Kitchen King Pro KKPINST0108 Operational manual

Distributed by
Made In China
© 2008 Ontel Products Corporation. All Rights Reserved. Product color may vary.
PINST0108
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:51 PM Page 1

26
Table Of Contents
1
INTRODUCTION .............................2
For Your Safety ..............................2
Set Includes .................................3
Getting Started ..............................4
Using Kitchen King ProTM ......................4
Setting up the Non-Slip Base . . . . . . . . . . . . . . . . . . . .4
Removing the Non-Slip Base . . . . . . . . . . . . . . . . . . . .4
UsingTri-Blade ...............................5
Using Hand Guard (for Mandolin Slicer & Julienne Blades) ......6
Using Mandolin Slicer & Julienne Blades . . . . . . . . . . .6 - 7
Using the Egg White Separator . . . . . . . . . . . . . . . . . .8
Using the Whipping/Mixing Attachment . . . . . . . . . . . .8
UsingtheSaladSpinner ........................9
Care & Cleaning .............................10
Quick & Easy Recipes ........................11
Guacamole ..................................11
Salsa .......................................12
Hummus ....................................13
MangoSalsa .................................14
Mediterranean Tuna Salad . . . . . . . . . . . . . . . . . . . . . .15
CucumberSalad ..............................16
BestEggSalad ...............................17
BestColeSlaw ...............................18
PotatoesAuGratin ............................19
Zesty Oven-Baked Potato Strips . . . . . . . . . . . . . . . . .20
Spinach & Parmesan Dip . . . . . . . . . . . . . . . . . . . . . . .21
Light and Fluffy Omelets . . . . . . . . . . . . . . . . . . . . . . . .22
Simple Homemade Buttermilk Pancakes . . . . . . . . . . .23
PearGingerCrumble ..........................24-25
Quick Reference Guide .......................26
QUICK REFERENCE GUIDE
FOR YOUR SAFETY
• Please read and understand all instructions prior to operating Kitchen King ProTM.
• BLADES ARE VERY SHARP - to avoid serious injury, handle with care when using
and cleaning Kitchen King ProTM.
• Never attempt to operate Kitchen King ProTM without the "Safety Lid".
• Always use "Hand Guard"when operating "Mandolin Lid"and/or
"ulienne Blades".
• Keep out of reach of children.
• DO NOT put Kitchen King ProTM or any of it’s attachments/parts in the
microwave or oven.
Tri-Blade Assembly Whipping/Mixing
Attachment Assembly
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:51 PM Page 3

Pear Ginger Crumble
For the filling: Attach "Mandolin Slicing Lid" to itchen ing ProTM
"Bowl". With "Mandolin Slicing Lid Thickness Dial" set to THIC ,
slice pears. In a large mixing bowl add sliced pears, lemon juice,
ginger, sugar & flour until pear slices are coated.
For the topping: Insert "Whipping/Mixing Attachment" into
itchen ing ProTM "Bowl". Add flour, oats, brown sugar,
cinnamon, salt & oil into bowl and attach "Safety Lid". Turn
handle to mix ingredients until moistened.
Spray 8 x 8 inch dish with cooking spray. Transfer the pear
mixture to the dish then sprinkle the topping over the pears.
Bake until the pears are tender (about 40 minutes).
Let cool for ten minutes then serve warm with ice cream or
frozen yogurt.
QUICK & EASY RECIPES
25 2
INTRODUCTION
Congrat lations on yo r p rchase of Kitchen King ProTM—the
ltimate food preparation station that chops, slices, j liennes,
mixes, whips, blends & more—all witho t l gging o t heavy,
hard to clean kitchen appliances! Prepare delicio s, all nat ral
homemade meals q ickly and easily. Kitchen King ProTM does
all the work for yo and clean p is fast and easy!
For Your Safety
• Please read and understand all instructions prior to
operating Kitchen King ProTM.
• BLADES ARE VERY SHARP - to avoid serious injury, handle
with care when using and cleaning Kitchen King ProTM.
• Never attempt to operate Kitchen King ProTM without the
"Safety Lid".
• Always use "Hand Guard"when operating "Mandolin Lid"
and/or "ulienne Blades".
• Keep out of reach of children.
• DO NOT put Kitchen King ProTM or any of it’s attach-
ments/parts in the microwave or oven.
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:51 PM Page 5

