Miscellaneous; Grilled Peaches; Apple Cinnamon Pankcakes; Bacon & Eggs 3 Cheese Wrap - Maximatic RO-2002 Instruction Manual

RECIPES

Miscellaneous

Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be
used with grilling INSIDE the oven as well by using the Grilling Rack.

GRILLED PEACHES

6
½ cup
¼ cup
¼ teaspoon
- Half the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice.
Cover with plastic wrap and set aside.
- In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and
black pepper. Boil until reduced by about 1/2.
- Heat up your Oven Top Grill & Griddle to desired temperature. Lightly oil the grill.
- Place peaches cut-side down on. Cover and cook for about 2 minutes, or until
there are grill marks. Turn over and baste the cut sides with the vinegar mixture.
Cover the grill and cook for about 3 more minutes, or until softened.
- Serve with fish or chicken.
APPLE CINNAMON PANKCAKES (Use with Griddle)
1 1/2 Cups milk
1/3 Cup solid shortening
2 1/2 Tsp. Baking powder
1 Tsp. Ground cinnamon
cored
- Heat up your Oven Top Grill & Griddle to desired temperature.
- Put all ingredients into blender container. Blend until apples are finely chopped.
- For each pancake, pour 1/4 cups of batter onto heated griddle.
- Cook until bubbly, turn and cook on other side until golden brown.
BACON & EGGS 3 CHEESE WRAP (Use with Griddle)
4
4
4
¼ Cup
¼ Cup
¼ Cup
- Heat up your Oven Top Grill & Griddle to desired tem perature.
- Cook bacon on griddle 3-5 minutes or until crisp. Remove and keep warm.
- Cook eggs on griddle for 5-7 minutes or until light and fluffy.
- Place tortillas onto griddle, fill with cooked eggs. Lay strips of bacon onto each
tortilla.
- Spread cheeses on top. Cook covered for 4-5 minutes or until cheese is melted.
- Serve with tortilla wrapped tightly around the bacon, eggs and cheese.
[For Oven Top Grill & Griddle]
Peaches
Sherry vinegar or balsamic vinegar
Brown sugar juice of 1 lemon
Freshly ground black pepper
2 eggs
1 1/2 Cups all-purpose flour
1 Tsp. Salt
2 medium apples, quarter, pared and
Corn or Flour tortillas
Strips of bacon
Eggs, well beaten
Shredded Cheddar Cheese
Shredded Mozzarella Cheese
Shredded Romano Cheese
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GRILLED MIXED VEGETABLES
2 Zucchini, sliced length wise.
½ Cup Sliced red bell peppers
1 Tablespoon Olive oil
- Combine all ingredients into bowl. Toss to coat well.
- Heat up your indoor/outdoor grill to desired temperature. Grill vegetables until
tender. Serve with steaks, chicken or wish.
HAM AND CHEESE GRIDDLE CAKES
3/4 cup
3/4 cup
1 teaspoon
1/4 teaspoon
1/4 teaspoon
1 1/2 cup
3
4 tablespoons
1/3 cup
1/3 cup
Maple syrup
- Mix first 5 ingredients in large bowl to blend. Whisk buttermilk, egg yolks and 1
1/2 tablespoons melted butter in medium bowl to blend. Whisk into dry
ingredients. Mix in cheese and ham. Beat egg whites in another bowl to stiff
peaks. Fold whites into batter in 2 additions. Heat up your indoor/outdoor griddle
to desired temperature.
- Heat 1 tablespoon melted butter on griddle over medium heat. Working in
batches, pour batter into skillet by 1/4 cupfuls. Cook until cakes are puffed and
golden, adding more butter skillet for each batch if necessary, about 3 minutes
per side. Transfer to plates. Serve with maple syrup.
GRILLED NEW POTATOES WITH PARMESAN AND HERBS
3 pounds
4 tablespoons
1 cup
3 tablespoons
3 tablespoons
3
2 teaspoons
- Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
Drain potatoes; cool.
- Heat up your Oven Top Grill & Griddle to desired temperature.
- Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.
- Grill potatoes until golden, turning occasionally, about 7 minutes. Transfer to
bowl. Add remaining ingredients; toss to coat. Season with salt and pepper.
Serve warm.
½ Cup Sliced mushrooms
½ Cup Sliced yellow bell peppers
Salt and pepper
Yellow cornmeal
Unbleached all purpose flour
Baking powder
Baking soda
Salt
Buttermilk
Large eggs, separated
Butter, melted
Crumbled blue cheese
Finely chopped ham
Small red-skinned potatoes
Olive oil
Thinly sliced green onions
Chopped Italian parsley
Grated Parmesan
Cloves of garlic, chopped
Freshly chopped oregano
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