Use & Care (stand mixer).qxd
Contents
1. cilantro and set to the side e Once the tomatoes and onion are roasted dice the onion to the desired size and place the tomatoes and the garlic in the Colander sieve and make a paste e Once the tomatoes are processed add all the ingredients except the lime e Mix thoroughly e Add the lime and stir once more then serve Attachments Colander sieve BANANABERRY SMOOTHIE 1 4 cup strawberries sliced 1 banana sliced 4 oz low fat strawberry yogurt 1 T honey 1 cup of fresh orange juice 4 6 large ice cubes or 11 2 to 2 cups of crushed ice Makes 3 4 drinks e Place all the ingredents into the blender and mix until smooth e Refrigerate or serve Attachments Blender 41 MARGARITA 6 limes 1 2 cup 4 oz of tequila 2 T 1 oz triple sec 2 cups ice 3 4 cup powder sugar 1 4 cup orange juice e Juice the limes using the Viking professional juicer and reserve the juice e Add the powdered sugar tequila triple sec orange juice lime juice and ice e Blend until smooth and serve with a salted rim glass QUESO CON CHORIZO CHEESE DIP WITH CHORIZO 1 2 onion minced 2 garlic cloves minced 1 4 cup whipping cream 10 oz mozzarella cheese TT chorizo e Saut onion until nice golden color then add the garlic and saut for about 30 seconds e Add the cream and cheese stir until melted then pour in serving dish e Scatter chorizo on top of the dip e Serve with Tostitos Attachments High Speed Disc Slicer shredder2. cream cheese 1 4 cup of fresh basil minced 2 T of fresh thyme minced 2 T of fresh oregano minced 2 quarts of water for boiling ravioli Makes about 30 ravioli e Heat a dry skillet and place the quartered onion flesh side down and allow to blacken for about 15 minutes know as onion piquet e Add the onion piquet to the milk and allow to simmer for about 20 minutes e Make a blond roux with equal amounts of butter and flour e Wisk the roux into the milk a little at a time to keep from lumping e Once the roux is in bring to a boil then reduce to a simmer for about 30 minutes e Wisk the Parmesan cheese into the milk sauce or b chamel and keep warm e Add the goat cheese cream cheese basil thyme and oregano into the mixer bowl and incorporate using the V paddle e Take the mixture and portion the goat cheese stuffing onto half of the pasta in small piles e Fold the other half of the pasta on top of the stuffing and cut desired shape around the piles e Boil the goat cheese ravioli in water e Serve the goat cheese ravioli in a shallow bowl with the sauce Morney on top COLORED PASTA 4 eggs 2 T olive oil 1 4 cup carrot puree or spinach puree 1 T salt 3 3 4 cups of flour e Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs and carrot or spinach puree until incorporated e Mix
3. double boiler very slowly e Beat the cream cheese until smooth using the V paddle e Add in the flour and sugar e Add the eggs one at a time e Add the cream vanilla and the melted chocolate mix thoroughly e Pour into the buttered spring form pan and bake for 1 to 1 1 2 hours e Let cool completely before removing the sides RASPBERRY SURPRISE CHEESECAKE 3 8 oz packages of cream cheese softened 2 T cake flour 11 8 cup granulated sugar 4 eggs 5 T heavy cream 1 T vanilla extract 1 cup whole raspberries Yields one 10 inch cake e Pre heat the oven to 300 F or 150 C e Butter one 10 inch spring form pan e Beat the cream cheese until smooth using the V paddle e Add in the flour and sugar e Add the eggs one at a time e Add the cream and the vanilla e Pour half of the batter into a bowl and set to the side e Put the whole raspberries into the mixer bowl with the other half of the mixture e Mix very lightly e Pour the raspberry mixture into the buttered spring form e Pour the batter you set aside on top of the raspberry mixture e Bake for 1 to 1 1 2 hours and let cool before removing the sides 14 PATE A CHOUX ECLAIR PASTE 8 oz Milk 8 oz Water 1 1 2 salt 2 tsp Granulated sugar 7 1 2 oz butter 1 cup All purpose flour 8 Eggs Makes two pounds of dough e Pre heat the oven to 425 F or 220 C e Get a sheet pan with parchment paper ready for the piped dough also have a pastry bag with a large r
4. oil to 375 F e Add the cinnamon to the pate a choux dough and mix lightly e Using a one ounce scoop scoop the pate a choux dough into the hot oil e Once the dough is brown and puffed remove from the oil e Roll the cooked dough in the granulated sugar and serve 17 CRAB CAKES 3 T butter melted 1 cup onion finely diced 1 4 cup green bell pepper finely diced 1 4 cup green onion or scallion sliced very thin TT salt TT pepper 1 2 tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg 1 pound Crabmeat preferably lump crab meat but others will work 1 to 1 2 cup Bread crumbs 1 T white wine 5 oz olive oil Serves 10 to 12 This dish is great with a Dijon or basil mayonnaise see page 28 e Finely dice the onion and bell pepper then slice the green onion and set aside e Heat butter in saut pan and saut onions and peppers in the butter over medium heat until tender e Set the saut ed mixture to the side and let cool completely e In the mixing bowl place the salt pepper Cayenne pepper Worcestershire sauce and egg and mix thoroughly using the V paddle e Add the cooled vegetables and the lump crabmeat to the liquid mixture mix lightly about 15 seconds on speed 1 do not break up the lumps of the crabmeat e Add bread crumbs in stages until mixture is bound you may not use all the bread crumbs e Shape the crabmeat mixture into patties e Heat olive oil in a small saut pan and saut patties until golde
5. or if the cord is damaged Have the machine checked and serviced before resuming usage e When using an attachment make sure that you have read the safety instructions that come with that particular attachment e Do not use this product outside e To protect against the risk of electric shock do not put the power unit in water or other liquid e Remove beater from stand mixer before washing e Do not let cord hang over edge of table or counter e For residential use only SAVE THESE INSTRUCTIONS NOTE The maximum rating is based on the attachment that draws the greatest load Other attachments may draw significantly less power BEFORE USING THE FIRST TIME e Before using the machine for the first time remove all attachments from their packaging e Hand wash the stainless steel V beater stainless steel wire whip and stainless steel dough hook and dry with a clean dry towel or they can be put in the dishwasher 2 THE VIKING PROFESSIONAL STAND MIXER a High speed attachment outlet and b cover a Slow speed attachment cover and b cover release Slow speed attachment outlet Vv Beater stainless steel whip dough hook standard accessory socket Stand mixer head Stainless steel bowl with handle Head lift release lever to lock and release head in up and down position Professional power control knob Motor housing Stainless steel V Beater Stainless steel whip Stainless steel
