Oster Fryer - Manual (Page 6)

English-10 English-11
r
eciPes
d
enver
o
meleT
1 ⁄
2
cup diced, cooked ham 3 eggs
1 ⁄
4
cup chopped green bell pepper 2 tablespoons water
1 ⁄
4
cup sliced fresh mushrooms 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.
H
am and
e
GG
f
avoriTe
1 tablespoon butter or margarine 2 eggs
1 ⁄
4
cup chopped onion 1 ⁄
2
cup chopped cooked ham
2 tablespoons all-purpose flour 1 ⁄
2
cup chopped fresh spinach
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.
r
eciPes
c
Heese and
B
acon
P
oTaToes
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) chopped green chilies
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.
P
asTa wiTH
P
ePPers and
c
Hicken
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 1 ⁄
2
teaspoons cornstarch
cut into 1 ⁄
2
-inch x 2-inch strips 3 ⁄
4
cup chicken broth
1 cup sliced red, green or yellow 4-ounces linguine or fettuccine,
bell pepper (or combination) 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.