www.oster.com
www.oster.com
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.
12
13
Denver Omelet
1
⁄
2
cup ham, diced and cooked
3 eggs
1
⁄
4
cup green bell pepper, chopped
2 tablespoons water
1
⁄
4
cup fresh mushrooms, sliced
1
⁄
8
teaspoon salt
1 green onion, sliced
Dash cayenne pepper
1 tablespoon butter or margarine
1
⁄
3
cup (1 ounce) cheddar cheese, shredded
Set skillet temperature to 300° F. 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 omelet from
skillet with a wide spatula.
Ham and Cheese Favorite
1 tablespoon butter or margarine
2 eggs
1
⁄
4
cup onion, chopped
1
⁄
2
cup ham, chopped and cooked
2 tablespoons all-purpose flour
1
⁄
2
cup fresh spinach, chopped
1
⁄
4
cup milk
3
⁄
4
cup (3 ounces) Swiss cheese, shredded
Set skillet temperature to 300° F. 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 with a soft utensil.
Lift each wedge onto serving plate.
CKSTSKFM12WM-ECO_13EM1.indd 12-13
5/16/13 3:51 PM
