Black & Decker SizzleLean IG100 Series Use And Care Book Manual page 6

Counter top grill & griddle
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SAUSAGE PATTIES WITH PEPPERS AND ONIONS
2 sausage patties, 1/4"(.64 cm) thick (about 1/4
pound/113 g each)
1/2 large onion, cut into slices
1/2 red pepper, cut into strips
1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.
2. Add sausage patties to grill and cook for about 4 minutes per side.
3. As sausage are cooking, combine onion, red pepper, olive oil and red pepper
flakes in small bowl. Stir to mix. Add to griddle section and cook until onions and
peppers are soft, about 6 minutes.
4. To serve, transfer sausage patties to rolls and top with onion and peppers.
Makes: 2 servings.
GRILLED SHRIMP AND VEGETABLES
vegetable oil
1/2 medium yellow squash, sliced 1/4"
(.64 cm) thick
1/2 medium zucchini, sliced 1/4" (.64 cm) thick
1/2 red pepper, sliced lengthwise in half
1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.
2. Lightly brush surface with vegetable oil.
3. Add squash, zucchini, pepper and eggplant slices to grill section. Cook about 4
minutes per side.
4. Combine shrimp, olive oil, soy sauce and sesame seeds. Add to griddle. Cook
shrimp about 4 - 5 minutes, turning frequently.
Makes: 2 servings.
PORTOBELLO STACK-UPS
vegetable oil
2 portobello mushroom caps
2 onion slices, 1/4" (.64 cm) thick
4 tomato slices, 1/4" (.64 cm) thick
1/2 cup plain yogurt
1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.
2. Lightly brush surface with thin coating of vegetable oil.
3. Add mushrooms and onions to grill section; add tomato slices to griddle section.
Turn after 6 - 7 minutes. Grill another 3 - 4 minutes.
4. As vegetables are cooking, combine yogurt, blue cheese, and walnuts. Stir to
mix.
5. To assemble, place toasted sour dough bread on individual plates. Divide
mesclun in half and cover bread with salad greens.
6. Top greens with mushroom, onion, and tomato slices.
7. Drizzle yogurt mixture over top.
Makes: 2 servings.
Cover
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
2 sandwich rolls, toasted
3 slices medium eggplant, 1/4" (.64 cm) thick
1/2 pound/227 g large fresh shrimp, shelled
1 tablespoon olive oil
2 teaspoons soy sauce
1/2 teaspoon sesame seeds
1/3 cup crumbled blue cheese
1/4 cup toasted walnut pieces
2 slices sour dough bread, toasted
3 cups mesclun salad greens
6

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