KitchenAid 4KFPM770 Instructions And Recipes Manual

Contents

KitchenAid 4KFPM770 Instructions And Recipes Manual Manual pdf 32 page image

30Asian Coleslaw1 package (3 oz. [85 g])Ramen Noodles(shrimp, chicken, orvegetable flavour)1⁄2 large head (about1 lb. [455 g]) Napacabbage, cored1⁄2 medium red onion1⁄3 cup (80 ml) saltedsunflower seedsDressing1⁄4 cup (60 ml)vegetable oil2 tablespoons (30 ml)rice vinegar or ricewine2 tablespoons (30 ml)sugarRemove and reserve seasoning packet from noodles.Crumble noodles and place on baking sheet. Bake at375°F (191°C) for 5 minutes, or until toasted. Cool.Position 2 mm slicing disc in work bowl. Addcabbage and onion in batches, cutting to fit feedtube if necessary. Process to slice. Remove to largemixing bowl. Add sunflower seeds and noodles;toss to mix.Exchange slicing disc for multipurpose blade inwork bowl. Add oil, vinegar, sugar, and contents ofseasoning packet. Process until blended and sugar isdissolved, 10 to 15 seconds. Pour dressing oversalad. Toss to coat.Chill at least 1 hour before serving to blend flavours.Yield: 12 servings (1⁄2 cup [120 ml] 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.Chicken Wild Rice Salad2 green onions, cutinto 1-inch (2.5 cm)pieces1 pound (455 g)boneless, skinlesschicken breasthalves, grilled orbroiled and cooled1⁄2 large red bellpepper, seeded andcut into quarterslengthwise1 medium rib celery2 cups (475 ml) cookedwild rice, cooledDressing1⁄2 cup (120 ml)vegetable oil1⁄4 cup (60 ml) whitewine or rice vinegar2 tablespoons (30 ml)Dijon mustard1⁄2 teaspoon (2 ml) salt1⁄2 teaspoon (2 ml)coarsely groundblack pepper1⁄2 teaspoon (2 ml) hotpepper saucePosition multipurpose blade in work bowl. Addonions. Pulse 1 to 2 times, about 2 seconds eachtime, or until chopped.Exchange multipurpose blade for 2 mm slicing discin work bowl. Add chicken, bell pepper, and celeryin batches. Process to slice. Remove to large mixingbowl. Add rice; toss to mix.Exchange slicing disc for multipurpose blade inwork bowl. Add dressing ingredients. Process untilsmooth, 3 to 5 seconds. Pour dressing over saladmixture. Toss to coat. Refrigerate at least 1 hourbefore serving.Yield: 5 servings.Tip: Entire salad may be assembled 1 day in advanceand refrigerated.Per Serving: About 370 cal, 22 g pro, 16 g carb,25 g total fat, 4.5 g sat fat, 50 mg chol,450 mg sod.