Bionaire CKSTSKFM12 Manual De Instrucciones página 6

s v s
hrImP and egetable tIr
3 ⁄ lb. raw shrimp, shelled and deveined
4
2 tablespoons light soy sauce
2 tablespoons dry sherry wine
2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 tablespoon vegetable oil
⁄ package (3 ounces) frozen snow peas, thawed
1
2
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet.
Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
Add mushrooms and snow peas. Stir-fry until heated through.
e b f
asY eef ajItas
Juice of 2 limes
2 tablespoon olive oil
⁄ teaspoons ground cumin
1
2
1 ⁄ teaspoon salt
4
1 clove garlic minced
1 ⁄ teaspoon red pepper flakes
2
1 small onion, thinly sliced
⁄ lb. top round steak, thinly sliced
1
3
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in a bowl. Add beef and allow to stand, at room temperature, for
30 minutes. Set skillet temperature to 350º F / 180º C. Add remaining 1 tablespoon
olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until
vegetables are tender. Remove vegetables and keep warm. Drain meat, discard
marinade and place meat in skillet, sauté meat 7 to 9 minutes or until done.
Meanwhile wrap tortillas in aluminum foil and heat in oven for 5 minutes. To
assemble, spoon about 1 ⁄ of meat and vegetables into center of each warmed
4
tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate.
Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
r
ecIPes
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rY
2 stalks celery, sliced
1 small sweet red bell pepper,
in thin strips
1 cup broccoli flowerets
⁄ medium onion, thinly sliced
1
2
5 large fresh mushrooms, sliced
⁄ green or red bell pepper, thinly sliced
1
2
4 flour tortillas
⁄ cup (2 ounces) monterey jack or
1
2
cheddar cheese, shredded
Guacamole, optional
Salsa, optional
Sour cream/Chopped tomatoes, optional
Freshly ground black pepper to taste
English-10
d o
enver melet
1 ⁄ cup ham, diced and cooked
2
⁄ cup green bell pepper, chopped
1
4
⁄ cup fresh mushrooms, sliced
1
4
1 green onion, sliced
1 tablespoon butter or margarine
1 ⁄ cup (1 ounce) cheddar cheese, shredded
3
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg
mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are
set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift omelet from skillet with
a wide spatula.
h c f
am and heese avorIte
1 tablespoon butter or margarine
⁄ cup onion, chopped
1
4
2 tablespoons all-purpose flour
1 ⁄ cup milk
4
3 ⁄ cup (3 ounces) Swiss cheese, shredded
4
Set skillet temperature to 300° F. Add butter and melt. Add onions and sauté
until onions are tender, about 2 minutes, remove onion from skillet and set
aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture
into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked
onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped wedges with a soft
utensil. Lift each wedge onto serving plate.
r
ecIPes
3 eggs
2 tablespoons water
⁄ teaspoon salt
1
8
Dash cayenne pepper
2 eggs
⁄ cup ham, chopped and cooked
1
2
⁄ cup fresh spinach, chopped
1
2
English-11