all-clad 8000035867 User manual

Brand: all-clad

Model: 8000035867

Type: User manual

RECIPES

Aperitif Crackers ............. No16

Artichoke Tapenade ........ No46

Asian Chicken Salad ........ No26

Bacon and Lentil Soup ..... No08

Beet Dip ....................... No60

Black Bean and

Pumpkin Stew

................. No76

Beef Tacos .................... No49

Blinis

............................. No20

Bread with Bacon

and Cheese

.................. No03

Burger Buns ..................... No09

Butter Beans with Cumin ... No79

Cauliﬂower Gratin ........... No96

Cauliﬂower Soup ............. No68

Cheddar & Chive Scones .. No13

Cheese and Bacon

Focaccia

...................... No10

Cheese Naans

............... No56

Cheese Soué ............... No31

Chicken Broth ................ No24

Chicken Curry Triangles .... No35

Chicken Empanadas ....... No87

Chicken Soup with

Vermicelli

...................... No95

Chicken and

Sweet Corn Soup

........... No91

Chilled Beet Soup............ No74

Chilled Tomato &

Jalapeño Shooters

.......... No77

Choux Pastry with

Cheese

......................... No02

Cilantro Rice ................... No70

Clams with Lemon ........... No81

Classic Focaccia.............. No25

Corn and

Green Onion Soup

.......... No53

Cream of Artichoke Soup .. No62

Cream of Asparagus

Soup

............................ No65

Cream of Broccoli and

Blue Cheese Soup

........... No66

Cream of Fennel

and Salmon

................... No52

Cream of Mushroom

Soup

............................ No67

Croquettes .................... No36

Curried Rice with

Almonds and Raisins

......... No59

Deviled Eggs ................. No01

Eggplant with Parmesan

... No54

Falafels ......................... No41

Fig, Gorgonzola and

Pecan Turnovers

............. No12

Flemish Asparagus ........... No83

French Onion Soup .......... No06

Garlic Mashed Potatoes .... No50

Gazpacho ..................... No73

Georgian Soup ............... No63

Ginger Sesame Scallops ... No82

Glazed Carrots ............... No86

Gluten-Free Bread .......... No100

Greek Style Mushrooms .... No14

Green Beans with

Bacon and Shallots

.......... No43

Guacamole ................... No05

Honey-Lavender Butter ..... No97

Hot Artichoke and

Crab Dip

....................... No39

Hummus ....................... No45

Leeks with

Mustard Vinaigrette

......... No30

Low-fat Mayonnaise ........ No58

Mayonnaise ................... No44

Mexican Street Corn Dip ... No69

Minestrone .................... No72

Pear, Blue and Brie

Flatbread Pizzas

............... No47

Pesto ............................. No57

Popovers ........................ No27

Pork Lettuce Wraps ........... No21

Potato and Leek Soup ...... No75

Potato Salad ................... No11

Potatoes with a

Spicy Sauce

................... No89

Pretzels

.......................... No55

Pumpkin Soup ................. No71

Red Bean Hummus ........... No90

Red Pesto ....................... No48

Rice Balls ....................... No40

Roasted Eggplant Dip ....... No29

Roasted Garlic ............... No51

Roasted Red Pepper

Pomegranate Dip

............ No80

Russian Soup ................... No64

Savory Shortbread Crisps.... No84

Seafood Salad ................ No92

Shrimp Cocktail with Sauce No85

Shrimp and Rice with

Coconut Red Curry

......... No94

Smoky Bell Pepper Soup

with Chorizo

.................... No61

Spicy Steamed Shrimp ....... No19

Spinach Pie .................... No28

Steamed Pork and

Mushroom Balls

............... No23

Steamed Shrimp

Wontons

....................... No78

Stued Bell Peppers ......... No33

Stued Olives ................. No38

Squash, Gruyere and

Bacon Wedges

................ No42

Sun-Dried Tomato, Olive and

Feta Bread

.................... No04

APPETIZER & SIDE

Sweet Corn Fritters ........... No22

Trout with Green Sauce .... No88

Tuna and Potato

Croquettes

.................... No34

Tuna Paté ..................... No15

Turkey Vegetable

Farro Soup

..................... No93

Tuscan Tomato Bean

Soup

............................ No32

Tzatziki .......................... No07

Vegetable Muns ........... No18

Vegetable Soup

with Parmesan

................ No17

White Bread ................... No99

Whole Grain Bread .......... No98

Zucchini Frittata .............. No37

Asian-style Pot-au-Feu ..... No125

Basque Chicken ............ No163

Beef Bourguignon .......... No150

Beef in Peanut

Satay Sauce

................. No149

Beef Meatballs ............. No115

Beef with Red Wine and

Winter Vegetables

.......... No157

Beef Broth .................... No124

Beef Strogano .............. No151

Belgian Chicken Stew ..... No200

Belgian Endive and

Ham Gratin

................... No187

Bolognaise.................... No118

Cabbage Rolls ............. No153

Carbonara ................... No108

Carrot Mash .................. No174

Cashew Chicken ........... No162

Chicken a la King in

