Food Processor - Kohl's

parts & features1.2.3.4.5.6.7.8.9.10.11.12.13.Feed Tube CoverBowl LidBowlCenter PostBaseControl PanelStorage DrawerDrawer HandleFood PusherSlice/Shred DiskThin Slice/Shred DiskBlade Disk StemS-Bladesalmon burgers(9)(10 )1 1/4 pounds skinless salmon filets, very cold1 large egg1 shallot, minced2 tablespoons chopped fresh flat-leaf parsley1 tablespoon chopped fresh dill2 teaspoons whole-grain mustard2 teaspoons kosher salt, plus additionalfor grilling1 teaspoon finely grated lemon zestOlive oil, for grillingFreshly ground black pepper, to taste4 hamburger buns or English muffins, toastedTomato slices, tartar sauce, mustard, or othercondiments of your choice(1)(2)(11 )1. Cut salmon into 1-inch cubes; freeze for 5 minutes.Process egg, shallot, parsley, dill, mustard, salt andlemon zest in processor until fairly smooth. Add halfchilled salmon and pulse to make a chunky paste.Add remaining salmon and pulse 10 times to makea rough-textured mixture. Wet your hands with coolwater and shape the mixture into 4 patties, eachabout 3/4 inch thick. Place each patty on a squareof waxed paper and refrigerate, lightly covered, for30 minutes.2. Heat a grill to medium-high heat. Brush patties witholive oil and season with salt and pepper. Pick eachpatty up by its paper and turn it oil-side down ontogrill (the paper should peel right off). Cook withoutpressing, and don’t move them until you see distinctgrill marks, about 3 minutes. Brush lightly with oliveoil and season with salt and pepper. Flip the pattiesand cook until burgers give just a bit when pressed,about 1 1/2 minutes. Transfer the burgers to a platter,cover loosely with foil, and let rest for 2 minutes.Serve on buns with your favorite condiments.Makes 4 servings.(12 )(3)(13 )(4)(5)(6)(7)(8)6 Food Networkpesto2 cups fresh basil leaves, washed2 cloves garlic, smashed1/4 cup pine nuts1/2 cup extra-virgin olive oil1/2 cup freshly grated Parmesan cheese1/2 teaspoon kosher saltFreshly ground black pepper, to taste1. Put basil, garlic and pine nuts in the bowl of thefood processor. Pulse until coarsely chopped. Withthe food processor running, gradually add the oliveoil and process until smooth. Transfer to a largebowl and stir in the cheese. Season with salt andsome black pepper to taste.Cooks’ Note: Instead of basil, try 1 cup each parsleyand fresh spinach, 2 tablespoons fresh rosemaryleaves, and 2 tablespoons fresh thyme. Substitutewalnuts for pine nuts.Cooks’ Note: Instead of basil, try 1 cup each parsleyand fresh spinach, 2 tablespoons fresh rosemaryleaves, and 2 tablespoons fresh thyme. Substitutewalnuts for pine nuts.Makes about 4 servings.Food Network 2 3

tuscan bean dip1 small baguette, thinly sliced4 cloves garlic1 1/2 teaspoons kosher salt, plus additionalfor seasoning2 sprigs fresh rosemary1/4 cup extra-virgin olive oilPinch crushed red pepper1 15-ounce can cannellini beans, rinsedand drainedCrisp vegetables, for dipping (optional)1. Preheat oven to 400 F. Lay bread on a bakingsheet. Rub each slice with a clove of garlic andsprinkle with a pinch of salt; reserve garlic clove.Toast bread in oven, about 8 minutes.2. Chop garlic cloves. Strip leaves from rosemaryand chop. Cook garlic in the olive oil in a smallskillet over medium-high heat until golden, about3 minutes. Pull from heat, stir in rosemary and redpepper and cool slightly.3. Puree beans, 11/2 teaspoons salt, and all but ateaspoon of the rosemary oil in processor untilsmooth. Transfer to bowl and drizzle with rosemaryoil. Serve with toasts and, if desired, raw vegetables.Control PanelOff:To turn unit off, press OFF button. No lights should then