S12-WN
Electric Skillet
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Download from Www.Somanuals.com. All Manuals Search And Download.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
inside. Power Unit never needs lubrication. Do not attempt to service this
product.
1. Read all instructions before using.
2. Be sure that the lid knob is assembled and fastened properly before
using this appliance. See assembly instructions on page 4.
3. Do not touch hot surfaces. Use HANDLES or KNOBS.
4. To protect against electrical shock, do not immerse CORD, PLUG,
or TEMPERATURE CONTROL PROBE in water or other liquid.
5. Close supervision is necessary when any appliance is used near
children. This appliance is not to be used by children.
6. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts, and before cleaning.
A short power-supply cord is provided to reduce the hazards resulting from
entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE
USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING
SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE
SKILLET. The extension cord should not be allowed to drape over the counter
or tabletop where it can be pulled on by children or unintentionally tripped over.
KEEP WARM SETTING: The TEMPERATURE CONTROL PROBE has a
“Keep Warm” range setting of approximately 160° to 180° F. The indicator light
will cycle on and off when this setting is maintaining the desired temperature.
NOTE: During initial use of this appliance, some slight smoke and/or odor may
be detected. This is normal with many heating appliances and will not recur
after a few uses. Only use with Temperature Control Probe number NWTC-1.
7. Do not operate any appliance with a damaged CORD or PLUG or
after the appliance malfunctions or has been damaged in any
manner. Return appliance to Rival® (see warranty) for examination,
repair, or adjustment.
POLARIZED PLUG
s appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug will fit in a polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse
e plug. If it still does not fit, contact a qualified electrician. Do not
attempt to defeat this safety feature.
8. The use of accessory attachments not recommended by Rival® may
cause injuries.
9. Do not use outdoors.
10. Do not let CORD hang over edge of table or counter, or touch
heated surfaces.
11. Do not place on or near a hot gas or electric burner, or in a heated
oven.
12. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
KNOW YOUR ELECTRIC SKILLET
lid
steam vent
lid knob
side handle/leg
side handle/leg
13. Always attach TEMPERATURE CONTROL PROBE to appliance first,
then plug cord into the wall outlet. To disconnect, turn TEMPERA-
TURE CONTROL DIAL to “OFF”, then remove plug from wall outlet.
non-stick surface on pan
probe guard
NOTE: Do not operate skillet prior to
assembly of LID KNOB.
14. Do not use appliance for other than intended use.
Download from Www.Somanuals.com. All Manuals Search And Download.
-2-
-3-
HOW TO ASSEMBLE YOUR ELECTRIC SKILLET
HOW TO USE YOUR ELECTRIC SKILLET
Remove all parts from the packaging.
BEFORE FIRST USE
• Wash the BASE and LID in warm soapy water. Rinse and dry thoroughly.
ASSEMBLING LID KNOB
CAUTION: Do not wash or immerse TEMPERATURE CONTROL PROBE.
1. Find lid and lid knob.
• Before using the skillet for the first time, condition the non-stick cooking
surface by lightly brushing the cooking surface with vegetable oil. Heat,
uncovered, to 300° F. Turn to “OFF” and cool completely. Wipe away
excess oil.
2. Holding LID KNOB on the
outside top of LID, align hole in
lid knob into hole located on the
outside of the lid. Knob should
be centered
USING YOUR ELECTRIC SKILLET
1. Set the skillet on a flat, dry, heat resistant surface.
on the lid.
3. Place the phillips head screw
through the screw hole on the
inside of the lid.
2. Set TEMPERATURE CONTROL DIAL to “OFF” and plug TEMPERATURE
CONTROL PROBE into PROBE GUARD on skillet. Plug cord into 120 volt AC
outlet.
4. Tighten screw until snug. Screw
should be seated flush against lid
surface. The lid is now ready for
use.
3. Turn TEMPERATURE CONTROL DIAL to desired temperature. Indicator light
will go off when selected temperature is reached. NOTE: The cooking
temperatures listed in this Owner‘s Guide are estimates. Adjust the cooking
temperature slightly up or down to achieve the results you prefer.
4. Place food in skillet and cook according to Temperature Guide or your
favorite recipe. Adjust temperature according to personal preference and
type of food prepared.
