www.oster.com
www.oster.com
12
13
Cheese and Bacon Potatoes
6 slices bacon
1
⁄
4
cup onion, finely chopped
4 large potatoes, thinly sliced
1
1
⁄
2
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.
Pasta with Peppers and Chicken
1 clove garlic, minced
Pinch ground red pepper
1 tablespoon olive oil
Salt and ground black
1 whole boneless, skinless
pepper to taste
chicken breast, cut into
1
1
⁄
2
teaspoons cornstarch
1
⁄
2
inch x 2 inch strips
3
⁄
4
cup chicken broth
1 cup red, green or yellow
4 ounces linguine or fettuccine,
bell pepper (or combination), sliced
cooked and drained
1
⁄
2
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.
Shrimp and Vegetable Stir-Fry
3
⁄
4
lb. raw shrimp, shelled and deveined
2 stalks celery, sliced
2 tablespoons light soy sauce
1 small sweet red bell pepper,
2 tablespoons dry sherry wine
in thin strips
2 teaspoons cornstarch
1 cup broccoli flowerets
1 teaspoon grated gingerroot
1
⁄
2
medium onion, thinly sliced
1 tablespoon vegetable oil
5 large fresh mushrooms, sliced
1
⁄
2
package (3 ounces) frozen snow peas, thawed
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
1
⁄
2
green or red bell pepper,
2 tablespoon olive oil
thinly sliced
1
⁄
2
teaspoons ground cumin
4 flour tortillas
1
⁄
4
teaspoon salt cheddar
1
⁄
2
cup (2 ounces) monterey jack or
1 clove garlic minced
cheese, shredded
1
⁄
2
teaspoon red pepper flakes
Guacamole, optional
1 small onion, thinly sliced
Salsa, optional
1
⁄
3
lb. top round steak, thinly sliced
Sour cream/Chopped tomatoes,
Freshly ground black pepper to taste
optional
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.
CKSTSK16H-TECO_17ESM1.indd 12-13
8/7/17 09:02