be lit on control panel.On:When the ON button is pressed, the indicator will glow. Unit will run continuouslyuntil OFF button is pressed.Pulse:Press and hold PULSE button for bursts of power. The light on PULSE will glowwhen button is held down and when released the light will go out.Makes about 4 servings.spring garden potato salad2 pounds small red-skinned potatoes5 medium carrots, peeled1 bunch (about 8) radishes2/3 cup dry white vermouth3 cloves garlic, smashedKosher salt, plus additional 2 ½ teaspoonsfor seasoning1 sprig fresh thyme1 bay leaf1/2 English cucumber1 cup grape or cherry tomatoes, halved3 scallions (white and green parts), thinly sliced1/2 cup mayonnaise2 1/2 tablespoons white wine vinegar1/3 cup minced mixed herbs, such as freshparsley, dill or tarragonFreshly ground black pepper, to taste2 2 Food Network1. Use the slicing blade to thinly slice potatoesRepeat with carrots, then radishes. Keep eachvegetable separate.2. Put 8 cups water, vermouth, garlic, salt, thyme, bayleaf, and potatoes in a large saucepan and bringto a boil. Add carrots, reduce heat, and cook untilvegetables are tender, but not mushy, 5 minutes.Stir in radishes, then drain vegetables in a colanderin sink. Remove and discard the garlic, thyme andbay leaf. Cool.Note: Do not attempt to chop ice in this food processor; it will damage container and dullthe chopping blade. This unit will not whip cream, beat egg whites to a desirable volume,grind coffee beans or spices with high oil content, or slice or shred hard-cooked eggs,marshmallows, or soft cheeses.IMPORTANT: For your protection, this unit has an interlock system. The processorwon’t operate unless the bowl is properly locked onto base and cover is properlylocked onto the bowl, be sure to attach the bowl to the base before attaching thefood chute lid on the bowl lid is also on the lock position. Do not attempt to operatethe unit without the bowl lid, bowl and food chute lid being correctly in place.Be sure base is on a flat, dry and clean surface before you begin processing.3. Slice cucumber. Toss salad with cucumber,tomatoes and scallions. Fold herbs into salad.Whisk mayonnaise and vinegar together and foldinto salad. Season with 2 1/2 teaspoons kosher saltand pepper to taste. Serve.Makes 8 servings.Food Network 7

assembly & useHow to Assemble the Bowl1. Align the base and bowl (Fig. 1), then alignthe bowl handle with the mark on thebase, turn the bowl counterclockwise untilit clicks into the base.2. The bowl handle should be aligned withthe mark on the base.Note: There is only one position for the bowlto lock onto the base. The food processor willnot operate unless the bowl is securely lockedonto the base.How to Lock the Cover1. Open the food chute lid.2. Place the cover onto the bowl, alignthe mark on the cover and the markon the bowl.3. Twist the cover counterclockwise towardsLOCK until it clicks into the bowl, thenthe mark on the cover should be alignedwith the mark on the bowl. (Fig. 2)Note: When cover is locked into position,the safety mechanism on the cover and bowlwill align with each other. The food processorwill not operate unless the cover is securelylocked onto the bowl.How to Lock the Food Chute Lid1. Grasp the removable loop, rotate the foodchute lid to make the removable loop fit intothe food chute. (Fig. 3)2. Push down the removable loop into the foodchute. (Fig. 4)3. Push on the tab of removable loop to latch thefood chute lid onto the food chute. (Fig. 5)1Fig. 11Fig. 2romesco sauceThis classic Spanish sauce is great with grilled shrimp, vegetables, pork or chicken. 