Is the Manual Food Processor by Pampered Chef worth the hype?

[leftymac]

I tried to see how much replacement bowls cost. Aren't all the parts replaceable on this? Getting an extra bowl might be a good idea!
Guess we have to wait until March 1st unless somebody can find the new list. All I could find was one that expired Feb 28th.

Is it just me, or does Brian have a scary smile on page 4 of the new catalog? He looks a lot more friendly in the consultant news.

Oh and here I thought he looked pretty cute.

 

[mgmedwards]

Does anyone have any recipes for the processor other than the salsa? That's so much!

 

[Cathy pclady]

Loving the mfp and agree that it needs a lid. I used the blue plastic 'Ziploc' lid that fits the 1.75 cup ( 14 oz /415 ml) round bowl. It isn't a perfect fit (leak proof) but works better than plastic wrap.

 

[pampered1224]

I was looking at a lid too but I noticed that the bowl has what is known as a drip-less edge just like the cookware for ease of pouring liquids out of it. Will a lid work on that? And Keith - thank you so much for all of that input. You are wonderful for sharing that. Here is something else. I do a catty run at every change over. I took my MFP to show the 6 people I was dropping off catalogs too. I have 5 sold at 10% off and two bookings already so they get one at the 60% off. One in March and one in May. Now, one lady who booked has terrible arthritis in her right hand. She loved our FC but the bones in her hand, just under the thumb have started to deteriorate something fierce and she can no longer use the FC because the pounding hurts way too much. She sis try it out yesterday. She was totally sold on it. She could actually use her finger tips to push down the handle and got plenty of force out it. She had half an onion in her fridge and threw that in. It did not hurt her hand at all.

 

[barbara_anne]

I made the following recipe in my manual food processor (mainly because I did not want to get out my KitchenAid food processor). Plus I also wanted to see if it was possible to make it with the mfp instead of a regular food processor. A lot of people that I know have asked me to make these burgers for them; one, because they are so delicious! And two, because they don't have food processors. Now I can tell them to buy the mfp so they can make them for themselves! lol This is obviously not a recipe to do as a demo for a show, as it does take longer than 30 min to prepare and the ingredients cost more than $15.

What I found was that it was best to do the parsley first then bread crumbs (the bread will clean off the parsley that sticks to the sides of the bowl). I had no trouble at all with the shrimp - broken into two batches - it took about 10 pumps to get the shrimp with the right amount of chunks vs fine mince. However, getting it to make bread crumbs took forever! I used the grill pan to grill them.

On a side note, if you have a Harris Teeter near you, shrimp is buy two 2 lb bags, get THREE 2 lb bags FREE! Which ends up being about $11-$12/bag.

Enjoy!

Southern Shrimp Burgers - Recipe by Cooks Illustrated

Be sure to use raw, not cooked shrimp. Dry the shrimp thoroughly before processing or the burgers will be mushy. Handle gently when shaping and grilling; if overhandled while being shaped, the burgers will be dense and rubbery, and if handled roughly during cooking, they will break apart. Serve with tartar sauce or flavored mayo.

1 1/2 lbs extra large shrimp, peeled, deveined and patted dry
1/4 cup mayo
2 scallions, minced
2 tablespoons minced fresh parsley
2 teaspoons grated fresh lemon zest
Pinch cayenne
1/4 teaspoon salt
1/8 teaspoon pepper
1 slice hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse crumbs

1. Pulse the shrimp in a food processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer the shrimp to a large bowl.

2. Combine mayo, scallions, parsley, lemon zest, cayenne, salt and pepper in a large bowl until uniform, then gently fold into the processed shrimp until just combined. Sprinkle the bread crumbs over the mixture and gently fold until incorporated.

3. Scrape the shrimp mixture onto a small baking sheet, divide into 4 equal portions and loosely pack each into a 1-inch thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.

4. Lightly brush tops of burgers with oil and place on grill or in pan, oiled side down and lightly brush the other side with oil. Cook the burgers without pressing on them, until lightly browned and cooked through, 10-14 minutes, flipping halfway through. Transfer to a platter, tent loosely with foil and let rest for 5 min before serving.

Now I am curious to find out if I would be able to chop up raw pork with it to make McRib sandwiches.

 

[BeckyC5830]

I love, love, love the Mango Confetti Salsa. I find myself eating it plain, on baked tortillas, on cottage cheese, on sandwiches -- not to mention on a bland piece of chicken... The first time I made it, I found I had to make it in batches, then I watched the video on CC and saw that their proportions of the veggies were very small compared to mine. So the next time I made it there was no need to make it in batches. A 'small' onion is relative, as is a 'small' jicama, pepper, etc.At my Open House the other day the Salsa didn't go over as well as I hoped. I had bought a number of Mangos to make more salsa but didn't need to. But everyone loved the Mango and Veggie Wedger. So I peeled a number of Mangoes demonstrating the mango wedger. I ended up putting the Mangoes in the MFP to demonstrate how well it cut up the food. I ended up with 3 cups of chopped mango, which I froze in 1 cup portions. The next evening I made a mango smoothie using the frozen mangoes -- they were delish!

