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www.oster.com
www.oster.com
12
13
RECIPES
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 owerets
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.
Steak Au Poivre
2 teaspoons black peppercorns 1 tablespoon butter or margarine
or mixture of black, green and 1 green onion, sliced
pink peppercorns 3 tablespoons bourbon or beef broth
1
⁄
2
to
3
⁄
4
-lb. boneless steak, 3 tablespoons water
(1 strip or sirloin steak)
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300°F. Add steak and cook, 7 minutes per side for medium-rare,
or until desired doneness. Remove steak from skillet and keep warm. Add butter
and green onion. Saute, stirring for 1 minute. Combine bourbon/beef broth and
water; pour over green onions. Allow to cook, stirring constantly, about 2 minutes
or until sauce has thickened slightly.
Cut steak into serving portions. Return steak to skillet and spoon sauce over meat.
Heat 1 minute. Serve steaks with sauce spooned over meat.
RECIPES
Chicken Cacciatore
2 tablespoons vegetable oil
1
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken 1 can (4-ounces) sliced mushrooms,
(thighs, legs, of halved breasts) drained
1
⁄
3
cup chopped onion 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
1
⁄
2
-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 rst 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.
Pork Chops with Spanish Rice
2 to 4 center cut pork chops,
1
⁄
3
cup raw long grain rice
about
1
⁄
2
-inch thick
1
⁄
2
teaspoon chili powder
1
⁄
3
cup chopped onion 1 can (14
1
⁄
2
-ounces) whole
1
⁄
4
cup chopped green bell pepper tomatoes
Set skillet temperature to 350°F. Add chops and cook on rst 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.
CKSTSKRM16-DFL_13ESM1.indd 12-13 11/22/13 4:40 PM
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