5. Use the LID and close the steam vent when a moist-heat cooking method is
desired, as for roasting, braising or steaming. When a drier heat is preferred,
you may wish to open the steam vent during the last 10 to 15 minutes of
cooking. CAUTION: Escaping steam is hot! To avoid escaping steam, lift LID
away from you. CAUTION: Skillet is hot! Use hot pads or oven mitts.
6. After food is cooked, set the TEMPERATURE CONTROL DIAL to “WARM”
until ready to serve, or to “OFF” if food is removed immediately.
7. After cooking, turn TEMPERATURE CONTROL DIAL to “OFF”. Unplug CORD
from wall outlet. After skillet has cooled, remove TEMPERATURE CONTROL
PROBE. CAUTION: TEMPERATURE CONTROL PROBE may be hot.
Download from Www.Somanuals.com. All Manuals Search And Download.
-4-
-5-
IMPORTANT POINTS
TEMPERATURE GUIDE
• To avoid scratching the non-stick COOKING SURFACE, use only plastic, nylon
or wooden utensils. Metals utensils such as metal spatulas or knives can
scratch the non-stick COOKING SURFACE and can cause permanent damage.
FOOD
AMOUNT
TIME/DIRECTIONS
TEMP.
BURGERS
STEAK
1/4 lb.
3 to 9 minutes/per side (medium) 300°F
• CAUTION: Do not immerse TEMPERATURE CONTROL PROBE or CORD in
water or other liquids.
1" thick, boneless 9 to 12 minutes/per side
boneless breasts 6 to 7 minutes/per side
3 to 5 minutes/per side
300°F
• Use skillet only on heat-resistant surfaces.
CHICKEN
300°F
325°F
300°F
HINTS
FRENCH TOAST
PANCAKES
• Use only nylon or heat-proof plastic utensils. Metal utensils may scratch the
non-stick surface.
1 to 3 minutes/per side
EGGS
Fried
• This skillet is not designed to deep fry. To pan-fry, do not use more than
1 cup of oil. Select a vegetable oil or peanut oil for frying. Butter and
olive oil should only be used to saute foods on a lower temperature setting.
2 to 3 minutes/first side
1 to 2 minutes/second side
Melt 1 to 2 tsp. butter or
margarine in skillet
300°F
• When preparing foods not listed in Temperature Guide, start with a low
temperature and work up to desired cooking temperature.
Poached
1 to 6 eggs
2 to 3 minutes
Pour 2 cups water and 1 tsp.
cider vinegar in skillet.
Heat to boiling. Break each egg
into a bowl; slip into water.
LID and cook 2 to 3 minutes.
250°F or 300°F
• If cooking surface has been conditioned (see above), there is no need for
additional cooking oils or fats when cooking. A small amount of butter,
shortening or oil will however, add flavor and aid in even browning.
HOW TO CLEAN YOUR ELECTRIC SKILLET
1. After skillet has cooled, remove TEMPERATURE CONTROL PROBE (make sure
that it is unplugged from outlet). CAUTION: Do not immerse TEMPERATURE
CONTROL PROBE in water or other liquids. TEMPERATURE CONTROL PROBE
may be cleaned by wiping with a damp cloth. CAUTION: Always make sure
that PROBE GUARD and TEMPERATURE CONTROL PROBE are completely dry
prior to use.
Scrambled
3 to 4 minutes
300°F
300°F
Melt 1 to 2 tablespoons butter
or margarine in skillet. Add
eggs, cook, stir gently, until
set and cooked.
2. Wash LID in hot soapy water, then rinse thoroughly and dry.
BACON
5 minutes/first side
3. Thoroughly wash skillet in hot soapy water, then rinse thoroughly and dry.
NOTE: To remove stubborn stains from skillet or LID, use a non-abrasive cleaner
such as Bon-Ami® polishing cleanser. CAUTION: Do not use metal scouring
pads or harsh abrasive powders.
1 to 3 minutes/second side
SAUSAGE
LINKS
8 to 10 minutes
300°F
300°F
SAUSAGE
PATTIES
4. In time, the non-stick COOKING SURFACE may discolor. This is normal and will
not alter its non-stick properties. To remove any discoloration, use a commercial
cleaner for non-stick finishes such as Dip-It® coffeepot destainer. Follow package
directions. Recondition the non-stick COOKING SURFACE before using again.
6 minutes/first side
5 to 6 minutes/second side
Download from Www.Somanuals.com. All Manuals Search And Download.
