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Idiomas disponibles
Idiomas disponibles
C
B
HEESE AND
ACON
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.
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)
1
⁄
teaspoon basil
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.
All manuals and user guides at all-guides.com
R
ECIPES
P
OTATOES
C
HICKEN
English-11
1
⁄
cup onion, finely chopped
4
1
1
⁄
cup (6-ounces) cheddar cheese,
2
shredded
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
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