RECIPES APPETIZER & SIDE Aperitif Crackers...... No 16 Cream of Asparagus Pear, Blue and Brie ...... No 65 Flatbread Pizzas...... No 47 Artichoke Tapenade...... No 46 Cream of Broccoli and Pesto...... No 57 Asian Chicken Salad...... No 26 Blue ...... No 66 Popovers...... No 27 Bacon and ...... No 08 Cream of Fennel and Salmon...... No 52 Pork Lettuce Wraps...... No 21 Beet Dip...... No 60 Cream of Mushroom Potato and ...... No 75 Black Bean and Soup...... No 67 Stew...... No 76 Potato Salad...... No 11 Croquettes...... No 36 Beef Tacos...... No 49 Potatoes with a Curried Rice with Spicy Sauce ...... No 89 Blinis...... No 20 Almonds and Raisins...... No 59 Pretzels...... No 55 Bread with Bacon Deviled Eggs ...... No 01 and Cheese...... No 03 ...... No 71 Eggplant with Parmesan.... No 54 Burger Buns...... No 09 Red Bean Hummus...... No 90 Falafels...... No 41 Butter Beans with Cumin.... No 79 Red Pesto...... No 48 Fig, Gorgonzola and Cauliflower Gratin...... No 96 Rice Balls ...... No 40 Pecan Turnovers...... No 12 Cauliflower Soup...... No 68 Roasted Eggplant Dip...... No 29 Flemish Asparagus...... No 83 Cheddar & Chive Scones... No 13 Roasted Garlic...... No 51 ...... No 06 Cheese and Bacon Roasted Red Pepper Garlic Mashed Potatoes..... No 50 Focaccia...... No 10 Pomegranate Dip...... No 80 ...... No 73 Cheese Naans...... No 56 Russian Soup...... No 64 Georgian Soup...... No 63 Cheese Soufflé...... No 31 Savory Shortbread Crisps.... No 84 Ginger Sesame Scallops.... No 82 Chicken ...... No 24 Seafood Salad...... No 92 Glazed Carrots...... No 86 Chicken Curry Triangles..... No 35 Shrimp Cocktail with Sauce. No 85 Gluten-Free Bread...... No 100 Chicken Empanadas...... No 87 Shrimp and Rice with Greek Style Mushrooms..... No 14 Coconut Red Curry...... No 94 with Vermicelli...... No 95 Green Beans with Smoky Bell Pepper Soup Bacon and Shallots...... No 43 with Chorizo...... No 61 Chicken and Sweet Corn Soup ...... No 91 Guacamole...... No 05 Spicy Steamed Shrimp...... No 19

Chilled Beet Soup...... No 74 Honey-Lavender Butter...... No 97 Spinach Pie ...... No 28

Chilled Tomato & Hot Artichoke and Steamed Pork and Jalapeño Shooters...... No 77 Crab Dip...... No 39 Mushroom Balls...... No 23

Choux Pastry with Hummus...... No 45 Steamed Shrimp Cheese...... No 02 Wontons...... No 78 Leeks with Cilantro Rice...... No 70 Mustard Vinaigrette...... No 30 Stuffed Bell Peppers...... No 33

Clams with Lemon...... No 81 Low-fat Mayonnaise...... No 58 Stuffed Olives...... No 38

Classic Focaccia...... No 25 Mayonnaise...... No 44 Squash, Gruyere and Bacon Wedges...... No 42 Corn and Mexican Street Corn Dip.... No 69 Green Onion Soup...... No 53 Sun-Dried Tomato, Olive and ...... No 72 Feta Bread...... No 04 Cream of Artichoke Soup... No 62 Sweet Corn Fritters...... No 22 Turkey Vegetable Farro Soup...... No 93 with Parmesan...... No 17 Trout with Green Sauce..... No 88 Tuscan Tomato Bean White Bread...... No 99 Tuna and Potato Soup...... No 32 Croquettes...... No 34 Whole Grain Bread...... No 98 ...... No 07 Tuna Paté...... No 15 Frittata...... No 37 Vegetable Muffins...... No 18

