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Rival S11P Manual

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-14-
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine
of black, green and pink peppercorns 1 green onion, sliced
1
⁄
2
to
3
⁄
4
-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth
3 tablespoons water
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,
stirring 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 minute. Serve steaks with sauce spooned over meat.
CHICKEN CACCIATORE
2 tablespoons vegetable oil
1
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken 1 can (4-ounces) sliced mushrooms, drained
(thighs, legs, of halved breasts) 1 bay leaf
1
⁄
3
cup chopped onion 1 teaspoon Italian seasoning
1 clove garlic, minced Salt and ground black pepper to taste
1 can (14
1
⁄
2
-ounces) peeled, diced tomatoes Hot cooked spaghetti or other pasta
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
ingredients, 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.
… 14


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