Oster 126954 Recipes, Pork Chops With Spanish Rice, Chicken Cacciatore, Cheese And Bacon Potatoes

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RECIPES

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)
1/4 cup chopped green bell pepper	whole tomatoes

Set skillet temperature to 350º F / 180º C. 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.

CHICKEN CACCIATORE

2 tablespoons vegetable oil	1/2 cup chopped green bell pepper
3 to 4 pieces chicken	1 can (4-ounces) sliced mushrooms
(thighs, legs, or halved breasts)	drained
1/3 cup chopped onion	1 bay leaf
1 clove garlic, minced	1 teaspoon italian seasoning
1 can (14 1/2-ounces)	Salt and ground black pepper
peeled, diced tomatoes	to taste
Hot Cooked spaghetti or other pasta

Set skillet temperature to 350º F / 180º C. Add oil. Arrange chicken pieces, skin side down in skillet. Cook chicken until browned on the 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.

RECIPES

CHEESE AND BACON POTATOES

6 slices bacon	1/4 cup onion, finely chopped
4 large potatoes, thinly sliced	11/2 cups (6-ounces)
with skins on	cheddar cheese, shredded
1 can (4 ounces) chopped
green chilies

Place bacon in cold skillet. Set skillet temperature to 350º F / 180º C. 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 chiles 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	11/2 teaspoons cornstarch
chicken breast, cut into	3/4 cup chicken broth
1/2-inch x 2-inch strips	4 ounces linguine or fettuccine,
1 cup sliced red, green or yellow	cooled and drained
bell pepper (or combination)
1/2 teaspoon basil

Set skillet temperature to 350º F / 180º C. 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 2minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250º F / 120º C. 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.