Recipe: GF Grill Recipes - 2000-07-05 (7)

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07-05-2000 -7 George Foreman Grill Recipes

recipelink.com (04:38:54) : George Forman Grill Recipes

CHICKEN BURGERS WITH ONION-DILL SAUCE
Newsgroup: alt.health
Date: 02/22/2000
Author: Kamalve

About 4 minutes in the grill

3/4 pound ground skinless chicken breasts
1/4 cup unseasoned bread crumbs (I just make toast then crumble)
2 tbsp chopped fresh dill or 1 1/2 tsp dried dill
1/2 fresh thyme or 1/4 tsp dried thyme
1/2 tsp salt (optional)
1/4 tsp freshly ground black pepper
4 hamburger buns

Mix all in a bowl, moisten hands before making patties. Makes about four patties.
Great the next day for lunch too!

GRILLED SALMON STEAKS
About 5 minutes in GF Grill

4 salmon steaks (1/3 to 1/2 pound each)
2 tbsp dried tarragon
Reduced-fat mayonnaise for coating the salmon about 1tbsp for each Salt & Pepper to taste
Lemon Wedges

Rinse salmon and pat dry, sprinkle tarragon on both sides of the fish pressing or rubbing gently to make sure it sticks. Lightly coat each steak with a bit of mayo to prevent drying, being careful not to remove tarragon. Place on grill

GRILLED SANTA FE CHICKEN BURGERS
About 4 minutes in the GF Grill

1/4 pound ground skinless chicken breast
1/4 unseasoned bread crumbs or two crumbled pieces of toast
1/4 cup finely chopped red bell pepper
1/4 cup chopped green onions
1-2 tbsp diced green chilies
1/2 tsp salt (optional)
1/4 tsp ground black pepper
4 hamburger buns

Mix all in a bowl, moisten hands and make patties. Makes about four

Grilled Chicken Parmesan
About 2 to 3 minutes on the GF Grill

MARINADE
1/4 cup extra-virgin olive oil
1/4 balsamic vinegar
2 tbsp chopped fresh basil or 1 tbsp dried (if using dried basil add 2 tsp dried rosemary and 2 tsp dried oregano)
1 1/2 tbsp minced garlic
1 tbsp fresh lemon juice

4 skinless chicken breasts, deboned and flattened
4 1/2 inch slices ripe tomato
1/4 cup freshly grated Parmesan cheese

Marinate the chicken and let it soak for six to 24 hours. Place on grill for about 2 minutes, place tomato slices on each then grill for about 30 seconds, open grill and put cheese on top and close for about 5 to 10 seconds. Then serve.

KellyWA (11:19:09) :

Lowfat Salmon Patties George Foreman Grill

1 large can pink salmon
2 egg beaters (or eggs if you prefer)
l med to large chopped onion
either 1/2 cup lowfat cracker crumbs or 1/4 flour
1 tsp salt and freshly ground pepper (both optional)
Butter flavor Pam

Flake salmon with a fork. Whip egg beaters & add to salmon. Sir in crumbs or flour and onion &
salt and mix well.

Form into patties. Spray each side of patty with Pam and place in grill. Brown on each side. (flatten the patties out and brown to a crisp, dark brown or leave in a thicker mound if you
prefer. Try both ways.)

KellyWA (11:18:09) : George Foreman Grill

The Champ's Sausage Without Guilt
This moist, flavorful Turkey
sausage, served with a country style biscuit makes a complete breakfast meal.
This recipe is from 'The Healthy Gourmet' by Cherie Calbom.

1 slightly beaten egg
1/3 cup finely chopped onion
cup finely snipped dried apples or cup finely chopped fresh sweet apples
cup seasoned bread crumbs
2 tablespoons snipped fresh parsley
teaspoon salt (optional)
teaspoon crushed sage
teaspoon ground nutmeg
teaspoon black pepper
Pinch cayenne pepper
pound lean, ground, skinless turkey breast

In a medium bowl, combine the egg white, onion, dried or fresh apples, bread
crumbs, parsley, salt, if using, sage, nutmeg, black pepper, and cayenne
pepper. Add the ground turkey and mix well.

Shape the mixture into eight 2-inch wide patties.

Prepare the Grilling Machine

Place the patties on the Grilling Machine and cook for 3 to 4 minutes, or until
the meat is no longer pink.

KellyWA (11:17:28) : George Foreman Grill

GF Texas Barbecued Beef Ribs

GF Texas Barbecue Sauce
2 tablespoons butter
2 tablespoons canola oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
2 tablespoons finely minced garlic
1 cups tomato puree
cup honey
cup apple cider vinegar
cup chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
- teaspoon cayenne pepper
teaspoon black pepper
2 bay leaves
salt to taste (optional)

Beef Ribs
4 pounds trimmed beef ribs or 5 pounds baby back ribs (baby back ribs work
best in the Grilling Machine; ribs that are too thick don't cook as well)

In a small skillet over medium high heat, melt the butter, then add the canola
oil, onion, celery, black pepper, and garlic. Reduce the heat and saut for
about 8 minutes, or until the onions are translucent and the vegetables are
soft.

Transfer the vegetable mixture to a non-aluminum saucepan. Add the
remaining ingredients and slowly simmer for about 30 minutes, stirring
frequently so the sauce doesn't burn. Allow the sauce to sit for at least one
hour to allow the flavors to meld. If time allows, make the sauce the day
before and store covered in the refrigerator. It's even more flavorful the next
day.

Prepare the Grilling Machine.

Place the ribs on a plate and pour some of the sauce over the ribs.

Place the ribs on the Grilling Machine and cook for 6 to 10 minutes, depending
on the thickness of the ribs. Baste occasionally with the sauce. Remove from
the grill and cut into serving size pieces. Spoon a bit of the barbecue sauce
over the top and serve immediately.

KellyWA (11:16:58) : George Foreman Grill

(GF) Sole with Tomatoes

2 teaspoons of olive oil or red wine (optional)
2 small onions, dice
2 cloves garlic, minced
2 small tomatoes, chopped
2 tablespoons fresh basil or half teaspoon dried, chopped
1 tablespoon fresh parsley
1 tablespoon chopped ground pepper
1 tablespoon lemon juice
1 lb. fillet of sole (or any white fish fillet)

Preheat the Grilling Machine for 3-5 minutes

Saut the onion and garlic in oil or wine for 2 minutes, stirring occasionally

Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on
top, add the lemon juice and remaining herbs.

Cover and let cook for 2-3 minutes.

Lift the fish and the vegetables onto a plate. If any juices have dripped into the drip tray, use as a sauce to pour on top of the fillet.

Serve with fresh bread or rice