Ingredients
1 Tbsp. chopped black olives
1 tsp. KRAFT Tuscan House Italian Dressing and Marinade
2 thin slices Italian bread
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
3 slices OSCAR MAYER Oven Roasted Turkey Breast
2 thin slices tomato
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
Directions
HEAT panini grill.
COMBINE olives and dressing.
FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
GRILL 5 min. or until golden brown.
Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts
Wednesday, June 23, 2010
Bistro Burger
Ingredients
1 lb. extra-lean ground beef
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 onion slices (1/2 inch thick)
4 hamburger buns
1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise
Directions
HEAT grill to medium-high heat.
SHAPE meat into 4 (1/2-inch-thick) patties.
GRILL 4 to 6 min. on each side or until done (160 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min.
SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions.
1 lb. extra-lean ground beef
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 onion slices (1/2 inch thick)
4 hamburger buns
1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise
Directions
HEAT grill to medium-high heat.
SHAPE meat into 4 (1/2-inch-thick) patties.
GRILL 4 to 6 min. on each side or until done (160 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min.
SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions.
Grilled Peaches & Angel Food Cake with Red-Wine Sauce
1 cup fruity red wine, such as Merlot or Shiraz
1 cup orange juice
2 tablespoons Triple Sec or other orange-flavored liqueur
2 tablespoons brandy
1-2 tablespoons sugar
2 teaspoons lemon juice
6 ripe but firm medium peaches, peeled and halved
6 slices angel food cake (1 inch thick)
Directions
1. Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
3. Preheat grill to medium. Oil the grill rack (see Tip, below).
4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
5. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
1 cup orange juice
2 tablespoons Triple Sec or other orange-flavored liqueur
2 tablespoons brandy
1-2 tablespoons sugar
2 teaspoons lemon juice
6 ripe but firm medium peaches, peeled and halved
6 slices angel food cake (1 inch thick)
Directions
1. Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
3. Preheat grill to medium. Oil the grill rack (see Tip, below).
4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
5. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
Zucchini & Chicken Kabobs
1/3 cup bottled balsamic vinaigrette
2 Tbsp spicy brown mustard
4 skinned, boned chicken-breast halves, trimmed of visible fat, each cut in half lengthwise, then crosswise in 1 1/4-in.-wide pieces
1 each yellow squash and zucchini (about 6 oz each), halved lengthwise, then cut diagonally in 1/2-in.-wide pieces
8 10 to 12 in. skewers
Directions
Whisk vinaigrette and mustard in a medium bowl until blended. Remove 2 Tbsp and set aside. Add chicken and both squashes to bowl; toss to coat.
Heat barbecue grill. While grill heats, alternately thread chicken and squashes on skewers, leaving small spaces between food. Discard dressing in bowl.
Grill 4 to 6 in. from heat source 12 to 13 minutes, turning once, until chicken is cooked through and squashes are crisp- tender. Drizzle or brush with reserved 2 Tbsp dressing.
2 Tbsp spicy brown mustard
4 skinned, boned chicken-breast halves, trimmed of visible fat, each cut in half lengthwise, then crosswise in 1 1/4-in.-wide pieces
1 each yellow squash and zucchini (about 6 oz each), halved lengthwise, then cut diagonally in 1/2-in.-wide pieces
8 10 to 12 in. skewers
Directions
Whisk vinaigrette and mustard in a medium bowl until blended. Remove 2 Tbsp and set aside. Add chicken and both squashes to bowl; toss to coat.
Heat barbecue grill. While grill heats, alternately thread chicken and squashes on skewers, leaving small spaces between food. Discard dressing in bowl.
Grill 4 to 6 in. from heat source 12 to 13 minutes, turning once, until chicken is cooked through and squashes are crisp- tender. Drizzle or brush with reserved 2 Tbsp dressing.
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