MAIN Asian-style Pot-au-Feu...... No 125 Cod with Portuguese Pot-au-Feu..... No 195 Preserved Lemons...... No 183 Basque Chicken...... No 163 Potato Dumplings ...... No 134 Creamed Spinach...... No 140 Beef Bourguignon...... No 150 Potato Pancakes ...... No 179 Dutch Baby Pancake...... No 110 Beef in Peanut Quiche...... No 111 Satay Sauce...... No 149 Fish Stew...... No 143 Quinoa with Tomatoes..... No 132 Beef Meatballs ...... No 115 Flemish Beef Stew...... No 194 Ratatouille...... No 105 Beef with Red Wine and Four-Cheese Sauce...... No 175 Regina Pizza...... No Winter Vegetables...... No 157 120 French Pork Stew...... No 106 Rice Pilaf...... No Beef Broth...... No 124 155 German Meatballs...... No 193 Root Vegetable Stew...... No Beef Stroganoff...... No 151 129 Haddock with Salmon Steak with Pesto... No Belgian Chicken Stew...... No 200 Julienne Carrots ...... No 180 185 Saltimbocca...... No Belgian Endive and Ham and Pea Risotto...... No 101 166 Ham Gratin...... No 187 Hamburger Patties...... No 123 Sausage Rougail...... No 192 Bolognaise...... No 118 Herb Chicken Schnitzel..... No 198 Scallops with Leeks ...... No 122 Cabbage Rolls ...... No 153 Hungarian Goulash...... No 139 Seafood Gratin...... No 197 Carbonara...... No 108 Indian Spiced Lamb...... No 142 Seafood Spaghetti Marinara...... No Carrot Mash...... No 174 119 Lamb Curry...... No 156 Shepherd’s Pie...... No Cashew Chicken...... No 162 190 Lamb Shanks...... No 184 Shrimp & Sausage Chicken a la King in Lamb Tagine...... No Jambalaya...... No Puff Pastry Shell...... No 135 167 152 Lasagna...... No Shrimp Curry...... No Chicken and Dumplings... No 191 103 145 Leek Pie...... No Spanish White Bean and Chicken Cacciatore...... No 173 176 Chorizo Stew...... No 196 Lemon Pepper Salmon Chicken Escalopes with with Saffron Rice...... No Spicy Butter Chicken...... No Mozzarella and Pesto...... No 112 171 102 Macaroni & Cheese...... No Spinach Gratin...... No Chicken Nuggets 117 137 with Oats...... No 116 Manicotti...... No 136 Steamed Bao Buns with Dipping Sauce...... No 144 Chicken Pot Pie...... No 161 Meatloaf...... No 172 Stuffed Cabbage...... No 177 Chicken Skewers with Mixed Vegetables...... No 128 Peanut Sauce...... No 138 Stuffed Chicken Moroccan Chicken...... No 158 Roulade...... No Chicken Stew 188 with Couscous...... No 107 Osso Bucco...... No 160 Stuffed Tomatoes...... No 114

Chicken Tagine with Preserved Pancetta with Pasta Stuffing with Lemons and Cilantro...... No 164 Sauce...... No 170 Pork and Bacon...... No 121

Chicken, Tomatoes Patatas Bravas...... No 141 Summer Risotto...... No 133 and Mushrooms...... No 165 ...... No 199 Tilapia with Lemon Pesto... No 126 Cilantro Chicken...... No 186 Pork and Vegetable Tamarind Glazed Classic Chili...... No 154 Stew...... No 148 Pork Tenderloin...... No 109

