Oster HealthyCHef 4767 Manual De Usuario página 10

1 lb. lean ground beef
1/2 cup fine unseasoned dry breadcrumbs
1/4 cup + 2 Tbsp. Dijon mustard
1/4 cup dry red wine
1 large egg
2 tsp. tarragon
In a bowl, combine the beef, breadcrumbs, 2 Tbsp. mustard, 3 Tbsp. red wine, egg, 1 tsp.
tarragon and 1/4 tsp. pepper. Mix briefly, just to distribute the breadcrumbs and seasonings.
Shape the meat mixture into 4 patties.
In a different bowl, combine the remaining 1/4 cup mustard, 1 Tbsp. red wine, 1 tsp. tarragon,
1/4 tsp. pepper and the oil and blend well.
Brush the burgers and onion slices with half the mustard mixture and grill for 5 minutes.
Turn the burgers and onions and brush them with the remaining mustard mixture.
Grill for 2 to 4 minutes for medium-rare, 4 to 5 minutes for medium, 6 to 7 minutes
for well done, or until desired doneness.
1 cup reduced-sodium chicken broth
3 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
12 large mushrooms, stems removed
and reserved
In a bowl, combine the broth, mustard, lemon juice and Worcestershire sauce. Add the
mushroom caps and toss to coat completely. Marinate at room temperature for 30 minutes.
Reserving the marinade, drain the mushroom caps and set aside. Chop the mushroom
stems and place them in a bowl. Add the bread, parsley, scallions, garlic, salt and oil.
Add the reserved marinade to the bread mixture and stir to moisten thoroughly.
Grill the mushrooms, stemmed side down, for 5 minutes, or until lightly browned.
Transfer the mushrooms to a flat surface, turn them stemmed sides up and spoon the
stuffing mixture into them, patting it down lightly. Return the mushrooms to the grill.
Cover the mushrooms with heavy-duty foil and grill for 8 minutes or until the stuffing
is hot.
G -O D
RILLED NION IJON
1/2 tsp. black pepper
2 Tbsp. olive oil
1 large red onion, cut crosswise
1 large yellow onion, cut crosswise
S G M
TUFFED RILLED
4 oz. Italian or French bread, crumbled
1/2 cup chopped parsley
4 scallions, thinly sliced
2 garlic cloves, minced
1/2 tsp. salt
1 tsp. olive oil
11
B
URGERS
into 1/2-inch rounds
into 1/2-inch rounds
Y
IELD
USHROOMS
Y
IELD
: 4 S
ERVINGS
: 4 S
ERVINGS