-6-
-7-
DENVER OMELET
1
RECIPES
⁄
2
cup diced, cooked ham
3 eggs
1
⁄
4
cup chopped green bell pepper
cup sliced fresh mushrooms
2 tablespoons water
APPLE NUT PANCAKES
1
1
⁄
4
⁄
8
teaspoon salt
2 tablespoons butter or margarine
Dash nutmeg
2
1 green onion, sliced
1 tablespoon butter or margarine
Dash cayenne pepper
1
⁄
2
cup plus 2 tablespoons all-purpose flour
⁄3
cup milk
1
⁄
3
cup (1-ounce) cheddar cheese, shredded
1
1⁄
2
teaspoons sugar
1 egg
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms,
onions and butter. Saute 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.
1
2 teaspoons baking powder
⁄
2
cup peeled and finely chopped apple
1
⁄
4
teaspoon salt
teaspoon cinnamon
2 tablespoons chopped pecans or walnuts
Vegetable oil
1
⁄
4
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder,
salt and spices in a small bowl. Combine melted butter and milk in mixing
bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring
just until combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush
1
lightly with oil. Pour about ⁄
4
cup batter for each pancake. Cook until bubbles
HAM AND EGG FAVORITE
come to the surface and the bottom is golden brown, about 2 minutes. Serve
3 warm with maple syrup for breakfast or brunch or top with ice cream, addi-
tional nuts and caramel syrup for dessert.
1 tablespoon butter or margarine
2 eggs
1
2
1
⁄
4
cup chopped onion
⁄
cup chopped cooked ham
cup chopped fresh spinach
cup (3-ounces) Swiss cheese, shredded
1
2 tablespoons all-purpose flour
⁄
2
1
3
4
⁄
4
cup milk
⁄
CLASSIC FRENCH TOAST
Set skillet temperature to 300° F. Add butter and melt. Add onions and saute
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.
1 egg, slightly beaten
1 tablespoon butter or margarine
2 slices French bread, sliced 1-inch thick
1
⁄
3
cup milk
teaspoon vanilla extract
1
⁄
4
Dash nutmeg or cinnamon
Confectioner’s sugar
Maple syrup
1
⁄
2
teaspoon confectioner’s sugar
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.
CHEESE AND BACON POTATOES
1
6 slices bacon
⁄
4
cup onion, finely chopped
1
4 large potatoes, thinly sliced with skins on
1 can (4-ounces) chopped green chilies
1 ⁄ cup (6-ounces) cheddar cheese, shredded
2
Place bacon in cold skillet. Turn temperature control dial to 350° F. Fry bacon
until crisp, remove and drain. Carefully remove grease, reserving 2 table-
spoons 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.
Download from Www.Somanuals.com. All Manuals Search And Download.
-9-
-8-
PASTA W ITH PEPPERS AND CHICKEN
SW ISS STEAK
1 clove garlic, minced
Pinch ground red pepper
Salt and ground black pepper to taste
11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick
1 can (8-ounces) tomato sauce
1 onion, sliced
1 stalk celery, sliced
1
1 tablespoon olive oil
⁄
4
cup flour
teaspoon salt
teaspoon ground black pepper
1
3
4
1 whole boneless, skinless chicken breast,
cut into 1⁄2-inch x 2-inch strips
1 cup sliced red, green or yellow bell pepper
1 ⁄
⁄
2
teaspoons cornstarch
⁄
3
1
4
4
cup chicken broth
⁄
1 carrot, thinly sliced
1
4-ounces linguine or fettuccine, cooked
and drained
2 tablespoons shortening
⁄
2
teaspoon worcestershire sauce
(or combination)
teaspoon basil
1 can (141⁄2-ounces) stewed tomatoes, drained
1
⁄
2
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300° F.
Brown meat on both sides. Carefully drain off excess fat. Add remaining ingre-
dients. Set temperature Control dial to “SIMMER”. Cover and cook over low
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 minutes or until mixture is hot and thickened. Serve over past.
Makes 2 servings.
heat about 11⁄
2
hours or until meat is tender. Remove meat from skillet.
1
Combine ⁄
4
cup cold water and 1 tablespoon flour, add to tomato mixture in
skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce
spooned over meat.
