Oster CKSTSKRM16 English - Page 7

Recipes Easy Beef Fajitas Juice of 2 limes 2 tablespoons olive oil 4 flour tortillas 1⁄2 teaspoons ground cumin 1⁄4 teaspoon salt 1 clove garlic, minced 1⁄8 teaspoon red pepper flakes Freshly ground black pepper, to taste 3⁄4-lb. top round steak, thinly sliced 1 small onion, thinly sliced 1⁄2 green or red bell pepper, thinly sliced 1⁄2 cup (2-ounces) Monterey jack or cheddar cheese, shredded Guacamole, optional Salsa, optional Sour cream, optional Chopped tomatoes, optional 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 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. Recipes Shrimp and Vegetable Stir-Fry 3⁄4-lb. raw, shrimp, shelled and deveined 2 tablespoons light soy sauce 2 tablespoons dry sherry wine 2 teaspoons cornstarch 1 teaspoon grated gingerroot 1 tablespoon vegetable oil 1⁄2 package (3-ounces) frozen snow peas, thawed 2 stalks celery, sliced 1 small sweet red bell pepper, in thin strips 1 cup broccoli flowerets 1⁄2 medium onion, thinly sliced 5 large fresh mushrooms, sliced 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. Pork Chops with Spanish Rice 2 to 4 center cut pork chops, about 1⁄2-inch thick 1⁄3 cup chopped onion 1⁄4 cup chopped green bell pepper 1⁄3 cup raw long grain rice 1⁄2 teaspoon chili powder 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 occasionally. English-12 English-13