Oster 4751 Manual De Instrucciones página 5

M M
ILANESE INESTRONE
1
1 lb. ( ⁄ kg) chicken breast
2
1 tbsp. basil
½ cup fresh beans
½ tsp. oregano
½ cup green pepper, chopped
½ cup squash, diced
3 medium potatoes,
peeled and diced
2 tsps. of Worcestershire sauce
3 tbsps. margarine
Salt
In the Oster ® Multi-Use Rice Cooker, pour water and boil chicken with the salt. When
chicken is cooked, remove and dice. Reserve the broth. In the Oster
Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and
squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté for 5 more
minutes. 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.
R C
ICE WITH HICKEN
2 lb rice
3 green peppers
4 cloves garlic
4 chicken breasts
black pepper to taste
chicken broth, 1 envelope
Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster
Multi-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
ECIPES
2 cloves garlic, chopped
½ cup celery
½ tsp. thyme
½ cup onions, sliced
½ cup mushrooms, sliced
2 cups tomatoes, diced, without skins or seeds
1
1 lb. ( ⁄ kg) fine noodles
2
1 cup Parmesan cheese
2 quarts water
® Multi-Use Rice
1 onion
2 carrots
celery to taste
3 tbsps. salt
oregano to taste
tomato paste
English-7
R T
ICE AND
2 cups cooked rice
1 can tuna
3 hard-boiled eggs
Salt and pepper
Olive oil
Cook the rice in the Oster
and 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.
R P
ICE UDDING
1 cup rice
1 cinnamon stick
1¾ cup evaporated milk
1 tsp. grated lemon
and orange peel
1 tsp. vanilla
1 egg yolk
In the Oster ®
cinnamon 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.
®
R
ECIPES
S
UNA ALAD
2 peppers in vinegar*
1
3 ⁄ oz. (100g) green olives
2
Mayonnaise
Lettuce leaves
Vinegar
® Multi-Use Rice Cooker in the traditional manner, remove
3 cups water
2 whole cloves
1¼ cup condensed milk
½ cup dark raisins
¼ cup grape brandy
Powdered cinnamon
Multi-Use Rice Cooker, cook the pre-washed rice with 3 cups of water,
English-8