Pu Pastry Shell

.............. No135

Chicken and Dumplings .. No191

Chicken Cacciatore ....... No173

Chicken Escalopes with

Mozzarella and Pesto

...... No112

Chicken Nuggets

with Oats

..................... No116

Chicken Pot Pie ............. No161

Chicken Skewers with

Peanut Sauce

............... No138

Chicken Stew

with Couscous

............... No107

Chicken Tagine with Preserved

Lemons and Cilantro

....... No164

Chicken, Tomatoes

and Mushrooms

............. No165

Cilantro Chicken ............ No186

Classic Chili .................. No154

Classic Risotto ............... No181

Cod with

Preserved Lemons

.......... No183

Creamed Spinach .......... No140

Dutch Baby Pancake ...... No110

Fish Stew ...................... No143

Flemish Beef Stew ........... No194

Four-Cheese Sauce ........ No175

French Pork Stew ........... No106

German Meatballs ......... No193

Haddock with

Julienne Carrots

............ No180

Ham and Pea Risotto ...... No101

Hamburger Patties .......... No123

Herb Chicken Schnitzel .... No198

Hungarian Goulash ......... No139

Indian Spiced Lamb........ No142

Lamb Curry................... No156

Lamb Shanks ................. No184

Lamb Tagine ................. No167

Lasagna ...................... No103

Leek Pie ....................... No176

Lemon Pepper Salmon

with Saron Rice

............ No171

Macaroni & Cheese ....... No117

Manicotti ..................... No136

Meatloaf ...................... No172

Mixed Vegetables .......... No128

Moroccan Chicken ........ No158

Osso Bucco .................. No160

Pancetta with Pasta

Sauce

......................... No170

Patatas Bravas .............. No141

Pea Soup ..................... No199

Pork and Vegetable

Stew

........................... No148

Pork Tenderloin

Paupiettes

.................... No104

Portuguese Pot-au-Feu .... No195

Potato Dumplings .......... No134

Potato Pancakes .......... No179

Quiche ........................ No111

Quinoa with Tomatoes .... No132

Ratatouille .................... No105

Regina Pizza ................. No120

Rice Pilaf ...................... No155

Root Vegetable Stew ...... No129

Salmon Steak with Pesto .. No185

Saltimbocca ................. No166

Sausage Rougail ............ No192

Scallops with Leeks ........ No122

Seafood Gratin .............. No197

Seafood

Spaghetti Marinara

......... No119

Shepherd’s Pie .............. No190

Shrimp & Sausage

Jambalaya

................... No152

Shrimp Curry ................. No145

Spanish White Bean and

Chorizo Stew

................. No196

Spicy Butter Chicken ....... No102

Spinach Gratin .............. No137

Steamed Bao Buns with

Dipping Sauce

.............. No144

Stued Cabbage ........... No177

Stued Chicken

Roulade

....................... No188

Stued Tomatoes ........... No114

Stung with

Pork and Bacon

............. No121

Summer Risotto

.............. No133

Tilapia with Lemon Pesto .. No126

Tamarind Glazed

Pork Tenderloin

.............. No109

Thai Beef Massaman ....... No168

MAIN

Thai Chicken Red Curry with

Bell Peppers

.................. No159

Turkey and Andouille

Sausage Gumbo

............ No113

Turkey with Chorizo ......... No178

Vegetable Barley Risotto .. No131

Vegetables with

Couscous

..................... No127

Vegetable Soup ............ No182

Vegetable Tagine .......... No130

Vegetable Tagliatelle ...... No189

White Fish Tagine ........... No147

White Turkey Chili ........... No169

Zucchini and Salmon

Dumplings

.................... No146

Amaretto Cookies .......... No267

Apple and Cinnamon

Purée

.......................... No224

Apple and Hazelnut

Muns

......................... No270

Apple Cake .................. No248

Apple Crumble .............. No228

Banana and

Coconut Smoothie

......... No292

Banana and Vanilla

Milkshake

..................... No216

Banana Bread with

Chocolate Chips

........... No249

Bread Pudding .............. No287

Brioche ........................ No207

Brown Butter

Cappuccino Blondies

...... No250

Butter Cake with

Chocolate Frosting

......... No243

Buttery Soft Caramels ...... No261

Candied Fruit Bread ....... No265

Carrot Cake ................. No251

Cheesecake ................. No204

Chocolate and

Chestnut Trues

............. No245

Chocolate Brioche Roll .... No264

Chocolate Chip

....................... No219

Chocolate Mud Cake ..... No286

Chocolate

Peanut Butter Bars

.......... No268

Chocolate Pots

de Créme

................... No213

Chocolate Spread ......... No299

Chocolate Tart .............. No202

Christmas Brioche ........... No289

Christmas Cookies .......... No223

Christmas Tarts ............... No221

Churros with

Chocolate Sauce

........... No279

Cinnamon Orange

Shortbread Cookies

........ No272

Citrus Fruit Sorbet ........... No263

Coconut Custard ........... No240

Creamy Rice Pudding ..... No201

Crêpes ........................ No214

Easy Oat n’

