KitchenAid 11 CUP manual Vegetable Terrine, Cup water Tablespoon sugar Tablespoon lemon juice

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VEGETABLE TERRINE

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2medium carrots, cut in 21/2-inch lengths

1/4 cup water

1 tablespoon sugar

1tablespoon lemon juice

1medium onion, cut in 1-inch pieces

10ounces (about 8 cups packed) spinach leaves, washed and dried

2-3 tablespoons peanut oil

3/4 cup fat-free egg substitute or 3 eggs

11/2 cups cooled cooked rice

1/4 -1/2teaspoon cinnamon

1/8 -1/4teaspoon nutmeg

1/4 teaspoon salt

1/8 teaspoon pepper

Cut 81/2 x 12-inch piece of foil. Fit in bottom and up long sides of 81/2 x 41/2 x 21/2-inch baking pan, extending foil over sides. Butter foil.

Position reversible slicing/shredding disc in work bowl to slice. Add carrots lengthwise to feed tube. Using firm pressure, slice carrots.

In large skillet, bring water, sugar, and lemon juice to a boil. Add carrots. Cover. Cook for 5 minutes, until crisp-tender. Drain. Set aside. Wipe out skillet.

Exchange reversible slicing/shredding disc for multipurpose blade. Add onion. Pulse 4 times, about 1 minute each time, until finely chopped.

Heat 1 tablespoon oil in skillet over medium-high heat, until oil sizzles. Add onion. Cook for

3 minutes, until tender. Return to work bowl.

Heat 1 to 2 tablespoons oil in skillet, until oil sizzles. Add half of spinach. Cook and stir until slightly wilted. Add remaining spinach. Continue cooking and stirring until wilted.

Reduce heat to low. Cover. Cook 1 minute. Cool slightly.

Add to work bowl. Process until smooth, about 10 seconds. With processor running, add egg substitute through feed tube. Process 10 seconds. Add cooked rice, cinnamon, nutmeg, salt, and pepper. Process until smooth, about 45 to 60 seconds.

Pour half of spinach mixture into prepared pan; smooth top. Layer cooked carrots evenly over spinach. Top with remaining spinach mixture; smooth top. Cover pan with foil. Bake at 325˚F for 50 to 60 minutes, until spinach is set and knife inserted in center comes out clean. Cool. Remove from pan, using foil to lift. Slice. Serve slightly warm or cold.

Yield: 8 servings.

Per serving: About 118 cal, 4 g pro, 17 g car, 4 g fat, 0 mg chol, 293 mg sod.

