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Resumen del manual
Stir to blend. Preheat Cuisinart® Griddler® to 375°F with the unit closed, then open preheated unit to extend flat. Scoop out potato mixture using a .-cup measure. Arrange 4 scoops on each side of the griddle. Cook for 6 to 7 minutes per side, until golden and crispy on the outside and hot on the inside. Serve hot. *Cheese may be varied according to personal preference. Try crumbled chevre or feta, or grated Cheddar, Gouda, Parmesan, etc. Nutritional information per cake: Calories 69 (37% from fat) • carb. 8g • pro. 3g • fat 3g • sat. fat 1g • chol. 31mg • sod. 255mg • calc. 37mg • fiber 1g Grilled Green Beans with Feta Griddler® Position: Closed Selector: Grill/Panini Plate Side: Grill Makes 4 servings 1 pound green beans, rinsed 1. teaspoons extra virgin olive oil . teaspoon kosher salt 1 tablespoon fresh lemon juice . teaspoon basil ..8 teaspoon freshly ground black pepper . cup crumbled feta cheese Insert the plates on their grill side. Preheat the Cuisinart® Griddler® to High with the unit closed. Remove tips and tops from green beans. Put into a bowl and drizzle with olive oil. Toss to coat. When Griddler® is hot, arrange half the green beans on the bottom grill plate. Close and grill for 5 to 6 minutes. Using a pair of heatproof tongs for nonstick cookware, remove the green beans and transfer to a bowl. Sprinkle with half the salt. Grill remaining green beans and add to the bowl. Sprinkle with the remaining salt, lemon juice, basil and pepper; toss to coat. Arrange green beans in a shallow serving bowl and sprinkle with crumbled feta cheese. Nutritional information per serving: Calories 61 (34% from fat) • carb. 9g • pro. 3g • fat 3g • sat. fat 1g • chol. 3mg • sod. 130mg • calc. 64mg • fiber 4g DESSERTS Cheese & Raisin Danish on Swirl Bread Panini Griddler® Position: Closed Selector: Grill/Panini Plate Side: Grill or Griddle Makes 2 panini 3 ounces lowfat cream cheese 14 Teriyaki Grilled Chicken Griddler® Position: Flat Selector: Grill/Panini Plate Side: Grill Makes 4 servings 1.3 cup low-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons dry or medium dry sherry (or may use mirin) 2 tablespoons brown sugar, packed 2 teaspoons powdered ginger 1. pounds boneless, skinless chicken thighs Put soy sauce, vinegar, sherry, brown sugar, and ginger into a medium bowl and stir with a whisk to blend. Makes 2.3 cup marinade. Trim all visible fat from chicken and add chicken to marinade in bowl; stir to coat. Allow to marinate for 20 to 30 minutes (may marinate longer – cover and refrigerate). Preheat Cuisinart® Griddler® to High with the unit closed. Drain the chicken, put the marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until chicken is ready (do not save and use marinade as a sauce unless you perform this step). Open preheated unit to extend flat. Arrange the chicken, “skin” side down, evenly spaced on the grill. Grill for 6 to 7 minutes per side – chicken juices should run clear and test 170°F when checked with an instant-read thermometer. Transfer to warm plate and pour the simmered reserved sauce over the chicken. Serve with steamed brown or white rice. Nutritional information per serving: Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g • chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g SIDE DISHES Potato & Gorgonzola Cakes Griddler® Position: Flat Selector: Griddle Plate Side: Griddle Makes 8 cakes 2 large (10 ounces each) russet potatoes, peeled, thickly sliced 1 teaspoon kosher salt, divided 1.3 cup finely crumbled Gorgonzola cheese* 1 large egg, lightly beaten 1 tablespoon finely minced shallot 1 tablespoon chopped fresh parsley 1 teaspoon extra virgin olive oil 1.8 teaspoon freshly ground black pepper Put potatoes into a medium saucepan and cover with 1 inch of water. Stir in . teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 18 minutes, or until potatoes are fork tender. Drain, reserving . cup cooking liquid. Put potatoes into a bowl with the reserved liquid. Mash potatoes using a potato masher or ricer. 13 . teaspoon ground coriander . teaspoon oregano . teaspoon paprika . teaspoon kosher salt . teaspoon freshly ground black pepper 2 boneless rib eye or strip steaks, .-inch thick each (12 ounces each) Put the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper into a small bowl and stir to combine – there will be about 2 tablespoons. Reserve. Dry steaks and rub evenly with prepared spice rub. Let stand 20 to 30 minutes – or rub, cover and refrigerate for up to 12 hours. Insert plates on their grill side. Preheat the Cuisinart® Griddler® to Sear with the unit closed. When hot, arrange steaks evenly spaced on lower grill. Cover, using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 3 to 10 minutes. Grill until about 5° under temperature desired – meat will continue...
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