Classic Risotto...... No 181 Pork Tenderloin Thai Beef Massaman...... No 168 Paupiettes...... No 104 Thai Chicken Red Curry with Vegetables with White Turkey Chili...... No 169 Bell Peppers...... No 159 Couscous...... No 127 Zucchini and Salmon Turkey and Andouille Vegetable Soup...... No 182 Dumplings...... No 146 Sausage ...... No 113 Vegetable Tagine...... No 130 Turkey with Chorizo...... No 178 Vegetable Tagliatelle...... No 189 Vegetable Barley Risotto... No 131 White Fish Tagine...... No 147 DESSERT Amaretto Cookies...... No 267 Churros with Monster Cookies...... No 271 Chocolate Sauce...... No 279 Apple and Cinnamon Muesli with Dried Fruit...... No 231 Purée...... No 224 Cinnamon Orange Shortbread Cookies...... No 272 Natillas...... No 285 Apple and Hazelnut Oatmeal with Cinnamon Muffins...... No 270 Citrus Fruit Sorbet...... No 263 and Fruit...... No 232 Apple Cake...... No 248 Coconut Custard...... No 240 Orange Cake...... No 277 Apple Crumble...... No 228 Creamy Rice Pudding...... No 201 Pancakes...... No 291 Banana and Crêpes...... No 214 Panna Cotta...... No Coconut Smoothie...... No 292 242 Easy Oat n’ Peach Purée...... No Banana and Vanilla Coconut Cookies...... No 239 220 Milkshake...... No 216 Easy Truffles...... No 293 Peanut Butter Cookies...... No 230 Banana Bread with Floating Islands...... No 237 Peanut Butter Chocolate Chocolate Chips ...... No 249 Chunk Oatmeal Cookies ... No 238 Flourless Chocolate Bread Pudding...... No 287 Almond Cake...... No 259 Pear and Chocolate Dessert...... No Brioche...... No 207 236 French Silk Pie...... No 278 Pear and Hazelnut Cake... No Brown Butter 257 Frosted Cinnamon Rolls.... No 246 Cappuccino Blondies...... No 250 Pear Jelly...... No 294 Frozen Raspberry Yogurt... No 227 Butter Cake with Pecan Brownies ...... No 203 Chocolate Frosting...... No 243 Fruit Cake ...... No 254 Pineapple Upside Buttery Soft Caramels...... No 261 Ginger Cookies...... No 273 Down Cake...... No 217

Candied Fruit Bread...... No 265 Gingerbread...... No 222 Profiteroles...... No 212

Carrot Cake...... No 251 Grand Marnier® Soufflé..... No 262 Pumpkin Cupcakes with Maple Coconut Frosting... No 233 Cheesecake...... No 204 Hazelnut Spread ...... No 296 with Chocolate and Hot Chocolate...... No 210 Pecan Crust...... No Chestnut Truffles...... No 245 211 Hot Fudge Peanut Raisin Bread...... No 280 Chocolate Brioche Roll..... No 264 Ice Cream Dessert...... No 255 Red Berry Coulis...... No 297 Chocolate Chip Key Lime Pie...... No 281 Cookies...... No 219 Red Berry Jam...... No 300 Lemon Curd...... No 229 Chocolate Mud Cake...... No 286 Red Berry Sorbet...... No 225 Lemon Meringue Pie...... No 276 Chocolate Red Velvet Cupcakes with Peanut Butter Bars...... No 268 Lemon Shortbread...... No 275 Cream Cheese Frosting.... No 252

Chocolate Pots Lemon Squares...... No 283 Ricotta and de Créme ...... No 213 Apricot Cake...... No Lime Bars with 253 Chocolate Spread...... No 299 Shortbread Cookie Crust... No 256 Ricotta Lemon Ice Cream...... No 260 Chocolate Tart...... No 202 Madeleines...... No 269 Rosquillas – Brioche...... No 289 Mango Chutney...... No 295 Spanish Doughnuts...... No 288 Christmas Cookies...... No 223 Melon and Salted Caramel Mango Gazpacho...... No 274 Christmas Tarts...... No 221 Ice Cream Pie...... No 218 Meringues...... No 209 Scones...... No 284 Sea Salt Carmel Apple Pie. No 247 Triple Berry Sauce...... No 266 Waffles...... No 205

Semolina Pudding...... No 290 Vanilla Cream Tart...... No 241 Walnut Cake...... No 244

