FOLD-A-GRILL MULTI-MODE GRILL. Recipes USE WITH MODEL#GDG1900

Transcription

1 FOLD-A-GRILL MULTI-MODE GRILL Recipes USE WITH MODEL#GDG1900

2 YIELD 4-6 SERVINGS PREP TIME 15 MINUTES COOKING TIME 10 MINUTES 3 CLOVES OF GARLIC, PEELED ½ CUP BUTTER, SOFTENED 1 LOAF OF HEARTY BREAD PROVOLONE OR MOZZARELLA CHEESE, IF DESIRED Garlic Bread Preheat grill to 400. Combine butter and garlic in a food processor until smooth and set aside. With the grill laying open flat, set each piece on the grill grates for 6 minutes, allowing them to toast and turning as needed. Once the bread is toasted, spread a thick layer of garlic butter. Serve immediately. Or if you desire cheesy garlic bread, fit the grill trays over the grill grates and preheat the oven to 400. With the grill laying open flat, set each piece on the grill plate for 6 minutes, allowing them to toast and turning as needed. Once the bread is well toasted on one site, spread a thick layer of garlic butter and top with cheese. Allow the grill to finish toasting the bottom of the bread while the cheese melts on the top. Enjoy! Fold-A-Grill 2

3 PREP TIME 15 MINUTES COOKING TIME 10 MINUTES 1 LB. CHICKEN BREAST 4 SLICES OF HEARTY BREAD 4 ROMAINE BUNCHES, SLICED IN HALF 1 PINT CHERRY TOMATOES OLIVE OIL KOSHER SALT AND BLACK PEPPER, TO TASTE YOUR FAVORITE CAESAR DRESSING Grilled Caesar Salad Preheat grill to 400. With the grill laying open flat, brush slices of bread with olive oil and set each piece on the grill grates for 6 minutes, allowing them to toast and turning as needed. Once the bread is toasted, set it aside. Brush chicken breasts with olive oil, and salt and pepper to taste. Working in batches, place the chicken breast in the basket insert and close the basket. Place the basket inside the grill and move the grill into the upright position. Cook the chicken for 8-12 minutes, depending on the thickness of the chicken. Using a meat thermometer, make sure the chicken reaches 165 F. Remove the chicken from the grill and set aside. Open the grill flat again, and working in batches, place the romaine bunches, cut side down, flat on the grill to char the lettuce for 2 minutes. Set the grilled romaine lettuce on the plates. Dice the grilled chicken and add to the plates. Cut the toasted bread into crouton sized pieces. Slice cherry tomatoes in half and add to the plate. Top with your favorite Caesar dressing. Serve and enjoy! Fold-A-Grill 3

4 PREP TIME 10 MINUTES + MARINATING TIME COOKING TIME 8-10 MINUTES 1 LB CHICKEN BREAST ½ CUP TERIYAKI SAUCE 1 RIPE PINEAPPLE 1 RED BELL PEPPER, CUT INTO PIECES Teriyaki Chicken & Pineapple Kabo s Dice chicken breast into bite sized pieces. Add the pieces to a large bowl or Ziploc bag. Add teriyaki sauce and toss to coat. Allow chicken to marinate for at least 2 hours up to 24 hours. When ready to cook, preheat grill to 400 and cut the pineapple and pepper into bite sized pieces and set aside. Using the kabob skewers, alternate the chicken, bell pepper, and diced pineapple for the grill. Once the skewers are ready, add them to the grill and set the grill grates to the upright position. Grill the chicken, bell pepper, and pineapple for 8-10 minutes or until the chicken is firm and reaches an internal temperature of 165. Carefully remove the food from the skewer. Serve with rice and enjoy! Fold-A-Grill 4

5 PREP TIME 5 MINUTES COOKING TIME 5-6 MINUTES 1 POUND SHRIMP, CLEANED AND DEVEINED 1 PINT CHERRY TOMATOES ½ CUP AND 2 TBSP OLIVE OIL, DIVIDED 2 TABLESPOONS BUTTER ½ CUP PREPARED PESTO FRESH MOZZARELLA KOSHER SALT AND BLACK PEPPER TO TASTE 1 LB THIN SPAGHETTI Grilled Shrimp Caprese Pasta Preheat oven to 400. Bring a large pot of well-salted water to a boil for the pasta. In a large bowl, combine shrimp and tomatoes. Add melted butter and 2 tablespoons olive oil, salt and pepper. Toss to coat shrimp and tomatoes evenly. Add pasta to the boiling water and follow the package instructions to cook the pasta. Using the kabob skewers, alternate the shrimp and tomatoes for the grill. Once the skewers are ready, add them to the grill and set the grill grates to the upright position. Grill tomatoes and shrimp for 3-4 minutes or until the shrimp turns translucent to pink. When the pasta is cooked, drain the excess water. Add prepared pesto and ½ cup olive oil to the pot, and stir to combine. Add the pasta back to the pot and toss with the pesto. Plate the pasta; carefully slide the grilled shrimp and tomatoes from the kabob to the top of the pasta. Add fresh mozzarella. Serve and enjoy! Fold-A-Grill 5