EASY BEEF FAJITAS
juice of 2 limes
SHRIMP AND VEGETABLE STIR-FRY
34-lb. raw, shrimp, shelled and deveined
1 small sweet red bell pepper, in thin strips
1
⁄
⁄2
green or red bell pepper, thinly sliced
2 tablespoons light soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 tablespoon vegetable oil
1 cup broccoli flowerettes
⁄
2 tablespoons olive oil
4 flour tortillas
1
1
1
2
medium onion, thinly sliced
⁄
2
teaspoons ground cumin
teaspoon salt
⁄
2
cup (2-ounces) monterey jack
or cheddar cheese, shredded
1
5 large fresh mushrooms, sliced
⁄
4
1
⁄
2
package (3-ounces) frozen snow peas, thawed
1 clove garlic, minced
guacamole, optional
salsa, optional
sour cream, optional
chopped tomatoes, optional
1
2 stalks celery, sliced
⁄8
teaspoon red pepper flakes
freshly ground black pepper, to taste
34-lb. top round steak, thinly sliced
1 small onion, thinly sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-
fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.
⁄
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 tempera-
ture, 30 minutes. Set skillet temperature to 350° F. Add remaining 1 table-
spoon 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 ⁄
and vegetables into center of each warmed tortilla. Sprinkle with 2 table-
spoons cheese. Roll tortilla and place on serving plate. Garnish, as desired,
with guacamole, salsa, sour cream and/or chopped tomatoes.
PORK CHOPS W ITH SPANISH RICE
1
2 to 4 center cut pork chops, about 1⁄2-inch thick
⁄
3
cup raw long grain rice
teaspoon chili powder
1
1
⁄
3
cup chopped onion
⁄2
1
⁄
4
cup chopped green bell pepper
1 can (141⁄2-ounces) whole tomatoes
1
Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables occa-
sionally, 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.
4
of meat
Download from Www.Somanuals.com. All Manuals Search And Download.
-10-
-11-
FISH FILLETS W ITH LEMON DILL SAUCE
STIR-FRY BEEF AND BROCCOLI
⁄2
1 clove garlic, minced
dash ground ginger
2 tablespoons soy sauce, divided
1/4-lb. fresh mushrooms, sliced
2 green onions, sliced
1 tablespoon lemon juice
1
1
4
to 3⁄4-lb. top round or sirloin
⁄
teaspoon sugar
1/3 teaspoon dill weed
1/4 teaspoon salt
Dash ground black pepper
1 to 2 orange roughy or other firm fish fillets,
(about 8-ounces each)
salt to taste
2 tablespoons butter or margarine
11/2 teaspoons all-purpose flour
1/4 cup milk
2 tablespoons sesame or peanut oil
3
⁄
4
cup broccoli flowerettes
2 tablespoons dry sherry, divided
1 to 2 medium carrots, bias sliced
2 tablespoons water
1
1
⁄
2
cup beef broth
⁄
2
onion, sliced in thin wedges
1 tablespoon white wine
1/4 cup cream, optional
1
1⁄ teaspoons cornstarch
2
Hot cooked rice
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Saute, stir-
ring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minutes.
Combine milk and water.
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 table-
spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at
room temperature for 30 minutes.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring
constantly, 1 minutes. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until
fish flakes easily with a fork. Lift fish from sauce with a wide spatula.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes.
Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9
minutes or until beef is done. Remove meat and keep warm. Add vegetables.
Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-way
through cooking. Reduce temperature to 250° F. Blend meat into vegetables.
Stir broth mixture then pour over meat and vegetables. Heat, stirring, until
broth is hot and thickened. Serve over rice.
If not using cream, spoon sauce over fish and serve. If desired, remove fish from
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered
1 to 2 minutes. Spoon sauce over fish.
CHICKEN CACCIATORE
1
2 tablespoons vegetable oil
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
STEAK AU POIVRE
1
⁄
3
cup chopped onion
1 bay leaf
2 teaspoons black peppercorns or mixture
1 tablespoon butter or margarine
1 green onion, sliced
3 tablespoons bourbon or beef broth
1 clove garlic, minced
1 teaspoon Italian seasoning
salt and ground black pepper to taste
hot cooked spaghetti or other pasta
of black, green and pink peppercorns
1 can (141⁄2-ounces) peeled, diced tomatoes
1
⁄
2
to 3⁄4-lb. boneless steak, (1 strip or sirloin steak)
3 tablespoons water
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first 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 ingre-
dients, 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.
