![EASY BEEF FAJITAS](/images/new-backgrounds/58126/5812613x1.webp)
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RECIPES
RECIPES
EASY BEEF FAJITAS
Juice of 2 limes
2 tablespoons olive oil
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
1⁄2 green or red bell pepper, thinly sliced 4 flour tortillas
1⁄2 cup
Guacamole, optional Salsa, optional Sour cream, optional Chopped tomatoes, optional
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about | 1⁄3 | cup raw long grain rice | |
1⁄3 | cup chopped onion | 1⁄2 | teaspoon chili powder |
1⁄4 | cup chopped green bell pepper | 1 can |
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 occa- sionally.
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 vegeta- bles are tender. Remove vegetables and keep warm. Drain meat, discard mari- nade 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
2 stalks celery, sliced | |
2 tablespoons light soy sauce | 1 small sweet red bell pepper, in thin strips |
2 tablespoons dry sherry | 1 cup broccoli flowerettes |
2 teaspoons cornstarch | 1⁄2 medium onion, thinly sliced |
1 teaspoon grated gingerroot | 5 large fresh mushrooms, sliced |
1 tablespoon vegetable oil | 1⁄2 package |
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and ginger- root; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet.
CHICKEN CACCIATORE
2 tablespoons vegetable oil | 1⁄3 cup chopped green bell pepper |
3 to 4 pieces chicken (thighs, legs, of halved breasts) | 1 can |
1⁄3 cup chopped onion | 1 bay leaf |
1 clove garlic, minced | 1 teaspoon Italian seasoning |
1 can | Salt and ground black pepper to taste |
Hot cooked spaghetti or other pasta |
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Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin