruit and up to the rim of the cup.

4. Stick one popsicle stick into the center of the sorbet of each cup. Place finished cups into the freezer and freeze for 24 hours before serving. Sorbet cups will keep up to 1 week in the freezer.

maKES 8 SORBEt CUPS

tIP any variation of fruit can be used. as an alternative, slice nectarines and mango in the food processor and pair it with a pineapple sorbet.

InGREdIEntS7 strawberries, hulled

2 kiwi, peeled

1 banana, peeled

1/2 gallon sorbet, lemon or raspberry

8 8 ounce plastic cups

8 popsicle sticks

soRBet fRuIt PoPS

dIRECtIonS1. in each 8 pint jar, place 1 garlic clove, 1 teaspoon dill seed, 1/2 teaspoon black peppercorns, 1/2 teaspoon red pepper flakes, 1/2 teaspoon mustard seeds, and 1/4 teaspoon celery seeds.

2. Place the adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor and slide the external lever to the 4th notch. Place the onion into the large feed tube and slice on low speed. Remove onion and place 5-6 slices in the bottom of each jar.

3. Slide the external lever to the 6th notch. Feed the cucumbers through the small feed tube to slice. Remove the cucumbers and fill each jar evenly with the slices, packing them in as necessary.

4. in a large saucepan, combine the sugar, salt, cider vinegar, and water and bring to a boil, stirring occasionally to help dissolve the sugar and salt. Remove from heat and pour 1 to 11/4 cups of brine overtop the contents of each jar, leaving 1/2 inch space from the top.

5. Secure the lids and allow jars to cool to room temperature before chilling. Chill for 48 hours before serving.

maKES 8 Pint SizED JaRS

tIP to add more heat to the pickles, slice two jalapeños with the adjustable slicing disc and place 1 to 2 slices in each jar. the more seeds that are added, the spicier the pickles will become.

InGREdIEntS8 peeled garlic cloves

8 teaspoons dill seed

4 teaspoons black peppercorns

4 teaspoons crushed red pepper flakes

4 teaspoons mustard seeds

2 teaspoons celery seeds

1/4 large white onion, peeled

5 large seedless cucumbers

4 tablespoons granulated sugar

4 tablespoons kosher salt

4 cups apple cider vinegar

4 cups water

sPiCed GARlIC dIll PICKlES

InGREdIEntS1 pound fresh baby spinach leaves

1 clove garlic, peeled

1 egg

12 ounces crumbled feta1⁄3 cup pine nuts

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper1⁄8 teaspoon cayenne pepper


2 tablespoons Panko

20 sheets of Phyllo dough, thawed

3 tablespoons of butter, melted

dIRECtIonS1. Preheat oven to 375 degrees. Place the multipurpose blade in the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor and push to lock. Place half of the spinach leaves in the bowl and process on low speed until finely chopped. add the egg and garlic and pulse 7 times. Scrape the sides of the bowl, adding remaining spinach. Process 20 seconds. the spinach will not be adequately chopped until the remaining liquids are added in the next step.

2. add the feta, pine nuts, lemon juice, salt, pepper, and cayenne. Process for 20 seconds.

3. with the motor running, pour the olive oil through the small feed tube. Process 10 seconds.

4. add the panko and pulse 5 times.

5. Spray a mini-muffin pan with baking spray and set aside. layer 4 sheets of Phyllo dough on a dry surface and lightly brush the melted butter in between each sheet, leaving the top sheet dry. Use a pizza cutter or kitchen shears to cut both vertically and horizontally to make 2-1/2-inch squares.

6. Place one square of phyllo layers into each muffin cup and press down lightly. Spoon 1 tablespoon of the spinach mixture into each phyllo cup. Bake at 375 degrees for 18-20 minutes or until phyllo is browned and centers are set. Repeat with the remaining phyllo sheets and spinach mixture. Serve warm or at room temperature.

maKES 60 PhyllO taRtS

tIP the tarts become more robust when the spinach mixture is made a day ahead to allow the flavors to meld. Refrigerate overnight in a tightly sealed container.

sPinaCh and Feta tARtlEtS

InGREdIEntS5 pounds strawberries, hulled

31/2 cups granulated sugar

2 tablespoons fresh lemon juice

3 tablespoons grand marnier

1 pint raspberries

2 green apples, cored and peeled

2 teaspoons lemon zest

dIRECtIonS1. Place the adjustable slicing disc on the Kitchenaid® Proline® 16-cup Food Processor and slide the external lever to the 6th notch. Feed the strawberries through the small feed tube to slice. Remove the prep bowl and then place the berries into a large bowl.

2. Pour the sugar, lemon juice and grand marnier over the strawberries and mix gently. Set aside and allow them to macerate for 1 hour.

3. attach the dicing kit to the food processor and guide the apples through the medium feed tube to dice.

4. Pour the strawberries and any accumulated juices into a large saucepan and add the apples. Bring to a boil over medium-high heat and boil for 5 minutes. add raspberries and stir. Reduce heat and simmer for 15-20 minutes or until mixture begins to thicken. Remove any foam that accumulates at the surface (this will help to increase the clarity of the jam).