Coconut Cookies

........... No239

Easy Trues ................... No293

Floating Islands .............. No237

Flourless Chocolate

Almond Cake

............... No259

French Silk Pie ............... No278

Frosted Cinnamon Rolls ... No246

Frozen Raspberry Yogurt .. No227

Fruit Cake .................... No254

Ginger Cookies .............. No273

Gingerbread ................. No222

Grand Marnier

Soué .... No262

Hazelnut Spread ........... No296

Hot Chocolate .............. No210

Hot Fudge Peanut

Ice Cream Dessert

.......... No255

Key Lime Pie ................. No281

Lemon Curd ................. No229

Lemon Meringue Pie ....... No276

Lemon Shortbread.......... No275

Lemon Squares .............. No283

Lime Bars with

Shortbread Cookie Crust

.. No256

Madeleines ................... No269

Mango Chutney ............ No295

Melon and

Mango Gazpacho

......... No274

Meringues .................... No209

Monster Cookies ............ No271

Muesli with Dried Fruit ...... No231

Natillas ........................ No285

Oatmeal with Cinnamon

and Fruit

...................... No232

Orange Cake ................ No277

Pancakes ..................... No291

Panna Cotta ................. No242

Peach Purée ................. No220

Peanut Butter Cookies ..... No230

Peanut Butter Chocolate

Chunk Oatmeal Cookies

.. No238

Pear and Chocolate

Dessert

........................ No236

Pear and Hazelnut Cake .. No257

Pear Jelly ..................... No294

Pecan Brownies ............ No203

Pineapple Upside

Down Cake

.................. No217

Proﬁteroles .................... No212

Pumpkin Cupcakes with

Maple Coconut Frosting

.. No233

Pumpkin Pie with

Pecan Crust

.................. No211

Raisin Bread .................. No280

Red Berry Coulis ............. No297

Red Berry Jam ............... No300

Red Berry Sorbet ............ No225

Red Velvet Cupcakes with

Cream Cheese Frosting

... No252

Ricotta and

Apricot Cake

................ No253

Ricotta Lemon Ice

Cream

......................... No260

Rosquillas –

Spanish Doughnuts

......... No288

Salted Caramel

Ice Cream Pie

............... No218

Scones ........................ No284

DESSERT

Sea Salt Carmel Apple Pie No247

Semolina Pudding .......... No290

Silver Dollar

Dessert Pancakes

........... No234

Sticky Date Pudding ....... No206

Tiramisu ........................ No208

Triple Berry Sauce ........... No266

Vanilla Cream Tart ......... No241

Vanilla Crème Brûlée ...... No235

Vanilla Custard .............. No215

Vanilla Eclairs ................ No282

Viennese Bread ............. No298

Waes ........................ No205

Walnut Cake ................. No244

White Chocolate

Blond Brownies

.............. No258

Yogurt and

Watermelon Granita

....... No226

MAIN

APPETIZER

& SIDE

DESSERT

201

101

201

101

Deviled Eggs

6 large eggs

1 egg yolk

1 tsp mustard

1 tsp white vinegar

salt and pepper, to taste

⅔ cup canola oil

5 sprigs chive

SERVES 6 — PREP 10 MINUTES — COOK 20 MINUTES

Pour 3 cups of water into the bowl. Place eggs in the steam basket and place

the basket in the Prep&Cook bowl. Launch the P1 steam program for

20 minutes. At the end of the program, let eggs and bowl cool.

Place the raw egg yolk, mustard and vinegar in the bowl tted with the whisk.

Season with salt and pepper. Launch at speed 7 and gradually pour in the oil.

Once the mayonnaise is ready, stop the Prep&Cook.

Separate the cooked eggs. Place the yolks in a separate bowl and the whites

on a plate. Mash the yolks with a fork and add desired amount of mayonnaise

mixture; mix well.

Fill egg white halves with the yolk mixture and garnish with sprigs of chive.

Cover and refrigerate remaining mayonnaise.

TIP - Add 1 Tbsp. of tuna in brine or ham.

Ham and Pea Risotto

1 medium shallot

½ cup olive oil

1 ½ cups arborio rice

⅓ cup white wine

3 ¾ cups chicken broth

1 ¼ cups frozen peas

⅓ cup shredded

Parmesan

½ cup chopped ham

salt and pepper, to taste

SERVES 4-6 — PREP 10 MINUTES — COOK 30 MINUTES

Peel and roughly chop the shallot. Place in the bowl tted with the ultrablade

knife and mix at speed 11 for 10 seconds. Replace the ultrablade knife with

the mixer. Add the olive oil and launch the P1 simmer program at 270°F for

7 minutes, without the stopper.

When the timer shows 4 minutes remaining, add the rice. When there is

1 minute remaining, add the white wine.

At the end of the program, add the chicken broth and launch the P3 simmer

program at 200°F for 22 minutes, with the stopper. After 12 minutes, add

the peas and cook remaining 10 minutes.

At the end of cooking, add the Parmesan and chopped ham and mix gently.

Season with salt and pepper. Serve immediately.

Creamy Rice Pudding

4 cups 2% milk

¾ cup whipping cream

1 egg

⅓ cup sugar

1 tsp vanilla extract

¾ cup medium or short

grain rice

SERVES 8 — PREP 5 MINUTES — COOK 40 MINUTES —

CHILL 2 HOURS 30 MINUTES

Place the milk, whipping cream, egg, sugar and vanilla in the bowl tted

with the mixer. Cook at speed 3 at 200°F for 8 minutes, without the stopper.

