Oster 149170 Manual De Instrucciones página 6

RECIPES
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced
1 tablespoon olive oil
1 whole boneless, skinless
chicken breast, cut into
1 / -inch x 2-inch strips
2
1 cup sliced red, green or yellow
cooled and drained bell pepper
(or combination)
1 / teaspoon basil
2
Set skillet temperature to 325°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 2minutes or until vegetables are crisp tender
and chicken is done. Reduce temperature to 250º F / 120º C. 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.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops,
about 1 / - inch thick
2
1 / cup chopped onion
3
1 / cup chopped green bell pepper
4
Set skillet temperature to 325°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.
Pinch ground red pepper
Salt and ground black pepper
to taste
1 1 / teaspoons cornstarch
2
3 / cup chicken broth
4
4 ounces linguine or fettuccine,
1 / cup raw long grain rice
3
1 / teaspoon chili powder
2
1 can (14 1 /2 -ounces)
whole tomatoes
RECIPES
EASY BEEF FAJITAS
Juice of 2 limes
2 tablespoon olive oil
1 / teaspoons ground cumin
2
1 / teaspoon salt
4
1 clove garlic minced
1 / teaspoon red pepper flakes
2
Freshly ground black pepper
to taste
1 / -lb. top round steak,
3
thinly sliced
1 small onion, thinly sliced
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 325°F. 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 1/4 of meat and
vegetables into center of each warmed 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.
1 / green or red bell pepper, thinly sliced
2
4 flour tortillas
1 / cup (2-ounces) monterey jack or
2
cheddar cheese, shredded
Guacamole optional
Salsa optional
Sour cream optional
Chopped tomatoes optional