George Foreman Kitchen Bistro GRP4EMB Use And Care Book Manual page 10

MINI MEATLOAvES
¾ lb. ground beef
1 egg, slightly beaten
1 slice bread, coarsely crumbled (½ cup)
2 tbsp. refrigerated salsa
¼ cup minced onion
2 tbsp. shredded Cheddar Jack cheese mix
1 tbsp. chopped cilantro
1 large clove garlic, minced
½ tsp. salt
¹/ tsp. pepper
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In medium bowl, combine all ingredients and blend well.
Divide mixture evenly; shape into balls and place in muffin cups.
Place deep dish bake plate onto bottom of grill. Insert muffin pan into deep dish
bake plate. Close lid.
Preheat grill for 5 minutes. Set baking time for 15 minutes and temperature for
350ºF. Bake until meatloaves are brown and fully cooked. Meat should register
160ºF on a meat thermometer.
Using pot holders, remove bake plate from grill and place on heat-resistant
surface. Let stand 5 minutes before serving.
Makes 3 servings.
ChURRASCO
1 tbsp. Adobo seasoning mix
1 tbsp. instant minced onion
½ tsp dried pepper flakes
½ tsp. garlic pepper
1½ lb. skirt steak
In small bowl, combine seasonings. Sprinkle evenly on both sides of steak.
Refrigerate while preheating grill.
Grill 6 to 8 minutes at 425ºF, to desired doneness.
Slice into strips to serve.
Makes 2 servings.
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CROQUE MONSIEUR A LA GEORGE FOREMAN
¼ cup Egg Beaters
¼ cup milk
¼ tsp. salt
4 slices white bread
1 tbsp. honey mustard
4 oz. sliced ham
4 oz. sliced low-fat Swiss cheese
4 oz. sliced turkey
In glass pie plate or shallow dish, combine egg beaters, milk and salt; blend well.
Place 2 slices of bread on cutting board, spread honey mustard on bread. Top
each slice of bread with ham, cheese and turkey. Cover with remaining slices of
bread.
Dip sandwiches into egg mixture and turn to coat both sides.
Place on preheated grill set at at 325ºF and close cover. Grill 3 minutes or until
sandwich is golden and cheese is melted.
Makes 2 sandwiches.
hAM AND PINEAPPLE GRILLED SANDWICh
¼ cup pineapple preserves
¼ cup chopped canned peaches
1 tbsp. finely diced candied ginger
4 slices sour dough bread
4 oz. thinly sliced ham
4 oz. brie, sliced
2 tbsp. melted butter
In small bowl, combine preserves, peaches and ginger; set aside. Spread melted
butter on one side of each slice of bread.
Place 2 slices of bread buttered side down on cutting board, spread pineapple
mixture on bread. Top each slice of bread with ham and cheese. Cover with
remaining slices of bread with buttered side up.
Place on preheated grill set at 325ºF and close cover. Grill 3 minutes or until
sandwich is golden and cheese is softened.
Makes 2 sandwiches.
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