Hamilton Beach 25287 User Manual page 12

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Steamed Shrimp
1 ⁄ or 1 pound large shrimp with shells
2
2 tablespoons or 1 ⁄
4
2 tablespoons or ⁄
1
4
1 tablespoon shrimp/crab boil seasoning
1 ⁄ teaspoon salt
2
1. Preheat grill for 5 minutes.
2. Arrange shrimp in a single layer on grill. Pour combined vinegar and water over
all. Sprinkle with seasoning and salt. Close lid and cook 3 to 5 minutes or until
shrimp turn pink.
Makes 2 or 6 appetizers.
Chicken & Pepper Wraps
⁄ or 1 pound boneless, skinless chicken breasts
1
2
1 ⁄ or 1 cup picante sauce
2
1 or 2 medium green or red bell peppers, cut into strips
1 ⁄ or 1 medium onion, sliced
2
1 ⁄ or 1 ⁄ teaspoon dried oregano leaves, crushed
4 2
2 or 4 flour tortillas (8-inch)
1 ⁄ or 1 cup shredded Cheddar cheese (2 or 4 ounces)
2
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. Season chicken with salt, if desired. Place chicken on grill and brush with
1 ⁄ cup of the picante sauce. Close lid and cook 5 to 7 minutes or until chicken
4
is no longer pink. Remove chicken and keep warm.
3. Place peppers and onion on grill. Sprinkle with oregano. Close lid and cook
3 minutes or until vegetables are tender-crisp.
4. Warm tortillas in microwave oven according to package directions. Slice chicken
into thin strips and place down center of each tortilla. Top with pepper mixture
and cheese. Fold over one side and then roll up. Serve with remaining picante
sauce.
Makes 2 or 4 servings.
Chicken & Vegetable Packets
2 or 4 cooked chicken breasts (about
14 or 28 frozen potato wedges with skin (about 12 ounces)
1 or 2 cups frozen peas
1 ⁄ or 1 can (10 1 ⁄ ounces) condensed cream of mushroom soup
2 2
Dried thyme leaves, crushed
1. Preheat grill for 5 minutes.
2. Place 1 chicken breast in center of a piece of aluminum foil, about
12x16 inches long. Top each with layer of seven potato wedges,
peas and 1 ⁄ can mushroom soup. Sprinkle with thyme. Wrap with foil, making
4
a 6x4-inch packet.
3. Place two packets on grill. Close lid and cook 8 minutes or until heated through.
*Note: To grill chicken breasts, see the "Grilling Chart" on page 6.
Makes 2 or 4 servings.
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cup vinegar
cup water
1 ⁄ to 1 pound uncooked)*
2
1 ⁄ cup
2