George Foreman Kitchen Bistro GRP4EMB Use And Care Book Manual page 9

RECIPES
EASY FOCCACCIA
1 pkg. (8 oz.) refrigerated garlic breadsticks
½ cup shredded Asiago cheese
½ cup chopped parsley
2 tbsp. chopped fresh rosemary
1 tbsp. olive oil
Unroll breadsticks (do not separate) and lay out in greased deep baking pan of
grill. Sprinkle evenly with cheese. Top with parsley and rosemary. Drizzle oil over
all. Attach top grill plate to grill.
Attach deep dish bake plate on bottom of grill. Close lid. Set baking time for 20
minutes and temperature at 400ºF. Bake until bread is golden and fully baked.
Using pot holders, remove baking pan from grill and place on heat-resistant
surface. Use nylon spatula to remove bread from baking pan. Serve warm.
Makes 6 to 8 servings.
POTATO AND LEEK FRITTATA
6 oz. red skin potatoes, thinly sliced
1 tbsp. olive oil
1 leek (white and light green part) thinly sliced
4 eggs, lightly beaten
2 tbsp. half & half
½ tsp. herbs de Provence
½ tsp. salt
¼ tsp. garlic pepper
½ cup shredded Gruyère cheese
Chopped parsley
Attach top grill plate to grill.
Place deep dish bake plate on bottom of grill. Set baking time at 10 minutes and
temperature at 400ºF.
Add potatoes, oil and leeks. Close cover and cook, turning potatoes occasionally.
In bowl, combine eggs, half & half, herbs de Provence, salt and garlic pepper;
whisk until well blended. Stir in cheese.
Add egg mixture to deep dish bake plate. Set baking time for 15 minutes and
temperature at 350ºF. Bake until eggs are fully baked and puffed.
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Using pot holders, remove bake plate from grill and place on heat-resistant
surface. Garnish with parsley. Use nylon spatula to serve.
Makes 6 to 8 servings.
SPINACh LASAGNA
½ lb. part skim milk ricotta cheese
1 egg, slightly beaten
2¼ cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
½ cup well drained defrosted frozen chopped spinach
2 tbsp. chopped parsley
¼ tsp. salt
2 cups marinara sauce
9 lasagna noodles cooked and drained
In medium bowl, combine ricotta cheese, egg, ½ cup mozzarella cheese, ¼ cup
Parmesan cheese, spinach, parsley and salt; blend well.
Spread ½ cup marinara sauce in ungreased deep dish bake plate. Top with
3 noodles. Spread half of the spinach mixture over the noodles. Sprinkle with
½ cup mozzarella cheese and ½ cup marinara sauce. Repeat layering pasta,
spinach mixture, cheese and sauce.
Place 3 noodles on top. Spread remaining sauce on noodles and top with
remaining ¾ cup mozzarella and ¼ cup Parmesan cheese.
Place deep dish bake plate onto bottom of grill. Close lid.
Set baking time for 20 minutes and temperature for 375ºF. Set timer for 20 minutes.
Set temperature at 400ºF. Bake until hot and cheese is melted and golden.
Using pot holders, remove bake plate from grill and place on heat-resistant
surface. Let stand 5 minutes before serving.
Makes 6 to 8 servings.
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