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-
rare, or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine
bourbon/beef broth and water; pour over green onions. Allow to cook, stir-
ring constantly, about 2 minutes or until sauce has thickened slightly. Cut
steak into serving portions. Return steak to skillet and spoon sauce over meat.
Heat 1 minutes. Serve steaks with sauce spooned over meat.
Download from Www.Somanuals.com. All Manuals Search And Download.
-12-
-13-
BANANA STUFFED FRENCH TOAST
1 loaf of country style bread un-sliced (16oz)
5 eggs
2 TB of pure vanilla extract
2 TB of Brown sugar
CURRIED CHICKEN W ITH COCONUT MILK
1/2 cup of milk
4 bananas
2 TB of butter
1 lb Chicken Breast, boneless skinless
1 TB of curry powder, hot
1 green hot chili pepper
3 tbs of vegetable oil
1 cup of macadamia nuts
1/2 cup chopped cilantro
1 TB of dried chili flakes
1 tsp salt
1 cup of coconut milk
Preheat skillet to 300ºF and add 1 TB of butter. Slice bread into 2” thick slices;
discard the ends of the bread. Carefully cut each slice in half but do not cut
completely through middle, this will create a pocket for the bananas. In a
bowl beat eggs, milk, vanilla, and 1 TB of sugar. Slice bananas in long vertical
slices, add to skillet and sprinkle with remaining brown sugar. Allow bananas
to cook for 1 minute and turn to cook for an additional minute. Remove and
allow bananas to completely cool. When bananas are cooled fill the bread
slices with the bananas. Then allow bread to soak in the egg mixture. Repeat
procedure for the remaining slices. Heat skillet to 350ºF and add remaining
butter. Add the bread and cook for 5 minutes on each side, being careful not
to burn them. Serve with warm maple syrup or fresh banana slices and
brown sugar
Cut the chicken into 1" cubes. Combine the curry powder, pepper, green
chili, and salt. Toss the chicken with the spice mixture and allow to marinate
in the refrigerator for at least 30 minutes. Heat the skillet to 350ºF and add
the oil, allow to heat for 1 minute. Add the chicken; allow the chicken to cook
stirring occasionally for 5-8 minutes. Add the coconut milk and reduce the
heat to 200ºF, returning the lid to the skillet. Allow mixture to cook for an
additional 5 minutes. Add the macadamia nuts and cilantro and cook for 1
minute. Serve atop a Jasmine or Basmati rice.
CHICKEN QUESADILLA
2 each boneless skinless chicken breast
1 whole green hot chili pepper
3 each jalapeno peppers
2 cloves of garlic
1 bell pepper
1 cup of cheddar cheese shredded
Salt and pepper to taste
Oil for cooking
ORANGE FRENCH TOAST
4 ea. French bread, thick slices
1/2 c. Silvered Almonds
2 ea. Eggs
1 ea. Zest grated from an orange
1/4 tsp. Vanilla extract
1/2 c. Fresh orange Juice
1/2 cup cilantro
2 large flour tortillas
2 lemon wedges
1 medium white onion
1/8 tsp. Salt
Preheat skillet to 350ºF and add cooking oil (about 2 tbs). Coat chicken lightly
with salt and pepper and add to skillet. While chicken is cooking, slice all
peppers and onions. Allow chicken to cook approximately 4 minutes on each
side before removing. Coat with juice from the two lemon wedges, remove
chicken. Add 1 TB of oil and increase temperature to 400ºF. Add onions and
peppers and allow to cook until tender but still somewhat crispy, remove from
skillet. Place one flour tortilla in skillet; arrange peppers, chicken, cilantro and
then cheese and then another tortilla on top. Cook on 350º for 3 minutes on
each side. Remove from skillet allow to cool. Cut into wedges.
Orange Syrup
1/2 c. Maple syrup
1/4 c. Fresh orange juice
Preheat skillet to 350ºF and use 2 tablespoons of vegetable oil. Wisk together
the eggs, salt, orange zest, vanilla, and orange juice. Place each slice of bread
in the egg mixture until thoroughly soaked. Transfer to the grill and cook until
each side is golden brown. Combine the syrup and remaining 1/4 cup orange
juice in a small bowl and stir until completely mixed. Place toast on serving
platter and pour syrup over. Sprinkle with silvered almonds.
Download from Www.Somanuals.com. All Manuals Search And Download.
-14-
-15-
|