Silver Dollar Vanilla Crème Brûlée...... No 235 White Chocolate Dessert Pancakes...... No 234 Blond Brownies...... No 258 Vanilla Custard...... No 215 Sticky Date Pudding...... No 206 Yogurt and Vanilla Eclairs...... No 282 Watermelon Granita...... No 226 Tiramisu...... No 208 Viennese Bread...... No 298 APPETIZER & SIDE

MAIN

DESSERT Deviled Eggs No 01

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 fitted 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. 6 large eggs salt and pepper, to taste 4 Fill egg white halves with the yolk mixture and garnish with sprigs of chive. 1 egg yolk 2/3 cup canola oil Cover and refrigerate remaining mayonnaise. 1 tsp mustard 5 sprigs chive TIP - Add 1 Tbsp. of tuna in brine or ham. 1 tsp white vinegar

Ham and Pea Risotto No 101

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

1 Peel and roughly chop the shallot. Place in the bowl fitted 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. 1 medium shallot 1 1/4 cups frozen peas 4 At the end of cooking, add the Parmesan and chopped ham and mix gently. 1/2 cup olive oil 1/3 cup shredded Season with salt and pepper. Serve immediately. 1 1/2 cups arborio rice Parmesan 1/3 cup white wine 1/2 cup chopped ham 3 3/4 cups chicken broth salt and pepper, to taste

Creamy Rice Pudding No 201 MANUAL

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 fitted 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. The pudding will get thicker as it cools off.

4 cups 2% milk 1 tsp vanilla extract 3/4 cup whipping cream 3/4 cup medium or short 1 egg grain rice 1/3 cup sugar Clams with Lemon No 81 MANUAL

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

1 Peel the garlic and place in the bowl fitted 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.

2 cloves garlic 3 Tbsp fresh lemon juice TIP - You can replace the clams with mussels, the garlic with shallots and the parsley with chives. 3 Tbsp olive oil 1/4 cup chopped 1 lb fresh clams parsley leaves 1/4 cup white wine pepper, to taste

Classic Risotto No 181

SERVES 6 — PREP 10 MINUTES — COOK 30 MINUTES

1 Peel and roughly chop the onion. Place in the bowl fitted 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. 1 small onion 1/3 cup shredded Serve immediately. 1/2 cup olive oil Parmesan cheese - Garnish the risotto according to taste, using vegetables, 1 1/2 cups arborio rice 1 Tbsp butter TIP spices, herbs, etc. 1/3 cup white wine 1/2 tsp salt 4 cups chicken broth 1/4 tsp pepper

Key Lime Pie No 281

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 fitted with the ultrablade knife. Heat at speed 2 at 150°F for 1 minute. Add graham crackers and 1/3 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 fitted 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 filling into 6 Tbsp butter, diced 2 tsp grated key lime zest the baked crust. Wash the whisk and Prep&Cook bowl. 20 graham cracker squares, 1 (14 oz) can sweetened 1/3 broken condensed milk 3 Place egg whites, cup sugar and cream of tartar in the bowl fitted with the 2/3 cup sugar, divided 2/3 cup fresh key lime juice whisk. Launch at speed 8 at 110°F for 8-10 minutes, withoutthe stopper, or 1 3 eggs, separated ⁄4 tsp cream of tartar until egg whites are stiff and glossy, but not dry. Spread over the pie filling, 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. Vegetable Soup No 17 with Parmesan

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. 1 medium potato 4 cups vegetable broth 4 medium carrots 1 cup shredded Parmesan 3 small leeks (white part cheese only) 1/4 cup chopped fresh 1 clove garlic parsley

Macaroni & Cheese No 117

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 flour, milk and nutmeg in the bowl fitted 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 1/2 2 1/2 cups dry macaroni pasta 3 Tbsp soft butter Mix together the macaroni and sauce. Spoon mixture in a 2 to 3-quart 1/3 cup all-purpose flour 2 medium tomatoes baking dish and sprinkle with the breadcrumbs. Bake for 20-25 minutes. Serve warm. 2 cups 2% milk 1 1/2 cups shredded sharp 1/8 tsp nutmeg cheddar cheese TIP - You can replace the cheddar with another cheese and fresh salt and pepper, to taste 1/3 cup dry breadcrumbs tomatoes with 1/4 cup of tomato sauce.

