George Foreman Grills

Archive for the ‘George Foreman Skillet’ Category

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It can be on the George Foreman or a pan, I do not want to be too dry. It is Jenny O frozen turkey burgers. Your defrosted gotta just know it. Thank you!

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I can make myself look forward to a simple recipe for fajitas on the GF grill or in a pan anyone share a recipe w / me?

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George Foreman Grill

The George Foreman Lean Mean Fat-Reducing Grilling Machine, commonly known as the George Foreman Grill, is an indoor, electrically-heated grill manufactured by Salton, Inc. It is promoted by George Foreman, a former champion boxer. Since its introduction in 1994, over 100 million George Foreman grills have been sold worldwide. The grill was invented by Michael Boehm.

History

The link between the boxer and the grill came about soon after George Foreman’s remarkable comeback when in 1994 at the age of 45 he regained the heavyweight world championship. He attributed his success at the time to his healthy lifestyle and his healthy eating which made him a perfect fit for Salton Inc who were looking for a spokesperson for their fat reducing grill.

The “Lean Mean Fat Reducing Grilling Machine” as it became known was promoted heavily with distinctive infomercials which featured George Foreman himself. A combination of his affable personality and the unique features of the product made this an instant success. Such was the popularity of these infomercials that Foreman’s famous tagline “It’s so good I put my name on it!”  is now part of popular culture and everyday vocabulary.

Design

A George Foreman Grill.

The George Foreman Grill has a clamshell design which simultaneously grills both the top and bottom surfaces, eliminating the need to flip the food being grilled. Each grilling surface is indented, angled and covered in a non stick coating. The objective is to minimize direct contact with the food being grilled so that as much fat as possible can be drained. The drained fat is collected in a removable drip tray clearly showing the amount of fat and grease that has been drained. This concept has been marketed as a way to “knock out the fat,” which is presumably a more healthy way to cook. In 2006, the George Foreman “Next Grilleration” Health Grill was launched, which features detachable grilling plates for easier cleaning.

Success

The worldwide popularity of the George Foreman grill has resulted in sales of over 100 million units since it was first launched, a feat that was achieved in a little over 15 years. Although Foreman has never confirmed exactly how much he has earned from the endorsement, what is known is that Salton Inc paid him $137 million in 1999 in order to buy out the right to use his name . Previous to that he was being paid about 40% of the profits on each grill sold (earning him $4.5 million a month in payouts at its peak) so it is estimated he has made a total of over $200 million from the endorsement, a sum that is substantially more than he earned as a boxer.

Competition

The success of the George Foreman grill spawned a variety of similar celebrity endorsed products like the “Evander Holyfield Real Deal Grill”, the “Carl Lewis Health Grill” and even the Jackie Chan Grill targeted at Asia. None of them were able to replicate the success of the original.

In the VH1 Show Hogan Knows Best, Hulk Hogan claimed that he was offered the contract for the grill first, but missed his agent’s phone call because he was “picking up the kids”, and thus missing out on the investment in exchange for a Hulk Hogan blender.

source: wikipedia

Dear Subscribers and Fight Fans, This is My Last Video I Will Make. I Loved Every Second of being part of Boxing on youtube, But Due to a few reasons i have decided to stop making videos, One of those reasons are I Have lost the Drive to make Videos, i pushed myself to make this video because i felt i had to say goodbye. Thank you everyone for your support of me and the support of Boxing. THANK YOU

Song: Hero By Skillet

IGNORE:
Rocky Marciano Vs Muhammad Ali vs Joe Frazier Vs George Foreman Vs Mike Tyson Vs Lennox Lewis Vs Evander Holyfield vs Floyd Mayweather vs Shane mosley highlights Tribute HBO Main event KO Knockouts TKO Knockout fight rare training footage The Brockton Blockbuster Jersey Joe walcott Ezzard Charles Archie Moore Lee Savold Joe Louis Round 1234567 Part 1 2 3 Music Video

Duration : 0:2:44

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Cuban or French sub roll

Chef Maurices special dressing (1 ounce Dijon mustard, 1 ounce mayonnaise, 1 ounce grainy mustard, mixed well)

2 slices Swiss cheese

2 ounces sliced ham

2 ounces sliced pork loin

2 ounces sliced salami

2 pickles, sliced flat, lengthwise

Split the roll two-thirds of the way through lengthwise and unfold. Spread Chef Maurices special dressing evenly on both sides of the bread.

One one side of the bread, layer Swiss cheese, ham, pork, salami and pickles. Fold the top of the bread to make a sandwich.

Place the sandwich in a skillet (coated with butter) on medium high heat for about two minutes per side with a weighted sandwich press. You may use a panini press or George Foreman grill. Or completely cover a large can of soup or vegetables with aluminum foil and use that to press the sandwich.

Duration : 0:4:34

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This recipe video is featuring my eldest daughter’s favorite low carb meal, Potsticker Patties. It was developed originally from a recipe on Linda’s Low Carb recipe site (http://www.genaw.com/lowcarb/pot_sticker_patties.html), which if you haven’t heard me brag up enough, let me do it again. The annotated recipes are simply the best! Without any further adieu, here’s the recipe:

HEATHER’S POTSTICKER PATTIES
Cabbage Mixture:
1.5 pounds green cabbage
1 small-medium onion, chopped,
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granular Splenda
2 tablespoons oil

Meat Mixture:
2 pound ground pork
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
5 green onions, minced optional
Dash hot sauce
1/2 teaspoon sesame oil

Shred the cabbage in your food processor. To get really fine shreds, you can add the chopping blade as well. Heat 2 tablespoons oil in a large wok or skillet over medium heat. Add cabbage mixture ingredients to the skillet and fry until the cabbage is wilted, and begins to stick to the bottom of the pan. Remove the mixture from the heat.

