Oster SH12, 126954 user manual Easy Beef Fajitas, Shrimp and Vegetable STIR-FRY, Denver Omelet

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RECIPES

EASY BEEF FAJITAS

Juice of 2 limes	1/2 green or red bell pepper, thinly sliced
2 tablespoon olive oil	4 flour tortillas
1/2 teaspoons ground cumin	1/2 cup (2-ounces) monterey jack or
1/4 teaspoon salt	cheddar cheese, shredded
1 clove garlic minced	Guacamole optional
1/2 teaspoon red pepper flakes	Salsa optional
Freshly ground black pepper	Sour cream optional
to taste	Chopped tomatoes optional
1/3 -lb. top round steak,
thinly sliced
1 small onion, thinly sliced

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in a bowl. Add beef and allow to stand, at room temperature, for 30 minutes. Set skillet temperature to 350º F / 180º C. 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.

SHRIMP AND VEGETABLE STIR-FRY

3/4 -lb. raw shrimp,	2 stalks celery
shelled and deveined	1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce	1 cup broccoli flowerets
2 tablespoons dry sherry	1/2 medium onion, thinly sliced
2 teaspoons cornstarch	5 large fresh mushrooms, sliced
2 teaspoons grated gingerroot	1/2 package (3 ounces) frozen
1 tablespoon vegetable oil	snowpeas, thawed

Place cleaned shrimp in a bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400ºF / 200ºC. 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.

RECIPES

DENVER OMELET

1/2 cup diced, cooked ham	3 eggs
1/4 cup chopped green bell pepper	2 tablespoons water
1/4 cup sliced fresh mushrooms	1/2 teaspoon salt
1 green onion, sliced	Dash cayenne pepper
1 tablespoon butter or margarine	1/2 cup (1-ounce) cheddar cheese,
	shredded

Set skillet temperature to 350ºF / 150ºC. 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 oldest from skillet with a spatula.

HAM AND CHEESE FAVORITE

1 tablespoon butter or margarine	2 eggs
1/2 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 350ºF / 150ºC. 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 edge onto serving plate.