Oster 6028 Manual De Instrucciones página 19

1 package (16 ounces or 400 grams) saffron rice
¼ lb (240 grams) shrimp, shelled and deveined,
with or without tails
¼ red pepper, diced
Preparation
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Oster
Cooker, following the instructions on the package. Add clams, shrimp, oysters, sweet
peas and red pepper five minutes before the rice is fully cooked. Mix well, without stirring.
Serve with French bread croutons and a fresh salad. Option: The saffron rice may be
substituted with brown rice.
½ kg chicken breast
1-tablespoon basil
½ cup fresh beans
½ teaspoon oregano
½ cup green pepper, chopped
½ cup squash, diced
3 medium potatoes, peeled
and diced without skin or seeds
1 cup Parmesan cheese
2 quarts water
Preparation
In the Oster Multi-Use Rice Cooker, pour water and boil chicken with the salt. When
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chicken is cooked, remove and dice. Reserve the broth. Turn on " " the sauté function
of your Oster Multi-Use Rice Cooker, melt butter, add garlic, onion, celery, green pepper,
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mushrooms, beans and squash. Sauté until soft. Add the tomatoes, then the potatoes
and sauté. Turn off " " the sauté function. Add this mixture to the chicken broth; add
Worcestershire sauce, the herbs bouquet (basil, thyme, oregano), salt, chicken and
noodles. Cook 10 minutes until the potatoes are cooked, but firm. Add Parmesan cheese
while stirring. Cook 2 minutes longer. Serve and sprinkle with more cheese.
2 lb rice
3 green peppers
4 cloves garlic
4 chicken breasts
black pepper to taste
chicken broth, 1 envelope
Preparation
Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster
Use Rice Cooker. When done, shred the chicken in the water in which it was cooked and
add green peppers, onion, garlic, celery and carrots, everything well chopped. Cook 10
minutes, and add tomato paste and shredded chicken. After the sauce is cooked, add the
uncooked, washed rice and cover the rice somewhat more than normal.
R IC E W IT H S H E L L F I S H
M IL AN E S E M I N E S T R O N E
R I C E W I T H CH I CK E N
E n g li s h - 8
12 small clams
¼ lb (250 grams) oysters
1 cup sweet peas
2 cloves garlic, chopped
½ cup celery
½ teaspoon thyme
½ cup onions, sliced
½ cup mushrooms, and sliced
2 cups tomatoes, diced,
½ kg fine noodles
2 teaspoons of Worcestershire sauce
3 tablespoons margarine
Salt
1 onion
2 carrots
celery to taste
3 tablespoons salt
oregano to taste
tomato paste
Multi-Use Rice
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Multi-
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