Rival Fryer S12 WN User Guide

S12-WN  
Electric Skillet  
Owner’s Guide  
READ AND SAVE THESE INSTRUCTIONS  
 
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.  
 
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-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 Owners 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.  
 
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-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  
 
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-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  
Confectioners sugar  
Maple syrup  
1
2
teaspoon confectioners 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 confectioners 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.  
 
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-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  
112-lbs beef round steak, 34- 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 12-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 (1412-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 12-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 (1412-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  
 
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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 34-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 (1412-ounces) peeled, diced tomatoes  
1
2
to 34-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.  
 
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-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.  
 
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-15-  

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