6. soda 3 cups all purpose flour 12 oz chocolate pieces 1 tsp instant coffee dissolved in 1 tsp water 1 tsp hot water Serves about 30 one 17x11x1 pan e Pre heat oven to 375 F 190 C e Cream the butter and the sugar in the mixer bowl with the V paddle until smooth e Add the eggs one at a time until incorporated e Add the vanilla dissolved coffee and the baking soda to the mixtures e Add the flour in thirds mix until the mixture begins to smooth out 20 e Once smooth add the chocolate pieces and mix lightly e Spread the mixture on one pan and bake 12 to 16 minutes until done e Let cool and cut into bar shapes BALSAMIC VINAIGRETTE 4 oz balsamic vinegar 1 T granulated sugar 12 oz olive oil 1 T soy sauce TT salt Makes 1 pint e Add the balsamic vinegar sugar soy sauce and salt into the blender and mix e Slowly add the oil to the blender until completely emulsified e Then serve over salad or steak DIJON VINAIGRETTE 4 oz white wine vinegar TT salt TT pepper 2 oz of Dijon mustard 12 oz olive oil Makes 1 pint e Add the wine vinegar salt pepper and Dijon into the blender e Slowly add the oil to the blender until completely emulsified e Then serve over salad ORANGE VINAIGRETTE 4 oz champagne vinegar 1 T sugar 2 T hand squeezed orange juice 1 T orange zest 12 oz olive oil Makes about a pint e Remove one Tablespoon of zest from the orange and set aside e Juice the zested orange and re
7. until the dough resembles bread crumbs then choose your desired shape and run it through the pasta maker 27 FRESH MAYONNAISE 3 egg yolks 2 1 2 cups vegetable oil 1 tsp lemon juice 1 1 2 T wine vinegar TT white pepper TT salt 1 tsp Dijon mustard Makes 4 cups of Mayonnaise e Place egg yolks in the mixer bowl and begin to whip using a wire whisk e Once the eggs begin to become frothy add the salt pepper and 1 2 T of vinegar e Begin to add the oil one drop at a time until the mixture begins to thicken use the vinegar to thin the mayo e Add the lemon juice and rest of the oil in a steady stream e Add mustard to enhance to taste BASIL MAYONNAISE 3 egg yolks 2 1 2 cups vegetable oil 1 tsp lemon juice 1 1 2 T wine vinegar TT white pepper TT salt 1 2 cup Fresh basil chopped fine Makes 4 cups of Mayonnaise e Place egg yolks in the mixer bowl and begin to whip using a wire whisk e Once the eggs begin to become frothy add the salt pepper and 1 2 T pepper e Begin to add the oil one drop at a time until the mixture begins to thicken use the vinegar to thin the mayo e Add the lemon juice and rest of the oil in a steady stream e Mix the chopped basil into the mayonnaise to enhance the taste and color e Basil can be left in for presentation or strained out for a smoother look 28 SHRIMP MOUSSELINE 1 pound raw shrimp peeled and de veined TT salt TT pepper TT cayenne 2 oz Heavy cream 1 pint Heavy
8. with the chantilly e Once the clairs are piped dip the side without the hole into the melted chocolate e Serve one chocolate and one chantilly with the chocolate side up as a dessert with a surprise PROFITEROLES 5 cooked pate a choux shells in a large roll shape 7 oz of hot chocolate ganache see recipe on page 13 5 large scoops of vanilla ice cream 5 servings e Make sure the chocolate ganache is hot e Take cooked pate a choux and cut in half e Take a large scoop of ice cream and place in between the two layers of pate a choux e Place the porfiterole on a cold plate and cover with the hot ganache BEIGNETS 1 2 pound of raw pate a choux dough 4 cups vegetable oil for frying 1 pound powdered sugar Serves about 10 e Pre heat the oil to 375 F e Using a one ounce scoop scoop the pate a choux dough into the hot oil e Once the dough is brown and puffed remove from the oil e Drain and dust generously with powdered sugar e Serve at breakfast or any time of the day STRAWBERRY CREAM PUFF 5 cooked pate a choux shells in a large round shape 7 oz cream chantilly see recipe on page 30 10 strawberries sliced thinly 5 servings e Take cooked pate a choux and cut in half e Fill with the cream Chantilly and strawberries e Place top on the cream puff and serve CHURROS 1 2 pound of raw pate a choux dough 2 T cinnamon 4 cups vegetable oil for frying 2 cups granulated sugar serves about 10 e Pre heat the
9. 1 2 cup sugar Makes topping for 1 pie e Place the egg whites into the mixer bowl and beat with the wire whisk e Once the egg whites are at soft peaks add the sugar slowly e Then top your pie e The viscosity of the meringue can be determined be the amount of sugar the more sugar the thicker the meringue the less sugar the softer the meringue QUESADILLAS 8 oz Mozzarella cheese 1 fired green pepper sliced 1 julianned onion Shredded saut ed chicken spiced with salt pepper cumin and curry TT salt TT pepper TT curry TT cumin Fire the pepper and remove the skin and seeds Slice and saut the onion in butter curry cumin salt and pepper e Saut the chicken in butter cumin and curry e Shred the cheese in the Viking Professional slicer shredder attachment e Butter one side of the tortilla and place it butter side down in the Viking non stick pan e Add a generous amount of cheese across the entire tortilla e To one side add the onion peppers and the seasoned chicken e Using a spatula fold one side on top of the other e Flip and serve Attachment High Speed Disc Slicer shredder attachment 40 DOC S KICK IN SALSA 4 Roma tomatoes quartered TT Olive oil salt pepper 1 2 Yellow onion quartered 1 large jalapenos 1 Serrano pepper 2 Cloves Garlic TT Cilantro 1 2 Lime e Drizzle olive oil on tomatoes and onion and roast at 400 F or 204 C for about15 minutes e Slice the jalapenos Serrano garlic and
10. AINLESS STEEL V BEATER e General purpose beater e For making cakes mashed potatoes muffins cookies and a variety of other items STAINLESS STEEL WHIP e For meringues creams and mousses e Whips a single egg white perfectly STAINLESS STEEL DOUGH HOOK e Mixes and kneads all kinds of yeast mixtures e For homemade bread making and other dough mixtures BACK MOUNTED WHEELS e Exclusive patent pending two back mounted wheels allow for easy maneuvering without loss of stabilization CLEANING AND SERVICE e Always switch unit off and unplug before cleaning e Stand mixer may emit a pungent odor especially when new This is common with electric motors e When power knob is on all 3 power outlets are engaged e A little grease may appear at slow speed outlet when you first use it This is normal simply wipe them off if this should occur e Wipe power unit with a damp cloth then dry e Never use abrasives or immerse unit in water e Wash bowl by hand then dry thoroughly or place in dishwasher e Never use a wire brush steel wool or bleach on your stainless steel bowl Use vinegar and water to remove spotting or rainbow effects e Keep stainless steel bowl away from heat sources such as cooktops ovens or microwaves e Wash stainless steel V Beater stainless steel whip and stainless steel dough hook by hand and dry thoroughly or may be washed in dishwasher e Wash pouring shield by hand and dry th
