Manual KitchenAid KsB580 (page 20 of 72) (English, French, Spanish)

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ENGLISH

4 cups (945 mL)

chocolate ice cream

1 cup (235 mL)

double-strength

coffee, cold

1 cup (235 mL)

dark rum

8 ice cubes

Place ingredients in pitcher. Cover and blend at CRUSH ICE,

about 20 pulses, or until smooth.

Yield: 8 servings (

⁄4 cup [175 mL] per serving).

Per Serving: About 210 calories, 3 g protein,

19 g carbohydrates, 7 g total fat, 4.5 g saturated fat,

20 mg cholesterol, 50 mg sodium.

Rum Mocha

3 tablespoons (45 mL)

olive oil

⁄4 cup (175 mL)

chopped onion

⁄4 cup (175 mL)

chopped green

pepper

3 cans (14.5 oz.

[429 mL] each)

Italian-seasoned

diced tomatoes,

undrained

⁄2 tablespoons (20 mL)

sugar

⁄4 teaspoon (4 mL) salt

⁄4 teaspoon (1 mL)

fennel seed

⁄4 teaspoon (1 mL)

cayenne pepper

⁄2 cans (14 oz.

[415 mL] each)

beef broth

⁄2 package (9 oz.

[265 mL] each)

refrigerated cheese-

filled tortellini

Shredded mozzarella

cheese, if desired

Chopped fresh

parsley, if desired

Heat olive oil in large Dutch oven over medium-high

heat. Add onion and green pepper; cook 3 to 5 minutes,

or until limp. Add tomatoes, sugar, salt, fennel seed, and

cayenne pepper. Reduce heat to low; simmer, uncovered,

20 to 25 minutes, or until thickened, stirring occasionally.

Cool 5 minutes.

Pour half of cooled tomato mixture into pitcher. Cover

and blend at STIR about 15 seconds. Add remaining

tomato mixture. Cover and blend at STIR about

15 seconds. Blend at LIQUEFY 10 to 15 seconds,

or until smooth.

Return mixture to Dutch oven. Add beef broth.

Bring to a boil. Add tortellini.

Yield: 9 (1 cup [235 mL]) servings.

Per Serving: About 250 calories, 8 g protein,

35 g carbohydrates, 8 g total fat, 2.5 g saturated fat,

20 mg cholesterol, 1,100 mg sodium.

Italian Tortellini Tomato Soup

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KitchenAid KsB580 Manual

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