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Rival CKRVSK11 Manual

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Swiss Steak
11⁄2-lbs beef round steak, 1 can (8-ounces) tomato
3⁄4- to 1-inch thick sauce
1⁄4 cup flour 1 onion, sliced
3⁄4 teaspoon salt 1 stalk celery, sliced
1⁄4 teaspoon ground black pepper 1 carrot, thinly sliced
2 tablespoons shortening 1⁄2 teaspoon worcestershire
1 can (141⁄2-ounces) stewed tomatoes, sauce
drained
Cut meat into 6 serving-size pieces. Combine our, 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 ingredients. Set temperature Control dial to “SIMMER”, cover
and cook over low heat about 11⁄2 hours or until meat is tender.
Remove meat from skillet. Combine 1⁄4 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.
Shrimp and Vegetable Stir-Fry
3⁄4-lb. raw, shrimp, 1 small sweet red bell pepper,
shelled and deveined in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry 1⁄2 medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot 1⁄2 package (3-ounces) frozen
2 stalks celery, sliced snow peas, thawed
1 tablespoon vegetable oil
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.
Fish Fillets with Lemon Dill sauce
1⁄4-lb. fresh mushrooms, sliced 1 tablespoon lemon juice
2 green onions, sliced 1⁄3 teaspoon dill weed
2 tablespoons butter or margarine 1⁄4 teaspoon salt
11⁄2 teaspoons all-purpose our Dash ground black pepper
1⁄4 cup milk 1 to 2 orange roughy or other
2 tablespoons water rm sh llets, (about
1 tablespoon white wine 8-ounces each)
1⁄4 cup cream, optional
Set skillet temperature to 300°F. Add mushrooms, onions and butter.
Saute, stirring frequently, 2 minutes. Add flour; cook, stirring constantly,
1 minute. Combine milk and water. Reduce temperature to “WARM”,
add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend
in wine, lemon juice and seasonings. Arrange sh llets in sauce,
spooning sauce over sh. Cover and cook 8 to 10 minutes or until sh
akes easily with a fork. Lift sh from sauce with a wide spatula. If not
using cream, spoon sauce over sh and serve. If desired, remove sh
from serving platter and keep warm. Blend cream into sauce in skillet.
Heat uncovered 1 to 2 minutes. Spoon sauce over sh.
Steak Au Poivre
2 teaspoons black peppercorns 1 tablespoon butter or
or mixture of black, green and margarine
pink peppercorns margarine 1 green onion, sliced
1⁄2 to 3⁄4-lb. boneless steak, 3 tablespoons bourbon
(1 strip or sirloin steak) 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.
RECIPES RECIPES
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CKRVSK11Cuori_12EM1.indd 12-13 8/20/12 11:24 AM
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