RosemaryBeef Steaks

1⁄4 cup dry red wine or beef broth 1

1 12 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves ⁄2 teaspoon salt

1 clove garlic, finely chopped

4beef rib eye steaks, 3⁄4 inch thick (about 1 pound)

Mix all ingredients except beef steaks in sealable heavy-duty plastic bag or shallow glass or plastic dish. Add beef; turn to coat with marinade. Seal bag or cover dish and refrigerate at least one hour, turning beef once.

Heat steam grill 8 minutes. Remove beef from marinade; discard marinade. Place beef on grill around marinade cup; close lid. Grill 6 to 8 minutes or until medium doneness.

Makes 4 servings.

TarragonGrilled Chicken

4 sprigs fresh tarragon*

1

4 boneless chicken breast halves (about 1 ⁄4 pounds)

1

2 teaspoon salt Vegetable oil

Heat steam grill 8 minutes. Carefully place 1 tarragon sprig under skin of each chicken breast half. Sprinkle chicken with salt.

Brush top and bottom grill plates with oil. Place chicken, skin sides down, on grill around marinade cup; close lid. Grill 5 to 7 minutes or until juice is no longer pink when centers of thickest pieces are cut.

Makes 4 servings.

* If fresh tarragon is not available, sprinkle 1/2 teaspoon dried tarragon leaves under skin of each chicken breast half.

Lemon Pepper Shrimp

1tablespoon vegetable oil

1teaspoon grated lemon peel

1tablespoon lemon juice

1

2 teaspoon freshly ground pepper

1pound fresh or frozen raw large shrimp, peeled and deveined

Heat steam grill 8 minutes. Mix oil, lemon peel, lemon juice and pepper; toss with shrimp.

Place shrimp on grill around marinade cup; close lid. Grill 3 to 4 minutes or until shrimp are pink. Makes 4 servings.

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Villaware 2160 manual RosemaryBeef Steaks, TarragonGrilled Chicken, Lemon Pepper Shrimp

2160 specifications

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