Bionaire CKSTSKFM12 Manual De Instrucciones página 5

P c s
orK hoPs wIth PanIsh
2 to 4 center cut pork chops,
about ⁄ -inch thick
1
2
⁄ cup onion, chopped
1
3
1 ⁄ cup green bell pepper, chopped
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.
c c
hIcKen accIatore
2 tablespoons vegetable oil
3 to 4 pieces chicken
(thighs, legs or halved breasts)
1 ⁄ cup onion, chopped
3
1 bay leaf
1 clove garlic, minced
1 can (14 1 ⁄ ounces) peeled,
2
diced tomatoes
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion
is cooked, but not brown. Reduce temperature to "WARM". Add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken
is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and
sauce over spaghetti or other pasta.
r
ecIPes
r
Ice
1 ⁄ cup raw long grain rice
3
⁄ teaspoon chili powder
1
2
1 can (14 ⁄ ounces) whole
1
2
tomatoes
1 ⁄ cup green bell pepper, chopped
3
1 can (4 ounces) sliced mushrooms,
drained
1 teaspoon Italian seasoning
Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta
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c b P
heese and acon otatoes
6 slices bacon
4 large potatoes, thinly sliced
with skins on
1 can (4 ounces) green chilies, chopped
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 ⁄ inch x 2 inch strips
2
1 cup red, green or yellow
bell pepper (or combination), sliced
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.
r
ecIPes
1 ⁄ cup onion, finely chopped
4
1 ⁄ cup (6 ounces) cheddar cheese,
1
2
shredded
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
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