1. Mix together all of the marinade ingredients in a bowl.
2. Cover chicken with the marinade, and store in the refrigerator for 1-8 hours.
3. Grill chicken and serve. (I use the George Foreman grill).
Mix meat using a fork with all of the ingredients except the cheese and bread.
(I wear plastic food safety gloves) Form into 10 patties (pat to make thin).
Put 5 of the patties onto a heated (on max) george foreman grill.
Put 1/2 a cheese wedge on top of each patty, and top with additional patties. Close grill lid and let cook for 6 minutes (flipping if you like halfway through.).
Put onto bread spread with your favorite condiments. Add veggies if you prefer and enjoy!
Pre-heat George Foreman Grill.
Wash & dry chicken breasts.
Dip in olive both sides.
Salt & Pepper.
Place chicken on grill and grill for 5 minute on one side then flip and grill another 5 minute.
Take chicken off then slice each chicken in half lenghtwise and place on bun.
Top with Swiss cheese.
Then guacamole.
Then tomato & lettuce.
Enjoy!
Heat up George Foreman grill.
Slice onions and
Preheat the Foreman grill.
Mix the olive oil and garlic in a bowl.
Put the salmon in the mixture, making sure both sides get covered.
Spray Pam on the foreman to help prevent sticking.
Grill the Salmon for 8-10 minutes, until flakey.
heese.
*Note: On the George Foreman grill, the chicken breasts take
andwich maker--I use a George Foreman grill.
Spread 4 slices
Preheat oven to 140\u00b0C Grease four
Heat oven to 425 degrees.
Wash
f you're using an oven bag, place the turkey in
br>Meanwhile, to make the oven baked sweet potato fries, preheat
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
Shake 1 tablespoon flour in the oven cooking bag.
Add all ingredients to bag and squeeze to mix.
Tie bag and place in a 9 x 13-inch pan.
Slit bag with 6 (1/2\") cuts to vent.
Bake at 325\u00b0 for approximately 2 hours.
Slit open and put back in pan to serve.
Bake in a 175 degree oven for 90 minutes, until shriveled
read crumb mixture.
Preheat oven to 425.
Grease a
ack in upper third of oven and preheat over to 400
To oven-steam, first fill a pan
Heat oven to 325\u00b0.
In oven, melt butter in baking dish, 13 x 9 x 2-inches.
Tilt dish to coat bottom with butter.
In a large mixer bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion.
Pour into dish.
Bake until eggs are set but still moist, about 35 minutes.
Bake Oven Canadian-Style Bacon while omelet is baking.
Cut omelet into twelve 3-inch squares.
Arrange on large platter with bacon slices.
Makes 12 servings.
Preheat oven to 350 degrees.
Rub ham with brown sugar.
Secure pineapple rings onto ham, fat side up, using toothpicks.
Add 2 tbls flour to cooking bag, and shake it to coat.
Place bag in roaster and place ham fat side up in the bag.
Pour reserved pineapple juice gently over ham.
Close bag with nylon tie included with bag.
Cut six 1\" slits in top of bag for steam escape.
Place in oven, being careful not to let bag touch sides of oven.
Bake 2 hours for an 8 lb ham.
Cool before slicing to retain juices.
Preheat oven to 275 degrees.
Place flour in oven bag and shake around.
Rinse brisket and place, fat side down, in oven bag.
Sprinkle soup mix, garlic powder, black pepper and liquid smoke over the top of the brisket.
Close bag securely and poke two sets of fork holes in the top. Lay bag in large baking dish.
Bake for 6-8 hours.
Let meat rest about 10 minutes before slicing against the grain.