Rival S16RW - Manual (Page 7)

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PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about 1 ⁄
2
-inch thick 1 ⁄
3
cup raw long grain rice
1 ⁄
3
cup chopped onion 1 ⁄
2
teaspoon chili powder
1 ⁄
4
cup chopped green bell pepper 1 can (14 1 ⁄
2
-ounces) whole 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 occa-
sionally.
CHICKEN CACCIATORE
2 tablespoons vegetable oil 1 ⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1 ⁄
3
cup chopped onion 1 bay leaf
1 clove garlic, minced 1 teaspoon Italian seasoning
1 can (14 1 ⁄
2
-ounces) peeled, diced tomatoes Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta
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 ingredi-
ents, 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.
RECIPES
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RECIPES
EASY BEEF FAJITAS
Juice of 2 limes 1 ⁄
2
green or red bell pepper, thinly sliced
2 tablespoons olive oil 4 flour tortillas
1 ⁄
2
teaspoons ground cumin 1 ⁄
2
cup (2-ounces) monterey jack
1 ⁄
4
teaspoon salt or cheddar cheese, shredded
1 clove garlic, minced Guacamole, optional
1 ⁄
8
teaspoon red pepper flakes Salsa, optional
Freshly ground black pepper, to taste Sour cream, optional
3 ⁄
4
-lb. top round steak, thinly sliced Chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in bowl. Add beef and allow to stand, at room temperature, for 30
minutes. Set skillet temperature to 350°F. Add remaining 1 tablespoon olive oil,
onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until vegeta-
bles are tender. Remove vegetables and keep warm. Drain meat, discard mari-
nade 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
3 ⁄
4
-lb. raw, shrimp, shelled and deveined 2 stalks celery, sliced
2 tablespoons light soy sauce 1 small sweet red bell pepper, in thin strips
2 tablespoons dry sherry 1 cup broccoli flowerettes
2 teaspoons cornstarch 1 ⁄
2
medium onion, thinly sliced
1 teaspoon grated gingerroot 5 large fresh mushrooms, sliced
1 tablespoon vegetable oil 1 ⁄
2
package (3-ounces) frozen snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and ginger-
root; 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.
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