Oster Cookware User Manual download pdf (Page 5)

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re c I P e s

Po r K ch o P s w I t h sP a n I s h rI c e

2 to 4 center cut pork chops,

⁄

cup raw long grain rice

about

⁄

-inch thick

⁄

teaspoon chili powder

⁄

cup onion, chopped 1 can (14

⁄

ounces) whole

⁄

cup green bell pepper, chopped tomatoes

Set skillet temperature to 350° 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.

ch I c K e n ca c c I a t o r e

2 tablespoons vegetable oil

⁄

cup green bell pepper, chopped

3 to 4 pieces chicken 1 can (4 ounces) sliced mushrooms,

(thighs, legs or halved breasts) drained

⁄

cup onion, chopped 1 teaspoon Italian seasoning

1 bay leaf Salt and ground black pepper to taste

1 clove garlic, minced Hot cooked spaghetti or other pasta

1 can (14

⁄

ounces) peeled,

diced tomatoes

Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down

in skillet. Cook chicken until well browned on ﬁrst side, about 5 minutes. Turn

chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion

is cooked, but not brown. Reduce temperature to “WARM”. Add remaining

ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken

is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and

sauce over spaghetti or other pasta.

re c I P e s

ch e e s e a n d ba c o n Po tat o e s

6 slices bacon

⁄

cup onion, ﬁnely chopped

4 large potatoes, thinly sliced 1

⁄

cup (6 ounces) cheddar cheese,

with skins on shredded

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.

Pa s t a w I t h Pe P P e r s a n d ch I c K e n

1 clove garlic, minced Pinch ground red pepper

1 tablespoon olive oil Salt and ground black pepper to taste

1 whole boneless, skinless chicken breast, 1

⁄

teaspoons cornstarch

cut into

⁄

inch x 2 inch strips

⁄

cup chicken broth

1 cup red, green or yellow 4 ounces linguine or fettuccine,

bell pepper (or combination), sliced cooked and drained

⁄

teaspoon basil

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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Oster Cookware User Manual Page 5

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