KitchenAid 4KFPM770 Instructions And Recipes Manual

Contents

KitchenAid 4KFPM770 Instructions And Recipes Manual Manual pdf 28 page image

26Brandied Cheese Spread8 ounces (225 g)smoked Cheddarcheese, chilled8 ounces (225 g)Gruyere cheese,room temperature1 small shallot1 package (8 oz.[225 g]) creamcheese, cut into1-inch (2.5 cm)pieces4 ounces (115 g) bluecheese, crumbled1⁄2 cups (120 ml) butteror margarine,softened3 tablespoons (45 ml)brandyPosition 4 mm shredding disc in work bowl. AddCheddar cheese. Process to shred. Add Gruyerecheese. Process to shred. Remove and set aside.Exchange shredding disc for multipurpose blade inwork bowl. With processor running, add shallotthrough the small feed tube. Process until finelychopped, about 5 seconds. Add shredded cheeseand remaining ingredients. Process until smoothand blended, 15 to 20 seconds.Refrigerate several hours to blend flavours. Bring toroom temperature before serving with crostini orcrackers, if desired.Yield: 36 servings (2 tablespoons [30 ml] per serving).Tip: Spread may be made 2 days in advance andrefrigerated.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.Hot Artichoke Dip4 ounces (115 g)Asiago or Parmesancheese, roomtemperature2 green onions, cutinto 1-inch (2.5 cm)pieces1⁄2 red or greenjalapeno pepper,seeded and cut intoquarters1 small clove garlic1 can (14 oz. [395 g])artichoke hearts,well drained and cutinto halves3⁄4 cup (175 ml)mayonnaise1 package (3 oz.[85 g]) creamcheese, cut into1-inch (2.5 cm)piecesPosition 4 mm shredding disc in work bowl. AddAsiago cheese. Process to shred. Remove and setaside.Exchange shredding disc for multipurpose blade inwork bowl. With processor running, add onions,jalapeno pepper, and garlic through the small feedtube. Process until finely chopped, about 5 seconds.Add artichoke hearts. Pulse 1 to 2 times, about2 seconds each time, or until coarsely chopped.Add mayonnaise, cream cheese, and Asiago cheese.Process until blended, about 5 seconds.Remove to greased 9-inch (23 cm) quiche pan orpie plate. Bake at 375°F (191°C) for 15 to 20minutes, or until hot. Serve with crackers, Frenchbread, tiny corn muffins, or crisp vegetables.Yield: 24 servings (2 tablespoons [30 ml] 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.