Recipes - Focus Westbend 72212 Manual De Instrucciones

SAUSAGE LINKS: Place the links in the cold skillet and add a small amount of water.
Cover, and set the temperature to "SIMMER" for 10 minutes. Do not prick. After ten
minutes, turn heat up to 300º F/150º C and pan-fry until browned, about 15 to 20 minutes.
BACON: Place bacon slices in the cold skillet. Heat at 300ºF/150ºC. Fry the first side
for about 7 to 8 minutes. Turn the slices and fry for about 4 to 5 minutes longer, or until
the bacon is crisp. Drain on absorbent paper.
EGGS BAKED IN BEEF HASH: Spread one 1-pound 9¼-ounce can of corned beef,
roast hash, or any homemade variety in lightly greased skillet. Using the bottom of a
custard cup, make 6 deep wells in the hash. Dot with butter or margarine. Break an egg
into each well and season with salt and pepper. Cover each egg with 1 tbsp. milk or
cream, cover, and turn temperature control to 250° F/120° C. Bake for 15 to 20 minutes,
or until set. Serve from the skillet, keeping hot at "WARM."
CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10 to 12 eggs, well beaten
1 cup sour cream
1 cup grated cheddar cheese
1. Preheat the skillet at 250ºF/120ºC. Add butter or margarine; heat until it
sizzles. Beat the eggs well in a mixing bowl, add sour cream and stir to
combine. Pour the egg mixture into skillet.
2. When the eggs begin to set, add cheese, tomatoes, onions, salt, and pepper.
Stir until the eggs are completely set and the cheese is melted. Reduce the
heat to "WARM" for serving.
EGG AND BEEF SCRAMBLE
2 tbsp. butter or margarine
1 3½-ounce package dried beef
6 eggs, slightly beaten
tsp. pepper
1. Preheat the skillet at 250° F/120° C. Melt butter or margarine.
2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly
browned. Reduce heat to "SIMMER."
3. Combine eggs with pepper, milk, and cream cheese. Pour the mixture into the
skillet and slowly cook until the cheese is melted and the eggs are thoroughly
cooked, but are still moist and glossy, about 6 to 8 minutes.
CHICKEN WITH RICE
3 -3½ pounds frying chicken, cut into
pieces
¼ cup butter or margarine
1½ cups instant rice
1. Preheat the skillet, uncovered, at 325ºF/162ºC. Add the butter or margarine
and allow to melt. Place the chicken pieces into the skillet and brown on both
sides. Season with salt and pepper. Remove the chicken from skillet.
2. Reduce the heat to "SIMMER" and add rice. Combine soup, water and
bouillon. Pour ½ of the mixture over the rice. Replace the chicken pieces into
the skillet over the rice. Pour the remaining soup mixture over the chicken.
Cover and "SIMMER" 35 to 40 minutes or until chicken is done. Reduce the
heat to "WARM" for serving.
English - 7
R
ECIPES
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 tsp. salt
¼ tsp. pepper
3 tbsp. milk or cream
1 3-ounce package cream cheese,
softened
1 10½-ounce can condensed cream of
chicken soup
1 cup water
1 tsp. instant chicken flavored bouillon
crystals or 1 chicken bouillon cube