anyone got any excellet recipe for my new George Foreman Grill? Anything but Pork. Thanks?

Answer 1

Grilled Lemon Pepper Chicken Recipe
Ingredients:

* 1 cup Italian dressing
* 2/3 cup powdered lemonade-flavored drink mix
* 2 1/2 teaspoons black pepper
* 6 boned and skinned chicken breast halves

Directions:

In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours, or overnight.

Preheat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts halfway through the grilling.

This recipe for Grilled Lemon Pepper Chicken serves/makes 6.

Answer 2

Grilled Rosemary Swordfish (George Foreman Grill)
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:54 am

4 swordfish steaks (4-ounces each, 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic, minced
Vegetable cooking spray
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
Lemon wedges (optional)
Fresh rosemary sprigs (optional)

Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour.

Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place steaks on rack. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture.

If cooking on the George Foreman grill, the steaks should be done after about 5 minutes. Don't overcook! When fish flakes easily it is done.

Yield: 4 servings (serving size: 3 ounces fish).

Serving Ideas : Garnish with lemon wedges and rosemary sprigs, if desired.

Answer 3

first off, congrats on your great investment!
i love mine so much!!!
i have made a million and one things on mine.
try cheese slice and diced onion with butter on
the outside of the bread and toast til golden.

fast fry steak with no sauce just keep flipping it.

turkey or ham lunchmeat with moz cheese and onion diced on buttered outside bread and toast til golden.

fast fry porkchops[no bones allowed-they scratch]

breakfast sausages

weiners

frozen chicken burgs

ground beef burgs

bacon is a dream on here!.

tips:
soak a papertowel or Jcloth[reuseable cloth] and leave on the hot grill while you eat.
it will soften up the food that is cooked on
... if you dont?.... you will wreck the coating prematurely.
which would be very, very sad.
i am on my second george foreman grill and the 3rd one i will buy will be the one that can be dumped in the soapy water for easy clean up.

Here are 3 websites that i had in favorites for george foreman recipes.

http://members.aol.com/recipenook/georgeit.htm

http://busycooks.about.com/cs/appliances/a/indoorgrills2.htm

http://www.recipegoldmine.com/grillgf/grillgf.html

Answer 4

Spray the grill after it is heated with Pam then lay strips of bacon on the grill. Grill on one side then turn and grill on the other. This is the best bacon I have ever had.

Answer 5

1 teaspoon vegetable oil
1 1/2 cups chopped green bell pepper
1 cup minced purple onion
2 teaspoons cumin
2 cups cooked chicken breast
1 (14.5 ounce) can no salt added diced tomatoes, drained
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 (8-inch) fat-free flour tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
Butter flavored cooking spray
Fresh cilantro sprigs (optional)

Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.

Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over turkey mixture on tortillas; fold tortillas in half.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 2 filled tortillas; cook 30 seconds on each side or until lightly browned. Set aside, and keep warm.

Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.

[[[[[[[[[[[[[[[[[[[[[[
1 teaspoon vegetable oil
1 1/2 cups chopped green bell pepper
1 cup minced purple onion
2 teaspoons cumin
2 cups cooked chicken breast
1 (14.5 ounce) can no salt added diced tomatoes, drained
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 (8-inch) fat-free flour tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
Butter flavored cooking spray
Fresh cilantro sprigs (optional)

Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.

Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over turkey mixture on tortillas; fold tortillas in half.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 2 filled tortillas; cook 30 seconds on each side or until lightly browned. Set aside, and keep warm.

Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.