11. Cream for whipping cream Makes about twenty timbales e Pre heat the oven 300 F or 150 C e Place the raw shrimp in a food processor and puree e Add the salt pepper and cayenne then slowly add the cream e Refrigerate until cool e Put heavy cream into the mixer bowl and using a wire whisk beat the cream until soft peaks e Gently fold the whipping cream into the shrimp mixture until light and fluffy e Fill the timbales with the shrimp mousseline and bake in a water bath until firm e Serve with a bell pepper coulis see page 32 SALMON MOUSSELINE ON CROUTONS 4 oz Salmon filet TT Salt TT pepper 30z Hickory wood 4 sprigs of rosemary 4 oz Heavy cream 1 loaf French bread See page 36 Olive oil Serves about 15 people e Place the hickory and the rosemary wood in the smoker e Put the salmon in the smoker and let it smoke for 30 minutes e Once smoked crumble the fish by hand and place it in the mixer bowl e Add the salt and pepper to the fish mixture e Mix using the whisk slowly adding the cream until it is smooth it should still have some of the texture to it e Make small round shaped croutons using French bread e Pipe the salmon mousseline onto the croutons e Top with fine caviar or salmon roe 29 THOUSAND ISLAND DRESSING 1 2 T red wine vinegar 1 cup mayonnaise see page 27 1 2 cup ketchup 3 oz sweet pickle relish TT salt TT pepper 1 hard boiled egg minced 1 2 T Worcestershire Sauce Makes1 pint e Ad
12. PASTA CON PIMENTOS ASADAS PASTA WITH FIRED PEPPERS 1 roasted yellow pepper 1 roasted green pepper 1 tomato concassee 2 cloves garlic minced Pasta TT salt TT pepper TT olive oil e Fire the peppers and concase the tomato And set to the side e In a fry pan heat enough oil to cover the bottom of the pan e Add the garlic and saut for about 30 seconds e Add the peppers and the tomato to the oil 42 e Season with salt and pepper e Add the pasta and toss until the pasta and the peppers are mixed e Serve hot Attachments Pasta Maker CHORIZO 1 pound pork 8 oz bacon 1 clove garlic minced 2 tsp cumin 1 tsp cayenne 1 tsp salt 1 tsp paprika 1 T red wine vinegar e Grind the pork using the meat grinder attachment course screen e Grind the bacon and some of the pork with the fine screen e Add the remaining ingredients into the mixer bowl and mix using the V paddle e Once incorporated saut the mixture in a pan until done can make links or use casings Attachments Food grinder stuffer UL approved 2003 Viking Range Corporation Specifications subject to change without notice Vma Viking Range Corporation 111 Front Street Greenwood Mississippi MS 38930 USA 662 455 1200 For product information 1 888 VIKING1 845 4641 or visit the Viking web site at www vikingrange com 43 F20258
13. T salt 1 egg Serves about 6 Finely diced garlic can be added to spice up your potatoes e Peel cut the potatoes into one inch cubes e Add the potatoes to 1 2 gallon of cold water e Bring to boil e Heat milk in a small sauce pot on very low heat e Once potatoes are done strain and put the potatoes into the mixer bowl e Immediately add the egg and begin mixing with the V paddle e Add the butter milk and salt mix until desired texture 19 CELERY ROOT CREAMED POTATOES 5 Large potatoes peeled cut into one inch cubes and boiled 1 gallon of water 1 large celery root peeled cut into one inch cubes and boiled 1 2 cup milk warmed 2T butter melted 1 T salt 1 egg Serves about 8 portions Great way to spice up mashed potatoes e Peel cut the potatoes and celery root into one inch cubes e Add the potatoes to 1 2 gallon of cold water e Add the celery root to 1 2 gallon of cold water e Bring both to a boil e Heat milk in a small saucepot on very low heat e Once potatoes are done strain and put the potatoes into the mixer bowl e Immediately add the egg and begin mixing with the V paddle e Strain celery root and place in the blender and puree e Add the celery root puree to the potato mixture and blend e Add the butter milk and salt mix until desired texture CHOCOLATE CHIP COOKIE BARS 1 cup granulated sugar 1 cup light brown sugar 1 cup butter softened 2 eggs 2 tsp vanilla extract 1 tsp baking
14. Viking Professional Stand Mixer Use and Care Instructions and Recipes Congratulations You have just purchased a Viking Professional Stand Mixer We also have a large selection of attachments available to use with your stand mixer It will turn your stand mixer into more than just a mixer a true multi function stand mixer that every kitchen must have www vikingrange com VIKING VSM500 Professional 5 quart Stand Mixer 800 watts VSM700 Professional 7 quart Stand Mixer 1000 watts Both Models Available in the wide selection of finishes offered for Viking Culinary Products IMPORTANT SAFEGUARDS When using this electric appliance basic safety precautions should apply including the following e Always read and follow all instructions e Switch off and unplug before fitting or removing tools and or attachments after use and before cleaning e This machine is not intended for use by young children without supervision e Avoid contact with moving parts and fitted attachments To reduce the chances of bodily injury and or damage to the stand mixer keep hands clothing cooking utensils etc away from the moving parts during operation e The use of attachments not recommended or sold by the manufacturer may cause fire electric shock or injury e Do not use more than one attachment at a time e Do not exceed the maximum capacities listed in this use and care instructions e Do not use the machine if it is damaged
15. cooked and raw meats firm vegetables firm cheeses and nuts e Make your own sausage and hamburger e Speed 5 8 suggested for optimal use PASTA MAKER VSMPM e Includes six separate inserts e Easily prepare homemade pasta e Speed 5 8 suggested for optimal use HIGH SPEED DISC SLICER SHREDDER VSMDSS e Three separate discs with 5 cutting surfaces e Perfect for garnishing vegetables or finely shredding cheeses e Speed 2 4 suggested for optimal use HIGH SPEED BLENDER GLASS JAR VBLGJ e 40 oz glass jar with pouring spout and recipe markings on jar e Ultimate crushing power for making a perfect frozen drink e Use Max or P when using this attachment HIGH SPEED JUICE EXTRACTOR VSMJE e Extracts juice from many fruits and vegetables e For example carrot juice from carrots apple juice from apples and orange juice from oranges e Speed 4 suggested for optimal use COLANDER SIEVE 5 qt and 7 qt models VSMCS e Makes baby food vegetable purees fruit sauces apple sauce e Now you can make your own jams and jellies e Speed 2 4 suggested for optimal use POURING SHIELD VSMPS e Keep ingredients from splashing out e Easy convenient adding of ingredients e Easily snaps onto the mixer head STANDARD ACCESSORIES standard with mixer additional accessories can be purchased STAINLESS STEEL BOWL WITH HANDLE e Ergonomic handle e Easy to clean and dishwasher safe ST
