Oster CKSTSK12S-TECO User Manual page 8

Cheese and Bacon Potatoes
6 slices bacon
4 large potatoes, thinly sliced
with skins on
1 can (4 ounces) green
chilies, chopped
Place bacon in cold skillet. Set skillet temperature to 350° 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
chilies and onion. Sprinkle over potatoes. Top with cheese; cover
and cook 5 more minutes.
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 red, green or yellow
bell pepper (or combination), sliced
1 ⁄ teaspoon basil
2
Set skillet temperature to 350° 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 2 minutes or until vegetables are crisp
tender and chicken is done. Reduce temperature to 250° F. 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.
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1 ⁄ cup onion, finely chopped
4
1 1 ⁄ cup (6 ounces) cheddar cheese,
2
shredded
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,
cooked and drained
Shrimp and Vegetable Stir-Fry
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 snow peas, thawed
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.
Easy Beef Fajitas
Juice of 2 limes
2 tablespoon olive oil
1 ⁄ teaspoons ground cumin
2
1 ⁄ teaspoon salt cheddar
4
1 clove garlic minced
1 ⁄ teaspoon red pepper flakes
2
1 small onion, thinly sliced
1 ⁄ lb. top round steak, thinly sliced
3
Freshly ground black pepper to taste
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 1⁄4 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.
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2 stalks celery, sliced
1 small sweet red bell pepper,
in thin strips
1 cup broccoli flowerets
1 ⁄ medium onion, thinly sliced
2
5 large fresh mushrooms, sliced
1 ⁄ green or red bell pepper,
2
thinly sliced
4 flour tortillas
1 ⁄ cup (2 ounces) monterey jack or
2
cheese, shredded
Guacamole, optional
Salsa, optional
Sour cream/Chopped tomatoes,
optional
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