Hamilton Beach Gas Grill 25285 User Manual

4.4

Out of 2 Ratings

Owner's of the Hamilton Beach Gas Grill 25285 gave it a score of 4.4 out of 5. Here's how the scores stacked up:

  • Reliability

    4.0 out of 5

  • Durability

    4.0 out of 5

  • Maintenance

    5.0 out of 5

  • Performance

    4.5 out of 5

  • Ease of Use

    4.5 out of 5
of 40
 
11
Tuna Burgers
1 or 2 cans (6 ounces each) chunk light tuna, drained and flaked
1
⁄4 or
1
⁄2 cup dry bread crumbs
1
⁄4 or
1
⁄2 cup finely chopped celery
2 tablespoons or
1
⁄4 cup finely chopped onion
1 or 2 tablespoons chopped fresh parsley
2 tablespoons or
1
⁄4 cup salad dressing or mayonnaise
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. For burgers, combine all ingredients and mix well. Shape mixture into two
or four 3
1
⁄2
-inch patties.
3. Close lid and cook 5 minutes or until burgers are lightly browned and
heated through.
Makes 2 or 4 servings.
Grilled Chicken Caesar Salad
1 or 2 boneless, skinless chicken breast halves (about 4 or 8 ounces)
1 egg white, beaten slightly
2 tablespoons or
1
⁄4 cup grated Parmesan cheese
3 or 6 cups coarsely cut-up romaine lettuce
1 or 2 green onions, sliced
1
⁄4 or
1
⁄2 cup croutons
Caesar salad dressing
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. Dip chicken into egg white and then coat with cheese.
3. Place chicken on grill. Close lid and cook 7 to 9 minutes or until no longer pink.
Remove and let cool slightly.
4. Cut chicken into strips. Combine lettuce, green onions, croutons, and sliced
chicken. Add enough salad dressing to taste. Toss to coat.
Makes 2 or 4 servings.
Grilled Vegetables on Italian Bread
1
⁄2 or 1 small eggplant, cut into 4 or 8 (
1
⁄2-inch) slices
1
⁄2 or 1 medium red bell pepper, cut into strips
1
⁄2 or 1 medium onion, sliced
1 or 2 cloves garlic, minced or
1
⁄4 teaspoon garlic powder
1
⁄2 or 1 cup shredded mozzarella or pizza cheese
1
⁄2 or 1 loaf Italian or French bread, about 12 ounces
Italian salad dressing
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. Place eggplant, pepper, onion, and garlic on grill. Close lid and cook 5 minutes
or until vegetables are tender. Sprinkle with cheese.
3. Cut bread into lengthwise halves. Drizzle bread halves with salad dressing.
Arrange vegetables with cheese on bottom half and top with remaining bread
half. Cut into 2 or 4 sandwiches.
Makes 2 or 4 servings.
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