Oster 149170 Manual De Instrucciones página 5

RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine
1 / cup plus 2 tablespoons
2
all-purpose flour
1 1 / teaspoons sugar
2
2 teaspoons baking powder
2 tablespoons chopped pecans
or walnuts
Dash nutmeg
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking
powder and spices in a small bowl. Combine melted butter and milk in
mixing bowl. Add egg and beat lightly to combine. Blend in flour mixture,
stirring just until combined. Fold in apple and nuts. Preheat skillet to
325°F. Brush lightly with oil. Pour about 1⁄4 cup batter for each pancake.
Cook until bubbles come to the surface and the bottom is golden brown,
about 2 minutes. Serve 3 warm with maple syrup for breakfast or brunch
or top with ice cream, additional nuts and caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten
1 / cup milk
3
1 / teaspoon vanilla extract
4
Confectioner's sugar
1 / teaspoon vanilla
2
Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to
325°F. Add butter to skillet. Dip both sides of bread quickly into egg
mixture then place in skillet. Cook 2 to 3 minutes per side or until bread
is golden brown. Dust each piece lightly with confectioner's sugar and
serve with maple syrup.
2 / cup milk
3
1 / teaspoon vanilla
2
1 egg
Vegetable oil
1 / cup peeled and finely
2
chopped apple
1 / teaspoon cinnamon
4
1 tablespoon butter or margarine
2 slices French bread,
sliced 1-inch thick
Dash nutmeg or cinnamon
Maple syrup
RECIPES
DENVER OMELET
1 / cup diced, cooked ham
2
1 / cup chopped green bell pepper
4
1 / cup sliced fresh mushrooms
4
1 green onion, sliced
1 tablespoon butter or margarine
Set skillet temperature to 325°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 oldest from skillet with a
spatula.
CHEESE AND BACON POTATOES
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 325°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 chiles and onion.
Sprinkle over potatoes. Top with cheese; cover and cook 5 more minutes.
3 eggs
2 tablespoons water
1 / teaspoon salt
2
Dash cayenne pepper
1 / cup (1-ounce) cheddar cheese,
2
shredded
1 / cup onion, finely chopped
4
1 1 / cups (6-ounces)
2
cheddar cheese, shredded