5. Remove from heat and stir in the lemon zest. Pour the jam into a large casserole dish and cool to room temperature. Chill jam overnight, uncovered, then spoon into half pint jars, closing lids tightly. Jam will keep for 1 month.

maKES 8 halF Pint JaRS

tIP to increase the raspberry flavor, add 1-2 additional pints and half of a chopped green apple.

stRawBeRRy RasPBeRRy QuICK JAM

dIRECtIonS1. Preheat oven to 400 degrees. Position the mini-bowl in the work bowl of a Kitchenaid® Pro line® 16-cup Food Processor and attach blade. Push to lock.

2. to make dough add the flour, salt, pepper and oregano and pulse 5 times. add butter and process for 45 seconds or until mixture resembles coarse crumbs. add the egg and 2 tablespoons of ice water and process until dough comes together in a ball. add additional water as necessary if dough seems dry.

3. Remove dough from the mini bowl and press it into a 12-inch rectangular tart pan with a removable bottom. Prick the bottom of the crust all over with a fork and line with an 8-inch piece of foil covered with dry beans. Bake 20 minutes and remove foil and beans. Bake an additional 8 minutes or until crust is a light golden brown. Remove from oven and cool slightly. Preheat broiler.

4. Remove mini-bowl and place prep bowl inside of the work bowl. Position the slicing disc and slide the external lever to 6th notch. Feed Romas through the small feed tube and guide to slice.

5. Spread the pesto on the bottom of the tart evenly, then layer the mozzarella and tomato slices over top. Sprinkle with a pinch of salt and pepper, then top with basil leaves. Broil 5 minutes and remove from oven. Serve warm or at room temperature.

6. Serves 8-9, one small slice per serving

SERvES 8-9, OnE Small SliCE PER SERving

tIP goat cheese or Brie can be substituted for mozzarella.

InGREdIEntS11/2 cups all-purpose flour



1/4 teaspoon oregano


1 egg

2-3 tablespoons ice water

3 Roma tomatoes

1/2 cup basil pesto

9 1/4 inch slices of fresh mozzarella

8 large fresh basil leaves

pinch of salt and pepper

toMAto BASIl tARtwith oReGano PePPeR CRust

InGREdIEntS2 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

1/4 teaspoon salt

8 tablespoons cold unsalted butter, cut into 1 inch pieces

2 teaspoons vanilla

3/4 cup buttermilk

11/2 pounds strawberries, hulled

1 pint heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon lemon zest

dIRECtIonS1. Preheat oven to 425 degrees. insert the mini-bowl with the mini-blade into the work bowl of Kitchenaid® Pro line® 16 cup Food Processor. Push to lock.

2. add flour, baking powder, sugar and salt and pulse 5 times.

3. add butter and process until mixture resembles coarse crumbs, about 1 minute.

4. with the motor running, pour the buttermilk and vanilla into the feed tube and process until dough begins to form a ball.

5. Remove dough from bowl and shape it into a disc. Roll dough out to 1/2 inch thickness and use a 3-inch circular cutter to cut dough into rounds.

6. Place rounds on a lined baking sheet and bake for 10-15 minutes or until raised and lightly browned. Cool to room temperature.

7. wash and dry mini-bowl and blade and place back into work bowl.

8. add heavy whipping cream and powdered sugar and process until thickened, 30-40 seconds. Sprinkle in lemon zest and pulse 5 times. Scrape whipped cream into a small bowl and set aside.

9. Remove mini-bowl and attach the slicing disc. Position the slicing disc on the food processor and slide the external lever to 6th notch. Feed the strawberries through the small feed tube to slice.

10. to assemble shortcakes, slice each biscuit in half and place 4-5 strawberry slices on one half. Spoon 1 tablespoon of whipped cream over strawberries and top with the other biscuit half.

maKES 22 SERvingS, 1 ShORtCaKE PER SERving

tIP as an alternative presentation, layer crumbled biscuit pieces, strawberries, and whipped cream into individual parfait glasses.

VAnIllA ButtERMIlK BISCuItSwith stRawBeRRies and whiPPed CReaM

dIRECtIonS1. Place the adjustable slicing disc on the Kitchenaid® Pro line® 16-cup Food Processor and slide the external lever to the 6th notch. Using the medium feed tube, slice the limes, lemon and starfruit. Remove the slicing disc and place the fruit in a large pitcher.

2. add the raspberries, grand marnier, Sauvignon Blanc, soda water, and ice to the pitcher and stir gently. allow to sit for 30 minutes before serving. Serve chilled.