16. d all ingredients into mixer bowl and whisk until incorporated e Refrigerate until service RANCH STYLE DRESSING 4 oz Mayonnaise 4 oz sour cream 3 oz buttermilk 1 2 tsp Worcestershire sauce 1 2 tsp minced garlic minced 1 4 tsp fresh thyme minced 1 4 tsp fresh oregano minced 1 4 tsp fresh rosemary minced 1 4 tsp dried mustard 1 2 tsp salt Makes about 1 1 2 cups e Add all ingredients into mixer bowl and whisk until incorporated e Refrigerate until service LOW FAT BLUE CHEESE DRESSING 6 oz Low fat yogurt 2 oz low fat buttermilk 2 oz crumbled blue cheese 1 4 tsp white pepper 1 2 tsp Worcestershire sauce 1 4 tsp Dry mustard 2 drops hot sauce TT salt Makes about 1 pint e Add all ingredients into mixer bowl and whisk until incorporated e Refrigerate until service 30 RUSSIAN STYLE DRESSING 1 cup Mayonnaise see page 27 1 4 cup ketchup 1 T milk 1 clove garlic minced 1 tsp lemon juice 1 T onion finely minced 1 tsp dried mustard 1 tsp Worcestershire sauce 3 drops hot sauce Makes about 1 1 2 cups e Add all ingredients into mixer bowl and whisk until incorporated e Refrigerate until service ITALIAN DRESSING 1 cup vegetable oil 1 cup white wine vinegar 1 tsp pepper 1 tsp sugar 1 tsp fresh oregano minced 1 tsp fresh basil minced 1 4 tsp garlic minced Makes about 2 cups e Add all ingredients into mixer bowl and whisk until incorporated e Refrigerate until service CREAM CHANTILLY 1 pi
17. dough hook Exclusive back mounted wheels Bowl ee Note Do NOT discard must be in place for optimal use 7 S USES OF THE STANDARD ACCESSORIES e Stainless steel V Beater for making cakes mashed potatoes fillings muffins and clairs e Stainless Steel Whip for souffl s meringues beating eggs creams batters and mousses Not indented for heavy mixtures such as creaming butter and sugar for cakes this could damage the attachment e Stainless steel dough Hook For yeast mixtures such as breads NOTE Do not scrape side of bowl while mixer is in use 3 ASSEMBLING THE VIKING PROFESSIONAL STAND MIXER TO ATTACH STAINLESS STEEL MIXING BOWL e Turn the head lift release lever counter clockwise to release the head and raise until it locks e Place the mixing bowl into the bottom pre cut slots and turn clockwise to lock into base e To lower the mixer head turn the head lift release lever counter clockwise to release the head and slowly lower it until it locks TO INSERT AND REMOVE A STANDARD ACCESSORY V BEATER STAINLESS STEEL WHIP DOUGH HOOK e Turn the head lift release lever counter clockwise to release the head and raise until it locks e Place the tool in the tool receptacle and easily turn counter clockwise until it stops push the tool into the receptacle e To remove the tool simply unscrew clockwise e To lower the mixer head turn the head lift release lever counter cloc
18. e of the chicken stock and let simmer for about 15 minutes season with salt and pepper e Place in the blender and mix thoroughly until smooth e Strain through a fine strainer or cheesecloth e Use the rest of the chicken stock to adjust the viscosity of the sauce RASPBERRY COULIS 2 pounds of raspberries 1 cup of sugar Enough water to almost cover raspberries about 1 1 2 cups 1 oz Grand Marnier Makes about 1 pint e Place raspberries sugar and water in a pot and begin simmering about 35 minutes e Once soft add mixture to the colander sieve and allow the machine to mash and release the juices of the raspberries e Place back in the pot and reduce until desired consistency usually until coats the back of a spoon e Strain mixture through a fine strainer or cheese cloth add the liqueur and refrigerate TOMATO COULIS 2 T olive oil 2 tsp garlic minced 3 T onion minced pound roma tomatoes small dice 3 oz red wine 1 tsp fresh oregano minced TT salt 34 TT pepper 5 oz chicken stock broth can work 3 cups boiling water Bowl of ice water Makes about 1 pint e Boil the water and get a bowl of ice water ready e Using a knife cut a small X pattern in the bottom of the tomatoes e Place the tomatoes in the boiling water for about 10 seconds then place the tomatoes in ice water to stop the cooking process e Remove the seeds and skin this is known as Concassee e Chop the tomato concasse into small pieces e Heat
19. g whites and sugar beaten until stiff Morney A b chamel sauce that is finished with Parmesan cheese Mousseline A food base to which whipped cream has been added Onion piquet To caramelize the flesh side of the onion to add a caramelized taste to a sauce used mostly in b chamel sauce Pate a choux Better known as clair paste dough used to make pate and some desserts Pesto A sauce consisting of fresh basil garlic pine nuts olive oil and grated cheese Pine nuts Edible seed of any of several nut pines especially some in southwestern America Poach To cook in a liquid at a temperature that is between 160 F and 180 F Puree To rub a food product through a strainer or process in a blender Roe The eggs or the egg filled ovary of a fish or certain crustaceans R sti Shredded potatoes that are seasoned and pan fried Saut To pan fry lightly in fat Sieve A utensil of wire mesh used for straining Simmer To be cooked gently and remain just below the boiling point 185 F 205 F Spring form A cake pan having upright sides that can be unclamped and detached from the bottom of the pan Timbales A pastry mold in which food is baked The timbale resem bles a shot glass 11 RECIPES CHOCOLATE ALMOND CAKE 1 T butter for greasing the pan 1 cup butter 1 1 4 cups sugar 4 eggs 1 tsp instant coffee dissolve coffee in the hot water below 1 tsp hot water 2 tsp milk 1 tsp almond extract 2 oz almond paste 1 cup self ris
20. hat the onions came out of and reheat e Add the potatoes into the pan and saut until golden brown e Add the onions back to the potatoes to combine the taste e Season with salt and pepper and served hot FONDUE 5 oz Gouda or your favorite cheese 2 T white wine Makes about 6 oz e Place the cheese in the high speed shredder once shredded place the cheese in a fondue bowl e Add wine to the cheese and heat e Mix the wine and cheese until the wine is incorporated e Then use your favorite bread to dip BASIC PASTA DOUGH 4 eggs 2 T olive oil 1 T salt 3 3 4 cups of flour e Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g e Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs until incorporated e Mix until the dough resembles bread crumbs then choose your desired shape and run it through the pasta maker 24 BASIL PASTA DOUGH 4 eggs 1 4 cup fresh basil 2 T olive oil 1 T salt 3 3 4 cups of flour e Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g e Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs and basil puree until incorporated e Mix until the dough resembles bread crumbs then choose your desired shape and run it through the pasta maker 25 LOBSTER RAVIOLI WITH LOBSTER BROTH One recipe of Basic pasta dough one flat sheet for Ravioli see
