Oster SPR-041311-341 Shrimp and Vegetable Stir-Fry, Chicken Cacciatore, Steak Au Poivre

Recipes

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 flowerets
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

Chicken Cacciatore

2 tablespoons vegetable oil

3 to 4 pieces chicken

(thighs, legs, of halved breasts) 1⁄3 cup chopped onion

1 bay leaf

1 clove garlic, minced

1can (14 1⁄2-ounces) peeled, diced tomatoes

1⁄3 cup chopped green bell pepper

1 can (4-ounces) sliced mushrooms, drained

1 teaspoon Italian seasoning

Salt and ground black pepper to taste Hot cooked spaghetti or other pasta

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.

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 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 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