Yesterday we blogged about the great deal on the KitchenAid stand mixer. Not sure if it’s right for you? Well, below we’ve compiled a list of some amazing recipes you can make with your KitchenAid mixer. If these mouth watering goodies don’t convince you that you need this mixer, nothing will! Some recipes will require additional pieces for your KitchenAid mixer, but those are worth the additional investment.
Italian Sausage
Ingredients
- 3 pounds pork shoulder, cut into 1-inch cubes*
- 3 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 1/4 teaspoons cayenne pepper
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1/2 cup dry red wine
- 1 tablespoon shortening
- Natural or synthetic casings, prepared for use per instructions
Preparation
*You may make sausage with fresh ground pork from your butcher or supermarket. Toss with spices as instructed below, and then skip to step 4 below, stirring wine into ground pork and continue as directed.
1. Place pork on a metal baking sheet and freeze 20 minutes.
2. Combine salt, pepper, cayenne pepper, garlic, onion powder, paprika, marjoram, rosemary and thyme in small bowl. Sprinkle mixture over pork and toss to coat evenly.
3. Process one third of pork at a time in food processor (return remaining pork to freezer) until coarsely ground, or run pork through the KitchenAid Food Grinder attachment fitted with coarse grinding plate. Transfer ground pork to large bowl and place in freezer; repeat with remaining pork.
4. Remove ground pork from freezer. Pour wine over ground pork. Stir vigorously with wooden spoon until well combined.
5. Assemble and prep KitchenAid Sausage Stuffer attachment, greasing nozzle with shortening. Slide prepared casings onto nozzle tightly. Tie off end of casing with butcher’s twine. Follow manufacturer’s directions for stuffing sausage into casings. Twist sausage into smaller links as desired and refrigerate or freeze until ready to use.
Sugar Cookies
Ingredients
- 1 cup margarine or butter, softened
- 1 teaspoon vanilla
- 3/4 cup sugar
- 2 eggs, beaten
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Sugar
Preparation
1. Place margarine and vanilla in KitchenAid Stand Mixer bowl. Attach bowl and flat beater to the KitchenAid Stand Mixer. Turn to Speed 6 and beat about 2 minutes, or until mixture is smooth.
2. Gradually add 3⁄4 cup sugar and beat about 11⁄2 minutes longer. Add eggs and beat about 30 seconds. Stop and scrape bowl.
3. Turn to STIR Speed. Gradually add cream of tartar, baking soda, nutmeg, salt and flour to sugar mixture. Mix until well blended, about 1 minute.
4. Drop by rounded teaspoonfuls onto greased baking sheets, about 3 inches apart. Bake at 400°F for 6 to 8 minutes. Sprinkle with remaining sugar while still hot. Remove from baking sheets immediately and cool on wire racks.
Ricotta Ravioli
Ingredients
- 2 3/4 cups all purpose flour
- 3 eggs
- pinch salt
- Filling:
- 2 1/2 cups ricotta
- 1/2 cup Parmigiano Reggiano – grated
- 1 egg
- 1 orange – zested
- salt/pepper
Preparation
- Place flour into the bowl of your stand mixer. Create a well. Add eggs, salt. Using paddle attachment, mix together until a ball forms. Scrape sides as necessary.
- Switch to dough hook and knead dough for approximately 5-6 minutes. Cover mixing bowl with kitchen towel and allow dough to rest for at least 30 minutes.
- WHILE dough is resting: Into a medium bowl add: ricotta, Parmigiano, egg, orange zest. Season with salt and pepper. Mix together until well combined.
- Attach KitchenAid pasta roller attachment to mixer. Cut dough ball into 4 equal portions. Take 1 portion and flatten it with your hand. Run through roller attachment until it reaches a level 4 thinness.
- Attach ravioli attachment to mixer. Drape dough over attachment. Place filling into attachment. Slowly turn attachment handle to form ravioli.
- Continue same process with 3 remaining dough portions.
- Cut ravioli perforations using a pastry wheel.
Got any recipes of your own you love?
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