HSN_TriGrillManual0050 9/12/08 12:10 PM Page 33
Stuffed French Toast
INGREDIENTS
1 loaf Raisin Nut Bread, or Challah (sliced into
4 teaspoons strawberry jam
4 large eggs 1/2 cup cream
1 teaspoon sugar
1 teaspoon cinnamon Powdered sugar for dusting
METHOD
1Set your Hinge Selector to FLOAT and the adjustable Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
2With the tip of a sharp knife, cut a horizontal pocket into each slice of bread, about 3 inches long.
3Spread the inside of each pocket with 2 teaspoons of cream cheese.
4Spread the inside of each pocket with the jam.
5Beat the eggs, cream, sugar and cinnamon.
6Soak the French toast well in egg mixture.
7Place French toast on the
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
33
Tri-Grill Grilling Chart
FLOAT Mode Only
Ingredients | Temp | Minutes |
|
|
|
BEEF |
|
|
Fajita steak – thin strips | 425 | 2 |
Flank/ skirt steak 1 lb, 1” thick medium cooked | 425 | 5 – 7 |
Hamburgers – 1” thick medium | 425 | 4 – 5 |
Hot dogs – Jumbo | 425 | 5 |
NY strip steak boneless – 3/4” thick medium | 425 | 4 – 5 |
|
|
|
PORK |
|
|
Bacon strips medium thickness | 425 | 3 |
Breakfast sausage 1” thick slices | 425 | 5 |
Brown and serve sausage frozen links | 425 | 4 – 5 |
Ham & brie – 1” thick | 425 | 2 – 3 |
Hot dogs – Jumbo | 425 | 5 |
Keilbasa/smoked 1” thick | 425 | 4 |
Pork chops 1” bone in | 425 | 15 – 18 |
Pork chops 1” boneless | 425 | 8 – 10 |
Pork chops(stuffed) 1” thick | 425 | 5 |
|
|
|
POULTRY |
|
|
Boneless butterflied chicken (max 2.5 lbs) | 425 | 15 – 18 |
Chicken breast boneless (4 oz each) | 425 | 4 – 6 |
Cornish game hen butterflied 1lb | 425 | 8 – 10 |
Frozen chicken breast 4 oz. | 425 | 8 |
Turkey burgers – 1” thick | 425 | 6 – 8 |
|
|
|
SEAFOOD |
|
|
Perch fillet – 3/4” thick – | 425 | 3 – 4 |
Salmon steak – 1.5” thick medium rare | 425 | 5 |
Salmon steak – 1.5” thick well done | 425 | 7 |
Sea scallops (jumbo) 1 lb 1” thick | 425 | 2 |
Shrimp – peeled deveined (16 | 425 | 2 – 3 |
Swordfish 1” thick steak for well | 425 | 6 |
|
|
|
VEGETABLES |
|
|
Asparagus spears 1 lb medium spears | 425 | 3 – 4 |
Eggplant – sliced rounds – 1” thick | 425 | 4 – 6 |
Onions sliced 1/2” slices | 425 | 3 |
Peppers julienned 3” strips | 425 | 2 |
Portabello mushroom 1/2 ” slices | 425 | 2 |
Red bell peppers – halved – |
|
|
top & bottom sliced off, seeded | 425 | 4 – 6 |
Spanish onions – sliced – 1/2” thick | 425 | 2 – 3 |
Zucchini – sliced lengthwise – 1/2” thick | 425 | 3 – 4 |
34 |
|
|