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Could yall share recipes for

15 years ago

a George Foreman grill? A friend of mine gave me one and I have no clue what to fix on it. Something tried and true. Thanks!

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Comments (7)

User
15 years ago
Ours is not a GF grill, it's a Black and Decker, but you can fry steaks, burgers, chicken, pork chops, you name it. Whatever your heart desires. We spice ours up the same way as when we used the frying pan.
User
15 years ago
I used to cook chicken tenders on it every night, just marinade it. I used Italian dressing then put the chicken on for about 3 min per side (I can't remember now)

Here are some at this link below.

Now if I use it, I use it as a panini grill. Put a sandwich in there, press it down and let it grill.

Here is a link that might be useful: grill recipes
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I'll share my recipe, if you'll share yours, January 23, 2012
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Comments (5)
Connie, I bought a chuck roast to have for dinner this week. I think I have everything to make the fajita roast. Sure sounds good! I have leftover spaghetti squash and fresh basil so I'm going to try this recipe. It also has my new favorite Gruyere cheese. I hadn't made spaghetti squash for a while because I thought Harry didn't like it. Well, he sure liked it last night with meatballs and vodka sauce! Bet he'll like this one, too. SPAGHETTI SQUASH CASSEROLE 1 Large Spaghetti Squash, baked 1 Cup Ricotta Cheese 1 Pint Cherry Tomatoes 2 Tablespoons Olive Oil 1/4 Cup Fresh Basil, chopped 6 Ounces Thick Bacon, cooked crispy 4 Ounces Gruyere or Swiss Cheese 1 Pinch Salt and Pepper 1 Teaspoon Crushed Red Pepper (opt.) Slice squash in half longwise. Bake squash, skin side up, at 350 degrees for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375. Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it. Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine. Bake bacon on a baking sheet at 350 degrees for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack. Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti. Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper. Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture. Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese. Bake casserole at 375 degrees for 20-25 minutes. Serve immediately.
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I'll share my recipe, if you'll share yours, April 5, 2012
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Comments (2)
I don't know if this would be considered candy or cookies, but the picture looked delicious! ALMOND JOY BARS (adapted from Just a Pinch Recipe Club) 1 stick, 8 Tbsp, unsalted butter, at room temp 3/4 cup all purpose flour 3/4 cup coconut flour (you can substitute regular flour) 1/3 cup brown sugar, packed 14 oz can sweetened condensed milk 14 oz, (2 bags) sweetened coconut 1 tsp vanilla extract whole almonds 12 oz bittersweet baking chocolate squares, roughly chopped (or semi-sweet or milk chocolate) 1 Tbsp shortening (Crisco) Preheat oven to 350. Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray. To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left. Press the crust onto the bottom of the pan, using the back of a measuring cup to press it firmly and evenly. Bake for 5 minutes. In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don't disturb the crust too much. Press almonds gently onto the surface of the coconut. Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth. Don't over heat. Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.
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I'll share my recipe, if you'll share yours, June 21, 2011
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Comments (3)
I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)
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Have to share this with yall---
Q
Comments (2)
Jamie, how nice she sent you her book. I think I will look for it in the library or request them to order it because I feel after my Mom's death I still have not managed to start living my life the way I should. Anne
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phyllis__mn
15 years ago
Thanks for the site.....I don't use my grill very often, but should look into those recipes.
Marcia Thornley
15 years ago
We like to grill boneless chicken breasts. When they are just about cooked through, top with just a bit of hot sauce and crumbled blue cheese. Lower and hold the lid just off the surface of the chicken (so you don't burn your cheese) until the cheese is melted and gooey. Takes just a few seconds. These end up tasting just like yummy chicken wings!
Serve with a green salad.
ruthieg__tx
15 years ago
It's just a grill......so use it just like you would an outside grill or a stove top grill. Nothing different except it cooks on both sides at the same time.....
azzalea
15 years ago
It's great for vegetables and potatoes--just be sure that the pieces are about the same thickness.

Wonderful for making grilled cheese sandwiches or French Toast, or for grilling the frozen Texas Toast.

A tip--if you use parchment paper to line the grill (top and bottom), your food will stay more moist AND you'll have a much easier clean-up. Using the parchment won't affect the grills ability to make grill marks on your food, it just keeps the whole thing cleaner.
teresava
15 years ago
Basically same way we bake or grill meats. Chicken breasts, chicken for fajitas, pork chops. We also did shrimp on skewers. Quick and easy.

We haven't used ours in ages, but now I'm thinking of panini's and grilled cheese!

On a similar note-I saw Rachael Ray make brownies in a waffle maker the other day. Regular boxed brownie mix, follow mix ingredients and poured into the hot iron. Looked delish!!

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