User Manual

ManualsBrandsBlackstone ManualsOutdoor SportsDuo 17" Griddle and Charcoal Grill Combo

LMN

BUBRY

PNAE

IGEINS

• 1 Cup All-Purpose Flour

• 1 tsp Salt

• 1 TBSP Baking Powder (heaping)

• 3 TBSP Sugar

• 1 Cup Evaporated Milk

• Juice of 1 whole Lemon

(can substitute 3-4 TBSP lemon juice)

• 1 Large Egg

• 1 tsp Vanilla

• 2 TBSP Melted Butter

• 1 Cup Blueberries

• Optional: Zest from one lemon

1. Preheat Griddle to medium low

2. In a large bowl, whisk together ﬂour,

salt, baking powder, and sugar.

3. Meanwhile, squeeze lemon juice into

another bowl. Add lemon zest and

evaporated milk. Let mixture sit for 2

minutes. Then add egg, vanilla, and

melted butter. Whisk gently until batter is

moist with small to medium lumps.

4. Combine wet mixture and dry mixture.

5. Slowly stir in blueberries.

6. Test the griddle by sprinkling a few

drops of water on the surface. Water

droplets should scatter and sizzle.

7. Brush griddle top with a little melted

butter.

8. Pour ¼ cup of batter onto the griddle.

9. Cook until the surface of the pancake

ﬁlls with small bubbles. Flip pancake

and continue cooking until the other size

has browned.

10. Serve warm and enjoy with your favorite

toppings.

ISRCIN

4 Servings 20 Min Easy

SUFD

FEC

TAT

IGEINS

• 8 Oz. of Cream Cheese, Softened

• 2/3 Cup of Powdered Sugar

• 2 Teaspoons of Almond Extract

• 2 Tablespoons of Milk

• 2 Cups of Raspberries

• 1/4 Cup of Slivered Almonds

• 12-16 Slices Stale French Bread

• 4 Eggs

• 1 Cup of Half and Half

1. In a large bowl, mix the cream cheese,

powdered sugar, almond extract, and

milk. Add milk a tablespoon at a time

to reach desired consistency.

2. Lay slices of bread out in pairs and

spread mixture evenly on all of

them. On one side of each pair put

raspberries and almonds.

3. Fold the pieces of bread together to

form a sandwich.

4. In another bowl whisk together eggs,

half and half, and a pinch of salt.

5. Preheat the griddle to medium heat.

6. Soak both sides of each sandwich in

the egg mixture and set aside to rest.

7. Melt butter on the griddle and place

each stuffed French toast on the

griddle and cook until each side is

browned and cooked through.

8. Remove from heat, dust with powdered

sugar, top with any remaining

raspberries and almonds, and real

maple syrup.

ISRCIN

4 Servings 20 Min Medium

Summary of content (3 pages)

PAGE 1
4 Servings 20 Min Easy 4 Servings LEMON BLUEBERRY PANCAKES STUFFED FRENCH TOAST INGREDIENTS INGREDIENTS • • • • • • 1 Cup All-Purpose Flour 1 tsp Salt 1 TBSP Baking Powder (heaping) 3 TBSP Sugar 1 Cup Evaporated Milk Juice of 1 whole Lemon • • • • • (can substitute 3-4 TBSP lemon juice) 1 Large Egg 1 tsp Vanilla 2 TBSP Melted Butter 1 Cup Blueberries Optional: Zest from one lemon • • • • • 8 Oz.
PAGE 2
6 Servings 10 Min Medium 8 Servings CHEESESTEAK SWEET ISLAND BURGER INGREDIENTS INGREDIENTS PHILLY • • • • • • 2 Lb. of Thinly Sliced Beef 1 Onion, Sliced 1 Green Pepper, Sliced 1 Red Pepper, Sliced 1 Teaspoon of Garlic Powder 2 Tablespoons of Butter • Salt & Pepper to Taste • 3 Tablespoons of Red Wine Vinegar (or apple cider vinegar) • 12-18 Slices of Provolone Cheese • 1 Jar of Cheese Whiz • 6 Hoagie Rolls 2 Pounds Ground Beef 1 Cup Mr.
PAGE 3
4-6 Servings 15 Min Easy 7 Servings HAM FRIED RICE BACON FRIED CORN INGREDIENTS INGREDIENTS • • • • • • 4 Cups cooked rice 1 lb. Diced Ham 1 Onion 4-6 Garlic cloves, minced 12 oz. Bag of Frozen Peas and Carrots 1 Tablespoon Minced Ginger • • • • • • ¼ tsp Ground Black Pepper 1 Tablespoon Butter 3 Eggs 4 Green Onions, diced 3 Tablespoon Soy Sauce Juice from 1 Lemon 2. 3. 4. 5. 6. Preheat your griddle to medium high heat. Put some oil on the griddle. Sauté onion until slightly soft.