21. he dough on speed 2 for about 10 minutes e Place in a lightly greased bowl and let double may take an hour e Punch down the dough and let it rest for a few minutes e Portion the dough into1 oz balls and let double again e Once doubled brush with egg whites e Bake for 12 to 15 minutes or until golden brown and cooked through 38 BLUEBERRY MUFFINS 1 cup All purpose flour 3 4 cup granulated sugar 2 tsp Baking powder 7 oz milk 1 egg 2 oz butter softened 6 oz fresh blueberries Makes12 muffins e Pre heat the oven to 350 F or 180 C e Combine all the wet ingredients e Sift the flour sugar and baking powder in the mixer bowl e Add the wet into the dry and mix e Do not over mix the batter should be lumpy e Using a spatula gently fold in the blueberries e Portion the blueberry mixture into the muffin tin e Bake at 350 F or 180 C for about 18 minutes e Let cool than remove FUDGE FROSTING 2 cups powdered sugar 1 4 tsp salt 1 8 cup Light Corn Syrup 6 oz melted butter 1 2 cup cocoa powder 1 2 cup hot water about 140 F or 60 C about as hot as the water in your house can go Makes about 3 pounds e Place the sugar salt cocoa powder and the corn syrup in the mixer bowl and blend e Add the melted butter and continue to mix e Add the hot water and mix until smooth if too thick simple sugar solution can be used to thin the frosting e Frost before the frosting cools 39 BASIC MERINGUE 1 cup egg whites
22. ing flour 1 tsp baking powder 3 oz unsweetened cocoa powder 2 oz semi sweet chocolate pieces Yields 2 eight inch circular cakes e Preheat the oven to 350 F or 180 C e Grease the bottom and sides of two eight inch circular cakes pans with melted butter to keep from sticking e Line the bottom of the pans with parchment paper e Warm 1 cup of butter until just softened e Place sugar in the mixer bowl and add softened butter e Beat till light and fluffy e In a separate mixing bowl beat eggs than slowly add them to the sugar mixture e Add the dissolved coffee milk almond extract and the almond paste to the mixture e Sieve the flour baking powder and cocoa powder into the mixture be careful not to over mix the batter e Slowly blend in chocolate pieces e Divide mixture between the two cake pans e Bake on middle rack for about 30 minutes or till spring like to the touch e Cool on bakers rack e Remove the parchment paper from the bottom be careful the cake is fragile e Using a sharp knife slice off part of the top of the cake to make it even with the bottom e Top one side with Ganache or chocolate mousseline and place the other side on top of the filling e Cover the cakes with a thin layer of the Ganache and let dry e Chill for about five minutes to let the ganache harden then serve 12 GANACHE 1 cup Heavy Cream 6 oz semi sweet Chocolate chopped small Makes 14 oz e Chop chocolate into very small pieces and p
23. kwise to release the head and slowly lower it until it locks TO RAISE AND LOWER THE LEVER ACTION HEAD e To raise the head turn the head lift release lever counter clockwise to release the head and raise it until it locks e To lower the mixer head turn the head lift release lever counter clockwise to release the head and slowly lower it until it locks TO MOVE STAND MIXER USING EXCLUSIVE EASY GLIDE WHEELS e Make sure head is locked in down position and stainless steel bowl is locked securely in place e Lift up on front of mixer using bowl handle or mixer head e Now easily move mixer to desired location HELPFUL HINTS e If necessary switch unit off and scrape sides of bowl with spatula for best results e Eggs at room temperature are best for whisking and beating e Before whisking egg whites make sure there is no grease or egg yolk on the whisk or bowl e Use cold ingredients when making pastries unless recipe states otherwise TROUBLESHOOTING STANDARD ACCESSORIES the V Beater whip and dough hook attachments are pre set at the factory but they can be adjusted if necessary e If the accessories stainless steel whip or stainless steel V beater should knock against the bottom of the bowl or is not reaching the ingredients in the bottom of the bowl you can adjust the height by Unplug stand mixer Raise the mixer head and insert the accessory Hold it and loosen the nut as shown L
24. lace into the mixer bowl e Bring Cream to a boil and pour hot cream over chocolate and mix till incorporated e shape and refrigerate until firm or pour over dessert CHOCOLATE MOUSSELINE FILLING 4 oz plain chocolate chopped 1 cup heavy cream Makes enough to fill one chocolate cake or 3 dessert portions e Place chopped chocolate in a bowl and melt the chocolate very slowly using a double boiler e Place the heavy cream in the mixer bowl and whisk till soft peaks e Once chocolate has melted gently fold the chocolate into the whipped cream until thoroughly mixed NEW YORK STYLE CHEESECAKE 3 8 oz packages of cream cheese softened 2 T of cake flour 11 8 cup granulated sugar 4 eggs 5 T heavy cream 1 T vanilla extract Yields one 10 inch cake e Pre heat the oven to 300 F or 150 C e Butter one 10 inch spring form pan e Beat the cream cheese until smooth using the V paddle e Add in the flour and sugar e Add the eggs one at a time e Add the cream and the vanilla e Pour into the buttered spring form pan and bake for 1 to 1 1 2 hours e Let cool completely before removing the sides 13 CHOCOLATE CHEESECAKE 3 8 oz packages of cream cheese softened 2 T cake flour 11 8 cup granulated sugar 4 eggs 5 T heavy cream 3 oz melted semi sweet chocolate 1 T vanilla extract Yields one 10 inch cake e Pre heat the oven to 300 F or 150 C e Butter one 10 inch spring form pan e Melt 3 oz semi sweet chocolate over a
