Crocker - Betty Crocker 20 best grilling recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20142-2

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 35 Minutes Start to Finish: 35 Minutes Makes 12 sandwiches

• 3 lb lean (at least 80%) ground beef
• 1 medium onion, finely chopped ( cup)
• teaspoon pepper
• 12 hamburger buns, split
• 1 cup blue cheese dressing
• 12 slices bacon, crisply cooked, broken in half

Heat gas or charcoal grill. In large bowl, mix beef, onion and pepper. Shape into 12 patties, inch thick.

Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160F. During last 2 minutes of cooking, place buns, cut side down, on grill until toasted.

Place burgers on bottom halves of buns. Top each burger with 4 teaspoons dressing and 2 pieces of bacon. Cover with top halves of buns.

1 Sandwich: Calories 460; Total Fat 28g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 85mg; Sodium 610mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 27g Exchanges: 1 Starch, 3 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 1

Tip No time for cooking bacon? Simply sprinkle cooked real bacon bits or pieces on the burgers instead!

Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes 6 sandwiches

• 6 long hot dogs (each about 12 inches)
• 1 tablespoon butter or margarine, melted
• 1 can (15 oz) chili with beans
• 6 long hot dog buns, split
• cup shredded Cheddar cheese (3 oz)
• 1 large onion, chopped (1 cup), if desired

Heat gas or charcoal grill. In each hot dog, make crosswise diagonal cuts inch apart and inch deep.

Carefully brush grill rack with vegetable oil. Place hot dogs on grill rack over medium heat. Grill uncovered 15 to 20 minutes, turning frequently and brushing occasionally with butter, until hot dogs are hot and slashes begin to open.

Remove label and top from can of chili. Add opened can of chili to grill for last 10 minutes of grilling, stirring occasionally, until hot. Serve hot dogs on buns with chili, cheese and onion.

1 Sandwich: Calories 660; Total Fat 37g (Saturated Fat 15g, Trans Fat 1.5g); Cholesterol 70mg; Sodium 2060mg; Total Carbohydrate 58g (Dietary Fiber 5g); Protein 24g Exchanges: 3 Starch, 1 Other Carbohydrate, 2 High-Fat Meat, 3 Fat Carbohydrate Choices: 4

Tip Bermuda onions are exceedingly sweet and juicy, perfect for eating raw on dogs and burgers. Theyre available only in the summer months and are truly a treat to eat!

Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes 4 sandwiches

• 1 cups apple cider, beer or water
• 4 uncooked bratwurst (about 1 lb), thawed if frozen
• teaspoon vegetable oil
• 1 slice ( inch thick) sweet onion
• cup chunky applesauce
• 2 tablespoons spicy brown mustard
• 4 brat or hot dog buns, split

Heat gas or charcoal grill. In 2-quart saucepan, heat cider to boiling. Add bratwurst; reduce heat to low. Cover; simmer 15 minutes.

Meanwhile, brush oil on cut side of onion. Place onion, oil side up, on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until onion is soft and edges are golden brown. Remove onion from grill; coarsely chop. In small bowl, mix onion, applesauce and mustard; set aside.

Drain bratwurst. Place on grill over medium heat. Cover grill; cook 6 minutes, turning once, until brown.

In each bun, place 1 bratwurst and about 2 tablespoons relish.

1 Sandwich: Calories 550; Total Fat 34g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 70mg; Sodium 1450mg; Total Carbohydrate 44g (Dietary Fiber 2g); Protein 17g Exchanges: 2 Starch, 1 Other Carbohydrate, 1 High-Fat Meat, 4 Fat Carbohydrate Choices: 3

Tip To save time, use fully cooked bratwurst and skip the simmering step. The sandwiches are delicious served with coleslaw, potato chips and fresh fruit.