Black & Decker SKG111 Use And Care Book Manual page 10

RECIPES
SAUTÉED TILAPIA WITH GINGERED PINEAPPLE SAUCE
1 cup thinly sliced purple onion
2 tbsp. butter or margarine
1 1 ⁄ cup pineapple juice
2
2 tbsp. lime juice
1/2 cup halved seedless green grapes
1 orange, peeled, cut in half and sliced
1 cup cubed mango
2 tbsp. slivered orange peel
1 tbsp. grated fresh ginger
1/2 tsp. salt
1/4 tsp. pepper
6 tilapia fillets (about 1 1 ⁄ lbs.)
2
1 tbsp. cornstarch
Hot cooked rice
Heat Black & Decker electric skillet to 350°F. Cook onion in 1tbsp. butter for
®
3 minutes, stirring occasionally. Add 1
Stir in grapes, orange pieces, mango, orange peel, ginger salt and pepper.
Cook 3 minutes longer, stirring occasionally.
Blend remaining 1/4 cup pineapple juice with cornstarch. Stir into pineapple
juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and
keep warm.
Raise temperature to 375°F. Add remaining tablespoon butter to skillet and cook
fish until golden on both sides and fully cooked.
Return sauce to skillet and heat through.
Serve over rice and garnish with sliced toasted almonds, if desired.
Makes 6 servings.
CARNE CON PAPAS
BEEF WITH POTATOES
2 lb. beef, cubed
2 tbsp. olive oil
1 can ( 14 1 ⁄ oz.) tomato sauce
2
1 cup dry white wine or cooking wine
3/4 cup water
1 large onion, chopped
3 large cloves garlic, minced
1 bay leaf
1 tsp. paprika
1 tsp. salt
1 ⁄ cups pineapple juice and lime juice.
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1/2 tsp. coarse ground pepper
2 lbs. potatoes, cubed
1 large green pepper, coarsely chopped
1 jar (2oz.) capers, drained
Hot cooked rice
Chopped parsley
Heat Black & Decker ® electric skillet to 350°F. Brown beef on both sides in oil.
Stir in next 9 ingredients. Bring to a boil. Reduce heat to 250°F. Cover and let
simmer for 1 hour. Add potatoes, peppers and capers. Cook 30 minutes longer
or until beef is tender and cooked through; stir occasionally.
Serve with salad and warm crusty bread.
Makes 8 servings
QUICK AND EASY CUBED STEAK
1 1 ⁄ lbs. cubed beef
2
1 tbsp. olive oil
1 large onion, chopped
1 large green pepper, seeded and cut into strips
2 large cloves garlic, minced
1 tsp. Adobo seasoning
1 tsp. salt
1/2 tsp. coarse ground pepper
2 large tomatoes, cut into wedges
1 can (8 oz.) tomato sauce
Hot cooked rice
Chopped parsley
Heat Black & Decker ® electric skillet to 350°F. Brown beef on both sides
in oil. Allow to cook several minutes until tender. Remove to platter and keep
warm.
Add onion, green pepper and garlic to skillet. Season all with seasoning, salt and
pepper. Cook until vegetables are tender. Stir in tomatoes and cook several
minutes. Add tomato sauce and return meat to skillet. Bring to a boil. Reduce
heat to 250°F. Cover and let simmer for 5 minutes; stir occasionally.
Serve over hot cooked rice and garnish with parsley.
Makes 4 servings.
SAUTÉED SHRIMP WITH PESTO
2 ⁄ lbs. shrimp
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2
1 large Vidalia onion, halved and thinly sliced
2 tbsp. butter or margarine
1 large red pepper, seeded and cut into 2-inch strips
3 large cloves garlic, minced
1 bottle (8 oz.) clam juice
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