Sunbeam CKSBSK160-033 - Manual (Page 12)

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RECETTES
FAJIT ASF ACILESAU BŒUF
Jus de2 lim es 1d em i-p oivr on rou geo uve rt,c oup é
30 mL d’hu ile d’ol ive en ron dell esm inc es
2m Ld ecu min mou lu 4to rtill as
1m Ld ese l 125 mL (60 g)d em onte rey jac ko u
1g ous sed ’ail ,ém inc ée dec hed dar, râp éen fila men ts
0,5 mL def loc ons dep im ent deC aye nne Gua cam ole, opti onn el
Poiv ren oir frai sm oulu ,au goû t Sau cep im enté e(s alsa ),o ptio nne lle
375 gd ’int érie urd ero nde ,en tran che str èsm inc es Crèm esu re, opti onn elle
1p etit oign on, cou pée nro nde lles minc es Tom ates hac hée s,o ptio nne lles
Méla nge zle jus de lim e,1 5m Ld ’hu ile, le cum in, le sel, l’a il, les flo con sd ep im ent
etl ep oivr ed ans un bol .A jou tez le bœ ufe tm acé rez 30 min ute sà la tem pér atu re
am bian te. Rég lez la poê le à1 80 °C/ 350 °F. Ver sez -y l’h uile res tan te, l’o ign on etl e
poi vro n;r em uez déli cat em ent .C ouv rez etf aite sc uire 1o u2 min ute s– jus qu’ àc e
que les lég um ess oien tte ndr es. Ret ire zle slé gum ese tg ard ez- les au cha ud. Égo ut-
tez la vian de (jet ez la mar ina de) etf aite s-la sau ter de 7à 9m inu tes pou rla cui re.
Ent re- tem ps, env elo ppe zl es tor tilla sd ep api er d’a lum ini um et enf our nez -les 5
min ute sà 180 °C/ 350 °F. Pou rfo rm erl esf ajit as: àla cui ller ,d épo sez le qua rtd ela
vian de etd esl égu mes au milie ud ec haq ue tor tilla cha ude .S aup oud rez de 30 mL
de fro mag e. Rou lez et disp ose zd ans le plat de ser vice .G arn iss ez au goû td e
gua cam ole, sau ce, crè me sur eo uto mat e.
CREVETTESET LÉGUMESSAUTÉS
375 gd ecr eve ttes cru es, éplu ché ese td éve iné es 2b ran che sd ecé leri ,co upé ese ntr anc hes
30 mL des auc ed eso jal égè re 1p etit poiv ron rou ge, en lan ière sm inc es
30 mL dex érès sec 250 mL def leu ron sd eb roc oli
10 mL d’am ido nd em aïs 1d em i-o ign on moy en, en tran che sm inc es
5m Ld eg ing em bre frai s,r âpé 5g ros cha mpig non sfr ais, cou pés en tran che s
15 mL d’hu ile vég étal e 90g dep ois man ge- tou tdé con gelé s
Méla nge zl as auc ed es oja, le xér ès, l’a mid on et le gin gem bre ;v erse zs ur les
cre vet tes ,d ans un bol .P réc hau ffe zla poê le à2 00 °C/ 400 °F. Ver sez -y l’h uile etf aite s
sau ter le céle ri, le bro col i,l ep oivr on et l’o ign on pen dan t2 min ute s.A jou tez les
cre vet tes etl am arin ade ;fa ite ssa ute r2 min ute sa fin que les cre vet tes tou rne nta u
ros e.A jou tez les cha mpi gno ns ain siq ue les poi sm ang e-to ut. Fait es sau ter pou r
réc hau ffe r.
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RECIPES
EASY BEEF FAJITAS
Juice of 2 limes 1 ⁄
2
green or red bell pepper, thinly sliced
2 tablespoons olive oil 4 flour tortillas
1 ⁄
2
teaspoons ground cumin 1 ⁄
2
cup (2-ounces) monterey jack
1 ⁄
4
teaspoon salt or cheddar cheese, shredded
1 clove garlic, minced Guacamole, optional
1 ⁄
8
teaspoon red pepper flakes Salsa, optional
Freshly ground black pepper, to taste Sour cream, optional
3 ⁄
4
-lb. top round steak, thinly sliced Chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black
pepper in bowl. Add beef and allow to stand, at room temperature, for 30 minutes.
Set skillet temperature to 350°F/180°C. Add remaining 1 tablespoon olive oil, onion
and 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, Sauté meat 7 to 9 minutes or until done. Meanwhile, wrap
tortillas in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about
1 ⁄
4
of meat 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.
SHRIMP AND VEGETABLE STIR-FRY
3 ⁄
4
-lb. raw, shrimp, shelled and deveined 2 stalks celery, sliced
2 tablespoons light soy sauce 1 small sweet red bell pepper, in thin strips
2 tablespoons dry sherry 1 cup broccoli flowerettes
2 teaspoons cornstarch 1 ⁄
2
medium onion, thinly sliced
1 teaspoon grated gingerroot 5 large fresh mushrooms, sliced
1 tablespoon vegetable oil 1 ⁄
2
package (3-ounces) frozen snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and ginger-
root; pour over shrimp. Preheat skillet to 400°F/200°C. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with mari-
nade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms
and snow peas. Stir-fry until heated through.