Oster CKSTSKRM16-DFL Manual De Instrucciones página 7

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
1 ⁄ package (3-ounces) frozen
2
snow peas, thawed
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.
s a P
teaK u oIvre
2 teaspoons black peppercorns
or mixture of black, green and
pink peppercorns
⁄ to ⁄ -lb. boneless steak,
1 3
2 4
(1 strip or sirloin steak)
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or
mallet. Press cracked peppercorns evenly over both sides of steak. Set aside.
Set skillet temperature to 300°F. Add steak and cook, 7 minutes per side for
medium-rare, or until desired doneness. Remove steak from skillet and keep
warm. Add butter and green onion. Saute, stirring for 1 minute. Combine
bourbon/beef broth and water; pour over green onions. Allow to cook,
stirring constantly, about 2 minutes or until sauce has thickened slightly.
Cut steak into serving portions. Return steak to skillet and spoon sauce over
meat. Heat 1 minute. Serve steaks with sauce spooned over meat.
r
ecIPes
-f
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
1 tablespoon butter or margarine
1 green onion, sliced
3 tablespoons bourbon or beef broth
3 tablespoons water
English-12
c c
HIcKen accIatore
2 tablespoons vegetable oil
3 to 4 pieces chicken
(thighs, legs, of halved breasts)
1 ⁄ cup chopped onion
3
1 bay leaf
1 clove garlic, minced
1 can (14 ⁄ -ounces) peeled,
1
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.
P c s
orK HoPs wItH PanIsH
2 to 4 center cut pork chops,
about ⁄ -inch thick
1
2
1 ⁄ cup chopped onion
3
1 ⁄ cup chopped green bell pepper
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.
r
ecIPes
⁄ cup chopped green bell pepper
1
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
r
Ice
⁄ cup raw long grain rice
1
3
⁄ teaspoon chili powder
1
2
1 can (14 1 ⁄ -ounces) whole
2
tomatoes
English-13