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Contents YIP To 3 p.m., Saturday, Eastern time Total Replacement WarrantyTable of Contents Important Safeguards Your safety and the safety of others is very important Repairs when food KitchenAid Food Processor Warranty USAHow To Arrange For Service USA Only Standard First Year WarrantyVolts 120 A.C. only Hertz Amp branch circuit If You Need Service or AssistanceElectrical Requirements Is the food processor plugged in?Product Registration Card How To Obtain ServicePlease complete the following for your personal records KFP600/KFPM650 Food Processor Features Shreds. The shaft is removable for easy cleaning Food Pusher features easy to read measurement markingsFirm fruits, vegetables, and cheeses Assembling Your Food Processor Disc with the ridges of the stem Select blade or discFalls into place Disc, mediumPlace the work bowl cover on Properly aligned and fall into placePlace Egg Whip stem on motor base shaft Egg Whip Professional Model KFPM650 OnlyOperating Your Food Processor Turn the work bo wl cover to the left and remove Disassembling Your Food ProcessorProcessor base Care and CleaningFood Processing Tips Using Multipurpose BladePlank-like slices Even pressure to makeRe-stack slices Using the Dough Blade Helpful Hints Helpful Hints AAPPETIZERS~b Shallot, quartered Clove garlic Stuffed Jumbo MushroomsTeaspoon dry mustard Onion, cut in 1-inch pieces Slices bacon Smoky Chicken PatéTablespoons brandy Tablespoon milk or cream Seasoned Cheese StrawsTeaspoon salt Teaspoon chili powderChipotle peppers Spicy Deviled EggsSmall onion, cut Inch pieces Teaspoons dry sherry Medium onionsEgg white, beaten Salsa Verde Shrimp Dill DIPCup water Tablespoon sugar Tablespoon lemon juice Vegetable TerrineTablespoons peanut oil Shallot, quartered Gorgonzola Cheese BallInch slices Jar 6 oz. marinated artichoke hearts, drained Cheesy HOT Salmon DIPASALADS~AND DRESSINGSb Spicy Jicama Salad Chicken Chutney SaladChinese Coleslaw Chopped Chicken Vegetable SaladRED Cabbage Slaw Cup sliced almonds Carrot and Date SaladHOT Chicken Salad Tablespoons orange juiceCup water Cup vinegar HOT Potato SaladMedium onion, cut in 4 pieces Slices bacon Teaspoons sugar Teaspoon celery seedVinaigrette Dressing Cup vegetable oil Vegetable Crunch SaladSmall head about Stalk about 3/4 lb. broccoli, cut into floretsCup mild salsa Creamy Orange DressingSpicy Mexican Dressing 11/2 teaspoons sugar Cup pecansASOUPS ~AND SANDWICHESb Tablespoons fresh parsley Creamy Broccoli SoupPound broccoli Cup plain yogurt Creamy Lentil SoupCups lentils, rinsed, sorted Can 8 oz. tomato sauce Teaspoon saltOunces Gruyere or Swiss cheese Large onionsCup dry sherry MinuteLarge carrots, cut in 21/2-inch pieces Cup fresh parsley leaves Tablespoons olive oilTurnip Potatoes Cup waterCups fresh or frozen thawed corn kernels Medium potatoes Calico Corn ChowderCups water Teaspoons dried Marjoram Teaspoon seasoned salt Inch cubes Cheese Sandwich SpreadHAM Sandwich Spread Red bell pepper, cut in half, seeds removedCup mango chutney Teaspoon salt Chutney Chicken SpreadBean and Veggie Melt Inch pieces Cup jicama, cut Inch cubes Cup walnutsIf desired Vegetable HoagieCup stuffed green olives Cup pitted ripe olives Red onionAVEGETABLES~AND SIDEbDISHES Medium potatoes Medium onion Scalloped PotatoesSmall onion Dressing Cup fresh dill weedSmall about 8 oz. jicama Shredded Vegetable SautéMedium bell peppers, red and/or yellow, cut in quarters Clove garlic, minced 1/4teaspoon saltShredded Beets CABBAGE, Onion Noodle CasseroleZucchini Patties HONEY-GLAZED Carrots1/2teaspoon black pepper Cup uncooked white riceMedium about 11/4 to 11/2 lb. eggplant, peeled Egg white, slightly beatenAMAIN~DISHESb Teaspoon dried thyme Teaspoon salt ONION-CHEESE PIEPastry crust pg.89 Cloves garlic Small carrotTeaspoon cumin Teaspoons olive oil Beef FajitasPound beef flank steak, sliced across the grain see Tips Teaspoon dried tarragon Tarragon Chicken PattiesCup cooked rice Cup plain dry bread crumbs Set asideSee Tips Szechwan PorkTeaspoons oyster sauce Teaspoon cornstarch Teaspoon ginger Cloves garlic Egg whiteTablespoon plus Teaspoon sesame oilPound turkey breast slices Turkey Slices with Fresh Italian Tomato SauceTeaspoons olive oil, divided Teaspoon brown sugar Teaspoon saltTablespoon cornstarch Dash white pepper Vegetable EGG FOO YungSmall carrot, cut in 4 pieces Small onionCup 4 oz. fresh pea pods, trimmed, halved Spicy Chicken LO MeinRib celery, cut in 4 pieces Cup fresh mushrooms Teaspoons peanut oilYield 4 to 6 servings Beef Chow MeinTablespoon oyster sauce RefrigeratorOunces bay scallops, thawed Shrimp and Scallop Sauté With Pasta and VegetablesMinutes, until onion is tender Vegetarian PizzaTablespoon olive oil Teaspoon salt Drops hot pepper sauce CornmealMedium carrot Tablespoon olive oil Cloves garlic Medium about Oz. head broccoliSlice bread, torn in 4 pieces Dash black pepper CHICKEN-VEGETABLE FrittataMedium shallot Small zucchiniTimes, about 3 to 4 seconds each time, until chopped Satay Chicken Strips With Peanut SauceTeaspoon brown sugar Teaspoon ginger Cup peanut butter Cup water Tablespoon lemon juiceMedium green bell HAM LoafSlices bread, torn in 4 pieces each ~BREADS b Cracked Wheat Bread Cup water Cup milk White BreadCups bread flour Tablespoon sugar Teaspoon salt Grease cookie sheet Oatmeal Raisin SconesCup rolled oats Cup half and halfCup sugar Topping Cup packed brown sugarTeaspoon cinnamon Coffee Cake Cup sour creamPackage active dry yeast Poppyseed RollsCups bread flour Tablespoons sugar Teaspoon salt Teaspoon salt Cup shortening BiscuitsTeaspoons baking powder Second each time, just until mixed. Do not overmix Cup sugar Teaspoon cinnamonTeaspoon baking soda Teaspoon salt Cup buttermilk Teaspoon vanillaTablespoon honey Teaspoon cinnamon Flavored Butters~DESSERTS b Carrot Cake Cup fresh lemon juice CheesecakeCrust Filling Cup sugarEgg, beaten Teaspoon vanilla Fruit Topping Fresh Fruit TartCrust Pastry crust pg.83 Tablespoon water Filling Cup sugarCup plus Tablespoon all- purpose flour, divided Cup dried cranberries or dried cherriesCup sugar Teaspoons vanilla Cup skim milk Instant Chocolate SauceORANGE-CHOCOLATE Mousse Cup packed brown sugar Cup sugarOne Crust Pastry CrustTwo Crusts Cup sugar Cup packed brown sugar Apple PIETablespoon sugar, if desired Cup margarine or butter, cut up Thumbprint CookiesGraham Crust Cookie Crumb CrustTablespoons sugar Cup margarine or Butter, melted Stores 6 discs conveniently Optional Attachments and AccessoriesArb Arb Kitchenaid is a registered Trademark of KitchenAid, U.S.A

