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Фрагмент инструкции
can, drained) 3 1. cup finely sliced green onion (about 3 green onions) 4 1 tablespoon finely chopped jalapeno pepper salsa Lightly brush one side of each tortilla with 1.2 teaspoon melted butter. Place on the work surface, buttered side down. Preheat Griddler™ on Low-Medium. Place chicken, olives, green onion, and jalapeno pepper in a medium bowl and 9 IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 10 stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of the tortilla. Fold each tortilla in half. When Griddler™ has preheated place 2 tortillas on the bottom griddle and close. Bake quesadillas for 5 to 6 minutes – until chicken is hot, cheese is melted, and tortillas are lightly golden brown and crispy. Place on a rack in a low (175-200°F) oven to keep warm. Repeat cooking for remaining 2 quesadillas. Cut quesadillas into wedges and serve with salsa. Nutritional information per serving (1 quesadilla): Calories 255 (27% from fat) • carb. 27g • pro. 20g. • fat 8g • sat. fat 2g • chol. 42mg • sod. 556mg • calc. 169mg • fiber 2g Grilled Reubens Griddler™ Position: Closed Selector: Grill/Panini Plates: Griddle Makes 4 servings 3.cup sauerkraut 4 8 teaspoons unsalted butter, softened 8 slices rye or pumpernickel bread 4 tablespoons prepared fat free or regular Thousand Island or Russian dressing, divided 4 ounces reduced fat sliced Swiss or Jarlsberg cheese 8 ounces thinly sliced corned beef Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels. Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface, buttered side down. Spread each of those slices with dressing. Layer each with 1.2 ounce sliced cheese, 2 ounces corned beef, 3 tablespoons sauerkraut, and the remaining cheese.Top with the remaining bread, buttered side up. Preheat the Cuisinart™ Griddler™ on Medium.When ready arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is warm and cheese is melted, about 4 to 5 minutes. Serve warm with mustard. Nutritional information per serving (1.4 cup): Calories 490 (233% from fat) • carb 40g • pro. 27g • fat 26g • sat. fat 12g • chol. 94mg • sod. 1489mg • calc. 409mg • fiber 5g 10 IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 11 IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 11 ON THE FLAT GRILL Teriyaki Grilled Chicken & Pineapple Griddler™ Position: Flat Selector: Grill/Panini Plates: Grill Makes 4 servings 1.cup low-sodium soy sauce 3 3 tablespoons rice vinegar 2 tablespoons dry or medium dry sherry (or may use mirin) 2 tablespoons brown sugar, packed 2 teaspoons powdered ginger 11.pounds boneless, skinless chicken thighs 2 8 slices fresh pineapple, 1.2-inch thick Place soy, sherry, vinegar, brown sugar, and ginger in a medium bowl and stir with a whisk to blend. Makes 2.3 cup marinade – measure out and reserve 1.3 cup. 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). Pour remaining 1.3 cup marinade over pineapple slices and marinate for 20 to 30 minutes. Preheat Griddler™ on High. Drain the pineapple; reserve marinade in a small sauce pan.When ready, grill the pineapple slices for 21.2 to 3 minutes per side. Remove to a warm plate and cover loosely. Drain the chicken – add the marinade to the 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 do this step).Arrange the chicken,“skin”side down, evenly spaced on the grill. Grill for 5 to 6 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 Spicy Grilled Flank Steak Griddler™ Position: Flat Selector: Grill/Panini Plates: Grill Makes 8 servings 1 tablespoon kosher salt 1 tablespoon sweet paprika 11 Grilled Bananas with Vanilla Yogurt Cream Grilled Bananas with Vanilla Yogurt Cream IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 12 2 teaspoons thyme 2 teaspoons marjoram 11.teaspoons granulated garlic 2 11.teaspoons dried minced onion 2 1 teaspoon freshly ground (coarse) black pepper 3.teaspoon cayenne pepper 4 1.teaspoon white pepper 2 1 beef flank steak, about 2 pounds Place the salt, paprika, thyme, marjoram, granulated garlic, minced onion, black pepper, cayenne, and white pepper in a blender or food processor and process for 20 to 30 seconds. Makes about 1.4 cup Spicy Rub. Trim any visible fat from the flank steak, using a sharp knife. Score the meat in a cross-hatch pa...
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