beautypg.com

Recipes, Cheese and bacon potatoes, Pasta with peppers and chicken – Rival S16RW User Manual

Page 6: Denver omelet, Ham and egg favorite

background image

-11-

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. 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. 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. Blend seasonings and cornstarch into chicken broth, stir-
ring 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

-10-

DENVER OMELET

1

2

cup diced, cooked ham

3 eggs

1

4

cup chopped green bell pepper

2 tablespoons water

1

4

cup sliced fresh mushrooms

1

8

teaspoon salt

1 green onion, sliced

Dash cayenne pepper

1 tablespoon butter or margarine

1

3

cup (1-ounce) cheddar cheese, shredded

Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms, onions
and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even
layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture
over ham and vegetables. Cover and cook 4 minutes or until eggs are set.
Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet
in half then gently fold each part in half. Lift omelets from skillet with a wide
spatula.

HAM AND EGG FAVORITE

1 tablespoon butter or margarine

2 eggs

1

4

cup chopped onion

1

2

cup chopped cooked ham

2 tablespoons all-purpose flour

1

2

cup chopped fresh spinach

1

4

cup milk

3

4

cup (3-ounces) Swiss cheese, shredded

Set skillet temperature to 300°F. Add butter and melt. Add onions and sauté until
onions are tender, about 2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.
Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes.
Gently cut into four pie-shaped wedges. Lift each wedge onto serving plate.

RECIPES

S16RW06EM1.qxd 6/8/06 9:47 Page 10