Instruction Booklet Reverse Side Cuisinart® Compact Grill Centro GC-15
RECIPES Middle Eastern Spiced Chicken and Vegetable Kebabs . . . . . . . . . 12 Scallops with Lemon Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Cooking Guide and Food Temperature Chart . . . . . . . . . . . . . . . . . . 3 Sausage with Peppers and Onions . . . . . . . . . . . . . . . . . . . . . . . . . 13 Breakfast Sides Banana Buttermilk Pancakes . . . . . . . . . . . . . . . . . . . .
Cooking Guide and Food Temperature Chart Marinades can be used, but draining is suggested before placing on the hot Griddler. An instant-read thermometer or a probe-type thermometer is a handy tool for checking the internal temperature of foods Grilled. The following are suggested Grilling times for the Cuisinart® Compact Grill Centro, using the Grill or griddle side of the plates. Times are approximate and will vary with temperature of items being Grilled.
Breakfast 6. Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used. Banana Buttermilk Pancakes A crispy exterior gives these pancakes a delightful texture. Note: For a complete breakfast, put 5 breakfast sausages on the rollers to cook once the Grill is preheated. Once they have been cooking for 5 minutes start cooking the pancakes.
3 ¼ 1 ½ ½ ½ 1 to 2 Toss with the melted butter/oil, salt, pepper, thyme and onion. 4. Place the sausages on the rollers as instructed on page 5 of the instruction booklet and put the potato mixture on the griddle plate. Cook the potatoes for about 10 minutes, tossing occasionally, or until fully cooked. Taste and adjust seasonings as desired. Once fully cooked, push to the right side of the griddle plate to keep warm. Reduce the temperature to Medium.
Grilled Vegetable Salad 5. Taste and adjust seasoning accordingly. Serve immediately, warm or at room temperature. A salad composed of Grilled vegetables makes a beautiful and simple first course. Nutritional information per 1-cup serving: Calories 126 (62% from fat) • carb. 10g • pro. 3g • fat 10g • sat. fat 1g • chol. 0mg • sod. 541mg • calc.
Shrimp and Vegetable Quesadillas 4. Remove the shrimp from the marinade and sprinkle with the remaining salt. Thread shrimp onto 3 of the provided skewers (about 3 shrimp per skewer, depending on the size of the shrimp). Fit skewers into place as instructed on page 5 of the instruction booklet. Grill shrimp until fully cooked and opaque throughout, about 6 to 8 minutes.
Entrées ¾ ½ ¼ Sliders Perfect for kids or as a fun dinner. Set up a toppings bar with our suggestions below, or with some of your favorites. ¼ Makes about 8 sliders 1 ½ ½ ¼ 1. Put the garlic and the onion into the work bowl of a Cuisinart® Food Processor fitted with the chopping blade. Pulse 2 times and then process until finely chopped. pound ground beef teaspoon sea salt teaspoon freshly ground black pepper teaspoon garlic powder 2. Heat the oil in a medium skillet set over medium-low heat.
well Grilled and juices run clear. Internal temperature of meat should be 165°F when tested with an instant-read thermometer. 2. While griddle is preheating (about 10 minutes), toss all of the ingredients, except for the Gruyère, together in a medium mixing bowl. Place half of the mixture on the preheated griddle. Let cook, tossing occasionally, for about 5 minutes. Move the mushroom mixture over to the right side of the griddle to keep warm and add the remaining half.
Asian-Style Tofu Kebabs 5. Cook kebabs for 18 to 20 minutes, or until tofu and vegetables are fully cooked and lightly browned. The soy ginger marinade is a wonderful complement to the tofu and mixed vegetables. Nutritional information per serving: Calories 386 (59% from fat) • carb. 25g • pro. 17g • fat 27g • sat. fat 3g • chol. 0mg • sod. 1207mg • calc.
Grilled Corn Slaw (Hot Dog Topping) Hot Dog Chili (Hot Dog Topping) Makes about 2 cups 2 2 1 ½ ¼ 1∕ 8 1∕ 8 1 1 The ideal chili to top your dog. ears corn on the cob, shucked and each cut into 4 pieces tablespoons unsalted butter, melted, divided medium red bell pepper, thinly sliced red onion, thinly sliced teaspoon plus 1 pinch sea salt teaspoon freshly ground black pepper teaspoon chili powder teaspoon fresh lemon juice tablespoon chopped parsley Makes 2 to 2½ cups chili 1 1 4 8 1 2½ ½ 1.
Baked Beans (Hot Dog Topping) Middle Eastern Spiced Chicken and Vegetable Kebabs Makes 2 servings The perfect side dish to complement the hot dog bar.
Scallops with Lemon Herb Butter 6. To serve, place the scallops on a serving tray and dot with the lemon herb butter. You can also melt the butter and serve as a dipping sauce or drizzle over the tops of the scallops. The butter makes this dish rich and luxurious, but if you’re looking for a lighter meal, substitute extra virgin olive oil for the butter and serve on the side. Nutritional information per serving: Calories 345 (73% from fat) • carb. 4g • pro. 19g • fat 28g • sat. fat 12g • chol.
Sides Herb Roasted Potatoes Corn on the Cob Makes 4 servings An easy way to make Grilled corn. ½ 1 ¾ 1 ¼ 1∕ 8 Makes 4 servings 1 ½ 2 tablespoon salted butter, softened teaspoon chopped fresh dill ears corn on the cob, shucked and each cut into 4 pieces 1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill plate, to Medium.
Grilled Baby Bok Choy Sushi Rice Cakes Makes 8 cakes This delicious dish pairs well with the Sushi Rice Cakes on page 15.
Desserts 4. Using a ¼- to ¹∕³-cup measure, drop batter onto the preheated griddle plate. Cook pancakes until bubbles form, about 3 to 4 minutes; flip and cook until done, about 3½ minutes longer. Chocolate Griddle Cakes with Bananas Always a perfect match, this chocolate and banana pairing is a delicious way to end a meal. 5. While the griddle cakes are cooking, prepare the bananas. In a small mixing bowl, mix the other 1½ tablespoons of butter and light brown sugar together until well combined.
Grilled Strawberry Shortcakes 1. Put the fruit, except for the banana, into a large mixing bowl. Add enough water to the bowl to fully cover the fruit. Stir in the lemon juice. Cover and refrigerate for 20 to 30 minutes. A great dessert for the summer months and it only takes 15 minutes. 2. While the fruit is chilling, prepare the cinnamon butter. Stir the butter and cinnamon together in a small bowl. Reserve. Makes 10 servings 1 1 3.