Add the rice and cook at speed 3 at 200°F for 30 minutes without the stopper.

At the end of cooking, let rice cool for about 30 minutes.

Transfer to a separate bowl, cover with plastic wrap and refrigerate for at least

2 hours before serving. e pudding will get thicker as it cools o.

MANUAL

281

181

Clams with Lemon

2 cloves garlic

3 Tbsp olive oil

1 lb fresh clams

¼ cup white wine

3 Tbsp fresh lemon juice

¼ cup chopped

parsley leaves

pepper, to taste

SERVES 2-3 — PREP 5 MINUTES — COOK 9 MINUTES

Peel the garlic and place in the bowl tted with the ultrablade knife. Chop

for 10 seconds in Turbo mode. Scrape down the sides of the bowl.

Replace the ultrablade knife with the mixer and add olive oil. Cook at

speed 3 at 210°F for 2 minutes.

Remove blade. Add clams and white wine. Relaunch at 210°F for 7 minutes

or until clams are open.

Pour clams and liquid into a serving bowl and add lemon juice and parsley.

Season with pepper and mix well. Serve with a fresh baguette or crackers.

TIP - You can replace the clams with mussels, the garlic with

shallots and the parsley with chives.

Classic Risotto

1 small onion

½ cup olive oil

1 ½ cups arborio rice

⅓ cup white wine

4 cups chicken broth

⅓ cup shredded

Parmesan cheese

1 Tbsp butter

½ tsp salt

¼ tsp pepper

SERVES 6 — PREP 10 MINUTES — COOK 30 MINUTES

Peel and roughly chop the onion. Place in the bowl tted with the ultrablade

knife and mix at speed 11 for 10 seconds. Scrape down the sides of the bowl.

Replace the ultrablade knife with the mixer and add olive oil. Launch the P1

simmer program for 3 minutes, without the stopper.

Add rice and relaunch P1 simmer program at 270°F for 4 minutes. After

3 minutes, add white wine and continue to cook remaining 1 minute.

At the end of the program, add chicken broth. Launch the P2 simmer

program at 200°F for 20 minutes, without the stopper.

At the end of cooking, add Parmesan, butter, salt and pepper and gently mix.

Serve immediately.

TIP - Garnish the risotto according to taste, using vegetables,

spices, herbs, etc.

Key Lime Pie

6 Tbsp butter, diced

20 graham cracker squares,

broken

⅔ cup sugar, divided

3 eggs, separated

2 tsp grated key lime zest

1 (14 oz) can sweetened

condensed milk

⅔ cup fresh key lime juice

⁄4 tsp cream of tartar

SERVES 8 — PREP 30 MINUTES — BAKE 40 MINUTES —

CHILL 2 HOURS 30 MINUTES

Preheat the oven to 350°F. Place butter in the bowl tted with the ultrablade

knife. Heat at speed 2 at 150°F for 1 minute. Add graham crackers and

⅓ cup sugar. Launch at speed 12 for 30 seconds, scraping down the sides

halfway through. Press the mixture evenly into a 9-inch pie plate. Bake for

7-9 minutes or until crust is set. Wash the Prep&Cook bowl.

Increase the oven temperature to 400°F. Place the egg yolks and lime zest in

the bowl tted with the whisk. Mix at speed 6 for 4 minutes. Add sweetened

condensed milk and launch the dessert program at speed 2 at 185°F for

10 minutes. Add lime juice and mix at speed 2 for 1 minute. Pour lling into

the baked crust. Wash the whisk and Prep&Cook bowl.

Place egg whites, ⅓ cup sugar and cream of tartar in the bowl tted with the

whisk. Launch at speed 8 at 110°F for 8-10 minutes, without the stopper, or

until egg whites are sti and glossy, but not dry. Spread over the pie lling,

sealing edges. Bake 8-10 minutes or until meringue is golden brown. Cool for

30 minutes at room temperature, then refrigerate at least 2 hours before serving.

MANUAL

217

117

Vegetable Soup

with Parmesan

1 medium potato

4 medium carrots

3 small leeks (white part

only)

1 clove garlic

4 cups vegetable broth

1 cup shredded Parmesan

cheese

¼ cup chopped fresh

parsley

SERVES 4 — PREP 10 MINUTES — COOK 45 MINUTES

Peel and cube the potato and carrots. Clean and slice the leeks.

Place all the vegetables in the bowl fitted with the ultrablade knife.

Add vegetable broth. Launch the

P2 soup program.

At the end of the program, add the Parmesan and pulse once or twice.

Garnish with parsley.

TIP - For variety, replace the potato with Jerusalem artichoke or

a sweet potato.

Macaroni & Cheese

2 ½ cups dry macaroni pasta

⅓ cup all-purpose ﬂour

2 cups 2% milk

⅛ t sp nutmeg

salt and pepper, to taste

3 Tbsp soft butter

2 medium tomatoes

1 ½ cups shredded sharp

cheddar cheese

⅓ cup dry breadcrumbs

SERVES 4-6 — PREP 12 MINUTES — COOK 30 MINUTES

Preheat the oven to 425°F.