1. Toast chile in small dry skillet over medium-highheat, turning until fragrant, 1 minute. Soak chile inhot water until soft. Drain and chop.1 small ancho chile, stemmed and seeded1/4 cup extra-virgin olive oil1/4 cup whole blanched almonds1/2 medium onion, thinly sliced2 cloves garlic, smashed2 teaspoons kosher salt, plus additionalfor seasoningFreshly ground black pepper, to taste2 teaspoons pimenton (Spanish paprika)¾ cup roughly chopped jarred, drainedpiquillo or red peppers½ slice stale white bread, roughly torn2 tablespoons sherry vinegar2. Heat olive oil in a skillet over medium heat. Addalmonds and cook, stirring, until toasted, 3 minutes.Transfer almonds to a plate, leaving oil in skillet.Add chile, onion, garlic, 2 teaspoons salt andpepper. Cook, stirring, until onions brown,3 minutes. Add paprika and cook until fragrant,1 minute. Pulse onion mixture, almonds, piquillopeppers, bread and vinegar in a food processoruntil coarse. Season with salt and pepper. Serve.Makes about 2 cups.potato gratinFig. 321Fig. 42Fig. 5push1 large clove garlic, smashed2 tablespoons unsalted butter2 1/4 pounds (about 6) waxy potatoes, peeled2 cups low-sodium chicken broth2 teaspoons chopped fresh thyme2 1/2 teaspoons kosher saltFreshly ground black pepper, to pepperPinch freshly grated nutmeg1/2 to 1 cup grated cheese, such asParmesan or cheddar1. Heat oven to 350 F. Rub garlic all over the insideof a casserole. Smear some of the butter all over theinside of the dish. Mince what is left of the garlic.2. Using the thin slice disk attachment of theprocessor, slice the potatoes. Transfer slicesto a saucepan with garlic, remaining butter,broth, thyme, salt, pepper to taste, and nutmeg.Bring to a boil over medium-high heat and cook,stirring, until the mixture thickens slightly,1 to 2 minutes. Transfer mixture to preparedpan and shake pan to distribute potatoes evenly.Bake, uncovered, occasionally spooning some ofthe liquid over the top, until the potatoes arefork-tender, about 50 minutes. Sprinkle thecheese over the top and bake until brown andbubbly, about 15 minutes more. Remove fromthe oven and set aside 10 minutes before serving.Makes 6-8 servings.3Note: The food processor will not operate unlessthe food chute lid is latched onto the food chute.28 Food NetworkFood Network 2 1push3

crustless spinach & feta piesPies:1 (10-ounce) package frozen spinach, thawed1 tablespoon extra-virgin olive oil4 scallions, thinly sliced3 large eggs3/4 cup half-and-half1 tablespoon plain bread crumbs2 teaspoons crumbled dried mint1 1/4 teaspoons kosher saltFreshly ground black pepper, to tastePinch cayenne pepperGenerous pinch of freshly grated nutmeg1/3 cup crumbled feta cheeseTomato Salad:12 ounces mixed small tomatoes2 to 3 pepperoncini, stemmed and chopped2 tablespoons chopped kalamata olives2 tablespoons extra-virgin olive oil1 tablespoon freshly squeezed lemon juice1/4 teaspoon dried oreganoKosher salt and freshly ground black pepper,to taste1. Pies: Heat oven to 400 F. Squeeze spinach dry. Heatolive oil in skillet over medium-high heat.Add spinach and scallions; cook, stirring, until verydry, 4 minutes. (Drain in colander, if needed.)Brush four 6 oz. ramekins with some olive oil andset on a baking sheet.2. Put spinach mixture, eggs, half-and-half, breadcrumbs, mint, salt, black and cayenne peppers, andnutmeg in a food processor and pulse until fine.Remove blade and stir in feta. Divide mixture evenlyamong ramekins. Bake until set around the edgesbut slightly soft in center, 20 minutes. Turn ovenoff, leaving pies to set, about 5 minutes more.3. Toss salad ingredients together. Run a knifearound each ramekin and invert onto plates.Serve with