Add the meat mixture ingredients in a large bowl. Mix with with the cabbage mixture until well-incorporated. Take 4-5 oz scoops of the mixture, and form rough patties with them. This should make roughly 14 patties. Cook in skillet or George Foreman Grill for about 3-4 minutes per side.

Nutrition Ingredients: (per patty)
196 Calories, 14.8g Fat, 2.9 Total Carbs (1g Fiber), 12.5g Protein

Duration : 0:7:8

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Technorati Tags: Atkins Diet, Bowulf, Chinese, cooking, kitchen, Low Carb, Potstickers, recipe

Today my roommate, my 2 friends, my cousin and I would like to make some hot dogs but we’re having a silly argument over what technique is best because each one of us have our own way of making them.

This brings me to ask a question to my fellow hot dog lovers.
What type of hot dog is the best tasting, and which cooking style will produce the BEST flavor. Provided you have a good quality hot dog that is.

So, how do you like your hot dog?
A) Boiled in water (old school)

B) Ripper aka Deep frying in oil (New Jersey Style)

C) Steamed on a poppy bun(Chicago style)

D) Roasted over an open flame with a skewer stick ("Campfire/Smores style" )

E) Charcoal Grilled on an outdoor BBQ pit (Smoked)

F) On a portable concession type roller (Stadium style)

G) Split open and Pan Fried on lightly greased skillet

H) Cooked in a Microwave until it burst

I) Non-fire Grill-Fried (George Foreman grill or Panni Grill)

J) Mexi-Cali style!!! Crunchy bacon wrapped dog steam fried in onions and peppers. If you live in Southern California then you know what i’m talking about! LOL!!!!!

So, which style (s) do you prefer? Which taste the best to you?

Also, just curious…which is your least fave.

Thanks All
Beth Al & Company

My favorite: E) Charcoal Grilled on an outdoor BBQ pit (Smoked)

My least favorite: A) Boiled in water (old school)

I don’t buy any particular brand but I usually don’t buy the cheapest. I like them plump.

Today my roommate, my cousin and I would like to make some hot dogs but we’re having a stupid argument over what technique is best because each one of us have our own way of making them.

This brings me to ask a question to my fellow hot dog lovers.
What type of hot dog is the best tasting, and which cooking style will produce the BEST flavor. Provided you have a good quality hot dog that is.

So, how do you like your hot dog?
A) Boiled in water

B) Ripper aka Deep frying in oil (New Jersey Style)

C) Steamed (Chicago style)

D) "Campfire/Smores style" roasted over an open flame with a skewer stick.

E) Smoked grilled on an outdoor BBQ pit

F) On a portable concession type roller (stadium style)

G) Pan Fried on lightly greased Skillet

H) Microwaved hot dog

I) Non-fire Grill-Fried (George Foreman grill or Panni Grill)

So, which style (s) do you prefer? Which taste the best to you?

Also, just curious…which is your least fave.

Thanks All
Beth Al & Friends

HONORABLE MENTION: Mexi-Cali style!!! bacon wrapped onion steam fried from one of the corner carts. If you live or paid a visit to Southern California then you know what i’m talking about ! LOL!!!!!

I’m not too fussy about the way that it is cooked, but brown and crispy skin is nice. It’s all about the bun and condiments for me: No generic brand sliced bread will do. It’s gotta be a quality roll, preferably with poppy seeds on the crust. I like my dog with finely diced white onion and diced pickle (not relish) and a spicy, grainy, dijon type mustard.

Today my roommate, my cousin and I would like to make some hot dogs but we’re having a stupid argument over what technique is best because each one of us have our own way of making them.

This brings me to ask a question to my fellow hot dog lovers.
What type of hot dog is the best tasting, and which cooking style will produce the BEST flavor. Provided you have a good quality hot dog that is.

So, how do you like your hot dog?
A) Boiled in water

B) Ripper aka Deep frying in oil (New Jersey Style)

C) Steamed on a poppy bun(Chicago style)

D) "Campfire/Smores style" roasted over an open flame with a skewer stick.

E) Smoked Grilled on an outdoor BBQ pit on hot coals

F) On a portable concession type roller (stadium style)

G) Split open and Pan Fried on lightly greased skillet

H) Microwaved hot dog

I) Non-fire Grill-Fried (George Foreman grill or Panni Grill)

So, which style (s) do you prefer? Which taste the best to you?

Also, just curious…which is your least fave.

Thanks All
Beth Al & Friends

HONORABLE MENTION: Mexi-Cali style!!! crunchy bacon wrapped, onion steam fried from one of the corner carts. If you live in Los angeles then you know what i’m talking about ! LOL!!!!!

Best flavor is —->G. Split open and Pan Fried on lightly greased skillet

Least? —->H. Microwaved hot dog. (tastes good but makes me sick some times.)