Pear Ginger Crumble
Ingredients:
Topping:
1/4 cup oat or wheat flour
2/3 cup old fashioned oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup oil
Filling:
5-6 firm but ripe pears - peeled,
halved and cored
1 tablespoon lemon juice
1 tablespoon ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 1/2 cups vanilla ice cream or frozen yogurt (optional)
Preheat oven 375° F.
QUICK & EASY RECIPES
24
(Continued on page 25)
You will need:
Mandolin Lid
Whipping/Mixing
Attachment
3
SET INCLUDES
PRIOR TO FIRST USE:
Carefully remove protective
coverings from "Tri-Blade"&
"Mandolin Blade" and wash
all Kitchen King ProTM parts
with warm soapy water.
NOTE: "Non Slip Base"
is NOT dishwasher safe.
1
2
3 4 5
6 7 8
910
1. Detachable Arm
2. Safety Lid with Egg White Separator
3. Mandolin Lid with ulienne Blades
4. Whipping/Mixing Attachment
5. Tri-Blade
6. Storage Lid
7. Salad Spinner
8. Bowl
9. Hand Guard
10. Non-Slip Base
(components may vary)
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:51 PM Page 7

Simple Homemade Buttermilk Pancakes
Ingredients:
1 cup flour (all purpose or whole wheat)
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
3 tablespoons melted butter
Insert "Whipping/Mixing Attachment" into itchen ing ProTM
"Bowl". Add all ingredients into bowl and attach "Safety Lid".
Turn handle to mix ingredients until blended.
Heat non-stick skillet or griddle over medium heat. Pour 1/4 cup
of pancake batter on hot griddle. Flip pancake when tiny
bubbles appear on the surface of the batter. Cook the other
side until golden brown.
Serve hot with powdered sugar or your favorite syrup.
QUICK & EASY RECIPES
23
You will need:
Whipping/Mixing
Attachment
4
GETTING STARTED
Using Kitchen King ProTM
Setting up the "Non-Slip Base"
Use "Non-Slip Base" to stabilize
Kitchen King ProTM
1. Place "Non-Slip Base" on a clean, dry, flat, non-porous
surface (such as a kitchen countertop or table). Press the
base down firmly until suction cups are secure (SEE FIG. 1).
2. Place "Bowl" onto the
"Non-Slip Base", turn
clockwise to secure. Turn
"Bowl" counterclockwise
to remove from "Non-Slip
Base" (SEE FIG. 2).
Press
Down Press
Down
Releasing the
"Non-Slip Base"
Grab the small "Pull-Tabs" located on the suction cups until
vacuum-seal is released (SEE FIG. 3). Repeat this step for
each suction cup until "Non-Slip Base" is easily
lifted from the surface.
NOTE: Attempting to remove "Non-Slip
Base" without releasing the suction cups
with the "Pull Tabs" may result in damage
to the "Non-Slip Base".
Pull
Up
FIG. 1
FIG. 3
Turn bowl clockwise
to secure
Turn bowl
counterclockwise
to release
FIG. 2
Press
Down
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:51 PM Page 9