Cook the macaroni according to package directions.

Place the our, milk and nutmeg in the bowl tted with the whisk. Season

with salt and pepper. Mix at speed 7 for 1 minute. Add butter and launch the

sauce program at speed 4 at 190°F for 8 minutes.

Seed and dice the tomatoes. At the end of the program, add the cheddar

and mix at speed 6 for 50 seconds. Add the tomatoes and mix for another

30 seconds.

Mix together the macaroni and sauce. Spoon mixture in a 2 ½ to 3-quart

baking dish and sprinkle with the breadcrumbs. Bake for 20-25 minutes.

Serve warm.

TIP - You can replace the cheddar with another cheese and fresh

tomatoes with ¼ cup of tomato sauce.

Pineapple Upside

Down Cake

3 Tbsp butter

½ cup packed brown sugar

2 (8 oz) cans pineapple

rings, drained

13 maraschino cherries,

drained

¾ cup 2% milk

1 ⅓ cups all-purpose ﬂour

¾ cup sugar

1 ¼ tsp baking powder

¼ tsp salt

⅓ cup soft butter

1 egg

SERVES 9 — PREP 20 MINUTES — BAKE 30 MINUTES

Preheat the oven to 350°F. Place butter and brown sugar in a 9-inch round

cake pan and place in the oven while preheating. When the butter is melted,

remove the pan from the oven and spread mixture evenly on the bottom.

Arrange pineapple slices over the brown sugar butter. Place the cherries

around the pineapple.

Put all remaining ingredients in the bowl with kneading/crushing blade.

Launch the P3 pastry program. At the end of the program, pour the batter

over the pineapple.

Bake for 30-35 minutes or until a knife inserted in the center comes out clean.

Cool for 10 minutes in the pan. Place a heatproof plate over the pan and turn

upside down; let stand for 5 minutes. Remove the pan. Using a spatula, scrape

any topping that is still in the pan onto the cake. Serve warm.

TIP - Serve this classic dessert with whipped cream or ice cream.

250

150

Garlic Mashed Potatoes

1 lb Russet potatoes,

peeled and cut into

1 ½ -inch pieces

2 cups water

¼ cup butter, melted

¼ cup milk

¼ cup sour cream

4 cloves roasted garlic,

peeled

¾ tsp Kosher salt

¼ tsp freshly cracked

pepper

MAKES 4 CUPS — PREP 5 MINUTES — COOK 20 MINUTES

Place potatoes and water in the Prep&Cook with no blade. Cook at 210°F

for 20 minutes or until potatoes are soft. Drain potatoes; then put potatoes

back into bowl with the kneading/crushing blade.

Add remaining ingredients to the bowl. Pulse for 5 seconds or until mashed.

Do not over process as potatoes will get gummy.

TIP - Russet potatoes are less likely to get gummy from over mixing.

Beef Bourguignon

2 ¼ lbs beef (chuck steak)

2 cups red wine

4 slices bacon

1 medium onion

4 medium carrots

2 cloves garlic

3 Tbsp all-purpose ﬂour

1 (14 oz) can beef broth

1 Tbsp tomato paste

4 sprigs thyme

4 sprigs parsley

1 bay leaf

1 tsp salt

SERVES 8 — PREP 20 MINUTES — COOK 2 HOURS — MARINATE 12 HOURS

Cut beef into cubes. Place in a bowl with red wine. Cover and refrigerate

overnight.

e following day, cook bacon until crisp, remove bacon from skillet. Reserve

2 Tbsp. bacon drippings. Crumble bacon when cool enough to handle.

Peel the onion and put in the bowl tted with the ultrablade knife. Mix at

speed 12 for 15 seconds.

Peel and dice the carrots. Peel the garlic. Add carrots, garlic, bacon and

reserved bacon drippings to the bowl tted with the mixer. Launch the P1

simmer program at 270°F for 8 minutes.

Coat the meat in our. At the end of the program, add beef broth, meat, red

wine, tomato paste and spices. Launch the P2 simmer program at 210°F for

2 hours.

TIP - Add black olives and tomatoes to resemble a stew.

Brown Butter

Cappuccino Blondies

¾ cup butter, browned

1 cup ﬁrmly packed light

brown sugar

⅓ cup sugar

1 egg plus 1 egg yolk,

room temperature

2 tsp vanilla extract

2 cups all-purpose ﬂour

1 Tbsp espresso powder

¾ tsp baking soda

¾ tsp Kosher salt

1 cup semi-sweet

chocolate chips

½ cup coarsely chopped

pecans

MAKES 1 PAN — PREP 5 MINUTES — COOK 15 MINUTES

Preheat oven to 350°F.

Place melted brown butter, brown sugar and sugar in the bowl with the

kneading/crushing blade. Mix at speed 10 for 1 minute. Scrape down the

sides and bottom of bowl.

Add egg, egg yolk and vanilla. Mix at speed 10 for 2 minutes, scraping down

the sides and bottom of the bowl after 1 minute.

