Oster SH12 User Manual download pdf (Page 6)

RECIPES

DENVER OMELET

/2 cup diced, cooked ham 3 eggs

/4 cup chopped green bell pepper 2 tablespoons water

/4 cup sliced fresh mushrooms

/2 teaspoon salt

1 green onion, sliced Dash cayenne pepper

1 tablespoon butter or margarine

/2 cup (1-ounce) cheddar cheese,

shredded

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 2 eggs

/2 cup chopped onion

/2 cup chopped cooked ham

2 tablespoons all-purpose flour

/2 cup chopped fresh spinach

/4 cup milk

/4 cup (3-ounces) swiss cheese,

shredded

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.

RECIPES

EASY BEEF FAJITAS

Juice of 2 limes

/2 green or red bell pepper, thinly sliced

2 tablespoon olive oil 4 flour tortillas

/2 teaspoons ground cumin

/2 cup (2-ounces) monterey jack or

/4 teaspoon salt cheddar cheese, shredded

1 clove garlic minced Guacamole optional

/2 teaspoon red pepper flakes Salsa optional

Freshly ground black pepper Sour cream optional

to taste Chopped tomatoes optional

/3 -lb. top round steak,

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

/4 -lb. raw shrimp, 2 stalks celery

shelled and deveined 1 small sweet red bell pepper, in thin strips

2 tablespoons light soy sauce 1 cup broccoli flowerets

2 tablespoons dry sherry

/2 medium onion, thinly sliced

2 teaspoons cornstarch 5 large fresh mushrooms, sliced

2 teaspoons grated gingerroot

/2 package (3 ounces) frozen

1 tablespoon vegetable oil snowpeas, thawed

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.

SH12_IB.qxd:Layout 1 5/2/08 2:07 PM Page 10

1 2 3 4 5 6 7 8 9 10 11 12

Comments to this Manuals

No comments

Oster SH12 User Manual Page 6

Comments to this Manuals