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all-clad 8000035867 User manual

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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
Cookies
....................... 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
No
201
No
101
No
01
No
201
No
101
No
01
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
1
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.
2
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.
3
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.
4
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
1
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.
2
When the timer shows 4 minutes remaining, add the rice. When there is
1 minute remaining, add the white wine.
3
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.
4
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
1
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.
2
Add the rice and cook at speed 3 at 200°F for 30 minutes without the stopper.
3
At the end of cooking, let rice cool for about 30 minutes.
4
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
No
281
No
181
No
81
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
1
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.
2
Replace the ultrablade knife with the mixer and add olive oil. Cook at
speed 3 at 210°F for 2 minutes.
3
Remove blade. Add clams and white wine. Relaunch at 210°F for 7 minutes
or until clams are open.
4
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
1
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.
2
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.
3
At the end of the program, add chicken broth. Launch the P2 simmer
program at 200°F for 20 minutes, without the stopper.
4
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
1
⁄4 tsp cream of tartar
SERVES 8 — PREP 30 MINUTES — BAKE 40 MINUTES —
CHILL 2 HOURS 30 MINUTES
1
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.
2
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.
3
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
No
217
No
117
No
17
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
1
Peel and cube the potato and carrots. Clean and slice the leeks.
2
Place all the vegetables in the bowl fitted with the ultrablade knife.
Add vegetable broth. Launch the
P2 soup program.
3
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
1
Preheat the oven to 425°F.
2
Cook the macaroni according to package directions.
3
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.
4
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.
5
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
1
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.
2
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.
3
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.
No
250
No
150
No
50
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
1
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.
2
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
1
Cut beef into cubes. Place in a bowl with red wine. Cover and refrigerate
overnight.
2
e following day, cook bacon until crisp, remove bacon from skillet. Reserve
2 Tbsp. bacon drippings. Crumble bacon when cool enough to handle.
3
Peel the onion and put in the bowl tted with the ultrablade knife. Mix at
speed 12 for 15 seconds.
4
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.
5
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
1
Preheat oven to 350°F.
2
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.
3
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.
4
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.
5
Add chocolate chips and pecans and mix at speed 6 for 15 seconds.
6
Pat mixture into a 13 x 9-inch pan. Bake for 12-15 minutes or until edges
are lightly brown. Cool completely.
MANUAL
MANUAL
No
252
No
152
No
52
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
1
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.
2
Add our, salt, and pepper. Mix at speed 2 at 270°F for 1 minute.
3
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
1
Peel the onion and garlic. Remove seeds and stem from the pepper. Cut the
onion, pepper and celery into 8 pieces each.
2
Place the onion, garlic, pepper and celery in the bowl fitted with the
ultrablade knife. Launch at speed 12 for 20 seconds.
3
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.
4
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
1
Preheat oven to 350°F. Line a cupcake pan with paper liners and set aside.
2
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.
3
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.
4
Pour batter into paper liners. Bake for 18-20 minutes or until toothpick inserted
in center of cupcake comes out clean. Cool completely.
5
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
No
255
No
155
No
55
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
1
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.
2
Add our, sugar, salt and butter. Attach the stopper and launch the P1 pastry
program for 2 minutes 30 seconds.
3
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.
4
Preheat the oven to 400°F.
5
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
1
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.
2
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.
3
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
1
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.
2
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.
3
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
No
269
No
169
No
69
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
1
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.
2
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.
3
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.
4
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
1
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.
2
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.
3
Replace the ultrablade knife with the mixer. Add oil and launch the
P1 simmer program at 270°F for 5 minutes.
4
Add turkey and relaunch the P1 simmer program for 6 minutes; break up
large chunks of meat.
5
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
1
Place the butter in the bowl tted with the kneading/crushing blade. Melt at
speed 5 at 270°F for 3 minutes.
2
Add all remaining ingredients and launch the P3 pastry program for
2 minutes. Refrigerate for at least 2 hours.
3
Preheat the oven to 350°F. Butter a madeleine pan and ll ¾ full; do not
atten, keep mounded.
4
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.
No
271
No
171
No
71
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
1
Peel and deseed the pumpkin and cut into ½-inch cubes. Peel and chop the
potato, onion, celery and garlic.
2
Place all ingredients in the bowl tted with the ultrablade knife. Launch
the P1 soup program at 210°F for 35 minutes.
3
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 saron threads
1 tsp lemon zest
½ tsp salt
¼ tsp pepper
SERVES 4 — PREP 10 MINUTES — COOK 25 MINUTES
1
Peel and quarter the onion. Deseed and coarsely chop the red pepper. Peel
and halve the garlic. Cut the salmon into 4 pieces.
2
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.
3
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.
4
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
1
Preheat the oven to 350°F.
2
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.
3
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.
4
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
/