Light and Fluffy Omelets
Ingredients:
3 large eggs*
2 tablespoons heavy cream
1/8 teaspoon salt
Ground white pepper
3 tablespoons grated Cheddar
or Swiss (optional)
Butter or Non-Stick Cooking Spray
Insert "Whipping/Mixing Attachment" into itchen ing ProTM
"Bowl". Add eggs, heavy cream, salt and pepper into "Bowl" and
attach "Safety Lid". Turn handle to mix ingredients until frothy
(about 1 minute). Heat a sauté pan over medium heat and coat
the bottom of the pan with the butter or non-stick spray. Pour the
egg mixture into the pan. Using a rubber spatula, stir continuous-
ly and scrape down the sides to make sure the egg cooks evenly.
Once the mixture looks like wet scrambled eggs, smooth the
eggs so that they are even depth throughout. Cook about 10
seconds longer. Add cheese then fold in
half. Serve immediately.
*Quick Tip: You may substitute whole
eggs with egg whites by using the built
in "Egg White Separator".
QUICK & EASY RECIPES
22
You will need:
Whipping/Mixing
Attachment
Using "Tri-Blade"
(for chopping, pureeing, grinding & grating)
FIG. 4
FIG. 5
1. Align and place "Tri-Blade" post onto the cen-
ter post of the "Bowl" until secure.
2. Add Ingredients
3. Align and place "Safety Lid" post onto "Tri-
Blade" post and slide down until "Safety Lid"
is flat against the "Bowl". Turn "Safety Lid"
clockwise to lock into place.
4. Align and place "Detachable Arm" onto the
post located on top of the "Safety Lid" until
secure. Turn handle clockwise to chop.
5. Place the "Bowl" onto "Non-Slip Base", then
turn clockwise to secure. (SEE FIG. 4)
Quick Tip
For easy removal of the "Safety
Lid" from the "Bowl" while using
the "Non-Slip Base" - turn the
"Bowl" counterclockwise until it
stops. Then turn the "Safety Lid"
counterclockwise & lift from
"Bowl" (SEE FIG. 5).
USING KITCHEN KING PROTM
5
Then
turn lid
Turn
bowl
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:51 PM Page 11

Spinach & Parmesan Dip
Ingredients:
1 small white onion, peeled and cut in half
6 large cloves of garlic, peeled
1 10-ounce bag of prepackaged fresh spinach
leaves, washed
1 cup grated or shredded parmesan cheese
1/2 cup chicken broth
1/2 cup whipping cream
1/4 cup sour cream
2 tablespoons (1/4 stick) salted butter
2 tablespoons of extra virgin olive oil
2 tablespoons of all purpose flour
Salt and pepper to taste
Insert "Tri-Blade" into itchen ing ProTM "Bowl". Add onion and garlic into
bowl and attach "Safety Lid". Turn handle until finely chopped. Transfer
into another bowl.
Rinse itchen ing ProTM "Bowl" and "Tri-Blade" under running water. Put
"Tri-Blade" back into the "Bowl". Add a portion of fresh spinach leaves into
"Bowl" and attach "Safety Lid". Turn handle until spinach is chopped.
Transfer to a large bowl. Repeat until all spinach is chopped.
Melt butter with oil in a large pot over medium heat. Add onion and garlic.
Sauté until onion is tender. Add flour and stir for 2 minutes. Add stock and
cream and bring to a boil, stirring constantly. Cook until mixture thickens,
stirring frequently, about 2 minutes. Remove from heat and stir in spinach,
cheese, sour cream, salt and pepper to taste. Transfer to a serving bowl.
Serve with tortilla chips or bagel chips.
QUICK & EASY RECIPES
21
You will need:
Tri-Blade
USING KITCHEN KING PROTM
6
FIG. 7 FIG. 8 FIG. 9
Using "Mandolin Lid" & " ulienne Blades"
CAUTION: To avoid serious injury, always use Hand Guard
when using "Mandolin Lid" and " ulienne Blades".
Using the "Hand Guard"
1. Push the food item onto the
metal spokes located on the
underside of the "Hand Guard"
until secure (SEE FIG. 6).
NOTE: To slice longer slices, attach the
food item lengthwise against the metal
spokes of the bottom of the "Hand Guard".
FIG. 6
CAUTION: The "Hand Guard"
is not intended for long food items
such as carrots, celery, etc.
Using "Mandolin Lid" (for slicing)
1. Place "Mandolin Lid" flat on top of "Bowl", then turn clockwise to
lock into place (SEE FIG. 7).
2. To adjust the thickness of the slices, raise or lower the blade by
turning the dial to the desired setting (thick, medium, thin). Make
sure the dial locks into place (SEE FIG. 8).
3. Using the "Hand Guard", place the food on the platform then slice
by moving the guard up and down the platform (SEE FIG. 9). As you
slice, slowly press the center button of the "Hand Guard" so you can
slice the entire food item.
Turn
clockwise
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:51 PM Page 13

