By Andrew Schloss, David Joachim
What will we grill? every little thing! From the best-selling authors of getting to know the Grill, comes the 1st grill booklet excited about parts. fireplace It Up indicates today's chefs find out how to purchase, arrange, and grill greater than 290 elements from red meat and beef to fowl, fish, greens, fruit, and extra. convenient charts clarify various cuts, most sensible grilling tools, and excellent doneness. Insider knowledge and maintain It uncomplicated suggestions remedy dozens of dinnertime dilemmas. beautiful colour pictures and worthy illustrations convey all of it to existence. With greater than four hundred scrumptious recipes and one hundred sixty successful rubs, brines, marinades, and sauces, fireplace It Up makes it effortless for everybody to turn into a yard grill master—no topic what's at the menu. Jam choked with recipes, tips, and illustrations.
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Additional resources for Fire It Up: 400 Recipes for Grilling Everything
4 spoon the mushroom mixture on one half of the omelet, sprinkle the cheese evenly over the mushrooms, and gently fold over. Cut in half to serve. Cook’s Tip To double this recipe, cook all of the mushrooms and onions and set them aside . Serve 4 people one omelet half . indd 28 The 4-Ingredient Diabetes Cookbook 6/4/07 2:37:15 PM Breakfast Grilled swiss cheese and rye Serves 2/Serving size: 1 sandwich Cook’s Tip To double this recipe, cook the sandwiches in two batches for best results . 5 g Cholesterol 8 mg Sodium 613 mg Total Carbohydrate 26 g Dietary Fiber 3 g Sugars 1 g spread one side of each bread slice with 1 teaspoon margarine and set aside.
3 recoat the skillet with nonstick cooking spray, add the onions, and cook 5 minutes or until the onions begin to brown, stirring frequently. 4 reduce the heat to medium, add the frozen potatoes and sausage, and cook 9 minutes or until the potatoes are lightly browned, stirring occasionally. 5 remove the skillet from the heat, top with cheese, cover, and let stand 5 minutes to melt the cheese and develop flavors. The fork acts like a small whisk! exchanGes PreP Time: 8 minuTes Per bATCH Cook Time: 6 minuTes Per bATCH 8 slices cinnamon raisin bread 3 tablespoons reduced-fat margarine (35% vegetable oil) 1/4 cup apricot or any flavor all-fruit spread 1 cup egg substitute (divided use) 1 Arrange 4 bread slices on the bottom of a 13 × 9-inch baking pan.
53 Balsamic Bean Salsa Salad . . 54 Tangy Sweet Carrot–Pepper Salad . . 55 Crispy Crunch Coleslaw . . 56 Thousand Isle Wedges . . 57 Mild Mustard Romaine Salad . . 58 Cumin’d Picante Salad . . 59 Pear and Bleu Cheese Greens . . 60 Caesar’d Chicken Salad . . 61 Feta’d Tuna with Greens . . 62 Seaside Shrimp Salad . . 63 Ginger’d Ambrosia . . 64 Zesty Citrus Melon . . indd 49 Toasted Pecan and Apple Salad . . 66 6/4/07 2:32:03 PM Lemony AspArAgus speAr sALAd Serves 4/Serving size: 5 spears PreP Time: 6 minuTes Cook Time: 1 minuTe 1 pound asparagus spears, trimmed 1 tablespoon basil pesto sauce 2 teaspoons lemon juice 1/4 teaspoon salt 1 Cover asparagus with water in a large skillet and bring to a boil, then cover tightly and cook 1 minute or until tender-crisp.