25. n brown and crispy MISSISSIPPI CATFISH CAKES 1 pound Mississippi Catfish filets poached in white wine and dill 2 cups of white wine 1 cup water 1 4 cup Green onion or scallions sliced very thin 2 large sprigs of fresh dill 1 2 cup onion finely diced TT salt TT pepper 1 2 tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg 1 2 cup Bread crumbs Serves 10 to 12 portions This dish is great with a homemade cocktail or tartar sauce see page 32 e Pour the water and wine into a saucepot and bring the temperature of the water to between 160 and 180 F or 71 to 82 C e Add the catfish and the dill to the poaching liquid add let poach about fifteen minutes remove from heat and let cool in the poaching liquid e In the mixer bowl using the V paddle add the green onion onion salt pepper cayenne pepper Worcestershire sauce and egg mix on low speed e Once the catfish has cooled gently break up the filets with your hands and add the pieces to the mixer bowl e Mix on lowest speed until the mixture begins to come together about fifteen seconds e Add bread crumbs in stages until mixture is bound you may not use all the bread crumbs e Shape catfish mixture into patties e Heat olive oil in a saut pan and saut patties until golden brown and crispy HOMEMADE MASHED POTATOES 5 Large potatoes peeled cut into one inch cubes and boiled 1 2 gallon of water 1 2 cup milk warmed 2 T butter melted 1
26. nt of heavy whipping cream 1 2 cup of granulated sugar 1 4 tsp of vanilla extract Makes 1 1 2 pints e Make sure the mixer bowl and the wire whisk are cold e Add the cream to the cold mixer bowl and begin whisking e Add the sugar and the vanilla when you begin to see the cream stiffening e Beat till medium peaks e Serve on daiquiri chocolate sundaes etc 31 TARTAR SAUCE 2 cups mayonnaise see recipe on page 27 2 oz Capers 3 oz sweet pickle relish 2 T onion diced 2 T parsley minced 2 T lemon juice TT salt 1 tsp Worcestershire sauce 3 drops hot sauce Makes 1 pint e Place capers pickle relish onion minced parsley and lemon juice into the blender attachment and blend on high speed for about 30 seconds e Once blended add all ingredients to the mixer bowl and using the V paddle mix thoroughly and serve with fish or fried food GUACAMOLE 3 Fresh Avocados 4 T lemon juice 1 T finely chopped tomatoes 1 tsp garlic minced 2 T Cilantro minced TT salt 1 tsp Cumin 1 2 tsp Curry 1 2 tsp oregano 1 2 Jalapeno chopped no seeds Makes about 1 pint e Spilt the avocados in half and remove the hard seed once the seed is gone scoop the avocado flesh into the mixer bowl e Add the lemon juice to the avocado flesh and mix using the V paddle e Add the rest of the ingredients and adjust flavor if needed 32 SPINACH AND ARTICHOKE DIP 1 4 cup onion small dice 1 tsp of garlic minced 1 oz b
27. ob is engaged STIRRING The stirring speed is for combining things such as the dry ingredients in a cake or the initial mixing of ingredients for bread dough As a guide when making bread dough the ingredients should be mixed on STIR for 45 seconds to 1 minute and then the speed increased to 2 for additional 3 to 4 minutes 2 4 MIXING The mixing speeds are great for combining the ingredients to mix items such as mashed potatoes it also works great on batters that are thin or mostly liquid This speed is for the colander sieve and high speed juice extractor attachments 5 8 BEATING The beating speed is for finishing cake batter This speed works with the food grinder stuffer and also the pasta maker 9 12 CREAMING The creaming speed is for creaming shortening and sugar for making cookies or cakes and frostings MAX WHIPPING The Whipping speed is for adding air to the mixture as in making meringues or custards The whipping speed is also for making whipped cream This speed can also be used for the high speed blender attachment PULSE This feature is used with the high speed blender attachment For a quick controlled pulsing job Hold on P this will operate the blender on high speed until released OPTIONAL ATTACHMENTS AND ACCESSORIES FOOD GRINDER STUFFER VSMFG e Includes fine medium and coarse plates and cutting knife e Makes delicious meals from ground beef to duck pate e Grinds
28. oil cook till fork tender e Once the potatoes are done place potatoes butter cinnamon sugar salt pepper eggs and egg yolks into the colander sieve attachment and mix e Place milled potatoes into the piping bag and pipe using a circular pattern potatoes into mountain shape designs e Brush with butter and bake for about 10 minutes or until browning starts PERFECT HAMBURGERS 2 pounds meat ribeye or tenderloin is the best to use 2 T salt TT pepper 1 tsp garlic minced 1 T chili powder 2 pieces bacon diced 1 T Worcestershire sauce 1 slice white bread shredded Makes six patties e Place all the ingredients in the sausage kebbe maker and grind using the large holes then grind again using the smaller holes e Once ground shape the meat into patties and grill or pan fry e Venison can be used instead of beef but you will need to use more bacon to add fat to make it nice and juicy 36 APPLE JUICE 3 apples peeled and cored 1 T dark brown sugar 1 tsp lemon juice Makes 2 glasses e Peel core and cut the apples into quarters e Place the quartered apples in the juicer along with the lemon juice and the sugar e Chill the juice before service TROPICAL BREEZE 4 oz fresh pineapple flesh only 2 oz fresh mango flesh only 2 oz Malibu Rum Makes one drink e Place the Pineapple and the mango in the juicer e Pour the rum in a glass of ice and add the fruit juice on top of the rum e Serve at a party or on
29. oil in a large saut pan add the onion garlic and tomato concassee saut until soft be careful not to burn the garlic or onion e Deglaze the pan with the wine and add some of the chicken stock and let simmer for about 15 minutes season with salt and pepper e Once soft add mixture to the colander sieve and allow the machine to mash the tomato mixture e Strain mixture through a fine strainer e Great for pastas or a diet DUCHESSE POTATOES 2 pounds potatoes 2 oz whole butter TT salt TT pepper 1 egg 2 egg yolk 1 2 gallon water Makes 10 servings e Pre heat oven to 375 F or 190 C e Have a parchment paper lined sheet pan and a piping bag with a star tip ready to go e Peel and cube the potatoes and add them to the water and bring to a boil cook till fork tender e Once the potatoes are done place potatoes butter salt pepper eggs and egg yolks into the colander sieve attachment and mix e Place milled potatoes into the piping bag and pipe using a circular pattern e Brush with butter and bake for about 10 minutes or until golden brown 35 DUCHESSE SWEET POTATOES 2 pounds sweet potatoes 2 oz whole butter TT salt TT pepper 1 T Cinnamon 3 T Dark brown sugar 1 egg 2 egg yolk 1 2 gallon water Makes 10 servings e Pre heat oven to 375 F or 190 C e Have a parchment paper lined sheet pan and a piping bag with a star tip ready to go e Peel and cube the potatoes and add them to the water and bring to a b
