Bedienungsanleitung Rival CKRVSK11 (Seite 6 von 8) (Englisch)

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Cheese and Bacon Potatoes

6 slices bacon

1⁄4 cup onion, nely chopped

4 large potatoes, thinly sliced with skins on

11⁄2 cup (6-ounces) cheddar cheese, shredded

1 can (4-ounces) chopped green chilies

Place bacon in cold skillet. Turn temperature control dial 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, 1 1⁄2 teaspoons cornstarch

skinless chicken breast, cut 3⁄4 cup chicken broth

into 1⁄2-inch x 2-inch strips 3⁄4 cup chicken broth

1 cup sliced red, 4-ounces linguine or fettuccine,

green or yellow bell pepper cooked and drained

(or combination) 1⁄2 teaspoon basil

1⁄2 teaspoon basil

Set skillet temperature to 350°F. Add garlic and oil and saute 2 minutes.

Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow

to cook additional 2 minutes or until vegetables are crisp tender and

chicken is done. Reduce temperature to 250°F. 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.

Easy Beef Fajitas

Juice of 2 limes 1⁄2 green or red bell pepper,

1 small onion, thinly sliced thinly sliced

2 tablespoons olive oil 4 ﬂour tortillas

1⁄2 teaspoons ground cumin 1⁄2 cup (2-ounces)

1⁄4 teaspoon salt monterey jack or

1 clove garlic, minced cheddar cheese, shredded

1⁄8 teaspoon red pepper ﬂakes Guacamole, optional

Freshly ground black pepper, to taste Salsa, optional

3⁄4-lb. top round steak, thinly sliced Sour cream, optional

Chopped tomatoes, optional

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red

pepper and black pepper in glass bowl. Add beef and allow to stand,

at room temperature, 30 minutes. Set skillet temperature to 350°F. Add

remaining 1 tablespoon olive oil, onion and green/red bell 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. Saute meat 7 to 9 minutes or until done.

Meanwhile, wrap tortillas in aluminum foil and heat in 350°F. 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.

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

1⁄4 cup chopped green bell pepper 1⁄3 cup chopped onion

1 can (141⁄2-ounces) whole tomatoes

Set skillet temperature to 350°F. Add chops and cook on rst 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.

RECIPES RECIPES

10 11

CKRVSK11Cuori_12EM1.indd 10-11 8/20/12 11:24 AM

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