Oster SH12 User Manual page 6

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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 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.
SHRIMP AND VEGETABLE STIR-FRY
3
/ -lb. raw shrimp,
4
shelled and deveined
2 tablespoons light soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated gingerroot
1 tablespoon vegetable oil
Place cleaned shrimp in a bowl. Combine soy sauce, sherry, cornstarch,
and gingerroot; pour over shrimp. Preheat skillet to 400ºF / 200ºC. 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.
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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
2 stalks celery
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
/ package (3 ounces) frozen
2
snowpeas, thawed
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 350ºF / 150ºC. 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.
HAM AND CHEESE FAVORITE
1 tablespoon butter or margarine
1
/ cup chopped onion
2
2 tablespoons all-purpose flour
1
/ cup milk
4
Set skillet temperature to 350ºF / 150ºC. Add butter and melt. Add onions
and sauté until onions are tender, about 2 minutes, remove onion from
skillet and set aside. Combine flour, milk and eggs; beat lightly to blend.
Pour egg mixture into pan. Cover and cook 2 minutes. Arrange ham,
spinach and cooked onions evenly over eggs. Sprinkle cheese evenly
over top. Cover and cook additional 2 minutes. Gently cut into four
pie-shaped wedges. Lift each edge onto serving plate.
3 eggs
2 tablespoons water
1 / teaspoon salt
2
Dash cayenne pepper
1
/ cup (1-ounce) cheddar cheese,
2
shredded
2 eggs
1
/ cup chopped cooked ham
2
1 / cup chopped fresh spinach
2
3
/ cup (3-ounces) swiss cheese,
4
shredded