Pineapple Upside No 217 Down Cake

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 Tbsp butter 1 1/3 cups all-purpose flour 3 1/2 cup packed brown sugar 3/4 cup sugar Bake for 30-35 minutes or until a knife inserted in the center comes out clean. 2 (8 oz) cans pineapple 1 1/4 tsp baking powder Cool for 10 minutes in the pan. Place a heatproof plate over the pan and turn rings, drained 1/4 tsp salt upside down; let stand for 5 minutes. Remove the pan. Using a spatula, scrape 13 maraschino cherries, 1/3 cup soft butter any topping that is still in the pan onto the cake. Serve warm. drained 1 egg 3/4 cup 2% milk TIP - Serve this classic dessert with whipped cream or ice cream. Garlic Mashed Potatoes No 50 MANUAL

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.

1 lb Russet potatoes, 4 cloves roasted garlic, peeled and cut into peeled 1 1/2 -inch pieces 3/4 tsp Kosher salt 2 cups water 1/4tsp freshly cracked 1/4 cup butter, melted pepper 1/4 cup milk 1/4 cup sour cream

Beef Bourguignon No 150

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 The 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 fitted 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 fitted with the mixer. Launch the P1 simmer program at 270°F for 8 minutes. 2 1/4 lbs beef (chuck steak) 1 (14 oz) can beef broth 5 Coat the meat in flour. At the end of the program, add beef broth, meat, red 2 cups red wine 1 Tbsp tomato paste 4 slices bacon 4 sprigs thyme wine, tomato paste and spices. Launch the P2 simmer program at 210°F for 1 medium onion 4 sprigs parsley 2 hours. 4 medium carrots 1 bay leaf TIP - Add black olives and tomatoes to resemble a stew. 2 cloves garlic 1 tsp salt 3 Tbsp all-purpose flour

Brown Butter No 250 MANUAL Cappuccino Blondies

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. 3/4cup butter, browned 1 Tbsp espresso powder 4 Meanwhile, in a small bowl stir together flour, espresso powder, baking soda, 1 cup firmly packed light 3/4 tsp baking soda and salt. Add flour mixture to the bowl and mix at speed 6 for 30 seconds. brown sugar 3/4 tsp Kosher salt 5 1/3 cup sugar 1 cup semi-sweet Add chocolate chips and pecans and mix at speed 6 for 15 seconds. 1 egg plus 1 egg yolk, chocolate chips 6 room temperature Pat mixture into a 13 x 9-inch pan. Bake for 12-15 minutes or until edges 1/2cup coarsely chopped are lightly brown. Cool completely. 2 tsp vanilla extract pecans 2 cups all-purpose flour Wild Rice Soup No 52

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 flour, 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 1/2cup small onion, cut into 1 cup cooked wild rice parsley and mix at speed 2 for 2 minutes. pieces 1 cup chopped cooked 2 Tbsp butter, cut into chicken pieces 1/4 cup shredded carrots 2 Tbsp all-purpose flour 3 Tbsp slivered almonds, 1/2 tsp Kosher salt toasted 1/4 tsp freshly cracked 3/4 cup half and half pepper 1/4 cup chopped Italian 2 cups chicken broth parsley

Shrimp & Sausage No 152 Jambalaya

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 1 medium onion 1 (14.5 oz) can petite bowl and add oil. Launch the P1 simmer program for 5 minutes, without the 2 cloves garlic diced tomatoes, stopper. undrained 1 small green bell pepper 1 Tbsp paprika 4 Add remaining ingredients in the order listed, except the shrimp. Replace the 2 stalks celery 1/2 tsp salt stopper and launch the P3 simmer program for 25 minutes or until desired 2 Tbsp vegetable oil 1/2 tsp cayenne pepper 1 1/4 cups uncooked doneness is achieved. With 5 minutes remaining in the cooking time, add long grain white rice 1/2 lb andouille sausage, the shrimp. sliced 2 3/4 cups chicken broth 1/2 lb peeled deveined TIP - Serve topped with chopped green onions, if desired. shrimp, tails removed

