George Foreman GV6S Use And Care Manual page 10

UPSIDE DOWN ROASTED CHICKEN
Servings: 4
Ingredients
1 (4 lb.) roast chicken, rinsed and
patted dry
2 Tbs. butter, softened
½ Tbsp. fresh minced rosemary
Directions
Preheat the contact roaster.
Mix butter, parsley and rosemary in small bowl. Rub the butter mixture evenly
over the chicken; season with salt and pepper.
Cut lemon in half and squeeze the juice of one half lemon over the chicken. Place
both lemon halves inside the chicken cavity.
Place chicken, breast side down, directly on the surface of the roaster. Set timer
and roast, covered, 20 min.
Turn chicken over by inserting sturdy tongs into the cavity and flipping it.
Set timer and continue roasting an additional 40 min. or until done (min. 165°F)
Remove chicken from roaster, loosely tent with foil and allow chicken to rest 15
min. before carving and serving.
COLORFUL STUFFED PEPPERS
Servings: 4
Ingredients
½ cup raisins
¼ cup apple cider
1 small onion, chopped
½ cup red sweet bell pepper, diced
3 Tbsp. butter
Directions
Soak raisins in apple cider for 15 min.
Meanwhile, sauté onion, diced peppers and butter in large skillet 5 minutes or
until onions are translucent. Add raisin mixture, celery salt, and parsley and
Parmesan cheese. Continue to cook until cider liquid has evaporated. Remove
from heat; stir in rice.
Prepare peppers by cutting around the stem to form a lid. Scoop out seeds and ribs.
Carefully cut a thin slice off the bottom of peppers so each pepper stands up.
Fill each pepper with rice mixture being careful not to pack rice tightly.
Preheat the contact roaster and place filled peppers directly on the surface of
the roaster. Set timer and cook 30 minutes or until peppers are tender.
½ Tbsp. fresh minced parsley
Salt and pepper to taste
1 lemon, cut in half
½ tsp. celery salt
1 Tbsp. parsley
½ c. shredded Parmesan cheese
3 cups prepared white and wild rice mix
4 large or 6 small red bell peppers
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