30. oper ation or repair or service of the product by anyone other than an authorized Viking Range Corporation service agency or representative This warranty does not apply to commercial usage Warrantor is not responsible for conse quential or incidental damage whether arising out of breach of warranty breach of contract or otherwise Some jurisdictions do not allow the exclu sion or limitation of incidental of consequential damages so the above limita tion or exclusion may not apply to you The return of the Owner Registration Card is not a condition of warranty cov erage You should however return the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which could affect you To arrange for warranty service simply contact Viking Range Corporation by calling 1 800 216 5775 8 00 A M to 5 00 PM Central Standard Time Monday through Friday If you prefer you may write Viking Range Corporation P O Box 956 Greenwood Mississippi MS 38930 The follow ing information will be required Date of original purchase a copy of sale receipt model and serial numbers located on bottom of the unit and a brief description of what has occurred with the product HELPFUL TERMS Please note In these recipes TT means to taste Balsamic vinegar Usually dark aromatic vinegar from Modena Italy made from white grape juice that is heated and aged in wooden bar rels for
31. oroughly 8 VIKING PROFESSIONAL STAND MIXER ONE YEAR FULL WARRANTY Viking Professional Stand Mixers attachments accessories are warranted to be free from defective materials or workmanship in normal household use for a period of twelve 12 months from the date of original retail purchase Viking Range Corporation warrantor agrees to repair or replace at its option any stand mixer which fails or is found to be defective during the warranty period Painted and decorative items are warranted to be free from defective materi als or workmanship for a period of ninety 90 days from the date of original retail purchase Any defects must be reported to Viking Range Corporation 1 800 216 5775 within ninety 90 days form date of original purchase Viking Range Corporation uses the most up to date processes and best mate rials available to produce all color finishes However slight color variation between units may be noticed because of differences in kitchen lighting prod uct locations and other factors This warranty shall apply to products purchased and located only in the United States Products must be purchased in the country where service is request ed Warranty labor shall be performed by an authorized Viking Range Corporation service agency or representative Warranty shall not apply to damage resulting from abuse accident natural disaster loss of electrical power to the product for any reason alteration outdoor use improper
32. ound tip e Place the milk water salt sugar and butter in a sauce pan and bring to a boil e Once at a boil remove from the heat and stir in the flour by hand a wooden spoon works the best continue to beat until the dough come away from the sides it will look dry e Put the dough into the mixing bowl and allow to cool to about 130 F e Once temperature is down using the V paddle mix the eggs in one at a time e The mixture will be shiny but firm it will not clean the side of the bowl e Place a workable amount of warm dough into the pastry bag and pipe the desired shape unless you are making beignets or churros e Bake immediately 425 F or 220 C for 10 minutes then drop the temperature to 375 F or 190 C and cook for 10 more minutes e Cook till brown and dry inside keep the door closed as much as possible e Tip if you can t decide if they are done get a towel and pick one of them up and listen if they hiss they are done ECLAIRS 10 cooked pate a choux shells in a elongated oval shape 5 oz of Chocolate mousseline see recipe on page 13 5 oz Cream Chantilly see recipe on page 30 5 oz melted dark chocolate 5 servings e Melt chocolate in a double boiler very slowly e Take two pastry bags with medium round tips fill one with the chocolate mousseline and the other with the cream Chantilly Stick the tip of the bag into the cooked dough and pipe mixture until full do five with the chocolate and five
33. ower the mixer head Adjust the height by turning the shaft For ideal operation the stainless steel whip and stainless steel V beater should be almost touching the bottom of the bowl Raise the head hold the accessory in place and tighten the nut e Your mixer is fitted with an overload protection device and will stop if overloaded to protect the machine In the unlikely event this happens Switch off and unplug the mixer Remove some of the ingredients to reduce the load and allow the mixer to stand for a few minutes Plug in and reselect the speed If the mixer does not restart immediately allow to stand for additional time HINTS FOR BREAD MAKING e Never exceed the maximum capacities below this may overload the machine e If the machine begins to strain switch off immediately and remove half of the ingredients in the bowl e Ingredients mix best if you put the liquid ingredients in first Note Maximum capacities reflect using white All purpose flour If using stone ground or high gluten flours recipes will have to be adjusted as not to overload the mixer Maximum capacities 5 quart 7 quart Flour weight 4 Ibs 5 lbs Cake mix 6 lbs 10 Ibs Egg whites 12 16 SPEED CONTROLS MIXING ATTACHMENTS These are recommended speeds Adjust to performance as needed for your recipe For best results turn speed control slowly to the proper speed Note All three power outlets are engaged when power kn
34. page for recipe 1 whole lobster steamed TT salt TT pepper 1 tsp Cayenne pepper 1 T cream cheese 1 T shallots finely dice 1 tsp green onions or scallions finely sliced 1 tsp lemon juice 1 T olive oil 1 2 onion 1 2 gallon for boiling liquid 1 leek 1 stalk celery 3 cups water for broth 1 cup white wine Makes about 60 ravioli 1 2 inch squares e Begin boiling water e Remove the meat from the lobster and slice very thinly e Place the lobster shell including head into a pot add the onion celery leek water and wine e Simmer for about 30 minutes strain through cheese cloth then reserve cooking liquid e Heat oil in saut pan and saut shallot and green onion until tender e Add saut ed mixture sliced lobster salt pepper lemon juice and cream cheese into the mixer bowl using the V paddle mix the ingredients until incorporated e Take the mixture and portion the lobster stuffing onto half of the pasta in small piles e Fold the other half of the pasta on top of the stuffing and cut desired shape around the piles e Boil the Lobster ravioli in water e Serve the Lobster ravioli in a shallow bowl with the reserved broth poured over the ravioli GOAT CHEESE RAVIOLI WITH SAUCE MORNEY One recipe of Basic pasta dough flat sheets for Ravioli see page 24 for recipe 1 pint of milk 1 4 onion 26 1 4 cup Flour 2 oz Butter 4 oz Parmesan cheese grated 8 oz of fresh goat cheese 8 oz of