Meanwhile, in a small bowl stir together our, espresso powder, baking soda,

and salt. Add our mixture to the bowl and mix at speed 6 for 30 seconds.

Add chocolate chips and pecans and mix at speed 6 for 15 seconds.

Pat mixture into a 13 x 9-inch pan. Bake for 12-15 minutes or until edges

are lightly brown. Cool completely.

MANUAL

252

152

Wild Rice Soup

½ cup small onion, cut into

pieces

2 Tbsp butter, cut into

pieces

2 Tbsp all-purpose ﬂour

½ tsp Kosher salt

¼ tsp freshly cracked

pepper

2 cups chicken broth

1 cup cooked wild rice

1 cup chopped cooked

chicken

¼ cup shredded carrots

3 Tbsp slivered almonds,

toasted

¾ cup half and half

¼ cup chopped Italian

parsley

MAKES 4 CUPS — PREP 5 MINUTES — COOK 20 MINUTES

Place onion in the bowl with the ultrablade knife. Mix at speed 12 for

10 seconds. Scrape down the sides and bottom of the bowl. Replace the

ultrablade knife with the mixer blade. Add butter and launch the P1 simmer

program.

Add our, salt, and pepper. Mix at speed 2 at 270°F for 1 minute.

Add remaining ingredients, except half and half and parsley. Set P1 simmer

program at 270°F for 12 minutes or until boiling. Add half and half and

parsley and mix at speed 2 for 2 minutes.

Shrimp & Sausage

Jambalaya

1 medium onion

2 cloves garlic

1 small green bell pepper

2 stalks celery

2 Tbsp vegetable oil

1 ¼ cups uncooked

long grain white rice

2 ¾ cups chicken broth

1 (14.5 oz) can petite

diced tomatoes,

undrained

1 Tbsp paprika

½ tsp salt

½ tsp cayenne pepper

½ lb andouille sausage,

sliced

½ lb peeled deveined

shrimp, tails removed

SERVES 6-8 — PREP 15 MINUTES — COOK 35 MINUTES

Peel the onion and garlic. Remove seeds and stem from the pepper. Cut the

onion, pepper and celery into 8 pieces each.

Place the onion, garlic, pepper and celery in the bowl fitted with the

ultrablade knife. Launch at speed 12 for 20 seconds.

Replace the ultrablade knife with the mixer. Scrape down the sides of the

bowl and add oil. Launch the P1 simmer program for 5 minutes, without the

stopper.

Add remaining ingredients in the order listed, except the shrimp. Replace the

stopper and launch the P3 simmer program for 25 minutes or until desired

doneness is achieved. With 5 minutes remaining in the cooking time, add

the shrimp.

TIP - Serve topped with chopped green onions, if desired.

Red Velvet Cupcakes

with Cream Cheese Frosting

Cake

1 cup plus 2 Tbsp

all-purpose ﬂour

2 Tbsp cocoa powder

½ tsp baking powder

½ tsp baking soda

½ tsp Kosher salt

¾ cup sugar

¼ cup butter, softened, cut

into pieces

1 egg, room temperature

½ cup buttermilk

1 Tbsp red food coloring

1 tsp white vinegar

1 tsp vanilla extract

Frosting

⅓ cup butter, softened, cut

into pieces

6 oz cream cheese

softened, cut into pieces

½ tsp almond extract

½ tsp vanilla extract

½ tsp Kosher salt

2 ¼ cups powdered sugar

SERVES 12 — PREP 10 MINUTES — BAKE 20 MINUTESS

Preheat oven to 350°F. Line a cupcake pan with paper liners and set aside.

Place sugar and butter in the bowl with the kneading/crushing blade. Mix at

speed 10 for 1 minute and scrape down the sides of the bowl. Add egg, mix at

speed 10 for 30 seconds. Scrape down the sides of the bowl. Add buttermilk, red

food coloring, vinegar and vanilla. Mix at speed 8 for 30 seconds. Scrape down

the sides of the bowl.

In small bowl stir together our, cocoa powder, baking powder, baking soda and

salt and add to the bowl. Mix at speed 8 for 1 minute and 30 seconds. After 30

seconds, scrape down the sides of the bowl.

Pour batter into paper liners. Bake for 18-20 minutes or until toothpick inserted

in center of cupcake comes out clean. Cool completely.

Place all frosting ingredients, except powdered sugar, in the bowl with the

kneading/crushing blade. Mix at speed 10 for 30 seconds and scrape down the

sides of bowl. Mix at speed 10 for 15 seconds. Add powdered sugar and mix at

speed 6 for 1 minute. Frost the cupcakes and enjoy.

MANUAL

255

155

Pretzels

1 pkg dry yeast

¾ cup water

¾ cup skim milk

5 ¼ cups all-purpose ﬂour

1 Tbsp sugar

1 tsp ﬁne salt

¼ cup soft butter, diced

¼ cup baking soda

1 egg yolk, beaten

MAKES 10 PRETZELS — PREP 15 MINUTES — COOK 25 MINUTES —

RISE 45 MINUTES

Place the yeast, water and milk in the bowl tted with the kneading/crushing

blade. Mix at speed 3 at 100°F for 3 minutes. Be careful to leave it in the

Prep&Cook to rise for the next 40 minutes of the program.

