Bravetti PLATINUM PRO KS145H - Manual (Page 4)

RECIPES
French Toast
Ingredients:
2 medium
eggs, slightly beaten
1/2 cup milk
1/8 tsp salt
2 Tbsp butter or margarine
5-6 slices day old bread
Cinnamon, to taste
Directions:
In a small mixing bowl, combine the eggs, milk and salt. Pre-heat the electric
skillet to 350°F. Melt the butter or the margarine. Dip the bread slices into the
egg mixture, turning to coat both sides. Place 3 to 4 slices into the skillet. Fry
until golden brown and then turn and brown the other side. Remove from skillet
and sprinkle with cinnamon. Serve hot with maple syrup.
Chicken Cacciatore
Ingredients:
2 Tbsp
vegetable oil
1 chicken, cut in pieces
1/3 cup chopped onion
1 clove garlic, minced
1 can (14 1/2 oz.) peeled, diced tomatoes
1/3 cup chopped green pepper
1/2 cup mushrooms, sliced
1 bay leaf
1 tsp Italian seasoning
salt & pepper to taste
Directions:
Set the skillet temperature to 350°F. Add vegetable oil. Arrange the chicken
pieces skin side down in the skillet. Cook the chicken until well browned on first
side, about 5 minutes and then turn and brown the other side. Remove the
chicken pieces once they are browned and set aside. Add the onion and garlic
and cook for about 3 minutes or until the onion is cooked. Add chicken pieces
back to the skillet, reduce the temperature to 200°F and add remaining
ingredients. Cover and cook for 30 to 40 minutes or until chicken is cooked. Stir
sauce and spoon over chicken occasionally. Serve spaghetti or any other pasta.
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RECIPES
Adobo Pork Chops
Ingredients:
4
pork loin chops
3 cloves garlic, minced
1 medium onion, chopped
1 tsp dry oregano
1/2 tsp cumin
1 Tbsp flour
2 Tbsp vinegar
3 Tbsp chili powder
1 cup tomato sauce
Directions:
Add garlic, onion, oregano, cumin, flour, vinegar, chili powder and tomato sauce in
a food processor and pulse until smooth. Set skillet temperature to 250°F. Pour
sauce into the skillet and place the pork chops in sauce, making sure to coat the
pork chops with the sauce. Cove the skillet and let the pork chops simmer on low
heat for about 1 hour or until the are done and tender. Serve hot.
Pepper Steak
Ingredients:
1
boneless top round steak (about 1 lb), cut 1-inch thick
1/3 cup cornstarch
1/2 cup vegetable oil
3 medium-size green peppers, cut into strips
3 medium-size onions, sliced
2 cloves garlic, crushed
1/2 cup soy sauce
1 cup water
salt & pepper to taste
Directions:
Cut the meat into 1/4-inch slices. Toss in a bowl with the cornstarch until well
coated. Set the skillet temperature to 300°F. Add 1/4 cup vegetable oil to the
skillet. Sauté the meat a few slices at a time until browned, about 3 minutes. Add
more oil as needed. Remove to warm platter. Sauté the peppers, onions and
garlic in the oil that is remaining in the skillet until tender, about 3 minutes. Return
the meat to the skillet. Stir in the soy sauce and the water. Continue cooking,
scraping the browned bits in the skillet until the sauce thickens and bubbles.
Serve over hot cooked rice.
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