Grill Dome has four models, from the «Large Extra Tall» with an 18 -
inch cooking grate (about 254 sq. inches), to the «small» with a 13 - inch cooking surface.
Not exact matches
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2
inches fresh
grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for
cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 -
inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 -
inch pieces 2 large celery ribs, cut crosswise into 1 / 2 -
inch pieces 2 1/2 cups cubed
cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly
grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
8 frozen empanada wrappers, thawed 3 eggs 5 egg whites 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 red bell pepper, minced 3 scallions, minced
Cooking spray 7 ounces
cooked chicken breakfast sausage links, cut crosswise into 1/4 -
inch pieces 1/2 cup (2 ounces) low - fat Swiss cheese,
grated Egg wash (1 egg whisked with 1 tablespoon water)
On a very clean, thoroughly oiled
grate, grill the fish until just
cooked through, about 10 minutes per
inch of thickness of the fish.
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick
cooking spray 1 sweet potato (peeled,
grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 -
inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups
cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups
cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (
grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 -
inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
4 (10
inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced red onion 1/4 cup diced pickled jalapeno peppers 1 cup
grated cheddar cheese 4 ounces
cooked steak, sliced thin Homemade salsa, recipe below Sour cream, optional
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 -
inch - thick rounds, and flower separated into 1 -
inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon
grated fresh ginger 1/2 teaspoon
grated lemon zest 1 small clove garlic, crushed
Cook the rice according to package directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 -
inch - thick rounds, and flower separated into 1 -
inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon
grated fresh ginger 1/2 teaspoon
grated lemon zest 1 small clove garlic, crushed
Cook the rice according to package directions.
Add 1 -
inch grated fresh ginger (2 Tbsp), 1/2 tsp turmeric, 1/8 tsp cinnamon, 1/8 tsp cardamom, and dash ground cloves and
cook until fragrant, about 1 minute.
Leigh Beisch Ingredients 6 cups (1 -
inch) cubed peeled acorn squash (about 2 medium squash) 1/4 cup water 1 tablespoon olive oil 2 garlic cloves, minced 8 cups (about 5 ounces) coarsely chopped trimmed kale 1 cup organic vegetable broth 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon
grated nutmeg 4 cups hot
cooked penne 2/3 cup shredded Parmesan cheese Preparation.
1/4 red cabbage, finely shredded 1 large carrot,
grated 1
cooked beet,
grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 -
inch dice 1/4 cup dried currants 3 tablespoons finely chopped fresh mint
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon
grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 -
inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups
cooked brown rice 1/4 cup chopped roasted peanuts (optional)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 -
inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot,
grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup
cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
ingredients BREAKFAST WAFFLE QUESADILLAS 12 strips bacon 2 tablespoons unsalted butter 1 dozen eggs (beaten) 2 cups cheddar (
grated, divided) 6 (6 -
inch) flour tortillas 6 (8 -
inch) flour tortillas nonstick
cooking spray Kosher salt and freshly ground pepper (to taste)
Non-stick
cooking spray 2 medium sweet potatoes * (approximately 5
inches x 2
inches) 3 tablespoons olive oil, divided 3/4 teaspoon salt, divided 1⁄3 cup finely chopped shallot 5 ounces baby spinach, roughly chopped 5 large eggs 1⁄3 cup low fat milk 1/4 teaspoon pepper 1 teaspoon Italian seasoning 3/4 cup crumbled feta cheese 1/4 cup
grated Parmesan cheese
2 medium, ripe avocados cut into 1 / 4 -
inch cubes 6 ounces
cooked crab meat 3/4 cup pomegranate arils 2 large heads Belgian endive Finely
grated lemon zest, to garnish
4 tablespoons soy sauce, divided 1 tablespoon seasoned rice wine vinegar 1 1/2 teaspoons
grated fresh ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin steak, thinly sliced 1 / 4 -
inch across the grain 1/4 cup hoisin sauce 3 tablespoons orange juice 1 large head broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots, peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly sliced 3 cups hot
cooked brown rice
The «Advantage» model has a 970 square
inch cooking area and uses 0.312
inch stainless steel rods for the
grates.
With the damper pushed in about 5 -
inches the
grate surface will
cook fairly even, which creates the ideal environment for slow
cooking similar cuts of meat.
The
cooking grates are.250
inch nickel plated rods.
The
cooking grates are 0.312
inch stainless steel rods.
This recipe yields 15 latkes, 2 1/2
inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins
Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions
Grate the potatoes in a food processor or on the largest
grating side of a hand grater.
2 tbsp sunflower / canola / veg oil 1 medium yellow onion, diced 1 tsp caraway or coriander seeds, whole 4 cloves garlic, pressed or minced 1.5
inches thick ginger or 2
inches thin,
grated 2 tbsp + masala mix or chana masala mix powder (NOT garam masala, NOT thai red curry, etc.) 2 cans chickpeas, or 3 cups
cooked chickpeas 1 small can or 1/2 large can diced tomatoes (ensure you get ones without extra spices) 1 bay leaf
You can tell that the coals have «cooled» to medium heat by holding your hand about 4
inches above the
cooking grate.
* 3 Tablespoons vegetable or canola oil * 1 large onion, diced * 2 Jalapeno peppers, seeded and minced * 2 cloves garlic, minced * 1 / 2 -
inch piece ginger, peeled and
grated * 1 teaspoon garam masala * 1/2 teaspoon turmeric * 1/2 teaspoon cayenne pepper * 1 cup diced tomatoes, drained * 1/2 cup
cooking tamarind (also called concentrate and / or paste) * 1-1/2 teaspoons sugar * 1 teaspoon salt * 1-1/2 pounds shrimp, peeled and deveined * 1/4 cup fresh cilantro leaves, chopped
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 -
inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot,
grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup
cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
4 (10
inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced red onion 1/4 cup diced pickled jalapeno peppers 1 cup
grated cheddar cheese 4 ounces
cooked steak, sliced thin Homemade salsa, recipe below Sour cream, optional
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 -
inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 -
inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup
cooked red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon
grated fresh ginger 3 garlic cloves, chopped
4 leeks, trimmed and cut into 3/4 -
inch slices butter, for greasing 3 eggs generous 2 cups milk 2 teaspoons cornstarch (cornflour) 5 oz
cooked ham 5 oz Gruyère cheese,
grated Salt and pepper