salad.Makes 4 servings.ham salad1 small red onion, minced1 pound cooked ham, cut into large pieces2 ribs celery, quartered6 cornichon or gherkin pickles1 pickled jalapeño, seeded and stemmed2 scallions (white and green parts), minced1/3 cup mayonnaise2 tablespoons Dijon mustard1/4 teaspoon freshly ground black pepper1 bunch watercress, clean, stems trimmed1 bunch arugula, clean, stems trimmed8 slices sourdough bread, toasted1. Soak onion in cold water for 10 minutes; drain,pat dry and put in large bowl. Pulse ham in foodprocessor until chunky; add to onion. Pulsecelery, pickles, and jalapeño in the processor untilchopped; add to ham.2. Add scallions to the ham mixture along withmayonnaise, mustard and pepper. Refrigerate,covered, until thoroughly chilled, about 1 hour.3. Toss watercress and arugula together and divideamong 4 plates. Top with ham salad and servewith the toasts.Makes 4 servings.Cook’s Note: This is just the thing to make with leftoverholiday ham. (We don’t recommend deli ham as astand-in.) Our favorite smoked ham is neither too saltynor watery. Better hams still have a bone and most oftheir skin intact.2 0 Food NetworkHow to Open the Food Chute LidFig. 6Note: Before opening the food chute lid, turn theunit off and unplug the cord.11. Pull up the movable loop and slide therelease button out. (Fig. 6)2. Pull back the food chute lid and movableloop. (Fig. 7)2Fig. 7How to Chop3Note: Make sure the unit is turned off andunplugged before use. Process the food intopieces about 1 inch (2.5cm) large in advance.1. Lock the bowl onto base.2. Grasp the chopping blade by its center shaftand slide it down onto the center post. (Fig. 8)3. Place food into bowl and lock cover onto bowl.4. Lock the food chute lid. Insert food pusherinto removable loop.5. Plug the cord into an electric outlet. Use the“Food Guide” (on pages 12-14) to preparefood for chopping.6. Press PULSE to run unit (or press ON forcontinuous processing). When pulsing, holdthe PULSE position for about 2-3 seconds,check result, repeat for desired consistency.7. When finished processing, release fromPULSE position, or if you were usingcontinuous ON, press OFF, allowingthe chopping blade to stop rotating.8. Take out the food pusher, then open the foodchute lid, twist the food chute/cover towardsthe unlock position to remove the cover.9. Grasp the chopping blade by its shaft andremove. Unlock the bowl by turning itclockwise towards the UNLOCK andlift it off. Empty the processed food.Fig. 83Note: Maximum dry capacityis 12 cups. Maximum liquidcapacity is 3-4 cups.Food Network 9

tomato ricotta pizzasDough:1 cup tepid water3 tablespoons extra-virgin olive oil,plus as needed2 teaspoons sugar1 1/2 teaspoons kosher salt3 cups all-purpose flour, plus as needed2 1/2 teaspoons (1 package) active dry yeastHow to Slice or ShredNote: Make sure the unit is turned off andunplugged before use. Use food pusher whenprocessing food – never use hand to push fooddirectly. Let unit do the work, heavy pressure willnot speed operation. Do not use the processorcontinuously for more than 3 minutes at a time.Allow a rest period of 5 minutes betweenworking cycles.Processing Large Food1. Lock the bowl onto base. (see “How toAssemble the Bowl” on page 8.)2. Slide the disk stem down onto the centerpost of the base, then grasp the slice/shreddisk. With the desired side facing up foreither slicing or shredding, push it downonto the disk stem. (Fig. 9)3. Lock cover onto bowl.4. Fill the food chute with a large piece offood. (Fig. 10) Lock the food chute lid.