Need a good recipe for a George Forman Rotisserie?!


Question:

Need a good recipe for a George Forman Rotisserie?

I know it came with a recipe book, but I am at work and would like to stop at the grocery store on my way home. Plus, if someone has tried a good rotisserie recipe, I would rather take a reccomendation. Thanks.


Answers:
My husband bought me one last year, and at first I did not want to use it.
Now, I can say that we LOVE the chicken.

It's so easy...use one whole chicken, tie up the legs and the wings. I use the elastic cooking string and just wrap it around twice.

You don't need any seasoning! The chicken when rotisseried has a great flavor all on it's own...BUT if you did want to season it, use a few cloves of garlic and tuck them inside the wings and underneath the skin by the breast.

Yum!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Oh...btw...I haven't used the recipe book it came with. There are too many other things you can do with the Rotisserie.

Brisket and roast comes out great also!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
GOOD LUCK - and save me a bite, please.

Source(s):
self - caterer and family cook

Sole and Shrimp in Butter Wine Sauce:
Serves 4

4 large pieces fillet of sole
1 cup small cooked shrimp
2 tablespoons minced green onions
2 tablespoons butter
1/2 cup dry white wine
Salt and pepper to taste
2 ( 14x12 inch) sheets heavy duty aluminum foil.

Lay the fish on a work surface. Toss shrimp with green onions and spread over the fish. Roll fish up and place on one sheet of the foil. In a small saucepan, melt the butter and add the wine. Spoon the wine over the fish fillets. top with second sheet of foil and fold edges over three times to seal the foil packet. Rotate in the flat standard basket for 15 minutes.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources