Oster 147630 Manual De Instrucciones página 6

d o
enver melet
⁄ cup diced, cooked ham
1
2
⁄ cup chopped green bell pepper
1
4
1 ⁄ cup sliced fresh mushrooms
4
1 green onion, sliced
1 tablespoon butter or margarine
1 ⁄ cup (1-ounce) cheddar cheese, shredded
3
Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg
mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are
set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift omelets from skillet with
a wide spatula.
c B P
Heese and acon otatoes
6 slices bacon
4 large potatoes, thinly sliced
with skins on
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Set skillet temperature to 350°F. Fry bacon until
crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons
bacon grease in skillet. Add potatoes to skillet; cover and cook 10
minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon
and combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.
r
ecIPes
3 eggs
2 tablespoons water
1 ⁄ teaspoon salt
8
Dash cayenne pepper
⁄ cup onion, finely chopped
1
4
1 ⁄ cup (6-ounces) cheddar cheese,
1
2
shredded
English-10
P P
asta wItH ePPers and
1 clove garlic, minced
1 tablespoon olive oil
1 whole boneless, skinless chicken breast, 1
cut into 1⁄2-inch x 2-inch strips
1 cup sliced red, green or yellow
bell pepper (or combination)
⁄ teaspoon basil
1
2
Set skillet temperature to 350°F. Add garlic and oil and sauté 2 minutes.
Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to
cook additional 2 minutes or until vegetables are crisp tender and chicken is
done. Reduce temperature to 250°F. Blend seasonings and cornstarch into
chicken broth, stirring until well blended. Pour broth mixture into skillet.
Heat, stirring gently, 1 minute or until mixture is hot and thickened.
Serve over pasta. Makes 2 servings.
P c s
orK HoPs wItH PanIsH
2 to 4 center cut pork chops,
about 1 ⁄ -inch thick
2
⁄ cup chopped onion
1
3
⁄ cup chopped green bell pepper
1
4
Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to "WARM". Add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook
25 to 30 minutes, stirring occasionally.
r
ecIPes
c
HIcKen
Pinch ground red pepper
Salt and ground black pepper to taste
1 ⁄ teaspoons cornstarch
2
3 ⁄ cup chicken broth
4
4-ounces linguine or fettuccine,
cooked and drained
r
Ice
1 ⁄ cup raw long grain rice
3
1 ⁄ teaspoon chili powder
2
1 can (14 ⁄ -ounces) whole
1
2
tomatoes
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