11 CUP specifications

The KitchenAid 11 Cup Food Processor is a versatile kitchen appliance designed to enhance your cooking experience. This powerful machine is perfect for home chefs who require efficiency and precision in their food preparation. With a sleek design, it is not only functional but also adds a touch of style to any kitchen countertop.

One of the main features of the KitchenAid 11 Cup Food Processor is its high-performance motor. The robust motor allows for seamless processing of a wide variety of ingredients, from tough vegetables to soft dough. With an 11-cup work bowl, it provides ample capacity for both small and large batches, making it ideal for everything from quick weeknight meals to elaborate dinner parties.

This food processor comes with a range of stainless steel blades and discs that can handle slicing, shredding, chopping, and even kneading. The reversible slicing and shredding disc provide versatile options for different food preparations, while the multipurpose blade effortlessly chops, mixes, and purees. The powerful yet precise operation ensures that you achieve consistent results every time.

A standout feature of the KitchenAid 11 Cup is its easy-to-use interface. The simple one-click operation allows you to start processing with ease, while the locking lid and bowl make it safe to use. Cleaning is also a breeze, as the work bowl, lids, and attachments are all dishwasher-safe.

Incorporating KitchenAid's exclusive Exact Slice System, the 11 Cup Food Processor allows users to adjust the thickness of slices with a simple lever. This feature adds convenience and control, enabling you to customize your food preparation to match your preference.

Additionally, the food processor includes a wide feed tube that accommodates whole fruits and vegetables, reducing the need for pre-cutting. This saves you valuable time in the kitchen and makes meal prep more efficient.

Overall, the KitchenAid 11 Cup Food Processor is a powerful, multifunctional tool that simplifies food preparation. With its durable materials, innovative technologies, and user-friendly design, it stands as an essential appliance for anyone who enjoys cooking and wants to elevate their culinary skills. Whether you’re preparing healthy meals or indulging in delicious treats, this food processor can handle it all with ease.
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