SERvES 8-10 PEOPlE, OnE glaSS PER PERSOn

tIP For an alternative flavor, use a sweet red wine in place of the Sauvignon Blanc.

white wine SAnGRIA SPRItZER

InGREdIEntS2 limes

1 lemon

1 starfruit

1 cup raspberries1⁄3 cup grand marnier

1 bottle Sauvignon Blanc

1 cup soda water

1 cup ice

InGREdIEntSfor the Crust1 cup very warm water

2 envelopes instant rise yeast

21/2 cups room temperature water

4 tablespoons extra-virgin olive oil

6-1/2 cups bread flour

2 cups whole wheat flour

21/2 teaspoons kosher salt

InGREdIEntSfor the Pizza2 balls of whole wheat pizza dough

1/4 red onion, peeled

1 small red pepper, cored and seeded

2 jalapeño peppers, stems removed

8 oz sharp cheddar cheese block

3/4 cup black beans, rinsed


1/2 cup crispy bacon, crumbled

1 cup shredded rotisserie chicken breast

1 cup barbecue sauce

cornmeal for sprinkling

dIRECtIonSfor the Crust1. in a medium sized bowl, sprinkle yeast over the water and let sit until yeast dissolves and expands, approximately 7 minutes. add the room temperature water and olive oil and stir to combine.

2. in the work bowl of the Kitchenaid® Pro line® 16-cup Food Processor, pulse the bread flour, whole wheat flour and salt until well mixed, 15-20 times.

3. with the motor on low speed, pour the yeast mixture through the feed tube and process until dough begins to stick together. the dough should be pliable, but not wet. if too sticky or dry, add a little flour or water as needed. turn dough out onto a lightly floured surface and knead it into a smooth ball.

4. Place the dough into a lightly oiled bowl and wrap tightly with plastic wrap. Set the bowl in a warm place (or near a preheated oven set at 200 degrees) and allow to double in size for 2 hours.

5. after 2 hours, punch down dough and allow it to rest for 15 minutes. Separate the dough into 6 equal pieces. Use 2 pieces for this recipe, and place each of the other pieces into individual freezer bags to freeze for a later date.

for the Pizza1. Preheat oven to 500 degrees and cut 2 pieces of parchment paper to fit either 2 baking sheets or pizza stones. Set paper aside and place the baking sheets or pizza stones inside the oven to heat, 1 on each rack.

2. Set the prep bowl into the work bowl with the adjustable slicing disc and slide the external lever to the 4th notch from the left. Place the red onion and red pepper in the medium feed tube and slice the vegetables on low speed. Place the jalapeño peppers into the small feed tube and slice. Remove the prep bowl and slicing disc and set vegetables aside.

3. attach the 2 mm shredding disc and guide the cheese through the medium feed tube to shred. Remove the shredding disc and set cheese aside.

4. lay 2 pieces of parchment paper on the counter and sprinkle lightly with cornmeal. Place one ball of dough on each sheet and sprinkle lightly with flour. Roll out to 1/4 inch thickness.

5. Spread 1/2 cup barbecue sauce onto each crust. Sprinkle 1/2 cup of the cheese onto the sauce, then 1/2 of the sliced vegetables, black beans, chicken, green onions, and bacon on top of the cheese. top each pizza with half of the remaining cheese. Bake at 500 degrees for 8-10 minutes.

SERvES 8-10 PEOPlE, 2 SliCES OF Pizza PER PERSOn

tIP as an alternative, spread the crust with a spicy peanut sauce, and omit the bacon, for a thai version of the pizza.

BARBECuE CHICKEn PIZZAwith whole wheat CRust

dIRECtIonS1. Place the prep bowl of a Kitchenaid® Pro line® 16-cup Food Processor inside the work bowl and attach the 2 mm shredding disc using the disc adapter. Process the cheese blocks through the medium feed tube. Remove the prep bowl and set aside.

2. Position the multipurpose blade in the work bowl and push down to lock. add eggs, salt and pepper, and process on low speed for 10 seconds.

3. Remove the multipurpose blade and attach dicing kit. On low speed dice the zucchini, then red pepper.

4. Preheat oven to 400 degrees and spray a 12-cup muffin pan with cooking spray. lay puff pastry sheets out onto a sheet of parchment paper and use a pizza roller to cut each sheet into 6 equal pieces. gently press each rectangle into each of the muffin cups, spreading gently as needed to cover up the sides of the cups.

5. Place 1 tablespoon of the shredded cheese onto the bottom of each puff pastry cup. Pour 1/4 cup of egg and vegetable mixture on top of the cheese. Sprinkle 1 teaspoon of the remaining cheese over top each filled pastry cup.

6. Bake for 20-25 minutes or until middles are set and pastry edges are golden brown.

maKES 12 SERvingS, 1 qUiChE CUP PER SERving

tIP to prepare quiches ahead, follow instructions above, then cool to room tem-perature and reheat at 400 degrees for 6-8 minutes or until just heated through.

InGREdIEntS4 oz block sharp cheddar cheese

4 oz block gruyere cheese

9 large eggs



1/2 of one red pepper, seeded

1/2 of one small zucchini

1 green onion, snipped

2 sheets of puff pastry, thawed

ZuCCHInI And REd PEPPERQuiChe CuPs

recipes - kitchenaid · apple and brie crostini with honey and toasted walnuts baked jalapeÑo...

Documents