Votes - 1, Average rating: 5 ( )

Manafacture: GE Monogram File size: 101.04 kb File name: 68af081e-6cab-4836-993a-37277fc66b9e.pdf Language of manual:

The vegetables can be substituted with broccoli and cauliflower. BBQ Ribs Cooking & prep time: 40 minutes Serving: 4-5 people Ingredients: 3 racks of baby back ribs 1 fl.oz soy sauce 40 fl.oz apple cider 2 oz mustard 1/2 fl.oz black strap molasses 6-8 cloves garlic (crushed) 1 oz brown sugar Sea salt and pepper to taste 8 fl.oz tomato ketchup 1 med onion 2 fl.oz honey 2 tbsp. Thai chilli sauce Method: Bring the apple cider to the boil saving 4 fl.oz for later and add the ribs until the meat turns grey in colour. Remove from the cider and let sit for 20 minutes. Pour the remaining cider into the 2 Mighty Pro_bklet_a/w 28/5/03 30/5/03 2:24 pm Page 5 flavour ring. Preheat the oven to 375 C°. Mix together the tomato ketchup, honey, black strap molasses, brown sugar, mustard, soy sauce, garlic, salt. Pepper, onions and Thai sauce. Dip or brush liberally over the ribs. Finish by broiling the ribs until they are golden brown on the surface. Place on grill and cook in the oven for 45 minutes. Grilled vegetables Cooking and prep time: 20 minutes Servings: 4-6 people Ingredients: 2 Japanese aubergines 1/2 bunch chives (chopped) 12 mushrooms 1/2 lb goat’s cheese (cut in 1/2 inch pieces) 2 yellow squash 2 large tomatoes (quartered) 1 medium red onion Chinese lettuce leaves 11/2 fl.oz olive oil 4 fl.oz pineapple juice Mediterranean spices Balsamic Dressing 4 tbsp Balsamic vinegar 41/2 fl.oz extra virgin olive oil Salt and fresh black pepper to taste Method: Cut the aubergine and squash lengthwise into slices about 1/2 inch thick. Remove the stalks from the mushrooms. Slice onion in half and then into 3 wedges per half. Pour 4 fl.oz of pineapple juice into flavour ring and preheat grill on medium heat. Brush the vegetables with olive oil and sprinkle with spice mixture. Grill for 6-8 minutes until grill marks appear and veggies are slightly soft to touch. Press some of the chives onto goat’s cheese and set aside. Whisk the vinegar, oil, salt and pepper together in a small bowl for dressing. Line a large platter with the lettuce leaves, arrange the veggies, goats cheese and tomatoes. Season with salt and pepper and drizzle on the dressing. Serve at room temperature. Scampi Kebabs Cooking & prep time: 45 mins Servings: 4-6 people Ingredients: 20 medium shrimps (peeled & cleaned) 4 fl.oz olive oil 12 mushrooms 2 large garlic cloves crushed 12 cherry tomatoes 1/8 tsp curry powder 1 green pepper (cut into slices) salt & black pepper to taste 1 courgette (cut into 1/2 rounds) 4 fl.oz white wine 1 large red onion 4 skewers (wood or metal) 4 tbsp butter 3 Mighty Pro_bklet_a/w 28/5/03 30/5/03 2:24 pm Page 6 Method: Scampi Melt the butter on low heat and stir in olive oil, garlic, curry powder, salt and pepper. Remove to a bowl and combine all ingredients and allow to marinate for 1 hour in the refrigerator. Take 5 shrimps, 2 cherry tomatoes, 1 mushroom, 1 courgette, 1 green pepper and 1 red onion piece and place on a skewer. Pour 4 fl.oz white wine into the flavour rin...

Download now

Please, enter two numbers from picture: