Oster CKSTRC8029K Manual De Instrucciones página 20

2 cups cooked rice
1 can tuna
3 hard-boiled eggs
Salt and pepper
Olive oil
Preparation
Cook the rice in the Oster
place on a platter until it is completely cool. Dice the cooked peppers and slice the eggs.
Shred the tuna and add along with the remaining ingredients to the rice, reserving some
of the egg slices and olives to garnish the salad. Season with olive oil, salt, pepper and
vinegar. Serve the salad on a platter with lettuce leaves and garnish with hard-boiled egg
and olives.
• Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove the seeds
and cook the peppers in a saucepan with two cups water and one-half cup vinegar with
a pinch of salt. After 15 minutes, remove from heat.
1 cup rice
1 cinnamon stick
1¾ cup evaporated milk
1 teaspoon grated lemon and orange peel
1-teaspoon vanilla
1 egg yolk
Preparation
In the Oster Multi-Use Rice Cooker, cook the pre-washed rice with 3 cups of water, cin-
®
namon stick and cloves. Once the rice is cooked, add evaporated and condensed milk,
grated lemon and orange peel, and raisins. Continue stirring until set. Add vanilla, grape
brandy and the egg yolk well beaten. Sprinkle with cinnamon and serve.
4 cups of cooked rice
½ cup of bean sprouts
1 scallion (green onion), minced
3 tablespoons of soy sauce
2 tablespoons of sesame oil
Preparation
Turn on " " the sauté function of your Oster
and red pepper. Add the ginger, the snow peas and the bean sprouts. Then add the
cooked rice and stir it until it is hot. Add the soy sauce and then the minced scallion. Turn
off " " the sauté function. Serve hot.
CKSTRC8029_CKSTRC7032_CKSTRC7129_CKSTRC7030_CKSTRC7130 Series_20SEPM1 (LA).indd 9 CKSTRC8029_CKSTRC7032_CKSTRC7129_CKSTRC7030_CKSTRC7130 Series_20SEPM1 (LA).indd 9
R ICE A ND T UN A SA L A D
Multi-Use Rice Cooker in the traditional manner, remove and
®
R ICE PUD D ING
CHINESE RIC E
Multi-Use Rice Cooker. Sauté the onion
®
E n g l ish -9
2 peppers in vinegar*
100 gr green olives
Mayonnaise
Lettuce leaves
Vinegar
3 cups water
2 whole cloves
1¼-cup condensed milk
½ cup dark raisins
¼ cup grape brandy
Powdered cinnamon
½ cup of snow peas
1 sliced onion
1 red pepper, thinly sliced
1 tablespoon of shredded ginger
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