35. rters e Place sugar cinnamon and lemon juice into a bowl e Place apples in the shredder and shred them into the bowl with the sugar mixture e Once shredded mix the apples with the sugar mixture and refrigerate until cool e Great for desserts and even good on roasted venison loin POTATOES ANNA 3 thin potatoes peeled TT salt 1 T butter Makes 12 portions e Pre heat oven to 375 F 190 C e Place the potato in the slicer and slice thin disc shape pieces of potato e Place the potato in circular pattern brush with butter and sprinkle with salt e Bake until crisp cut into wedges and serve ROSTI POTATOES 3 large potatoes peeled and quatered TT salt TT pepper 2 oz butter melted Serves 12 e Shred potatoes in high speed shredder into a bowl e Add salt and pepper to the mixture e Using a non stick pan heat butter in saut pan e Spread the shredded potatoes around the pan evenly and saut in butter until brown and crisp it should resemble a pie e Slice into quarters and serve 23 LYONNAISE POTATOES 2 pounds potatos peeled 1 cup onion julienne 3 oz butter TT salt TT pepper About 32 ounces e Julienne 1 cup of onions e Steam potatoes until partially done e Place the potato in the slicer and slice about 1 4 inch disc shape pieces of potato e Heat butter in a large saut pan e Saut onions in half of the butter until tender remove and place in a bowl e Add the rest of the butter into the pan t
36. serve 2 Tablespoons of the juice e Add champagne vinegar sugar orange juice and zest into the blender and mix e Slowly add the oil to the blender until completely emulsified e Then serve over salad 21 CLASSIC PESTO SAUCE 12 oz olive oil 3 oz pine nut walnuts can be used 6 oz fresh basil leaves 2 T smashed garlic 6 oz fresh Parmesan cheese TT salt TT pepper Makes 24 oz e Place one third of the olive oil in the blender and add the remaining ingredients e Blend the mixture and slowly add the rest of the oil until it is smooth FRESH STRAWBERRY DAIQUIRI 1 pint Strawberries 6 oz powdered sugar 4 oz light rum 1 1 2 cups ice 2 T cream chantilly see recipe on page 30 Makes 2 drinks e Clean and cut the strawberries into small pieces and add them to the blender e Add the sugar rum and ice then blend till smooth e Serve with a dollop of cream Chantilly on top CAESAR SALAD DRESSING 1 2 T smashed garlic 1 egg 2 oz of Parmesan grated 1 oz Balsamic vinegar 1 2 T Dijon mustard 1 2 oz anchovy filets 1 2 tsp salt TT pepper 12 oz olive oil Makes 1 pint e Add all ingredients except the oil blend thoroughly about two minutes e Slowly add the oil until incorporated e Served on Caesar Salad 22 APPLESAUCE 2 pounds Mcintosh apples other apples such as Granny Smith would work 1 T ground cinnamon 5 T dark brown sugar 1 2 tsp lemon juice Serves 1 pint e Peel core and slice apples into qua
37. several years B chamel Milk thickened with a butter and flour roux Boil To cook in a liquid that is 212 F or 100 C Capers A Pickled flower bud from a Mediterranean shrub that can be used as a pungent addition to sauces relishes and various other dishes Caviar The eggs of a large fish especially sturgeon Celery root Thick edible aromatic root from a variety of celery plant Colander A bowl shaped kitchen utensil used for draining off liquids and rinsing foods clean Concassee To peel and remove seeds from a tomato Coulis A thick sauce made from pur ed fruits or vegetables Cream Chantilly Heavy cream whipped to soft peaks vanilla and sugar added Crouton A small crisp piece of toasted bread Deglaze To dissolve bits of saut ed or roasted foods in the pan after cooking by adding a liquid Dijon mustard A mustard from the Dijon region of France Double boiler A cooking utensil consisting of two pans with the bot tom pan filled with water and the top pan dry It is designed to allow slow even cooking Eclair An elongated pate a choux dough filled with a stuffing and usu ally topped with chocolate Fondue A dish made of melted cheese and wine usually eaten with bread Ganache A mixture of chocolate and heavy cream used for icing and filling cakes 10 Heavy cream Cream that contains more than 36 butterfat Knead To mix and work into a uniform shape by folding and stretching the dough with your hands Meringue Eg
38. the beach e For a frozen treat add the mixture into the blender and puree until smooth STRAWBERRY SMOOTHIE 2 cup strawberries sliced 1 cup low fat strawberry yogurt 1 T honey 1 1 2 cup ice 1 2 cup orange juice Makes 1 drink e Place the all the ingredients into the blender and mix until smooth e Refrigerate and serve 37 FRENCH BREAD 2 cups warm water 1 2 oz active dry yeast 3 3 4 cup Bread flour 1 T Salt 4 oz bowl of water Makes 2 5 pounds e Pre heat oven to 400 F or 200 C e Add yeast and water to the mixer bowl begin stirring with the dough hook e Slowly begin adding the flour until all the flour is incorporated e Increase speed and kneed the dough until smooth and elastic e Place the dough in a bowl and let rise until doubled e Once the dough is risen punch down and divide e Let bread double again e While waiting place a bowl of water in the oven to create steam e Once risen bake in oven for about 30 minutes or till golden brown and baked through DINNER ROLLS 10 oz Warm water 1 oz active dry yeast 2 3 4 cups Bread flour 1 T salt 1 4 cup Granulated sugar 2 T Non fat dry milk 2 T shortening 1 oz unsalted butter 2 whole eggs Makes 3 dozen rolls e Pre heat the oven to 400 F or 200 C e Place the water and yeast in a bowl and set to the side Place all other ingredients in the mixer bowl mix with the dough hook e Add the water and yeast to the mixer bowl and mix with the dough hook e Kneed t
39. utter 12 oz chopped spinach 8 oz Artichoke hearts small dice 1 pint heavy cream 1 tsp Worcestershire sauce 6 oz Parmesan cheese grated TT salt TT pepper TT hot sauce Makes about 32 oz e Pre heat oven to 350 F or 180 C e Heat butter in saut pan and add onion and garlic saut until tender e Add spinach and artichoke and saut until hot e Place saut ed ingredients into the mixer bowl and add heavy cream Worcestershire sauce and 3 oz of the Parmesan cheese mix thoroughly with the V paddle e Place ingredients from the mixer bowl into a baking dish and top with the remaining cheese e Bake in the oven until cheese is melted and beginning to brown about 20 minutes COCKTAIL SAUCE 1 cups ketchup 1 2 T horseradish freshly grated or prepared 2 T lemon juice 1 4 tsp drops hot sauce 1 2 tsp salt 1 T Worcestershire sauce Makes about 2 cups e Add all ingredients into the blender and mix thoroughly e Place mixture in a bowl and allow to refrigerate over night for best results this allows the many flavors to become one 33 RED PEPPER COULIS 2 T olive oil 1 tsp garlic minced 3 T onion minced 3 red bell peppers small dice 5 oz white wine TT salt TT pepper 5 oz chicken stock broth can work Makes about 1 pint e Heat oil in a large saut pan add the onion garlic and bell pepper saut until soft be careful not to burn the garlic or onion e Deglaze the pan with the wine and add som
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