Zesty Oven-Baked
Potato Strips
Ingredients:
4 Russet potatoes, peeled
1 tablespoon olive oil
1 teaspoon cayenne or chili pepper
1 teaspoon ground black pepper
1 teaspoon salt
Non-stick cooking spray
Preheat oven to 350°F.
Attach the "Mandolin Slicing Lid" to itchen ing ProTM "Bowl".
With the "Mandolin Slicing Thickness Dial" set to THIC and
the "Julienne Blade Dial" set to THIC : 1/3”, slice the potatoes
into strips.
Place potatoes in a plastic bag or large bowl with the oil and
mix until the potatoes are evenly coated. With the non-stick
cooking spray heavy coat a baking sheet. Spread out the
potatoes on the baking sheet in a single layer and sprinkle with
the cayenne pepper and black pepper.
Bake, turning the potatoes once, for 45 minutes or until golden
brown. Sprinkle with salt when done and serve immediately.
QUICK & EASY RECIPES
20
You will need:
Mandolin Lid
7
Using " ulienne Blades" (strips)
1. Place "Mandolin Lid" flat on top of the "Bowl" then turn
clockwise to lock into place.
2. To adjust the thickness of the slices, raise or lower the blade
by turning the dial to the desired setting (thick, medium, thin)
(SEE FIG. 10). Make sure the dial locks into place.
3. To adjust the width of the julienne strips, push dial in to release
from the lock position, then turn the dial until you see the
blades rise from underneath the platform (SEE FIG. 11).
Release the dial once it locks into place before slicing.
(Thin Setting: 1/4”/ Thick Setting: 1/3”)
4. When using the "Hand Guard", place the food on the platform
then Julienne by moving the guard up and down the platform
(SEE FIG. 12). As you slice, slowly press the center button of
the "Hand Guard" so you can slice the entire food item.
5. To lower blades for storage, push in the dial in to unlock then
turn the dial until the blades lower back under the platform and
are not visible. Release the dial once it locks into place.
USING KITCHEN KING PROTM
FIG. 10 FIG. 11 FIG. 12
Push &
Turn
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:52 PM Page 15

Potatoes Au Gratin
Ingredients:
1 pound Idaho potatoes, peeled
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
1 cup heavy cream
4 tablespoons unsalted butter,
softened
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon paprika
Attach the "Mandolin Slicing Lid" to itchen ing ProTM "Bowl".
With the "Mandolin Slicing Thickness Dial" set to MEDIUM,
slice the potatoes.
Butter a 1-1/2 quart baking dish. Arrange a layer of the potatoes in
the baking dish then sprinkle some of the cheddar and parmesan
cheese over them. Continue layering potatoes and cheese until you
end with a layer of potatoes on top and you reach the top of the
baking dish.
Mix the cream with the salt and pepper in a bowl then pour over the
potatoes. With the remaining butter, place a couple pats on the top
and sprinkle with paprika. Bake for 1 to 1 hour 15 minutes or until
the potatoes are tender and golden brown on top. Let stand for 5
minutes before serving.
QUICK & EASY RECIPES
19
You will need:
Mandolin Lid
8
Using the "Egg White Separator"
1. Carefully crack the egg open and pour
contents into the "Egg White Separator"
(located on the "Safety Lid").
2. Once the egg white separates and drips
into the "Bowl", slide the "Egg White
Separator" out towards the edge of the
"Safety Lid" and lift up to remove yolk
(SEE FIG. 13).
Using the "Whipping/Mixing Attachment"
(for eggs, batters, dough & creams)
1. Align and place "Whipping/Mixing
Attachment" post onto center post of the
"Bowl" until secure.
2. Add ingredients
3. Align and place "Safety Lid" with
"Whipping/Mixing Attachment" post and
slide down until lid is flat against the
"Bowl". Turn "Safety Lid" clockwise to lock
into place.
4. Align and place "Detachable Arm" onto the
arm shaft until secure. Turn handle
clockwise to mix (SEE FIG. 14).
USING KITCHEN KING PROTM
FIG. 13
FIG. 14
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:52 PM Page 17

