Cuisinart CGR-55C- Manuals

Page 4 - WARRANTY

6 7 Seafood Fin Fish – Cook until opaque and easily flaked with a fork. Scallops – Cook until opaque and firm.Shrimp – Cook until shrimp turn orange/ red and flesh is pearly opaque. Hot Dogs/Smoked Sausages Although they are precooked, we recommend cooking hot dogs and smoked sausages until the inte...

Page 5 - the; GRIDDL E R; COMBO; a guide to perfect meals

8 ©008 Cuisinart Cuisinart® is a registered trademark of Cuisinart 100 Conair Parkway, Woodbridge, Ontario Printed in China Consumer Call Centre Email: [email protected] 08CC06 Any other trademarks or service marks of third parties referred to herein are the trademarks or service marks of t...

Page 6 - Blueberry Sour Cream Pancakes; RECIPES

10 11 Blueberry Sour Cream Pancakes A great dish to serve at any brunch. Makes about twelve 3½-inch (9 cm) pancakes 1¼ cups (300 ml) unbleached, all-purpose flour 3 tablespoons (45 ml) granulated sugar 2 teaspoons (10 ml) baking powder ¼ teaspoon (2 ml) baking soda ¾ teaspoon (3.75 ml) table salt 1 ...

Page 7 - Griddle Corn Cakes; Grilled Tomato Bruschetta

1 1 Fit the Cuisinart ® Griddler ™ Combo with one grill plate and one griddle plate. Preheat the griddle side to medium and the grill side to high. Using 1 tablespoon (15 ml) of olive oil, brush the tomatoes with the oil; season with salt and pepper. Brush each slice of bread with the remaining oil....

Page 8 - Shrimp fajitas; Grilled Vegetable Salad

1 1 Shrimp fajitas Makes 8 fajitas Marinade 8 sprigs fresh cilantro 1 tablespoon (15 ml) fresh lime juice 1 tablespoon (15 ml) chili powder ¼ teaspoon (1 ml) cayenne 2 smashed garlic cloves 1 jalapeño, seeded and sliced 1 tablespoon (15 ml) extra virgin olive oil Vegetables ½ red pepper, thinly slic...

Page 9 - fish and Chips; Grilled Swordfish with Chermoula Marinade

16 17 fish and Chips A healthier version of the pub classic. Makes 2 servings 2 tablespoons (30 ml) extra virgin olive oil, divided ½ tablespoon (2 ml) fresh lemon juice 1 garlic clove, chopped ½ teaspoon (2 ml) dried thyme ¼ teaspoon (1 ml) kosher salt 1 / 8 teaspoon (0.5 ml) paprika 1 / 8 teaspoon...

Page 10 - Tarragon Sea Scallops and Grilled Asparagus; Honey Glazed Chicken with Griddled Veggies

18 19 Tarragon Sea Scallops and Grilled Asparagus Serve hot as an entrée, or chill and serve on a bed of greens for a dinner salad. Makes 4 servings ¾ pound (375 ml) asparagus, trimmed and peeled 1½ tablespoons (25 ml) extra virgin olive oil, divided ¾ teaspoon (3.75 ml) kosher salt, divided 12 larg...

Page 11 - Chicken and Vegetable kebobs; Beef Burgers with Spicy Potato Wedges

0 1 Chicken and Vegetable kebobs Makes 6 servings Marinade ¼ cup (125 ml) fresh lemon juice ( juice of about 1½ medium lemons) 2 teaspoons (10 ml) Dijon-style mustard ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 1 teaspoon (5 ml) fresh dill ½ teaspoon (2 mml) red peppe...

Page 12 - Philadelphia Cheese Steaks; Grilled Rib Eye Steaks with Onion Rings; Grilled Rosemary and Garlic Lamb Chops

Philadelphia Cheese Steaks These sandwiches are always a big hit. Makes 2 servings ¼ medium green bell pepper, thinly sliced ¼ medium red bell pepper, thinly sliced 2 ounces (60 g) mushrooms, thinly sliced 1 medium onion, thinly sliced 8 ounces (225 g) thinly sliced steak 3 ounces (85 g) American or...

Page 13 - Grilled Pound Cake with Cinnamon Glazed Pears; Crêpes with

Grilled Pound Cake with Cinnamon Glazed Pears Makes 8 servings 2 large pears, firm but ripe, peeled, halved and cored 2 teaspoons (10 ml) fresh lemon juice 1 tablespoon (15 ml) unsalted butter, melted 1 tablespoon (15 ml) light brown sugar 1 teaspoon (5 ml) ground cinnamon 2 tablespoons (30 ml) unsa...