Add our, sugar, salt and butter. Attach the stopper and launch the P1 pastry

program for 2 minutes 30 seconds.

At the end of the program, divide dough into 10 pieces. Roll each piece into a

16-inch strip. Form pretzels and place on a cookie sheet lined with parchment

paper. Cover loosely with a kitchen towel and let dough rise for 45 minutes.

Preheat the oven to 400°F.

Bring 4 cups of water and ¼ cup baking soda to a boil. Immerse pretzels in

boiling water for 5 seconds, one at a time, and place on a cookie sheet. Brush

tops with beaten egg yolk. Bake for 12-18 minutes or until deep golden brown.

TIP - Sprinkle with sesame seeds and coarse salt.

Rice Pilaf

1 cup long grain white rice

1 ½ cups water

1 ½ Tbsp peanut oil

4 strips bacon, diced

4 green onions

1 small carrot

4 tsp soy sauce

⅔ cup frozen peas, thawed

SERVES 4 — PREP 15 MINUTES — COOK 40 MINUTES

Rinse the rice and drain. Place the rice and water in the bowl without any

blades, making sure rice is level in the bowl. Launch the P3 simmer program

at 200°F for 20 minutes. At the end of cooking, let it stand with the lid on

for 10 minutes. Rinse and drain the rice and place in a large bowl. Wash the

Prep&Cook bowl.

Peel and grate the carrot and thickly slice the green onions. Place the oil

and bacon in the bowl tted with the mixer. Launch the P1 simmer program

at 270°F for 10 minutes. After 5 minutes, add carrots, green onions and soy

sauce and cook the remaining 5 minutes. At the end of cooking, fold the

vegetables and peas into the rice.

Pour 3 cups of water into the bowl. Place the rice in the steam basket and

place the basket in the Prep&Cook bowl. Launch the P1 steam program for

10 minutes.

Hot Fudge Peanut

Ice Cream Dessert

20 vanilla cream-ﬁlled

chocolate cookies

¼ cup butter, melted

1 cup whipping cream

2 cups milk chocolate

chips (or a mixture of

milk and semi-sweet)

1 tsp vanilla extract

½ tsp Kosher salt

1 ½ quarts (6 cups) vanilla ice

cream, slightly softened

1 ½ cups peanuts

SERVES 16 — PREP 10 MINUTES — CHILL 30 MINUTES — FREEZE 6 HOURS

Place cookies in the bowl tted with the kneading/crushing blade. Mix at

speed 3 for 2 minutes or until cookies are nely crushed. Add melted butter

and mix at speed 3 for 20 seconds. Place crumbs in an 8 x 8-inch baking pan.

Pat rmly and refrigerate for 30 minutes.

Place whipping cream in the bowl fitted with the mixer. Mix at

speed 2 at 200°F for 5 minutes or until whipping cream just boils. Add

chocolate chips, vanilla and salt. Mix at speed 2 for 1 minute or until all

chocolate chips melt. Let sauce cool completely.

Meanwhile, spread softened ice cream carefully over crust. Sprinkle with

peanuts then top with 1 ½ cups cooled sauce. Freeze until rm about 6 hours.

Serve with additional sauce if desired.

MANUAL

269

169

Mexican Street Corn Dip

1 (12 oz) pkg frozen whole

kernel corn, divided

1 clove garlic

1 Tbsp olive oil

1 (8 oz) pkg cream cheese

½ cup mayonnaise

½ cup crumbled Cotija

cheese, divided

½ tsp chipotle chili powder

1 Tbsp fresh lime juice

¼ tsp salt

1 Tbsp chopped

fresh cilantro

MAKES 3 CUPS — PREP 5 MINUTES — COOK 10 MINUTES

Heat a large cast iron or other heavy skillet over high heat. Place 1 ½ cups

corn in a single layer in the skillet. Cook for 5-7 minutes, stirring once or

twice, until the corn pops and is golden brown.

Peel and roughly chop the garlic. Place garlic and remaining corn from the

package in the bowl tted with the ultrablade knife. Chop at speed 12 for

10 seconds; scrape down the sides of the bowl. Add oil and launch the P1

simmer program for 3 minutes. At the end of the program, chop at speed 12

for 10 seconds and scrape down the sides of the bowl.

Replace the ultrablade knife with the whisk. Add the toasted corn, cream cheese,

mayonnaise, ¼ cup of the cheese, chili powder, lime juice and salt. Mix at

speed 6 for 10 seconds. Launch the simmer program at speed 4 at 170°F for

3 minutes.

Spoon the corn dip into a serving dish. Sprinkle with the remaining Cotija

cheese and cilantro. Serve with tortilla chips or fresh vegetables.

White Turkey Chili

1 medium onion

¼ cup poblano pepper

2 cloves garlic

2 Tbsp vegetable oil

1 lb ground turkey

4 cups chicken broth

1 (15 oz) can

Northern beans

1 (15 oz) can white

and yellow corn

¼ cup long grain

white rice

1 ½ tsp ground cumin

¾ tsp marjoram

¾ tsp savory leaves

½ tsp salt

¼ tsp pepper

SERVES 6 — PREP 10 MINUTES — COOK 25 MINUTES

Peel the onion and cut into 6 pieces. Deseed and coarsely chop the poblano

pepper. Peel and halve the garlic. Rinse and drain the beans and corn.