(See “How to Lock the Food Chute Lid”on page 10.) Use the “Food Guide”(on pages 12-14) to help you prepare foodfor slice/shred processing.5. Slide the food pusher into the removable loop,plug the cord into an electric outlet.6. Firmly press on the ON speed button, thenpress down lightly but firmly on food pusher.(Fig. 11)7. When food chute is empty, press OFF,allow the disk to stop rotating, open the foodchute lid. Twist the food chute/cover towardsUNLOCK to remove the cover.large foodsFig. 9Topping:1. Grate or slice tomatoes on large hole grater. (If veryjuicy, drain lightly in a strainer.) Add garlic and oiland season with salt and pepper.2. Heat oven to 425 F. Divide dough in half andform one portion into a round. Brush pizza screen orcrisper with oil, place round on top. Top withhalf of the tomato; bake until golden and crisp, about15 minutes. Top with spoonfuls of cheeseand a sprinkling of herbs. Serve. Repeat withremaining ingredients.Makes two 12-inch pies.Fig. 10Fig. 11large foodspushchimichurri saucelarge foodspush1 0 Food NetworkTopping:4 ripe (2 pounds) red tomatoes3 cloves garlic, minced2 tablespoons extra-virgin olive oil2 teaspoons kosher saltFreshly ground black pepper, to taste2 cups fresh ricotta cheese, room temperature5 to 6 sprigs fresh basil, oregano, parsleyor a mix, leaves stripped and tornDough:1. Stir water, 3 tablespoons oil, sugar and salt in aliquid measuring cup to dissolve sugar. Pulse flourand yeast in a food processor. Add liquid, pulsing tomake a rough dough. Pull dough together into a ball.Turn onto a work surface dusted with flour. Kneaduntil smooth and elastic, 10 minutes. (Add a littleflour if needed to prevent sticking.) Shape into a ball.Put in a lightly oiled bowl and turn to coat with oil.Cover with plastic wrap; rise at room temperatureuntil double in size, about 1 hour. Punch doughdown, knead briefly, shape into a ball, cover, and letrise until soft and puffy, about 45 minutes.6 cloves garlic, sliced2 shallots, sliced2 cups packed fresh flat-leaf parsley1/2 cup fresh oregano leaves1 heaping tablespoon kosher salt1 teaspoon crushed red pepper1 cup extra-virgin olive oil1/2 cup red wine vinegar1/4 cup water1. Pulse the garlic, shallots, parsley, oregano,salt and red pepper in a food processor untilroughly chopped.2. Add the oil, vinegar and water and pulse to makea textured sauce. Transfer to a serving bowl.Makes about 2 1/2 cups.Food Network 1 9

recipesconfetti coleslaw1 small head red cabbage5 medium carrots2 tablespoons kosher salt3 tablespoons cider vinegar3 tablespoons honey2 tablespoons Dijon mustard1 tablespoon celery seeds4 teaspoons kosher saltFreshly ground black pepper, to taste1/3 cup extra-virgin olive oil2 Granny Smith apples6 scallions (white and green parts), sliced1 bunch watercress1. Use the slicing blade of the food processor to cutthe cabbage. Shred carrots with the large grater.Toss both with salt in colander; place in sink untilvegetables wilt, 1 to 4 hours. Rinse mixturethoroughly in cold water; dry in a salad spinner.2. Blend vinegar, honey, mustard, celery seeds, saltsand pepper with S-blade in processor. Graduallydrizzle in olive oil to make a smooth, slightlythick dressing.3. Quarter, core and shred the apples. Toss cabbagemixture with apples, scallions and about 1/2 cup ofthe dressing. Refrigerate until chilled, about 1 hour.When ready to serve, toss watercress withremaining dressing. Add to slaw and serve.Makes 6 servings.cornmeal-buttermilk biscuits1 1/3 cu

food to prevent the possibility of severe personal injury or damage to the food processor. A scraper may be used but only when the food processor is not running. Blades are sharp. Handle carefully. Be sure to insert or remove chopping