Best Cole Slaw
Ingredients:
1 head of green cabbage, quartered
2 carrots, peeled and grated
1/2 small red onion
2 green onion, chopped
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon celery seed
Salt and Pepper to taste
1 fresh red chili pepper sliced (optional)
Dash of hot sauce (optional)
Attach "Mandolin Slicing Lid" to itchen ing ProTM "Bowl". With
"Mandolin Slicing Thickness Dial" set to MEDIUM, slice the
cabbage and red onion. In a large mixing bowl add all
ingredients and mix until well combined.
Refrigerate for 2 hours before serving.
QUICK & EASY RECIPES
18
You will need:
Mandolin Lid
Whipping/Mixing
Attachment
9
Using the "Salad Spinner"
1. Align and place "Salad Spinner" onto
center post of "Bowl" until secure.
2. Add ingredients
3. Align and place "Safety Lid" with the
center of the "Salad Spinner" and slide
down until lid is flat against the "Bowl".
Turn "Safety Lid" clockwise to lock into
place.
4. Align and place "Detachable Arm" onto
the arm shaft until secure. Turn handle
clockwise to spin.
5. Place "Non-Slip Base" on a clean, dry,
flat, non-porous surface (such as a
kitchen countertop or table). Press the
base down firmly until suction cups are
secure.
6. Place the "Bowl" onto the "Non-Slip
Base", turn clockwise to secure. Turn
the "Bowl" counterclockwise to remove
from "Non-Slip Base" (SEE FIG. 15).
USING KITCHEN KING PROTM
FIG. 15
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:52 PM Page 19

Best Egg Salad
Ingredients:
8 eggs, hardboiled and peeled
1/2 cup mayonnaise
2 tablespoons prepared Dijon style mustard
1 teaspoon paprika
1/4 small red onion (optional)
1 teaspoon dried dill weed (optional)
Salt and Pepper to taste
Insert "Tri-Blade" into itchen ing ProTM "Bowl". Add onion into
bowl and attach "Safety Lid". Turn handle until onion is finely
chopped. Remove lid, add remaining ingredients and mix until
blended to your desired consistency.
QUICK & EASY RECIPES
17
You will need:
Tri-Blade
Whipping/Mixing
Attachment
10
CARE & CLEANING
How to Care For Kitchen King ProTM
NOTE: To avoid personal injury, take
extra care when hand washing parts that
contain blades or sharp edges.
Cleaning
After using the "Mandolin Lid" there may
be excess food trapped in the underside
"Blade Cover". To open the "Blade Cover"
simply pull the "Opening Notch" down and rinse under running
water (SEE FIG. 16).
NOTE: Except for the "Non-Slip Base" all of the Kitchen King ProTM
pieces are top-shelf dishwasher safe. They can be also washed in
warm, soapy water. Please rinse and dry all pieces thoroughly.
Storing
Prior to storing be sure that:
• All parts are clean and dry.
• "Tri-Blade" is safely stored and protected.
• "Mandolin Blade" dial is set on "Storage"
and locked into place (SEE FIG. 17).
• "Julienne Blades Dial" is fully turned down
into the platform chamber and not visible.
If you have prepared a meal and have leftovers,
remove all blades from inside the "Bowl" and
put the "Storage Lid" onto the "Bowl" and place
in the refrigerator for later use (SEE FIG. 18).
FIG. 17
FIG. 18
FIG. 16
Pull
Down
"Blade
Cover"
"Opening
Notch"
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:52 PM Page 21