Red Velvet Cupcakes No 252 MANUAL with Cream Cheese Frosting

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 Cake 1 Tbsp red food coloring food coloring, vinegar and vanilla. Mix at speed 8 for 30 seconds. Scrape down 1 cup plus 2 Tbsp 1 tsp white vinegar the sides of the bowl. all-purpose flour 1 tsp vanilla extract 3 2 Tbsp cocoa powder In small bowl stir together flour, cocoa powder, baking powder, baking soda and Frosting salt and add to the bowl. Mix at speed 8 for 1 minute and 30 seconds. After 30 1/2 tsp baking powder 1/3 cup butter, softened, cut 1/2 tsp baking soda into pieces seconds, scrape down the sides of the bowl. 1/2 tsp Kosher salt 6 oz cream cheese 4 Pour batter into paper liners. Bake for 18-20 minutes or until toothpick inserted 3/4 cup sugar softened, cut into pieces in center of cupcake comes out clean. Cool completely. 1/4 cup butter, softened, cut 1/2 tsp almond extract 5 into pieces 1/2 tsp vanilla extract 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 1 egg, room temperature 1/2 tsp Kosher salt sides of bowl. Mix at speed 10 for 15 seconds. Add powdered sugar and mix at 1/2 cup buttermilk 2 1/4 cups powdered sugar speed 6 for 1 minute. Frost the cupcakes and enjoy. Pretzels No 55

MAKES 10 PRETZELS — PREP 15 MINUTES — COOK 25 MINUTES — RISE 45 MINUTES

1 Place the yeast, water and milk in the bowl fitted 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 flour, 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. 1 pkg dry yeast 1 tsp fine salt 4 Preheat the oven to 400°F. 3/4 cup water 1/4 cup soft butter, diced 5 1/4 3/4 cup skim milk 1/4 cup baking soda Bring 4 cups of water and cup baking soda to a boil. Immerse pretzels in 5 1/4 cups all-purpose flour 1 egg yolk, beaten boiling water for 5 seconds, one at a time, and place on a cookie sheet. Brush 1 Tbsp sugar 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 No 155

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 fitted 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. 1 cup long grain white rice 4 green onions 3 1 1/2 cups water 1 small carrot Pour 3 cups of water into the bowl. Place the rice in the steam basket and 1 1/2 Tbsp peanut oil 4 tsp soy sauce place the basket in the Prep&Cook bowl. Launch the P1 steam program for 4 strips bacon, diced 2/3 cup frozen peas, thawed 10 minutes.

Hot Fudge Peanut No 255 MANUAL Ice Cream Dessert

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

1 Place cookies in the bowl fitted with the kneading/crushing blade. Mix at speed 3 for 2 minutes or until cookies are finely crushed. Add melted butter and mix at speed 3 for 20 seconds. Place crumbs in an 8 x 8-inch baking pan. Pat firmly 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. 20 vanilla cream-filled 1 tsp vanilla extract 3 chocolate cookies 1/2 tsp Kosher salt Meanwhile, spread softened ice cream carefully over crust. Sprinkle with 1/4 cup butter, melted 1 1/2 quarts (6 cups) vanilla ice peanuts then top with 1 ½ cups cooled sauce. Freeze until firm about 6 hours. 1 cup whipping cream cream, slightly softened Serve with additional sauce if desired. 2 cups milk chocolate 1 1/2 cups peanuts chips (or a mixture of milk and semi-sweet) Mexican Street Corn Dip No 69

