valutazioni - , GPA: ( )

Istruzioni per l'uso George Foreman, Modello GRP106QPGP

Produttore : George Foreman
File Size : 2.21 mb
File Nome :

Lingua di insegnamento:

Il documento viene caricato, si prega di attendere

Scarica la tua primo

Il documento viene caricato, si prega di attendere

Scarica la tua primo

Grill shrimp for 3-4 minutes until pink and cooked through. Serve shrimp on a bed of papaya; garnish with green onion and mint. Place approximately .-inch apart. Serves 4. For each serving: CALORIES: 83 TOTAL FAT: 1 g SAT FAT: 1 g CARBS: 12 g PROTEIN: 7 g CHOL: 43 mg SODIUM: 737 mg 14 Beef Tenderloin Churrasco with Chimichurri Sauce 1 cup fresh flat leaf parsley leaves 8 medium cloves garlic, coarsely chopped 1 medium jalapeno pepper, coarsely chopped 1 tsp. dried oregano . tsp. salt . cup extra-virgin olive oil . cup red wine vinegar 4 boneless beef tenderloin steaks, fat removed (about 6 oz., ea.) In a blender, combine the parsley, garlic, pepper, oregano, salt, oil and vinegar; blend until smooth. Place the steaks in a large plastic bag; add half of the sauce mixture. Reserve the remaining sauce. Seal the bag and squeeze between your fingers to evenly coat the beef. Refrigerate for at least one hour or up to 8 hours. Place grilling plates on the George Foreman® Grill and preheat for about 8 minutes on High (green light will notify you that grill is ready). Remove steaks from the marinade. Place steaks on the grill and discard marinade. Grill for about 3 minutes on High for medium-rare. Remove the steaks and let stand for several minutes. Slice thinly across the grain and fan onto serving plate. Spoon reserved Chimichurri sauce over beef. Serves 4. For each serving: CALORIES: 304 TOTAL FAT: 15 g SAT FAT: 3 g CARBS: 3 g PROTEIN: 38 g CHOL: 100 mg SODIUM: 787 mg 15 Caribbean Jerk Chicken with Saffron Rice 1 tbsp. minced fresh parsley 1 tsp. ground paprika . cup fresh lemon juice 2 tbsp. Szechuan chili sauce 2 tbsp. oil 1 tbsp. yellow mustard 4 boneless, skinless chicken breast halves (about 4 oz., ea) 1 cup long grain white rice . cup chopped yellow onion . tsp. saffron threads, crumbled . tsp. salt . tsp. white pepper 2 cups low-sodium, reduced -fat chicken broth Combine parsley, paprika, lemon juice, chili sauce, oil and mustard in a 1-quart plastic bag. Seal bag and squeeze between your fingers to blend ingredients. Add chicken; reseal bag and shake to coat chicken with marinade. Refrigerate for at least1 hour. In a medium saucepan, combine rice, onion, saffron, salt, pepper and chicken broth; bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and liquid is absorbed. Meanwhile, place grilling plates on the George Foreman® Grill and preheat for about 6 minutes on Medium High (green light will notify you that grill is ready). Remove chicken from marinade. Place chicken on the grill and discard marinade. Grill for 7 minutes until the chicken tests done and registers 170.F (77.C) on a meat thermometer. Serve with cooked rice. Serves 4. For each serving: CALORIES: 300 TOTAL FAT: 8 g SAT FAT: 1 g CARBS: 25 g PROTEIN: 30 g CHOL: 68 mg SODIUM: 806 mg 16 All-American Beef & Blue Cheese Sliders . cup crumbled blue cheese 2 tbsp. minced green onion 1 tsp. salt . tsp. black pepper 1 tsp. extra-virgin olive oil 1 lb. extra-lean ground beef (7% fat) 8 small leaves curly-leaf green lettuce 8 small buns or dinner rolls, split Place grilling plates on the George Foreman® Grill and preheat for about 8 minutes on High (green light will notify you that grill is ready). In a large bowl, toss together the, cheese, onion, salt, pepper and oil. Add ground beef and blend; do not over mix. Divide ground beef mixture into 8 equal portions. Lightly flatten each to form .-inch thick patties. Place patties o...