Barbeques Galore Turbo select G5STR, Руководство пользователя

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FRESH VEGETABLE STIR-FRY
Take a trip to the Orient with this easy, and healthy
vegetable recipe. Makes 4 - 6 servings.
Ingredients
2 tablespoons oil
1 onion, cut into wedges
1 carrot, thinly sliced
2 cups broccoli, cut into small flowerets
1 red pepper, sliced
2 sticks celery, thinly sliced
1 cup snow peas
1/2 cup chicken broth
Preparation
Heat oil in a wok or saute pan, directly over a high
heat. Add onion and cook 1 minute. Add carrot
and broccoli and stir-fry 2 minutes, then add
red pepper, celery and snow peas and continue
cooking 1 minute more. Add chicken broth and
toss vegetables until cooked to desired doneness.
GRILLED POTATO SKINS
Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions for a timesaving
short cut. Makes 12 servings.
Ingredients
6 baking potatoes (about 8 ounces each)
3 tablespoons margarine or butter, melted
1/2 cup picante sauce
1 cup shredded cheddar cheese (4 ounces)
3 slices bacon, crisp-cooked and crumbled
or use prepackaged bacon bits
1 chopped tomato (optional)
1 diced green onion (optional)
1/2 cup sour cream (optional)
Preparation
Puncture clean potatoes with a fork, wrap in
aluminum foil and place directly over low to medium
heat. Close lid and cook directly for 1 hour or until
center is tender. OR - Microwave clean, punctured
potatoes on high for 15 to 20 minutes, or until center
tender. Allow cooked potatoes to cool then
unwrap and discard foil.
Cut potatoes in half - lengthwise. Scoop out potato
pulp (serve separately or discard.) Be sure to leave
1/4-inch thick potato shell remaining. Brush the
inside of each potato shell with melted margarine.
Spoon 2 teaspoons picante sauce into each potato
shell, sprinkle with cheese and top with bacon.
Place prepared potato skins on grill, directly
over medium heat. Close lid and cook for 8 to 10
minutes or until potato skins are crisp. Sprinkle
each potato skin with tomato and green onion
and then top with sour cream, if desired.
ONION BLOSSOMS
Great served as a snack, or to dress up barbecued
meats, poultry or fish.
Makes 4 servings.
Ingredients
4 medium sweet onions (4-5 ounces each)
1 tablespoons margarine or butter, melted
1 teaspoon Dijon-style mustard
1/8 teaspoon hot pepper sauce
1 tablespoon brown sugar
1 pepper (optional)
Preparation
Peel onions, then cut almost completely through each
onion, forming 8 wedges. Onion will be loose, but still be
intact. Prepare four 12-inch squares of aluminum foil.
Place one onion in the center of each foil square.
Stir margarine (or butter) with hot pepper sauce and
drizzle over onions. Sprinkle with brown sugar. Then
bring up two sides of foil square and double fold.
Bring remaining corners up and completely
enclose leaving enough space for steam to build.
Place wrapped onion blossoms on grill, directly
over medium heat. Close lid and cook 15 to 25
minutes or until onions are nearly tender. Make a 2-inch
opening at the top of each onion wrapping, then close
lid and cook 5 to 10 minutes more, or until onions
are lightly browned. Sprinkle with pepper if desired
and serve warm.