 

[yvettescooking]

Hi! Maybe this is addressed elsewhere, but... does your MFP make noise when you are pumping the handle? Mine is making a grinding noise that makes me a little uneasy...keep wondering if I am placing it wrong or something. Tried chopping onions with it and it worked great. I also think it will be easier to clean than the FC but I don't like the grinding noise. Wondering if I need to order a replacement lid. Thanks for the help!!

Yvette

 

[wadesgirl]

Hi! Maybe this is addressed elsewhere, but... does your MFP make noise when you are pumping the handle? Mine is making a grinding noise that makes me a little uneasy...keep wondering if I am placing it wrong or something. Tried chopping onions with it and it worked great. I also think it will be easier to clean than the FC but I don't like the grinding noise. Wondering if I need to order a replacement lid. Thanks for the help!!

Yvette

Yes it makes a noise. Don't be worried!

 

[Becca_in_MD]

Hi! Maybe this is addressed elsewhere, but... does your MFP make noise when you are pumping the handle? Mine is making a grinding noise that makes me a little uneasy...keep wondering if I am placing it wrong or something. Tried chopping onions with it and it worked great. I also think it will be easier to clean than the FC but I don't like the grinding noise. Wondering if I need to order a replacement lid. Thanks for the help!!

Yvette

Yes, it makes noise. I had to hold my phone up to mine b/c my D had the same concern about hers. She said mine sounded just like hers.

 

[gigi425]

I used it to make salsa: roma tomatoes, onion, garlic, cilantro...it all worked great!

 

[jbdowd0798]

Okay so I made the Artichoke Tapenade from the SB for our recipe exchange last night. Does anyone's lid fit so snug you can't get it off??? I could not get it off. Had to get hubby (who is very strong). I have nails vs he doesn't but he had to pry the lid off a sliver at a time. If I'm using it on my own/dirty hands (from cooking) I can't get my lid off. I have to have ubber clean super dry hands to even think about it.
Its only okay right now. I'm not really happy with it. But a tip for the artichokes- cut them in half if not into thirds before adding. I had to do the recipe in 2 batches even though recipes says one.

 

[wadesgirl]

Nope no problem getting my lid off at all. In fact the first time I used it I thought it was funny that it didn't screw on or something but realized it didn't matter.

 

[babywings76]

Okay so I made the Artichoke Tapenade from the SB for our recipe exchange last night. Does anyone's lid fit so snug you can't get it off??? I could not get it off. Had to get hubby (who is very strong). I have nails vs he doesn't but he had to pry the lid off a sliver at a time. If I'm using it on my own/dirty hands (from cooking) I can't get my lid off. I have to have ubber clean super dry hands to even think about it.
Its only okay right now. I'm not really happy with it. But a tip for the artichokes- cut them in half if not into thirds before adding. I had to do the recipe in 2 batches even though recipes says one.

I'd call HO and see what they say, because mine just sits on the top and fits just right so it stays put. It's zero effort to lift it off. I love that we don't have to twist it and struggle to line things up like a regular FP would.

 

[CathyP]

Okay so I made the Artichoke Tapenade from the SB for our recipe exchange last night. Does anyone's lid fit so snug you can't get it off??? I could not get it off. Had to get hubby (who is very strong). I have nails vs he doesn't but he had to pry the lid off a sliver at a time. If I'm using it on my own/dirty hands (from cooking) I can't get my lid off. I have to have ubber clean super dry hands to even think about it.
Its only okay right now. I'm not really happy with it. But a tip for the artichokes- cut them in half if not into thirds before adding. I had to do the recipe in 2 batches even though recipes says one.

I use mine on almost a daily basis to make fruit ices and from time to time I have the same problem getting the top off. It's almost like it's vacuum-sealed on! I will say it most often happens when I'm using it for a prolonged period of time - like when I make 3 batches of fruit ice in a row. The top DOES come off, though, and otherwise the MFP seems to operate as it should, so I haven't really given it much thought. If this isn't supposed to happen, maybe I should contact HO. Hmmm...

 

[jbdowd0798]

Okay I just called HO and we are doing a product adjustment and sending me a label to ship this one back along with a new one. I was doing it on the phone with CS and was explaining what I was doing and such. Can't wait to get the new one and compare. I just won't be taking it to shows til I receive the new one and comfortable using it. I made the lady laugh when I said right now I have two options at my shows: one put food in it and never get it out OR if the lid does come off when I'm holding it the insurance policy will be used! haha

Cathy- you hit the nail on the head when you said its vaccuum sealed on!! Thats exactly what it feels like.

 

[Brenda.the.chef]

Okay so I made the Artichoke Tapenade from the SB for our recipe exchange last night. Does anyone's lid fit so snug you can't get it off??? I could not get it off. Had to get hubby (who is very strong). I have nails vs he doesn't but he had to pry the lid off a sliver at a time. If I'm using it on my own/dirty hands (from cooking) I can't get my lid off. I have to have ubber clean super dry hands to even think about it.
Its only okay right now. I'm not really happy with it. But a tip for the artichokes- cut them in half if not into thirds before adding. I had to do the recipe in 2 batches even though recipes says one.

We were making the confetti salsa at a cluster meeting and we couldn't get the lid off to save our lives. One consultant was using the handle to pull it off and I thought for sure it was going to break! Finally the lid came off in full force and no salsa went flying, but I was thinking "I can't demo this! Who will buy this if you can't open it easily??"

 

[cookinfletch]

I used it to make the topping for the Apricot-Almond Baked Brie. Once I figured out that I needed to get the apricots started (with the kitchen shears), I was good to go- just put all the ingredients in, & voila! Done sooo fast!

 

[jbdowd0798]

Update- like I posted before- I did a pro. adj. and the new one arrived TODAY! Sooo much better. The lid just pops on and off without any problems. What a big difference already in the look and feel. Now going to try and make something with it today or tomorrow and see what the problem may have been.

 

[esavvymom]

We were making the confetti salsa at a cluster meeting and we couldn't get the lid off to save our lives. One consultant was using the handle to pull it off and I thought for sure it was going to break! Finally the lid came off in full force and no salsa went flying, but I was thinking "I can't demo this! Who will buy this if you can't open it easily??"

That's obviously something wrong with that particular one. Mine goes on and off with ease. Whoever that one belonged to should get an adjustment.

So far, I've only made the confetti salsa, but oh yum! And SO EASY! On my 2nd batch, I did put in the onion, and peppers and whizzed those up, dumped that in a bowl, then added my mango and whizzed it up. Then I poured into the bowl and mixed with the rest and added the juice and seasonings. Easy as pie!

My hosp. NED sent us a file of salsa recipes- so going to look through those and try some new ones.

 

[Shari in TX]

I had a Spring Product Preview Open House today to show off the new products. I didn't make any food ahead of time -- just did a quick demo of both the Tomato Salsa (from the Use and Care) and the Mango Confetti Salsa. Of the 6 people who saw the demo, one already has a show booked at the end of the month, 2 booked shows in March to get the MFP for 60% off and one booked in April to get it at a discount! One of the March shows is kind of an Open House so we're going to do the salsa demos there too, but no other food. The other March show will be the 15-minute Fajitas in the DCB and salsa in the MFP.

So, I guess my point is HO was right and this is the hot new item of the season and a great booking tool!

Shari

 

[SueAdx]

I think my MFP is haunted. We have used it several times...LOVE IT however I have problem with the handle.

I put it in lock position and a few minutes later I hear it 'POP' in the kitchen. I go in to find the handle up in the ready to use position.

This has happened 6 times today. Anyone else seeing this issue?

 

[pattikake]

My handle won't stay locked either.

 

[deanna_g]

If it won't stay locked, I'd call HO and have it replaced. Mine stays locked just fine. I LOVE this item. I already have people calling me just to order it!

 

[mvm630]

I thought I had a problem with my handle popping up too, until I realized that you have to make sure the lock button is pushed all the way up. It makes a bigger click sound when you push it up to make sure it is locked. Try that first before calling HO.

 

[pamperedlinda]

Update- like I posted before- I did a pro. adj. and the new one arrived TODAY! Sooo much better. The lid just pops on and off without any problems. What a big difference already in the look and feel. Now going to try and make something with it today or tomorrow and see what the problem may have been.

I might need to do that too. Mine was really hard to get off the other night too. I didn't notice it the first few times I used it but the other night it was really difficult! I'm using it at my show today, so we'll see what happens.

 

[CathyP]

I use mine on almost a daily basis to make fruit ices and from time to time I have the same problem getting the top off. It's almost like it's vacuum-sealed on! I will say it most often happens when I'm using it for a prolonged period of time - like when I make 3 batches of fruit ice in a row. The top DOES come off, though, and otherwise the MFP seems to operate as it should, so I haven't really given it much thought. If this isn't supposed to happen, maybe I should contact HO. Hmmm...

Just to let everyone know, I did contact CS and they put me through to the Test Kitchen. They said the cover should not be that difficult to take off. They're sending me a replacement with a shipping label to return the one I have. The new one is already on its way and I'll let you know how this one works once I get it.

 

[jbdowd0798]

I did that a bit ago and the new one seems to work well.

 

[pamperedlinda]

I might need to do that too. Mine was really hard to get off the other night too. I didn't notice it the first few times I used it but the other night it was really difficult! I'm using it at my show today, so we'll see what happens.

I used it again at my new consultants grand opening show on Saturday and literally had to pry the lid off! It seems like the more I use it the tighter the lid suctions on. Called HO and they are sending me a new one :love:

 

[newbieconsultant]

I had the same problem with the top getting water in it. Not happy at all.

 

[Dotty]

OK, I'm getting converted! I pulled out the MFP over the Food Chopper to finely chop onions yesterday. No pounding, fast chopping, easy cleanup, and my 2.5 year old loves it. Both are dishwasher safe, but the MFP is easier to wash by hand. I wipe the lid with a soapy washcloth and rinse quickly without turning it completely over (keeps the water out of the lid).