Assessments - 2, GPA: 4
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Honey Dijon Grilled Turkey Cutlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Mustard & Herb Grilled Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 The Best Hamburgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 THE PANINI PRESS Grill Plates: Grilled Fresh Mozzarella & Tomato Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Sopressata, Provolone, Roasted Pepper & Pesto Panini . . . . . . . . . . . . . . . . . . .6 Asparagus, Prosciutto, Roasted Pepper & Fontina Panini . . . . . . . . . . . . . . . . .7 Zucchini a Quattro Formaggio Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Griddle Plates: Cuban Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Chicken Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Grilled Reubens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 ON THE FLAT GRILL Teriyaki Grilled Chicken & Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Spicy Grilled Flank Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Grilled Bananas with Vanilla Yogurt Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 ON THE GRIDDLE Blueberry Oat Buttermilk Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Cinnamon Sugar French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Breakfast Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Potato & Gorgonzola Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 COOKED FOOD TEMPERATURE CHART . . . . . . . . . . . .17 IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 3 IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 3 ON THE CLOSED GRILL Grilled Green Beans with Feta Griddler™ Position: Closed Selector: Grill/Panini Plates: Grill Makes 4 servings 1 pound green beans, rinsed and drained 11.teaspoons extra virgin olive oil 2 1. 4 teaspoon kosher salt 1 tablespoon fresh lemon juice 1.teaspoon basil 2 1. 8 teaspoon freshly ground black pepper 1.cup crumbled feta cheese 4 Preheat Griddler™ on High. Remove tips and tops from green beans. Place in a bowl and drizzle with olive oil.Toss to coat. When Griddler™ has preheated, arrange half the green beans on the bottom grill plate. Close and grill for 8 minutes. Using a pair of heatproof tongs for nonstick cookware, remove the green beans and transfer to a bowl. Sprinkle with half the salt. Grill remaining green beans and add to the bowl. Sprinkle with the remaining salt,lemon juice,basil and pepper;toss to coat.Arrange green beans in a shallow serving bowl and sprinkle with crumbled feta cheese. If you want to add some more color, garnish with some diced tomatoes or diced roasted red pepper. Nutritional information per serving (1.4 cup): Calories 61 (23% from fat) • carb 9g • pro. 3g • fat 3g • sat. fat 1g • chol. 3mg • sod. 130mg • calc. 64mg • fiber 4g Honey Dijon Grilled Turkey Cutlets Griddler™ Position: Closed Selector: Grill/Panini Plates: Grill Makes 4 servings 2 tablespoons dry sherry 2 tablespoons Dijon-style mustard 2 tablespoons honey 1. 2 tablespoon light soy sauce 1.teaspoon powdered ginger 4 4 turkey breast cutlets, each about 5-6 ounces and 1.2-inch thick 3 IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 4 IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 4 Place sherry, mustard, honey, soy, and ginger in a bowl; whisk to blend. Place turkey in marinade and let stand 15 minutes (it may be marinated longer if placed in refrigerator). Preheat Griddler™ on High.When Griddler™ has preheated, drain the turkey cutlets and arrange on the bottom grill plate – discard remaining marinade. Close and grill for 5 minutes (add 30 to 60 seconds if meat has been marinated in the refrigerator for 1 hour or longer). Serve. Nutritional information per serving: Calories 227 (7% from fat) • carb. 11g • pro. 42g • fat 2g • sat. fat 1g • chol. 79mg • sod. 393mg • calc. 27mg • fiber 0g Mustard & Herb Grilled Pork Chops Griddler™ Position: Closed Selector: Grill/Panini Plates: Grill Makes 4 servings 2 tablespoons Dijon-style mustard 2 tablespoons extra virgin olive oil 1 tablespoon raspberry (or other fruit flavor) vinegar 1 tablespoon herbes de Provence 1 tablespoon water 4 boneless pork loin chops, each about 3.4-inch thick, about 5 ounces* Place the mustard, olive oil, vinegar, herbes de Provence, and water in a small bowl.Whisk until emulsified (this may also be done in a blender or mini food processor). Reserve. Trim any exc...
Este manual também é adequado para os modelos :Greeley - GEW 509 IB-3A3 (1.66 mb)