6 PREP TIME 10 MINUTES COOKING TIME 6-8 MINUTES 4 PIECES OF COD FILLET 1 JAR, ROASTED RED PEPPERS 1 JAR, KALAMATA OLIVES, SLICED 8 OZ OF CAPERS SALT AND PEPPER TO TASTE ¼ CUP OLIVE OIL 2 TSP ITALIAN SEASONING Grilled Cod wi h Peppers, Oli es & Capers Place the grill trays over both sides of the grill in the open position. Preheat each side of the grill to 400. Brush cod on both sides with olive oil, add salt, pepper and Italian seasoning. In a small bowl, dice olives and peppers. Add capers and toss to mix evenly. Lay each piece of cod on the grill trays and cook for 6 minutes. Turn the fish with a spatula. While the other side of the fish is cooking, top cod with the olive mixture. Cook for an additional 6-8 minutes. Fish is done when it flakes easily. Remove from the grill and enjoy! Fold-A-Grill 6

7 PREP TIME 10 MINUTES COOKING TIME MINUTES 1 POUND CUBED BEEF TIPS 1 PINT OF WHOLE MUSHROOMS 1 TSP COOKING SHERRY 1 TBSP WORCESTERSHIRE SAUCE 2 TBSP OLIVE OIL KOSHER SALT AND BLACK PEPPER Beef Tips wi h Mushrooms Place the grill trays over both sides of the grill in the open position. Preheat each side of the grill to 400. Slice mushrooms in half and set aside. In a small bowl, whisk olive oil, Worcestershire sauce, sherry, salt and pepper. Add beef tips and mushrooms to a large bowl. Pour over the marinade and toss to coat. Working in batches, spoon the beef tips onto the grill grates. Cook for minutes turning beef occasionally until cooked to your desired temperature. Serve with vegetables or over rice. Fold-A-Grill 7

8 PREP TIME 5 MINUTES COOKING TIME 25 MINUTES 1 LB ROAST BEEF, SLICED VERY THINLY 1 BELL PEPPER, SLICED INTO RIBBONS 1 ONION, SLICED INTO RIBBONS 8 SLICES PROVOLONE CHEESE 8 OZ MUSHROOMS, SLICED 4 HOAGIE BUNS OR SANDWICH ROLLS KOSHER SALT AND BLACK PEPPER 1/2 CUP OLIVE OIL Philly Cheese Steaks Place the grill trays over both sides of the grill in the open position. Preheat each side of the grill to 400. Before cooking, slice hoagie buns and add slices of cheese onto the open bread. In a large bowl or bag, add sliced beef and ¼ cup olive oil, salt and pepper and toss to coat. In a second bowl, add sliced peppers, mushrooms, onions and ¼ cup olive oil and salt and pepper and toss to coat. Using tongs and working in batches add the peppers, mushrooms and onions to one side of the grill. Allow them to cook for 5 minutes before adding the beef slices the other side. Add beef to the second side. Cook for 25 minutes, or until beef is cooked through, using tongs to stir both sides occasionally. When the beef done, move your beef to the sandwich rolls, top with onions, mushrooms and peppers. Repeat until all sandwiches are made. Serve and enjoy! Fold-A-Grill 8

9 PREP TIME 10 MINUTES COOKING TIME 5-6 MINUTES 1 YELLOW SQUASH 1 ZUCCHINI 1 RED ONION 1 RED BELL PEPPER KOSHER SALT AND BLACK PEPPER TO TASTE ¼ CUP OLIVE OIL Vegetab e Medley Preheat grill to 400. Slice all vegetables into similarly sized sticks or fingers and place in a large bowl. Drizzle olive oil, salt and pepper, and toss all vegetables to coat evenly. Working in batches, add vegetable medley to the grill basket and close the basket. Slide the closed basket into the grill and move the grill grates to the upright position. Cook vegetables for 6 minutes or until they being to soften and brown. Remove the vegetables carefully to a serving bowl and continue cooking vegetables the same way until they are all cooked. Serve immediately and enjoy! Fold-A-Grill 9

10 PREP TIME 10 MINUTES COOKING TIME 5-6 MINUTES 4 RIPE PEACHES, SPLIT IN HALF AND SEED REMOVED 1 CONTAINER OF VANILLA OR SALTED CARAMEL ICE CREAM 2 TABLESPOONS BUTTER OR COCONUT OIL, MELTED 1 TEASPOON CINNAMON, IF DESIRED Grilled Peaches wi h Ice Cream Preheat grill to 400. Melt butter or coconut oil and brush the cut side of the peaches. Sprinkle with cinnamon if desired. Place peaches cut side down on the grill grates. You can also use the grill plates if you prefer. Allow peaches to grill for 5-6 minutes. Remove peaches from the grill and place them into individual serving bowls. Top with vanilla or salted caramel ice cream. Enjoy! Fold-A-Grill 10

11 PREP TIME 2 MINUTES COOKING TIME 2-4 MINUTES 8 GRAHAM CRACKER SQUARES 2 CHOCOLATE BARS, BROKEN INTO HALVES 4 LARGE MARSHMALLOWS Smo es Preheat grill to 400. Add marshmallows to the kabob skewers. Insert the marshmallows into the kabob slots on the grill and move the grill grates into the upright position. Be careful not to let the marshmallows actually touch the grill grates. Allow the marshmallows to toast for 2 minutes, turning if necessary. Set graham crackers on a serving plate, top with chocolate bars. Once the marshmallows are toasted, carefully slip them off the skewers and onto the waiting crackers. Top the marshmallows with the additional graham crackers and press together! Enjoy! Fold-A-Grill 11