Cucumber Salad
Ingredients:
3 large cucumbers, peeled
1/4 small red onion
1 small bunch of fresh dill,
remove stems
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon sugar
2 tablespoons salt
Attach "Mandolin Slicing Lid" to itchen ing ProTM "Bowl". With
"Mandolin Slicing Thickness Dial" set to THIN, slice the cucumbers
and red onion. In a large mixing bowl add all ingredients and mix
until well combined.
Refrigerate overnight and serve cold.
QUICK & EASY RECIPES
16
You will need:
Mandolin Lid
Guacamole
Ingredients:
2 ripe avocados, halved and peeled
1/2 ripe tomato
1/2 small white or yellow onion
1 jalapeño or green chili pepper
(OPTIONAL), stems and
seeds removed
1 small bunch of cilantro leaves, remove
the bottom stems
2 tablespoons of fresh lime or
lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper
Insert "Tri-Blade" into itchen ing ProTM "Bowl". Add all ingredients
into bowl and attach "Safety Lid". Turn handle to chop and mix
ingredients until blended to your desired consistency.
Serve with tortilla chips.
QUICK & EASY RECIPES
11
You will need:
Tri-Blade
Whipping/Mixing
Attachment
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:52 PM Page 23

Mediterranean Tuna Salad
Ingredients:
2 cans of solid light tuna in water
(6 oz each), drained well
8 oz quartered artichoke hearts, drained
1/2 red pepper, remove stem
and seeds
1/2 cup Greek pitted olives
1/4 small red onion
1 large bunch of basil
1 garlic cloves peeled
1/2 teaspoon dried oregano
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon fresh ground pepper
Insert "Tri-Blade" into itchen ing ProTM "Bowl". Add all ingredients
into bowl and attach "Safety Lid". Turn handle to chop and mix
ingredients until blended to your desired consistency.
Serve over a bed of field greens or in large lettuce leaf cups.
QUICK & EASY RECIPES
15
You will need:
Tri-Blade
Whipping/Mixing
Attachment
Salsa
Ingredients:
2 - 3 ripe tomatoes, halved
1/2 small red onion
1 jalapeño or green chili pepper,
stem and seeds removed (optional)
1 serano or poblano chili pepper,
stem and seeds removed
1 small bunch of cilantro leaves,
remove the bottom stems
2 tablespoons of fresh lime or
the juice of 1 lime
1 teaspoon salt
1/4 teaspoon ground black pepper
Insert "Tri-Blade" into itchen ing ProTM "Bowl". Add all
ingredients into "Bowl" and attach "Safety Lid". Turn handle to chop
and mix ingredients until blended to your desired consistency.
Serve with tortilla chips.
QUICK & EASY RECIPES
12
You will need:
Tri-Blade
Whipping/Mixing
Attachment
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:52 PM Page 25

Mango Salsa
Ingredients:
1 ripe mango, peeled and pitted
1/2 medium red onion
1 jalapeno chili pepper, stem and seeds
removed (optional)
1 small cucumber peeled and cut
into 1 inch pieces
1 small bunch of cilantro leaves,
remove the bottom stems
3 tablespoons of fresh lime juice
1/4 teaspoon ground black pepper
1 teaspoon of salt
1/4 teaspoon of ground black pepper
Insert the "Tri-Blade" into itchen ing ProTM "Bowl". Add all
ingredients into "Bowl" and attach "Safety Lid". Turn handle to chop
and mix ingredients until blended to your desired consistency.
Serve with tortilla chips.
QUICK & EASY RECIPES
14
You will need:
Tri-Blade
Whipping/Mixing
Attachment
Hummus
Ingredients:
2 15-oz cans of garbanzo (chickpeas)
beans, drain and rinse beans
6 garlic cloves peeled
4 tablespoons of Tahini Paste
(roasted, not raw)*
1/3 cup of fresh lemon juice
1/2 cup of water
1/4 cup of olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
*You can substitute Tahini Paste with 4 tablespoons of
unsweetened peanut butter mixed with 2 tablespoons of
sesame oil.
Insert the "Tri-Blade" into itchen ing ProTM "Bowl". Add all
ingredients into "Bowl" and attach "Safety Lid". Turn handle to chop
and mix ingredients until blended to your desired consistency.
Serve with pita bread, pita chips or crackers.
QUICK & EASY RECIPES
13
You will need:
Tri-Blade
Kitchen_King_Pro_Instr R1:KKP Inst 6/5/08 2:52 PM Page 27