Place the onion, poblano pepper and garlic in the bowl fitted with the

ultrablade knife. Mix at speed 12 for 10 seconds. Scrape down the sides of

the bowl.

Replace the ultrablade knife with the mixer. Add oil and launch the

P1 simmer program at 270°F for 5 minutes.

Add turkey and relaunch the P1 simmer program for 6 minutes; break up

large chunks of meat.

Add all remaining ingredients and launch the P2 simmer program, without

the stopper, for 15 minutes. Serve with sour cream, shredded cheese and

chopped cilantro leaves.

Madeleines

⅔ cup butter

3 eggs

2 tsp honey

⅔ cup sugar

1 cup all-purpose ﬂour

1 ½ tsp baking powder

¼ tsp salt

MAKES 24 COOKIES — PREP 10 MINUTES — BAKE 15 MINUTES —

CHILL 2 HOURS

Place the butter in the bowl tted with the kneading/crushing blade. Melt at

speed 5 at 270°F for 3 minutes.

Add all remaining ingredients and launch the P3 pastry program for

2 minutes. Refrigerate for at least 2 hours.

Preheat the oven to 350°F. Butter a madeleine pan and ll ¾ full; do not

atten, keep mounded.

Bake for 12-15 minutes or until edges are golden brown. Cool before removing

from the pan.

TIP - For variety, add vanilla, lemon or even rose extract to the

mixture.

271

171

Pumpkin Soup

7 cups sugar pumpkin

(about 1 ¾ lbs)

1 small potato

1 small onion

1 stalk celery

1 clove garlic

3 cups chicken broth

½ cup whipping cream

½ tsp salt

¼ tsp pepper

SERVES 4 — PREP 10 MINUTES — COOK 35 MINUTES

Peel and deseed the pumpkin and cut into ½-inch cubes. Peel and chop the

potato, onion, celery and garlic.

Place all ingredients in the bowl tted with the ultrablade knife. Launch

the P1 soup program at 210°F for 35 minutes.

Stir in cream, salt and pepper. Garnish with toasted nuts, croutons or fried

onions.

TIP - For variety, replace the pumpkin with butternut squash or use

half pumpkin, half carrots.

Lemon Pepper Salmon

with Saron Rice

1 small onion

½ medium red pepper

2 cloves garlic

¾ lb skinless salmon ﬁllet

2 Tbsp olive oil

3 cups vegetable broth

1 ½ cups long grain

white rice

½ tsp saron threads

1 tsp lemon zest

½ tsp salt

¼ tsp pepper

SERVES 4 — PREP 10 MINUTES — COOK 25 MINUTES

Peel and quarter the onion. Deseed and coarsely chop the red pepper. Peel

and halve the garlic. Cut the salmon into 4 pieces.

Place the onion, pepper and garlic in the bowl tted with the ultrablade knife.

Mix at speed 12 for 10 seconds; scrape down the sides of the bowl. Replace

the ultrablade knife with the mixer. Add olive oil and launch the P1 simmer

program at 270°F for 5 minutes. Stir in broth, rice and saron.

Combine lemon zest, salt and pepper in a small bowl. Line the steam basket

with parchment paper. Place salmon in the steam basket, sprinkle with the

lemon pepper mixture and place the basket in the Prep&Cook bowl. Launch

the P1 steam program for 20 minutes.

At the end of the program, u the rice with a fork, season to taste and divide

among 4 plates. Top with a piece of salmon and serve.

Monster Cookies

1 ½ cups peanut butter

1 stick butter, softened

3 eggs

1 ½ tsp vanilla extract

1 ¼ cups packed light brown

sugar

½ cup granulated sugar

4 cups old-fashioned oats

2 tsp baking soda

3 cups bite-size stir-ins,

your choice

MAKES 48 COOKIES — PREP 10 MINUTES — BAKE 10 MINUTES

Preheat the oven to 350°F.

Place the peanut butter, butter, eggs and vanilla in the bowl tted with the

kneading/crushing blade. Mix at speed 10 for 40 seconds. Add sugars and

mix at speed 10 for 30 seconds. Add oats and baking soda. Mix at speed 10 for

another 30 seconds. Scrape down the sides of the bowl each time ingredients

are mixed.

Stir in 3 cups of your favorite sweets, such as semisweet chocolate chips,

butterscotch chips, mini white chocolate chips, raisins, candy coated

chocolate pieces, sweetened dried cranberries, etc.

Drop heaping tablespoons of dough on a cookie sheet lined with parchment

paper. Flatten slightly. Bake for 9-11 minutes or until set. Cool on a wire

rack.

TIP - The cookies will bake more evenly if you turn the cookie sheet

halfway through baking. Dough can be refrigerated for 1 to 2

days before baking.

MANUAL

all-clad 8000035867 User manual

all-clad 8000035867 User manual

all-clad 8000035867 User manual

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