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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 onion, chopped 1 can (14
1
⁄2 ounces) whole
1
⁄4 cup green bell pepper, chopped 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.
Chicken Cacciatore
2 tablespoons vegetable oil
1
⁄3 cup green bell pepper, chopped
3 to 4 pieces chicken 1 can (4 ounces) sliced
(thighs, legs or halved breasts) mushrooms, drained
1
⁄3 cup onion, chopped 1 teaspoon Italian seasoning
1 bay leaf Salt and ground black
1 clove garlic, minced pepper to taste
1 can (14
1
⁄2 ounces) peeled, Hot cooked spaghetti
diced tomatoes or other pasta
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces,
skin side-down in skillet. Cook chicken until well browned on rst
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.
10
11
Cheese and Bacon Potatoes
6 slices bacon
1
⁄4 cup onion, nely chopped
4 large potatoes, thinly sliced 1
1
⁄2 cup (6 ounces) cheddar cheese,
with skins on shredded
1 can (4 ounces) green
chilies, chopped
Place bacon in cold skillet. Set skillet temperature 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 Pepp ers and Chicken
1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black
1 whole boneless, skinless pepper to taste
chicken breast, cut into 1
1
⁄2 teaspoons cornstarch
1
⁄2 inch x 2 inch strips
3
⁄4 cup chicken broth
1 cup red, green or yellow 4 ounces linguine or fettuccine,
bell pepper (or combination), sliced cooked and drained
1
⁄2 teaspoon basil
Set skillet temperature to 350° F. 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 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.
CKSTSKFM12WM-ECO_13EM1.indd 10-11 5/16/13 3:51 PM