Kirkland Signature PCA-2600L, Инструкция по использованию и уходу

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24
BARBECUED POTATOES
and CHEESE
1
1
/
2
Cups shredded cheddar cheese
1 Can (10
3
/
4
oz.) condensed cream
of mushroom soup
1
/
3
Cup milk
2 Tbs. barbecue sauce
1
/
4
Tsp. oregano
1
/
4
Tsp. salt
1
/
8
Tsp. pepper
4 Cups thinly sliced potatoes
(4 medium-sized potatoes)
Preheat grill. Combine cheese,
condensed soup, milk, BBQ sauce,
oregano, salt and pepper in a large
mixing bowl. Stir in potatoes until
well coated.Turn into well buttered
1
1 /
2
quart rectangular baking dish.
Cover dish with aluminum foil. Bake
covered 25 minutes on medium with
the lid of your BBQ grill closed.
Remove foil and continue baking 15
minutes longer or until potatoes are
tender. Let stand 5 minutes before
serving.
VEGETABLE KABOBS
3 Medium-sized zucchini
12 Cherry tomatoes
12 Fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes on
your side burner or until just tender.
Drain and cut into
1
/
2
inch slices.
Thread zucchini, tomatoes and
mushrooms alternately on each of
six skewers. Brush with marinade
made of Italian dressing,
Worcestershire sauce, mustard and
thyme. Grill 5 to 7 minutes turning
and basting occasionally. Sprinkle
liberally with Parmesan cheese.
FAJITAS
1
1
/
2
Lb. flank steak or
boned chicken breasts
2 Tbs. oil
1
/
2
Cup lime juice
1
/
2
Tsp. salt
1
/
2
Tsp. celery salt
1
/
4
Tsp. garlic powder
1
/
2
Tsp. pepper
1
/
4
Tsp. oregano
1
/
4
Tsp. cumin
Flour tortillas
Lemon
Pound flank steak to
1
/
4
inch
thickness or flatten chicken breasts.
Mix oil, lime juice and seasonings in
a ziplock bag.Add meat and shake
bag to coat the meat. Refrigerate
overnight or at least 6 to 8 hours.
Wrap tortillas in foil. Remove meat
from marinade. Cook on a pre-
heated gas grill for 5 to 8 minutes on
each side.While meat is cooking,
heat tortillas on grill. Slice meat
across grain in thin slices. Place on
hot platter. Squeeze lemon juice
over.Wrap meat and any of the
following toppings in tortillas:
chopped tomatoes, guacamole, sour
cream, taco sauce.
BEEF AND LAMB KABOBS
Serves 4
1
/
2
Lb. boneless sirloin or beef cut
into 1” cubes
1
/
2
Lb. boneless loin of lamb cut into
1” cubes
2
/
3
C. water, divided
1
/
4
C. chopped onion
2 Tbs. soy sauce
1
/
4
C. vegetable oil, divided
1 Tbs. dark brown sugar
1 Tbs. fresh lemon juice
2 cloves garlic, minced
1 /
4
Tsp. ground cumin
1 /
4
Tsp. ground coriander
1 /
4
Tsp. ground turmeric
1 /
8
Tsp. ground red pepper
1 /
8
Tsp. ground ginger
1 Red pepper cut into chunks
1 Large banana, cut into chunks
8 Small mushrooms
1 /
3
C. smooth peanut butter
In blender, process
1
/
3
C. water,
onion, soy sauce, 2 Tbsp. oil and the
next 8 ingredients until smooth. Pour
over meat cubes and marinate about
4 hours, turning occasionally. Drain
and reserve marinade. Onto to four
12” skewers alternately thread meat,
pepper, banana and mushrooms.
Preheat grill. Brush the kabobs with
oil. Grill 7-8 minutes each side.
Bring marinade to boil on the side
burner in a saucepan.Add remaining
1 /
3
C. water and peanut butter. Stir to
blend. Heat through. If sauce gets too
thick, add 1 Tbs. water. Serve sauce
with kabobs.
EGGPLANT CAVIAR
1 Large eggplant
2 Tbs. Olive oil
2 Tbs. wine vinegar
2 Tbs. finely chopped onion
1
/
2
Clove garlic, minced
1 Medium tomato, chopped
Salt and Pepper
Roast eggplant on gas grill over
medium flame, turning occasionally
until thoroughly cooked.This may
take 30 minutes. Remove from grill
and cool for handling. Strip off the
skin and chop eggplant finely.Add all
the seasonings. Chill thoroughly and
serve on toast.
GRILL RECIPE SUGGESTIONS
Section Nine: