Sunbeam CKSBSK160-033 - Manual (Page 11)

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CHEESE AND BACON POTATOES
6 slices bacon 1 ⁄
4
cup onion, finely chopped
4 large potatoes, thinly sliced with skins on 1 1 ⁄
2
cup (6-ounces) cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Set skillet temperature to 350°F/180°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 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, skinless chicken breast, 1 1 ⁄
2
teaspoons cornstarch
cut into 1 ⁄
2
-inch x 2-inch strips 3 ⁄
4
cup chicken broth
1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked
(or combination) and drained
1 ⁄
2
teaspoon basil
Set skillet temperature to 350°F/180°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 addi-
tional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce
temperature to 250°F/120°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.
RECIPES
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RECETTES
POMMESDE TERREFROMAGE ETBACON
6tr anc hes deb aco n 1b oîte (10 0g )d ech iles vert sh ach és
4g ros ses pom mes det erre non éplu ché es, 50 mL d’oi gno nh ach ém enu
cou pée sen ron dell esm inc es 375 mL (15 0g )d ech edd arr âpé en fila men ts
Plac ezl eb aco nd ans la poê le fro ide etr égl ezc elle -ci à1 80 °C/ 350 °F; fait es-l ec uire
pou rq u’il soi tcr ous tilla nt; égo utte z-le .V ide zla gra iss ep our n’e ng ard erq ue 30 mL.
Éta lez les pom mes de ter re dan s la poê le, cou vre z et fai tes cui re
10 min ute s;t our nez -les etp rol ong ez la cui sso nd e5 min ute s.É miet tez le bac on,
méla nge z-le aux chi les et àl ’oi gno n. Rép arti sse zs ur les pom mes de ter re,
sau pou dre zd efr om age ,c ouv rez pui sfa ite sc uire 5m inu tes .
PÂTESALIMENT AIRES AVEC POIVRONET POULET
1g ous sed ’ail ,ém inc ée Pinc éed ep im ent deC aye nne
15 mL d’hu ile d’ol ive Sel etp oivr en oir mou lu, au goû t
1p oitr ine dep oule ten tièr e,d éso ssé eet 7m Ld efé cule dem aïs
san sp eau ,co upé een lan ière sd e1 ,3 x5 cm 200 mL deb ouil lon dep oule t
250 mL det ran che sd ep oivr on rou ge, vert 100 gd ela ngu ette so ud en ouil les ,
ou jau ne( ou une com bina iso n) cuit ese tég outt ées
2m Ld eb asil ic
Rég lez la poê le à1 80 °C/ 350 °F. Fait ess aut erl ’ail 2m inu tes dan sl’ hui le. Ajo ute zle
pou let etf aite sc uire 5m inu tes en rem uan t.I nco rpo rez le poi vro n;f aite sc uire 2
min ute so uju squ ’à ce que le poi vro nso ite nco re lég ère men tc roq uan te tle pou let ,
cui t.R édu ise zla tem pér atu re à1 20 °C/ 250 °F. Méla nge zb ien les ass aiso nne men ts,
la féc ule etl eb oui llo n.V erse zd ans la poê le. Cha uffe ze nre mua ntd élic ate men t– 1
min ute ou jus qu’ àc eq ue le méla nge soi tc hau de té pais .S erv ez sur les pât es.
Don ne 2p orti ons .