MAKES 3 CUPS — PREP 5 MINUTES — COOK 10 MINUTES

1 Heat a large cast iron or other heavy skillet over high heat. Place 1 1/2 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 fitted 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, 1/4 1 (12 oz) pkg frozen whole 1/2 cup crumbled Cotija mayonnaise, cup of the cheese, chili powder, lime juice and salt. Mix at kernel corn, divided cheese, divided speed 6 for 10 seconds. Launch the simmer program at speed 4 at 170°F for 1 clove garlic 1/2 tsp chipotle chili powder 3 minutes. 1 Tbsp olive oil 1 Tbsp fresh lime juice 4 Spoon the corn dip into a serving dish. Sprinkle with the remaining Cotija 1 (8 oz) pkg cream cheese 1/4 tsp salt cheese and cilantro. Serve with tortilla chips or fresh vegetables. 1/2 cup mayonnaise 1 Tbsp chopped fresh cilantro

White Turkey Chili No 169

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 1 medium onion 1 (15 oz) can white Add turkey and relaunch the P1 simmer program for 6 minutes; break up 1/4 cup poblano pepper and yellow corn large chunks of meat. 2 cloves garlic 1/4 cup long grain 5 white rice Add all remaining ingredients and launch the P2 simmer program, without 2 Tbsp vegetable oil 1 1/2 tsp ground cumin the stopper, for 15 minutes. Serve with sour cream, shredded cheese and 1 lb ground turkey 3/4 tsp marjoram chopped cilantro leaves. 4 cups chicken broth 3/4 tsp savory leaves 1 (15 oz) can Northern beans 1/2 tsp salt 1/4 tsp pepper

Madeleines No 269

MAKES 24 COOKIES — PREP 10 MINUTES — BAKE 15 MINUTES — CHILL 2 HOURS

1 Place the butter in the bowl fitted 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 fill 3/4 full; do not flatten, keep mounded. 4 Bake for 12-15 minutes or until edges are golden brown. Cool before removing from the pan. 2/3 cup butter 1 cup all-purpose flour 3 eggs 1 1/2 tsp baking powder TIP - For variety, add vanilla, lemon or even rose extract to the 2 tsp honey 1/4 tsp salt mixture. 2/3 cup sugar Pumpkin Soup No 71

SERVES 4 — PREP 10 MINUTES — COOK 35 MINUTES

1 Peel and deseed the pumpkin and cut into 1/2-inch cubes. Peel and chop the potato, onion, celery and garlic. 2 Place all ingredients in the bowl fitted 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 or use half pumpkin, half carrots.

7 cups sugar pumpkin 1 clove garlic (about 1 3/4 lbs) 3 cups chicken broth 1 small potato 1/2 cup whipping cream 1 small onion 1/2 tsp salt 1 stalk celery 1/4 tsp pepper

Lemon Pepper Salmon No 171 with Saffron Rice

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 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 olive oil and launch the P1 simmer program at 270°F for 5 minutes. Stir in broth, rice and saffron. 3 Combine lemon zest, salt and pepper in a small bowl. Line the steam basket 1 small onion 1 1/2 cups long grain with parchment paper. Place salmon in the steam basket, sprinkle with the 1/2 medium red pepper white rice lemon pepper mixture and place the basket in the Prep&Cook bowl. Launch 2 cloves garlic 1/2 tsp saffron threads the P1 steam program for 20 minutes. 1 tsp lemon zest 3/4 lb skinless salmon fillet 4 At the end of the program, fluff the rice with a fork, season to taste and divide 1/2 tsp salt 2 Tbsp olive oil among 4 plates. Top with a piece of salmon and serve. 3 cups vegetable broth 1/4 tsp pepper

Monster Cookies No 271 MANUAL

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 fitted 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. 1 1/2 cups peanut butter 1/2 cup granulated sugar 4 Drop heaping tablespoons of dough on a cookie sheet lined with parchment 1 stick butter, softened 4 cups old-fashioned oats paper. Flatten slightly. Bake for 9-11 minutes or until set. Cool on a wire 3 eggs 2 tsp baking soda rack. 1 1/2 tsp vanilla extract 3 cups bite-size stir-ins, TIP - The cookies will bake more evenly if you turn the cookie sheet 1 1/4 cups packed light brown your choice sugar halfway through baking. Dough can be refrigerated for 1 to 2 days before baking.