Rival S16RW warranty Denver Omelet, HAM and EGG Favorite, Cheese and Bacon Potatoes

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RECIPES

 

 

 

 

 

 

DENVER OMELET

 

 

12

cup diced, cooked ham

3 eggs

 

14

cup chopped green bell pepper

2 tablespoons water

 

14

cup sliced fresh mushrooms

18 teaspoon salt

 

1 green onion, sliced

Dash cayenne pepper

 

1 tablespoon butter or margarine

13 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 omelets from skillet with a wide spatula.

HAM AND EGG FAVORITE

1 tablespoon butter or margarine

2 eggs

14

cup chopped onion

12

cup chopped cooked ham

2 tablespoons all-purpose flour

12

cup chopped fresh spinach

14

cup milk

34

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. Lift each wedge onto serving plate.

RECIPES

CHEESE AND BACON POTATOES

6 slices bacon

14 cup onion, finely chopped

4 large potatoes, thinly sliced with skins on

112 cup (6-ounces) cheddar cheese, 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.

PASTA WITH PEPPERS AND CHICKEN

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,

112 teaspoons cornstarch

cut into 12-inch x 2-inch strips

34 cup chicken broth

1 cup sliced red, green or yellow bell pepper

4-ounces linguine or fettuccine, cooked

(or combination)

and drained

12 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 addi- tional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250°F. Blend seasonings and cornstarch into chicken broth, stir- ring 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.

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Contents Service Instructions ONE 1 Year Limited WarrantyImportant Safeguards Polarized PlugSteam Vent HOW to USE Your Electric SkilletKnow Your Electric Skillet Heating BaseHOW to Clean Your Skillet Temperature GuideHelpful Hints Apple NUT Pancakes Recommended Internal Temperature for MeatRecipes Classic French ToastCheese and Bacon Potatoes Denver OmeletHAM and EGG Favorite Pasta with Peppers and ChickenShrimp and Vegetable STIR-FRY Easy Beef FajitasPork Chops with Spanish Rice Chicken CacciatoreFish Fillets with Lemon Dill Sauce STIR-FRY Beef and BroccoliSteak AU Poivre

S16RW specifications

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